- 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: WALK IN COOLER 51 DEGREES F. COOLER SHOULD BE 41 DEGREES F OR BELOW. MOSTLY BEER AND ALCOHOL INSIDE OF WALK IN COOLER. EMPLOYEE IN KITCHEN SAID THE COOLER DOOR MAY HAVE BEEN LEFT OPEN. I WILL CHECK THE COOLER TEMPERATURE AGAIN AT RECHECK. IF THE TEMPERATURE IS NOT 41 DEGREES F OR BELOW IT WILL NEED TO BE SERVICED. IF TEMPS ARE NOT 41 DEGREES F OR BELOW PLEASE DO NOT STORE POTENTIALLY HAZARDOUS FOOD ITEMS INSIDE.
Location: Back room
Equipment: Walk in cooler
- Hand sink improper usage (corrected)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: HANDSINK HAD BRUSHES AND SCOURING PADS INSIDE. A HANDWASHING FACILITY MAY NOT BE USED FOR PURPOSES OTHER THAN HAND WASHING.
Location: Bar
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: LIGHT BULB OUT IN HOOD. PLEASE REPLACE BULB.
Location: Kitchen
- Protected outer openings (corrected)
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: GAP AT BACK DOOR. THERE IS A BRICK IN FRONT OF CORNER. PLEASE FILL IN HOLES OR GAPS.
Location: Back room
- Pests/rodents removed (corrected)
Dead pests not removed.
Correction: Remove dead pests at frequent intervals to avoid accumulation.
Comments: 1. DEAD MOUSE IN CORNER NEXT TO WALK IN COOLER2. DEAD ROACH IN LID ON CONTAINER THAT HOLDS SOILED TOWELS.PLEASE HAVE PEST CONTROL RECORDS AVAILABLE FOR REVIEW AT RECHECK INSPECTION.9/3/14LOTS OF RECORDS OF PEST CONTROL COMPANY COMING TO TREAT INSECTS. THEY ARE ACTIVELY TRYING TO CONTROL THE ISSUE.
Location: Back room
- Pests/rodents removed (corrected)
Dead pests not removed.
Correction: Remove dead pests at frequent intervals to avoid accumulation.
Comments: 1. DEAD MOUSE IN CORNER NEXT TO WALK IN COOLER2. DEAD ROACH IN LID ON CONTAINER THAT HOLDS SOILED TOWELS.PLEASE HAVE PEST CONTROL RECORDS AVAILABLE FOR REVIEW AT RECHECK INSPECTION.9/3/14LOTS OF RECORDS OF PEST CONTROL COMPANY COMING TO TREAT INSECTS. THEY ARE ACTIVELY TRYING TO CONTROL THE ISSUE.
Location: Back room
- Unapproved non-food contact (corrected)
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: FOIL LINED SHEET UNDER GRILL. PLEASE REMOVE FOIL
Location: Kitchen
- 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. MOLD INSIDE ICE MACHINE.2. (BAR) SODA NOZZLES SOILED. BOTH SODA NOZZLES SOILED. EQUIPMENT NEEDS TO BE CLEANED EVEN IF NOT IN USE.
Location: Kitchen
Equipment: Ice machine
- In use utensil storage (corrected)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: SCOOPS WERE STORED INSIDE OF SANITIZER. PLEASE DO NOT STORE UTENSILS INSIDE OF SANITIZER WATER. YOU WILL CONTAMINATE THE FOOD WITH FRESH SANITIZER BY DOING THIS. IF UTENSILS ARE STORED INSIDE OF WATER IT WILL HAVE TO BE RUNNING WATER OR WATER THAT IS CLEAN AND MAINTAINED AT 135 DEGREES F OR ABOVE.
Location: Kitchen
|
09/03/2014 | Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: WALK IN COOLER 51 DEGREES F. COOLER SHOULD BE 41 DEGREES F OR BELOW. MOSTLY BEER AND ALCOHOL INSIDE OF WALK IN COOLER. EMPLOYEE IN KITCHEN SAID THE COOLER DOOR MAY HAVE BEEN LEFT OPEN. I WILL CHECK THE COOLER TEMPERATURE AGAIN AT RECHECK. IF THE TEMPERATURE IS NOT 41 DEGREES F OR BELOW IT WILL NEED TO BE SERVICED. IF TEMPS ARE NOT 41 DEGREES F OR BELOW PLEASE DO NOT STORE POTENTIALLY HAZARDOUS FOOD ITEMS INSIDE.
Location: Back room
Equipment: Walk in cooler
- Hand sink improper usage (corrected on site)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: HANDSINK HAD BRUSHES AND SCOURING PADS INSIDE. A HANDWASHING FACILITY MAY NOT BE USED FOR PURPOSES OTHER THAN HAND WASHING.
Location: Bar
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: LIGHT BULB OUT IN HOOD. PLEASE REPLACE BULB.
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: GAP AT BACK DOOR. THERE IS A BRICK IN FRONT OF CORNER. PLEASE FILL IN HOLES OR GAPS.
Location: Back room
- Pests/rodents removed (corrected on site)
Dead pests not removed.
Correction: Remove dead pests at frequent intervals to avoid accumulation.
Comments: 1. DEAD MOUSE IN CORNER NEXT TO WALK IN COOLER2. DEAD ROACH IN LID ON CONTAINER THAT HOLDS SOILED TOWELS.PLEASE HAVE PEST CONTROL RECORDS AVAILABLE FOR REVIEW AT RECHECK INSPECTION.
Location: Back room
- Pests/rodents removed
Dead pests not removed.
Correction: Remove dead pests at frequent intervals to avoid accumulation.
Comments: 1. DEAD MOUSE IN CORNER NEXT TO WALK IN COOLER2. DEAD ROACH IN LID ON CONTAINER THAT HOLDS SOILED TOWELS.PLEASE HAVE PEST CONTROL RECORDS AVAILABLE FOR REVIEW AT RECHECK INSPECTION.
Location: Back room
- Unapproved non-food contact (corrected on site)
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: FOIL LINED SHEET UNDER GRILL. PLEASE REMOVE FOIL
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. MOLD INSIDE ICE MACHINE.2. (BAR) SODA NOZZLES SOILED. BOTH SODA NOZZLES SOILED. EQUIPMENT NEEDS TO BE CLEANED EVEN IF NOT IN USE.
Location: Kitchen
Equipment: Ice machine
- In use utensil storage (corrected on site)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: SCOOPS WERE STORED INSIDE OF SANITIZER. PLEASE DO NOT STORE UTENSILS INSIDE OF SANITIZER WATER. YOU WILL CONTAMINATE THE FOOD WITH FRESH SANITIZER BY DOING THIS. IF UTENSILS ARE STORED INSIDE OF WATER IT WILL HAVE TO BE RUNNING WATER OR WATER THAT IS CLEAN AND MAINTAINED AT 135 DEGREES F OR ABOVE.
Location: Kitchen
|
08/25/2014 | Routine |
- Cross-contamination (corrected on site)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: Raw shell eggs stored over cooked ready to eat foods in the reach in cooler. Store raw eggs below all ready to eat foods.
Location: Kitchen
Equipment: Reach in cooler
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: No paper towels provided at the kitchen hand sink.
Location: Kitchen (back)
Equipment: Hand sink
|
01/23/2014 | 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 spray bottle stored under the 3-bay sink with other chemical spray bottles.
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: Employees meal plate was stored in the reach in cooler with customer food.
Location: Kitchen
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: No in place sanitizer bucket was set up. Have a sanitizer bucket set up at all time while cooking.
Location: Kitchen
- Floors, walls, ceilings cleanability (corrected)
Floors, walls and ceilings not smooth and easily cleanable.
Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
Comments: Wall covering observed peeling near the 3-bay sink. Repair/replace wall covering to allow for a smooth and easily cleanable surface.
Location: Kitchen
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Back room
Equipment: Hand sink
- In use utensil storage (corrected)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: Ice scoop stored on the boxes next to the ice machine. Store Ice scoop in a smooth and easily cleanable container.
Location: Back room
Equipment: Ice machine
|
08/05/2013 | Recheck |
- Toxic labeling
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: Unlabeled spray bottle stored under the 3-bay sink with other chemical spray bottles.
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: Employees meal plate was stored in the reach in cooler with customer food.
Location: Kitchen
Equipment: Reach in cooler
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: No in place sanitizer bucket was set up. Have a sanitizer bucket set up at all time while cooking.
Location: Kitchen
- Floors, walls, ceilings cleanability
Floors, walls and ceilings not smooth and easily cleanable.
Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
Comments: Wall covering observed peeling near the 3-bay sink. Repair/replace wall covering to allow for a smooth and easily cleanable surface.
Location: Kitchen
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Back room
Equipment: Hand sink
- In use utensil storage
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: Ice scoop stored on the boxes next to the ice machine. Store Ice scoop in a smooth and easily cleanable container.
Location: Back room
Equipment: Ice machine
|
07/29/2013 | Routine |
- CO2 tanks unrestrained (corrected)
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
Comments: CO2 TANK AT THE BAR OBSERVED UNRESTRAINED. SECURE TANK TO A PERMANENT STRUCTURE WITH A CHAIN, BUNGEE CORD, ETC.
- 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 (2) OF GLASS CLEANER OBSERVED IN THE CHEMICAL CLOSET NEAR THE MEN'S RESTROOM WITHOUT LABELS. PROPERLY LABEL ALL CHEMICAL SPRAY BOTTLES AS TO THEIR CONTENTS.
Location: Chemical room
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: RAW HAMBURGER PATTIES AND RAW FISH OBSERVED STORED ABOVE READY-TO-EAT PRODUCTS (DELI TURKEY, CORNED BEEF, COOKED POTATOES) IN THE UPRIGHT COOLER UNIT IN THE PREP AREA. STORE ALL RAW ANIMAL PRODUCTS BELOW READY-TO-EAT FOODS TO PREVENT CROSS-CONTAMINATION.
Location: Prep area
Equipment: Upright cooler
- 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: NO DATES OBSERVED ON ANY COOKED/READY-TO-EAT POTENTIALLY HAZARDOUS FOODS (CHILI, CHICKEN AND DUMPLINGS, SLICED DELI MEATS, SOUPS, ETC.) IN THE WALK-IN COOLER AND UPRIGHT COOLER UNITS. CLEARLY MARK FOOD CONTAINERS WITH A MAXIMUM DISCARD DATE OF 7 DAYS.
Location: Prep area
Equipment: Upright cooler
- 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: NO DATES OBSERVED ON ANY COOKED/READY-TO-EAT POTENTIALLY HAZARDOUS FOODS (CHILI, CHICKEN AND DUMPLINGS, SLICED DELI MEATS, SOUPS, ETC.) IN THE WALK-IN COOLER AND UPRIGHT COOLER UNITS. CLEARLY MARK FOOD CONTAINERS WITH A MAXIMUM DISCARD DATE OF 7 DAYS.
Location: Walk-in cooler
- Hoods inadequate or unapproved
Ventilation hood(s) inadequate or unapproved.
Correction: Ventilation hood systems and devices shall meet the requirements of the Indiana department of fire and building services.
Comments: ANSUL SYSTEM TAG STATES LAST SERVICE WAS NOVEMBER 2011. ANSUL SYSTEMS ARE REQUIRED TO BE SERVICED EVERY 6 MONTHS. NOTE: PERSON IN CHARGE STATES ANSUL SYSTEM SCHEDULED TO BE SERVICED 1/17.
- Miscellaneous contamination of food (Non-Critical) (corrected)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: PUSH PINS OBSERVED IN THE BULLETIN BOARD ABOVE THE SANDWICH COOLER. REMOVE PUSH PINS TO PREVENT PHYSICAL CONTAMINATION OF FOOD PRODUCTS BELOW.
Location: Prep area
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: EXCESSIVE SOIL AND BUILD-UP OBSERVED ON THE INTERIOR OF THE SANDWICH COOLER. CLEAN AND SANITIZE.
Location: Prep area
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) MOLD OBSERVED ON THE INTERIOR PLASTIC PANEL OF THE ICE MACHINE IN THE BACK PREP AREA. CLEAN AND SANITIZE.(2) EXCESSIVE MOLD AND SLIME BUILD-UP OBSERVED INSIDE BOTH SODA GUN HOLSTERS AT THE BAR. CLEAN AND SANITIZE.
Location: Prep area
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: (1) MOLD OBSERVED ON THE INTERIOR PLASTIC PANEL OF THE ICE MACHINE IN THE BACK PREP AREA. CLEAN AND SANITIZE.(2) EXCESSIVE MOLD AND SLIME BUILD-UP OBSERVED INSIDE BOTH SODA GUN HOLSTERS AT THE BAR. CLEAN AND SANITIZE.
Location: Bar
Equipment: Soda gun & holster
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: HOT AND COLD WATER AT THE HAND SINK IN THE PREP AREA OBSERVED ON OPPOSITE SIDES. INDIANA PLUMBING CODE REQUIRES HOT WATER TO BE ON THE LEFT AND COLD WATER TO BE ON THE RIGHT.
Location: Prep area
Equipment: Hand sink
- No test kit
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: WRONG TEST KIT PURCHASED FOR THE BAR SANITIZER. PROVIDE CHLORINE SANITIZER TEST KIT.
Location: Bar
|
01/16/2013 | Recheck |
- CO2 tanks unrestrained
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
Comments: CO2 TANK AT THE BAR OBSERVED UNRESTRAINED. SECURE TANK TO A PERMANENT STRUCTURE WITH A CHAIN, BUNGEE CORD, ETC.
- 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 (2) OF GLASS CLEANER OBSERVED IN THE CHEMICAL CLOSET NEAR THE MEN'S RESTROOM WITHOUT LABELS. PROPERLY LABEL ALL CHEMICAL SPRAY BOTTLES AS TO THEIR CONTENTS.
Location: Chemical room
- Cross-contamination (corrected on site)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: RAW HAMBURGER PATTIES AND RAW FISH OBSERVED STORED ABOVE READY-TO-EAT PRODUCTS (DELI TURKEY, CORNED BEEF, COOKED POTATOES) IN THE UPRIGHT COOLER UNIT IN THE PREP AREA. STORE ALL RAW ANIMAL PRODUCTS BELOW READY-TO-EAT FOODS TO PREVENT CROSS-CONTAMINATION.
Location: Prep area
Equipment: Upright cooler
- Date marking
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: NO DATES OBSERVED ON ANY COOKED/READY-TO-EAT POTENTIALLY HAZARDOUS FOODS (CHILI, CHICKEN AND DUMPLINGS, SLICED DELI MEATS, SOUPS, ETC.) IN THE WALK-IN COOLER AND UPRIGHT COOLER UNITS. CLEARLY MARK FOOD CONTAINERS WITH A MAXIMUM DISCARD DATE OF 7 DAYS.
Location: Prep area
Equipment: Upright cooler
- Date marking
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: NO DATES OBSERVED ON ANY COOKED/READY-TO-EAT POTENTIALLY HAZARDOUS FOODS (CHILI, CHICKEN AND DUMPLINGS, SLICED DELI MEATS, SOUPS, ETC.) IN THE WALK-IN COOLER AND UPRIGHT COOLER UNITS. CLEARLY MARK FOOD CONTAINERS WITH A MAXIMUM DISCARD DATE OF 7 DAYS.
Location: Walk-in cooler
- Hoods inadequate or unapproved
Ventilation hood(s) inadequate or unapproved.
Correction: Ventilation hood systems and devices shall meet the requirements of the Indiana department of fire and building services.
Comments: ANSUL SYSTEM TAG STATES LAST SERVICE WAS NOVEMBER 2011. ANSUL SYSTEMS ARE REQUIRED TO BE SERVICED EVERY 6 MONTHS.
- Miscellaneous contamination of food (Non-Critical) (corrected on site)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: PUSH PINS OBSERVED IN THE BULLETIN BOARD ABOVE THE SANDWICH COOLER. REMOVE PUSH PINS TO PREVENT PHYSICAL CONTAMINATION OF FOOD PRODUCTS BELOW.
Location: Prep area
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: EXCESSIVE SOIL AND BUILD-UP OBSERVED ON THE INTERIOR OF THE SANDWICH COOLER. CLEAN AND SANITIZE.
Location: Prep area
Equipment: Reach in cooler
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: (1) MOLD OBSERVED ON THE INTERIOR PLASTIC PANEL OF THE ICE MACHINE IN THE BACK PREP AREA. CLEAN AND SANITIZE.(2) EXCESSIVE MOLD AND SLIME BUILD-UP OBSERVED INSIDE BOTH SODA GUN HOLSTERS AT THE BAR. CLEAN AND SANITIZE.
Location: Prep area
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: (1) MOLD OBSERVED ON THE INTERIOR PLASTIC PANEL OF THE ICE MACHINE IN THE BACK PREP AREA. CLEAN AND SANITIZE.(2) EXCESSIVE MOLD AND SLIME BUILD-UP OBSERVED INSIDE BOTH SODA GUN HOLSTERS AT THE BAR. CLEAN AND SANITIZE.
Location: Bar
Equipment: Soda gun & holster
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: HOT AND COLD WATER AT THE HAND SINK IN THE PREP AREA OBSERVED ON OPPOSITE SIDES. INDIANA PLUMBING CODE REQUIRES HOT WATER TO BE ON THE LEFT AND COLD WATER TO BE ON THE RIGHT.
Location: Prep area
Equipment: Hand sink
- No test kit
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: NO CHLORINE SANITIZER TEST KIT AVAILABLE FOR THE BAR SANITIZER. PROVIDE.
Location: Bar
|
01/09/2013 | Routine |
- 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: Gnats at bar soda gun area. Exterminate.
Location: Bar
- Back flow design (corrected)
Back flow or back siphoning prevention device does not meet design standards.
Correction: A backsiphonage prevention device installed on a water system shall meet standards for construction, installation, maintenance, inspection and testing.
Comments: Repair back flow prevention device on mop sink.
Location: Kitchen
- Cutting surface(s) (corrected)
Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
Comments: Clean or replace small cutting board at bar.
Location: Bar
- Sponges (corrected)
Improper use of sponge.
Correction: Sponges may not be used in contact with food-contact surfaces.
Comments: Remove sponge from bar hand sink. May not use on cleaned and sanitized surfaces.
Location: Bar
- Unapproved non-food contact (corrected)
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: Remove card board from inside bottom of True 2 door freezer. Clean as needed.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Knive stored between prep top and prep table. Discontinue. Store on cleaned and sanitized surface. 2. Remove foil from shelf in burger topping prep top cooler.3. Clean soda holster at bar.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Knive stored between prep top and prep table. Discontinue. Store on cleaned and sanitized surface. 2. Remove foil from shelf in burger topping prep top cooler.3. Clean soda holster at bar.
Location: Bar
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: Provide paper towels for bar hand sink.
Location: Bar
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Hot and cold water reversed on hand sink. Swith hot and cold water.
Location: Kitchen
|
04/25/2012 | Recheck |
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: Gnats at bar soda gun area. Exterminate.
Location: Bar
- Back flow design
Back flow or back siphoning prevention device does not meet design standards.
Correction: A backsiphonage prevention device installed on a water system shall meet standards for construction, installation, maintenance, inspection and testing.
Comments: Repair back flow prevention device on mop sink.
Location: Kitchen
- Cutting surface(s)
Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
Comments: Clean or replace small cutting board at bar.
Location: Bar
- Sponges
Improper use of sponge.
Correction: Sponges may not be used in contact with food-contact surfaces.
Comments: Remove sponge from bar hand sink. May not use on cleaned and sanitized surfaces.
Location: Bar
- Unapproved non-food contact
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: Remove card board from inside bottom of True 2 door freezer. Clean as needed.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Knive stored between prep top and prep table. Discontinue. Store on cleaned and sanitized surface. 2. Remove foil from shelf in burger topping prep top cooler.3. Clean soda holster at bar.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Knive stored between prep top and prep table. Discontinue. Store on cleaned and sanitized surface. 2. Remove foil from shelf in burger topping prep top cooler.3. Clean soda holster at bar.
Location: Bar
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: Provide paper towels for bar hand sink.
Location: Bar
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Hot and cold water reversed on hand sink. Swith hot and cold water.
Location: Kitchen
|
04/18/2012 | Routine |
Restaurant representatives - add corrected or new information about TAYLOR'S PUB, 1325 W 86TH ST, Indianapolis, IN »