- Food in prohibited areas (corrected on site)
Food stored in unapproved location. (Bottled drink stored in ice in the ice machine)
Correction: Store only in approved manner and location.
Comments: Corrected during inspection... Bottled drink moved to a suitable location
Location: Kitchen (front)
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled. (Dust on the interior surface of the hood over grill/stove)
Correction: Clean as needed... .
Comments: Hood system is scheduled for cleaning next week...
Location: Cook line
- Hand sink/soap (corrected on site)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: Corrected during inspection
Location: Emp restroom
Equipment: Hand sink
|
03/15/2011 | Routine |
| No violation noted during this evaluation. | 08/02/2010 | Routine |
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Wooden shelving in kitchen for clean dishes. No wooden shelving allowed in kitchen. Please replace.2. 2 door cooler not closing correctly. Repair to close securely. Note: written on routine inspection. Replace cooler
Location: Kitchen
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. Walk-in cooler fan guards are soiled. Please clean.2. On soda holster at bar is soiled. Please clean. CORRECTED
Location: Walk-in cooler
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. Walk-in cooler fan guards are soiled. Please clean.2. On soda holster at bar is soiled. Please clean. CORRECTED
Location: Bar
|
04/27/2010 | Recheck |
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Wooden shelving in kitchen for clean dishes. No wooden shelving allowed in kitchen. Please replace.2. 2 door cooler not closing correctly. Repair to close securely. Note: written on routine inspection.
- 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. Walk-in cooler fan guards are soiled. Please clean.2. On soda holster at bar is soiled. Please clean.
|
03/19/2010 | 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: 1. 2 door salad/desert cooler is holding foods at 45-47 deg F. Please repair to hold foods at 41 deg F or below. Note: cooler door is always open on inspection. New cooler ordered to replace broken unit. 2. Garlic oil at room temperature at 68 deg F. Please dispose of and use time verses temperature or hold at 41 deg F or below. Note: this violation appeared again on follow up 12-10-2009. If facilikty wants to use time to control bacterial growth it MUST written as a Standard of Practice AND be APPROVED BY HEALTH INSPECTOR BEFORE being done. All foods will have to be marked with times if health inspector approves method. CORRECTEDNote Disposed of mixture made the day before (12-09-2009)3. Cooked chicken at room temperature at 91.4 deg F. Dispose of and hold all potentially hazardous foods at 41 deg F or above or may hot hold at 135 deg F or above. 4. Cooked peppers and onions at room temperature at 99.8 deg F. Dispose of and hold all potentially hazardous foods at 41 deg F or above or may hot hold at 135 deg F or above.
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: 1. 2 door salad/desert cooler is holding foods at 45-47 deg F. Please repair to hold foods at 41 deg F or below. Note: cooler door is always open on inspection. New cooler ordered to replace broken unit. 2. Garlic oil at room temperature at 68 deg F. Please dispose of and use time verses temperature or hold at 41 deg F or below. Note: this violation appeared again on follow up 12-10-2009. If facilikty wants to use time to control bacterial growth it MUST written as a Standard of Practice AND be APPROVED BY HEALTH INSPECTOR BEFORE being done. All foods will have to be marked with times if health inspector approves method. CORRECTEDNote Disposed of mixture made the day before (12-09-2009)3. Cooked chicken at room temperature at 91.4 deg F. Dispose of and hold all potentially hazardous foods at 41 deg F or above or may hot hold at 135 deg F or above. 4. Cooked peppers and onions at room temperature at 99.8 deg F. Dispose of and hold all potentially hazardous foods at 41 deg F or above or may hot hold at 135 deg F or above.
Location: Kitchen
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: Raw meat over bread in the walk-in cooler. Please store raw meats below ready to eat foods. CORRECTED
Location: Walk-in cooler
- Date marking (corrected)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: Not date marking. Please date mark all ready to eat foods.
Location: Kitchen
- Miscellaneous contamination of food (Critical) (corrected)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: Soiled pots soaking in vegetable prep sink. Discontinue. Use vegetable prep sink for vegetables only.Violation has occurred again after several follow up. Discontinue this practice. Only vegetable prep may be done in vegetable prep sink to prevent possible contamination of food. Note: on follow up 12-10-2009 facility is preping raw meat in vegetable prep sink. Discontinue.
Location: Kitchen
- 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.
Comments: Clean dish blocking hand sink by dish machine. Please remove. Please re-wash rinse and sanitize dish. Do not place clean dishes on hand sink to prevent possible contamination.
Location: Kitchen (back)
- 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: 1. Items in hand sink at bar. Discontinue. Please do not store anything in or on hand sinks. Item was corrected last follow-up and bar hand sink noww has soap and a candle holder in sink and a chemical spray bottle and cloth towel hanging on bar hand sink. REMOVE ALL ITEMS FROM HAND SINK. DO NOT PLACE ANYTHING IN OR ON HAND SINKS. FURTHER VIOLATION WILL RESULT IN CITATION.2. Employee rinsed knife in hand sink and wiped with paper towel. DISCONTINUE. Do not wash dishes in hand sink. Use hand sink for hand washing only. CORRECTEDNote: on follow-up inspection 12-17-2009 cloth towel was on corner of kitchen hand sink. Please remove so hand sink can be accessed at all times. DO NOT PLACE ANY THING IN OR ON HAND SINKS. WILL RECIEVE WARNING CITATION TODAY AND CITATION OF $50-500 ON ANY SUBSEQUENT INSPECTIONS.
Location: Bar
- 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: 1. Items in hand sink at bar. Discontinue. Please do not store anything in or on hand sinks. Item was corrected last follow-up and bar hand sink noww has soap and a candle holder in sink and a chemical spray bottle and cloth towel hanging on bar hand sink. REMOVE ALL ITEMS FROM HAND SINK. DO NOT PLACE ANYTHING IN OR ON HAND SINKS. FURTHER VIOLATION WILL RESULT IN CITATION.2. Employee rinsed knife in hand sink and wiped with paper towel. DISCONTINUE. Do not wash dishes in hand sink. Use hand sink for hand washing only. CORRECTEDNote: on follow-up inspection 12-17-2009 cloth towel was on corner of kitchen hand sink. Please remove so hand sink can be accessed at all times. DO NOT PLACE ANY THING IN OR ON HAND SINKS. WILL RECIEVE WARNING CITATION TODAY AND CITATION OF $50-500 ON ANY SUBSEQUENT INSPECTIONS.
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: 1. Bar sink set up to wash-> sanitize-> rinse dishes. Discontinue. Please set up to wash-> rinse-> sanitize. CORRECTED ON SITE2. Employee rinsed knife in hand sink and wiped with paper towel. If utensils are soiled enough to mandate cleaning then musts wash-rinse-sanitize all dishes at approved 3 bay dish sink or dish machine. CORRECTED3. Note on follow up inspection 12-17-2009 employee is using bucket of soiled water to rinse tongs and spatula off during use while cooking. DISCONTINUE. ALL DISHES MUST BE WASHED - RINSED - SANITIZED when they are soiled enough to be cleaned.
Location: Bar
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: 1. Bar sink set up to wash-> sanitize-> rinse dishes. Discontinue. Please set up to wash-> rinse-> sanitize. CORRECTED ON SITE2. Employee rinsed knife in hand sink and wiped with paper towel. If utensils are soiled enough to mandate cleaning then musts wash-rinse-sanitize all dishes at approved 3 bay dish sink or dish machine. CORRECTED3. Note on follow up inspection 12-17-2009 employee is using bucket of soiled water to rinse tongs and spatula off during use while cooking. DISCONTINUE. ALL DISHES MUST BE WASHED - RINSED - SANITIZED when they are soiled enough to be cleaned.
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: No hot water at employee bathroom hand sink. Please repair.
Location: Emp restroom
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: Please note facility is using the same person serv safe for store in broad ripple and this facility. Unless store is on continuous property this is not allowed. Must provide a different certified food handler for this facility.
- Cutting surface(s) (corrected)
Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
Comments: Several soiled cutting boards in kitchen. Please clean or replace. Note: food (sandwiches) are being prepared on very soiled cutting boards. Written on transfer inspection to replace or clean heavily soiled cutting boards. Please do so. One of the cutting boards is much cleaner. Please shave or replace other stilll soiled cutting board.
Location: Kitchen
- Cove molding (corrected)
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: Cove molding missing in kitchen by "chef office". Please repair.
Location: Kitchen
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. Cover plates missing in some areas. Please provide. 2. Please finish framing and molding in employee bathroom and closet area. Take tape off framing
Location: Kitchen
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Drain line leak walk in cooler. Please repair. Note: On follow up 12-3-2009 drain line is leaking through duct tape. Duct tape is not approved for kitchen repairs. Please remove duct tape and repair drain line leak. If leak is repaired please remove duct tape. CORRECTED 2. Please repair doors to 2 door cooler to close properly or replace cooler. Note: New cooler ordered follow-up 12-3-2009 Note: Parts orderedNote: both of above violations were written on transfer inspection. Please repair or replace cooler that has doors that will not close as the cooler is having trouble maintaining approved temperatures as the day goes on.Please repair drain line leak in walk-in cooler.Having a bucket below drain line is not approved repair.3. Remove raw wood from behind bar 4 bay sink. Seal to wall or leave open with space to clean behind unit. Seal two ice bins to wall. Note: sheet metal ordered to cover raw wood. CORRECTED
Location: Walk-in cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Drain line leak walk in cooler. Please repair. Note: On follow up 12-3-2009 drain line is leaking through duct tape. Duct tape is not approved for kitchen repairs. Please remove duct tape and repair drain line leak. If leak is repaired please remove duct tape. CORRECTED 2. Please repair doors to 2 door cooler to close properly or replace cooler. Note: New cooler ordered follow-up 12-3-2009 Note: Parts orderedNote: both of above violations were written on transfer inspection. Please repair or replace cooler that has doors that will not close as the cooler is having trouble maintaining approved temperatures as the day goes on.Please repair drain line leak in walk-in cooler.Having a bucket below drain line is not approved repair.3. Remove raw wood from behind bar 4 bay sink. Seal to wall or leave open with space to clean behind unit. Seal two ice bins to wall. Note: sheet metal ordered to cover raw wood. CORRECTED
Location: Kitchen
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Drain line leak walk in cooler. Please repair. Note: On follow up 12-3-2009 drain line is leaking through duct tape. Duct tape is not approved for kitchen repairs. Please remove duct tape and repair drain line leak. If leak is repaired please remove duct tape. CORRECTED 2. Please repair doors to 2 door cooler to close properly or replace cooler. Note: New cooler ordered follow-up 12-3-2009 Note: Parts orderedNote: both of above violations were written on transfer inspection. Please repair or replace cooler that has doors that will not close as the cooler is having trouble maintaining approved temperatures as the day goes on.Please repair drain line leak in walk-in cooler.Having a bucket below drain line is not approved repair.3. Remove raw wood from behind bar 4 bay sink. Seal to wall or leave open with space to clean behind unit. Seal two ice bins to wall. Note: sheet metal ordered to cover raw wood. CORRECTED
Location: Bar
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: Please seal all equipment to wall in bar where needed. Please note this violation was written on transfer inspection and must be completed. Note: Not done on follow-up inspection 12-3-2009, pictures attached to report.
Location: Bar
- Food on floor (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.
Comments: Walk in freezer needs more shelving to keep food off the floor. Please provide shelving.
Location: Kitchen
- Miscellaneous contamination of food (Non-Critical) (corrected)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: Soaking tongs in sanitizer water. Please discontnue.
Location: Kitchen
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: Please provide soap dispenser for employee bathroom. Note: this should have been done before restaurant was approved for operation. Bathroom added after plan review.
Location: Restroom
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: Please provide paper towel holder for employee bathroom. Note: this should have been done before restaurant was approved for operation. Bathroom added after plan review.
Location: Restroom
- Light shields (corrected)
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: Walk-in cooler has a grow light with no guard. Please provide regular light bulb and light guard or shatter proof light.
Location: Walk-in cooler
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Leak below kitchen 3 bay sink. Please repair.
Location: Kitchen (back)
|
12/29/2009 | 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: 1. 2 door salad/desert cooler is holding foods at 45-47 deg F. Please repair to hold foods at 41 deg F or below. Note: cooler door is always open on inspection. New cooler ordered to replace broken unit. 2. Garlic oil at room temperature at 68 deg F. Please dispose of and use time verses temperature or hold at 41 deg F or below. Note: this violation appeared again on follow up 12-10-2009. If facilikty wants to use time to control bacterial growth it MUST written as a Standard of Practice AND be APPROVED BY HEALTH INSPECTOR BEFORE being done. All foods will have to be marked with times if health inspector approves method. CORRECTEDNote Disposed of mixture made the day before (12-09-2009)3. Cooked chicken at room temperature at 91.4 deg F. Dispose of and hold all potentially hazardous foods at 41 deg F or above or may hot hold at 135 deg F or above. 4. Cooked peppers and onions at room temperature at 99.8 deg F. Dispose of and hold all potentially hazardous foods at 41 deg F or above or may hot hold at 135 deg F or above.
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: 1. 2 door salad/desert cooler is holding foods at 45-47 deg F. Please repair to hold foods at 41 deg F or below. Note: cooler door is always open on inspection. New cooler ordered to replace broken unit. 2. Garlic oil at room temperature at 68 deg F. Please dispose of and use time verses temperature or hold at 41 deg F or below. Note: this violation appeared again on follow up 12-10-2009. If facilikty wants to use time to control bacterial growth it MUST written as a Standard of Practice AND be APPROVED BY HEALTH INSPECTOR BEFORE being done. All foods will have to be marked with times if health inspector approves method. CORRECTEDNote Disposed of mixture made the day before (12-09-2009)3. Cooked chicken at room temperature at 91.4 deg F. Dispose of and hold all potentially hazardous foods at 41 deg F or above or may hot hold at 135 deg F or above. 4. Cooked peppers and onions at room temperature at 99.8 deg F. Dispose of and hold all potentially hazardous foods at 41 deg F or above or may hot hold at 135 deg F or above.
Location: Kitchen
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: Raw meat over bread in the walk-in cooler. Please store raw meats below ready to eat foods. CORRECTED
Location: Walk-in cooler
- Date marking
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: Not date marking. Please date mark all ready to eat foods.
Location: Kitchen
- Miscellaneous contamination of food (Critical) (corrected)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: Soiled pots soaking in vegetable prep sink. Discontinue. Use vegetable prep sink for vegetables only.Violation has occurred again after several follow up. Discontinue this practice. Only vegetable prep may be done in vegetable prep sink to prevent possible contamination of food. Note: on follow up 12-10-2009 facility is preping raw meat in vegetable prep sink. Discontinue.
Location: Kitchen
- 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.
Comments: Clean dish blocking hand sink by dish machine. Please remove. Please re-wash rinse and sanitize dish. Do not place clean dishes on hand sink to prevent possible contamination.
Location: Kitchen (back)
- 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: 1. Items in hand sink at bar. Discontinue. Please do not store anything in or on hand sinks. Item was corrected last follow-up and bar hand sink noww has soap and a candle holder in sink and a chemical spray bottle and cloth towel hanging on bar hand sink. REMOVE ALL ITEMS FROM HAND SINK. DO NOT PLACE ANYTHING IN OR ON HAND SINKS. FURTHER VIOLATION WILL RESULT IN CITATION.2. Employee rinsed knife in hand sink and wiped with paper towel. DISCONTINUE. Do not wash dishes in hand sink. Use hand sink for hand washing only. CORRECTEDNote: on follow-up inspection 12-17-2009 cloth towel was on corner of kitchen hand sink. Please remove so hand sink can be accessed at all times. DO NOT PLACE ANY THING IN OR ON HAND SINKS. WILL RECIEVE WARNING CITATION TODAY AND CITATION OF $50-500 ON ANY SUBSEQUENT INSPECTIONS.
Location: Bar
- 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: 1. Items in hand sink at bar. Discontinue. Please do not store anything in or on hand sinks. Item was corrected last follow-up and bar hand sink noww has soap and a candle holder in sink and a chemical spray bottle and cloth towel hanging on bar hand sink. REMOVE ALL ITEMS FROM HAND SINK. DO NOT PLACE ANYTHING IN OR ON HAND SINKS. FURTHER VIOLATION WILL RESULT IN CITATION.2. Employee rinsed knife in hand sink and wiped with paper towel. DISCONTINUE. Do not wash dishes in hand sink. Use hand sink for hand washing only. CORRECTEDNote: on follow-up inspection 12-17-2009 cloth towel was on corner of kitchen hand sink. Please remove so hand sink can be accessed at all times. DO NOT PLACE ANY THING IN OR ON HAND SINKS. WILL RECIEVE WARNING CITATION TODAY AND CITATION OF $50-500 ON ANY SUBSEQUENT INSPECTIONS.
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: 1. Bar sink set up to wash-> sanitize-> rinse dishes. Discontinue. Please set up to wash-> rinse-> sanitize. CORRECTED ON SITE2. Employee rinsed knife in hand sink and wiped with paper towel. If utensils are soiled enough to mandate cleaning then musts wash-rinse-sanitize all dishes at approved 3 bay dish sink or dish machine. CORRECTED3. Note on follow up inspection 12-17-2009 employee is using bucket of soiled water to rinse tongs and spatula off during use while cooking. DISCONTINUE. ALL DISHES MUST BE WASHED - RINSED - SANITIZED when they are soiled enough to be cleaned.
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: 1. Bar sink set up to wash-> sanitize-> rinse dishes. Discontinue. Please set up to wash-> rinse-> sanitize. CORRECTED ON SITE2. Employee rinsed knife in hand sink and wiped with paper towel. If utensils are soiled enough to mandate cleaning then musts wash-rinse-sanitize all dishes at approved 3 bay dish sink or dish machine. CORRECTED3. Note on follow up inspection 12-17-2009 employee is using bucket of soiled water to rinse tongs and spatula off during use while cooking. DISCONTINUE. ALL DISHES MUST BE WASHED - RINSED - SANITIZED when they are soiled enough to be cleaned.
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: No hot water at employee bathroom hand sink. Please repair.
Location: Emp restroom
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: Please note facility is using the same person serv safe for store in broad ripple and this facility. Unless store is on continuous property this is not allowed. Must provide a different certified food handler for this facility.
- Cutting surface(s) (corrected)
Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
Comments: Several soiled cutting boards in kitchen. Please clean or replace. Note: food (sandwiches) are being prepared on very soiled cutting boards. Written on transfer inspection to replace or clean heavily soiled cutting boards. Please do so. One of the cutting boards is much cleaner. Please shave or replace other stilll soiled cutting board.
Location: Kitchen
- Cove molding (corrected)
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: Cove molding missing in kitchen by "chef office". Please repair.
Location: Kitchen
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. Cover plates missing in some areas. Please provide. 2. Please finish framing and molding in employee bathroom and closet area. Take tape off framing
Location: Kitchen
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Drain line leak walk in cooler. Please repair. Note: On follow up 12-3-2009 drain line is leaking through duct tape. Duct tape is not approved for kitchen repairs. Please remove duct tape and repair drain line leak. If leak is repaired please remove duct tape. 2. Please repair doors to 2 door cooler to close properly or replace cooler. Note: New cooler ordered follow-up 12-3-2009Note: both of above violations were written on transfer inspection. Please repair or replace cooler that has doors that will not close as the cooler is having trouble maintaining approved temperatures as the day goes on.Please repair drain line leak in walk-in cooler.Having a bucket below drain line is not approved repair.3. Remove raw wood from behind bar 4 bay sink. Seal to wall or leave open with space to clean behind unit. Seal two ice bins to wall. Note: sheet metal ordered to cover raw wood.
Location: Walk-in cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Drain line leak walk in cooler. Please repair. Note: On follow up 12-3-2009 drain line is leaking through duct tape. Duct tape is not approved for kitchen repairs. Please remove duct tape and repair drain line leak. If leak is repaired please remove duct tape. 2. Please repair doors to 2 door cooler to close properly or replace cooler. Note: New cooler ordered follow-up 12-3-2009Note: both of above violations were written on transfer inspection. Please repair or replace cooler that has doors that will not close as the cooler is having trouble maintaining approved temperatures as the day goes on.Please repair drain line leak in walk-in cooler.Having a bucket below drain line is not approved repair.3. Remove raw wood from behind bar 4 bay sink. Seal to wall or leave open with space to clean behind unit. Seal two ice bins to wall. Note: sheet metal ordered to cover raw wood.
Location: Kitchen
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Drain line leak walk in cooler. Please repair. Note: On follow up 12-3-2009 drain line is leaking through duct tape. Duct tape is not approved for kitchen repairs. Please remove duct tape and repair drain line leak. If leak is repaired please remove duct tape. 2. Please repair doors to 2 door cooler to close properly or replace cooler. Note: New cooler ordered follow-up 12-3-2009Note: both of above violations were written on transfer inspection. Please repair or replace cooler that has doors that will not close as the cooler is having trouble maintaining approved temperatures as the day goes on.Please repair drain line leak in walk-in cooler.Having a bucket below drain line is not approved repair.3. Remove raw wood from behind bar 4 bay sink. Seal to wall or leave open with space to clean behind unit. Seal two ice bins to wall. Note: sheet metal ordered to cover raw wood.
Location: Bar
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: Please seal all equipment to wall in bar where needed. Please note this violation was written on transfer inspection and must be completed. Note: Not done on follow-up inspection 12-3-2009, pictures attached to report.
Location: Bar
- Food on floor (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.
Comments: Walk in freezer needs more shelving to keep food off the floor. Please provide shelving.
Location: Kitchen
- Miscellaneous contamination of food (Non-Critical)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: Soaking tongs in sanitizer water. Please discontnue.
Location: Kitchen
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: Please provide soap dispenser for employee bathroom. Note: this should have been done before restaurant was approved for operation. Bathroom added after plan review.
Location: Restroom
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: Please provide paper towel holder for employee bathroom. Note: this should have been done before restaurant was approved for operation. Bathroom added after plan review.
Location: Restroom
- Light shields (corrected)
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: Walk-in cooler has a grow light with no guard. Please provide regular light bulb and light guard or shatter proof light.
Location: Walk-in cooler
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Leak below kitchen 3 bay sink. Please repair.
Location: Kitchen (back)
|
12/17/2009 | 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: 1. 2 door salad/desert cooler is holding foods at 45-47 deg F. Please repair to hold foods at 41 deg F or below. Note: cooler door is always open on inspection. New cooler ordered to replace broken unit. 2. Garlic oil at room temperature at 68 deg F. Please dispose of and use time verses temperature or hold at 41 deg F or below. Note: this violation appeared again on follow up 12-10-2009. If facilikty wants to use time to control bacterial growth it MUST written as a Standard of Practice AND be APPROVED BY HEALTH INSPECTOR BEFORE being done. All foods will have to be marked with times if health inspector approves method. Note Disposed of mixture made the day before (12-09-2009)
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: 1. 2 door salad/desert cooler is holding foods at 45-47 deg F. Please repair to hold foods at 41 deg F or below. Note: cooler door is always open on inspection. New cooler ordered to replace broken unit. 2. Garlic oil at room temperature at 68 deg F. Please dispose of and use time verses temperature or hold at 41 deg F or below. Note: this violation appeared again on follow up 12-10-2009. If facilikty wants to use time to control bacterial growth it MUST written as a Standard of Practice AND be APPROVED BY HEALTH INSPECTOR BEFORE being done. All foods will have to be marked with times if health inspector approves method. Note Disposed of mixture made the day before (12-09-2009)
Location: Kitchen
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: Raw meat over bread in the walk-in cooler. Please store raw meats below ready to eat foods. CORRECTED
Location: Walk-in cooler
- Date marking (corrected)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: Not date marking. Please date mark all ready to eat foods.
Location: Kitchen
- Miscellaneous contamination of food (Critical)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: Soiled pots soaking in vegetable prep sink. Discontinue. Use vegetable prep sink for vegetables only.Violation has occurred again after several follow up. Discontinue this practice. Only vegetable prep may be done in vegetable prep sink to prevent possible contamination of food. Note: on follow up 12-10-2009 facility is preping raw meat in vegetable prep sink. Discontinue.
Location: Kitchen
- 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: 1. Items in hand sink at bar. Discontinue. Please do not store anything in or on hand sinks. Item was corrected last follow-up and bar hand sink noww has soap and a candle holder in sink and a chemical spray bottle and cloth towel hanging on bar hand sink. REMOVE ALL ITEMS FROM HAND SINK. DO NOT PLACE ANYTHING IN OR ON HAND SINKS. FURTHER VIOLATION WILL RESULT IN CITATION.2. Employee rinsed knife in hand sink and wiped with paper towel. DISCONTINUE. Do not wash dishes in hand sink. Use hand sink for hand washing only. CORRECTED
Location: Bar
- 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: 1. Items in hand sink at bar. Discontinue. Please do not store anything in or on hand sinks. Item was corrected last follow-up and bar hand sink noww has soap and a candle holder in sink and a chemical spray bottle and cloth towel hanging on bar hand sink. REMOVE ALL ITEMS FROM HAND SINK. DO NOT PLACE ANYTHING IN OR ON HAND SINKS. FURTHER VIOLATION WILL RESULT IN CITATION.2. Employee rinsed knife in hand sink and wiped with paper towel. DISCONTINUE. Do not wash dishes in hand sink. Use hand sink for hand washing only. CORRECTED
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: 1. Bar sink set up to wash-> sanitize-> rinse dishes. Discontinue. Please set up to wash-> rinse-> sanitize. CORRECTED ON SITE2. Employee rinsed knife in hand sink and wiped with paper towel. If utensils are soiled enough to mandate cleaning then musts wash-rinse-sanitize all dishes at approved 3 bay dish sink or dish machine. CORRECTED
Location: Bar
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: 1. Bar sink set up to wash-> sanitize-> rinse dishes. Discontinue. Please set up to wash-> rinse-> sanitize. CORRECTED ON SITE2. Employee rinsed knife in hand sink and wiped with paper towel. If utensils are soiled enough to mandate cleaning then musts wash-rinse-sanitize all dishes at approved 3 bay dish sink or dish machine. CORRECTED
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: No hot water at employee bathroom hand sink. Please repair.
Location: Emp restroom
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: Please note facility is using the same person serv safe for store in broad ripple and this facility. Unless store is on continuous property this is not allowed. Must provide a different certified food handler for this facility.
- Cutting surface(s)
Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
Comments: Several soiled cutting boards in kitchen. Please clean or replace. Note: food (sandwiches) are being prepared on very soiled cutting boards. Written on transfer inspection to replace or clean heavily soiled cutting boards. Please do so. One of the cutting boards is much cleaner. Please shave or replace other stilll soiled cutting board.
Location: Kitchen
- Cutting surface(s) (corrected)
Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
Comments: Several soiled cutting boards in kitchen. Please clean or replace. Note: food (sandwiches) are being prepared on very soiled cutting boards. Written on transfer inspection to replace or clean heavily soiled cutting boards. Please do so. One of the cutting boards is much cleaner. Please shave or replace other stilll soiled cutting board.
Location: Kitchen
- Cove molding (corrected)
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: Cove molding missing in kitchen by "chef office". Please repair.
Location: Kitchen
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. Cover plates missing in some areas. Please provide. 2. Please finish framing and molding in employee bathroom and closet area. Take tape off framing
Location: Kitchen
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Drain line leak walk in cooler. Please repair. Note: On follow up 12-3-2009 drain line is leaking through duct tape. Duct tape is not approved for kitchen repairs. Please remove duct tape and repair drain line leak. 2. Please repair doors to 2 door cooler to close properly or replace cooler. Note: New cooler ordered follow-up 12-3-2009Note: both of above violations were written on transfer inspection. Please repair or replace cooler that has doors that will not close as the cooler is having trouble maintaining approved temperatures as the day goes on.Please repair drain line leak in walk-in cooler.Having a bucket below drain line is not approved repair.4. Remove raw wood from behind bar 4 bay sink. Seal to wall or leave open with space to clean behind unit. Seal two ice bins to wall.
Location: Walk-in cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Drain line leak walk in cooler. Please repair. Note: On follow up 12-3-2009 drain line is leaking through duct tape. Duct tape is not approved for kitchen repairs. Please remove duct tape and repair drain line leak. 2. Please repair doors to 2 door cooler to close properly or replace cooler. Note: New cooler ordered follow-up 12-3-2009Note: both of above violations were written on transfer inspection. Please repair or replace cooler that has doors that will not close as the cooler is having trouble maintaining approved temperatures as the day goes on.Please repair drain line leak in walk-in cooler.Having a bucket below drain line is not approved repair.4. Remove raw wood from behind bar 4 bay sink. Seal to wall or leave open with space to clean behind unit. Seal two ice bins to wall.
Location: Kitchen
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Drain line leak walk in cooler. Please repair. Note: On follow up 12-3-2009 drain line is leaking through duct tape. Duct tape is not approved for kitchen repairs. Please remove duct tape and repair drain line leak. 2. Please repair doors to 2 door cooler to close properly or replace cooler. Note: New cooler ordered follow-up 12-3-2009Note: both of above violations were written on transfer inspection. Please repair or replace cooler that has doors that will not close as the cooler is having trouble maintaining approved temperatures as the day goes on.Please repair drain line leak in walk-in cooler.Having a bucket below drain line is not approved repair.4. Remove raw wood from behind bar 4 bay sink. Seal to wall or leave open with space to clean behind unit. Seal two ice bins to wall.
Location: Bar
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: Please seal all equipment to wall in bar where needed. Please note this violation was written on transfer inspection and must be completed. Note: Not done on follow-up inspection 12-3-2009, pictures attached to report.
Location: Bar
- Food on floor (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.
Comments: Walk in freezer needs more shelving to keep food off the floor. Please provide shelving.
Location: Kitchen
- Miscellaneous contamination of food (Non-Critical) (corrected)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: Soaking tongs in sanitizer water. Please discontnue.
Location: Kitchen
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: Please provide soap dispenser for employee bathroom. Note: this should have been done before restaurant was approved for operation. Bathroom added after plan review.
Location: Restroom
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: Please provide paper towel holder for employee bathroom. Note: this should have been done before restaurant was approved for operation. Bathroom added after plan review.
Location: Restroom
- Light shields (corrected)
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: Walk-in cooler has a grow light with no guard. Please provide regular light bulb and light guard or shatter proof light.
Location: Walk-in cooler
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Leak below kitchen 3 bay sink. Please repair.
|
12/10/2009 | 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: 1. 2 door salad/desert cooler is holding foods at 45-47 deg F. Please repair to hold foods at 41 deg F or below. Note: cooler door is always open on inspection. New cooler ordered to replace broken unit. 2. Garlic oil at room temperature at 68 deg F. Please dispose of and use time verses temperature or hold at 41 deg F or below.
Location: Kitchen
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: Raw meat over bread in the walk-in cooler. Please store raw meats below ready to eat foods. CORRECTED
Location: Walk-in cooler
- Date marking (corrected)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: Not date marking. Please date mark all ready to eat foods.
Location: Kitchen
- Miscellaneous contamination of food (Critical) (corrected)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: Soiled pots soaking in vegetable prep sink. Discontinue. Use vegetable prep sink for vegetables only.Violation has occurred again after several follow up. Discontinue this practice. Only vegetable prep may be done in vegetable prep sink to prevent possible contamination of food.
Location: Kitchen
- 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: 1. Items in hand sink at bar. Discontinue. Please do not store anything in or on hand sinks. Item was corrected last follow-up and bar hand sink noww has soap and a candle holder in sink and a chemical spray bottle and cloth towel hanging on bar hand sink. REMOVE ALL ITEMS FROM HAND SINK. DO NOT PLACE ANYTHING IN OR ON HAND SINKS. FURTHER VIOLATION WILL RESULT IN CITATION.2. Employee rinsed knife in hand sink and wiped with paper towel. DISCONTINUE. Do not wash dishes in hand sink. Use hand sink for hand washing only. CORRECTED
Location: Bar
- 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: 1. Items in hand sink at bar. Discontinue. Please do not store anything in or on hand sinks. Item was corrected last follow-up and bar hand sink noww has soap and a candle holder in sink and a chemical spray bottle and cloth towel hanging on bar hand sink. REMOVE ALL ITEMS FROM HAND SINK. DO NOT PLACE ANYTHING IN OR ON HAND SINKS. FURTHER VIOLATION WILL RESULT IN CITATION.2. Employee rinsed knife in hand sink and wiped with paper towel. DISCONTINUE. Do not wash dishes in hand sink. Use hand sink for hand washing only. CORRECTED
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: 1. Bar sink set up to wash-> sanitize-> rinse dishes. Discontinue. Please set up to wash-> rinse-> sanitize. CORRECTED ON SITE2. Employee rinsed knife in hand sink and wiped with paper towel. If utensils are soiled enough to mandate cleaning then musts wash-rinse-sanitize all dishes at approved 3 bay dish sink or dish machine. CORRECTED
Location: Bar
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: 1. Bar sink set up to wash-> sanitize-> rinse dishes. Discontinue. Please set up to wash-> rinse-> sanitize. CORRECTED ON SITE2. Employee rinsed knife in hand sink and wiped with paper towel. If utensils are soiled enough to mandate cleaning then musts wash-rinse-sanitize all dishes at approved 3 bay dish sink or dish machine. CORRECTED
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: No hot water at employee bathroom hand sink. Please repair.
Location: Emp restroom
- Cutting surface(s)
Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
Comments: Several soiled cutting boards in kitchen. Please clean or replace. Note: food (sandwiches) are being prepared on very soiled cutting boards. Written on transfer inspection to replace or clean heavily soiled cutting boards. Please do so. One of the cutting boards is much cleaner. Please shave or replace other stilll soiled cutting board.
Location: Kitchen
- Cutting surface(s) (corrected)
Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
Comments: Several soiled cutting boards in kitchen. Please clean or replace. Note: food (sandwiches) are being prepared on very soiled cutting boards. Written on transfer inspection to replace or clean heavily soiled cutting boards. Please do so. One of the cutting boards is much cleaner. Please shave or replace other stilll soiled cutting board.
Location: Kitchen
- Cove molding (corrected)
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: Cove molding missing in kitchen by "chef office". Please repair.
Location: Kitchen
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. Cover plates missing in some areas. Please provide. 2. Please finish framing and molding in employee bathroom and closet area. Take tape off framing
Location: Kitchen
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Drain line leak walk in cooler. Please repair. Note: On follow up 12-3-2009 drain line is leaking through duct tape. Duct tape is not approved for kitchen repairs. Please remove duct tape and repair drain line leak. 2. Please repair doors to 2 door cooler to close properly or replace cooler. Note: New cooler ordered follow-up 12-3-2009Note: both of above violations were written on transfer inspection. Please repair or replace cooler that has doors that will not close as the cooler is having trouble maintaining approved temperatures as the day goes on.Please repair drain line leak in walk-in cooler.Having a bucket below drain line is not approved repair.4. Remove raw wood from behind bar 4 bay sink. Seal to wall or leave open with space to clean behind unit. Seal two ice bins to wall.
Location: Walk-in cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Drain line leak walk in cooler. Please repair. Note: On follow up 12-3-2009 drain line is leaking through duct tape. Duct tape is not approved for kitchen repairs. Please remove duct tape and repair drain line leak. 2. Please repair doors to 2 door cooler to close properly or replace cooler. Note: New cooler ordered follow-up 12-3-2009Note: both of above violations were written on transfer inspection. Please repair or replace cooler that has doors that will not close as the cooler is having trouble maintaining approved temperatures as the day goes on.Please repair drain line leak in walk-in cooler.Having a bucket below drain line is not approved repair.4. Remove raw wood from behind bar 4 bay sink. Seal to wall or leave open with space to clean behind unit. Seal two ice bins to wall.
Location: Kitchen
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Drain line leak walk in cooler. Please repair. Note: On follow up 12-3-2009 drain line is leaking through duct tape. Duct tape is not approved for kitchen repairs. Please remove duct tape and repair drain line leak. 2. Please repair doors to 2 door cooler to close properly or replace cooler. Note: New cooler ordered follow-up 12-3-2009Note: both of above violations were written on transfer inspection. Please repair or replace cooler that has doors that will not close as the cooler is having trouble maintaining approved temperatures as the day goes on.Please repair drain line leak in walk-in cooler.Having a bucket below drain line is not approved repair.4. Remove raw wood from behind bar 4 bay sink. Seal to wall or leave open with space to clean behind unit. Seal two ice bins to wall.
Location: Bar
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: Please seal all equipment to wall in bar where needed. Please note this violation was written on transfer inspection and must be completed. Note: Not done on follow-up inspection 12-3-2009, pictures attached to report.
Location: Bar
- Food on floor (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.
Comments: Walk in freezer needs more shelving to keep food off the floor. Please provide shelving.
Location: Kitchen
- Miscellaneous contamination of food (Non-Critical) (corrected)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: Soaking tongs in sanitizer water. Please discontnue.
Location: Kitchen
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: Please provide soap dispenser for employee bathroom. Note: this should have been done before restaurant was approved for operation. Bathroom added after plan review.
Location: Restroom
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: Please provide paper towel holder for employee bathroom. Note: this should have been done before restaurant was approved for operation. Bathroom added after plan review.
Location: Restroom
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: Walk-in cooler has a grow light with no guard. Please provide regular light bulb and light guard or shatter proof light.
|
12/03/2009 | 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: 1. 2 door salad/desert cooler is holding foods at 45-47 deg F. Please repair to hold foods at 41 deg F or below. 2. Garlic oil at room temperature at 68 deg F. Please dispose of and use time verses temperature or hold at 41 deg F or below.
Location: Kitchen
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: Raw meat over bread in the walk-in cooler. Please store raw meats below ready to eat foods. CORRECTED
Location: Walk-in cooler
- Date marking
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: Not date marking. Please date mark all ready to eat foods.
Location: Kitchen
- Miscellaneous contamination of food (Critical)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: Soiled pots soaking in vegetable prep sink. Discontinue. Use vegetable prep sink for vegetables only.Violation has occurred again after several follow up. Discontinue this practice. Only vegetable prep may be done in vegetable prep sink to prevent possible contamination of food.
Location: Kitchen
- 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: 1. Items in hand sink at bar. Discontinue. Please do not store anything in or on hand sinks. Corrected2. Employee rinsed knife in hand sink and wiped with paper towel. DISCONTINUE. Do not wash dishes in hand sink. Use hand sink for hand washing only.
Location: Bar
- 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: 1. Items in hand sink at bar. Discontinue. Please do not store anything in or on hand sinks. Corrected2. Employee rinsed knife in hand sink and wiped with paper towel. DISCONTINUE. Do not wash dishes in hand sink. Use hand sink for hand washing only.
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: 1. Bar sink set up to wash-> sanitize-> rinse dishes. Discontinue. Please set up to wash-> rinse-> sanitize. CORRECTED ON SITE2. Employee rinsed knife in hand sink and wiped with paper towel. If utensils are soiled enough to mandate cleaning then musts wash-rinse-sanitize all dishes at approved 3 bay dish sink or dish machine.
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: 1. Bar sink set up to wash-> sanitize-> rinse dishes. Discontinue. Please set up to wash-> rinse-> sanitize. CORRECTED ON SITE2. Employee rinsed knife in hand sink and wiped with paper towel. If utensils are soiled enough to mandate cleaning then musts wash-rinse-sanitize all dishes at approved 3 bay dish sink or dish machine.
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: No hot water at employee bathroom hand sink. Please repair.
Location: Emp restroom
- Cutting surface(s)
Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
Comments: Several soiled cutting boards in kitchen. Please clean or replace. Note: food (sandwiches) are being prepared on very soiled cutting boards. Written on transfer inspection to replace or clean heavily soiled cutting boards. Please do so.
Location: Kitchen
- Cove molding (corrected)
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: Cove molding missing in kitchen by "chef office". Please repair.
Location: Kitchen
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. Cover plates missing in some areas. Please provide. 2. Please finish framing and molding in employee bathroom and closet area. Take tape off framing
Location: Kitchen
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Drain line leak walk in cooler. Please repair.2. Please repair doors to 2 door cooler to close properly or replace cooler.Note: both of above violations were written on transfer inspection. Please repair or replace cooler that has doors that will not close as the cooler is having trouble maintaining approved temperatures as the day goes on.Please repair drain line leak in walk-in cooler.Having a bucket below drain line is not approved repair.
Location: Walk-in cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Drain line leak walk in cooler. Please repair.2. Please repair doors to 2 door cooler to close properly or replace cooler.Note: both of above violations were written on transfer inspection. Please repair or replace cooler that has doors that will not close as the cooler is having trouble maintaining approved temperatures as the day goes on.Please repair drain line leak in walk-in cooler.Having a bucket below drain line is not approved repair.
Location: Kitchen
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: Please seal all equipment to wall in bar where needed. Please note this violation was written on transfer inspection and must be completed.
Location: Bar
- Food on floor
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: Walk in freezer needs more shelving to keep food off the floor. Please provide shelving.
Location: Kitchen
- Miscellaneous contamination of food (Non-Critical) (corrected)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: Soaking tongs in sanitizer water. Please discontnue.
Location: Kitchen
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: Please provide soap dispenser for employee bathroom. Note: this should have been done before restaurant was approved for operation. Bathroom added after plan review.
Location: Restroom
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: Please provide paper towel holder for employee bathroom. Note: this should have been done before restaurant was approved for operation. Bathroom added after plan review.
Location: Restroom
|
11/20/2009 | 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: 1. 2 door salad/desert cooler is holding foods at 45-47 deg F. Please repair to hold foods at 41 deg F or below. 2. Garlic oil at room temperature at 68 deg F. Please dispose of and use time verses temperature or hold at 41 deg F or below.
Location: Kitchen
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: Raw meat over bread in the walk-in cooler. Please store raw meats below ready to eat foods. CORRECTED
Location: Walk-in cooler
- Date marking
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: Not date marking. Please date mark all ready to eat foods.
Location: Kitchen
- Miscellaneous contamination of food (Critical) (corrected)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: Soiled pots soaking in vegetable prep sink. Discontinue. Use vegetable prep sink for vegetables only.
Location: Kitchen
- 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: Items in hand sink at bar. Discontinue. Please do not store anything in or on hand sinks.
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: Bar sink set up to wash-> sanitize-> rinse dishes. Discontinue. Please set up to wash-> rinse-> sanitize. CORRECTED ON SITE
Location: Bar
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: No hot water at employee bathroom hand sink. Please repair.
Location: Emp restroom
- Cutting surface(s)
Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
Comments: Several soiled cutting boards in kitchen. Please clean or replace.
Location: Kitchen
- Cove molding
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: Cove molding missing in kitchen by "chef office". Please repair.
Location: Kitchen
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. Cover plates missing in some areas. Please provide. 2. Please finish framing and molding in employee bathroom and closet area.
Location: Kitchen
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Drain line leak walk in cooler. Please repair.2. Please repair doors to 2 door cooler to close properly or replace cooler.
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: Please seal all equipment to wall in bar where needed.
Location: Bar
- Food on floor
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: Walk in freezer needs more shelving to keep food off the floor. Please provide shelving.
Location: Kitchen
- Miscellaneous contamination of food (Non-Critical) (corrected)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: Soaking tongs in sanitizer water. Please discontnue.
Location: Kitchen
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: Please provide soap dispenser for employee bathroom.
Location: Restroom
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: Please provide paper towel holder for employee bathroom.
Location: Restroom
|
11/13/2009 | Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. 2 door salad/desert cooler is holding foods at 45-47 deg F. Please repair to hold foods at 41 deg F or below. 2. Garlic oil at room temperature at 68 deg F. Please dispose of and use time verses temperature or hold at 41 deg F or below.
- Cross-contamination (corrected on site)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: Raw meat over bread in the walk-in cooler. Please store raw meats below ready to eat foods. CORRECTED
- Date marking
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: Not date marking. Please date mark all ready to eat foods.
- Miscellaneous contamination of food (Critical)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: Soiled pots soaking in vegetable prep sink. Discontinue. Use vegetable prep sink for vegetables only.
- 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: Items in hand sink at bar. Discontinue. Please do not store anything in or on hand sinks.
- 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: Bar sink set up to wash-> sanitize-> rinse dishes. Discontinue. Please set up to wash-> rinse-> sanitize. CORRECTED ON SITE
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. No hot water at new employee bathtroom. Please do not use until hot water is provided at hand sink.2. No hot water main kitchen hand sink. Please repair. 3. No cold water at back kitchen hand sink. Please repair. Turned off, has been turned on at this time.
- Cutting surface(s)
Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
Comments: Several soiled cutting boards in kitchen. Please clean or replace.
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: 3 lights out in exhxaust hood. Please provide.
- Cove molding
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: Cove molding missing in kitchen by "chef office". Please repair.
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. Cover plates missing in some areas. Please provide. 2. Please finish framing and molding in employee bathroom and closet area.
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: Please seal all equipment to wall in bar where needed.
- Food on floor
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: Walk in cooler needs more shelving to keep food off the floor. Please provide shelving.
- Miscellaneous contamination of food (Non-Critical)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: Soaking tongs in sanitizer water. Please discontnue.
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: Please provide soap dispenser for employee bathroom.
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: Please provide paper towel holder for employee bathroom.
|
11/05/2009 | 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: 1. REFRIGERATED TABLE ON THE END DOES NOT HAVE A PLUG YET. INSTALL ELECTRICAL OUTLET AND ENSURE THAT IT IS 41 DEGREES F OR BELOW.2. SLIDING DOOR REFRIGERATOR IS NOT PLUGGED IN. ENSURE THAT IT IS 41 DEGREES OR BELOW.
Location: Kitchen
Equipment: Sandwich make table
- 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: 1. REFRIGERATED TABLE ON THE END DOES NOT HAVE A PLUG YET. INSTALL ELECTRICAL OUTLET AND ENSURE THAT IT IS 41 DEGREES F OR BELOW.2. SLIDING DOOR REFRIGERATOR IS NOT PLUGGED IN. ENSURE THAT IT IS 41 DEGREES OR BELOW.
Equipment: Reach in cooler (2 door)
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. CAP IS MISSING ON THE VACUUM BREAKER ON THE MOP SINK FAUCET. REPLACE.2. LEAK IN THE CONDENSATE DRAIN: WALK IN COOLER.3. LEAK IN THE CONDENSATE DRAIN: WALK IN FREEZER.4. REROUTE THE DRAIN FROM THE DISHMACHINE SO THAT IT DOES NOT RUN THROUGH THE GREASE TRAP. ONLY THE 3-BAY UTENSIL SINK SHOULD RUN THROUGH THE GREASE TRAP.
Location: Back room
Equipment: Mop sink
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. CAP IS MISSING ON THE VACUUM BREAKER ON THE MOP SINK FAUCET. REPLACE.2. LEAK IN THE CONDENSATE DRAIN: WALK IN COOLER.3. LEAK IN THE CONDENSATE DRAIN: WALK IN FREEZER.4. REROUTE THE DRAIN FROM THE DISHMACHINE SO THAT IT DOES NOT RUN THROUGH THE GREASE TRAP. ONLY THE 3-BAY UTENSIL SINK SHOULD RUN THROUGH THE GREASE TRAP.
Location: Walk-in cooler
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. CAP IS MISSING ON THE VACUUM BREAKER ON THE MOP SINK FAUCET. REPLACE.2. LEAK IN THE CONDENSATE DRAIN: WALK IN COOLER.3. LEAK IN THE CONDENSATE DRAIN: WALK IN FREEZER.4. REROUTE THE DRAIN FROM THE DISHMACHINE SO THAT IT DOES NOT RUN THROUGH THE GREASE TRAP. ONLY THE 3-BAY UTENSIL SINK SHOULD RUN THROUGH THE GREASE TRAP.
Location: Walk-in freezer
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. CAP IS MISSING ON THE VACUUM BREAKER ON THE MOP SINK FAUCET. REPLACE.2. LEAK IN THE CONDENSATE DRAIN: WALK IN COOLER.3. LEAK IN THE CONDENSATE DRAIN: WALK IN FREEZER.4. REROUTE THE DRAIN FROM THE DISHMACHINE SO THAT IT DOES NOT RUN THROUGH THE GREASE TRAP. ONLY THE 3-BAY UTENSIL SINK SHOULD RUN THROUGH THE GREASE TRAP.
Location: Dish machine area
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: SOME OF THE WOOD SHELVES IN THE DRY STORAGE ARE IN POOR CONDITION. REPLACE WOOD PIECES.10/5/09 HEAVILY SOILED WOOD BOARDS USED AS SHELVING. AT LEAST TWO STILL NEED TO BE REPLACED.
Location: Dry storage
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: 1. ANCHOR AND SEAL THE HAND SINK IN THE KITCHEN TO THE WALL. 2. ANCHOR AND SEAL THE STATIONARY EQUIPMENT IN THE BAR TO THE WALL. 3. SEAL THE BACK COUNTER TO THE WALL IN THE BAR.10/5/09 ANY STATIONARY BAR EQUIPMENT MUST BE ANCHORED AND SEALED TO THE WALL.
Location: Kitchen
Equipment: Hand sink
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: 1. ANCHOR AND SEAL THE HAND SINK IN THE KITCHEN TO THE WALL. 2. ANCHOR AND SEAL THE STATIONARY EQUIPMENT IN THE BAR TO THE WALL. 3. SEAL THE BACK COUNTER TO THE WALL IN THE BAR.10/5/09 ANY STATIONARY BAR EQUIPMENT MUST BE ANCHORED AND SEALED TO THE WALL.
Location: Bar
Equipment: -
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Kitchen
Equipment: Hand sink
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Bar
Equipment: Hand sink
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Womens restroom
Equipment: Hand sink
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Mens restroom
Equipment: Hand sink
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Kitchen
Equipment: Hand sink
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Bar
Equipment: Hand sink
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Womens restroom
Equipment: Hand sink
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Mens restroom
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.
Location: Walk-in cooler
- Light shields (corrected)
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Location: Walk-in freezer
- Cutting surface(s)
Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
Comments: 1. CUTTING BOARD ON THE REFRIGERATED TABLE IS SOILED AND IN POOR CONDITION.2. CUTTING BOARD BY THE SLICER IS SOILED AND IN POOR CONDITION.10/5/09 CUTTING BOARDS HAVE BEEN SOAKED IN BLEACH BUT ARE STILL IN POOR CONDITION. REPLACE.
Location: Kitchen
- Cutting surface(s)
Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
Comments: 1. CUTTING BOARD ON THE REFRIGERATED TABLE IS SOILED AND IN POOR CONDITION.2. CUTTING BOARD BY THE SLICER IS SOILED AND IN POOR CONDITION.10/5/09 CUTTING BOARDS HAVE BEEN SOAKED IN BLEACH BUT ARE STILL IN POOR CONDITION. REPLACE.
Location: Kitchen
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: 1. PROVIDE 20 FOOTCANDLES OF LIGHT AT A POINT 30 INCHES ABOVE THE FLOOR IN THE WALK IN COOLER AND WALK IN FREEZER.2. PROVIDE 70 FOOTCANDLES OF LIGHT AT ALL FOOD PREP SURFACES (SOME OVERHEAD LIGHTS ARE OUT IN THE KITCHEN)10/5/09 WILL HAVE TO ORDER LIGHT FIXTURES FOR WALK IN COOLER AND FREEZER.
Location: Walk-in cooler
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: 1. PROVIDE 20 FOOTCANDLES OF LIGHT AT A POINT 30 INCHES ABOVE THE FLOOR IN THE WALK IN COOLER AND WALK IN FREEZER.2. PROVIDE 70 FOOTCANDLES OF LIGHT AT ALL FOOD PREP SURFACES (SOME OVERHEAD LIGHTS ARE OUT IN THE KITCHEN)10/5/09 WILL HAVE TO ORDER LIGHT FIXTURES FOR WALK IN COOLER AND FREEZER.
Location: Walk-in freezer
- Floors, walls, ceilings cleanability (corrected)
Floors, walls and ceilings not smooth and easily cleanable.
Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
Comments: PAINT UNFINISHED DRYWALL WHERE NEEDED.
Location: Back room
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. HOLES IN WALLS WHERE OLD SHELVING WAS ATTACHED. REPAIR OR REPLACE FRP PANELS.2. HOLE IN WALL WHERE PLUMBING HAS BEEN WORKED ON UNDER DISHMACHINE. SEAL HOLE AND FINISH THE WALL TO EASILY CLEANABLE CONDITION.3. COVE MOLDING MISSING OR COMING OFF THE WALL THROUGHOUT. REPAIR TO SOUND CONDITION.4. CAULKING ON THE DISHMACHINE DRAINTABLES IS MOLDY. REMOVE OLD CAULK. INSTALL NEW.5. THE BOTTOM OF THE WALL IN THE MIDDLE WALK IN COOLER IS IN VERY POOR CONDITION. INSTALL METAL COVE BASE AND SEAL.
Location: Kitchen
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. HOLES IN WALLS WHERE OLD SHELVING WAS ATTACHED. REPAIR OR REPLACE FRP PANELS.2. HOLE IN WALL WHERE PLUMBING HAS BEEN WORKED ON UNDER DISHMACHINE. SEAL HOLE AND FINISH THE WALL TO EASILY CLEANABLE CONDITION.3. COVE MOLDING MISSING OR COMING OFF THE WALL THROUGHOUT. REPAIR TO SOUND CONDITION.4. CAULKING ON THE DISHMACHINE DRAINTABLES IS MOLDY. REMOVE OLD CAULK. INSTALL NEW.5. THE BOTTOM OF THE WALL IN THE MIDDLE WALK IN COOLER IS IN VERY POOR CONDITION. INSTALL METAL COVE BASE AND SEAL.
Location: Dish machine area
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. HOLES IN WALLS WHERE OLD SHELVING WAS ATTACHED. REPAIR OR REPLACE FRP PANELS.2. HOLE IN WALL WHERE PLUMBING HAS BEEN WORKED ON UNDER DISHMACHINE. SEAL HOLE AND FINISH THE WALL TO EASILY CLEANABLE CONDITION.3. COVE MOLDING MISSING OR COMING OFF THE WALL THROUGHOUT. REPAIR TO SOUND CONDITION.4. CAULKING ON THE DISHMACHINE DRAINTABLES IS MOLDY. REMOVE OLD CAULK. INSTALL NEW.5. THE BOTTOM OF THE WALL IN THE MIDDLE WALK IN COOLER IS IN VERY POOR CONDITION. INSTALL METAL COVE BASE AND SEAL.
Location: Back room
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. HOLES IN WALLS WHERE OLD SHELVING WAS ATTACHED. REPAIR OR REPLACE FRP PANELS.2. HOLE IN WALL WHERE PLUMBING HAS BEEN WORKED ON UNDER DISHMACHINE. SEAL HOLE AND FINISH THE WALL TO EASILY CLEANABLE CONDITION.3. COVE MOLDING MISSING OR COMING OFF THE WALL THROUGHOUT. REPAIR TO SOUND CONDITION.4. CAULKING ON THE DISHMACHINE DRAINTABLES IS MOLDY. REMOVE OLD CAULK. INSTALL NEW.5. THE BOTTOM OF THE WALL IN THE MIDDLE WALK IN COOLER IS IN VERY POOR CONDITION. INSTALL METAL COVE BASE AND SEAL.
Location: Dry storage
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. HOLES IN WALLS WHERE OLD SHELVING WAS ATTACHED. REPAIR OR REPLACE FRP PANELS.2. HOLE IN WALL WHERE PLUMBING HAS BEEN WORKED ON UNDER DISHMACHINE. SEAL HOLE AND FINISH THE WALL TO EASILY CLEANABLE CONDITION.3. COVE MOLDING MISSING OR COMING OFF THE WALL THROUGHOUT. REPAIR TO SOUND CONDITION.4. CAULKING ON THE DISHMACHINE DRAINTABLES IS MOLDY. REMOVE OLD CAULK. INSTALL NEW.5. THE BOTTOM OF THE WALL IN THE MIDDLE WALK IN COOLER IS IN VERY POOR CONDITION. INSTALL METAL COVE BASE AND SEAL.
Location: Walk-in cooler
- 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: ADDITIONAL CLEANING NEEDED FLOORS WALLS AND CEILINGS OF KITCHEN, DISH AREA, MOP SINK ROOM, DRY STORAGE, WINE STORAGE ROOM, WALK IN COOLERS AND WALK IN FREEZER.STRONG MOLD SMELL IN WALK IN WINE COOLER. CLEAN AND SANITIZE.CLEAN OUT THE OVERHEAD LIGHT GUARDS AND REPLACE THE BROKEN ONE.
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: ADDITIONAL CLEANING NEEDED FLOORS WALLS AND CEILINGS OF KITCHEN, DISH AREA, MOP SINK ROOM, DRY STORAGE, WINE STORAGE ROOM, WALK IN COOLERS AND WALK IN FREEZER.STRONG MOLD SMELL IN WALK IN WINE COOLER. CLEAN AND SANITIZE.CLEAN OUT THE OVERHEAD LIGHT GUARDS AND REPLACE THE BROKEN ONE.
Location: Walk-in cooler
- 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: ADDITIONAL CLEANING NEEDED FLOORS WALLS AND CEILINGS OF KITCHEN, DISH AREA, MOP SINK ROOM, DRY STORAGE, WINE STORAGE ROOM, WALK IN COOLERS AND WALK IN FREEZER.STRONG MOLD SMELL IN WALK IN WINE COOLER. CLEAN AND SANITIZE.CLEAN OUT THE OVERHEAD LIGHT GUARDS AND REPLACE THE BROKEN ONE.
Location: Walk-in cooler
- 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: ADDITIONAL CLEANING NEEDED FLOORS WALLS AND CEILINGS OF KITCHEN, DISH AREA, MOP SINK ROOM, DRY STORAGE, WINE STORAGE ROOM, WALK IN COOLERS AND WALK IN FREEZER.STRONG MOLD SMELL IN WALK IN WINE COOLER. CLEAN AND SANITIZE.CLEAN OUT THE OVERHEAD LIGHT GUARDS AND REPLACE THE BROKEN ONE.
Location: Walk-in freezer
- 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: ADDITIONAL CLEANING NEEDED FLOORS WALLS AND CEILINGS OF KITCHEN, DISH AREA, MOP SINK ROOM, DRY STORAGE, WINE STORAGE ROOM, WALK IN COOLERS AND WALK IN FREEZER.STRONG MOLD SMELL IN WALK IN WINE COOLER. CLEAN AND SANITIZE.CLEAN OUT THE OVERHEAD LIGHT GUARDS AND REPLACE THE BROKEN ONE.
Location: Back 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: ADDITIONAL CLEANING NEEDED FLOORS WALLS AND CEILINGS OF KITCHEN, DISH AREA, MOP SINK ROOM, DRY STORAGE, WINE STORAGE ROOM, WALK IN COOLERS AND WALK IN FREEZER.STRONG MOLD SMELL IN WALK IN WINE COOLER. CLEAN AND SANITIZE.CLEAN OUT THE OVERHEAD LIGHT GUARDS AND REPLACE THE BROKEN ONE.
Location: Dish machine area
- 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: ADDITIONAL CLEANING NEEDED FLOORS WALLS AND CEILINGS OF KITCHEN, DISH AREA, MOP SINK ROOM, DRY STORAGE, WINE STORAGE ROOM, WALK IN COOLERS AND WALK IN FREEZER.STRONG MOLD SMELL IN WALK IN WINE COOLER. CLEAN AND SANITIZE.CLEAN OUT THE OVERHEAD LIGHT GUARDS AND REPLACE THE BROKEN ONE.
Location: Dry storage
- 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: 1. THE REFRIGERATED TABLE IN THE MIDDLE DOES NOT HAVE A VISIBLE THERMOMETER.
Location: Kitchen
Equipment: Sandwich make table
|
11/05/2009 | Pre-Licensing 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: 1. REFRIGERATED TABLE ON THE END DOES NOT HAVE A PLUG YET. INSTALL ELECTRICAL OUTLET AND ENSURE THAT IT IS 41 DEGREES F OR BELOW.2. SLIDING DOOR REFRIGERATOR IS NOT PLUGGED IN. ENSURE THAT IT IS 41 DEGREES OR BELOW.
Location: Kitchen
Equipment: Sandwich make table
- 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: 1. REFRIGERATED TABLE ON THE END DOES NOT HAVE A PLUG YET. INSTALL ELECTRICAL OUTLET AND ENSURE THAT IT IS 41 DEGREES F OR BELOW.2. SLIDING DOOR REFRIGERATOR IS NOT PLUGGED IN. ENSURE THAT IT IS 41 DEGREES OR BELOW.
Equipment: Reach in cooler (2 door)
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. CAP IS MISSING ON THE VACUUM BREAKER ON THE MOP SINK FAUCET. REPLACE.2. LEAK IN THE CONDENSATE DRAIN: WALK IN COOLER.3. LEAK IN THE CONDENSATE DRAIN: WALK IN FREEZER.4. REROUTE THE DRAIN FROM THE DISHMACHINE SO THAT IT DOES NOT RUN THROUGH THE GREASE TRAP. ONLY THE 3-BAY UTENSIL SINK SHOULD RUN THROUGH THE GREASE TRAP.
Location: Back room
Equipment: Mop sink
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. CAP IS MISSING ON THE VACUUM BREAKER ON THE MOP SINK FAUCET. REPLACE.2. LEAK IN THE CONDENSATE DRAIN: WALK IN COOLER.3. LEAK IN THE CONDENSATE DRAIN: WALK IN FREEZER.4. REROUTE THE DRAIN FROM THE DISHMACHINE SO THAT IT DOES NOT RUN THROUGH THE GREASE TRAP. ONLY THE 3-BAY UTENSIL SINK SHOULD RUN THROUGH THE GREASE TRAP.
Location: Walk-in cooler
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. CAP IS MISSING ON THE VACUUM BREAKER ON THE MOP SINK FAUCET. REPLACE.2. LEAK IN THE CONDENSATE DRAIN: WALK IN COOLER.3. LEAK IN THE CONDENSATE DRAIN: WALK IN FREEZER.4. REROUTE THE DRAIN FROM THE DISHMACHINE SO THAT IT DOES NOT RUN THROUGH THE GREASE TRAP. ONLY THE 3-BAY UTENSIL SINK SHOULD RUN THROUGH THE GREASE TRAP.
Location: Walk-in freezer
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. CAP IS MISSING ON THE VACUUM BREAKER ON THE MOP SINK FAUCET. REPLACE.2. LEAK IN THE CONDENSATE DRAIN: WALK IN COOLER.3. LEAK IN THE CONDENSATE DRAIN: WALK IN FREEZER.4. REROUTE THE DRAIN FROM THE DISHMACHINE SO THAT IT DOES NOT RUN THROUGH THE GREASE TRAP. ONLY THE 3-BAY UTENSIL SINK SHOULD RUN THROUGH THE GREASE TRAP.
Location: Dish machine area
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: SOME OF THE WOOD SHELVES IN THE DRY STORAGE ARE IN POOR CONDITION. REPLACE WOOD PIECES.10/5/09 HEAVILY SOILED WOOD BOARDS USED AS SHELVING. AT LEAST TWO STILL NEED TO BE REPLACED.
Location: Dry storage
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: 1. ANCHOR AND SEAL THE HAND SINK IN THE KITCHEN TO THE WALL. 2. ANCHOR AND SEAL THE STATIONARY EQUIPMENT IN THE BAR TO THE WALL. 3. SEAL THE BACK COUNTER TO THE WALL IN THE BAR.10/5/09 ANY STATIONARY BAR EQUIPMENT MUST BE ANCHORED AND SEALED TO THE WALL.
Location: Kitchen
Equipment: Hand sink
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: 1. ANCHOR AND SEAL THE HAND SINK IN THE KITCHEN TO THE WALL. 2. ANCHOR AND SEAL THE STATIONARY EQUIPMENT IN THE BAR TO THE WALL. 3. SEAL THE BACK COUNTER TO THE WALL IN THE BAR.10/5/09 ANY STATIONARY BAR EQUIPMENT MUST BE ANCHORED AND SEALED TO THE WALL.
Location: Bar
Equipment: -
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Kitchen
Equipment: Hand sink
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Bar
Equipment: Hand sink
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Womens restroom
Equipment: Hand sink
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Mens restroom
Equipment: Hand sink
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Kitchen
Equipment: Hand sink
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Bar
Equipment: Hand sink
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Womens restroom
Equipment: Hand sink
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Mens restroom
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.
Location: Walk-in cooler
- Light shields (corrected)
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Location: Walk-in freezer
- Cutting surface(s)
Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
Comments: 1. CUTTING BOARD ON THE REFRIGERATED TABLE IS SOILED AND IN POOR CONDITION.2. CUTTING BOARD BY THE SLICER IS SOILED AND IN POOR CONDITION.10/5/09 CUTTING BOARDS HAVE BEEN SOAKED IN BLEACH BUT ARE STILL IN POOR CONDITION. REPLACE.
Location: Kitchen
- Cutting surface(s)
Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
Comments: 1. CUTTING BOARD ON THE REFRIGERATED TABLE IS SOILED AND IN POOR CONDITION.2. CUTTING BOARD BY THE SLICER IS SOILED AND IN POOR CONDITION.10/5/09 CUTTING BOARDS HAVE BEEN SOAKED IN BLEACH BUT ARE STILL IN POOR CONDITION. REPLACE.
Location: Kitchen
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: 1. PROVIDE 20 FOOTCANDLES OF LIGHT AT A POINT 30 INCHES ABOVE THE FLOOR IN THE WALK IN COOLER AND WALK IN FREEZER.2. PROVIDE 70 FOOTCANDLES OF LIGHT AT ALL FOOD PREP SURFACES (SOME OVERHEAD LIGHTS ARE OUT IN THE KITCHEN)10/5/09 WILL HAVE TO ORDER LIGHT FIXTURES FOR WALK IN COOLER AND FREEZER.
Location: Walk-in cooler
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: 1. PROVIDE 20 FOOTCANDLES OF LIGHT AT A POINT 30 INCHES ABOVE THE FLOOR IN THE WALK IN COOLER AND WALK IN FREEZER.2. PROVIDE 70 FOOTCANDLES OF LIGHT AT ALL FOOD PREP SURFACES (SOME OVERHEAD LIGHTS ARE OUT IN THE KITCHEN)10/5/09 WILL HAVE TO ORDER LIGHT FIXTURES FOR WALK IN COOLER AND FREEZER.
Location: Walk-in freezer
- Floors, walls, ceilings cleanability (corrected)
Floors, walls and ceilings not smooth and easily cleanable.
Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
Comments: PAINT UNFINISHED DRYWALL WHERE NEEDED.
Location: Back room
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. HOLES IN WALLS WHERE OLD SHELVING WAS ATTACHED. REPAIR OR REPLACE FRP PANELS.2. HOLE IN WALL WHERE PLUMBING HAS BEEN WORKED ON UNDER DISHMACHINE. SEAL HOLE AND FINISH THE WALL TO EASILY CLEANABLE CONDITION.3. COVE MOLDING MISSING OR COMING OFF THE WALL THROUGHOUT. REPAIR TO SOUND CONDITION.4. CAULKING ON THE DISHMACHINE DRAINTABLES IS MOLDY. REMOVE OLD CAULK. INSTALL NEW.5. THE BOTTOM OF THE WALL IN THE MIDDLE WALK IN COOLER IS IN VERY POOR CONDITION. INSTALL METAL COVE BASE AND SEAL.
Location: Kitchen
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. HOLES IN WALLS WHERE OLD SHELVING WAS ATTACHED. REPAIR OR REPLACE FRP PANELS.2. HOLE IN WALL WHERE PLUMBING HAS BEEN WORKED ON UNDER DISHMACHINE. SEAL HOLE AND FINISH THE WALL TO EASILY CLEANABLE CONDITION.3. COVE MOLDING MISSING OR COMING OFF THE WALL THROUGHOUT. REPAIR TO SOUND CONDITION.4. CAULKING ON THE DISHMACHINE DRAINTABLES IS MOLDY. REMOVE OLD CAULK. INSTALL NEW.5. THE BOTTOM OF THE WALL IN THE MIDDLE WALK IN COOLER IS IN VERY POOR CONDITION. INSTALL METAL COVE BASE AND SEAL.
Location: Dish machine area
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. HOLES IN WALLS WHERE OLD SHELVING WAS ATTACHED. REPAIR OR REPLACE FRP PANELS.2. HOLE IN WALL WHERE PLUMBING HAS BEEN WORKED ON UNDER DISHMACHINE. SEAL HOLE AND FINISH THE WALL TO EASILY CLEANABLE CONDITION.3. COVE MOLDING MISSING OR COMING OFF THE WALL THROUGHOUT. REPAIR TO SOUND CONDITION.4. CAULKING ON THE DISHMACHINE DRAINTABLES IS MOLDY. REMOVE OLD CAULK. INSTALL NEW.5. THE BOTTOM OF THE WALL IN THE MIDDLE WALK IN COOLER IS IN VERY POOR CONDITION. INSTALL METAL COVE BASE AND SEAL.
Location: Back room
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. HOLES IN WALLS WHERE OLD SHELVING WAS ATTACHED. REPAIR OR REPLACE FRP PANELS.2. HOLE IN WALL WHERE PLUMBING HAS BEEN WORKED ON UNDER DISHMACHINE. SEAL HOLE AND FINISH THE WALL TO EASILY CLEANABLE CONDITION.3. COVE MOLDING MISSING OR COMING OFF THE WALL THROUGHOUT. REPAIR TO SOUND CONDITION.4. CAULKING ON THE DISHMACHINE DRAINTABLES IS MOLDY. REMOVE OLD CAULK. INSTALL NEW.5. THE BOTTOM OF THE WALL IN THE MIDDLE WALK IN COOLER IS IN VERY POOR CONDITION. INSTALL METAL COVE BASE AND SEAL.
Location: Dry storage
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. HOLES IN WALLS WHERE OLD SHELVING WAS ATTACHED. REPAIR OR REPLACE FRP PANELS.2. HOLE IN WALL WHERE PLUMBING HAS BEEN WORKED ON UNDER DISHMACHINE. SEAL HOLE AND FINISH THE WALL TO EASILY CLEANABLE CONDITION.3. COVE MOLDING MISSING OR COMING OFF THE WALL THROUGHOUT. REPAIR TO SOUND CONDITION.4. CAULKING ON THE DISHMACHINE DRAINTABLES IS MOLDY. REMOVE OLD CAULK. INSTALL NEW.5. THE BOTTOM OF THE WALL IN THE MIDDLE WALK IN COOLER IS IN VERY POOR CONDITION. INSTALL METAL COVE BASE AND SEAL.
Location: Walk-in cooler
- 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: ADDITIONAL CLEANING NEEDED FLOORS WALLS AND CEILINGS OF KITCHEN, DISH AREA, MOP SINK ROOM, DRY STORAGE, WINE STORAGE ROOM, WALK IN COOLERS AND WALK IN FREEZER.STRONG MOLD SMELL IN WALK IN WINE COOLER. CLEAN AND SANITIZE.CLEAN OUT THE OVERHEAD LIGHT GUARDS AND REPLACE THE BROKEN ONE.
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: ADDITIONAL CLEANING NEEDED FLOORS WALLS AND CEILINGS OF KITCHEN, DISH AREA, MOP SINK ROOM, DRY STORAGE, WINE STORAGE ROOM, WALK IN COOLERS AND WALK IN FREEZER.STRONG MOLD SMELL IN WALK IN WINE COOLER. CLEAN AND SANITIZE.CLEAN OUT THE OVERHEAD LIGHT GUARDS AND REPLACE THE BROKEN ONE.
Location: Walk-in cooler
- 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: ADDITIONAL CLEANING NEEDED FLOORS WALLS AND CEILINGS OF KITCHEN, DISH AREA, MOP SINK ROOM, DRY STORAGE, WINE STORAGE ROOM, WALK IN COOLERS AND WALK IN FREEZER.STRONG MOLD SMELL IN WALK IN WINE COOLER. CLEAN AND SANITIZE.CLEAN OUT THE OVERHEAD LIGHT GUARDS AND REPLACE THE BROKEN ONE.
Location: Walk-in cooler
- 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: ADDITIONAL CLEANING NEEDED FLOORS WALLS AND CEILINGS OF KITCHEN, DISH AREA, MOP SINK ROOM, DRY STORAGE, WINE STORAGE ROOM, WALK IN COOLERS AND WALK IN FREEZER.STRONG MOLD SMELL IN WALK IN WINE COOLER. CLEAN AND SANITIZE.CLEAN OUT THE OVERHEAD LIGHT GUARDS AND REPLACE THE BROKEN ONE.
Location: Walk-in freezer
- 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: ADDITIONAL CLEANING NEEDED FLOORS WALLS AND CEILINGS OF KITCHEN, DISH AREA, MOP SINK ROOM, DRY STORAGE, WINE STORAGE ROOM, WALK IN COOLERS AND WALK IN FREEZER.STRONG MOLD SMELL IN WALK IN WINE COOLER. CLEAN AND SANITIZE.CLEAN OUT THE OVERHEAD LIGHT GUARDS AND REPLACE THE BROKEN ONE.
Location: Back 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: ADDITIONAL CLEANING NEEDED FLOORS WALLS AND CEILINGS OF KITCHEN, DISH AREA, MOP SINK ROOM, DRY STORAGE, WINE STORAGE ROOM, WALK IN COOLERS AND WALK IN FREEZER.STRONG MOLD SMELL IN WALK IN WINE COOLER. CLEAN AND SANITIZE.CLEAN OUT THE OVERHEAD LIGHT GUARDS AND REPLACE THE BROKEN ONE.
Location: Dish machine area
- 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: ADDITIONAL CLEANING NEEDED FLOORS WALLS AND CEILINGS OF KITCHEN, DISH AREA, MOP SINK ROOM, DRY STORAGE, WINE STORAGE ROOM, WALK IN COOLERS AND WALK IN FREEZER.STRONG MOLD SMELL IN WALK IN WINE COOLER. CLEAN AND SANITIZE.CLEAN OUT THE OVERHEAD LIGHT GUARDS AND REPLACE THE BROKEN ONE.
Location: Dry storage
- 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: 1. THE REFRIGERATED TABLE IN THE MIDDLE DOES NOT HAVE A VISIBLE THERMOMETER.
Location: Kitchen
Equipment: Sandwich make table
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10/05/2009 | Pre-Licensing Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. REFRIGERATED TABLE ON THE END DOES NOT HAVE A PLUG YET. INSTALL ELECTRICAL OUTLET AND ENSURE THAT IT IS 41 DEGREES F OR BELOW.2. SLIDING DOOR REFRIGERATOR IS NOT PLUGGED IN. ENSURE THAT IT IS 41 DEGREES OR BELOW.
Location: Kitchen
Equipment: Sandwich make table
- 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: 1. REFRIGERATED TABLE ON THE END DOES NOT HAVE A PLUG YET. INSTALL ELECTRICAL OUTLET AND ENSURE THAT IT IS 41 DEGREES F OR BELOW.2. SLIDING DOOR REFRIGERATOR IS NOT PLUGGED IN. ENSURE THAT IT IS 41 DEGREES OR BELOW.
Equipment: Reach in cooler (2 door)
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. CAP IS MISSING ON THE VACUUM BREAKER ON THE MOP SINK FAUCET. REPLACE.2. LEAK IN THE CONDENSATE DRAIN: WALK IN COOLER.3. LEAK IN THE CONDENSATE DRAIN: WALK IN FREEZER.4. REROUTE THE DRAIN FROM THE DISHMACHINE SO THAT IT DOES NOT RUN THROUGH THE GREASE TRAP. ONLY THE 3-BAY UTENSIL SINK SHOULD RUN THROUGH THE GREASE TRAP.
Location: Back room
Equipment: Mop sink
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. CAP IS MISSING ON THE VACUUM BREAKER ON THE MOP SINK FAUCET. REPLACE.2. LEAK IN THE CONDENSATE DRAIN: WALK IN COOLER.3. LEAK IN THE CONDENSATE DRAIN: WALK IN FREEZER.4. REROUTE THE DRAIN FROM THE DISHMACHINE SO THAT IT DOES NOT RUN THROUGH THE GREASE TRAP. ONLY THE 3-BAY UTENSIL SINK SHOULD RUN THROUGH THE GREASE TRAP.
Location: Walk-in cooler
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. CAP IS MISSING ON THE VACUUM BREAKER ON THE MOP SINK FAUCET. REPLACE.2. LEAK IN THE CONDENSATE DRAIN: WALK IN COOLER.3. LEAK IN THE CONDENSATE DRAIN: WALK IN FREEZER.4. REROUTE THE DRAIN FROM THE DISHMACHINE SO THAT IT DOES NOT RUN THROUGH THE GREASE TRAP. ONLY THE 3-BAY UTENSIL SINK SHOULD RUN THROUGH THE GREASE TRAP.
Location: Walk-in freezer
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: SOME OF THE WOOD SHELVES IN THE DRY STORAGE ARE IN POOR CONDITION. REPLACE WOOD PIECES.
Location: Dry storage
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: 1. ANCHOR AND SEAL THE HAND SINK IN THE KITCHEN TO THE WALL. 2. ANCHOR AND SEAL THE STATIONARY EQUIPMENT IN THE BAR TO THE WALL. 3. SEAL THE BACK COUNTER TO THE WALL IN THE BAR.
Location: Kitchen
Equipment: Hand sink
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: 1. ANCHOR AND SEAL THE HAND SINK IN THE KITCHEN TO THE WALL. 2. ANCHOR AND SEAL THE STATIONARY EQUIPMENT IN THE BAR TO THE WALL. 3. SEAL THE BACK COUNTER TO THE WALL IN THE BAR.
Location: Bar
Equipment: -
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Kitchen
Equipment: Hand sink
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Bar
Equipment: Hand sink
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Womens restroom
Equipment: Hand sink
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Mens restroom
Equipment: Hand sink
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Kitchen
Equipment: Hand sink
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Bar
Equipment: Hand sink
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Womens restroom
Equipment: Hand sink
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Mens restroom
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.
Location: Walk-in cooler
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Location: Walk-in freezer
- Cutting surface(s)
Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
Comments: 1. CUTTING BOARD ON THE REFRIGERATED TABLE IS SOILED AND IN POOR CONDITION.2. CUTTING BOARD BY THE SLICER IS SOILED AND IN POOR CONDITION.
Location: Kitchen
- Cutting surface(s)
Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
Comments: 1. CUTTING BOARD ON THE REFRIGERATED TABLE IS SOILED AND IN POOR CONDITION.2. CUTTING BOARD BY THE SLICER IS SOILED AND IN POOR CONDITION.
Location: Kitchen
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: 1. PROVIDE 20 FOOTCANDLES OF LIGHT AT A POINT 30 INCHES ABOVE THE FLOOR IN THE WALK IN COOLER AND WALK IN FREEZER.2. PROVIDE 70 FOOTCANDLES OF LIGHT AT ALL FOOD PREP SURFACES (SOME OVERHEAD LIGHTS ARE OUT IN THE KITCHEN)
Location: Walk-in cooler
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: 1. PROVIDE 20 FOOTCANDLES OF LIGHT AT A POINT 30 INCHES ABOVE THE FLOOR IN THE WALK IN COOLER AND WALK IN FREEZER.2. PROVIDE 70 FOOTCANDLES OF LIGHT AT ALL FOOD PREP SURFACES (SOME OVERHEAD LIGHTS ARE OUT IN THE KITCHEN)
Location: Walk-in freezer
- Floors, walls, ceilings cleanability
Floors, walls and ceilings not smooth and easily cleanable.
Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
Comments: PAINT UNFINISHED DRYWALL WHERE NEEDED.
Location: Back room
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. HOLES IN WALLS WHERE OLD SHELVING WAS ATTACHED. REPAIR OR REPLACE FRP PANELS.2. HOLE IN WALL WHERE PLUMBING HAS BEEN WORKED ON UNDER DISHMACHINE. SEAL HOLE AND FINISH THE WALL TO EASILY CLEANABLE CONDITION.3. COVE MOLDING MISSING OR COMING OFF THE WALL THROUGHOUT. REPAIR TO SOUND CONDITION.4. CAULKING ON THE DISHMACHINE DRAINTABLES IS MOLDY. REMOVE OLD CAULK. INSTALL NEW.5. THE BOTTOM OF THE WALL IN THE MIDDLE WALK IN COOLER IS IN VERY POOR CONDITION. INSTALL METAL COVE BASE AND SEAL.
Location: Kitchen
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. HOLES IN WALLS WHERE OLD SHELVING WAS ATTACHED. REPAIR OR REPLACE FRP PANELS.2. HOLE IN WALL WHERE PLUMBING HAS BEEN WORKED ON UNDER DISHMACHINE. SEAL HOLE AND FINISH THE WALL TO EASILY CLEANABLE CONDITION.3. COVE MOLDING MISSING OR COMING OFF THE WALL THROUGHOUT. REPAIR TO SOUND CONDITION.4. CAULKING ON THE DISHMACHINE DRAINTABLES IS MOLDY. REMOVE OLD CAULK. INSTALL NEW.5. THE BOTTOM OF THE WALL IN THE MIDDLE WALK IN COOLER IS IN VERY POOR CONDITION. INSTALL METAL COVE BASE AND SEAL.
Location: Dish machine area
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. HOLES IN WALLS WHERE OLD SHELVING WAS ATTACHED. REPAIR OR REPLACE FRP PANELS.2. HOLE IN WALL WHERE PLUMBING HAS BEEN WORKED ON UNDER DISHMACHINE. SEAL HOLE AND FINISH THE WALL TO EASILY CLEANABLE CONDITION.3. COVE MOLDING MISSING OR COMING OFF THE WALL THROUGHOUT. REPAIR TO SOUND CONDITION.4. CAULKING ON THE DISHMACHINE DRAINTABLES IS MOLDY. REMOVE OLD CAULK. INSTALL NEW.5. THE BOTTOM OF THE WALL IN THE MIDDLE WALK IN COOLER IS IN VERY POOR CONDITION. INSTALL METAL COVE BASE AND SEAL.
Location: Back room
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. HOLES IN WALLS WHERE OLD SHELVING WAS ATTACHED. REPAIR OR REPLACE FRP PANELS.2. HOLE IN WALL WHERE PLUMBING HAS BEEN WORKED ON UNDER DISHMACHINE. SEAL HOLE AND FINISH THE WALL TO EASILY CLEANABLE CONDITION.3. COVE MOLDING MISSING OR COMING OFF THE WALL THROUGHOUT. REPAIR TO SOUND CONDITION.4. CAULKING ON THE DISHMACHINE DRAINTABLES IS MOLDY. REMOVE OLD CAULK. INSTALL NEW.5. THE BOTTOM OF THE WALL IN THE MIDDLE WALK IN COOLER IS IN VERY POOR CONDITION. INSTALL METAL COVE BASE AND SEAL.
Location: Dry storage
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. HOLES IN WALLS WHERE OLD SHELVING WAS ATTACHED. REPAIR OR REPLACE FRP PANELS.2. HOLE IN WALL WHERE PLUMBING HAS BEEN WORKED ON UNDER DISHMACHINE. SEAL HOLE AND FINISH THE WALL TO EASILY CLEANABLE CONDITION.3. COVE MOLDING MISSING OR COMING OFF THE WALL THROUGHOUT. REPAIR TO SOUND CONDITION.4. CAULKING ON THE DISHMACHINE DRAINTABLES IS MOLDY. REMOVE OLD CAULK. INSTALL NEW.5. THE BOTTOM OF THE WALL IN THE MIDDLE WALK IN COOLER IS IN VERY POOR CONDITION. INSTALL METAL COVE BASE AND SEAL.
Location: Walk-in cooler
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: ADDITIONAL CLEANING NEEDED FLOORS WALLS AND CEILINGS OF KITCHEN, DISH AREA, MOP SINK ROOM, DRY STORAGE, WINE STORAGE ROOM, WALK IN COOLERS AND WALK IN FREEZER.STRONG MOLD SMELL IN WALK IN WINE COOLER. CLEAN AND SANITIZE.CLEAN OUT THE OVERHEAD LIGHT GUARDS AND REPLACE THE BROKEN ONE.
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: ADDITIONAL CLEANING NEEDED FLOORS WALLS AND CEILINGS OF KITCHEN, DISH AREA, MOP SINK ROOM, DRY STORAGE, WINE STORAGE ROOM, WALK IN COOLERS AND WALK IN FREEZER.STRONG MOLD SMELL IN WALK IN WINE COOLER. CLEAN AND SANITIZE.CLEAN OUT THE OVERHEAD LIGHT GUARDS AND REPLACE THE BROKEN ONE.
Location: Walk-in cooler
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: ADDITIONAL CLEANING NEEDED FLOORS WALLS AND CEILINGS OF KITCHEN, DISH AREA, MOP SINK ROOM, DRY STORAGE, WINE STORAGE ROOM, WALK IN COOLERS AND WALK IN FREEZER.STRONG MOLD SMELL IN WALK IN WINE COOLER. CLEAN AND SANITIZE.CLEAN OUT THE OVERHEAD LIGHT GUARDS AND REPLACE THE BROKEN ONE.
Location: Walk-in cooler
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: ADDITIONAL CLEANING NEEDED FLOORS WALLS AND CEILINGS OF KITCHEN, DISH AREA, MOP SINK ROOM, DRY STORAGE, WINE STORAGE ROOM, WALK IN COOLERS AND WALK IN FREEZER.STRONG MOLD SMELL IN WALK IN WINE COOLER. CLEAN AND SANITIZE.CLEAN OUT THE OVERHEAD LIGHT GUARDS AND REPLACE THE BROKEN ONE.
Location: Walk-in freezer
- 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: ADDITIONAL CLEANING NEEDED FLOORS WALLS AND CEILINGS OF KITCHEN, DISH AREA, MOP SINK ROOM, DRY STORAGE, WINE STORAGE ROOM, WALK IN COOLERS AND WALK IN FREEZER.STRONG MOLD SMELL IN WALK IN WINE COOLER. CLEAN AND SANITIZE.CLEAN OUT THE OVERHEAD LIGHT GUARDS AND REPLACE THE BROKEN ONE.
Location: Back 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: ADDITIONAL CLEANING NEEDED FLOORS WALLS AND CEILINGS OF KITCHEN, DISH AREA, MOP SINK ROOM, DRY STORAGE, WINE STORAGE ROOM, WALK IN COOLERS AND WALK IN FREEZER.STRONG MOLD SMELL IN WALK IN WINE COOLER. CLEAN AND SANITIZE.CLEAN OUT THE OVERHEAD LIGHT GUARDS AND REPLACE THE BROKEN ONE.
Location: Dish machine area
- 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: ADDITIONAL CLEANING NEEDED FLOORS WALLS AND CEILINGS OF KITCHEN, DISH AREA, MOP SINK ROOM, DRY STORAGE, WINE STORAGE ROOM, WALK IN COOLERS AND WALK IN FREEZER.STRONG MOLD SMELL IN WALK IN WINE COOLER. CLEAN AND SANITIZE.CLEAN OUT THE OVERHEAD LIGHT GUARDS AND REPLACE THE BROKEN ONE.
Location: Dry storage
- 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: 1. THE REFRIGERATED TABLE IN THE MIDDLE DOES NOT HAVE A VISIBLE THERMOMETER.
Location: Kitchen
Equipment: Sandwich make table
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10/02/2009 | Pre-Licensing |
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