- Date marking (corrected)
1. Date mark the milk when opened and discard if not used within 7 days. 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.
- Consumer self service utensils (corrected)
1. Apples on buffet are "ready to eay". Provide a suitable utensil or wrape apple to prevent bare hand contact. No dispensing utensil present for self service.
Correction: Food dispensing utensil(s) shall be available for each container displayed at a consumer self-service unit, such as a buffet or salad bar.
- Food on display (corrected)
1. The apples on breadfast buffet are "ready to eat". Apples must be protected during display. Food on display unprotected.
Correction: Food on display shall be protected from contamination.
|
09/02/2014 | Recheck |
- Date marking
1. Date mark the milk when opened and discard if not used within 7 days. 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.
- Consumer self service utensils
1. Apples on buffet are "ready to eay". Provide a suitable utensil or wrape apple to prevent bare hand contact. No dispensing utensil present for self service.
Correction: Food dispensing utensil(s) shall be available for each container displayed at a consumer self-service unit, such as a buffet or salad bar.
- Food on display
1. The apples on breadfast buffet are "ready to eat". Apples must be protected during display. Food on display unprotected.
Correction: Food on display shall be protected from contamination.
|
08/25/2014 | Routine |
| No violation noted during this evaluation. | 02/28/2014 | Routine |
- Food contact surface(s) soiled (corrected)
1. Food contact surface(s) soiled. Clean the shelving in the 2 door refrigerator located in bar where glasses are stored.
Correction: Clean and sanitize.
- Plumbing system / repair (Critical) (corrected)
1. No hot water available. Boiler not functioning properly. Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
- No certified food handler (corrected)
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
- Cutting surface(s) (corrected)
1. Resurface or discard the cutting baords which cannot be cleaned of stains. Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
- Food on display (corrected)
1. Food on display unprotected. Apples on buffet must be wraped or protected with a container or sneeze guard.
Correction: Food on display shall be protected from contamination.
- Hand sink/towels (corrected)
1. No hand drying provisions at hand sink in kitchen.
Correction: Provide approved hand drying provisions.
- Plumbing system/ repair (Non-Critical) (corrected)
1. Repair the leak in drain line of 4 compartment sink located in bar. Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
|
01/29/2014 | Recheck |
- Food contact surface(s) soiled (corrected)
1. Food contact surface(s) soiled. Clean the shelving in the 2 door refrigerator located in bar where glasses are stored.
Correction: Clean and sanitize.
- Plumbing system / repair (Critical) (corrected)
1. No hot water available. Boiler not functioning properly. Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
- Cutting surface(s) (corrected)
1. Resurface or discard the cutting baords which cannot be cleaned of stains. Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
- Food on display (corrected)
1. Food on display unprotected. Apples on buffet must be wraped or protected with a container or sneeze guard.
Correction: Food on display shall be protected from contamination.
- Hand sink/towels (corrected)
1. No hand drying provisions at hand sink in kitchen.
Correction: Provide approved hand drying provisions.
- Plumbing system/ repair (Non-Critical) (corrected)
1. Repair the leak in drain line of 4 compartment sink located in bar. Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
|
12/12/2013 | Recheck |
- Food contact surface(s) soiled (corrected)
1. Food contact surface(s) soiled. Clean the shelving in the 2 door refrigerator located in bar where glasses are stored.
Correction: Clean and sanitize.
- Plumbing system / repair (Critical) (corrected)
1. No hot water available. Boiler not functioning properly. Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
- Cutting surface(s) (corrected)
1. Resurface or discard the cutting baords which cannot be cleaned of stains. Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
- Food on display (corrected)
1. Food on display unprotected. Apples on buffet must be wraped or protected with a container or sneeze guard.
Correction: Food on display shall be protected from contamination.
- Hand sink/towels (corrected)
1. No hand drying provisions at hand sink in kitchen.
Correction: Provide approved hand drying provisions.
- Plumbing system/ repair (Non-Critical) (corrected)
1. Repair the leak in drain line of 4 compartment sink located in bar. Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
|
11/14/2013 | Recheck |
- Food contact surface(s) soiled (corrected)
1. Food contact surface(s) soiled. Clean the shelving in the 2 door refrigerator located in bar where glasses are stored.
Correction: Clean and sanitize.
- Plumbing system / repair (Critical) (corrected)
1. No hot water available. Boiler not functioning properly. Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
- Cutting surface(s) (corrected)
1. Resurface or discard the cutting baords which cannot be cleaned of stains. Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
- Food on display (corrected)
1. Food on display unprotected. Apples on buffet must be wraped or protected with a container or sneeze guard.
Correction: Food on display shall be protected from contamination.
- Hand sink/towels (corrected)
1. No hand drying provisions at hand sink in kitchen.
Correction: Provide approved hand drying provisions.
- Plumbing system/ repair (Non-Critical) (corrected)
1. Repair the leak in drain line of 4 compartment sink located in bar. Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
|
10/30/2013 | Recheck |
- Food contact surface(s) soiled
1. Food contact surface(s) soiled. Clean the shelving in the 2 door refrigerator located in bar where glasses are stored.
Correction: Clean and sanitize.
- Plumbing system / repair (Critical)
1. No hot water available. Boiler not functioning properly. Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
- Cutting surface(s)
1. Resurface or discard the cutting baords which cannot be cleaned of stains. Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
- Food on display
1. Food on display unprotected. Apples on buffet must be wraped or protected with a container or sneeze guard.
Correction: Food on display shall be protected from contamination.
- Hand sink/towels
1. No hand drying provisions at hand sink in kitchen.
Correction: Provide approved hand drying provisions.
- Plumbing system/ repair (Non-Critical)
1. Repair the leak in drain line of 4 compartment sink located in bar. Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
|
10/29/2013 | Routine |
- Cold holding (corrected)
1. Rib refrigerator not holding ribs cold enough. 2. Top shelf of East prep. refrigerator not holding natural cheese cold enough. Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
- Cold holding (corrected)
1. Rib refrigerator not holding ribs cold enough. 2. Top shelf of East prep. refrigerator not holding natural cheese cold enough. Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
- Pests/rodents (corrected)
1. Presence of fruit flies in facility. Must eliminate warm wet areas where they breed. Pesticides are not an effective control. Keep floors dry and check trash receptacles for cleaning.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
- Cutting surface(s) (corrected)
1. Cutting surface(s) in poor condition. Resurface or discard any cutting boards which cannot be cleaned effectively.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
- Unnecessary litter
1. Premises not free of nonfunctional equipment. Discard deep friers and any other nonfunctional equipment located in dumpster area.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
- Physical facility repair (corrected)
1. Provide celing tiles where missing in bar area. Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
- Walls, floors, etc/soiled (corrected)
1. Floor in bar area is soiled. Keep the floor in bar area clean and dry. 1. Clean the swinging door to kitchen where hands touch. Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
- Walls, floors, etc/soiled (corrected)
1. Floor in bar area is soiled. Keep the floor in bar area clean and dry. 1. Clean the swinging door to kitchen where hands touch. Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
- Equipment repair (corrected)
1. Equipment in need of repair. Remove the rag from sprayer hose located in dish area and repair leak in sprayer hose.
Correction: Equipment shall be maintained in good repair and condition.
- Non food contact surface cleaning frequency (corrected)
1. Clean the shelving in the bar refrigerator. Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
- Hand sink/towels (corrected)
1. No hand drying provisions at South kitchen hand sink.
Correction: Provide approved hand drying provisions.
- Hand sink/trash can
1. No waste receptacle at hand sink located next to restrooms in kitchen area.
Correction: Provide waste receptacle.
- Plumbing system/ repair (Non-Critical) (corrected)
1. Unclog or repair the service sink drain. Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
|
07/10/2013 | Recheck |
- Cold holding
1. Rib refrigerator not holding ribs cold enough. 2. Top shelf of East prep. refrigerator not holding natural cheese cold enough. Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
- Cold holding (corrected)
1. Rib refrigerator not holding ribs cold enough. 2. Top shelf of East prep. refrigerator not holding natural cheese cold enough. Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
- Pests/rodents
1. Presence of fruit flies in facility. Must eliminate warm wet areas where they breed. Pesticides are not an effective control. Keep floors dry and check trash receptacles for cleaning.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
- Cutting surface(s) (corrected)
1. Cutting surface(s) in poor condition. Resurface or discard any cutting boards which cannot be cleaned effectively.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
- Unnecessary litter
1. Premises not free of nonfunctional equipment. Discard deep friers and any other nonfunctional equipment located in dumpster area.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
- Physical facility repair
1. Provide celing tiles where missing in bar area. Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
- Walls, floors, etc/soiled
1. Floor in bar area is soiled. Keep the floor in bar area clean and dry. 1. Clean the swinging door to kitchen where hands touch. Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
- Walls, floors, etc/soiled (corrected)
1. Floor in bar area is soiled. Keep the floor in bar area clean and dry. 1. Clean the swinging door to kitchen where hands touch. Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
- Equipment repair (corrected)
1. Equipment in need of repair. Remove the rag from sprayer hose located in dish area and repair leak in sprayer hose.
Correction: Equipment shall be maintained in good repair and condition.
- Non food contact surface cleaning frequency
1. Clean the shelving in the bar refrigerator. Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
- Hand sink/towels (corrected)
1. No hand drying provisions at South kitchen hand sink.
Correction: Provide approved hand drying provisions.
- Hand sink/trash can
1. No waste receptacle at hand sink located next to restrooms in kitchen area.
Correction: Provide waste receptacle.
- Plumbing system/ repair (Non-Critical)
1. Unclog or repair the service sink drain. Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
|
07/03/2013 | Recheck |
- Cold holding
1. Rib refrigerator not holding ribs cold enough. 2. Top shelf of East prep. refrigerator not holding natural cheese cold enough. Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
- Cold holding
1. Rib refrigerator not holding ribs cold enough. 2. Top shelf of East prep. refrigerator not holding natural cheese cold enough. Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
- Pests/rodents
1. Presence of fruit flies in facility. Must eliminate warm wet areas where they breed. Pesticides are not an effective control. Keep floors dry and check trash receptacles for cleaning.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
- Cutting surface(s)
1. Cutting surface(s) in poor condition. Resurface or discard any cutting boards which cannot be cleaned effectively.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
- Unnecessary litter
1. Premises not free of nonfunctional equipment. Discard deep friers and any other nonfunctional equipment located in dumpster area.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
- Physical facility repair
1. Provide celing tiles where missing in bar area. Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
- Walls, floors, etc/soiled
1. Floor in bar area is soiled. Keep the floor in bar area clean and dry. 1. Clean the swinging door to kitchen where hands touch. Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
- Walls, floors, etc/soiled
1. Floor in bar area is soiled. Keep the floor in bar area clean and dry. 1. Clean the swinging door to kitchen where hands touch. Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
- Equipment repair
1. Equipment in need of repair. Remove the rag from sprayer hose located in dish area and repair leak in sprayer hose.
Correction: Equipment shall be maintained in good repair and condition.
- Non food contact surface cleaning frequency
1. Clean the shelving in the bar refrigerator. Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
- Hand sink/towels
1. No hand drying provisions at South kitchen hand sink.
Correction: Provide approved hand drying provisions.
- Hand sink/trash can
1. No waste receptacle at hand sink located next to restrooms in kitchen area.
Correction: Provide waste receptacle.
- Plumbing system/ repair (Non-Critical)
1. Unclog or repair the service sink drain. Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
|
06/25/2013 | Routine |
- Chemical sanitizing exposure time and concentration (corrected)
1. No chlorine sanitizer detected at dish machine. Provide 25-100 ppm of chlorine sanitizer on final rinse of dish machine. Use 3 compartment sink to sanitize ware until functioning properly. Improper exposure time and/or concentration of sanitizer in chemical manual or mechanical operations.
Correction: Use approved exposure time and/or chemical concentration.
- No certified food handler (corrected)
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
- Dumpster lids / missing (corrected)
Outside dumpster has no lids and/or doors.
Correction: Provide lids and/or doors.
- Physical facility repair
1. Provide ceiling tiles where missing in bar area. 2. Provide ceiling tiles where missing in employee restrooms located in kitchen area. Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
- Physical facility repair
1. Provide ceiling tiles where missing in bar area. 2. Provide ceiling tiles where missing in employee restrooms located in kitchen area. Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
- Walls, floors, etc/soiled (corrected)
1. Clean the floors in kitchen employee restrooms. 2. Clean the filters in exhaust hood where soiled. Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
- Walls, floors, etc/soiled (corrected)
1. Clean the floors in kitchen employee restrooms. 2. Clean the filters in exhaust hood where soiled. Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
- Non food contact surface cleaning frequency (corrected)
1. Clean the shelf under wait area drink dispenser of pooling liquid. 2. Clean the underside of door handles on refrigeration units located in kitchen of soil. 3. Clean the sliding doors on main ice. Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
- Non food contact surface cleaning frequency (corrected)
1. Clean the shelf under wait area drink dispenser of pooling liquid. 2. Clean the underside of door handles on refrigeration units located in kitchen of soil. 3. Clean the sliding doors on main ice. Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
- Non food contact surface cleaning frequency (corrected)
1. Clean the shelf under wait area drink dispenser of pooling liquid. 2. Clean the underside of door handles on refrigeration units located in kitchen of soil. 3. Clean the sliding doors on main ice. Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
- Non potentially hazardous food contact surface(s) soiled (corrected)
1. Clean the inside of main ice maker ice bin where 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.
- Hand sink/soap (corrected)
Provide soap at all hand sinks at all time. No hand soap provided at hand sink.
Correction: Provide soap.
Location: Kitchen
Equipment: Hand sink
- Plumbing system/ repair (Non-Critical) (corrected)
Repair the one compartment sink located near rib prep. refrigerator so it does not leak and functions properly as designed. Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
|
03/27/2013 | Recheck |
- Chemical sanitizing exposure time and concentration
1. No chlorine sanitizer detected at dish machine. Provide 25-100 ppm of chlorine sanitizer on final rinse of dish machine. Use 3 compartment sink to sanitize ware until functioning properly. Improper exposure time and/or concentration of sanitizer in chemical manual or mechanical operations.
Correction: Use approved exposure time and/or chemical concentration.
- No certified food handler (corrected)
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
- Dumpster lids / missing
Outside dumpster has no lids and/or doors.
Correction: Provide lids and/or doors.
- Physical facility repair
1. Provide ceiling tiles where missing in bar area. 2. Provide ceiling tiles where missing in employee restrooms located in kitchen area. Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
- Physical facility repair
1. Provide ceiling tiles where missing in bar area. 2. Provide ceiling tiles where missing in employee restrooms located in kitchen area. Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
- Walls, floors, etc/soiled (corrected)
1. Clean the floors in kitchen employee restrooms. 2. Clean the filters in exhaust hood where soiled. Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
- Walls, floors, etc/soiled
1. Clean the floors in kitchen employee restrooms. 2. Clean the filters in exhaust hood where soiled. Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
- Non food contact surface cleaning frequency
1. Clean the shelf under wait area drink dispenser of pooling liquid. 2. Clean the underside of door handles on refrigeration units located in kitchen of soil. 3. Clean the sliding doors on main ice. Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
- Non food contact surface cleaning frequency (corrected)
1. Clean the shelf under wait area drink dispenser of pooling liquid. 2. Clean the underside of door handles on refrigeration units located in kitchen of soil. 3. Clean the sliding doors on main ice. Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
- Non food contact surface cleaning frequency
1. Clean the shelf under wait area drink dispenser of pooling liquid. 2. Clean the underside of door handles on refrigeration units located in kitchen of soil. 3. Clean the sliding doors on main ice. Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
- Non potentially hazardous food contact surface(s) soiled
1. Clean the inside of main ice maker ice bin where 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.
- Hand sink/soap (corrected)
Provide soap at all hand sinks at all time. No hand soap provided at hand sink.
Correction: Provide soap.
Location: Kitchen
Equipment: Hand sink
- Plumbing system/ repair (Non-Critical) (corrected)
Repair the one compartment sink located near rib prep. refrigerator so it does not leak and functions properly as designed. Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
|
03/13/2013 | Recheck |
- Chemical sanitizing exposure time and concentration
No chlorine sanitizer detected at dish machine. Provide 25-100 ppm of chlorine sanitizer on final rinse of dish machine. Use 3 compartment sink to sanitize ware until functioning properly. Improper exposure time and/or concentration of sanitizer in chemical manual or mechanical operations.
Correction: Use approved exposure time and/or chemical concentration.
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
- Dumpster lids / missing
Outside dumpster has no lids and/or doors.
Correction: Provide lids and/or doors.
- Physical facility repair
1. Provide ceiling tiles where missing in bar area. 2. Provide ceiling tiles where missing in employee restrooms located in kitchen area. Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
- Physical facility repair
1. Provide ceiling tiles where missing in bar area. 2. Provide ceiling tiles where missing in employee restrooms located in kitchen area. Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
- Walls, floors, etc/soiled
1. Clean the floors in kitchen employee restrooms. 2. Clean the filters in exhaust hood where soiled. Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
- Non food contact surface cleaning frequency
1. Clean the shelf under wait area drink dispenser of pooling liquid. 2. Clean the underside of door handles on refrigeration units located in kitchen of soil. 3. Clean the sliding doors on main ice. Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
- Non food contact surface cleaning frequency
1. Clean the shelf under wait area drink dispenser of pooling liquid. 2. Clean the underside of door handles on refrigeration units located in kitchen of soil. 3. Clean the sliding doors on main ice. Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
- Non food contact surface cleaning frequency
1. Clean the shelf under wait area drink dispenser of pooling liquid. 2. Clean the underside of door handles on refrigeration units located in kitchen of soil. 3. Clean the sliding doors on main ice. Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
- Non potentially hazardous food contact surface(s) soiled
1. Clean the inside of main ice maker ice bin where 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.
- Hand sink/soap
Provide soap at all hand sinks at all time. No hand soap provided at hand sink.
Correction: Provide soap.
Location: Kitchen
Equipment: Hand sink
- Plumbing system/ repair (Non-Critical)
Repair the one compartment sink located near rib prep. refrigerator so it does not leak and functions properly as designed. Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
|
03/06/2013 | Routine |
| No violation noted during this evaluation. | 11/21/2012 | Non-Illness Complaint |
- Smoking distance signage (corrected)
Smoking signs not posted conspicuously at each public entrance.
Correction: An owner, operator, manager, or official in charge of a public place or place of employment shall post conspicuous signs at each public entrance that read "State Law Prohibits Smoking Within 8 Feet of this Entrance" or other similar language.
Comments: Signs can be printed from Indiana ATC web site.
- Cold holding (corrected)
Walk-in refrigerator across from office is not cold enough. Do not use for potentially hazardous food storage until repair. Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
- Non sewage liquid drainage
Repair the condensate drain in walk-in freezer to function properly as designed. Nonsewage liquids drained in an unapproved manner.
Correction: Condensate drainage and other nonsewage liquids and rainwater shall be drained from the point of discharge to disposal.
- Non food contact surface cleaning frequency (corrected)
Clean the shelf under wait area drink dispenser of liquids. Keep clean the dry. Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
- Non potentially hazardous food contact surface(s) soiled (corrected)
Clean the drink dispenser nozzle at bar. 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.
- Hand sink/towels (corrected)
No hand drying provisions at hand sink in kitchen near ice maker.
Correction: Provide approved hand drying provisions.
- Plumbing system/ repair (Non-Critical) (corrected)
1. Repair the cold water at 3 compartment sink that is not working. Repair so it functions properly as designed. 2. Repair the leak in 2 compartment sink. Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
- Plumbing system/ repair (Non-Critical) (corrected)
1. Repair the cold water at 3 compartment sink that is not working. Repair so it functions properly as designed. 2. Repair the leak in 2 compartment sink. Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
|
11/12/2012 | Recheck |
- Smoking distance signage
Smoking signs not posted conspicuously at each public entrance.
Correction: An owner, operator, manager, or official in charge of a public place or place of employment shall post conspicuous signs at each public entrance that read "State Law Prohibits Smoking Within 8 Feet of this Entrance" or other similar language.
Comments: Signs can be printed from Indiana ATC web site.
- Cold holding
Walk-in refrigerator across from office is not cold enough. Do not use for potentially hazardous food storage until repair. Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
- Non sewage liquid drainage
Repair the condensate drain in walk-in freezer to function properly as designed. Nonsewage liquids drained in an unapproved manner.
Correction: Condensate drainage and other nonsewage liquids and rainwater shall be drained from the point of discharge to disposal.
- Non food contact surface cleaning frequency
Clean the shelf under wait area drink dispenser of liquids. Keep clean the dry. Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
- Non potentially hazardous food contact surface(s) soiled
Clean the drink dispenser nozzle at bar. 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.
- Hand sink/towels
No hand drying provisions at hand sink in kitchen near ice maker.
Correction: Provide approved hand drying provisions.
- Plumbing system/ repair (Non-Critical)
1. Repair the cold water at 3 compartment sink that is not working. Repair so it functions properly as designed. 2. Repair the leak in 2 compartment sink. Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
|
11/01/2012 | Routine |
- Pests/rodents (corrected)
Presence of fruit flies in facility.
Correction: Exterminate fruit flies using approved methods and elimination or harborage conditions.Pesticides are not effective. Must eliminate breeding areas in order to control. They need a warm stagnant wet area to breed. Clean the floor in bar area and check trash cans for cleanliness.
- Walls, floors, etc/soiled (corrected)
Clean the floor in bar area under equipment thoroughly and frequently. Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
|
09/13/2012 | Non-Illness Complaint Recheck |
- Pests/rodents
Presence of fruit flies in facility.
Correction: Exterminate fruit flies using approved methods and elimination or harborage conditions.Pesticides are not effective. Must eliminate breeding areas in order to control. They need a warm stagnant wet area to breed. Clean the floor in bar area and check trash cans for cleanliness.
- Walls, floors, etc/soiled
Clean the floor in bar area under equipment thoroughly and frequently. Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
|
09/06/2012 | Non-Illness Complaint Recheck |
- Pests/rodents
Presence of fruit flies in facility.
Correction: Exterminate fruit flies using approved methods and elimination or harborage conditions.Pesticides are not effective. Must eliminate breeding areas in order to control. They need a warm stagnant wet area to breed. Clean the floor in bar area and check trash cans for cleanliness.
- Walls, floors, etc/soiled
Clean the floor in bar area under equipment thoroughly and frequently. Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
|
08/30/2012 | Non-Illness Complaint |
- Cold holding (corrected)
Several potentially hazadous foods were being held in the danger zone. Shredded cheese, cooked eggs, slice cheese. ham, chicken and ribs. Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: In the future any potentially hazardous foods found not to be held at a proper temperature may result in a citation being issued. During recheck potentially hazardous foods are slightly cooler, but still in the danger zone. A citation has been issued.
- Cold holding (corrected)
Several potentially hazadous foods were being held in the danger zone. Shredded cheese, cooked eggs, slice cheese. ham, chicken and ribs. Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: In the future any potentially hazardous foods found not to be held at a proper temperature may result in a citation being issued. During recheck potentially hazardous foods are slightly cooler, but still in the danger zone. A citation has been issued.
- Cold holding (corrected)
Several potentially hazadous foods were being held in the danger zone. Shredded cheese, cooked eggs, slice cheese. ham, chicken and ribs. Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: In the future any potentially hazardous foods found not to be held at a proper temperature may result in a citation being issued. During recheck potentially hazardous foods are slightly cooler, but still in the danger zone. A citation has been issued.
- Cold holding (corrected)
Several potentially hazadous foods were being held in the danger zone. Shredded cheese, cooked eggs, slice cheese. ham, chicken and ribs. Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: In the future any potentially hazardous foods found not to be held at a proper temperature may result in a citation being issued. During recheck potentially hazardous foods are slightly cooler, but still in the danger zone. A citation has been issued.
- Cold holding (corrected)
Several potentially hazadous foods were being held in the danger zone. Shredded cheese, cooked eggs, slice cheese. ham, chicken and ribs. Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: In the future any potentially hazardous foods found not to be held at a proper temperature may result in a citation being issued. During recheck potentially hazardous foods are slightly cooler, but still in the danger zone. A citation has been issued.
- Cold holding (corrected)
Several potentially hazadous foods were being held in the danger zone. Shredded cheese, cooked eggs, slice cheese. ham, chicken and ribs. Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: In the future any potentially hazardous foods found not to be held at a proper temperature may result in a citation being issued. During recheck potentially hazardous foods are slightly cooler, but still in the danger zone. A citation has been issued.
- Cold holding (corrected)
Several potentially hazadous foods were being held in the danger zone. Shredded cheese, cooked eggs, slice cheese. ham, chicken and ribs. Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: In the future any potentially hazardous foods found not to be held at a proper temperature may result in a citation being issued. During recheck potentially hazardous foods are slightly cooler, but still in the danger zone. A citation has been issued.
- Bare hand contact (critical) (corrected)
Use a suitable utensil to dispense croutons. Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
- Chemical sanitizing exposure time and concentration (corrected)
Repair dish machine so it sanitizes properly. Use the 3 compartment sink to sanitize ware until dish machine is sanitizing properly. Improper exposure time and/or concentration of sanitizer in chemical manual or mechanical operations.
Correction: Use approved exposure time and/or chemical concentration.
- Improper hand washing (corrected)
No sanitary means to dry hands at hand sinks in kitchen. Employee using improper hand washing procedures.
Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
- Improper hand washing (corrected)
No sanitary means to dry hands at hand sinks in kitchen. Employee using improper hand washing procedures.
Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
- Non sewage liquid drainage
1. Repair the condensate drain in the walk-in freezer to function properly as designed. Nonsewage liquids drained in an unapproved manner.
Correction: Condensate drainage and other nonsewage liquids and rainwater shall be drained from the point of discharge to disposal.
- Single-service reuse (corrected)
Do not use a single service dressing cup to dispense croutons. Single service and single use articles reused.
Correction: Single service and single use articles may not be reused. Mollusk and crustacean shells and cedar planks may not be used more than once as serving containers.
- Cutting surface(s) (corrected)
Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
- Cutting surface(s) (corrected)
Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
- Cutting surface(s) (corrected)
Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
- Cutting surface(s) (corrected)
Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
- Physical facility repair
1. Repairs walls where damaged to a smooth easily cleanable condition. 2. Repair floor where damaged to smooth easily cleanable condition. Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
- Physical facility repair
1. Repairs walls where damaged to a smooth easily cleanable condition. 2. Repair floor where damaged to smooth easily cleanable condition. Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
- Walls, floors, etc/soiled (corrected)
Clean the walk-in doors and handles where hands touch. Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
- Walls, floors, etc/soiled (corrected)
Clean the walk-in doors and handles where hands touch. Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
- Walls, floors, etc/soiled (corrected)
Clean the walk-in doors and handles where hands touch. Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
- Walls, floors, etc/soiled (corrected)
Clean the walk-in doors and handles where hands touch. Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
- Equipment repair (corrected)
Discard any rusted shelving in the walk-in refrigerators. Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
- Non food contact surface cleaning frequency (corrected)
1. Clean the portable stand fan located near double doors to main reception room. 2. Clean the shelf below waitress area drink dispenser. Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
- Non food contact surface cleaning frequency (corrected)
1. Clean the portable stand fan located near double doors to main reception room. 2. Clean the shelf below waitress area drink dispenser. Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
- Plumbing system/ repair (Non-Critical) (corrected)
1. Repair leak at 2 compartment sink in kitchen. Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
|
07/11/2012 | Recheck |
- Cold holding (corrected)
Several potentially hazadous foods were being held in the danger zone. Shredded cheese, cooked eggs, slice cheese. ham, chicken and ribs. Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: In the future any potentially hazardous foods found not to be held at a proper temperature may result in a citation being issued. During recheck potentially hazardous foods are slightly cooler, but still in the danger zone. A citation has been issued.
- Cold holding (corrected)
Several potentially hazadous foods were being held in the danger zone. Shredded cheese, cooked eggs, slice cheese. ham, chicken and ribs. Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: In the future any potentially hazardous foods found not to be held at a proper temperature may result in a citation being issued. During recheck potentially hazardous foods are slightly cooler, but still in the danger zone. A citation has been issued.
- Cold holding (corrected)
Several potentially hazadous foods were being held in the danger zone. Shredded cheese, cooked eggs, slice cheese. ham, chicken and ribs. Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: In the future any potentially hazardous foods found not to be held at a proper temperature may result in a citation being issued. During recheck potentially hazardous foods are slightly cooler, but still in the danger zone. A citation has been issued.
- Cold holding (corrected)
Several potentially hazadous foods were being held in the danger zone. Shredded cheese, cooked eggs, slice cheese. ham, chicken and ribs. Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: In the future any potentially hazardous foods found not to be held at a proper temperature may result in a citation being issued. During recheck potentially hazardous foods are slightly cooler, but still in the danger zone. A citation has been issued.
- Cold holding (corrected)
Several potentially hazadous foods were being held in the danger zone. Shredded cheese, cooked eggs, slice cheese. ham, chicken and ribs. Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: In the future any potentially hazardous foods found not to be held at a proper temperature may result in a citation being issued. During recheck potentially hazardous foods are slightly cooler, but still in the danger zone. A citation has been issued.
- Cold holding
Several potentially hazadous foods were being held in the danger zone. Shredded cheese, cooked eggs, slice cheese. ham, chicken and ribs. Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: In the future any potentially hazardous foods found not to be held at a proper temperature may result in a citation being issued. During recheck potentially hazardous foods are slightly cooler, but still in the danger zone. A citation has been issued.
- Cold holding
Several potentially hazadous foods were being held in the danger zone. Shredded cheese, cooked eggs, slice cheese. ham, chicken and ribs. Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: In the future any potentially hazardous foods found not to be held at a proper temperature may result in a citation being issued. During recheck potentially hazardous foods are slightly cooler, but still in the danger zone. A citation has been issued.
- Bare hand contact (critical) (corrected)
Use a suitable utensil to dispense croutons. Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
- Chemical sanitizing exposure time and concentration (corrected)
Repair dish machine so it sanitizes properly. Use the 3 compartment sink to sanitize ware until dish machine is sanitizing properly. Improper exposure time and/or concentration of sanitizer in chemical manual or mechanical operations.
Correction: Use approved exposure time and/or chemical concentration.
- Improper hand washing (corrected)
No sanitary means to dry hands at hand sinks in kitchen. Employee using improper hand washing procedures.
Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
- Improper hand washing (corrected)
No sanitary means to dry hands at hand sinks in kitchen. Employee using improper hand washing procedures.
Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
- Non sewage liquid drainage
1. Repair the condensate drain in the walk-in freezer to function properly as designed. Nonsewage liquids drained in an unapproved manner.
Correction: Condensate drainage and other nonsewage liquids and rainwater shall be drained from the point of discharge to disposal.
- Single-service reuse (corrected)
Do not use a single service dressing cup to dispense croutons. Single service and single use articles reused.
Correction: Single service and single use articles may not be reused. Mollusk and crustacean shells and cedar planks may not be used more than once as serving containers.
- Cutting surface(s) (corrected)
Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
- Cutting surface(s) (corrected)
Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
- Cutting surface(s) (corrected)
Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
- Cutting surface(s) (corrected)
Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
- Physical facility repair
1. Repairs walls where damaged to a smooth easily cleanable condition. 2. Repair floor where damaged to smooth easily cleanable condition. Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
- Physical facility repair
1. Repairs walls where damaged to a smooth easily cleanable condition. 2. Repair floor where damaged to smooth easily cleanable condition. Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
- Walls, floors, etc/soiled (corrected)
Clean the walk-in doors and handles where hands touch. Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
- Walls, floors, etc/soiled (corrected)
Clean the walk-in doors and handles where hands touch. Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
- Walls, floors, etc/soiled (corrected)
Clean the walk-in doors and handles where hands touch. Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
- Walls, floors, etc/soiled (corrected)
Clean the walk-in doors and handles where hands touch. Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
- Equipment repair
Discard any rusted shelving in the walk-in refrigerators. Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
- Non food contact surface cleaning frequency
1. Clean the portable stand fan located near double doors to main reception room. 2. Clean the shelf below waitress area drink dispenser. Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
- Non food contact surface cleaning frequency
1. Clean the portable stand fan located near double doors to main reception room. 2. Clean the shelf below waitress area drink dispenser. Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
- Plumbing system/ repair (Non-Critical)
1. Repair leak at 2 compartment sink in kitchen. Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
|
07/03/2012 | Recheck |
- Cold holding
Several potentially hazadous foods were being held in the danger zone. Shredded cheese, cooked eggs, slice cheese. ham, chicken and ribs. Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: In the future any potentially hazardous foods found not to be held at a proper temperature may result in a citation being issued. During recheck potentially hazardous foods are slightly cooler, but still in the danger zone. A citation has been issued.
- Cold holding
Several potentially hazadous foods were being held in the danger zone. Shredded cheese, cooked eggs, slice cheese. ham, chicken and ribs. Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: In the future any potentially hazardous foods found not to be held at a proper temperature may result in a citation being issued. During recheck potentially hazardous foods are slightly cooler, but still in the danger zone. A citation has been issued.
- Cold holding
Several potentially hazadous foods were being held in the danger zone. Shredded cheese, cooked eggs, slice cheese. ham, chicken and ribs. Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: In the future any potentially hazardous foods found not to be held at a proper temperature may result in a citation being issued. During recheck potentially hazardous foods are slightly cooler, but still in the danger zone. A citation has been issued.
- Cold holding
Several potentially hazadous foods were being held in the danger zone. Shredded cheese, cooked eggs, slice cheese. ham, chicken and ribs. Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: In the future any potentially hazardous foods found not to be held at a proper temperature may result in a citation being issued. During recheck potentially hazardous foods are slightly cooler, but still in the danger zone. A citation has been issued.
- Cold holding
Several potentially hazadous foods were being held in the danger zone. Shredded cheese, cooked eggs, slice cheese. ham, chicken and ribs. Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: In the future any potentially hazardous foods found not to be held at a proper temperature may result in a citation being issued. During recheck potentially hazardous foods are slightly cooler, but still in the danger zone. A citation has been issued.
- Cold holding
Several potentially hazadous foods were being held in the danger zone. Shredded cheese, cooked eggs, slice cheese. ham, chicken and ribs. Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: In the future any potentially hazardous foods found not to be held at a proper temperature may result in a citation being issued. During recheck potentially hazardous foods are slightly cooler, but still in the danger zone. A citation has been issued.
- Cold holding
Several potentially hazadous foods were being held in the danger zone. Shredded cheese, cooked eggs, slice cheese. ham, chicken and ribs. Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: In the future any potentially hazardous foods found not to be held at a proper temperature may result in a citation being issued. During recheck potentially hazardous foods are slightly cooler, but still in the danger zone. A citation has been issued.
- Bare hand contact (critical) (corrected)
Use a suitable utensil to dispense croutons. Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
- Chemical sanitizing exposure time and concentration
Repair dish machine so it sanitizes properly. Use the 3 compartment sink to sanitize ware until dish machine is sanitizing properly. Improper exposure time and/or concentration of sanitizer in chemical manual or mechanical operations.
Correction: Use approved exposure time and/or chemical concentration.
- Improper hand washing (corrected)
No sanitary means to dry hands at hand sinks in kitchen. Employee using improper hand washing procedures.
Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
- Improper hand washing (corrected)
No sanitary means to dry hands at hand sinks in kitchen. Employee using improper hand washing procedures.
Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
- Non sewage liquid drainage
1. Repair the condensate drain in the walk-in freezer to function properly as designed. Nonsewage liquids drained in an unapproved manner.
Correction: Condensate drainage and other nonsewage liquids and rainwater shall be drained from the point of discharge to disposal.
- Single-service reuse
Do not use a single service dressing cup to dispense croutons. Single service and single use articles reused.
Correction: Single service and single use articles may not be reused. Mollusk and crustacean shells and cedar planks may not be used more than once as serving containers.
- Cutting surface(s) (corrected)
Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
- Cutting surface(s) (corrected)
Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
- Cutting surface(s) (corrected)
Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
- Cutting surface(s) (corrected)
Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
- Physical facility repair
1. Repairs walls where damaged to a smooth easily cleanable condition. 2. Repair floor where damaged to smooth easily cleanable condition. Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
- Physical facility repair
1. Repairs walls where damaged to a smooth easily cleanable condition. 2. Repair floor where damaged to smooth easily cleanable condition. Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
- Walls, floors, etc/soiled
Clean the walk-in doors and handles where hands touch. Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
- Walls, floors, etc/soiled
Clean the walk-in doors and handles where hands touch. Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
- Walls, floors, etc/soiled
Clean the walk-in doors and handles where hands touch. Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
- Walls, floors, etc/soiled
Clean the walk-in doors and handles where hands touch. Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
- Equipment repair
Discard any rusted shelving in the walk-in refrigerators. Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
- Non food contact surface cleaning frequency
1. Clean the portable stand fan located near double doors to main reception room. 2. Clean the shelf below waitress area drink dispenser. Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
- Non food contact surface cleaning frequency
1. Clean the portable stand fan located near double doors to main reception room. 2. Clean the shelf below waitress area drink dispenser. Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
- Plumbing system/ repair (Non-Critical)
1. Repair leak at 2 compartment sink in kitchen. Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
|
06/28/2012 | Recheck |
- Cold holding
Several potentially hazadous foods were being held in the danger zone. Shredded cheese, cooked eggs, slice cheese. ham, chicken and ribs. Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: In the future any potentially hazardous foods found not to be held at a proper temperature may result in a citation being issued.
- Cold holding
Several potentially hazadous foods were being held in the danger zone. Shredded cheese, cooked eggs, slice cheese. ham, chicken and ribs. Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: In the future any potentially hazardous foods found not to be held at a proper temperature may result in a citation being issued.
- Cold holding
Several potentially hazadous foods were being held in the danger zone. Shredded cheese, cooked eggs, slice cheese. ham, chicken and ribs. Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: In the future any potentially hazardous foods found not to be held at a proper temperature may result in a citation being issued.
- Cold holding
Several potentially hazadous foods were being held in the danger zone. Shredded cheese, cooked eggs, slice cheese. ham, chicken and ribs. Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: In the future any potentially hazardous foods found not to be held at a proper temperature may result in a citation being issued.
- Cold holding
Several potentially hazadous foods were being held in the danger zone. Shredded cheese, cooked eggs, slice cheese. ham, chicken and ribs. Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: In the future any potentially hazardous foods found not to be held at a proper temperature may result in a citation being issued.
- Cold holding
Several potentially hazadous foods were being held in the danger zone. Shredded cheese, cooked eggs, slice cheese. ham, chicken and ribs. Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: In the future any potentially hazardous foods found not to be held at a proper temperature may result in a citation being issued.
- Cold holding
Several potentially hazadous foods were being held in the danger zone. Shredded cheese, cooked eggs, slice cheese. ham, chicken and ribs. Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: In the future any potentially hazardous foods found not to be held at a proper temperature may result in a citation being issued.
- Bare hand contact (critical)
Use a suitable utensil to dispense croutons. Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
- Chemical sanitizing exposure time and concentration
Repair dish machine so it sanitizes properly. Use the 3 compartment sink to sanitize ware until dish machine is sanitizing properly. Improper exposure time and/or concentration of sanitizer in chemical manual or mechanical operations.
Correction: Use approved exposure time and/or chemical concentration.
- Improper hand washing
No sanitary means to dry hands at hand sinks in kitchen. Employee using improper hand washing procedures.
Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
- Improper hand washing
No sanitary means to dry hands at hand sinks in kitchen. Employee using improper hand washing procedures.
Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
- Non sewage liquid drainage
1. Repair the condensate drain in the walk-in freezer to function properly as designed. Nonsewage liquids drained in an unapproved manner.
Correction: Condensate drainage and other nonsewage liquids and rainwater shall be drained from the point of discharge to disposal.
- Single-service reuse
Do not use a single service dressing cup to dispense croutons. Single service and single use articles reused.
Correction: Single service and single use articles may not be reused. Mollusk and crustacean shells and cedar planks may not be used more than once as serving containers.
- Cutting surface(s)
Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
- Cutting surface(s)
Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
- Cutting surface(s)
Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
- Cutting surface(s)
Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
- Physical facility repair
1. Repairs walls where damaged to a smooth easily cleanable condition. 2. Repair floor where damaged to smooth easily cleanable condition. Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
- Physical facility repair
1. Repairs walls where damaged to a smooth easily cleanable condition. 2. Repair floor where damaged to smooth easily cleanable condition. Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
- Walls, floors, etc/soiled
Clean the walk-in doors and handles where hands touch. Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
- Walls, floors, etc/soiled
Clean the walk-in doors and handles where hands touch. Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
- Walls, floors, etc/soiled
Clean the walk-in doors and handles where hands touch. Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
- Walls, floors, etc/soiled
Clean the walk-in doors and handles where hands touch. Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
- Equipment repair
Discard any rusted shelving in the walk-in refrigerators. Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
- Non food contact surface cleaning frequency
1. Clean the portable stand fan located near double doors to main reception room. 2. Clean the shelf below waitress area drink dispenser. Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
- Non food contact surface cleaning frequency
1. Clean the portable stand fan located near double doors to main reception room. 2. Clean the shelf below waitress area drink dispenser. Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
- Plumbing system/ repair (Non-Critical)
1. Repair leak at 2 compartment sink in kitchen. Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
|
06/21/2012 | Routine |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: 1. The west prep. refrigerator is not cold enough. Do not use for potentially hazardous food storage until repaired. Potentially hazardous cold foods shall be held at 41 degrees F or lower.
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: 1. The west prep. refrigerator is not cold enough. Do not use for potentially hazardous food storage until repaired. Potentially hazardous cold foods shall be held at 41 degrees F or lower.
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: 1. The west prep. refrigerator is not cold enough. Do not use for potentially hazardous food storage until repaired. Potentially hazardous cold foods shall be held at 41 degrees F or lower.
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: 1. Clean the inside of k7 refrigerator where soiled.
- Improper hand washing (corrected)
Employee using improper hand washing procedures.
Correction: 1. No approved hand drying aids at any hand sink in kitchen. Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
- Non sewage liquid drainage
Nonsewage liquids drained in an unapproved manner.
Correction: 1. Repair the condensate drain in walk-in freezer to function properly as designed. Condensate drainage and other nonsewage liquids and rainwater shall be drained from the point of discharge to disposal.
- Cutting surface(s) (corrected)
Cutting surface(s) in poor condition.
Correction: 1. Resurface or discard the cutting boards on prep. line. Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
- Cutting surface(s) (corrected)
Cutting surface(s) in poor condition.
Correction: 1. Resurface or discard the cutting boards on prep. line. Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
- Cutting surface(s) (corrected)
Cutting surface(s) in poor condition.
Correction: 1. Resurface or discard the cutting boards on prep. line. Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
- Unnecessary litter (corrected)
Premises not free of unnecessary items or litter.
Correction: Remove nonfunctional equipment from dumpster pad area.
- Physical facility repair
Physical facility not maintained in good repair.
Correction: 1. Provide ceiling tile where missing in bar area. 2. Repair the roof so no leaks are present. 3. Repair the floor in kitchen dish area to a smooth easily cleanable condition. 4. Repair the walls and cove base in kitchen area where damaged to a smooth easily cleanable condition. The physical facility shall be maintained in good repair.
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: 1. Provide ceiling tile where missing in bar area. 2. Repair the roof so no leaks are present. 3. Repair the floor in kitchen dish area to a smooth easily cleanable condition. 4. Repair the walls and cove base in kitchen area where damaged to a smooth easily cleanable condition. The physical facility shall be maintained in good repair.
- Physical facility repair
Physical facility not maintained in good repair.
Correction: 1. Provide ceiling tile where missing in bar area. 2. Repair the roof so no leaks are present. 3. Repair the floor in kitchen dish area to a smooth easily cleanable condition. 4. Repair the walls and cove base in kitchen area where damaged to a smooth easily cleanable condition. The physical facility shall be maintained in good repair.
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: 1. Provide ceiling tile where missing in bar area. 2. Repair the roof so no leaks are present. 3. Repair the floor in kitchen dish area to a smooth easily cleanable condition. 4. Repair the walls and cove base in kitchen area where damaged to a smooth easily cleanable condition. The physical facility shall be maintained in good repair.
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: 1. Clean the floor under bar equipment. 2. Clean the walk-in refrigerator door for beer storage where hands touch. The physical facilities shall be cleaned as often as necessary to keep clean.
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: 1. Clean the floor under bar equipment. 2. Clean the walk-in refrigerator door for beer storage where hands touch. The physical facilities shall be cleaned as often as necessary to keep clean.
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: 1. Clean the wire shelving in food walk-in refrigerator where soiled. 2. Clean the shelf under drink dispenser ice bin in wait area.
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: 1. Clean the wire shelving in food walk-in refrigerator where soiled. 2. Clean the shelf under drink dispenser ice bin in wait area.
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: 1. Repair the leak in 2 compartment sink plumbing. Plumbing system(s) shall be repaired and maintained.
|
04/17/2012 | Recheck |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: 1. The west prep. refrigerator is not cold enough. Do not use for potentially hazardous food storage until repaired. Potentially hazardous cold foods shall be held at 41 degrees F or lower.
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: 1. The west prep. refrigerator is not cold enough. Do not use for potentially hazardous food storage until repaired. Potentially hazardous cold foods shall be held at 41 degrees F or lower.
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: 1. The west prep. refrigerator is not cold enough. Do not use for potentially hazardous food storage until repaired. Potentially hazardous cold foods shall be held at 41 degrees F or lower.
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: 1. Clean the inside of k7 refrigerator where soiled.
- Improper hand washing (corrected)
Employee using improper hand washing procedures.
Correction: 1. No approved hand drying aids at any hand sink in kitchen. Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
- Non sewage liquid drainage
Nonsewage liquids drained in an unapproved manner.
Correction: 1. Repair the condensate drain in walk-in freezer to function properly as designed. Condensate drainage and other nonsewage liquids and rainwater shall be drained from the point of discharge to disposal.
- Cutting surface(s) (corrected)
Cutting surface(s) in poor condition.
Correction: 1. Resurface or discard the cutting boards on prep. line. Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
- Cutting surface(s) (corrected)
Cutting surface(s) in poor condition.
Correction: 1. Resurface or discard the cutting boards on prep. line. Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
- Cutting surface(s) (corrected)
Cutting surface(s) in poor condition.
Correction: 1. Resurface or discard the cutting boards on prep. line. Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
- Unnecessary litter (corrected)
Premises not free of unnecessary items or litter.
Correction: Remove nonfunctional equipment from dumpster pad area.
- Physical facility repair
Physical facility not maintained in good repair.
Correction: 1. Provide ceiling tile where missing in bar area. 2. Repair the roof so no leaks are present. 3. Repair the floor in kitchen dish area to a smooth easily cleanable condition. 4. Repair the walls and cove base in kitchen area where damaged to a smooth easily cleanable condition. The physical facility shall be maintained in good repair.
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: 1. Provide ceiling tile where missing in bar area. 2. Repair the roof so no leaks are present. 3. Repair the floor in kitchen dish area to a smooth easily cleanable condition. 4. Repair the walls and cove base in kitchen area where damaged to a smooth easily cleanable condition. The physical facility shall be maintained in good repair.
- Physical facility repair
Physical facility not maintained in good repair.
Correction: 1. Provide ceiling tile where missing in bar area. 2. Repair the roof so no leaks are present. 3. Repair the floor in kitchen dish area to a smooth easily cleanable condition. 4. Repair the walls and cove base in kitchen area where damaged to a smooth easily cleanable condition. The physical facility shall be maintained in good repair.
- Physical facility repair
Physical facility not maintained in good repair.
Correction: 1. Provide ceiling tile where missing in bar area. 2. Repair the roof so no leaks are present. 3. Repair the floor in kitchen dish area to a smooth easily cleanable condition. 4. Repair the walls and cove base in kitchen area where damaged to a smooth easily cleanable condition. The physical facility shall be maintained in good repair.
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: 1. Clean the floor under bar equipment. 2. Clean the walk-in refrigerator door for beer storage where hands touch. The physical facilities shall be cleaned as often as necessary to keep clean.
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: 1. Clean the floor under bar equipment. 2. Clean the walk-in refrigerator door for beer storage where hands touch. The physical facilities shall be cleaned as often as necessary to keep clean.
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: 1. Clean the wire shelving in food walk-in refrigerator where soiled. 2. Clean the shelf under drink dispenser ice bin in wait area.
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: 1. Clean the wire shelving in food walk-in refrigerator where soiled. 2. Clean the shelf under drink dispenser ice bin in wait area.
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: 1. Repair the leak in 2 compartment sink plumbing. Plumbing system(s) shall be repaired and maintained.
|
04/02/2012 | Recheck |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: 1. The west prep. refrigerator is not cold enough. Do not use for potentially hazardous food storage until repaired. Potentially hazardous cold foods shall be held at 41 degrees F or lower.
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: 1. The west prep. refrigerator is not cold enough. Do not use for potentially hazardous food storage until repaired. Potentially hazardous cold foods shall be held at 41 degrees F or lower.
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: 1. The west prep. refrigerator is not cold enough. Do not use for potentially hazardous food storage until repaired. Potentially hazardous cold foods shall be held at 41 degrees F or lower.
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: 1. Clean the inside of k7 refrigerator where soiled.
- Improper hand washing (corrected)
Employee using improper hand washing procedures.
Correction: 1. No approved hand drying aids at any hand sink in kitchen. Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
- Non sewage liquid drainage
Nonsewage liquids drained in an unapproved manner.
Correction: 1. Repair the condensate drain in walk-in freezer to function properly as designed. Condensate drainage and other nonsewage liquids and rainwater shall be drained from the point of discharge to disposal.
- Cutting surface(s) (corrected)
Cutting surface(s) in poor condition.
Correction: 1. Resurface or discard the cutting boards on prep. line. Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
- Cutting surface(s) (corrected)
Cutting surface(s) in poor condition.
Correction: 1. Resurface or discard the cutting boards on prep. line. Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
- Cutting surface(s)
Cutting surface(s) in poor condition.
Correction: 1. Resurface or discard the cutting boards on prep. line. Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
- Unnecessary litter (corrected)
Premises not free of unnecessary items or litter.
Correction: Remove nonfunctional equipment from dumpster pad area.
- Physical facility repair
Physical facility not maintained in good repair.
Correction: 1. Provide ceiling tile where missing in bar area. 2. Repair the roof so no leaks are present. 3. Repair the floor in kitchen dish area to a smooth easily cleanable condition. 4. Repair the walls and cove base in kitchen area where damaged to a smooth easily cleanable condition. The physical facility shall be maintained in good repair.
- Physical facility repair
Physical facility not maintained in good repair.
Correction: 1. Provide ceiling tile where missing in bar area. 2. Repair the roof so no leaks are present. 3. Repair the floor in kitchen dish area to a smooth easily cleanable condition. 4. Repair the walls and cove base in kitchen area where damaged to a smooth easily cleanable condition. The physical facility shall be maintained in good repair.
- Physical facility repair
Physical facility not maintained in good repair.
Correction: 1. Provide ceiling tile where missing in bar area. 2. Repair the roof so no leaks are present. 3. Repair the floor in kitchen dish area to a smooth easily cleanable condition. 4. Repair the walls and cove base in kitchen area where damaged to a smooth easily cleanable condition. The physical facility shall be maintained in good repair.
- Physical facility repair
Physical facility not maintained in good repair.
Correction: 1. Provide ceiling tile where missing in bar area. 2. Repair the roof so no leaks are present. 3. Repair the floor in kitchen dish area to a smooth easily cleanable condition. 4. Repair the walls and cove base in kitchen area where damaged to a smooth easily cleanable condition. The physical facility shall be maintained in good repair.
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: 1. Clean the floor under bar equipment. 2. Clean the walk-in refrigerator door for beer storage where hands touch. The physical facilities shall be cleaned as often as necessary to keep clean.
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: 1. Clean the floor under bar equipment. 2. Clean the walk-in refrigerator door for beer storage where hands touch. The physical facilities shall be cleaned as often as necessary to keep clean.
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: 1. Clean the wire shelving in food walk-in refrigerator where soiled. 2. Clean the shelf under drink dispenser ice bin in wait area.
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: 1. Clean the wire shelving in food walk-in refrigerator where soiled. 2. Clean the shelf under drink dispenser ice bin in wait area.
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: 1. Repair the leak in 2 compartment sink plumbing. Plumbing system(s) shall be repaired and maintained.
|
03/15/2012 | Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: 1. The west prep. refrigerator is not cold enough. Do not use for potentially hazardous food storage until repaired. Potentially hazardous cold foods shall be held at 41 degrees F or lower.
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: 1. The west prep. refrigerator is not cold enough. Do not use for potentially hazardous food storage until repaired. Potentially hazardous cold foods shall be held at 41 degrees F or lower.
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: 1. The west prep. refrigerator is not cold enough. Do not use for potentially hazardous food storage until repaired. Potentially hazardous cold foods shall be held at 41 degrees F or lower.
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: 1. Clean the inside of k7 refrigerator where soiled.
- Improper hand washing
Employee using improper hand washing procedures.
Correction: 1. No approved hand drying aids at any hand sink in kitchen. Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
- Non sewage liquid drainage
Nonsewage liquids drained in an unapproved manner.
Correction: 1. Repair the condensate drain in walk-in freezer to function properly as designed. Condensate drainage and other nonsewage liquids and rainwater shall be drained from the point of discharge to disposal.
- Cutting surface(s)
Cutting surface(s) in poor condition.
Correction: 1. Resurface or discard the cutting boards on prep. line. Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
- Cutting surface(s)
Cutting surface(s) in poor condition.
Correction: 1. Resurface or discard the cutting boards on prep. line. Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
- Cutting surface(s)
Cutting surface(s) in poor condition.
Correction: 1. Resurface or discard the cutting boards on prep. line. Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove nonfunctional equipment from dumpster pad area.
- Physical facility repair
Physical facility not maintained in good repair.
Correction: 1. Provide ceiling tile where missing in bar area. 2. Repair the roof so no leaks are present. 3. Repair the floor in kitchen dish area to a smooth easily cleanable condition. 4. Repair the walls and cove base in kitchen area where damaged to a smooth easily cleanable condition. The physical facility shall be maintained in good repair.
- Physical facility repair
Physical facility not maintained in good repair.
Correction: 1. Provide ceiling tile where missing in bar area. 2. Repair the roof so no leaks are present. 3. Repair the floor in kitchen dish area to a smooth easily cleanable condition. 4. Repair the walls and cove base in kitchen area where damaged to a smooth easily cleanable condition. The physical facility shall be maintained in good repair.
- Physical facility repair
Physical facility not maintained in good repair.
Correction: 1. Provide ceiling tile where missing in bar area. 2. Repair the roof so no leaks are present. 3. Repair the floor in kitchen dish area to a smooth easily cleanable condition. 4. Repair the walls and cove base in kitchen area where damaged to a smooth easily cleanable condition. The physical facility shall be maintained in good repair.
- Physical facility repair
Physical facility not maintained in good repair.
Correction: 1. Provide ceiling tile where missing in bar area. 2. Repair the roof so no leaks are present. 3. Repair the floor in kitchen dish area to a smooth easily cleanable condition. 4. Repair the walls and cove base in kitchen area where damaged to a smooth easily cleanable condition. The physical facility shall be maintained in good repair.
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: 1. Clean the floor under bar equipment. 2. Clean the walk-in refrigerator door for beer storage where hands touch. The physical facilities shall be cleaned as often as necessary to keep clean.
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: 1. Clean the floor under bar equipment. 2. Clean the walk-in refrigerator door for beer storage where hands touch. The physical facilities shall be cleaned as often as necessary to keep clean.
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: 1. Clean the wire shelving in food walk-in refrigerator where soiled. 2. Clean the shelf under drink dispenser ice bin in wait area.
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: 1. Clean the wire shelving in food walk-in refrigerator where soiled. 2. Clean the shelf under drink dispenser ice bin in wait area.
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: 1. Repair the leak in 2 compartment sink plumbing. Plumbing system(s) shall be repaired and maintained.
|
03/08/2012 | Routine |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: 1. Potentially hazardous cold foods shall be held at 41 degrees F or lower. The lower drawers of west make refrigerator are not cold enough. Do not use for potentially hazadous food srorage until cold enough.
- Toxic labeling (corrected)
Working container(s) of toxic materials not labeled with common name of contents.
Correction: 1. Lable all spray bottles which contain cleaning chemicals. Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
- Pests/rodents (corrected)
Presence of fruit flies in facility.
Correction: 1. Clean floor under equipment in bar and drink dispenser drains thoroughly. Also suggest getting the air moving at floor level. Exterminate fruit flies using approved methods and elimination of harborage conditions.
Location: Bar
- Bare hand contact (critical) (corrected)
Bare hand contact with ready to eat food.
Correction: 1. Do not use single service dressing containers to dip out dressing at salad prep. refrigerator. Provide and use utensils such as gloves, deli wrap, ladel or tongs.
- Food contact surface cleanability (corrected)
Food contact surface(s) not cleanable.
Correction: 1. Discard any cracked plastic food containers. Multiuse food contact surfaces shall be smooth, non pourous, and easily cleanable.
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: 1. Clean the plastic containers located in walk-in refrigerator which contain salad and sliced onions. If containers cannot be cleaned then discard container.
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: 1. Clean the plastic containers located in walk-in refrigerator which contain salad and sliced onions. If containers cannot be cleaned then discard container.
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: 1. Clean the plastic containers located in walk-in refrigerator which contain salad and sliced onions. If containers cannot be cleaned then discard container.
- Hand sink improper usage (corrected)
Hand washing facility used for purposes other than hand washing.
Correction: 1. Do not use the hand sink in bar to store the fruit fly trap. A hand washing facility may not be used for purpose(s) other than hand washing.
Location: Bar
Equipment: Hand sink
- Non sewage liquid drainage
Nonsewage liquids drained in an unapproved manner.
Correction: 1. Repair the condensate drain in walk-in freezer to function properly as designed. Condensate drainage and other nonsewage liquids and rainwater shall be drained from the point of discharge to disposal.
- Drying mop(s) (corrected)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Location: Wait staff area
- Physical facility repair
Physical facility not maintained in good repair.
Correction: 1. Repair the floor and cove base in kitchen where damaged and missing to a smooth cleanable condition. The physical facility shall be maintained in good repair.
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: 1. Clean the holsters and drains on drink dispenser nozzles in bar. 2. Clean the shelving in walk-in refrigerator where soiled. Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Location: Bar
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: 1. Clean the holsters and drains on drink dispenser nozzles in bar. 2. Clean the shelving in walk-in refrigerator where soiled. Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Location: Walk-in cooler
Equipment: Wire shelving
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: 1. Clean the holsters and drains on drink dispenser nozzles in bar. 2. Clean the shelving in walk-in refrigerator where soiled. Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Location: Walk-in cooler
Equipment: Wire shelving
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: 1. Clean the holsters and drains on drink dispenser nozzles in bar. 2. Clean the shelving in walk-in refrigerator where soiled. Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Location: Walk-in cooler
Equipment: Wire shelving
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: 1. Clean the holsters and drains on drink dispenser nozzles in bar. 2. Clean the shelving in walk-in refrigerator where soiled. Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Location: Walk-in cooler
Equipment: Wire shelving
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: 1. Clean the holsters and drains on drink dispenser nozzles in bar. 2. Clean the shelving in walk-in refrigerator where soiled. Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Location: Walk-in cooler
Equipment: Wire shelving
- Hand sink/trash can (corrected)
No waste receptacle at hand sink.
Correction: 1.Provide waste receptacle at all hand sinks that have paper towel dispensers.
Location: Restroom
- Hand washing (where) (corrected)
Employee used improper location to wash hands.
Correction: 1. The only hand sink in bar is blocked from being used. Remove fruit fly trap and do not replace trap. Employees shall wash hands only at designated hand sinks.
Location: Bar
Equipment: Hand sink
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: 1. Repair the leak in 2 compartment sink located in kitchen. Plumbing system(s) shall be repaired and maintained.
|
12/28/2011 | Recheck |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: 1. Potentially hazardous cold foods shall be held at 41 degrees F or lower. The lower drawers of west make refrigerator are not cold enough. Do not use for potentially hazadous food srorage until cold enough.
- Toxic labeling (corrected)
Working container(s) of toxic materials not labeled with common name of contents.
Correction: 1. Lable all spray bottles which contain cleaning chemicals. Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
- Pests/rodents
Presence of fruit flies in facility.
Correction: 1. Clean floor under equipment in bar and drink dispenser drains thoroughly. Also suggest getting the air moving at floor level. Exterminate fruit flies using approved methods and elimination of harborage conditions.
Location: Bar
- Bare hand contact (critical) (corrected)
Bare hand contact with ready to eat food.
Correction: 1. Do not use single service dressing containers to dip out dressing at salad prep. refrigerator. Provide and use utensils such as gloves, deli wrap, ladel or tongs.
- Food contact surface cleanability
Food contact surface(s) not cleanable.
Correction: 1. Discard any cracked plastic food containers. Multiuse food contact surfaces shall be smooth, non pourous, and easily cleanable.
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: 1. Clean the plastic containers located in walk-in refrigerator which contain salad and sliced onions. If containers cannot be cleaned then discard container.
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: 1. Clean the plastic containers located in walk-in refrigerator which contain salad and sliced onions. If containers cannot be cleaned then discard container.
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: 1. Clean the plastic containers located in walk-in refrigerator which contain salad and sliced onions. If containers cannot be cleaned then discard container.
- Hand sink improper usage (corrected)
Hand washing facility used for purposes other than hand washing.
Correction: 1. Do not use the hand sink in bar to store the fruit fly trap. A hand washing facility may not be used for purpose(s) other than hand washing.
Location: Bar
Equipment: Hand sink
- Non sewage liquid drainage
Nonsewage liquids drained in an unapproved manner.
Correction: 1. Repair the condensate drain in walk-in freezer to function properly as designed. Condensate drainage and other nonsewage liquids and rainwater shall be drained from the point of discharge to disposal.
- Drying mop(s) (corrected)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Location: Wait staff area
- Physical facility repair
Physical facility not maintained in good repair.
Correction: 1. Repair the floor and cove base in kitchen where damaged and missing to a smooth cleanable condition. The physical facility shall be maintained in good repair.
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: 1. Clean the holsters and drains on drink dispenser nozzles in bar. 2. Clean the shelving in walk-in refrigerator where soiled. Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Location: Bar
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: 1. Clean the holsters and drains on drink dispenser nozzles in bar. 2. Clean the shelving in walk-in refrigerator where soiled. Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Location: Walk-in cooler
Equipment: Wire shelving
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: 1. Clean the holsters and drains on drink dispenser nozzles in bar. 2. Clean the shelving in walk-in refrigerator where soiled. Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Location: Walk-in cooler
Equipment: Wire shelving
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: 1. Clean the holsters and drains on drink dispenser nozzles in bar. 2. Clean the shelving in walk-in refrigerator where soiled. Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Location: Walk-in cooler
Equipment: Wire shelving
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: 1. Clean the holsters and drains on drink dispenser nozzles in bar. 2. Clean the shelving in walk-in refrigerator where soiled. Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Location: Walk-in cooler
Equipment: Wire shelving
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: 1. Clean the holsters and drains on drink dispenser nozzles in bar. 2. Clean the shelving in walk-in refrigerator where soiled. Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Location: Walk-in cooler
Equipment: Wire shelving
- Hand sink/trash can (corrected)
No waste receptacle at hand sink.
Correction: 1.Provide waste receptacle at all hand sinks that have paper towel dispensers.
Location: Restroom
- Hand washing (where) (corrected)
Employee used improper location to wash hands.
Correction: 1. The only hand sink in bar is blocked from being used. Remove fruit fly trap and do not replace trap. Employees shall wash hands only at designated hand sinks.
Location: Bar
Equipment: Hand sink
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: 1. Repair the leak in 2 compartment sink located in kitchen. Plumbing system(s) shall be repaired and maintained.
|
12/19/2011 | Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: 1. Potentially hazardous cold foods shall be held at 41 degrees F or lower. The lower drawers of west make refrigerator are not cold enough. Do not use for potentially hazadous food srorage until cold enough.
- Toxic labeling
Working container(s) of toxic materials not labeled with common name of contents.
Correction: 1. Lable all spray bottles which contain cleaning chemicals. Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
- Pests/rodents
Presence of fruit flies in facility.
Correction: 1. Clean floor under equipment in bar and drink dispenser drains thoroughly. Also suggest getting the air moving at floor level. Exterminate fruit flies using approved methods and elimination of harborage conditions.
Location: Bar
- Bare hand contact (critical)
Bare hand contact with ready to eat food.
Correction: 1. Do not use single service dressing containers to dip out dressing at salad prep. refrigerator. Provide and use utensils such as gloves, deli wrap, ladel or tongs.
- Food contact surface cleanability
Food contact surface(s) not cleanable.
Correction: 1. Discard any cracked plastic food containers. Multiuse food contact surfaces shall be smooth, non pourous, and easily cleanable.
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: 1. Clean the plastic containers located in walk-in refrigerator which contain salad and sliced onions.
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: 1. Clean the plastic containers located in walk-in refrigerator which contain salad and sliced onions.
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: 1. Clean the plastic containers located in walk-in refrigerator which contain salad and sliced onions.
- Hand sink improper usage
Hand washing facility used for purposes other than hand washing.
Correction: 1. Do not use the hand sink in bar to store the fruit fly trap. A hand washing facility may not be used for purpose(s) other than hand washing.
Location: Bar
Equipment: Hand sink
- Non sewage liquid drainage
Nonsewage liquids drained in an unapproved manner.
Correction: 1. Repair the condensate drain in walk-in refrigerator to function properly as designed. Condensate drainage and other nonsewage liquids and rainwater shall be drained from the point of discharge to disposal.
- Drying mop(s)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Location: Wait staff area
- Physical facility repair
Physical facility not maintained in good repair.
Correction: 1. Repair the floor and cove base in kitchen where damaged and missing to a smooth cleanable condition. The physical facility shall be maintained in good repair.
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: 1. Clean the holsters and drains on drink dispenser nozzles in bar. Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Location: Bar
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: 1. Clean the holsters and drains on drink dispenser nozzles in bar. Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Location: Walk-in cooler
Equipment: Wire shelving
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: 1. Clean the holsters and drains on drink dispenser nozzles in bar. Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Location: Walk-in cooler
Equipment: Wire shelving
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: 1. Clean the holsters and drains on drink dispenser nozzles in bar. Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Location: Walk-in cooler
Equipment: Wire shelving
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: 1. Clean the holsters and drains on drink dispenser nozzles in bar. Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Location: Walk-in cooler
Equipment: Wire shelving
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: 1. Clean the holsters and drains on drink dispenser nozzles in bar. Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Location: Walk-in cooler
Equipment: Wire shelving
- Hand sink/trash can
No waste receptacle at hand sink.
Correction: 1.Provide waste receptacle at all hand sinks that have paper towel dispensers.
Location: Restroom
- Hand washing (where)
Employee used improper location to wash hands.
Correction: 1. The only hand sink in bar is blocked from being used. Remove fruit fly trap and do not replace trap. Employees shall wash hands only at designated hand sinks.
Location: Bar
Equipment: Hand sink
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: 1. Repair the leak in 2 compartment sink located in kitchen. Plumbing system(s) shall be repaired and maintained.
|
12/12/2011 | Routine |
Restaurant representatives - add corrected or new information about Damon's Grill, 6990 E 21ST ST, Indianapolis, IN »