- 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: TOMATOES AT 51 F AT BAR STEAM TABLE WELL ON IMPROPER ICE-BATH SET-UP.PLEASE ENSURE THAT FOOD CONTAINERS FOR ICE BATH SET-UP IS PROPERLY SUBMERGED IN ICE TO KEEP FOOD PRODUCT AT 41 F OR BELOW OR STORE REFRIGERATION UNIT MAINTAINING PROPERLY AT 41 F OR BELOW.
Location: Bar
Equipment: Steam table
- Improper storage of clean equipment (corrected)
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: KEEP KITCHEN CLEAN/EXPOSED UTENSILS STORED INVERTED PROPERLY WITH HANDLES UP TO PREVENT CROSS-CONTAMINATION.
Location: Kitchen
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: IN PROGRESS:RESURFACE/REPAIR DAMAGED CEILING AT CHEMICAL STORAGE ROOM WHERE MOP SINK IS LOCATED.ALL CEILING SURFACES MUST BE SOUND, SMOOTH AND EASILY CLEANABLE.
Location: Chemical room
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: IN PROGRESS:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN AND BAR FLOORS WHERE NEEDED.(EX. KITCHEN: MINOR GREASE BUILD-UP LOCATED ON KITCHEN FLOORS IN BETWEEN DEEP FRYER AND FLAT GRIL, ETC.BASEMENT: SWEEP SOILED BUILD BUILD-UP AT FLOORS WHERE NEEDED.)
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: IN PROGRESS:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN AND BAR FLOORS WHERE NEEDED.(EX. KITCHEN: MINOR GREASE BUILD-UP LOCATED ON KITCHEN FLOORS IN BETWEEN DEEP FRYER AND FLAT GRIL, ETC.BASEMENT: SWEEP SOILED BUILD BUILD-UP AT FLOORS WHERE NEEDED.)
Location: Basement
- Miscellaneous contamination of food (Non-Critical) (corrected)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: GLASS BOTTLED BEER STORED IN ICE BIN WITH CONSUMER DRINKING ICE--DISCONTINUE THIS BEHAVIOR.KEEP CONSUMER DRINKING ICE AND ICE USED AS A COOLING MEDIUM SEPERATED AT ALL TIMES.
Location: Bar
Equipment: Ice bin
- 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 THE BAR STEAM TABLE SURFACES IN BETWEEN EQUIPMENT AND AT ATTACHED INTERIOR CABINET SURFACES--CORRECTED.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN SOILED/DUSTY SHELVING WHERE NEEDED--IN PROGRESS.
Location: Bar
Equipment: Steam table
- 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 THE BAR STEAM TABLE SURFACES IN BETWEEN EQUIPMENT AND AT ATTACHED INTERIOR CABINET SURFACES--CORRECTED.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN SOILED/DUSTY SHELVING WHERE NEEDED--IN PROGRESS.
Location: Bar
- 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 THE BAR STEAM TABLE SURFACES IN BETWEEN EQUIPMENT AND AT ATTACHED INTERIOR CABINET SURFACES--CORRECTED.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN SOILED/DUSTY SHELVING WHERE NEEDED--IN PROGRESS.
Location: Kitchen
Equipment: Metal shelving
- 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: KEEP ICE SCOOP STORE UP WITH HANDLE UP OR IN PROPER ICE SCOOP HOLDER.
Location: Bar
Equipment: Ice bin
|
10/27/2014 | Recheck |
- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: TOMATOES AT 51 F AT BAR STEAM TABLE WELL ON IMPROPER ICE-BATH SET-UP.PLEASE ENSURE THAT FOOD CONTAINERS FOR ICE BATH SET-UP IS PROPERLY SUBMERGED IN ICE TO KEEP FOOD PRODUCT AT 41 F OR BELOW OR STORE REFRIGERATION UNIT MAINTAINING PROPERLY AT 41 F OR BELOW.
Location: Bar
Equipment: Steam table
- Improper storage of clean equipment
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: KEEP KITCHEN CLEAN/EXPOSED UTENSILS STORED INVERTED PROPERLY WITH HANDLES UP TO PREVENT CROSS-CONTAMINATION.
Location: Kitchen
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: RESURFACE/REPAIR DAMAGED CEILING AT CHEMICAL STORAGE ROOM WHERE MOP SINK IS LOCATED.ALL CEILING SURFACES MUST BE SOUND, SMOOTH AND EASILY CLEANABLE.
Location: Chemical room
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN AND BAR FLOORS WHERE NEEDED.(EX. KITCHEN: MINOR GREASE BUILD-UP LOCATED ON KITCHEN FLOORS IN BETWEEN DEEP FRYER AND FLAT GRIL, ETC. BASEMENT: SWEEP SOILED BUILD BUILD-UP AT FLOORS WHERE NEEDED.)
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 BAR FLOORS WHERE NEEDED.(EX. KITCHEN: MINOR GREASE BUILD-UP LOCATED ON KITCHEN FLOORS IN BETWEEN DEEP FRYER AND FLAT GRIL, ETC. BASEMENT: SWEEP SOILED BUILD BUILD-UP AT FLOORS WHERE NEEDED.)
Location: Basement
- Miscellaneous contamination of food (Non-Critical) (corrected on site)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: GLASS BOTTLED BEER STORED IN ICE BIN WITH CONSUMER DRINKING ICE--DISCONTINUE THIS BEHAVIOR.KEEP CONSUMER DRINKING ICE AND ICE USED AS A COOLING MEDIUM SEPERATED AT ALL TIMES.
Location: Bar
Equipment: Ice bin
- Non food contact surface cleaning frequency (corrected on site)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE BAR STEAM TABLE SURFACES IN BETWEEN EQUIPMENT AND AT ATTACHED INTERIOR CABINET SURFACES.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN SOILED/DUSTY SHELVING WHERE NEEDED.
Location: Bar
Equipment: Steam table
- Non food contact surface cleaning frequency (corrected on site)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE BAR STEAM TABLE SURFACES IN BETWEEN EQUIPMENT AND AT ATTACHED INTERIOR CABINET SURFACES.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN SOILED/DUSTY SHELVING WHERE NEEDED.
Location: Bar
- 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 THE BAR STEAM TABLE SURFACES IN BETWEEN EQUIPMENT AND AT ATTACHED INTERIOR CABINET SURFACES.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN SOILED/DUSTY SHELVING WHERE NEEDED.
Location: Kitchen
Equipment: Metal shelving
- 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: KEEP ICE SCOOP STORE UP WITH HANDLE UP OR IN PROPER ICE SCOOP HOLDER.
Location: Bar
Equipment: Ice bin
|
10/20/2014 | Routine |
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: IN PROGRESS: ELECTRICIAN IS SCHEDULED TO REPAIR FIXTURE TOMORROW 5/22/14.PROVIDE LIGHT WHERE OUT AT BASEMENT WALK-IN-COOLER.
Location: Basement
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: IN PROGRESS: ELECTRICIAN IS SCHEDULED TO REPAIR FIXTURE TOMORROW 5/22/14.PROVIDE LIGHT WHERE OUT AT BASEMENT WALK-IN-COOLER.
Location: Walk-in cooler
- Ventilation soiled (corrected on site)
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Location: Restroom
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: IN PROGRESS:ESTABLISHMENT IS IN PROGRESS OF REPLACING MENS RESTROOM CEILING.
Location: Mens restroom
- Hand sink/soap (corrected on site)
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Bar
Equipment: Hand sink
- Hand sink/soap (corrected on site)
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Service counter
Equipment: Hand sink
|
05/21/2014 | Routine |
- 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: BARTENDER HAS OPEN DRINK STORED AT BAR 4-BAY SINK DRAIN BOARD.
Location: Bar
- 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 SHELL EGGS STORED ABOVE READY-TO-EAT FOODS AT BASEMENT REACH-IN-COOLER; STORE ALL RAW FOODS BELOW READY-TO-EAT FOODS.
Location: Basement
Equipment: Reach in cooler
- 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.
Location: Bar
Equipment: Hand sink
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: 1) IN-PLACE SANITIZER FOR CHOLRINE EXCEEDING 100 PPM AT BAR; MAINTAIN AT 50 - 100 PPM AND CHANGE AT LEAST EVERY 2 HOURS. MAINTAIN A IN-PLACE SANITIZER BUCKET AT BOTH THE BAR AND KITCHEN.2) QUAT SANITIZER AT BAR 4-BAY SINK EXCEEDING 200 PPM; MAINTAIN AT 200 PPM FOR QUAT.
Location: Bar
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: 1) IN-PLACE SANITIZER FOR CHOLRINE EXCEEDING 100 PPM AT BAR; MAINTAIN AT 50 - 100 PPM AND CHANGE AT LEAST EVERY 2 HOURS. MAINTAIN A IN-PLACE SANITIZER BUCKET AT BOTH THE BAR AND KITCHEN.2) QUAT SANITIZER AT BAR 4-BAY SINK EXCEEDING 200 PPM; MAINTAIN AT 200 PPM FOR QUAT.
Location: Bar
Equipment: 4-bay
- Food equipment classification standards.
Food equipment does not meet certification or classification standards.
Correction: Food equipment that is certified or classified for sanitation by an American National Standards Institute accredited certification program will be deemed to comply with the code requirements.
Comments: IN PROGRESS:ESTABLISHMENT MUST START CONSIDERING PURCHASING COMMERCIAL REFRIGERATION TO REPLACE HOME-STYLE REFRIGERATION UNITS.1) KITCHEN 2-DOOR WHIRLPOOL REFRIGERATOR2) BAR SERVICE COUNTER LOCATION WHERE STEAM TABLE IS LOCATED FRIDIGAIRE REFRIGERATION/FREEZER COMBO UNIT.
Location: Kitchen
Equipment: Reach in cooler (2 door)
- Food equipment classification standards.
Food equipment does not meet certification or classification standards.
Correction: Food equipment that is certified or classified for sanitation by an American National Standards Institute accredited certification program will be deemed to comply with the code requirements.
Comments: IN PROGRESS:ESTABLISHMENT MUST START CONSIDERING PURCHASING COMMERCIAL REFRIGERATION TO REPLACE HOME-STYLE REFRIGERATION UNITS.1) KITCHEN 2-DOOR WHIRLPOOL REFRIGERATOR2) BAR SERVICE COUNTER LOCATION WHERE STEAM TABLE IS LOCATED FRIDIGAIRE REFRIGERATION/FREEZER COMBO UNIT.
Location: Service counter
Equipment: Cooler/freezer combo
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BASEMENT WALK-IN-COOLER SHELVING.
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 BASEMENT WALK-IN-COOLER SHELVING.
Equipment: Metal shelving
- 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 BASEMENT WALK-IN-COOLER SHELVING.
Location: Kitchen
Equipment: Metal shelving
- 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 BASEMENT WALK-IN-COOLER SHELVING.
Location: Kitchen
Equipment: Rolling cart
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: IN PROGRESS:REPAIR ALL KITCHEN 3-BAY SINK LEAKS AT FAUCET HOT AND COLD WATER KNOBS WHEN WATER IS RUNNING.
Location: Kitchen
Equipment: 3-bay
|
01/30/2014 | Recheck |
- 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: BARTENDER HAS OPEN DRINK STORED AT BAR 4-BAY SINK DRAIN BOARD.
Location: Bar
- 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 ABOVE READY-TO-EAT FOODS AT BASEMENT REACH-IN-COOLER; STORE ALL RAW FOODS BELOW READY-TO-EAT FOODS.
Location: Basement
Equipment: Reach in cooler
- 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.
Location: Bar
Equipment: Hand sink
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: 1) IN-PLACE SANITIZER FOR CHOLRINE EXCEEDING 100 PPM AT BAR; MAINTAIN AT 50 - 100 PPM AND CHANGE AT LEAST EVERY 2 HOURS. MAINTAIN A IN-PLACE SANITIZER BUCKET AT BOTH THE BAR AND KITCHEN.2) QUAT SANITIZER AT BAR 4-BAY SINK EXCEEDING 200 PPM; MAINTAIN AT 200 PPM FOR QUAT.
Location: Bar
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: 1) IN-PLACE SANITIZER FOR CHOLRINE EXCEEDING 100 PPM AT BAR; MAINTAIN AT 50 - 100 PPM AND CHANGE AT LEAST EVERY 2 HOURS. MAINTAIN A IN-PLACE SANITIZER BUCKET AT BOTH THE BAR AND KITCHEN.2) QUAT SANITIZER AT BAR 4-BAY SINK EXCEEDING 200 PPM; MAINTAIN AT 200 PPM FOR QUAT.
Location: Bar
Equipment: 4-bay
- Food equipment classification standards.
Food equipment does not meet certification or classification standards.
Correction: Food equipment that is certified or classified for sanitation by an American National Standards Institute accredited certification program will be deemed to comply with the code requirements.
Comments: ESTABLISHMENT MUST START CONSIDERING PURCHASING COMMERCIAL REFRIGERATION TO REPLACE HOME-STYLE REFRIGERATION UNITS.1) KITCHEN 2-DOOR WHIRLPOOL REFRIGERATOR2) BAR SERVICE COUNTER LOCATION WHERE STEAM TABLE IS LOCATED FRIDIGAIRE REFRIGERATION/FREEZER COMBO UNIT.
Location: Kitchen
Equipment: Reach in cooler (2 door)
- Food equipment classification standards.
Food equipment does not meet certification or classification standards.
Correction: Food equipment that is certified or classified for sanitation by an American National Standards Institute accredited certification program will be deemed to comply with the code requirements.
Comments: ESTABLISHMENT MUST START CONSIDERING PURCHASING COMMERCIAL REFRIGERATION TO REPLACE HOME-STYLE REFRIGERATION UNITS.1) KITCHEN 2-DOOR WHIRLPOOL REFRIGERATOR2) BAR SERVICE COUNTER LOCATION WHERE STEAM TABLE IS LOCATED FRIDIGAIRE REFRIGERATION/FREEZER COMBO UNIT.
Location: Service counter
Equipment: Cooler/freezer combo
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BASEMENT WALK-IN-COOLER SHELVING, KITCHEN SHELVING (ESPECIALLY UNDERNEATH BAR MAT LINERS) AND KITCHEN ROLLING CART.
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 BASEMENT WALK-IN-COOLER SHELVING, KITCHEN SHELVING (ESPECIALLY UNDERNEATH BAR MAT LINERS) AND KITCHEN ROLLING CART.
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 BASEMENT WALK-IN-COOLER SHELVING, KITCHEN SHELVING (ESPECIALLY UNDERNEATH BAR MAT LINERS) AND KITCHEN ROLLING CART.
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 BASEMENT WALK-IN-COOLER SHELVING, KITCHEN SHELVING (ESPECIALLY UNDERNEATH BAR MAT LINERS) AND KITCHEN ROLLING CART.
Location: Kitchen
Equipment: Rolling cart
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: REPAIR ALL KITCHEN 3-BAY SINK LEAKS AT FAUCET HOT AND COLD WATER KNOBS WHEN WATER IS RUNNING.
Location: Kitchen
Equipment: 3-bay
|
01/15/2014 | 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 EGGS STORED ABOVE HEADS OF LETTUCE AT BASEMENT REACH-IN-COOLER; STORE ALL RAW FOODS BELOW READY-TO-EAT FOODS TO PREVENT CROSS-CONTAMINATION.
Location: Basement
Equipment: Reach in cooler
- Equipment drainage
Equipment compartment(s) not properly draining.
Correction: Equipment compartments that are subject to accumulation of moisture due to conditions, such as condensation, food or beverage drip, or water from melting ice shall be sloped to an outlet that allows complete draining.
Comments: REPAIR BAR REACH-IN-COOLER LOCATED NEAR BAR FRONT ENTRANCE DOOR TO PREVENT INTERIOR POOLING AND ICE BUILD-UP.
Location: Bar
Equipment: Reach in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED KITCHEN ROLLING CARTS, SHELVING AND KITCHEN BAR MATS WHERE NEEDED.-SOILED BASEMENT WALK-IN-COOLER SHELVING, BAR MATS, AND BEVERAGE TUBING WHERE NEEDED (EX. MOLD BUILD-UP).
Location: Kitchen
Equipment: Rolling cart
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED KITCHEN ROLLING CARTS, SHELVING AND KITCHEN BAR MATS WHERE NEEDED.-SOILED BASEMENT WALK-IN-COOLER SHELVING, BAR MATS, AND BEVERAGE TUBING WHERE NEEDED (EX. MOLD BUILD-UP).
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 THE FOLLOWING:-SOILED KITCHEN ROLLING CARTS, SHELVING AND KITCHEN BAR MATS WHERE NEEDED.-SOILED BASEMENT WALK-IN-COOLER SHELVING, BAR MATS, AND BEVERAGE TUBING WHERE NEEDED (EX. MOLD BUILD-UP).
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 THE FOLLOWING:-SOILED KITCHEN ROLLING CARTS, SHELVING AND KITCHEN BAR MATS WHERE NEEDED.-SOILED BASEMENT WALK-IN-COOLER SHELVING, BAR MATS, AND BEVERAGE TUBING WHERE NEEDED (EX. MOLD BUILD-UP).
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 DETAILED CLEANING AND SANITIZING OF INTERIOR SURFACES OF BASEMENT ICE MACHINE.
Location: Basement
Equipment: Ice machine
|
08/28/2013 | Routine |
- Cross-contamination (corrected on site)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: RAW EGGS STORED ABOVE READY-TO-EAT FOODS AT BASEMENT REACH-IN-COOLER. KEEP ALL RAW FOODS STORED BELOW READY-TO-EAT FOODS AT ALL TIMES.
Location: Basement
Equipment: Reach 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: BAG OF POPCORN STORED IN BAR HANDSINK; KEEP HANDSINK FREE AND ACCESSIBLE AND USE FOR HANDWASHING ONLY.
Location: Bar
Equipment: Hand sink
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED KITCHEN PREP TABLE SHELVING WHERE NEEDED UNDER BAR MATS.-SOILED BASEMENT WALK-IN-COOLER SHELVING.-SOILED BASEMENT DRY STORAGE SHELVING.-SOILED BAR SEE-THRU REACH-IN-COOLER SHELVING.
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 THE FOLLOWING:-SOILED KITCHEN PREP TABLE SHELVING WHERE NEEDED UNDER BAR MATS.-SOILED BASEMENT WALK-IN-COOLER SHELVING.-SOILED BASEMENT DRY STORAGE SHELVING.-SOILED BAR SEE-THRU REACH-IN-COOLER SHELVING.
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 THE FOLLOWING:-SOILED KITCHEN PREP TABLE SHELVING WHERE NEEDED UNDER BAR MATS.-SOILED BASEMENT WALK-IN-COOLER SHELVING.-SOILED BASEMENT DRY STORAGE SHELVING.-SOILED BAR SEE-THRU REACH-IN-COOLER SHELVING.
Location: Basement
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 THE FOLLOWING:-SOILED KITCHEN PREP TABLE SHELVING WHERE NEEDED UNDER BAR MATS.-SOILED BASEMENT WALK-IN-COOLER SHELVING.-SOILED BASEMENT DRY STORAGE SHELVING.-SOILED BAR SEE-THRU REACH-IN-COOLER SHELVING.
Location: Bar
Equipment: Metal shelving
|
04/10/2013 | Routine |
- 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 EGGS STORED ABOVE READY-TO-EAT CHEESE AT BASEMENT REACH-IN-COOLER; STORE ALL RAW FOODS BELOW READY-TO-EAT FOODS.
Location: Basement
Equipment: Reach in cooler
- Pests/rodents removed (corrected)
Dead pests not removed.
Correction: Remove dead pests at frequent intervals to avoid accumulation.
Comments: 1 DEAD ROACH LOCATED IN FRONT OF WALK-IN-COOLER BASEMENT DOOR.
Location: Basement
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CONTINUE TO WORK ON AND MONITOR THE FOLLOWING:IMPROVE ROUTINE CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED BASEMENT WALK-IN-COOLER SHELVING.-SOILED KITCHEN STORAGE CARTS/RACK SHELVING WHERE NEEDED.-SOILED BAR SEE-THRU COOLER INTERIOR SHELVING AND SURFACES 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: CONTINUE TO WORK ON AND MONITOR THE FOLLOWING:IMPROVE ROUTINE CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED BASEMENT WALK-IN-COOLER SHELVING.-SOILED KITCHEN STORAGE CARTS/RACK SHELVING WHERE NEEDED.-SOILED BAR SEE-THRU COOLER INTERIOR SHELVING AND SURFACES WHERE NEEDED.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CONTINUE TO WORK ON AND MONITOR THE FOLLOWING:IMPROVE ROUTINE CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED BASEMENT WALK-IN-COOLER SHELVING.-SOILED KITCHEN STORAGE CARTS/RACK SHELVING WHERE NEEDED.-SOILED BAR SEE-THRU COOLER INTERIOR SHELVING AND SURFACES WHERE NEEDED.
Location: Bar
Equipment: Reach in cooler
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Bar
Equipment: Hand sink
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: WATER LEAKING AT BASEMENT FLOOR PIPE WATER LINES--REPAIR AND/OR SEAL WHERE NEEDED TO PREVENT LEAKS.
Location: Basement
- 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 LAYING DOWN IN ICE BIN AT BAR; KEEP STORED IN ICE WITH HANDLE UP, IN ICE SCOOP HOLDER OR ON CLEAN SANITARY SURFACES.
Location: Bar
Equipment: Ice bin
|
12/20/2012 | Recheck |
- Cross-contamination
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: RAW EGGS STORED ABOVE READY-TO-EAT CHEESE AT BASEMENT REACH-IN-COOLER; STORE ALL RAW FOODS BELOW READY-TO-EAT FOODS.
Location: Basement
Equipment: Reach in cooler
- Pests/rodents removed
Dead pests not removed.
Correction: Remove dead pests at frequent intervals to avoid accumulation.
Comments: 1 DEAD ROACH LOCATED IN FRONT OF WALK-IN-COOLER BASEMENT DOOR.
Location: Basement
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED BASEMENT WALK-IN-COOLER SHELVING.-SOILED KITCHEN STORAGE CARTS/RACK SHELVING WHERE NEEDED.-SOILED BAR SEE-THRU COOLER INTERIOR SHELVING AND SURFACES 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 CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED BASEMENT WALK-IN-COOLER SHELVING.-SOILED KITCHEN STORAGE CARTS/RACK SHELVING WHERE NEEDED.-SOILED BAR SEE-THRU COOLER INTERIOR SHELVING AND SURFACES WHERE NEEDED.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED BASEMENT WALK-IN-COOLER SHELVING.-SOILED KITCHEN STORAGE CARTS/RACK SHELVING WHERE NEEDED.-SOILED BAR SEE-THRU COOLER INTERIOR SHELVING AND SURFACES WHERE NEEDED.
Location: Bar
Equipment: Reach in cooler
- Hand sink/soap (corrected on site)
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Bar
Equipment: Hand sink
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: WATER LEAKING AT BASEMENT FLOOR PIPE WATER LINES--REPAIR AND/OR SEAL WHERE NEEDED TO PREVENT LEAKS.
Location: Basement
- 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: ICE SCOOP LAYING DOWN IN ICE BIN AT BAR; KEEP STORED IN ICE WITH HANDLE UP, IN ICE SCOOP HOLDER OR ON CLEAN SANITARY SURFACES.
Location: Bar
Equipment: Ice bin
|
12/13/2012 | Routine |
- 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.
Location: Kitchen
- 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.
Location: Basement
- 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.
Location: Bar
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE LIGHT WHERE OUT AT INTERIOR OF HOOD SYSTME.
Location: Kitchen
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF RESTROOM CEILING VENTS.
Location: Restroom
- 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.
Location: Bar
Equipment: Reach 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.
Location: Basement
Equipment: Chest freezer
- 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: Basement
Equipment: Ice machine
|
08/21/2012 | Routine |
- Hair restraints
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- 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 SINGLE-SERVICE ITEMS STORED OFF FLOOR AT LEAST 6 INCHES.
Location: Basement
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPLACE OR REPAIR DAMAGED BAR REACH-IN-COOLER DOOR GASKETS WHERE NEEDED.
Location: Bar
Equipment: Reach 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: KEEP ICE BUCKETS WITH OR WITHOUT ICE STORED OFF FLOOR AT LEAST 6 INCHES.
Location: Bar
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF BASEMENT WALK-IN-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 INTERIOR AND EXTERIOR SURFACES OF BASEMENT ICE MACHINE.
Location: Basement
Equipment: Ice machine
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Bar
Equipment: Hand sink
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Service counter
Equipment: Hand sink
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Bar
Equipment: Hand sink
- Hand washing (where) (corrected on site)
Employee used improper location to wash hands.
Correction: Employees shall wash hands only at designated hand sinks.
Comments: EMPLOYEE OBSERVED WASHING HANDS AT KITCHEN 3-BAY SINK--DISCONTINUE THIS BEHAVIOR.
Location: Kitchen
Equipment: 3-bay
- Restroom enclosed
Toilet room not completely enclosed.
Correction: A toilet room located on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door.
Location: Mens restroom
|
04/27/2012 | Routine |
| No violation noted during this evaluation. | 02/03/2012 | Super Bowl 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 EGGS STORED ABOVE READY-TO-EAT FOODS AT BASEMENT FRIDIGIDAIR 5/20/3/15 REFRIGERATION UNIT; KEEP ALL RAW FOODS STORED BELOW READY-TO-EAT FOODS.
Location: Basement
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: SANITIZER CONCENTRATION TOO STRONG FOR QUAT AT BAR 4-BAY SINK AND FOR CHLORINE FOR IN-PLACE SANITIZER BUCKETS AT BAR AND KITCHEN.MAINTAIN AT 200 PPM FOR QUAT AND AT 50 - 100 PPM FOR CHLORINE; USE TEST STRIPS.CHANGE AT LEAST EVERY 2 HOURS OR AS OFTEN AS NEEDED.
Location: Bar
Equipment: 4-bay
- 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 CONCENTRATION TOO STRONG FOR QUAT AT BAR 4-BAY SINK AND FOR CHLORINE FOR IN-PLACE SANITIZER BUCKETS AT BAR AND KITCHEN.MAINTAIN AT 200 PPM FOR QUAT AND AT 50 - 100 PPM FOR CHLORINE; USE TEST STRIPS.CHANGE AT LEAST EVERY 2 HOURS OR AS OFTEN AS NEEDED.
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 HANDLER IN KITCHEN NOT WEARING HAIR RESTRAINT.
- 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 ALL SINGLE-SERVICE ITEMS STORED OFF FLOOR AT LEAST 6 INCHES WHERE NEEDED IN BASEMENT.
Location: Basement
- Dumpster lids open
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Location: Dumpster area
- Dumpster area litter and items
Trash areas and enclosures not properly maintained.
Correction: Trash areas and enclosures shall be maintained free of unnecessary items and litter.
Location: Dumpster area
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: REMOVE FLAT CARDBOARD BOXES OFF FLOOR AT BASEMENT.
Location: Basement
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF RESTROOM CEILING VENTS.
Location: Restroom
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF BASEMENT FLOORS; INCLUDING UNDER STAIR-WELLS.IMPROVE ROUTINE CLEANING AND SANITIZING OF BASEMENT WALK-IN-BEER COOLER FLOORS; ESPECIALLY UNDER PALLETS.IMPROVE ROUTINE CLEANING AND SANITIZING OF BAR FLOOR VENTS.
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 CLEANING AND SANITIZING OF BASEMENT FLOORS; INCLUDING UNDER STAIR-WELLS.IMPROVE ROUTINE CLEANING AND SANITIZING OF BASEMENT WALK-IN-BEER COOLER FLOORS; ESPECIALLY UNDER PALLETS.IMPROVE ROUTINE CLEANING AND SANITIZING OF BAR FLOOR VENTS.
Location: Walk-in cooler
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF BASEMENT FLOORS; INCLUDING UNDER STAIR-WELLS.IMPROVE ROUTINE CLEANING AND SANITIZING OF BASEMENT WALK-IN-BEER COOLER FLOORS; ESPECIALLY UNDER PALLETS.IMPROVE ROUTINE CLEANING AND SANITIZING OF BAR FLOOR VENTS.
Location: Bar
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: PROVIDE INTERIOR WORKING THERMOMETERS WHERE MISSING AT BAR AND BASEMENT LOCATIONS.
Location: Bar
Equipment: Reach in cooler
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: PROVIDE INTERIOR WORKING THERMOMETERS WHERE MISSING AT BAR AND BASEMENT LOCATIONS.
Location: Basement
Equipment: ----------------- Coolers ----------------
- 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 WORKING THERMOMETERS WHERE MISSING AT BAR AND BASEMENT LOCATIONS.
Location: Basement
Equipment: ---------------- Freezers ---------------
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: SEAL OR ANCHOR MOP SINK SO THAT IT IS NOT MOVABLE.
Location: Chemical room
Equipment: Mop sink
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED BASEMENT WALK-IN-BEER-COOLER FANGUARDS AND SHELVING.-SOILED BAR REACH-IN-COOLER SURFACES (SEE-THRU) AND RUBBER BAR MATS AT INTERIOR OF COOLERS.
Location: Walk-in cooler
Equipment: Metal shelving
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED BASEMENT WALK-IN-BEER-COOLER FANGUARDS AND SHELVING.-SOILED BAR REACH-IN-COOLER SURFACES (SEE-THRU) AND RUBBER BAR MATS AT INTERIOR OF COOLERS.
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 BASEMENT WALK-IN-BEER-COOLER FANGUARDS AND SHELVING.-SOILED BAR REACH-IN-COOLER SURFACES (SEE-THRU) AND RUBBER BAR MATS AT INTERIOR OF COOLERS.
Location: Bar
Equipment: Reach in cooler
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF BAR SODA GUN HOLSTER AND BASEMENT INTERIOR/EXTERIOR SURFACES OF ICE MACHINE.
Location: Bar
Equipment: Soda gun & holster
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF BAR SODA GUN HOLSTER AND BASEMENT INTERIOR/EXTERIOR SURFACES OF ICE MACHINE.
Location: Basement
Equipment: Ice machine
- 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 BAR.
Location: Bar
Equipment: 4-bay
|
12/06/2011 | Routine |
Restaurant representatives - add corrected or new information about WHISTLE STOP, 375 S ILLINOIS ST, Indianapolis, IN »