| No violation noted during this evaluation. | 06/07/2011 | Routine |
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled,C lean the floor in the kitchen in hard to reach areas. Clean where needed.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing. Replace the caulking above the utensil sink.
Correction: Fixed equipment shall be installed and sealed.
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled. Clean the tops of equipment in the kitchen, clean the mop sink. Clean the bottom shelf in the reach-in coolers. Defrost and clean chest freezers.
Correction: Clean and sanitize.
|
11/23/2010 | Routine |
- 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.
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled. Clean the tops of equipmen
Correction: Clean and sanitize.
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair, at mop sink.
Correction: Plumbing system(s) shall be repaired and maintained.
|
08/05/2010 | Recheck |
- 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.
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled. Clean the tops of equipmen
Correction: Clean and sanitize.
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair, at mop sink.
Correction: Plumbing system(s) shall be repaired and maintained.
|
07/30/2010 | Routine |
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled. Clean the floor beneath equipment where needed.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled. Clean the fan cover, also clean the tops of the ovens, and hood filters. Clean the reach -in freezers that need to be defrosted.
Correction: Clean and sanitize.
|
03/04/2010 | 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: Eggs above greens in waiter cooler. Monitor storage practices. Eggs moved.
- 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: Discussed datemarking process.
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean and sanitize 3-bay sink area used for food prep both before and after prep - ex. washing chicken
- 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: cutting board on prep top.
- Ventilation soiled (corrected)
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: document cleaning
- 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: Clean applicable soild floor/wall junctures in kitchen and bar.
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: Clean applicable soild floor/wall junctures in kitchen and bar.
Location: Bar
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: re-seal 3-bay sink area to wall as mold is present.
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Lower prep surfaces, dishmachine trays, crates in dish area- remaining areas.
- 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.
Equipment: Ice machine
|
09/09/2009 | 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: Eggs above greens in waiter cooler. Monitor storage practices. Eggs moved.
- 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: Discussed datemarking process.
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean and sanitize 3-bay sink area used for food prep both before and after prep - ex. washing chicken
- 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: cutting board on prep top.
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: document cleaning
- 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: Clean applicable soild floor/wall junctures in kitchen and bar.
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: Clean applicable soild floor/wall junctures in kitchen and bar.
Location: Bar
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: re-seal 3-bay sink area to wall as mold is present.
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Lower prep surfaces, dishmachine trays, crates in dish area, window sills, papertowel dispenser.
- 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.
Equipment: Ice machine
|
09/01/2009 | Routine |
- Date marking (corrected on site)
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.
- 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.
- Hair restraints (corrected on site)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- Wiping cloths / storage (corrected on site)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
- No test kit (corrected on site)
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.
|
04/24/2009 | Routine |
| No violation noted during this evaluation. | 03/10/2009 | Non-Illness Complaint |
- No certified food handler (corrected)
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
- Drying mop(s) (corrected)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled. Clean the exhaust hood.
Correction: Clean and sanitize.
|
12/09/2008 | Recheck |
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
- Drying mop(s)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled. Clean the exhaust hood.
Correction: Clean and sanitize.
|
12/02/2008 | Routine |
- Hair restraints
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- Minimize contact (Non-Critical) (corrected on site)
Bare hand contact not minimized with non ready to eat food(s).
Correction: Food employees shall minimize contact with non ready to eat foods and shall use suitable utensils when needed.
- Drying mop(s)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
- Physical facility repair
Physical facility not maintained in good repair. Repair the soft sub-floor where needed.
Correction: The physical facility shall be maintained in good repair.
- Thermometer, provided (corrected on site)
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.
|
07/10/2008 | Routine |
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