- CO2 tanks unrestrained (corrected)
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
Comments: CO2 Tank are not restrained. Please use a bungee cord or chain to restain the CO2 tanks.
- Bare hand contact (critical) (corrected on site)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
Comments: Employee slicing cooked meat with their bare hand.
- 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: Bar hand sink blocked with a note books and other personal items. Hands sink shall be acessible at alltimes.
Location: Bar
Equipment: Hand sink
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: Hand sink soiled in bar. Maintain the hand sink clean at alltimes.
Location: Bar
Equipment: Hand sink
- Hair restraints
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: All employees handling food must wear hair restraints. REPEAT VIOLATION
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Install a soap dispenser at the hand sink in the kitchen.
Location: Kitchen
Equipment: Hand sink
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: Soda gun is soiled. Please ensure soda gun is cleaned at least every 24 hrs.
Location: Bar
Equipment: Soda gun & holster
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: Pasta cooker equipment is soiled. Please drain water then clean and sanitizer the equipment.
Location: Kitchen
Equipment: -
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: No soap provided at the hand sink. Keep the hand sink fully stocked.
Location: Bar
Equipment: Hand sink
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: No paper towels were supplied at the hand sink. Provide paper towels at all times.
Location: Bar
Equipment: Hand sink
|
07/30/2014 | Recheck |
- CO2 tanks unrestrained
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
Comments: CO2 Tank are not restrained. Please use a bungee cord or chain to restain the CO2 tanks.
- 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: Bar hand sink blocked with a note books and other personal items. Hands sink shall be acessible at alltimes.
Location: Bar
Equipment: Hand sink
- Hand sink soiled
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: Hand sink soiled in bar. Maintain the hand sink clean at alltimes.
Location: Bar
Equipment: Hand sink
- Hair restraints
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: All employees handling food must wear hair restraints.
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Install a soap dispenser at the hand sink in the kitchen.
Location: Kitchen
Equipment: Hand sink
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: Soda gun is soiled. Please ensure soda gun is cleaned at least every 24 hrs.
Location: Bar
Equipment: Soda gun & holster
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: Pasta cooker equipment is soiled. Please drain water then clean and sanitizer the equipment.
Location: Kitchen
Equipment: -
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: No soap provided at the hand sink. Keep the hand sink fully stocked.
Location: Bar
Equipment: Hand sink
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: No paper towels were supplied at the hand sink. Provide paper towels at all times.
Location: Bar
Equipment: Hand sink
|
07/22/2014 | Routine |
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: 1) Raw chicken stored over raw veal in the true reach in cooler. Store raw chicken below all other raw meats. 2) Raw pork stored over contaners of half and half in the true reach in cooler. Store half and half above all raw meats.
Location: Kitchen
Equipment: Reach in cooler
- 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: No in place chemical sanitizer present. Have chemical sanitizer available for use while preparing or handling food.
Location: Kitchen
|
11/25/2013 | Recheck |
- Plumbing system design/capacity (corrected)
Plumbing system not designed, constructed, or installed in accordance with plumbing code.
Correction: A plumbing system shall be designed, constructed, and installed according to applicable Indiana plumbing code and meet the capacity needs of the retail food establishment.
Comments: FINISH THE DRAIN ON THE ICE BIN AT THE BAR.
Location: Bar
Equipment: Ice bin
- Air gap (corrected)
Insufficient air gap between water inlet and flood level rim.
Correction: An air gap between water supply inlet and flood level rim of the plumbing fixture, equipment, or nonfood equipment, shall be at least twice the diameter of the water supply and may not be less that 1 inch.
Comments: THE SPRAY ARM ON THE DISHMACHINE MUST HANG ABOVE THE FLOOD RIM OF THE SINK OR YOU CAN INSTALL A VACUUM BREAKER ON THE WATER LINE.
Location: Kitchen
Equipment: -
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: ANCHOR AND SEAL SINKS TO THE WALL.INSTALL A SPLASHGUARD BETWEEN THE 3-BAY SINK AND THE VEGETABLE SINK.
Location: Kitchen
Equipment: 3-bay
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: ANCHOR AND SEAL SINKS TO THE WALL.INSTALL A SPLASHGUARD BETWEEN THE 3-BAY SINK AND THE VEGETABLE SINK.
Location: Kitchen
Equipment: Mop sink
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: ANCHOR AND SEAL SINKS TO THE WALL.INSTALL A SPLASHGUARD BETWEEN THE 3-BAY SINK AND THE VEGETABLE SINK.
Location: Kitchen
Equipment: Veg. Sink
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: ANCHOR AND SEAL SINKS TO THE WALL.INSTALL A SPLASHGUARD BETWEEN THE 3-BAY SINK AND THE VEGETABLE SINK.
Location: Bar
Equipment: 4-bay
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: ANCHOR AND SEAL SINKS TO THE WALL.INSTALL A SPLASHGUARD BETWEEN THE 3-BAY SINK AND THE VEGETABLE SINK.
Location: Back room
Equipment: Hand sink
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: ANCHOR AND SEAL SINKS TO THE WALL.INSTALL A SPLASHGUARD BETWEEN THE 3-BAY SINK AND THE VEGETABLE SINK.
Location: Kitchen
Equipment: Veg. Sink
- 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/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: Restroom
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
- Toilet paper (corrected)
No toilet paper provided .
Correction: Provide toilet paper.
Location: Restroom
- No test kit (corrected)
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: PROVIDE A CHLORINE PH TEST KIT FOR DISHMACHINE.
Location: Kitchen
Equipment: Dishmachine
- Hoods inadequate or unapproved (corrected)
Ventilation hood(s) inadequate or unapproved.
Correction: Ventilation hood systems and devices shall meet the requirements of the Indiana department of fire and building services.
Comments: EXHAUST HOOD AND FIRE SUPPRESSION SYSTEM MUST BE APPROVED BY THE FIRE MARSHAL.
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: INSTALL SHIELDED LIGHTS OR SHATTERPROOF LIGHT BULBS ABOVE PASS THROUGH.
Location: Service counter
- 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: 1. FINISH OFF THE WALL AND CEILING AT PASS THROUGH AND NEAR HIGH WINDOW WITH WASHABLE PAINT AND TRIMWORK WHERE MISSING.
Location: Service counter
- 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: 1. FINISH OFF THE WALL AND CEILING AT PASS THROUGH AND NEAR HIGH WINDOW WITH WASHABLE PAINT AND TRIMWORK WHERE MISSING.
Location: Kitchen
- Walls finished or sealed (corrected)
Walls improperly finished.
Correction: Wall shall be finished and sealed to provide a smooth, nonabsorbent, easily cleanable surface.
Comments: Finish the walls near the window that is above the coolers in the kitchen.
Location: Service counter
- Walls finished or sealed (corrected)
Walls improperly finished.
Correction: Wall shall be finished and sealed to provide a smooth, nonabsorbent, easily cleanable surface.
Comments: Finish the walls near the window that is above the coolers in the kitchen.
Location: Kitchen
- Thawing (corrected)
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: Frozen veal and shrimp thawing in the 3-bay sink with out running water. Thaw using an approved method.
Location: Kitchen
Equipment: 3-bay
|
11/18/2013 | Pre-Licensing Recheck |
- 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: 1) Raw chicken stored over raw veal in the true reach in cooler. Store raw chicken below all other raw meats. 2) Raw pork stored over contaners of half and half in the true reach in cooler. Store half and half above all raw meats.
Location: Kitchen
Equipment: Reach in cooler
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: No in place chemical sanitizer present. Have chemical sanitizer available for use while preparing or handling food.
Location: Kitchen
|
11/18/2013 | Routine |
- Plumbing system design/capacity (corrected)
Plumbing system not designed, constructed, or installed in accordance with plumbing code.
Correction: A plumbing system shall be designed, constructed, and installed according to applicable Indiana plumbing code and meet the capacity needs of the retail food establishment.
Comments: FINISH THE DRAIN ON THE ICE BIN AT THE BAR.
Location: Bar
Equipment: Ice bin
- Air gap (corrected)
Insufficient air gap between water inlet and flood level rim.
Correction: An air gap between water supply inlet and flood level rim of the plumbing fixture, equipment, or nonfood equipment, shall be at least twice the diameter of the water supply and may not be less that 1 inch.
Comments: THE SPRAY ARM ON THE DISHMACHINE MUST HANG ABOVE THE FLOOD RIM OF THE SINK OR YOU CAN INSTALL A VACUUM BREAKER ON THE WATER LINE.
Location: Kitchen
Equipment: -
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: ANCHOR AND SEAL SINKS TO THE WALL.INSTALL A SPLASHGUARD BETWEEN THE 3-BAY SINK AND THE VEGETABLE SINK.
Location: Kitchen
Equipment: 3-bay
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: ANCHOR AND SEAL SINKS TO THE WALL.INSTALL A SPLASHGUARD BETWEEN THE 3-BAY SINK AND THE VEGETABLE SINK.
Location: Kitchen
Equipment: Mop sink
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: ANCHOR AND SEAL SINKS TO THE WALL.INSTALL A SPLASHGUARD BETWEEN THE 3-BAY SINK AND THE VEGETABLE SINK.
Location: Kitchen
Equipment: Veg. Sink
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: ANCHOR AND SEAL SINKS TO THE WALL.INSTALL A SPLASHGUARD BETWEEN THE 3-BAY SINK AND THE VEGETABLE SINK.
Location: Bar
Equipment: 4-bay
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: ANCHOR AND SEAL SINKS TO THE WALL.INSTALL A SPLASHGUARD BETWEEN THE 3-BAY SINK AND THE VEGETABLE SINK.
Location: Back room
Equipment: Hand sink
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: ANCHOR AND SEAL SINKS TO THE WALL.INSTALL A SPLASHGUARD BETWEEN THE 3-BAY SINK AND THE VEGETABLE SINK.
Location: Kitchen
Equipment: Veg. Sink
- 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/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: Restroom
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
- Toilet paper (corrected)
No toilet paper provided .
Correction: Provide toilet paper.
Location: Restroom
- No test kit (corrected)
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: PROVIDE A CHLORINE PH TEST KIT FOR DISHMACHINE.
Location: Kitchen
Equipment: Dishmachine
- Hoods inadequate or unapproved (corrected)
Ventilation hood(s) inadequate or unapproved.
Correction: Ventilation hood systems and devices shall meet the requirements of the Indiana department of fire and building services.
Comments: EXHAUST HOOD AND FIRE SUPPRESSION SYSTEM MUST BE APPROVED BY THE FIRE MARSHAL.
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: INSTALL SHIELDED LIGHTS OR SHATTERPROOF LIGHT BULBS ABOVE PASS THROUGH.
Location: Service counter
- 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: 1. FINISH OFF THE WALL AND CEILING AT PASS THROUGH AND NEAR HIGH WINDOW WITH WASHABLE PAINT AND TRIMWORK WHERE MISSING.
Location: Service counter
- 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: 1. FINISH OFF THE WALL AND CEILING AT PASS THROUGH AND NEAR HIGH WINDOW WITH WASHABLE PAINT AND TRIMWORK WHERE MISSING.
Location: Kitchen
- Walls finished or sealed (corrected)
Walls improperly finished.
Correction: Wall shall be finished and sealed to provide a smooth, nonabsorbent, easily cleanable surface.
Comments: Finish the walls near the window that is above the coolers in the kitchen.
Location: Service counter
- Walls finished or sealed
Walls improperly finished.
Correction: Wall shall be finished and sealed to provide a smooth, nonabsorbent, easily cleanable surface.
Comments: Finish the walls near the window that is above the coolers in the kitchen.
Location: Kitchen
- Thawing (corrected on site)
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: Frozen veal and shrimp thawing in the 3-bay sink with out running water. Thaw using an approved method.
Location: Kitchen
Equipment: 3-bay
|
10/30/2013 | Pre-Licensing Recheck |
- Plumbing system design/capacity
Plumbing system not designed, constructed, or installed in accordance with plumbing code.
Correction: A plumbing system shall be designed, constructed, and installed according to applicable Indiana plumbing code and meet the capacity needs of the retail food establishment.
Comments: FINISH THE DRAIN ON THE ICE BIN AT THE BAR.
Location: Bar
Equipment: Ice bin
- Air gap
Insufficient air gap between water inlet and flood level rim.
Correction: An air gap between water supply inlet and flood level rim of the plumbing fixture, equipment, or nonfood equipment, shall be at least twice the diameter of the water supply and may not be less that 1 inch.
Comments: THE SPRAY ARM ON THE DISHMACHINE MUST HANG ABOVE THE FLOOD RIM OF THE SINK OR YOU CAN INSTALL A VACUUM BREAKER ON THE WATER LINE.
Location: Kitchen
Equipment: -
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: ANCHOR AND SEAL SINKS TO THE WALL.INSTALL A SPLASHGUARD BETWEEN THE 3-BAY SINK AND THE VEGETABLE SINK.
Location: Kitchen
Equipment: 3-bay
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: ANCHOR AND SEAL SINKS TO THE WALL.INSTALL A SPLASHGUARD BETWEEN THE 3-BAY SINK AND THE VEGETABLE SINK.
Location: Kitchen
Equipment: Mop sink
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: ANCHOR AND SEAL SINKS TO THE WALL.INSTALL A SPLASHGUARD BETWEEN THE 3-BAY SINK AND THE VEGETABLE SINK.
Location: Kitchen
Equipment: Veg. Sink
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: ANCHOR AND SEAL SINKS TO THE WALL.INSTALL A SPLASHGUARD BETWEEN THE 3-BAY SINK AND THE VEGETABLE SINK.
Location: Bar
Equipment: 4-bay
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: ANCHOR AND SEAL SINKS TO THE WALL.INSTALL A SPLASHGUARD BETWEEN THE 3-BAY SINK AND THE VEGETABLE SINK.
Location: Back room
Equipment: Hand sink
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: ANCHOR AND SEAL SINKS TO THE WALL.INSTALL A SPLASHGUARD BETWEEN THE 3-BAY SINK AND THE VEGETABLE SINK.
Location: Kitchen
Equipment: Veg. Sink
- 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/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: Restroom
Equipment: Hand sink
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Bar
Equipment: Hand sink
- Toilet paper
No toilet paper provided .
Correction: Provide toilet paper.
Location: Restroom
- No test kit
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: PROVIDE A CHLORINE PH TEST KIT FOR DISHMACHINE.
Location: Kitchen
Equipment: Dishmachine
- Hoods inadequate or unapproved
Ventilation hood(s) inadequate or unapproved.
Correction: Ventilation hood systems and devices shall meet the requirements of the Indiana department of fire and building services.
Comments: EXHAUST HOOD AND FIRE SUPPRESSION SYSTEM MUST BE APPROVED BY THE FIRE MARSHAL.
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: INSTALL SHIELDED LIGHTS OR SHATTERPROOF LIGHT BULBS ABOVE PASS THROUGH.
Location: Service counter
- 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: 1. FINISH OFF THE WALL AND CEILING AT PASS THROUGH AND NEAR HIGH WINDOW WITH WASHABLE PAINT AND TRIMWORK WHERE MISSING.
Location: Service counter
- 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: 1. FINISH OFF THE WALL AND CEILING AT PASS THROUGH AND NEAR HIGH WINDOW WITH WASHABLE PAINT AND TRIMWORK WHERE MISSING.
Location: Kitchen
|
10/23/2013 | Pre-Licensing |
Restaurant representatives - add corrected or new information about AMBROSIA RESTAURANT, 5903 N COLLEGE AVE, Indianapolis, IN »