- Personnel
- Demonstration of knowledge (Demonstration of knowledge 2-102.11, p 23)
Bartender was unaware of what proper concentration of chlorine sanitizer should be. Personnel should be able to exhibit knowledge of the food code.
- Good hygienic practices (Eating, drinking or using tobacco 2-401.11, p 45)
Open beverage containers were observed in the kitchen. All employee beverage should be in closed containers to prevent mouth to hand contamination. An employee was observed eating one one of the cutting boards of a prep cooler. Employees may not eat in areas where the contamination of exposed food, clean equipment, utensils, or other items may occur.
- Food Source/Handling
- Date Marking (Inadequate date marking of ready-to-eat foods 3-501.17, p 83)
Various ready-to-eat potentially hazardous foods throughout the bar and kitchen areas were not datemarked, including cooked chicken and bacon in the prep cooler by ice machine; cooked roast in the walk-in cooler; milk, juice, and cream pies in the walk-in cooler; and juice and milk in the bar area cooler. All ready-to-eat potentially hazardous foods must be datemarked on the date opened or prepared. The ready-to-eat potentially hazardous foods must be used within seven days or be discarded.
- Food Protection (Storage, clean, off-the-floor 3-305.11, p 68)
- Handling of ready-to-eat foods (No direct bare hand contact with ready-to-eat foods 3-301.11, p 59)
According to bartender, they use bare hands to put lemon wedges or other accompiants on drinks. No bare hand contact is allowed with ready-to-eat foods. Ready-to-eat foods must be handled with gloves, tongs, or deli tissue.
- Cross-Contamination Protection (Inadequate protection from cross-contamination 3-302.11, p 61)
Raw beef was stored above cooked au jus in the walk in cooler. All cooked items should be stored above raw meats.
- Warewashing
- Manual washing/sanitizing (Clean solutions maintained for warewashing 4-501.18, p 125)
The wash compartment of the warewashing sink had dirty water. Water must be changed as frequently as necessary to provide a clean solution to wash dishes.
- Plumbing/Water/Sewage
- Plumbing: installed/maintained (Plumbing maintained in good repair 5-205.15, p 153)
There appears to be a leak in the ice machine in the kitchen. A pool of water was next to the ice machine and there is a larger ring of mold which indicates it is an ongoing problem. Make necessary repairs.
- Facility/Equipment Requirements
- Food contact surfaces (Cutting surfaces on blocks or boards not maintained 4-501.12, p 123)
The cutting board on condiment prep cooler is stained and scored and must be refinished or replaced.
- Walls, floors, ceiling, lighting (Floor/wall junctures 6-201.13, p 167)
The floor, wall, and wall/floor junction by the floor drain and dishwasher has food and dust buildup and must be cleaned.
- Ventilation (Ventilation system, air ducts, filters not kept clean 6-501.14, p 177)
The hood above the gill/friers has grease buildup and must be cleaned.
- Other Operations
- Handling/storage/labeling of toxic items (Working containers not identified with common name of material 7-102.11, p 181)
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7/8/2010 | Routine |
- Personnel
- Demonstration of knowledge (Responsibility of person-in-charge 2-201.11, p 28)
Employees who handle unpackaged food or clean equipment must be notified by the person in charge to report certain health conditions to the person in charge. The manager had made copies of the example forms at the time of inspection.
- Food Source/Handling
- Food Protection (Storage, clean, off-the-floor 3-305.11, p 68)
Food on the floor in the walk-in cooler and freezer. Shelving has yet to be installed. All food must be stored at least 6 inches off the floor.
- Warewashing
- Adequate warewashing facilities (Warewashing machines, date plate operating instructions 4-204.113, p 113)
The data plate (sticker) on the dishmachine is illegible. Provide a new data plate.
- Plumbing/Water/Sewage
- Plumbing: installed/maintained (Plumbing system: approved design/constructed/installed 5-202.11, p 148 IC 137F.12)
The drains have yet to be installed on the ice bins at the bar. The drain lines were being installed by a plumber at the time of inspection.
- Facility/Equipment Requirements
- Thermometers provided/accurate (Temperature device not designed to check temperature in thin foods (meat patties) 4-302.12(B), pg 120)
Provide a stem thermometer designed to test thin portions of food.
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11/30/2009 | Pre-Opening |
- Personnel
- Demonstration of knowledge (Responsibility of person-in-charge 2-201.11, p 28)
Employees who handle unpackaged food or clean dishes must be notified to report certain health conditions to the person in charge. Left example forms.
- Good hygienic practices (Eating, drinking or using tobacco 2-401.11, p 45)
Open beverage containers in unapproved area of the kitchen. Food employees may only drink from covered containers.
- Hair restraints/clean clothes (Hair restraint effectiveness 2-402.11, p 46)
Food employees not wearing hair restraints. Food employees handling unpackaged food or clean dishes must wear hair restraints such as hats or hairnets.
- Food Source/Handling
- Food Protection (Storage, clean, off-the-floor 3-305.11, p 68)
Food on the floor in several areas of the kitchen as well as in the walk-in freezer and cooler. Provide additional shelving or dunnage racks as needed.
- Approved Source/Sound Condition (Sound condition: adulterated food 3-701.11, p 96, IAC 481-31.6)
Several bottles of liquor in the basement appear to have contacted flood water. These bottles are not water-tight. The bottles must be removed from the premises.
- Warewashing
- Mechanical washing/sanitizing (Wash solution temperatures 4-501.110, p 125)
The hot water heater not providing an adequate supply of hot water. Hot water at the dishmachine must be at least 120 degrees. Make corrections as needed.
- Adequate warewashing facilities (Warewashing machines, date plate operating instructions 4-204.113, p 113)
The data plate (sticker) on the dishmachine is illegible. Provide a new one.
- Plumbing/Water/Sewage
- Handwashing facilities provided (Handsink provided/located 5-203.11, p 150, 5-204.11, p 151)
A prep area just outside the walk-in cooler has been constructed. This prep area is too far from a hand sink. This area was initially to be used for food storage.
- Hot & cold water under pressure (Inadequate capacity of water system (hot/cold) 5-103.11, p 147)
Inadequate supply of hot water. Hot water at 85 degrees at the time of inspection. Must provide an adequate supply of hot water at all times.
- Plumbing: installed/maintained (Plumbing system: approved design/constructed/installed 5-202.11, p 148 IC 137F.12)
The drains have yet to be installed on the ice bins at the bar. The drain lines must be hard-plumbed.
- Facility/Equipment Requirements
- Thermometers provided/accurate (Temperature device not designed to check temperature in thin foods (meat patties) 4-302.12(B), pg 120)
Provide stem thermometers designed to check thin portions of food.
- Food contact surfaces (Food contact surfaces not clean to sight or touch 4-601.11, p 129)
Using a dry wall bucket for storage of cleaned onions. All food storage containers must be designed for use with food. The onions were required to be discarded. Provide food grade containers. 2) A varielty of new dishes and equipment is on the premises. Wash, rinse and sanitize all food contact surfaces prior to use.
- Food contact surfaces (Single service or use: made of safe materials, clean 4-102.11, p 104)
- Non-food contact surfaces (Nonfood-contact surfaces not clean 4-601.11(C), p 129, 4-602.13, p 133)
Post-construction, clean all non-food contact surfaces.
- Walls, floors, ceiling, lighting (Materials characteristics for floors, walls, & ceilings 6-101.11, p 165)
As of this morning, a food storage area has been created in the basement. The ceiling and walls must be provided with a cleanable material. Seal the concrete walls with an approved sealant and install a cleanable wallboarding above the food storage area.
- Other Operations
- Handling/storage/labeling of toxic items (Working containers not identified with common name of material 7-102.11, p 181)
Several spray bottles which appear to contain chemicals are unlabeled. Working containers must be labeled with the common name of contents.
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11/30/2009 | Pre-Opening |
| No violation noted during this evaluation. | 12/21/2007 | Routine |
- Plumbing/Water/Sewage
- Back flow/back siphonage protection (Air gap, design: 1" minimum or 2 X supply inlet, whichever is greater 5-202.13, p 149)
The ice bin at the wait station is not properly backflow prevented. The ice bin discharge hose leads into the floor sink. This hose should terminate 1" from the maximum flood level of the flood sink.
- Facility/Equipment Requirements
- Thermometers provided/accurate (Thermometers: inaccurate 4-203.11 & 12, p 107, 4-502.11(B)(C), p 128)
3 thermometers inside the following cold hold units were reading incorrect temperatures: 1) The prep cooler, 2) the walk in cooler, 3) the Turbo Air upright fridge.
- Food contact surfaces (Food contact with unclean surfaces or probe type price tags 3-304.11, p 65)
1) The handles of the ice scoops in the cooler and in the ice bin at the wait station were touching the ice. Make sure the handles do not come into contact with the ice. (corrected)
- Non-food contact surfaces (Nonfood-contact surfaces not clean 4-601.11(C), p 129, 4-602.13, p 133)
The floor behind the cooking equipment close to the wall is unclean with food debris and needs to be cleaned. This is a hard to clean area because of the pipes that run along the floor near the wall.
- Walls, floors, ceiling, lighting (Floors, walls, ceilings installed, are not easily cleanable 6-201.11, p 166)
The wall behind the 2 compartment sink is damaged and uncleanable and needs to be repaired.
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12/8/2006 | Routine |
- Plumbing/Water/Sewage
- Plumbing: installed/maintained (Plumbing maintained in good repair 5-205.15, p 153)
There is still a leak at the left most faucet in the men's restroom. It was in the process of being fixed on the re-check inspection.
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11/15/2005 | Re-Check |
- Food Temperature/Time Control
- Adequate cooling for cooked/prepared food (Improper cooling methods 3-501.15, pg 81)
Salsa and Goulash is being cooked and put directly into 5 gallon buckets to cool. The temperature is not monitored. Proper cooling procedures should be used (70 F in 1st 2 hrs, and 41 F or below in 4 hrs). Cooling must be done in smaller containers. Recommend 2" stainless steel pans. May be left uncovered during cooling process.
- Plumbing/Water/Sewage
- Accessible/soap & towels provided (Handsink maintained/accessible/restricted use 5-205.11, pg 151)
Sanitizer bucket was being kept in the handwash sink at the bar. All handwash sinks must be kept clear of all items and used for handwashing only.
- Plumbing: installed/maintained (Plumbing maintained in good repair 5-205.15, p 153)
There is a leak at the left most faucet in the men's restroom.
- Facility/Equipment Requirements
- Food contact surfaces (Cutting surfaces on blocks or boards not maintained 4-501.12, p 123)
- Non-food contact surfaces (Nonfood-contact surfaces: designed, cleanable 4-202.16, p 107)
- Walls, floors, ceiling, lighting (Floors, walls, ceilings installed, are not easily cleanable 6-201.11, p 166)
The floor in the kitchen is peeling making it hard to clean. This floor must be resurfaced.
- Other Operations
- License posted/maintained (License not posted/displayed 8-304.11, p 200)
A current license is not displayed.
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11/4/2005 | Routine |
| No report available. | 9/9/2004 | Re-Check |
| No report available. | 8/30/2004 | Re-Check |
| No report available. | 12/19/2002 | Routine |
| No report available. | 1/12/2001 | Routine |
| No report available. | 2/11/2000 | Re-Check |
| No report available. | 1/31/2000 | Routine |
| No report available. | 9/20/1999 | Routine |
| No report available. | 4/14/1999 | Routine |
| No report available. | 11/27/1995 | Routine |
| No report available. | 3/4/1994 | Routine |
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