- 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: The sour cream is 44-45 F. The prep cooler is 45 inside.
Location: Cook line
- 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: The left over potentially hazardous foods in walk in have no discard dates.
Location: Walk-in cooler
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: There is water in the bottom of the prep cooler.
Location: Cook line
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: The drain line for the expo line hand sink has a severe leak.
Location: Expo line
Equipment: Hand sink
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: The walls in the 2nd bar restroom are heavily damaged.
Location: Mens restroom
- Frozen temperatures
Frozen food(s) not maintained at proper temperature.
Correction: Stored frozen food(s) shall be maintained frozen and should be stored at 0 degrees F.
Comments: The true freezer in the back is at 42-43 F.
Location: Kitchen (back)
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: The door gasket to the "True" freezer is torn. Replace.
Location: Kitchen (back)
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: 1) The hand sink in the kitchen is loose. Secure & seal the sink to the wall.2) The hand sink in the 2nd bar women's restroom is loose. Secure & seal to the wall.
Location: Kitchen
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: 1) The hand sink in the kitchen is loose. Secure & seal the sink to the wall.2) The hand sink in the 2nd bar women's restroom is loose. Secure & seal to the wall.
Location: Womens restroom
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: 1) The mens restroom in the main bar has no soap.2) The women's restroom in the main bar has no soap.
Location: Mens restroom
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: 1) The mens restroom in the main bar has no soap.2) The women's restroom in the main bar has no soap.
Location: Womens restroom
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: There are no towels for the mens restroom in the second bar.
Location: Mens restroom
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: One toilet has a garbage bag over the tank & the water runs continuously. Repair.
Location: Womens restroom
- Covered trash can in womens restroom
No covered trash can for womens restroom.
Correction: Provide a covered trash can.
Comments: 2nd bar.
Location: Womens restroom
|
06/07/2011 | 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: The reach in cooler on the cook line is 43-44 F.
Location: Cook line
- No hand washing (when) (corrected)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: The cook did not wash his hands before returning to the cook line.
- Eating, drinking, smoking (corrected)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: There is an open drink in the kitchen. Provide lids & straws.
Location: Kitchen
- 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: Left over potentially hazardous foods are not marked with a discard date. Provide a 7 day discard date.
Location: Walk-in cooler
- Discarding datemarking (corrected)
Unmarked or expired food(s) not discarded.
Correction: Discard food.
Comments: Discard all potentially hazardous cooked or ready to eat foods that are not date marked.
Location: Walk-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: There was no or insufficient amount of sanitizer in the 3 bay sink. Provide at 50 ppm chlorine or 200 ppm Quat.
Location: Three bay area
- Improper storage of clean equipment (corrected)
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: A clean pan is stored in mop sink. Do not store clean utensils in the mop sink.
Location: Kitchen
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: There are no lights in the mens restroom.
Location: Mens restroom
- Unnecessary litter (corrected)
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: Remove the unused or non functioning microwave in the storeroom (by the employee restroom).
Location: Kitchen (back)
- Ventilation provided
Insufficient capacity and/or no mechanical ventilation provided.
Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
Comments: The extinguishing system has expired for the exhaust hood. Have system inspected.
Location: Cook line
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: The door way to the storage room in the back of the kitchen (by the employee restroom) is not finished. Finish the doorway to a smooth & easily cleanable condition. Seal the white wall covering around all the edges of the doorway & along the entire wall length.
Location: Kitchen (back)
- Nonfood contact surface design (corrected)
Nonfood contact surfaces not designed and/or installed to be easily cleanable.
Correction: Nonfood-contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
Comments: There is a wood storage shelves by the mop sink. Remove. Provide a cleanable storage unit if one is needed. No wood is allowed.
Location: Kitchen
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: There is no soap for any hand sink in the kitchen or employee restroom.
Location: Kitchen
- Linens food contact (corrected on site)
Linen(s) or napkin(s) in contact with food item(s).
Correction: Linens and napkins may not be used in contact with food.
Comments: There is a towel over the dough on the cook line.
Location: Cook line
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: The drain line for the hand sink in the wait area is corrugated. Provide plumbing with a smooth surface.
Location: Wait staff area
|
01/10/2011 | 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: The reach in cooler on the cook line is 43-44 F.
Location: Cook line
- No hand washing (when)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: The cook did not wash his hands before returning to the cook line.
- Eating, drinking, smoking
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: There is an open drink in the kitchen. Provide lids & straws.
Location: Kitchen
- 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: Left over potentially hazardous foods are not marked with a discard date. Provide a 7 day discard date.
Location: Walk-in cooler
- Discarding datemarking
Unmarked or expired food(s) not discarded.
Correction: Discard food.
Comments: Discard all potentially hazardous cooked or ready to eat foods that are not date marked.
Location: Walk-in cooler
- 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: There was no or insufficient amount of sanitizer in the 3 bay sink. Provide at 50 ppm chlorine or 200 ppm Quat.
Location: Three bay area
- Improper storage of clean equipment
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: A clean pan is stored in mop sink. Do not store clean utensils in the mop sink.
Location: Kitchen
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: There are no lights in the mens restroom.
Location: Mens restroom
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: Remove the unused or non functioning microwave in the storeroom (by the employee restroom).
Location: Kitchen (back)
- Ventilation provided
Insufficient capacity and/or no mechanical ventilation provided.
Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
Comments: The extinguishing system has expired for the exhaust hood. Have system inspected.
Location: Cook line
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: The door way to the storage room in the back of the kitchen (by the employee restroom) is not finished. Finish the doorway to a smooth & easily cleanable condition. Seal the white wall covering around all the edges of the doorway & along the entire wall length.
Location: Kitchen (back)
- Nonfood contact surface design
Nonfood contact surfaces not designed and/or installed to be easily cleanable.
Correction: Nonfood-contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
Comments: There is a wood storage shelves by the mop sink. Remove. Provide a cleanable storage unit if one is needed. No wood is allowed.
Location: Kitchen
- Hand sink/soap (corrected on site)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: There is no soap for any hand sink in the kitchen or employee restroom.
Location: Kitchen
- Linens food contact
Linen(s) or napkin(s) in contact with food item(s).
Correction: Linens and napkins may not be used in contact with food.
Comments: There is a towel over the dough on the cook line.
Location: Cook line
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: The drain line for the hand sink in the wait area is corrugated. Provide plumbing with a smooth surface.
Location: Wait staff area
|
01/03/2011 | Routine |
- Mechanical equipment (corrected)
Heating, ventilation, and/or air conditioning or other mechanical equipment not installed, operated and/or maintained according to manufacturers instructions.
Correction: All mechanical equipment must be used in accordance with manufacturers instructions.
Comments: The air conditioning is not functioning. This has most likely caused the temperature problems today. Repair the air conditioning.
- 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) The reach in cooler on the cook line is 55 F. The foods inside are 55-70 F. Discard.2) The beef in the chest freezer is 70 F. Discard.3) The "True" freezer is 60F. inside. food temperatures are up to 55 F. Discard the entire contents of this unit.
Location: Cook line
- 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) The reach in cooler on the cook line is 55 F. The foods inside are 55-70 F. Discard.2) The beef in the chest freezer is 70 F. Discard.3) The "True" freezer is 60F. inside. food temperatures are up to 55 F. Discard the entire contents of this unit.
Location: Kitchen (back)
- 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) The reach in cooler on the cook line is 55 F. The foods inside are 55-70 F. Discard.2) The beef in the chest freezer is 70 F. Discard.3) The "True" freezer is 60F. inside. food temperatures are up to 55 F. Discard the entire contents of this unit.
Location: Kitchen (back)
- Person in charge (corrected)
The retail food establishment shall have a person-in-charge present during all hours of operation.
Correction: Provide a person-in-charge during all hours of operation.
Comments: There was no manager present at the time of inspection.
- 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) There is raw chicken over raw beef in the walk in cooler. Store raw chicken below all other food.
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: There are no discard dates on left over potentially hazardous foods (beans, other cooked foods) in the walk in cooler. Provide 7 day discard dates.
Location: Walk-in cooler
- Hand sink capacity (corrected)
Inadequate number of hand washing sinks.
Correction: Provide adequate number of hand washing sinks.
Comments: Provide at least one hand sink in the bar.
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: There is no sanitizer in the 3 bay sink. Provide sanitizer at 50-100 ppm chlorine.
Location: Kitchen
- Unnecessary litter (corrected)
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: Remove the wheel rims from the premises.
Location: Kitchen (back)
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: The "True" freezer in the kitchen is 60 F. Repair to maintain Zero F. The contents of this freezer must be discarded.
Location: Kitchen (back)
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Kitchen (back)
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: There are no towels for the mens restroom hand sink.
Location: Mens restroom
- Covered trash can in womens restroom (corrected)
No covered trash can for womens restroom.
Correction: Provide a covered trash can.
Location: Emp restroom
- Restroom enclosed (corrected)
Toilet room not completely enclosed.
Correction: A toilet room located on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door.
Comments: Self closing device on the mens restroom door is missing. Replace.
Location: Mens restroom
- Restroom doors open (corrected)
Toilet room door(s) not kept closed.
Correction: Toilet room door(s) shall be kept closed, except during cleaning and maintenance.
Location: Mens restroom
|
09/13/2010 | Recheck |
- Mechanical equipment (corrected)
Heating, ventilation, and/or air conditioning or other mechanical equipment not installed, operated and/or maintained according to manufacturers instructions.
Correction: All mechanical equipment must be used in accordance with manufacturers instructions.
Comments: The air conditioning is not functioning. This has most likely caused the temperature problems today. Repair the air conditioning.
- 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) The reach in cooler on the cook line is 55 F. The foods inside are 55-70 F. Discard.2) The beef in the chest freezer is 70 F. Discard.3) The "True" freezer is 60F. inside. food temperatures are up to 55 F. Discard the entire contents of this unit.
Location: Cook line
- 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) The reach in cooler on the cook line is 55 F. The foods inside are 55-70 F. Discard.2) The beef in the chest freezer is 70 F. Discard.3) The "True" freezer is 60F. inside. food temperatures are up to 55 F. Discard the entire contents of this unit.
Location: Kitchen (back)
- 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) The reach in cooler on the cook line is 55 F. The foods inside are 55-70 F. Discard.2) The beef in the chest freezer is 70 F. Discard.3) The "True" freezer is 60F. inside. food temperatures are up to 55 F. Discard the entire contents of this unit.
Location: Kitchen (back)
- Person in charge (corrected)
The retail food establishment shall have a person-in-charge present during all hours of operation.
Correction: Provide a person-in-charge during all hours of operation.
Comments: There was no manager present at the time of inspection.
- 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) There is raw chicken over raw beef in the walk in cooler. Store raw chicken below all other food.
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: There are no discard dates on left over potentially hazardous foods (beans, other cooked foods) in the walk in cooler. Provide 7 day discard dates.
Location: Walk-in cooler
- Hand sink capacity
Inadequate number of hand washing sinks.
Correction: Provide adequate number of hand washing sinks.
Comments: Provide at least one hand sink in the bar.
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: There is no sanitizer in the 3 bay sink. Provide sanitizer at 50-100 ppm chlorine.
Location: Kitchen
- Unnecessary litter (corrected)
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: Remove the wheel rims from the premises.
Location: Kitchen (back)
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: The "True" freezer in the kitchen is 60 F. Repair to maintain Zero F. The contents of this freezer must be discarded.
Location: Kitchen (back)
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Kitchen (back)
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: There are no towels for the mens restroom hand sink.
Location: Mens restroom
- Covered trash can in womens restroom (corrected)
No covered trash can for womens restroom.
Correction: Provide a covered trash can.
Location: Emp restroom
- Restroom enclosed (corrected)
Toilet room not completely enclosed.
Correction: A toilet room located on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door.
Comments: Self closing device on the mens restroom door is missing. Replace.
Location: Mens restroom
- Restroom doors open (corrected)
Toilet room door(s) not kept closed.
Correction: Toilet room door(s) shall be kept closed, except during cleaning and maintenance.
Location: Mens restroom
|
09/09/2010 | Recheck |
- Mechanical equipment (corrected)
Heating, ventilation, and/or air conditioning or other mechanical equipment not installed, operated and/or maintained according to manufacturers instructions.
Correction: All mechanical equipment must be used in accordance with manufacturers instructions.
Comments: The air conditioning is not functioning. This has most likely caused the temperature problems today. Repair the air conditioning.
- 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) The reach in cooler on the cook line is 55 F. The foods inside are 55-70 F. Discard.2) The beef in the chest freezer is 70 F. Discard.3) The "True" freezer is 60F. inside. food temperatures are up to 55 F. Discard the entire contents of this unit.
Location: Cook line
- 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) The reach in cooler on the cook line is 55 F. The foods inside are 55-70 F. Discard.2) The beef in the chest freezer is 70 F. Discard.3) The "True" freezer is 60F. inside. food temperatures are up to 55 F. Discard the entire contents of this unit.
Location: Kitchen (back)
- 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) The reach in cooler on the cook line is 55 F. The foods inside are 55-70 F. Discard.2) The beef in the chest freezer is 70 F. Discard.3) The "True" freezer is 60F. inside. food temperatures are up to 55 F. Discard the entire contents of this unit.
Location: Kitchen (back)
- Person in charge (corrected)
The retail food establishment shall have a person-in-charge present during all hours of operation.
Correction: Provide a person-in-charge during all hours of operation.
Comments: There was no manager present at the time of inspection.
- 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) There is raw chicken over raw beef in the walk in cooler. Store raw chicken below all other food.
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: There are no discard dates on left over potentially hazardous foods (beans, other cooked foods) in the walk in cooler. Provide 7 day discard dates.
Location: Walk-in cooler
- Hand sink capacity
Inadequate number of hand washing sinks.
Correction: Provide adequate number of hand washing sinks.
Comments: Provide at least one hand sink in the bar.
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: There is no sanitizer in the 3 bay sink. Provide sanitizer at 50-100 ppm chlorine.
Location: Kitchen
- Unnecessary litter (corrected)
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: Remove the wheel rims from the premises.
Location: Kitchen (back)
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: The "True" freezer in the kitchen is 60 F. Repair to maintain Zero F. The contents of this freezer must be discarded.
Location: Kitchen (back)
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Kitchen (back)
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: There are no towels for the mens restroom hand sink.
Location: Mens restroom
- Covered trash can in womens restroom (corrected)
No covered trash can for womens restroom.
Correction: Provide a covered trash can.
Location: Emp restroom
- Restroom enclosed (corrected)
Toilet room not completely enclosed.
Correction: A toilet room located on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door.
Comments: Self closing device on the mens restroom door is missing. Replace.
Location: Mens restroom
- Restroom doors open (corrected)
Toilet room door(s) not kept closed.
Correction: Toilet room door(s) shall be kept closed, except during cleaning and maintenance.
Location: Mens restroom
|
09/02/2010 | Recheck |
- Mechanical equipment (corrected)
Heating, ventilation, and/or air conditioning or other mechanical equipment not installed, operated and/or maintained according to manufacturers instructions.
Correction: All mechanical equipment must be used in accordance with manufacturers instructions.
Comments: The air conditioning is not functioning. This has most likely caused the temperature problems today. Repair the air conditioning.
- 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) The reach in cooler on the cook line is 55 F. The foods inside are 55-70 F. Discard.2) The beef in the chest freezer is 70 F. Discard.3) The "True" freezer is 60F. inside. food temperatures are up to 55 F. Discard the entire contents of this unit.
Location: Cook line
- 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) The reach in cooler on the cook line is 55 F. The foods inside are 55-70 F. Discard.2) The beef in the chest freezer is 70 F. Discard.3) The "True" freezer is 60F. inside. food temperatures are up to 55 F. Discard the entire contents of this unit.
Location: Kitchen (back)
- 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) The reach in cooler on the cook line is 55 F. The foods inside are 55-70 F. Discard.2) The beef in the chest freezer is 70 F. Discard.3) The "True" freezer is 60F. inside. food temperatures are up to 55 F. Discard the entire contents of this unit.
Location: Kitchen (back)
- Person in charge (corrected)
The retail food establishment shall have a person-in-charge present during all hours of operation.
Correction: Provide a person-in-charge during all hours of operation.
Comments: There was no manager present at the time of inspection.
- 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) There is raw chicken over raw beef in the walk in cooler. Store raw chicken below all other food.
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: There are no discard dates on left over potentially hazardous foods (beans, other cooked foods) in the walk in cooler. Provide 7 day discard dates.
Location: Walk-in cooler
- Hand sink capacity
Inadequate number of hand washing sinks.
Correction: Provide adequate number of hand washing sinks.
Comments: Provide at least one hand sink in the bar.
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: There is no sanitizer in the 3 bay sink. Provide sanitizer at 50-100 ppm chlorine.
Location: Kitchen
- Unnecessary litter (corrected)
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: Remove the wheel rims from the premises.
Location: Kitchen (back)
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: The "True" freezer in the kitchen is 60 F. Repair to maintain Zero F. The contents of this freezer must be discarded.
Location: Kitchen (back)
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Kitchen (back)
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: There are no towels for the mens restroom hand sink.
Location: Mens restroom
- Covered trash can in womens restroom (corrected)
No covered trash can for womens restroom.
Correction: Provide a covered trash can.
Location: Emp restroom
- Restroom enclosed (corrected)
Toilet room not completely enclosed.
Correction: A toilet room located on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door.
Comments: Self closing device on the mens restroom door is missing. Replace.
Location: Mens restroom
- Restroom doors open (corrected)
Toilet room door(s) not kept closed.
Correction: Toilet room door(s) shall be kept closed, except during cleaning and maintenance.
Location: Mens restroom
|
08/25/2010 | Recheck |
- Mechanical equipment (corrected)
Heating, ventilation, and/or air conditioning or other mechanical equipment not installed, operated and/or maintained according to manufacturers instructions.
Correction: All mechanical equipment must be used in accordance with manufacturers instructions.
Comments: The air conditioning is not functioning. This has most likely caused the temperature problems today. Repair the air conditioning.
- 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) The reach in cooler on the cook line is 55 F. The foods inside are 55-70 F. Discard.2) The beef in the chest freezer is 70 F. Discard.3) The "True" freezer is 60F. inside. food temperatures are up to 55 F. Discard the entire contents of this unit.
Location: Cook line
- 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) The reach in cooler on the cook line is 55 F. The foods inside are 55-70 F. Discard.2) The beef in the chest freezer is 70 F. Discard.3) The "True" freezer is 60F. inside. food temperatures are up to 55 F. Discard the entire contents of this unit.
Location: Kitchen (back)
- 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) The reach in cooler on the cook line is 55 F. The foods inside are 55-70 F. Discard.2) The beef in the chest freezer is 70 F. Discard.3) The "True" freezer is 60F. inside. food temperatures are up to 55 F. Discard the entire contents of this unit.
Location: Kitchen (back)
- Person in charge (corrected)
The retail food establishment shall have a person-in-charge present during all hours of operation.
Correction: Provide a person-in-charge during all hours of operation.
Comments: There was no manager present at the time of inspection.
- 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) There is raw chicken over raw beef in the walk in cooler. Store raw chicken below all other food.
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: There are no discard dates on left over potentially hazardous foods (beans, other cooked foods) in the walk in cooler. Provide 7 day discard dates.
Location: Walk-in cooler
- Hand sink capacity
Inadequate number of hand washing sinks.
Correction: Provide adequate number of hand washing sinks.
Comments: Provide at least one hand sink in the bar.
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: There is no sanitizer in the 3 bay sink. Provide sanitizer at 50-100 ppm chlorine.
Location: Kitchen
- Unnecessary litter (corrected)
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: Remove the wheel rims from the premises.
Location: Kitchen (back)
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: The "True" freezer in the kitchen is 60 F. Repair to maintain Zero F. The contents of this freezer must be discarded.
Location: Kitchen (back)
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Kitchen (back)
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: There are no towels for the mens restroom hand sink.
Location: Mens restroom
- Covered trash can in womens restroom (corrected)
No covered trash can for womens restroom.
Correction: Provide a covered trash can.
Location: Emp restroom
- Restroom enclosed (corrected)
Toilet room not completely enclosed.
Correction: A toilet room located on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door.
Comments: Self closing device on the mens restroom door is missing. Replace.
Location: Mens restroom
- Restroom doors open (corrected)
Toilet room door(s) not kept closed.
Correction: Toilet room door(s) shall be kept closed, except during cleaning and maintenance.
Location: Mens restroom
|
08/18/2010 | Recheck |
- Mechanical equipment
Heating, ventilation, and/or air conditioning or other mechanical equipment not installed, operated and/or maintained according to manufacturers instructions.
Correction: All mechanical equipment must be used in accordance with manufacturers instructions.
Comments: The air conditioning is not functioning. This has most likely caused the temperature problems today. Repair the air conditioning.
- 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) The reach in cooler on the cook line is 55 F. The foods inside are 55-70 F. Discard.2) The beef in the chest freezer is 70 F. Discard.3) The "True" freezer is 60F. inside. food temperatures are up to 55 F. Discard the entire contents of this unit.
Location: Cook line
- 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) The reach in cooler on the cook line is 55 F. The foods inside are 55-70 F. Discard.2) The beef in the chest freezer is 70 F. Discard.3) The "True" freezer is 60F. inside. food temperatures are up to 55 F. Discard the entire contents of this unit.
Location: Kitchen (back)
- 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) The reach in cooler on the cook line is 55 F. The foods inside are 55-70 F. Discard.2) The beef in the chest freezer is 70 F. Discard.3) The "True" freezer is 60F. inside. food temperatures are up to 55 F. Discard the entire contents of this unit.
Location: Kitchen (back)
- Person in charge (corrected)
The retail food establishment shall have a person-in-charge present during all hours of operation.
Correction: Provide a person-in-charge during all hours of operation.
Comments: There was no manager present at the time of inspection.
- 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) There is raw chicken over raw beef in the walk in cooler. Store raw chicken below all other food.
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: There are no discard dates on left over potentially hazardous foods (beans, other cooked foods) in the walk in cooler. Provide 7 day discard dates.
Location: Walk-in cooler
- Hand sink capacity
Inadequate number of hand washing sinks.
Correction: Provide adequate number of hand washing sinks.
Comments: Provide at least one hand sink in the bar.
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: There is no sanitizer in the 3 bay sink. Provide sanitizer at 50-100 ppm chlorine.
Location: Kitchen
- Unnecessary litter (corrected)
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: Remove the wheel rims from the premises.
Location: Kitchen (back)
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: The "True" freezer in the kitchen is 60 F. Repair to maintain Zero F. The contents of this freezer must be discarded.
Location: Kitchen (back)
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Kitchen (back)
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: There are no towels for the mens restroom hand sink.
Location: Mens restroom
- Covered trash can in womens restroom
No covered trash can for womens restroom.
Correction: Provide a covered trash can.
Location: Emp restroom
- Restroom enclosed
Toilet room not completely enclosed.
Correction: A toilet room located on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door.
Comments: Self closing device on the mens restroom door is missing. Replace.
Location: Mens restroom
- Restroom doors open
Toilet room door(s) not kept closed.
Correction: Toilet room door(s) shall be kept closed, except during cleaning and maintenance.
Location: Mens restroom
|
08/11/2010 | Recheck |
- Mechanical equipment
Heating, ventilation, and/or air conditioning or other mechanical equipment not installed, operated and/or maintained according to manufacturers instructions.
Correction: All mechanical equipment must be used in accordance with manufacturers instructions.
Comments: The air conditioning is not functioning. This has most likely caused the temperature problems today. Repair the air conditioning.
- 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) The reach in cooler on the cook liners 55 F. The foods inside one 55-70 F. Discard.2) The beef in the chest freezer is 70 F. Discard.3) The "True" freezer is 60F. inside. food temperatures are up to 55 F. Discard the entire contents of this unit.
Location: Cook line
- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1) The reach in cooler on the cook liners 55 F. The foods inside one 55-70 F. Discard.2) The beef in the chest freezer is 70 F. Discard.3) The "True" freezer is 60F. inside. food temperatures are up to 55 F. Discard the entire contents of this unit.
Location: Kitchen (back)
- 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) The reach in cooler on the cook liners 55 F. The foods inside one 55-70 F. Discard.2) The beef in the chest freezer is 70 F. Discard.3) The "True" freezer is 60F. inside. food temperatures are up to 55 F. Discard the entire contents of this unit.
Location: Kitchen (back)
- Person in charge
The retail food establishment shall have a person-in-charge present during all hours of operation.
Correction: Provide a person-in-charge during all hours of operation.
Comments: There was no manager present at the time of inspection.
- Cross-contamination
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) There is raw chicken over raw beef in the walk in cooler. Store raw chicken below all other food.
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: There are no discard dates on left over potentially hazardous foods (beans, other cooked foods) in the walk in cooler. Provide 7 day discard dates.
Location: Walk-in cooler
- 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: There is no sanitizer in the 3 bay sink. Provide sanitizer at 50-100 ppm chlorine.
Location: Kitchen
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: Remove the wheel rims from the premises.
Location: Kitchen (back)
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: The "True" freezer in the kitchen is 60 F. Repair to maintain Zero F. The contents of this freezer must be discarded.
Location: Kitchen (back)
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Kitchen (back)
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: There are no towels for the mens restroom hand sink.
Location: Mens restroom
- Covered trash can in womens restroom
No covered trash can for womens restroom.
Correction: Provide a covered trash can.
Location: Emp restroom
- Restroom enclosed
Toilet room not completely enclosed.
Correction: A toilet room located on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door.
Comments: Self closing device on the mens restroom door is missing. Replace.
Location: Mens restroom
- Restroom doors open
Toilet room door(s) not kept closed.
Correction: Toilet room door(s) shall be kept closed, except during cleaning and maintenance.
Location: Mens restroom
|
08/10/2010 | Routine |
- CO2 tanks unrestrained (corrected)
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
- 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) The 2 door prep cooler is 53-55 F. Move all potentially hazardous foods.2) The glass door refrigerator in the bar is 58F . Move whipped cream.
Location: Cook line
- 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) The 2 door prep cooler is 53-55 F. Move all potentially hazardous foods.2) The glass door refrigerator in the bar is 58F . Move whipped cream.
Location: Bar
- 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: There are no discard dates on left over potentially hazardous , ready to eat food in the walk in cooler. Provide no more than a 7 day discard date.
Location: Walk-in cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) There is water in the bottom of the 2 door prep cooler. Clean in side & repair any leaks that may be present.2) The knives in the holder are soiled. Clean & sanitize the knives before placing in the holders.
Location: Cook line
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) There is water in the bottom of the 2 door prep cooler. Clean in side & repair any leaks that may be present.2) The knives in the holder are soiled. Clean & sanitize the knives before placing in the holders.
Location: Kitchen
- Hand sink capacity (corrected)
Inadequate number of hand washing sinks.
Correction: Provide adequate number of hand washing sinks.
Comments: Provide one hand sink for the bar.
Location: Bar
- Nonfood contact surface design (corrected)
Nonfood contact surfaces not designed and/or installed to be easily cleanable.
Correction: Nonfood-contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
Comments: Seal or cover all exposed wood surfaces in the bar area (Around the perimeter of the bar & the half wall).
Location: Bar
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: The hand sink is loose in the women's restroom. Seal & secure the sink to the wall.
Location: Womens restroom
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Kitchen
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Kitchen
- Covered trash can in womens restroom
No covered trash can for womens restroom.
Correction: Provide a covered trash can.
Location: Emp restroom
- Covered trash can in womens restroom (corrected)
No covered trash can for womens restroom.
Correction: Provide a covered trash can.
Location: Womens restroom
- Unnecessary litter (corrected)
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: Remove all unused equipment from the facility (stoves, television etc).
Location: Kitchen
- Cove molding (corrected)
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: Secure all loose coved molding.
Location: Cook line
- Cove molding (corrected)
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: Secure all loose coved molding.
Location: Kitchen
- Wall and ceiling coverings/attachments (corrected)
Wall and/or ceiling coverings and/or coatings improperly attached.
Correction: Wall and ceiling covering materials shall be attached so they are easily cleanable.
Comments: Secure the loose vinyl wall covering.
Location: Cook line
- Cooling methods (corrected)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: There are pans of beans in the walk in Cooler at 90-95 F after 1-1 1/2 hours. Hot food must be cooled from 135F to 70F in 2 hours & from 70F to 41 F in another 4 hours.
Location: Walk-in cooler
|
07/02/2010 | Pre-Licensing 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 ...
- 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) The 2 door prep cooler is 53-55 F. Move all potentially hazardous foods.2) The glass door refrigerator in the bar is 58F . Move whipped cream.
Location: Cook line
- 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) The 2 door prep cooler is 53-55 F. Move all potentially hazardous foods.2) The glass door refrigerator in the bar is 58F . Move whipped cream.
Location: Bar
- 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: There are no discard dates on left over potentially hazardous , ready to eat food in the walk in cooler. Provide no more than a 7 day discard date.
Location: Walk-in cooler
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) There is water in the bottom of the 2 door prep cooler. Clean in side & repair any leaks that may be present.2) The knives in the holder are soiled. Clean & sanitize the knives before placing in the holders.
Location: Cook line
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) There is water in the bottom of the 2 door prep cooler. Clean in side & repair any leaks that may be present.2) The knives in the holder are soiled. Clean & sanitize the knives before placing in the holders.
Location: Kitchen
- Hand sink capacity
Inadequate number of hand washing sinks.
Correction: Provide adequate number of hand washing sinks.
Comments: Provide one hand sink for the bar.
Location: Bar
- Nonfood contact surface design
Nonfood contact surfaces not designed and/or installed to be easily cleanable.
Correction: Nonfood-contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
Comments: Seal or cover all exposed wood surfaces in the bar area (Around the perimeter of the bar & the half wall).
Location: Bar
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: The hand sink is loose in the women's restroom. Seal & secure the sink to the wall.
Location: Womens restroom
- Hand sink/soap (corrected on site)
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Kitchen
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Kitchen
- Covered trash can in womens restroom
No covered trash can for womens restroom.
Correction: Provide a covered trash can.
Location: Emp restroom
- Covered trash can in womens restroom
No covered trash can for womens restroom.
Correction: Provide a covered trash can.
Location: Womens restroom
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: Remove all unused equipment from the facility (stoves, television etc).
Location: Kitchen
- Cove molding
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: Secure all loose coved molding.
Location: Cook line
- Cove molding
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: Secure all loose coved molding.
Location: Kitchen
- Wall and ceiling coverings/attachments
Wall and/or ceiling coverings and/or coatings improperly attached.
Correction: Wall and ceiling covering materials shall be attached so they are easily cleanable.
Comments: Secure the loose vinyl wall covering.
Location: Cook line
- Cooling methods
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: There are pans of beans in the walk in Cooler at 90-95 F after 1-1 1/2 hours. Hot food must be cooled from 135F to 70F in 2 hours & from 70F to 41 F in another 4 hours.
Location: Walk-in cooler
|
06/21/2010 | Pre-Licensing |
Restaurant representatives - add corrected or new information about Acapulco Mexican Restaurant, 8049 Madison AVE, Indianapolis, IN »