- 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: INCLUDING AT MAIN KITCHEN LIQUOR STORAGE ROOM.
Location: Main kitchen
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN REACH-IN-FREEZER (INTERIOR SURFACES) THAT IS NOT FUNCTIONING PROPERLY AT FROZEN TEMPERATURES.
Location: Main kitchen
Equipment: reach in freezer
- Food contact cleaning frequency (corrected on site)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Location: Main kitchen
Equipment: Mixer
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Location: Main kitchen
Equipment: Slicer
- Hand sink location blocked (corrected)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Location: Main kitchen
Equipment: Hand sink
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: SERVICE BAR/SERVERS STATIONS, MARKET PLACE & MAIN KITCHEN:ENSURE ALL HANDSINKS AND HANDWASHING STATIONS ARE CLEANED AND SANITIZED FREQUENTLY.
Location: Service counter
Equipment: Hand sink
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: SERVICE BAR/SERVERS STATIONS, MARKET PLACE & MAIN KITCHEN:ENSURE ALL HANDSINKS AND HANDWASHING STATIONS ARE CLEANED AND SANITIZED FREQUENTLY.
Location: Kitchen
Equipment: Hand sink
- 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: IN PROGRESS: ON ORDERDISCONTINUE USE OF UN-WRAPPED DRINKING STRAWS AND USE ONLY PRE-WRAPPED DRINKING STRAWS.
- Single Service/Equipment storage (corrected)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: KEEP ICE BUCKETS STORED OFF FLOOR AT LEAST 6 INCHES.
Location: Main kitchen
- Improper storage of clean equipment (corrected)
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Location: Main kitchen
- Improper storage of clean equipment (corrected)
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Location: Dish machine area
- Hand sink temperature (corrected)
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: MARKET PLACE:
Location: Service counter
Equipment: Hand sink
- Frozen temperatures
Frozen food(s) not maintained at proper temperature.
Correction: Stored frozen food(s) shall be maintained frozen and should be stored at 0 degrees F.
Comments: IN PROGRESS: ESTABLISHMENT MAINTENANCE. CURRENTLY STAFF IS NOT STORING ANY FOOD IN UNIT UNTIL REPAIRS ARE COMPLETED.REPAIR.DO NOT STORE ANY FOOD ITEMS IN FREEZER UNTIL UNIT IS REPAIRED PROPERLY; PROVIDE ALTERNATE FREEZER UNITS THAT ARE MAINTAINED AT 0 F OR BELOW TO STORE FOOD ITEMS.
Location: Main kitchen
Equipment: reach in freezer
- Warewashing equipment cleaning (corrected)
Warewashing equipment not cleaned at appropriate intervals.
Correction: Clean warewash equipment appropriate intervals.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF MAIN KITCHEN DISHMACHINE INTERIOR AND EXTERIOR SURFACES.DO NOT USE DISHMACHINE TO STORE ITEMS ON TOP OR FOR STORAGE PURPOSES. KEEP CLEAR OF STORAGE ITEMS.
Location: Main kitchen
Equipment: Dishmachine
- Warewashing equipment cleaning (corrected)
Warewashing equipment not cleaned at appropriate intervals.
Correction: Clean warewash equipment appropriate intervals.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF MAIN KITCHEN DISHMACHINE INTERIOR AND EXTERIOR SURFACES.DO NOT USE DISHMACHINE TO STORE ITEMS ON TOP OR FOR STORAGE PURPOSES. KEEP CLEAR OF STORAGE ITEMS.
Location: Dish machine area
- 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:1) SOILED MAIN KITCHEN WALK-IN-COOLER, WALK-IN-BEER COOLER AND WALK-IN-PRODUCE COOLER SHELVING AND FANGUARD UNITS WHERE NEEDED.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF MAIN KITCHEN AND SMALL STORAGE ROOM BEVERAGE SERVERS STATIONS/BAR AT LIQUOR STORAGE ROOM, COUNTER-TOPS AND SHELVING.
Location: Main kitchen
Equipment: Walk in cooler
- 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:1) SOILED MAIN KITCHEN WALK-IN-COOLER, WALK-IN-BEER COOLER AND WALK-IN-PRODUCE COOLER SHELVING AND FANGUARD UNITS WHERE NEEDED.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF MAIN KITCHEN AND SMALL STORAGE ROOM BEVERAGE SERVERS STATIONS/BAR AT LIQUOR STORAGE ROOM, COUNTER-TOPS AND SHELVING.
Location: Main kitchen
Equipment: Metal shelving
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED MAIN KITCHEN WALK-IN-COOLER, WALK-IN-BEER COOLER AND WALK-IN-PRODUCE COOLER SHELVING AND FANGUARD UNITS WHERE NEEDED.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF MAIN KITCHEN AND SMALL STORAGE ROOM BEVERAGE SERVERS STATIONS/BAR AT LIQUOR STORAGE ROOM, COUNTER-TOPS AND SHELVING.
Location: Main kitchen
Equipment: Prep table
- 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:1) SOILED MAIN KITCHEN WALK-IN-COOLER, WALK-IN-BEER COOLER AND WALK-IN-PRODUCE COOLER SHELVING AND FANGUARD UNITS WHERE NEEDED.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF MAIN KITCHEN AND SMALL STORAGE ROOM BEVERAGE SERVERS STATIONS/BAR AT LIQUOR STORAGE ROOM, COUNTER-TOPS AND SHELVING.
Location: Main 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:1) SOILED MAIN KITCHEN WALK-IN-COOLER, WALK-IN-BEER COOLER AND WALK-IN-PRODUCE COOLER SHELVING AND FANGUARD UNITS WHERE NEEDED.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF MAIN KITCHEN AND SMALL STORAGE ROOM BEVERAGE SERVERS STATIONS/BAR AT LIQUOR STORAGE ROOM, COUNTER-TOPS AND SHELVING.
Location: 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: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF MAIN KITCHEN ICE MACHINE INTERIOR AND DOOR SURFACES.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF MAIN KITCHEN LIQUOR STORAGE ROOM BAR SODA GUN AND HOLSTER.
Location: Main kitchen
Equipment: Ice machine
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF MAIN KITCHEN ICE MACHINE INTERIOR AND DOOR SURFACES.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF MAIN KITCHEN LIQUOR STORAGE ROOM BAR SODA GUN AND HOLSTER.
Location: Main kitchen
Equipment: Soda gun & holster
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: MARKET PLACE, MAIN KITCHEN, AND BEVERAGE SERVERS STATION/BAR ROOM IN MAIN KITCHEN LIQUOR STORAGE ROOM.
Location: Service counter
Equipment: Hand sink
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: MARKET PLACE, MAIN KITCHEN, AND BEVERAGE SERVERS STATION/BAR ROOM IN MAIN KITCHEN LIQUOR STORAGE ROOM.
Location: Main kitchen
Equipment: Hand sink
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: MARKET PLACE, MAIN KITCHEN, AND BEVERAGE SERVERS STATION/BAR ROOM IN MAIN KITCHEN LIQUOR STORAGE ROOM.
Location: Service counter
Equipment: Hand sink
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: MARKET PLACE, MAIN KITCHEN, AND BEVERAGE SERVERS STATION/BAR ROOM IN MAIN KITCHEN LIQUOR STORAGE ROOM.
Location: Main kitchen
Equipment: Hand sink
|
10/01/2014 | Recheck |
- Toxic material(s) separation (corrected on site)
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: INCLUDING AT MAIN KITCHEN LIQUOR STORAGE ROOM.
Location: Main kitchen
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN REACH-IN-FREEZER (INTERIOR SURFACES) THAT IS NOT FUNCTIONING PROPERLY AT FROZEN TEMPERATURES.
Location: Main kitchen
Equipment: reach in freezer
- Food contact cleaning frequency
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Location: Main kitchen
Equipment: Mixer
- Food contact cleaning frequency
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Location: Main kitchen
Equipment: Slicer
- Hand sink location blocked (corrected on site)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Location: Main kitchen
Equipment: Hand sink
- Hand sink soiled
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: SERVICE BAR/SERVERS STATIONS, MARKET PLACE & MAIN KITCHEN:ENSURE ALL HANDSINKS AND HANDWASHING STATIONS ARE CLEANED AND SANITIZED FREQUENTLY.
Location: Service counter
Equipment: Hand sink
- Hand sink soiled
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: SERVICE BAR/SERVERS STATIONS, MARKET PLACE & MAIN KITCHEN:ENSURE ALL HANDSINKS AND HANDWASHING STATIONS ARE CLEANED AND SANITIZED FREQUENTLY.
Location: Kitchen
Equipment: Hand sink
- Contamination of sanitized tableware
Food contact and/or lip-contact surface of a single service article, single use article, or utensil contaminated and/or unprotected.
Correction: Handle and /or store to prevent contamination.
Comments: IN PROGRESS: ON ORDERDISCONTINUE USE OF UN-WRAPPED DRINKING STRAWS AND USE ONLY PRE-WRAPPED DRINKING STRAWS.
- Single Service/Equipment storage (corrected on site)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: KEEP ICE BUCKETS STORED OFF FLOOR AT LEAST 6 INCHES.
Location: Main kitchen
- Improper storage of clean equipment
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Location: Main kitchen
- Improper storage of clean equipment
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Location: Dish machine area
- Hand sink temperature
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: MARKET PLACE:
Location: Service counter
Equipment: Hand sink
- Frozen temperatures
Frozen food(s) not maintained at proper temperature.
Correction: Stored frozen food(s) shall be maintained frozen and should be stored at 0 degrees F.
Comments: REPAIR.DO NOT STORE ANY FOOD ITEMS IN FREEZER UNTIL UNIT IS REPAIRED PROPERLY; PROVIDE ALTERNATE FREEZER UNITS THAT ARE MAINTAINED AT 0 F OR BELOW TO STORE FOOD ITEMS.
Location: Main kitchen
Equipment: reach in freezer
- Warewashing equipment cleaning
Warewashing equipment not cleaned at appropriate intervals.
Correction: Clean warewash equipment appropriate intervals.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF MAIN KITCHEN DISHMACHINE INTERIOR AND EXTERIOR SURFACES.DO NOT USE DISHMACHINE TO STORE ITEMS ON TOP OR FOR STORAGE PURPOSES. KEEP CLEAR OF STORAGE ITEMS.
Location: Main kitchen
Equipment: Dishmachine
- Warewashing equipment cleaning
Warewashing equipment not cleaned at appropriate intervals.
Correction: Clean warewash equipment appropriate intervals.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF MAIN KITCHEN DISHMACHINE INTERIOR AND EXTERIOR SURFACES.DO NOT USE DISHMACHINE TO STORE ITEMS ON TOP OR FOR STORAGE PURPOSES. KEEP CLEAR OF STORAGE ITEMS.
Location: Dish machine area
- 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:1) SOILED MAIN KITCHEN WALK-IN-COOLER, WALK-IN-BEER COOLER AND WALK-IN-PRODUCE COOLER SHELVING AND FANGUARD UNITS WHERE NEEDED.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF MAIN KITCHEN AND SMALL STORAGE ROOM BEVERAGE SERVERS STATIONS/BAR AT LIQUOR STORAGE ROOM, COUNTER-TOPS AND SHELVING.
Location: Main kitchen
Equipment: Walk in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED MAIN KITCHEN WALK-IN-COOLER, WALK-IN-BEER COOLER AND WALK-IN-PRODUCE COOLER SHELVING AND FANGUARD UNITS WHERE NEEDED.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF MAIN KITCHEN AND SMALL STORAGE ROOM BEVERAGE SERVERS STATIONS/BAR AT LIQUOR STORAGE ROOM, COUNTER-TOPS AND SHELVING.
Location: Main kitchen
Equipment: Metal shelving
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED MAIN KITCHEN WALK-IN-COOLER, WALK-IN-BEER COOLER AND WALK-IN-PRODUCE COOLER SHELVING AND FANGUARD UNITS WHERE NEEDED.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF MAIN KITCHEN AND SMALL STORAGE ROOM BEVERAGE SERVERS STATIONS/BAR AT LIQUOR STORAGE ROOM, COUNTER-TOPS AND SHELVING.
Location: Main kitchen
Equipment: Prep table
- 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:1) SOILED MAIN KITCHEN WALK-IN-COOLER, WALK-IN-BEER COOLER AND WALK-IN-PRODUCE COOLER SHELVING AND FANGUARD UNITS WHERE NEEDED.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF MAIN KITCHEN AND SMALL STORAGE ROOM BEVERAGE SERVERS STATIONS/BAR AT LIQUOR STORAGE ROOM, COUNTER-TOPS AND SHELVING.
Location: Main 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:1) SOILED MAIN KITCHEN WALK-IN-COOLER, WALK-IN-BEER COOLER AND WALK-IN-PRODUCE COOLER SHELVING AND FANGUARD UNITS WHERE NEEDED.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF MAIN KITCHEN AND SMALL STORAGE ROOM BEVERAGE SERVERS STATIONS/BAR AT LIQUOR STORAGE ROOM, COUNTER-TOPS AND SHELVING.
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: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF MAIN KITCHEN ICE MACHINE INTERIOR AND DOOR SURFACES.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF MAIN KITCHEN LIQUOR STORAGE ROOM BAR SODA GUN AND HOLSTER.
Location: Main kitchen
Equipment: Ice machine
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF MAIN KITCHEN ICE MACHINE INTERIOR AND DOOR SURFACES.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF MAIN KITCHEN LIQUOR STORAGE ROOM BAR SODA GUN AND HOLSTER.
Location: Main kitchen
Equipment: Soda gun & holster
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: MARKET PLACE, MAIN KITCHEN, AND BEVERAGE SERVERS STATION/BAR ROOM IN MAIN KITCHEN LIQUOR STORAGE ROOM.
Location: Service counter
Equipment: Hand sink
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: MARKET PLACE, MAIN KITCHEN, AND BEVERAGE SERVERS STATION/BAR ROOM IN MAIN KITCHEN LIQUOR STORAGE ROOM.
Location: Main kitchen
Equipment: Hand sink
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: MARKET PLACE, MAIN KITCHEN, AND BEVERAGE SERVERS STATION/BAR ROOM IN MAIN KITCHEN LIQUOR STORAGE ROOM.
Location: Service counter
Equipment: Hand sink
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: MARKET PLACE, MAIN KITCHEN, AND BEVERAGE SERVERS STATION/BAR ROOM IN MAIN KITCHEN LIQUOR STORAGE ROOM.
Location: Main kitchen
Equipment: Hand sink
|
09/23/2014 | Routine |
- 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: Food scraps in hand sink in employee dining area. Clean. Please ensure that nearby dump sink and trash can are used for food remains so that hand sink is used for hand washing only.
Location: Employee break room
Equipment: Hand sink
- Eating utensils presentation (corrected)
Employees and/or consumers contacting forks, knives, and spoons intended for customer self-service.
Correction: Forks, knives, and spoons that are not prewrapped shall be presented so that only handles are touched by employees and by consumers if consumers.
Comments: Please store eating utensils in employee dining room with handles up.
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Mens employee restroom on first floor by kitchen: toilet is clogged. Repair. Chef requested maintenance immediately. Numerous other restroom available for use.
Location: Restroom
|
01/29/2014 | Recheck |
- Hand sink improper usage
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: Food scraps in hand sink in employee dining area. Clean. Please ensure that nearby dump sink and trash can are used for food remains so that hand sink is used for hand washing only.
Location: Employee break room
Equipment: Hand sink
- Eating utensils presentation
Employees and/or consumers contacting forks, knives, and spoons intended for customer self-service.
Correction: Forks, knives, and spoons that are not prewrapped shall be presented so that only handles are touched by employees and by consumers if consumers.
Comments: Please store eating utensils in employee dining room with handles up.
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Mens employee restroom on first floor by kitchen: toilet is clogged. Repair. Chef requested maintenance immediately. Numerous other restroom available for use.
Location: Restroom
|
01/22/2014 | Routine |
- Food storage (corrected on site)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor.
Comments: Boxes of food on floor in kitchen walk in freezer. Corrected during inspection
Location: Kitchen
Equipment: Walk in freezer
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: Corrected during inspection
Location: Prep area
Equipment: Hand sink
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Repair men's toilet facility in the basement employee break room (Alex Retreat)
Location: Employee break room
|
06/14/2013 | Routine |
- CO2 tanks unrestrained (corrected)
CO2 tanks unrestrained.
- Toxic material(s) separation (corrected)
Toxic material(s) improperly stored. (Cleaning tablets by coffee machines)
Location: Kitchen
- Bare hand contact (critical) (corrected)
Bare hand contact with ready to eat food.
- Bulk labeling (corrected)
Food items removed from original container not properly labeled. (Sugar Container)
Location: Prep area
- Walls, floors, etc/soiled (corrected)
Physical structure, floors soiled.
Location: Dish machine area
|
03/06/2013 | Recheck |
- CO2 tanks unrestrained
CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
Comments: Employee cafe.
- Toxic material(s) separation (corrected on site)
Toxic material(s) improperly stored. (Cleaning tablets by coffee machines)
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: Corrected during inspection.... Toxics moved to a suitable location
Location: Kitchen
- Bare hand contact (critical) (corrected on site)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
Comments: Corrected during inspection
- Bulk labeling (corrected on site)
Food items removed from original container not properly labeled. (Sugar Container)
Correction: Working containers holding food items shall be labeled with the common name of the food item.
Comments: Corrected during inspection
Location: Prep area
- Walls, floors, etc/soiled
Physical structure, floors soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: Water on floor in dish machine area.
Location: Dish machine area
|
02/20/2013 | Routine |
- Sewage system/direct connection (corrected)
A direct connection exists between a sewage system and equipment drain.
Correction: A direct connection may not exist between the sewage's system and a drain originating from equipment in which food, portable equipment or utensils are placed.
Comments: PROVIDE AN INDIRECT (OPEN SITE) DRAIN ON THE DIPPER WELL.
Location: Kitchen (front)
Equipment: Dipper well
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: SERVICE BARROOM SERVICE STAINLESS STEEL COUNTER
Location: Bar
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: SERVICE BARROOM SERVICE STAINLESS STEEL COUNTER
Location: Kitchen
- Food on display (corrected)
Food on display unprotected.
Correction: Food on display shall be protected from contamination.
Comments: ADJUST THE SNEEZEGUARD IN FRONT OF THE INDUCTION COOKERS (OMELET AREA). THEY NEED TO BE RAISED A FEW INCHES.
Location: Service counter
|
01/15/2013 | Pre-Licensing Recheck |
- Sewage system/direct connection
A direct connection exists between a sewage system and equipment drain.
Correction: A direct connection may not exist between the sewage's system and a drain originating from equipment in which food, portable equipment or utensils are placed.
Comments: PROVIDE AN INDIRECT (OPEN SITE) DRAIN ON THE DIPPER WELL.
Location: Kitchen (front)
Equipment: Dipper well
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: SERVICE BARROOM SERVICE STAINLESS STEEL COUNTER
Location: Bar
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: SERVICE BARROOM SERVICE STAINLESS STEEL COUNTER
Location: Kitchen
- Food on display
Food on display unprotected.
Correction: Food on display shall be protected from contamination.
Comments: ADJUST THE SNEEZEGUARD IN FRONT OF THE INDUCTION COOKERS (OMELET AREA). THEY NEED TO BE RAISED A FEW INCHES.
Location: Service counter
|
12/21/2012 | Pre-Licensing |
Restaurant representatives - add corrected or new information about ALEXANDER HOTEL CMP Dining and Employee Cafe, 333 S DELAWARE ST, Indianapolis, IN »