Slippery Noodle, 372 S MERIDIAN ST, Indianapolis, IN - Bar inspection findings and violations

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Business Info

Name: Slippery Noodle
Type: Tavern
Address: 372 S MERIDIAN ST, Indianapolis, IN 46225
County: Marion
License #: 50962
Smoking: Smoke Free
Total inspections: 20
Last inspection: 08/27/2014
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Inspection findings

Inspection Date

Type
  • Food contact surface(s) soiled (corrected on site)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Location: Kitchen
    Equipment: True cooler
  • Lighting intensity (corrected on site)
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: LIGHT OUT AT INTERIOR OF KITCHEN HOOD.
    Location: Kitchen
  • Warewashing equipment cleaning (corrected on site)
    Warewashing equipment not cleaned at appropriate intervals.
    Correction: Clean warewash equipment appropriate intervals.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN DISHMACHIINE (INTERIOR AND EXTERIOR SURFACES).
    Location: Kitchen
    Equipment: Dishmachine
  • 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 FOOD STORED OFF FLOOR AT WALK-IN-FREEZER.
    Location: Basement
    Equipment: Walk in freezer
  • Non food contact surface cleaning frequency (corrected on site)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING KITCHEN DISH/FOOD STORAGE SHELVING AT LOCATED AT KITCHEN CEILING.
    Location: Kitchen
 08/27/2014Routine
  • Toxic labeling (corrected on site)
    Working container(s) of toxic materials not labeled with common name of contents.
    Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
    Comments: CHEMICAL SPRAY BOTTLES.
    Location: 2nd bar
  • Toxic labeling (corrected on site)
    Working container(s) of toxic materials not labeled with common name of contents.
    Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
    Comments: CHEMICAL SPRAY BOTTLES.
    Location: Main bar
  • Medicines storage and labeling (corrected)
    Improper storage and labeling of employee medications.
    Correction: Medicines for employee use shall be labeled and located to prevent contamination.
    Comments: EMPLOYEE PERSONAL FOOD, BEVERAGES AND MEDICINES STORED AT BASEMENT WALK-IN-COOLER--DISCONTINUE THIS BEHAVIOR.
    Location: Basement
  • Medicines storage and labeling (corrected)
    Improper storage and labeling of employee medications.
    Correction: Medicines for employee use shall be labeled and located to prevent contamination.
    Comments: EMPLOYEE PERSONAL FOOD, BEVERAGES AND MEDICINES STORED AT BASEMENT WALK-IN-COOLER--DISCONTINUE THIS BEHAVIOR.
    Location: Walk-in cooler
  • Food contact cleaning frequency (corrected)
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Location: Kitchen
    Equipment: Can opener
  • 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: QUAT SANITIZER BELOW AT 0 PPM AT MAIN BAR 4-BAY SINK; MAINTAIN QUAT SANITIZER AT 200 PPM.
    Location: Main bar
    Equipment: 4-bay
  • Hair restraints (corrected)
    Food employees not wearing proper hair restraint.
    Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
  • Storage of Personal Items (corrected)
    Improper storage of personal item(s) with food or food contact item(s).
    Correction: Store personal item(s) away from food and food related articles.
    Comments: EMPLOYEE PERSONAL FOOD, BEVERAGES AND MEDICINES STORED AT BASEMENT WALK-IN-COOLER--DISCONTINUE THIS BEHAVIOR.
    Location: Basement
  • 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: EMPLOYEE PERSONAL FOOD, BEVERAGES AND MEDICINES STORED AT BASEMENT WALK-IN-COOLER--DISCONTINUE THIS BEHAVIOR.
    Location: Walk-in cooler
  • Ventilation soiled
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: CONTINUE TO WORK ON:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN CEILING VENTS/TILES WHERE NEEDED.
    Location: Kitchen
  • 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 BAR SPEED RAILS.
    Location: 2nd bar
  • Non potentially hazardous food contact surface(s) soiled
    Non-potentially hazardous food contact surface(s) soiled.
    Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
    Comments: CONTINUE TO WORK ON.
    Location: Dining room
    Equipment: Soda machine
 03/31/2014Recheck
  • 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: CHEMICAL SPRAY BOTTLES.
    Location: 2nd bar
  • Medicines storage and labeling (corrected on site)
    Improper storage and labeling of employee medications.
    Correction: Medicines for employee use shall be labeled and located to prevent contamination.
    Comments: EMPLOYEE PERSONAL FOOD, BEVERAGES AND MEDICINES STORED AT BASEMENT WALK-IN-COOLER--DISCONTINUE THIS BEHAVIOR.
    Location: Basement
  • Medicines storage and labeling (corrected on site)
    Improper storage and labeling of employee medications.
    Correction: Medicines for employee use shall be labeled and located to prevent contamination.
    Comments: EMPLOYEE PERSONAL FOOD, BEVERAGES AND MEDICINES STORED AT BASEMENT WALK-IN-COOLER--DISCONTINUE THIS BEHAVIOR.
    Location: Walk-in cooler
  • Food contact cleaning frequency (corrected on site)
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Location: Kitchen
    Equipment: Can opener
  • 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: QUAT SANITIZER BELOW AT 0 PPM AT MAIN BAR 4-BAY SINK; MAINTAIN QUAT SANITIZER AT 200 PPM.
    Location: Main bar
    Equipment: 4-bay
  • Hair restraints (corrected on site)
    Food employees not wearing proper hair restraint.
    Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
  • Storage of Personal Items (corrected on site)
    Improper storage of personal item(s) with food or food contact item(s).
    Correction: Store personal item(s) away from food and food related articles.
    Comments: EMPLOYEE PERSONAL FOOD, BEVERAGES AND MEDICINES STORED AT BASEMENT WALK-IN-COOLER--DISCONTINUE THIS BEHAVIOR.
    Location: Basement
  • 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: EMPLOYEE PERSONAL FOOD, BEVERAGES AND MEDICINES STORED AT BASEMENT WALK-IN-COOLER--DISCONTINUE THIS BEHAVIOR.
    Location: Walk-in cooler
  • Ventilation soiled
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN CEILING VENTS/TILES WHERE NEEDED.
    Location: Kitchen
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR SPEED RAILS.
    Location: 2nd bar
  • Non potentially hazardous food contact surface(s) soiled
    Non-potentially hazardous food contact surface(s) soiled.
    Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
    Location: Dining room
    Equipment: Soda machine
 03/24/2014Routine
  • Smoking Paraphernalia (corrected)
    Smoking paraphernalia (ashtrays etc.) observed in non-smoking facility.
    Correction: Remove all smoking paraphernalia from facility.
    Comments: BASEMENT: CIGARETTE LAYING ON TOP OF WALK-IN-COOLER EQUIPMENT GAUGE READER NEAR CYBER POWER BOX UNIT--REMOVE OFF PREMESIS.
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1) COOKED NOODLES DATED ON 12/3/13 TEMPING AT 51- 48 F--DISCARDED.ENSURE PROPER COOLING PROCEDURES OF NOODLES.2) KITCHEN COLD TOP UNIT TEMPING FOODS UP TOP AT: 44 F - 47 F.*RECOMMENDATION* USE METAL PANS AND CLOSE ALL GAPS UP TOP AT COLD-HOLDING UNITS.
    Location: Kitchen
    Equipment: Reach in cooler
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1) COOKED NOODLES DATED ON 12/3/13 TEMPING AT 51- 48 F--DISCARDED.ENSURE PROPER COOLING PROCEDURES OF NOODLES.2) KITCHEN COLD TOP UNIT TEMPING FOODS UP TOP AT: 44 F - 47 F.*RECOMMENDATION* USE METAL PANS AND CLOSE ALL GAPS UP TOP AT COLD-HOLDING UNITS.
    Location: Kitchen
    Equipment: Walk in cooler
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1) COOKED NOODLES DATED ON 12/3/13 TEMPING AT 51- 48 F--DISCARDED.ENSURE PROPER COOLING PROCEDURES OF NOODLES.2) KITCHEN COLD TOP UNIT TEMPING FOODS UP TOP AT: 44 F - 47 F.*RECOMMENDATION* USE METAL PANS AND CLOSE ALL GAPS UP TOP AT COLD-HOLDING UNITS.
    Location: Kitchen
    Equipment: Cold top
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1) COOKED NOODLES DATED ON 12/3/13 TEMPING AT 51- 48 F--DISCARDED.ENSURE PROPER COOLING PROCEDURES OF NOODLES.2) KITCHEN COLD TOP UNIT TEMPING FOODS UP TOP AT: 44 F - 47 F.*RECOMMENDATION* USE METAL PANS AND CLOSE ALL GAPS UP TOP AT COLD-HOLDING UNITS.
    Location: Kitchen
    Equipment: Cold top
  • 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: ENSURE ALL CHEMICAL SPRAY BOTTLES ARE LABELED PROPERLY.
    Location: Kitchen
  • Toxic labeling (corrected)
    Working container(s) of toxic materials not labeled with common name of contents.
    Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
    Comments: ENSURE ALL CHEMICAL SPRAY BOTTLES ARE LABELED PROPERLY.
    Location: Dish machine area
  • Toxic material(s) separation (corrected)
    Toxic material(s) improperly stored.
    Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
    Comments: 1) KITCHEN (EX. CHEMICAL SPRAY BOTTLES).2) DO NOT STORE CHEMICAL SPRAY BOTTLES ON SPEED RAILS WITH LIQUOR.
    Location: Kitchen
  • Toxic material(s) separation (corrected)
    Toxic material(s) improperly stored.
    Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
    Comments: 1) KITCHEN (EX. CHEMICAL SPRAY BOTTLES).2) DO NOT STORE CHEMICAL SPRAY BOTTLES ON SPEED RAILS WITH LIQUOR.
    Location: 2nd bar
  • Eating, drinking, smoking (corrected)
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: OPEN EMPLOYEE DRINK STORED ON DISHMACINE LOCATION PREP TABLE LOCATED NEAR SLICER--DISCONTINUE THIS BEHAVIOR. ALL EMPLOYEE DRINKS MUST BE COVERED WITH LID AND STRAW AND STORE OFF FOOD PREP TABLE/LOCATIONS ETC.
    Location: Kitchen
    Equipment: Prep table
  • 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: NOODLES AND TUNA NOT DATE-MARKED AT KITCHEN REACH-IN-COOLERS.
    Location: Kitchen
    Equipment: Reach in cooler
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BACK BAR REACH-IN-COOLER (INTERIOR POOLING). REMOVE ALL MOISTURE OUT OF COOLER.
    Location: 2nd bar
    Equipment: Reach in cooler
  • Food contact cleaning frequency (corrected)
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Location: Kitchen
    Equipment: Can opener
  • Unapproved food contact materials (corrected)
    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: USE FOOD GRADE UTENSILS WITH HANDLES TO DISPENSE FOODS--DISCONTINUE USING SMALL BLACK CONDIMENT CUPS TO DISPENSE FOODS.
    Location: Kitchen
  • Jewelry prohibition (corrected)
    Employee wearing excessive jewelry.
    Correction: While preparing food, employees shall not wear jewelry on their hand(s) or arm(s) except a plain band.
    Comments: FOOD HANDLERS MUST REMOVE JEWERLY OFF ARMS/HANDS (EX. BRACELETS/WATCH).
  • Hair restraints (corrected)
    Food employees not wearing proper hair restraint.
    Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
  • Thermometer ambient (corrected)
    Ambient air temperature, water pressure, and water temperature measuring devices not in good repair and/or accurate.
    Correction: Ambient air temperature, water pressure, and water temperature measuring devices shall be maintained in good repair and accurate within the intended range of use.
    Comments: AT BAR REACH-IN-COOLER (CURRENT THERMOMETER BROKEN).
  • Single Service/Equipment storage (corrected)
    Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
    Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
    Comments: KEEP ICE BIN LIDS STORED OFF FLOOR AT LEAST 6 INCHES AT BACK BAR LOCATION FLOORS.
    Location: Back room
  • Single Service/Equipment storage (corrected)
    Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
    Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
    Comments: KEEP ICE BIN LIDS STORED OFF FLOOR AT LEAST 6 INCHES AT BACK BAR LOCATION FLOORS.
    Location: 2nd bar
  • Drying mop(s) (corrected)
    Improper drying of wet mop(s).
    Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
    Comments: WET MOP STORED ON FLOOR AT BACK ROOM BAR.
    Location: 2nd bar
  • Lighting intensity (corrected)
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: PROVIDE LIGHT WHERE OUT AT BASEMENT WALK-IN-BEER COOLER.
    Location: Walk-in cooler
  • 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.
    Location: Womens restroom
  • Ventilation soiled (corrected)
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Location: Kitchen
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN WALK-IN-COOLER FLOORS.
    Location: Kitchen
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN WALK-IN-COOLER FLOORS.
    Location: Walk-in cooler
  • Thermometer, provided (corrected)
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Comments: PROVIDE INTERIOR VISIBLE WORKING THERMOMETER AT INTERIOR OF BACK 2ND BAR REACH-IN-COOLERS WHERE MISSING.
    Location: 2nd bar
    Equipment: Reach in cooler
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: IN PROGRESS:REPAIR INTERIOR OF ICE MACHINE TRAY THAT IS HANGING DOWN AND PUT EXTERIOR ICE MACHINE COVER BACK ON WHERE MISSING.
    Location: Basement
    Equipment: Ice machine
  • 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) KEEP FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT KITCHEN WALK-IN-COOLER (EX. BOX OF LEMONS).2) KEEP FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT BASEMENT WALK-IN-FREEZER.
    Location: Kitchen
    Equipment: Walk in cooler
  • Food storage (corrected)
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: 1) KEEP FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT KITCHEN WALK-IN-COOLER (EX. BOX OF LEMONS).2) KEEP FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT BASEMENT WALK-IN-FREEZER.
    Location: Basement
    Equipment: Walk in freezer
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF SOILED/DUSTY KITCHEN SHELVING WHERE NEEDED, AT KITCHEN CENTER CEILING HANGING SHELVING--CORRECTED.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF SOILED/DUSTY SHELVING AT BASEMENT WALK-IN-BEER COOLER SHELVING WHERE NEEDED.
    Location: Kitchen
    Equipment: Metal shelving
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF SOILED/DUSTY KITCHEN SHELVING WHERE NEEDED, AT KITCHEN CENTER CEILING HANGING SHELVING--CORRECTED.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF SOILED/DUSTY SHELVING AT BASEMENT WALK-IN-BEER COOLER SHELVING WHERE NEEDED.
    Location: Basement
    Equipment: Walk in cooler
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF SOILED/DUSTY KITCHEN SHELVING WHERE NEEDED, AT KITCHEN CENTER CEILING HANGING SHELVING--CORRECTED.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF SOILED/DUSTY SHELVING AT BASEMENT WALK-IN-BEER COOLER SHELVING WHERE NEEDED.
    Equipment: Metal shelving
  • Non potentially hazardous food contact surface(s) soiled (corrected)
    Non-potentially hazardous food contact surface(s) soiled.
    Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF DINING ROOM BEVERAGE SERVERS STATION INTERIOR ICE BIN SURFACES AND SODA MACHINE NOZZELS.
    Location: Dining room
    Equipment: Ice bin
  • Non potentially hazardous food contact surface(s) soiled (corrected)
    Non-potentially hazardous food contact surface(s) soiled.
    Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF DINING ROOM BEVERAGE SERVERS STATION INTERIOR ICE BIN SURFACES AND SODA MACHINE NOZZELS.
    Location: Dining room
    Equipment: Soda machine
  • Light shields (corrected)
    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 FOR EXPOSED LIGHT BULBS AT BASEMENT CEILING DRY STORAGE LOCATIONS WHERE MISSING.
    Location: Basement
  • Light shields (corrected)
    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 FOR EXPOSED LIGHT BULBS AT BASEMENT CEILING DRY STORAGE LOCATIONS WHERE MISSING.
    Location: Dry storage
  • Linens food contact (corrected)
    Linen(s) or napkin(s) in contact with food item(s).
    Correction: Linens and napkins may not be used in contact with food.
    Comments: REMOVE TOWELS OUT OF KITCHEN REACH-IN-COOLER; DO NOT USE FOR SHELF LINERS OR TO ABSORB OR CATCH FOOD DEBRI/RESIDUE.
    Location: Kitchen
    Equipment: Reach in cooler
 12/12/2013Recheck
  • Smoking Paraphernalia (corrected)
    Smoking paraphernalia (ashtrays etc.) observed in non-smoking facility.
    Correction: Remove all smoking paraphernalia from facility.
    Comments: BASEMENT: CIGARETTE LAYING ON TOP OF WALK-IN-COOLER EQUIPMENT GAUGE READER NEAR CYBER POWER BOX UNIT--REMOVE OFF PREMESIS.
  • Cold holding
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1) COOKED NOODLES DATED ON 12/3/13 TEMPING AT 51- 48 F--DISCARDED.ENSURE PROPER COOLING PROCEDURES OF NOODLES.2) KITCHEN COLD TOP UNIT TEMPING FOODS UP TOP AT: 44 F - 47 F.*RECOMMENDATION* USE METAL PANS AND CLOSE ALL GAPS UP TOP AT COLD-HOLDING UNITS.
    Location: Kitchen
    Equipment: Reach in cooler
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1) COOKED NOODLES DATED ON 12/3/13 TEMPING AT 51- 48 F--DISCARDED.ENSURE PROPER COOLING PROCEDURES OF NOODLES.2) KITCHEN COLD TOP UNIT TEMPING FOODS UP TOP AT: 44 F - 47 F.*RECOMMENDATION* USE METAL PANS AND CLOSE ALL GAPS UP TOP AT COLD-HOLDING UNITS.
    Location: Kitchen
    Equipment: Walk in cooler
  • Cold holding
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1) COOKED NOODLES DATED ON 12/3/13 TEMPING AT 51- 48 F--DISCARDED.ENSURE PROPER COOLING PROCEDURES OF NOODLES.2) KITCHEN COLD TOP UNIT TEMPING FOODS UP TOP AT: 44 F - 47 F.*RECOMMENDATION* USE METAL PANS AND CLOSE ALL GAPS UP TOP AT COLD-HOLDING UNITS.
    Location: Kitchen
    Equipment: Cold top
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1) COOKED NOODLES DATED ON 12/3/13 TEMPING AT 51- 48 F--DISCARDED.ENSURE PROPER COOLING PROCEDURES OF NOODLES.2) KITCHEN COLD TOP UNIT TEMPING FOODS UP TOP AT: 44 F - 47 F.*RECOMMENDATION* USE METAL PANS AND CLOSE ALL GAPS UP TOP AT COLD-HOLDING UNITS.
    Location: Kitchen
    Equipment: Cold top
  • 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: ENSURE ALL CHEMICAL SPRAY BOTTLES ARE LABELED PROPERLY.
    Location: Kitchen
  • Toxic labeling (corrected)
    Working container(s) of toxic materials not labeled with common name of contents.
    Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
    Comments: ENSURE ALL CHEMICAL SPRAY BOTTLES ARE LABELED PROPERLY.
    Location: Dish machine area
  • Toxic material(s) separation (corrected)
    Toxic material(s) improperly stored.
    Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
    Comments: 1) KITCHEN (EX. CHEMICAL SPRAY BOTTLES).2) DO NOT STORE CHEMICAL SPRAY BOTTLES ON SPEED RAILS WITH LIQUOR.
    Location: Kitchen
  • Toxic material(s) separation (corrected)
    Toxic material(s) improperly stored.
    Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
    Comments: 1) KITCHEN (EX. CHEMICAL SPRAY BOTTLES).2) DO NOT STORE CHEMICAL SPRAY BOTTLES ON SPEED RAILS WITH LIQUOR.
    Location: 2nd bar
  • Eating, drinking, smoking (corrected)
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: OPEN EMPLOYEE DRINK STORED ON DISHMACINE LOCATION PREP TABLE LOCATED NEAR SLICER--DISCONTINUE THIS BEHAVIOR. ALL EMPLOYEE DRINKS MUST BE COVERED WITH LID AND STRAW AND STORE OFF FOOD PREP TABLE/LOCATIONS ETC.
    Location: Kitchen
    Equipment: Prep table
  • 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: NOODLES AND TUNA NOT DATE-MARKED AT KITCHEN REACH-IN-COOLERS.
    Location: Kitchen
    Equipment: Reach in cooler
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BACK BAR REACH-IN-COOLER (INTERIOR POOLING). REMOVE ALL MOISTURE OUT OF COOLER.
    Location: 2nd bar
    Equipment: Reach in cooler
  • Food contact cleaning frequency (corrected)
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Location: Kitchen
    Equipment: Can opener
  • Unapproved food contact materials (corrected)
    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: USE FOOD GRADE UTENSILS WITH HANDLES TO DISPENSE FOODS--DISCONTINUE USING SMALL BLACK CONDIMENT CUPS TO DISPENSE FOODS.
    Location: Kitchen
  • Jewelry prohibition (corrected)
    Employee wearing excessive jewelry.
    Correction: While preparing food, employees shall not wear jewelry on their hand(s) or arm(s) except a plain band.
    Comments: FOOD HANDLERS MUST REMOVE JEWERLY OFF ARMS/HANDS (EX. BRACELETS/WATCH).
  • Hair restraints (corrected)
    Food employees not wearing proper hair restraint.
    Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
  • Thermometer ambient (corrected)
    Ambient air temperature, water pressure, and water temperature measuring devices not in good repair and/or accurate.
    Correction: Ambient air temperature, water pressure, and water temperature measuring devices shall be maintained in good repair and accurate within the intended range of use.
    Comments: AT BAR REACH-IN-COOLER (CURRENT THERMOMETER BROKEN).
  • Single Service/Equipment storage (corrected)
    Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
    Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
    Comments: KEEP ICE BIN LIDS STORED OFF FLOOR AT LEAST 6 INCHES AT BACK BAR LOCATION FLOORS.
    Location: Back room
  • Single Service/Equipment storage (corrected)
    Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
    Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
    Comments: KEEP ICE BIN LIDS STORED OFF FLOOR AT LEAST 6 INCHES AT BACK BAR LOCATION FLOORS.
    Location: 2nd bar
  • Drying mop(s) (corrected)
    Improper drying of wet mop(s).
    Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
    Comments: WET MOP STORED ON FLOOR AT BACK ROOM BAR.
    Location: 2nd bar
  • Lighting intensity (corrected)
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: PROVIDE LIGHT WHERE OUT AT BASEMENT WALK-IN-BEER COOLER.
    Location: Walk-in cooler
  • 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.
    Location: Womens restroom
  • Ventilation soiled (corrected)
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Location: Kitchen
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN WALK-IN-COOLER FLOORS.
    Location: Kitchen
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN WALK-IN-COOLER FLOORS.
    Location: Walk-in cooler
  • Thermometer, provided
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Comments: PROVIDE INTERIOR VISIBLE WORKING THERMOMETER AT INTERIOR OF BACK 2ND BAR REACH-IN-COOLERS WHERE MISSING.
    Location: 2nd bar
    Equipment: Reach in cooler
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: IN PROGRESS:REPAIR INTERIOR OF ICE MACHINE TRAY THAT IS HANGING DOWN AND PUT EXTERIOR ICE MACHINE COVER BACK ON WHERE MISSING.
    Location: Basement
    Equipment: Ice machine
  • 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) KEEP FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT KITCHEN WALK-IN-COOLER (EX. BOX OF LEMONS).2) KEEP FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT BASEMENT WALK-IN-FREEZER.
    Location: Kitchen
    Equipment: Walk in cooler
  • Food storage (corrected on site)
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: 1) KEEP FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT KITCHEN WALK-IN-COOLER (EX. BOX OF LEMONS).2) KEEP FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT BASEMENT WALK-IN-FREEZER.
    Location: Basement
    Equipment: Walk in freezer
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF SOILED/DUSTY KITCHEN SHELVING WHERE NEEDED, AT KITCHEN CENTER CEILING HANGING SHELVING--CORRECTED.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF SOILED/DUSTY SHELVING AT BASEMENT WALK-IN-BEER COOLER SHELVING WHERE NEEDED.
    Location: Kitchen
    Equipment: Metal shelving
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF SOILED/DUSTY KITCHEN SHELVING WHERE NEEDED, AT KITCHEN CENTER CEILING HANGING SHELVING--CORRECTED.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF SOILED/DUSTY SHELVING AT BASEMENT WALK-IN-BEER COOLER SHELVING WHERE NEEDED.
    Location: Basement
    Equipment: Walk in cooler
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF SOILED/DUSTY KITCHEN SHELVING WHERE NEEDED, AT KITCHEN CENTER CEILING HANGING SHELVING--CORRECTED.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF SOILED/DUSTY SHELVING AT BASEMENT WALK-IN-BEER COOLER SHELVING WHERE NEEDED.
    Equipment: Metal shelving
  • Non potentially hazardous food contact surface(s) soiled (corrected)
    Non-potentially hazardous food contact surface(s) soiled.
    Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF DINING ROOM BEVERAGE SERVERS STATION INTERIOR ICE BIN SURFACES AND SODA MACHINE NOZZELS.
    Location: Dining room
    Equipment: Ice bin
  • Non potentially hazardous food contact surface(s) soiled (corrected)
    Non-potentially hazardous food contact surface(s) soiled.
    Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF DINING ROOM BEVERAGE SERVERS STATION INTERIOR ICE BIN SURFACES AND SODA MACHINE NOZZELS.
    Location: Dining room
    Equipment: Soda machine
  • Light shields (corrected)
    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 FOR EXPOSED LIGHT BULBS AT BASEMENT CEILING DRY STORAGE LOCATIONS WHERE MISSING.
    Location: Basement
  • Light shields (corrected)
    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 FOR EXPOSED LIGHT BULBS AT BASEMENT CEILING DRY STORAGE LOCATIONS WHERE MISSING.
    Location: Dry storage
  • Linens food contact (corrected)
    Linen(s) or napkin(s) in contact with food item(s).
    Correction: Linens and napkins may not be used in contact with food.
    Comments: REMOVE TOWELS OUT OF KITCHEN REACH-IN-COOLER; DO NOT USE FOR SHELF LINERS OR TO ABSORB OR CATCH FOOD DEBRI/RESIDUE.
    Location: Kitchen
    Equipment: Reach in cooler
 12/04/2013Recheck
  • Smoking Paraphernalia (corrected on site)
    Smoking paraphernalia (ashtrays etc.) observed in non-smoking facility.
    Correction: Remove all smoking paraphernalia from facility.
    Comments: BASEMENT: CIGARETTE LAYING ON TOP OF WALK-IN-COOLER EQUIPMENT GAUGE READER NEAR CYBER POWER BOX UNIT--REMOVE OFF PREMESIS.
  • Cold holding
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1) COOKED NOODLES DATED ON 11/18/13 TEMPING AT 51- 48 F--DISCARDED.ENSURE PROPER COOLING PROCEDURES OF NOODLES.2) KITCHEN COLD TOP UNIT TEMPING FOODS UP TOP AT: 50 F - 47 F.*RECOMMENDATION* USE METAL PANS AND CLOSE ALL GAPS UP TOP AT COLD-HOLDING UNITS.
    Location: Kitchen
    Equipment: Reach in cooler
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1) COOKED NOODLES DATED ON 11/18/13 TEMPING AT 51- 48 F--DISCARDED.ENSURE PROPER COOLING PROCEDURES OF NOODLES.2) KITCHEN COLD TOP UNIT TEMPING FOODS UP TOP AT: 50 F - 47 F.*RECOMMENDATION* USE METAL PANS AND CLOSE ALL GAPS UP TOP AT COLD-HOLDING UNITS.
    Location: Kitchen
    Equipment: Walk in cooler
  • Cold holding
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1) COOKED NOODLES DATED ON 11/18/13 TEMPING AT 51- 48 F--DISCARDED.ENSURE PROPER COOLING PROCEDURES OF NOODLES.2) KITCHEN COLD TOP UNIT TEMPING FOODS UP TOP AT: 50 F - 47 F.*RECOMMENDATION* USE METAL PANS AND CLOSE ALL GAPS UP TOP AT COLD-HOLDING UNITS.
    Location: Kitchen
    Equipment: Cold top
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1) COOKED NOODLES DATED ON 11/18/13 TEMPING AT 51- 48 F--DISCARDED.ENSURE PROPER COOLING PROCEDURES OF NOODLES.2) KITCHEN COLD TOP UNIT TEMPING FOODS UP TOP AT: 50 F - 47 F.*RECOMMENDATION* USE METAL PANS AND CLOSE ALL GAPS UP TOP AT COLD-HOLDING UNITS.
    Location: Kitchen
    Equipment: Cold top
  • Toxic labeling (corrected on site)
    Working container(s) of toxic materials not labeled with common name of contents.
    Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
    Comments: ENSURE ALL CHEMICAL SPRAY BOTTLES ARE LABELED PROPERLY.
    Location: Kitchen
  • Toxic labeling (corrected on site)
    Working container(s) of toxic materials not labeled with common name of contents.
    Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
    Comments: ENSURE ALL CHEMICAL SPRAY BOTTLES ARE LABELED PROPERLY.
    Location: Dish machine area
  • Toxic material(s) separation (corrected)
    Toxic material(s) improperly stored.
    Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
    Comments: 1) KITCHEN (EX. CHEMICAL SPRAY BOTTLES).2) DO NOT STORE CHEMICAL SPRAY BOTTLES ON SPEED RAILS WITH LIQUOR.
    Location: Kitchen
  • Toxic material(s) separation (corrected on site)
    Toxic material(s) improperly stored.
    Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
    Comments: 1) KITCHEN (EX. CHEMICAL SPRAY BOTTLES).2) DO NOT STORE CHEMICAL SPRAY BOTTLES ON SPEED RAILS WITH LIQUOR.
    Location: 2nd bar
  • Eating, drinking, smoking (corrected)
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: OPEN EMPLOYEE DRINK STORED ON DISHMACINE LOCATION PREP TABLE LOCATED NEAR SLICER--DISCONTINUE THIS BEHAVIOR. ALL EMPLOYEE DRINKS MUST BE COVERED WITH LID AND STRAW AND STORE OFF FOOD PREP TABLE/LOCATIONS ETC.
    Location: Kitchen
    Equipment: Prep table
  • Date marking (corrected on site)
    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: NOODLES AND TUNA NOT DATE-MARKED AT KITCHEN REACH-IN-COOLERS.
    Location: Kitchen
    Equipment: Reach in cooler
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BACK BAR REACH-IN-COOLER (INTERIOR POOLING). REMOVE ALL MOISTURE OUT OF COOLER.
    Location: 2nd bar
    Equipment: Reach in cooler
  • Food contact cleaning frequency (corrected on site)
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Location: Kitchen
    Equipment: Can opener
  • 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: USE FOOD GRADE UTENSILS WITH HANDLES TO DISPENSE FOODS--DISCONTINUE USING SMALL BLACK CONDIMENT CUPS TO DISPENSE FOODS.
    Location: Kitchen
  • Jewelry prohibition (corrected)
    Employee wearing excessive jewelry.
    Correction: While preparing food, employees shall not wear jewelry on their hand(s) or arm(s) except a plain band.
    Comments: FOOD HANDLERS MUST REMOVE JEWERLY OFF ARMS/HANDS (EX. BRACELETS/WATCH).
  • Hair restraints (corrected)
    Food employees not wearing proper hair restraint.
    Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
  • Thermometer ambient (corrected on site)
    Ambient air temperature, water pressure, and water temperature measuring devices not in good repair and/or accurate.
    Correction: Ambient air temperature, water pressure, and water temperature measuring devices shall be maintained in good repair and accurate within the intended range of use.
    Comments: AT BAR REACH-IN-COOLER (CURRENT THERMOMETER BROKEN).
  • Single Service/Equipment storage (corrected)
    Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
    Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
    Comments: KEEP ICE BIN LIDS STORED OFF FLOOR AT LEAST 6 INCHES AT BACK BAR LOCATION FLOORS.
    Location: Back room
  • Single Service/Equipment storage (corrected)
    Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
    Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
    Comments: KEEP ICE BIN LIDS STORED OFF FLOOR AT LEAST 6 INCHES AT BACK BAR LOCATION FLOORS.
    Location: 2nd bar
  • Drying mop(s) (corrected)
    Improper drying of wet mop(s).
    Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
    Comments: WET MOP STORED ON FLOOR AT BACK ROOM BAR.
    Location: 2nd bar
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: PROVIDE LIGHT WHERE OUT AT BASEMENT WALK-IN-BEER COOLER.
    Location: Walk-in cooler
  • 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.
    Location: Womens restroom
  • Ventilation soiled (corrected)
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Location: Kitchen
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN WALK-IN-COOLER FLOORS.
    Location: Kitchen
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN WALK-IN-COOLER FLOORS.
    Location: Walk-in cooler
  • Thermometer, provided (corrected on site)
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Comments: PROVIDE INTERIOR VISIBLE WORKING THERMOMETER AT INTERIOR OF BACK 2ND BAR REACH-IN-COOLERS WHERE MISSING.
    Location: 2nd bar
    Equipment: Reach in cooler
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1) BAGGED MELTED ICE BAGS STORED INSIDE ICE MACHINE THAT IS NOT FUNCTIONING--REPAIR--COS.2) REPAIR INTERIOR OF ICE MACHINE TRAY THAT IS HANGING DOWN AND PUT EXTERIOR ICE MACHINE COVER BACK ON WHERE MISSING.
    Location: Basement
    Equipment: Ice machine
  • 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) KEEP FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT KITCHEN WALK-IN-COOLER (EX. BOX OF LEMONS).2) KEEP FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT BASEMENT WALK-IN-FREEZER.
    Location: Kitchen
    Equipment: Walk in cooler
  • Food storage (corrected on site)
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: 1) KEEP FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT KITCHEN WALK-IN-COOLER (EX. BOX OF LEMONS).2) KEEP FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT BASEMENT WALK-IN-FREEZER.
    Location: Basement
    Equipment: Walk in freezer
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF SOILED/DUSTY KITCHEN SHELVING WHERE NEEDED, AT KITCHEN CENTER CEILING HANGING SHELVING--CORRECTED.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF SOILED/DUSTY SHELVING AT BASEMENT WALK-IN-BEER COOLER SHELVING WHERE NEEDED.
    Location: Kitchen
    Equipment: Metal shelving
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF SOILED/DUSTY KITCHEN SHELVING WHERE NEEDED, AT KITCHEN CENTER CEILING HANGING SHELVING--CORRECTED.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF SOILED/DUSTY SHELVING AT BASEMENT WALK-IN-BEER COOLER SHELVING WHERE NEEDED.
    Location: Basement
    Equipment: Walk in cooler
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF SOILED/DUSTY KITCHEN SHELVING WHERE NEEDED, AT KITCHEN CENTER CEILING HANGING SHELVING--CORRECTED.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF SOILED/DUSTY SHELVING AT BASEMENT WALK-IN-BEER COOLER SHELVING WHERE NEEDED.
    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.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF DINING ROOM BEVERAGE SERVERS STATION INTERIOR ICE BIN SURFACES AND SODA MACHINE NOZZELS.
    Location: Dining room
    Equipment: Ice bin
  • Non potentially hazardous food contact surface(s) soiled
    Non-potentially hazardous food contact surface(s) soiled.
    Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF DINING ROOM BEVERAGE SERVERS STATION INTERIOR ICE BIN SURFACES AND SODA MACHINE NOZZELS.
    Location: Dining room
    Equipment: Soda machine
  • 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 FOR EXPOSED LIGHT BULBS AT BASEMENT CEILING DRY STORAGE LOCATIONS WHERE MISSING.
    Location: Basement
  • 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 FOR EXPOSED LIGHT BULBS AT BASEMENT CEILING DRY STORAGE LOCATIONS WHERE MISSING.
    Location: Dry storage
  • Linens food contact (corrected)
    Linen(s) or napkin(s) in contact with food item(s).
    Correction: Linens and napkins may not be used in contact with food.
    Comments: REMOVE TOWELS OUT OF KITCHEN REACH-IN-COOLER; DO NOT USE FOR SHELF LINERS OR TO ABSORB OR CATCH FOOD DEBRI/RESIDUE.
    Location: Kitchen
    Equipment: Reach in cooler
 11/21/2013Recheck
  • Smoking Paraphernalia
    Smoking paraphernalia (ashtrays etc.) observed in non-smoking facility.
    Correction: Remove all smoking paraphernalia from facility.
    Comments: BASEMENT: CIGARETTE LAYING ON TOP OF WALK-IN-COOLER EQUIPMENT GAUGE READER NEAR CYBER POWER BOX UNIT--REMOVE OFF PREMESIS.
  • Cold holding
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1) COOKED NOODLES DATED ON 11/8/13 TEMPING AT 48 F--DISCARDED.ENSURE PROPER COOLING PROCEDURES OF NOODLES.2) WALK-IN-COOLER AT 46 F--REPAIR. NOODLES STORED AT WALK-IN-COOLER AT 47 F.3) KITCHEN COLD TOP UNIT TEMPING FOODS UP TOP AT: TOMATOES AT 49 F, MAYO AT 51 F.4) KITCHEN COLD TOP TEMPING SALSA UP TOP AT 44 F.*RECOMMENDATION* USE METAL PANS AND CLOSE ALL GAPS UP TOP AT COLD-HOLDING UNITS.
    Location: Kitchen
    Equipment: Reach in cooler
  • Cold holding
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1) COOKED NOODLES DATED ON 11/8/13 TEMPING AT 48 F--DISCARDED.ENSURE PROPER COOLING PROCEDURES OF NOODLES.2) WALK-IN-COOLER AT 46 F--REPAIR. NOODLES STORED AT WALK-IN-COOLER AT 47 F.3) KITCHEN COLD TOP UNIT TEMPING FOODS UP TOP AT: TOMATOES AT 49 F, MAYO AT 51 F.4) KITCHEN COLD TOP TEMPING SALSA UP TOP AT 44 F.*RECOMMENDATION* USE METAL PANS AND CLOSE ALL GAPS UP TOP AT COLD-HOLDING UNITS.
    Location: Kitchen
    Equipment: Walk in cooler
  • Cold holding
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1) COOKED NOODLES DATED ON 11/8/13 TEMPING AT 48 F--DISCARDED.ENSURE PROPER COOLING PROCEDURES OF NOODLES.2) WALK-IN-COOLER AT 46 F--REPAIR. NOODLES STORED AT WALK-IN-COOLER AT 47 F.3) KITCHEN COLD TOP UNIT TEMPING FOODS UP TOP AT: TOMATOES AT 49 F, MAYO AT 51 F.4) KITCHEN COLD TOP TEMPING SALSA UP TOP AT 44 F.*RECOMMENDATION* USE METAL PANS AND CLOSE ALL GAPS UP TOP AT COLD-HOLDING UNITS.
    Location: Kitchen
    Equipment: Cold top
  • Cold holding
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1) COOKED NOODLES DATED ON 11/8/13 TEMPING AT 48 F--DISCARDED.ENSURE PROPER COOLING PROCEDURES OF NOODLES.2) WALK-IN-COOLER AT 46 F--REPAIR. NOODLES STORED AT WALK-IN-COOLER AT 47 F.3) KITCHEN COLD TOP UNIT TEMPING FOODS UP TOP AT: TOMATOES AT 49 F, MAYO AT 51 F.4) KITCHEN COLD TOP TEMPING SALSA UP TOP AT 44 F.*RECOMMENDATION* USE METAL PANS AND CLOSE ALL GAPS UP TOP AT COLD-HOLDING UNITS.
    Location: Kitchen
    Equipment: Cold top
  • Cold holding
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1) COOKED NOODLES DATED ON 11/8/13 TEMPING AT 48 F--DISCARDED.ENSURE PROPER COOLING PROCEDURES OF NOODLES.2) WALK-IN-COOLER AT 46 F--REPAIR. NOODLES STORED AT WALK-IN-COOLER AT 47 F.3) KITCHEN COLD TOP UNIT TEMPING FOODS UP TOP AT: TOMATOES AT 49 F, MAYO AT 51 F.4) KITCHEN COLD TOP TEMPING SALSA UP TOP AT 44 F.*RECOMMENDATION* USE METAL PANS AND CLOSE ALL GAPS UP TOP AT COLD-HOLDING UNITS.
    Location: Kitchen
    Equipment: Walk in cooler
  • 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: ENSURE ALL CHEMICAL SPRAY BOTTLES ARE LABELED PROPERLY.
    Location: Kitchen
  • 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: ENSURE ALL CHEMICAL SPRAY BOTTLES ARE LABELED PROPERLY.
    Location: Dish machine area
  • Toxic material(s) separation
    Toxic material(s) improperly stored.
    Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
    Comments: 1) KITCHEN (EX. CHEMICAL SPRAY BOTTLES).2) DO NOT STORE CHEMICAL SPRAY BOTTLES ON SPEED RAILS WITH LIQUOR.
    Location: Kitchen
  • Toxic material(s) separation
    Toxic material(s) improperly stored.
    Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
    Comments: 1) KITCHEN (EX. CHEMICAL SPRAY BOTTLES).2) DO NOT STORE CHEMICAL SPRAY BOTTLES ON SPEED RAILS WITH LIQUOR.
    Location: 2nd bar
  • Eating, drinking, smoking
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: OPEN EMPLOYEE DRINK STORED ON DISHMACINE LOCATION PREP TABLE LOCATED NEAR SLICER--DISCONTINUE THIS BEHAVIOR. ALL EMPLOYEE DRINKS MUST BE COVERED WITH LID AND STRAW AND STORE OFF FOOD PREP TABLE/LOCATIONS ETC.
    Location: Kitchen
    Equipment: Prep table
  • Date marking (corrected on site)
    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: NOODLES AND TUNA NOT DATE-MARKED AT KITCHEN REACH-IN-COOLERS.
    Location: Kitchen
    Equipment: Reach in cooler
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BACK BAR REACH-IN-COOLER (INTERIOR POOLING). REMOVE ALL MOISTURE OUT OF COOLER.
    Location: 2nd bar
    Equipment: Reach in cooler
  • Food contact cleaning frequency
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Location: Kitchen
    Equipment: Can opener
  • Unapproved food contact materials
    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: USE FOOD GRADE UTENSILS WITH HANDLES TO DISPENSE FOODS--DISCONTINUE USING SMALL BLACK CONDIMENT CUPS TO DISPENSE FOODS.
    Location: Kitchen
  • Jewelry prohibition
    Employee wearing excessive jewelry.
    Correction: While preparing food, employees shall not wear jewelry on their hand(s) or arm(s) except a plain band.
    Comments: FOOD HANDLERS MUST REMOVE JEWERLY OFF ARMS/HANDS (EX. BRACELETS/WATCH).
  • Hair restraints
    Food employees not wearing proper hair restraint.
    Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
  • Thermometer ambient (corrected on site)
    Ambient air temperature, water pressure, and water temperature measuring devices not in good repair and/or accurate.
    Correction: Ambient air temperature, water pressure, and water temperature measuring devices shall be maintained in good repair and accurate within the intended range of use.
    Comments: AT BAR REACH-IN-COOLER (CURRENT THERMOMETER BROKEN).
  • Single Service/Equipment storage
    Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
    Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
    Comments: KEEP ICE BIN LIDS STORED OFF FLOOR AT LEAST 6 INCHES AT BACK BAR LOCATION FLOORS.
    Location: Back room
  • Single Service/Equipment storage
    Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
    Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
    Comments: KEEP ICE BIN LIDS STORED OFF FLOOR AT LEAST 6 INCHES AT BACK BAR LOCATION FLOORS.
    Location: 2nd bar
  • Drying mop(s)
    Improper drying of wet mop(s).
    Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
    Comments: WET MOP STORED ON FLOOR AT BACK ROOM BAR.
    Location: 2nd bar
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: PROVIDE LIGHT WHERE OUT AT BASEMENT WALK-IN-BEER COOLER.
    Location: Walk-in cooler
  • 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.
    Location: Womens restroom
  • Ventilation soiled
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Location: Kitchen
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN AND KITCHEN WALK-IN-COOLER FLOORS.
    Location: Kitchen
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN AND KITCHEN WALK-IN-COOLER FLOORS.
    Location: Walk-in cooler
  • Thermometer, provided
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Comments: PROVIDE INTERIOR VISIBLE WORKING THERMOMETER AT INTERIOR OF BACK 2ND BAR REACH-IN-COOLERS WHERE MISSING.
    Location: 2nd bar
    Equipment: Reach in cooler
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1) BAGGED MELTED ICE BAGS STORED INSIDE ICE MACHINE THAT IS NOT FUNCTIONING--REPAIR.2) REPAIR INTERIOR OF ICE MACHINE TRAY THAT IS HANGING DOWN AND PUT EXTERIOR ICE MACHINE COVER BACK ON WHERE MISSING.
    Location: Basement
    Equipment: Ice machine
  • 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) KEEP FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT KITCHEN WALK-IN-COOLER (EX. BOX OF LEMONS).2) KEEP FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT BASEMENT WALK-IN-FREEZER.
    Location: Kitchen
    Equipment: Walk in cooler
  • 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) KEEP FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT KITCHEN WALK-IN-COOLER (EX. BOX OF LEMONS).2) KEEP FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT BASEMENT WALK-IN-FREEZER.
    Location: Basement
    Equipment: Walk in 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 SOILED/DUSTY KITCHEN SHELVING WHERE NEEDED, AT KITCHEN CENTER CEILING HANGING SHELVING AND AT BASEMENT WALK-IN-BEER COOLER SHELVING WHERE NEEDED.
    Location: Kitchen
    Equipment: Metal shelving
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF SOILED/DUSTY KITCHEN SHELVING WHERE NEEDED, AT KITCHEN CENTER CEILING HANGING SHELVING AND AT BASEMENT WALK-IN-BEER COOLER SHELVING WHERE NEEDED.
    Location: Basement
    Equipment: 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 SOILED/DUSTY KITCHEN SHELVING WHERE NEEDED, AT KITCHEN CENTER CEILING HANGING SHELVING AND AT BASEMENT WALK-IN-BEER COOLER SHELVING WHERE NEEDED.
    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.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF DINING ROOM BEVERAGE SERVERS STATION INTERIOR ICE BIN SURFACES AND SODA MACHINE NOZZELS.
    Location: Dining room
    Equipment: Ice bin
  • Non potentially hazardous food contact surface(s) soiled
    Non-potentially hazardous food contact surface(s) soiled.
    Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF DINING ROOM BEVERAGE SERVERS STATION INTERIOR ICE BIN SURFACES AND SODA MACHINE NOZZELS.
    Location: Dining room
    Equipment: Soda machine
  • 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 FOR EXPOSED LIGHT BULBS AT BASEMENT CEILING DRY STORAGE LOCATIONS WHERE MISSING.
    Location: Basement
  • 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 FOR EXPOSED LIGHT BULBS AT BASEMENT CEILING DRY STORAGE LOCATIONS WHERE MISSING.
    Location: Dry storage
  • Linens food contact
    Linen(s) or napkin(s) in contact with food item(s).
    Correction: Linens and napkins may not be used in contact with food.
    Comments: REMOVE TOWELS OUT OF KITCHEN REACH-IN-COOLER; DO NOT USE FOR SHELF LINERS OR TO ABSORB OR CATCH FOOD DEBRI/RESIDUE.
    Location: Kitchen
    Equipment: Reach in cooler
 11/13/2013Routine
  • 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: SPRAY BOTTLES CONTAINING CLEANING CHEMICALS NOT LABELED IN DISH, DRY STORAGE, AND BAR AREAS,PROVIDE PROPER LABELING FOR ALL UNLABELD SPRAY BOTTLES CONTAINING CLEANING CHEMICALS.
    Location: Dish machine area
  • 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: SPRAY BOTTLES CONTAINING CLEANING CHEMICALS NOT LABELED IN DISH, DRY STORAGE, AND BAR AREAS,PROVIDE PROPER LABELING FOR ALL UNLABELD SPRAY BOTTLES CONTAINING CLEANING CHEMICALS.
    Location: Dry storage
  • 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: SPRAY BOTTLES CONTAINING CLEANING CHEMICALS NOT LABELED IN DISH, DRY STORAGE, AND BAR AREAS,PROVIDE PROPER LABELING FOR ALL UNLABELD SPRAY BOTTLES CONTAINING CLEANING CHEMICALS.
    Location: Bar
  • Bare hand contact (critical) (corrected)
    Bare hand contact with ready to eat food.
    Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
    Comments: 1. SOUFFLE CUPS STORED INSIDE CONTAINER OF BLUE CHEESE AND CROUTONS.PROVIDE A UTENSIL WITH A HANDLE TO DISPENSE FOOD.2. OBSERVED COOK TOUCH FRIED FOODS ON PLATE WITH BARE HANDS BEFORE LEAVING KITCHEN TO SERVE TO CUSTOMER.ENSURE GLOVES OR UTENSILS ARE USED TO PREVENT BARE HAND CONTACT WITH READY TO EAT FOODS.
  • 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: COOK HANDLED RAW BEEF AND THEN RESUMED FOOD PREPARATION....TOUCHING UTENSIL HANDLES, REFRIGERATOR DOOR HANDLE AND READY TO EAT FOODS (CHEESE).ENSURE GLOVES ARE DISCARDED AFTER CHANGING TASKS.....HANDLING RAW AND THEN TOUCHING FOOD CONTACT SURFACES AND READY TO EAT FOODS.
  • No hand washing (when) (corrected)
    Food employees’ hands became contaminated and were not washed to eliminate contamination.
    Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
    Comments: COOK PREPARING FOOD ON FRONT LINE DID NOT WASH HANDS BEFORE APPLYING GLOVES TO HANDS.ENSURE HANDS ARE WASHED PRIOR TO APPLYING GLOVES AND IN BETWEEN CHANGES.
  • 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: COOK HANDLED RAW BEEF AND THEN REMOVED A PIECE OF CHEESE FROM REACH IN REFRIGERATOR WITHOUT CHANGING GLOVES.ENSURE GLOVES ARE REMOVED/CHANGED TO PREVENT CROSS CONTAMINATION OF READY TO EAT FOODS. CHEESE DISCARDED.
    Location: Cook line
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: BOTTOM OF STORAGE SHELF ABOVE PREP TABLE SOILED WITH RUST LOCATED NEAR ENTRANCE TO KITCHEN. RESURFACE OR REPLACE SHELF TO PREVENT CONTAMINATION OF FOOD AND FOOD CONTACT SURFACES BELOW.
    Location: Kitchen
  • Hair restraints (corrected)
    Food employees not wearing proper hair restraint.
    Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
    Comments: FOOD EMPLOYEE WORKING ON COOK LINE WAS NOT WEARING A HAIR RESTRAINT WHILE PREPARING FOOD.PROVIDE HAIR RESTRAINTS FOR ALL FOOD HANDLERS.
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: LID COVERING A CONTAINER OF LETTUCE CRACKED ON EDGES.REPLACE LID.
    Location: Prep area
  • 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: DIRTY STEP LADDER STORED WITHIN TWO INCHES NEXT TO EXPOSED FOOD ON COLD TOP COOLER IN KITCHEN.STORE LADDER AWAY FROM FOOD TO PROTECT FROM CONTAMINATION.,
    Location: Kitchen
  • Non potentially hazardous food contact surface(s) soiled
    Non-potentially hazardous food contact surface(s) soiled.
    Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
    Comments: 1. DOOR GASKETS HEAVILY SOILED/CAKED WITH FOOD RESIDUE IN CREVICES ON BOTTOM REACH IN COOLER DOOR NEAR MICROWAVES--CONTINUE TO WORK ON.2, BEER TAP COOLER SOILED ON THE INTERIOR LOCATED IN THE BAR--CORRECTED.CLEAN AND SANITIZE THOROUGHLY TO PREVENT BUILD UP.
    Location: Kitchen
    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.
    Comments: 1. DOOR GASKETS HEAVILY SOILED/CAKED WITH FOOD RESIDUE IN CREVICES ON BOTTOM REACH IN COOLER DOOR NEAR MICROWAVES--CONTINUE TO WORK ON.2, BEER TAP COOLER SOILED ON THE INTERIOR LOCATED IN THE BAR--CORRECTED.CLEAN AND SANITIZE THOROUGHLY TO PREVENT BUILD UP.
    Location: Bar
    Equipment: Reach in cooler
 06/13/2013Recheck
  • 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: SPRAY BOTTLES CONTAINING CLEANING CHEMICALS NOT LABELED IN DISH, DRY STORAGE, AND BAR AREAS,PROVIDE PROPER LABELING FOR ALL UNLABELD SPRAY BOTTLES CONTAINING CLEANING CHEMICALS.
    Location: Dish machine area
  • 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: SPRAY BOTTLES CONTAINING CLEANING CHEMICALS NOT LABELED IN DISH, DRY STORAGE, AND BAR AREAS,PROVIDE PROPER LABELING FOR ALL UNLABELD SPRAY BOTTLES CONTAINING CLEANING CHEMICALS.
    Location: Dry storage
  • 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: SPRAY BOTTLES CONTAINING CLEANING CHEMICALS NOT LABELED IN DISH, DRY STORAGE, AND BAR AREAS,PROVIDE PROPER LABELING FOR ALL UNLABELD SPRAY BOTTLES CONTAINING CLEANING CHEMICALS.
    Location: Bar
  • Bare hand contact (critical) (corrected on site)
    Bare hand contact with ready to eat food.
    Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
    Comments: 1. SOUFFLE CUPS STORED INSIDE CONTAINER OF BLUE CHEESE AND CROUTONS.PROVIDE A UTENSIL WITH A HANDLE TO DISPENSE FOOD.2. OBSERVED COOK TOUCH FRIED FOODS ON PLATE WITH BARE HANDS BEFORE LEAVING KITCHEN TO SERVE TO CUSTOMER.ENSURE GLOVES OR UTENSILS ARE USED TO PREVENT BARE HAND CONTACT WITH READY TO EAT FOODS.
  • Glove Use (Critical) (corrected on site)
    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: COOK HANDLED RAW BEEF AND THEN RESUMED FOOD PREPARATION....TOUCHING UTENSIL HANDLES, REFRIGERATOR DOOR HANDLE AND READY TO EAT FOODS (CHEESE).ENSURE GLOVES ARE DISCARDED AFTER CHANGING TASKS.....HANDLING RAW AND THEN TOUCHING FOOD CONTACT SURFACES AND READY TO EAT FOODS.
  • No hand washing (when) (corrected on site)
    Food employees’ hands became contaminated and were not washed to eliminate contamination.
    Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
    Comments: COOK PREPARING FOOD ON FRONT LINE DID NOT WASH HANDS BEFORE APPLYING GLOVES TO HANDS.ENSURE HANDS ARE WASHED PRIOR TO APPLYING GLOVES AND IN BETWEEN CHANGES.
  • 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: COOK HANDLED RAW BEEF AND THEN REMOVED A PIECE OF CHEESE FROM REACH IN REFRIGERATOR WITHOUT CHANGING GLOVES.ENSURE GLOVES ARE REMOVED/CHANGED TO PREVENT CROSS CONTAMINATION OF READY TO EAT FOODS. CHEESE DISCARDED.
    Location: Cook line
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: BOTTOM OF STORAGE SHELF ABOVE PREP TABLE SOILED WITH RUST LOCATED NEAR ENTRANCE TO KITCHEN. RESURFACE OR REPLACE SHELF TO PREVENT CONTAMINATION OF FOOD AND FOOD CONTACT SURFACES BELOW.
    Location: Kitchen
  • Hair restraints
    Food employees not wearing proper hair restraint.
    Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
    Comments: FOOD EMPLOYEE WORKING ON COOK LINE WAS NOT WEARING A HAIR RESTRAINT WHILE PREPARING FOOD.PROVIDE HAIR RESTRAINTS FOR ALL FOOD HANDLERS.
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: LID COVERING A CONTAINER OF LETTUCE CRACKED ON EDGES.REPLACE LID.
    Location: Prep area
  • Food storage (corrected on site)
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: DIRTY STEP LADDER STORED WITHIN TWO INCHES NEXT TO EXPOSED FOOD ON COLD TOP COOLER IN KITCHEN.STORE LADDER AWAY FROM FOOD TO PROTECT FROM CONTAMINATION.,
    Location: Kitchen
  • Non potentially hazardous food contact surface(s) soiled
    Non-potentially hazardous food contact surface(s) soiled.
    Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
    Comments: 1. DOOR GASKETS HEAVILY SOILED/CAKED WITH FOOD RESIDUE IN CREVICES ON BOTTOM REACH IN COOLER DOOR NEAR MICROWAVES.2, BEER TAP COOLER SOILED ON THE INTERIOR LOCATED IN THE BAR.CLEAN AND SANITIZE THOROUGHLY TO PREVENT BUILD UP.
    Location: Kitchen
    Equipment: Reach in cooler
 05/30/2013Routine
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Location: Kitchen
    Equipment: Make table cooler
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition. FOOD AT IMPROPER TEMPERATURE. PLEASE REPAIR.
    Location: Cook line
    Equipment: Make table cooler
  • Fixed equipment spacing/sealing
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Location: Dish machine area
    Equipment: 3-bay
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize. SHELVING ABOVE PREP TABLE. 1/15 new shelf ordered.
    Location: Kitchen
    Equipment: Wire 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. ICE MACHINE LID.
    Location: Basement
    Equipment: Ice machine
 01/15/2013Recheck
  • Cold holding
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Location: Kitchen
    Equipment: Make table cooler
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition. FOOD AT IMPROPER TEMPERATURE. PLEASE REPAIR.
    Location: Cook line
    Equipment: Make table cooler
  • Fixed equipment spacing/sealing
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Location: Dish machine area
    Equipment: 3-bay
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize. SHELVING ABOVE PREP TABLE.
    Location: Kitchen
    Equipment: Wire 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. ICE MACHINE LID.
    Location: Basement
    Equipment: Ice machine
 01/04/2013Routine
  • 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: KITCHEN BEVERAGE-AIR COLD-TOP UNIT AT 50 F--REPAIR.SALAD PREP COLD-TOP UNIT INTERIOR TEMPERATURE AT 45 F AND DRESSINGS UP TOP AT 43 F.KEEP CUT FRUIT ICED-DOWN PROPERLY AT MAIN BAR; DO NOT STORE AT ROOM TEMPERATURE.
    Location: Kitchen
    Equipment: Cold top
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: KITCHEN BEVERAGE-AIR COLD-TOP UNIT AT 50 F--REPAIR.SALAD PREP COLD-TOP UNIT INTERIOR TEMPERATURE AT 45 F AND DRESSINGS UP TOP AT 43 F.KEEP CUT FRUIT ICED-DOWN PROPERLY AT MAIN BAR; DO NOT STORE AT ROOM TEMPERATURE.
    Location: Kitchen
    Equipment: Cold top
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: KITCHEN BEVERAGE-AIR COLD-TOP UNIT AT 50 F--REPAIR.SALAD PREP COLD-TOP UNIT INTERIOR TEMPERATURE AT 45 F AND DRESSINGS UP TOP AT 43 F.KEEP CUT FRUIT ICED-DOWN PROPERLY AT MAIN BAR; DO NOT STORE AT ROOM TEMPERATURE.
    Location: Kitchen
    Equipment: Cold top
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: KITCHEN BEVERAGE-AIR COLD-TOP UNIT AT 50 F--REPAIR.SALAD PREP COLD-TOP UNIT INTERIOR TEMPERATURE AT 45 F AND DRESSINGS UP TOP AT 43 F.KEEP CUT FRUIT ICED-DOWN PROPERLY AT MAIN BAR; DO NOT STORE AT ROOM TEMPERATURE.
    Location: Main bar
  • Toxic material(s) separation (corrected)
    Toxic material(s) improperly stored.
    Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
    Comments: KEEP CHEMICALS STORED OUT OF WALK-IN-BEER COOLER AND KEEP CHEMICALS SEPERATED PROPERLY.
    Location: Basement
  • Toxic material(s) separation (corrected)
    Toxic material(s) improperly stored.
    Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
    Comments: KEEP CHEMICALS STORED OUT OF WALK-IN-BEER COOLER AND KEEP CHEMICALS SEPERATED PROPERLY.
    Location: Walk-in cooler
  • 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: CONTINUE TO WORK ON AND MONITOR:GNATS PRESENT.SANITATION AND PEST CONTROL WORK HAND AND HAND.KEEP CONSULTATION FROM PROFESSIONAL PEST CONTROL PROVIDER AND PROVIDE INVOICE DOCUMENTATION ON RECHECK INSPECTION DATE.
    Location: 2nd bar
  • Pests/rodents (corrected)
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: CONTINUE TO WORK ON AND MONITOR:GNATS PRESENT.SANITATION AND PEST CONTROL WORK HAND AND HAND.KEEP CONSULTATION FROM PROFESSIONAL PEST CONTROL PROVIDER AND PROVIDE INVOICE DOCUMENTATION ON RECHECK INSPECTION DATE.
    Location: Main bar
  • Pests/rodents
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: CONTINUE TO WORK ON AND MONITOR:GNATS PRESENT.SANITATION AND PEST CONTROL WORK HAND AND HAND.KEEP CONSULTATION FROM PROFESSIONAL PEST CONTROL PROVIDER AND PROVIDE INVOICE DOCUMENTATION ON RECHECK INSPECTION DATE.
    Location: -
  • Restricted use pesticides (corrected)
    Restricted pesticide(s) do not meet criteria.
    Correction: Provide approved restricted use pesticides.
    Comments: UNAPPROVED BUG/PEST SPRAYS (SEVERAL CANS) STORED AT MAIN BAR (EX. HOT SHOT)--REMOVE OFF PREMESIS.CONTACT PROFESSIONAL PEST CONTROL SERVICE PROVIDER OR USE ONLY APPROVED COMMERCIAL PEST CONTROL SPRAYS.
    Location: Main bar
  • Eating, drinking, smoking (corrected)
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: EMPLOYEE PERSONAL DRINK STORED ON KITCHEN PREP TABLE--DISCONTINUE THIS BEHAVIOR.
    Location: Kitchen
    Equipment: Walk in cooler
  • Eating, drinking, smoking (corrected)
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: EMPLOYEE PERSONAL DRINK STORED ON KITCHEN PREP TABLE--DISCONTINUE THIS BEHAVIOR.
    Location: 2nd bar
    Equipment: Keg cooler
  • Eating, drinking, smoking (corrected on site)
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: EMPLOYEE PERSONAL DRINK STORED ON KITCHEN PREP TABLE--DISCONTINUE THIS BEHAVIOR.
    Location: Kitchen
    Equipment: Prep sink
  • Food contact surface(s) soiled (corrected on site)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-CONTINUE TO WORK ON KITCHEN TRUE REFRIGERATION UNIT FANGUARDS.-SOILED MAIN BAR REACH-IN-COOLER INTERIOR AND EXTERIOR SURFACES AND SHELVING WHERE NEEDED.
    Location: Kitchen
    Equipment: True cooler
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-CONTINUE TO WORK ON KITCHEN TRUE REFRIGERATION UNIT FANGUARDS.-SOILED MAIN BAR REACH-IN-COOLER INTERIOR AND EXTERIOR SURFACES AND SHELVING WHERE NEEDED.
    Location: Main bar
    Equipment: Reach in cooler
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-CONTINUE TO WORK ON KITCHEN TRUE REFRIGERATION UNIT FANGUARDS.-SOILED MAIN BAR REACH-IN-COOLER INTERIOR AND EXTERIOR SURFACES AND SHELVING WHERE NEEDED.
    Location: 2nd bar
    Equipment: Keg cooler
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-CONTINUE TO WORK ON KITCHEN TRUE REFRIGERATION UNIT FANGUARDS.-SOILED MAIN BAR REACH-IN-COOLER INTERIOR AND EXTERIOR SURFACES AND SHELVING WHERE NEEDED.
    Location: 2nd bar
    Equipment: Reach in cooler
  • Chemical sanitizer concentration (corrected)
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: IN-PLACE SANITIZER BUCKETS SANITIZER CONCENTRATION FOR QUAT BELOW 200 PPM; MAINTAIN SANITIZER BUCKETS AT 200 PPM AND CHANGE AT LEAST EVERY 2 HOURS.
    Location: Kitchen
  • Unapproved food contact materials (corrected)
    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: PROVIDE PROPER FOOD-GRADE UTENSILS WITH HANDLES TO DISPENSE SALAD DRESSING OUT OF KITCHEN SALAD COLD-TOP UNIT. (KITCHEN CURRENTLY USING SMALL BLACK PLASTIC CUPS WITH NO HANDLES--DISCONTINUE THIS BEHAVIOR)
    Location: Kitchen
    Equipment: Cold top
  • Jewelry prohibition (corrected)
    Employee wearing excessive jewelry.
    Correction: While preparing food, employees shall not wear jewelry on their hand(s) or arm(s) except a plain band.
    Comments: FOOD HANDLER IN KITCHEN WEARING BRACELET.
  • Contamination of sanitized tableware (corrected)
    Food contact and/or lip-contact surface of a single service article, single use article, or utensil contaminated and/or unprotected.
    Correction: Handle and /or store to prevent contamination.
    Comments: PROVIDE PRE-WRAPPED DRINKING STRAWS FOR ESTABLISHMENT INCLUDING ALL BARS.
  • Single Service/Equipment storage (corrected)
    Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
    Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
    Comments: KEEP OPEN/EXPOSED SINGLE-SERVICE ITEMS STORED ON SANITARY CLEAN SURFACES.
    Location: 2nd bar
  • Lighting intensity (corrected)
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: PROVIDE LIGHTS WHERE OUT AT WALK-IN-COOLER ON MAIN FLOOR.
    Location: Walk-in cooler
  • Ventilation soiled (corrected)
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF KITCHEN CEILING VENTS/TILES AND AT DISHMACHINE CEILING LOCATION AREA.IMPROVE RESTROOM CEILING VENTS CLEANING AND SANITIZING WHERE NEEDED.
    Location: Kitchen
  • Ventilation soiled (corrected)
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF KITCHEN CEILING VENTS/TILES AND AT DISHMACHINE CEILING LOCATION AREA.IMPROVE RESTROOM CEILING VENTS CLEANING AND SANITIZING WHERE NEEDED.
    Location: Dish machine area
  • Ventilation soiled (corrected)
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF KITCHEN CEILING VENTS/TILES AND AT DISHMACHINE CEILING LOCATION AREA.IMPROVE RESTROOM CEILING VENTS CLEANING AND SANITIZING WHERE NEEDED.
    Location: Restroom
  • Hand sink temperature (corrected)
    Hand washing facility water temperature below 100 degrees F.
    Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
    Comments: LEFT SIDE OF HANDSINK AT 2ND BAR WATER TEMPERATURE AT 87 F--REPAIR TO ENSURE THAT WATER TEMPERATURE IS MAINTAINED AT 100 F - 120 F.
    Location: 2nd bar
    Equipment: Hand sink
  • Thermometer, provided (corrected)
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Comments: PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS AT BAR REACH-IN-COOLERS WERE MISSING AT BACK BARS.
    Location: Kitchen
    Equipment: Mini-fridge
  • Thermometer, provided (corrected)
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Comments: PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS AT BAR REACH-IN-COOLERS WERE MISSING AT BACK BARS.
    Location: Kitchen
    Equipment: Walk in cooler
  • Thermometer, provided
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Comments: PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS AT BAR REACH-IN-COOLERS WERE MISSING AT BACK BARS.
    Location: 2nd bar
    Equipment: Reach in cooler
  • Thermometer, provided (corrected)
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Comments: PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS AT BAR REACH-IN-COOLERS WERE MISSING AT BACK BARS.
    Location: Main bar
    Equipment: Reach in cooler
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: IN PROGRESS: ESTABLISHMENT HAS PURCHASED NEW SHELVING.REPLACE OR RESURFACE RUSTED SHELVING AT WALK-IN-COOLER ON MAIN FLOOR.
    Location: Walk-in cooler
    Equipment: Metal shelving
  • Equipment drainage (corrected)
    Equipment compartment(s) not properly draining.
    Correction: Equipment compartments that are subject to accumulation of moisture due to conditions, such as condensation, food or beverage drip, or water from melting ice shall be sloped to an outlet that allows complete draining.
    Comments: REPAIR CONDENSATION LEAKS AT KITCHEN DELFIELD COOLER.
    Location: Kitchen
    Equipment: Delfield cooler
  • Food storage (corrected on site)
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: KEEP FOODS COVERED PROPERLY IN KITCHEN (EX. CHIPS).KEEP FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT MAIN FLOOR WALK-IN-COOLER.KEEP FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT BASEMENT WALK-IN-FREEZER.
    Location: Kitchen
  • Food storage (corrected)
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: KEEP FOODS COVERED PROPERLY IN KITCHEN (EX. CHIPS).KEEP FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT MAIN FLOOR WALK-IN-COOLER.KEEP FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT BASEMENT WALK-IN-FREEZER.
    Location: Kitchen
    Equipment: Walk in cooler
  • Food storage (corrected)
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: KEEP FOODS COVERED PROPERLY IN KITCHEN (EX. CHIPS).KEEP FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT MAIN FLOOR WALK-IN-COOLER.KEEP FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT BASEMENT WALK-IN-FREEZER.
    Location: Basement
    Equipment: Walk in freezer
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CONTINUE TO WORK ON:CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED KITCHEN SHELVING.-SOILED KITCHEN INTERIOR CABINETS AND SHELVING.
    Location: Kitchen
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CONTINUE TO WORK ON:CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED KITCHEN SHELVING.-SOILED KITCHEN INTERIOR CABINETS AND SHELVING.
    Location: Basement
    Equipment: 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.
    Comments: CONTINUE TO WORK ON:IMPROVE ROUTINE CLEANING AND SANITIZING OF DINING ROOM BEVERAGE STATION SODA MACHINE AND ATTACHED NOZZELS.
    Location: Main bar
    Equipment: Soda gun & holster
  • Non potentially hazardous food contact surface(s) soiled
    Non-potentially hazardous food contact surface(s) soiled.
    Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
    Comments: CONTINUE TO WORK ON:IMPROVE ROUTINE CLEANING AND SANITIZING OF DINING ROOM BEVERAGE STATION SODA MACHINE AND ATTACHED NOZZELS.
    Location: Dining room
    Equipment: Soda machine
  • Light shields (corrected)
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: PROVIDE LIGHT GUARD SHIELD FOR EXPOSED LIGHT BULB AT INTERIOR OF KITCHEN HOOD SYSTEM.
    Location: Kitchen
  • 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 FOR KITCHEN.PROVIDE CHEMICAL SANITIZER TEST STRIPS FOR QUAT AT BARS.
    Location: Kitchen
  • 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 FOR KITCHEN.PROVIDE CHEMICAL SANITIZER TEST STRIPS FOR QUAT AT BARS.
    Location: Bar
 07/11/2012Recheck
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: KITCHEN BEVERAGE-AIR COLD-TOP UNIT AT 50 F--REPAIR.SALAD PREP COLD-TOP UNIT INTERIOR TEMPERATURE AT 45 F AND DRESSINGS UP TOP AT 43 F.KEEP CUT FRUIT ICED-DOWN PROPERLY AT MAIN BAR; DO NOT STORE AT ROOM TEMPERATURE.
    Location: Kitchen
    Equipment: Cold top
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: KITCHEN BEVERAGE-AIR COLD-TOP UNIT AT 50 F--REPAIR.SALAD PREP COLD-TOP UNIT INTERIOR TEMPERATURE AT 45 F AND DRESSINGS UP TOP AT 43 F.KEEP CUT FRUIT ICED-DOWN PROPERLY AT MAIN BAR; DO NOT STORE AT ROOM TEMPERATURE.
    Location: Kitchen
    Equipment: Cold top
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: KITCHEN BEVERAGE-AIR COLD-TOP UNIT AT 50 F--REPAIR.SALAD PREP COLD-TOP UNIT INTERIOR TEMPERATURE AT 45 F AND DRESSINGS UP TOP AT 43 F.KEEP CUT FRUIT ICED-DOWN PROPERLY AT MAIN BAR; DO NOT STORE AT ROOM TEMPERATURE.
    Location: Kitchen
    Equipment: Cold top
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: KITCHEN BEVERAGE-AIR COLD-TOP UNIT AT 50 F--REPAIR.SALAD PREP COLD-TOP UNIT INTERIOR TEMPERATURE AT 45 F AND DRESSINGS UP TOP AT 43 F.KEEP CUT FRUIT ICED-DOWN PROPERLY AT MAIN BAR; DO NOT STORE AT ROOM TEMPERATURE.
    Location: Main bar
  • Toxic material(s) separation (corrected)
    Toxic material(s) improperly stored.
    Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
    Comments: KEEP CHEMICALS STORED OUT OF WALK-IN-BEER COOLER AND KEEP CHEMICALS SEPERATED PROPERLY.
    Location: Basement
  • Toxic material(s) separation (corrected)
    Toxic material(s) improperly stored.
    Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
    Comments: KEEP CHEMICALS STORED OUT OF WALK-IN-BEER COOLER AND KEEP CHEMICALS SEPERATED PROPERLY.
    Location: Walk-in cooler
  • Pests/rodents
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: GNATS PRESENT.SANITATION AND PEST CONTROL WORK HAND AND HAND.KEEP CONSULTATION FROM PROFESSIONAL PEST CONTROL PROVIDER AND PROVIDE INVOICE DOCUMENTATION ON RECHECK INSPECTION DATE.
    Location: 2nd bar
  • Restricted use pesticides (corrected)
    Restricted pesticide(s) do not meet criteria.
    Correction: Provide approved restricted use pesticides.
    Comments: UNAPPROVED BUG/PEST SPRAYS (SEVERAL CANS) STORED AT MAIN BAR (EX. HOT SHOT)--REMOVE OFF PREMESIS.CONTACT PROFESSIONAL PEST CONTROL SERVICE PROVIDER OR USE ONLY APPROVED COMMERCIAL PEST CONTROL SPRAYS.
    Location: Main bar
  • Eating, drinking, smoking (corrected)
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: EMPLOYEE PERSONAL DRINK STORED ON KITCHEN PREP TABLE--DISCONTINUE THIS BEHAVIOR.
    Location: Kitchen
    Equipment: Walk in cooler
  • Eating, drinking, smoking (corrected)
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: EMPLOYEE PERSONAL DRINK STORED ON KITCHEN PREP TABLE--DISCONTINUE THIS BEHAVIOR.
    Location: 2nd bar
    Equipment: Keg cooler
  • Eating, drinking, smoking (corrected on site)
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: EMPLOYEE PERSONAL DRINK STORED ON KITCHEN PREP TABLE--DISCONTINUE THIS BEHAVIOR.
    Location: Kitchen
    Equipment: Prep sink
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED INTERIOR AND EXTERIOR SURFACES OF TRUE REFRIGERATION UNIT.-SOILED MAIN BAR REACH-IN-COOLER INTERIOR AND EXTERIOR SURFACES AND SHELVING; ALSO CLEAN GLASS CHILLER COOLER (REMOVE BROKEN GLASS).-SOILED BACK BAR KEG COOLER AND REACH-IN-COOLERS INTERIOR AND EXTERIOR SURFACES INCLUDING DOOR GASKETS/SEALS, ETC.
    Location: Kitchen
    Equipment: True cooler
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED INTERIOR AND EXTERIOR SURFACES OF TRUE REFRIGERATION UNIT.-SOILED MAIN BAR REACH-IN-COOLER INTERIOR AND EXTERIOR SURFACES AND SHELVING; ALSO CLEAN GLASS CHILLER COOLER (REMOVE BROKEN GLASS).-SOILED BACK BAR KEG COOLER AND REACH-IN-COOLERS INTERIOR AND EXTERIOR SURFACES INCLUDING DOOR GASKETS/SEALS, ETC.
    Location: Main bar
    Equipment: Reach in cooler
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED INTERIOR AND EXTERIOR SURFACES OF TRUE REFRIGERATION UNIT.-SOILED MAIN BAR REACH-IN-COOLER INTERIOR AND EXTERIOR SURFACES AND SHELVING; ALSO CLEAN GLASS CHILLER COOLER (REMOVE BROKEN GLASS).-SOILED BACK BAR KEG COOLER AND REACH-IN-COOLERS INTERIOR AND EXTERIOR SURFACES INCLUDING DOOR GASKETS/SEALS, ETC.
    Location: 2nd bar
    Equipment: Keg cooler
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED INTERIOR AND EXTERIOR SURFACES OF TRUE REFRIGERATION UNIT.-SOILED MAIN BAR REACH-IN-COOLER INTERIOR AND EXTERIOR SURFACES AND SHELVING; ALSO CLEAN GLASS CHILLER COOLER (REMOVE BROKEN GLASS).-SOILED BACK BAR KEG COOLER AND REACH-IN-COOLERS INTERIOR AND EXTERIOR SURFACES INCLUDING DOOR GASKETS/SEALS, ETC.
    Location: 2nd bar
    Equipment: Reach in cooler
  • Chemical sanitizer concentration (corrected)
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: IN-PLACE SANITIZER BUCKETS SANITIZER CONCENTRATION FOR QUAT BELOW 200 PPM; MAINTAIN SANITIZER BUCKETS AT 200 PPM AND CHANGE AT LEAST EVERY 2 HOURS.
    Location: Kitchen
  • Unapproved food contact materials
    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: PROVIDE PROPER FOOD-GRADE UTENSILS WITH HANDLES TO DISPENSE SALAD DRESSING OUT OF KITCHEN SALAD COLD-TOP UNIT. (KITCHEN CURRENTLY USING SMALL BLACK PLASTIC CUPS WITH NO HANDLES--DISCONTINUE THIS BEHAVIOR)
    Location: Kitchen
    Equipment: Cold top
  • Jewelry prohibition (corrected)
    Employee wearing excessive jewelry.
    Correction: While preparing food, employees shall not wear jewelry on their hand(s) or arm(s) except a plain band.
    Comments: FOOD HANDLER IN KITCHEN WEARING BRACELET.
  • Contamination of sanitized tableware (corrected)
    Food contact and/or lip-contact surface of a single service article, single use article, or utensil contaminated and/or unprotected.
    Correction: Handle and /or store to prevent contamination.
    Comments: PROVIDE PRE-WRAPPED DRINKING STRAWS FOR ESTABLISHMENT INCLUDING ALL BARS.
  • Single Service/Equipment storage (corrected)
    Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
    Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
    Comments: KEEP OPEN/EXPOSED SINGLE-SERVICE ITEMS STORED ON SANITARY CLEAN SURFACES.
    Location: 2nd bar
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: PROVIDE LIGHTS WHERE OUT AT WALK-IN-COOLER ON MAIN FLOOR.
    Location: Walk-in cooler
  • Ventilation soiled
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF KITCHEN CEILING VENTS/TILES AND AT DISHMACHINE CEILING LOCATION AREA.IMPROVE RESTROOM CEILING VENTS CLEANING AND SANITIZING WHERE NEEDED.
    Location: Kitchen
  • Ventilation soiled
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF KITCHEN CEILING VENTS/TILES AND AT DISHMACHINE CEILING LOCATION AREA.IMPROVE RESTROOM CEILING VENTS CLEANING AND SANITIZING WHERE NEEDED.
    Location: Dish machine area
  • Ventilation soiled
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF KITCHEN CEILING VENTS/TILES AND AT DISHMACHINE CEILING LOCATION AREA.IMPROVE RESTROOM CEILING VENTS CLEANING AND SANITIZING WHERE NEEDED.
    Location: Restroom
  • Hand sink temperature (corrected)
    Hand washing facility water temperature below 100 degrees F.
    Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
    Comments: LEFT SIDE OF HANDSINK AT 2ND BAR WATER TEMPERATURE AT 87 F--REPAIR TO ENSURE THAT WATER TEMPERATURE IS MAINTAINED AT 100 F - 120 F.
    Location: 2nd bar
    Equipment: Hand sink
  • Thermometer, provided
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Comments: PROVIDE INTERIOR VISIBLE WORKING THERMOMETER AT KITCHEN MINI COOLER.PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS AT BAR REACH-IN-COOLERS WERE MISSING AT BACK AND FRONT MAIN BARS.
    Location: Kitchen
    Equipment: Mini-fridge
  • Thermometer, provided (corrected on site)
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Comments: PROVIDE INTERIOR VISIBLE WORKING THERMOMETER AT KITCHEN MINI COOLER.PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS AT BAR REACH-IN-COOLERS WERE MISSING AT BACK AND FRONT MAIN BARS.
    Location: Kitchen
    Equipment: Walk in cooler
  • Thermometer, provided
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Comments: PROVIDE INTERIOR VISIBLE WORKING THERMOMETER AT KITCHEN MINI COOLER.PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS AT BAR REACH-IN-COOLERS WERE MISSING AT BACK AND FRONT MAIN BARS.
    Location: 2nd bar
    Equipment: Reach in cooler
  • Thermometer, provided
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Comments: PROVIDE INTERIOR VISIBLE WORKING THERMOMETER AT KITCHEN MINI COOLER.PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS AT BAR REACH-IN-COOLERS WERE MISSING AT BACK AND FRONT MAIN BARS.
    Location: Main bar
    Equipment: Reach in cooler
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: IN PROGRESS: ESTABLISHMENT HAS PURCHASED NEW SHELVING.REPLACE OR RESURFACE RUSTED SHELVING AT WALK-IN-COOLER ON MAIN FLOOR.
    Location: Walk-in cooler
    Equipment: Metal shelving
  • Equipment drainage (corrected)
    Equipment compartment(s) not properly draining.
    Correction: Equipment compartments that are subject to accumulation of moisture due to conditions, such as condensation, food or beverage drip, or water from melting ice shall be sloped to an outlet that allows complete draining.
    Comments: REPAIR CONDENSATION LEAKS AT KITCHEN DELFIELD COOLER.
    Location: Kitchen
    Equipment: Delfield cooler
  • 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 FOODS COVERED PROPERLY IN KITCHEN (EX. CHIPS).KEEP FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT MAIN FLOOR WALK-IN-COOLER.KEEP FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT BASEMENT WALK-IN-FREEZER.
    Location: Kitchen
  • 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 FOODS COVERED PROPERLY IN KITCHEN (EX. CHIPS).KEEP FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT MAIN FLOOR WALK-IN-COOLER.KEEP FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT BASEMENT WALK-IN-FREEZER.
    Location: Kitchen
    Equipment: Walk in cooler
  • Food storage (corrected)
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: KEEP FOODS COVERED PROPERLY IN KITCHEN (EX. CHIPS).KEEP FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT MAIN FLOOR WALK-IN-COOLER.KEEP FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT BASEMENT WALK-IN-FREEZER.
    Location: Basement
    Equipment: Walk in freezer
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED UTENSILS AND UTENSIL STORAGE DRAWERS/SHELVING.-SOILED KITCHEN SHELVING.-SOILED KITCHEN INTERIOR CABINETS AND SHELVING.
    Location: Kitchen
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED UTENSILS AND UTENSIL STORAGE DRAWERS/SHELVING.-SOILED KITCHEN SHELVING.-SOILED KITCHEN INTERIOR CABINETS AND SHELVING.
    Location: Basement
    Equipment: 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.
    Comments: CONTINUE TO WORK ON:IMPROVE ROUTINE CLEANING AND SANITIZING OF DINING ROOM BEVERAGE STATION SODA MACHINE AND ATTACHED NOZZELS.
    Location: Main bar
    Equipment: Soda gun & holster
  • Non potentially hazardous food contact surface(s) soiled
    Non-potentially hazardous food contact surface(s) soiled.
    Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
    Comments: CONTINUE TO WORK ON:IMPROVE ROUTINE CLEANING AND SANITIZING OF DINING ROOM BEVERAGE STATION SODA MACHINE AND ATTACHED NOZZELS.
    Location: Dining room
    Equipment: Soda machine
  • 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 SHIELD FOR EXPOSED LIGHT BULB AT INTERIOR OF KITCHEN HOOD SYSTEM.
    Location: Kitchen
  • 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 FOR KITCHEN.PROVIDE CHEMICAL SANITIZER TEST STRIPS FOR QUAT AT BARS.
    Location: Kitchen
  • 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 FOR KITCHEN.PROVIDE CHEMICAL SANITIZER TEST STRIPS FOR QUAT AT BARS.
    Location: Bar
 07/02/2012Recheck
  • 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: KITCHEN BEVERAGE-AIR COLD-TOP UNIT AT 50 F--REPAIR.SALAD PREP COLD-TOP UNIT INTERIOR TEMPERATURE AT 45 F AND DRESSINGS UP TOP AT 43 F.KEEP CUT FRUIT ICED-DOWN PROPERLY AT MAIN BAR; DO NOT STORE AT ROOM TEMPERATURE.
    Location: Kitchen
    Equipment: Cold top
  • Cold holding
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: KITCHEN BEVERAGE-AIR COLD-TOP UNIT AT 50 F--REPAIR.SALAD PREP COLD-TOP UNIT INTERIOR TEMPERATURE AT 45 F AND DRESSINGS UP TOP AT 43 F.KEEP CUT FRUIT ICED-DOWN PROPERLY AT MAIN BAR; DO NOT STORE AT ROOM TEMPERATURE.
    Location: Kitchen
    Equipment: Cold top
  • Cold holding
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: KITCHEN BEVERAGE-AIR COLD-TOP UNIT AT 50 F--REPAIR.SALAD PREP COLD-TOP UNIT INTERIOR TEMPERATURE AT 45 F AND DRESSINGS UP TOP AT 43 F.KEEP CUT FRUIT ICED-DOWN PROPERLY AT MAIN BAR; DO NOT STORE AT ROOM TEMPERATURE.
    Location: Kitchen
    Equipment: Cold top
  • Cold holding
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: KITCHEN BEVERAGE-AIR COLD-TOP UNIT AT 50 F--REPAIR.SALAD PREP COLD-TOP UNIT INTERIOR TEMPERATURE AT 45 F AND DRESSINGS UP TOP AT 43 F.KEEP CUT FRUIT ICED-DOWN PROPERLY AT MAIN BAR; DO NOT STORE AT ROOM TEMPERATURE.
    Location: Main bar
  • Toxic material(s) separation
    Toxic material(s) improperly stored.
    Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
    Comments: KEEP CHEMICALS STORED OUT OF WALK-IN-BEER COOLER AND KEEP CHEMICALS SEPERATED PROPERLY.
    Location: Basement
  • Toxic material(s) separation
    Toxic material(s) improperly stored.
    Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
    Comments: KEEP CHEMICALS STORED OUT OF WALK-IN-BEER COOLER AND KEEP CHEMICALS SEPERATED PROPERLY.
    Location: Walk-in cooler
  • Pests/rodents
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: GNATS PRESENT.
    Location: 2nd bar
  • Restricted use pesticides
    Restricted pesticide(s) do not meet criteria.
    Correction: Provide approved restricted use pesticides.
    Comments: UNAPPROVED BUG/PEST SPRAYS (SEVERAL CANS) STORED AT MAIN BAR (EX. HOT SHOT)--REMOVE OFF PREMESIS.CONTACT PROFESSIONAL PEST CONTROL SERVICE PROVIDER OR USE ONLY APPROVED COMMERCIAL PEST CONTROL SPRAYS.
    Location: Main bar
  • Eating, drinking, smoking
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: EMPLOYEE PERSONAL FOOD STORED AT MAIN FLOOR WALK-IN-COOLER--DISCONTINUE THIS BEHAVIOR.EMPLOYEE PERSONAL DRINK STORED IN 2ND BAR KEG COOLER--DISCONTINUE THIS BEHAVIOR.
    Location: Kitchen
    Equipment: Walk in cooler
  • Eating, drinking, smoking
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: EMPLOYEE PERSONAL FOOD STORED AT MAIN FLOOR WALK-IN-COOLER--DISCONTINUE THIS BEHAVIOR.EMPLOYEE PERSONAL DRINK STORED IN 2ND BAR KEG COOLER--DISCONTINUE THIS BEHAVIOR.
    Location: 2nd bar
    Equipment: Keg cooler
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED INTERIOR AND EXTERIOR SURFACES OF TRUE REFRIGERATION UNIT.-SOILED MAIN BAR REACH-IN-COOLER INTERIOR AND EXTERIOR SURFACES AND SHELVING; ALSO CLEAN GLASS CHILLER COOLER (REMOVE BROKEN GLASS).
    Location: Kitchen
    Equipment: True cooler
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED INTERIOR AND EXTERIOR SURFACES OF TRUE REFRIGERATION UNIT.-SOILED MAIN BAR REACH-IN-COOLER INTERIOR AND EXTERIOR SURFACES AND SHELVING; ALSO CLEAN GLASS CHILLER COOLER (REMOVE BROKEN GLASS).
    Location: Main bar
    Equipment: Reach in cooler
  • Chemical sanitizer concentration
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: IN-PLACE SANITIZER BUCKETS SANITIZER CONCENTRATION FOR QUAT BELOW 200 PPM; MAINTAIN SANITIZER BUCKETS AT 200 PPM AND CHANGE AT LEAST EVERY 2 HOURS.
    Location: Kitchen
  • Jewelry prohibition
    Employee wearing excessive jewelry.
    Correction: While preparing food, employees shall not wear jewelry on their hand(s) or arm(s) except a plain band.
    Comments: FOOD HANDLER IN KITCHEN WEARING BRACELET.
  • Soiled outer clothing
    Employee wearing soiled outer clothing.
    Correction: Food employees shall wear clean outer clothing.
    Comments: OPEN EMPLOYEE DRINKS STORED IN KITCHEN--DISCONTINUE THIS BEHAVIOR.
  • Contamination of sanitized tableware
    Food contact and/or lip-contact surface of a single service article, single use article, or utensil contaminated and/or unprotected.
    Correction: Handle and /or store to prevent contamination.
    Comments: PROVIDE PRE-WRAPPED DRINKING STRAWS FOR ESTABLISHMENT INCLUDING ALL BARS.
  • Single Service/Equipment storage
    Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
    Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
    Comments: KEEP OPEN/EXPOSED SINGLE-SERVICE ITEMS STORED ON SANITARY CLEAN SURFACES.
    Location: 2nd bar
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: PROVIDE LIGHTS WHERE OUT AT WALK-IN-COOLER ON MAIN FLOOR.
    Location: Walk-in cooler
  • Ventilation soiled
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF KITCHEN CEILING VENTS/TILES AND AT DISHMACHINE CEILING LOCATION AREA.IMPROVE RESTROOM CEILING VENTS CLEANING AND SANITIZING WHERE NEEDED.
    Location: Kitchen
  • Ventilation soiled
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF KITCHEN CEILING VENTS/TILES AND AT DISHMACHINE CEILING LOCATION AREA.IMPROVE RESTROOM CEILING VENTS CLEANING AND SANITIZING WHERE NEEDED.
    Location: Dish machine area
  • Ventilation soiled
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF KITCHEN CEILING VENTS/TILES AND AT DISHMACHINE CEILING LOCATION AREA.IMPROVE RESTROOM CEILING VENTS CLEANING AND SANITIZING WHERE NEEDED.
    Location: Restroom
  • Hand sink temperature
    Hand washing facility water temperature below 100 degrees F.
    Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
    Comments: LEFT SIDE OF HANDSINK AT 2ND BAR WATER TEMPERATURE AT 87 F--REPAIR TO ENSURE THAT WATER TEMPERATURE IS MAINTAINED AT 100 F - 120 F.
    Location: 2nd bar
    Equipment: Hand sink
  • Thermometer, provided
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Comments: PROVIDE INTERIOR VISIBLE WORKING THERMOMETER AT MAIN FLOOR WALK-IN-COOLER AND AT KITCHEN MINI COOLER.PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS AT BAR REACH-IN-COOLERS WERE MISSING AT BACK AND FRONT MAIN BARS.
    Location: Kitchen
    Equipment: Mini-fridge
  • Thermometer, provided (corrected on site)
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Comments: PROVIDE INTERIOR VISIBLE WORKING THERMOMETER AT MAIN FLOOR WALK-IN-COOLER AND AT KITCHEN MINI COOLER.PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS AT BAR REACH-IN-COOLERS WERE MISSING AT BACK AND FRONT MAIN BARS.
    Location: Kitchen
    Equipment: Walk in cooler
  • Thermometer, provided
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Comments: PROVIDE INTERIOR VISIBLE WORKING THERMOMETER AT MAIN FLOOR WALK-IN-COOLER AND AT KITCHEN MINI COOLER.PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS AT BAR REACH-IN-COOLERS WERE MISSING AT BACK AND FRONT MAIN BARS.
    Location: 2nd bar
    Equipment: Reach in cooler
  • Thermometer, provided
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Comments: PROVIDE INTERIOR VISIBLE WORKING THERMOMETER AT MAIN FLOOR WALK-IN-COOLER AND AT KITCHEN MINI COOLER.PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS AT BAR REACH-IN-COOLERS WERE MISSING AT BACK AND FRONT MAIN BARS.
    Location: Main bar
    Equipment: Reach in cooler
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: REPLACE OR RESURFACE RUSTED SHELVING AT WALK-IN-COOLER ON MAIN FLOOR.
    Location: Walk-in cooler
    Equipment: Metal shelving
  • Equipment drainage
    Equipment compartment(s) not properly draining.
    Correction: Equipment compartments that are subject to accumulation of moisture due to conditions, such as condensation, food or beverage drip, or water from melting ice shall be sloped to an outlet that allows complete draining.
    Comments: REPAIR CONDENSATION LEAKS AT KITCHEN DELFIELD COOLER.
    Location: Kitchen
    Equipment: Delfield cooler
  • 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 FOODS COVERED PROPERLY IN KITCHEN (EX. CHIPS).KEEP FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT MAIN FLOOR WALK-IN-COOLER.KEEP FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT BASEMENT WALK-IN-FREEZER.
    Location: Kitchen
  • 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 FOODS COVERED PROPERLY IN KITCHEN (EX. CHIPS).KEEP FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT MAIN FLOOR WALK-IN-COOLER.KEEP FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT BASEMENT WALK-IN-FREEZER.
    Location: Kitchen
    Equipment: Walk in cooler
  • Food storage (corrected on site)
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: KEEP FOODS COVERED PROPERLY IN KITCHEN (EX. CHIPS).KEEP FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT MAIN FLOOR WALK-IN-COOLER.KEEP FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT BASEMENT WALK-IN-FREEZER.
    Location: Basement
    Equipment: Walk in freezer
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED UTENSILS AND UTENSIL STORAGE DRAWERS/SHELVING.-SOILED KITCHEN SHELVING.-SOILED KITCHEN INTERIOR CABINETS AND SHELVING.-SOILED BASEMENT WALK-IN-BEER COOLER SHELVING.
    Location: Kitchen
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED UTENSILS AND UTENSIL STORAGE DRAWERS/SHELVING.-SOILED KITCHEN SHELVING.-SOILED KITCHEN INTERIOR CABINETS AND SHELVING.-SOILED BASEMENT WALK-IN-BEER COOLER SHELVING.
    Location: Basement
    Equipment: 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.
    Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF DINING ROOM BEVERAGE STATION SODA MACHINE AND ATTACHED NOZZELS.
    Location: Main bar
    Equipment: Soda gun & holster
  • Non potentially hazardous food contact surface(s) soiled
    Non-potentially hazardous food contact surface(s) soiled.
    Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
    Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF DINING ROOM BEVERAGE STATION SODA MACHINE AND ATTACHED NOZZELS.
    Location: Dining room
    Equipment: Soda machine
  • 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 SHIELD FOR EXPOSED LIGHT BULB AT INTERIOR OF KITCHEN HOOD SYSTEM.
    Location: Kitchen
  • 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 FOR KITCHEN.PROVIDE CHEMICAL SANITIZER TEST STRIPS FOR QUAT AT BARS.
    Location: Kitchen
  • 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 FOR KITCHEN.PROVIDE CHEMICAL SANITIZER TEST STRIPS FOR QUAT AT BARS.
    Location: Bar
 06/13/2012Routine
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1. Sliced turkey at 50 deg F in Beverage air sandwich cooler. Nacho cooler has ground beef at 45 deg F, chicken at 44 deg F. Repair to hold foods at 41 deg F or below. Note: on follow up inspection 2-3-2012 the cooler was at 46 deg F. Repair to hold foods at 41 deg F or below. Note: On follow up inspection 2-4-2012 prep top cooler at 46 deg F on top and at 44 deg F below. Repair/replace cooler to hold foods at 41 deg F or below. Use half pans. 2. Soup in walk in cooler at 95 deg F. Cooked pasta in walk in cooler at 51 deg F. Cool foods correctly. - CORRECTED
    Location: Kitchen
  • Cold holding
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1. Sliced turkey at 50 deg F in Beverage air sandwich cooler. Nacho cooler has ground beef at 45 deg F, chicken at 44 deg F. Repair to hold foods at 41 deg F or below. Note: on follow up inspection 2-3-2012 the cooler was at 46 deg F. Repair to hold foods at 41 deg F or below. Note: On follow up inspection 2-4-2012 prep top cooler at 46 deg F on top and at 44 deg F below. Repair/replace cooler to hold foods at 41 deg F or below. Use half pans. 2. Soup in walk in cooler at 95 deg F. Cooked pasta in walk in cooler at 51 deg F. Cool foods correctly. - CORRECTED
    Location: Kitchen
  • Eating, drinking, smoking (corrected)
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: Open drinks in the kitchen. Provide lids and straws for all employee drinks.
    Location: Kitchen
  • Hand sink/soap (corrected)
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Comments: Provide soap for front bar, upstairs bar and downstairs back bar.
    Location: Bar
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: Provide hand towels for front bar, upstairs bar and downstairs back bar.
    Location: Bar
  • 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. Soup at 95 deg F in the walk in cooler. Covered cooked pasta at 50 deg F in the walk in cooler. Use shallow pans to cool food. Use ice to aid in cooling process.
    Location: Walk-in cooler
 02/04/2012Super Bowl Recheck
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1. Sliced turkey at 50 deg F in Beverage air sandwich cooler. Nacho cooler has ground beef at 45 deg F, chicken at 44 deg F. Repair to hold foods at 41 deg F or below. Note: on follow up inspection 2-3-2012 the cooler was at 46 deg F. Repair to hold foods at 41 deg F or below. 2. Soup in walk in cooler at 95 deg F. Cooked pasta in walk in cooler at 51 deg F. Cool foods correctly. - CORRECTED
    Location: Kitchen
  • Cold holding
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1. Sliced turkey at 50 deg F in Beverage air sandwich cooler. Nacho cooler has ground beef at 45 deg F, chicken at 44 deg F. Repair to hold foods at 41 deg F or below. Note: on follow up inspection 2-3-2012 the cooler was at 46 deg F. Repair to hold foods at 41 deg F or below. 2. Soup in walk in cooler at 95 deg F. Cooked pasta in walk in cooler at 51 deg F. Cool foods correctly. - CORRECTED
    Location: Kitchen
  • Eating, drinking, smoking (corrected)
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: Open drinks in the kitchen. Provide lids and straws for all employee drinks.
    Location: Kitchen
  • Hand sink/soap (corrected)
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Comments: Provide soap for front bar, upstairs bar and downstairs back bar.
    Location: Bar
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: Provide hand towels for front bar, upstairs bar and downstairs back bar.
    Location: Bar
  • 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. Soup at 95 deg F in the walk in cooler. Covered cooked pasta at 50 deg F in the walk in cooler. Use shallow pans to cool food. Use ice to aid in cooling process.
    Location: Walk-in cooler
 02/03/2012Super Bowl 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: 1. Sliced turkey at 50 deg F in Beverage air sandwich cooler. Nacho cooler has ground beef at 45 deg F, chicken at 44 deg F. Repair to hold foods at 41 deg F or below.2. Soup in walk in cooler at 95 deg F. Cooked pasta in walk in cooler at 51 deg F. Cool foods correctly.
    Location: Kitchen
  • Eating, drinking, smoking (corrected on site)
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: Open drinks in the kitchen. Provide lids and straws for all employee drinks.
    Location: Kitchen
  • Hand sink/soap (corrected on site)
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Comments: Provide soap for front bar, upstairs bar and downstairs back bar.
    Location: Bar
  • Hand sink/towels (corrected on site)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: Provide hand towels for front bar, upstairs bar and downstairs back bar.
    Location: Bar
  • 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: 1. Soup at 95 deg F in the walk in cooler. Covered cooked pasta at 50 deg F in the walk in cooler. Use shallow pans to cool food. Use ice to aid in cooling process.
    Location: Walk-in cooler
 02/02/2012Super Bowl Routine
  • 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: UNLABELED CHEMICAL SPRAY BOTTLES.
    Location: Kitchen
  • Toxic labeling (corrected)
    Working container(s) of toxic materials not labeled with common name of contents.
    Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
    Comments: UNLABELED CHEMICAL SPRAY BOTTLES.
    Location: Basement
  • 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: UNLABELED CHEMICAL SPRAY BOTTLES.
    Location: Bar
  • Toxic material(s) separation (corrected)
    Toxic material(s) improperly stored.
    Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
    Comments: RAID FLYING INSECT SPRAY STORED ON COUNTER-TOP AT MAIN BAR, CHEMCIAL SPRAY BOTTLE HANGING ON SPEED RAILS AT BACK BAR AND CHEMICAL SPRAY BOTTLE STORED ON SERVERS STATION AT BASEMENT DINING LOCATION.
    Location: Bar
  • Toxic material(s) separation (corrected)
    Toxic material(s) improperly stored.
    Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
    Comments: RAID FLYING INSECT SPRAY STORED ON COUNTER-TOP AT MAIN BAR, CHEMCIAL SPRAY BOTTLE HANGING ON SPEED RAILS AT BACK BAR AND CHEMICAL SPRAY BOTTLE STORED ON SERVERS STATION AT BASEMENT DINING LOCATION.
    Location: Basement
  • Toxic restrictions (corrected)
    Unapproved toxic materials in food establishment.
    Correction: Only those poisonous or toxic materials that are required for operation and maintenance shall be present in establishment.
    Comments: RAID FLYING INSECT SPRAY STORED AT FRONT MAIN BAR--REMOVE.ONLY USE COMMERICALLY APPROVED PEST CONTROL SPRAYS OR SEEK PROFESSIONAL PEST CONTROL PROVIDER SERVICES ONLY.
    Location: Bar
  • Bare hand contact (critical) (corrected)
    Bare hand contact with ready to eat food.
    Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
    Comments: FOOD HANDLER ON COOK-LINE HANDLING READY TO EAT FOODS (EX. SANDWICHES) WITH BARE-HAND CONTACT--DISCONTINUE THIS BEHAVIOR.THERE IS ZERO TOLERANCE WITH BARE-HAND CONTACT.A $100.00 CITATION HAS BEEN ISSUED TO ESTABLISHMENT FOR BARE HAND CONTACT WITH READY-TO-EAT FOODS. FAILURE OF COMPLIANCE IN THE FUTURE WILL RESULT WITH ADDITIONAL CITATIONS.
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CONTINUE TO WORK ON AND IMPROVE ROUTINE CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED KITCHEN REACH-IN-COOLERS; INCLUDING FANGUARD UNITS AND DOOR GASKETS/SEALS WHERE NEEDED.
    Location: Bar
    Equipment: Reach in cooler
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CONTINUE TO WORK ON AND IMPROVE ROUTINE CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED KITCHEN REACH-IN-COOLERS; INCLUDING FANGUARD UNITS AND DOOR GASKETS/SEALS WHERE NEEDED.
    Location: Kitchen
    Equipment: ----------------- Coolers ----------------
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CONTINUE TO WORK ON AND IMPROVE ROUTINE CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED KITCHEN REACH-IN-COOLERS; INCLUDING FANGUARD UNITS AND DOOR GASKETS/SEALS WHERE NEEDED.
    Location: Bar
    Equipment: Keg cooler
  • Food contact cleaning frequency (corrected)
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Comments: CONTINUE TO WORK ON DUSTY SHELVING DETAILED CLEANING AT KITCHEN WHERE CLEAN DISHWARE/UTENSILS ARE STORED ON.
    Location: Kitchen
    Equipment: Can opener
  • Food contact cleaning frequency (corrected)
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Comments: CONTINUE TO WORK ON DUSTY SHELVING DETAILED CLEANING AT KITCHEN WHERE CLEAN DISHWARE/UTENSILS ARE STORED ON.
    Location: Kitchen
    Equipment: Prep table
  • Food contact cleaning frequency (corrected on site)
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Comments: CONTINUE TO WORK ON DUSTY SHELVING DETAILED CLEANING AT KITCHEN WHERE CLEAN DISHWARE/UTENSILS ARE STORED ON.
    Location: Kitchen
    Equipment: Metal shelving
  • Food contact cleaning frequency (corrected)
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Comments: CONTINUE TO WORK ON DUSTY SHELVING DETAILED CLEANING AT KITCHEN WHERE CLEAN DISHWARE/UTENSILS ARE STORED ON.
    Location: Kitchen
    Equipment: Knife/utensil rack
  • 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: KITCHEN HANDSINK HOT WATER IS TOO HOT (CURRENTLY AT 137 F); MAINTAIN HOT WATER AT HANDSINKS AT 100 F -120 F. ADJUST PROPERLY.
    Location: Kitchen
    Equipment: Hand sink
  • Chemical sanitizer concentration (corrected on site)
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: CONTINUE TO WORK ON AND MONITOR:SANITIZER BUCKETS AT 0 PPM FOR QUAT AT KITCHEN; MAINTAIN AT 200 PPM FOR QUAT AND CHANGE SANITIZER BUCKETS AT LEAST EVERY 2 HOURS.BAR 4-BAY SINK SANITIZER EXCEEDING 200 PPM; MAINTAIN AT 200 PPM AND USE TEST STRIPS TO TEST PROPERLY.
    Location: Kitchen
  • Chemical sanitizer concentration (corrected on site)
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: CONTINUE TO WORK ON AND MONITOR:SANITIZER BUCKETS AT 0 PPM FOR QUAT AT KITCHEN; MAINTAIN AT 200 PPM FOR QUAT AND CHANGE SANITIZER BUCKETS AT LEAST EVERY 2 HOURS.BAR 4-BAY SINK SANITIZER EXCEEDING 200 PPM; MAINTAIN AT 200 PPM AND USE TEST STRIPS TO TEST PROPERLY.
    Location: Bar
    Equipment: 4-bay
  • Unapproved food contact materials (corrected)
    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: DISCONTINUE USE OF NON-FOOD GRADE CONTAINERS (EX. STERLITE) AND USE ONLY APPROVED FOOD-GRADE CONTAINERS FOR FOOD STORAGE.
    Location: Walk-in cooler
  • Unapproved food contact materials (corrected)
    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: DISCONTINUE USE OF NON-FOOD GRADE CONTAINERS (EX. STERLITE) AND USE ONLY APPROVED FOOD-GRADE CONTAINERS FOR FOOD STORAGE.
    Location: Kitchen
  • Contamination of sanitized tableware
    Food contact and/or lip-contact surface of a single service article, single use article, or utensil contaminated and/or unprotected.
    Correction: Handle and /or store to prevent contamination.
    Comments: PROVIDE AT BACK BAR AND BASEMENT DINING LOCATIONS AS WELL.DISCONTINUE THE USE AND SERVICE OF UNWRAPPRED DRINKING STAWS; ONLY USE AND DISTRIBUTE WRAPPED DRINKING STAWS.
  • Single Service/Equipment storage (corrected)
    Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
    Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
    Comments: CONTINUE TO WORK ON:KEEP ICE BUCKETS STORED OFF FLOOR AT LEAST 6 INCHES AT BAR.KEEP ALL SINGLE-SERVICE ITEMS AND EQUIPMENT/UTENSILS STORED OFF FLOOR AT LEAST 6 INCHES AT BASEMENT WHERE NEEDED.
    Location: Bar
  • Single Service/Equipment storage (corrected)
    Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
    Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
    Comments: CONTINUE TO WORK ON:KEEP ICE BUCKETS STORED OFF FLOOR AT LEAST 6 INCHES AT BAR.KEEP ALL SINGLE-SERVICE ITEMS AND EQUIPMENT/UTENSILS STORED OFF FLOOR AT LEAST 6 INCHES AT BASEMENT WHERE NEEDED.
    Location: Basement
  • Lighting intensity (corrected)
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: PROVIDE LIGHT WHERE OUT AT KITCHEN CEILING.
    Location: Kitchen
  • Protected outer openings
    Outer opening(s) not protected against entry of insects and rodents.
    Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
    Comments: IN PROGRESS:PROVIDE PROPER DOOR SWEEPS FOR ESTABLISHMENT DOORS WHERE NEEDED TO ELIMINATE EXPOSED OPENINGS/GAPS AT BOTTOM OF DOORS.
  • Ventilation soiled (corrected)
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: CONTINUE TO WORK ON AND MONITOR THE FOLLOWING:IMPROVE ROUTINUE CLEANING AND SANITIZING OF RESTROOM VENTS, SOILED KITCHEN CEILING VENTS/TILES WHERE NEEDED AND KITCHEN HOOD SYSTEM INTERIOR FILTERS.
    Location: Restroom
  • Ventilation soiled
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: CONTINUE TO WORK ON AND MONITOR THE FOLLOWING:IMPROVE ROUTINUE CLEANING AND SANITIZING OF RESTROOM VENTS, SOILED KITCHEN CEILING VENTS/TILES WHERE NEEDED AND KITCHEN HOOD SYSTEM INTERIOR FILTERS.
    Location: Kitchen
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: IMPROVE ROUTINE AND DETAILED FLOOR CLEANING AND SANITIZING AT MAIN BAR, BACK BAR AND KITCHEN; ESPECIALLY UNDER, BEHIND, AND AT SIDES OF ALL KITCHEN AND BAR EQUIPMENT.
    Location: Kitchen
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: IMPROVE ROUTINE AND DETAILED FLOOR CLEANING AND SANITIZING AT MAIN BAR, BACK BAR AND KITCHEN; ESPECIALLY UNDER, BEHIND, AND AT SIDES OF ALL KITCHEN AND BAR EQUIPMENT.
    Location: Bar
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: IMPROVE ROUTINE AND DETAILED FLOOR CLEANING AND SANITIZING AT MAIN BAR, BACK BAR AND KITCHEN; ESPECIALLY UNDER, BEHIND, AND AT SIDES OF ALL KITCHEN AND BAR EQUIPMENT.
    Location: Basement
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: IMPROVE ROUTINE AND DETAILED FLOOR CLEANING AND SANITIZING AT MAIN BAR, BACK BAR AND KITCHEN; ESPECIALLY UNDER, BEHIND, AND AT SIDES OF ALL KITCHEN AND BAR EQUIPMENT.
    Location: Walk-in cooler
  • Thermometer, provided (corrected)
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Comments: PROVIDE THERMOMETERS WHERE MISSING AT BACK BAR REACH-IN-COOLERS WHERE MISSING.
    Location: Kitchen
    Equipment: Cold top
  • Thermometer, provided
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Comments: PROVIDE THERMOMETERS WHERE MISSING AT BACK BAR REACH-IN-COOLERS WHERE MISSING.
    Location: Bar
    Equipment: Reach in cooler
  • Warewashing equipment cleaning (corrected)
    Warewashing equipment not cleaned at appropriate intervals.
    Correction: Clean warewash equipment appropriate intervals.
    Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF INTERIOR AND EXTERIOR SURFACES OF DISHMACHINE; DO NOT STORE ITEMS ON TOP OF DISHMACHINE.
    Location: Kitchen
    Equipment: Dishmachine
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: IN PROGRESS OF PURCHASING NEW SHELVING: REPLACE OR RESURFACE RUSTED SHELVING AT MAIN FLOOR WALK-IN-COOLER.EDWARD DON & COMPANY INVOICE BID DOCUMENTATION PROVIDED.IN PROGRESS: RUSTED BOTTOM SHELVING AT BACK BAR REACH-IN-COOLER WHERE POOLING--RESURFACE OR REPLACE.EDWARD DON & COMPANY INVOICE BID DOCUMENTATION PROVIDED.
    Location: Walk-in cooler
    Equipment: Metal shelving
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: IN PROGRESS OF PURCHASING NEW SHELVING: REPLACE OR RESURFACE RUSTED SHELVING AT MAIN FLOOR WALK-IN-COOLER.EDWARD DON & COMPANY INVOICE BID DOCUMENTATION PROVIDED.IN PROGRESS: RUSTED BOTTOM SHELVING AT BACK BAR REACH-IN-COOLER WHERE POOLING--RESURFACE OR REPLACE.EDWARD DON & COMPANY INVOICE BID DOCUMENTATION PROVIDED.
    Location: Bar
    Equipment: Reach in cooler
  • Beverage tubing
    Beverage tubing and/or cold-plate beverage cooling devices not separated from ice intended for human consumption.
    Correction: Beverage tubing and cold-plate beverage cooling device(s) may not be installed in contact with ice stored for human consumption.
    Comments: IN PROGRESS WITH COCA-COLA: PENDING COMPANY ARRIVIAL WITH NEW PARTS.REPLACE ICE BIN AT MAIN BAR AND BACK BAR TO UPDATED CURRENT APPROVED ICE BINS--CONTACT COKE.
    Location: 2nd bar
    Equipment: Ice bin
  • Beverage tubing
    Beverage tubing and/or cold-plate beverage cooling devices not separated from ice intended for human consumption.
    Correction: Beverage tubing and cold-plate beverage cooling device(s) may not be installed in contact with ice stored for human consumption.
    Comments: IN PROGRESS WITH COCA-COLA: PENDING COMPANY ARRIVIAL WITH NEW PARTS.REPLACE ICE BIN AT MAIN BAR AND BACK BAR TO UPDATED CURRENT APPROVED ICE BINS--CONTACT COKE.
    Location: Main bar
    Equipment: Ice bin
  • Equipment drainage (corrected)
    Equipment compartment(s) not properly draining.
    Correction: Equipment compartments that are subject to accumulation of moisture due to conditions, such as condensation, food or beverage drip, or water from melting ice shall be sloped to an outlet that allows complete draining.
    Comments: BACK BAR REACH-IN-COOLERS POOLING--REPAIR OR REPLACE.
    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: IN PROGRESS: GETTING NEW SHELVING TO GET KETCHUP AND MUSTARD STORED OFF FLOOR AT WALK-IN-COOLER.ALSO KEEP FRUIT STORED OFF FLOOR AT WALK-IN-COOLER.KEEP FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT MAIN FLOOR WALK-IN-COOLER.
    Location: Walk-in cooler
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED KITCHEN AND DRY STORAGE SHELVING WHERE NEEDED.
    Location: Basement
    Equipment: Walk in cooler
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED KITCHEN AND DRY STORAGE SHELVING WHERE NEEDED.
    Equipment: Walk in cooler
  • Non food contact surface cleaning frequency (corrected on site)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED KITCHEN AND DRY STORAGE SHELVING WHERE NEEDED.
    Location: Kitchen
    Equipment: Metal shelving
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED KITCHEN AND DRY STORAGE SHELVING WHERE NEEDED.
    Location: Dry storage
    Equipment: Metal shelving
  • Non potentially hazardous food contact surface(s) soiled (corrected)
    Non-potentially hazardous food contact surface(s) soiled.
    Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
    Comments: CONTINUE TO WORK ON AND IMPROVE AT ALL LOCATIONS:MORE DETAILED ICE MACHINE CLEANING NEEDED AT SOME MACHINES IN BASEMENT.IMPROVE ROUTINE CLEANING AND SANITIZING OF INTERIOR AND EXTERIOR SURFACES OF BAR ICE BINS AND SODA GUN NOZZELS/HOLDERS & BEVERAGE SERVERS STATIONS SODA MACHINE & ICE BIN CLEANING AND SANITIZING (DINING ROOM LOCATION). ALSO IMPROVE INTERIOR AND EXTERIOR CLEANING OF ALL BASEMENT ICE MACHINES (SLIME/YEAST/MOLD BUILD-UP AT INTERIOR CEILING SURFACES).
    Location: Bar
    Equipment: Soda gun & holster
  • Non potentially hazardous food contact surface(s) soiled (corrected)
    Non-potentially hazardous food contact surface(s) soiled.
    Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
    Comments: CONTINUE TO WORK ON AND IMPROVE AT ALL LOCATIONS:MORE DETAILED ICE MACHINE CLEANING NEEDED AT SOME MACHINES IN BASEMENT.IMPROVE ROUTINE CLEANING AND SANITIZING OF INTERIOR AND EXTERIOR SURFACES OF BAR ICE BINS AND SODA GUN NOZZELS/HOLDERS & BEVERAGE SERVERS STATIONS SODA MACHINE & ICE BIN CLEANING AND SANITIZING (DINING ROOM LOCATION). ALSO IMPROVE INTERIOR AND EXTERIOR CLEANING OF ALL BASEMENT ICE MACHINES (SLIME/YEAST/MOLD BUILD-UP AT INTERIOR CEILING SURFACES).
    Location: Bar
    Equipment: Ice bin
  • Non potentially hazardous food contact surface(s) soiled (corrected)
    Non-potentially hazardous food contact surface(s) soiled.
    Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
    Comments: CONTINUE TO WORK ON AND IMPROVE AT ALL LOCATIONS:MORE DETAILED ICE MACHINE CLEANING NEEDED AT SOME MACHINES IN BASEMENT.IMPROVE ROUTINE CLEANING AND SANITIZING OF INTERIOR AND EXTERIOR SURFACES OF BAR ICE BINS AND SODA GUN NOZZELS/HOLDERS & BEVERAGE SERVERS STATIONS SODA MACHINE & ICE BIN CLEANING AND SANITIZING (DINING ROOM LOCATION). ALSO IMPROVE INTERIOR AND EXTERIOR CLEANING OF ALL BASEMENT ICE MACHINES (SLIME/YEAST/MOLD BUILD-UP AT INTERIOR CEILING SURFACES).
    Location: Basement
    Equipment: Ice machine
  • Non potentially hazardous food contact surface(s) soiled (corrected)
    Non-potentially hazardous food contact surface(s) soiled.
    Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
    Comments: CONTINUE TO WORK ON AND IMPROVE AT ALL LOCATIONS:MORE DETAILED ICE MACHINE CLEANING NEEDED AT SOME MACHINES IN BASEMENT.IMPROVE ROUTINE CLEANING AND SANITIZING OF INTERIOR AND EXTERIOR SURFACES OF BAR ICE BINS AND SODA GUN NOZZELS/HOLDERS & BEVERAGE SERVERS STATIONS SODA MACHINE & ICE BIN CLEANING AND SANITIZING (DINING ROOM LOCATION). ALSO IMPROVE INTERIOR AND EXTERIOR CLEANING OF ALL BASEMENT ICE MACHINES (SLIME/YEAST/MOLD BUILD-UP AT INTERIOR CEILING SURFACES).
    Location: Dining room
    Equipment: Soda machine
  • Non potentially hazardous food contact surface(s) soiled (corrected)
    Non-potentially hazardous food contact surface(s) soiled.
    Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
    Comments: CONTINUE TO WORK ON AND IMPROVE AT ALL LOCATIONS:MORE DETAILED ICE MACHINE CLEANING NEEDED AT SOME MACHINES IN BASEMENT.IMPROVE ROUTINE CLEANING AND SANITIZING OF INTERIOR AND EXTERIOR SURFACES OF BAR ICE BINS AND SODA GUN NOZZELS/HOLDERS & BEVERAGE SERVERS STATIONS SODA MACHINE & ICE BIN CLEANING AND SANITIZING (DINING ROOM LOCATION). ALSO IMPROVE INTERIOR AND EXTERIOR CLEANING OF ALL BASEMENT ICE MACHINES (SLIME/YEAST/MOLD BUILD-UP AT INTERIOR CEILING SURFACES).
    Location: Dining room
    Equipment: Ice bin
  • 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 FOR EXPOSED LIGHT BULBS AT KITCHEN INTERIOR HOOD SYSTEM AND AT BASEMENT ABOVE DRY FOOD STORAGE LOCATION WHERE NEEDED AT BASEMENT.
    Location: Kitchen
  • 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 FOR EXPOSED LIGHT BULBS AT KITCHEN INTERIOR HOOD SYSTEM AND AT BASEMENT ABOVE DRY FOOD STORAGE LOCATION WHERE NEEDED AT BASEMENT.
    Location: Cook line
  • 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 FOR EXPOSED LIGHT BULBS AT KITCHEN INTERIOR HOOD SYSTEM AND AT BASEMENT ABOVE DRY FOOD STORAGE LOCATION WHERE NEEDED AT BASEMENT.
    Location: Basement
  • No test kit (corrected)
    No test kit provided and /or used to measure the concentration of sanitizer.
    Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
    Comments: PROVIDE NEW CHEMICAL SANITIZER TEST STRIPS FOR QUAT AT KITCHEN 3-BAY SINK SANITIZER DISPENSER; KEEP STRIPS DRY.
    Location: Bar
    Equipment: 4-bay
  • No test kit (corrected)
    No test kit provided and /or used to measure the concentration of sanitizer.
    Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
    Comments: PROVIDE NEW CHEMICAL SANITIZER TEST STRIPS FOR QUAT AT KITCHEN 3-BAY SINK SANITIZER DISPENSER; KEEP STRIPS DRY.
    Location: Kitchen
    Equipment: Dishmachine
  • No test kit (corrected)
    No test kit provided and /or used to measure the concentration of sanitizer.
    Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
    Comments: PROVIDE NEW CHEMICAL SANITIZER TEST STRIPS FOR QUAT AT KITCHEN 3-BAY SINK SANITIZER DISPENSER; KEEP STRIPS DRY.
    Location: Kitchen
 01/19/2012Recheck
  • 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: UNLABELED CHEMICAL SPRAY BOTTLES.
    Location: Kitchen
  • Toxic labeling (corrected)
    Working container(s) of toxic materials not labeled with common name of contents.
    Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
    Comments: UNLABELED CHEMICAL SPRAY BOTTLES.
    Location: Basement
  • 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: UNLABELED CHEMICAL SPRAY BOTTLES.
    Location: Bar
  • Toxic material(s) separation (corrected)
    Toxic material(s) improperly stored.
    Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
    Comments: RAID FLYING INSECT SPRAY STORED ON COUNTER-TOP AT MAIN BAR, CHEMCIAL SPRAY BOTTLE HANGING ON SPEED RAILS AT BACK BAR AND CHEMICAL SPRAY BOTTLE STORED ON SERVERS STATION AT BASEMENT DINING LOCATION.
    Location: Bar
  • Toxic material(s) separation (corrected)
    Toxic material(s) improperly stored.
    Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
    Comments: RAID FLYING INSECT SPRAY STORED ON COUNTER-TOP AT MAIN BAR, CHEMCIAL SPRAY BOTTLE HANGING ON SPEED RAILS AT BACK BAR AND CHEMICAL SPRAY BOTTLE STORED ON SERVERS STATION AT BASEMENT DINING LOCATION.
    Location: Basement
  • Toxic restrictions (corrected)
    Unapproved toxic materials in food establishment.
    Correction: Only those poisonous or toxic materials that are required for operation and maintenance shall be present in establishment.
    Comments: RAID FLYING INSECT SPRAY STORED AT FRONT MAIN BAR--REMOVE.ONLY USE COMMERICALLY APPROVED PEST CONTROL SPRAYS OR SEEK PROFESSIONAL PEST CONTROL PROVIDER SERVICES ONLY.
    Location: Bar
  • Bare hand contact (critical) (corrected)
    Bare hand contact with ready to eat food.
    Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
    Comments: FOOD HANDLER ON COOK-LINE HANDLING READY TO EAT FOODS (EX. SANDWICHES) WITH BARE-HAND CONTACT--DISCONTINUE THIS BEHAVIOR.THERE IS ZERO TOLERANCE WITH BARE-HAND CONTACT.A $100.00 CITATION HAS BEEN ISSUED TO ESTABLISHMENT FOR BARE HAND CONTACT WITH READY-TO-EAT FOODS. FAILURE OF COMPLIANCE IN THE FUTURE WILL RESULT WITH ADDITIONAL CITATIONS.
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CONTINUE TO WORK ON AND IMPROVE ROUTINE CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED KITCHEN REACH-IN-COOLERS; INCLUDING FANGUARD UNITS AND DOOR GASKETS/SEALS.
    Location: Bar
    Equipment: Reach in cooler
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CONTINUE TO WORK ON AND IMPROVE ROUTINE CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED KITCHEN REACH-IN-COOLERS; INCLUDING FANGUARD UNITS AND DOOR GASKETS/SEALS.
    Location: Kitchen
    Equipment: ----------------- Coolers ----------------
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CONTINUE TO WORK ON AND IMPROVE ROUTINE CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED KITCHEN REACH-IN-COOLERS; INCLUDING FANGUARD UNITS AND DOOR GASKETS/SEALS.
    Location: Bar
    Equipment: Keg cooler
  • Food contact cleaning frequency (corrected)
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Comments: CONTINUE TO WORK ON DUSTY SHELVING DETAILED CLEANING AT KITCHEN WHERE CLEAN DISHWARE/UTENSILS ARE STORED ON.
    Location: Kitchen
    Equipment: Can opener
  • Food contact cleaning frequency (corrected)
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Comments: CONTINUE TO WORK ON DUSTY SHELVING DETAILED CLEANING AT KITCHEN WHERE CLEAN DISHWARE/UTENSILS ARE STORED ON.
    Location: Kitchen
    Equipment: Prep table
  • 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: CONTINUE TO WORK ON DUSTY SHELVING DETAILED CLEANING AT KITCHEN WHERE CLEAN DISHWARE/UTENSILS ARE STORED ON.
    Location: Kitchen
    Equipment: Metal shelving
  • Food contact cleaning frequency (corrected)
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Comments: CONTINUE TO WORK ON DUSTY SHELVING DETAILED CLEANING AT KITCHEN WHERE CLEAN DISHWARE/UTENSILS ARE STORED ON.
    Location: Kitchen
    Equipment: Knife/utensil rack
  • 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: KITCHEN HANDSINK HOT WATER IS TOO HOT (CURRENTLY AT 137 F); MAINTAIN HOT WATER AT HANDSINKS AT 100 F -120 F. ADJUST PROPERLY.
    Location: Kitchen
    Equipment: Hand sink
  • Chemical sanitizer concentration (corrected on site)
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: CONTINUE TO WORK ON AND MONITOR:SANITIZER BUCKETS AT 0 PPM FOR QUAT AT KITCHEN; MAINTAIN AT 200 PPM FOR QUAT AND CHANGE SANITIZER BUCKETS AT LEAST EVERY 2 HOURS.BAR 4-BAY SINK SANITIZER EXCEEDING 200 PPM; MAINTAIN AT 200 PPM AND USE TEST STRIPS TO TEST PROPERLY.
    Location: Kitchen
  • Chemical sanitizer concentration (corrected on site)
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: CONTINUE TO WORK ON AND MONITOR:SANITIZER BUCKETS AT 0 PPM FOR QUAT AT KITCHEN; MAINTAIN AT 200 PPM FOR QUAT AND CHANGE SANITIZER BUCKETS AT LEAST EVERY 2 HOURS.BAR 4-BAY SINK SANITIZER EXCEEDING 200 PPM; MAINTAIN AT 200 PPM AND USE TEST STRIPS TO TEST PROPERLY.
    Location: Bar
    Equipment: 4-bay
  • Unapproved food contact materials (corrected)
    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: DISCONTINUE USE OF NON-FOOD GRADE CONTAINERS (EX. STERLITE) AND USE ONLY APPROVED FOOD-GRADE CONTAINERS FOR FOOD STORAGE.
    Location: Walk-in cooler
  • Unapproved food contact materials (corrected)
    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: DISCONTINUE USE OF NON-FOOD GRADE CONTAINERS (EX. STERLITE) AND USE ONLY APPROVED FOOD-GRADE CONTAINERS FOR FOOD STORAGE.
    Location: Kitchen
  • Contamination of sanitized tableware
    Food contact and/or lip-contact surface of a single service article, single use article, or utensil contaminated and/or unprotected.
    Correction: Handle and /or store to prevent contamination.
    Comments: PROVIDE AT BACK BAR AND BASEMENT DINING LOCATIONS AS WELL.DISCONTINUE THE USE AND SERVICE OF UNWRAPPRED DRINKING STAWS; ONLY USE AND DISTRIBUTE WRAPPED DRINKING STAWS.
  • Single Service/Equipment storage
    Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
    Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
    Comments: CONTINUE TO WORK ON:KEEP ICE BUCKETS STORED OFF FLOOR AT LEAST 6 INCHES AT BAR.KEEP ALL SINGLE-SERVICE ITEMS AND EQUIPMENT/UTENSILS STORED OFF FLOOR AT LEAST 6 INCHES AT BASEMENT WHERE NEEDED.
    Location: Bar
  • Single Service/Equipment storage
    Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
    Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
    Comments: CONTINUE TO WORK ON:KEEP ICE BUCKETS STORED OFF FLOOR AT LEAST 6 INCHES AT BAR.KEEP ALL SINGLE-SERVICE ITEMS AND EQUIPMENT/UTENSILS STORED OFF FLOOR AT LEAST 6 INCHES AT BASEMENT WHERE NEEDED.
    Location: Basement
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: PROVIDE LIGHT WHERE OUT AT KITCHEN CEILING.
    Location: Kitchen
  • Protected outer openings
    Outer opening(s) not protected against entry of insects and rodents.
    Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
    Comments: IN PROGRESS:PROVIDE PROPER DOOR SWEEPS FOR ESTABLISHMENT DOORS WHERE NEEDED TO ELIMINATE EXPOSED OPENINGS/GAPS AT BOTTOM OF DOORS.
  • Ventilation soiled (corrected)
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: CONTINUE TO WORK ON AND MONITOR THE FOLLOWING:IMPROVE ROUTINUE CLEANING AND SANITIZING OF RESTROOM VENTS, SOILED KITCHEN CEILING VENTS/TILES WHERE NEEDED AND KITCHEN HOOD SYSTEM INTERIOR FILTERS.
    Location: Restroom
  • Ventilation soiled
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: CONTINUE TO WORK ON AND MONITOR THE FOLLOWING:IMPROVE ROUTINUE CLEANING AND SANITIZING OF RESTROOM VENTS, SOILED KITCHEN CEILING VENTS/TILES WHERE NEEDED AND KITCHEN HOOD SYSTEM INTERIOR FILTERS.
    Location: Kitchen
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: IMPROVE ROUTINE AND DETAILED FLOOR CLEANING AND SANITIZING AT MAIN BAR, BACK BAR AND KITCHEN; ESPECIALLY UNDER, BEHIND, AND AT SIDES OF ALL KITCHEN AND BAR EQUIPMENT.
    Location: Kitchen
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: IMPROVE ROUTINE AND DETAILED FLOOR CLEANING AND SANITIZING AT MAIN BAR, BACK BAR AND KITCHEN; ESPECIALLY UNDER, BEHIND, AND AT SIDES OF ALL KITCHEN AND BAR EQUIPMENT.
    Location: Bar
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: IMPROVE ROUTINE AND DETAILED FLOOR CLEANING AND SANITIZING AT MAIN BAR, BACK BAR AND KITCHEN; ESPECIALLY UNDER, BEHIND, AND AT SIDES OF ALL KITCHEN AND BAR EQUIPMENT.
    Location: Basement
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: IMPROVE ROUTINE AND DETAILED FLOOR CLEANING AND SANITIZING AT MAIN BAR, BACK BAR AND KITCHEN; ESPECIALLY UNDER, BEHIND, AND AT SIDES OF ALL KITCHEN AND BAR EQUIPMENT.
    Location: Walk-in cooler
  • Thermometer, provided (corrected)
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Comments: PROVIDE THERMOMETERS WHERE MISSING AT BACK BAR REACH-IN-COOLERS WHERE MISSING.
    Location: Kitchen
    Equipment: Cold top
  • Thermometer, provided
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Comments: PROVIDE THERMOMETERS WHERE MISSING AT BACK BAR REACH-IN-COOLERS WHERE MISSING.
    Location: Bar
    Equipment: Reach in cooler
  • Warewashing equipment cleaning (corrected)
    Warewashing equipment not cleaned at appropriate intervals.
    Correction: Clean warewash equipment appropriate intervals.
    Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF INTERIOR AND EXTERIOR SURFACES OF DISHMACHINE; DO NOT STORE ITEMS ON TOP OF DISHMACHINE.
    Location: Kitchen
    Equipment: Dishmachine
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: IN PROGRESS OF PURCHASING NEW SHELVING: REPLACE OR RESURFACE RUSTED SHELVING AT MAIN FLOOR WALK-IN-COOLER.EDWARD DON & COMPANY INVOICE BID DOCUMENTATION PROVIDED.IN PROGRESS: REPLACE BROKEN GLASS DOOR AT BACK BAR REACH-IN-COOLER.EDWARD DON & COMPANY INVOICE BID DOCUMENTATION PROVIDED.IN PROGRESS: RUSTED BOTTOM SHELVING AT BACK BAR REACH-IN-COOLER WHERE POOLING--RESURFACE OR REPLACE.EDWARD DON & COMPANY INVOICE BID DOCUMENTATION PROVIDED.
    Location: Walk-in cooler
    Equipment: Metal shelving
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: IN PROGRESS OF PURCHASING NEW SHELVING: REPLACE OR RESURFACE RUSTED SHELVING AT MAIN FLOOR WALK-IN-COOLER.EDWARD DON & COMPANY INVOICE BID DOCUMENTATION PROVIDED.IN PROGRESS: REPLACE BROKEN GLASS DOOR AT BACK BAR REACH-IN-COOLER.EDWARD DON & COMPANY INVOICE BID DOCUMENTATION PROVIDED.IN PROGRESS: RUSTED BOTTOM SHELVING AT BACK BAR REACH-IN-COOLER WHERE POOLING--RESURFACE OR REPLACE.EDWARD DON & COMPANY INVOICE BID DOCUMENTATION PROVIDED.
    Location: Bar
    Equipment: Reach in cooler
  • Beverage tubing
    Beverage tubing and/or cold-plate beverage cooling devices not separated from ice intended for human consumption.
    Correction: Beverage tubing and cold-plate beverage cooling device(s) may not be installed in contact with ice stored for human consumption.
    Comments: IN PROGRESS WITH COCA-COLA: REPLACE ICE BIN AT BACK BAR TO UPDATED APPROVED ICE BIN--CONTACT COKE.
    Location: Bar
    Equipment: Ice bin
  • Equipment drainage (corrected)
    Equipment compartment(s) not properly draining.
    Correction: Equipment compartments that are subject to accumulation of moisture due to conditions, such as condensation, food or beverage drip, or water from melting ice shall be sloped to an outlet that allows complete draining.
    Comments: BACK BAR REACH-IN-COOLERS POOLING--REPAIR OR REPLACE.
    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: IN PROGRESS: GETTING NEW SHELVING TO GET KETCHUP AND MUSTARD STORED OFF FLOOR AT WALK-IN-COOLER.ALSO KEEP FRUIT STORED OFF FLOOR AT WALK-IN-COOLER.KEEP FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT MAIN FLOOR WALK-IN-COOLER.
    Location: Walk-in cooler
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED KITCHEN AND DRY STORAGE SHELVING WHERE NEEDED.
    Location: Basement
    Equipment: Walk in cooler
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED KITCHEN AND DRY STORAGE SHELVING WHERE NEEDED.
    Equipment: Walk in cooler
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED KITCHEN AND DRY STORAGE SHELVING WHERE NEEDED.
    Location: Kitchen
    Equipment: Metal shelving
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED KITCHEN AND DRY STORAGE SHELVING WHERE NEEDED.
    Location: Dry storage
    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.
    Comments: CONTINUE TO WORK ON AND IMPROVE AT ALL LOCATIONS:MORE DETAILED ICE MACHINE CLEANING NEEDED AT SOME MACHINES IN BASEMENT.IMPROVE ROUTINE CLEANING AND SANITIZING OF INTERIOR AND EXTERIOR SURFACES OF BAR ICE BINS AND SODA GUN NOZZELS/HOLDERS & BEVERAGE SERVERS STATIONS SODA MACHINE & ICE BIN CLEANING AND SANITIZING (DINING ROOM LOCATION). ALSO IMPROVE INTERIOR AND EXTERIOR CLEANING OF ALL BASEMENT ICE MACHINES (SLIME/YEAST/MOLD BUILD-UP AT INTERIOR CEILING SURFACES).
    Location: Bar
    Equipment: Soda gun & holster
  • Non potentially hazardous food contact surface(s) soiled
    Non-potentially hazardous food contact surface(s) soiled.
    Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
    Comments: CONTINUE TO WORK ON AND IMPROVE AT ALL LOCATIONS:MORE DETAILED ICE MACHINE CLEANING NEEDED AT SOME MACHINES IN BASEMENT.IMPROVE ROUTINE CLEANING AND SANITIZING OF INTERIOR AND EXTERIOR SURFACES OF BAR ICE BINS AND SODA GUN NOZZELS/HOLDERS & BEVERAGE SERVERS STATIONS SODA MACHINE & ICE BIN CLEANING AND SANITIZING (DINING ROOM LOCATION). ALSO IMPROVE INTERIOR AND EXTERIOR CLEANING OF ALL BASEMENT ICE MACHINES (SLIME/YEAST/MOLD BUILD-UP AT INTERIOR CEILING SURFACES).
    Location: Bar
    Equipment: Ice bin
  • Non potentially hazardous food contact surface(s) soiled
    Non-potentially hazardous food contact surface(s) soiled.
    Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
    Comments: CONTINUE TO WORK ON AND IMPROVE AT ALL LOCATIONS:MORE DETAILED ICE MACHINE CLEANING NEEDED AT SOME MACHINES IN BASEMENT.IMPROVE ROUTINE CLEANING AND SANITIZING OF INTERIOR AND EXTERIOR SURFACES OF BAR ICE BINS AND SODA GUN NOZZELS/HOLDERS & BEVERAGE SERVERS STATIONS SODA MACHINE & ICE BIN CLEANING AND SANITIZING (DINING ROOM LOCATION). ALSO IMPROVE INTERIOR AND EXTERIOR CLEANING OF ALL BASEMENT ICE MACHINES (SLIME/YEAST/MOLD BUILD-UP AT INTERIOR CEILING SURFACES).
    Location: Basement
    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.
    Comments: CONTINUE TO WORK ON AND IMPROVE AT ALL LOCATIONS:MORE DETAILED ICE MACHINE CLEANING NEEDED AT SOME MACHINES IN BASEMENT.IMPROVE ROUTINE CLEANING AND SANITIZING OF INTERIOR AND EXTERIOR SURFACES OF BAR ICE BINS AND SODA GUN NOZZELS/HOLDERS & BEVERAGE SERVERS STATIONS SODA MACHINE & ICE BIN CLEANING AND SANITIZING (DINING ROOM LOCATION). ALSO IMPROVE INTERIOR AND EXTERIOR CLEANING OF ALL BASEMENT ICE MACHINES (SLIME/YEAST/MOLD BUILD-UP AT INTERIOR CEILING SURFACES).
    Location: Dining room
    Equipment: Soda 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.
    Comments: CONTINUE TO WORK ON AND IMPROVE AT ALL LOCATIONS:MORE DETAILED ICE MACHINE CLEANING NEEDED AT SOME MACHINES IN BASEMENT.IMPROVE ROUTINE CLEANING AND SANITIZING OF INTERIOR AND EXTERIOR SURFACES OF BAR ICE BINS AND SODA GUN NOZZELS/HOLDERS & BEVERAGE SERVERS STATIONS SODA MACHINE & ICE BIN CLEANING AND SANITIZING (DINING ROOM LOCATION). ALSO IMPROVE INTERIOR AND EXTERIOR CLEANING OF ALL BASEMENT ICE MACHINES (SLIME/YEAST/MOLD BUILD-UP AT INTERIOR CEILING SURFACES).
    Location: Dining room
    Equipment: Ice bin
  • 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 FOR EXPOSED LIGHT BULBS AT KITCHEN INTERIOR HOOD SYSTEM AND AT BASEMENT ABOVE DRY FOOD STORAGE LOCATION WHERE NEEDED AT BASEMENT.
    Location: Kitchen
  • 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 FOR EXPOSED LIGHT BULBS AT KITCHEN INTERIOR HOOD SYSTEM AND AT BASEMENT ABOVE DRY FOOD STORAGE LOCATION WHERE NEEDED AT BASEMENT.
    Location: Cook line
  • 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 FOR EXPOSED LIGHT BULBS AT KITCHEN INTERIOR HOOD SYSTEM AND AT BASEMENT ABOVE DRY FOOD STORAGE LOCATION WHERE NEEDED AT BASEMENT.
    Location: Basement
  • No test kit (corrected)
    No test kit provided and /or used to measure the concentration of sanitizer.
    Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
    Comments: PROVIDE NEW CHEMICAL SANITIZER TEST STRIPS FOR QUAT AT KITCHEN 3-BAY SINK SANITIZER DISPENSER; KEEP STRIPS DRY.
    Location: Bar
    Equipment: 4-bay
  • No test kit (corrected)
    No test kit provided and /or used to measure the concentration of sanitizer.
    Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
    Comments: PROVIDE NEW CHEMICAL SANITIZER TEST STRIPS FOR QUAT AT KITCHEN 3-BAY SINK SANITIZER DISPENSER; KEEP STRIPS DRY.
    Location: Kitchen
    Equipment: Dishmachine
  • No test kit
    No test kit provided and /or used to measure the concentration of sanitizer.
    Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
    Comments: PROVIDE NEW CHEMICAL SANITIZER TEST STRIPS FOR QUAT AT KITCHEN 3-BAY SINK SANITIZER DISPENSER; KEEP STRIPS DRY.
    Location: Kitchen
 12/19/2011Recheck
  • 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: UNLABELED CHEMICAL SPRAY BOTTLES.
    Location: Kitchen
  • 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: UNLABELED CHEMICAL SPRAY BOTTLES.
    Location: Basement
  • 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: UNLABELED CHEMICAL SPRAY BOTTLES.
    Location: Bar
  • Toxic material(s) separation
    Toxic material(s) improperly stored.
    Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
    Comments: RAID FLYING INSECT SPRAY STORED ON COUNTER-TOP AT MAIN BAR, CHEMCIAL SPRAY BOTTLE HANGING ON SPEED RAILS AT BACK BAR AND CHEMICAL SPRAY BOTTLE STORED ON SERVERS STATION AT BASEMENT DINING LOCATION.
    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).
    Comments: RAID FLYING INSECT SPRAY STORED ON COUNTER-TOP AT MAIN BAR, CHEMCIAL SPRAY BOTTLE HANGING ON SPEED RAILS AT BACK BAR AND CHEMICAL SPRAY BOTTLE STORED ON SERVERS STATION AT BASEMENT DINING LOCATION.
    Location: Basement
  • Toxic restrictions
    Unapproved toxic materials in food establishment.
    Correction: Only those poisonous or toxic materials that are required for operation and maintenance shall be present in establishment.
    Comments: RAID FLYING INSECT SPRAY STORED AT FRONT MAIN BAR--REMOVE.ONLY USE COMMERICALLY APPROVED PEST CONTROL SPRAYS OR SEEK PROFESSIONAL PEST CONTROL PROVIDER SERVICES ONLY.
    Location: Bar
  • Bare hand contact (critical) (corrected on site)
    Bare hand contact with ready to eat food.
    Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
    Comments: FOOD HANDLER ON COOK-LINE HANDLING READY TO EAT FOODS (EX. SANDWICHES) WITH BARE-HAND CONTACT--DISCONTINUE THIS BEHAVIOR.THERE IS ZERO TOLERANCE WITH BARE-HAND CONTACT.A $100.00 CITATION HAS BEEN ISSUED TO ESTABLISHMENT FOR BARE HAND CONTACT WITH READY-TO-EAT FOODS. FAILURE OF COMPLIANCE IN THE FUTURE WILL RESULT WITH ADDITIONAL CITATIONS.
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED MAIN AND BACK BAR REACH-IN-COOLERS; INCLUDING KEG COOLERS,FANGUARD UNITS AND DOOR GASKETS/SEALS.-SOILED BAR REACH-IN-GLASS CHILLER (SOILED INTERIOR SURFACES & BROKEN GLASS).-SOILED KITCHEN REACH-IN-COOLERS; INCLUDING FANGUARD UNITS AND DOOR GASKETS/SEALS.
    Location: Bar
    Equipment: Reach in cooler
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED MAIN AND BACK BAR REACH-IN-COOLERS; INCLUDING KEG COOLERS,FANGUARD UNITS AND DOOR GASKETS/SEALS.-SOILED BAR REACH-IN-GLASS CHILLER (SOILED INTERIOR SURFACES & BROKEN GLASS).-SOILED KITCHEN REACH-IN-COOLERS; INCLUDING FANGUARD UNITS AND DOOR GASKETS/SEALS.
    Location: Kitchen
    Equipment: ----------------- Coolers ----------------
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED MAIN AND BACK BAR REACH-IN-COOLERS; INCLUDING KEG COOLERS,FANGUARD UNITS AND DOOR GASKETS/SEALS.-SOILED BAR REACH-IN-GLASS CHILLER (SOILED INTERIOR SURFACES & BROKEN GLASS).-SOILED KITCHEN REACH-IN-COOLERS; INCLUDING FANGUARD UNITS AND DOOR GASKETS/SEALS.
    Location: Bar
    Equipment: Keg cooler
  • Food contact cleaning frequency
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Location: Kitchen
    Equipment: Can opener
  • Food contact cleaning frequency
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Location: Kitchen
    Equipment: Prep table
  • Food contact cleaning frequency
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Location: Kitchen
    Equipment: Metal shelving
  • Food contact cleaning frequency
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Location: Kitchen
    Equipment: Knife/utensil rack
  • 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: KITCHEN HANDSINK HOT WATER IS TOO HOT (CURRENTLY AT 137 F); MAINTAIN HOT WATER AT HANDSINKS AT 100 F -120 F. ADJUST PROPERLY.
    Location: Kitchen
    Equipment: Hand sink
  • Chemical sanitizer concentration (corrected on site)
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: SANITIZER BUCKETS AT 0 PPM FOR QUAT AT KITCHEN; MAINTAIN AT 200 PPM FOR QUAT AND CHANGE SANITIZER BUCKETS AT LEAST EVERY 2 HOURS.BAR 4-BAY SINK SANITIZER EXCEEDING 200 PPM; MAINTAIN AT 200 PPM AND USE TEST STRIPS TO TEST PROPERLY.
    Location: Kitchen
  • Chemical sanitizer concentration (corrected on site)
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: SANITIZER BUCKETS AT 0 PPM FOR QUAT AT KITCHEN; MAINTAIN AT 200 PPM FOR QUAT AND CHANGE SANITIZER BUCKETS AT LEAST EVERY 2 HOURS.BAR 4-BAY SINK SANITIZER EXCEEDING 200 PPM; MAINTAIN AT 200 PPM AND USE TEST STRIPS TO TEST PROPERLY.
    Location: Bar
    Equipment: 4-bay
  • Unapproved food contact materials
    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: DISCONTINUE USE OF NON-FOOD GRADE CONTAINERS (EX. STERLITE) AND USE ONLY APPROVED FOOD-GRADE CONTAINERS FOR FOOD STORAGE.
    Location: Walk-in cooler
  • Unapproved food contact materials
    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: DISCONTINUE USE OF NON-FOOD GRADE CONTAINERS (EX. STERLITE) AND USE ONLY APPROVED FOOD-GRADE CONTAINERS FOR FOOD STORAGE.
    Location: Kitchen
  • Contamination of sanitized tableware
    Food contact and/or lip-contact surface of a single service article, single use article, or utensil contaminated and/or unprotected.
    Correction: Handle and /or store to prevent contamination.
    Comments: DISCONTINUE THE USE AND SERVICE OF UNWRAPPRED DRINKING STAWS; ONLY USE AND DISTRIBUTE WRAPPED DRINKING STAWS.
  • Single Service/Equipment storage
    Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
    Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
    Comments: KEEP ICE BUCKETS STORED OFF FLOOR AT LEAST 6 INCHES AT BAR.KEEP ALL SINGLE-SERVICE ITEMS AND EQUIPMENT/UTENSILS STORED OFF FLOOR AT LEAST 6 INCHES AT BASEMENT WHERE NEEDED.
    Location: Bar
  • Single Service/Equipment storage
    Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
    Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
    Comments: KEEP ICE BUCKETS STORED OFF FLOOR AT LEAST 6 INCHES AT BAR.KEEP ALL SINGLE-SERVICE ITEMS AND EQUIPMENT/UTENSILS STORED OFF FLOOR AT LEAST 6 INCHES AT BASEMENT WHERE NEEDED.
    Location: Basement
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: PROVIDE LIGHT WHERE OUT AT BASEMENT WALK-IN-KEG COOLER.
    Location: Basement
  • Protected outer openings
    Outer opening(s) not protected against entry of insects and rodents.
    Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
    Comments: PROVIDE PROPER DOOR SWEEPS FOR ESTABLISHMENT DOORS WHERE NEEDED TO ELIMINATE EXPOSED OPENINGS/GAPS AT BOTTOM OF DOORS.
  • Ventilation soiled
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: IMPROVE ROUTINUE CLEANING AND SANITIZING OF RESTROOM VENTS, SOILED KITCHEN CEILING VENTS/TILES WHERE NEEDED AND KITCHEN HOOD SYSTEM INTERIOR FILTERS.
    Location: Restroom
  • Ventilation soiled
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: IMPROVE ROUTINUE CLEANING AND SANITIZING OF RESTROOM VENTS, SOILED KITCHEN CEILING VENTS/TILES WHERE NEEDED AND KITCHEN HOOD SYSTEM INTERIOR FILTERS.
    Location: Kitchen
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: IMPROVE ROUTINE AND DETAILED FLOOR CLEANING AND SANITIZING AT MAIN BAR, BACK BAR AND KITCHEN; ESPECIALLY UNDER, BEHIND, AND AT SIDES OF ALL KITCHEN AND BAR EQUIPMENT.IMPROVE ROUTINE WALL CLEANING AND SANITIZING AT KITCHEN.IMPROVE ROUTINE FLOOR CLEANING AND SANITIZING AT BASEMENT WALK-IN-KEG COOLER.SOILED MAIN FLOOR WALK-IN-COOLER FLOORS; CLEAN AND SANITIZE ROUTINELY.
    Location: Kitchen
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: IMPROVE ROUTINE AND DETAILED FLOOR CLEANING AND SANITIZING AT MAIN BAR, BACK BAR AND KITCHEN; ESPECIALLY UNDER, BEHIND, AND AT SIDES OF ALL KITCHEN AND BAR EQUIPMENT.IMPROVE ROUTINE WALL CLEANING AND SANITIZING AT KITCHEN.IMPROVE ROUTINE FLOOR CLEANING AND SANITIZING AT BASEMENT WALK-IN-KEG COOLER.SOILED MAIN FLOOR WALK-IN-COOLER FLOORS; CLEAN AND SANITIZE ROUTINELY.
    Location: Bar
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: IMPROVE ROUTINE AND DETAILED FLOOR CLEANING AND SANITIZING AT MAIN BAR, BACK BAR AND KITCHEN; ESPECIALLY UNDER, BEHIND, AND AT SIDES OF ALL KITCHEN AND BAR EQUIPMENT.IMPROVE ROUTINE WALL CLEANING AND SANITIZING AT KITCHEN.IMPROVE ROUTINE FLOOR CLEANING AND SANITIZING AT BASEMENT WALK-IN-KEG COOLER.SOILED MAIN FLOOR WALK-IN-COOLER FLOORS; CLEAN AND SANITIZE ROUTINELY.
    Location: Basement
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: IMPROVE ROUTINE AND DETAILED FLOOR CLEANING AND SANITIZING AT MAIN BAR, BACK BAR AND KITCHEN; ESPECIALLY UNDER, BEHIND, AND AT SIDES OF ALL KITCHEN AND BAR EQUIPMENT.IMPROVE ROUTINE WALL CLEANING AND SANITIZING AT KITCHEN.IMPROVE ROUTINE FLOOR CLEANING AND SANITIZING AT BASEMENT WALK-IN-KEG COOLER.SOILED MAIN FLOOR WALK-IN-COOLER FLOORS; CLEAN AND SANITIZE ROUTINELY.
    Location: Walk-in cooler
  • Thermometer, provided
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Comments: PROVIDE THERMOMETER WHERE MISSING AT KITCHEN COLD-TOP UNIT WHERE CUPPED SAUCES ARE STORED AND AT BACK BAR REACH-IN-COOLERS WHERE MISSING.
    Location: Kitchen
    Equipment: Cold top
  • Thermometer, provided
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Comments: PROVIDE THERMOMETER WHERE MISSING AT KITCHEN COLD-TOP UNIT WHERE CUPPED SAUCES ARE STORED AND AT BACK BAR REACH-IN-COOLERS WHERE MISSING.
    Location: Bar
    Equipment: Reach in cooler
  • Warewashing equipment cleaning
    Warewashing equipment not cleaned at appropriate intervals.
    Correction: Clean warewash equipment appropriate intervals.
    Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF INTERIOR AND EXTERIOR SURFACES OF DISHMACHINE; DO NOT STORE ITEMS ON TOP OF DISHMACHINE.
    Location: Kitchen
    Equipment: Dishmachine
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: REPLACE OR RESURFACE RUSTED SHELVING AT MAIN FLOOR WALK-IN-COOLER.REPLACE BROKEN GLASS DOOR AT BACK BAR REACH-IN-COOLER.RUSTED BOTTOM SHELVING AT BACK BAR REACH-IN-COOLER WHERE POOLING--RESURFACE OR REPLACE.
    Location: Walk-in cooler
    Equipment: Metal shelving
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: REPLACE OR RESURFACE RUSTED SHELVING AT MAIN FLOOR WALK-IN-COOLER.REPLACE BROKEN GLASS DOOR AT BACK BAR REACH-IN-COOLER.RUSTED BOTTOM SHELVING AT BACK BAR REACH-IN-COOLER WHERE POOLING--RESURFACE OR REPLACE.
    Location: Bar
    Equipment: Reach in cooler
  • Beverage tubing
    Beverage tubing and/or cold-plate beverage cooling devices not separated from ice intended for human consumption.
    Correction: Beverage tubing and cold-plate beverage cooling device(s) may not be installed in contact with ice stored for human consumption.
    Comments: REPLACE ICE BIN AT BACK BAR TO UPDATED APPROVED ICE BIN--CONTACT COKE.
    Location: Bar
    Equipment: Ice bin
  • Equipment drainage
    Equipment compartment(s) not properly draining.
    Correction: Equipment compartments that are subject to accumulation of moisture due to conditions, such as condensation, food or beverage drip, or water from melting ice shall be sloped to an outlet that allows complete draining.
    Comments: BACK BAR REACH-IN-COOLERS POOLING--REPAIR OR REPLACE.
    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 FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT MAIN FLOOR WALK-IN-COOLER.
    Location: Walk-in cooler
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED MAIN FLOOR WALK-IN-COOLER AND BASEMENT WALK-IN-KEG COOLER FANGUARDS; ALSO CLEAN SOILED LIGHT GUARD SHEILDS/FIXTURES (DUSTY) AT MAIN FLOOR WALK-IN-COOLER.-SOILED KITCHEN AND DRY STORAGE SHELVING WHERE NEEDED.
    Location: Basement
    Equipment: Walk in cooler
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED MAIN FLOOR WALK-IN-COOLER AND BASEMENT WALK-IN-KEG COOLER FANGUARDS; ALSO CLEAN SOILED LIGHT GUARD SHEILDS/FIXTURES (DUSTY) AT MAIN FLOOR WALK-IN-COOLER.-SOILED KITCHEN AND DRY STORAGE SHELVING WHERE NEEDED.
    Equipment: Walk in cooler
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED MAIN FLOOR WALK-IN-COOLER AND BASEMENT WALK-IN-KEG COOLER FANGUARDS; ALSO CLEAN SOILED LIGHT GUARD SHEILDS/FIXTURES (DUSTY) AT MAIN FLOOR WALK-IN-COOLER.-SOILED KITCHEN AND DRY STORAGE SHELVING WHERE NEEDED.
    Location: Kitchen
    Equipment: Metal shelving
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED MAIN FLOOR WALK-IN-COOLER AND BASEMENT WALK-IN-KEG COOLER FANGUARDS; ALSO CLEAN SOILED LIGHT GUARD SHEILDS/FIXTURES (DUSTY) AT MAIN FLOOR WALK-IN-COOLER.-SOILED KITCHEN AND DRY STORAGE SHELVING WHERE NEEDED.
    Location: Dry storage
    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.
    Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF INTERIOR AND EXTERIOR SURFACES OF BAR ICE BINS AND SODA GUN NOZZELS/HOLDERS & BEVERAGE SERVERS STATIONS SODA MACHINE & ICE BIN CLEANING AND SANITIZING. ALSO IMPROVE INTERIOR AND EXTERIOR CLEANING OF ALL BASEMENT ICE MACHINES (SLIME/YEAST/MOLD BUILD-UP AT INTERIOR CEILING SURFACES).
    Location: Bar
    Equipment: Soda gun & holster
  • Non potentially hazardous food contact surface(s) soiled
    Non-potentially hazardous food contact surface(s) soiled.
    Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
    Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF INTERIOR AND EXTERIOR SURFACES OF BAR ICE BINS AND SODA GUN NOZZELS/HOLDERS & BEVERAGE SERVERS STATIONS SODA MACHINE & ICE BIN CLEANING AND SANITIZING. ALSO IMPROVE INTERIOR AND EXTERIOR CLEANING OF ALL BASEMENT ICE MACHINES (SLIME/YEAST/MOLD BUILD-UP AT INTERIOR CEILING SURFACES).
    Location: Bar
    Equipment: Ice bin
  • Non potentially hazardous food contact surface(s) soiled
    Non-potentially hazardous food contact surface(s) soiled.
    Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
    Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF INTERIOR AND EXTERIOR SURFACES OF BAR ICE BINS AND SODA GUN NOZZELS/HOLDERS & BEVERAGE SERVERS STATIONS SODA MACHINE & ICE BIN CLEANING AND SANITIZING. ALSO IMPROVE INTERIOR AND EXTERIOR CLEANING OF ALL BASEMENT ICE MACHINES (SLIME/YEAST/MOLD BUILD-UP AT INTERIOR CEILING SURFACES).
    Location: Basement
    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.
    Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF INTERIOR AND EXTERIOR SURFACES OF BAR ICE BINS AND SODA GUN NOZZELS/HOLDERS & BEVERAGE SERVERS STATIONS SODA MACHINE & ICE BIN CLEANING AND SANITIZING. ALSO IMPROVE INTERIOR AND EXTERIOR CLEANING OF ALL BASEMENT ICE MACHINES (SLIME/YEAST/MOLD BUILD-UP AT INTERIOR CEILING SURFACES).
    Location: Service counter
    Equipment: Soda 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.
    Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF INTERIOR AND EXTERIOR SURFACES OF BAR ICE BINS AND SODA GUN NOZZELS/HOLDERS & BEVERAGE SERVERS STATIONS SODA MACHINE & ICE BIN CLEANING AND SANITIZING. ALSO IMPROVE INTERIOR AND EXTERIOR CLEANING OF ALL BASEMENT ICE MACHINES (SLIME/YEAST/MOLD BUILD-UP AT INTERIOR CEILING SURFACES).
    Location: Service counter
    Equipment: Ice bin
  • 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 FOR EXPOSED LIGHT BULBS AT KITCHEN INTERIOR HOOD SYSTEM AND AT BASEMENT ABOVE EQUIPMENT/SINGLE-SERVICE ITEMS WHERE MISSING.
    Location: Kitchen
  • 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 FOR EXPOSED LIGHT BULBS AT KITCHEN INTERIOR HOOD SYSTEM AND AT BASEMENT ABOVE EQUIPMENT/SINGLE-SERVICE ITEMS WHERE MISSING.
    Location: Cook line
  • 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 FOR EXPOSED LIGHT BULBS AT KITCHEN INTERIOR HOOD SYSTEM AND AT BASEMENT ABOVE EQUIPMENT/SINGLE-SERVICE ITEMS WHERE MISSING.
    Location: Basement
  • 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 QUAT AT BAR 4-BAY SINK AND FOR KITCHEN SANITIZER BUCKETS; PROVIDE CHLORINE TEST STRIPS FOR KITCHEN DISHMACHINE.
    Location: Bar
    Equipment: 4-bay
  • No test kit
    No test kit provided and /or used to measure the concentration of sanitizer.
    Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
    Comments: PROVIDE CHEMICAL SANITIZER TEST STRIPS FOR QUAT AT BAR 4-BAY SINK AND FOR KITCHEN SANITIZER BUCKETS; PROVIDE CHLORINE TEST STRIPS FOR KITCHEN DISHMACHINE.
    Location: Kitchen
    Equipment: Dishmachine
  • 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 QUAT AT BAR 4-BAY SINK AND FOR KITCHEN SANITIZER BUCKETS; PROVIDE CHLORINE TEST STRIPS FOR KITCHEN DISHMACHINE.
    Location: Kitchen
 12/01/2011Routine

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