- Electrical service (corrected)
Electrical service equipment, and/or outlet(s) and fixture(s) not properly installed and/or maintained.
Correction: Electrical service equipment, outlet(s) and fixture(s) shall be properly installed and maintained in good and safe working condition.
Comments: 1. Home made extension cord in back kitchen area. Remove. Do not use any extension cords.
- 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: 1. Mash potatos held at 124 deg. F. on cooks line at small steam unit. Hold all hot foods at 135 deg. F or above.
Location: Cook line
- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: 1. Gnats noted in bar area by beer taps. Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Location: Bar
- Glove Use (Critical) (corrected)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
Comments: 1. Food handler touching raw meats with gloves then handling ready to eat food items. You must remove gloves and wash hands and use approved utensil before handling ready to eat food items.
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: 1. Food handler touching raw meats with gloves then handling ready to eat food items. You must remove gloves and wash hands and use approved utensil before handling ready to eat food items.
Location: Cook line
- 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: 1. Potentially hazardous ready to eat meats not date marked in bottom section of cold top / reach in cooler. Date marke all potentially hazardous ready to eat foods that are going to be used for more than a 24 time frame.
Location: Cook line
Equipment: Reach in cooler (2 door)
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Mop bucket sitting inside of one bay food prep sink. Do not use one bay food prep sink for mop bucket. Use mop sink.
Location: Kitchen (back)
- Hand sink capacity (corrected)
Inadequate number of hand washing sinks.
Correction: Provide adequate number of hand washing sinks.
Comments: 1. No soap and towels at 4th bay of bar sink for hand washing. Provide soap and towels at 4th bay of 4 bay sink for hand washing.
Location: Bar
- 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: 1. Access to hand sink blocked by box of potatos on floor in front of hand sink. Do not place any items in front of hand sink so as to provide easy access
Location: Cook line
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: 1. Food handlers using hand sink to fill bottles etc. A hand washing facility may not be used for purpose(s) other than hand washing.
Location: Cook line
Equipment: Hand sink
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: 1. Sanitizer in red sanitizer bucket soiled. Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Location: Cook line
- Glove use (Non-Critical) (corrected)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
Comments: 1. Food handlers not washing hands before putting on gloves to handle food items. You must wash hands at approved hand sink with soap and water before putting on gloves to handle food items.
- Improper storage of clean equipment (corrected)
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: 1. Potato chopper stored on floor in back kitchen area. Remove, Clean and santize and store in approved manner.
Location: Kitchen (back)
- Dumpster lids open (corrected)
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Comments: 1. Dumpster lids open. Keep lids closed.
- 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: 1. Exhaust hood and filters soiled above cooking equipment on cooks line. Clean.
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: 1. Hole in wall behind reach in coolers on cooks line. Repair. 2. Hole in wall behind ice machine in bar. Repair. 3. Ceiling in poor repair above metal shelving can goods are stoerd in basement. Repair ceiling so as to provide a surface that is smooth and easily cleanable.
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: 1. Hole in wall behind reach in coolers on cooks line. Repair. 2. Hole in wall behind ice machine in bar. Repair. 3. Ceiling in poor repair above metal shelving can goods are stoerd in basement. Repair ceiling so as to provide a surface that is smooth and easily cleanable.
Location: Bar
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. Hole in wall behind reach in coolers on cooks line. Repair. 2. Hole in wall behind ice machine in bar. Repair. 3. Ceiling in poor repair above metal shelving can goods are stoerd in basement. Repair ceiling so as to provide a surface that is smooth and easily cleanable.
Location: Basement
- Cooling methods (corrected)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: 1. Metal pan of hot soup cooling at room temperature on cooks line. Use approved methods to cool all hot foods. Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Location: Cook line
- Unapproved non-food contact (corrected)
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: 1. Cardboard on top of grease trap at three bay sink. Remove, Cardboard is not approved for use. Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Location: Kitchen (back)
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Light shiled broken on cooks line. Replace.
Location: Cook line
- 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: 1. Box of potatos on floor on cooks line. Remove and store in apporoved manner.
Location: Cook line
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: 1. No hand soap at hand sink in three bay sink area. Provide soap at all times.
- 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. Hot water leaking from faucet at hand sink on cooks line. Repair. 2. Water leaking from ceiling onto floor in front of walk in cooler in basement. Repair water leak , Clean floor.
Location: Cook line
Equipment: Hand sink
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. Hot water leaking from faucet at hand sink on cooks line. Repair. 2. Water leaking from ceiling onto floor in front of walk in cooler in basement. Repair water leak , Clean floor.
Location: Basement
|
11/05/2014 | Recheck |
- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: 1. Rodent droppings noted in basement below stairs on stone wall area. Exterminate pest and/or rodents using approved methods and elimination harborage conditions. 2. Rodent droppings noted in basement by traps. Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Location: Basement
|
11/05/2014 | Non-Illness Complaint Recheck |
- Electrical service
Electrical service equipment, and/or outlet(s) and fixture(s) not properly installed and/or maintained.
Correction: Electrical service equipment, outlet(s) and fixture(s) shall be properly installed and maintained in good and safe working condition.
Comments: 1. Home made extension cord in back kitchen area. Remove. Do not use any extension cords.
- 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: 1. Mash potatos held at 124 deg. F. on cooks line at small steam unit. Hold all hot foods at 135 deg. F or above.
Location: Cook line
- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: 1. Gnats noted in bar area by beer taps. Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Location: Bar
- Glove Use (Critical) (corrected)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
Comments: 1. Food handler touching raw meats with gloves then handling ready to eat food items. You must remove gloves and wash hands and use approved utensil before handling ready to eat food items.
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: 1. Food handler touching raw meats with gloves then handling ready to eat food items. You must remove gloves and wash hands and use approved utensil before handling ready to eat food items.
Location: Cook line
- 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: 1. Potentially hazardous ready to eat meats not date marked in bottom section of cold top / reach in cooler. Date marke all potentially hazardous ready to eat foods that are going to be used for more than a 24 time frame.
Location: Cook line
Equipment: Reach in cooler (2 door)
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Mop bucket sitting inside of one bay food prep sink. Do not use one bay food prep sink for mop bucket. Use mop sink.
Location: Kitchen (back)
- Hand sink capacity (corrected)
Inadequate number of hand washing sinks.
Correction: Provide adequate number of hand washing sinks.
Comments: 1. No soap and towels at 4th bay of bar sink for hand washing. Provide soap and towels at 4th bay of 4 bay sink for hand washing.
Location: Bar
- 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: 1. Access to hand sink blocked by box of potatos on floor in front of hand sink. Do not place any items in front of hand sink so as to provide easy access
Location: Cook line
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: 1. Food handlers using hand sink to fill bottles etc. A hand washing facility may not be used for purpose(s) other than hand washing.
Location: Cook line
Equipment: Hand sink
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: 1. Sanitizer in red sanitizer bucket soiled. Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Location: Cook line
- Glove use (Non-Critical)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
Comments: 1. Food handlers not washing hands before putting on gloves to handle food items. You must wash hands at approved hand sink with soap and water before putting on gloves to handle food items.
- Improper storage of clean equipment
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: 1. Potato chopper stored on floor in back kitchen area. Remove, Clean and santize and store in approved manner.
Location: Kitchen (back)
- Dumpster lids open (corrected)
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Comments: 1. Dumpster lids open. Keep lids closed.
- 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: 1. Exhaust hood and filters soiled above cooking equipment on cooks line. Clean.
Location: Cook line
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. Hole in wall behind reach in coolers on cooks line. Repair. 2. Hole in wall behind ice machine in bar. Repair. 3. Ceiling in poor repair above metal shelving can goods are stoerd in basement. Repair ceiling so as to provide a surface that is smooth and easily cleanable.
Location: Cook line
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. Hole in wall behind reach in coolers on cooks line. Repair. 2. Hole in wall behind ice machine in bar. Repair. 3. Ceiling in poor repair above metal shelving can goods are stoerd in basement. Repair ceiling so as to provide a surface that is smooth and easily cleanable.
Location: Bar
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. Hole in wall behind reach in coolers on cooks line. Repair. 2. Hole in wall behind ice machine in bar. Repair. 3. Ceiling in poor repair above metal shelving can goods are stoerd in basement. Repair ceiling so as to provide a surface that is smooth and easily cleanable.
Location: Basement
- Cooling methods
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: 1. Metal pan of hot soup cooling at room temperature on cooks line. Use approved methods to cool all hot foods. Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Location: Cook line
- Unapproved non-food contact
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: 1. Cardboard on top of grease trap at three bay sink. Remove, Cardboard is not approved for use. Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Location: Kitchen (back)
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Light shiled broken on cooks line. Replace.
Location: Cook line
- 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: 1. Box of potatos on floor on cooks line. Remove and store in apporoved manner.
Location: Cook line
- Hand sink/soap (corrected on site)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: 1. No hand soap at hand sink in three bay sink area. Provide soap at all times.
- 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. Hot water leaking from faucet at hand sink on cooks line. Repair. 2. Water leaking from ceiling onto floor in front of walk in cooler in basement. Repair water leak , Clean floor.
Location: Cook line
Equipment: Hand sink
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. Hot water leaking from faucet at hand sink on cooks line. Repair. 2. Water leaking from ceiling onto floor in front of walk in cooler in basement. Repair water leak , Clean floor.
Location: Basement
|
10/28/2014 | Recheck |
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: 1. Rodent droppings noted in basement below stairs on stone wall area. Exterminate pest and/or rodents using approved methods and elimination harborage conditions. 2. Rodent droppings noted in basement by traps. Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Location: Basement
|
10/28/2014 | Non-Illness Complaint Recheck |
- Electrical service
Electrical service equipment, and/or outlet(s) and fixture(s) not properly installed and/or maintained.
Correction: Electrical service equipment, outlet(s) and fixture(s) shall be properly installed and maintained in good and safe working condition.
Comments: 1. Home made extension cord in back kitchen area. Remove. Do not use any extension cords.
- 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: 1. Mash potatos held at 124 deg. F. on cooks line at small steam unit. Hold all hot foods at 135 deg. F or above.
Location: Cook line
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: 1. Gnats noted in bar area by beer taps. Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Location: Bar
- Glove Use (Critical)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
Comments: 1. Food handler touching raw meats with gloves then handling ready to eat food items. You must remove gloves and wash hands and use approved utensil before handling ready to eat food items.
- Cross-contamination
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: 1. Food handler touching raw meats with gloves then handling ready to eat food items. You must remove gloves and wash hands and use approved utensil before handling ready to eat food items.
Location: Cook line
- 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: 1. Potentially hazardous ready to eat meats not date marked in bottom section of cold top / reach in cooler. Date marke all potentially hazardous ready to eat foods that are going to be used for more than a 24 time frame.
Location: Cook line
Equipment: Reach in cooler (2 door)
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Mop bucket sitting inside of one bay food prep sink. Do not use one bay food prep sink for mop bucket. Use mop sink.
Location: Kitchen (back)
- Hand sink capacity
Inadequate number of hand washing sinks.
Correction: Provide adequate number of hand washing sinks.
Comments: 1. No soap and towels at 4th bay of bar sink for hand washing. Provide soap and towels at 4th bay of 4 bay sink for hand washing.
Location: Bar
- Hand sink location blocked
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: 1. Access to hand sink blocked by box of potatos on floor in front of hand sink. Do not place any items in front of hand sink so as to provide easy access
Location: Cook line
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: 1. Food handlers using hand sink to fill bottles etc. A hand washing facility may not be used for purpose(s) other than hand washing.
Location: Cook line
Equipment: Hand sink
- Chemical sanitizer concentration
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: 1. Sanitizer in red sanitizer bucket soiled. Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Location: Cook line
- Glove use (Non-Critical)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
Comments: 1. Food handlers not washing hands before putting on gloves to handle food items. You must wash hands at approved hand sink with soap and water before putting on gloves to handle food items.
- Improper storage of clean equipment
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: 1. Potato chopper stored on floor in back kitchen area. Remove, Clean and santize and store in approved manner.
Location: Kitchen (back)
- Dumpster lids open
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Comments: 1. Dumpster lids open. Keep lids closed.
- 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: 1. Exhaust hood and filters soiled above cooking equipment on cooks line. Clean.
Location: Cook line
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. Hole in wall behind reach in coolers on cooks line. Repair. 2. Hole in wall behind ice machine in bar. Repair. 3. Ceiling in poor repair above metal shelving can goods are stoerd in basement. Repair ceiling so as to provide a surface that is smooth and easily cleanable.
Location: Cook line
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. Hole in wall behind reach in coolers on cooks line. Repair. 2. Hole in wall behind ice machine in bar. Repair. 3. Ceiling in poor repair above metal shelving can goods are stoerd in basement. Repair ceiling so as to provide a surface that is smooth and easily cleanable.
Location: Bar
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. Hole in wall behind reach in coolers on cooks line. Repair. 2. Hole in wall behind ice machine in bar. Repair. 3. Ceiling in poor repair above metal shelving can goods are stoerd in basement. Repair ceiling so as to provide a surface that is smooth and easily cleanable.
Location: Basement
- Cooling methods
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: 1. Metal pan of hot soup cooling at room temperature on cooks line. Use approved methods to cool all hot foods. Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Location: Cook line
- Unapproved non-food contact
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: 1. Wood board on top of grease trap at three bay sink. Remove, Wood is not approved for use. Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Location: Kitchen (back)
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Light shiled broken on cooks line. Replace.
Location: Cook line
- Food storage
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: 1. Box of potatos on floor on cooks line. Remove and store in apporoved manner.
Location: Cook line
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: 1. No hand soap at hand sink in three bay sink area. Provide soap at all times.
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. Hot water leaking from faucet at hand sink on cooks line. Repair. 2. Water leaking from ceiling onto floor in front of walk in cooler in basement. Repair water leak , Clean floor.
Location: Cook line
Equipment: Hand sink
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. Hot water leaking from faucet at hand sink on cooks line. Repair. 2. Water leaking from ceiling onto floor in front of walk in cooler in basement. Repair water leak , Clean floor.
Location: Basement
|
10/21/2014 | Routine |
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: 1. Rodent droppings noted in basement below stairs on stone wall area. Exterminate pest and/or rodents using approved methods and elimination harborage conditions. 2. Rodent droppings noted in basement by traps. Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Location: Basement
|
10/21/2014 | Non-Illness Complaint |
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: URINAL IN NEED OF REPAIR OR REMOVED IN FIRST FLOOR MEN'S RESTROOM.
Location: Mens restroom
|
02/13/2014 | Non-Illness Complaint Recheck |
- Wiping cloths / storage (corrected on site)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: WET CLOTHS LAYING ON PREP SURFACES IN KITCHEN/COOKLINE AREA. PLACE WET TOWELS IN SANITIZER BUCKET WHEN NOT IN USE or PLACE IN SOILED LINEN STORAGE.
Location: Cook line
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: REMOVE OR REPAIR URINAL IN MEN'S RESTROOM.
Location: Mens restroom
|
01/13/2014 | Routine |
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: URINAL IN NEED OF REPAIR OR REMOVED IN FIRST FLOOR MEN'S RESTROOM.
Location: Mens restroom
|
12/13/2013 | Non-Illness Complaint Recheck |
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: URINAL IN NEED OF REPAIR OR REMOVED IN FIRST FLOOR MEN'S RESTROOM.
Location: Mens restroom
|
12/06/2013 | Non-Illness Complaint Recheck |
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: URINAL IN NEED OF REPAIR OR REMOVED IN FIRST FLOOR MEN'S RESTROOM.
Location: Mens restroom
|
11/08/2013 | Non-Illness Complaint Recheck |
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: URINAL IN NEED OF REPAIR OR REMOVED IN FIRST FLOOR MEN'S RESTROOM.
Location: Mens restroom
|
10/09/2013 | Non-Illness Complaint |
- No certified food handler (corrected)
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: CERTIFIED FOOD HANDLER CERTIFICATE ON FILE EXPIRED APRIL 2013. UPDATE CERTIFICATE AND MAINTAIN. 9/11/2013: WAITING ON CERTIFICATE TO ARRIVE IN MAIL. REVIEWED RECEIPT FOR EXAM. RECHECK OCTOBER 9, 2013.
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: WET CLOTHS LAYING ON PREP TABLE. STORE IN IN-PLACE SANITIZER BUCKET OR PLACE IN SOILED LINEN STORAGE.
Location: Cook line
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10/09/2013 | Recheck |
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: CERTIFIED FOOD HANDLER CERTIFICATE ON FILE EXPIRED APRIL 2013. UPDATE CERTIFICATE AND MAINTAIN. 9/11/2013: WAITING ON CERTIFICATE TO ARRIVE IN MAIL. REVIEWED RECEIPT FOR EXAM. RECHECK OCTOBER 9, 2013.
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: WET CLOTHS LAYING ON PREP TABLE. STORE IN IN-PLACE SANITIZER BUCKET OR PLACE IN SOILED LINEN STORAGE.
Location: Cook line
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09/11/2013 | Recheck |
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: CERTIFIED FOOD HANDLER CERTIFICATE ON FILE EXPIRED APRIL 2013. UPDATE CERTIFICATE AND MAINTAIN.
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: WET CLOTHS LAYING ON PREP TABLE. STORE IN IN-PLACE SANITIZER BUCKET OR PLACE IN SOILED LINEN STORAGE.
Location: Cook line
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07/05/2013 | Routine |
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPLACE MISSING PROTECTIVE BARRIER AT URINAL.
Location: Mens restroom
- Floors, walls, ceilings cleanability (corrected)
Floors, walls and ceilings not smooth and easily cleanable.
Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
Comments: REPAIR HOLE IN WALL IN MEN'S RESTROOM.
Location: Mens restroom
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02/18/2013 | Non-Illness Complaint Recheck |
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPLACE MISSING PROTECTIVE BARRIER AT URINAL.
Location: Mens restroom
- Floors, walls, ceilings cleanability
Floors, walls and ceilings not smooth and easily cleanable.
Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
Comments: REPAIR HOLE IN WALL IN MEN'S RESTROOM.
Location: Mens restroom
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01/29/2013 | Non-Illness Complaint |
- 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: FOOD TEMPERATURES AT COLD-TOP TESTING BETWEEN 42-44 DEGREES FAHRENHEIT. ADJUST COOLER TO MAINTAIN FOOD TEMPERATURE AT 41 DEGREES OR BELOW. COOLER MAY BE TOO FULL AND MAY BE OPENED TOO FREQUENTLY. MAKE ADJUSTMENTS WHERE NEEDED.
Location: Cook line
Equipment: Cold top
- 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: IN-PLACE SANITIZER TESTING AT 0 PPM, TOO LOW. MAINTAIN BETWEEN 50-100 PPM. SUGGEST CHANGING SOLUTION MORE OFTEN.
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 WIPING CLOTHS LAYING AROUND ON FOOD PREP SURFACES. PLACE IN SANITIZER OR IN SOILED LINEN STORAGE.
Location: Cook line
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01/22/2013 | Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: FOOD TEMPERATURES AT COLD-TOP TESTING BETWEEN 42-44 DEGREES FAHRENHEIT. ADJUST COOLER TO MAINTAIN FOOD TEMPERATURE AT 41 DEGREES OR BELOW. COOLER MAY BE TOO FULL AND MAY BE OPENED TOO FREQUENTLY. MAKE ADJUSTMENTS WHERE NEEDED.
Location: Cook line
Equipment: Cold top
- 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: IN-PLACE SANITIZER TESTING AT 0 PPM, TOO LOW. MAINTAIN BETWEEN 50-100 PPM. SUGGEST CHANGING SOLUTION MORE OFTEN.
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 WIPING CLOTHS LAYING AROUND ON FOOD PREP SURFACES. PLACE IN SANITIZER OR IN SOILED LINEN STORAGE.
Location: Cook line
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01/15/2013 | Routine |
- Cross-contamination (corrected on site)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: RAW CHICKEN STORED ABOVE READY-TO-EAT FOODS. STORE FOOD ITEMS IN ORDER OF POTENTIAL HAZARD.
Location: Kitchen
Equipment: Reach in cooler (2 door)
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07/05/2012 | Routine |
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: Use 3-bay sink to sanitize until repaired.
Equipment: Dishmachine
- Cooling methods (corrected)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: Par cooked potatoes cooling in reach in cooler stacked with lids on. See above.1/11 establishment is now receiving frozen fries.
Location: Prep area
Equipment: Reach in cooler (2 door)
- 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: Clean soiled interior of beer coolers.
Location: Bar
Equipment: ----------------- Coolers ----------------
- In use utensil storage (corrected)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: Stored between counter and wall. Remove.
Location: Prep area
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01/11/2012 | Recheck |
- Chemical sanitizer concentration
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: Use 3-bay sink to sanitize until repaired.
Equipment: Dishmachine
- Cooling methods (corrected on site)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: Par cooked potatoes cooling in reach in cooler stacked with lids on. See above.
Location: Prep area
Equipment: Reach in cooler (2 door)
- 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: Clean soiled interior of beer coolers.
Location: Bar
Equipment: ----------------- Coolers ----------------
- In use utensil storage (corrected on site)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: Stored between counter and wall. Remove.
Location: Prep area
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01/04/2012 | Routine |
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