- 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: Prep top cooler broken. 46 deg F luncheon meat, cheese on top at 50.5 deg F, Pork raw at 50 deg F, shredded cheddar cheese at 48 deg F, Mozarella cheese at 47.6 deg F and ground beef at 47.3 deg F, and sour cream at 47.6 deg F on top disposed of at time of inspection. Repair to hold at 41 deg F or below.
- 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: Gnats at bar. Exterminate.
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: One peeling ceiling tile in kitchen. Replace with washable ceiling tile.
- 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: 1. Clean/ replace wall behind cooking equipment. 2. Ceiling soiled in kitchen. Clean.
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1 Duct tape on chest freezer. Remove. Replace lid or replace unit. Note: getting new freezer. CORRECTED2. Prep top cooler broken. Repair/replace. No potetnially hazardous foods in cooler at this time. Note: looking for new cooler3. Presswood cabinet breaking down behind bar. Replace.
Location: Kitchen
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1 Duct tape on chest freezer. Remove. Replace lid or replace unit. Note: getting new freezer. CORRECTED2. Prep top cooler broken. Repair/replace. No potetnially hazardous foods in cooler at this time. Note: looking for new cooler3. Presswood cabinet breaking down behind bar. Replace.
Location: Kitchen
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1 Duct tape on chest freezer. Remove. Replace lid or replace unit. Note: getting new freezer. CORRECTED2. Prep top cooler broken. Repair/replace. No potetnially hazardous foods in cooler at this time. Note: looking for new cooler3. Presswood cabinet breaking down behind bar. Replace.
Location: Back room
- Equipment drainage (corrected)
Equipment compartment(s) not properly draining.
Correction: Equipment compartments that are subject to accumulation of moisture due to conditions, such as condensation, food or beverage drip, or water from melting ice shall be sloped to an outlet that allows complete draining.
Comments: Soda holster holding fluid. Repair to drain freely.
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Bar hand sink is leaking. Repair. Note: getting new faucet
|
07/25/2014 | Recheck |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: Prep top cooler broken. 46 deg F luncheon meat, cheese on top at 50.5 deg F, Pork raw at 50 deg F, shredded cheddar cheese at 48 deg F, Mozarella cheese at 47.6 deg F and ground beef at 47.3 deg F, and sour cream at 47.6 deg F on top disposed of at time of inspection. Repair to hold at 41 deg F or below.
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: Gnats at bar. Exterminate.
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: One peeling ceiling tile in kitchen. Replace with washable ceiling tile.
- 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: 1. Clean/ replace wall behind cooking equipment. 2. Ceiling soiled in kitchen. Clean.
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1 Duct tape on chest freezer. Remove. Replace lid or replace unit. Note: getting new freezer.2. Prep top cooler broken. Repair/replace. No potetnially hazardous foods in cooler at this time.
- Equipment drainage (corrected)
Equipment compartment(s) not properly draining.
Correction: Equipment compartments that are subject to accumulation of moisture due to conditions, such as condensation, food or beverage drip, or water from melting ice shall be sloped to an outlet that allows complete draining.
Comments: Soda holster holding fluid. Repair to drain freely.
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Bar hand sink is leaking. Repair. Note: getting new faucet
|
07/10/2014 | 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: Prep top cooler broken. 46 deg F luncheon meat, cheese on top at 50.5 deg F, Pork raw at 50 deg F, shredded cheddar cheese at 48 deg F, Mozarella cheese at 47.6 deg F and ground beef at 47.3 deg F, and sour cream at 47.6 deg F on top disposed of at time of inspection. Repair to hold at 41 deg F or below.
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: Gnats at bar. Exterminate.
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: One peeling ceiling tile in kitchen. Replace with washable ceiling tile.
- 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: 1. Clean/ replace wall behind cooking equipment. 2. Ceiling soiled in kitchen. Clean.
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Duct tape on chest freezer. Remove. Replace lid or replace unit.
- Equipment drainage
Equipment compartment(s) not properly draining.
Correction: Equipment compartments that are subject to accumulation of moisture due to conditions, such as condensation, food or beverage drip, or water from melting ice shall be sloped to an outlet that allows complete draining.
Comments: Soda holster holding fluid. Repair to drain freely.
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Bar hand sink is leaking. Repair.
|
07/01/2014 | Routine |
- Smoking Paraphernalia (corrected)
Smoking paraphernalia (ashtrays etc.) observed in non-smoking facility.
Correction: Remove all smoking paraphernalia from facility.
Comments: PACK OF CIGARETTES STORED ON SHELVING AT KITCHEN.ASHES IN BAR HANDSINK AND CIGARETTE BUTTS STORED IN BUCKET AT BAR.***DISCONTINUE ALL BEHAVIOR***
- 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.
Location: Kitchen
Equipment: Cold top
- 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: OPEN EMPLOYEE DRINK STORED ON TOP OF KITCHEN COLD-TOP PREP COOLER CUTTING BOARD--DISCONTINUE THIS BEHAVIOR.ALL DRINKS MUST HAVE A LID WITH STRAW AND STORE OFF FOOD PREP AREAS/LOCATIONS.
Location: Kitchen
Equipment: Cold top
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: RAW SHELL EGGS STORED HIGH ABOVE READY-TO-EAT FOODS AT WALK-IN-COOLER--DISCONTINUE TO PREVENT CROSS-CONTAMINATION.
Location: Walk-in cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANTIZING OF THE ABOVE ITEMS.2) CLEAN AND SANITIZE BAR REACH-IN-BEER COOLERS AND BAR COKE COOLER ROUTINELY (INTERIOR AND EXTERIOR SURFACES)--REMOVE RUST. RESURFACE INTERIOR OF COOLER OR REPLACE.3) SOILED WALK-IN-COOLER SHELVING--CORRECTED.4) SOILED KITCHEN ROLLING CARTS.4) DEFROST, CLEAN AND SANITIZE KITCHEN FREEZERS AND CHEST FREEZERS AT KITCHEN--CORRECTED.
Location: Kitchen
Equipment: Rolling cart
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANTIZING OF THE ABOVE ITEMS.2) CLEAN AND SANITIZE BAR REACH-IN-BEER COOLERS AND BAR COKE COOLER ROUTINELY (INTERIOR AND EXTERIOR SURFACES)--REMOVE RUST. RESURFACE INTERIOR OF COOLER OR REPLACE.3) SOILED WALK-IN-COOLER SHELVING--CORRECTED.4) SOILED KITCHEN ROLLING CARTS.4) DEFROST, CLEAN AND SANITIZE KITCHEN FREEZERS AND CHEST FREEZERS AT KITCHEN--CORRECTED.
Location: Kitchen
Equipment: Bulk food containers
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANTIZING OF THE ABOVE ITEMS.2) CLEAN AND SANITIZE BAR REACH-IN-BEER COOLERS AND BAR COKE COOLER ROUTINELY (INTERIOR AND EXTERIOR SURFACES)--REMOVE RUST. RESURFACE INTERIOR OF COOLER OR REPLACE.3) SOILED WALK-IN-COOLER SHELVING--CORRECTED.4) SOILED KITCHEN ROLLING CARTS.4) DEFROST, CLEAN AND SANITIZE KITCHEN FREEZERS AND CHEST FREEZERS AT KITCHEN--CORRECTED.
Location: Kitchen
Equipment: ----- Cooking Equip/Holding -----
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANTIZING OF THE ABOVE ITEMS.2) CLEAN AND SANITIZE BAR REACH-IN-BEER COOLERS AND BAR COKE COOLER ROUTINELY (INTERIOR AND EXTERIOR SURFACES)--REMOVE RUST. RESURFACE INTERIOR OF COOLER OR REPLACE.3) SOILED WALK-IN-COOLER SHELVING--CORRECTED.4) SOILED KITCHEN ROLLING CARTS.4) DEFROST, CLEAN AND SANITIZE KITCHEN FREEZERS AND CHEST FREEZERS AT KITCHEN--CORRECTED.
Location: Bar
Equipment: Reach in cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANTIZING OF THE ABOVE ITEMS.2) CLEAN AND SANITIZE BAR REACH-IN-BEER COOLERS AND BAR COKE COOLER ROUTINELY (INTERIOR AND EXTERIOR SURFACES)--REMOVE RUST. RESURFACE INTERIOR OF COOLER OR REPLACE.3) SOILED WALK-IN-COOLER SHELVING--CORRECTED.4) SOILED KITCHEN ROLLING CARTS.4) DEFROST, CLEAN AND SANITIZE KITCHEN FREEZERS AND CHEST FREEZERS AT KITCHEN--CORRECTED.
Location: Kitchen
Equipment: Walk in cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANTIZING OF THE ABOVE ITEMS.2) CLEAN AND SANITIZE BAR REACH-IN-BEER COOLERS AND BAR COKE COOLER ROUTINELY (INTERIOR AND EXTERIOR SURFACES)--REMOVE RUST. RESURFACE INTERIOR OF COOLER OR REPLACE.3) SOILED WALK-IN-COOLER SHELVING--CORRECTED.4) SOILED KITCHEN ROLLING CARTS.4) DEFROST, CLEAN AND SANITIZE KITCHEN FREEZERS AND CHEST FREEZERS AT KITCHEN--CORRECTED.
Location: Kitchen
Equipment: Chest freezer
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: CONTINUE TO WORK ON:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZINNG OF ALL KITCHEN EQUIPMENT AND UNTENSILS (INCLUDING MICROWAVE).
Location: Kitchen
Equipment: ----- Cooking Equip/Holding -----
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: CONTINUE TO WORK ON:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZINNG OF ALL KITCHEN EQUIPMENT AND UNTENSILS (INCLUDING MICROWAVE).
Location: Kitchen
Equipment: Microwave oven
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: CONTINUE TO WORK ON:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZINNG OF ALL KITCHEN EQUIPMENT AND UNTENSILS (INCLUDING MICROWAVE).
Location: Kitchen
Equipment: Knife/utensil rack
- No certified food handler (corrected)
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: CURRENT CERTIFIED FOOD HANDLER ON FILE IS EXPIRED. PROVIDE UPDATED INFORMATION ON RECHECK INSPECTION DATE OR HAVE SOMEONE BECOME REGISTERED FOR FOOD HANDLER CERTIFICATION CLASS/EXAM ON RECHECK INSPECTION DATE. PROVIDE PROOF OF REGISTRATION BY PROVIDING RECEIPT.
- Hair restraints (corrected)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- Unnecessary litter (corrected)
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Location: Bar
- Unnecessary litter (corrected)
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Location: Kitchen
- Ventilation provided (corrected)
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: 1) HAVE ALL ESTABLISHMENT FIRE-EXTINGUISHERS AND KITCHEN FIRE SUPPRESSION SYSTEM UPDATED, SERVICED AND RE-TAGGED PROPERLY BY PROFESSIONAL SERVICE PROVIDER.(LAST INSPECTED IN SEPT OF 2010). KITCHEN HOOD FIRE SUPPRESSION SYSTEM IS ALSO RED-TAGGED--REPAIR TO CORRECT ALL DEFICIENCIES. PROVIDE DOCUMENTATION ON RECHECK INSPECTION DATE.2) REPAIR WOMENS RESTROOM CEILING VENTS; ENSURE VENTS ARE SECURED AT CEILING.
Location: Kitchen
- Ventilation provided (corrected)
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: 1) HAVE ALL ESTABLISHMENT FIRE-EXTINGUISHERS AND KITCHEN FIRE SUPPRESSION SYSTEM UPDATED, SERVICED AND RE-TAGGED PROPERLY BY PROFESSIONAL SERVICE PROVIDER.(LAST INSPECTED IN SEPT OF 2010). KITCHEN HOOD FIRE SUPPRESSION SYSTEM IS ALSO RED-TAGGED--REPAIR TO CORRECT ALL DEFICIENCIES. PROVIDE DOCUMENTATION ON RECHECK INSPECTION DATE.2) REPAIR WOMENS RESTROOM CEILING VENTS; ENSURE VENTS ARE SECURED AT CEILING.
Location: Womens restroom
- Ventilation provided (corrected)
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: 1) HAVE ALL ESTABLISHMENT FIRE-EXTINGUISHERS AND KITCHEN FIRE SUPPRESSION SYSTEM UPDATED, SERVICED AND RE-TAGGED PROPERLY BY PROFESSIONAL SERVICE PROVIDER.(LAST INSPECTED IN SEPT OF 2010). KITCHEN HOOD FIRE SUPPRESSION SYSTEM IS ALSO RED-TAGGED--REPAIR TO CORRECT ALL DEFICIENCIES. PROVIDE DOCUMENTATION ON RECHECK INSPECTION DATE.2) REPAIR WOMENS RESTROOM CEILING VENTS; ENSURE VENTS ARE SECURED AT CEILING.
- 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: 1) HAVE KITCHEN HOOD SYSTEM AND INTERIOR FILTERS (INCLUDING INTERIOR DUCTS) CLEANED AND SANITIZED ROUTINELY BY PROFESSIONAL SERVICE PROVIDER.PROVIDE ALL DOCUMENTATION ON RECHECK INSPECTION DATE--IN PROGRESS. SCHEDULED ON 11/24/13 THOURGH NATIONAL EXHAUST CLEANING INC. 2) SOILED RESTROOM VENTS--CLEAN AND SANITIZE ROUTINELY--CORRECED.
Location: Kitchen
- 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: 1) HAVE KITCHEN HOOD SYSTEM AND INTERIOR FILTERS (INCLUDING INTERIOR DUCTS) CLEANED AND SANITIZED ROUTINELY BY PROFESSIONAL SERVICE PROVIDER.PROVIDE ALL DOCUMENTATION ON RECHECK INSPECTION DATE--IN PROGRESS. SCHEDULED ON 11/24/13 THOURGH NATIONAL EXHAUST CLEANING INC. 2) SOILED RESTROOM VENTS--CLEAN AND SANITIZE ROUTINELY--CORRECED.
Location: Restroom
- Floors, walls, ceilings cleanability (corrected)
Floors, walls and ceilings not smooth and easily cleanable.
Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
Comments: REPLACE DAMAGED FLOOR TILES WHERE NEEDED AT MENS RESTROOM.
Location: Mens restroom
- 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: CONTINUE TO WORK ON: KITCHEN WALLS, FLOORS AND CEILING SURFACES. ESPECIALLY BACK SPLASH WALL BEHIND DEEP FRYERS, ETC.ESPECIALLY BEHIND AND UNDERNEATH KITCHEN HOOD SYSTEM AND EQUIPMENT.
Location: Bar
- 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: CONTINUE TO WORK ON: KITCHEN WALLS, FLOORS AND CEILING SURFACES. ESPECIALLY BACK SPLASH WALL BEHIND DEEP FRYERS, ETC.ESPECIALLY BEHIND AND UNDERNEATH KITCHEN HOOD SYSTEM AND EQUIPMENT.
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: CONTINUE TO WORK ON: KITCHEN WALLS, FLOORS AND CEILING SURFACES. ESPECIALLY BACK SPLASH WALL BEHIND DEEP FRYERS, ETC.ESPECIALLY BEHIND AND UNDERNEATH KITCHEN HOOD SYSTEM AND EQUIPMENT.
Location: Walk-in cooler
- 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 INTERIOR VISIBLE WORKING THERMOMETERS WHERE MISSING AT BAR REACH-IN-COOLER AND KITCHEN REFRIGERATION/FREEZER UNITS.
Location: Bar
Equipment: ----------------- Coolers ----------------
- 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 INTERIOR VISIBLE WORKING THERMOMETERS WHERE MISSING AT BAR REACH-IN-COOLER AND KITCHEN REFRIGERATION/FREEZER UNITS.
Location: Kitchen
Equipment: ----------------- Coolers ----------------
- 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 INTERIOR VISIBLE WORKING THERMOMETERS WHERE MISSING AT BAR REACH-IN-COOLER AND KITCHEN REFRIGERATION/FREEZER UNITS.
Location: Kitchen
Equipment: ---------------- Freezers ---------------
- 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 INTERIOR VISIBLE WORKING THERMOMETERS WHERE MISSING AT BAR REACH-IN-COOLER AND KITCHEN REFRIGERATION/FREEZER UNITS.
Location: Kitchen
Equipment: Chest freezer
- Readable thermometer (corrected)
Thermometer not designed to be easily readable.
Correction: Provide easily readable thermometer.
Comments: REPLACE CURRENT THERMOMETER AT KITCHEN COLD-TOP COOLER THAT IS BROKEN.
Location: Kitchen
Equipment: Cold top
- Wood (corrected)
Improper use of wood as a food contact surface.
Correction: Use approved wood in an appropriate manner.
Comments: REMOVE WOOD THAT IS LOCATED INSIDE BAR REACH-IN-COOLER.
Location: Bar
Equipment: Reach in cooler
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1) REPLACE DAMAGED/CRACKED ICE MACHINE DOORS LOCATED AT BAR--CORRECTED.2) REPLACE RUSTED INTERIOR SURFACE OF BAR ICE MACHINE.
Location: Bar
Equipment: Ice machine
- Beverage tubing (corrected)
Beverage tubing and/or cold-plate beverage cooling devices not separated from ice intended for human consumption.
Correction: Beverage tubing and cold-plate beverage cooling device(s) may not be installed in contact with ice stored for human consumption.
Comments: IN PROGRESS: COCA-COLA IS SCHEDULED TO COME TO INSTALL NEW BAR ICE BIN ON 11/27/13.
Location: Bar
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Location: Kitchen
Equipment: Mop sink
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED KITCHEN SHELVING.2) SOILED WALK-IN-COOLER FANGAURDS--CORRECTED.
Location: Kitchen
Equipment: Metal shelving
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED KITCHEN SHELVING.2) SOILED WALK-IN-COOLER FANGAURDS--CORRECTED.
Location: Kitchen
Equipment: Walk in cooler
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Location: Bar
Equipment: Soda gun & holster
- 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.
Location: Bar
Equipment: Ice machine
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Kitchen
Equipment: Hand sink
|
12/23/2013 | Recheck |
- Smoking Paraphernalia (corrected)
Smoking paraphernalia (ashtrays etc.) observed in non-smoking facility.
Correction: Remove all smoking paraphernalia from facility.
Comments: PACK OF CIGARETTES STORED ON SHELVING AT KITCHEN.ASHES IN BAR HANDSINK AND CIGARETTE BUTTS STORED IN BUCKET AT BAR.***DISCONTINUE ALL BEHAVIOR***
- 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.
Location: Kitchen
Equipment: Cold top
- 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: OPEN EMPLOYEE DRINK STORED ON TOP OF KITCHEN COLD-TOP PREP COOLER CUTTING BOARD--DISCONTINUE THIS BEHAVIOR.ALL DRINKS MUST HAVE A LID WITH STRAW AND STORE OFF FOOD PREP AREAS/LOCATIONS.
Location: Kitchen
Equipment: Cold top
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: RAW SHELL EGGS STORED HIGH ABOVE READY-TO-EAT FOODS AT WALK-IN-COOLER--DISCONTINUE TO PREVENT CROSS-CONTAMINATION.
Location: Walk-in cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANTIZING OF THE ABOVE ITEMS.2) CLEAN AND SANITIZE BAR REACH-IN-BEER COOLERS AND BAR COKE COOLER ROUTINELY (INTERIOR AND EXTERIOR SURFACES)--REMOVE RUST. RESURFACE INTERIOR OF COOLER OR REPLACE.3) SOILED WALK-IN-COOLER SHELVING--CORRECTED.4) SOILED KITCHEN ROLLING CARTS.4) DEFROST, CLEAN AND SANITIZE KITCHEN FREEZERS AND CHEST FREEZERS AT KITCHEN--CORRECTED.
Location: Kitchen
Equipment: Rolling cart
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANTIZING OF THE ABOVE ITEMS.2) CLEAN AND SANITIZE BAR REACH-IN-BEER COOLERS AND BAR COKE COOLER ROUTINELY (INTERIOR AND EXTERIOR SURFACES)--REMOVE RUST. RESURFACE INTERIOR OF COOLER OR REPLACE.3) SOILED WALK-IN-COOLER SHELVING--CORRECTED.4) SOILED KITCHEN ROLLING CARTS.4) DEFROST, CLEAN AND SANITIZE KITCHEN FREEZERS AND CHEST FREEZERS AT KITCHEN--CORRECTED.
Location: Kitchen
Equipment: Bulk food containers
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANTIZING OF THE ABOVE ITEMS.2) CLEAN AND SANITIZE BAR REACH-IN-BEER COOLERS AND BAR COKE COOLER ROUTINELY (INTERIOR AND EXTERIOR SURFACES)--REMOVE RUST. RESURFACE INTERIOR OF COOLER OR REPLACE.3) SOILED WALK-IN-COOLER SHELVING--CORRECTED.4) SOILED KITCHEN ROLLING CARTS.4) DEFROST, CLEAN AND SANITIZE KITCHEN FREEZERS AND CHEST FREEZERS AT KITCHEN--CORRECTED.
Location: Kitchen
Equipment: ----- Cooking Equip/Holding -----
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANTIZING OF THE ABOVE ITEMS.2) CLEAN AND SANITIZE BAR REACH-IN-BEER COOLERS AND BAR COKE COOLER ROUTINELY (INTERIOR AND EXTERIOR SURFACES)--REMOVE RUST. RESURFACE INTERIOR OF COOLER OR REPLACE.3) SOILED WALK-IN-COOLER SHELVING--CORRECTED.4) SOILED KITCHEN ROLLING CARTS.4) DEFROST, CLEAN AND SANITIZE KITCHEN FREEZERS AND CHEST FREEZERS AT KITCHEN--CORRECTED.
Location: Bar
Equipment: Reach in cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANTIZING OF THE ABOVE ITEMS.2) CLEAN AND SANITIZE BAR REACH-IN-BEER COOLERS AND BAR COKE COOLER ROUTINELY (INTERIOR AND EXTERIOR SURFACES)--REMOVE RUST. RESURFACE INTERIOR OF COOLER OR REPLACE.3) SOILED WALK-IN-COOLER SHELVING--CORRECTED.4) SOILED KITCHEN ROLLING CARTS.4) DEFROST, CLEAN AND SANITIZE KITCHEN FREEZERS AND CHEST FREEZERS AT KITCHEN--CORRECTED.
Location: Kitchen
Equipment: Walk in cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANTIZING OF THE ABOVE ITEMS.2) CLEAN AND SANITIZE BAR REACH-IN-BEER COOLERS AND BAR COKE COOLER ROUTINELY (INTERIOR AND EXTERIOR SURFACES)--REMOVE RUST. RESURFACE INTERIOR OF COOLER OR REPLACE.3) SOILED WALK-IN-COOLER SHELVING--CORRECTED.4) SOILED KITCHEN ROLLING CARTS.4) DEFROST, CLEAN AND SANITIZE KITCHEN FREEZERS AND CHEST FREEZERS AT KITCHEN--CORRECTED.
Location: Kitchen
Equipment: Chest freezer
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: CONTINUE TO WORK ON:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZINNG OF ALL KITCHEN EQUIPMENT AND UNTENSILS (INCLUDING MICROWAVE).
Location: Kitchen
Equipment: ----- Cooking Equip/Holding -----
- Food contact cleaning frequency (corrected on site)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: CONTINUE TO WORK ON:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZINNG OF ALL KITCHEN EQUIPMENT AND UNTENSILS (INCLUDING MICROWAVE).
Location: Kitchen
Equipment: Microwave oven
- Food contact cleaning frequency (corrected on site)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: CONTINUE TO WORK ON:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZINNG OF ALL KITCHEN EQUIPMENT AND UNTENSILS (INCLUDING MICROWAVE).
Location: Kitchen
Equipment: Knife/utensil rack
- No certified food handler (corrected)
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: CURRENT CERTIFIED FOOD HANDLER ON FILE IS EXPIRED. PROVIDE UPDATED INFORMATION ON RECHECK INSPECTION DATE OR HAVE SOMEONE BECOME REGISTERED FOR FOOD HANDLER CERTIFICATION CLASS/EXAM ON RECHECK INSPECTION DATE. PROVIDE PROOF OF REGISTRATION BY PROVIDING RECEIPT.
- Hair restraints (corrected)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- Unnecessary litter (corrected)
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Location: Bar
- Unnecessary litter (corrected)
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Location: Kitchen
- Ventilation provided (corrected)
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: 1) HAVE ALL ESTABLISHMENT FIRE-EXTINGUISHERS AND KITCHEN FIRE SUPPRESSION SYSTEM UPDATED, SERVICED AND RE-TAGGED PROPERLY BY PROFESSIONAL SERVICE PROVIDER.(LAST INSPECTED IN SEPT OF 2010). KITCHEN HOOD FIRE SUPPRESSION SYSTEM IS ALSO RED-TAGGED--REPAIR TO CORRECT ALL DEFICIENCIES. PROVIDE DOCUMENTATION ON RECHECK INSPECTION DATE.2) REPAIR WOMENS RESTROOM CEILING VENTS; ENSURE VENTS ARE SECURED AT CEILING.
Location: Kitchen
- Ventilation provided (corrected)
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: 1) HAVE ALL ESTABLISHMENT FIRE-EXTINGUISHERS AND KITCHEN FIRE SUPPRESSION SYSTEM UPDATED, SERVICED AND RE-TAGGED PROPERLY BY PROFESSIONAL SERVICE PROVIDER.(LAST INSPECTED IN SEPT OF 2010). KITCHEN HOOD FIRE SUPPRESSION SYSTEM IS ALSO RED-TAGGED--REPAIR TO CORRECT ALL DEFICIENCIES. PROVIDE DOCUMENTATION ON RECHECK INSPECTION DATE.2) REPAIR WOMENS RESTROOM CEILING VENTS; ENSURE VENTS ARE SECURED AT CEILING.
Location: Womens restroom
- Ventilation provided (corrected)
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: 1) HAVE ALL ESTABLISHMENT FIRE-EXTINGUISHERS AND KITCHEN FIRE SUPPRESSION SYSTEM UPDATED, SERVICED AND RE-TAGGED PROPERLY BY PROFESSIONAL SERVICE PROVIDER.(LAST INSPECTED IN SEPT OF 2010). KITCHEN HOOD FIRE SUPPRESSION SYSTEM IS ALSO RED-TAGGED--REPAIR TO CORRECT ALL DEFICIENCIES. PROVIDE DOCUMENTATION ON RECHECK INSPECTION DATE.2) REPAIR WOMENS RESTROOM CEILING VENTS; ENSURE VENTS ARE SECURED AT CEILING.
- 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: 1) HAVE KITCHEN HOOD SYSTEM AND INTERIOR FILTERS (INCLUDING INTERIOR DUCTS) CLEANED AND SANITIZED ROUTINELY BY PROFESSIONAL SERVICE PROVIDER.PROVIDE ALL DOCUMENTATION ON RECHECK INSPECTION DATE--IN PROGRESS. SCHEDULED ON 11/24/13 THOURGH NATIONAL EXHAUST CLEANING INC. 2) SOILED RESTROOM VENTS--CLEAN AND SANITIZE ROUTINELY--CORRECED.
Location: Kitchen
- 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: 1) HAVE KITCHEN HOOD SYSTEM AND INTERIOR FILTERS (INCLUDING INTERIOR DUCTS) CLEANED AND SANITIZED ROUTINELY BY PROFESSIONAL SERVICE PROVIDER.PROVIDE ALL DOCUMENTATION ON RECHECK INSPECTION DATE--IN PROGRESS. SCHEDULED ON 11/24/13 THOURGH NATIONAL EXHAUST CLEANING INC. 2) SOILED RESTROOM VENTS--CLEAN AND SANITIZE ROUTINELY--CORRECED.
Location: Restroom
- Floors, walls, ceilings cleanability (corrected)
Floors, walls and ceilings not smooth and easily cleanable.
Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
Comments: REPLACE DAMAGED FLOOR TILES WHERE NEEDED AT MENS RESTROOM.
Location: Mens restroom
- 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: CONTINUE TO WORK ON.
Location: Bar
- 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: CONTINUE TO WORK ON.
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: CONTINUE TO WORK ON.
Location: Walk-in cooler
- 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 INTERIOR VISIBLE WORKING THERMOMETERS WHERE MISSING AT BAR REACH-IN-COOLER AND KITCHEN REFRIGERATION/FREEZER UNITS.
Location: Bar
Equipment: ----------------- Coolers ----------------
- 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 INTERIOR VISIBLE WORKING THERMOMETERS WHERE MISSING AT BAR REACH-IN-COOLER AND KITCHEN REFRIGERATION/FREEZER UNITS.
Location: Kitchen
Equipment: ----------------- Coolers ----------------
- 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 INTERIOR VISIBLE WORKING THERMOMETERS WHERE MISSING AT BAR REACH-IN-COOLER AND KITCHEN REFRIGERATION/FREEZER UNITS.
Location: Kitchen
Equipment: ---------------- Freezers ---------------
- 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 INTERIOR VISIBLE WORKING THERMOMETERS WHERE MISSING AT BAR REACH-IN-COOLER AND KITCHEN REFRIGERATION/FREEZER UNITS.
Location: Kitchen
Equipment: Chest freezer
- Readable thermometer (corrected)
Thermometer not designed to be easily readable.
Correction: Provide easily readable thermometer.
Comments: REPLACE CURRENT THERMOMETER AT KITCHEN COLD-TOP COOLER THAT IS BROKEN.
Location: Kitchen
Equipment: Cold top
- Wood (corrected)
Improper use of wood as a food contact surface.
Correction: Use approved wood in an appropriate manner.
Comments: REMOVE WOOD THAT IS LOCATED INSIDE BAR REACH-IN-COOLER.
Location: Bar
Equipment: Reach in cooler
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1) REPLACE DAMAGED/CRACKED ICE MACHINE DOORS LOCATED AT BAR--CORRECTED.2) REPLACE RUSTED INTERIOR SURFACE OF BAR ICE MACHINE.
Location: Bar
Equipment: Ice machine
- Beverage tubing
Beverage tubing and/or cold-plate beverage cooling devices not separated from ice intended for human consumption.
Correction: Beverage tubing and cold-plate beverage cooling device(s) may not be installed in contact with ice stored for human consumption.
Comments: IN PROGRESS: COCA-COLA IS SCHEDULED TO COME TO INSTALL NEW BAR ICE BIN ON 11/27/13.
Location: Bar
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Location: Kitchen
Equipment: Mop sink
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED KITCHEN SHELVING.2) SOILED WALK-IN-COOLER FANGAURDS--CORRECTED.
Location: Kitchen
Equipment: Metal shelving
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED KITCHEN SHELVING.2) SOILED WALK-IN-COOLER FANGAURDS--CORRECTED.
Location: Kitchen
Equipment: Walk in cooler
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Location: Bar
Equipment: Soda gun & holster
- 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.
Location: Bar
Equipment: Ice machine
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Kitchen
Equipment: Hand sink
|
11/12/2013 | Recheck |
- Smoking Paraphernalia (corrected)
Smoking paraphernalia (ashtrays etc.) observed in non-smoking facility.
Correction: Remove all smoking paraphernalia from facility.
Comments: PACK OF CIGARETTES STORED ON SHELVING AT KITCHEN.ASHES IN BAR HANDSINK AND CIGARETTE BUTTS STORED IN BUCKET AT BAR.***DISCONTINUE ALL BEHAVIOR***
- 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
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Location: Kitchen
Equipment: Cold top
- 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: OPEN EMPLOYEE DRINK STORED ON TOP OF KITCHEN COLD-TOP PREP COOLER CUTTING BOARD--DISCONTINUE THIS BEHAVIOR.ALL DRINKS MUST HAVE A LID WITH STRAW AND STORE OFF FOOD PREP AREAS/LOCATIONS.
Location: Kitchen
Equipment: Cold top
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: RAW SHELL EGGS STORED HIGH ABOVE READY-TO-EAT FOODS AT WALK-IN-COOLER--DISCONTINUE TO PREVENT CROSS-CONTAMINATION.
Location: Walk-in cooler
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANTIZING OF THE ABOVE ITEMS.2) CLEAN AND SANITIZE BAR REACH-IN-BEER COOLERS AND BAR COKE COOLER ROUTINELY (INTERIOR AND EXTERIOR SURFACES)--REMOVE RUST. RESURFACE INTERIOR OF COOLER OR REPLACE.3) SOILED WALK-IN-COOLER SHELVING--CORRECTED.4) SOILED KITCHEN ROLLING CARTS.4) DEFROST, CLEAN AND SANITIZE KITCHEN FREEZERS AND CHEST FREEZERS AT KITCHEN--CORRECTED.
Location: Kitchen
Equipment: Rolling cart
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANTIZING OF THE ABOVE ITEMS.2) CLEAN AND SANITIZE BAR REACH-IN-BEER COOLERS AND BAR COKE COOLER ROUTINELY (INTERIOR AND EXTERIOR SURFACES)--REMOVE RUST. RESURFACE INTERIOR OF COOLER OR REPLACE.3) SOILED WALK-IN-COOLER SHELVING--CORRECTED.4) SOILED KITCHEN ROLLING CARTS.4) DEFROST, CLEAN AND SANITIZE KITCHEN FREEZERS AND CHEST FREEZERS AT KITCHEN--CORRECTED.
Location: Kitchen
Equipment: Bulk food containers
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANTIZING OF THE ABOVE ITEMS.2) CLEAN AND SANITIZE BAR REACH-IN-BEER COOLERS AND BAR COKE COOLER ROUTINELY (INTERIOR AND EXTERIOR SURFACES)--REMOVE RUST. RESURFACE INTERIOR OF COOLER OR REPLACE.3) SOILED WALK-IN-COOLER SHELVING--CORRECTED.4) SOILED KITCHEN ROLLING CARTS.4) DEFROST, CLEAN AND SANITIZE KITCHEN FREEZERS AND CHEST FREEZERS AT KITCHEN--CORRECTED.
Location: Kitchen
Equipment: ----- Cooking Equip/Holding -----
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANTIZING OF THE ABOVE ITEMS.2) CLEAN AND SANITIZE BAR REACH-IN-BEER COOLERS AND BAR COKE COOLER ROUTINELY (INTERIOR AND EXTERIOR SURFACES)--REMOVE RUST. RESURFACE INTERIOR OF COOLER OR REPLACE.3) SOILED WALK-IN-COOLER SHELVING--CORRECTED.4) SOILED KITCHEN ROLLING CARTS.4) DEFROST, CLEAN AND SANITIZE KITCHEN FREEZERS AND CHEST FREEZERS AT KITCHEN--CORRECTED.
Location: Bar
Equipment: Reach in cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANTIZING OF THE ABOVE ITEMS.2) CLEAN AND SANITIZE BAR REACH-IN-BEER COOLERS AND BAR COKE COOLER ROUTINELY (INTERIOR AND EXTERIOR SURFACES)--REMOVE RUST. RESURFACE INTERIOR OF COOLER OR REPLACE.3) SOILED WALK-IN-COOLER SHELVING--CORRECTED.4) SOILED KITCHEN ROLLING CARTS.4) DEFROST, CLEAN AND SANITIZE KITCHEN FREEZERS AND CHEST FREEZERS AT KITCHEN--CORRECTED.
Location: Kitchen
Equipment: Walk in cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANTIZING OF THE ABOVE ITEMS.2) CLEAN AND SANITIZE BAR REACH-IN-BEER COOLERS AND BAR COKE COOLER ROUTINELY (INTERIOR AND EXTERIOR SURFACES)--REMOVE RUST. RESURFACE INTERIOR OF COOLER OR REPLACE.3) SOILED WALK-IN-COOLER SHELVING--CORRECTED.4) SOILED KITCHEN ROLLING CARTS.4) DEFROST, CLEAN AND SANITIZE KITCHEN FREEZERS AND CHEST FREEZERS AT KITCHEN--CORRECTED.
Location: Kitchen
Equipment: Chest freezer
- Food contact cleaning frequency
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: CONTINUE TO WORK ON:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZINNG OF ALL KITCHEN EQUIPMENT AND UNTENSILS (INCLUDING MICROWAVE).
Location: Kitchen
Equipment: ----- Cooking Equip/Holding -----
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: CONTINUE TO WORK ON:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZINNG OF ALL KITCHEN EQUIPMENT AND UNTENSILS (INCLUDING MICROWAVE).
Location: Kitchen
Equipment: Microwave oven
- Food contact cleaning frequency
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: CONTINUE TO WORK ON:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZINNG OF ALL KITCHEN EQUIPMENT AND UNTENSILS (INCLUDING MICROWAVE).
Location: Kitchen
Equipment: Knife/utensil rack
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: CURRENT CERTIFIED FOOD HANDLER ON FILE IS EXPIRED. PROVIDE UPDATED INFORMATION ON RECHECK INSPECTION DATE OR HAVE SOMEONE BECOME REGISTERED FOR FOOD HANDLER CERTIFICATION CLASS/EXAM ON RECHECK INSPECTION DATE. PROVIDE PROOF OF REGISTRATION BY PROVIDING RECEIPT.
- 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.
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Location: Bar
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Location: Kitchen
- 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: 1) HAVE ALL ESTABLISHMENT FIRE-EXTINGUISHERS AND KITCHEN FIRE SUPPRESSION SYSTEM UPDATED, SERVICED AND RE-TAGGED PROPERLY BY PROFESSIONAL SERVICE PROVIDER.(LAST INSPECTED IN SEPT OF 2010). KITCHEN HOOD FIRE SUPPRESSION SYSTEM IS ALSO RED-TAGGED--REPAIR TO CORRECT ALL DEFICIENCIES. PROVIDE DOCUMENTATION ON RECHECK INSPECTION DATE.2) REPAIR WOMENS RESTROOM CEILING VENTS; ENSURE VENTS ARE SECURED AT CEILING.
Location: Kitchen
- 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: 1) HAVE ALL ESTABLISHMENT FIRE-EXTINGUISHERS AND KITCHEN FIRE SUPPRESSION SYSTEM UPDATED, SERVICED AND RE-TAGGED PROPERLY BY PROFESSIONAL SERVICE PROVIDER.(LAST INSPECTED IN SEPT OF 2010). KITCHEN HOOD FIRE SUPPRESSION SYSTEM IS ALSO RED-TAGGED--REPAIR TO CORRECT ALL DEFICIENCIES. PROVIDE DOCUMENTATION ON RECHECK INSPECTION DATE.2) REPAIR WOMENS RESTROOM CEILING VENTS; ENSURE VENTS ARE SECURED AT CEILING.
Location: Womens restroom
- 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: 1) HAVE KITCHEN HOOD SYSTEM AND INTERIOR FILTERS (INCLUDING INTERIOR DUCTS) CLEANED AND SANITIZED ROUTINELY BY PROFESSIONAL SERVICE PROVIDER.PROVIDE ALL DOCUMENTATION ON RECHECK INSPECTION DATE.2) SOILED RESTROOM VENTS--CLEAN AND SANITIZE ROUTINELY--CORRECED.
Location: Kitchen
- 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: 1) HAVE KITCHEN HOOD SYSTEM AND INTERIOR FILTERS (INCLUDING INTERIOR DUCTS) CLEANED AND SANITIZED ROUTINELY BY PROFESSIONAL SERVICE PROVIDER.PROVIDE ALL DOCUMENTATION ON RECHECK INSPECTION DATE.2) SOILED RESTROOM VENTS--CLEAN AND SANITIZE ROUTINELY--CORRECED.
Location: Restroom
- Floors, walls, ceilings cleanability
Floors, walls and ceilings not smooth and easily cleanable.
Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
Comments: REPLACE DAMAGED FLOOR TILES WHERE NEEDED AT MENS RESTROOM.
Location: Mens restroom
- 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.
Location: Bar
- 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.
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.
Location: Walk-in cooler
- 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 INTERIOR VISIBLE WORKING THERMOMETERS WHERE MISSING AT BAR REACH-IN-COOLER AND KITCHEN REFRIGERATION/FREEZER UNITS.
Location: Bar
Equipment: ----------------- Coolers ----------------
- 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 INTERIOR VISIBLE WORKING THERMOMETERS WHERE MISSING AT BAR REACH-IN-COOLER AND KITCHEN REFRIGERATION/FREEZER UNITS.
Location: Kitchen
Equipment: ----------------- Coolers ----------------
- 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 INTERIOR VISIBLE WORKING THERMOMETERS WHERE MISSING AT BAR REACH-IN-COOLER AND KITCHEN REFRIGERATION/FREEZER UNITS.
Location: Kitchen
Equipment: ---------------- Freezers ---------------
- 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 INTERIOR VISIBLE WORKING THERMOMETERS WHERE MISSING AT BAR REACH-IN-COOLER AND KITCHEN REFRIGERATION/FREEZER UNITS.
Location: Kitchen
Equipment: Chest freezer
- Readable thermometer (corrected)
Thermometer not designed to be easily readable.
Correction: Provide easily readable thermometer.
Comments: REPLACE CURRENT THERMOMETER AT KITCHEN COLD-TOP COOLER THAT IS BROKEN.
Location: Kitchen
Equipment: Cold top
- Wood (corrected)
Improper use of wood as a food contact surface.
Correction: Use approved wood in an appropriate manner.
Comments: REMOVE WOOD THAT IS LOCATED INSIDE BAR REACH-IN-COOLER.
Location: Bar
Equipment: Reach in cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1) REPLACE DAMAGED/CRACKED ICE MACHINE DOORS LOCATED AT BAR--CORRECTED.2) REPLACE RUSTED INTERIOR SURFACE OF BAR ICE MACHINE.
Location: Bar
Equipment: Ice machine
- Beverage tubing
Beverage tubing and/or cold-plate beverage cooling devices not separated from ice intended for human consumption.
Correction: Beverage tubing and cold-plate beverage cooling device(s) may not be installed in contact with ice stored for human consumption.
Location: Bar
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Location: Kitchen
Equipment: Mop sink
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED KITCHEN SHELVING.2) SOILED WALK-IN-COOLER FANGAURDS--CORRECTED.
Location: Kitchen
Equipment: Metal shelving
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED KITCHEN SHELVING.2) SOILED WALK-IN-COOLER FANGAURDS--CORRECTED.
Location: Kitchen
Equipment: Walk in cooler
- 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.
Location: Bar
Equipment: Soda gun & holster
- 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.
Location: Bar
Equipment: Ice machine
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Kitchen
Equipment: Hand sink
|
10/30/2013 | Recheck |
- Smoking Paraphernalia
Smoking paraphernalia (ashtrays etc.) observed in non-smoking facility.
Correction: Remove all smoking paraphernalia from facility.
Comments: PACK OF CIGARETTES STORED ON SHELVING AT KITCHEN.ASHES IN BAR HANDSINK AND CIGARETTE BUTTS STORED IN BUCKET AT BAR.***DISCONTINUE ALL BEHAVIOR***
- 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 ...
- 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: OPEN EMPLOYEE DRINK STORED ON TOP OF KITCHEN COLD-TOP PREP COOLER CUTTING BOARD--DISCONTINUE THIS BEHAVIOR.ALL DRINKS MUST HAVE A LID WITH STRAW AND STORE OFF FOOD PREP AREAS/LOCATIONS.
Location: Kitchen
Equipment: Cold top
- 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: RAW SHELL EGGS STORED HIGH ABOVE READY-TO-EAT FOODS AT WALK-IN-COOLER--DISCONTINUE TO PREVENT CROSS-CONTAMINATION.
Location: Walk-in cooler
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANTIZING OF THE ABOVE ITEMS.2) CLEAN AND SANITIZE BAR REACH-IN-BEER COOLERS AND BAR COKE COOLER ROUTINELY (INTERIOR AND EXTERIOR SURFACES)--REMOVE RUST. RESURFACE INTERIOR OF COOLER OR REPLACE.3) SOILED WALK-IN-COOLER SHELVING.4) DEFROST, CLEAN AND SANITIZE KITCHEN FREEZERS AND CHEST FREEZERS AT KITCHEN.
Location: Kitchen
Equipment: Rolling cart
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANTIZING OF THE ABOVE ITEMS.2) CLEAN AND SANITIZE BAR REACH-IN-BEER COOLERS AND BAR COKE COOLER ROUTINELY (INTERIOR AND EXTERIOR SURFACES)--REMOVE RUST. RESURFACE INTERIOR OF COOLER OR REPLACE.3) SOILED WALK-IN-COOLER SHELVING.4) DEFROST, CLEAN AND SANITIZE KITCHEN FREEZERS AND CHEST FREEZERS AT KITCHEN.
Location: Kitchen
Equipment: Bulk food containers
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANTIZING OF THE ABOVE ITEMS.2) CLEAN AND SANITIZE BAR REACH-IN-BEER COOLERS AND BAR COKE COOLER ROUTINELY (INTERIOR AND EXTERIOR SURFACES)--REMOVE RUST. RESURFACE INTERIOR OF COOLER OR REPLACE.3) SOILED WALK-IN-COOLER SHELVING.4) DEFROST, CLEAN AND SANITIZE KITCHEN FREEZERS AND CHEST FREEZERS AT KITCHEN.
Location: Kitchen
Equipment: ----- Cooking Equip/Holding -----
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANTIZING OF THE ABOVE ITEMS.2) CLEAN AND SANITIZE BAR REACH-IN-BEER COOLERS AND BAR COKE COOLER ROUTINELY (INTERIOR AND EXTERIOR SURFACES)--REMOVE RUST. RESURFACE INTERIOR OF COOLER OR REPLACE.3) SOILED WALK-IN-COOLER SHELVING.4) DEFROST, CLEAN AND SANITIZE KITCHEN FREEZERS AND CHEST FREEZERS AT KITCHEN.
Location: Bar
Equipment: Reach in cooler
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANTIZING OF THE ABOVE ITEMS.2) CLEAN AND SANITIZE BAR REACH-IN-BEER COOLERS AND BAR COKE COOLER ROUTINELY (INTERIOR AND EXTERIOR SURFACES)--REMOVE RUST. RESURFACE INTERIOR OF COOLER OR REPLACE.3) SOILED WALK-IN-COOLER SHELVING.4) DEFROST, CLEAN AND SANITIZE KITCHEN FREEZERS AND CHEST FREEZERS AT KITCHEN.
Location: Kitchen
Equipment: Walk in cooler
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANTIZING OF THE ABOVE ITEMS.2) CLEAN AND SANITIZE BAR REACH-IN-BEER COOLERS AND BAR COKE COOLER ROUTINELY (INTERIOR AND EXTERIOR SURFACES)--REMOVE RUST. RESURFACE INTERIOR OF COOLER OR REPLACE.3) SOILED WALK-IN-COOLER SHELVING.4) DEFROST, CLEAN AND SANITIZE KITCHEN FREEZERS AND CHEST FREEZERS AT KITCHEN.
Location: Kitchen
Equipment: Chest freezer
- Food contact cleaning frequency
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZINNG OF ALL KITCHEN EQUIPMENT AND UNTENSILS (INCLUDING MICROWAVE).
Location: Kitchen
Equipment: ----- Cooking Equip/Holding -----
- Food contact cleaning frequency
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZINNG OF ALL KITCHEN EQUIPMENT AND UNTENSILS (INCLUDING MICROWAVE).
Location: Kitchen
Equipment: Microwave oven
- Food contact cleaning frequency
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZINNG OF ALL KITCHEN EQUIPMENT AND UNTENSILS (INCLUDING MICROWAVE).
Location: Kitchen
Equipment: Knife/utensil rack
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: CURRENT CERTIFIED FOOD HANDLER ON FILE IS EXPIRED. PROVIDE UPDATED INFORMATION ON RECHECK INSPECTION DATE OR HAVE SOMEONE BECOME REGISTERED FOR FOOD HANDLER CERTIFICATION CLASS/EXAM ON RECHECK INSPECTION DATE. PROVIDE PROOF OF REGISTRATION BY PROVIDING RECEIPT.
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Location: Bar
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Location: Kitchen
- 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: 1) HAVE ALL ESTABLISHMENT FIRE-EXTINGUISHERS AND KITCHEN FIRE SUPPRESSION SYSTEM UPDATED, SERVICED AND RE-TAGGED PROPERLY BY PROFESSIONAL SERVICE PROVIDER.(LAST INSPECTED IN SEPT OF 2010). KITCHEN HOOD FIRE SUPPRESSION SYSTEM IS ALSO RED-TAGGED--REPAIR TO CORRECT ALL DEFICIENCIES. PROVIDE DOCUMENTATION ON RECHECK INSPECTION DATE.2) REPAIR RESTROOM CEILING VENTS; ENSURE VENTS ARE SECURED AT CEILING.
Location: Kitchen
- 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: 1) HAVE ALL ESTABLISHMENT FIRE-EXTINGUISHERS AND KITCHEN FIRE SUPPRESSION SYSTEM UPDATED, SERVICED AND RE-TAGGED PROPERLY BY PROFESSIONAL SERVICE PROVIDER.(LAST INSPECTED IN SEPT OF 2010). KITCHEN HOOD FIRE SUPPRESSION SYSTEM IS ALSO RED-TAGGED--REPAIR TO CORRECT ALL DEFICIENCIES. PROVIDE DOCUMENTATION ON RECHECK INSPECTION DATE.2) REPAIR RESTROOM CEILING VENTS; ENSURE VENTS ARE SECURED AT CEILING.
Location: Restroom
- 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: 1) HAVE KITCHEN HOOD SYSTEM AND INTERIOR FILTERS (INCLUDING INTERIOR DUCTS) CLEANED AND SANITIZED ROUTINELY BY PROFESSIONAL SERVICE PROVIDER.PROVIDE ALL DOCUMENTATION ON RECHECK INSPECTION DATE.2) SOILED RESTROOM VENTS--CLEAN AND SANITIZE ROUTINELY.
Location: Kitchen
- 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: 1) HAVE KITCHEN HOOD SYSTEM AND INTERIOR FILTERS (INCLUDING INTERIOR DUCTS) CLEANED AND SANITIZED ROUTINELY BY PROFESSIONAL SERVICE PROVIDER.PROVIDE ALL DOCUMENTATION ON RECHECK INSPECTION DATE.2) SOILED RESTROOM VENTS--CLEAN AND SANITIZE ROUTINELY.
Location: Restroom
- Floors, walls, ceilings cleanability
Floors, walls and ceilings not smooth and easily cleanable.
Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
Comments: REPLACE DAMAGED FLOOR TILES WHERE NEEDED AT MENS RESTROOM.
Location: Mens restroom
- 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.
Location: Bar
- 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.
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.
Location: Walk-in cooler
- 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 INTERIOR VISIBLE WORKING THERMOMETERS WHERE MISSING AT BAR REACH-IN-COOLER AND KITCHEN REFRIGERATION/FREEZER UNITS.
Location: Bar
Equipment: ----------------- Coolers ----------------
- 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 INTERIOR VISIBLE WORKING THERMOMETERS WHERE MISSING AT BAR REACH-IN-COOLER AND KITCHEN REFRIGERATION/FREEZER UNITS.
Location: Kitchen
Equipment: ----------------- Coolers ----------------
- 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 INTERIOR VISIBLE WORKING THERMOMETERS WHERE MISSING AT BAR REACH-IN-COOLER AND KITCHEN REFRIGERATION/FREEZER UNITS.
Location: Kitchen
Equipment: ---------------- Freezers ---------------
- 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 INTERIOR VISIBLE WORKING THERMOMETERS WHERE MISSING AT BAR REACH-IN-COOLER AND KITCHEN REFRIGERATION/FREEZER UNITS.
Location: Kitchen
Equipment: Chest freezer
- Readable thermometer
Thermometer not designed to be easily readable.
Correction: Provide easily readable thermometer.
Comments: REPLACE CURRENT THERMOMETER AT KITCHEN COLD-TOP COOLER THAT IS BROKEN.
Location: Kitchen
Equipment: Cold top
- Wood
Improper use of wood as a food contact surface.
Correction: Use approved wood in an appropriate manner.
Comments: REMOVE WOOD THAT IS LOCATED INSIDE BAR REACH-IN-COOLER.
Location: Bar
Equipment: Reach in cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1) REPLACE DAMAGED/CRACKED ICE MACHINE DOORS LOCATED AT BAR.2) REPLACE RUSTED INTERIOR SURFACE OF BAR ICE MACHINE.
Location: Bar
Equipment: Ice machine
- Beverage tubing
Beverage tubing and/or cold-plate beverage cooling devices not separated from ice intended for human consumption.
Correction: Beverage tubing and cold-plate beverage cooling device(s) may not be installed in contact with ice stored for human consumption.
Location: Bar
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Location: Kitchen
Equipment: Mop sink
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED KITCHEN SHELVING. REMOVE BREAD TIERS OFF OF SOILED SHELVING.2) SOILED WALK-IN-COOLER FANGAURDS.
Location: Kitchen
Equipment: Metal shelving
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED KITCHEN SHELVING. REMOVE BREAD TIERS OFF OF SOILED SHELVING.2) SOILED WALK-IN-COOLER FANGAURDS.
Location: Kitchen
Equipment: Walk in cooler
- 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.
Location: Bar
Equipment: Soda gun & holster
- 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.
Location: Bar
Equipment: Ice machine
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Kitchen
Equipment: Hand sink
|
10/23/2013 | 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: THERE IS RAW MEAT STORED IN A CONTAINER WITH DELI MEAT AND OVER READY TO EAT PRODUCT. PLEASE STORE ALL RAW MEAT SEPERATE AND UNDER READY TO EAT PRODUCT.ALL RAW MEAT IS STORED PROPERLY.
Location: Walk-in cooler
Equipment: Walk in cooler
- Hand sink improper usage (corrected)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: THE HAND SINK BEHIND THE BAR HAS ICE IN IT (USED AS A DUMP SINK). PLEASE CLEAN AND SANATIZE THE HAND SINK AND MAKE SURE IT IS ONLY USED FOR WASHING HANDS.THE HAND SINK BEHIND THE BAR IS CLEAN AND ONLY BEING USED TO WASH HANDS.
Location: Bar
Equipment: Hand sink
- Refrigerated medicines (corrected)
Refrigerated medications stored improperly.
Correction: Refridgerated medicines shall be labeled and stored in an approved manner.
Comments: THERE IS PERSONAL MEDICINE STORED IN THE COOLER/FREEZER COMBO BEHIND THE BAR. PLEASE MAKE SURE TO STORE THE MEDICINE ON THE BOTTOM SHELVING AND IN A STORAGE CONTAINER.ALL PERSONAL MEDICINES HAVE BEEN DISCARDED.
Location: Bar
Equipment: Cooler/freezer combo
- Hoods inadequate or unapproved
Ventilation hood(s) inadequate or unapproved.
Correction: Ventilation hood systems and devices shall meet the requirements of the Indiana department of fire and building services.
Comments: THE TAGS ON ALL FIRE EXTINGUISHERS AND THE ANSEL SYSTEM ARE OUT OF DATE. PLEASE HAVE INSPECTED AND PROPERLY DATED TAGS.THE MANAGER IS WORKING ON GETTING QUOTES FROM COMPANIES TO INSPECT THE FIRE EXTINGUISHERS AND THE FIRE SUPPRESSION SYSTEM. SHE DID SHOW ME ONE QUOTE AND SHE IS WAITING ON ANOTHER.
- Dumpster lids open (corrected)
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Comments: THE LIDS ON THE DUMPSTER ARE OPEN. PLEASE MAKE SURE THE LIDS ARE CLOSED AT ALL TIMES.THE DUMPSTER LIDS ARE CLOSED.
Location: Dumpster area
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: THERE IS A POT OF RAW CHICKEN SITTING ON THE FLOOR IN THE WALK-IN COOLER. PLEASE STORE ALL FOOD PRODUCT 6 INCHES ABOVE THE FLOOR.ALL FOOD IS STORED 6 INCHES ABOVE THE FLOOR.
Location: Walk-in cooler
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: THE HAND SINK BEHIND THE BAR DOES NOT HAVE ANY SOAP. PLEASE MAKE SURE SOAP IS PROVIDED AT THE HAND SINKS AT ALL TIMES.SOAP HAS BEEN PROVIDED AT THE HAND SINK BEHIND THE BAR.
Location: Bar
Equipment: Hand sink
- 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 MEN'S RESTROOM HANDS SINK WILL NOT GET HOT WATER. PLEASE HAVE A PROFESSIONAL INSPECT TO MAKE SURE WORKING PROPERLY OR IF AN ADJUSTMENT IS NEEDED.HOT WATER HAS BEEN RESTORED TO THE MEN'S BATHROOM HAND SINK.
Location: Mens restroom
Equipment: Hand sink
- Covered trash can in womens restroom (corrected)
No covered trash can for womens restroom.
Correction: Provide a covered trash can.
Comments: THE WOMEN'S RESTROOM DOES NOT PROVIDE A COVERED TRASH CAN. PLEASE PROVIDE A TRASH CAN WITH A LID.COVERED TRASH CANS HAVE BEEN PROVIDED IN THE WOMEN'S RESTROOM.
Location: Womens 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.
Comments: THE MEN'S RESTROOM DOOR IS OPEN. THE DOOR WILL NOT SHUT BECAUSE THE HINGES ARE BROKE. PLEASE REPAIR DOOR SO IT WILL SHUT.THE MEN'S RESTROOM DOOR HAS BEEN FIXED AND NOW SHUTS PROPERLY.
Location: Mens restroom
- No test kit (corrected)
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: THERE ARE NO SANATIZER TEST STRIPS. PLEASE PROVIDE SANATIZER TEST STRIPS.SANATIZERS STRIPS HAVE BEEN PROVIDED.
- 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: THE ICE SCOOP IS STORED IN THE ICE BIN LYING FLAT ON THE ICE. PLEASE STORE THE SCOOP INVERTED SO THE HANDLE IS NOT TOUCHING THE ICE.THE ICE SCOOP IS BEING STORED IN A PLASTIC CONTAINERS HANDLE UP.
Location: Bar
Equipment: Ice bin
|
03/04/2013 | Recheck |
- 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: THERE IS RAW MEAT STORED IN A CONTAINER WITH DELI MEAT AND OVER READY TO EAT PRODUCT. PLEASE STORE ALL RAW MEAT SEPERATE AND UNDER READY TO EAT PRODUCT.
Location: Walk-in cooler
Equipment: Walk in cooler
- Hand sink improper usage
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: THE HAND SINK BEHIND THE BAR HAS ICE IN IT (USED AS A DUMP SINK). PLEASE CLEAN AND SANATIZE THE HAND SINK AND MAKE SURE IT IS ONLY USED FOR WASHING HANDS.
Location: Bar
Equipment: Hand sink
- Refrigerated medicines (corrected on site)
Refrigerated medications stored improperly.
Correction: Refridgerated medicines shall be labeled and stored in an approved manner.
Comments: THERE IS PERSONAL MEDICINE STORED IN THE COOLER/FREEZER COMBO BEHIND THE BAR. PLEASE MAKE SURE TO STORE THE MEDICINE ON THE BOTTOM SHELVING AND IN A STORAGE CONTAINER.
Location: Bar
Equipment: Cooler/freezer combo
- Hoods inadequate or unapproved
Ventilation hood(s) inadequate or unapproved.
Correction: Ventilation hood systems and devices shall meet the requirements of the Indiana department of fire and building services.
Comments: THE TAGS ON ALL FIRE EXTINGUISHERS AND THE ANSEL SYSTEM ARE OUT OF DATE. PLEASE HAVE INSPECTED AND PROPERLY DATED TAGS.
- Dumpster lids open
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Comments: THE LIDS ON THE DUMPSTER ARE OPEN. PLEASE MAKE SURE THE LIDS ARE CLOSED AT ALL TIMES.
Location: Dumpster area
- Food storage
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.
Comments: THERE IS A POT OF RAW CHICKEN SITTING ON THE FLOOR IN THE WALK-IN COOLER. PLEASE STORE ALL FOOD PRODUCT 6 INCHES ABOVE THE FLOOR.
Location: Walk-in cooler
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: THE HAND SINK BEHIND THE BAR DOES NOT HAVE ANY SOAP. PLEASE MAKE SURE SOAP IS PROVIDED AT THE HAND SINKS AT ALL TIMES.
Location: Bar
Equipment: Hand sink
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: THE MEN'S RESTROOM HANDS SINK WILL NOT GET HOT WATER. PLEASE HAVE A PROFESSIONAL INSPECT TO MAKE SURE WORKING PROPERLY OR IF AN ADJUSTMENT IS NEEDED.
Location: Mens restroom
Equipment: Hand sink
- Covered trash can in womens restroom
No covered trash can for womens restroom.
Correction: Provide a covered trash can.
Comments: THE WOMEN'S RESTROOM DOES NOT PROVIDE A COVERED TRASH CAN. PLEASE PROVIDE A TRASH CAN WITH A LID.
Location: Womens 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.
Comments: THE MEN'S RESTROOM DOOR IS OPEN. THE DOOR WILL NOT SHUT BECAUSE THE HINGES ARE BROKE. PLEASE REPAIR DOOR SO IT WILL SHUT.
Location: Mens restroom
- No test kit
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: THERE ARE NO SANATIZER TEST STRIPS. PLEASE PROVIDE SANATIZER TEST STRIPS.
- 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: THE ICE SCOOP IS STORED IN THE ICE BIN LYING FLAT ON THE ICE. PLEASE STORE THE SCOOP INVERTED SO THE HANDLE IS NOT TOUCHING THE ICE.
Location: Bar
Equipment: Ice bin
|
02/25/2013 | 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: Prep top cooler at 50-52 deg F on top. Disposed of sour cream , butter, ranch dressing and cheese. Repair to hold foods at 41 deg F or below. Do not hold potentially hazardous foods on top until repaired. Note on follow up inspection 5-4-2012 prep top cooler at 52 deg F on top. Repair to hold at 41 deg F or below.
Location: Kitchen
Equipment: Prep Top Cooler
- Thawing (corrected)
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: Thawing steaks at room temperature. Thaw in sanitizer bay of 3 bay sink under running cold water, in refrigeration, or in microwave immediately before use.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean soda gun and holster at bar.
Location: Bar
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Repair 3 bay sink faucet to switch from sprayer arm to faucet for thawing.
Location: Kitchen
|
05/11/2012 | 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: Prep top cooler at 50-52 deg F on top. Disposed of sour cream , butter, ranch dressing and cheese. Repair to hold foods at 41 deg F or below. Do not hold potentially hazardous foods on top until repaired. Note on follow up inspection 5-4-2012 prep top cooler at 52 deg F on top. Repair to hold at 41 deg F or below.
Location: Kitchen
Equipment: Prep Top Cooler
- Thawing (corrected)
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: Thawing steaks at room temperature. Thaw in sanitizer bay of 3 bay sink under running cold water, in refrigeration, or in microwave immediately before use.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean soda gun and holster at bar.
Location: Bar
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Repair 3 bay sink faucet to switch from sprayer arm to faucet for thawing.
Location: Kitchen
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05/04/2012 | 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: Prep top cooler at 50-52 deg F on top. Disposed of sour cream , butter, ranch dressing and cheese. Repair to hold foods at 41 deg F or below. Do not hold potentially hazardous foods on top until repaired.
Location: Kitchen
Equipment: Prep Top Cooler
- Thawing
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: Thawing steaks at room temperature. Thaw in sanitizer bay of 3 bay sink under running cold water, in refrigeration, or in microwave immediately before use.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean soda gun and holster at bar.
Location: Bar
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Repair 3 bay sink faucet to switch from sprayer arm to faucet for thawing.
Location: Kitchen
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04/27/2012 | Routine |
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