- 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: Cheese held on ice between 53 and 55 deg F. PRODUCT REPLACED ONSITE.
Location: Cook line
- Miscellaneous contamination of food (Non-Critical) (corrected on site)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: Container of cheese stored nested in celery on ice. Please protect foods at all times from souorces of contamination.
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: 1 bay sink does not have cold water. Please provide.
Location: Kitchen
|
04/19/2011 | Routine |
- 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.
- Storage of Personal Items (corrected on site)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Location: Kitchen
- Food storage (corrected on site)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Location: Walk-in cooler
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Replace or repair knob on sink in bar area.
Location: Bar
|
12/08/2010 | Routine |
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Please clean exterior of ice machine.
Location: Kitchen
|
08/10/2010 | Routine |
- 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: Plain water, not sanitizer solution in buckets at cook line. Corrected. Provide red buckets and re-train all cooks about proper sanitizer use.
Location: Cook line
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: Provide reliable thermometers in both under-counter coolers.
Location: Kitchen
Equipment: ----------------- Coolers ----------------
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Left side under-counter reach-in cooler: Door seal on right door is damaged. Replace.
Location: Kitchen
Equipment: Reach in cooler (2 door)
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Two of the white wire racks in the Coors beer cooler are soiled. Clean.2. Black fan on floor of bar is soiled.. Clean.
Location: Bar
Equipment: Upright cooler
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Check hot and cold water knobs and lines at kitchen hand sink. Cold water was off. When the cold water line was opened up (at the wall/ emergency shut-off), the hot water temp decreased markedly.
Location: Kitchen
Equipment: Hand sink
- Durability / utensils and equipment
Equipment and/or utensil(s) not durable.
Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
Comments: Kitchen knives are old and worn, tips are broken off. Replace knives.
Location: Kitchen
Equipment: Knife/utensil rack
|
02/24/2010 | Recheck |
- 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: Plain water, not sanitizer solution in buckets at cook line. Corrected. Provide red buckets and re-train all cooks about proper sanitizer use.
Location: Cook line
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: Provide reliable thermometers in both under-counter coolers.
Location: Kitchen
Equipment: ----------------- Coolers ----------------
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Left side under-counter reach-in cooler: Door seal on right door is damaged. Replace.
Location: Kitchen
Equipment: Reach in cooler (2 door)
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Two of the white wire racks in the Coors beer cooler are soiled. Clean.2. Black fan on floor of bar is soiled.. Clean.
Location: Bar
Equipment: Upright cooler
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Check hot and cold water knobs and lines at kitchen hand sink. Cold water was off. When the cold water line was opened up (at the wall/ emergency shut-off), the hot water temp decreased markedly.
Location: Kitchen
Equipment: Hand sink
- Durability / utensils and equipment
Equipment and/or utensil(s) not durable.
Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
Comments: Kitchen knives are old and worn, tips are broken off. Replace knives.
Location: Kitchen
Equipment: Knife/utensil rack
|
02/01/2010 | Routine |
- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: Observed 3 small flies at bar. Clean floor drains well. Call out professional exterminator.
Location: Bar
- Single Service/Equipment storage (corrected)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: Bags of to-go boxes on floor.
Location: Basement
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: Repaint basement floor, especially where heavily worn, by walk-in doors etc.Also, paint or seal raw wood pallette.Mop sink area: mold growing along wall around edge of mop sink. Remediate. Re-seal wall to prevent future growth.
Location: Basement
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: Repaint basement floor, especially where heavily worn, by walk-in doors etc.Also, paint or seal raw wood pallette.Mop sink area: mold growing along wall around edge of mop sink. Remediate. Re-seal wall to prevent future growth.
Location: Utility room
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Location: Dining room
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: Prep-top coolers.
Location: Cook line
Equipment: ----------------- Coolers ----------------
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Provide batteries for paper towel dispenser.Repair or replace damaged door handles on cook line freezers.
Location: Kitchen
Equipment: Hand sink
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Provide batteries for paper towel dispenser.Repair or replace damaged door handles on cook line freezers.
Location: Cook line
- 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: Clean interior of ice machine: wash, rinse, sanitize.
Equipment: Ice machine
- Light shields (corrected)
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: Replace missing and cracked light guards in kitchen.
Location: Kitchen
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Leak at sprayer hose at one bay prep sink.
Location: Kitchen
Equipment: Prep sink
- In use utensil storage (corrected)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: Knife put away dirty in knife rack. Clean and sanitize knives and rack.
Location: Kitchen
Equipment: Knife/utensil rack
|
09/23/2009 | Recheck |
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: Observed 3 small flies at bar. Clean floor drains well. Call out professional exterminator.
Location: Bar
- Single Service/Equipment storage (corrected on site)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: Bags of to-go boxes on floor.
Location: Basement
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: Repaint basement floor, especially where heavily worn, by walk-in doors etc.Also, paint or seal raw wood pallette.Mop sink area: mold growingalong wall around edge of mop sink. Remediate. Re-seal wall to prevent future growth.
Location: Basement
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: Repaint basement floor, especially where heavily worn, by walk-in doors etc.Also, paint or seal raw wood pallette.Mop sink area: mold growingalong wall around edge of mop sink. Remediate. Re-seal wall to prevent future growth.
Location: Utility room
- Wiping cloths / storage (corrected on site)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Location: Dining room
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: Prep-top coolers.
Location: Cook line
Equipment: ----------------- Coolers ----------------
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Provide batteries for paper towel dispenser.Repair or replace damaged door handles on cook line freezers.
Location: Kitchen
Equipment: Hand sink
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Provide batteries for paper towel dispenser.Repair or replace damaged door handles on cook line freezers.
Location: Cook line
- 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: Clean interior of ice machine: wash, rinse, sanitize.
Equipment: Ice machine
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: Replace missing and cracked light guards in kitchen.
Location: Kitchen
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Leak at sprayer hose at one bay prep sink.
Location: Kitchen
Equipment: Prep sink
- In use utensil storage
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: Knife put away dirty in knife rack. Clean and sanitize knives and rack.
Location: Kitchen
Equipment: Knife/utensil rack
|
09/15/2009 | Routine |
- Single Service/Equipment storage (corrected on site)
Single use article(s) stored improperly. (Package of carry out Styrofoam containers, floor storage in basement, near boxed soft drink storage rack)
Correction: Single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: Corrected during inspection
Location: Basement
- Walls, floors, etc/soiled
Physical structure, floors, soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: Clean floor of walk in draft beer cooler in basement and routine floor cleaning as needed in basement.
Location: Basement
- Walls, floors, etc/soiled
Physical structure, floors, soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: Clean floor of walk in draft beer cooler in basement and routine floor cleaning as needed in basement.
Location: Walk-in cooler
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: Corrected during inspection
Location: Bar
Equipment: Hand sink
|
04/02/2009 | Routine |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: Left side prep-top cooler holding cheese at 46, tomatoes at 52.
Location: Kitchen
Equipment: Cold top
- Toxic labeling (corrected)
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: Spray bottle of blue liquid (window cleaner perhaps) is not labeled. Label all cleaners & chemicals.
Location: Dining room
- Toxic use (corrected)
Poisonous and/or toxic materials used improperly.
Correction: Follow labels and guidelines for all poisonous and toxic materials.
Comments: New equipment for keeping Coors light tap cold does not allow access to quat sanitizer reservoir at bar dish sink, so sani is added by hand. Quat sanitizer was well above approved concentration range. Adjust or replace system to ensure proper concentration of 200 ppm at bar sink sani bay.12/4: Using quat tablets
Location: Bar
- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: 3 small flies observed in mop sink area. One in basement.
Location: Back room
- 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: One bay prep sink is out of order & raw chicken is being prepared at the 3- bay sink. Wash & Sani bays are setup for dishwashing and there are raw chicken scraps in the sink.Clean, rinse, & sanitize dish sink thoroughly after doing raw meat prep & before beginning dish washing. Repair 1-bay sink ASAP.12/4: Sink is operational, but still leaking. Repairs scheduled for tomorrow.
Location: Kitchen
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. Cold water knobs at hand sink is not working. Repair.2. Faucet at one-bay prep sink is not working properly. Shut off due to major leaks. Repair.
Location: Kitchen (back)
Equipment: Hand sink
- 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: Sani buckets & 3- bay sink: Quat sanitizer below 200 ppm.Wall-mounted dispenser is broken. Per manager, this was called into the service company yesterday.Note: Manager has taped a note to the unit indicating it is broken & instructing staff to use blue sanitizer tablets.
Location: Kitchen
- No certified food handler (corrected)
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: Keep certificate or copy at restaurant.
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: Basement walk-in freezer.
Location: Walk-in freezer
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: Wall at mop sink area is soiled & worn. clean well & re-seal concrete to ensure walls are waterproof.
Location: Back room
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: Left side prep top cooler.
Location: Kitchen
Equipment: Cold top
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Wall-mounted ice scoop holder is beginning to rust in corners. Replace.2. Insulation in lid on left side prep top cooler is loose. Repair.3. 2-door under-counter freezer: door handle is cracked. Also, door handle to upright freezer is missing. Sharp edge is currently toped over. Replace both handles.
Location: Kitchen
Equipment: Ice machine
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Wall-mounted ice scoop holder is beginning to rust in corners. Replace.2. Insulation in lid on left side prep top cooler is loose. Repair.3. 2-door under-counter freezer: door handle is cracked. Also, door handle to upright freezer is missing. Sharp edge is currently toped over. Replace both handles.
Location: Kitchen
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Wall-mounted ice scoop holder is beginning to rust in corners. Replace.2. Insulation in lid on left side prep top cooler is loose. Repair.3. 2-door under-counter freezer: door handle is cracked. Also, door handle to upright freezer is missing. Sharp edge is currently toped over. Replace both handles.
Location: Kitchen
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Faucet at one-bay prep sink is not working properly. Shut off due to major leaks. Repair.
Location: Kitchen
Equipment: Prep sink
- 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 white paper test strips for checking bleach-based sani at bar glass dish machine.
Location: Bar
Equipment: Dishmachine
|
12/04/2008 | 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: Left side prep-top cooler holding cheese at 46, tomatoes at 52.
Location: Kitchen
Equipment: Cold top
- Toxic labeling (corrected on site)
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: Spray bottle of blue liquid (window cleaner perhaps) is not labeled. Label all cleaners & chemicals.
Location: Dining room
- Toxic use
Poisonous and/or toxic materials used improperly.
Correction: Follow labels and guidelines for all poisonous and toxic materials.
Comments: New equipment for keeping Coors light tap cold does not allow access to quat sanitizer reservoir at bar dish sink, so sani is added by hand. Quat sanitizer was well above approved concentration range. Adjust or replace system to ensure proper concentration of 200 ppm at bar sink sani bay.
Location: Bar
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: 3 small flies observed in mop sink area. One in basement.
Location: Back room
- 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: One bay prep sink is out of order & raw chicken is being prepared at the 3- bay sink. Wash & Sani bays are setup for dishwashing and there are raw chicken scraps in the sink.Clean, rinse, & sanitize dish sink thoroughly after doing raw meat prep & before beginning dish washing. Repair 1-bay sink ASAP.
Location: Kitchen
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. Cold water knobs at hand sink is not working. Repair.2. Faucet at one-bay prep sink is not working properly. Shut off due to major leaks. Repair.
Location: Kitchen (back)
Equipment: Hand sink
- 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: Sani buckets & 3- bay sink: Quat sanitizer below 200 ppm.Wall-mounted dispenser is broken. Per manager, this was called into the service company yesterday.Note: Manager has taped a note to the unit indicating it is broken & instructing staff to use blue sanitizer tablets.
Location: Kitchen
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: Keep certificate or copy at restaurant.
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: Basement walk-in freezer.
Location: Walk-in freezer
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: Wall at mop sink area is soiled & worn. clean well & re-seal concrete to ensure walls are waterproof.
Location: Back room
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: Left side prep top cooler.
Location: Kitchen
Equipment: Cold top
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Wall-mounted ice scoop holder is beginning to rust in corners. Replace.2. Insulation in lido left side prep top cooler is loose. Repair.3. 2-door under-counter freezer: door handle is cracked. Also, door handle to upright freezer is missing. Sharp edge is currently toped over. Replace both handles.
Location: Kitchen
Equipment: Ice machine
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Wall-mounted ice scoop holder is beginning to rust in corners. Replace.2. Insulation in lido left side prep top cooler is loose. Repair.3. 2-door under-counter freezer: door handle is cracked. Also, door handle to upright freezer is missing. Sharp edge is currently toped over. Replace both handles.
Location: Kitchen
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Wall-mounted ice scoop holder is beginning to rust in corners. Replace.2. Insulation in lido left side prep top cooler is loose. Repair.3. 2-door under-counter freezer: door handle is cracked. Also, door handle to upright freezer is missing. Sharp edge is currently toped over. Replace both handles.
Location: Kitchen
- 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 white paper test strips for checking bleach-based sani at bar glass dish machine.
Location: Bar
Equipment: Dishmachine
|
11/26/2008 | Routine |
- Toxic use (corrected)
Poisonous and/or toxic materials used improperly.
Correction: Follow labels and guidelines for all poisonous and toxic materials.
Comments: Sani at bar well above 400 ppm.
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: Pulled pork, cooked ribs.
Location: Cook line
- 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: Sanitizer buckets at less than 200 ppm quaternary ammonia
Location: Cook line
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: Please fax certificate to 221-3070, attn: Rachel.
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Paper towel dispenser at kitchen hand sink.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean knife rack regularly.
Location: Kitchen
Equipment: Knife/utensil rack
|
08/06/2008 | Recheck |
- Toxic use (corrected on site)
Poisonous and/or toxic materials used improperly.
Correction: Follow labels and guidelines for all poisonous and toxic materials.
Comments: Sani at bar well above 400 ppm.
Location: Bar
- 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.
Comments: Pulled pork, cooked ribs.
Location: Cook line
- 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: Sanitizer buckets at less than 200 ppm quaternary ammonia
Location: Cook line
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: Please fax certificate to 221-3070, attn: Rachel.
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean knife rack regularly.
Location: Kitchen
Equipment: Knife/utensil rack
|
07/14/2008 | Routine |
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