- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: WALK IN COOLER HOLDING TEMPERATURE OF 48 DEGREES F. REPAIR COOLER TO HOLD TEMPERATURE OF 41 DEGREES F OR BELOW.SERVICE TECH IS ON SITE. PLEASE CALL TO ARRANGE A RE-INSPECTION.
Location: Kitchen
Equipment: Walk in cooler
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08/20/2014 | Non-Illness Complaint Recheck |
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: WALK IN COOLER HOLDING TEMPERATURE OF 48 DEGREES F. REPAIR COOLER TO HOLD TEMPERATURE OF 41 DEGREES F OR BELOW.SERVICE TECH IS ON SITE. PLEASE CALL TO ARRANGE A RE-INSPECTION.
Location: Kitchen
Equipment: Walk in cooler
|
08/15/2014 | Non-Illness Complaint Recheck |
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: WALK IN COOLER HOLDING TEMPERATURE OF 48 DEGREES F. REPAIR COOLER TO HOLD TEMPERATURE OF 41 DEGREES F OR BELOW.SERVICE TECH IS ON SITE. PLEASE CALL TO ARRANGE A RE-INSPECTION.
Location: Kitchen
Equipment: Walk in cooler
|
08/05/2014 | Non-Illness Complaint |
- Dumpster lids open
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Comments: 7/9/2014: KEEP DUMPSTER LIDS CLOSED WHEN NOT IN USE. SUGGEST LOCKING LIDS WHEN NOT IN USE.LARGE QUANTITY OF FLIES SWARMING OPEN DUMPSTER.
- Dumpster area litter and items
Trash areas and enclosures not properly maintained.
Correction: Trash areas and enclosures shall be maintained free of unnecessary items and litter.
Comments: 7/9/2014: REMOVE ITEMS FROM AROUND DUMPSTER. LITTER AND VEGETATION DEBRIS SURROUNDING DUMPSTER.
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07/09/2014 | Non-Illness Complaint |
- Food contact surface(s) soiled (corrected on site)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Can opener soiled. Please clean and sanitize can opener.
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.
Location: Kitchen
- Covered trash can in womens restroom (corrected on site)
No covered trash can for womens restroom.
Correction: Provide a covered trash can.
Location: Restroom
|
04/03/2014 | Routine |
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: Mashed potatoes on unlit stove burner holding at 123 F. Ensure hot foods always held at 135 or hotter.
Location: Cook line
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: Cooked chicken sitting at room temp near cook line (78 F). Use proper procedures to cool chicken for later use.
Location: Cook line
- Bare hand contact (critical) (corrected)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
Comments: Bare hands used to contact ready to eat tomato and onion. Use gloves, utensil, or deli wrap when contacting ready to eat food.
- No hand washing (when) (corrected)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: Employee did not wash hands before putting on gloves. Always wash hands before putting on gloves to prevent contamination.
- Improper sanitizing of utensil(s) and equipment (corrected)
Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
Comments: Dish machine not dispensing sanitizer in proper concentration. Ensure machine is tested regularly with test strips.
Location: Dish machine area
Equipment: Dishmachine
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: 1. Raw ground beef stored over fish, raw shell eggs stored over ready to eat produce, 2. Raw fish stored over french fries. Education and educational materials given on site.
Location: Walk-in cooler
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: 1. Raw ground beef stored over fish, raw shell eggs stored over ready to eat produce, 2. Raw fish stored over french fries. Education and educational materials given on site.
Location: Cook line
Equipment: Reach in cooler
- Date marking (corrected)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: Prepared food items in walk-in cooler not date marked (yams, ground meat, etc). Please mark all prepared food with date made OR discard date (7 days from date prepared).
Location: Walk-in cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Current knife storage area is not clean and is not easy to clean. Please find alternate location to store clean knives.
Location: Kitchen
- Hand sink location blocked (corrected)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: Back hand sink near walk in blocked by large trash can and other items. Ensure hand sink accessible at all times.
Location: Kitchen
Equipment: Hand sink
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: Back area with mop sink and back room with old ice machine do not have sufficient lighting. Repair or replace lighting in these areas.
Location: Utility room
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: Back area with mop sink and back room with old ice machine do not have sufficient lighting. Repair or replace lighting in these areas.
Location: Back room
- Protected outer openings (corrected)
Outer opening(s) not protected against entry of insects and rodents.
Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
Comments: Door leading to outside by mop sink has large gap at bottom. Provide sweep and possibly threshold to deter pest entry.
Location: Utility room
- Cooling methods (corrected)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: Cooked chicken in lidded container cooling at room temperature (78F). Do not lid, put in shallow pan, place in walk-in cooler.
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: Ensure all reach-ins and coolers have working thermometer placed in visible location.RECHECK 11/5: PLEASE PROVIDE NON-PROBE THERMOMETER FOR REACH-IN COOLER NEXT TO COOK LINE.
Location: Kitchen
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: Ensure all lighting is protected by light shield. RECHECK 11/5: MOST LIGHTING OVER FOOD PREP AREAS IS NOW COVERED, HOWEVER SOME LIGHT SHIELDS STILL NEEDED IN KITCHEN (PROBLEMS FITTING SHIELDS INTO EXISTING WELLS). PLEASE ENSURE ALL LIGHTING IN KITCHEN IS SHIELDED BY NEXT REGULAR INSPECTION.
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: Ensure all bays of three bay sink have stoppers.
Location: Kitchen
Equipment: 3-bay
|
11/05/2013 | Recheck |
- Dumpster enclosure condition (corrected)
Storage areas, enclosures and dumpster in poor condition.
Correction: Maintain storage areas, enclosures and dumpster in good repair.
Comments: Dumpster leaking liquid and grease onto surrounding pavement and into alley. Contact dumpster company to have it replaced.
Location: Dumpster area
- Dumpster lids open (corrected)
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Comments: Dumpster lid open. Please ensure dumpster lids closed at all times to help prevent pest issues.
Location: Dumpster area
- Unnecessary litter (corrected)
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: Trash bag observed near dumpster. Please police area regularly and dispose of any accumulated trash.
Location: Dumpster area
|
10/24/2013 | Non-Illness Complaint Recheck |
- Hot holding
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: Mashed potatoes on unlit stove burner holding at 123 F. Ensure hot foods always held at 135 or hotter.
Location: Cook line
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: Cooked chicken sitting at room temp near cook line (78 F). Use proper procedures to cool chicken for later use.
Location: Cook line
- Bare hand contact (critical)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
Comments: Bare hands used to contact ready to eat tomato and onion. Use gloves, utensil, or deli wrap when contacting ready to eat food.
- No hand washing (when)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: Employee did not wash hands before putting on gloves. Always wash hands before putting on gloves to prevent contamination.
- Improper sanitizing of utensil(s) and equipment
Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
Comments: Dish machine not dispensing sanitizer in proper concentration. Ensure machine is tested regularly with test strips.
Location: Dish machine area
Equipment: Dishmachine
- Cross-contamination
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: 1. Raw ground beef stored over fish, raw shell eggs stored over ready to eat produce, 2. Raw fish stored over french fries. Education and educational materials given on site.
Location: Walk-in cooler
- Cross-contamination
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: 1. Raw ground beef stored over fish, raw shell eggs stored over ready to eat produce, 2. Raw fish stored over french fries. Education and educational materials given on site.
Location: Cook line
Equipment: Reach in cooler
- Date marking
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: Prepared food items in walk-in cooler not date marked (yams, ground meat, etc). Please mark all prepared food with date made OR discard date (7 days from date prepared).
Location: Walk-in cooler
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Current knife storage area is not clean and is not easy to clean. Please find alternate location to store clean knives.
Location: Kitchen
- Hand sink location blocked (corrected on site)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: Back hand sink near walk in blocked by large trash can and other items. Ensure hand sink accessible at all times.
Location: Kitchen
Equipment: Hand sink
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: Back area with mop sink and back room with old ice machine do not have sufficient lighting. Repair or replace lighting in these areas.
Location: Utility room
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: Back area with mop sink and back room with old ice machine do not have sufficient lighting. Repair or replace lighting in these areas.
Location: Back room
- Protected outer openings
Outer opening(s) not protected against entry of insects and rodents.
Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
Comments: Door leading to outside by mop sink has large gap at bottom. Provide sweep and possibly threshold to deter pest entry.
Location: Utility room
- Cooling methods
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: Cooked chicken in lidded container cooling at room temperature (78F). Do not lid, put in shallow pan, place in walk-in cooler.
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: Ensure all reach-ins and coolers have working thermometer placed in visible location.
Location: Kitchen
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: Ensure all lighting is protected by light shield.
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: Ensure all bays of three bay sink have stoppers.
Location: Kitchen
Equipment: 3-bay
|
10/24/2013 | Routine |
- Dumpster enclosure condition
Storage areas, enclosures and dumpster in poor condition.
Correction: Maintain storage areas, enclosures and dumpster in good repair.
Comments: Dumpster leaking liquid and grease onto surrounding pavement and into alley. Contact dumpster company to have it replaced.
Location: Dumpster area
- Dumpster lids open
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Comments: Dumpster lid open. Please ensure dumpster lids closed at all times to help prevent pest issues.
Location: Dumpster area
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: Trash bag observed near dumpster. Please police area regularly and dispose of any accumulated trash.
Location: Dumpster area
|
10/08/2013 | Non-Illness Complaint |
- Physical structure maintenance (corrected on site)
Physical structure, ie. Floor, roof, foundation, stair, ceiling, exterior/interior wall, not maintained in safe and sound condition.
Correction: Every part of physical structure shall be maintained in a safe and sound condition capable of supporting reasonably expected loads.
Comments: Floor in upstairs bar slopes down as if unsupportedensure safety of floors to hold expected loads8-23Upstairs not to be used by this establishmentpossibly another club will run out of upstairs
- 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: Mice droppings noted in bar upstairs and behind grease trap and cookline downstairscontact pest control8-30Will be here Tues 9/39-3Facility must be treated by pest control officer to open
Location: Upstairs storage
- 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: Mice droppings noted in bar upstairs and behind grease trap and cookline downstairscontact pest control8-30Will be here Tues 9/39-3Facility must be treated by pest control officer to open
Location: Three bay area
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Ice Machine soiled and does not appear to be draining properlyclean, sanitize and ensure working condition or remove from premises.8-23Ensure inside of ice machine is cleaned and sanitized
Location: Back room
Equipment: Ice machine
- Hand sink capacity (corrected)
Inadequate number of hand washing sinks.
Correction: Provide adequate number of hand washing sinks.
Comments: Current hand sink is not easily accessible from cook line - 8/23 HANDINK DOES NOT HAVE HOT WATERadd a hand sink closer to cooksIt appears a hand sink was removed nearer to cook line to place a cooler(Remove homestyle three bay sink added at end of cookline this may not be used HANDSINK ADDED - PROVIDE SOAP as a hand/prep sink
Location: Kitchen
Equipment: Hand sink
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. Current and only hand sink not operationalfacility will not be approved without a working hand sink 8-23 NOT FULL REPAIRED2. Sprayer arm at dishmachine has only hot water provide cold water and cold water handle DONE3. Plumbing leaks from under dishmachine DONE4. Provide water to mop sink - hot and cold5. Plumbing not hooked up under prep sink area (Remove homestyle sink) If you plan to use this area as the location for your prep sink then the plumbing must be completed
Location: Kitchen
Equipment: Hand sink
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. Current and only hand sink not operationalfacility will not be approved without a working hand sink 8-23 NOT FULL REPAIRED2. Sprayer arm at dishmachine has only hot water provide cold water and cold water handle DONE3. Plumbing leaks from under dishmachine DONE4. Provide water to mop sink - hot and cold5. Plumbing not hooked up under prep sink area (Remove homestyle sink) If you plan to use this area as the location for your prep sink then the plumbing must be completed
Location: Dish machine area
Equipment: Dishmachine
- Food equipment classification standards. (corrected)
Food equipment does not meet certification or classification standards.
Correction: Food equipment that is certified or classified for sanitation by an American National Standards Institute accredited certification program will be deemed to comply with the code requirements.
Comments: Homestyle laminate counter with three sink was added atthe end of the cookline, Unit is not NSF approved and is surrounded by a raw wood wall - remove the whole fixtureReplace with NSF approved hand sink and a stainless steel prep sink with drainboard.Do not purchase or install "homestyle" equipment
Location: Kitchen
- Durability / utensils and equipment (corrected)
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: Dishmachine clean side stainless steel drainboard appears to have been welded together after manufacturingwelded seam is jagged and rusting and not easily cleanablecontact dishmachine installer (Eco Lab?) for new clean side drainboard8-23Contact Eco lab for a new clean side drain board
Location: Dish machine area
Equipment: Dishmachine
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Provide compressor cover for ice machineon order8-30New ice machine being delivered today9-3Not done
Location: Back room
Equipment: Ice machine
- 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: Ice machine room floor pooling water - condensate line for Ice Machine notedEnsure ice machine drains condensate into open drainPROVIDE HUB STYLE PLUMBING FIXTURE 9/3 not doneFOR ICE MACHINE CONDENSATE LINE
Location: Back room
Equipment: Ice machine
- 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: Ice machine room floor pooling water - condensate line for Ice Machine notedEnsure ice machine drains condensate into open drainPROVIDE HUB STYLE PLUMBING FIXTURE 9/3 not doneFOR ICE MACHINE CONDENSATE LINE
Equipment: Ice machine
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: Seal behind all sinks and dishmachine with silicone8-23Seal three bay, mop sink , handsinks and prep sink when installed
Location: Kitchen
- 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 insufficient food storage shelving in walk in cooler and throughout facilityMenu indicates a menu that will require more shelving to hold foods safelyEnsure enough shelving to safely hold all foods without cross-contamination, or other violations in food storage8-23No enough shelving provided in walk in or kitchen area for proper storage
Location: 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.
Comments: Metal shelving through out is sticky and soiledclean more frequently8-23wipe down all shelving to ensure it is clean
Location: Kitchen
Equipment: Metal shelving
- 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: Metal shelving through out is sticky and soiledclean more frequently8-23wipe down all shelving to ensure it is clean
Location: Walk-in cooler
- No test kit (corrected)
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: Provide ph test strips for chlorineEnsure dishmachine and three bay, sani buckets or spray bottles have a ph level of 50-100ppm8-23Facility does not have correct test stripsgo to restaurant depot or gfs purchase chlorine ph strips
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: Reverse hot and cold water in womens restroomhot handle on left
Location: Womens restroom
- Grease trap/location (corrected)
Grease trap not properly located.
Correction: A grease trap shall be located to be easily accessible for cleaning.
Comments: Grease trap is too small approx. 10 pounds or less and is installed through dishmachinegrease trap must be 40 pound minimum and be installed through three bay sink
Location: Dish machine area
- Restroom enclosed (corrected)
Toilet room not completely enclosed.
Correction: A toilet room located on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door.
Comments: Provide self closures to both restroom doors8-23Not done
Location: Womens restroom
- Restroom enclosed (corrected)
Toilet room not completely enclosed.
Correction: A toilet room located on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door.
Comments: Provide self closures to both restroom doors8-23Not done
Location: Mens restroom
- Unlicensed Facility (corrected)
Facility has not obtained a valid food license.
Correction: Obtain a valid food license.
Comments: According to advertisements found for events at facilityand condition of kitchen and bar (Both were stocked with food and alcohol) facility is operating without a license
- Hoods inadequate or unapproved (corrected)
Ventilation hood(s) inadequate or unapproved.
Correction: Ventilation hood systems and devices shall meet the requirements of the Indiana department of fire and building services.
Comments: 1. Fire suppression system not taggedVents and suppression system are soiled - No fire extinguishers are tagged 8-23 NOT DONE2. Roaster/smoker does not appear to have been vented professionallyContact Fire Marshal to approve installation NOT DONE
- Protected outer openings (corrected)
Outer opening(s) not protected against entry of insects and rodents.
Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
Comments: Provide sweep to door in mop sink room to deter pests
Location: Back room
- 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: Hood, vents and fire suppression system soiled and appear to have not been recharged
Location: Kitchen
- Floor covering restrictions (corrected)
Floor covering is unapproved or in an unapproved location.
Correction: Provide approved floor coverings in approved locations.
Comments: Back room with ice machine has a pitted, broken, unlevel flooringappears to be chipping cement/concrete that has not been cleaned or sealedEnsure flooring is durable and cleanable
Location: Back room
- 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: Areas of kitchen, prep and bar have pitted ceiling tilesUse only flat cleanable ceiling tiles in kitchenand bar area - do not use textured styleAll walls in kitchen not easily cleanable - Owner to FRP kitchen soon
Location: Kitchen
- Cove molding (corrected)
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: finish coving under dish machine
Location: Dish machine area
- Wall and ceiling coverings/attachments (corrected)
Wall and/or ceiling coverings and/or coatings improperly attached.
Correction: Wall and ceiling covering materials shall be attached so they are easily cleanable.
Comments: Provide coverings for all outlets
Location: Kitchen
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. Finish stainless fire wall behind cook line do not operate hot equipment as wall is not considered flame resistant in it's current condition DONE2. Finish wall behind dishmachine with FRP, Stainless or a cleanable, durable wall cover - currently wall is dry wall that is pitted, broken and loose DONEWalls must be durable and cleanable especially in areas of water or heat.8-23PROVIDE PLUMBING RINGS UNDER SINKS TO CLOSE IN GAPS
Location: Cook line
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. Finish stainless fire wall behind cook line do not operate hot equipment as wall is not considered flame resistant in it's current condition DONE2. Finish wall behind dishmachine with FRP, Stainless or a cleanable, durable wall cover - currently wall is dry wall that is pitted, broken and loose DONEWalls must be durable and cleanable especially in areas of water or heat.8-23PROVIDE PLUMBING RINGS UNDER SINKS TO CLOSE IN GAPS
Location: Dish machine area
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. Finish stainless fire wall behind cook line do not operate hot equipment as wall is not considered flame resistant in it's current condition DONE2. Finish wall behind dishmachine with FRP, Stainless or a cleanable, durable wall cover - currently wall is dry wall that is pitted, broken and loose DONEWalls must be durable and cleanable especially in areas of water or heat.8-23PROVIDE PLUMBING RINGS UNDER SINKS TO CLOSE IN GAPS
Location: Kitchen
- Mop sink (corrected)
No available mop sink.
Correction: At least 1 service sink or 1 mop sink equipped with a floor drain, hot water of at least 100 degrees F and cold water, shall be provided.
Comments: Mop sink is not operational and is very soiledrepair and cleanAll janitorial waste must be emptied through approved mop sink8-23NOT OPERATIONAL
Location: Back room
Equipment: Mop sink
- 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: Install in all coolers and freezers
Location: Kitchen
|
09/05/2013 | Pre-Licensing Recheck |
- Physical structure maintenance (corrected on site)
Physical structure, ie. Floor, roof, foundation, stair, ceiling, exterior/interior wall, not maintained in safe and sound condition.
Correction: Every part of physical structure shall be maintained in a safe and sound condition capable of supporting reasonably expected loads.
Comments: Floor in upstairs bar slopes down as if unsupportedensure safety of floors to hold expected loads8-23Upstairs not to be used by this establishmentpossibly another club will run out of upstairs
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: Mice droppings noted in bar upstairs and behind grease trap and cookline downstairscontact pest control8-30Will be here Tues 9/39-3Facility must be treated by pest control officer to open
Location: Upstairs storage
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: Mice droppings noted in bar upstairs and behind grease trap and cookline downstairscontact pest control8-30Will be here Tues 9/39-3Facility must be treated by pest control officer to open
Location: Three bay area
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Ice Machine soiled and does not appear to be draining properlyclean, sanitize and ensure working condition or remove from premises.8-23Ensure inside of ice machine is cleaned and sanitized
Location: Back room
Equipment: Ice machine
- Hand sink capacity (corrected)
Inadequate number of hand washing sinks.
Correction: Provide adequate number of hand washing sinks.
Comments: Current hand sink is not easily accessible from cook line - 8/23 HANDINK DOES NOT HAVE HOT WATERadd a hand sink closer to cooksIt appears a hand sink was removed nearer to cook line to place a cooler(Remove homestyle three bay sink added at end of cookline this may not be used HANDSINK ADDED - PROVIDE SOAP as a hand/prep sink
Location: Kitchen
Equipment: Hand sink
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. Current and only hand sink not operationalfacility will not be approved without a working hand sink 8-23 NOT FULL REPAIRED2. Sprayer arm at dishmachine has only hot water provide cold water and cold water handle DONE3. Plumbing leaks from under dishmachine DONE4. Provide water to mop sink - hot and cold5. Plumbing not hooked up under prep sink area (Remove homestyle sink) If you plan to use this area as the location for your prep sink then the plumbing must be completed
Location: Kitchen
Equipment: Hand sink
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. Current and only hand sink not operationalfacility will not be approved without a working hand sink 8-23 NOT FULL REPAIRED2. Sprayer arm at dishmachine has only hot water provide cold water and cold water handle DONE3. Plumbing leaks from under dishmachine DONE4. Provide water to mop sink - hot and cold5. Plumbing not hooked up under prep sink area (Remove homestyle sink) If you plan to use this area as the location for your prep sink then the plumbing must be completed
Location: Dish machine area
Equipment: Dishmachine
- Food equipment classification standards. (corrected)
Food equipment does not meet certification or classification standards.
Correction: Food equipment that is certified or classified for sanitation by an American National Standards Institute accredited certification program will be deemed to comply with the code requirements.
Comments: Homestyle laminate counter with three sink was added atthe end of the cookline, Unit is not NSF approved and is surrounded by a raw wood wall - remove the whole fixtureReplace with NSF approved hand sink and a stainless steel prep sink with drainboard.Do not purchase or install "homestyle" equipment
Location: Kitchen
- Durability / utensils and equipment (corrected)
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: Dishmachine clean side stainless steel drainboard appears to have been welded together after manufacturingwelded seam is jagged and rusting and not easily cleanablecontact dishmachine installer (Eco Lab?) for new clean side drainboard8-23Contact Eco lab for a new clean side drain board
Location: Dish machine area
Equipment: Dishmachine
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Provide compressor cover for ice machineon order8-30New ice machine being delivered today9-3Not done
Location: Back room
Equipment: Ice machine
- 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: Ice machine room floor pooling water - condensate line for Ice Machine notedEnsure ice machine drains condensate into open drainPROVIDE HUB STYLE PLUMBING FIXTURE 9/3 not doneFOR ICE MACHINE CONDENSATE LINE
Location: Back room
Equipment: Ice machine
- 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: Ice machine room floor pooling water - condensate line for Ice Machine notedEnsure ice machine drains condensate into open drainPROVIDE HUB STYLE PLUMBING FIXTURE 9/3 not doneFOR ICE MACHINE CONDENSATE LINE
Equipment: Ice machine
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: Seal behind all sinks and dishmachine with silicone8-23Seal three bay, mop sink , handsinks and prep sink when installed
Location: Kitchen
- 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 insufficient food storage shelving in walk in cooler and throughout facilityMenu indicates a menu that will require more shelving to hold foods safelyEnsure enough shelving to safely hold all foods without cross-contamination, or other violations in food storage8-23No enough shelving provided in walk in or kitchen area for proper storage
Location: 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.
Comments: Metal shelving through out is sticky and soiledclean more frequently8-23wipe down all shelving to ensure it is clean
Location: Kitchen
Equipment: Metal shelving
- 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: Metal shelving through out is sticky and soiledclean more frequently8-23wipe down all shelving to ensure it is clean
Location: Walk-in cooler
- No test kit (corrected)
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: Provide ph test strips for chlorineEnsure dishmachine and three bay, sani buckets or spray bottles have a ph level of 50-100ppm8-23Facility does not have correct test stripsgo to restaurant depot or gfs purchase chlorine ph strips
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: Reverse hot and cold water in womens restroomhot handle on left
Location: Womens restroom
- Grease trap/location (corrected)
Grease trap not properly located.
Correction: A grease trap shall be located to be easily accessible for cleaning.
Comments: Grease trap is too small approx. 10 pounds or less and is installed through dishmachinegrease trap must be 40 pound minimum and be installed through three bay sink
Location: Dish machine area
- Restroom enclosed (corrected)
Toilet room not completely enclosed.
Correction: A toilet room located on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door.
Comments: Provide self closures to both restroom doors8-23Not done
Location: Womens restroom
- Restroom enclosed (corrected)
Toilet room not completely enclosed.
Correction: A toilet room located on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door.
Comments: Provide self closures to both restroom doors8-23Not done
Location: Mens restroom
- Unlicensed Facility (corrected)
Facility has not obtained a valid food license.
Correction: Obtain a valid food license.
Comments: According to advertisements found for events at facilityand condition of kitchen and bar (Both were stocked with food and alcohol) facility is operating without a license
- Hoods inadequate or unapproved (corrected)
Ventilation hood(s) inadequate or unapproved.
Correction: Ventilation hood systems and devices shall meet the requirements of the Indiana department of fire and building services.
Comments: 1. Fire suppression system not taggedVents and suppression system are soiled - No fire extinguishers are tagged 8-23 NOT DONE2. Roaster/smoker does not appear to have been vented professionallyContact Fire Marshal to approve installation NOT DONE
- Protected outer openings (corrected)
Outer opening(s) not protected against entry of insects and rodents.
Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
Comments: Provide sweep to door in mop sink room to deter pests
Location: Back room
- 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: Hood, vents and fire suppression system soiled and appear to have not been recharged
Location: Kitchen
- Floor covering restrictions (corrected)
Floor covering is unapproved or in an unapproved location.
Correction: Provide approved floor coverings in approved locations.
Comments: Back room with ice machine has a pitted, broken, unlevel flooringappears to be chipping cement/concrete that has not been cleaned or sealedEnsure flooring is durable and cleanable
Location: Back room
- 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: Areas of kitchen, prep and bar have pitted ceiling tilesUse only flat cleanable ceiling tiles in kitchenand bar area - do not use textured styleAll walls in kitchen not easily cleanable - Owner to FRP kitchen soon
Location: Kitchen
- Cove molding (corrected)
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: finish coving under dish machine
Location: Dish machine area
- Wall and ceiling coverings/attachments (corrected)
Wall and/or ceiling coverings and/or coatings improperly attached.
Correction: Wall and ceiling covering materials shall be attached so they are easily cleanable.
Comments: Provide coverings for all outlets
Location: Kitchen
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. Finish stainless fire wall behind cook line do not operate hot equipment as wall is not considered flame resistant in it's current condition DONE2. Finish wall behind dishmachine with FRP, Stainless or a cleanable, durable wall cover - currently wall is dry wall that is pitted, broken and loose DONEWalls must be durable and cleanable especially in areas of water or heat.8-23PROVIDE PLUMBING RINGS UNDER SINKS TO CLOSE IN GAPS
Location: Cook line
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. Finish stainless fire wall behind cook line do not operate hot equipment as wall is not considered flame resistant in it's current condition DONE2. Finish wall behind dishmachine with FRP, Stainless or a cleanable, durable wall cover - currently wall is dry wall that is pitted, broken and loose DONEWalls must be durable and cleanable especially in areas of water or heat.8-23PROVIDE PLUMBING RINGS UNDER SINKS TO CLOSE IN GAPS
Location: Dish machine area
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. Finish stainless fire wall behind cook line do not operate hot equipment as wall is not considered flame resistant in it's current condition DONE2. Finish wall behind dishmachine with FRP, Stainless or a cleanable, durable wall cover - currently wall is dry wall that is pitted, broken and loose DONEWalls must be durable and cleanable especially in areas of water or heat.8-23PROVIDE PLUMBING RINGS UNDER SINKS TO CLOSE IN GAPS
Location: Kitchen
- Mop sink (corrected)
No available mop sink.
Correction: At least 1 service sink or 1 mop sink equipped with a floor drain, hot water of at least 100 degrees F and cold water, shall be provided.
Comments: Mop sink is not operational and is very soiledrepair and cleanAll janitorial waste must be emptied through approved mop sink8-23NOT OPERATIONAL
Location: Back room
Equipment: Mop sink
- 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: Install in all coolers and freezers
Location: Kitchen
|
09/03/2013 | Pre-Licensing Recheck |
- Physical structure maintenance (corrected on site)
Physical structure, ie. Floor, roof, foundation, stair, ceiling, exterior/interior wall, not maintained in safe and sound condition.
Correction: Every part of physical structure shall be maintained in a safe and sound condition capable of supporting reasonably expected loads.
Comments: Floor in upstairs bar slopes down as if unsupportedensure safety of floors to hold expected loads8-23Upstairs not to be used by this establishmentpossibly another club will run out of upstairs
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: Mice droppings noted in bar upstairs and behind grease trap and cookline downstairscontact pest control8-30Will be here Tues 9/3
Location: Upstairs storage
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: Mice droppings noted in bar upstairs and behind grease trap and cookline downstairscontact pest control8-30Will be here Tues 9/3
Location: Three bay area
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Ice Machine soiled and does not appear to be draining properlyclean, sanitize and ensure working condition or remove from premises.8-23Ensure inside of ice machine is cleaned and sanitized
Location: Back room
Equipment: Ice machine
- Hand sink capacity (corrected)
Inadequate number of hand washing sinks.
Correction: Provide adequate number of hand washing sinks.
Comments: Current hand sink is not easily accessible from cook line - 8/23 HANDINK DOES NOT HAVE HOT WATERadd a hand sink closer to cooksIt appears a hand sink was removed nearer to cook line to place a cooler(Remove homestyle three bay sink added at end of cookline this may not be used HANDSINK ADDED - PROVIDE SOAP as a hand/prep sink
Location: Kitchen
Equipment: Hand sink
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. Current and only hand sink not operationalfacility will not be approved without a working hand sink 8-23 NOT FULL REPAIRED2. Sprayer arm at dishmachine has only hot water provide cold water and cold water handle DONE3. Plumbing leaks from under dishmachine DONE4. Provide water to mop sink - hot and cold5. Plumbing not hooked up under prep sink area (Remove homestyle sink) If you plan to use this area as the location for your prep sink then the plumbing must be completed
Location: Kitchen
Equipment: Hand sink
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. Current and only hand sink not operationalfacility will not be approved without a working hand sink 8-23 NOT FULL REPAIRED2. Sprayer arm at dishmachine has only hot water provide cold water and cold water handle DONE3. Plumbing leaks from under dishmachine DONE4. Provide water to mop sink - hot and cold5. Plumbing not hooked up under prep sink area (Remove homestyle sink) If you plan to use this area as the location for your prep sink then the plumbing must be completed
Location: Dish machine area
Equipment: Dishmachine
- Food equipment classification standards. (corrected)
Food equipment does not meet certification or classification standards.
Correction: Food equipment that is certified or classified for sanitation by an American National Standards Institute accredited certification program will be deemed to comply with the code requirements.
Comments: Homestyle laminate counter with three sink was added atthe end of the cookline, Unit is not NSF approved and is surrounded by a raw wood wall - remove the whole fixtureReplace with NSF approved hand sink and a stainless steel prep sink with drainboard.Do not purchase or install "homestyle" equipment
Location: Kitchen
- Durability / utensils and equipment (corrected)
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: Dishmachine clean side stainless steel drainboard appears to have been welded together after manufacturingwelded seam is jagged and rusting and not easily cleanablecontact dishmachine installer (Eco Lab?) for new clean side drainboard8-23Contact Eco lab for a new clean side drain board
Location: Dish machine area
Equipment: Dishmachine
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Provide compressor cover for ice machineon order8-30New ice machine being delivered today
Location: Back room
Equipment: Ice machine
- 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: Ice machine room floor pooling water - condensate line for Ice Machine notedEnsure ice machine drains condensate into open drainPROVIDE HUB STYLE PLUMBING FIXTUREFOR ICE MACHINE CONDENSATE LINE
Location: Back room
Equipment: Ice machine
- 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: Ice machine room floor pooling water - condensate line for Ice Machine notedEnsure ice machine drains condensate into open drainPROVIDE HUB STYLE PLUMBING FIXTUREFOR ICE MACHINE CONDENSATE LINE
Equipment: Ice machine
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: Seal behind all sinks and dishmachine with silicone8-23Seal three bay, mop sink , handsinks and prep sink when installed
Location: Kitchen
- 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 insufficient food storage shelving in walk in cooler and throughout facilityMenu indicates a menu that will require more shelving to hold foods safelyEnsure enough shelving to safely hold all foods without cross-contamination, or other violations in food storage8-23No enough shelving provided in walk in or kitchen area for proper storage
Location: 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.
Comments: Metal shelving through out is sticky and soiledclean more frequently8-23wipe down all shelving to ensure it is clean
Location: Kitchen
Equipment: Metal shelving
- 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: Metal shelving through out is sticky and soiledclean more frequently8-23wipe down all shelving to ensure it is clean
Location: Walk-in cooler
- No test kit (corrected)
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: Provide ph test strips for chlorineEnsure dishmachine and three bay, sani buckets or spray bottles have a ph level of 50-100ppm8-23Facility does not have correct test stripsgo to restaurant depot or gfs purchase chlorine ph strips
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: Reverse hot and cold water in womens restroomhot handle on left
Location: Womens restroom
- Grease trap/location (corrected)
Grease trap not properly located.
Correction: A grease trap shall be located to be easily accessible for cleaning.
Comments: Grease trap is too small approx. 10 pounds or less and is installed through dishmachinegrease trap must be 40 pound minimum and be installed through three bay sink
Location: Dish machine area
- Restroom enclosed (corrected)
Toilet room not completely enclosed.
Correction: A toilet room located on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door.
Comments: Provide self closures to both restroom doors8-23Not done
Location: Womens restroom
- Restroom enclosed (corrected)
Toilet room not completely enclosed.
Correction: A toilet room located on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door.
Comments: Provide self closures to both restroom doors8-23Not done
Location: Mens restroom
- Unlicensed Facility (corrected)
Facility has not obtained a valid food license.
Correction: Obtain a valid food license.
Comments: According to advertisements found for events at facilityand condition of kitchen and bar (Both were stocked with food and alcohol) facility is operating without a license
- Hoods inadequate or unapproved (corrected)
Ventilation hood(s) inadequate or unapproved.
Correction: Ventilation hood systems and devices shall meet the requirements of the Indiana department of fire and building services.
Comments: 1. Fire suppression system not taggedVents and suppression system are soiled - No fire extinguishers are tagged 8-23 NOT DONE2. Roaster/smoker does not appear to have been vented professionallyContact Fire Marshal to approve installation NOT DONE
- Protected outer openings (corrected)
Outer opening(s) not protected against entry of insects and rodents.
Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
Comments: Provide sweep to door in mop sink room to deter pests
Location: Back room
- 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: Hood, vents and fire suppression system soiled and appear to have not been recharged
Location: Kitchen
- Floor covering restrictions (corrected)
Floor covering is unapproved or in an unapproved location.
Correction: Provide approved floor coverings in approved locations.
Comments: Back room with ice machine has a pitted, broken, unlevel flooringappears to be chipping cement/concrete that has not been cleaned or sealedEnsure flooring is durable and cleanable
Location: Back room
- 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: Areas of kitchen, prep and bar have pitted ceiling tilesUse only flat cleanable ceiling tiles in kitchenand bar area - do not use textured styleAll walls in kitchen not easily cleanable - Owner to FRP kitchen soon
Location: Kitchen
- Cove molding (corrected)
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: finish coving under dish machine
Location: Dish machine area
- Wall and ceiling coverings/attachments (corrected)
Wall and/or ceiling coverings and/or coatings improperly attached.
Correction: Wall and ceiling covering materials shall be attached so they are easily cleanable.
Comments: Provide coverings for all outlets
Location: Kitchen
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. Finish stainless fire wall behind cook line do not operate hot equipment as wall is not considered flame resistant in it's current condition DONE2. Finish wall behind dishmachine with FRP, Stainless or a cleanable, durable wall cover - currently wall is dry wall that is pitted, broken and loose DONEWalls must be durable and cleanable especially in areas of water or heat.8-23PROVIDE PLUMBING RINGS UNDER SINKS TO CLOSE IN GAPS
Location: Cook line
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. Finish stainless fire wall behind cook line do not operate hot equipment as wall is not considered flame resistant in it's current condition DONE2. Finish wall behind dishmachine with FRP, Stainless or a cleanable, durable wall cover - currently wall is dry wall that is pitted, broken and loose DONEWalls must be durable and cleanable especially in areas of water or heat.8-23PROVIDE PLUMBING RINGS UNDER SINKS TO CLOSE IN GAPS
Location: Dish machine area
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. Finish stainless fire wall behind cook line do not operate hot equipment as wall is not considered flame resistant in it's current condition DONE2. Finish wall behind dishmachine with FRP, Stainless or a cleanable, durable wall cover - currently wall is dry wall that is pitted, broken and loose DONEWalls must be durable and cleanable especially in areas of water or heat.8-23PROVIDE PLUMBING RINGS UNDER SINKS TO CLOSE IN GAPS
Location: Kitchen
- Mop sink (corrected)
No available mop sink.
Correction: At least 1 service sink or 1 mop sink equipped with a floor drain, hot water of at least 100 degrees F and cold water, shall be provided.
Comments: Mop sink is not operational and is very soiledrepair and cleanAll janitorial waste must be emptied through approved mop sink8-23NOT OPERATIONAL
Location: Back room
Equipment: Mop sink
- 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: Install in all coolers and freezers
Location: Kitchen
|
08/30/2013 | Pre-Licensing Recheck |
- Physical structure maintenance (corrected on site)
Physical structure, ie. Floor, roof, foundation, stair, ceiling, exterior/interior wall, not maintained in safe and sound condition.
Correction: Every part of physical structure shall be maintained in a safe and sound condition capable of supporting reasonably expected loads.
Comments: Floor in upstairs bar slopes down as if unsupportedensure safety of floors to hold expected loads8-23Upstairs not to be used by this establishmentpossibly another club will run out of upstairs
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: Mice droppings noted in bar upstairs and behind grease trap and cookline downstairscontact pest control
Location: Upstairs storage
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: Mice droppings noted in bar upstairs and behind grease trap and cookline downstairscontact pest control
Location: Three bay area
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Ice Machine soiled and does not appear to be draining properlyclean, sanitize and ensure working condition or remove from premises.8-23Ensure inside of ice machine is cleaned and sanitized
Location: Back room
Equipment: Ice machine
- Hand sink capacity
Inadequate number of hand washing sinks.
Correction: Provide adequate number of hand washing sinks.
Comments: Current hand sink is not easily accessible from cook line - 8/23 HANDINK DOES NOT HAVE HOT WATERadd a hand sink closer to cooksIt appears a hand sink was removed nearer to cook line to place a cooler(Remove homestyle three bay sink added at end of cookline this may not be used HANDSINK ADDED - PROVIDE SOAP as a hand/prep sink
Location: Kitchen
Equipment: Hand sink
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. Current and only hand sink not operationalfacility will not be approved without a working hand sink 8-23 NOT FULL REPAIRED2. Sprayer arm at dishmachine has only hot water provide cold water and cold water handle DONE3. Plumbing leaks from under dishmachine DONE4. Provide water to mop sink - hot and cold5. Plumbing not hooked up under prep sink area (Remove homestyle sink) If you plan to use this area as the location for your prep sink then the plumbing must be completed
Location: Kitchen
Equipment: Hand sink
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. Current and only hand sink not operationalfacility will not be approved without a working hand sink 8-23 NOT FULL REPAIRED2. Sprayer arm at dishmachine has only hot water provide cold water and cold water handle DONE3. Plumbing leaks from under dishmachine DONE4. Provide water to mop sink - hot and cold5. Plumbing not hooked up under prep sink area (Remove homestyle sink) If you plan to use this area as the location for your prep sink then the plumbing must be completed
Location: Dish machine area
Equipment: Dishmachine
- Food equipment classification standards. (corrected)
Food equipment does not meet certification or classification standards.
Correction: Food equipment that is certified or classified for sanitation by an American National Standards Institute accredited certification program will be deemed to comply with the code requirements.
Comments: Homestyle laminate counter with three sink was added atthe end of the cookline, Unit is not NSF approved and is surrounded by a raw wood wall - remove the whole fixtureReplace with NSF approved hand sink and a stainless steel prep sink with drainboard.Do not purchase or install "homestyle" equipment
Location: Kitchen
- 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: Dishmachine clean side stainless steel drainboard appears to have been welded together after manufacturingwelded seam is jagged and rusting and not easily cleanablecontact dishmachine installer (Eco Lab?) for new clean side drainboard8-23Contact Eco lab for a new clean side drain board
Location: Dish machine area
Equipment: Dishmachine
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Provide compressor cover for ice machineon order
Location: Back room
Equipment: Ice machine
- 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: Ice machine room floor pooling water - condensate line for Ice Machine notedEnsure ice machine drains condensate into open drainPROVIDE HUB STYLE PLUMBING FIXTUREFOR ICE MACHINE CONDENSATE LINE
Location: Back room
Equipment: Ice machine
- 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: Ice machine room floor pooling water - condensate line for Ice Machine notedEnsure ice machine drains condensate into open drainPROVIDE HUB STYLE PLUMBING FIXTUREFOR ICE MACHINE CONDENSATE LINE
Equipment: Ice machine
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: Seal behind all sinks and dishmachine with silicone8-23Seal three bay, mop sink , handsinks and prep sink when installed
Location: Kitchen
- 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 insufficient food storage shelving in walk in cooler and throughout facilityMenu indicates a menu that will require more shelving to hold foods safelyEnsure enough shelving to safely hold all foods without cross-contamination, or other violations in food storage8-23No enough shelving provided in walk in or kitchen area for proper storage
Location: 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.
Comments: Metal shelving through out is sticky and soiledclean more frequently8-23wipe down all shelving to ensure it is clean
Location: Kitchen
Equipment: Metal shelving
- 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: Metal shelving through out is sticky and soiledclean more frequently8-23wipe down all shelving to ensure it is clean
Location: Walk-in cooler
- 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 ph test strips for chlorineEnsure dishmachine and three bay, sani buckets or spray bottles have a ph level of 50-100ppm8-23Facility does not have correct test stripsgo to restaurant depot or gfs purchase chlorine ph strips
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: Reverse hot and cold water in womens restroomhot handle on left
Location: Womens restroom
- Grease trap/location (corrected)
Grease trap not properly located.
Correction: A grease trap shall be located to be easily accessible for cleaning.
Comments: Grease trap is too small approx. 10 pounds or less and is installed through dishmachinegrease trap must be 40 pound minimum and be installed through three bay sink
Location: Dish machine area
- Restroom enclosed
Toilet room not completely enclosed.
Correction: A toilet room located on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door.
Comments: Provide self closures to both restroom doors8-23Not done
Location: Womens restroom
- Restroom enclosed
Toilet room not completely enclosed.
Correction: A toilet room located on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door.
Comments: Provide self closures to both restroom doors8-23Not done
Location: Mens restroom
- Unlicensed Facility (corrected)
Facility has not obtained a valid food license.
Correction: Obtain a valid food license.
Comments: According to advertisements found for events at facilityand condition of kitchen and bar (Both were stocked with food and alcohol) facility is operating without a license
- 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: 1. Fire suppression system not taggedVents and suppression system are soiled - No fire extinguishers are tagged 8-23 NOT DONE2. Roaster/smoker does not appear to have been vented professionallyContact Fire Marshal to approve installation NOT DONE
- Protected outer openings (corrected)
Outer opening(s) not protected against entry of insects and rodents.
Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
Comments: Provide sweep to door in mop sink room to deter pests
Location: Back room
- 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: Hood, vents and fire suppression system soiled and appear to have not been recharged
Location: Kitchen
- Floor covering restrictions (corrected)
Floor covering is unapproved or in an unapproved location.
Correction: Provide approved floor coverings in approved locations.
Comments: Back room with ice machine has a pitted, broken, unlevel flooringappears to be chipping cement/concrete that has not been cleaned or sealedEnsure flooring is durable and cleanable
Location: Back room
- 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: Areas of kitchen, prep and bar have pitted ceiling tilesUse only flat cleanable ceiling tiles in kitchenand bar area - do not use textured style
Location: Kitchen
- Cove molding
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: finish coving under dish machine
Location: Dish machine area
- Wall and ceiling coverings/attachments
Wall and/or ceiling coverings and/or coatings improperly attached.
Correction: Wall and ceiling covering materials shall be attached so they are easily cleanable.
Comments: Provide coverings for all outlets
Location: Kitchen
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. Finish stainless fire wall behind cook line do not operate hot equipment as wall is not considered flame resistant in it's current condition DONE2. Finish wall behind dishmachine with FRP, Stainless or a cleanable, durable wall cover - currently wall is dry wall that is pitted, broken and loose DONEWalls must be durable and cleanable especially in areas of water or heat.8-23PROVIDE PLUMBING RINGS UNDER SINKS TO CLOSE IN GAPS
Location: Cook line
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. Finish stainless fire wall behind cook line do not operate hot equipment as wall is not considered flame resistant in it's current condition DONE2. Finish wall behind dishmachine with FRP, Stainless or a cleanable, durable wall cover - currently wall is dry wall that is pitted, broken and loose DONEWalls must be durable and cleanable especially in areas of water or heat.8-23PROVIDE PLUMBING RINGS UNDER SINKS TO CLOSE IN GAPS
Location: Dish machine area
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. Finish stainless fire wall behind cook line do not operate hot equipment as wall is not considered flame resistant in it's current condition DONE2. Finish wall behind dishmachine with FRP, Stainless or a cleanable, durable wall cover - currently wall is dry wall that is pitted, broken and loose DONEWalls must be durable and cleanable especially in areas of water or heat.8-23PROVIDE PLUMBING RINGS UNDER SINKS TO CLOSE IN GAPS
Location: Kitchen
- Mop sink
No available mop sink.
Correction: At least 1 service sink or 1 mop sink equipped with a floor drain, hot water of at least 100 degrees F and cold water, shall be provided.
Comments: Mop sink is not operational and is very soiledrepair and cleanAll janitorial waste must be emptied through approved mop sink8-23NOT OPERATIONAL
Location: Back room
Equipment: Mop sink
- 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: Install in all coolers and freezers
Location: Kitchen
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08/23/2013 | Pre-Licensing Recheck |
- Physical structure maintenance
Physical structure, ie. Floor, roof, foundation, stair, ceiling, exterior/interior wall, not maintained in safe and sound condition.
Correction: Every part of physical structure shall be maintained in a safe and sound condition capable of supporting reasonably expected loads.
Comments: Floor in upstairs bar slopes down as if unsupportedensure safety of floors to hold expected loads
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Ice Machine soiled and does not appear to be draining properlyclean, sanitize and ensure working condition or remove from premises.
Location: Back room
Equipment: Ice machine
- Hand sink capacity
Inadequate number of hand washing sinks.
Correction: Provide adequate number of hand washing sinks.
Comments: Current hand sink is not easily accessible from cook lineadd a hand sink closer to cooksIt appears a hand sink was removed nearer to cook line to place a cooler(Remove homestyle three bay sink added at end of cookline this may not be usedas a hand/prep sink
Location: Kitchen
Equipment: Hand sink
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. Current and only hand sink not operationalfacility will not be approved without a working hand sink2. Sprayer arm at dishmachine has only hot water provide cold water and cold water handle3. Plumbing leaks from under dishmachine4. Provide water to mop sink - hot and cold5. Plumbing not hooked up under prep sink area (Remove homestyle sink) If you plan to use this area as the location for your prep sink then the plumbing must be completed
Location: Kitchen
Equipment: Hand sink
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. Current and only hand sink not operationalfacility will not be approved without a working hand sink2. Sprayer arm at dishmachine has only hot water provide cold water and cold water handle3. Plumbing leaks from under dishmachine4. Provide water to mop sink - hot and cold5. Plumbing not hooked up under prep sink area (Remove homestyle sink) If you plan to use this area as the location for your prep sink then the plumbing must be completed
Location: Dish machine area
Equipment: Dishmachine
- Food equipment classification standards.
Food equipment does not meet certification or classification standards.
Correction: Food equipment that is certified or classified for sanitation by an American National Standards Institute accredited certification program will be deemed to comply with the code requirements.
Comments: Homestyle laminate counter with three sink was added atthe end of the cookline, Unit is not NSF approved and is surrounded by a raw wood wall - remove the whole fixtureReplace with NSF approved hand sink and a stainless steel prep sink with drainboard.Do not purchase or install "homestyle" equipment
Location: Kitchen
- 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: Dishmachine clean side stainless steel drainboard appears to have been welded together after manufacturingwelded seam is jagged and rusting and not easily cleanablecontact dishmachine installer (Eco Lab?) for new clean side drainboard
Location: Dish machine area
Equipment: Dishmachine
- 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: Ice machine room floor pooling water - condensate line for Ice Machine notedEnsure ice machine drains condensate into open drain
Location: Back room
Equipment: Ice machine
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: Seal behind all sinks and dishmachine with silicone
Location: Kitchen
- 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 insufficient food storage shelving in walk in cooler and throughout facilityMenu indicates a menu that will require more shelving to hold foods safelyEnsure enough shelving to safely hold all foods without cross-contamination, or other violations in food storage
Location: 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.
Comments: Metal shelving through out is sticky and soiledclean more frequently
Location: Kitchen
Equipment: Metal shelving
- 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: Metal shelving through out is sticky and soiledclean more frequently
Location: Walk-in cooler
- 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 ph test strips for chlorineEnsure dishmachine and three bay, sani buckets or spray bottles have a ph level of 50-100ppm
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: Reverse hot and cold water in womens restroomhot handle on left
Location: Womens restroom
- Grease trap/location
Grease trap not properly located.
Correction: A grease trap shall be located to be easily accessible for cleaning.
Comments: Grease trap is too small approx. 10 pounds or less and is installed through dishmachinegrease trap must be 40 pound minimum and be installed through three bay sink
Location: Dish machine area
- Restroom enclosed
Toilet room not completely enclosed.
Correction: A toilet room located on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door.
Comments: Provide self closures to both restroom doors
Location: Womens restroom
- Restroom enclosed
Toilet room not completely enclosed.
Correction: A toilet room located on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door.
Comments: Provide self closures to both restroom doors
Location: Mens restroom
- Unlicensed Facility
Facility has not obtained a valid food license.
Correction: Obtain a valid food license.
Comments: According to advertisements found for events at facilityand condition of kitchen and bar (Both were stocked with food and alcohol) facility is operating without a license
- 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: 1. Fire suppression system not taggedVents and suppression system are soiled - No fire extinguishers are tagged2. Roaster/smoker does not appear to have been vented professionallyContact Fire Marshal to approve installation
- Protected outer openings
Outer opening(s) not protected against entry of insects and rodents.
Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
Comments: Provide sweep to door in mop sink room to deter pests
Location: Back room
- 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: Hood, vents and fire suppression system soiled and appear to have not been recharged
Location: Kitchen
- Floor covering restrictions
Floor covering is unapproved or in an unapproved location.
Correction: Provide approved floor coverings in approved locations.
Comments: Back room with ice machine has a pitted, broken, unlevel flooringappears to be chipping cement/concrete that has not been cleaned or sealedEnsure flooring is durable and cleanable
Location: Back room
- 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: Areas of kitchen, prep and bar have pitted ceiling tilesUse only flat cleanable ceiling tiles in kitchenand bar area - do not use textured style
Location: Kitchen
- Wall and ceiling coverings/attachments
Wall and/or ceiling coverings and/or coatings improperly attached.
Correction: Wall and ceiling covering materials shall be attached so they are easily cleanable.
Comments: Provide coverings for all outlets
Location: Kitchen
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. Finish stainless fire wall behind cook line do not operate hot equipment as wall is not considered flame resistant in it's current condition2. Finish wall behind dishmachine with FRP, Stainless or a cleanable, durable wall cover - currently wall is dry wall that is pitted, broken and looseWalls must be durable and cleanable especially in areas of water or heat.
Location: Cook line
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. Finish stainless fire wall behind cook line do not operate hot equipment as wall is not considered flame resistant in it's current condition2. Finish wall behind dishmachine with FRP, Stainless or a cleanable, durable wall cover - currently wall is dry wall that is pitted, broken and looseWalls must be durable and cleanable especially in areas of water or heat.
Location: Dish machine area
- Mop sink
No available mop sink.
Correction: At least 1 service sink or 1 mop sink equipped with a floor drain, hot water of at least 100 degrees F and cold water, shall be provided.
Comments: Mop sink is not operational and is very soiledrepair and cleanAll janitorial waste must be emptied through approved mop sink
Location: Back room
Equipment: Mop sink
- 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: Install in all coolers and freezers
Location: Kitchen
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08/12/2013 | Pre-Licensing |
Restaurant representatives - add corrected or new information about BIG FELLA'S, 3469 N COLLEGE AVE, Indianapolis, IN »