- 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: STORE CUT FRUIT IN PROPER ICE BATH OR UNDER PROPER REFRIGERATION AT KITCHEN BAR.
Location: Kitchen
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: REPAIR HOLE IN WALL UNDER URINAL AT MENS RESTROOM.
Location: Mens restroom
- Non potentially hazardous food contact surface(s) soiled (corrected on site)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Location: Kitchen
Equipment: Soda gun & holster
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Location: Kitchen
Equipment: Ice machine
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: REPAIR LEAKS AT UNDERNEATH BAY OR PIPING OF LOBBY LOCATION BAR.*ESTABLISHMENT HAS ALTERNATE WARE WASHING 3-BAY SINK IN KITCHEN*
Location: Bar
Equipment: 3-bay
|
08/22/2014 | Routine |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: KEEP BAR CUT FRUIT AND WHIP CREAM STORED ON ICE BATH OR IN REFRIGERATION UNITS TO MAINTAIN AT 41 F OR BELOW.
Location: Kitchen
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: KEEP BAR CUT FRUIT AND WHIP CREAM STORED ON ICE BATH OR IN REFRIGERATION UNITS TO MAINTAIN AT 41 F OR BELOW.
Location: Bar
- Toxic material(s) separation (corrected)
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Location: Kitchen
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: REPAIR KITCHEN HANDSINK BOTTOM PIPING LEAKS.
Location: Kitchen
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: IN-PLACE SANITIZER BUCKETS ARE BELOW 200 PPM FOR QUAT; MAINTAIN IN-PLACE SANITIZER BUCKETS FOR QUAT AT 200 PPM AND CHANGE SANITIZER BUCKETS EVERY 2 HOURS.
Location: Kitchen
- Storage of Personal Items (corrected)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: EX. EMPLOYEE DRINK
Location: Kitchen
- 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 SINGLE-SERVICE USE ITEMS STORED OFF FLOOR AT LEAST 6 INCHES AT KITCHEN.
Location: Kitchen
- Wall and ceiling coverings/attachments
Wall and/or ceiling coverings and/or coatings improperly attached.
Correction: Wall and ceiling covering materials shall be attached so they are easily cleanable.
Comments: REPLACE DAMAGED CEILING TILES AT MENS AND WOMENS RESTROOMS WHERE NEEDED.
Location: Mens restroom
- Wall and ceiling coverings/attachments
Wall and/or ceiling coverings and/or coatings improperly attached.
Correction: Wall and ceiling covering materials shall be attached so they are easily cleanable.
Comments: REPLACE DAMAGED CEILING TILES AT MENS AND WOMENS RESTROOMS WHERE NEEDED.
Location: Womens 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 DETAILED CLEANING AND SANITIZING OF FRONT SMALL BAR FLOORS.
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 VISIBLE WORKING THERMOMETERS AT FRONT SMALL BAR REACH-IN-COOLERS/FREEZER AND BACK KITCHEN CHEST FREEZER WHERE MISSING.
Location: Kitchen
Equipment: Chest freezer
- 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 FRONT SMALL BAR REACH-IN-COOLERS/FREEZER AND BACK KITCHEN CHEST FREEZER WHERE MISSING.
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 VISIBLE WORKING THERMOMETERS AT FRONT SMALL BAR REACH-IN-COOLERS/FREEZER AND BACK KITCHEN CHEST FREEZER WHERE MISSING.
Location: Bar
Equipment: reach in freezer
|
01/24/2014 | Recheck |
- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: KEEP BAR CUT FRUIT AND WHIP CREAM STORED ON ICE BATH OR IN REFRIGERATION UNITS TO MAINTAIN AT 41 F OR BELOW.
Location: Kitchen
- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: KEEP BAR CUT FRUIT AND WHIP CREAM STORED ON ICE BATH OR IN REFRIGERATION UNITS TO MAINTAIN AT 41 F OR BELOW.
Location: Bar
- Toxic material(s) separation (corrected on site)
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Location: Kitchen
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: REPAIR KITCHEN HANDSINK BOTTOM PIPING LEAKS.
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: IN-PLACE SANITIZER BUCKETS ARE BELOW 200 PPM FOR QUAT; MAINTAIN IN-PLACE SANITIZER BUCKETS FOR QUAT AT 200 PPM AND CHANGE SANITIZER BUCKETS EVERY 2 HOURS.
Location: Kitchen
- Storage of Personal Items (corrected on site)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: EX. EMPLOYEE DRINK
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 SINGLE-SERVICE USE ITEMS STORED OFF FLOOR AT LEAST 6 INCHES AT KITCHEN.
Location: Kitchen
- Wall and ceiling coverings/attachments
Wall and/or ceiling coverings and/or coatings improperly attached.
Correction: Wall and ceiling covering materials shall be attached so they are easily cleanable.
Comments: REPLACE DAMAGED CEILING TILES AT MENS AND WOMENS RESTROOMS WHERE NEEDED.
Location: Mens restroom
- Wall and ceiling coverings/attachments
Wall and/or ceiling coverings and/or coatings improperly attached.
Correction: Wall and ceiling covering materials shall be attached so they are easily cleanable.
Comments: REPLACE DAMAGED CEILING TILES AT MENS AND WOMENS RESTROOMS WHERE NEEDED.
Location: Womens 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 DETAILED CLEANING AND SANITIZING OF FRONT SMALL BAR FLOORS.
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 VISIBLE WORKING THERMOMETERS AT FRONT SMALL BAR REACH-IN-COOLERS/FREEZER AND BACK KITCHEN CHEST FREEZER WHERE MISSING.
Location: Kitchen
Equipment: Chest freezer
- 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 FRONT SMALL BAR REACH-IN-COOLERS/FREEZER AND BACK KITCHEN CHEST FREEZER WHERE MISSING.
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 VISIBLE WORKING THERMOMETERS AT FRONT SMALL BAR REACH-IN-COOLERS/FREEZER AND BACK KITCHEN CHEST FREEZER WHERE MISSING.
Location: Bar
Equipment: reach in freezer
|
01/17/2014 | 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: KITCHEN MAIN BAR LOCATION.
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: KEEP CUT FRUIT STORED ON ICE BATH OR IN REFRIGERATION OF 41 F OR BELOW AT ALL BAR LOCATIONS.
Location: Kitchen
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: KEEP CUT FRUIT STORED ON ICE BATH OR IN REFRIGERATION OF 41 F OR BELOW AT ALL BAR LOCATIONS.
Location: Main bar
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: KEEP CUT FRUIT STORED ON ICE BATH OR IN REFRIGERATION OF 41 F OR BELOW AT ALL BAR LOCATIONS.
Location: 2nd 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: CHEMICALS STORED HIGH ABOVE FOOD AND ON PREP TABLES AT KITCHEN AND KITCHEN BAR LOCATION AREA--REMOVE AND DISCONTINUE THIS BEHAVIOR.
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: CHEMICALS STORED HIGH ABOVE FOOD AND ON PREP TABLES AT KITCHEN AND KITCHEN BAR LOCATION AREA--REMOVE AND DISCONTINUE THIS BEHAVIOR.
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: FOOD HANDLER CHEWING GUM IN KITCHEN--DISCONTINUE THIS BEHAVOR.EMPLOYEE DRINK STORED AT KITCHEN MAIN BAR DRAIN BOARDS--DISCONTINUE THIS BEHAVIOR AND STORE ONLY IN APPROPRIATE LOCATIONS.
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: FOOD HANDLER CHEWING GUM IN KITCHEN--DISCONTINUE THIS BEHAVOR.EMPLOYEE DRINK STORED AT KITCHEN MAIN BAR DRAIN BOARDS--DISCONTINUE THIS BEHAVIOR AND STORE ONLY IN APPROPRIATE LOCATIONS.
Location: Main bar
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: FRONT ENTRANCE BAR.
Location: 2nd 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: ENSURE PROPER WASH/RINSE/SANITIZE METHOD WHEN WASHING DISHES AT KITCHEN 3-BAY SINK.
Location: Kitchen
Equipment: 3-bay
- 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 BUCKET EXCEEDING 400 PPM FOR QUAT; MAINTAIN 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: DO NOT STORED CAN OF CHEESE IN ORIGINAL CAN IN WARMER; PROVIDE PROPER FOOD GRADE CAN INSERT FOR CHEESE SAUCE AND STORE INSIDE CHEESE WARMER MACHINE.
Location: Kitchen
- No certified food handler (corrected)
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: MANAGER HAS PASSED EXAM JUST AWAITING CERTIFICATE. PLEASE CONTACT ME ONCE YOU RECEIVE CERTIFICATE. INSPECTOR NEEDS CERTIFICATION NUMBER. MANGER WAS ABLE TO SHOW "PASSED" RESULT VIA COMPUTER. YOU MAY FAX OR EMAIL ME THE CERTIFICATE. IF FAX, PROVIDE A COVER-SHEET (317) 221-3070.
- 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: KITCHEN.
- 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: PERSONAL EMPLOYEE JACKET STORED IN KITCHEN ON BOXES OF BEER--DISCONTINUE THIS BEHAVIOR.
Location: Kitchen
- 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 BOXES OF GLASSWARE AND ICE BUCKETS STORED OFF FLOOR AT LEAST 6-INCHES.
Location: Kitchen
- Ventilation provided (corrected)
Insufficient capacity and/or no mechanical ventilation provided.
Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
Comments: HAVE FIRE-EXTINGUISHER LOCATED AT CHEMCIAL/MOP ROOM IN BETWEEN RESTROOMS UPDATED, SERVICED AND RE-TAGGED PROPERLY BY PROFESSIONAL SERVICE PROVIDER.(LAST INSPECTED IN APRIL OF 2011)
Location: Chemical room
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN AND KITCHEN MAIN BAR 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 AND KITCHEN MAIN BAR FLOORS.
Location: Main bar
- 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 THERMOMETERS AT KITCHEN COOLERS/FREEZERS AND AT FRONT ENTRANCE BAR COOLERS WHERE MISSING.
Location: Kitchen
Equipment: ----------------- Coolers ----------------
- 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 THERMOMETERS AT KITCHEN COOLERS/FREEZERS AND AT FRONT ENTRANCE BAR COOLERS WHERE MISSING.
Location: Kitchen
Equipment: ---------------- Freezers ---------------
- 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 THERMOMETERS AT KITCHEN COOLERS/FREEZERS AND AT FRONT ENTRANCE BAR COOLERS WHERE MISSING.
Location: 2nd bar
Equipment: ----------------- Coolers ----------------
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: PROVIDE AT LEAST 3 STOPPERS FOR KITCHEN 3-BAY SINK--CORRECTED.REPAIR INTERIOR OF ICE MACHINE DOOR--IN PROGRESS.
Location: Kitchen
Equipment: 3-bay
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: PROVIDE AT LEAST 3 STOPPERS FOR KITCHEN 3-BAY SINK--CORRECTED.REPAIR INTERIOR OF ICE MACHINE DOOR--IN PROGRESS.
Location: Kitchen
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: KEEP SODA SYRUP BOXES STORED OFF FLOOR AT LEAST 6 INCHES.
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 THE FOLLOWING:-SOILED KITCHEN MAIN BAR SPEED RAILS.-SOILED FRONT ENTRANCE BAR COOLERS (INTERIOR AND EXTERIOR SURFACES).
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 THE FOLLOWING:-SOILED KITCHEN MAIN BAR SPEED RAILS.-SOILED FRONT ENTRANCE BAR COOLERS (INTERIOR AND EXTERIOR SURFACES).
Location: Main bar
- 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 THE FOLLOWING:-SOILED KITCHEN MAIN BAR SPEED RAILS.-SOILED FRONT ENTRANCE BAR COOLERS (INTERIOR AND EXTERIOR SURFACES).
Location: 2nd bar
Equipment: ----------------- Coolers ----------------
- 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 UNUSED SODA GUNS AT BOTH BARS.
Location: Kitchen
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: IMPROVE ROUTINE CLEANING AND SANITIZING OF UNUSED SODA GUNS AT BOTH BARS.
Location: Main bar
- 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 CLEANING AND SANITIZING OF UNUSED SODA GUNS AT BOTH BARS.
Location: 2nd bar
Equipment: Soda gun & holster
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: PROVIDE AT KITCHEN AND FRONT ENTRANCE BAR HANDSINKS.
Location: Kitchen
Equipment: Hand sink
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: PROVIDE AT KITCHEN AND FRONT ENTRANCE BAR HANDSINKS.
Location: 2nd bar
Equipment: Hand sink
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: IN PROGRESS:PROVIDE LIGHT GUARD SHIELDS FOR EXPOSED LIGHT BULBS AT KITCHEN AND KITCHEN DRY STORAGE ROOM LOCATIONS.
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: IN PROGRESS:PROVIDE LIGHT GUARD SHIELDS FOR EXPOSED LIGHT BULBS AT KITCHEN AND KITCHEN DRY STORAGE ROOM LOCATIONS.
Location: Dry storage
- 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.
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 QUAT.
Location: Main bar
- 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.
Location: 2nd bar
|
07/29/2013 | Recheck |
- 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: KITCHEN MAIN BAR LOCATION.
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: KEEP CUT FRUIT STORED ON ICE BATH OR IN REFRIGERATION OF 41 F OR BELOW AT ALL BAR LOCATIONS.
Location: Kitchen
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: KEEP CUT FRUIT STORED ON ICE BATH OR IN REFRIGERATION OF 41 F OR BELOW AT ALL BAR LOCATIONS.
Location: Main bar
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: KEEP CUT FRUIT STORED ON ICE BATH OR IN REFRIGERATION OF 41 F OR BELOW AT ALL BAR LOCATIONS.
Location: 2nd 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: CHEMICALS STORED HIGH ABOVE FOOD AND ON PREP TABLES AT KITCHEN AND KITCHEN BAR LOCATION AREA--REMOVE AND DISCONTINUE THIS BEHAVIOR.
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: CHEMICALS STORED HIGH ABOVE FOOD AND ON PREP TABLES AT KITCHEN AND KITCHEN BAR LOCATION AREA--REMOVE AND DISCONTINUE THIS BEHAVIOR.
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: FOOD HANDLER CHEWING GUM IN KITCHEN--DISCONTINUE THIS BEHAVOR.EMPLOYEE DRINK STORED AT KITCHEN MAIN BAR DRAIN BOARDS--DISCONTINUE THIS BEHAVIOR AND STORE ONLY IN APPROPRIATE LOCATIONS.
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: FOOD HANDLER CHEWING GUM IN KITCHEN--DISCONTINUE THIS BEHAVOR.EMPLOYEE DRINK STORED AT KITCHEN MAIN BAR DRAIN BOARDS--DISCONTINUE THIS BEHAVIOR AND STORE ONLY IN APPROPRIATE LOCATIONS.
Location: Main bar
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: FRONT ENTRANCE BAR.
Location: 2nd 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: ENSURE PROPER WASH/RINSE/SANITIZE METHOD WHEN WASHING DISHES AT KITCHEN 3-BAY SINK.
Location: Kitchen
Equipment: 3-bay
- 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 BUCKET EXCEEDING 400 PPM FOR QUAT; MAINTAIN 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: DO NOT STORED CAN OF CHEESE IN ORIGINAL CAN IN WARMER; PROVIDE PROPER FOOD GRADE CAN INSERT FOR CHEESE SAUCE AND STORE INSIDE CHEESE WARMER MACHINE.
Location: Kitchen
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: MANAGER HAS PASSED EXAM JUST AWAITING CERTIFICATE. PLEASE CONTACT ME ONCE YOU RECEIVE CERTIFICATE. INSPECTOR NEEDS CERTIFICATION NUMBER. MANGER WAS ABLE TO SHOW "PASSED" RESULT VIA COMPUTER. YOU MAY FAX OR EMAIL ME THE CERTIFICATE. IF FAX, PROVIDE A COVER-SHEET (317) 221-3070.
- 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: KITCHEN.
- 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: PERSONAL EMPLOYEE JACKET STORED IN KITCHEN ON BOXES OF BEER--DISCONTINUE THIS BEHAVIOR.
Location: Kitchen
- 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 BOXES OF GLASSWARE AND ICE BUCKETS STORED OFF FLOOR AT LEAST 6-INCHES.
Location: Kitchen
- Ventilation provided (corrected)
Insufficient capacity and/or no mechanical ventilation provided.
Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
Comments: HAVE FIRE-EXTINGUISHER LOCATED AT CHEMCIAL/MOP ROOM IN BETWEEN RESTROOMS UPDATED, SERVICED AND RE-TAGGED PROPERLY BY PROFESSIONAL SERVICE PROVIDER.(LAST INSPECTED IN APRIL OF 2011)
Location: Chemical room
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN AND KITCHEN MAIN BAR 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 AND KITCHEN MAIN BAR FLOORS.
Location: Main bar
- 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 THERMOMETERS AT KITCHEN COOLERS/FREEZERS AND AT FRONT ENTRANCE BAR COOLERS WHERE MISSING.
Location: Kitchen
Equipment: ----------------- Coolers ----------------
- 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 THERMOMETERS AT KITCHEN COOLERS/FREEZERS AND AT FRONT ENTRANCE BAR COOLERS WHERE MISSING.
Location: Kitchen
Equipment: ---------------- Freezers ---------------
- 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 THERMOMETERS AT KITCHEN COOLERS/FREEZERS AND AT FRONT ENTRANCE BAR COOLERS WHERE MISSING.
Location: 2nd bar
Equipment: ----------------- Coolers ----------------
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: PROVIDE AT LEAST 3 STOPPERS FOR KITCHEN 3-BAY SINK--CORRECTED.REPAIR INTERIOR OF ICE MACHINE DOOR--IN PROGRESS.
Location: Kitchen
Equipment: 3-bay
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: PROVIDE AT LEAST 3 STOPPERS FOR KITCHEN 3-BAY SINK--CORRECTED.REPAIR INTERIOR OF ICE MACHINE DOOR--IN PROGRESS.
Location: Kitchen
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: KEEP SODA SYRUP BOXES STORED OFF FLOOR AT LEAST 6 INCHES.
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 THE FOLLOWING:-SOILED KITCHEN MAIN BAR SPEED RAILS.-SOILED FRONT ENTRANCE BAR COOLERS (INTERIOR AND EXTERIOR SURFACES).
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 THE FOLLOWING:-SOILED KITCHEN MAIN BAR SPEED RAILS.-SOILED FRONT ENTRANCE BAR COOLERS (INTERIOR AND EXTERIOR SURFACES).
Location: Main bar
- 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 THE FOLLOWING:-SOILED KITCHEN MAIN BAR SPEED RAILS.-SOILED FRONT ENTRANCE BAR COOLERS (INTERIOR AND EXTERIOR SURFACES).
Location: 2nd bar
Equipment: ----------------- Coolers ----------------
- 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 UNUSED SODA GUNS AT BOTH BARS.
Location: Kitchen
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: IMPROVE ROUTINE CLEANING AND SANITIZING OF UNUSED SODA GUNS AT BOTH BARS.
Location: Main bar
- 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 CLEANING AND SANITIZING OF UNUSED SODA GUNS AT BOTH BARS.
Location: 2nd bar
Equipment: Soda gun & holster
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: PROVIDE AT KITCHEN AND FRONT ENTRANCE BAR HANDSINKS.
Location: Kitchen
Equipment: Hand sink
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: PROVIDE AT KITCHEN AND FRONT ENTRANCE BAR HANDSINKS.
Location: 2nd bar
Equipment: Hand sink
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: IN PROGRESS:PROVIDE LIGHT GUARD SHIELDS FOR EXPOSED LIGHT BULBS AT KITCHEN AND KITCHEN DRY STORAGE ROOM LOCATIONS.
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: IN PROGRESS:PROVIDE LIGHT GUARD SHIELDS FOR EXPOSED LIGHT BULBS AT KITCHEN AND KITCHEN DRY STORAGE ROOM LOCATIONS.
Location: Dry storage
- 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.
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 QUAT.
Location: Main bar
- 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.
Location: 2nd bar
|
07/16/2013 | Recheck |
- 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: KITCHEN MAIN BAR LOCATION.
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: KEEP CUT FRUIT STORED ON ICE BATH OR IN REFRIGERATION OF 41 F OR BELOW AT ALL BAR LOCATIONS.
Location: Kitchen
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: KEEP CUT FRUIT STORED ON ICE BATH OR IN REFRIGERATION OF 41 F OR BELOW AT ALL BAR LOCATIONS.
Location: Main bar
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: KEEP CUT FRUIT STORED ON ICE BATH OR IN REFRIGERATION OF 41 F OR BELOW AT ALL BAR LOCATIONS.
Location: 2nd 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: CHEMICALS STORED HIGH ABOVE FOOD AND ON PREP TABLES AT KITCHEN AND KITCHEN BAR LOCATION AREA--REMOVE AND DISCONTINUE THIS BEHAVIOR.
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: CHEMICALS STORED HIGH ABOVE FOOD AND ON PREP TABLES AT KITCHEN AND KITCHEN BAR LOCATION AREA--REMOVE AND DISCONTINUE THIS BEHAVIOR.
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: FOOD HANDLER CHEWING GUM IN KITCHEN--DISCONTINUE THIS BEHAVOR.EMPLOYEE DRINK STORED AT KITCHEN MAIN BAR DRAIN BOARDS--DISCONTINUE THIS BEHAVIOR AND STORE ONLY IN APPROPRIATE LOCATIONS.
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: FOOD HANDLER CHEWING GUM IN KITCHEN--DISCONTINUE THIS BEHAVOR.EMPLOYEE DRINK STORED AT KITCHEN MAIN BAR DRAIN BOARDS--DISCONTINUE THIS BEHAVIOR AND STORE ONLY IN APPROPRIATE LOCATIONS.
Location: Main bar
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: FRONT ENTRANCE BAR.
Location: 2nd 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: ENSURE PROPER WASH/RINSE/SANITIZE METHOD WHEN WASHING DISHES AT KITCHEN 3-BAY SINK.
Location: Kitchen
Equipment: 3-bay
- 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 BUCKET EXCEEDING 400 PPM FOR QUAT; MAINTAIN 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: DO NOT STORED CAN OF CHEESE IN ORIGINAL CAN IN WARMER; PROVIDE PROPER FOOD GRADE CAN INSERT FOR CHEESE SAUCE AND STORE INSIDE CHEESE WARMER MACHINE.
Location: Kitchen
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: CURRENT CERTIFIED FOOD HANDLER ON FILE NO LONGER AN EMPLOYEE AT ESTABLISHMENT. MANGER HAS REGISTERED FOR FOOD HANDLER CERTIFICATION CLASS/EXAM THROUGH SERV SAFE ON 6/13/13. RECEIPT WAS PROVIDED BY MANGER. PLEASE CONTACT ME ONCE RESULTS ARE KNOWN. YOU MAY FAX OR EMAIL ME A COPY OF THE ACTUAL CERTIFICATE IF YOU PASS. IF FAXED PLEASE SEND WITH A PROPER COVER-SHEET TO 317-221-3070.
- 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: KITCHEN.
- 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: PERSONAL EMPLOYEE JACKET STORED IN KITCHEN ON BOXES OF BEER--DISCONTINUE THIS BEHAVIOR.
Location: Kitchen
- 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 BOXES OF GLASSWARE AND ICE BUCKETS STORED OFF FLOOR AT LEAST 6-INCHES.
Location: Kitchen
- Ventilation provided (corrected)
Insufficient capacity and/or no mechanical ventilation provided.
Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
Comments: HAVE FIRE-EXTINGUISHER LOCATED AT CHEMCIAL/MOP ROOM IN BETWEEN RESTROOMS UPDATED, SERVICED AND RE-TAGGED PROPERLY BY PROFESSIONAL SERVICE PROVIDER.(LAST INSPECTED IN APRIL OF 2011)
Location: Chemical room
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN AND KITCHEN MAIN BAR 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 AND KITCHEN MAIN BAR FLOORS.
Location: Main bar
- 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 THERMOMETERS AT KITCHEN COOLERS/FREEZERS AND AT FRONT ENTRANCE BAR COOLERS WHERE MISSING.
Location: Kitchen
Equipment: ----------------- Coolers ----------------
- 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 THERMOMETERS AT KITCHEN COOLERS/FREEZERS AND AT FRONT ENTRANCE BAR COOLERS WHERE MISSING.
Location: Kitchen
Equipment: ---------------- Freezers ---------------
- 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 THERMOMETERS AT KITCHEN COOLERS/FREEZERS AND AT FRONT ENTRANCE BAR COOLERS WHERE MISSING.
Location: 2nd bar
Equipment: ----------------- Coolers ----------------
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: PROVIDE AT LEAST 3 STOPPERS FOR KITCHEN 3-BAY SINK--CORRECTED.REPAIR INTERIOR OF ICE MACHINE DOOR--IN PROGRESS.
Location: Kitchen
Equipment: 3-bay
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: PROVIDE AT LEAST 3 STOPPERS FOR KITCHEN 3-BAY SINK--CORRECTED.REPAIR INTERIOR OF ICE MACHINE DOOR--IN PROGRESS.
Location: Kitchen
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: KEEP SODA SYRUP BOXES STORED OFF FLOOR AT LEAST 6 INCHES.
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 THE FOLLOWING:-SOILED KITCHEN MAIN BAR SPEED RAILS.-SOILED FRONT ENTRANCE BAR COOLERS (INTERIOR AND EXTERIOR SURFACES).
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 THE FOLLOWING:-SOILED KITCHEN MAIN BAR SPEED RAILS.-SOILED FRONT ENTRANCE BAR COOLERS (INTERIOR AND EXTERIOR SURFACES).
Location: Main bar
- 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 THE FOLLOWING:-SOILED KITCHEN MAIN BAR SPEED RAILS.-SOILED FRONT ENTRANCE BAR COOLERS (INTERIOR AND EXTERIOR SURFACES).
Location: 2nd bar
Equipment: ----------------- Coolers ----------------
- 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 UNUSED SODA GUNS AT BOTH BARS.
Location: Kitchen
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: IMPROVE ROUTINE CLEANING AND SANITIZING OF UNUSED SODA GUNS AT BOTH BARS.
Location: Main bar
- 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 CLEANING AND SANITIZING OF UNUSED SODA GUNS AT BOTH BARS.
Location: 2nd bar
Equipment: Soda gun & holster
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: PROVIDE AT KITCHEN AND FRONT ENTRANCE BAR HANDSINKS.
Location: Kitchen
Equipment: Hand sink
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: PROVIDE AT KITCHEN AND FRONT ENTRANCE BAR HANDSINKS.
Location: 2nd bar
Equipment: Hand sink
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: IN PROGRESS:PROVIDE LIGHT GUARD SHIELDS FOR EXPOSED LIGHT BULBS AT KITCHEN AND KITCHEN DRY STORAGE ROOM LOCATIONS.
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: IN PROGRESS:PROVIDE LIGHT GUARD SHIELDS FOR EXPOSED LIGHT BULBS AT KITCHEN AND KITCHEN DRY STORAGE ROOM LOCATIONS.
Location: Dry storage
- 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.
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 QUAT.
Location: Main bar
- 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.
Location: 2nd bar
|
05/10/2013 | 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: KITCHEN MAIN BAR LOCATION.
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: KEEP CUT FRUIT STORED ON ICE BATH OR IN REFRIGERATION OF 41 F OR BELOW AT ALL BAR LOCATIONS.
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: KEEP CUT FRUIT STORED ON ICE BATH OR IN REFRIGERATION OF 41 F OR BELOW AT ALL BAR LOCATIONS.
Location: Main bar
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: KEEP CUT FRUIT STORED ON ICE BATH OR IN REFRIGERATION OF 41 F OR BELOW AT ALL BAR LOCATIONS.
Location: 2nd 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: CHEMICALS STORED HIGH ABOVE FOOD AND ON PREP TABLES AT KITCHEN AND KITCHEN BAR LOCATION AREA--REMOVE AND DISCONTINUE THIS BEHAVIOR.
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: CHEMICALS STORED HIGH ABOVE FOOD AND ON PREP TABLES AT KITCHEN AND KITCHEN BAR LOCATION AREA--REMOVE AND DISCONTINUE THIS BEHAVIOR.
Location: Main bar
- 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: FOOD HANDLER CHEWING GUM IN KITCHEN--DISCONTINUE THIS BEHAVOR.EMPLOYEE DRINK STORED AT KITCHEN MAIN BAR DRAIN BOARDS--DISCONTINUE THIS BEHAVIOR AND STORE ONLY IN APPROPRIATE LOCATIONS.
Location: Kitchen
- 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: FOOD HANDLER CHEWING GUM IN KITCHEN--DISCONTINUE THIS BEHAVOR.EMPLOYEE DRINK STORED AT KITCHEN MAIN BAR DRAIN BOARDS--DISCONTINUE THIS BEHAVIOR AND STORE ONLY IN APPROPRIATE LOCATIONS.
Location: Main bar
- Hand sink soiled
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: FRONT ENTRANCE BAR.
Location: 2nd bar
Equipment: Hand sink
- 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: ENSURE PROPER WASH/RINSE/SANITIZE METHOD WHEN WASHING DISHES AT KITCHEN 3-BAY SINK.
Location: Kitchen
Equipment: 3-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: IN-PLACE SANITIZER BUCKET EXCEEDING 400 PPM FOR QUAT; MAINTAIN 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: DO NOT STORED CAN OF CHEESE IN ORIGINAL CAN IN WARMER; PROVIDE PROPER FOOD GRADE CAN INSERT FOR CHEESE SAUCE AND STORE INSIDE CHEESE WARMER MACHINE.
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: KITCHEN.
- 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: PERSONAL EMPLOYEE JACKET STORED IN KITCHEN ON BOXES OF BEER--DISCONTINUE THIS BEHAVIOR.
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 BOXES OF GLASSWARE AND ICE BUCKETS STORED OFF FLOOR AT LEAST 6-INCHES.
Location: Kitchen
- Ventilation provided
Insufficient capacity and/or no mechanical ventilation provided.
Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
Comments: HAVE FIRE-EXTINGUISHER LOCATED AT CHEMCIAL/MOP ROOM IN BETWEEN RESTROOMS UPDATED, SERVICED AND RE-TAGGED PROPERLY BY PROFESSIONAL SERVICE PROVIDER.(LAST INSPECTED IN APRIL OF 2011)
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 KITCHEN MAIN BAR 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 MAIN BAR FLOORS.
Location: Main 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 THERMOMETERS AT KITCHEN COOLERS/FREEZERS AND AT FRONT ENTRANCE BAR COOLERS WHERE MISSING.
Location: Kitchen
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 THERMOMETERS AT KITCHEN COOLERS/FREEZERS AND AT FRONT ENTRANCE BAR COOLERS WHERE MISSING.
Location: Kitchen
Equipment: ---------------- Freezers ---------------
- 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 THERMOMETERS AT KITCHEN COOLERS/FREEZERS AND AT FRONT ENTRANCE BAR COOLERS WHERE MISSING.
Location: 2nd bar
Equipment: ----------------- Coolers ----------------
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: PROVIDE AT LEAST 3 STOPPERS FOR KITCHEN 3-BAY SINK.REPAIR INTERIOR OF ICE MACHINE DOOR.
Location: Kitchen
Equipment: 3-bay
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: PROVIDE AT LEAST 3 STOPPERS FOR KITCHEN 3-BAY SINK.REPAIR INTERIOR OF ICE MACHINE DOOR.
Location: Kitchen
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: KEEP SODA SYRUP BOXES STORED OFF FLOOR AT LEAST 6 INCHES.
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 MAIN BAR SPEED RAILS.-SOILED FRONT ENTRANCE BAR COOLERS (INTERIOR AND EXTERIOR SURFACES).
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 MAIN BAR SPEED RAILS.-SOILED FRONT ENTRANCE BAR COOLERS (INTERIOR AND EXTERIOR SURFACES).
Location: Main bar
- 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 MAIN BAR SPEED RAILS.-SOILED FRONT ENTRANCE BAR COOLERS (INTERIOR AND EXTERIOR SURFACES).
Location: 2nd bar
Equipment: ----------------- Coolers ----------------
- 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 AT BOTH BAR LOCATIONS.
Location: Kitchen
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 AT BOTH BAR LOCATIONS.
Location: Main 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: IMPROVE AT BOTH BAR LOCATIONS.
Location: 2nd bar
Equipment: Soda gun & holster
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: PROVIDE AT KITCHEN AND FRONT ENTRANCE BAR HANDSINKS.
Location: Kitchen
Equipment: Hand sink
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: PROVIDE AT KITCHEN AND FRONT ENTRANCE BAR HANDSINKS.
Location: 2nd bar
Equipment: Hand sink
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: PROVIDE LIGHT GUARD SHIELDS FOR EXPOSED LIGHT BULBS AT KITCHEN AND KITCHEN DRY STORAGE ROOM LOCATIONS.
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 AND KITCHEN DRY STORAGE ROOM LOCATIONS.
Location: Dry storage
- 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.
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 QUAT.
Location: Main bar
- 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.
Location: 2nd bar
|
04/26/2013 | 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: FRONT BAR AND KITCHEN.
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: KEEP ICE ON CUT FRUIT AT BARS OR KEEP IN REFRIGERATION OF 41 F OR BELOW.
Location: Bar
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: FRONT BAR HANDSINK.
Location: Bar
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: IN-PLACE SANITIZER EXCEEDING 200 PPM FOR QUAT; MAINTAIN SANITIZER BUCKETS FOR QUAT AT 200 PPM.
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 CAN INSERTS FOR CHEESE WARMERS; DO NOT INSERT FOOD PRODUCT IN ORIGINAL CANS OR RE-USE CANS TO STORE IN CHEESE WARMERS.
Location: Kitchen
- No certified food handler (corrected)
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: ESTABLISHMENT HAS REGISTERED FOR FOOD HANDLER CERTIFICATION CLASS/EXAM THROUGH 2ND HELPINGS ON 10/8/12. PLEASE CONTACT ME ONCE RESULTS ARE KNOWN. YOU MAY FAX OR EMAIL THE RESULTS AND/OR ACTUAL CERTIFICATE IF PASS. IF FAX PLEASE PROVIDE PROPER COVER-SHEET AND ADDRESS TO MY ATTENTION AT (317) 221-3070.
- 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: KITCHEN FOOD HANDLER.
- 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 ITEMS AND FOOD & DRINK STORED IN KITCHEN--DISCONTINUE THIS BEHAVIOR.
Location: Kitchen
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE LIGHTS WHERE OUT AT KITCHEN CEIING.
Location: Kitchen
- Ventilation provided
Insufficient capacity and/or no mechanical ventilation provided.
Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
Comments: IN PROGRESS: SCHEDULED FOR 8/23/12.***FIRE EXTINGUISHER LOCATED IN MOP SINK ROOM***HAVE ALL FIRE-EXTINGUISHERS AT ESTABLISHMENT INSPECTED, SERVICED AND RE-TAGGED PROPERLY BY PROFESSIONAL SERVICE PROVIDER (LAST INSPECTED IN APRIL OF 2011).
Location: Chemical room
- Wall and ceiling coverings/attachments
Wall and/or ceiling coverings and/or coatings improperly attached.
Correction: Wall and ceiling covering materials shall be attached so they are easily cleanable.
Comments: IN PROGRESS:REPLACE DAMAGED CEILING TILES WHERE NEEDED AT MENS AND WOMENS RESTROOM.
Location: Mens restroom
- Wall and ceiling coverings/attachments
Wall and/or ceiling coverings and/or coatings improperly attached.
Correction: Wall and ceiling covering materials shall be attached so they are easily cleanable.
Comments: IN PROGRESS:REPLACE DAMAGED CEILING TILES WHERE NEEDED AT MENS AND WOMENS RESTROOM.
Location: Womens restroom
- 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 CLEANING AND SANITIZING OF FRONT BAR FLOORS.
Location: Main 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 CLEANING AND SANITIZING OF FRONT BAR 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 CLEANING AND SANITIZING OF FRONT BAR FLOORS.
Location: 2nd bar
- 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 FRONT BAR COOLERS WHERE MISSING AND AT BACK KITCHEN CHEST FREEZER.
Location: Kitchen
Equipment: Chest freezer
- 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 FRONT BAR COOLERS WHERE MISSING AND AT BACK KITCHEN CHEST FREEZER.
Location: Bar
Equipment: Reach in cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: PROVIDE FRONT PANEL COVER THAT IS MISSING AT SEE-THRU REFRIGERATION UNIT LOCATED BEHIND KITCHEN BAR.
Location: Kitchen
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 SODA SYRUP BOXES STORED OFF FLOOR AT LEAST 6 INCHES.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND ORGANIZE MOP SINK CLOSET LOCATED NEAR RESTROOMS.
Location: Chemical room
Equipment: Mop sink
- 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 KITCHEN ICE MACHINE INTERIOR CLEANING.
Location: Main 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 KITCHEN ICE MACHINE INTERIOR CLEANING.
Location: Kitchen
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 KITCHEN ICE MACHINE INTERIOR CLEANING.
Location: Kitchen
Equipment: Ice 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 WHERE NEEDED AT KITCHEN.
Location: Kitchen
- Covered trash can in womens restroom (corrected)
No covered trash can for womens restroom.
Correction: Provide a covered trash can.
Location: Womens restroom
- 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 QUAT.
Location: Kitchen
|
11/08/2012 | Recheck |
- 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: FRONT BAR AND KITCHEN.
- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: KEEP ICE ON CUT FRUIT AT BARS OR KEEP IN REFRIGERATION OF 41 F OR BELOW.
Location: Bar
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: FRONT BAR HANDSINK.
Location: Bar
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: IN-PLACE SANITIZER EXCEEDING 200 PPM FOR QUAT; MAINTAIN SANITIZER BUCKETS FOR QUAT AT 200 PPM.
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 CAN INSERTS FOR CHEESE WARMERS; DO NOT INSERT FOOD PRODUCT IN ORIGINAL CANS OR RE-USE CANS TO STORE IN CHEESE WARMERS.
Location: Kitchen
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: ESTABLISHMENT HAS REGISTERED FOR FOOD HANDLER CERTIFICATION CLASS/EXAM THROUGH 2ND HELPINGS ON 10/8/12. PLEASE CONTACT ME ONCE RESULTS ARE KNOWN. YOU MAY FAX OR EMAIL THE RESULTS AND/OR ACTUAL CERTIFICATE IF PASS. IF FAX PLEASE PROVIDE PROPER COVER-SHEET AND ADDRESS TO MY ATTENTION AT (317) 221-3070.
- 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: KITCHEN FOOD HANDLER.
- 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 ITEMS AND FOOD & DRINK STORED IN KITCHEN--DISCONTINUE THIS BEHAVIOR.
Location: Kitchen
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE LIGHTS WHERE OUT AT KITCHEN CEIING.
Location: Kitchen
- Ventilation provided
Insufficient capacity and/or no mechanical ventilation provided.
Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
Comments: IN PROGRESS: SCHEDULED FOR 8/23/12.***FIRE EXTINGUISHER LOCATED IN MOP SINK ROOM***HAVE ALL FIRE-EXTINGUISHERS AT ESTABLISHMENT INSPECTED, SERVICED AND RE-TAGGED PROPERLY BY PROFESSIONAL SERVICE PROVIDER (LAST INSPECTED IN APRIL OF 2011).
Location: Chemical room
- Wall and ceiling coverings/attachments
Wall and/or ceiling coverings and/or coatings improperly attached.
Correction: Wall and ceiling covering materials shall be attached so they are easily cleanable.
Comments: IN PROGRESS:REPLACE DAMAGED CEILING TILES WHERE NEEDED AT MENS AND WOMENS RESTROOM.
Location: Mens restroom
- Wall and ceiling coverings/attachments
Wall and/or ceiling coverings and/or coatings improperly attached.
Correction: Wall and ceiling covering materials shall be attached so they are easily cleanable.
Comments: IN PROGRESS:REPLACE DAMAGED CEILING TILES WHERE NEEDED AT MENS AND WOMENS RESTROOM.
Location: Womens restroom
- 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 CLEANING AND SANITIZING OF FRONT BAR FLOORS.
Location: Main 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 CLEANING AND SANITIZING OF FRONT BAR 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 CLEANING AND SANITIZING OF FRONT BAR FLOORS.
Location: 2nd bar
- 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 FRONT BAR COOLERS WHERE MISSING AND AT BACK KITCHEN CHEST FREEZER.
Location: Kitchen
Equipment: Chest freezer
- 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 FRONT BAR COOLERS WHERE MISSING AND AT BACK KITCHEN CHEST FREEZER.
Location: Bar
Equipment: Reach in cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: PROVIDE FRONT PANEL COVER THAT IS MISSING AT SEE-THRU REFRIGERATION UNIT LOCATED BEHIND KITCHEN BAR.
Location: Kitchen
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 SODA SYRUP BOXES STORED OFF FLOOR AT LEAST 6 INCHES.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND ORGANIZE MOP SINK CLOSET LOCATED NEAR RESTROOMS.
Location: Chemical room
Equipment: Mop sink
- 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: 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.
Location: Kitchen
Equipment: Soda gun & holster
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Location: Kitchen
Equipment: Ice 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 WHERE NEEDED AT KITCHEN.
Location: Kitchen
- Covered trash can in womens restroom (corrected on site)
No covered trash can for womens restroom.
Correction: Provide a covered trash can.
Location: Womens restroom
- 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 QUAT.
Location: Kitchen
|
09/27/2012 | Recheck |
- 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: FRONT BAR AND KITCHEN.
- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: KEEP ICE ON CUT FRUIT AT BARS OR KEEP IN REFRIGERATION OF 41 F OR BELOW.
Location: Bar
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: FRONT BAR HANDSINK.
Location: Bar
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: IN-PLACE SANITIZER EXCEEDING 200 PPM FOR QUAT; MAINTAIN SANITIZER BUCKETS FOR QUAT AT 200 PPM.
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 CAN INSERTS FOR CHEESE WARMERS; DO NOT INSERT FOOD PRODUCT IN ORIGINAL CANS OR RE-USE CANS TO STORE IN CHEESE WARMERS.
Location: Kitchen
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: ESTABLISHMENT HAS REGISTERED FOR FOOD HANDLER CERTIFICATION CLASS/EXAM THROUGH 2ND HELPINGS ON 8/27/12. PLEASE CONTACT ME ONCE RESULTS ARE KNOWN. YOU MAY FAX OR EMAIL THE RESULTS AND/OR ACTUAL CERTIFICATE IF PASS. IF FAX PLEASE PROVIDE PROPER COVER-SHEET AND ADDRESS TO MY ATTENTION AT (317) 221-3070.
- 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: KITCHEN FOOD HANDLER.
- 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 ITEMS AND FOOD & DRINK STORED IN KITCHEN--DISCONTINUE THIS BEHAVIOR.
Location: Kitchen
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE LIGHTS WHERE OUT AT KITCHEN CEIING.
Location: Kitchen
- Ventilation provided
Insufficient capacity and/or no mechanical ventilation provided.
Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
Comments: IN PROGRESS: SCHEDULED FOR 8/23/12.***FIRE EXTINGUISHER LOCATED IN MOP SINK ROOM***HAVE ALL FIRE-EXTINGUISHERS AT ESTABLISHMENT INSPECTED, SERVICED AND RE-TAGGED PROPERLY BY PROFESSIONAL SERVICE PROVIDER (LAST INSPECTED IN APRIL OF 2011).
Location: Chemical room
- Wall and ceiling coverings/attachments
Wall and/or ceiling coverings and/or coatings improperly attached.
Correction: Wall and ceiling covering materials shall be attached so they are easily cleanable.
Comments: IN PROGRESS:REPLACE DAMAGED CEILING TILES WHERE NEEDED AT MENS AND WOMENS RESTROOM.
Location: Mens restroom
- Wall and ceiling coverings/attachments
Wall and/or ceiling coverings and/or coatings improperly attached.
Correction: Wall and ceiling covering materials shall be attached so they are easily cleanable.
Comments: IN PROGRESS:REPLACE DAMAGED CEILING TILES WHERE NEEDED AT MENS AND WOMENS RESTROOM.
Location: Womens restroom
- 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 CLEANING AND SANITIZING OF FRONT BAR FLOORS.
Location: Main 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 CLEANING AND SANITIZING OF FRONT BAR 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 CLEANING AND SANITIZING OF FRONT BAR FLOORS.
Location: 2nd bar
- 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 FRONT BAR COOLERS WHERE MISSING AND AT BACK KITCHEN CHEST FREEZER.
Location: Kitchen
Equipment: Chest freezer
- 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 FRONT BAR COOLERS WHERE MISSING AND AT BACK KITCHEN CHEST FREEZER.
Location: Bar
Equipment: Reach in cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: PROVIDE FRONT PANEL COVER THAT IS MISSING AT SEE-THRU REFRIGERATION UNIT LOCATED BEHIND KITCHEN BAR.
Location: Kitchen
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 SODA SYRUP BOXES STORED OFF FLOOR AT LEAST 6 INCHES.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND ORGANIZE MOP SINK CLOSET LOCATED NEAR RESTROOMS.
Location: Chemical room
Equipment: Mop sink
- 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: 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.
Location: Kitchen
Equipment: Soda gun & holster
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Location: Kitchen
Equipment: Ice 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 WHERE NEEDED AT KITCHEN.
Location: Kitchen
- Covered trash can in womens restroom (corrected on site)
No covered trash can for womens restroom.
Correction: Provide a covered trash can.
Location: Womens restroom
- 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 QUAT.
Location: Kitchen
|
08/17/2012 | 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: FRONT BAR AND KITCHEN.
- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: KEEP ICE ON CUT FRUIT AT BARS OR KEEP IN REFRIGERATION OF 41 F OR BELOW.
Location: Bar
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: FRONT BAR HANDSINK.
Location: Bar
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: IN-PLACE SANITIZER EXCEEDING 200 PPM FOR QUAT; MAINTAIN SANITIZER BUCKETS FOR QUAT AT 200 PPM.
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 CAN INSERTS FOR CHEESE WARMERS; DO NOT INSERT FOOD PRODUCT IN ORIGINAL CANS OR RE-USE CANS TO STORE IN CHEESE WARMERS.
Location: Kitchen
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: ***PLEASE PROVIDE THIS INFOMATION ON RECHECK INSPECTION DATE***CURRENT CERTIFIED FOOD HANDLER CERTIFICATION IS EXPIRED. HAVE SOMEONE FROM ESTABLISHMENT BECOME REGISTERED FOR FOOD HANDLER CERTIFICATION CLASS/EXAM BY THE RECHECK INSPECTION DATE. PROVIDE PROOF OF REGISTRATION ON RECHECK INSPECTION DATE (EX. RECEIPT); YOU MAY ALSO FAX OR EMAIL ME PROOF OF REGISTRATION. IF FAX, FAX TO MY ATTENTION WITH PROPER COVER-SHEET AT (317) 221-3070. INFO TO REGISTER FOR CERTIFIED FOOD HANDLER WAS PROVIDED BY HEALTH INSPECTOR.
- 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: KITCHEN FOOD HANDLER.
- 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 ITEMS AND FOOD & DRINK STORED IN KITCHEN--DISCONTINUE THIS BEHAVIOR.
Location: Kitchen
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE LIGHTS WHERE OUT AT KITCHEN CEIING.
Location: Kitchen
- Ventilation provided
Insufficient capacity and/or no mechanical ventilation provided.
Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
Comments: ***FIRE EXTINGUISHER LOCATED IN MOP SINK ROOM***HAVE ALL FIRE-EXTINGUISHERS AT ESTABLISHMENT INSPECTED, SERVICED AND RE-TAGGED PROPERLY BY PROFESSIONAL SERVICE PROVIDER (LAST INSPECTED IN APRIL OF 2011).
Location: Chemical room
- Wall and ceiling coverings/attachments
Wall and/or ceiling coverings and/or coatings improperly attached.
Correction: Wall and ceiling covering materials shall be attached so they are easily cleanable.
Comments: IN PROGRESS:REPLACE DAMAGED CEILING TILES WHERE NEEDED AT MENS AND WOMENS RESTROOM.
Location: Mens restroom
- Wall and ceiling coverings/attachments
Wall and/or ceiling coverings and/or coatings improperly attached.
Correction: Wall and ceiling covering materials shall be attached so they are easily cleanable.
Comments: IN PROGRESS:REPLACE DAMAGED CEILING TILES WHERE NEEDED AT MENS AND WOMENS RESTROOM.
Location: Womens restroom
- 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 CLEANING AND SANITIZING OF FRONT BAR FLOORS.
Location: Main 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 CLEANING AND SANITIZING OF FRONT BAR 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 CLEANING AND SANITIZING OF FRONT BAR FLOORS.
Location: 2nd bar
- 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 FRONT BAR COOLERS WHERE MISSING AND AT BACK KITCHEN CHEST FREEZER.
Location: Kitchen
Equipment: Chest freezer
- 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 FRONT BAR COOLERS WHERE MISSING AND AT BACK KITCHEN CHEST FREEZER.
Location: Bar
Equipment: Reach in cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: PROVIDE FRONT PANEL COVER THAT IS MISSING AT SEE-THRU REFRIGERATION UNIT LOCATED BEHIND KITCHEN BAR.
Location: Kitchen
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 SODA SYRUP BOXES STORED OFF FLOOR AT LEAST 6 INCHES.KEEP CHEESE SAUCE COVERED PROPERLY AT CHEESE WARMER IN KITCHEN.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND ORGANIZE MOP SINK CLOSET LOCATED NEAR RESTROOMS.
Location: Chemical room
Equipment: Mop sink
- 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: 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.
Location: Kitchen
Equipment: Soda gun & holster
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Location: Kitchen
Equipment: Ice 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 WHERE NEEDED AT KITCHEN.
Location: Kitchen
- Covered trash can in womens restroom (corrected on site)
No covered trash can for womens restroom.
Correction: Provide a covered trash can.
Location: Womens restroom
- 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.
Location: Kitchen
|
08/10/2012 | 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: FRONT BAR AND 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: KEEP ICE ON CUT FRUIT AT BARS OR KEEP IN REFRIGERATION OF 41 F OR BELOW.
Location: Bar
- Hand sink soiled
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: FRONT BAR HANDSINK.
Location: Bar
- Chemical sanitizer concentration
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: IN-PLACE SANITIZER EXCEEDING 200 PPM FOR QUAT; MAINTAIN SANITIZER BUCKETS FOR QUAT AT 200 PPM.
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 CAN INSERTS FOR CHEESE WARMERS; DO NOT INSERT FOOD PRODUCT IN ORIGINAL CANS OR RE-USE CANS TO STORE IN CHEESE WARMERS.
Location: Kitchen
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: CURRENT CERTIFIED FOOD HANDLER CERTIFICATION IS EXPIRED. HAVE SOMEONE FROM ESTABLISHMENT BECOME REGISTERED FOR FOOD HANDLER CERTIFICATION CLASS/EXAM BY THE RECHECK INSPECTION DATE. PROVIDE PROOF OF REGISTRATION ON RECHECK INSPECTION DATE (EX. RECEIPT); YOU MAY ALSO FAX OR EMAIL ME PROOF OF REGISTRATION. IF FAX, FAX TO MY ATTENTION WITH PROPER COVER-SHEET AT (317) 221-3070. INFO TO REGISTER FOR CERTIFIED FOOD HANDLER WAS PROVIDED BY HEALTH INSPECTOR.
- Hair restraints
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: KITCHEN FOOD HANDLER.
- Storage of Personal Items
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: EMPLOYEE PERSONAL ITEMS AND FOOD & DRINK STORED IN KITCHEN--DISCONTINUE THIS BEHAVIOR.
Location: Kitchen
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE LIGHTS WHERE OUT AT KITCHEN CEIING.
Location: Kitchen
- Ventilation provided
Insufficient capacity and/or no mechanical ventilation provided.
Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
Comments: HAVE ALL FIRE-EXTINGUISHERS AT ESTABLISHMENT INSPECTED, SERVICED AND RE-TAGGED PROPERLY BY PROFESSIONAL SERVICE PROVIDER (LAST INSPECTED IN APRIL OF 2011).
- Wall and ceiling coverings/attachments
Wall and/or ceiling coverings and/or coatings improperly attached.
Correction: Wall and ceiling covering materials shall be attached so they are easily cleanable.
Comments: REPLACE DAMAGED CEILING TILES WHERE NEEDED AT MENS AND WOMENS RESTROOM.
Location: Mens restroom
- Wall and ceiling coverings/attachments
Wall and/or ceiling coverings and/or coatings improperly attached.
Correction: Wall and ceiling covering materials shall be attached so they are easily cleanable.
Comments: REPLACE DAMAGED CEILING TILES WHERE NEEDED AT MENS AND WOMENS RESTROOM.
Location: Womens 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 FRONT BAR FLOORS, MAIN BACK BAR FLOORS, AND KITCHEN FLOORS.
Location: Main 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 CLEANING AND SANITIZING OF FRONT BAR FLOORS, MAIN BACK BAR FLOORS, AND KITCHEN 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 CLEANING AND SANITIZING OF FRONT BAR FLOORS, MAIN BACK BAR FLOORS, AND KITCHEN FLOORS.
Location: 2nd 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 VISIBLE WORKING THERMOMETERS AT FRONT BAR COOLERS WHERE MISSING AND AT BACK KITCHEN CHEST FREEZER.
Location: Kitchen
Equipment: Chest freezer
- 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 FRONT BAR COOLERS WHERE MISSING AND AT BACK KITCHEN CHEST FREEZER.
Location: Bar
Equipment: Reach in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND ORGANIZE MOP SINK CLOSET LOCATED NEAR RESTROOMS.
Location: Chemical room
Equipment: Mop sink
- 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: 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.
Location: Kitchen
Equipment: Soda gun & holster
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Location: Kitchen
Equipment: Ice 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 WHERE NEEDED AT KITCHEN.
Location: Kitchen
- Covered trash can in womens restroom
No covered trash can for womens restroom.
Correction: Provide a covered trash can.
Location: Womens restroom
- 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.
Location: Kitchen
|
07/14/2012 | Routine |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: TWO BOXES OF CHEESE CAKE AND TWO TRAYS OF SPINACH DIP WERE STORED AT ROOM TEMPERATURE (80 DEGREES F) WERE HOLDING AT 53 DEGREES F. MAINTAIN ALL POTENTIALLY HAZARDOUS FOODS AT 41 DEGREES F OR BELOW.
Location: Kitchen
- 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: EMPLOYEE ON COOK LINE TOUCHING FOOD (NACHO CHIPS ANDTORTILLAS) WITH BARE HANDS. UTILIZE GLOVES OR UTENSILS TO PREVENT BARE HAND CONTACT WITH 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: FOOD EMPLOYEE LOCATED ON COOK LINE TOUCHED HANDS TO HIS FACE AND DID NOT WASH HANDS THERE AFTER TO REMOVE CONTAMINATION. ENSURE HANDS ARE WASHED THOROUGHLY IMMEDIATELY AFTER CONTAMINATION OCCURS.
- 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 BEVERAGES STORED IN CONTAINERS WITHOUT LIDS AND STRAWS. ENSURE ALL EMPLOYEE DRINK CUPS ARE SUPPLIED WITH LIDS AND STRAWS IN KITCHEN AREA.
Location: Wait staff area
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. INTERIOR/EXTERIOR REACH IN FREEZER SOILED LOCATED IN KITCHEN AREA..2. UTENSILS STORED IN A RED CONTAINER SOILED ON THE BOTTOM INTERIOR.3. CRACKERS STORED INSIDE A SOILED STORAGE BIN LOCATED IN KITCHEN AREA..4. PREP TABLE, STORAGE SHELVING SOILED WITH DRIED FOOD RESIDUE IN KITCHEN AREA.5. CHEST FREEZER SOILED ON THE INTERIOR/EXTERIOR IN WAIT STAFF AREA.6. OASIS DRINK MIXER BASE LOCATED IN THE MAIN BAR IN KITCHEN AREA SOILED WITH MOLD AND GRIME.7. INTERIOR BEVERAGE COOLER LOCATED IN THE MAIN BAR SOILED.8. BOTTOM OF THE BEER COOLER SOILED WITH BUILD UP LOCATED IN THE SECONDARY BAR.9. LIPSTICK ON THE RIM OF WINE GLASSES LOCATED IN THE SECONDARY BAR.
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: HAND SINK HEAVILY SOILED WITH BUILD UP IN KITCHEN AREA AND LOCATED IN THE SECONDARY BAR. MAINTAIN HAND SINKS IN A CLEAN CONDITION AT ALL TIMES.
Location: Kitchen
Equipment: Hand sink
- 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: COLLANDER, ICE AND STRAWS STORED INSIDE HAND SINK IN KITCHEN AREA. SINK SERVES AS A DUAL PURPOSE FOR HAND WASHING AND DUMP SINK. HAND SINK SHOULD BE SPECIFICALLY UTILIZED FOR HAND WASHING ONLY. INSTALL A SEPARATE SINK FOR SERVERS TO USE FOR DISPOSAL PURPOSES.
Location: Kitchen
- 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 NOT AVAILABLE IN KITCHEN AREA. PROVIDE IN PLACE SANITIZING SOLUTION TO PROPERLY SANITIZE FOOD CONTACT SURFACES.
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 ON COOK PREPARING FOOD WITHOUT WEARING A HAIR RESTRAINT. ENSURE ALL FOOD HANDLERS WEAR A PROPER HAIR RESTRAINT WHILE PREPARING FOOD.
- 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: 1. UN WRAPPED BEVERAGE STRAWS SERVED TO CUSOMERS BY WAIT STAFF. PROVIDE PRE-WRAPPED BEVERAGE STRAWS TO PROTECT LIP CONTACT SURFACE FROM CONTAMINATION.2. EXPOSED PLASTIC WARE HANDLES STORED IN DIFFERENT DIRECTIONS IN STORAGE BINS LOCATED IN WAIT STAFF AREA. STORE HANDLES IN SAME DIRECTION TO PROTECT LIP CONTACT SURFACE FROM CONTAMINATION.
- 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: PURSE STORED ON 4-BAY DRAIN BOARD LOCATED IN THE MAIN BAR. STORE PERSONAL ITEMS IN A DESIGNATED AREA.
Location: Bar
- Unnecessary litter (corrected)
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: 1. CLUTTER STORED IN THE MOP SINK. REMOVE ALL CLUTTER.2. CLEAN AND ORGANIZE STORAGE ROOM.
- Cove molding (corrected)
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: COVE MOLDING MISSING BELOW TOILET IN MENS RESTROOM.
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: IN PROGRESS: FLOOR TILES HAVE BEEN PURCHASED.FLOOR TILES MISSING AND/OR DAMAGED BELOW PREP TABLE IN KITCHEN LOCATED ON BACK WALL. PROVIDE MISSING TILES WHERE NECESSARY.
- 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/CONTINUE TO WORK ON:1.HEAVY BUILD UP ON FLOORS, ESPECIALLY ON CORNERS AND EDGES AND UNDER FIXED EQUIPMENT IN THE ENTIRE FACILITY INCLUDING RESTROOMS. REMOVE ALL BUILD UP AND CLEAN FLOORS THOROUGHLY AND ON A REGULAR BASIS TO PREVENT BUILD UP.2. WATER DAMAGE ON A FEW OF THE CEILING TILES LOCATED IN THE MENS RESTROOM. REPLACE DAMAGED TILES.
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: IN PROGRESS/CONTINUE TO WORK ON:1.HEAVY BUILD UP ON FLOORS, ESPECIALLY ON CORNERS AND EDGES AND UNDER FIXED EQUIPMENT IN THE ENTIRE FACILITY INCLUDING RESTROOMS. REMOVE ALL BUILD UP AND CLEAN FLOORS THOROUGHLY AND ON A REGULAR BASIS TO PREVENT BUILD UP.2. WATER DAMAGE ON A FEW OF THE CEILING TILES LOCATED IN THE MENS RESTROOM. REPLACE DAMAGED TILES.
Location: Kitchen
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: WET TOWELS STORED ON COUNTER TOP IN THE MAIN BAR. STORE WET TOWELS IN A SANITARY SOLUTION WHEN NOT IN USE.
- Thawing (corrected)
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: BAGS OF CUBED CHEESE AND DICED CHICKEN STORED ON TOP OF REFRIGERATION UNITS TO THAW. UTILIZE PROPER GUIDELINES TO THAW FOOD. NEVER THAW FOOD AT ROOM TEMPERATURE.
- 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 VISIBLE THERMOMETERS WHERE MISSING AT WELBILT REFRIGERATION UNIT AT FRONT BAR AND AT INTERIOR OF CHEST FREEZER AT BACK KITCHEN BAR.
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: 1. PROVIDE FRESH SEALANT/CAULK BETWEEN WALL AND HAND SINK IN KITCHEN AREA AND LOCATED IN THE MENS RESTROOM.2. SEAL SPACE BETWEEN COUNTER TOP AND ICE BIN LOCATED IN WAIT STAFF AREA.
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: SODA FOUNTAIN SYRUP BOXES STORED ON INVERTED TIN BUCKETS LOCATED IN THE MAIN BAR. PROVIDE AN APPROVED STORAGE SHELF. ALSO CLEAN AND ORGANIZE AREA.
Location: Bar
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE CLEANNIG AND SANITIZING OF BAR LINERS AND SOILED SHELVING UNDERNEATH LININGS WHERE GLASSWARE IS BEING STORED.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE CLEANNIG AND SANITIZING OF BAR LINERS AND SOILED SHELVING UNDERNEATH LININGS WHERE GLASSWARE IS BEING STORED.
Location: 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:ICE MACHINE HEAVILY SOILED WITH GRIME AND MILDEW ON THE INTERIOR. EXTERIOR SOILED AS WELL.
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: TOASTER OVEN, CAVITY OF MICROWAVES HEAVILY SOILED WITH CARBON AND DRIED FOOD RESIDUE ON THE EXTERIOR AND INTERIOR. CLEAN THOROUGHLY.
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: PAPER TOWELS NOT AVAILABLE AT HAND SINK IN KITCHEN AREA AND SECONDARY BAR. PROVIDE
Location: Kitchen
Equipment: Hand sink
- 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 SHATTERPROOF BULBS LOCATED IN THE CEILING FAN ABOVE THE MAIN BAR.
- No three bay (corrected)
No approved 3 bay sink for utensil washing.
Correction: A sink with at least 3 bays shall be provided for manually washing, rinsing, and sanitizing equipment and utensils.
Comments: THREE BAY SINK NOT AVAILABLE IN THE KITCHEN AREA. PROVIDE THREE COMPARTMENT SINK.
- Warewashing equipment cleaning
Warewashing equipment not cleaned at appropriate intervals.
Correction: Clean warewash equipment appropriate intervals.
Comments: RED TRAY COVERING DRAIN BOARD NEXT TO THE 4-BAY SINK SOILED-- CLEAN ENTIRE SURFACES THOROUGHLY AND GET RID OF RED TRAY.
Location: Bar
Equipment: 4-bay
- Covered trash can in womens restroom (corrected)
No covered trash can for womens restroom.
Correction: Provide a covered trash can.
- 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: 1. LARGE ICE SCOOP STORED ON THE SIDE LEDGE OF THE ICE MACHINE. PROVIDE A CLEAN CONTAINER TO STORE SCOOP TO PROTECT FROM CONTAMINATION.2. SERVERS THROWING ICE SCOOP IN ICE BIN AFTER DISPENSING CAUSING THE HANDLE TO LYE DOWN IN THE ICE. STORE ICE SCOOP IN A CLEAN CONTAINER IN BETWEEN USE OR STORE INSIDE ICE BIN WITH HANDLE ABOVE THE ICE.
|
03/03/2012 | Recheck |
| No violation noted during this evaluation. | 01/31/2012 | Super Bowl Routine |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: TWO BOXES OF CHEESE CAKE AND TWO TRAYS OF SPINACH DIP WERE STORED AT ROOM TEMPERATURE (80 DEGREES F) WERE HOLDING AT 53 DEGREES F. MAINTAIN ALL POTENTIALLY HAZARDOUS FOODS AT 41 DEGREES F OR BELOW.
Location: Kitchen
- 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: EMPLOYEE ON COOK LINE TOUCHING FOOD (NACHO CHIPS ANDTORTILLAS) WITH BARE HANDS. UTILIZE GLOVES OR UTENSILS TO PREVENT BARE HAND CONTACT WITH 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: FOOD EMPLOYEE LOCATED ON COOK LINE TOUCHED HANDS TO HIS FACE AND DID NOT WASH HANDS THERE AFTER TO REMOVE CONTAMINATION. ENSURE HANDS ARE WASHED THOROUGHLY IMMEDIATELY AFTER CONTAMINATION OCCURS.
- 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 BEVERAGES STORED IN CONTAINERS WITHOUT LIDS AND STRAWS. ENSURE ALL EMPLOYEE DRINK CUPS ARE SUPPLIED WITH LIDS AND STRAWS IN KITCHEN AREA.
Location: Wait staff area
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. INTERIOR/EXTERIOR REACH IN FREEZER SOILED LOCATED IN KITCHEN AREA..2. UTENSILS STORED IN A RED CONTAINER SOILED ON THE BOTTOM INTERIOR.3. CRACKERS STORED INSIDE A SOILED STORAGE BIN LOCATED IN KITCHEN AREA..4. PREP TABLE, STORAGE SHELVING SOILED WITH DRIED FOOD RESIDUE IN KITCHEN AREA.5. CHEST FREEZER SOILED ON THE INTERIOR/EXTERIOR IN WAIT STAFF AREA.6. OASIS DRINK MIXER BASE LOCATED IN THE MAIN BAR IN KITCHEN AREA SOILED WITH MOLD AND GRIME.7. INTERIOR BEVERAGE COOLER LOCATED IN THE MAIN BAR SOILED.8. BOTTOM OF THE BEER COOLER SOILED WITH BUILD UP LOCATED IN THE SECONDARY BAR.9. LIPSTICK ON THE RIM OF WINE GLASSES LOCATED IN THE SECONDARY BAR.
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: HAND SINK HEAVILY SOILED WITH BUILD UP IN KITCHEN AREA AND LOCATED IN THE SECONDARY BAR. MAINTAIN HAND SINKS IN A CLEAN CONDITION AT ALL TIMES.
Location: Kitchen
Equipment: Hand sink
- 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: COLLANDER, ICE AND STRAWS STORED INSIDE HAND SINK IN KITCHEN AREA. SINK SERVES AS A DUAL PURPOSE FOR HAND WASHING AND DUMP SINK. HAND SINK SHOULD BE SPECIFICALLY UTILIZED FOR HAND WASHING ONLY. INSTALL A SEPARATE SINK FOR SERVERS TO USE FOR DISPOSAL PURPOSES.
Location: Kitchen
- 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 NOT AVAILABLE IN KITCHEN AREA. PROVIDE IN PLACE SANITIZING SOLUTION TO PROPERLY SANITIZE FOOD CONTACT SURFACES.
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 ON COOK PREPARING FOOD WITHOUT WEARING A HAIR RESTRAINT. ENSURE ALL FOOD HANDLERS WEAR A PROPER HAIR RESTRAINT WHILE PREPARING FOOD.
- 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: 1. UN WRAPPED BEVERAGE STRAWS SERVED TO CUSOMERS BY WAIT STAFF. PROVIDE PRE-WRAPPED BEVERAGE STRAWS TO PROTECT LIP CONTACT SURFACE FROM CONTAMINATION.2. EXPOSED PLASTIC WARE HANDLES STORED IN DIFFERENT DIRECTIONS IN STORAGE BINS LOCATED IN WAIT STAFF AREA. STORE HANDLES IN SAME DIRECTION TO PROTECT LIP CONTACT SURFACE FROM CONTAMINATION.
- 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: PURSE STORED ON 4-BAY DRAIN BOARD LOCATED IN THE MAIN BAR. STORE PERSONAL ITEMS IN A DESIGNATED AREA.
Location: Bar
- Unnecessary litter (corrected)
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: 1. CLUTTER STORED IN THE MOP SINK. REMOVE ALL CLUTTER.2. CLEAN AND ORGANIZE STORAGE ROOM.
- Cove molding (corrected)
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: COVE MOLDING MISSING BELOW TOILET IN MENS RESTROOM.
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: IN PROGRESS: FLOOR TILES HAVE BEEN PURCHASED.FLOOR TILES MISSING AND/OR DAMAGED BELOW PREP TABLE IN KITCHEN LOCATED ON BACK WALL. PROVIDE MISSING TILES WHERE NECESSARY.
- 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/CONTINUE TO WORK ON:1.HEAVY BUILD UP ON FLOORS, ESPECIALLY ON CORNERS AND EDGES AND UNDER FIXED EQUIPMENT IN THE ENTIRE FACILITY INCLUDING RESTROOMS. REMOVE ALL BUILD UP AND CLEAN FLOORS THOROUGHLY AND ON A REGULAR BASIS TO PREVENT BUILD UP.2. WATER DAMAGE ON A FEW OF THE CEILING TILES LOCATED IN THE MENS RESTROOM. REPLACE DAMAGED TILES.
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: IN PROGRESS/CONTINUE TO WORK ON:1.HEAVY BUILD UP ON FLOORS, ESPECIALLY ON CORNERS AND EDGES AND UNDER FIXED EQUIPMENT IN THE ENTIRE FACILITY INCLUDING RESTROOMS. REMOVE ALL BUILD UP AND CLEAN FLOORS THOROUGHLY AND ON A REGULAR BASIS TO PREVENT BUILD UP.2. WATER DAMAGE ON A FEW OF THE CEILING TILES LOCATED IN THE MENS RESTROOM. REPLACE DAMAGED TILES.
Location: Kitchen
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: WET TOWELS STORED ON COUNTER TOP IN THE MAIN BAR. STORE WET TOWELS IN A SANITARY SOLUTION WHEN NOT IN USE.
- Thawing (corrected)
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: BAGS OF CUBED CHEESE AND DICED CHICKEN STORED ON TOP OF REFRIGERATION UNITS TO THAW. UTILIZE PROPER GUIDELINES TO THAW FOOD. NEVER THAW FOOD AT ROOM TEMPERATURE.
- 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 VISIBLE THERMOMETERS WHERE MISSING AT WELBILT REFRIGERATION UNIT AT FRONT BAR AND AT INTERIOR OF CHEST FREEZER AT BACK KITCHEN BAR.
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: 1. PROVIDE FRESH SEALANT/CAULK BETWEEN WALL AND HAND SINK IN KITCHEN AREA AND LOCATED IN THE MENS RESTROOM.2. SEAL SPACE BETWEEN COUNTER TOP AND ICE BIN LOCATED IN WAIT STAFF AREA.
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: SODA FOUNTAIN SYRUP BOXES STORED ON INVERTED TIN BUCKETS LOCATED IN THE MAIN BAR. PROVIDE AN APPROVED STORAGE SHELF. ALSO CLEAN AND ORGANIZE AREA.
Location: Bar
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE CLEANNIG AND SANITIZING OF BAR LINERS AND SOILED SHELVING UNDERNEATH LININGS WHERE GLASSWARE IS BEING STORED.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE CLEANNIG AND SANITIZING OF BAR LINERS AND SOILED SHELVING UNDERNEATH LININGS WHERE GLASSWARE IS BEING STORED.
Location: 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:ICE MACHINE HEAVILY SOILED WITH GRIME AND MILDEW ON THE INTERIOR. EXTERIOR SOILED AS WELL.
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: TOASTER OVEN, CAVITY OF MICROWAVES HEAVILY SOILED WITH CARBON AND DRIED FOOD RESIDUE ON THE EXTERIOR AND INTERIOR. CLEAN THOROUGHLY.
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: PAPER TOWELS NOT AVAILABLE AT HAND SINK IN KITCHEN AREA AND SECONDARY BAR. PROVIDE
Location: Kitchen
Equipment: Hand sink
- 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 SHATTERPROOF BULBS LOCATED IN THE CEILING FAN ABOVE THE MAIN BAR.
- No three bay
No approved 3 bay sink for utensil washing.
Correction: A sink with at least 3 bays shall be provided for manually washing, rinsing, and sanitizing equipment and utensils.
Comments: THREE BAY SINK NOT AVAILABLE IN THE KITCHEN AREA. PROVIDE THREE COMPARTMENT SINK.
- Warewashing equipment cleaning
Warewashing equipment not cleaned at appropriate intervals.
Correction: Clean warewash equipment appropriate intervals.
Comments: RED TRAY COVERING DRAIN BOARD NEXT TO THE 4-BAY SINK SOILED-- CLEAN ENTIRE SURFACES THOROUGHLY AND GET RID OF RED TRAY.
Location: Bar
Equipment: 4-bay
- Covered trash can in womens restroom (corrected)
No covered trash can for womens restroom.
Correction: Provide a covered trash can.
- 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: 1. LARGE ICE SCOOP STORED ON THE SIDE LEDGE OF THE ICE MACHINE. PROVIDE A CLEAN CONTAINER TO STORE SCOOP TO PROTECT FROM CONTAMINATION.2. SERVERS THROWING ICE SCOOP IN ICE BIN AFTER DISPENSING CAUSING THE HANDLE TO LYE DOWN IN THE ICE. STORE ICE SCOOP IN A CLEAN CONTAINER IN BETWEEN USE OR STORE INSIDE ICE BIN WITH HANDLE ABOVE THE ICE.
|
01/20/2012 | 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: TWO BOXES OF CHEESE CAKE AND TWO TRAYS OF SPINACH DIP WERE STORED AT ROOM TEMPERATURE (80 DEGREES F) WERE HOLDING AT 53 DEGREES F. MAINTAIN ALL POTENTIALLY HAZARDOUS FOODS AT 41 DEGREES F OR BELOW.
Location: Kitchen
- 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: EMPLOYEE ON COOK LINE TOUCHING FOOD (NACHO CHIPS ANDTORTILLAS) WITH BARE HANDS. UTILIZE GLOVES OR UTENSILS TO PREVENT BARE HAND CONTACT WITH 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: FOOD EMPLOYEE LOCATED ON COOK LINE TOUCHED HANDS TO HIS FACE AND DID NOT WASH HANDS THERE AFTER TO REMOVE CONTAMINATION. ENSURE HANDS ARE WASHED THOROUGHLY IMMEDIATELY AFTER CONTAMINATION OCCURS.
- 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 BEVERAGES STORED IN CONTAINERS WITHOUT LIDS AND STRAWS. ENSURE ALL EMPLOYEE DRINK CUPS ARE SUPPLIED WITH LIDS AND STRAWS IN KITCHEN AREA.
Location: Wait staff area
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. INTERIOR/EXTERIOR REACH IN FREEZER SOILED LOCATED IN KITCHEN AREA..2. UTENSILS STORED IN A RED CONTAINER SOILED ON THE BOTTOM INTERIOR.3. CRACKERS STORED INSIDE A SOILED STORAGE BIN LOCATED IN KITCHEN AREA..4. PREP TABLE, STORAGE SHELVING SOILED WITH DRIED FOOD RESIDUE IN KITCHEN AREA.5. CHEST FREEZER SOILED ON THE INTERIOR/EXTERIOR IN WAIT STAFF AREA.6. OASIS DRINK MIXER BASE LOCATED IN THE MAIN BAR IN KITCHEN AREA SOILED WITH MOLD AND GRIME.7. INTERIOR BEVERAGE COOLER LOCATED IN THE MAIN BAR SOILED.8. BOTTOM OF THE BEER COOLER SOILED WITH BUILD UP LOCATED IN THE SECONDARY BAR.9. LIPSTICK ON THE RIM OF WINE GLASSES LOCATED IN THE SECONDARY BAR.
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: HAND SINK HEAVILY SOILED WITH BUILD UP IN KITCHEN AREA AND LOCATED IN THE SECONDARY BAR. MAINTAIN HAND SINKS IN A CLEAN CONDITION AT ALL TIMES.
Location: Kitchen
Equipment: Hand sink
- 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: COLLANDER, ICE AND STRAWS STORED INSIDE HAND SINK IN KITCHEN AREA. SINK SERVES AS A DUAL PURPOSE FOR HAND WASHING AND DUMP SINK. HAND SINK SHOULD BE SPECIFICALLY UTILIZED FOR HAND WASHING ONLY. INSTALL A SEPARATE SINK FOR SERVERS TO USE FOR DISPOSAL PURPOSES.
Location: Kitchen
- 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 NOT AVAILABLE IN KITCHEN AREA. PROVIDE IN PLACE SANITIZING SOLUTION TO PROPERLY SANITIZE FOOD CONTACT SURFACES.
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 ON COOK PREPARING FOOD WITHOUT WEARING A HAIR RESTRAINT. ENSURE ALL FOOD HANDLERS WEAR A PROPER HAIR RESTRAINT WHILE PREPARING FOOD.
- 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: 1. UN WRAPPED BEVERAGE STRAWS SERVED TO CUSOMERS BY WAIT STAFF. PROVIDE PRE-WRAPPED BEVERAGE STRAWS TO PROTECT LIP CONTACT SURFACE FROM CONTAMINATION.2. EXPOSED PLASTIC WARE HANDLES STORED IN DIFFERENT DIRECTIONS IN STORAGE BINS LOCATED IN WAIT STAFF AREA. STORE HANDLES IN SAME DIRECTION TO PROTECT LIP CONTACT SURFACE FROM CONTAMINATION.
- 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: PURSE STORED ON 4-BAY DRAIN BOARD LOCATED IN THE MAIN BAR. STORE PERSONAL ITEMS IN A DESIGNATED AREA.
Location: Bar
- Unnecessary litter (corrected)
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: 1. CLUTTER STORED IN THE MOP SINK. REMOVE ALL CLUTTER.2. CLEAN AND ORGANIZE STORAGE ROOM.
- Cove molding (corrected)
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: COVE MOLDING MISSING BELOW TOILET IN MENS RESTROOM.
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: IN PROGRESS: FLOOR TILES HAVE BEEN PURCHASED.FLOOR TILES MISSING AND/OR DAMAGED BELOW PREP TABLE IN KITCHEN LOCATED ON BACK WALL. PROVIDE MISSING TILES WHERE NECESSARY.
- 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/CONTINUE TO WORK ON:1.HEAVY BUILD UP ON FLOORS, ESPECIALLY ON CORNERS AND EDGES AND UNDER FIXED EQUIPMENT IN THE ENTIRE FACILITY INCLUDING RESTROOMS. REMOVE ALL BUILD UP AND CLEAN FLOORS THOROUGHLY AND ON A REGULAR BASIS TO PREVENT BUILD UP.2. WATER DAMAGE ON A FEW OF THE CEILING TILES LOCATED IN THE MENS RESTROOM. REPLACE DAMAGED TILES.
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: IN PROGRESS/CONTINUE TO WORK ON:1.HEAVY BUILD UP ON FLOORS, ESPECIALLY ON CORNERS AND EDGES AND UNDER FIXED EQUIPMENT IN THE ENTIRE FACILITY INCLUDING RESTROOMS. REMOVE ALL BUILD UP AND CLEAN FLOORS THOROUGHLY AND ON A REGULAR BASIS TO PREVENT BUILD UP.2. WATER DAMAGE ON A FEW OF THE CEILING TILES LOCATED IN THE MENS RESTROOM. REPLACE DAMAGED TILES.
Location: Kitchen
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: WET TOWELS STORED ON COUNTER TOP IN THE MAIN BAR. STORE WET TOWELS IN A SANITARY SOLUTION WHEN NOT IN USE.
- Thawing (corrected)
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: BAGS OF CUBED CHEESE AND DICED CHICKEN STORED ON TOP OF REFRIGERATION UNITS TO THAW. UTILIZE PROPER GUIDELINES TO THAW FOOD. NEVER THAW FOOD AT ROOM TEMPERATURE.
- 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 VISIBLE THERMOMETERS WHERE MISSING AT WELBILT REFRIGERATION UNIT AT FRONT BAR AND AT INTERIOR OF CHEST FREEZER AT BACK KITCHEN BAR.
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: 1. PROVIDE FRESH SEALANT/CAULK BETWEEN WALL AND HAND SINK IN KITCHEN AREA AND LOCATED IN THE MENS RESTROOM.2. SEAL SPACE BETWEEN COUNTER TOP AND ICE BIN LOCATED IN WAIT STAFF AREA.
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: SODA FOUNTAIN SYRUP BOXES STORED ON INVERTED TIN BUCKETS LOCATED IN THE MAIN BAR. PROVIDE AN APPROVED STORAGE SHELF. ALSO CLEAN AND ORGANIZE AREA.
Location: Bar
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE CLEANNIG AND SANITIZING OF BAR LINERS AND SOILED SHELVING UNDERNEATH LININGS WHERE GLASSWARE IS BEING STORED.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE CLEANNIG AND SANITIZING OF BAR LINERS AND SOILED SHELVING UNDERNEATH LININGS WHERE GLASSWARE IS BEING STORED.
Location: 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:ICE MACHINE HEAVILY SOILED WITH GRIME AND MILDEW ON THE INTERIOR. EXTERIOR SOILED AS WELL.
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: TOASTER OVEN, CAVITY OF MICROWAVES HEAVILY SOILED WITH CARBON AND DRIED FOOD RESIDUE ON THE EXTERIOR AND INTERIOR. CLEAN THOROUGHLY.
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: PAPER TOWELS NOT AVAILABLE AT HAND SINK IN KITCHEN AREA AND SECONDARY BAR. PROVIDE
Location: Kitchen
Equipment: Hand sink
- 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 SHATTERPROOF BULBS LOCATED IN THE CEILING FAN ABOVE THE MAIN BAR.
- No three bay
No approved 3 bay sink for utensil washing.
Correction: A sink with at least 3 bays shall be provided for manually washing, rinsing, and sanitizing equipment and utensils.
Comments: THREE BAY SINK NOT AVAILABLE IN THE KITCHEN AREA. PROVIDE THREE COMPARTMENT SINK.
- Warewashing equipment cleaning
Warewashing equipment not cleaned at appropriate intervals.
Correction: Clean warewash equipment appropriate intervals.
Comments: RED TRAY COVERING DRAIN BOARD NEXT TO THE 4-BAY SINK SOILED-- CLEAN ENTIRE SURFACES THOROUGHLY AND GET RID OF RED TRAY.
Location: Bar
Equipment: 4-bay
- Covered trash can in womens restroom (corrected)
No covered trash can for womens restroom.
Correction: Provide a covered trash can.
- 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: 1. LARGE ICE SCOOP STORED ON THE SIDE LEDGE OF THE ICE MACHINE. PROVIDE A CLEAN CONTAINER TO STORE SCOOP TO PROTECT FROM CONTAMINATION.2. SERVERS THROWING ICE SCOOP IN ICE BIN AFTER DISPENSING CAUSING THE HANDLE TO LYE DOWN IN THE ICE. STORE ICE SCOOP IN A CLEAN CONTAINER IN BETWEEN USE OR STORE INSIDE ICE BIN WITH HANDLE ABOVE THE ICE.
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12/12/2011 | Recheck |
Restaurant representatives - add corrected or new information about 6 Lounge & Restaurant, 247 S MERIDIAN ST, Indianapolis, IN »