- 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: CHICKEN STORED IN WARMER UNIT CABINET NOT AT PROPER HOT-HOLDING TEMPERATURE OF AT LEAST 135 F.
Location: Kitchen
Equipment: ----- Cooking Equip/Holding -----
- 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: DO NOT HANG CHEMICAL SPRAY BOTTLES ON STORAGE RACKS AT EXPO-LINE WITH SINGLE-SERVICE USE ITEMS AND FOOD.
Location: Main bar
- 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: DO NOT HANG CHEMICAL SPRAY BOTTLES ON STORAGE RACKS AT EXPO-LINE WITH SINGLE-SERVICE USE ITEMS AND FOOD.
Location: Expo line
- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: GNATS/FLIES ARE PRESENT AT BACK 2ND BAR.ELIMINATE WITH PROPER CLEANING AND SANITATION OF BARS AND CONSULTING YOUR PROFESSIONAL PEST CONTROL PROVIDER.
Location: 2nd bar
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CONTINUE TO WORK ON AND MONITOR:1) SOME GLASSWARE HANGING ON GLASS RACK IS SOILED. ENSURE THAT ALL GLASSWARE/UTENSILS ARE WASHED/RINSED/SANITIZED PROPERLY. (EX. LIPSTICK)2) REMOVE BROKEN GLASS OUT OF BAR REACH-IN-COOLERS WHERE NEEDED.3) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BACK 2ND BAR REACH-IN-COOLER INTERIOR SURFACES/SHELVING AND ALSO EXTERIOR SURFACES.
Location: Main bar
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CONTINUE TO WORK ON AND MONITOR:1) SOME GLASSWARE HANGING ON GLASS RACK IS SOILED. ENSURE THAT ALL GLASSWARE/UTENSILS ARE WASHED/RINSED/SANITIZED PROPERLY. (EX. LIPSTICK)2) REMOVE BROKEN GLASS OUT OF BAR REACH-IN-COOLERS WHERE NEEDED.3) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BACK 2ND BAR REACH-IN-COOLER INTERIOR SURFACES/SHELVING AND ALSO EXTERIOR SURFACES.
Location: Main bar
Equipment: Reach in cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CONTINUE TO WORK ON AND MONITOR:1) SOME GLASSWARE HANGING ON GLASS RACK IS SOILED. ENSURE THAT ALL GLASSWARE/UTENSILS ARE WASHED/RINSED/SANITIZED PROPERLY. (EX. LIPSTICK)2) REMOVE BROKEN GLASS OUT OF BAR REACH-IN-COOLERS WHERE NEEDED.3) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BACK 2ND BAR REACH-IN-COOLER INTERIOR SURFACES/SHELVING AND ALSO EXTERIOR SURFACES.
Location: 2nd bar
Equipment: Reach in cooler
- Storage of Personal Items (corrected)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: EMPLOYEE JACKET STORED ON FOOD PREP TABLE SHELVING--DISCONTINUE THIS BEHAVIOR.
Location: Kitchen
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF WALK-IN-BEER COOLER FLOORS--CORRECTED.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF OUTSIDE DOCK LOCATION WALK-IN-COOLER FLOORS--CONTINUE TO WORK ON.3) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BACK 2ND BAR FLOORS AND FLOOR DRAINS--CORRECTED.
Location: Walk-in cooler
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF WALK-IN-BEER COOLER FLOORS--CORRECTED.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF OUTSIDE DOCK LOCATION WALK-IN-COOLER FLOORS--CONTINUE TO WORK ON.3) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BACK 2ND BAR FLOORS AND FLOOR DRAINS--CORRECTED.
Location: Walk-in cooler
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF WALK-IN-BEER COOLER FLOORS--CORRECTED.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF OUTSIDE DOCK LOCATION WALK-IN-COOLER FLOORS--CONTINUE TO WORK ON.3) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BACK 2ND BAR FLOORS AND FLOOR DRAINS--CORRECTED.
Location: 2nd bar
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CONTINUE TO WORK ON PROPER CLEANING AND SANITIZING OF MAIN BAR LOCATION TO ASSIST IN THE ELIMINATION OF GNATS/FLIES; ESPECIALLY CENTER LIQUOR STORAGE ISLAND COUNTER-TOP AND SHELVING.
Location: Main bar
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Location: Main bar
Equipment: Soda gun & holster
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Location: 2nd bar
Equipment: Soda gun & holster
|
08/14/2014 | 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: CHICKEN STORED IN WARMER UNIT CABINET NOT AT PROPER HOT-HOLDING TEMPERATURE OF AT LEAST 135 F.
Location: Kitchen
Equipment: ----- Cooking Equip/Holding -----
- 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: DO NOT HANG CHEMICAL SPRAY BOTTLES ON STORAGE RACKS AT EXPO-LINE WITH SINGLE-SERVICE USE ITEMS AND FOOD.
Location: Main bar
- 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: DO NOT HANG CHEMICAL SPRAY BOTTLES ON STORAGE RACKS AT EXPO-LINE WITH SINGLE-SERVICE USE ITEMS AND FOOD.
Location: Expo line
- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: GNATS/FLIES ARE PRESENT AT BACK 2ND BAR.ELIMINATE WITH PROPER CLEANING AND SANITATION OF BARS AND CONSULTING YOUR PROFESSIONAL PEST CONTROL PROVIDER.
Location: 2nd bar
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CONTINUE TO WORK ON AND MONITOR:1) SOME GLASSWARE HANGING ON GLASS RACK IS SOILED. ENSURE THAT ALL GLASSWARE/UTENSILS ARE WASHED/RINSED/SANITIZED PROPERLY. (EX. LIPSTICK)2) REMOVE BROKEN GLASS OUT OF BAR REACH-IN-COOLERS WHERE NEEDED.3) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BACK 2ND BAR REACH-IN-COOLER INTERIOR SURFACES/SHELVING AND ALSO EXTERIOR SURFACES.
Location: Main bar
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CONTINUE TO WORK ON AND MONITOR:1) SOME GLASSWARE HANGING ON GLASS RACK IS SOILED. ENSURE THAT ALL GLASSWARE/UTENSILS ARE WASHED/RINSED/SANITIZED PROPERLY. (EX. LIPSTICK)2) REMOVE BROKEN GLASS OUT OF BAR REACH-IN-COOLERS WHERE NEEDED.3) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BACK 2ND BAR REACH-IN-COOLER INTERIOR SURFACES/SHELVING AND ALSO EXTERIOR SURFACES.
Location: Main bar
Equipment: Reach in cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CONTINUE TO WORK ON AND MONITOR:1) SOME GLASSWARE HANGING ON GLASS RACK IS SOILED. ENSURE THAT ALL GLASSWARE/UTENSILS ARE WASHED/RINSED/SANITIZED PROPERLY. (EX. LIPSTICK)2) REMOVE BROKEN GLASS OUT OF BAR REACH-IN-COOLERS WHERE NEEDED.3) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BACK 2ND BAR REACH-IN-COOLER INTERIOR SURFACES/SHELVING AND ALSO EXTERIOR SURFACES.
Location: 2nd bar
Equipment: Reach in cooler
- Storage of Personal Items (corrected)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: EMPLOYEE JACKET STORED ON FOOD PREP TABLE SHELVING--DISCONTINUE THIS BEHAVIOR.
Location: Kitchen
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF WALK-IN-BEER COOLER FLOORS--CORRECTED.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF OUTSIDE DOCK LOCATION WALK-IN-COOLER FLOORS--CONTINUE TO WORK ON.3) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BACK 2ND BAR FLOORS AND FLOOR DRAINS--CORRECTED.
Location: Walk-in cooler
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF WALK-IN-BEER COOLER FLOORS--CORRECTED.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF OUTSIDE DOCK LOCATION WALK-IN-COOLER FLOORS--CONTINUE TO WORK ON.3) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BACK 2ND BAR FLOORS AND FLOOR DRAINS--CORRECTED.
Location: Walk-in cooler
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF WALK-IN-BEER COOLER FLOORS--CORRECTED.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF OUTSIDE DOCK LOCATION WALK-IN-COOLER FLOORS--CONTINUE TO WORK ON.3) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BACK 2ND BAR FLOORS AND FLOOR DRAINS--CORRECTED.
Location: 2nd bar
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CONTINUE TO WORK ON PROPER CLEANING AND SANITIZING OF MAIN BAR LOCATION TO ASSIST IN THE ELIMINATION OF GNATS/FLIES; ESPECIALLY CENTER LIQUOR STORAGE ISLAND COUNTER-TOP AND SHELVING.
Location: Main bar
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Location: Main bar
Equipment: Soda gun & holster
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Location: 2nd bar
Equipment: Soda gun & holster
|
08/12/2014 | 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: CHICKEN STORED IN WARMER UNIT CABINET NOT AT PROPER HOT-HOLDING TEMPERATURE OF AT LEAST 135 F.
Location: Kitchen
Equipment: ----- Cooking Equip/Holding -----
- 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: DO NOT HANG CHEMICAL SPRAY BOTTLES ON STORAGE RACKS AT EXPO-LINE WITH SINGLE-SERVICE USE ITEMS AND FOOD.
Location: Main bar
- Toxic material(s) separation (corrected on site)
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: DO NOT HANG CHEMICAL SPRAY BOTTLES ON STORAGE RACKS AT EXPO-LINE WITH SINGLE-SERVICE USE ITEMS AND FOOD.
Location: Expo line
- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: GNATS/FLIES ARE PRESENT AT BACK 2ND BAR.ELIMINATE WITH PROPER CLEANING AND SANITATION OF BARS AND CONSULTING YOUR PROFESSIONAL PEST CONTROL PROVIDER.
Location: 2nd bar
- Food contact surface(s) soiled (corrected on site)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CONTINUE TO WORK ON AND MONITOR:1) SOME GLASSWARE HANGING ON GLASS RACK IS SOILED. ENSURE THAT ALL GLASSWARE/UTENSILS ARE WASHED/RINSED/SANITIZED PROPERLY. (EX. LIPSTICK)2) REMOVE BROKEN GLASS OUT OF BAR REACH-IN-COOLERS WHERE NEEDED.3) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BACK 2ND BAR REACH-IN-COOLER INTERIOR SURFACES/SHELVING AND ALSO EXTERIOR SURFACES.
Location: Main bar
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CONTINUE TO WORK ON AND MONITOR:1) SOME GLASSWARE HANGING ON GLASS RACK IS SOILED. ENSURE THAT ALL GLASSWARE/UTENSILS ARE WASHED/RINSED/SANITIZED PROPERLY. (EX. LIPSTICK)2) REMOVE BROKEN GLASS OUT OF BAR REACH-IN-COOLERS WHERE NEEDED.3) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BACK 2ND BAR REACH-IN-COOLER INTERIOR SURFACES/SHELVING AND ALSO EXTERIOR SURFACES.
Location: Main bar
Equipment: Reach in cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CONTINUE TO WORK ON AND MONITOR:1) SOME GLASSWARE HANGING ON GLASS RACK IS SOILED. ENSURE THAT ALL GLASSWARE/UTENSILS ARE WASHED/RINSED/SANITIZED PROPERLY. (EX. LIPSTICK)2) REMOVE BROKEN GLASS OUT OF BAR REACH-IN-COOLERS WHERE NEEDED.3) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BACK 2ND BAR REACH-IN-COOLER INTERIOR SURFACES/SHELVING AND ALSO EXTERIOR SURFACES.
Location: 2nd bar
Equipment: Reach in cooler
- Storage of Personal Items (corrected)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: EMPLOYEE JACKET STORED ON FOOD PREP TABLE SHELVING--DISCONTINUE THIS BEHAVIOR.
Location: Kitchen
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF WALK-IN-BEER COOLER FLOORS--CORRECTED.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF OUTSIDE DOCK LOCATION WALK-IN-COOLER FLOORS--CONTINUE TO WORK ON.3) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BACK 2ND BAR FLOORS AND FLOOR DRAINS--CORRECTED.
Location: Walk-in cooler
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF WALK-IN-BEER COOLER FLOORS--CORRECTED.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF OUTSIDE DOCK LOCATION WALK-IN-COOLER FLOORS--CONTINUE TO WORK ON.3) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BACK 2ND BAR FLOORS AND FLOOR DRAINS--CORRECTED.
Location: Walk-in cooler
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF WALK-IN-BEER COOLER FLOORS--CORRECTED.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF OUTSIDE DOCK LOCATION WALK-IN-COOLER FLOORS--CONTINUE TO WORK ON.3) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BACK 2ND BAR FLOORS AND FLOOR DRAINS--CORRECTED.
Location: 2nd bar
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CONTINUE TO WORK ON PROPER CLEANING AND SANITIZING OF MAIN BAR LOCATION TO ASSIST IN THE ELIMINATION OF GNATS/FLIES; ESPECIALLY CENTER LIQUOR STORAGE ISLAND COUNTER-TOP AND SHELVING.
Location: Main bar
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Location: Main bar
Equipment: Soda gun & holster
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Location: 2nd bar
Equipment: Soda gun & holster
|
08/08/2014 | 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: CHICKEN STORED IN WARMER UNIT CABINET NOT AT PROPER HOT-HOLDING TEMPERATURE OF AT LEAST 135 F.
Location: Kitchen
Equipment: ----- Cooking Equip/Holding -----
- 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).
Location: Main bar
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: GNATS/FLIES ARE PRESENT AT BACK 2ND BAR.ELIMINATE WITH PROPER CLEANING AND SANITATION OF BARS AND CONSULTING YOUR PROFESSIONAL PEST CONTROL PROVIDER.
Location: 2nd bar
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) SOME GLASSWARE HANGING ON GLASS RACK IS SOILED. ENSURE THAT ALL GLASSWARE/UTENSILS ARE WASHED/RINSED/SANITIZED PROPERLY. (EX. LIPSTICK)2) REMOVE BROKEN GLASS OUT OF BAR REACH-IN-COOLERS WHERE NEEDED.3) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BACK 2ND BAR REACH-IN-COOLER INTERIOR SURFACES/SHELVING AND ALSO EXTERIOR SURFACES.
Location: Main bar
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) SOME GLASSWARE HANGING ON GLASS RACK IS SOILED. ENSURE THAT ALL GLASSWARE/UTENSILS ARE WASHED/RINSED/SANITIZED PROPERLY. (EX. LIPSTICK)2) REMOVE BROKEN GLASS OUT OF BAR REACH-IN-COOLERS WHERE NEEDED.3) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BACK 2ND BAR REACH-IN-COOLER INTERIOR SURFACES/SHELVING AND ALSO EXTERIOR SURFACES.
Location: Main bar
Equipment: Reach in cooler
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) SOME GLASSWARE HANGING ON GLASS RACK IS SOILED. ENSURE THAT ALL GLASSWARE/UTENSILS ARE WASHED/RINSED/SANITIZED PROPERLY. (EX. LIPSTICK)2) REMOVE BROKEN GLASS OUT OF BAR REACH-IN-COOLERS WHERE NEEDED.3) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BACK 2ND BAR REACH-IN-COOLER INTERIOR SURFACES/SHELVING AND ALSO EXTERIOR SURFACES.
Location: 2nd bar
Equipment: Reach in cooler
- Storage of Personal Items (corrected)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: EMPLOYEE JACKET STORED ON FOOD PREP TABLE SHELVING--DISCONTINUE THIS BEHAVIOR.
Location: Kitchen
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF WALK-IN-BEER COOLER FLOORS--CORRECTED.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF OUTSIDE DOCK LOCATION WALK-IN-COOLER FLOORS.3) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BACK 2ND BAR FLOORS AND FLOOR DRAINS.
Location: Walk-in cooler
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF WALK-IN-BEER COOLER FLOORS--CORRECTED.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF OUTSIDE DOCK LOCATION WALK-IN-COOLER FLOORS.3) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BACK 2ND BAR FLOORS AND FLOOR DRAINS.
Location: Walk-in cooler
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF WALK-IN-BEER COOLER FLOORS--CORRECTED.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF OUTSIDE DOCK LOCATION WALK-IN-COOLER FLOORS.3) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BACK 2ND BAR FLOORS AND FLOOR DRAINS.
Location: 2nd bar
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Location: Main bar
Equipment: Soda gun & holster
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Location: 2nd bar
Equipment: Soda gun & holster
|
07/23/2014 | Recheck |
- Hot holding (corrected on site)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: CHICKEN STORED IN WARMER UNIT CABINET NOT AT PROPER HOT-HOLDING TEMPERATURE OF AT LEAST 135 F.
Location: Kitchen
Equipment: ----- Cooking Equip/Holding -----
- Storage of Personal Items (corrected on site)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: EMPLOYEE JACKET STORED ON FOOD PREP TABLE SHELVING--DISCONTINUE THIS BEHAVIOR.
Location: Kitchen
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF WALK-IN-BEER COOLER FLOORS.
Location: Walk-in cooler
|
07/03/2014 | Routine |
- Miscellaneous contamination of food (Critical) (corrected)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Location: Kitchen (back)
|
02/20/2014 | Recheck |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1) COOK-LINE MIDDLE COLD-TOP COOLER AT 58 F.***RECOMMENDATION*** REPLACE MIDDLE COLD-TOP COOLER ON COOK-LINE; CURRENTLY NOT FUNCTIONING. DISCONTINUE USAGE UNTIL UNIT IS REPLACED AND/OR REPAIRED. DO NOT STORE FOODS IN THIS UNIT--CORRECTED. IN PROGRESS: PURCHASING NEW COLD-TOP UNIT. PLEASE EMAIL ME THE PO# FOR THIS UNIT INCLUDING NEW REFRIGERATION DRAWERS FOR COOK-LINE.2) KEEP CUT FRUIT STORED ON ICE BATH OR UNDER REFRIGERATION OF 41 F OR BELOW AT BAR LOCATIONS--CORRECTED.
Location: Cook line
Equipment: Cold top
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1) COOK-LINE MIDDLE COLD-TOP COOLER AT 58 F.***RECOMMENDATION*** REPLACE MIDDLE COLD-TOP COOLER ON COOK-LINE; CURRENTLY NOT FUNCTIONING. DISCONTINUE USAGE UNTIL UNIT IS REPLACED AND/OR REPAIRED. DO NOT STORE FOODS IN THIS UNIT--CORRECTED. IN PROGRESS: PURCHASING NEW COLD-TOP UNIT. PLEASE EMAIL ME THE PO# FOR THIS UNIT INCLUDING NEW REFRIGERATION DRAWERS FOR COOK-LINE.2) KEEP CUT FRUIT STORED ON ICE BATH OR UNDER REFRIGERATION OF 41 F OR BELOW AT BAR LOCATIONS--CORRECTED.
Location: Main bar
- 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: DO NOT STORE/HANG CHEMICAL SPRAY BOTTLES ON EXPO-LINE SHELVING ABOVE SINGLE-SERVICE USE ITEMS AND FOOD.
Location: Expo line
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: KITCHEN DISHMACHINE NOT SANITIZING FOR CHLORINE (CURRENTLY AT 0 PPM)--REPAIR.*CORRECTIVE ACTION* ESTABLISHMENT WILL BE CONDUCTING MANUAL WAREASHING AT KITCHEN 3-BAY SINK AND/OR AT ALTERNATE DISHMACHINE AT CIRCLE CITY KITCHEN.
Location: Kitchen
Equipment: Dishmachine
- Eating, drinking, smoking (corrected)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: EMPLOYEE DRINKS STORED ON FRONT COOK-LINE PREP TABLE--DISCONTINUE THIS BEHAVIOR.ALL EMPLOYEE DRINKS MUST HAVE A COVERED LID AND STRAW AND STORE AWAY FROM FOOD AND FOOD PREP SURFACES/TABLES ETC.
Location: Cook line
- Eating, drinking, smoking (corrected)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: EMPLOYEE DRINKS STORED ON FRONT COOK-LINE PREP TABLE--DISCONTINUE THIS BEHAVIOR.ALL EMPLOYEE DRINKS MUST HAVE A COVERED LID AND STRAW AND STORE AWAY FROM FOOD AND FOOD PREP SURFACES/TABLES ETC.
Location: Prep area
Equipment: Prep table
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) EXPO-LINE, MAIN BAR AND 2ND BAR REACH-IN-COOLERS (INTERIOR AND EXTERIOR SURFACES).
Location: Main bar
Equipment: Reach in cooler
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN HANDSINK AND PAPER TOWEL DISPENER.
Location: Cook line
Equipment: Hand sink
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED WALL AND CEILING SURFACES AT KITCHEN WALK-IN-BEER COOLER (ENSURE BEER BEVERAGE TUBING AT WALK-IN-COOLER IS CLEANED AND SANITIZED REGULARLY).2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF FLOOR AND FLOOR DRAINS AT EXPO-LINE, MAIN BAR AND 2ND BAR--CORRECTED.
Location: Kitchen
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED WALL AND CEILING SURFACES AT KITCHEN WALK-IN-BEER COOLER (ENSURE BEER BEVERAGE TUBING AT WALK-IN-COOLER IS CLEANED AND SANITIZED REGULARLY).2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF FLOOR AND FLOOR DRAINS AT EXPO-LINE, MAIN BAR AND 2ND BAR--CORRECTED.
Location: Walk-in cooler
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED WALL AND CEILING SURFACES AT KITCHEN WALK-IN-BEER COOLER (ENSURE BEER BEVERAGE TUBING AT WALK-IN-COOLER IS CLEANED AND SANITIZED REGULARLY).2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF FLOOR AND FLOOR DRAINS AT EXPO-LINE, MAIN BAR AND 2ND BAR--CORRECTED.
Location: Expo line
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED WALL AND CEILING SURFACES AT KITCHEN WALK-IN-BEER COOLER (ENSURE BEER BEVERAGE TUBING AT WALK-IN-COOLER IS CLEANED AND SANITIZED REGULARLY).2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF FLOOR AND FLOOR DRAINS AT EXPO-LINE, MAIN BAR AND 2ND BAR--CORRECTED.
Location: Main bar
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED WALL AND CEILING SURFACES AT KITCHEN WALK-IN-BEER COOLER (ENSURE BEER BEVERAGE TUBING AT WALK-IN-COOLER IS CLEANED AND SANITIZED REGULARLY).2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF FLOOR AND FLOOR DRAINS AT EXPO-LINE, MAIN BAR AND 2ND BAR--CORRECTED.
Location: 2nd bar
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS AT BAR LOCATION COOLER UNITS WHERE MISSING.
Location: Main bar
Equipment: Reach in cooler
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS AT BAR LOCATION COOLER UNITS WHERE MISSING.
Location: 2nd bar
Equipment: Reach in cooler
- Warewashing equipment cleaning (corrected)
Warewashing equipment not cleaned at appropriate intervals.
Correction: Clean warewash equipment appropriate intervals.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN DISHMACHINE (INTERIOR AND EXTERIOR) SURFACES.
Location: Kitchen
Equipment: Dishmachine
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1) REPAIR DAMAGED DOOR GASKET SEALS AND DRAWERS OF COOK-LINE REACH-IN REFRIGERATION DRAWERS.PLEASE ENSURE THAT ALL REFRIGERATION DOORS CLOSE AND SEAL PROPERLY--CORRECTED.2) PURCHASE NEW KNOBS FOR COOK-LINE FLAT GRILL WHERE MISSING (CURRENTLY NO KNOBS ON GRILL)--PROVIDE--CORRECTED.3) PROVIDE PROPER SPLASH GUARD SHIELDS AT MAIN BAR HANDSINK OR REMOVE GLASSWARE NEARBY TO PREVENT CROSS-CONTAMINATION--ORDERED. PLEASE PROVIDE PO#
Location: Cook line
Equipment: Cooler drawers
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1) REPAIR DAMAGED DOOR GASKET SEALS AND DRAWERS OF COOK-LINE REACH-IN REFRIGERATION DRAWERS.PLEASE ENSURE THAT ALL REFRIGERATION DOORS CLOSE AND SEAL PROPERLY--CORRECTED.2) PURCHASE NEW KNOBS FOR COOK-LINE FLAT GRILL WHERE MISSING (CURRENTLY NO KNOBS ON GRILL)--PROVIDE--CORRECTED.3) PROVIDE PROPER SPLASH GUARD SHIELDS AT MAIN BAR HANDSINK OR REMOVE GLASSWARE NEARBY TO PREVENT CROSS-CONTAMINATION--ORDERED. PLEASE PROVIDE PO#
Location: Cook line
Equipment: Flat grill
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1) REPAIR DAMAGED DOOR GASKET SEALS AND DRAWERS OF COOK-LINE REACH-IN REFRIGERATION DRAWERS.PLEASE ENSURE THAT ALL REFRIGERATION DOORS CLOSE AND SEAL PROPERLY--CORRECTED.2) PURCHASE NEW KNOBS FOR COOK-LINE FLAT GRILL WHERE MISSING (CURRENTLY NO KNOBS ON GRILL)--PROVIDE--CORRECTED.3) PROVIDE PROPER SPLASH GUARD SHIELDS AT MAIN BAR HANDSINK OR REMOVE GLASSWARE NEARBY TO PREVENT CROSS-CONTAMINATION--ORDERED. PLEASE PROVIDE PO#
Location: Main bar
Equipment: Hand sink
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: SEAL LOOSE FAUCET HEAD AT COOK-LINE PREP SINK SO THAT IT IS NOT MOVABLE.
Location: Cook line
Equipment: Prep sink
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) ORGANIZE, CLEAN AND SANITIZE 2ND BAR. IMPROVEMENTS ARE GREATLY NEEDED AT THE 2ND BAR!2) SOILED METAL/STAINLESS STEEL SHELVING AT EXPO-LINE AND AT MAIN BAR AND 2ND BAR REACH-IN-COOLER SHELIVING WHERE NEEDED.
Location: 2nd bar
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) ORGANIZE, CLEAN AND SANITIZE 2ND BAR. IMPROVEMENTS ARE GREATLY NEEDED AT THE 2ND BAR!2) SOILED METAL/STAINLESS STEEL SHELVING AT EXPO-LINE AND AT MAIN BAR AND 2ND BAR REACH-IN-COOLER SHELIVING WHERE NEEDED.
Location: Expo line
Equipment: Metal shelving
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) ORGANIZE, CLEAN AND SANITIZE 2ND BAR. IMPROVEMENTS ARE GREATLY NEEDED AT THE 2ND BAR!2) SOILED METAL/STAINLESS STEEL SHELVING AT EXPO-LINE AND AT MAIN BAR AND 2ND BAR REACH-IN-COOLER SHELIVING WHERE NEEDED.
Location: Main bar
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Location: Main bar
Equipment: Soda gun & holster
- Warewashing No detergent (corrected)
Warewashing equipment used without a cleaning agent.
Correction: Provided approved cleaning agent.
Comments: DETERGENT CONTAINER EMPTY.
Location: Main bar
Equipment: 3-bay
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: REPAIR SLOW DRAINAGE AT EMPLOYEE RESTROOM HANDSINKS LOCATED NEAR BACK DOCK LOCATION.
Location: Emp restroom
Equipment: Hand sink
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: REPAIR SLOW DRAINAGE AT EMPLOYEE RESTROOM HANDSINKS LOCATED NEAR BACK DOCK LOCATION.
Location: Emp restroom women
Equipment: Hand sink
|
01/27/2014 | Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1) COOK-LINE MIDDLE COLD-TOP COOLER AT 58 F.***RECOMMENDATION*** REPLACE MIDDLE COLD-TOP COOLER ON COOK-LINE; CURRENTLY NOT FUNCTIONING. DISCONTINUE USAGE UNTIL UNIT IS REPLACED AND/OR REPAIRED. DO NOT STORE FOODS IN THIS UNIT.2) KEEP CUT FRUIT STORED ON ICE BATH OR UNDER REFRIGERATION OF 41 F OR BELOW AT BAR LOCATIONS--CORRECTED.
Location: Cook line
Equipment: Cold top
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1) COOK-LINE MIDDLE COLD-TOP COOLER AT 58 F.***RECOMMENDATION*** REPLACE MIDDLE COLD-TOP COOLER ON COOK-LINE; CURRENTLY NOT FUNCTIONING. DISCONTINUE USAGE UNTIL UNIT IS REPLACED AND/OR REPAIRED. DO NOT STORE FOODS IN THIS UNIT.2) KEEP CUT FRUIT STORED ON ICE BATH OR UNDER REFRIGERATION OF 41 F OR BELOW AT BAR LOCATIONS--CORRECTED.
Location: Main bar
- Toxic material(s) separation (corrected on site)
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: DO NOT STORE/HANG CHEMICAL SPRAY BOTTLES ON EXPO-LINE SHELVING ABOVE SINGLE-SERVICE USE ITEMS AND FOOD.
Location: Expo line
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: KITCHEN DISHMACHINE NOT SANITIZING FOR CHLORINE (CURRENTLY AT 0 PPM)--REPAIR.*CORRECTIVE ACTION* ESTABLISHMENT WILL BE CONDUCTING MANUAL WAREASHING AT KITCHEN 3-BAY SINK AND/OR AT ALTERNATE DISHMACHINE AT CIRCLE CITY KITCHEN.
Location: Kitchen
Equipment: Dishmachine
- Eating, drinking, smoking (corrected)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: EMPLOYEE DRINKS STORED ON FRONT COOK-LINE PREP TABLE--DISCONTINUE THIS BEHAVIOR.ALL EMPLOYEE DRINKS MUST HAVE A COVERED LID AND STRAW AND STORE AWAY FROM FOOD AND FOOD PREP SURFACES/TABLES ETC.
Location: Cook line
- Eating, drinking, smoking (corrected)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: EMPLOYEE DRINKS STORED ON FRONT COOK-LINE PREP TABLE--DISCONTINUE THIS BEHAVIOR.ALL EMPLOYEE DRINKS MUST HAVE A COVERED LID AND STRAW AND STORE AWAY FROM FOOD AND FOOD PREP SURFACES/TABLES ETC.
Location: Prep area
Equipment: Prep table
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) EXPO-LINE, MAIN BAR AND 2ND BAR REACH-IN-COOLERS (INTERIOR AND EXTERIOR SURFACES).
Location: Main bar
Equipment: Reach in cooler
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN HANDSINK AND PAPER TOWEL DISPENER.
Location: Cook line
Equipment: Hand sink
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED WALL AND CEILING SURFACES AT KITCHEN WALK-IN-BEER COOLER (ENSURE BEER BEVERAGE TUBING AT WALK-IN-COOLER IS CLEANED AND SANITIZED REGULARLY).2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF FLOOR AND FLOOR DRAINS AT EXPO-LINE, MAIN BAR AND 2ND BAR--CORRECTED.
Location: Kitchen
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED WALL AND CEILING SURFACES AT KITCHEN WALK-IN-BEER COOLER (ENSURE BEER BEVERAGE TUBING AT WALK-IN-COOLER IS CLEANED AND SANITIZED REGULARLY).2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF FLOOR AND FLOOR DRAINS AT EXPO-LINE, MAIN BAR AND 2ND BAR--CORRECTED.
Location: Walk-in cooler
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED WALL AND CEILING SURFACES AT KITCHEN WALK-IN-BEER COOLER (ENSURE BEER BEVERAGE TUBING AT WALK-IN-COOLER IS CLEANED AND SANITIZED REGULARLY).2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF FLOOR AND FLOOR DRAINS AT EXPO-LINE, MAIN BAR AND 2ND BAR--CORRECTED.
Location: Expo line
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED WALL AND CEILING SURFACES AT KITCHEN WALK-IN-BEER COOLER (ENSURE BEER BEVERAGE TUBING AT WALK-IN-COOLER IS CLEANED AND SANITIZED REGULARLY).2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF FLOOR AND FLOOR DRAINS AT EXPO-LINE, MAIN BAR AND 2ND BAR--CORRECTED.
Location: Main bar
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED WALL AND CEILING SURFACES AT KITCHEN WALK-IN-BEER COOLER (ENSURE BEER BEVERAGE TUBING AT WALK-IN-COOLER IS CLEANED AND SANITIZED REGULARLY).2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF FLOOR AND FLOOR DRAINS AT EXPO-LINE, MAIN BAR AND 2ND BAR--CORRECTED.
Location: 2nd bar
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS AT BAR LOCATION COOLER UNITS WHERE MISSING.
Location: Main bar
Equipment: Reach in cooler
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS AT BAR LOCATION COOLER UNITS WHERE MISSING.
Location: 2nd bar
Equipment: Reach in cooler
- Warewashing equipment cleaning (corrected)
Warewashing equipment not cleaned at appropriate intervals.
Correction: Clean warewash equipment appropriate intervals.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN DISHMACHINE (INTERIOR AND EXTERIOR) SURFACES.
Location: Kitchen
Equipment: Dishmachine
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1) REPAIR DAMAGED DOOR GASKET SEALS AND DRAWERS OF COOK-LINE REACH-IN REFRIGERATION DRAWERS.PLEASE ENSURE THAT ALL REFRIGERATION DOORS CLOSE AND SEAL PROPERLY--CORRECTED.2) PURCHASE NEW KNOBS FOR COOK-LINE FLAT GRILL WHERE MISSING (CURRENTLY NO KNOBS ON GRILL)--PROVIDE--CORRECTED.3) PROVIDE PROPER SPLASH GUARD SHIELDS AT MAIN BAR HANDSINK OR REMOVE GLASSWARE NEARBY TO PREVENT CROSS-CONTAMINATION.
Location: Cook line
Equipment: Cooler drawers
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1) REPAIR DAMAGED DOOR GASKET SEALS AND DRAWERS OF COOK-LINE REACH-IN REFRIGERATION DRAWERS.PLEASE ENSURE THAT ALL REFRIGERATION DOORS CLOSE AND SEAL PROPERLY--CORRECTED.2) PURCHASE NEW KNOBS FOR COOK-LINE FLAT GRILL WHERE MISSING (CURRENTLY NO KNOBS ON GRILL)--PROVIDE--CORRECTED.3) PROVIDE PROPER SPLASH GUARD SHIELDS AT MAIN BAR HANDSINK OR REMOVE GLASSWARE NEARBY TO PREVENT CROSS-CONTAMINATION.
Location: Cook line
Equipment: Flat grill
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1) REPAIR DAMAGED DOOR GASKET SEALS AND DRAWERS OF COOK-LINE REACH-IN REFRIGERATION DRAWERS.PLEASE ENSURE THAT ALL REFRIGERATION DOORS CLOSE AND SEAL PROPERLY--CORRECTED.2) PURCHASE NEW KNOBS FOR COOK-LINE FLAT GRILL WHERE MISSING (CURRENTLY NO KNOBS ON GRILL)--PROVIDE--CORRECTED.3) PROVIDE PROPER SPLASH GUARD SHIELDS AT MAIN BAR HANDSINK OR REMOVE GLASSWARE NEARBY TO PREVENT CROSS-CONTAMINATION.
Location: Main bar
Equipment: Hand sink
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: SEAL LOOSE FAUCET HEAD AT COOK-LINE PREP SINK SO THAT IT IS NOT MOVABLE.
Location: Cook line
Equipment: Prep sink
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) ORGANIZE, CLEAN AND SANITIZE 2ND BAR. IMPROVEMENTS ARE GREATLY NEEDED AT THE 2ND BAR!2) SOILED METAL/STAINLESS STEEL SHELVING AT EXPO-LINE AND AT MAIN BAR AND 2ND BAR REACH-IN-COOLER SHELIVING WHERE NEEDED.
Location: 2nd bar
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) ORGANIZE, CLEAN AND SANITIZE 2ND BAR. IMPROVEMENTS ARE GREATLY NEEDED AT THE 2ND BAR!2) SOILED METAL/STAINLESS STEEL SHELVING AT EXPO-LINE AND AT MAIN BAR AND 2ND BAR REACH-IN-COOLER SHELIVING WHERE NEEDED.
Location: Expo line
Equipment: Metal shelving
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) ORGANIZE, CLEAN AND SANITIZE 2ND BAR. IMPROVEMENTS ARE GREATLY NEEDED AT THE 2ND BAR!2) SOILED METAL/STAINLESS STEEL SHELVING AT EXPO-LINE AND AT MAIN BAR AND 2ND BAR REACH-IN-COOLER SHELIVING WHERE NEEDED.
Location: Main bar
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Location: Main bar
Equipment: Soda gun & holster
- Warewashing No detergent (corrected)
Warewashing equipment used without a cleaning agent.
Correction: Provided approved cleaning agent.
Comments: DETERGENT CONTAINER EMPTY.
Location: Main bar
Equipment: 3-bay
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: REPAIR SLOW DRAINAGE AT EMPLOYEE RESTROOM HANDSINKS LOCATED NEAR BACK DOCK LOCATION.
Location: Emp restroom
Equipment: Hand sink
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: REPAIR SLOW DRAINAGE AT EMPLOYEE RESTROOM HANDSINKS LOCATED NEAR BACK DOCK LOCATION.
Location: Emp restroom women
Equipment: Hand sink
|
01/27/2014 | Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1) COOK-LINE MIDDLE COLD-TOP COOLER AT 58 F.***RECOMMENDATION*** REPLACE MIDDLE COLD-TOP COOLER ON COOK-LINE; CURRENTLY NOT FUNCTIONING. DISCONTINUE USAGE UNTIL UNIT IS REPLACED AND/OR REPAIRED. DO NOT STORE FOODS IN THIS UNIT.2) KEEP CUT FRUIT STORED ON ICE BATH OR UNDER REFRIGERATION OF 41 F OR BELOW AT BAR LOCATIONS.
Location: Cook line
Equipment: Cold top
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1) COOK-LINE MIDDLE COLD-TOP COOLER AT 58 F.***RECOMMENDATION*** REPLACE MIDDLE COLD-TOP COOLER ON COOK-LINE; CURRENTLY NOT FUNCTIONING. DISCONTINUE USAGE UNTIL UNIT IS REPLACED AND/OR REPAIRED. DO NOT STORE FOODS IN THIS UNIT.2) KEEP CUT FRUIT STORED ON ICE BATH OR UNDER REFRIGERATION OF 41 F OR BELOW AT BAR LOCATIONS.
Location: Main bar
- 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: DO NOT STORE/HANG CHEMICAL SPRAY BOTTLES ON EXPO-LINE SHELVING ABOVE SINGLE-SERVICE USE ITEMS AND FOOD.
Location: Expo line
- Chemical sanitizer concentration
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: KITCHEN DISHMACHINE NOT SANITIZING FOR CHLORINE (CURRENTLY AT 0 PPM)--REPAIR.*CORRECTIVE ACTION* ESTABLISHMENT WILL BE CONDUCTING MANUAL WAREASHING AT KITCHEN 3-BAY SINK AND/OR AT ALTERNATE DISHMACHINE AT CIRCLE CITY KITCHEN.
Location: Kitchen
Equipment: Dishmachine
- Eating, drinking, smoking (corrected on site)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: EMPLOYEE DRINKS STORED ON FRONT COOK-LINE PREP TABLE--DISCONTINUE THIS BEHAVIOR.ALL EMPLOYEE DRINKS MUST HAVE A COVERED LID AND STRAW AND STORE AWAY FROM FOOD AND FOOD PREP SURFACES/TABLES ETC.
Location: Cook line
- Eating, drinking, smoking (corrected on site)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: EMPLOYEE DRINKS STORED ON FRONT COOK-LINE PREP TABLE--DISCONTINUE THIS BEHAVIOR.ALL EMPLOYEE DRINKS MUST HAVE A COVERED LID AND STRAW AND STORE AWAY FROM FOOD AND FOOD PREP SURFACES/TABLES ETC.
Location: Prep area
Equipment: Prep table
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) EXPO-LINE, MAIN BAR AND 2ND BAR REACH-IN-COOLERS (INTERIOR AND EXTERIOR SURFACES).
Location: Main bar
Equipment: Reach in cooler
- Hand sink soiled (corrected on site)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN HANDSINK AND PAPER TOWEL DISPENER.
Location: Cook line
Equipment: Hand sink
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED WALL AND CEILING SURFACES AT KITCHEN WALK-IN-BEER COOLER (ENSURE BEER BEVERAGE TUBING AT WALK-IN-COOLER IS CLEANED AND SANITIZED REGULARLY).2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF FLOOR AND FLOOR DRAINS AT EXPO-LINE, MAIN BAR AND 2ND BAR.
Location: Kitchen
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED WALL AND CEILING SURFACES AT KITCHEN WALK-IN-BEER COOLER (ENSURE BEER BEVERAGE TUBING AT WALK-IN-COOLER IS CLEANED AND SANITIZED REGULARLY).2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF FLOOR AND FLOOR DRAINS AT EXPO-LINE, MAIN BAR AND 2ND BAR.
Location: Walk-in cooler
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED WALL AND CEILING SURFACES AT KITCHEN WALK-IN-BEER COOLER (ENSURE BEER BEVERAGE TUBING AT WALK-IN-COOLER IS CLEANED AND SANITIZED REGULARLY).2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF FLOOR AND FLOOR DRAINS AT EXPO-LINE, MAIN BAR AND 2ND BAR.
Location: Expo line
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED WALL AND CEILING SURFACES AT KITCHEN WALK-IN-BEER COOLER (ENSURE BEER BEVERAGE TUBING AT WALK-IN-COOLER IS CLEANED AND SANITIZED REGULARLY).2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF FLOOR AND FLOOR DRAINS AT EXPO-LINE, MAIN BAR AND 2ND BAR.
Location: Main bar
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED WALL AND CEILING SURFACES AT KITCHEN WALK-IN-BEER COOLER (ENSURE BEER BEVERAGE TUBING AT WALK-IN-COOLER IS CLEANED AND SANITIZED REGULARLY).2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF FLOOR AND FLOOR DRAINS AT EXPO-LINE, MAIN BAR AND 2ND BAR.
Location: 2nd bar
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS AT BAR LOCATION COOLER UNITS WHERE MISSING.
Location: Main bar
Equipment: Reach in cooler
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS AT BAR LOCATION COOLER UNITS WHERE MISSING.
Location: 2nd bar
Equipment: Reach in cooler
- Warewashing equipment cleaning
Warewashing equipment not cleaned at appropriate intervals.
Correction: Clean warewash equipment appropriate intervals.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN DISHMACHINE (INTERIOR AND EXTERIOR) SURFACES.
Location: Kitchen
Equipment: Dishmachine
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1) REPAIR DAMAGED DOOR GASKET SEALS AND DRAWERS OF COOK-LINE REACH-IN REFRIGERATION DRAWERS.PLEASE ENSURE THAT ALL REFRIGERATION DOORS CLOSE AND SEAL PROPERLY.2) PURCHASE NEW KNOBS FOR COOK-LINE FLAT GRILL WHERE MISSING (CURRENTLY NO KNOBS ON GRILL)--PROVIDE.3) PROVIDE PROPER SPLASH GUARD SHIELDS AT MAIN BAR HANDSINK OR REMOVE GLASSWARE NEARBY TO PREVENT CROSS-CONTAMINATION.
Location: Cook line
Equipment: Cooler drawers
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1) REPAIR DAMAGED DOOR GASKET SEALS AND DRAWERS OF COOK-LINE REACH-IN REFRIGERATION DRAWERS.PLEASE ENSURE THAT ALL REFRIGERATION DOORS CLOSE AND SEAL PROPERLY.2) PURCHASE NEW KNOBS FOR COOK-LINE FLAT GRILL WHERE MISSING (CURRENTLY NO KNOBS ON GRILL)--PROVIDE.3) PROVIDE PROPER SPLASH GUARD SHIELDS AT MAIN BAR HANDSINK OR REMOVE GLASSWARE NEARBY TO PREVENT CROSS-CONTAMINATION.
Location: Cook line
Equipment: Flat grill
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1) REPAIR DAMAGED DOOR GASKET SEALS AND DRAWERS OF COOK-LINE REACH-IN REFRIGERATION DRAWERS.PLEASE ENSURE THAT ALL REFRIGERATION DOORS CLOSE AND SEAL PROPERLY.2) PURCHASE NEW KNOBS FOR COOK-LINE FLAT GRILL WHERE MISSING (CURRENTLY NO KNOBS ON GRILL)--PROVIDE.3) PROVIDE PROPER SPLASH GUARD SHIELDS AT MAIN BAR HANDSINK OR REMOVE GLASSWARE NEARBY TO PREVENT CROSS-CONTAMINATION.
Location: Main bar
Equipment: Hand sink
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: SEAL LOOSE FAUCET HEAD AT COOK-LINE PREP SINK SO THAT IT IS NOT MOVABLE.
Location: Cook line
Equipment: Prep sink
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) ORGANIZE, CLEAN AND SANITIZE 2ND BAR. IMPROVEMENTS ARE GREATLY NEEDED AT THE 2ND BAR!2) SOILED METAL/STAINLESS STEEL SHELVING AT EXPO-LINE AND AT MAIN BAR AND 2ND BAR REACH-IN-COOLER SHELIVING WHERE NEEDED.
Location: 2nd bar
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) ORGANIZE, CLEAN AND SANITIZE 2ND BAR. IMPROVEMENTS ARE GREATLY NEEDED AT THE 2ND BAR!2) SOILED METAL/STAINLESS STEEL SHELVING AT EXPO-LINE AND AT MAIN BAR AND 2ND BAR REACH-IN-COOLER SHELIVING WHERE NEEDED.
Location: Expo line
Equipment: Metal shelving
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) ORGANIZE, CLEAN AND SANITIZE 2ND BAR. IMPROVEMENTS ARE GREATLY NEEDED AT THE 2ND BAR!2) SOILED METAL/STAINLESS STEEL SHELVING AT EXPO-LINE AND AT MAIN BAR AND 2ND BAR REACH-IN-COOLER SHELIVING WHERE NEEDED.
Location: Main bar
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Location: Main bar
Equipment: Soda gun & holster
- Warewashing No detergent (corrected on site)
Warewashing equipment used without a cleaning agent.
Correction: Provided approved cleaning agent.
Comments: DETERGENT CONTAINER EMPTY.
Location: Main bar
Equipment: 3-bay
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: REPAIR SLOW DRAINAGE AT EMPLOYEE RESTROOM HANDSINKS LOCATED NEAR BACK DOCK LOCATION.
Location: Emp restroom
Equipment: Hand sink
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: REPAIR SLOW DRAINAGE AT EMPLOYEE RESTROOM HANDSINKS LOCATED NEAR BACK DOCK LOCATION.
Location: Emp restroom women
Equipment: Hand sink
|
12/17/2013 | 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: LOADED POTATO SOUP STORED INSIDE DOCK WALK-IN-COOLER AT 51 F - 56 F (PREPARED AT 10:00 AM ACCORDING TO CHEF)--DISCARDED.
Location: Walk-in cooler
- Cooling time (corrected)
Potentially hazardous foods have been cooled improperly.
Correction: PHF shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours.
Comments: LOADED POTATO SOUP STORED INSIDE DOCK WALK-IN-COOLER AT 51 F - 56 F (PREPARED AT 10:00 AM ACCORDING TO CHEF)--DISCARDED.
Location: Walk-in cooler
- Toxic labeling (corrected)
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Location: 2nd bar
- Toxic material(s) separation (corrected on site)
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: CHEMICAL SPRAY BOTTLE--EXPO-LINE.CHEMICAL SPRAY BOTTLE--2ND BAR.
Location: Expo line
- Toxic material(s) separation (corrected on site)
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: CHEMICAL SPRAY BOTTLE--EXPO-LINE.CHEMICAL SPRAY BOTTLE--2ND BAR.
Location: 2nd bar
- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: DRAIN/FRUIT FLIES PRESENT AT 2ND BAR--IMPROVE OVERALL CLEANING AND SANITATION AT BAR.
Location: 2nd bar
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: *CORRECTIVE ACTION: LOCK-OUT-TAG-OUT. ESTABLISHMENT WILL USE 3-BAY SINK METHOD OR ALTERNATE DISHMACHINE IN ESTABLISHMENT UNTIL ALL REPAIRS OF KITCHEN DISHMACHINE IS COMPLETED.KITCHEN DISHMACHINE SANITIZING AT 0 PPM FOR CHLORINE; MAINTAIN AT 50 - 100 PPM FOR CHLORINE OR ADJUST DISHMACHINE TO A HIGH-TEMP SANITIZING DISHMACINE.
Location: Kitchen
Equipment: Dishmachine
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Location: Kitchen
Equipment: Can opener
- 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: IN-PLACE SANITIZER BUCKETS BELOW 200 PPM FOR QUAT; MAINTAIN AT 200 PPM AND CHANGE AT LEAST EVERY 2 HOURS.
Location: Kitchen
- Single Service/Equipment storage (corrected)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: KEEP ALL SINGLE-SERVICE ITEMS STORED OFF FLOOR AT LEAST 6 INCHES AT DINING ROOM STORAGE CLOSETS.
Location: Dining room
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN BEER WALK-IN-COOLER FLOORS, KITCHEN EXPO-LINE AREA FLOORS AND FLOOR DRAINS, MAIN BAR AND 2ND BAR FLOORS AND FLOOR DRAINS.
Location: Walk-in cooler
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN BEER WALK-IN-COOLER FLOORS, KITCHEN EXPO-LINE AREA FLOORS AND FLOOR DRAINS, MAIN BAR AND 2ND BAR FLOORS AND FLOOR DRAINS.
Location: Expo line
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN BEER WALK-IN-COOLER FLOORS, KITCHEN EXPO-LINE AREA FLOORS AND FLOOR DRAINS, MAIN BAR AND 2ND BAR FLOORS AND FLOOR DRAINS.
Location: Main bar
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN BEER WALK-IN-COOLER FLOORS, KITCHEN EXPO-LINE AREA FLOORS AND FLOOR DRAINS, MAIN BAR AND 2ND BAR FLOORS AND FLOOR DRAINS.
Location: 2nd bar
- Wash temperature (corrected)
Dishmachine wash temperature too low.
Correction: Provide a wash solution temperature in accordance with data plate specifications.
Comments: ENSURE THAT KITCHEN DISHMACHINE WASH AND RINSE TEMPERATURES ARE MAINTAINED AT 120 F (ACCORDING TO DATA PLATE)--REPAIR.REPAIR ALL DIGITAL GAUGES TO PROPERLY DETECT WASH AND RINSE TEMPERATURES.(DOCUMENT WASH AND RINSE TEMPS DAILY ON QA SHEETS)IF ESTABLISHMENT CHOOSES TO SWITCH DISHMACHINE TO A HIGH-TEMP SANITIZING DISHMACHINE; ENSURE THAT WASH AND RINSE TEMPS ARE MAINTAINED AT 150 F AND 180 F RESPECTIVELY.
Location: Kitchen
Equipment: Dishmachine
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: PROVIDE INTERIOR VISIBLE WORKING THERMOMETER AT KITCHEN COOK-LINE MIDDLE REACH-IN-COOLER.
Location: Kitchen
Equipment: Reach in cooler
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: PROVIDE INTERIOR VISIBLE WORKING THERMOMETER AT KITCHEN COOK-LINE MIDDLE REACH-IN-COOLER.
Location: Cook line
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPAIR LEAKS AT FAUCET HEAD DUMPSINK ON COOK-LINE.REPAIR ALL DIGITAL GAUGES TO PROPERLY DETECT WASH AND RINSE TEMPERATURES AT KITCHEN DISHMACHINE.PROVIDE NEW SOAP DISPENSER AT 2ND BAR HANDSINK (CURRENT SOAP DISPENSER IS LEAKING).
Location: Kitchen
Equipment: Dump sink
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPAIR LEAKS AT FAUCET HEAD DUMPSINK ON COOK-LINE.REPAIR ALL DIGITAL GAUGES TO PROPERLY DETECT WASH AND RINSE TEMPERATURES AT KITCHEN DISHMACHINE.PROVIDE NEW SOAP DISPENSER AT 2ND BAR HANDSINK (CURRENT SOAP DISPENSER IS LEAKING).
Location: Cook line
Equipment: -
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPAIR LEAKS AT FAUCET HEAD DUMPSINK ON COOK-LINE.REPAIR ALL DIGITAL GAUGES TO PROPERLY DETECT WASH AND RINSE TEMPERATURES AT KITCHEN DISHMACHINE.PROVIDE NEW SOAP DISPENSER AT 2ND BAR HANDSINK (CURRENT SOAP DISPENSER IS LEAKING).
Location: Kitchen
Equipment: Dishmachine
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPAIR LEAKS AT FAUCET HEAD DUMPSINK ON COOK-LINE.REPAIR ALL DIGITAL GAUGES TO PROPERLY DETECT WASH AND RINSE TEMPERATURES AT KITCHEN DISHMACHINE.PROVIDE NEW SOAP DISPENSER AT 2ND BAR HANDSINK (CURRENT SOAP DISPENSER IS LEAKING).
Location: 2nd bar
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-CLEAN AND ORGANIZE 2ND BAR; CLEAN AND SANITIZE ALL COUNTER-TOPS, SHELVING, CABINETS, REACH-IN-COOLERS, ETC.-CLEAN AND ORGANIZE ALL DINING AREA STORAGE CLOSETS.
Location: 2nd bar
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-CLEAN AND ORGANIZE 2ND BAR; CLEAN AND SANITIZE ALL COUNTER-TOPS, SHELVING, CABINETS, REACH-IN-COOLERS, ETC.-CLEAN AND ORGANIZE ALL DINING AREA STORAGE CLOSETS.
Location: Dining room
- 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN EXPO-LINE ICE BINS (INTERIOR AND EXTERIOR SURFACES).
Location: Expo line
Equipment: Ice bin
|
07/02/2013 | Recheck |
- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: LOADED POTATO SOUP STORED INSIDE DOCK WALK-IN-COOLER AT 51 F - 56 F (PREPARED AT 10:00 AM ACCORDING TO CHEF)--DISCARDED.
Location: Walk-in cooler
- Cooling time
Potentially hazardous foods have been cooled improperly.
Correction: PHF shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours.
Comments: LOADED POTATO SOUP STORED INSIDE DOCK WALK-IN-COOLER AT 51 F - 56 F (PREPARED AT 10:00 AM ACCORDING TO CHEF)--DISCARDED.
Location: Walk-in cooler
- Toxic labeling (corrected on site)
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Location: 2nd bar
- Toxic material(s) separation (corrected on site)
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: CHEMICAL SPRAY BOTTLE--EXPO-LINE.CHEMICAL SPRAY BOTTLE--2ND BAR.
Location: Expo line
- Toxic material(s) separation (corrected on site)
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: CHEMICAL SPRAY BOTTLE--EXPO-LINE.CHEMICAL SPRAY BOTTLE--2ND BAR.
Location: 2nd bar
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: DRAIN/FRUIT FLIES PRESENT AT 2ND BAR--IMPROVE OVERALL CLEANING AND SANITATION AT BAR.
Location: 2nd bar
- Chemical sanitizer concentration
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: *CORRECTIVE ACTION: LOCK-OUT-TAG-OUT. ESTABLISHMENT WILL USE 3-BAY SINK METHOD OR ALTERNATE DISHMACHINE IN ESTABLISHMENT UNTIL ALL REPAIRS OF KITCHEN DISHMACHINE IS COMPLETED.KITCHEN DISHMACHINE SANITIZING AT 0 PPM FOR CHLORINE; MAINTAIN AT 50 - 100 PPM FOR CHLORINE OR ADJUST DISHMACHINE TO A HIGH-TEMP SANITIZING DISHMACINE.
Location: Kitchen
Equipment: Dishmachine
- Food contact cleaning frequency (corrected on site)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Location: Kitchen
Equipment: Can opener
- 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: IN-PLACE SANITIZER BUCKETS BELOW 200 PPM FOR QUAT; MAINTAIN AT 200 PPM AND CHANGE AT LEAST EVERY 2 HOURS.
Location: Kitchen
- Single Service/Equipment storage
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: KEEP ALL SINGLE-SERVICE ITEMS STORED OFF FLOOR AT LEAST 6 INCHES AT DINING ROOM STORAGE CLOSETS.
Location: Dining room
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN BEER WALK-IN-COOLER FLOORS, KITCHEN EXPO-LINE AREA FLOORS AND FLOOR DRAINS, MAIN BAR AND 2ND BAR FLOORS AND FLOOR DRAINS.
Location: Walk-in cooler
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN BEER WALK-IN-COOLER FLOORS, KITCHEN EXPO-LINE AREA FLOORS AND FLOOR DRAINS, MAIN BAR AND 2ND BAR FLOORS AND FLOOR DRAINS.
Location: Expo line
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN BEER WALK-IN-COOLER FLOORS, KITCHEN EXPO-LINE AREA FLOORS AND FLOOR DRAINS, MAIN BAR AND 2ND BAR FLOORS AND FLOOR DRAINS.
Location: Main bar
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN BEER WALK-IN-COOLER FLOORS, KITCHEN EXPO-LINE AREA FLOORS AND FLOOR DRAINS, MAIN BAR AND 2ND BAR FLOORS AND FLOOR DRAINS.
Location: 2nd bar
- Wash temperature
Dishmachine wash temperature too low.
Correction: Provide a wash solution temperature in accordance with data plate specifications.
Comments: ENSURE THAT KITCHEN DISHMACHINE WASH AND RINSE TEMPERATURES ARE MAINTAINED AT 120 F (ACCORDING TO DATA PLATE)--REPAIR.REPAIR ALL DIGITAL GAUGES TO PROPERLY DETECT WASH AND RINSE TEMPERATURES.(DOCUMENT WASH AND RINSE TEMPS DAILY ON QA SHEETS)IF ESTABLISHMENT CHOOSES TO SWITCH DISHMACHINE TO A HIGH-TEMP SANITIZING DISHMACHINE; ENSURE THAT WASH AND RINSE TEMPS ARE MAINTAINED AT 150 F AND 180 F RESPECTIVELY.
Location: Kitchen
Equipment: Dishmachine
- Thermometer, provided (corrected on site)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: PROVIDE INTERIOR VISIBLE WORKING THERMOMETER AT KITCHEN COOK-LINE MIDDLE REACH-IN-COOLER.
Location: Kitchen
Equipment: Reach in cooler
- Thermometer, provided (corrected on site)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: PROVIDE INTERIOR VISIBLE WORKING THERMOMETER AT KITCHEN COOK-LINE MIDDLE REACH-IN-COOLER.
Location: Cook line
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPAIR LEAKS AT FAUCET HEAD DUMPSINK ON COOK-LINE.REPAIR ALL DIGITAL GAUGES TO PROPERLY DETECT WASH AND RINSE TEMPERATURES AT KITCHEN DISHMACHINE.PROVIDE NEW SOAP DISPENSER AT 2ND BAR HANDSINK (CURRENT SOAP DISPENSER IS LEAKING).
Location: Kitchen
Equipment: Dump sink
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPAIR LEAKS AT FAUCET HEAD DUMPSINK ON COOK-LINE.REPAIR ALL DIGITAL GAUGES TO PROPERLY DETECT WASH AND RINSE TEMPERATURES AT KITCHEN DISHMACHINE.PROVIDE NEW SOAP DISPENSER AT 2ND BAR HANDSINK (CURRENT SOAP DISPENSER IS LEAKING).
Location: Cook line
Equipment: -
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPAIR LEAKS AT FAUCET HEAD DUMPSINK ON COOK-LINE.REPAIR ALL DIGITAL GAUGES TO PROPERLY DETECT WASH AND RINSE TEMPERATURES AT KITCHEN DISHMACHINE.PROVIDE NEW SOAP DISPENSER AT 2ND BAR HANDSINK (CURRENT SOAP DISPENSER IS LEAKING).
Location: Kitchen
Equipment: Dishmachine
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPAIR LEAKS AT FAUCET HEAD DUMPSINK ON COOK-LINE.REPAIR ALL DIGITAL GAUGES TO PROPERLY DETECT WASH AND RINSE TEMPERATURES AT KITCHEN DISHMACHINE.PROVIDE NEW SOAP DISPENSER AT 2ND BAR HANDSINK (CURRENT SOAP DISPENSER IS LEAKING).
Location: 2nd bar
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-CLEAN AND ORGANIZE 2ND BAR; CLEAN AND SANITIZE ALL COUNTER-TOPS, SHELVING, CABINETS, REACH-IN-COOLERS, ETC.-CLEAN AND ORGANIZE ALL DINING AREA STORAGE CLOSETS.
Location: 2nd bar
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-CLEAN AND ORGANIZE 2ND BAR; CLEAN AND SANITIZE ALL COUNTER-TOPS, SHELVING, CABINETS, REACH-IN-COOLERS, ETC.-CLEAN AND ORGANIZE ALL DINING AREA STORAGE CLOSETS.
Location: Dining room
- 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN EXPO-LINE ICE BINS (INTERIOR AND EXTERIOR SURFACES).
Location: Expo line
Equipment: Ice bin
|
06/26/2013 | 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: -NEW TRUE REFRIGERATION FREEZER/COOLER 4-DOOR COMBO--REFRIGERATION UNIT AT 84 F--NO FOOD STORED IN REFRIGERATION UNIT--REPAIR.-COOK-LINE REFRIGERATION COLD-TOP AT 46 F ON LEFT-SIDE AND 43 F ON RIGHT SIDE--REPAIR. ***CORRECTIVE ACTION--FOOD WAS DISCARDED AND REPLACE WITH FOOD ON ICE BATH.-COOLER DRAWER ON COOK-LINE AT 46 F--REPAIR. ***CORRECTIVE ACTION--FOOD WAS DISCARDED AND REPLACE WITH FOOD ON ICE BATH.-KITCHEN 4-DOOR VICTORY COOLER HOLDING SLIGHTLY ABOVE 41 F--REPAIR.
Location: Kitchen
Equipment: Cooler/freezer combo
- 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: -NEW TRUE REFRIGERATION FREEZER/COOLER 4-DOOR COMBO--REFRIGERATION UNIT AT 84 F--NO FOOD STORED IN REFRIGERATION UNIT--REPAIR.-COOK-LINE REFRIGERATION COLD-TOP AT 46 F ON LEFT-SIDE AND 43 F ON RIGHT SIDE--REPAIR. ***CORRECTIVE ACTION--FOOD WAS DISCARDED AND REPLACE WITH FOOD ON ICE BATH.-COOLER DRAWER ON COOK-LINE AT 46 F--REPAIR. ***CORRECTIVE ACTION--FOOD WAS DISCARDED AND REPLACE WITH FOOD ON ICE BATH.-KITCHEN 4-DOOR VICTORY COOLER HOLDING SLIGHTLY ABOVE 41 F--REPAIR.
Location: Cook line
Equipment: Cold top
- 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: -NEW TRUE REFRIGERATION FREEZER/COOLER 4-DOOR COMBO--REFRIGERATION UNIT AT 84 F--NO FOOD STORED IN REFRIGERATION UNIT--REPAIR.-COOK-LINE REFRIGERATION COLD-TOP AT 46 F ON LEFT-SIDE AND 43 F ON RIGHT SIDE--REPAIR. ***CORRECTIVE ACTION--FOOD WAS DISCARDED AND REPLACE WITH FOOD ON ICE BATH.-COOLER DRAWER ON COOK-LINE AT 46 F--REPAIR. ***CORRECTIVE ACTION--FOOD WAS DISCARDED AND REPLACE WITH FOOD ON ICE BATH.-KITCHEN 4-DOOR VICTORY COOLER HOLDING SLIGHTLY ABOVE 41 F--REPAIR.
Location: Cook line
Equipment: Cooler drawers
- 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: -NEW TRUE REFRIGERATION FREEZER/COOLER 4-DOOR COMBO--REFRIGERATION UNIT AT 84 F--NO FOOD STORED IN REFRIGERATION UNIT--REPAIR.-COOK-LINE REFRIGERATION COLD-TOP AT 46 F ON LEFT-SIDE AND 43 F ON RIGHT SIDE--REPAIR. ***CORRECTIVE ACTION--FOOD WAS DISCARDED AND REPLACE WITH FOOD ON ICE BATH.-COOLER DRAWER ON COOK-LINE AT 46 F--REPAIR. ***CORRECTIVE ACTION--FOOD WAS DISCARDED AND REPLACE WITH FOOD ON ICE BATH.-KITCHEN 4-DOOR VICTORY COOLER HOLDING SLIGHTLY ABOVE 41 F--REPAIR.
Location: Kitchen
Equipment: Reach in cooler
- Toxic labeling (corrected)
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: CHEMICAL SPRAY BOTTLE NOT LABELED AT 2ND BAR--DISCARDED.
Location: 2nd bar
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: QUAT SANITIZER BELOW 200 PPM; MAINTAIN AT 200 PPM FOR QUAT AT BAR 3-BAY SINK.
Location: Main bar
Equipment: 3-bay
- Contamination of sanitized tableware (corrected)
Food contact and/or lip-contact surface of a single service article, single use article, or utensil contaminated and/or unprotected.
Correction: Handle and /or store to prevent contamination.
Comments: SOILED GLASSWARE READY TO BE SERVED TO CUSTOMERS NOT CLEANED (EX. LIP SICK ON RIMS OF GLASSES). IMPROVE CLEANING AND SANITIZING OF ALL GLASSWARE.
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: IMPROVE ROUTINE DETAILED FLOOR CLEANING AND SANITIZING AT 2ND BAR FLOORS; INCLUDING FLOOR DRAINS.
Location: 2nd bar
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: -PROVIDE INTERIOR VISIBLE WORKING THERMOMETER AT KITCHEN COOK-LINE MIDDLE REACH-IN-COOLER WHERE MISSING.-PROVIDE INTERIOR VISIBLE WORKING THERMOMETER AT MAIN BAR BEER REACH-IN-COOLER WHERE MISSING.
Location: Cook line
Equipment: Reach in cooler
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: -PROVIDE INTERIOR VISIBLE WORKING THERMOMETER AT KITCHEN COOK-LINE MIDDLE REACH-IN-COOLER WHERE MISSING.-PROVIDE INTERIOR VISIBLE WORKING THERMOMETER AT MAIN BAR BEER REACH-IN-COOLER WHERE MISSING.
Location: Main bar
Equipment: Reach in cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPAIR DISHMACHINE RINSE GAUGE SO THAT IT IS READING CORRECTLY.
Location: Kitchen
Equipment: Dishmachine
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-KITCHEN EXPO-LINE/BEVERAGE SERVERS STATION CEILING VENTS.-SOILED BAR REACH-IN-COOLERS/BAR BEER STORAGE REACH-IN-COOLERS AND REACH-IN-GLASS CHILLER INTERIOR SURFACES (EX. SOILED SURFACES/SHELVING AND BROKEN GLASS) AT MAIN BAR AND 2ND BAR.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-KITCHEN EXPO-LINE/BEVERAGE SERVERS STATION CEILING VENTS.-SOILED BAR REACH-IN-COOLERS/BAR BEER STORAGE REACH-IN-COOLERS AND REACH-IN-GLASS CHILLER INTERIOR SURFACES (EX. SOILED SURFACES/SHELVING AND BROKEN GLASS) AT MAIN BAR AND 2ND BAR.
Location: Expo line
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-KITCHEN EXPO-LINE/BEVERAGE SERVERS STATION CEILING VENTS.-SOILED BAR REACH-IN-COOLERS/BAR BEER STORAGE REACH-IN-COOLERS AND REACH-IN-GLASS CHILLER INTERIOR SURFACES (EX. SOILED SURFACES/SHELVING AND BROKEN GLASS) AT MAIN BAR AND 2ND BAR.
Location: Main bar
Equipment: Reach in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-KITCHEN EXPO-LINE/BEVERAGE SERVERS STATION CEILING VENTS.-SOILED BAR REACH-IN-COOLERS/BAR BEER STORAGE REACH-IN-COOLERS AND REACH-IN-GLASS CHILLER INTERIOR SURFACES (EX. SOILED SURFACES/SHELVING AND BROKEN GLASS) AT MAIN BAR AND 2ND BAR.
Location: 2nd bar
Equipment: Reach in cooler
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: REPAIR LEAKS AT 2ND BAR DUMPSINK.
Location: 2nd bar
Equipment: Dump sink
|
01/15/2013 | 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: -NEW TRUE REFRIGERATION FREEZER/COOLER 4-DOOR COMBO--REFRIGERATION UNIT AT 84 F--NO FOOD STORED IN REFRIGERATION UNIT--REPAIR.-COOK-LINE REFRIGERATION COLD-TOP AT 46 F ON LEFT-SIDE AND 43 F ON RIGHT SIDE--REPAIR. ***CORRECTIVE ACTION--FOOD WAS DISCARDED AND REPLACE WITH FOOD ON ICE BATH.-COOLER DRAWER ON COOK-LINE AT 46 F--REPAIR. ***CORRECTIVE ACTION--FOOD WAS DISCARDED AND REPLACE WITH FOOD ON ICE BATH.-KITCHEN 4-DOOR VICTORY COOLER HOLDING SLIGHTLY ABOVE 41 F--REPAIR.
Location: Kitchen
Equipment: Cooler/freezer combo
- 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: -NEW TRUE REFRIGERATION FREEZER/COOLER 4-DOOR COMBO--REFRIGERATION UNIT AT 84 F--NO FOOD STORED IN REFRIGERATION UNIT--REPAIR.-COOK-LINE REFRIGERATION COLD-TOP AT 46 F ON LEFT-SIDE AND 43 F ON RIGHT SIDE--REPAIR. ***CORRECTIVE ACTION--FOOD WAS DISCARDED AND REPLACE WITH FOOD ON ICE BATH.-COOLER DRAWER ON COOK-LINE AT 46 F--REPAIR. ***CORRECTIVE ACTION--FOOD WAS DISCARDED AND REPLACE WITH FOOD ON ICE BATH.-KITCHEN 4-DOOR VICTORY COOLER HOLDING SLIGHTLY ABOVE 41 F--REPAIR.
Location: Cook line
Equipment: Cold top
- 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: -NEW TRUE REFRIGERATION FREEZER/COOLER 4-DOOR COMBO--REFRIGERATION UNIT AT 84 F--NO FOOD STORED IN REFRIGERATION UNIT--REPAIR.-COOK-LINE REFRIGERATION COLD-TOP AT 46 F ON LEFT-SIDE AND 43 F ON RIGHT SIDE--REPAIR. ***CORRECTIVE ACTION--FOOD WAS DISCARDED AND REPLACE WITH FOOD ON ICE BATH.-COOLER DRAWER ON COOK-LINE AT 46 F--REPAIR. ***CORRECTIVE ACTION--FOOD WAS DISCARDED AND REPLACE WITH FOOD ON ICE BATH.-KITCHEN 4-DOOR VICTORY COOLER HOLDING SLIGHTLY ABOVE 41 F--REPAIR.
Location: Cook line
Equipment: Cooler drawers
- 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: -NEW TRUE REFRIGERATION FREEZER/COOLER 4-DOOR COMBO--REFRIGERATION UNIT AT 84 F--NO FOOD STORED IN REFRIGERATION UNIT--REPAIR.-COOK-LINE REFRIGERATION COLD-TOP AT 46 F ON LEFT-SIDE AND 43 F ON RIGHT SIDE--REPAIR. ***CORRECTIVE ACTION--FOOD WAS DISCARDED AND REPLACE WITH FOOD ON ICE BATH.-COOLER DRAWER ON COOK-LINE AT 46 F--REPAIR. ***CORRECTIVE ACTION--FOOD WAS DISCARDED AND REPLACE WITH FOOD ON ICE BATH.-KITCHEN 4-DOOR VICTORY COOLER HOLDING SLIGHTLY ABOVE 41 F--REPAIR.
Location: Kitchen
Equipment: Reach in cooler
- Toxic labeling (corrected on site)
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: CHEMICAL SPRAY BOTTLE NOT LABELED AT 2ND BAR--DISCARDED.
Location: 2nd bar
- 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: QUAT SANITIZER BELOW 200 PPM; MAINTAIN AT 200 PPM FOR QUAT AT BAR 3-BAY SINK.
Location: Main bar
Equipment: 3-bay
- Contamination of sanitized tableware (corrected on site)
Food contact and/or lip-contact surface of a single service article, single use article, or utensil contaminated and/or unprotected.
Correction: Handle and /or store to prevent contamination.
Comments: SOILED GLASSWARE READY TO BE SERVED TO CUSTOMERS NOT CLEANED (EX. LIP SICK ON RIMS OF GLASSES). IMPROVE CLEANING AND SANITIZING OF ALL GLASSWARE.
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: IMPROVE ROUTINE DETAILED FLOOR CLEANING AND SANITIZING AT 2ND BAR FLOORS; INCLUDING FLOOR DRAINS.
Location: 2nd bar
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: -PROVIDE INTERIOR VISIBLE WORKING THERMOMETER AT KITCHEN COOK-LINE MIDDLE REACH-IN-COOLER WHERE MISSING.-PROVIDE INTERIOR VISIBLE WORKING THERMOMETER AT MAIN BAR BEER REACH-IN-COOLER WHERE MISSING.
Location: Cook line
Equipment: Reach in cooler
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: -PROVIDE INTERIOR VISIBLE WORKING THERMOMETER AT KITCHEN COOK-LINE MIDDLE REACH-IN-COOLER WHERE MISSING.-PROVIDE INTERIOR VISIBLE WORKING THERMOMETER AT MAIN BAR BEER REACH-IN-COOLER WHERE MISSING.
Location: Main bar
Equipment: Reach in cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPAIR DISHMACHINE RINSE GAUGE SO THAT IT IS READING CORRECTLY.
Location: Kitchen
Equipment: Dishmachine
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-KITCHEN EXPO-LINE/BEVERAGE SERVERS STATION CEILING VENTS.-SOILED BAR REACH-IN-COOLERS/BAR BEER STORAGE REACH-IN-COOLERS AND REACH-IN-GLASS CHILLER INTERIOR SURFACES (EX. SOILED SURFACES/SHELVING AND BROKEN GLASS) AT MAIN BAR AND 2ND BAR.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-KITCHEN EXPO-LINE/BEVERAGE SERVERS STATION CEILING VENTS.-SOILED BAR REACH-IN-COOLERS/BAR BEER STORAGE REACH-IN-COOLERS AND REACH-IN-GLASS CHILLER INTERIOR SURFACES (EX. SOILED SURFACES/SHELVING AND BROKEN GLASS) AT MAIN BAR AND 2ND BAR.
Location: Expo line
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-KITCHEN EXPO-LINE/BEVERAGE SERVERS STATION CEILING VENTS.-SOILED BAR REACH-IN-COOLERS/BAR BEER STORAGE REACH-IN-COOLERS AND REACH-IN-GLASS CHILLER INTERIOR SURFACES (EX. SOILED SURFACES/SHELVING AND BROKEN GLASS) AT MAIN BAR AND 2ND BAR.
Location: Main bar
Equipment: Reach in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-KITCHEN EXPO-LINE/BEVERAGE SERVERS STATION CEILING VENTS.-SOILED BAR REACH-IN-COOLERS/BAR BEER STORAGE REACH-IN-COOLERS AND REACH-IN-GLASS CHILLER INTERIOR SURFACES (EX. SOILED SURFACES/SHELVING AND BROKEN GLASS) AT MAIN BAR AND 2ND BAR.
Location: 2nd bar
Equipment: Reach in cooler
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: REPAIR LEAKS AT 2ND BAR DUMPSINK.
Location: 2nd bar
Equipment: Dump sink
|
12/27/2012 | Routine |
- Eating, drinking, smoking (corrected)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: EMPLOYEE EATING ON FRONT EXPO-LINE--DISCONTINUE THIS BEHAVIOR.
Location: Expo line
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CONTINUE TO WORK ON AND MONITOR:CLEAN AND SANITIZE INTERIOR SURFACE AND SHELVING OF BAR REACH-IN-COOLERS AND REACH-IN MUG COOLERS AND REMOVE THE BROKEN GLASS.
Location: Main bar
Equipment: Reach in cooler
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Location: Kitchen
Equipment: Knife/utensil rack
- 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: QUAT SANITIZER BELOW 200 PPM AT MAIN BAR 4-BAY SINK; REPAIR AND/OR ADJUST TO ENSURE QUAT SANITIZER IS MAINTAINED AT 200 PPM.QUAT SANITIZER TOO STRONG ABOVE 200 PPM FOR QUAT AT 2ND BAR 4-BAY SINK; REPAIR AND/OR ADJUST TO ENSURE QUAT SANITIZER IS MAINTAINED AT 200 PPM.
Location: Main bar
Equipment: 4-bay
- 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: QUAT SANITIZER BELOW 200 PPM AT MAIN BAR 4-BAY SINK; REPAIR AND/OR ADJUST TO ENSURE QUAT SANITIZER IS MAINTAINED AT 200 PPM.QUAT SANITIZER TOO STRONG ABOVE 200 PPM FOR QUAT AT 2ND BAR 4-BAY SINK; REPAIR AND/OR ADJUST TO ENSURE QUAT SANITIZER IS MAINTAINED AT 200 PPM.
Location: 2nd bar
Equipment: 4-bay
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: PROVIDE INTERIOR VISIBLE WORKING THERMOMETER REACH-IN PORTABLE FREEZER (ICE CREAM FREEZER).
Location: Kitchen
Equipment: reach in freezer
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: IN PROGRESS/WORK ORDER INVOICE PROVIDED:REPAIR DAMAGED DOOR/GASKET SEAL ON SALAD REACH-IN-COOLER ON COOK-LINE.REPLACE DAMAGED/TORN REFRIGERATION DOOR GASKET/SEAL AT 2ND BAR REACH-IN-COOLER WHERE NEEDED.
Location: 2nd bar
Equipment: Reach in cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: IN PROGRESS/WORK ORDER INVOICE PROVIDED:REPAIR DAMAGED DOOR/GASKET SEAL ON SALAD REACH-IN-COOLER ON COOK-LINE.REPLACE DAMAGED/TORN REFRIGERATION DOOR GASKET/SEAL AT 2ND BAR REACH-IN-COOLER WHERE NEEDED.
Location: Kitchen
Equipment: Reach in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE CLEANNIG AND SANITIZING OF 2ND BAR REACH-IN-COOLER SHELVING.
Location: 2nd bar
Equipment: Reach in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE CLEANNIG AND SANITIZING OF 2ND BAR REACH-IN-COOLER SHELVING.
Equipment: Metal shelving
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: REPAIR BAR DUMP SINK THAT IS NOT WORKING TO ENSURE BOTH HOT AND COLD RUNNING WATER AT ALL TIMES.
Location: Main bar
Equipment: Dump sink
|
06/27/2012 | Recheck |
- Eating, drinking, smoking (corrected on site)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: EMPLOYEE EATING ON FRONT EXPO-LINE--DISCONTINUE THIS BEHAVIOR.
Location: Expo line
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE INTERIOR SURFACE AND SHELVING OF BAR REACH-IN-COOLERS AND REACH-IN MUG COOLERS AND REMOVE THE BROKEN GLASS.
Location: Main bar
Equipment: Reach in cooler
- Food contact cleaning frequency
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Location: Kitchen
Equipment: Knife/utensil rack
- Chemical sanitizer concentration
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: QUAT SANITIZER BELOW 200 PPM AT MAIN BAR 4-BAY SINK; REPAIR AND/OR ADJUST TO ENSURE QUAT SANITIZER IS MAINTAINED AT 200 PPM.QUAT SANITIZER TOO STRONG ABOVE 200 PPM FOR QUAT AT 2ND BAR 4-BAY SINK; REPAIR AND/OR ADJUST TO ENSURE QUAT SANITIZER IS MAINTAINED AT 200 PPM.
Location: Main bar
Equipment: 4-bay
- Chemical sanitizer concentration
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: QUAT SANITIZER BELOW 200 PPM AT MAIN BAR 4-BAY SINK; REPAIR AND/OR ADJUST TO ENSURE QUAT SANITIZER IS MAINTAINED AT 200 PPM.QUAT SANITIZER TOO STRONG ABOVE 200 PPM FOR QUAT AT 2ND BAR 4-BAY SINK; REPAIR AND/OR ADJUST TO ENSURE QUAT SANITIZER IS MAINTAINED AT 200 PPM.
Location: 2nd bar
Equipment: 4-bay
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: PROVIDE INTERIOR VISIBLE WORKING THERMOMETER REACH-IN PORTABLE FREEZER (ICE CREAM FREEZER).
Location: Kitchen
Equipment: reach in freezer
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPAIR DAMAGED DOOR/GASKET SEAL ON SALAD REACH-IN-COOLER ON COOK-LINE.REPLACE DAMAGED/TORN REFRIGERATION DOOR GASKET/SEAL AT 2ND BAR REACH-IN-COOLER WHERE NEEDED.
Location: 2nd bar
Equipment: Reach in cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPAIR DAMAGED DOOR/GASKET SEAL ON SALAD REACH-IN-COOLER ON COOK-LINE.REPLACE DAMAGED/TORN REFRIGERATION DOOR GASKET/SEAL AT 2ND BAR REACH-IN-COOLER WHERE NEEDED.
Location: Kitchen
Equipment: Reach in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE CLEANNIG AND SANITIZING OF 2ND BAR REACH-IN-COOLER SHELVING.
Location: 2nd bar
Equipment: Reach in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE CLEANNIG AND SANITIZING OF 2ND BAR REACH-IN-COOLER SHELVING.
Equipment: Metal shelving
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: REPAIR BAR DUMP SINK THAT IS NOT WORKING TO ENSURE BOTH HOT AND COLD RUNNING WATER AT ALL TIMES.
Location: Main bar
Equipment: Dump sink
|
06/05/2012 | 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: ***CORRECTIVE ACTION*** FOODS PUT ON ICE UNTIL EQUIPMENT REPAIRS ARE COMPLETED.RAW MEATS (EX. HAMBURGER PATTIES, CHICKEN) AT COOK-LINE REFRIGERATION DRAWERS TEMPING AT A RANGE OF 46 F - 54 F--REPAIR AND/OR ADJUST.DO NOT STORE ANY FOODS AT REFRIGERATION DRAWERS UNTIL REPAIRS ARE COMPLETED AND REFRIGERATION DRAWERS ARE MAINTAINING A TEMPERATURE OF 41 F OR BELOW.IN PROGRESS/WORK ORDER: KITCHEN 2-DOOR VICTORY CHEESE REFRIGERATION UNIT AT 45 F--REPAIR AND/OR ADJUST AS NEEDED.NO FOODS ARE STORED IN UNIT UNTIL REPAIRS ARE COMPLETED.
Location: Kitchen
Equipment: Cooler drawers
- 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: ***CORRECTIVE ACTION*** FOODS PUT ON ICE UNTIL EQUIPMENT REPAIRS ARE COMPLETED.RAW MEATS (EX. HAMBURGER PATTIES, CHICKEN) AT COOK-LINE REFRIGERATION DRAWERS TEMPING AT A RANGE OF 46 F - 54 F--REPAIR AND/OR ADJUST.DO NOT STORE ANY FOODS AT REFRIGERATION DRAWERS UNTIL REPAIRS ARE COMPLETED AND REFRIGERATION DRAWERS ARE MAINTAINING A TEMPERATURE OF 41 F OR BELOW.IN PROGRESS/WORK ORDER: KITCHEN 2-DOOR VICTORY CHEESE REFRIGERATION UNIT AT 45 F--REPAIR AND/OR ADJUST AS NEEDED.NO FOODS ARE STORED IN UNIT UNTIL REPAIRS ARE COMPLETED.
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: ***CORRECTIVE ACTION*** FOODS PUT ON ICE UNTIL EQUIPMENT REPAIRS ARE COMPLETED.RAW MEATS (EX. HAMBURGER PATTIES, CHICKEN) AT COOK-LINE REFRIGERATION DRAWERS TEMPING AT A RANGE OF 46 F - 54 F--REPAIR AND/OR ADJUST.DO NOT STORE ANY FOODS AT REFRIGERATION DRAWERS UNTIL REPAIRS ARE COMPLETED AND REFRIGERATION DRAWERS ARE MAINTAINING A TEMPERATURE OF 41 F OR BELOW.IN PROGRESS/WORK ORDER: KITCHEN 2-DOOR VICTORY CHEESE REFRIGERATION UNIT AT 45 F--REPAIR AND/OR ADJUST AS NEEDED.NO FOODS ARE STORED IN UNIT UNTIL REPAIRS ARE COMPLETED.
Location: Kitchen
Equipment: Reach in cooler
- 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: KEEP CHEMICALS SEPERATED PROPERLY WHEN NOT IN USE FOR FOOD, UTENSILS, AND OR ANY SINGLE-SERVICE ITEMS AT EXPO-LINE, BEVERAGE SERVING STATION AT KITCHEN, AND AT 2ND BAR.
Location: 2nd bar
- 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: KEEP CHEMICALS SEPERATED PROPERLY WHEN NOT IN USE FOR FOOD, UTENSILS, AND OR ANY SINGLE-SERVICE ITEMS AT EXPO-LINE, BEVERAGE SERVING STATION AT KITCHEN, AND AT 2ND BAR.
Location: Expo line
- 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: KEEP CHEMICALS SEPERATED PROPERLY WHEN NOT IN USE FOR FOOD, UTENSILS, AND OR ANY SINGLE-SERVICE ITEMS AT EXPO-LINE, BEVERAGE SERVING STATION AT KITCHEN, AND AT 2ND BAR.
Location: Service counter
- Eating, drinking, smoking (corrected)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: EMPLOYEE DRINK STORED ON EXPO-LINE COUNTER-TOP NEAR FOOD STORAGE--DISCONTINUE.
Location: Kitchen
- Eating, drinking, smoking (corrected)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: EMPLOYEE DRINK STORED ON EXPO-LINE COUNTER-TOP NEAR FOOD STORAGE--DISCONTINUE.
Location: Expo line
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Location: Kitchen
Equipment: Can opener
- 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: DO NOT STORE ITEMS IN FRONT OF HANDSINK.
Location: Kitchen
Equipment: Hand sink
- Hand sink improper usage (corrected)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: SOILED GLASS STORED IN MAIN BAR HANDSINK--REMOVE.
Location: Main bar
Equipment: Hand sink
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: IN-PLACE SANITIZER BUCKET CONCENTRATION TOO STRONG FOR QUAT; MAINTAIN AT 200 PPM FOR QUAT. USE TEST STRIPS.
Location: Kitchen
- Ventilation provided (corrected)
Insufficient capacity and/or no mechanical ventilation provided.
Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
Comments: IN PROGRESS/ON ORDER:PROVIDE FILTERS AT INTERIOR OF HOOD SYSTEM WHERE MISSING.
Location: Kitchen
- Ventilation provided (corrected)
Insufficient capacity and/or no mechanical ventilation provided.
Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
Comments: IN PROGRESS/ON ORDER:PROVIDE FILTERS AT INTERIOR OF HOOD SYSTEM WHERE MISSING.
Location: Cook line
- 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: MONITOR ROUTINE CLEANING AND SANITIZING OF KITCHEN CEILING VENTS AND INTERIOR OF HOOD SYSTEM FILTERS.
Location: Kitchen
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF WALK-IN-COOLER FLOORS.
Location: Walk-in cooler
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS AT MAIN BAR REACH-IN-COOLERS WHERE MISSING.
Location: Kitchen
Equipment: Cooler drawers
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS AT MAIN BAR REACH-IN-COOLERS WHERE MISSING.
Location: Cook line
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS AT MAIN BAR REACH-IN-COOLERS WHERE MISSING.
Location: Main bar
Equipment: Reach in cooler
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS AT MAIN BAR REACH-IN-COOLERS WHERE MISSING.
Location: Expo line
Equipment: Reach in cooler
- Data plate (corrected)
No data plate provided.
Correction: Provide data plate.
Comments: IN PROGRESS/ON ORDER
Location: Kitchen
Equipment: Dishmachine
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPAIR KITCHEN DISHMACHINE TEMPERATURE GAUGE (NOT READING TEMPERATURES CORRECTLY).REPLACE DAMAGED DOOR GASKET AT REACH-IN-REFRIGERATION UNIT AT 2ND BAR WHERE NEEDED.CORRECTED--REPAIR OR REPLACE--PROVIDE PROPER GRILL EQUIPMENT KNOBS AND BOTTOM PLATE THAT IS MISSING AT KITCHEN COOK-LINE GRILL.CORRECTED--REPAIR PAPERTOWEL DISPENSER AT KITCHEN HANDSINK LOCATED AT DISHMACHINE AREA.
Location: Kitchen
Equipment: Hand sink
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPAIR KITCHEN DISHMACHINE TEMPERATURE GAUGE (NOT READING TEMPERATURES CORRECTLY).REPLACE DAMAGED DOOR GASKET AT REACH-IN-REFRIGERATION UNIT AT 2ND BAR WHERE NEEDED.CORRECTED--REPAIR OR REPLACE--PROVIDE PROPER GRILL EQUIPMENT KNOBS AND BOTTOM PLATE THAT IS MISSING AT KITCHEN COOK-LINE GRILL.CORRECTED--REPAIR PAPERTOWEL DISPENSER AT KITCHEN HANDSINK LOCATED AT DISHMACHINE AREA.
Location: Cook line
Equipment: Flat grill
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPAIR KITCHEN DISHMACHINE TEMPERATURE GAUGE (NOT READING TEMPERATURES CORRECTLY).REPLACE DAMAGED DOOR GASKET AT REACH-IN-REFRIGERATION UNIT AT 2ND BAR WHERE NEEDED.CORRECTED--REPAIR OR REPLACE--PROVIDE PROPER GRILL EQUIPMENT KNOBS AND BOTTOM PLATE THAT IS MISSING AT KITCHEN COOK-LINE GRILL.CORRECTED--REPAIR PAPERTOWEL DISPENSER AT KITCHEN HANDSINK LOCATED AT DISHMACHINE AREA.
Location: 2nd bar
Equipment: Reach in cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPAIR KITCHEN DISHMACHINE TEMPERATURE GAUGE (NOT READING TEMPERATURES CORRECTLY).REPLACE DAMAGED DOOR GASKET AT REACH-IN-REFRIGERATION UNIT AT 2ND BAR WHERE NEEDED.CORRECTED--REPAIR OR REPLACE--PROVIDE PROPER GRILL EQUIPMENT KNOBS AND BOTTOM PLATE THAT IS MISSING AT KITCHEN COOK-LINE GRILL.CORRECTED--REPAIR PAPERTOWEL DISPENSER AT KITCHEN HANDSINK LOCATED AT DISHMACHINE AREA.
Location: Kitchen
Equipment: Dishmachine
- 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: MONITOR POTENTIAL CONDENSATION LEAKS AT INTERIOR OF COLD-TOP REFRIGERATION UNIT ON COOK-LINE--REPAIR IF NEEDED.
Location: Kitchen
Equipment: Reach in cooler
- 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: MONITOR POTENTIAL CONDENSATION LEAKS AT INTERIOR OF COLD-TOP REFRIGERATION UNIT ON COOK-LINE--REPAIR IF NEEDED.
Location: Cook line
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IN PROGRESS/CONTINUE TO WORK ON:CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-ENTIRE 2ND BAR; INCLUDING ALL COUNTER-TOPS, SHELVING, AND INTERIOR & EXTERIOR SURFACES OF ALL REFRIGERATION UNITS AND INTERIOR SHELVING--CLEAN AND ORGANIZE.***GREAT IMPROVEMENTS NEEDED AT 2ND BAR***IN PROGRESS: -CLEAN AND ORGANIZE STORAGE ROOM CLOSET LOCATED IN DINING ROOM NEAR RESTROOMS.
Location: 2nd bar
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IN PROGRESS/CONTINUE TO WORK ON:CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-ENTIRE 2ND BAR; INCLUDING ALL COUNTER-TOPS, SHELVING, AND INTERIOR & EXTERIOR SURFACES OF ALL REFRIGERATION UNITS AND INTERIOR SHELVING--CLEAN AND ORGANIZE.***GREAT IMPROVEMENTS NEEDED AT 2ND BAR***IN PROGRESS: -CLEAN AND ORGANIZE STORAGE ROOM CLOSET LOCATED IN DINING ROOM NEAR RESTROOMS.
Location: 2nd bar
Equipment: ----------------- Coolers ----------------
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IN PROGRESS/CONTINUE TO WORK ON:CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-ENTIRE 2ND BAR; INCLUDING ALL COUNTER-TOPS, SHELVING, AND INTERIOR & EXTERIOR SURFACES OF ALL REFRIGERATION UNITS AND INTERIOR SHELVING--CLEAN AND ORGANIZE.***GREAT IMPROVEMENTS NEEDED AT 2ND BAR***IN PROGRESS: -CLEAN AND ORGANIZE STORAGE ROOM CLOSET LOCATED IN DINING ROOM NEAR RESTROOMS.
Location: Dining room
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IN PROGRESS/CONTINUE TO WORK ON:CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-ENTIRE 2ND BAR; INCLUDING ALL COUNTER-TOPS, SHELVING, AND INTERIOR & EXTERIOR SURFACES OF ALL REFRIGERATION UNITS AND INTERIOR SHELVING--CLEAN AND ORGANIZE.***GREAT IMPROVEMENTS NEEDED AT 2ND BAR***IN PROGRESS: -CLEAN AND ORGANIZE STORAGE ROOM CLOSET LOCATED IN DINING ROOM NEAR RESTROOMS.
Location: Main bar
Equipment: Reach in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IN PROGRESS/CONTINUE TO WORK ON:CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-ENTIRE 2ND BAR; INCLUDING ALL COUNTER-TOPS, SHELVING, AND INTERIOR & EXTERIOR SURFACES OF ALL REFRIGERATION UNITS AND INTERIOR SHELVING--CLEAN AND ORGANIZE.***GREAT IMPROVEMENTS NEEDED AT 2ND BAR***IN PROGRESS: -CLEAN AND ORGANIZE STORAGE ROOM CLOSET LOCATED IN DINING ROOM NEAR RESTROOMS.
Location: Main bar
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: 2nd bar
Equipment: Hand sink
|
03/15/2012 | Recheck |
| No violation noted during this evaluation. | 02/01/2012 | Super Bowl 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: ***CORRECTIVE ACTION*** FOODS PUT ON ICE UNTIL EQUIPMENT REPAIRS ARE COMPLETED.RAW MEATS (EX. HAMBURGER PATTIES, CHICKEN) AT COOK-LINE REFRIGERATION DRAWERS TEMPING AT A RANGE OF 46 F - 54 F--REPAIR AND/OR ADJUST.DO NOT STORE ANY FOODS AT REFRIGERATION DRAWERS UNTIL REPAIRS ARE COMPLETED AND REFRIGERATION DRAWERS ARE MAINTAINING A TEMPERATURE OF 41 F OR BELOW.IN PROGRESS/WORK ORDER: KITCHEN 2-DOOR VICTORY CHEESE REFRIGERATION UNIT AT 45 F--REPAIR AND/OR ADJUST AS NEEDED.NO FOODS ARE STORED IN UNIT UNTIL REPAIRS ARE COMPLETED.
Location: Kitchen
Equipment: Cooler drawers
- 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: ***CORRECTIVE ACTION*** FOODS PUT ON ICE UNTIL EQUIPMENT REPAIRS ARE COMPLETED.RAW MEATS (EX. HAMBURGER PATTIES, CHICKEN) AT COOK-LINE REFRIGERATION DRAWERS TEMPING AT A RANGE OF 46 F - 54 F--REPAIR AND/OR ADJUST.DO NOT STORE ANY FOODS AT REFRIGERATION DRAWERS UNTIL REPAIRS ARE COMPLETED AND REFRIGERATION DRAWERS ARE MAINTAINING A TEMPERATURE OF 41 F OR BELOW.IN PROGRESS/WORK ORDER: KITCHEN 2-DOOR VICTORY CHEESE REFRIGERATION UNIT AT 45 F--REPAIR AND/OR ADJUST AS NEEDED.NO FOODS ARE STORED IN UNIT UNTIL REPAIRS ARE COMPLETED.
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: ***CORRECTIVE ACTION*** FOODS PUT ON ICE UNTIL EQUIPMENT REPAIRS ARE COMPLETED.RAW MEATS (EX. HAMBURGER PATTIES, CHICKEN) AT COOK-LINE REFRIGERATION DRAWERS TEMPING AT A RANGE OF 46 F - 54 F--REPAIR AND/OR ADJUST.DO NOT STORE ANY FOODS AT REFRIGERATION DRAWERS UNTIL REPAIRS ARE COMPLETED AND REFRIGERATION DRAWERS ARE MAINTAINING A TEMPERATURE OF 41 F OR BELOW.IN PROGRESS/WORK ORDER: KITCHEN 2-DOOR VICTORY CHEESE REFRIGERATION UNIT AT 45 F--REPAIR AND/OR ADJUST AS NEEDED.NO FOODS ARE STORED IN UNIT UNTIL REPAIRS ARE COMPLETED.
Location: Kitchen
Equipment: Reach in cooler
- 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: KEEP CHEMICALS SEPERATED PROPERLY WHEN NOT IN USE FOR FOOD, UTENSILS, AND OR ANY SINGLE-SERVICE ITEMS AT EXPO-LINE, BEVERAGE SERVING STATION AT KITCHEN, AND AT 2ND BAR.
Location: 2nd bar
- 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: KEEP CHEMICALS SEPERATED PROPERLY WHEN NOT IN USE FOR FOOD, UTENSILS, AND OR ANY SINGLE-SERVICE ITEMS AT EXPO-LINE, BEVERAGE SERVING STATION AT KITCHEN, AND AT 2ND BAR.
Location: Expo line
- 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: KEEP CHEMICALS SEPERATED PROPERLY WHEN NOT IN USE FOR FOOD, UTENSILS, AND OR ANY SINGLE-SERVICE ITEMS AT EXPO-LINE, BEVERAGE SERVING STATION AT KITCHEN, AND AT 2ND BAR.
Location: Service counter
- Eating, drinking, smoking (corrected)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: EMPLOYEE DRINK STORED ON EXPO-LINE COUNTER-TOP NEAR FOOD STORAGE--DISCONTINUE.
Location: Kitchen
- Eating, drinking, smoking (corrected)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: EMPLOYEE DRINK STORED ON EXPO-LINE COUNTER-TOP NEAR FOOD STORAGE--DISCONTINUE.
Location: Expo line
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Location: Kitchen
Equipment: Can opener
- 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: DO NOT STORE ITEMS IN FRONT OF HANDSINK.
Location: Kitchen
Equipment: Hand sink
- Hand sink improper usage (corrected)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: SOILED GLASS STORED IN MAIN BAR HANDSINK--REMOVE.
Location: Main bar
Equipment: Hand sink
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: IN-PLACE SANITIZER BUCKET CONCENTRATION TOO STRONG FOR QUAT; MAINTAIN AT 200 PPM FOR QUAT. USE TEST STRIPS.
Location: Kitchen
- Ventilation provided
Insufficient capacity and/or no mechanical ventilation provided.
Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
Comments: IN PROGRESS/ON ORDER:PROVIDE FILTERS AT INTERIOR OF HOOD SYSTEM WHERE MISSING.
Location: Kitchen
- Ventilation provided
Insufficient capacity and/or no mechanical ventilation provided.
Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
Comments: IN PROGRESS/ON ORDER:PROVIDE FILTERS AT INTERIOR OF HOOD SYSTEM WHERE MISSING.
Location: Cook line
- 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: MONITOR ROUTINE CLEANING AND SANITIZING OF KITCHEN CEILING VENTS AND INTERIOR OF HOOD SYSTEM FILTERS.
Location: Kitchen
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF WALK-IN-COOLER FLOORS.
Location: Walk-in cooler
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS AT MAIN BAR REACH-IN-COOLERS WHERE MISSING.
Location: Kitchen
Equipment: Cooler drawers
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS AT MAIN BAR REACH-IN-COOLERS WHERE MISSING.
Location: Cook line
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS AT MAIN BAR REACH-IN-COOLERS WHERE MISSING.
Location: Main bar
Equipment: Reach in cooler
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS AT MAIN BAR REACH-IN-COOLERS WHERE MISSING.
Location: Expo line
Equipment: Reach in cooler
- Data plate
No data plate provided.
Correction: Provide data plate.
Comments: IN PROGRESS/ON ORDER
Location: Kitchen
Equipment: Dishmachine
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPAIR OR REPLACE--PROVIDE PROPER GRILL EQUIPMENT KNOBS AND BOTTOM PLATE THAT IS MISSING AT KITCHEN COOK-LINE GRILL.CORRECTED--REPAIR PAPERTOWEL DISPENSER AT KITCHEN HANDSINK LOCATED AT DISHMACHINE AREA.
Location: Kitchen
Equipment: Hand sink
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPAIR OR REPLACE--PROVIDE PROPER GRILL EQUIPMENT KNOBS AND BOTTOM PLATE THAT IS MISSING AT KITCHEN COOK-LINE GRILL.CORRECTED--REPAIR PAPERTOWEL DISPENSER AT KITCHEN HANDSINK LOCATED AT DISHMACHINE AREA.
Location: Cook line
Equipment: Flat grill
- 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: MONITOR POTENTIAL CONDENSATION LEAKS AT INTERIOR OF COLD-TOP REFRIGERATION UNIT ON COOK-LINE--REPAIR IF NEEDED.
Location: Kitchen
Equipment: Reach in cooler
- 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: MONITOR POTENTIAL CONDENSATION LEAKS AT INTERIOR OF COLD-TOP REFRIGERATION UNIT ON COOK-LINE--REPAIR IF NEEDED.
Location: Cook line
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-ENTIRE 2ND BAR; INCLUDING ALL COUNTER-TOPS, SHELVING, AND INTERIOR & EXTERIOR SURFACES OF ALL REFRIGERATION UNITS AND INTERIOR SHELVING--CLEAN AND ORGANIZE.***GREAT IMPROVEMENTS NEEDED AT 2ND BAR***IN PROGRESS: -CLEAN AND ORGANIZE STORAGE ROOM CLOSET LOCATED IN DINING ROOM NEAR RESTROOMS.
Location: 2nd bar
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-ENTIRE 2ND BAR; INCLUDING ALL COUNTER-TOPS, SHELVING, AND INTERIOR & EXTERIOR SURFACES OF ALL REFRIGERATION UNITS AND INTERIOR SHELVING--CLEAN AND ORGANIZE.***GREAT IMPROVEMENTS NEEDED AT 2ND BAR***IN PROGRESS: -CLEAN AND ORGANIZE STORAGE ROOM CLOSET LOCATED IN DINING ROOM NEAR RESTROOMS.
Location: 2nd bar
Equipment: ----------------- Coolers ----------------
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-ENTIRE 2ND BAR; INCLUDING ALL COUNTER-TOPS, SHELVING, AND INTERIOR & EXTERIOR SURFACES OF ALL REFRIGERATION UNITS AND INTERIOR SHELVING--CLEAN AND ORGANIZE.***GREAT IMPROVEMENTS NEEDED AT 2ND BAR***IN PROGRESS: -CLEAN AND ORGANIZE STORAGE ROOM CLOSET LOCATED IN DINING ROOM NEAR RESTROOMS.
Location: Dining room
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-ENTIRE 2ND BAR; INCLUDING ALL COUNTER-TOPS, SHELVING, AND INTERIOR & EXTERIOR SURFACES OF ALL REFRIGERATION UNITS AND INTERIOR SHELVING--CLEAN AND ORGANIZE.***GREAT IMPROVEMENTS NEEDED AT 2ND BAR***IN PROGRESS: -CLEAN AND ORGANIZE STORAGE ROOM CLOSET LOCATED IN DINING ROOM NEAR RESTROOMS.
Location: Main bar
Equipment: Reach in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-ENTIRE 2ND BAR; INCLUDING ALL COUNTER-TOPS, SHELVING, AND INTERIOR & EXTERIOR SURFACES OF ALL REFRIGERATION UNITS AND INTERIOR SHELVING--CLEAN AND ORGANIZE.***GREAT IMPROVEMENTS NEEDED AT 2ND BAR***IN PROGRESS: -CLEAN AND ORGANIZE STORAGE ROOM CLOSET LOCATED IN DINING ROOM NEAR RESTROOMS.
Location: Main bar
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: 2nd bar
Equipment: Hand sink
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01/25/2012 | Recheck |
- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: RAW MEATS (EX. HAMBURGER PATTIES, CHICKEN) AT COOK-LINE REFRIGERATION DRAWERS TEMPING AT A RANGE OF 46 F - 54 F--REPAIR AND/OR ADJUST.DO NOT STORE ANY FOODS AT REFRIGERATION DRAWERS UNTIL REPAIRS ARE COMPLETED AND REFRIGERATION DRAWERS ARE MAINTAINING A TEMPERATURE OF 41 F OR BELOW.CORRECTIVE ACTION: MEAT WAS DISCARDED.KITCHEN 2-DOOR VICTORY CHEESE REFRIGERATION UNIT AT 45 F--REPAIR AND/OR ADJUST AS NEEDED.
Location: Kitchen
Equipment: Cooler drawers
- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: RAW MEATS (EX. HAMBURGER PATTIES, CHICKEN) AT COOK-LINE REFRIGERATION DRAWERS TEMPING AT A RANGE OF 46 F - 54 F--REPAIR AND/OR ADJUST.DO NOT STORE ANY FOODS AT REFRIGERATION DRAWERS UNTIL REPAIRS ARE COMPLETED AND REFRIGERATION DRAWERS ARE MAINTAINING A TEMPERATURE OF 41 F OR BELOW.CORRECTIVE ACTION: MEAT WAS DISCARDED.KITCHEN 2-DOOR VICTORY CHEESE REFRIGERATION UNIT AT 45 F--REPAIR AND/OR ADJUST AS NEEDED.
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: RAW MEATS (EX. HAMBURGER PATTIES, CHICKEN) AT COOK-LINE REFRIGERATION DRAWERS TEMPING AT A RANGE OF 46 F - 54 F--REPAIR AND/OR ADJUST.DO NOT STORE ANY FOODS AT REFRIGERATION DRAWERS UNTIL REPAIRS ARE COMPLETED AND REFRIGERATION DRAWERS ARE MAINTAINING A TEMPERATURE OF 41 F OR BELOW.CORRECTIVE ACTION: MEAT WAS DISCARDED.KITCHEN 2-DOOR VICTORY CHEESE REFRIGERATION UNIT AT 45 F--REPAIR AND/OR ADJUST AS NEEDED.
Location: Kitchen
Equipment: Reach in cooler
- Toxic material(s) separation (corrected on site)
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: KEEP CHEMICALS SEPERATED PROPERLY WHEN NOT IN USE FOR FOOD, UTENSILS, AND OR ANY SINGLE-SERVICE ITEMS AT EXPO-LINE, BEVERAGE SERVING STATION AT KITCHEN, AND AT 2ND BAR.
Location: 2nd bar
- Toxic material(s) separation (corrected on site)
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: KEEP CHEMICALS SEPERATED PROPERLY WHEN NOT IN USE FOR FOOD, UTENSILS, AND OR ANY SINGLE-SERVICE ITEMS AT EXPO-LINE, BEVERAGE SERVING STATION AT KITCHEN, AND AT 2ND BAR.
Location: Expo line
- Toxic material(s) separation (corrected on site)
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: KEEP CHEMICALS SEPERATED PROPERLY WHEN NOT IN USE FOR FOOD, UTENSILS, AND OR ANY SINGLE-SERVICE ITEMS AT EXPO-LINE, BEVERAGE SERVING STATION AT KITCHEN, AND AT 2ND BAR.
Location: Service counter
- Eating, drinking, smoking (corrected on site)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: EMPLOYEE DRINK STORED ON EXPO-LINE COUNTER-TOP NEAR FOOD STORAGE--DISCONTINUE.
Location: Kitchen
- Eating, drinking, smoking (corrected on site)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: EMPLOYEE DRINK STORED ON EXPO-LINE COUNTER-TOP NEAR FOOD STORAGE--DISCONTINUE.
Location: Expo line
- Food contact cleaning frequency (corrected on site)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Location: Kitchen
Equipment: Can opener
- 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: DO NOT STORE ITEMS IN FRONT OF HANDSINK.
Location: Kitchen
Equipment: Hand sink
- Hand sink improper usage (corrected on site)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: SOILED GLASS STORED IN MAIN BAR HANDSINK--REMOVE.
Location: Main bar
Equipment: Hand sink
- Chemical sanitizer concentration
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: IN-PLACE SANITIZER BUCKET CONCENTRATION TOO STRONG FOR QUAT; MAINTAIN AT 200 PPM FOR QUAT. USE TEST STRIPS.
Location: Kitchen
- Ventilation provided
Insufficient capacity and/or no mechanical ventilation provided.
Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
Comments: PROVIDE FILTERS AT INTERIOR OF HOOD SYSTEM WHERE MISSING.
Location: Kitchen
- Ventilation provided
Insufficient capacity and/or no mechanical ventilation provided.
Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
Comments: PROVIDE FILTERS AT INTERIOR OF HOOD SYSTEM WHERE MISSING.
Location: Cook line
- 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: MONITOR ROUTINE CLEANING AND SANITIZING OF KITCHEN CEILING VENTS AND INTERIOR OF HOOD SYSTEM FILTERS.
Location: Kitchen
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF WALK-IN-COOLER FLOORS.
Location: Walk-in cooler
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS AT COOK-LINE REACH-IN REFRIGERATION DRAWER UNIT WHERE MISSING.PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS AT MAIN BAR REACH-IN-COOLERS WHERE MISSING.PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS AT EXPO-LINE REACH-IN-COOLER WHERE MISSING.
Location: Kitchen
Equipment: Cooler drawers
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS AT COOK-LINE REACH-IN REFRIGERATION DRAWER UNIT WHERE MISSING.PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS AT MAIN BAR REACH-IN-COOLERS WHERE MISSING.PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS AT EXPO-LINE REACH-IN-COOLER WHERE MISSING.
Location: Cook line
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS AT COOK-LINE REACH-IN REFRIGERATION DRAWER UNIT WHERE MISSING.PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS AT MAIN BAR REACH-IN-COOLERS WHERE MISSING.PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS AT EXPO-LINE REACH-IN-COOLER WHERE MISSING.
Location: Main bar
Equipment: Reach in cooler
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS AT COOK-LINE REACH-IN REFRIGERATION DRAWER UNIT WHERE MISSING.PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS AT MAIN BAR REACH-IN-COOLERS WHERE MISSING.PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS AT EXPO-LINE REACH-IN-COOLER WHERE MISSING.
Location: Expo line
Equipment: Reach in cooler
- Data plate
No data plate provided.
Correction: Provide data plate.
Location: Kitchen
Equipment: Dishmachine
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPAIR PAPERTOWEL DISPENSER AT KITCHEN HANDSINK LOCATED AT DISHMACHINE AREA.
Location: Kitchen
Equipment: Hand sink
- 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: MONITOR POTENTIAL CONDENSATION LEAKS AT INTERIOR OF COLD-TOP REFRIGERATION UNIT ON COOK-LINE--REPAIR IF NEEDED.
Location: Kitchen
Equipment: Reach in cooler
- 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: MONITOR POTENTIAL CONDENSATION LEAKS AT INTERIOR OF COLD-TOP REFRIGERATION UNIT ON COOK-LINE--REPAIR IF NEEDED.
Location: Cook line
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-ENTIRE 2ND BAR; INCLUDING ALL COUNTER-TOPS, SHELVING, AND INTERIOR & EXTERIOR SURFACES OF ALL REFRIGERATION UNITS--CLEAN AND ORGANIZE.***GREAT IMPROVEMENTS NEEDED AT 2ND BAR***-CLEAN AND ORGANIZE STORAGE ROOM CLOSET LOCATED IN DINING ROOM NEAR RESTROOMS.-SOILED MAIN BAR REACH-IN-COOLERS (INTERIOR & EXTERIOR SURFACES).-SOILED MAIN BAR SPEED RAILS.
Location: 2nd bar
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-ENTIRE 2ND BAR; INCLUDING ALL COUNTER-TOPS, SHELVING, AND INTERIOR & EXTERIOR SURFACES OF ALL REFRIGERATION UNITS--CLEAN AND ORGANIZE.***GREAT IMPROVEMENTS NEEDED AT 2ND BAR***-CLEAN AND ORGANIZE STORAGE ROOM CLOSET LOCATED IN DINING ROOM NEAR RESTROOMS.-SOILED MAIN BAR REACH-IN-COOLERS (INTERIOR & EXTERIOR SURFACES).-SOILED MAIN BAR SPEED RAILS.
Location: 2nd bar
Equipment: ----------------- Coolers ----------------
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-ENTIRE 2ND BAR; INCLUDING ALL COUNTER-TOPS, SHELVING, AND INTERIOR & EXTERIOR SURFACES OF ALL REFRIGERATION UNITS--CLEAN AND ORGANIZE.***GREAT IMPROVEMENTS NEEDED AT 2ND BAR***-CLEAN AND ORGANIZE STORAGE ROOM CLOSET LOCATED IN DINING ROOM NEAR RESTROOMS.-SOILED MAIN BAR REACH-IN-COOLERS (INTERIOR & EXTERIOR SURFACES).-SOILED MAIN BAR SPEED RAILS.
Location: Dining room
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-ENTIRE 2ND BAR; INCLUDING ALL COUNTER-TOPS, SHELVING, AND INTERIOR & EXTERIOR SURFACES OF ALL REFRIGERATION UNITS--CLEAN AND ORGANIZE.***GREAT IMPROVEMENTS NEEDED AT 2ND BAR***-CLEAN AND ORGANIZE STORAGE ROOM CLOSET LOCATED IN DINING ROOM NEAR RESTROOMS.-SOILED MAIN BAR REACH-IN-COOLERS (INTERIOR & EXTERIOR SURFACES).-SOILED MAIN BAR SPEED RAILS.
Location: Main bar
Equipment: Reach in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-ENTIRE 2ND BAR; INCLUDING ALL COUNTER-TOPS, SHELVING, AND INTERIOR & EXTERIOR SURFACES OF ALL REFRIGERATION UNITS--CLEAN AND ORGANIZE.***GREAT IMPROVEMENTS NEEDED AT 2ND BAR***-CLEAN AND ORGANIZE STORAGE ROOM CLOSET LOCATED IN DINING ROOM NEAR RESTROOMS.-SOILED MAIN BAR REACH-IN-COOLERS (INTERIOR & EXTERIOR SURFACES).-SOILED MAIN BAR SPEED RAILS.
Location: Main bar
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: 2nd bar
Equipment: Hand sink
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01/23/2012 | Routine |
Restaurant representatives - add corrected or new information about Champion's Sports Bar, 350 W MARYLAND ST, Indianapolis, IN »