Champion's Sports Bar, 350 W MARYLAND ST, Indianapolis, IN - Restaurant inspection findings and violations

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Business Info

Name: Champion's Sports Bar
Type: Restaurant
Address: 350 W MARYLAND ST, Indianapolis, IN 46225
County: Marion
License #: 105041
Smoking: Smoke Free
Total inspections: 21
Last inspection: 08/14/2014
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Inspection findings

Inspection Date

Type
  • Date marking (corrected)
    Potentially hazardous ready-to-eat food not properly date marked.
    Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
    Comments: COOKED PASTA NOT DATE-MARKED AT KITCHEN MAIN WALK-IN-COOLER--PASTA WAS DISCARDED.ENSURE CONSISTENT DATE-MARKING.
    Location: Kitchen
    Equipment: Walk in cooler
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL KITCHEN LIQUOR STORAGE ROOM REFRIGERATION UNITS (INTERIOR AND EXTERIOR SURFACES; INCLUDING SHELVING, FANGUARDS AND DOOR TRACKS).
    Location: Kitchen
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL KITCHEN LIQUOR STORAGE ROOM REFRIGERATION UNITS (INTERIOR AND EXTERIOR SURFACES; INCLUDING SHELVING, FANGUARDS AND DOOR TRACKS).
    Location: Dry storage
    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.
    Comments: SEVERAL BOXES OF GLOVES STORED INSIDE KITCHEN SALAD SPINNER.DO NOT STORE ANY ITEMS INSIDE OF SALAD SPINNERS; KEEP CLEANED AND SANITIZED AFTER EACH USE AND DO NOT USE AS A STORAGE.
    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 KITCHEN LIQUOR DRY STORAGE ROOM FLOORS.
    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 KITCHEN LIQUOR DRY STORAGE ROOM FLOORS.
    Location: Dry storage
  • Wash temperature (corrected)
    Dishmachine wash temperature too low.
    Correction: Provide a wash solution temperature in accordance with data plate specifications.
    Comments: KITCHEN HOBART DISHMACHINE WASH TEMP AT 140 F AND RINSE TEMP AT 156 F ACCORDING TO OUTSIDE TEMPERATURE GAUGES.INTERIOR WATER TANK TEMPERATURES FOR WASH TEMP AT 120 F AND RINSE TEMP AT 140 F.*DISHMACHINE DATA PLATE STATES THAT THE WASH AND RINSE TEMPERATURES MUST BE MAINTAINED AT 150 F AND 160 F RESPECTIVELY**CORRECTIVE ACTION* MARRIOTT ENGINEERING DEPARTMENT WAS CONTACTED ON-SITE. DISHMACHINE HAS BEEN SHUT DOWN UNTIL DISHMACHINE IS COMPLETELY REPAIR AND ALL PREWASH, WASH, RINSE AND FINAL RINSE TEMPERATURES ARE WITHIN THE PROPER REQUIRED TEMPERATURES OF THE DATE PLATE.ESTABLISHMENT WILL USE ALTERNATE DISHMACHINES AND MANUAL WARE-WASHING AT 3-BAY SINKS UNTIL DISHMACHINE IS PROPERLY FUNCTIONING.ENGINEERING DEPARTMENT CONTACTED HOBART SERVICE PROVIDER TO CONFIRM THAT PARTS HAVE BEEN RECEIVED FOR THE HEATING ELEMENTS OF THE DISHMACHINE.HOBART IS SCHEDULED TO COME OUT TODAY TO REPAIR HEATING ELEMENTS AT DISHMACHINE TO ENSURE WASH, RINSE AND FINAL RINSE ARE CORRECT.*NOTE* ESTABLISHMENT NEEDS TO CONSIDER INVESTING IN PURCHASING NEW DISHMACHINES FOR ESTABLISHMENT DUE TO REPEATED CRITICAL VIOLATIONS.DISTRICT INSPECTOR WILL FOLLOW-UP ON THIS ISSUE. PLEASE PROVIDE A PLAN OF ACTION FOR THE NEXT RECHECK INSPECTION.
    Location: Kitchen
    Equipment: Dishmachine
  • Wash temperature (corrected)
    Dishmachine wash temperature too low.
    Correction: Provide a wash solution temperature in accordance with data plate specifications.
    Comments: KITCHEN HOBART DISHMACHINE WASH TEMP AT 140 F AND RINSE TEMP AT 156 F ACCORDING TO OUTSIDE TEMPERATURE GAUGES.INTERIOR WATER TANK TEMPERATURES FOR WASH TEMP AT 120 F AND RINSE TEMP AT 140 F.*DISHMACHINE DATA PLATE STATES THAT THE WASH AND RINSE TEMPERATURES MUST BE MAINTAINED AT 150 F AND 160 F RESPECTIVELY**CORRECTIVE ACTION* MARRIOTT ENGINEERING DEPARTMENT WAS CONTACTED ON-SITE. DISHMACHINE HAS BEEN SHUT DOWN UNTIL DISHMACHINE IS COMPLETELY REPAIR AND ALL PREWASH, WASH, RINSE AND FINAL RINSE TEMPERATURES ARE WITHIN THE PROPER REQUIRED TEMPERATURES OF THE DATE PLATE.ESTABLISHMENT WILL USE ALTERNATE DISHMACHINES AND MANUAL WARE-WASHING AT 3-BAY SINKS UNTIL DISHMACHINE IS PROPERLY FUNCTIONING.ENGINEERING DEPARTMENT CONTACTED HOBART SERVICE PROVIDER TO CONFIRM THAT PARTS HAVE BEEN RECEIVED FOR THE HEATING ELEMENTS OF THE DISHMACHINE.HOBART IS SCHEDULED TO COME OUT TODAY TO REPAIR HEATING ELEMENTS AT DISHMACHINE TO ENSURE WASH, RINSE AND FINAL RINSE ARE CORRECT.*NOTE* ESTABLISHMENT NEEDS TO CONSIDER INVESTING IN PURCHASING NEW DISHMACHINES FOR ESTABLISHMENT DUE TO REPEATED CRITICAL VIOLATIONS.DISTRICT INSPECTOR WILL FOLLOW-UP ON THIS ISSUE. PLEASE PROVIDE A PLAN OF ACTION FOR THE NEXT RECHECK INSPECTION.
    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 THERMOMETERS AT INTERIOR OF BANQUET HALLWAY COOLERS WHERE MISSING.
    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 DETAILED CLEANING AND SANITIZING OF KITCHEN LIQUOR STORAGE ROOM REACH-IN-COOLER FANGUARDS AND INTERIOR SURFACES.
    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 KITCHEN LIQUOR STORAGE ROOM REACH-IN-COOLER FANGUARDS AND INTERIOR SURFACES.
    Location: Dry storage
  • 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 KITCHEN LIQUOR STORAGE ROOM REACH-IN-COOLER FANGUARDS AND INTERIOR SURFACES.
    Location: Dry storage
    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 KITCHEN LIQUOR STORAGE ROOM REACH-IN-COOLER FANGUARDS AND INTERIOR SURFACES.
    Location: Dry storage
    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 KITCHEN LIQUOR STORAGE ROOM REACH-IN-COOLER FANGUARDS AND INTERIOR SURFACES.
    Location: Dry storage
    Equipment: Walk 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: IN PROGRESS:REPAIR ALL LEAKS AT DISHMACHINE--PENDING ARRIVAL OF PARTS FOR REPAIRS TO BE COMPLETED.*CORRECTIVE ACTION* ESTABLISHMENT ENGINEERING DEPARTMENT AS ORDERED A WASH PIPE ASSEMBLY TO REPAIR LEAKS. ENGINEERING STATED THAT THE PARTS SHOULD BE IN AT THE BEGINNING OF THE WEEK.
    Location: Kitchen
    Equipment: Dishmachine
 08/14/2014Recheck
  • Date marking (corrected)
    Potentially hazardous ready-to-eat food not properly date marked.
    Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
    Comments: COOKED PASTA NOT DATE-MARKED AT KITCHEN MAIN WALK-IN-COOLER--PASTA WAS DISCARDED.ENSURE CONSISTENT DATE-MARKING.
    Location: Kitchen
    Equipment: Walk in cooler
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL KITCHEN LIQUOR STORAGE ROOM REFRIGERATION UNITS (INTERIOR AND EXTERIOR SURFACES; INCLUDING SHELVING, FANGUARDS AND DOOR TRACKS).
    Location: Kitchen
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL KITCHEN LIQUOR STORAGE ROOM REFRIGERATION UNITS (INTERIOR AND EXTERIOR SURFACES; INCLUDING SHELVING, FANGUARDS AND DOOR TRACKS).
    Location: Dry storage
    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.
    Comments: SEVERAL BOXES OF GLOVES STORED INSIDE KITCHEN SALAD SPINNER.DO NOT STORE ANY ITEMS INSIDE OF SALAD SPINNERS; KEEP CLEANED AND SANITIZED AFTER EACH USE AND DO NOT USE AS A STORAGE.
    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 KITCHEN LIQUOR DRY STORAGE ROOM FLOORS.
    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 KITCHEN LIQUOR DRY STORAGE ROOM FLOORS.
    Location: Dry storage
  • Wash temperature (corrected)
    Dishmachine wash temperature too low.
    Correction: Provide a wash solution temperature in accordance with data plate specifications.
    Comments: KITCHEN HOBART DISHMACHINE WASH TEMP AT 140 F AND RINSE TEMP AT 156 F ACCORDING TO OUTSIDE TEMPERATURE GAUGES.INTERIOR WATER TANK TEMPERATURES FOR WASH TEMP AT 120 F AND RINSE TEMP AT 140 F.*DISHMACHINE DATA PLATE STATES THAT THE WASH AND RINSE TEMPERATURES MUST BE MAINTAINED AT 150 F AND 160 F RESPECTIVELY**CORRECTIVE ACTION* MARRIOTT ENGINEERING DEPARTMENT WAS CONTACTED ON-SITE. DISHMACHINE HAS BEEN SHUT DOWN UNTIL DISHMACHINE IS COMPLETELY REPAIR AND ALL PREWASH, WASH, RINSE AND FINAL RINSE TEMPERATURES ARE WITHIN THE PROPER REQUIRED TEMPERATURES OF THE DATE PLATE.ESTABLISHMENT WILL USE ALTERNATE DISHMACHINES AND MANUAL WARE-WASHING AT 3-BAY SINKS UNTIL DISHMACHINE IS PROPERLY FUNCTIONING.ENGINEERING DEPARTMENT CONTACTED HOBART SERVICE PROVIDER TO CONFIRM THAT PARTS HAVE BEEN RECEIVED FOR THE HEATING ELEMENTS OF THE DISHMACHINE.HOBART IS SCHEDULED TO COME OUT TODAY TO REPAIR HEATING ELEMENTS AT DISHMACHINE TO ENSURE WASH, RINSE AND FINAL RINSE ARE CORRECT.*NOTE* ESTABLISHMENT NEEDS TO CONSIDER INVESTING IN PURCHASING NEW DISHMACHINES FOR ESTABLISHMENT DUE TO REPEATED CRITICAL VIOLATIONS.DISTRICT INSPECTOR WILL FOLLOW-UP ON THIS ISSUE. PLEASE PROVIDE A PLAN OF ACTION FOR THE NEXT RECHECK INSPECTION.
    Location: Kitchen
    Equipment: Dishmachine
  • Wash temperature (corrected)
    Dishmachine wash temperature too low.
    Correction: Provide a wash solution temperature in accordance with data plate specifications.
    Comments: KITCHEN HOBART DISHMACHINE WASH TEMP AT 140 F AND RINSE TEMP AT 156 F ACCORDING TO OUTSIDE TEMPERATURE GAUGES.INTERIOR WATER TANK TEMPERATURES FOR WASH TEMP AT 120 F AND RINSE TEMP AT 140 F.*DISHMACHINE DATA PLATE STATES THAT THE WASH AND RINSE TEMPERATURES MUST BE MAINTAINED AT 150 F AND 160 F RESPECTIVELY**CORRECTIVE ACTION* MARRIOTT ENGINEERING DEPARTMENT WAS CONTACTED ON-SITE. DISHMACHINE HAS BEEN SHUT DOWN UNTIL DISHMACHINE IS COMPLETELY REPAIR AND ALL PREWASH, WASH, RINSE AND FINAL RINSE TEMPERATURES ARE WITHIN THE PROPER REQUIRED TEMPERATURES OF THE DATE PLATE.ESTABLISHMENT WILL USE ALTERNATE DISHMACHINES AND MANUAL WARE-WASHING AT 3-BAY SINKS UNTIL DISHMACHINE IS PROPERLY FUNCTIONING.ENGINEERING DEPARTMENT CONTACTED HOBART SERVICE PROVIDER TO CONFIRM THAT PARTS HAVE BEEN RECEIVED FOR THE HEATING ELEMENTS OF THE DISHMACHINE.HOBART IS SCHEDULED TO COME OUT TODAY TO REPAIR HEATING ELEMENTS AT DISHMACHINE TO ENSURE WASH, RINSE AND FINAL RINSE ARE CORRECT.*NOTE* ESTABLISHMENT NEEDS TO CONSIDER INVESTING IN PURCHASING NEW DISHMACHINES FOR ESTABLISHMENT DUE TO REPEATED CRITICAL VIOLATIONS.DISTRICT INSPECTOR WILL FOLLOW-UP ON THIS ISSUE. PLEASE PROVIDE A PLAN OF ACTION FOR THE NEXT RECHECK INSPECTION.
    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 THERMOMETERS AT INTERIOR OF BANQUET HALLWAY COOLERS WHERE MISSING.
    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 DETAILED CLEANING AND SANITIZING OF KITCHEN LIQUOR STORAGE ROOM REACH-IN-COOLER AND WALK-IN-COOLER FANGUARDS.
    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 KITCHEN LIQUOR STORAGE ROOM REACH-IN-COOLER AND WALK-IN-COOLER FANGUARDS.
    Location: Dry storage
  • 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 KITCHEN LIQUOR STORAGE ROOM REACH-IN-COOLER AND WALK-IN-COOLER FANGUARDS.
    Location: Dry storage
    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 KITCHEN LIQUOR STORAGE ROOM REACH-IN-COOLER AND WALK-IN-COOLER FANGUARDS.
    Location: Dry storage
    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 KITCHEN LIQUOR STORAGE ROOM REACH-IN-COOLER AND WALK-IN-COOLER FANGUARDS.
    Location: Dry storage
    Equipment: Walk in cooler
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: IN PROGRESS:REPAIR ALL LEAKS AT DISHMACHINE--PENDING ARRIVAL OF PARTS FOR REPAIRS TO BE COMPLETED.*CORRECTIVE ACTION* ESTABLISHMENT ENGINEERING DEPARTMENT AS ORDERED A WASH PIPE ASSEMBLY TO REPAIR LEAKS. ENGINEERING STATED THAT THE PARTS SHOULD BE IN AT THE BEGINNING OF THE WEEK.
    Location: Kitchen
    Equipment: Dishmachine
 08/12/2014Recheck
  • Date marking (corrected)
    Potentially hazardous ready-to-eat food not properly date marked.
    Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
    Comments: COOKED PASTA NOT DATE-MARKED AT KITCHEN MAIN WALK-IN-COOLER--PASTA WAS DISCARDED.ENSURE CONSISTENT DATE-MARKING.
    Location: Kitchen
    Equipment: Walk in cooler
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL KITCHEN LIQUOR STORAGE ROOM REFRIGERATION UNITS (INTERIOR AND EXTERIOR SURFACES; INCLUDING SHELVING, FANGUARDS AND DOOR TRACKS).
    Location: Kitchen
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL KITCHEN LIQUOR STORAGE ROOM REFRIGERATION UNITS (INTERIOR AND EXTERIOR SURFACES; INCLUDING SHELVING, FANGUARDS AND DOOR TRACKS).
    Location: Dry storage
    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.
    Comments: SEVERAL BOXES OF GLOVES STORED INSIDE KITCHEN SALAD SPINNER.DO NOT STORE ANY ITEMS INSIDE OF SALAD SPINNERS; KEEP CLEANED AND SANITIZED AFTER EACH USE AND DO NOT USE AS A STORAGE.
    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 KITCHEN LIQUOR DRY STORAGE ROOM FLOORS.
    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 KITCHEN LIQUOR DRY STORAGE ROOM FLOORS.
    Location: Dry storage
  • Wash temperature
    Dishmachine wash temperature too low.
    Correction: Provide a wash solution temperature in accordance with data plate specifications.
    Comments: KITCHEN HOBART DISHMACHINE WASH TEMP AT 140 F AND RINSE TEMP AT 156 F ACCORDING TO OUTSIDE TEMPERATURE GAUGES.INTERIOR WATER TANK TEMPERATURES FOR WASH TEMP AT 120 F AND RINSE TEMP AT 140 F.*DISHMACHINE DATA PLATE STATES THAT THE WASH AND RINSE TEMPERATURES MUST BE MAINTAINED AT 150 F AND 160 F RESPECTIVELY**CORRECTIVE ACTION* MARRIOTT ENGINEERING DEPARTMENT WAS CONTACTED ON-SITE. DISHMACHINE HAS BEEN SHUT DOWN UNTIL DISHMACHINE IS COMPLETELY REPAIR AND ALL PREWASH, WASH, RINSE AND FINAL RINSE TEMPERATURES ARE WITHIN THE PROPER REQUIRED TEMPERATURES OF THE DATE PLATE.ESTABLISHMENT WILL USE ALTERNATE DISHMACHINES AND MANUAL WARE-WASHING AT 3-BAY SINKS UNTIL DISHMACHINE IS PROPERLY FUNCTIONING.ENGINEERING DEPARTMENT CONTACTED HOBART SERVICE PROVIDER TO CONFIRM THAT PARTS HAVE BEEN RECEIVED FOR THE HEATING ELEMENTS OF THE DISHMACHINE.HOBART IS SCHEDULED TO COME OUT TODAY TO REPAIR HEATING ELEMENTS AT DISHMACHINE TO ENSURE WASH, RINSE AND FINAL RINSE ARE CORRECT.*NOTE* ESTABLISHMENT NEEDS TO CONSIDER INVESTING IN PURCHASING NEW DISHMACHINES FOR ESTABLISHMENT DUE TO REPEATED CRITICAL VIOLATIONS.DISTRICT INSPECTOR WILL FOLLOW-UP ON THIS ISSUE. PLEASE PROVIDE A PLAN OF ACTION FOR THE NEXT RECHECK INSPECTION.
    Location: Kitchen
    Equipment: Dishmachine
  • Wash temperature
    Dishmachine wash temperature too low.
    Correction: Provide a wash solution temperature in accordance with data plate specifications.
    Comments: KITCHEN HOBART DISHMACHINE WASH TEMP AT 140 F AND RINSE TEMP AT 156 F ACCORDING TO OUTSIDE TEMPERATURE GAUGES.INTERIOR WATER TANK TEMPERATURES FOR WASH TEMP AT 120 F AND RINSE TEMP AT 140 F.*DISHMACHINE DATA PLATE STATES THAT THE WASH AND RINSE TEMPERATURES MUST BE MAINTAINED AT 150 F AND 160 F RESPECTIVELY**CORRECTIVE ACTION* MARRIOTT ENGINEERING DEPARTMENT WAS CONTACTED ON-SITE. DISHMACHINE HAS BEEN SHUT DOWN UNTIL DISHMACHINE IS COMPLETELY REPAIR AND ALL PREWASH, WASH, RINSE AND FINAL RINSE TEMPERATURES ARE WITHIN THE PROPER REQUIRED TEMPERATURES OF THE DATE PLATE.ESTABLISHMENT WILL USE ALTERNATE DISHMACHINES AND MANUAL WARE-WASHING AT 3-BAY SINKS UNTIL DISHMACHINE IS PROPERLY FUNCTIONING.ENGINEERING DEPARTMENT CONTACTED HOBART SERVICE PROVIDER TO CONFIRM THAT PARTS HAVE BEEN RECEIVED FOR THE HEATING ELEMENTS OF THE DISHMACHINE.HOBART IS SCHEDULED TO COME OUT TODAY TO REPAIR HEATING ELEMENTS AT DISHMACHINE TO ENSURE WASH, RINSE AND FINAL RINSE ARE CORRECT.*NOTE* ESTABLISHMENT NEEDS TO CONSIDER INVESTING IN PURCHASING NEW DISHMACHINES FOR ESTABLISHMENT DUE TO REPEATED CRITICAL VIOLATIONS.DISTRICT INSPECTOR WILL FOLLOW-UP ON THIS ISSUE. PLEASE PROVIDE A PLAN OF ACTION FOR THE NEXT RECHECK INSPECTION.
    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 THERMOMETERS AT INTERIOR OF BANQUET HALLWAY COOLERS WHERE MISSING.
    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 DETAILED CLEANING AND SANITIZING OF KITCHEN LIQUOR STORAGE ROOM REACH-IN-COOLER AND WALK-IN-COOLER FANGUARDS.
    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 KITCHEN LIQUOR STORAGE ROOM REACH-IN-COOLER AND WALK-IN-COOLER FANGUARDS.
    Location: Dry storage
  • 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 KITCHEN LIQUOR STORAGE ROOM REACH-IN-COOLER AND WALK-IN-COOLER FANGUARDS.
    Location: Dry storage
    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 KITCHEN LIQUOR STORAGE ROOM REACH-IN-COOLER AND WALK-IN-COOLER FANGUARDS.
    Location: Dry storage
    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 KITCHEN LIQUOR STORAGE ROOM REACH-IN-COOLER AND WALK-IN-COOLER FANGUARDS.
    Location: Dry storage
    Equipment: Walk in cooler
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: REPAIR ALL LEAKS AT DISHMACHINE.*CORRECTIVE ACTION* ESTABLISHMENT ENGINEERING DEPARTMENT AS ORDERED A WASH PIPE ASSEMBLY TO REPAIR LEAKS. ENGINEERING STATED THAT THE PARTS SHOULD BE IN AT THE BEGINNING OF THE WEEK.
    Location: Kitchen
    Equipment: Dishmachine
 08/08/2014Recheck
  • Date marking
    Potentially hazardous ready-to-eat food not properly date marked.
    Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
    Comments: COOKED PASTA NOT DATE-MARKED AT KITCHEN MAIN WALK-IN-COOLER--PASTA WAS DISCARDED.ENSURE CONSISTENT DATE-MARKING.
    Location: Kitchen
    Equipment: Walk in cooler
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL KITCHEN LIQUOR STORAGE ROOM REFRIGERATION UNITS (INTERIOR AND EXTERIOR SURFACES; INCLUDING SHELVING, FANGUARDS AND DOOR TRACKS).
    Location: Kitchen
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL KITCHEN LIQUOR STORAGE ROOM REFRIGERATION UNITS (INTERIOR AND EXTERIOR SURFACES; INCLUDING SHELVING, FANGUARDS AND DOOR TRACKS).
    Location: Dry storage
    Equipment: Reach in cooler
  • Food contact cleaning frequency (corrected on site)
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Comments: SEVERAL BOXES OF GLOVES STORED INSIDE KITCHEN SALAD SPINNER.DO NOT STORE ANY ITEMS INSIDE OF SALAD SPINNERS; KEEP CLEANED AND SANITIZED AFTER EACH USE AND DO NOT USE AS A STORAGE.
    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 KITCHEN LIQUOR DRY STORAGE ROOM FLOORS.
    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 KITCHEN LIQUOR DRY STORAGE ROOM FLOORS.
    Location: Dry storage
  • Wash temperature (corrected on site)
    Dishmachine wash temperature too low.
    Correction: Provide a wash solution temperature in accordance with data plate specifications.
    Comments: KITCHEN HOBART DISHMACHINE WASH TEMP AT 120 F AND RINSE TEMP AT 156 F.*DISHMACHINE DATA PLATE STATES THAT THE WASH AND RINSE TEMPERATURES MUST BE MAINTAINED AT 150 F AND 160 F RESPECTIVELY**CORRECTIVE ACTION* MARRIOTT ENGINEERING DEPARTMENT CORRECTED VIOLATIONS ON-SITE DURING THE RECHECK INSPECTION.PLEASE CONTINUE TO MONITOR.
    Location: Kitchen
    Equipment: Dishmachine
  • Wash temperature (corrected on site)
    Dishmachine wash temperature too low.
    Correction: Provide a wash solution temperature in accordance with data plate specifications.
    Comments: KITCHEN HOBART DISHMACHINE WASH TEMP AT 120 F AND RINSE TEMP AT 156 F.*DISHMACHINE DATA PLATE STATES THAT THE WASH AND RINSE TEMPERATURES MUST BE MAINTAINED AT 150 F AND 160 F RESPECTIVELY**CORRECTIVE ACTION* MARRIOTT ENGINEERING DEPARTMENT CORRECTED VIOLATIONS ON-SITE DURING THE RECHECK INSPECTION.PLEASE CONTINUE TO MONITOR.
    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 THERMOMETERS AT INTERIOR OF BANQUET HALLWAY COOLERS WHERE MISSING.
    Location: Kitchen
    Equipment: Reach in cooler
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE OVERALL DETAILED ORGANIZATION, CLEANING AND SANITIZING OF KITCHEN LIQUOR STORAGE ROOM; INCLUDING ALL SHELVING.PLEASE ENSURE THAT LIQUOR STORAGE ROOM IS CLEANED, SANITIZED AND MAINTAINED DAILY ALONG WITH THE BANQUET KITCHEN.
    Location: Kitchen
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE OVERALL DETAILED ORGANIZATION, CLEANING AND SANITIZING OF KITCHEN LIQUOR STORAGE ROOM; INCLUDING ALL SHELVING.PLEASE ENSURE THAT LIQUOR STORAGE ROOM IS CLEANED, SANITIZED AND MAINTAINED DAILY ALONG WITH THE BANQUET KITCHEN.
    Location: Dry storage
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE OVERALL DETAILED ORGANIZATION, CLEANING AND SANITIZING OF KITCHEN LIQUOR STORAGE ROOM; INCLUDING ALL SHELVING.PLEASE ENSURE THAT LIQUOR STORAGE ROOM IS CLEANED, SANITIZED AND MAINTAINED DAILY ALONG WITH THE BANQUET KITCHEN.
    Location: Dry storage
    Equipment: Metal shelving
 07/23/2014Routine
  • 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).
    Location: Dry storage
  • 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: Slicer
  • 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
  • Hand sink soiled (corrected)
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Location: Dish machine area
    Equipment: Hand sink
  • 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF DISHMACHINE AREA CEILING VENTS.
    Location: Dish machine area
  • Wall and ceiling coverings/attachments
    Wall and/or ceiling coverings and/or coatings improperly attached.
    Correction: Wall and ceiling covering materials shall be attached so they are easily cleanable.
    Comments: PROVIDE CEILING TILES WHERE MISSING AT DRY STORAGE/EQUIPMENT STORAGE ROOM CEILING.
    Location: Dry storage
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: REPAIR CRACKED ICE MACHINE DOORS WHERE NEEDED.
    Equipment: Ice machine
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IN PROGRESS:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF PLATE STORAGE RACKS.
    Location: Kitchen
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: PROVIDE PAPERTOWELS AT BANQUET HALL HANDSINKS.
    Equipment: Hand sink
 01/27/2014Recheck
  • 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).
    Location: Dry storage
  • 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: Slicer
  • 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: Knife/utensil rack
  • Hand sink soiled
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Location: Dish machine area
    Equipment: Hand sink
  • 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF DISHMACHINE AREA CEILING VENTS.
    Location: Dish machine area
  • Wall and ceiling coverings/attachments
    Wall and/or ceiling coverings and/or coatings improperly attached.
    Correction: Wall and ceiling covering materials shall be attached so they are easily cleanable.
    Comments: PROVIDE CEILING TILES WHERE MISSING AT DRY STORAGE/EQUIPMENT STORAGE ROOM CEILING.
    Location: Dry storage
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: REPAIR CRACKED ICE MACHINE DOORS WHERE NEEDED.
    Equipment: Ice machine
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF PLATE STORAGE RACKS.
    Location: Kitchen
  • Hand sink/towels (corrected on site)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: PROVIDE PAPERTOWELS AT BANQUET HALL HANDSINKS.
    Equipment: Hand sink
 12/23/2013Routine
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: -COOKED PASTA NOT DATE-MARKED AT KITCHEN WALK-IN-COOLER TEMPED AT 45 F - 54 F (COOK STATED THAT PASTA WAS COOKED ON 7/17/13)--DISCARDED.
    Location: Kitchen
    Equipment: 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: -COOKED PASTA NOT DATE-MARKED AT KITCHEN WALK-IN-COOLER TEMPED AT 45 F - 54 F (COOK STATED THAT PASTA WAS COOKED ON 7/17/13)--DISCARDED.
    Location: Kitchen
    Equipment: Walk in cooler
  • Date marking (corrected)
    Potentially hazardous ready-to-eat food not properly date marked.
    Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
    Comments: -AU JU NOT DATE-MARKED AT DOCK WALK-IN-COOLER (CHAMPIONS).
    Location: Walk-in cooler
  • Date marking (corrected)
    Potentially hazardous ready-to-eat food not properly date marked.
    Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
    Comments: -AU JU NOT DATE-MARKED AT DOCK WALK-IN-COOLER (CHAMPIONS).
    Location: Kitchen
    Equipment: Walk in cooler
  • 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: Slicer
  • 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF DISHMACHINE AREA CEILING VENTS.
    Location: Dish machine area
  • Wall and ceiling coverings/attachments (corrected)
    Wall and/or ceiling coverings and/or coatings improperly attached.
    Correction: Wall and ceiling covering materials shall be attached so they are easily cleanable.
    Comments: IN PROGRESS:REPLACE ANY DAMAGED CEILING TILES/VENTS WHERE NEEDED AT BANQUET SEVERS STATION HALLWAY AND DRY STORAGE ROOM CEILING LOCATIONS.
    Location: Dish machine area
  • Wall and ceiling coverings/attachments
    Wall and/or ceiling coverings and/or coatings improperly attached.
    Correction: Wall and ceiling covering materials shall be attached so they are easily cleanable.
    Comments: IN PROGRESS:REPLACE ANY DAMAGED CEILING TILES/VENTS WHERE NEEDED AT BANQUET SEVERS STATION HALLWAY AND DRY STORAGE ROOM CEILING LOCATIONS.
    Location: Service counter
  • Wall and ceiling coverings/attachments
    Wall and/or ceiling coverings and/or coatings improperly attached.
    Correction: Wall and ceiling covering materials shall be attached so they are easily cleanable.
    Comments: IN PROGRESS:REPLACE ANY DAMAGED CEILING TILES/VENTS WHERE NEEDED AT BANQUET SEVERS STATION HALLWAY AND DRY STORAGE ROOM CEILING LOCATIONS.
    Location: Dry storage
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: IN PROGRESS:-CONTINUE TO RESURFACE WOODEND SHELVING WHERE NEEDED AT DRY STORAGE ROOM.-REPLACE RUSTED DAMAGED SHELVING AT KITCHEN FOR DRY FOOD STORAGE AND SPICE HOLDER RACKS--VIEWED PURCHASE ORDERS FROM MANAGEMENT.-REPAIR HOT WATER STRIPPED KNOB AT BANQUET SERVERS HALLWAY DUMPSINK (RIGHT SIDE FAUCET).
    Location: Dry storage
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: IN PROGRESS:-CONTINUE TO RESURFACE WOODEND SHELVING WHERE NEEDED AT DRY STORAGE ROOM.-REPLACE RUSTED DAMAGED SHELVING AT KITCHEN FOR DRY FOOD STORAGE AND SPICE HOLDER RACKS--VIEWED PURCHASE ORDERS FROM MANAGEMENT.-REPAIR HOT WATER STRIPPED KNOB AT BANQUET SERVERS HALLWAY DUMPSINK (RIGHT SIDE FAUCET).
    Location: Kitchen
    Equipment: Metal shelving
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: IN PROGRESS:-CONTINUE TO RESURFACE WOODEND SHELVING WHERE NEEDED AT DRY STORAGE ROOM.-REPLACE RUSTED DAMAGED SHELVING AT KITCHEN FOR DRY FOOD STORAGE AND SPICE HOLDER RACKS--VIEWED PURCHASE ORDERS FROM MANAGEMENT.-REPAIR HOT WATER STRIPPED KNOB AT BANQUET SERVERS HALLWAY DUMPSINK (RIGHT SIDE FAUCET).
    Location: Service counter
    Equipment: Dump 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 KITCHEN UTENSIL STORAGE DRAWERS (INTERIOR AND EXTERIOR SURFACES).
    Location: Kitchen
  • 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 SANITIZNING OF ICE MACHINE INTERIOR AND EXTERIOR SURFACES; ESPECIALLY DETAILED DOOR CLEANING/SANITIZING.
    Location: Kitchen
    Equipment: Ice machine
 08/01/2013Recheck
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: -COOKED PASTA NOT DATE-MARKED AT KITCHEN WALK-IN-COOLER TEMPED AT 45 F - 54 F (COOK STATED THAT PASTA WAS COOKED ON 7/17/13)--DISCARDED.
    Location: Kitchen
    Equipment: 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: -COOKED PASTA NOT DATE-MARKED AT KITCHEN WALK-IN-COOLER TEMPED AT 45 F - 54 F (COOK STATED THAT PASTA WAS COOKED ON 7/17/13)--DISCARDED.
    Location: Kitchen
    Equipment: Walk in cooler
  • Date marking (corrected on site)
    Potentially hazardous ready-to-eat food not properly date marked.
    Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
    Comments: -AU JU NOT DATE-MARKED AT DOCK WALK-IN-COOLER (CHAMPIONS).
    Location: Walk-in cooler
  • Date marking (corrected)
    Potentially hazardous ready-to-eat food not properly date marked.
    Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
    Comments: -AU JU NOT DATE-MARKED AT DOCK WALK-IN-COOLER (CHAMPIONS).
    Location: Kitchen
    Equipment: Walk in cooler
  • 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: Slicer
  • Ventilation soiled (corrected on site)
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF DISHMACHINE AREA CEILING VENTS.
    Location: Dish machine area
  • Wall and ceiling coverings/attachments (corrected)
    Wall and/or ceiling coverings and/or coatings improperly attached.
    Correction: Wall and ceiling covering materials shall be attached so they are easily cleanable.
    Comments: IN PROGRESS:REPLACE ANY DAMAGED CEILING TILES/VENTS WHERE NEEDED AT BANQUET SEVERS STATION HALLWAY AND DRY STORAGE ROOM CEILING LOCATIONS.
    Location: Dish machine area
  • Wall and ceiling coverings/attachments
    Wall and/or ceiling coverings and/or coatings improperly attached.
    Correction: Wall and ceiling covering materials shall be attached so they are easily cleanable.
    Comments: IN PROGRESS:REPLACE ANY DAMAGED CEILING TILES/VENTS WHERE NEEDED AT BANQUET SEVERS STATION HALLWAY AND DRY STORAGE ROOM CEILING LOCATIONS.
    Location: Service counter
  • Wall and ceiling coverings/attachments
    Wall and/or ceiling coverings and/or coatings improperly attached.
    Correction: Wall and ceiling covering materials shall be attached so they are easily cleanable.
    Comments: IN PROGRESS:REPLACE ANY DAMAGED CEILING TILES/VENTS WHERE NEEDED AT BANQUET SEVERS STATION HALLWAY AND DRY STORAGE ROOM CEILING LOCATIONS.
    Location: Dry storage
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: IN PROGRESS:-CONTINUE TO RESURFACE WOODEND SHELVING WHERE NEEDED AT DRY STORAGE ROOM.-REPLACE RUSTED DAMAGED SHELVING AT KITCHEN FOR DRY FOOD STORAGE AND SPICE HOLDER RACKS.-REPAIR HOT WATER STRIPPED KNOB AT BANQUET SERVERS HALLWAY DUMPSINK (RIGHT SIDE FAUCET).
    Location: Dry storage
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: IN PROGRESS:-CONTINUE TO RESURFACE WOODEND SHELVING WHERE NEEDED AT DRY STORAGE ROOM.-REPLACE RUSTED DAMAGED SHELVING AT KITCHEN FOR DRY FOOD STORAGE AND SPICE HOLDER RACKS.-REPAIR HOT WATER STRIPPED KNOB AT BANQUET SERVERS HALLWAY DUMPSINK (RIGHT SIDE FAUCET).
    Location: Kitchen
    Equipment: Metal shelving
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: IN PROGRESS:-CONTINUE TO RESURFACE WOODEND SHELVING WHERE NEEDED AT DRY STORAGE ROOM.-REPLACE RUSTED DAMAGED SHELVING AT KITCHEN FOR DRY FOOD STORAGE AND SPICE HOLDER RACKS.-REPAIR HOT WATER STRIPPED KNOB AT BANQUET SERVERS HALLWAY DUMPSINK (RIGHT SIDE FAUCET).
    Location: Service counter
    Equipment: Dump 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 KITCHEN UTENSIL STORAGE DRAWERS (INTERIOR AND EXTERIOR SURFACES).
    Location: Kitchen
  • Non potentially hazardous food contact surface(s) soiled (corrected on site)
    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 SANITIZNING OF ICE MACHINE INTERIOR AND EXTERIOR SURFACES; ESPECIALLY DETAILED DOOR CLEANING/SANITIZING.
    Location: Kitchen
    Equipment: Ice machine
 07/26/2013Recheck
  • 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: -COOKED PASTA NOT DATE-MARKED AT KITCHEN WALK-IN-COOLER TEMPED AT 45 F - 54 F (COOK STATED THAT PASTA WAS COOKED ON 7/17/13)--DISCARDED.
    Location: Kitchen
    Equipment: 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: -COOKED PASTA NOT DATE-MARKED AT KITCHEN WALK-IN-COOLER TEMPED AT 45 F - 54 F (COOK STATED THAT PASTA WAS COOKED ON 7/17/13)--DISCARDED.
    Location: Kitchen
    Equipment: Walk in cooler
  • Date marking (corrected on site)
    Potentially hazardous ready-to-eat food not properly date marked.
    Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
    Comments: -TACO MEAT NOT DATE-MARKED AT DOCK WALK-IN-COOLER (CHAMPIONS).-COOKED PASTA NOT DATE-MARKED AT KITCHEN WALK-IN-COOLER (COOK STATED THAT PASTA WAS COOKED ON 7/17/13)--DISCARDED.
    Location: Walk-in cooler
  • Date marking (corrected on site)
    Potentially hazardous ready-to-eat food not properly date marked.
    Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
    Comments: -TACO MEAT NOT DATE-MARKED AT DOCK WALK-IN-COOLER (CHAMPIONS).-COOKED PASTA NOT DATE-MARKED AT KITCHEN WALK-IN-COOLER (COOK STATED THAT PASTA WAS COOKED ON 7/17/13)--DISCARDED.
    Location: Kitchen
    Equipment: Walk in cooler
  • 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: Slicer
  • 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF DISHMACHINE AREA CEILING VENTS.
    Location: Dish machine area
  • Wall and ceiling coverings/attachments
    Wall and/or ceiling coverings and/or coatings improperly attached.
    Correction: Wall and ceiling covering materials shall be attached so they are easily cleanable.
    Comments: REPLACE ANY DAMAGED CEILING TILES/VENTS WHERE NEEDED AT DISHMACHINE AREA AND BANQUET SEVERS STATION HALLWAY AND DRY STORAGE ROOM CEILING LOCATIONS.
    Location: Dish machine area
  • Wall and ceiling coverings/attachments
    Wall and/or ceiling coverings and/or coatings improperly attached.
    Correction: Wall and ceiling covering materials shall be attached so they are easily cleanable.
    Comments: REPLACE ANY DAMAGED CEILING TILES/VENTS WHERE NEEDED AT DISHMACHINE AREA AND BANQUET SEVERS STATION HALLWAY AND DRY STORAGE ROOM CEILING LOCATIONS.
    Location: Service counter
  • Wall and ceiling coverings/attachments
    Wall and/or ceiling coverings and/or coatings improperly attached.
    Correction: Wall and ceiling covering materials shall be attached so they are easily cleanable.
    Comments: REPLACE ANY DAMAGED CEILING TILES/VENTS WHERE NEEDED AT DISHMACHINE AREA AND BANQUET SEVERS STATION HALLWAY AND DRY STORAGE ROOM CEILING LOCATIONS.
    Location: Dry storage
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: -CONTINUE TO RESURFACE WOODEND SHELVING WHERE NEEDED AT DRY STORAGE ROOM.-REPLACE RUSTED DAMAGED SHELVING AT KITCHEN FOR DRY FOOD STORAGE AND SPICE HOLDER RACKS.-REPAIR HOT WATER STRIPPED KNOB AT BANQUET SERVERS HALLWAY DUMPSINK (RIGHT SIDE FAUCET).
    Location: Dry storage
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: -CONTINUE TO RESURFACE WOODEND SHELVING WHERE NEEDED AT DRY STORAGE ROOM.-REPLACE RUSTED DAMAGED SHELVING AT KITCHEN FOR DRY FOOD STORAGE AND SPICE HOLDER RACKS.-REPAIR HOT WATER STRIPPED KNOB AT BANQUET SERVERS HALLWAY DUMPSINK (RIGHT SIDE FAUCET).
    Location: Kitchen
    Equipment: Metal shelving
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: -CONTINUE TO RESURFACE WOODEND SHELVING WHERE NEEDED AT DRY STORAGE ROOM.-REPLACE RUSTED DAMAGED SHELVING AT KITCHEN FOR DRY FOOD STORAGE AND SPICE HOLDER RACKS.-REPAIR HOT WATER STRIPPED KNOB AT BANQUET SERVERS HALLWAY DUMPSINK (RIGHT SIDE FAUCET).
    Location: Service counter
    Equipment: Dump sink
  • Non food contact surface cleaning frequency (corrected on site)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN UTENSIL STORAGE DRAWERS (INTERIOR AND EXTERIOR SURFACES).
    Location: Kitchen
  • 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 SANITIZNING OF ICE MACHINE INTERIOR AND EXTERIOR SURFACES; ESPECIALLY DETAILED DOOR CLEANING/SANITIZING.
    Location: Kitchen
    Equipment: Ice machine
 07/18/2013Routine
  • 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: CHEMICAL SPRAY BOTTLES.
    Location: Dry storage
  • Date marking (corrected)
    Potentially hazardous ready-to-eat food not properly date marked.
    Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
    Comments: MILK STORED IN HALLWAY REACH-IN-COOLERS DATED 12/4/12--DISCARDED.
    Equipment: Reach in cooler
  • 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 SINGLE-SERVICE ITEMS STORED OFF FLOOR AT LEAST 6 INCHES.
    Location: Dry storage
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: LOW LIGHTING AT BOTH KITCHEN WALK-IN-COOLERS--CORRECT BY PROVIDING MORE FOOT CANDLES OF LIGHTING (AT LEAST 70 FT).
    Location: Walk-in cooler
  • Protected outer openings (corrected)
    Outer opening(s) not protected against entry of insects and rodents.
    Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
    Comments: PROVIDE BOTTOM DOOR SWEEP SEAL WHERE MISSING AT MAIN WALK-IN-COOLER DOOR.
    Location: Walk-in cooler
  • Cove molding
    Floor-wall junctures not coved.
    Correction: Install cove molding.
    Comments: PROVIDE AND/OR REPLACE WHERE DAMAGED/MISSING AT KITCHEN BY OFFICES (EX. BASEBOARDS). ALL BASEBOARDS AND COVE MOLDING MUST BE SOUND, SMOOTH AND EASILY CLEANABLE AND SEALED PROPERLY.
    Location: Kitchen
  • Wall and ceiling coverings/attachments
    Wall and/or ceiling coverings and/or coatings improperly attached.
    Correction: Wall and ceiling covering materials shall be attached so they are easily cleanable.
    Comments: REPLACE DAMAGED CEILING TILES WHERE NEEDED AT DRY STORAGE ROOM.
    Location: Dry storage
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: IN PROGRESS:-REPAIR AND/OR REPLACE DAMAGED FLOORS AT DISHMACHINE AREA LOCATION; WATER IS UNDERNEATH FLOOR TILES CAUSING DAMAGED AT THIS LOCATION. ALL FLOOR SURFACES MUST ME SOUND, SMOOTH AND EASILY CLEANABLE.-REPAIR DAMAGED/CRACKED WALL TILES BEHIND BUFFALO CHOPPER MACHINE AT KITCHEN PREP AREA LOCATION; ALL WALL SURFACES MUST BE SOUND, SMOOTH AND EASILY CLEANABLE.
    Location: Dish machine area
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: IN PROGRESS:-REPAIR AND/OR REPLACE DAMAGED FLOORS AT DISHMACHINE AREA LOCATION; WATER IS UNDERNEATH FLOOR TILES CAUSING DAMAGED AT THIS LOCATION. ALL FLOOR SURFACES MUST ME SOUND, SMOOTH AND EASILY CLEANABLE.-REPAIR DAMAGED/CRACKED WALL TILES BEHIND BUFFALO CHOPPER MACHINE AT KITCHEN PREP AREA LOCATION; ALL WALL SURFACES MUST BE SOUND, SMOOTH AND EASILY CLEANABLE.
    Location: Kitchen
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: IN PROGRESS:-REPAIR AND/OR REPLACE DAMAGED FLOORS AT DISHMACHINE AREA LOCATION; WATER IS UNDERNEATH FLOOR TILES CAUSING DAMAGED AT THIS LOCATION. ALL FLOOR SURFACES MUST ME SOUND, SMOOTH AND EASILY CLEANABLE.-REPAIR DAMAGED/CRACKED WALL TILES BEHIND BUFFALO CHOPPER MACHINE AT KITCHEN PREP AREA LOCATION; ALL WALL SURFACES MUST BE SOUND, SMOOTH AND EASILY CLEANABLE.
    Location: Prep area
  • 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 DRY STORAGE ROOM FLOORS.
    Location: Dry storage
  • Improper rinsing of utensil(s) and equipment
    Washed utensil(s) and/or equipment not properly rinsed.
    Correction: Follow approved methods to properly rinse equipment and/or utensil(s).
    Comments: DISHMACHINE RINSING AT 150 F--REPAIR TO ENSURE DISHMACHINE IS RINSING AT PROPER TEMPERATURE ACCORDING TO DATA PLATE OF 160 F.
    Location: Dish machine area
    Equipment: Dishmachine
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: IN PROGRESS:-RESURFACE WOODEN SHELVING WHERE NEEDED AT DRY STORAGE ROOM.-REPAIR WALK-IN-FREEZER FAN AT FANGUARD UNIT THAT IS NOT WORKING.
    Location: Dry storage
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: IN PROGRESS:-RESURFACE WOODEN SHELVING WHERE NEEDED AT DRY STORAGE ROOM.-REPAIR WALK-IN-FREEZER FAN AT FANGUARD UNIT THAT IS NOT WORKING.
    Location: Walk-in freezer
  • 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: REPAIR MAIN WALK-IN-COOLER LEAKS AT FANGUARD/CONDENSER UNIT.
    Location: Walk-in cooler
  • Fixed equipment spacing/sealing
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: SEAL WALLS WHERE DAMAGED AT 3-BAY SINK LOCATION WALLS; SEAL 3-BAY SINK TO WALL PROPERLY SO THAT IT IS NOT MOVABLE. REMOVE OLD/MOLDED DAMAGED SEAL AND REPLACE WITH NEW FRESH SEAL.
    Location: Dish machine area
    Equipment: 3-bay
  • Food unsafe(Non-Critical) (corrected)
    Food is unsafe and/or in unsound condition.
    Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
    Comments: MOLDED SQUASH STORED IN MAIN WALK-IN-COOLER--DISCARDED.
    Location: Walk-in cooler
  • Food storage (corrected)
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: KEEP FOOD STORED OFF FLOOR AT LEAST 6 INCHES.
    Location: Dry storage
  • 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:-SOILED CLEAN DISH STORAGE SHELVING AT KITCHEN.
    Location: Dry storage
  • 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:-SOILED CLEAN DISH STORAGE SHELVING AT KITCHEN.
    Location: Walk-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:-SOILED CLEAN DISH STORAGE SHELVING AT KITCHEN.
    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:-SOILED CLEAN DISH STORAGE SHELVING AT KITCHEN.
    Location: Cook 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:-SOILED CLEAN DISH STORAGE SHELVING AT KITCHEN.
    Location: Kitchen
    Equipment: Metal shelving
 01/15/2013Recheck
  • 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 BOTTLES.
    Location: Dry storage
  • Date marking (corrected on site)
    Potentially hazardous ready-to-eat food not properly date marked.
    Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
    Comments: MILK STORED IN HALLWAY REACH-IN-COOLERS DATED 12/4/12--DISCARDED.
    Equipment: Reach in cooler
  • 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 SINGLE-SERVICE ITEMS STORED OFF FLOOR AT LEAST 6 INCHES.
    Location: Dry storage
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: LOW LIGHTING AT BOTH KITCHEN WALK-IN-COOLERS--CORRECT BY PROVIDING MORE FOOT CANDLES OF LIGHTING (AT LEAST 70 FT).
    Location: Walk-in cooler
  • Protected outer openings
    Outer opening(s) not protected against entry of insects and rodents.
    Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
    Comments: PROVIDE BOTTOM DOOR SWEEP SEAL WHERE MISSING AT MAIN WALK-IN-COOLER DOOR.
    Location: Walk-in cooler
  • Cove molding
    Floor-wall junctures not coved.
    Correction: Install cove molding.
    Comments: PROVIDE AND/OR REPLACE WHERE DAMAGED/MISSING AT KITCHEN BY OFFICES (EX. BASEBOARDS). ALL BASEBOARDS AND COVE MOLDING MUST BE SOUND, SMOOTH AND EASILY CLEANABLE AND SEALED PROPERLY.
    Location: Kitchen
  • Wall and ceiling coverings/attachments
    Wall and/or ceiling coverings and/or coatings improperly attached.
    Correction: Wall and ceiling covering materials shall be attached so they are easily cleanable.
    Comments: REPLACE DAMAGED CEILING TILES WHERE NEEDED AT DRY STORAGE ROOM.
    Location: Dry storage
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: -REPAIR AND/OR REPLACE DAMAGED FLOORS AT DISHMACHINE AREA LOCATION; WATER IS UNDERNEATH FLOOR TILES CAUSING DAMAGED AT THIS LOCATION. ALL FLOOR SURFACES MUST ME SOUND, SMOOTH AND EASILY CLEANABLE.-REPAIR DAMAGED/CRACKED WALL TILES BEHIND BUFFALO CHOPPER MACHINE AT KITCHEN PREP AREA LOCATION; ALL WALL SURFACES MUST BE SOUND, SMOOTH AND EASILY CLEANABLE.
    Location: Dish machine area
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: -REPAIR AND/OR REPLACE DAMAGED FLOORS AT DISHMACHINE AREA LOCATION; WATER IS UNDERNEATH FLOOR TILES CAUSING DAMAGED AT THIS LOCATION. ALL FLOOR SURFACES MUST ME SOUND, SMOOTH AND EASILY CLEANABLE.-REPAIR DAMAGED/CRACKED WALL TILES BEHIND BUFFALO CHOPPER MACHINE AT KITCHEN PREP AREA LOCATION; ALL WALL SURFACES MUST BE SOUND, SMOOTH AND EASILY CLEANABLE.
    Location: Kitchen
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: -REPAIR AND/OR REPLACE DAMAGED FLOORS AT DISHMACHINE AREA LOCATION; WATER IS UNDERNEATH FLOOR TILES CAUSING DAMAGED AT THIS LOCATION. ALL FLOOR SURFACES MUST ME SOUND, SMOOTH AND EASILY CLEANABLE.-REPAIR DAMAGED/CRACKED WALL TILES BEHIND BUFFALO CHOPPER MACHINE AT KITCHEN PREP AREA LOCATION; ALL WALL SURFACES MUST BE SOUND, SMOOTH AND EASILY CLEANABLE.
    Location: Prep area
  • 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 DRY STORAGE ROOM FLOORS.
    Location: Dry storage
  • Improper rinsing of utensil(s) and equipment
    Washed utensil(s) and/or equipment not properly rinsed.
    Correction: Follow approved methods to properly rinse equipment and/or utensil(s).
    Comments: DISHMACHINE RINSING AT 150 F--REPAIR TO ENSURE DISHMACHINE IS RINSING AT PROPER TEMPERATURE ACCORDING TO DATA PLATE OF 160 F.
    Location: Dish machine area
    Equipment: Dishmachine
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: -RESURFACE WOODEN SHELVING WHERE NEEDED AT DRY STORAGE ROOM.-REPAIR WALK-IN-FREEZER FAN AT FANGUARD UNIT THAT IS NOT WORKING.
    Location: Dry storage
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: -RESURFACE WOODEN SHELVING WHERE NEEDED AT DRY STORAGE ROOM.-REPAIR WALK-IN-FREEZER FAN AT FANGUARD UNIT THAT IS NOT WORKING.
    Location: Walk-in freezer
  • 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: REPAIR MAIN WALK-IN-COOLER LEAKS AT FANGUARD/CONDENSER UNIT.
    Location: Walk-in cooler
  • Fixed equipment spacing/sealing
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: SEAL WALLS WHERE DAMAGED AT 3-BAY SINK LOCATION WALLS; SEAL 3-BAY SINK TO WALL PROPERLY SO THAT IT IS NOT MOVABLE. REMOVE OLD/MOLDED DAMAGED SEAL AND REPLACE WITH NEW FRESH SEAL.
    Location: Dish machine area
    Equipment: 3-bay
  • Food unsafe(Non-Critical)
    Food is unsafe and/or in unsound condition.
    Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
    Comments: MOLDED SQUASH STORED IN MAIN WALK-IN-COOLER--DISCARDED.
    Location: Walk-in cooler
  • Food storage
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: KEEP FOOD STORED OFF FLOOR AT LEAST 6 INCHES.
    Location: Dry storage
  • 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:-DRY STORAGE ROOM--CLEAN AND ORGANIZE IMPROVEMENTS NEEDED AT THIS LOCATION!-DRY STORAGE ROOM SHELVING.-CLEAN COLD SIDE SHELVING.-SOILED WALK-IN-COOLER FANGUARDS.-SOILED LIGHT GUARD SHIELD GLOBES AT INTERIOR OF KITCHEN HOOD SYSTEMS.-SOILED CLEAN DISH STORAGE SHELVING AT KITCHEN.
    Location: Dry storage
  • 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:-DRY STORAGE ROOM--CLEAN AND ORGANIZE IMPROVEMENTS NEEDED AT THIS LOCATION!-DRY STORAGE ROOM SHELVING.-CLEAN COLD SIDE SHELVING.-SOILED WALK-IN-COOLER FANGUARDS.-SOILED LIGHT GUARD SHIELD GLOBES AT INTERIOR OF KITCHEN HOOD SYSTEMS.-SOILED CLEAN DISH STORAGE SHELVING AT KITCHEN.
    Location: Walk-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:-DRY STORAGE ROOM--CLEAN AND ORGANIZE IMPROVEMENTS NEEDED AT THIS LOCATION!-DRY STORAGE ROOM SHELVING.-CLEAN COLD SIDE SHELVING.-SOILED WALK-IN-COOLER FANGUARDS.-SOILED LIGHT GUARD SHIELD GLOBES AT INTERIOR OF KITCHEN HOOD SYSTEMS.-SOILED CLEAN DISH STORAGE SHELVING AT KITCHEN.
    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:-DRY STORAGE ROOM--CLEAN AND ORGANIZE IMPROVEMENTS NEEDED AT THIS LOCATION!-DRY STORAGE ROOM SHELVING.-CLEAN COLD SIDE SHELVING.-SOILED WALK-IN-COOLER FANGUARDS.-SOILED LIGHT GUARD SHIELD GLOBES AT INTERIOR OF KITCHEN HOOD SYSTEMS.-SOILED CLEAN DISH STORAGE SHELVING AT KITCHEN.
    Location: Cook 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:-DRY STORAGE ROOM--CLEAN AND ORGANIZE IMPROVEMENTS NEEDED AT THIS LOCATION!-DRY STORAGE ROOM SHELVING.-CLEAN COLD SIDE SHELVING.-SOILED WALK-IN-COOLER FANGUARDS.-SOILED LIGHT GUARD SHIELD GLOBES AT INTERIOR OF KITCHEN HOOD SYSTEMS.-SOILED CLEAN DISH STORAGE SHELVING AT KITCHEN.
    Location: Kitchen
    Equipment: Metal shelving
 12/27/2012Routine
  • 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: SPAGHETTI STORED IN WARMER CABINET AT 125 F; REPAIR WARMER CABINETS TO ENSURE THAT HOT-HOLDING TEMPERATURES ARE MAINTAINED AT 135 F AT WARMER CABINETS WHERE NEEDED.
    Location: Kitchen
    Equipment: ----- Cooking Equip/Holding -----
  • 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: PAN OF PASTA ABOVE 41 F THAT WAS PREP THE PREVIOUS DAY--PASTA WAS DISCARDED. ENSURE PROPER COOLING PROCEDURES ARE BEING FOLLOWED AND MAINTAINED.
    Location: Walk-in cooler
  • 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 & OPEN EMPLOYEE DRINKS STORED ON PREP TABLES AND SHELVING NEAR FOOD AND PREP AREAS WHILE FOOD HANDLERS ARE PREPPING--DISCONTINUE THIS BEHAVIOR.
    Location: Prep area
    Equipment: Prep table
  • No certified food handler (corrected)
    No certified food handler per 410 IAC 7-22.
    Correction: Provide a certified food handler.
    Comments: PROVIDE UPDATED FOOD HANDLER CERTIFICATION INFORMATION. CURRENT CERTIFIED FOOD HANDLER ON FILE IS EXPIRED. PROVIDE ON RECHECK INSPECTION DATE, FAX, OR EMAIL.
  • 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 SINGLE-SERVICE ITEMS STORED OFF FLOOR AT LEAST 6 INCHES AT BANQUET HALLWAY LOCATION STORAGE ROOM.
    Location: Dry storage
  • Lighting intensity (corrected)
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: PROVIDE LIGHTS WHERE OUT AT PASS-THRU BANQUET WALK-IN-COOLER.
    Location: Walk-in cooler
  • Physical facility repair (corrected)
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: IN PROGRESS:REGROUT AND RESURFACE DAMAGED FLOOR TILES LOCATED UNDER, AROUND, AND NEAR DISHMACHINE; REPAIR WHERE NEEDED TO ENSURE ALL FLOOR/TILE SURFACES ARE SOUND, SMOOTH, AND EASILY CLEANABLE SO THAT MOISTURE AND FOOD BUILD-UP IS NOT ABLE TO SETTLE UNDERNEATH OR BETWEEN FLOOR TILES.***PROVIDE PLAN OF ACTION ON RECHECK INSPECTION DATE***
    Location: Dish machine area
  • 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 FLOOR CLEANING AND SANITIZING OF BANQUET HALLWAY LOCATION STORAGE ROOM.CLEAN AND ORGANIZE DRY STORAGE/EQUIPMENT LOCATION ROOM.
    Location: Dry storage
  • Wash temperature (corrected)
    Dishmachine wash temperature too low.
    Correction: Provide a wash solution temperature in accordance with data plate specifications.
    Comments: IN PROGRESS WITH MARRIOTT ENGINEERING AND HOBART REPAIR SERVICES:DISHMACHINE USE HAS BEEN DISCONTINUED UNTIL REPAIRS ARE COMPLETED; ESTABLISHMENT IS USING CIRCLE CITY KITCHEN DISHMACHINE AS ALTERNATE METHOD.WASH TEMPERATURE GAUGE IS ON BACK ORDER.PRE-WASH TEMPERATURE AT 0 F AND WASH TEMPERATURE AT 130 F.REPAIR TO ENSURE THAT PRE-WASH AND WASH TEMPERATURES ARE AT APPROPRIATE TEMPERATURES ACCORDING TO DATA PLATE.
    Location: Dish machine area
    Equipment: Dishmachine
  • Unapproved non-food contact
    Unapproved material(s) used in non-food contact surface(s).
    Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
    Comments: IN PROGRESS:REPLACE OR RESURFACE WOODEN SHELVING AT BANQUET HALLWAY LOCATION DRY STORAGE ROOM. ALL SHELF SURFACES MUST BE SOUND, SMOOTH, AND EASILY CLEANABLE.
    Location: Dry storage
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: IN PROGRESS: WASH TEMPERATURE GAUGE IS ON BACK ORDER.REPAIR DISHMACHINE WASH GAUGE.
    Location: Kitchen
    Equipment: Dishmachine
  • Food storage (corrected)
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: KEEP FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT BANQUET HALLWAY LOCATION STORAGE ROOM.
    Location: Dry storage
  • Miscellaneous contamination of food (Non-Critical) (corrected)
    Food contaminated by miscellaneous source.
    Correction: Protect food from all sources of contamination.
    Comments: EXPOSED BOXES OF FOOD SITTING ON SKIDS UNDER CEILING LEAKS--REMOVE TO PREVENT ANY POTENTIAL CROSS-CONTAMINATION.
  • Plumbing system/ repair (Non-Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: IN PROGRESS WITH MARRIOTT ENGINEERING AND HOBART REPAIR SERVICES--PART ON ORDER:REPAIR LEAKS AT DISHMACHINE.
    Location: Kitchen
    Equipment: Dishmachine
  • In use utensil storage (corrected)
    In use utensil(s) stored improperly.
    Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
    Comments: UTENSILS STORED IN BETWEEN PREP TABLE AND WALL SURFACES--DISCONTINUE TO PREVENT POTENTIAL CROSS-CONTAMINATION.
    Location: Prep area
    Equipment: Prep table
 08/28/2012Recheck
  • 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: SPAGHETTI STORED IN WARMER CABINET AT 125 F; REPAIR WARMER CABINETS TO ENSURE THAT HOT-HOLDING TEMPERATURES ARE MAINTAINED AT 135 F AT WARMER CABINETS WHERE NEEDED.
    Location: Kitchen
    Equipment: ----- Cooking Equip/Holding -----
  • 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: PAN OF PASTA ABOVE 41 F THAT WAS PREP THE PREVIOUS DAY--PASTA WAS DISCARDED. ENSURE PROPER COOLING PROCEDURES ARE BEING FOLLOWED AND MAINTAINED.
    Location: Walk-in cooler
  • 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 & OPEN EMPLOYEE DRINKS STORED ON PREP TABLES AND SHELVING NEAR FOOD AND PREP AREAS WHILE FOOD HANDLERS ARE PREPPING--DISCONTINUE THIS BEHAVIOR.
    Location: Prep area
    Equipment: Prep table
  • No certified food handler (corrected)
    No certified food handler per 410 IAC 7-22.
    Correction: Provide a certified food handler.
    Comments: PROVIDE UPDATED FOOD HANDLER CERTIFICATION INFORMATION. CURRENT CERTIFIED FOOD HANDLER ON FILE IS EXPIRED. PROVIDE ON RECHECK INSPECTION DATE, FAX, OR EMAIL.
  • 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 SINGLE-SERVICE ITEMS STORED OFF FLOOR AT LEAST 6 INCHES AT BANQUET HALLWAY LOCATION STORAGE ROOM.
    Location: Dry storage
  • Lighting intensity (corrected)
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: PROVIDE LIGHTS WHERE OUT AT PASS-THRU BANQUET WALK-IN-COOLER.
    Location: Walk-in cooler
  • Physical facility repair (corrected)
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: IN PROGRESS:REGROUT AND RESURFACE DAMAGED FLOOR TILES LOCATED UNDER, AROUND, AND NEAR DISHMACHINE; REPAIR WHERE NEEDED TO ENSURE ALL FLOOR/TILE SURFACES ARE SOUND, SMOOTH, AND EASILY CLEANABLE SO THAT MOISTURE AND FOOD BUILD-UP IS NOT ABLE TO SETTLE UNDERNEATH OR BETWEEN FLOOR TILES.***PROVIDE PLAN OF ACTION ON RECHECK INSPECTION DATE***
    Location: Dish machine area
  • 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 FLOOR CLEANING AND SANITIZING OF BANQUET HALLWAY LOCATION STORAGE ROOM.CLEAN AND ORGANIZE DRY STORAGE/EQUIPMENT LOCATION ROOM.
    Location: Dry storage
  • Wash temperature (corrected)
    Dishmachine wash temperature too low.
    Correction: Provide a wash solution temperature in accordance with data plate specifications.
    Comments: IN PROGRESS WITH MARRIOTT ENGINEERING AND HOBART REPAIR SERVICES:DISHMACHINE USE HAS BEEN DISCONTINUED UNTIL REPAIRS ARE COMPLETED; ESTABLISHMENT IS USING CIRCLE CITY KITCHEN DISHMACHINE AS ALTERNATE METHOD.WASH TEMPERATURE GAUGE IS ON BACK ORDER.PRE-WASH TEMPERATURE AT 0 F AND WASH TEMPERATURE AT 130 F.REPAIR TO ENSURE THAT PRE-WASH AND WASH TEMPERATURES ARE AT APPROPRIATE TEMPERATURES ACCORDING TO DATA PLATE.
    Location: Dish machine area
    Equipment: Dishmachine
  • Unapproved non-food contact
    Unapproved material(s) used in non-food contact surface(s).
    Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
    Comments: IN PROGRESS:REPLACE OR RESURFACE WOODEN SHELVING AT BANQUET HALLWAY LOCATION DRY STORAGE ROOM. ALL SHELF SURFACES MUST BE SOUND, SMOOTH, AND EASILY CLEANABLE.
    Location: Dry storage
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: IN PROGRESS: WASH TEMPERATURE GAUGE IS ON BACK ORDER.REPAIR DISHMACHINE WASH GAUGE.
    Location: Kitchen
    Equipment: Dishmachine
  • Food storage (corrected)
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: KEEP FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT BANQUET HALLWAY LOCATION STORAGE ROOM.
    Location: Dry storage
  • Miscellaneous contamination of food (Non-Critical) (corrected)
    Food contaminated by miscellaneous source.
    Correction: Protect food from all sources of contamination.
    Comments: EXPOSED BOXES OF FOOD SITTING ON SKIDS UNDER CEILING LEAKS--REMOVE TO PREVENT ANY POTENTIAL CROSS-CONTAMINATION.
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: IN PROGRESS WITH MARRIOTT ENGINEERING AND HOBART REPAIR SERVICES:REPAIR LEAKS AT DISHMACHINE.
    Location: Kitchen
    Equipment: Dishmachine
  • In use utensil storage (corrected)
    In use utensil(s) stored improperly.
    Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
    Comments: UTENSILS STORED IN BETWEEN PREP TABLE AND WALL SURFACES--DISCONTINUE TO PREVENT POTENTIAL CROSS-CONTAMINATION.
    Location: Prep area
    Equipment: Prep table
 07/30/2012Recheck
  • 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: SPAGHETTI STORED IN WARMER CABINET AT 125 F; REPAIR WARMER CABINETS TO ENSURE THAT HOT-HOLDING TEMPERATURES ARE MAINTAINED AT 135 F AT WARMER CABINETS WHERE NEEDED.
    Location: Kitchen
    Equipment: ----- Cooking Equip/Holding -----
  • 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: PAN OF PASTA ABOVE 41 F THAT WAS PREP THE PREVIOUS DAY--PASTA WAS DISCARDED. ENSURE PROPER COOLING PROCEDURES ARE BEING FOLLOWED AND MAINTAINED.
    Location: Walk-in cooler
  • 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 & OPEN EMPLOYEE DRINKS STORED ON PREP TABLES AND SHELVING NEAR FOOD AND PREP AREAS WHILE FOOD HANDLERS ARE PREPPING--DISCONTINUE THIS BEHAVIOR.
    Location: Prep area
    Equipment: Prep table
  • No certified food handler (corrected)
    No certified food handler per 410 IAC 7-22.
    Correction: Provide a certified food handler.
    Comments: PROVIDE UPDATED FOOD HANDLER CERTIFICATION INFORMATION. CURRENT CERTIFIED FOOD HANDLER ON FILE IS EXPIRED. PROVIDE ON RECHECK INSPECTION DATE, FAX, OR EMAIL.
  • 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 SINGLE-SERVICE ITEMS STORED OFF FLOOR AT LEAST 6 INCHES AT BANQUET HALLWAY LOCATION STORAGE ROOM.
    Location: Dry storage
  • Lighting intensity (corrected)
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: PROVIDE LIGHTS WHERE OUT AT PASS-THRU BANQUET WALK-IN-COOLER.
    Location: Walk-in cooler
  • Physical facility repair (corrected)
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: IN PROGRESS:REGROUT AND RESURFACE DAMAGED FLOOR TILES LOCATED UNDER, AROUND, AND NEAR DISHMACHINE; REPAIR WHERE NEEDED TO ENSURE ALL FLOOR/TILE SURFACES ARE SOUND, SMOOTH, AND EASILY CLEANABLE SO THAT MOISTURE AND FOOD BUILD-UP IS NOT ABLE TO SETTLE UNDERNEATH OR BETWEEN FLOOR TILES.***PROVIDE PLAN OF ACTION ON RECHECK INSPECTION DATE***
    Location: Dish machine area
  • 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 FLOOR CLEANING AND SANITIZING OF BANQUET HALLWAY LOCATION STORAGE ROOM.CLEAN AND ORGANIZE DRY STORAGE/EQUIPMENT LOCATION ROOM.
    Location: Dry storage
  • Wash temperature (corrected)
    Dishmachine wash temperature too low.
    Correction: Provide a wash solution temperature in accordance with data plate specifications.
    Comments: IN PROGRESS WITH MARRIOTT ENGINEERING AND HOBART REPAIR SERVICES:DISHMACHINE USE HAS BEEN DISCONTINUED UNTIL REPAIRS ARE COMPLETED; ESTABLISHMENT IS USING CIRCLE CITY KITCHEN DISHMACHINE AS ALTERNATE METHOD.WASH TEMPERATURE GAUGE IS ON BACK ORDER.PRE-WASH TEMPERATURE AT 0 F AND WASH TEMPERATURE AT 130 F.REPAIR TO ENSURE THAT PRE-WASH AND WASH TEMPERATURES ARE AT APPROPRIATE TEMPERATURES ACCORDING TO DATA PLATE.
    Location: Dish machine area
    Equipment: Dishmachine
  • Unapproved non-food contact
    Unapproved material(s) used in non-food contact surface(s).
    Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
    Comments: IN PROGRESS:REPLACE OR RESURFACE WOODEN SHELVING AT BANQUET HALLWAY LOCATION DRY STORAGE ROOM. ALL SHELF SURFACES MUST BE SOUND, SMOOTH, AND EASILY CLEANABLE.
    Location: Dry storage
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: IN PROGRESS: WASH TEMPERATURE GAUGE IS ON BACK ORDER.REPAIR DISHMACHINE WASH GAUGE.
    Location: Kitchen
    Equipment: Dishmachine
  • Food storage (corrected)
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: KEEP FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT BANQUET HALLWAY LOCATION STORAGE ROOM.
    Location: Dry storage
  • Miscellaneous contamination of food (Non-Critical) (corrected)
    Food contaminated by miscellaneous source.
    Correction: Protect food from all sources of contamination.
    Comments: EXPOSED BOXES OF FOOD SITTING ON SKIDS UNDER CEILING LEAKS--REMOVE TO PREVENT ANY POTENTIAL CROSS-CONTAMINATION.
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: IN PROGRESS WITH MARRIOTT ENGINEERING AND HOBART REPAIR SERVICES--PART ON ORDER:REPAIR LEAKS AT DISHMACHINE.
    Location: Kitchen
    Equipment: Dishmachine
  • In use utensil storage (corrected)
    In use utensil(s) stored improperly.
    Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
    Comments: UTENSILS STORED IN BETWEEN PREP TABLE AND WALL SURFACES--DISCONTINUE TO PREVENT POTENTIAL CROSS-CONTAMINATION.
    Location: Prep area
    Equipment: Prep table
 07/27/2012Recheck
  • 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: SPAGHETTI STORED IN WARMER CABINET AT 125 F; REPAIR WARMER CABINETS TO ENSURE THAT HOT-HOLDING TEMPERATURES ARE MAINTAINED AT 135 F AT WARMER CABINETS WHERE NEEDED.
    Location: Kitchen
    Equipment: ----- Cooking Equip/Holding -----
  • 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: PAN OF PASTA ABOVE 41 F THAT WAS PREP THE PREVIOUS DAY--PASTA WAS DISCARDED. ENSURE PROPER COOLING PROCEDURES ARE BEING FOLLOWED AND MAINTAINED.
    Location: Walk-in cooler
  • 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 & OPEN EMPLOYEE DRINKS STORED ON PREP TABLES AND SHELVING NEAR FOOD AND PREP AREAS WHILE FOOD HANDLERS ARE PREPPING--DISCONTINUE THIS BEHAVIOR.
    Location: Prep area
    Equipment: Prep table
  • No certified food handler (corrected)
    No certified food handler per 410 IAC 7-22.
    Correction: Provide a certified food handler.
    Comments: PROVIDE UPDATED FOOD HANDLER CERTIFICATION INFORMATION. CURRENT CERTIFIED FOOD HANDLER ON FILE IS EXPIRED. PROVIDE ON RECHECK INSPECTION DATE, FAX, OR EMAIL.
  • 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 SINGLE-SERVICE ITEMS STORED OFF FLOOR AT LEAST 6 INCHES AT BANQUET HALLWAY LOCATION STORAGE ROOM.
    Location: Dry storage
  • Lighting intensity (corrected)
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: PROVIDE LIGHTS WHERE OUT AT PASS-THRU BANQUET WALK-IN-COOLER.
    Location: Walk-in cooler
  • Physical facility repair (corrected)
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: IN PROGRESS:REGROUT AND RESURFACE DAMAGED FLOOR TILES LOCATED UNDER, AROUND, AND NEAR DISHMACHINE; REPAIR WHERE NEEDED TO ENSURE ALL FLOOR/TILE SURFACES ARE SOUND, SMOOTH, AND EASILY CLEANABLE SO THAT MOISTURE AND FOOD BUILD-UP IS NOT ABLE TO SETTLE UNDERNEATH OR BETWEEN FLOOR TILES.***PROVIDE PLAN OF ACTION ON RECHECK INSPECTION DATE***
    Location: Dish machine area
  • 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 FLOOR CLEANING AND SANITIZING OF BANQUET HALLWAY LOCATION STORAGE ROOM.CLEAN AND ORGANIZE DRY STORAGE/EQUIPMENT LOCATION ROOM.
    Location: Dry storage
  • Wash temperature (corrected)
    Dishmachine wash temperature too low.
    Correction: Provide a wash solution temperature in accordance with data plate specifications.
    Comments: IN PROGRESS WITH MARRIOTT ENGINEERING AND HOBART REPAIR SERVICES:DISHMACHINE USE HAS BEEN DISCONTINUED UNTIL REPAIRS ARE COMPLETED; ESTABLISHMENT IS USING CIRCLE CITY KITCHEN DISHMACHINE AS ALTERNATE METHOD.WASH TEMPERATURE GAUGE IS ON BACK ORDER.PRE-WASH TEMPERATURE AT 0 F AND WASH TEMPERATURE AT 130 F.REPAIR TO ENSURE THAT PRE-WASH AND WASH TEMPERATURES ARE AT APPROPRIATE TEMPERATURES ACCORDING TO DATA PLATE.
    Location: Dish machine area
    Equipment: Dishmachine
  • Unapproved non-food contact
    Unapproved material(s) used in non-food contact surface(s).
    Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
    Comments: IN PROGRESS:REPLACE OR RESURFACE WOODEN SHELVING AT BANQUET HALLWAY LOCATION DRY STORAGE ROOM. ALL SHELF SURFACES MUST BE SOUND, SMOOTH, AND EASILY CLEANABLE.
    Location: Dry storage
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: IN PROGRESS: WASH TEMPERATURE GAUGE IS ON BACK ORDER.REPAIR DISHMACHINE WASH GAUGE.
    Location: Kitchen
    Equipment: Dishmachine
  • Food storage (corrected)
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: KEEP FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT BANQUET HALLWAY LOCATION STORAGE ROOM.
    Location: Dry storage
  • Miscellaneous contamination of food (Non-Critical) (corrected)
    Food contaminated by miscellaneous source.
    Correction: Protect food from all sources of contamination.
    Comments: EXPOSED BOXES OF FOOD SITTING ON SKIDS UNDER CEILING LEAKS--REMOVE TO PREVENT ANY POTENTIAL CROSS-CONTAMINATION.
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: IN PROGRESS WITH MARRIOTT ENGINEERING AND HOBART REPAIR SERVICES--PART ON ORDER:REPAIR LEAKS AT DISHMACHINE.
    Location: Kitchen
    Equipment: Dishmachine
  • In use utensil storage (corrected)
    In use utensil(s) stored improperly.
    Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
    Comments: UTENSILS STORED IN BETWEEN PREP TABLE AND WALL SURFACES--DISCONTINUE TO PREVENT POTENTIAL CROSS-CONTAMINATION.
    Location: Prep area
    Equipment: Prep table
 07/27/2012Recheck
  • 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: SPAGHETTI STORED IN WARMER CABINET AT 125 F; REPAIR WARMER CABINETS TO ENSURE THAT HOT-HOLDING TEMPERATURES ARE MAINTAINED AT 135 F AT WARMER CABINETS WHERE NEEDED.
    Location: Kitchen
    Equipment: ----- Cooking Equip/Holding -----
  • 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: PAN OF PASTA ABOVE 41 F THAT WAS PREP THE PREVIOUS DAY--PASTA WAS DISCARDED. ENSURE PROPER COOLING PROCEDURES ARE BEING FOLLOWED AND MAINTAINED.
    Location: Walk-in cooler
  • 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 & OPEN EMPLOYEE DRINKS STORED ON PREP TABLES AND SHELVING NEAR FOOD AND PREP AREAS WHILE FOOD HANDLERS ARE PREPPING--DISCONTINUE THIS BEHAVIOR.
    Location: Prep area
    Equipment: Prep table
  • Plumbing system / repair (Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: IN PROGRESS WITH MARRIOTT ENGINEERING AND HOBART REPAIR SERVICES:DISHMACHINE USE HAS BEEN DISCONTINUED UNTIL REPAIRS ARE COMPLETED; ESTABLISHMENT IS USING CIRCLE CITY KITCHEN DISHMACHINE AS ALTERNATE METHOD.REPAIR DISHMACHINE LEAKS UNDERNEATH DISHMACHINE.
    Location: Dish machine area
    Equipment: Dishmachine
  • No certified food handler
    No certified food handler per 410 IAC 7-22.
    Correction: Provide a certified food handler.
    Comments: PROVIDE UPDATED FOOD HANDLER CERTIFICATION INFORMATION. CURRENT CERTIFIED FOOD HANDLER ON FILE IS EXPIRED. PROVIDE ON RECHECK INSPECTION DATE, FAX, OR EMAIL.
  • 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 SINGLE-SERVICE ITEMS STORED OFF FLOOR AT LEAST 6 INCHES AT BANQUET HALLWAY LOCATION STORAGE ROOM.
    Location: Dry storage
  • Lighting intensity (corrected)
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: PROVIDE LIGHTS WHERE OUT AT PASS-THRU BANQUET WALK-IN-COOLER.
    Location: Walk-in cooler
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: IN PROGRESS:REGROUT AND RESURFACE DAMAGED FLOOR TILES LOCATED UNDER, AROUND, AND NEAR DISHMACHINE; REPAIR WHERE NEEDED TO ENSURE ALL FLOOR/TILE SURFACES ARE SOUND, SMOOTH, AND EASILY CLEANABLE SO THAT MOISTURE AND FOOD BUILD-UP IS NOT ABLE TO SETTLE UNDERNEATH OR BETWEEN FLOOR TILES.***PROVIDE PLAN OF ACTION ON RECHECK INSPECTION DATE***
    Location: Dish machine area
  • 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 FLOOR CLEANING AND SANITIZING OF BANQUET HALLWAY LOCATION STORAGE ROOM.CLEAN AND ORGANIZE DRY STORAGE/EQUIPMENT LOCATION ROOM.
    Location: Dry storage
  • Wash temperature
    Dishmachine wash temperature too low.
    Correction: Provide a wash solution temperature in accordance with data plate specifications.
    Comments: IN PROGRESS WITH MARRIOTT ENGINEERING AND HOBART REPAIR SERVICES:DISHMACHINE USE HAS BEEN DISCONTINUED UNTIL REPAIRS ARE COMPLETED; ESTABLISHMENT IS USING CIRCLE CITY KITCHEN DISHMACHINE AS ALTERNATE METHOD.WASH TEMPERATURE GAUGE IS ON BACK ORDER.PRE-WASH TEMPERATURE AT 0 F AND WASH TEMPERATURE AT 130 F.REPAIR TO ENSURE THAT PRE-WASH AND WASH TEMPERATURES ARE AT APPROPRIATE TEMPERATURES ACCORDING TO DATA PLATE.
    Location: Dish machine area
    Equipment: Dishmachine
  • Unapproved non-food contact
    Unapproved material(s) used in non-food contact surface(s).
    Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
    Comments: IN PROGRESS:REPLACE OR RESURFACE WOODEN SHELVING AT BANQUET HALLWAY LOCATION DRY STORAGE ROOM. ALL SHELF SURFACES MUST BE SOUND, SMOOTH, AND EASILY CLEANABLE.
    Location: Dry storage
  • Food storage (corrected)
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: KEEP FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT BANQUET HALLWAY LOCATION STORAGE ROOM.
    Location: Dry storage
  • Miscellaneous contamination of food (Non-Critical) (corrected)
    Food contaminated by miscellaneous source.
    Correction: Protect food from all sources of contamination.
    Comments: EXPOSED BOXES OF FOOD SITTING ON SKIDS UNDER CEILING LEAKS--REMOVE TO PREVENT ANY POTENTIAL CROSS-CONTAMINATION.
  • In use utensil storage (corrected)
    In use utensil(s) stored improperly.
    Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
    Comments: UTENSILS STORED IN BETWEEN PREP TABLE AND WALL SURFACES--DISCONTINUE TO PREVENT POTENTIAL CROSS-CONTAMINATION.
    Location: Prep area
    Equipment: Prep table
 07/12/2012Recheck
  • 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: SPAGHETTI STORED IN WARMER CABINET AT 125 F; REPAIR WARMER CABINETS TO ENSURE THAT HOT-HOLDING TEMPERATURES ARE MAINTAINED AT 135 F AT WARMER CABINETS WHERE NEEDED.
    Location: Kitchen
    Equipment: ----- Cooking Equip/Holding -----
  • 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: PAN OF PASTA ABOVE 41 F THAT WAS PREP THE PREVIOUS DAY--PASTA WAS DISCARDED. ENSURE PROPER COOLING PROCEDURES ARE BEING FOLLOWED AND MAINTAINED.
    Location: Walk-in cooler
  • 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 & OPEN EMPLOYEE DRINKS STORED ON PREP TABLES AND SHELVING NEAR FOOD AND PREP AREAS WHILE FOOD HANDLERS ARE PREPPING--DISCONTINUE THIS BEHAVIOR.
    Location: Prep area
    Equipment: Prep table
  • Plumbing system / repair (Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: IN PROGRESS WITH MARRIOTT ENGINEERING AND HOBART REPAIR SERVICES:DISHMACHINE USE HAS BEEN DISCONTINUED UNTIL REPAIRS ARE COMPLETED; ESTABLISHMENT IS USING CIRCLE CITY KITCHEN DISHMACHINE AS ALTERNATE METHOD.REPAIR DISHMACHINE LEAKS UNDERNEATH DISHMACHINE.
    Location: Dish machine area
    Equipment: Dishmachine
  • 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 SINGLE-SERVICE ITEMS STORED OFF FLOOR AT LEAST 6 INCHES AT BANQUET HALLWAY LOCATION STORAGE ROOM.
    Location: Dry storage
  • Lighting intensity (corrected)
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: PROVIDE LIGHTS WHERE OUT AT PASS-THRU BANQUET WALK-IN-COOLER.
    Location: Walk-in cooler
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: REGROUT AND RESURFACE DAMAGED FLOOR TILES LOCATED UNDER, AROUND, AND NEAR DISHMACHINE; REPAIR WHERE NEEDED TO ENSURE ALL FLOOR/TILE SURFACES ARE SOUND, SMOOTH, AND EASILY CLEANABLE SO THAT MOISTURE AND FOOD BUILD-UP IS NOT ABLE TO SETTLE UNDERNEATH OR BETWEEN FLOOR TILES.***PROVIDE PLAN OF ACTION ON RECHECK INSPECTION DATE***
    Location: Dish machine area
  • 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 FLOOR CLEANING AND SANITIZING OF BANQUET HALLWAY LOCATION STORAGE ROOM.CLEAN AND ORGANIZE DRY STORAGE/EQUIPMENT LOCATION ROOM.
    Location: Dry storage
  • Wash temperature
    Dishmachine wash temperature too low.
    Correction: Provide a wash solution temperature in accordance with data plate specifications.
    Comments: IN PROGRESS WITH MARRIOTT ENGINEERING AND HOBART REPAIR SERVICES:DISHMACHINE USE HAS BEEN DISCONTINUED UNTIL REPAIRS ARE COMPLETED; ESTABLISHMENT IS USING CIRCLE CITY KITCHEN DISHMACHINE AS ALTERNATE METHOD.PRE-WASH TEMPERATURE AT 0 F AND WASH TEMPERATURE AT 130 F.REPAIR TO ENSURE THAT PRE-WASH AND WASH TEMPERATURES ARE AT APPROPRIATE TEMPERATURES ACCORDING TO DATA PLATE.
    Location: Dish machine area
    Equipment: Dishmachine
  • Unapproved non-food contact
    Unapproved material(s) used in non-food contact surface(s).
    Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
    Comments: REPLACE OR RESURFACE WOODEN SHELVING AT BANQUET HALLWAY LOCATION DRY STORAGE ROOM. ALL SHELF SURFACES MUST BE SOUND, SMOOTH, AND EASILY CLEANABLE.
    Location: Dry storage
  • Food storage (corrected)
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: KEEP FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT BANQUET HALLWAY LOCATION STORAGE ROOM.
    Location: Dry storage
  • Miscellaneous contamination of food (Non-Critical) (corrected)
    Food contaminated by miscellaneous source.
    Correction: Protect food from all sources of contamination.
    Comments: EXPOSED BOXES OF FOOD SITTING ON SKIDS UNDER CEILING LEAKS--REMOVE TO PREVENT ANY POTENTIAL CROSS-CONTAMINATION.
  • In use utensil storage (corrected)
    In use utensil(s) stored improperly.
    Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
    Comments: UTENSILS STORED IN BETWEEN PREP TABLE AND WALL SURFACES--DISCONTINUE TO PREVENT POTENTIAL CROSS-CONTAMINATION.
    Location: Prep area
    Equipment: Prep table
 06/27/2012Recheck
  • Hot holding
    Potentially hazardous food(s) not held at proper temperatures.
    Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
    Comments: SPAGHETTI STORED IN WARMER CABINET AT 125 F; REPAIR WARMER CABINETS TO ENSURE THAT HOT-HOLDING TEMPERATURES ARE MAINTAINED AT 135 F AT WARMER CABINETS WHERE NEEDED.
    Location: Kitchen
    Equipment: ----- Cooking Equip/Holding -----
  • 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: PAN OF PASTA ABOVE 41 F THAT WAS PREP THE PREVIOUS DAY--PASTA WAS DISCARDED. ENSURE PROPER COOLING PROCEDURES ARE BEING FOLLOWED AND MAINTAINED.
    Location: Walk-in cooler
  • Eating, drinking, smoking
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: EMPLOYEE DRINK & OPEN EMPLOYEE DRINKS STORED ON PREP TABLES AND SHELVING NEAR FOOD AND PREP AREAS WHILE FOOD HANDLERS ARE PREPPING--DISCONTINUE THIS BEHAVIOR.
    Location: Prep area
    Equipment: Prep table
  • Plumbing system / repair (Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: REPAIR DISHMACHINE LEAKS UNDERNEATH DISHMACHINE.
    Location: Dish machine area
    Equipment: Dishmachine
  • 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 SINGLE-SERVICE ITEMS STORED OFF FLOOR AT LEAST 6 INCHES AT BANQUET HALLWAY LOCATION STORAGE ROOM.
    Location: Dry storage
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: PROVIDE LIGHTS WHERE OUT AT PASS-THRU BANQUET WALK-IN-COOLER.
    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 FLOOR CLEANING AND SANITIZING OF BANQUET HALLWAY LOCATION STORAGE ROOM.CLEAN AND ORGANIZE DRY STORAGE/EQUIPMENT LOCATION ROOM.
    Location: Dry storage
  • Wash temperature
    Dishmachine wash temperature too low.
    Correction: Provide a wash solution temperature in accordance with data plate specifications.
    Comments: PRE-WASH TEMPERATURE AT 0 F AND WASH TEMPERATURE AT 130 F.REPAIR TO ENSURE THAT PRE-WASH AND WASH TEMPERATURES ARE AT APPROPRIATE TEMPERATURES ACCORDING TO DATA PLATE.
    Location: Dish machine area
    Equipment: Dishmachine
  • Food storage
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: KEEP FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT BANQUET HALLWAY LOCATION STORAGE ROOM.
    Location: Dry storage
  • Miscellaneous contamination of food (Non-Critical) (corrected on site)
    Food contaminated by miscellaneous source.
    Correction: Protect food from all sources of contamination.
    Comments: EXPOSED BOXES OF FOOD SITTING ON SKIDS UNDER CEILING LEAKS--REMOVE TO PREVENT ANY POTENTIAL CROSS-CONTAMINATION.
  • In use utensil storage (corrected on site)
    In use utensil(s) stored improperly.
    Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
    Comments: UTENSILS STORED IN BETWEEN PREP TABLE AND WALL SURFACES--DISCONTINUE TO PREVENT POTENTIAL CROSS-CONTAMINATION.
    Location: Prep area
    Equipment: Prep table
 06/05/2012Routine
No violation noted during this evaluation. 02/01/2012Super Bowl Routine
  • 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: HANDSINK IS BLOCKED AT DISHMACHINE LOCATION HANDSINK--DISCONTINUE.
    Location: Dish machine area
    Equipment: Hand sink
  • 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: PERSONAL EMPLOYEE FOOD AND DRINKS STORED AT PREP TABLE (DRINK & CANDY) AND WALK-IN-COOLER( OPEN COKE CAN)--DISCONTINUE.
    Location: Prep area
  • 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: PERSONAL EMPLOYEE FOOD AND DRINKS STORED AT PREP TABLE (DRINK & CANDY) AND WALK-IN-COOLER( OPEN COKE CAN)--DISCONTINUE.
    Location: Walk-in cooler
  • 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: CONTINUE TO WORK ON AND MONITOR:KEEP ALL UTENSILS/EQUIPMENT AND SINGLE-SERVICE ITEMS STORED OFF FLOOR AT LEAST 6 INCHES AND BANQUET DRY STORAGE ROOMS.
    Location: Dry storage
  • Lighting intensity (corrected)
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: PROVIDE LIGHTS WHERE OUT AT INTERIOR OF HOOD SYSTEMS AND AT BANQUET PASS THRU WALK-IN-COOLER.
    Location: Kitchen
  • Lighting intensity (corrected)
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: PROVIDE LIGHTS WHERE OUT AT INTERIOR OF HOOD SYSTEMS AND AT BANQUET PASS THRU WALK-IN-COOLER.
    Location: Walk-in cooler
  • Wall and ceiling coverings/attachments
    Wall and/or ceiling coverings and/or coatings improperly attached.
    Correction: Wall and ceiling covering materials shall be attached so they are easily cleanable.
    Comments: IN PROGRESS (NEW TILES): REPLACE DAMAGED CEILING TILES AT BANQUET HALLWAY SERVERS LOCATION AND DISHMACHINE ROOM WHERE NEEDED; ALL CEILING SURFACES MUST BE SOUND, SMOOTH, EASILY CLEANABLE AND RUST FREE.
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: FIX SOAP DISPENSER AT KITCHEN HANDSINK BY WALK-IN-COOLER DOOR.
    Location: Kitchen
    Equipment: Hand sink
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CLEAN AND SANITIZE THE DRY STORAGE UTENSIL/EQUIPMENT STORAGE SHELVING ROUTINELY (DUSTY).
    Location: Dry storage
    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: COLD WATER NOT WORKING AT PREP SINK AT COLD PREP LOCATION.
    Location: Prep area
    Equipment: Prep sink
 12/15/2011Recheck
  • 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: 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: HANDSINK IS BLOCKED AT DISHMACHINE LOCATION HANDSINK--DISCONTINUE.
    Location: Dish machine area
    Equipment: Hand sink
  • Storage of Personal Items
    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: PERSONAL EMPLOYEE FOOD AND DRINKS STORED AT PREP TABLE (DRINK & CANDY) AND WALK-IN-COOLER( OPEN COKE CAN)--DISCONTINUE.
    Location: Prep area
  • Storage of Personal Items
    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: PERSONAL EMPLOYEE FOOD AND DRINKS STORED AT PREP TABLE (DRINK & CANDY) AND WALK-IN-COOLER( OPEN COKE CAN)--DISCONTINUE.
    Location: Walk-in cooler
  • 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 UTENSILS AND SINGLE-SERVICE ITEMS STORED OFF FLOOR AT LEAST 6 INCHES AND BANQUET DRY STORAGE ROOMS.
    Location: Dry storage
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: PROVIDE LIGHTS WHERE OUT AT INTERIOR OF HOOD SYSTEMS AND AT BANQUET PASS THRU WALK-IN-COOLER.
    Location: Kitchen
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: PROVIDE LIGHTS WHERE OUT AT INTERIOR OF HOOD SYSTEMS AND AT BANQUET PASS THRU WALK-IN-COOLER.
    Location: Walk-in cooler
  • Wall and ceiling coverings/attachments
    Wall and/or ceiling coverings and/or coatings improperly attached.
    Correction: Wall and ceiling covering materials shall be attached so they are easily cleanable.
    Comments: REPLACE DAMAGED CEILING TILES AND RUSTED CEILING PANELS AT BANQUET HALLWAY SERVERS LOCATION AND AT DISHMACHINE ROOM WHERE NEEDED; ALL CEILING SURFACES MUST BE SOUND, SMOOTH, EASILY CLEANABLE AND RUST FREE.
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: FIX SOAP DISPENSER AT KITCHEN HANDSINK BY WALK-IN-COOLER DOOR.
    Location: Kitchen
    Equipment: Hand sink
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ON ROUTINE CLEANING AND SANITIZING OF BANQUET HALLWAY BEVERAGE STATIONS SURFACES/EQUPIMENT.
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: COLD WATER NOT WORKING AT PREP SINK AT COLD PREP LOCATION.
    Location: Prep area
    Equipment: Prep sink
 12/06/2011Routine

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