- Improper reheating (corrected)
Cooked and cooled potentially hazardous food not reheated to 165 degrees F.
Correction: Reheat to 165 degrees F all foods that have been previously cooked and cooled.
Comments: A PAN OF PREVIOUSLY COOKED MASHED POTATOES -- BROUGHT OUT OF COOLER -- SET IN STEAM TABLE TO REHEAT. SHOULD BE HEATED TO 165 F MORE QUICKLY AND HELD 135 +.
Location: Cook line
Equipment: Steam table
- 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: AT TIMES THE HAND SINK GETS BLOCKED, AS WITH THE MOBILE TABLE W/ CUTTING BOARD WHEN IN USE. KEEP HAND SINK ACCESSIBLE AT ALL TIMES.
Location: Kitchen
Equipment: Hand sink
- 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: RAW BEEF TENDERLOIN THAWING IN PAN AT ROOM TEMP. PLACE IN DEEP PAN OR STOCK POT AND RUN COOL WATER OVER IT TO MORE SAFELY THAW.
Location: Kitchen
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10/10/2014 | Recheck |
- Improper reheating
Cooked and cooled potentially hazardous food not reheated to 165 degrees F.
Correction: Reheat to 165 degrees F all foods that have been previously cooked and cooled.
Comments: A PAN OF PREVIOUSLY COOKED MASHED POTATOES -- BROUGHT OUT OF COOLER -- SET IN STEAM TABLE TO REHEAT. SHOULD BE HEATED TO 165 F MORE QUICKLY AND HELD 135 +.
Location: Cook line
Equipment: Steam table
- Hand sink location blocked
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: AT TIMES THE HAND SINK GETS BLOCKED, AS WITH THE MOBILE TABLE W/ CUTTING BOARD WHEN IN USE. KEEP HAND SINK ACCESSIBLE AT ALL TIMES.
Location: Kitchen
Equipment: Hand sink
- 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: RAW BEEF TENDERLOIN THAWING IN PAN AT ROOM TEMP. PLACE IN DEEP PAN OR STOCK POT AND RUN COOL WATER OVER IT TO MORE SAFELY THAW.
Location: Kitchen
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10/07/2014 | Routine |
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: REMOVE FOIL FROM SHELF ABOVE THE 3--BAY SINK.
Location: Kitchen (back)
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: ONE SODA GUN HOLDER AT SO. END OF BAR DID NOT DRAIN --- SMALL HOSE IS LIKELY CLOGGED. CLEAR DRAIN LINE AS NEEDED.
Location: Bar
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02/21/2014 | 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: 3--DOOR COOLER MEASURED 52 DEGREES AT AROUND 2:30 PM. MAINTAIN AT OR BELOW 41 F.
Location: Kitchen
Equipment: Reach in cooler (3 door)
- Toxic material(s) separation (corrected)
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: A CAN OF CARBON OFF AND ONE OF W-D 40, STORED IN CONTAINER WITH AN OVEN MIT AND OTHER UTENSIL, SHOULD BE KEPT IN A SEPERATE LOCATION.AWAY FROM FOOD OR UTENSILS.
Location: Kitchen (back)
- Improper storage of clean equipment (corrected)
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: 2 KNIVES STORED WITH BLADES DOWN BETWEEN PREP. COOLERS SHOULD BE MOVED AND STORED ON OR IN KNIFE HOLDER, ETC.
Location: Cook line
- Unapproved non-food contact (corrected)
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: 1) ON THE FRONT EDGE OF THE MICROWAVE SHELF, REMOVE LOSE TRIM PIECES AND RESEAL EDGE WITH SMOOTH & EASY-TO-CLEAN MATERIAL.2) A PIECE OF DRYWALL ON TOP OF REACH--IN FREEZER SHOULD BE INVERTED SO WATER RESISTANT SURFACE IS FACING UP.
Location: Cook line
|
07/23/2013 | 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: 3--DOOR COOLER MEASURED 52 DEGREES AT AROUND 2:30 PM. MAINTAIN AT OR BELOW 41 F.
Location: Kitchen
Equipment: Reach in cooler (3 door)
- Toxic material(s) separation
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: A CAN OF CARBON OFF AND ONE OF W-D 40, STORED IN CONTAINER WITH AN OVEN MIT AND OTHER UTENSIL, SHOULD BE KEPT IN A SEPERATE LOCATION.AWAY FROM FOOD OR UTENSILS.
Location: Kitchen (back)
- Improper storage of clean equipment
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: 2 KNIVES STORED WITH BLADES DOWN BETWEEN PREP. COOLERS SHOULD BE MOVED AND STORED ON OR IN KNIFE HOLDER, ETC.
Location: Cook line
- Unapproved non-food contact
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: 1) ON THE FRONT EDGE OF THE MICROWAVE SHELF, REMOVE LOSE TRIM PIECES AND RESEAL EDGE WITH SMOOTH & EASY-TO-CLEAN MATERIAL.2) A PIECE OF DRYWALL ON TOP OF REACH--IN FREEZER SHOULD BE INVERTED SO WATER RESISTANT SURFACE IS FACING UP.
Location: Cook line
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07/15/2013 | 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: SMALL PREP. COOLER MEASURED 49 F AT AROUND 4:00 PM. MAINTAIN AT OR BELOW 41 F.
Location: Cook line
- Improper storage location (corrected)
Cleaned and sanitized equipment, utensils, laundered linens, single service articles, or single use articles stored in improper location.
Correction: Store item(s) in an approved location.2 KNIVES STORED WITH BLADES DOWN BETWEEN BOTH PREP. COOLERS. SET KNIVES DOWN ON CUTTING BOARD, STORE ON MAGNETIC STRIP HOLDER, ETC. INSTEAD.
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: IN REAR KITCHEN AREA REPAIR OR REPLACE A BROKEN PLASTIC CEILING AIR VENT.
Location: Kitchen (back)
- 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.REPLACE THERMOMETER IN SMALL PREP. COOLER.
Location: Cook line
Equipment: Prep Top Cooler
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.SMA
Comments: SMALL CHEST FREEZER LID IS DAMAGED AND/OR WORN AND SHOULD BE REPLACED.
Location: Kitchen
Equipment: Chest freezer
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01/24/2013 | 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: SMALL PREP. COOLER MEASURED 49 F AT AROUND 4:00 PM. MAINTAIN AT OR BELOW 41 F.
Location: Cook line
- Toxic labeling
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: RELABEL ONE SPRAY BOTTLE UNDER 1--BAY SINK.
Location: Kitchen
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN SOME MOLD--LIKE DEPOSITS FROM INTERIOR (RIGHT SIDE) OF ICE MACHINE.
Location: Bar
Equipment: Ice machine
- Improper storage location
Cleaned and sanitized equipment, utensils, laundered linens, single service articles, or single use articles stored in improper location.
Correction: Store item(s) in an approved location.2 KNIVES STORED WITH BLADES DOWN BETWEEN BOTH PREP. COOLERS. SET KNIVES DOWN ON CUTTING BOARD, STORE ON MAGNETIC STRIP HOLDER, ETC. INSTEAD.
Location: Cook line
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: IN REAR KITCHEN AREA REPAIR OR REPLACE A BROKEN PLASTIC CEILING AIR VENT.
Location: Kitchen (back)
- 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.REPLACE THERMOMETER IN SMALL PREP. COOLER.
Location: Cook line
Equipment: Prep Top Cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.SMA
Comments: SMALL CHEST FREEZER LID IS DAMAGED AND/OR WORN AND SHOULD BE REPLACED.
Location: Kitchen
Equipment: Chest freezer
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: ONE SODA GUN HOLDER DRAIN HOSE WAS CLOGGED --- CLEAN AS NEEDED.
Location: Bar
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01/17/2013 | Routine |
- Hair restraints (corrected on site)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: COOK SHOULD HAVE HAIR RESTRAINT IN ADDITION TO HAIR BAND -- OK --( CORRECTED).
- Wiping cloths / storage (corrected on site)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: MOIST WIPING CLOTH SETTING OUT --- WAS SET BACK IN SANITIZER WATER -- OK --(CORRECTED).
Location: Cook line
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: REPAIR A LEAKY FAUCET ON BAR UTENSIL SINK.
Location: Bar
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06/07/2012 | 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: THE CHEESE SAUCE IN THE WARMER/DISPENSER MEASURED 100 TO 110 DEGREES. SHOULD BE HELD 135F +. THE DISPENSER MAY HAVE TO BE REPLACED.1/5/12 -- A NEW WARMER IS ON ORDER.
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: KEEP WIPING CLOTH BLEACH WATER SET UP ON COOK--LINE ROUTINELY. -- CORRECTED -- OK.
Location: Cook line
- No certified food handler (corrected)
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: THE CERTIFICATE EXPIRED OCT. 30, 2011. RENEW CERTIFICATE FOR ONE EMPLOYEE HERE.
|
02/29/2012 | Recheck |
- 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: THE CHEESE SAUCE IN THE WARMER/DISPENSER MEASURED 100 TO 110 DEGREES. SHOULD BE HELD 135F +. THE DISPENSER MAY HAVE TO BE REPLACED.1/5/12 -- A NEW WARMER IS ON ORDER.
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: KEEP WIPING CLOTH BLEACH WATER SET UP ON COOK--LINE ROUTINELY. -- CORRECTED -- OK.
Location: Cook line
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: THE CERTIFICATE EXPIRED OCT. 30, 2011. RENEW CERTIFICATE FOR ONE EMPLOYEE HERE.
|
01/05/2012 | 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: THE CHEESE SAUCE IN THE WARMER/DISPENSER MEASURED 100 TO 110 DEGREES. SHOULD BE HELD 135F +. THE DISPENSER MAY HAVE TO BE REPLACED.
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: KEEP WIPING CLOTH BLEACH WATER SET UP ON COOK--LINE ROUTINELY. -- CORRECTED -- OK.
Location: Cook line
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: THE CERTIFICATE EXPIRED OCT. 30, 2011. RENEW CERTIFICATE FOR ONE EMPLOYEE HERE.
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12/28/2011 | Routine |
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