- Toxic labeling (corrected)
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: LABEL CHEMICAL SPRAY BOTTLES PROPERLY.
Location: Bar
- Toxic material(s) separation (corrected)
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Location: Bar
- Toxic material(s) separation (corrected)
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Location: Dish machine area
- 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: DISHMACHINE AT 0 PPM FOR CHLORINE--REPAIR. MAINTAIN CHEMICAL SANITIZER CONCENTRATION FOR CHLORINE AT 50 - 100 PPM FOR CHLORINE.DO NOT USE DISHMACHINE UNTIL REPAIRED PROPERLY.
Location: Dish machine area
Equipment: Dishmachine
- Storage of Personal Items
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: EX. JACKETS, BAGS, SHOES, ETC.--DISCONTINUE THIS BEHAVIOR.
Location: Bar
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE LIGHTS WHERE OUT AT CEILING WHERE MISSING.
Location: Back room
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE LIGHTS WHERE OUT AT CEILING WHERE MISSING.
Location: Dry storage
- Ventilation provided
Insufficient capacity and/or no mechanical ventilation provided.
Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
Comments: HAVE ALL ESTABLISHMENT FIRE-EXTINGUISHERS SERVICED, UPDATED, RE-TAGGED PROPERLY BY A PROFESSIONAL SERVICE PROVIDER.(LAST INSPECTED IN AUGUST OF 2013)
Location: Bar
- Ventilation provided
Insufficient capacity and/or no mechanical ventilation provided.
Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
Comments: HAVE ALL ESTABLISHMENT FIRE-EXTINGUISHERS SERVICED, UPDATED, RE-TAGGED PROPERLY BY A PROFESSIONAL SERVICE PROVIDER.(LAST INSPECTED IN AUGUST OF 2013)
Location: Back room
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: PROVIDE CEILING TILES WHERE MISSING AND/OR REPLACE WHERE DAMAGED.
Location: Back room
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR FLOORS AND FLOOR DRAINS.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF DISHMACHINE ROOM FLOORS, WALLS AND CEILING SURFACES AND FLOOR DRAINS.
Location: Bar
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR FLOORS AND FLOOR DRAINS.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF DISHMACHINE ROOM FLOORS, WALLS AND CEILING SURFACES AND FLOOR DRAINS.
Location: Dish machine area
- Warewashing No detergent (corrected)
Warewashing equipment used without a cleaning agent.
Correction: Provided approved cleaning agent.
Comments: LOW AND NO CHEMICALS AT DISHMACHINE.ENSURE THAT DISHMACHINE MAINTAINS ALL PROPER CHEMICALS SUCH AS DETERGENT, RINSE AIDS AND SANITIZERS AT ALL TIMES.
Location: Dish machine area
Equipment: Dishmachine
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) IMRPOVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR LINERS AND UNDER BAR LINER SURFACES.ALL BAR LINERS MUST BE SOUND, SMOOTH AND EASILY CLEANABLE AND CHANGE REGULARLY.2) IMPROVE ROUTINE DETAILED CLEANIGN AND SANITIZING OF WALK-IN-COOLER SHELVING.
Location: Bar
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) IMRPOVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR LINERS AND UNDER BAR LINER SURFACES.ALL BAR LINERS MUST BE SOUND, SMOOTH AND EASILY CLEANABLE AND CHANGE REGULARLY.2) IMPROVE ROUTINE DETAILED CLEANIGN AND SANITIZING OF WALK-IN-COOLER SHELVING.
Location: Walk-in cooler
Equipment: Metal shelving
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
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.
Location: Back room
Equipment: Ice machine
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Emp restroom
Equipment: Hand sink
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Dish machine area
Equipment: Hand sink
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Emp restroom
Equipment: Hand sink
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: PROVIDE LIGHT GUARD SHIELDS WHERE MISSING FOR EXPOSED LIGHT BULBS AT CEILING.
Location: Back room
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: PROVIDE LIGHT GUARD SHIELDS WHERE MISSING FOR EXPOSED LIGHT BULBS AT CEILING.
Location: Dry storage
|
11/08/2014 | Recheck |
- Toxic labeling
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: LABEL CHEMICAL SPRAY BOTTLES PROPERLY.
Location: Bar
- Toxic material(s) separation
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Location: Bar
- Toxic material(s) separation
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Location: Dish machine area
- 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: DISHMACHINE AT 0 PPM FOR CHLORINE--REPAIR. MAINTAIN CHEMICAL SANITIZER CONCENTRATION FOR CHLORINE AT 50 - 100 PPM FOR CHLORINE.DO NOT USE DISHMACHINE UNTIL REPAIRED PROPERLY.
Location: Dish machine area
Equipment: Dishmachine
- Storage of Personal Items
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: EX. JACKETS, BAGS, SHOES, ETC.--DISCONTINUE THIS BEHAVIOR.
Location: Bar
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE LIGHTS WHERE OUT AT CEILING WHERE MISSING.
Location: Back room
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE LIGHTS WHERE OUT AT CEILING WHERE MISSING.
Location: Dry storage
- Ventilation provided
Insufficient capacity and/or no mechanical ventilation provided.
Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
Comments: HAVE ALL ESTABLISHMENT FIRE-EXTINGUISHERS SERVICED, UPDATED, RE-TAGGED PROPERLY BY A PROFESSIONAL SERVICE PROVIDER.(LAST INSPECTED IN AUGUST OF 2013)
Location: Bar
- Ventilation provided
Insufficient capacity and/or no mechanical ventilation provided.
Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
Comments: HAVE ALL ESTABLISHMENT FIRE-EXTINGUISHERS SERVICED, UPDATED, RE-TAGGED PROPERLY BY A PROFESSIONAL SERVICE PROVIDER.(LAST INSPECTED IN AUGUST OF 2013)
Location: Back room
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: PROVIDE CEILING TILES WHERE MISSING AND/OR REPLACE WHERE DAMAGED.
Location: Back room
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR FLOORS AND FLOOR DRAINS.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF DISHMACHINE ROOM FLOORS, WALLS AND CEILING SURFACES AND FLOOR DRAINS.
Location: Bar
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR FLOORS AND FLOOR DRAINS.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF DISHMACHINE ROOM FLOORS, WALLS AND CEILING SURFACES AND FLOOR DRAINS.
Location: Dish machine area
- Warewashing No detergent
Warewashing equipment used without a cleaning agent.
Correction: Provided approved cleaning agent.
Comments: LOW AND NO CHEMICALS AT DISHMACHINE.ENSURE THAT DISHMACHINE MAINTAINS ALL PROPER CHEMICALS SUCH AS DETERGENT, RINSE AIDS AND SANITIZERS AT ALL TIMES.
Location: Dish machine area
Equipment: Dishmachine
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) IMRPOVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR LINERS AND UNDER BAR LINER SURFACES.ALL BAR LINERS MUST BE SOUND, SMOOTH AND EASILY CLEANABLE AND CHANGE REGULARLY.2) IMPROVE ROUTINE DETAILED CLEANIGN AND SANITIZING OF WALK-IN-COOLER SHELVING.
Location: Bar
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) IMRPOVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR LINERS AND UNDER BAR LINER SURFACES.ALL BAR LINERS MUST BE SOUND, SMOOTH AND EASILY CLEANABLE AND CHANGE REGULARLY.2) IMPROVE ROUTINE DETAILED CLEANIGN AND SANITIZING OF WALK-IN-COOLER SHELVING.
Location: Walk-in cooler
Equipment: Metal shelving
- 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.
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.
Location: Back room
Equipment: Ice machine
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Emp restroom
Equipment: Hand sink
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Dish machine area
Equipment: Hand sink
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Emp restroom
Equipment: Hand sink
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: PROVIDE LIGHT GUARD SHIELDS WHERE MISSING FOR EXPOSED LIGHT BULBS AT CEILING.
Location: Back room
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: PROVIDE LIGHT GUARD SHIELDS WHERE MISSING FOR EXPOSED LIGHT BULBS AT CEILING.
Location: Dry storage
|
11/01/2014 | Recheck |
| No violation noted during this evaluation. | 09/22/2014 | Recheck |
| No violation noted during this evaluation. | 08/02/2014 | Routine |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: KEEP CUT FRUIT AT BAR ON ICE BATH OR IN A REFRIGERATION UNIT TO MAINTAIN AT 41 F OR BELOW.
Location: Bar
- Toxic material(s) separation (corrected)
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Location: Back room
- Toxic material(s) separation (corrected)
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Location: Dry storage
- Toxic material(s) separation (corrected)
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Location: Dish machine 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.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL BAR REACH-IN-COOLERS WHERE NEEDED AT BAR.
Location: Bar
Equipment: Reach in cooler
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Location: Emp restroom
Equipment: Hand sink
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Location: Dish machine area
Equipment: Hand sink
- Storage of Personal Items (corrected)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: EX. EMPLOYEE PERSONAL DRINKS, EMPLOYEE JACKETS.
Location: Bar
- Storage of Personal Items (corrected)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: EX. EMPLOYEE PERSONAL DRINKS, EMPLOYEE JACKETS.
Location: Back room
- Storage of Personal Items (corrected)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: EX. EMPLOYEE PERSONAL DRINKS, EMPLOYEE JACKETS.
Location: Dry storage
- Storage of Personal Items (corrected)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: EX. EMPLOYEE PERSONAL DRINKS, EMPLOYEE JACKETS.
Location: Dish machine area
- 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.
Location: Dish machine area
- 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.
Location: Back room
- 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.
Location: Dry storage
- 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.
Location: Walk-in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF WALK-IN-COOLER FANGUARDS AND SHELVING.
Location: Walk-in cooler
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Location: Bar
Equipment: Soda gun & holster
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Emp restroom
Equipment: Hand sink
- Warewashing equipment cleaning (corrected)
Warewashing equipment not cleaned at appropriate intervals.
Correction: Clean warewash equipment appropriate intervals.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL BAR DRAIN BOARDS AND BAR 4-BAY SINKS. CLEAN BAR GLASSWARE/UTENSILS/ITEMS ARE STORED ON CLEAN SANITARY SURFACES AND NOT SOILED SURFACES.
Location: Bar
Equipment: 4-bay
- Covered trash can in womens restroom (corrected)
No covered trash can for womens restroom.
Correction: Provide a covered trash can.
Location: Emp restroom
|
02/21/2014 | Recheck |
- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: KEEP CUT FRUIT AT BAR ON ICE BATH OR IN A REFRIGERATION UNIT TO MAINTAIN AT 41 F OR BELOW.
Location: Bar
- Toxic material(s) separation (corrected)
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Location: Back room
- Toxic material(s) separation (corrected)
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Location: Dry storage
- Toxic material(s) separation (corrected)
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Location: Dish machine 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.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL BAR REACH-IN-COOLERS WHERE NEEDED AT BAR.
Location: Bar
Equipment: Reach in cooler
- Hand sink soiled
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Location: Emp restroom
Equipment: Hand sink
- Hand sink soiled
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Location: Dish machine area
Equipment: Hand sink
- Storage of Personal Items (corrected)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: EX. EMPLOYEE PERSONAL DRINKS, EMPLOYEE JACKETS.
Location: Bar
- Storage of Personal Items (corrected)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: EX. EMPLOYEE PERSONAL DRINKS, EMPLOYEE JACKETS.
Location: Back room
- Storage of Personal Items (corrected)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: EX. EMPLOYEE PERSONAL DRINKS, EMPLOYEE JACKETS.
Location: Dry storage
- Storage of Personal Items (corrected)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: EX. EMPLOYEE PERSONAL DRINKS, EMPLOYEE JACKETS.
Location: Dish machine area
- 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.
Location: Dish machine area
- 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.
Location: Back room
- 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.
Location: Dry storage
- 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.
Location: Walk-in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF WALK-IN-COOLER FANGUARDS AND SHELVING.
Location: Walk-in cooler
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Location: Bar
Equipment: Soda gun & holster
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Emp restroom
Equipment: Hand sink
- Warewashing equipment cleaning (corrected)
Warewashing equipment not cleaned at appropriate intervals.
Correction: Clean warewash equipment appropriate intervals.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL BAR DRAIN BOARDS AND BAR 4-BAY SINKS. CLEAN BAR GLASSWARE/UTENSILS/ITEMS ARE STORED ON CLEAN SANITARY SURFACES AND NOT SOILED SURFACES.
Location: Bar
Equipment: 4-bay
- Covered trash can in womens restroom
No covered trash can for womens restroom.
Correction: Provide a covered trash can.
Location: Emp restroom
|
01/24/2014 | 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: KEEP CUT FRUIT AT BAR ON ICE BATH OR IN A REFRIGERATION UNIT TO MAINTAIN AT 41 F OR BELOW.
Location: Bar
- 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).
Location: Back room
- 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).
Location: Dry storage
- 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).
Location: Dish machine area
- 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.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL BAR REACH-IN-COOLERS WHERE NEEDED AT BAR.
Location: Bar
Equipment: Reach in cooler
- Hand sink soiled
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Location: Emp restroom
Equipment: Hand sink
- Hand sink soiled
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Location: Dish machine area
Equipment: Hand sink
- Storage of Personal Items (corrected on site)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: EX. EMPLOYEE PERSONAL DRINKS, EMPLOYEE JACKETS.
Location: Bar
- Storage of Personal Items (corrected on site)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: EX. EMPLOYEE PERSONAL DRINKS, EMPLOYEE JACKETS.
Location: Back room
- Storage of Personal Items (corrected on site)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: EX. EMPLOYEE PERSONAL DRINKS, EMPLOYEE JACKETS.
Location: Dry storage
- Storage of Personal Items (corrected on site)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: EX. EMPLOYEE PERSONAL DRINKS, EMPLOYEE JACKETS.
Location: Dish machine area
- 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.
Location: Dish machine area
- 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.
Location: Back room
- 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.
Location: Dry storage
- 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.
Location: Walk-in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF WALK-IN-COOLER FANGUARDS.
Location: Walk-in cooler
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Location: Bar
Equipment: Soda gun & holster
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Emp restroom
Equipment: Hand sink
- Warewashing equipment cleaning
Warewashing equipment not cleaned at appropriate intervals.
Correction: Clean warewash equipment appropriate intervals.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL BAR DRAIN BOARDS AND BAR 4-BAY SINKS. CLEAN BAR GLASSWARE/UTENSILS/ITEMS ARE STORED ON CLEAN SANITARY SURFACES AND NOT SOILED SURFACES.
Location: Bar
Equipment: 4-bay
- Covered trash can in womens restroom
No covered trash can for womens restroom.
Correction: Provide a covered trash can.
Location: Emp restroom
|
01/17/2014 | Routine |
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Location: Kitchen
Equipment: Dishmachine
- Hand sink improper usage (corrected on site)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: DO NOT USE BAR HANDSINKS AS DUMPSINKS.
Location: Bar
Equipment: Hand sink
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: CHLORINE SANITIZER AT BAR 4-BAY SINK AT 0PPM; MAINTAIN AT 50 - 100 PPM FOR CHLORINE.
Location: Bar
Equipment: 4-bay
- Unapproved food contact materials (corrected on site)
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: ENSURE THAT ALL BARTENDERS ARE USING PROPER ICE SCOOPS WITH HANDLES TO DISPENSE ICE AT ICE BINS.
Location: Bar
Equipment: Ice bin
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BACK ROOM KITCHEN.
Location: Kitchen
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Location: Back room
Equipment: Chest freezer
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED WALK-IN-COOLER FANGUARDS.-SOILED INTERIOR SURFACES OF BAR REACH-IN-COOLERS WHERE NEEDED.
Location: Walk-in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED WALK-IN-COOLER FANGUARDS.-SOILED INTERIOR SURFACES OF BAR REACH-IN-COOLERS WHERE NEEDED.
Location: Bar
Equipment: Reach in cooler
- 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.
Location: Kitchen
Equipment: Ice machine
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Location: Bar
Equipment: Soda gun & holster
- In use utensil storage (corrected on site)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: STORE BAR ICE SCOOPS IN ICE SCOOP HOLDER OR IN ICE BIN WITH HANDLE UP.
Location: Bar
Equipment: Ice bin
|
09/07/2013 | Routine |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: KEEP CUT FRUIT STORED ON ICE BATH OR IN REFRIGERATION OF 41 F OR BELOW AT BAR STORAGE CONTAINERS.
Location: Bar
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: IN PROGRESS:DISHMACHINE NOT SANITIZING. SANITIZING AT 0 PPM FOR CHLORINE.
Location: Dish machine area
Equipment: Dishmachine
- Designated locker areas
No designated dressing area(s) for employees.
Correction: Dressing rooms or dressing areas shall be designated and used if employees routinely change their clothes in the establishment.
Comments: IN PROGRESS: LOCKERS TO BE INSTALLED
Location: Bar
- Storage of Personal Items (corrected)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: BAGS, PURSES, SHOES ETC.
Location: Bar
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE LIGHT WHERE OUT AT WALK-IN-COOLER.
Location: Walk-in cooler
- Unnecessary litter (corrected)
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: REMOVE CARDBOARD FROM UNDER MICROWAVE.
Location: Back room
- Ventilation provided
Insufficient capacity and/or no mechanical ventilation provided.
Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
Comments: IN PROGRESS: APPOINTMENT SCHEDULED WITH KOORSEN.HAVE ALL FIRE-EXTINGUISHERS SERVICED, UPDATED AND RE-TAGGED PROPERLY BY PROFESSIONAL SERVICE PROVIDER.(LAST INSPECTED IN MARCH 2012)
Location: Bar
- 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.
Location: Back room
Equipment: Chest freezer
- 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 SODA SYRUP BOXES STORED OFF FLOOR AT LEAST 6 INCHES.
Location: Dry storage
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF THE FOLLOWING:-CLEAN AND ORGANIZE DISH MACHINE ROOM--CORRECTED.-SOILED WALK-IN-COOLER SHELVING.-SOILED BAR REACH-IN-COOLERS.
Location: Dish machine area
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF THE FOLLOWING:-CLEAN AND ORGANIZE DISH MACHINE ROOM--CORRECTED.-SOILED WALK-IN-COOLER SHELVING.-SOILED BAR REACH-IN-COOLERS.
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: IMPROVE ROUTINE CLEANING AND SANITIZING OF THE FOLLOWING:-CLEAN AND ORGANIZE DISH MACHINE ROOM--CORRECTED.-SOILED WALK-IN-COOLER SHELVING.-SOILED BAR REACH-IN-COOLERS.
Location: Bar
Equipment: Reach in cooler
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Location: Bar
Equipment: Soda gun & holster
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Dish machine area
Equipment: Hand sink
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Bar
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: PROVIDE CHEMICAL SANITIZER TEST STRIPS FOR CHLORINE.
Location: Dish machine area
Equipment: Dishmachine
|
08/10/2013 | Recheck |
- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: KEEP CUT FRUIT STORED ON ICE BATH OR IN REFRIGERATION OF 41 F OR BELOW AT BAR STORAGE CONTAINERS.
Location: Bar
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: IN PROGRESS:DISHMACHINE NOT SANITIZING. SANITIZING AT 0 PPM FOR CHLORINE.
Location: Dish machine area
Equipment: Dishmachine
- Designated locker areas
No designated dressing area(s) for employees.
Correction: Dressing rooms or dressing areas shall be designated and used if employees routinely change their clothes in the establishment.
Comments: IN PROGRESS: LOCKERS TO BE INSTALLED
Location: Bar
- 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: BAGS, PURSES, SHOES ETC.
Location: Bar
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE LIGHT WHERE OUT AT WALK-IN-COOLER.
Location: Walk-in cooler
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: REMOVE CARDBOARD FROM UNDER MICROWAVE.
Location: Back room
- Ventilation provided
Insufficient capacity and/or no mechanical ventilation provided.
Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
Comments: IN PROGRESS: APPOINTMENT SCHEDULED.HAVE ALL FIRE-EXTINGUISHERS SERVICED, UPDATED AND RE-TAGGED PROPERLY BY PROFESSIONAL SERVICE PROVIDER.(LAST INSPECTED IN MARCH 2012)
Location: Bar
- 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.
Location: Back room
Equipment: Chest freezer
- 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 SODA SYRUP BOXES STORED OFF FLOOR AT LEAST 6 INCHES.
Location: Dry storage
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF THE FOLLOWING:-CLEAN AND ORGANIZE DISH MACHINE ROOM--CORRECTED.-SOILED WALK-IN-COOLER SHELVING.-SOILED BAR REACH-IN-COOLERS.
Location: Dish machine area
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF THE FOLLOWING:-CLEAN AND ORGANIZE DISH MACHINE ROOM--CORRECTED.-SOILED WALK-IN-COOLER SHELVING.-SOILED BAR REACH-IN-COOLERS.
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: IMPROVE ROUTINE CLEANING AND SANITIZING OF THE FOLLOWING:-CLEAN AND ORGANIZE DISH MACHINE ROOM--CORRECTED.-SOILED WALK-IN-COOLER SHELVING.-SOILED BAR REACH-IN-COOLERS.
Location: Bar
Equipment: Reach in cooler
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Location: Bar
Equipment: Soda gun & holster
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Dish machine area
Equipment: Hand sink
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Bar
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: PROVIDE CHEMICAL SANITIZER TEST STRIPS FOR CHLORINE.
Location: Dish machine area
Equipment: Dishmachine
|
07/26/2013 | Recheck |
- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: KEEP CUT FRUIT STORED ON ICE BATH OR IN REFRIGERATION OF 41 F OR BELOW AT BAR STORAGE CONTAINERS.
Location: Bar
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: IN PROGRESS:DISHMACHINE NOT SANITIZING. SANITIZING AT 0 PPM FOR CHLORINE.
Location: Dish machine area
Equipment: Dishmachine
- Designated locker areas
No designated dressing area(s) for employees.
Correction: Dressing rooms or dressing areas shall be designated and used if employees routinely change their clothes in the establishment.
Comments: IN PROGRESS: LOCKERS TO BE INSTALLED
Location: Bar
- 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: BAGS, PURSES, SHOES ETC.
Location: Bar
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE LIGHT WHERE OUT AT WALK-IN-COOLER.
Location: Walk-in cooler
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: REMOVE CARDBOARD FROM UNDER MICROWAVE.
Location: Back room
- Ventilation provided
Insufficient capacity and/or no mechanical ventilation provided.
Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
Comments: IN PROGRESS: APPOINTMENT SCHEDULED.HAVE ALL FIRE-EXTINGUISHERS SERVICED, UPDATED AND RE-TAGGED PROPERLY BY PROFESSIONAL SERVICE PROVIDER.(LAST INSPECTED IN MARCH 2012)
Location: Bar
- 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.
Location: Back room
Equipment: Chest freezer
- 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 SODA SYRUP BOXES STORED OFF FLOOR AT LEAST 6 INCHES.
Location: Dry storage
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF THE FOLLOWING:-CLEAN AND ORGANIZE DISH MACHINE ROOM--CORRECTED.-SOILED WALK-IN-COOLER SHELVING.-SOILED BAR REACH-IN-COOLERS.
Location: Dish machine area
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF THE FOLLOWING:-CLEAN AND ORGANIZE DISH MACHINE ROOM--CORRECTED.-SOILED WALK-IN-COOLER SHELVING.-SOILED BAR REACH-IN-COOLERS.
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: IMPROVE ROUTINE CLEANING AND SANITIZING OF THE FOLLOWING:-CLEAN AND ORGANIZE DISH MACHINE ROOM--CORRECTED.-SOILED WALK-IN-COOLER SHELVING.-SOILED BAR REACH-IN-COOLERS.
Location: Bar
Equipment: Reach in cooler
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Location: Bar
Equipment: Soda gun & holster
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Dish machine area
Equipment: Hand sink
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Bar
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: PROVIDE CHEMICAL SANITIZER TEST STRIPS FOR CHLORINE.
Location: Dish machine area
Equipment: Dishmachine
|
07/13/2013 | 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: KEEP CUT FRUIT STORED ON ICE BATH OR IN REFRIGERATION OF 41 F OR BELOW AT BAR STORAGE CONTAINERS.
Location: Bar
- Chemical sanitizer concentration
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: IN PROGRESS:DISHMACHINE NOT SANITIZING. SANITIZING AT 0 PPM FOR CHLORINE.
Location: Dish machine area
Equipment: Dishmachine
- Designated locker areas
No designated dressing area(s) for employees.
Correction: Dressing rooms or dressing areas shall be designated and used if employees routinely change their clothes in the establishment.
Comments: IN PROGRESS: LOCKERS TO BE INSTALLED
Location: Bar
- 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: BAGS, PURSES, SHOES ETC.
Location: Bar
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE LIGHT WHERE OUT AT WALK-IN-COOLER.
Location: Walk-in cooler
- Ventilation provided
Insufficient capacity and/or no mechanical ventilation provided.
Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
Comments: IN PROGRESS: APPOINTMENT SCHEDULED.HAVE ALL FIRE-EXTINGUISHERS SERVICED, UPDATED AND RE-TAGGED PROPERLY BY PROFESSIONAL SERVICE PROVIDER.(LAST INSPECTED IN MARCH 2012)
Location: Bar
- 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 SODA SYRUP BOXES STORED OFF FLOOR AT LEAST 6 INCHES.
Location: Dry storage
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF THE FOLLOWING:-CLEAN AND ORGANIZE DISH MACHINE ROOM--CORRECTED.-SOILED WALK-IN-COOLER SHELVING.-SOILED BAR REACH-IN-COOLERS.
Location: Dish machine area
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF THE FOLLOWING:-CLEAN AND ORGANIZE DISH MACHINE ROOM--CORRECTED.-SOILED WALK-IN-COOLER SHELVING.-SOILED BAR REACH-IN-COOLERS.
Location: Walk-in cooler
Equipment: Metal shelving
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF THE FOLLOWING:-CLEAN AND ORGANIZE DISH MACHINE ROOM--CORRECTED.-SOILED WALK-IN-COOLER SHELVING.-SOILED BAR REACH-IN-COOLERS.
Location: Bar
Equipment: Reach in cooler
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Location: Bar
Equipment: Soda gun & holster
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Dish machine area
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: PROVIDE CHEMICAL SANITIZER TEST STRIPS FOR CHLORINE.
Location: Dish machine area
Equipment: Dishmachine
|
05/10/2013 | 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: KEEP CUT FRUIT STORED ON ICE BATH OR IN REFRIGERATION OF 41 F OR BELOW AT BAR STORAGE CONTAINERS.
Location: Bar
- Chemical sanitizer concentration
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: DISHMACHINE NOT SANITIZING. SANITIZING AT 0 PPM FOR CHLORINE.
Location: Dish machine area
Equipment: Dishmachine
- Storage of Personal Items
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: BAGS, PURSES, SHOES ETC.
Location: Bar
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE LIGHT WHERE OUT AT WALK-IN-COOLER.
Location: Walk-in cooler
- Ventilation provided
Insufficient capacity and/or no mechanical ventilation provided.
Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
Comments: HAVE ALL FIRE-EXTINGUISHERS SERVICED, UPDATED AND RE-TAGGED PROPERLY BY PROFESSIONAL SERVICE PROVIDER.(LAST INSPECTED IN MARCH 2012)
Location: Bar
- 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: KEEP SODA SYRUP BOXES STORED OFF FLOOR AT LEAST 6 INCHES.
Location: Dry storage
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF THE FOLLOWING:-CLEAN AND ORGANIZE DISH MACHINE ROOM.-SOILED WALK-IN-COOLER SHELVING.-SOILED BAR REACH-IN-COOLERS.
Location: Dish machine area
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF THE FOLLOWING:-CLEAN AND ORGANIZE DISH MACHINE ROOM.-SOILED WALK-IN-COOLER SHELVING.-SOILED BAR REACH-IN-COOLERS.
Location: Walk-in cooler
Equipment: Metal shelving
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF THE FOLLOWING:-CLEAN AND ORGANIZE DISH MACHINE ROOM.-SOILED WALK-IN-COOLER SHELVING.-SOILED BAR REACH-IN-COOLERS.
Location: Bar
Equipment: Reach in cooler
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Location: Bar
Equipment: Soda gun & holster
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Dish machine area
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: PROVIDE CHEMICAL SANITIZER TEST STRIPS FOR CHLORINE.
Location: Dish machine area
Equipment: Dishmachine
|
04/26/2013 | Routine |
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: REPAIR UPSTAIRS BAR HANDSINK TO ENSURE BOTH HOT AND COLD RUNNING WATER AND REPAIR ALL LEAKS.
Location: Upstairs storage
Equipment: Hand sink
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: REPAIR UPSTAIRS BAR HANDSINK TO ENSURE BOTH HOT AND COLD RUNNING WATER AND REPAIR ALL LEAKS.
Location: 2nd bar
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Location: Walk-in cooler
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Location: Upstairs storage
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Location: 2nd bar
|
03/20/2013 | Pre-Licensing |
Restaurant representatives - add corrected or new information about REVEL, 225 S MERIDIAN ST, Indianapolis, IN »