- Smoking Paraphernalia (corrected)
Smoking paraphernalia (ashtrays etc.) observed in non-smoking facility.
Correction: Remove all smoking paraphernalia from facility.
Comments: CIGARETTE BUTTS NOTED IN HALLWAY BY BATHROOM. DO NOT ALLOW SMOKING INSIDE OF ESTABLISHMENT AND REMOVE ALL SMOKING RELATED PARAPHERNALIA FROM ESTABLISHMENT.
- 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: ESTABLISHMENT MISSING NO SMOKING WITH IN 8 FT OF ENTRANCE SIGN AS REQUIRED BY LAW.SIGN GIVEN TO MANAGER CORRECTED ON SITE.
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: 1. QUESO HOT HOLDING AT 120 DEGREES F. MAINATAIN HOT FOODS AT 135 DEGREES OR HIGHER.THERMOSTAT WAS ADJUSTED.
Location: Service counter
Equipment: Steam table
- Toxic restrictions (corrected)
Unapproved toxic materials in food establishment.
Correction: Only those poisonous or toxic materials that are required for operation and maintenance shall be present in establishment.
Comments: HYDROGEN PEROXIDE OVER COOK LINE, PAINT OVER BEER IN WALK IN COOLER,STERNO CONTAINERS OVER PREP SINK IN BACK KITCHEN. DRAIN CLEANER OVER LIQUOR BOTTLES IN DRY STORAGE ROOM AND HERBICIDE IN BACK ROOM.REMOVE ALL UNECCESSARY TOXINS FROM ESTABLISHMENT AND SEPERATE ANY THING TOXIC AWAY FROM FOOD AREAS.
Location: Cook line
- Toxic restrictions (corrected)
Unapproved toxic materials in food establishment.
Correction: Only those poisonous or toxic materials that are required for operation and maintenance shall be present in establishment.
Comments: HYDROGEN PEROXIDE OVER COOK LINE, PAINT OVER BEER IN WALK IN COOLER,STERNO CONTAINERS OVER PREP SINK IN BACK KITCHEN. DRAIN CLEANER OVER LIQUOR BOTTLES IN DRY STORAGE ROOM AND HERBICIDE IN BACK ROOM.REMOVE ALL UNECCESSARY TOXINS FROM ESTABLISHMENT AND SEPERATE ANY THING TOXIC AWAY FROM FOOD AREAS.
Location: Walk-in cooler
- Toxic restrictions (corrected)
Unapproved toxic materials in food establishment.
Correction: Only those poisonous or toxic materials that are required for operation and maintenance shall be present in establishment.
Comments: HYDROGEN PEROXIDE OVER COOK LINE, PAINT OVER BEER IN WALK IN COOLER,STERNO CONTAINERS OVER PREP SINK IN BACK KITCHEN. DRAIN CLEANER OVER LIQUOR BOTTLES IN DRY STORAGE ROOM AND HERBICIDE IN BACK ROOM.REMOVE ALL UNECCESSARY TOXINS FROM ESTABLISHMENT AND SEPERATE ANY THING TOXIC AWAY FROM FOOD AREAS.
Location: Dry storage
- Toxic restrictions (corrected)
Unapproved toxic materials in food establishment.
Correction: Only those poisonous or toxic materials that are required for operation and maintenance shall be present in establishment.
Comments: HYDROGEN PEROXIDE OVER COOK LINE, PAINT OVER BEER IN WALK IN COOLER,STERNO CONTAINERS OVER PREP SINK IN BACK KITCHEN. DRAIN CLEANER OVER LIQUOR BOTTLES IN DRY STORAGE ROOM AND HERBICIDE IN BACK ROOM.REMOVE ALL UNECCESSARY TOXINS FROM ESTABLISHMENT AND SEPERATE ANY THING TOXIC AWAY FROM FOOD AREAS.
Location: Back room
- Toxic restrictions (corrected)
Unapproved toxic materials in food establishment.
Correction: Only those poisonous or toxic materials that are required for operation and maintenance shall be present in establishment.
Comments: HYDROGEN PEROXIDE OVER COOK LINE, PAINT OVER BEER IN WALK IN COOLER,STERNO CONTAINERS OVER PREP SINK IN BACK KITCHEN. DRAIN CLEANER OVER LIQUOR BOTTLES IN DRY STORAGE ROOM AND HERBICIDE IN BACK ROOM.REMOVE ALL UNECCESSARY TOXINS FROM ESTABLISHMENT AND SEPERATE ANY THING TOXIC AWAY FROM FOOD AREAS.
Location: Kitchen (back)
- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: FRUIT FLIES AND HOUSE FLIES INSIDE ESTABLISHMENT.SEEK PROFESSIONAL ASSISTANCE TO EXTERMINATE PESTS. KEEP ARE AS CLEAN AND DRY AS POSSIBLE.
- Sanitizer criteria (corrected)
Sanitizer does not meet the requirements in 21 CFR 178.1010 including maximum concentration levels.
Correction: Provide only approved chemical sanitizer(s).
Comments: FLORAL SCENTED BLEACH FOUND IN KITCHEN AND DRY STORAGE LOCATIONS. DO NOT USE SCENTED BLEACH.4 GALLONS OF BLEACH DISCARDED CORRECTED ON SITE.MANAGER WENT OUT AND BOUGHT UNSCENTED BLEACH DURING INSPECTION.
- Eating, drinking, smoking (corrected)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: OPEN 1/2 DRANK BEER BOTTLES ALL OVER WALK IN COOLER (BEER COOLER). TAKE BREAKS IN DESIGNATED AREAS DO NOT CONSUME DRINKS IN COOLERS OR FOOD PREP AREAS.
Location: Walk-in cooler
- Hand sink capacity
Inadequate number of hand washing sinks.
Correction: Provide adequate number of hand washing sinks.
Comments: TWO COMPARTMENT DUMP SINK AT BAR. HAND SINK NEEDED AT BAR.
Location: Bar
- Hand sink improper usage (corrected)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: 1. SPOON AND PAPER DEBRIS IN BACK KITCHEN HAND SINK. USE HAND SINK FOR HAND WASHING ONLY.
Location: Kitchen
Equipment: Hand sink
- Packaging integrity (corrected)
Packaging integrity has been compromised.
Correction: Food packages shall be in good condition and protect the integrity of the contents so the food is not exposed to adulteration or potential contaminants.
Comments: HEAVILY DENTED CAN OF PINEAPPLE IN 2ND BAR AREA. DO NOT SERVE FOOD FROM DENTED CANS. DISPOSE OF DAMAGED CANS.
Location: Bar
- Unapproved food contact materials (corrected)
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: FOOD STORED IN USED GROCERY BAGS IN CHEST FREEZER,STORE FOOD IN APPROVED FOOD GRADE CONTAINERS ONLY.FOOD STORED IN USED GROCERY BAGS IN MULTIPLE LOCATIONS. USE FOOD GRADE CONTAINERS ONLY!2. ICE SCOOP STORED ON A HEAVILY RUSTED BRACKET. REPLACE ICE SCOOP HOLDER.
Location: Service counter
Equipment: Chest freezer
- Unapproved food contact materials (corrected)
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: FOOD STORED IN USED GROCERY BAGS IN CHEST FREEZER,STORE FOOD IN APPROVED FOOD GRADE CONTAINERS ONLY.FOOD STORED IN USED GROCERY BAGS IN MULTIPLE LOCATIONS. USE FOOD GRADE CONTAINERS ONLY!2. ICE SCOOP STORED ON A HEAVILY RUSTED BRACKET. REPLACE ICE SCOOP HOLDER.
Location: Wait staff area
Equipment: Ice bin
- Hoods inadequate or unapproved (corrected)
Ventilation hood(s) inadequate or unapproved.
Correction: Ventilation hood systems and devices shall meet the requirements of the Indiana department of fire and building services.
Comments: FRONT KITCHEN VENT HOOD MISSING FILTERS. REPLACE FILTERS.
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: ESTABLISHMENT FULL OF OLD UNUSED FRYERS, COOLERS,WAL IN COOLERS, WARMING CABINETS, COOKING EQUIPMENT ETC.MANY STORAGE AREAS AND UNUSED WALK IN COOLERS ARE FULL OF DEBRIS AND UNNECESSARY ITEMS.REMOVE ALL UNUSED EQUIPMENT AND CLEAN ENTIRE ESTABLISHMENT.
- Protected outer openings (corrected)
Outer opening(s) not protected against entry of insects and rodents.
Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
Comments: BACK DOOR DOES NOT SEAL PROPERLY. REPAIR BACK DOOR TO PROVIDE A PROPER FITTING SEAL.
Location: Back room
- Pests/rodents removed (corrected)
Dead pests not removed.
Correction: Remove dead pests at frequent intervals to avoid accumulation.
Comments: FLY PAPER FULL OF DEAD FLIES IN BACK KITCHEN. REMOVE DEAD PESTS.
Location: Kitchen (back)
- Dumpster lids open (corrected)
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Comments: DUMPSTER LID OPEN. KEEP LID CLOSED TO PREVENT PEST ENTRY AND RAIN WATER ACCUMULATION.
Location: Dumpster area
- Soiled dumpsters and receptacles (corrected)
Waste handling units not clean or improperly cleaned.
Correction: Clean waste handling units at a frequency to prevent build up and in a manner to prevent contamination of food, equipment, utensils or single service items.
Comments: EXTERIOR OF GREASE BIN AND SURROUNDING PAVEMENT SOILED WITH GREASE. CLEAN AREA.
Location: Dumpster area
- Ventilation soiled (corrected)
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: BACK KITCHEN VENT HOOD SOILED. CLEAN AND SERVICE VENT HOOD.
Location: Kitchen (back)
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. HOLES IN CEILING AND EXPOSED WIRING IN BACK ROOM. REPAIR HOLES AND PROPERLY HOUSE WIRES INSIDE A JUNCTION BOX.2. HOLES IN CEILING OF DRY STORAGE (LIQUOR ROOM). REPAIR HOLES.
Location: Back room
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. HOLES IN CEILING AND EXPOSED WIRING IN BACK ROOM. REPAIR HOLES AND PROPERLY HOUSE WIRES INSIDE A JUNCTION BOX.2. HOLES IN CEILING OF DRY STORAGE (LIQUOR ROOM). REPAIR HOLES.
Location: Dry storage
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: WIPING CLOTHS STORED ON PREP TABLES, COUNTERS ETC. KEEP WIPING CLOTHS INSIDE SANITIZER BUCKET WHEN NOT IN USE.
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: 1. NO THERMOMETER IN CHEST FREEZER.2. NO THERMOMETER IN BAR COOLERPROVIDE THERMOMETERS FOR ALL COLD HOLDING EQUIPMENT USED TO HOLD POTENTIALLY HAZARDOUS FOODS.
Location: Service counter
Equipment: Chest freezer
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: 1. NO THERMOMETER IN CHEST FREEZER.2. NO THERMOMETER IN BAR COOLERPROVIDE THERMOMETERS FOR ALL COLD HOLDING EQUIPMENT USED TO HOLD POTENTIALLY HAZARDOUS FOODS.
Location: Bar
Equipment: Reach in cooler
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. FLOOR DAMAGED IN WALK IN COOLER. (BEER) REPAIR FLOOR.2. THRESHOLD DAMAGED IN WALK IN COOLER (FOOD) REPAIR/REPLACE THRESHOLD.
Location: Walk-in cooler
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. FLOOR DAMAGED IN WALK IN COOLER. (BEER) REPAIR FLOOR.2. THRESHOLD DAMAGED IN WALK IN COOLER (FOOD) REPAIR/REPLACE THRESHOLD.
Location: Walk-in cooler
- Food unsafe(Non-Critical) (corrected)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Comments: BUS TUB OF SPILLED BEER BOTTLES, DIRTY UTENSILS AND ROTTEN PEPPERS STORED OVER READY TO EAT FOODS IN WALK IN COOLER.DISPOSE OF SPOILED FOOD AND KEEP DIRTY ITEMS AWAY FROM OTHER FOODS.
Location: Walk-in cooler
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: FOOD CONTAINERS STORED ON FLOOR OF WALK IN COOLER. STORE FOOD AT LEAST 6 INCHES OFF OF THE FLOOR.
Location: Walk-in cooler
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. ICE DISPENSING PLATFORM SOILED. CLEAN AND SANITIZE.2. SODA GUN IN BAR SOILED. CLEAN AND SANITIZE.
Location: Kitchen (back)
Equipment: Ice bin
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. ICE DISPENSING PLATFORM SOILED. CLEAN AND SANITIZE.2. SODA GUN IN BAR SOILED. CLEAN AND SANITIZE.
Location: Bar
Equipment: Soda gun & holster
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: HOUSING OF LARGE BLENDER HEAVILY SOILED. CLEAN AND SANITIZE.
Location: Kitchen (back)
Equipment: Mixer
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: 1. NO PAPER TOWELS AT SERVICE COUNTER HAND SINK. PROVIDE PAPER TOWELS.2. NO PAPER TOWELS AT BACK KITCHEN HAND SINK. PROVIDE PAPER TOWELS.
Location: Service counter
Equipment: Hand sink
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: 1. NO PAPER TOWELS AT SERVICE COUNTER HAND SINK. PROVIDE PAPER TOWELS.2. NO PAPER TOWELS AT BACK KITCHEN HAND SINK. PROVIDE PAPER TOWELS.
Location: Kitchen (back)
Equipment: Hand sink
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. FAUCET IN EMPLOYEE RESTROOM IS LEAKING. REPAIR LEAK.2. PREP SINK DRAIN SECURED BY TWINE. REMOVE TWINE AND PROPERLY SECURE DRAIN.3. 3 BAY SINK IS DRAINING ONTO THE FLOOR. MOVE DRAIN 4. MISSING TOILET TANK LID IN WOMEN'S RESTROOM. REPLACE TANK LID.5. TWINE USED TO SECURE DRAI LINE AT DISH MACHINE AREA. REMOVE TWINE. PROPERLY INSTALL DRAIN.
Location: Emp restroom
Equipment: Hand sink
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. FAUCET IN EMPLOYEE RESTROOM IS LEAKING. REPAIR LEAK.2. PREP SINK DRAIN SECURED BY TWINE. REMOVE TWINE AND PROPERLY SECURE DRAIN.3. 3 BAY SINK IS DRAINING ONTO THE FLOOR. MOVE DRAIN 4. MISSING TOILET TANK LID IN WOMEN'S RESTROOM. REPLACE TANK LID.5. TWINE USED TO SECURE DRAI LINE AT DISH MACHINE AREA. REMOVE TWINE. PROPERLY INSTALL DRAIN.
Location: Kitchen
Equipment: Prep sink
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. FAUCET IN EMPLOYEE RESTROOM IS LEAKING. REPAIR LEAK.2. PREP SINK DRAIN SECURED BY TWINE. REMOVE TWINE AND PROPERLY SECURE DRAIN.3. 3 BAY SINK IS DRAINING ONTO THE FLOOR. MOVE DRAIN 4. MISSING TOILET TANK LID IN WOMEN'S RESTROOM. REPLACE TANK LID.5. TWINE USED TO SECURE DRAI LINE AT DISH MACHINE AREA. REMOVE TWINE. PROPERLY INSTALL DRAIN.
Location: Kitchen (back)
Equipment: 3-bay
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. FAUCET IN EMPLOYEE RESTROOM IS LEAKING. REPAIR LEAK.2. PREP SINK DRAIN SECURED BY TWINE. REMOVE TWINE AND PROPERLY SECURE DRAIN.3. 3 BAY SINK IS DRAINING ONTO THE FLOOR. MOVE DRAIN 4. MISSING TOILET TANK LID IN WOMEN'S RESTROOM. REPLACE TANK LID.5. TWINE USED TO SECURE DRAI LINE AT DISH MACHINE AREA. REMOVE TWINE. PROPERLY INSTALL DRAIN.
Location: Womens restroom
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. FAUCET IN EMPLOYEE RESTROOM IS LEAKING. REPAIR LEAK.2. PREP SINK DRAIN SECURED BY TWINE. REMOVE TWINE AND PROPERLY SECURE DRAIN.3. 3 BAY SINK IS DRAINING ONTO THE FLOOR. MOVE DRAIN 4. MISSING TOILET TANK LID IN WOMEN'S RESTROOM. REPLACE TANK LID.5. TWINE USED TO SECURE DRAI LINE AT DISH MACHINE AREA. REMOVE TWINE. PROPERLY INSTALL DRAIN.
Location: Dish machine area
- Covered trash can in womens restroom (corrected)
No covered trash can for womens restroom.
Correction: Provide a covered trash can.
Comments: NO COVERED TRASH CANS IN WOMEN'S RESTROOM.PROVIDE COVERED TRASH CANS.
Location: Womens restroom
- In use utensil storage (corrected)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: BOWL USED FOR SCOOP IN BULK FOOD CONTAINERS. USE A SCOOP WITH A HANDLE.
Location: Kitchen (back)
Equipment: Bulk food containers
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11/13/2014 | Recheck |
- Smoking Paraphernalia (corrected)
Smoking paraphernalia (ashtrays etc.) observed in non-smoking facility.
Correction: Remove all smoking paraphernalia from facility.
Comments: CIGARETTE BUTTS NOTED IN HALLWAY BY BATHROOM. DO NOT ALLOW SMOKING INSIDE OF ESTABLISHMENT AND REMOVE ALL SMOKING RELATED PARAPHERNALIA FROM ESTABLISHMENT.
- 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: ESTABLISHMENT MISSING NO SMOKING WITH IN 8 FT OF ENTRANCE SIGN AS REQUIRED BY LAW.SIGN GIVEN TO MANAGER CORRECTED ON SITE.
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: 1. QUESO HOT HOLDING AT 120 DEGREES F. MAINATAIN HOT FOODS AT 135 DEGREES OR HIGHER.THERMOSTAT WAS ADJUSTED.
Location: Service counter
Equipment: Steam table
- Toxic restrictions (corrected)
Unapproved toxic materials in food establishment.
Correction: Only those poisonous or toxic materials that are required for operation and maintenance shall be present in establishment.
Comments: HYDROGEN PEROXIDE OVER COOK LINE, PAINT OVER BEER IN WALK IN COOLER,STERNO CONTAINERS OVER PREP SINK IN BACK KITCHEN. DRAIN CLEANER OVER LIQUOR BOTTLES IN DRY STORAGE ROOM AND HERBICIDE IN BACK ROOM.REMOVE ALL UNECCESSARY TOXINS FROM ESTABLISHMENT AND SEPERATE ANY THING TOXIC AWAY FROM FOOD AREAS.
Location: Cook line
- Toxic restrictions (corrected)
Unapproved toxic materials in food establishment.
Correction: Only those poisonous or toxic materials that are required for operation and maintenance shall be present in establishment.
Comments: HYDROGEN PEROXIDE OVER COOK LINE, PAINT OVER BEER IN WALK IN COOLER,STERNO CONTAINERS OVER PREP SINK IN BACK KITCHEN. DRAIN CLEANER OVER LIQUOR BOTTLES IN DRY STORAGE ROOM AND HERBICIDE IN BACK ROOM.REMOVE ALL UNECCESSARY TOXINS FROM ESTABLISHMENT AND SEPERATE ANY THING TOXIC AWAY FROM FOOD AREAS.
Location: Walk-in cooler
- Toxic restrictions (corrected)
Unapproved toxic materials in food establishment.
Correction: Only those poisonous or toxic materials that are required for operation and maintenance shall be present in establishment.
Comments: HYDROGEN PEROXIDE OVER COOK LINE, PAINT OVER BEER IN WALK IN COOLER,STERNO CONTAINERS OVER PREP SINK IN BACK KITCHEN. DRAIN CLEANER OVER LIQUOR BOTTLES IN DRY STORAGE ROOM AND HERBICIDE IN BACK ROOM.REMOVE ALL UNECCESSARY TOXINS FROM ESTABLISHMENT AND SEPERATE ANY THING TOXIC AWAY FROM FOOD AREAS.
Location: Dry storage
- Toxic restrictions (corrected)
Unapproved toxic materials in food establishment.
Correction: Only those poisonous or toxic materials that are required for operation and maintenance shall be present in establishment.
Comments: HYDROGEN PEROXIDE OVER COOK LINE, PAINT OVER BEER IN WALK IN COOLER,STERNO CONTAINERS OVER PREP SINK IN BACK KITCHEN. DRAIN CLEANER OVER LIQUOR BOTTLES IN DRY STORAGE ROOM AND HERBICIDE IN BACK ROOM.REMOVE ALL UNECCESSARY TOXINS FROM ESTABLISHMENT AND SEPERATE ANY THING TOXIC AWAY FROM FOOD AREAS.
Location: Back room
- Toxic restrictions (corrected)
Unapproved toxic materials in food establishment.
Correction: Only those poisonous or toxic materials that are required for operation and maintenance shall be present in establishment.
Comments: HYDROGEN PEROXIDE OVER COOK LINE, PAINT OVER BEER IN WALK IN COOLER,STERNO CONTAINERS OVER PREP SINK IN BACK KITCHEN. DRAIN CLEANER OVER LIQUOR BOTTLES IN DRY STORAGE ROOM AND HERBICIDE IN BACK ROOM.REMOVE ALL UNECCESSARY TOXINS FROM ESTABLISHMENT AND SEPERATE ANY THING TOXIC AWAY FROM FOOD AREAS.
Location: Kitchen (back)
- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: FRUIT FLIES AND HOUSE FLIES INSIDE ESTABLISHMENT.SEEK PROFESSIONAL ASSISTANCE TO EXTERMINATE PESTS. KEEP ARE AS CLEAN AND DRY AS POSSIBLE.
- Sanitizer criteria (corrected)
Sanitizer does not meet the requirements in 21 CFR 178.1010 including maximum concentration levels.
Correction: Provide only approved chemical sanitizer(s).
Comments: FLORAL SCENTED BLEACH FOUND IN KITCHEN AND DRY STORAGE LOCATIONS. DO NOT USE SCENTED BLEACH.4 GALLONS OF BLEACH DISCARDED CORRECTED ON SITE.MANAGER WENT OUT AND BOUGHT UNSCENTED BLEACH DURING INSPECTION.
- Eating, drinking, smoking (corrected)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: OPEN 1/2 DRANK BEER BOTTLES ALL OVER WALK IN COOLER (BEER COOLER). TAKE BREAKS IN DESIGNATED AREAS DO NOT CONSUME DRINKS IN COOLERS OR FOOD PREP AREAS.
Location: Walk-in cooler
- Hand sink capacity
Inadequate number of hand washing sinks.
Correction: Provide adequate number of hand washing sinks.
Comments: TWO COMPARTMENT DUMP SINK AT BAR. HAND SINK NEEDED AT BAR.
Location: Bar
- Hand sink improper usage (corrected)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: 1. SPOON AND PAPER DEBRIS IN BACK KITCHEN HAND SINK. USE HAND SINK FOR HAND WASHING ONLY.
Location: Kitchen
Equipment: Hand sink
- Packaging integrity (corrected)
Packaging integrity has been compromised.
Correction: Food packages shall be in good condition and protect the integrity of the contents so the food is not exposed to adulteration or potential contaminants.
Comments: HEAVILY DENTED CAN OF PINEAPPLE IN 2ND BAR AREA. DO NOT SERVE FOOD FROM DENTED CANS. DISPOSE OF DAMAGED CANS.
Location: Bar
- Unapproved food contact materials (corrected)
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: FOOD STORED IN USED GROCERY BAGS IN CHEST FREEZER,STORE FOOD IN APPROVED FOOD GRADE CONTAINERS ONLY.FOOD STORED IN USED GROCERY BAGS IN MULTIPLE LOCATIONS. USE FOOD GRADE CONTAINERS ONLY!2. ICE SCOOP STORED ON A HEAVILY RUSTED BRACKET. REPLACE ICE SCOOP HOLDER.
Location: Service counter
Equipment: Chest freezer
- Unapproved food contact materials (corrected)
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: FOOD STORED IN USED GROCERY BAGS IN CHEST FREEZER,STORE FOOD IN APPROVED FOOD GRADE CONTAINERS ONLY.FOOD STORED IN USED GROCERY BAGS IN MULTIPLE LOCATIONS. USE FOOD GRADE CONTAINERS ONLY!2. ICE SCOOP STORED ON A HEAVILY RUSTED BRACKET. REPLACE ICE SCOOP HOLDER.
Location: Wait staff area
Equipment: Ice bin
- Hoods inadequate or unapproved (corrected)
Ventilation hood(s) inadequate or unapproved.
Correction: Ventilation hood systems and devices shall meet the requirements of the Indiana department of fire and building services.
Comments: FRONT KITCHEN VENT HOOD MISSING FILTERS. REPLACE FILTERS.
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: ESTABLISHMENT FULL OF OLD UNUSED FRYERS, COOLERS,WAL IN COOLERS, WARMING CABINETS, COOKING EQUIPMENT ETC.MANY STORAGE AREAS AND UNUSED WALK IN COOLERS ARE FULL OF DEBRIS AND UNNECESSARY ITEMS.REMOVE ALL UNUSED EQUIPMENT AND CLEAN ENTIRE ESTABLISHMENT.
- Protected outer openings (corrected)
Outer opening(s) not protected against entry of insects and rodents.
Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
Comments: BACK DOOR DOES NOT SEAL PROPERLY. REPAIR BACK DOOR TO PROVIDE A PROPER FITTING SEAL.
Location: Back room
- Pests/rodents removed (corrected)
Dead pests not removed.
Correction: Remove dead pests at frequent intervals to avoid accumulation.
Comments: FLY PAPER FULL OF DEAD FLIES IN BACK KITCHEN. REMOVE DEAD PESTS.
Location: Kitchen (back)
- Dumpster lids open (corrected)
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Comments: DUMPSTER LID OPEN. KEEP LID CLOSED TO PREVENT PEST ENTRY AND RAIN WATER ACCUMULATION.
Location: Dumpster area
- Soiled dumpsters and receptacles (corrected)
Waste handling units not clean or improperly cleaned.
Correction: Clean waste handling units at a frequency to prevent build up and in a manner to prevent contamination of food, equipment, utensils or single service items.
Comments: EXTERIOR OF GREASE BIN AND SURROUNDING PAVEMENT SOILED WITH GREASE. CLEAN AREA.
Location: Dumpster area
- Ventilation soiled (corrected)
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: BACK KITCHEN VENT HOOD SOILED. CLEAN AND SERVICE VENT HOOD.
Location: Kitchen (back)
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. HOLES IN CEILING AND EXPOSED WIRING IN BACK ROOM. REPAIR HOLES AND PROPERLY HOUSE WIRES INSIDE A JUNCTION BOX.2. HOLES IN CEILING OF DRY STORAGE (LIQUOR ROOM). REPAIR HOLES.
Location: Back room
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. HOLES IN CEILING AND EXPOSED WIRING IN BACK ROOM. REPAIR HOLES AND PROPERLY HOUSE WIRES INSIDE A JUNCTION BOX.2. HOLES IN CEILING OF DRY STORAGE (LIQUOR ROOM). REPAIR HOLES.
Location: Dry storage
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: WIPING CLOTHS STORED ON PREP TABLES, COUNTERS ETC. KEEP WIPING CLOTHS INSIDE SANITIZER BUCKET WHEN NOT IN USE.
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: 1. NO THERMOMETER IN CHEST FREEZER.2. NO THERMOMETER IN BAR COOLERPROVIDE THERMOMETERS FOR ALL COLD HOLDING EQUIPMENT USED TO HOLD POTENTIALLY HAZARDOUS FOODS.
Location: Service counter
Equipment: Chest freezer
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: 1. NO THERMOMETER IN CHEST FREEZER.2. NO THERMOMETER IN BAR COOLERPROVIDE THERMOMETERS FOR ALL COLD HOLDING EQUIPMENT USED TO HOLD POTENTIALLY HAZARDOUS FOODS.
Location: Bar
Equipment: Reach in cooler
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. FLOOR DAMAGED IN WALK IN COOLER. (BEER) REPAIR FLOOR.2. THRESHOLD DAMAGED IN WALK IN COOLER (FOOD) REPAIR/REPLACE THRESHOLD.
Location: Walk-in cooler
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. FLOOR DAMAGED IN WALK IN COOLER. (BEER) REPAIR FLOOR.2. THRESHOLD DAMAGED IN WALK IN COOLER (FOOD) REPAIR/REPLACE THRESHOLD.
Location: Walk-in cooler
- Food unsafe(Non-Critical) (corrected)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Comments: BUS TUB OF SPILLED BEER BOTTLES, DIRTY UTENSILS AND ROTTEN PEPPERS STORED OVER READY TO EAT FOODS IN WALK IN COOLER.DISPOSE OF SPOILED FOOD AND KEEP DIRTY ITEMS AWAY FROM OTHER FOODS.
Location: Walk-in cooler
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: FOOD CONTAINERS STORED ON FLOOR OF WALK IN COOLER. STORE FOOD AT LEAST 6 INCHES OFF OF THE FLOOR.
Location: Walk-in cooler
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. ICE DISPENSING PLATFORM SOILED. CLEAN AND SANITIZE.2. SODA GUN IN BAR SOILED. CLEAN AND SANITIZE.
Location: Kitchen (back)
Equipment: Ice bin
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. ICE DISPENSING PLATFORM SOILED. CLEAN AND SANITIZE.2. SODA GUN IN BAR SOILED. CLEAN AND SANITIZE.
Location: Bar
Equipment: Soda gun & holster
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: HOUSING OF LARGE BLENDER HEAVILY SOILED. CLEAN AND SANITIZE.
Location: Kitchen (back)
Equipment: Mixer
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: 1. NO PAPER TOWELS AT SERVICE COUNTER HAND SINK. PROVIDE PAPER TOWELS.2. NO PAPER TOWELS AT BACK KITCHEN HAND SINK. PROVIDE PAPER TOWELS.
Location: Service counter
Equipment: Hand sink
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: 1. NO PAPER TOWELS AT SERVICE COUNTER HAND SINK. PROVIDE PAPER TOWELS.2. NO PAPER TOWELS AT BACK KITCHEN HAND SINK. PROVIDE PAPER TOWELS.
Location: Kitchen (back)
Equipment: Hand sink
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. FAUCET IN EMPLOYEE RESTROOM IS LEAKING. REPAIR LEAK.2. PREP SINK DRAIN SECURED BY TWINE. REMOVE TWINE AND PROPERLY SECURE DRAIN.3. 3 BAY SINK IS DRAINING ONTO THE FLOOR. MOVE DRAIN 4. MISSING TOILET TANK LID IN WOMEN'S RESTROOM. REPLACE TANK LID.5. TWINE USED TO SECURE DRAI LINE AT DISH MACHINE AREA. REMOVE TWINE. PROPERLY INSTALL DRAIN.
Location: Emp restroom
Equipment: Hand sink
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. FAUCET IN EMPLOYEE RESTROOM IS LEAKING. REPAIR LEAK.2. PREP SINK DRAIN SECURED BY TWINE. REMOVE TWINE AND PROPERLY SECURE DRAIN.3. 3 BAY SINK IS DRAINING ONTO THE FLOOR. MOVE DRAIN 4. MISSING TOILET TANK LID IN WOMEN'S RESTROOM. REPLACE TANK LID.5. TWINE USED TO SECURE DRAI LINE AT DISH MACHINE AREA. REMOVE TWINE. PROPERLY INSTALL DRAIN.
Location: Kitchen
Equipment: Prep sink
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. FAUCET IN EMPLOYEE RESTROOM IS LEAKING. REPAIR LEAK.2. PREP SINK DRAIN SECURED BY TWINE. REMOVE TWINE AND PROPERLY SECURE DRAIN.3. 3 BAY SINK IS DRAINING ONTO THE FLOOR. MOVE DRAIN 4. MISSING TOILET TANK LID IN WOMEN'S RESTROOM. REPLACE TANK LID.5. TWINE USED TO SECURE DRAI LINE AT DISH MACHINE AREA. REMOVE TWINE. PROPERLY INSTALL DRAIN.
Location: Kitchen (back)
Equipment: 3-bay
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. FAUCET IN EMPLOYEE RESTROOM IS LEAKING. REPAIR LEAK.2. PREP SINK DRAIN SECURED BY TWINE. REMOVE TWINE AND PROPERLY SECURE DRAIN.3. 3 BAY SINK IS DRAINING ONTO THE FLOOR. MOVE DRAIN 4. MISSING TOILET TANK LID IN WOMEN'S RESTROOM. REPLACE TANK LID.5. TWINE USED TO SECURE DRAI LINE AT DISH MACHINE AREA. REMOVE TWINE. PROPERLY INSTALL DRAIN.
Location: Womens restroom
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. FAUCET IN EMPLOYEE RESTROOM IS LEAKING. REPAIR LEAK.2. PREP SINK DRAIN SECURED BY TWINE. REMOVE TWINE AND PROPERLY SECURE DRAIN.3. 3 BAY SINK IS DRAINING ONTO THE FLOOR. MOVE DRAIN 4. MISSING TOILET TANK LID IN WOMEN'S RESTROOM. REPLACE TANK LID.5. TWINE USED TO SECURE DRAI LINE AT DISH MACHINE AREA. REMOVE TWINE. PROPERLY INSTALL DRAIN.
Location: Dish machine area
- Covered trash can in womens restroom (corrected)
No covered trash can for womens restroom.
Correction: Provide a covered trash can.
Comments: NO COVERED TRASH CANS IN WOMEN'S RESTROOM.PROVIDE COVERED TRASH CANS.
Location: Womens restroom
- In use utensil storage (corrected)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: BOWL USED FOR SCOOP IN BULK FOOD CONTAINERS. USE A SCOOP WITH A HANDLE.
Location: Kitchen (back)
Equipment: Bulk food containers
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11/05/2014 | Recheck |
- Smoking Paraphernalia
Smoking paraphernalia (ashtrays etc.) observed in non-smoking facility.
Correction: Remove all smoking paraphernalia from facility.
Comments: CIGARETTE BUTTS NOTED IN HALLWAY BY BATHROOM. DO NOT ALLOW SMOKING INSIDE OF ESTABLISHMENT AND REMOVE ALL SMOKING RELATED PARAPHERNALIA FROM ESTABLISHMENT.
- Smoking distance signage (corrected on site)
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: ESTABLISHMENT MISSING NO SMOKING WITH IN 8 FT OF ENTRANCE SIGN AS REQUIRED BY LAW.SIGN GIVEN TO MANAGER CORRECTED ON SITE.
- Hot holding
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: 1. QUESO HOT HOLDING AT 120 DEGREES F. MAINATAIN HOT FOODS AT 135 DEGREES OR HIGHER.THERMOSTAT WAS ADJUSTED.
Location: Service counter
Equipment: Steam table
- Toxic restrictions
Unapproved toxic materials in food establishment.
Correction: Only those poisonous or toxic materials that are required for operation and maintenance shall be present in establishment.
Comments: HYDROGEN PEROXIDE OVER COOK LINE, PAINT OVER BEER IN WALK IN COOLER,STERNO CONTAINERS OVER PREP SINK IN BACK KITCHEN. DRAIN CLEANER OVER LIQUOR BOTTLES IN DRY STORAGE ROOM AND HERBICIDE IN BACK ROOM.REMOVE ALL UNECCESSARY TOXINS FROM ESTABLISHMENT AND SEPERATE ANY THING TOXIC AWAY FROM FOOD AREAS.
Location: Cook line
- Toxic restrictions
Unapproved toxic materials in food establishment.
Correction: Only those poisonous or toxic materials that are required for operation and maintenance shall be present in establishment.
Comments: HYDROGEN PEROXIDE OVER COOK LINE, PAINT OVER BEER IN WALK IN COOLER,STERNO CONTAINERS OVER PREP SINK IN BACK KITCHEN. DRAIN CLEANER OVER LIQUOR BOTTLES IN DRY STORAGE ROOM AND HERBICIDE IN BACK ROOM.REMOVE ALL UNECCESSARY TOXINS FROM ESTABLISHMENT AND SEPERATE ANY THING TOXIC AWAY FROM FOOD AREAS.
Location: Walk-in cooler
- Toxic restrictions
Unapproved toxic materials in food establishment.
Correction: Only those poisonous or toxic materials that are required for operation and maintenance shall be present in establishment.
Comments: HYDROGEN PEROXIDE OVER COOK LINE, PAINT OVER BEER IN WALK IN COOLER,STERNO CONTAINERS OVER PREP SINK IN BACK KITCHEN. DRAIN CLEANER OVER LIQUOR BOTTLES IN DRY STORAGE ROOM AND HERBICIDE IN BACK ROOM.REMOVE ALL UNECCESSARY TOXINS FROM ESTABLISHMENT AND SEPERATE ANY THING TOXIC AWAY FROM FOOD AREAS.
Location: Dry storage
- Toxic restrictions
Unapproved toxic materials in food establishment.
Correction: Only those poisonous or toxic materials that are required for operation and maintenance shall be present in establishment.
Comments: HYDROGEN PEROXIDE OVER COOK LINE, PAINT OVER BEER IN WALK IN COOLER,STERNO CONTAINERS OVER PREP SINK IN BACK KITCHEN. DRAIN CLEANER OVER LIQUOR BOTTLES IN DRY STORAGE ROOM AND HERBICIDE IN BACK ROOM.REMOVE ALL UNECCESSARY TOXINS FROM ESTABLISHMENT AND SEPERATE ANY THING TOXIC AWAY FROM FOOD AREAS.
Location: Back room
- Toxic restrictions
Unapproved toxic materials in food establishment.
Correction: Only those poisonous or toxic materials that are required for operation and maintenance shall be present in establishment.
Comments: HYDROGEN PEROXIDE OVER COOK LINE, PAINT OVER BEER IN WALK IN COOLER,STERNO CONTAINERS OVER PREP SINK IN BACK KITCHEN. DRAIN CLEANER OVER LIQUOR BOTTLES IN DRY STORAGE ROOM AND HERBICIDE IN BACK ROOM.REMOVE ALL UNECCESSARY TOXINS FROM ESTABLISHMENT AND SEPERATE ANY THING TOXIC AWAY FROM FOOD AREAS.
Location: Kitchen (back)
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: FRUIT FLIES AND HOUSE FLIES INSIDE ESTABLISHMENT.SEEK PROFESSIONAL ASSISTANCE TO EXTERMINATE PESTS. KEEP ARE AS CLEAN AND DRY AS POSSIBLE.
- Sanitizer criteria (corrected on site)
Sanitizer does not meet the requirements in 21 CFR 178.1010 including maximum concentration levels.
Correction: Provide only approved chemical sanitizer(s).
Comments: FLORAL SCENTED BLEACH FOUND IN KITCHEN AND DRY STORAGE LOCATIONS. DO NOT USE SCENTED BLEACH.4 GALLONS OF BLEACH DISCARDED CORRECTED ON SITE.MANAGER WENT OUT AND BOUGHT UNSCENTED BLEACH DURING INSPECTION.
- Eating, drinking, smoking
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: OPEN 1/2 DRANK BEER BOTTLES ALL OVER WALK IN COOLER (BEER COOLER). TAKE BREAKS IN DESIGNATED AREAS DO NOT CONSUME DRINKS IN COOLERS OR FOOD PREP AREAS.
Location: Walk-in cooler
- Hand sink capacity
Inadequate number of hand washing sinks.
Correction: Provide adequate number of hand washing sinks.
Comments: TWO COMPARTMENT DUMP SINK AT BAR. HAND SINK NEEDED AT BAR.
Location: Bar
- Hand sink improper usage
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: 1. SPOON AND PAPER DEBRIS IN BACK KITCHEN HAND SINK. USE HAND SINK FOR HAND WASHING ONLY.
Location: Kitchen
Equipment: Hand sink
- Packaging integrity
Packaging integrity has been compromised.
Correction: Food packages shall be in good condition and protect the integrity of the contents so the food is not exposed to adulteration or potential contaminants.
Comments: HEAVILY DENTED CAN OF PINEAPPLE IN 2ND BAR AREA. DO NOT SERVE FOOD FROM DENTED CANS. DISPOSE OF DAMAGED CANS.
Location: Bar
- Unapproved food contact materials
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: FOOD STORED IN USED GROCERY BAGS IN CHEST FREEZER,STORE FOOD IN APPROVED FOOD GRADE CONTAINERS ONLY.FOOD STORED IN USED GROCERY BAGS IN MULTIPLE LOCATIONS. USE FOOD GRADE CONTAINERS ONLY!2. ICE SCOOP STORED ON A HEAVILY RUSTED BRACKET. REPLACE ICE SCOOP HOLDER.
Location: Service counter
Equipment: Chest freezer
- Unapproved food contact materials
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: FOOD STORED IN USED GROCERY BAGS IN CHEST FREEZER,STORE FOOD IN APPROVED FOOD GRADE CONTAINERS ONLY.FOOD STORED IN USED GROCERY BAGS IN MULTIPLE LOCATIONS. USE FOOD GRADE CONTAINERS ONLY!2. ICE SCOOP STORED ON A HEAVILY RUSTED BRACKET. REPLACE ICE SCOOP HOLDER.
Location: Wait staff area
Equipment: Ice bin
- Hoods inadequate or unapproved
Ventilation hood(s) inadequate or unapproved.
Correction: Ventilation hood systems and devices shall meet the requirements of the Indiana department of fire and building services.
Comments: FRONT KITCHEN VENT HOOD MISSING FILTERS. REPLACE FILTERS.
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: ESTABLISHMENT FULL OF OLD UNUSED FRYERS, COOLERS,WAL IN COOLERS, WARMING CABINETS, COOKING EQUIPMENT ETC.MANY STORAGE AREAS AND UNUSED WALK IN COOLERS ARE FULL OF DEBRIS AND UNNECESSARY ITEMS.REMOVE ALL UNUSED EQUIPMENT AND CLEAN ENTIRE ESTABLISHMENT.
- Protected outer openings
Outer opening(s) not protected against entry of insects and rodents.
Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
Comments: BACK DOOR DOES NOT SEAL PROPERLY. REPAIR BACK DOOR TO PROVIDE A PROPER FITTING SEAL.
Location: Back room
- Pests/rodents removed
Dead pests not removed.
Correction: Remove dead pests at frequent intervals to avoid accumulation.
Comments: FLY PAPER FULL OF DEAD FLIES IN BACK KITCHEN. REMOVE DEAD PESTS.
Location: Kitchen (back)
- Dumpster lids open
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Comments: DUMPSTER LID OPEN. KEEP LID CLOSED TO PREVENT PEST ENTRY AND RAIN WATER ACCUMULATION.
Location: Dumpster area
- Soiled dumpsters and receptacles
Waste handling units not clean or improperly cleaned.
Correction: Clean waste handling units at a frequency to prevent build up and in a manner to prevent contamination of food, equipment, utensils or single service items.
Comments: EXTERIOR OF GREASE BIN AND SURROUNDING PAVEMENT SOILED WITH GREASE. CLEAN AREA.
Location: Dumpster area
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: BACK KITCHEN VENT HOOD SOILED. CLEAN AND SERVICE VENT HOOD.
Location: Kitchen (back)
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. HOLES IN CEILING AND EXPOSED WIRING IN BACK ROOM. REPAIR HOLES AND PROPERLY HOUSE WIRES INSIDE A JUNCTION BOX.2. HOLES IN CEILING OF DRY STORAGE (LIQUOR ROOM). REPAIR HOLES.
Location: Back room
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. HOLES IN CEILING AND EXPOSED WIRING IN BACK ROOM. REPAIR HOLES AND PROPERLY HOUSE WIRES INSIDE A JUNCTION BOX.2. HOLES IN CEILING OF DRY STORAGE (LIQUOR ROOM). REPAIR HOLES.
Location: Dry storage
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: WIPING CLOTHS STORED ON PREP TABLES, COUNTERS ETC. KEEP WIPING CLOTHS INSIDE SANITIZER BUCKET WHEN NOT IN USE.
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: 1. NO THERMOMETER IN CHEST FREEZER.2. NO THERMOMETER IN BAR COOLERPROVIDE THERMOMETERS FOR ALL COLD HOLDING EQUIPMENT USED TO HOLD POTENTIALLY HAZARDOUS FOODS.
Location: Service counter
Equipment: Chest freezer
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: 1. NO THERMOMETER IN CHEST FREEZER.2. NO THERMOMETER IN BAR COOLERPROVIDE THERMOMETERS FOR ALL COLD HOLDING EQUIPMENT USED TO HOLD POTENTIALLY HAZARDOUS FOODS.
Location: Bar
Equipment: Reach in cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. FLOOR DAMAGED IN WALK IN COOLER. (BEER) REPAIR FLOOR.2. THRESHOLD DAMAGED IN WALK IN COOLER (FOOD) REPAIR/REPLACE THRESHOLD.
Location: Walk-in cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. FLOOR DAMAGED IN WALK IN COOLER. (BEER) REPAIR FLOOR.2. THRESHOLD DAMAGED IN WALK IN COOLER (FOOD) REPAIR/REPLACE THRESHOLD.
Location: Walk-in cooler
- Food unsafe(Non-Critical)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Comments: BUS TUB OF SPILLED BEER BOTTLES, DIRTY UTENSILS AND ROTTEN PEPPERS STORED OVER READY TO EAT FOODS IN WALK IN COOLER.DISPOSE OF SPOILED FOOD AND KEEP DIRTY ITEMS AWAY FROM OTHER FOODS.
Location: Walk-in cooler
- Food storage
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: FOOD CONTAINERS STORED ON FLOOR OF WALK IN COOLER. STORE FOOD AT LEAST 6 INCHES OFF OF THE FLOOR.
Location: Walk-in cooler
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. ICE DISPENSING PLATFORM SOILED. CLEAN AND SANITIZE.2. SODA GUN IN BAR SOILED. CLEAN AND SANITIZE.
Location: Kitchen (back)
Equipment: Ice bin
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. ICE DISPENSING PLATFORM SOILED. CLEAN AND SANITIZE.2. SODA GUN IN BAR SOILED. CLEAN AND SANITIZE.
Location: Bar
Equipment: Soda gun & holster
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: HOUSING OF LARGE BLENDER HEAVILY SOILED. CLEAN AND SANITIZE.
Location: Kitchen (back)
Equipment: Mixer
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: 1. NO PAPER TOWELS AT SERVICE COUNTER HAND SINK. PROVIDE PAPER TOWELS.2. NO PAPER TOWELS AT BACK KITCHEN HAND SINK. PROVIDE PAPER TOWELS.
Location: Service counter
Equipment: Hand sink
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: 1. NO PAPER TOWELS AT SERVICE COUNTER HAND SINK. PROVIDE PAPER TOWELS.2. NO PAPER TOWELS AT BACK KITCHEN HAND SINK. PROVIDE PAPER TOWELS.
Location: Kitchen (back)
Equipment: Hand sink
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. FAUCET IN EMPLOYEE RESTROOM IS LEAKING. REPAIR LEAK.2. PREP SINK DRAIN SECURED BY TWINE. REMOVE TWINE AND PROPERLY SECURE DRAIN.3. 3 BAY SINK IS DRAINING ONTO THE FLOOR. MOVE DRAIN 4. MISSING TOILET TANK LID IN WOMEN'S RESTROOM. REPLACE TANK LID.5. TWINE USED TO SECURE DRAI LINE AT DISH MACHINE AREA. REMOVE TWINE. PROPERLY INSTALL DRAIN.
Location: Emp restroom
Equipment: Hand sink
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. FAUCET IN EMPLOYEE RESTROOM IS LEAKING. REPAIR LEAK.2. PREP SINK DRAIN SECURED BY TWINE. REMOVE TWINE AND PROPERLY SECURE DRAIN.3. 3 BAY SINK IS DRAINING ONTO THE FLOOR. MOVE DRAIN 4. MISSING TOILET TANK LID IN WOMEN'S RESTROOM. REPLACE TANK LID.5. TWINE USED TO SECURE DRAI LINE AT DISH MACHINE AREA. REMOVE TWINE. PROPERLY INSTALL DRAIN.
Location: Kitchen
Equipment: Prep sink
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. FAUCET IN EMPLOYEE RESTROOM IS LEAKING. REPAIR LEAK.2. PREP SINK DRAIN SECURED BY TWINE. REMOVE TWINE AND PROPERLY SECURE DRAIN.3. 3 BAY SINK IS DRAINING ONTO THE FLOOR. MOVE DRAIN 4. MISSING TOILET TANK LID IN WOMEN'S RESTROOM. REPLACE TANK LID.5. TWINE USED TO SECURE DRAI LINE AT DISH MACHINE AREA. REMOVE TWINE. PROPERLY INSTALL DRAIN.
Location: Kitchen (back)
Equipment: 3-bay
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. FAUCET IN EMPLOYEE RESTROOM IS LEAKING. REPAIR LEAK.2. PREP SINK DRAIN SECURED BY TWINE. REMOVE TWINE AND PROPERLY SECURE DRAIN.3. 3 BAY SINK IS DRAINING ONTO THE FLOOR. MOVE DRAIN 4. MISSING TOILET TANK LID IN WOMEN'S RESTROOM. REPLACE TANK LID.5. TWINE USED TO SECURE DRAI LINE AT DISH MACHINE AREA. REMOVE TWINE. PROPERLY INSTALL DRAIN.
Location: Womens restroom
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. FAUCET IN EMPLOYEE RESTROOM IS LEAKING. REPAIR LEAK.2. PREP SINK DRAIN SECURED BY TWINE. REMOVE TWINE AND PROPERLY SECURE DRAIN.3. 3 BAY SINK IS DRAINING ONTO THE FLOOR. MOVE DRAIN 4. MISSING TOILET TANK LID IN WOMEN'S RESTROOM. REPLACE TANK LID.5. TWINE USED TO SECURE DRAI LINE AT DISH MACHINE AREA. REMOVE TWINE. PROPERLY INSTALL DRAIN.
Location: Dish machine area
- Covered trash can in womens restroom
No covered trash can for womens restroom.
Correction: Provide a covered trash can.
Comments: NO COVERED TRASH CANS IN WOMEN'S RESTROOM.PROVIDE COVERED TRASH CANS.
Location: Womens restroom
- In use utensil storage
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: BOWL USED FOR SCOOP IN BULK FOOD CONTAINERS. USE A SCOOP WITH A HANDLE.
Location: Kitchen (back)
Equipment: Bulk food containers
|
10/27/2014 | Routine |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. RAW CHICKEN IN COLD HOLDING DRAWER ON COOK LINE MEASURED 54 DEGREES F.2. RAW BEEF IN COLD HOLDING DRAWER ON COOK LINE MEASURED 46 DEGREES F.ENSURE ALL POTENTIALLY HAZARDOUS FOODS BEING HELD COLD ARE KEPT AT 41 DEGREES F OR BELOW.
Location: Cook line
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. LIQUID POOLED ON BOTTOM INTERIOR OF REACH IN COOLER ACROSS FROM COOK LINE.CLEAN AND SANITIZE.***REPEAT VIOLATION***
Location: Cook line
Equipment: Reach in cooler
- Unapproved food contact materials (corrected)
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: 1. TORTILLAS STORED IN GROCERY BAG.DISCONTINUE. USE ONLY FOOD GRADE BAGS AND CONTAINERS.
Location: Cook line
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. FLOOR UNDERNEATH FRYER IS HEAVILY SOILED.CLEAN.2. ONE CEILING TILE IN DISHMACHINE AREA IS HEAVILY SOILED WITH MOLD.REPLACE.
Location: Cook line
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. FLOOR UNDERNEATH FRYER IS HEAVILY SOILED.CLEAN.2. ONE CEILING TILE IN DISHMACHINE AREA IS HEAVILY SOILED WITH MOLD.REPLACE.
Location: Dish machine area
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. DISHMACHINE IS DRAINING DIRECTLY ONTO FLOOR. TUBING THAT LEADS TO FLOOR DRAIN APPEAR TO NOT BE CONNECTED.REPAIR ACCORDINGLY TO ALLOW FOR DRAINING TO THE FLOOR DRAIN.2. HOT WATER HANDLE AT FAUCET IN EMPLOYEE RESTROOM IS BROKEN.REPAIR ACCORDINGLY TO ALLOW ACCESS TO RUNNING HOT WATER.
Location: Dish machine area
Equipment: Dishmachine
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. DISHMACHINE IS DRAINING DIRECTLY ONTO FLOOR. TUBING THAT LEADS TO FLOOR DRAIN APPEAR TO NOT BE CONNECTED.REPAIR ACCORDINGLY TO ALLOW FOR DRAINING TO THE FLOOR DRAIN.2. HOT WATER HANDLE AT FAUCET IN EMPLOYEE RESTROOM IS BROKEN.REPAIR ACCORDINGLY TO ALLOW ACCESS TO RUNNING HOT WATER.
Location: Emp restroom
Equipment: Hand sink
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. EXTERIOR OF BOTH MICROWAVE OVENS ARE SOILED.CLEAN AND SANITIZE.2. EXCESSIVE ICE BUILD UP ON SHELVING IN UPRIGHT FREEZER IN BAR AREA HOLDING GLASSES.REMOVE EXCESS ICE. CLEAN.
Location: Cook line
Equipment: Microwave oven
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. EXTERIOR OF BOTH MICROWAVE OVENS ARE SOILED.CLEAN AND SANITIZE.2. EXCESSIVE ICE BUILD UP ON SHELVING IN UPRIGHT FREEZER IN BAR AREA HOLDING GLASSES.REMOVE EXCESS ICE. CLEAN.
Location: Bar
Equipment: Upright freezer
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. EXCESSIVE MOLD BUILD UP ON INTERIOR PLATE OF ICE MACHINE.CLEAN AND SANITIZE.
Location: Kitchen
Equipment: Ice machine
|
06/11/2014 | Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. RAW CHICKEN IN COLD HOLDING DRAWER ON COOK LINE MEASURED 54 DEGREES F.2. RAW BEEF IN COLD HOLDING DRAWER ON COOK LINE MEASURED 46 DEGREES F.ENSURE ALL POTENTIALLY HAZARDOUS FOODS BEING HELD COLD ARE KEPT AT 41 DEGREES F OR BELOW.
Location: Cook line
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. LIQUID POOLED ON BOTTOM INTERIOR OF REACH IN COOLER ACROSS FROM COOK LINE.CLEAN AND SANITIZE.***REPEAT VIOLATION***
Location: Cook line
Equipment: Reach in cooler
- Unapproved food contact materials
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: 1. TORTILLAS STORED IN GROCERY BAG.DISCONTINUE. USE ONLY FOOD GRADE BAGS AND CONTAINERS.
Location: Cook line
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. FLOOR UNDERNEATH FRYER IS HEAVILY SOILED.CLEAN.2. ONE CEILING TILE IN DISHMACHINE AREA IS HEAVILY SOILED WITH MOLD.REPLACE.
Location: Cook line
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. FLOOR UNDERNEATH FRYER IS HEAVILY SOILED.CLEAN.2. ONE CEILING TILE IN DISHMACHINE AREA IS HEAVILY SOILED WITH MOLD.REPLACE.
Location: Dish machine area
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. DISHMACHINE IS DRAINING DIRECTLY ONTO FLOOR. TUBING THAT LEADS TO FLOOR DRAIN APPEAR TO NOT BE CONNECTED.REPAIR ACCORDINGLY TO ALLOW FOR DRAINING TO THE FLOOR DRAIN.2. HOT WATER HANDLE AT FAUCET IN EMPLOYEE RESTROOM IS BROKEN.REPAIR ACCORDINGLY TO ALLOW ACCESS TO RUNNING HOT WATER.
Location: Dish machine area
Equipment: Dishmachine
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. DISHMACHINE IS DRAINING DIRECTLY ONTO FLOOR. TUBING THAT LEADS TO FLOOR DRAIN APPEAR TO NOT BE CONNECTED.REPAIR ACCORDINGLY TO ALLOW FOR DRAINING TO THE FLOOR DRAIN.2. HOT WATER HANDLE AT FAUCET IN EMPLOYEE RESTROOM IS BROKEN.REPAIR ACCORDINGLY TO ALLOW ACCESS TO RUNNING HOT WATER.
Location: Emp restroom
Equipment: Hand sink
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. EXTERIOR OF BOTH MICROWAVE OVENS ARE SOILED.CLEAN AND SANITIZE.2. EXCESSIVE ICE BUILD UP ON SHELVING IN UPRIGHT FREEZER IN BAR AREA HOLDING GLASSES.REMOVE EXCESS ICE. CLEAN.
Location: Cook line
Equipment: Microwave oven
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. EXTERIOR OF BOTH MICROWAVE OVENS ARE SOILED.CLEAN AND SANITIZE.2. EXCESSIVE ICE BUILD UP ON SHELVING IN UPRIGHT FREEZER IN BAR AREA HOLDING GLASSES.REMOVE EXCESS ICE. CLEAN.
Location: Bar
Equipment: Upright freezer
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. EXCESSIVE MOLD BUILD UP ON INTERIOR PLATE OF ICE MACHINE.CLEAN AND SANITIZE.
Location: Kitchen
Equipment: Ice machine
|
06/02/2014 | Routine |
- CO2 tanks unrestrained (corrected)
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
Comments: 1. CO2 TANK UNRESTRAINED IN BAR AREA.SEE ABOVE.
- Toxic labeling (corrected)
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: 1. SPRAY BOTTLE WITH BLUE LIQUID NOT LABELED IN FRONT KITCHEN AREA.2. SPRAY BOTTLE WITH PUPRLE LIQUID NOT LABELED ON CART NEAR WAITSTAFF AREA.LABEL ALL CHEMICALS AND SPRAY BOTTLES AS TO CONTENTS.***REPEAT VIOLATION***
Location: Kitchen (front)
- Toxic labeling (corrected)
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: 1. SPRAY BOTTLE WITH BLUE LIQUID NOT LABELED IN FRONT KITCHEN AREA.2. SPRAY BOTTLE WITH PUPRLE LIQUID NOT LABELED ON CART NEAR WAITSTAFF AREA.LABEL ALL CHEMICALS AND SPRAY BOTTLES AS TO CONTENTS.***REPEAT VIOLATION***
Location: Wait staff area
- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: OCTOBER 3:1. OBSERVED FRUIT FLIES/GNATS THROUGHOUT ESTABLISHMENT WITH HIGHEST CONCENTRATION IN BACK KITCHEN, BACK ROOM OF KITCHEN, AND BAR.LOCATE SOURCE OF INFESTATION AND ELIMINATE. SCHEDULE PROFESSIONAL PEST EXTERMINATION.2. COUCHES SET UP IN UNUSED WALK IN COOLER PROVIDING POTENTIAL HARBORAGE CONDITIONS FOR PESTS.REMOVE FROM ESTABLISHMENT.***REPEAT VIOLATION***OCTOBER 15:1. FRUIT FLIES/GNATS THROUGHOUT KITCHEN AREA. ELIMINATE.
Location: Kitchen (back)
- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: OCTOBER 3:1. OBSERVED FRUIT FLIES/GNATS THROUGHOUT ESTABLISHMENT WITH HIGHEST CONCENTRATION IN BACK KITCHEN, BACK ROOM OF KITCHEN, AND BAR.LOCATE SOURCE OF INFESTATION AND ELIMINATE. SCHEDULE PROFESSIONAL PEST EXTERMINATION.2. COUCHES SET UP IN UNUSED WALK IN COOLER PROVIDING POTENTIAL HARBORAGE CONDITIONS FOR PESTS.REMOVE FROM ESTABLISHMENT.***REPEAT VIOLATION***OCTOBER 15:1. FRUIT FLIES/GNATS THROUGHOUT KITCHEN AREA. ELIMINATE.
Location: Back room
- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: OCTOBER 3:1. OBSERVED FRUIT FLIES/GNATS THROUGHOUT ESTABLISHMENT WITH HIGHEST CONCENTRATION IN BACK KITCHEN, BACK ROOM OF KITCHEN, AND BAR.LOCATE SOURCE OF INFESTATION AND ELIMINATE. SCHEDULE PROFESSIONAL PEST EXTERMINATION.2. COUCHES SET UP IN UNUSED WALK IN COOLER PROVIDING POTENTIAL HARBORAGE CONDITIONS FOR PESTS.REMOVE FROM ESTABLISHMENT.***REPEAT VIOLATION***OCTOBER 15:1. FRUIT FLIES/GNATS THROUGHOUT KITCHEN AREA. ELIMINATE.
Location: Bar
- No hand washing (when) (corrected)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: 1. OBSERVED EMPLOYEES PUTTING ON GLOVES AND CHANGING GLOVES WITHOUT WASHING HANDS.HANDS MUST BE WASHED BEFORE PUTTING ON GLOVES AND WHEN CHANGING GLOVES.***REPEAT VIOLATION***
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. LIQUID POOLED AT BOTTOM OF REACH IN COOLER ACROSS FROM COOK LINE. CLEAN AND SANITIZE. LOCATE SOURCE OF LEAKING AND/OR REPAIR UNIT IF NEEDED.2. WIRE SHELVING IN WALK IN COOLER HEAVILY SOILED AND RUSTED.3. TABLE MOUNTED CAN OPEN IN BACK KITCHEN AREA SOILED.CLEAN AND SANITIZE.
Location: Kitchen (front)
Equipment: Reach in cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. LIQUID POOLED AT BOTTOM OF REACH IN COOLER ACROSS FROM COOK LINE. CLEAN AND SANITIZE. LOCATE SOURCE OF LEAKING AND/OR REPAIR UNIT IF NEEDED.2. WIRE SHELVING IN WALK IN COOLER HEAVILY SOILED AND RUSTED.3. TABLE MOUNTED CAN OPEN IN BACK KITCHEN AREA SOILED.CLEAN AND SANITIZE.
Location: Walk-in cooler
Equipment: Wire shelving
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. LIQUID POOLED AT BOTTOM OF REACH IN COOLER ACROSS FROM COOK LINE. CLEAN AND SANITIZE. LOCATE SOURCE OF LEAKING AND/OR REPAIR UNIT IF NEEDED.2. WIRE SHELVING IN WALK IN COOLER HEAVILY SOILED AND RUSTED.3. TABLE MOUNTED CAN OPEN IN BACK KITCHEN AREA SOILED.CLEAN AND SANITIZE.
Location: Kitchen (back)
Equipment: Can opener
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: 1. HAND SINK SOILED IN BACK KITCHEN.CLEAN AND SANITIZE.***REPEAT VIOLATION***
Location: Kitchen (back)
Equipment: Hand sink
- Hair restraints (corrected)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: 1. EMPLOYEES NOT WEARING HAIR RESTRAINTS.SEE ABOVE.
- Single Service/Equipment storage (corrected)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: 1. BOXES OF SINGLE SERVICE GOODS STORE DIRECTLY ON THE FLOOR IN BACK ROOM.STORE AT LEAST 6 INCHES ABOVE THE FLOOR TO PREVENT CONTAMINATION.
Location: Back room
- Hood system design and/or installation (corrected)
Heating air conditioning and/or ventilating systems improperly designed or installed.
Correction: Heating, ventilating, and air conditioning systems shall be properly designed and installed.
Comments: 1. HOOD IS MISSING ALMOST ALL OF THE REMOVABLE FILTERS.PROVIDE.***REPEAT VIOLATION***
Location: Kitchen (front)
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. CEILING TILE DAMAGED AND BUCKLING IN BACK KITCHEN AREA OVER BULK STORAGE BEANS AND RICE.REPLACE.
Location: Kitchen (back)
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. SEVERAL CEILING TILES IN DISHMACHINE AREA ARE MOLDED.2. LIGHT SHIELD NEAR ICE MACHINE IS SOILED.REPLACE CEILING TILE. CLEAN AND/OR REPLACE LIGHT SHIELD.
Location: Dish machine area
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. SEVERAL CEILING TILES IN DISHMACHINE AREA ARE MOLDED.2. LIGHT SHIELD NEAR ICE MACHINE IS SOILED.REPLACE CEILING TILE. CLEAN AND/OR REPLACE LIGHT SHIELD.
Location: Kitchen (back)
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: 1. PROVIDE THERMOMETER FOR HOMESTYLE COOLER/FREEZER COMBO.
Location: Kitchen (front)
Equipment: Cooler/freezer combo
- Nonfood contact surface design (corrected)
Nonfood contact surfaces not designed and/or installed to be easily cleanable.
Correction: Nonfood-contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
Comments: 1. RAW WOOD BEING USED AS TABLE TOP HOLDING DISHES NEAR QUESO STEAM TABLE.SEAL WOOD OR PROVIDE AN APPROVED SURFACE THAT IS SMOOTH, NONABSORBENT, AND EASILY CLEANABLE.
Location: Kitchen (front)
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. MISSING FRONT PANEL FOR ICE MACHINE.PROVIDE.
Location: Kitchen (back)
Equipment: Ice machine
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: OCTOBER 3:1. OPENED CANS OF SAUCE, ETC. STORED IN REACH IN COOLER ACROSS FROM COOK LINE.ONCE CAN HAS BEEN OPENED, TRANSFER PRODUCT TO A FOOD GRADE STORAGE CONTAINER. DO NOT STORE FOOD IN OPEN CANS.2. CANS STORED DIRECLTY ON THE FLOOR IN BACK ROOM.STORE AT LEAST 6 INCHES ABOVE THE FLOOR TO PREVENT CONTAMINATION.3. BULK STORAGE CONTAINERS OF RICE AND BEANS NOT COVERED.PROVIDE LID OR COVERING.4. BOXES OF BEEF STORED DIRECLTY ON THE FLOOR OF WALK IN COOLER.STORE AT LEAST 6 INCHES ABOVE THE FLOOR TO PREVENT CONTAMINATION.OCTOBER 15:1. OPEN CANS OF JALAPENOS IN WALK IN COOLER. TRANSFER TO FOOD GRADE CONTAINERS.2. COVER BULK STORAGE CONTAINER OF BEANS WITH LID.
Location: Kitchen (front)
Equipment: Reach in cooler
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: OCTOBER 3:1. OPENED CANS OF SAUCE, ETC. STORED IN REACH IN COOLER ACROSS FROM COOK LINE.ONCE CAN HAS BEEN OPENED, TRANSFER PRODUCT TO A FOOD GRADE STORAGE CONTAINER. DO NOT STORE FOOD IN OPEN CANS.2. CANS STORED DIRECLTY ON THE FLOOR IN BACK ROOM.STORE AT LEAST 6 INCHES ABOVE THE FLOOR TO PREVENT CONTAMINATION.3. BULK STORAGE CONTAINERS OF RICE AND BEANS NOT COVERED.PROVIDE LID OR COVERING.4. BOXES OF BEEF STORED DIRECLTY ON THE FLOOR OF WALK IN COOLER.STORE AT LEAST 6 INCHES ABOVE THE FLOOR TO PREVENT CONTAMINATION.OCTOBER 15:1. OPEN CANS OF JALAPENOS IN WALK IN COOLER. TRANSFER TO FOOD GRADE CONTAINERS.2. COVER BULK STORAGE CONTAINER OF BEANS WITH LID.
Location: Back room
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: OCTOBER 3:1. OPENED CANS OF SAUCE, ETC. STORED IN REACH IN COOLER ACROSS FROM COOK LINE.ONCE CAN HAS BEEN OPENED, TRANSFER PRODUCT TO A FOOD GRADE STORAGE CONTAINER. DO NOT STORE FOOD IN OPEN CANS.2. CANS STORED DIRECLTY ON THE FLOOR IN BACK ROOM.STORE AT LEAST 6 INCHES ABOVE THE FLOOR TO PREVENT CONTAMINATION.3. BULK STORAGE CONTAINERS OF RICE AND BEANS NOT COVERED.PROVIDE LID OR COVERING.4. BOXES OF BEEF STORED DIRECLTY ON THE FLOOR OF WALK IN COOLER.STORE AT LEAST 6 INCHES ABOVE THE FLOOR TO PREVENT CONTAMINATION.OCTOBER 15:1. OPEN CANS OF JALAPENOS IN WALK IN COOLER. TRANSFER TO FOOD GRADE CONTAINERS.2. COVER BULK STORAGE CONTAINER OF BEANS WITH LID.
Location: Kitchen (back)
Equipment: Bulk food containers
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: OCTOBER 3:1. OPENED CANS OF SAUCE, ETC. STORED IN REACH IN COOLER ACROSS FROM COOK LINE.ONCE CAN HAS BEEN OPENED, TRANSFER PRODUCT TO A FOOD GRADE STORAGE CONTAINER. DO NOT STORE FOOD IN OPEN CANS.2. CANS STORED DIRECLTY ON THE FLOOR IN BACK ROOM.STORE AT LEAST 6 INCHES ABOVE THE FLOOR TO PREVENT CONTAMINATION.3. BULK STORAGE CONTAINERS OF RICE AND BEANS NOT COVERED.PROVIDE LID OR COVERING.4. BOXES OF BEEF STORED DIRECLTY ON THE FLOOR OF WALK IN COOLER.STORE AT LEAST 6 INCHES ABOVE THE FLOOR TO PREVENT CONTAMINATION.OCTOBER 15:1. OPEN CANS OF JALAPENOS IN WALK IN COOLER. TRANSFER TO FOOD GRADE CONTAINERS.2. COVER BULK STORAGE CONTAINER OF BEANS WITH LID.
Location: Walk-in cooler
Equipment: Walk in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: OCTOBER 3:1. SHELVING IN DISHMACHINE AREA HEAVILY SOILED.CLEAN.2. DISHMACHINE CAULKING IS HEAVILY MOLDED.REMOVE CAULKING. RESEAL/CAULK DISHMACHINE TO THE WALL.3. WALLS IN DISHMACHINE AREA HEAVILY SOILED WITH MOLD.CLEAN AND SANITIZE.***REPEAT VIOLATION***OCTOBER 15:1. THOROUGHLY CLEAN WIRE RACK SHELVING IN DISH MACHINE AREA.
Location: Dish machine area
Equipment: Wire shelving
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: OCTOBER 3:1. SHELVING IN DISHMACHINE AREA HEAVILY SOILED.CLEAN.2. DISHMACHINE CAULKING IS HEAVILY MOLDED.REMOVE CAULKING. RESEAL/CAULK DISHMACHINE TO THE WALL.3. WALLS IN DISHMACHINE AREA HEAVILY SOILED WITH MOLD.CLEAN AND SANITIZE.***REPEAT VIOLATION***OCTOBER 15:1. THOROUGHLY CLEAN WIRE RACK SHELVING IN DISH MACHINE AREA.
Location: Dish machine area
Equipment: Dishmachine
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. SODA GUN NOZZEL SOILED,IMPROVE ROUTINE CLEANING AND SANITIZING.***REPEAT VIOLATION***
Location: Bar
Equipment: Soda gun & holster
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: 1. NO HAND SOAP AT HAND SINK IN FRONT KITCHEN AREA.2. NO HAND SOAP AT HAND SINK IN EMPLOYEE RESTROOM.PROVIDE.***REPEAT VIOLATION***
Location: Kitchen (front)
Equipment: Hand sink
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: 1. NO HAND SOAP AT HAND SINK IN FRONT KITCHEN AREA.2. NO HAND SOAP AT HAND SINK IN EMPLOYEE RESTROOM.PROVIDE.***REPEAT VIOLATION***
Location: Emp restroom
Equipment: Hand sink
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: 1. NO PAPER TOWELS AT HAND SINK IN FRONT KITCHEN.2. NO PAPER TOWELS AT HAND SINK IN EMPLOYEE RESTROOM.PROVIDE.***REPEAT VIOLATION***
Location: Kitchen (front)
Equipment: Hand sink
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: 1. NO PAPER TOWELS AT HAND SINK IN FRONT KITCHEN.2. NO PAPER TOWELS AT HAND SINK IN EMPLOYEE RESTROOM.PROVIDE.***REPEAT VIOLATION***
Location: Emp restroom
Equipment: Hand sink
- Unapproved warewashing (corrected)
Unapproved alternative manual warewashing.
Correction: Alternative manual warewashing equipment may be used with prior regulatory approval.
Comments: 1. PROVIDE THREE DRAINSTOPS FOR 3 BAY SINK.
Location: Kitchen (back)
Equipment: 3-bay
|
10/24/2013 | Recheck |
- CO2 tanks unrestrained
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
Comments: 1. CO2 TANK UNRESTRAINED IN BAR AREA.SEE ABOVE.
- Toxic labeling (corrected)
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: 1. SPRAY BOTTLE WITH BLUE LIQUID NOT LABELED IN FRONT KITCHEN AREA.2. SPRAY BOTTLE WITH PUPRLE LIQUID NOT LABELED ON CART NEAR WAITSTAFF AREA.LABEL ALL CHEMICALS AND SPRAY BOTTLES AS TO CONTENTS.***REPEAT VIOLATION***
Location: Kitchen (front)
- Toxic labeling (corrected)
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: 1. SPRAY BOTTLE WITH BLUE LIQUID NOT LABELED IN FRONT KITCHEN AREA.2. SPRAY BOTTLE WITH PUPRLE LIQUID NOT LABELED ON CART NEAR WAITSTAFF AREA.LABEL ALL CHEMICALS AND SPRAY BOTTLES AS TO CONTENTS.***REPEAT VIOLATION***
Location: Wait staff area
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: OCTOBER 3:1. OBSERVED FRUIT FLIES/GNATS THROUGHOUT ESTABLISHMENT WITH HIGHEST CONCENTRATION IN BACK KITCHEN, BACK ROOM OF KITCHEN, AND BAR.LOCATE SOURCE OF INFESTATION AND ELIMINATE. SCHEDULE PROFESSIONAL PEST EXTERMINATION.2. COUCHES SET UP IN UNUSED WALK IN COOLER PROVIDING POTENTIAL HARBORAGE CONDITIONS FOR PESTS.REMOVE FROM ESTABLISHMENT.***REPEAT VIOLATION***OCTOBER 15:1. FRUIT FLIES/GNATS THROUGHOUT KITCHEN AREA. ELIMINATE.
Location: Kitchen (back)
- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: OCTOBER 3:1. OBSERVED FRUIT FLIES/GNATS THROUGHOUT ESTABLISHMENT WITH HIGHEST CONCENTRATION IN BACK KITCHEN, BACK ROOM OF KITCHEN, AND BAR.LOCATE SOURCE OF INFESTATION AND ELIMINATE. SCHEDULE PROFESSIONAL PEST EXTERMINATION.2. COUCHES SET UP IN UNUSED WALK IN COOLER PROVIDING POTENTIAL HARBORAGE CONDITIONS FOR PESTS.REMOVE FROM ESTABLISHMENT.***REPEAT VIOLATION***OCTOBER 15:1. FRUIT FLIES/GNATS THROUGHOUT KITCHEN AREA. ELIMINATE.
Location: Back room
- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: OCTOBER 3:1. OBSERVED FRUIT FLIES/GNATS THROUGHOUT ESTABLISHMENT WITH HIGHEST CONCENTRATION IN BACK KITCHEN, BACK ROOM OF KITCHEN, AND BAR.LOCATE SOURCE OF INFESTATION AND ELIMINATE. SCHEDULE PROFESSIONAL PEST EXTERMINATION.2. COUCHES SET UP IN UNUSED WALK IN COOLER PROVIDING POTENTIAL HARBORAGE CONDITIONS FOR PESTS.REMOVE FROM ESTABLISHMENT.***REPEAT VIOLATION***OCTOBER 15:1. FRUIT FLIES/GNATS THROUGHOUT KITCHEN AREA. ELIMINATE.
Location: Bar
- No hand washing (when) (corrected)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: 1. OBSERVED EMPLOYEES PUTTING ON GLOVES AND CHANGING GLOVES WITHOUT WASHING HANDS.HANDS MUST BE WASHED BEFORE PUTTING ON GLOVES AND WHEN CHANGING GLOVES.***REPEAT VIOLATION***
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. LIQUID POOLED AT BOTTOM OF REACH IN COOLER ACROSS FROM COOK LINE. CLEAN AND SANITIZE. LOCATE SOURCE OF LEAKING AND/OR REPAIR UNIT IF NEEDED.2. WIRE SHELVING IN WALK IN COOLER HEAVILY SOILED AND RUSTED.3. TABLE MOUNTED CAN OPEN IN BACK KITCHEN AREA SOILED.CLEAN AND SANITIZE.
Location: Kitchen (front)
Equipment: Reach in cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. LIQUID POOLED AT BOTTOM OF REACH IN COOLER ACROSS FROM COOK LINE. CLEAN AND SANITIZE. LOCATE SOURCE OF LEAKING AND/OR REPAIR UNIT IF NEEDED.2. WIRE SHELVING IN WALK IN COOLER HEAVILY SOILED AND RUSTED.3. TABLE MOUNTED CAN OPEN IN BACK KITCHEN AREA SOILED.CLEAN AND SANITIZE.
Location: Walk-in cooler
Equipment: Wire shelving
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. LIQUID POOLED AT BOTTOM OF REACH IN COOLER ACROSS FROM COOK LINE. CLEAN AND SANITIZE. LOCATE SOURCE OF LEAKING AND/OR REPAIR UNIT IF NEEDED.2. WIRE SHELVING IN WALK IN COOLER HEAVILY SOILED AND RUSTED.3. TABLE MOUNTED CAN OPEN IN BACK KITCHEN AREA SOILED.CLEAN AND SANITIZE.
Location: Kitchen (back)
Equipment: Can opener
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: 1. HAND SINK SOILED IN BACK KITCHEN.CLEAN AND SANITIZE.***REPEAT VIOLATION***
Location: Kitchen (back)
Equipment: Hand sink
- Hair restraints (corrected)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: 1. EMPLOYEES NOT WEARING HAIR RESTRAINTS.SEE ABOVE.
- Single Service/Equipment storage (corrected)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: 1. BOXES OF SINGLE SERVICE GOODS STORE DIRECTLY ON THE FLOOR IN BACK ROOM.STORE AT LEAST 6 INCHES ABOVE THE FLOOR TO PREVENT CONTAMINATION.
Location: Back room
- Hood system design and/or installation (corrected)
Heating air conditioning and/or ventilating systems improperly designed or installed.
Correction: Heating, ventilating, and air conditioning systems shall be properly designed and installed.
Comments: 1. HOOD IS MISSING ALMOST ALL OF THE REMOVABLE FILTERS.PROVIDE.***REPEAT VIOLATION***
Location: Kitchen (front)
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. CEILING TILE DAMAGED AND BUCKLING IN BACK KITCHEN AREA OVER BULK STORAGE BEANS AND RICE.REPLACE.
Location: Kitchen (back)
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. SEVERAL CEILING TILES IN DISHMACHINE AREA ARE MOLDED.2. LIGHT SHIELD NEAR ICE MACHINE IS SOILED.REPLACE CEILING TILE. CLEAN AND/OR REPLACE LIGHT SHIELD.
Location: Dish machine area
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. SEVERAL CEILING TILES IN DISHMACHINE AREA ARE MOLDED.2. LIGHT SHIELD NEAR ICE MACHINE IS SOILED.REPLACE CEILING TILE. CLEAN AND/OR REPLACE LIGHT SHIELD.
Location: Kitchen (back)
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: 1. PROVIDE THERMOMETER FOR HOMESTYLE COOLER/FREEZER COMBO.
Location: Kitchen (front)
Equipment: Cooler/freezer combo
- Nonfood contact surface design (corrected)
Nonfood contact surfaces not designed and/or installed to be easily cleanable.
Correction: Nonfood-contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
Comments: 1. RAW WOOD BEING USED AS TABLE TOP HOLDING DISHES NEAR QUESO STEAM TABLE.SEAL WOOD OR PROVIDE AN APPROVED SURFACE THAT IS SMOOTH, NONABSORBENT, AND EASILY CLEANABLE.
Location: Kitchen (front)
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. MISSING FRONT PANEL FOR ICE MACHINE.PROVIDE.
Location: Kitchen (back)
Equipment: Ice machine
- Food storage
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: OCTOBER 3:1. OPENED CANS OF SAUCE, ETC. STORED IN REACH IN COOLER ACROSS FROM COOK LINE.ONCE CAN HAS BEEN OPENED, TRANSFER PRODUCT TO A FOOD GRADE STORAGE CONTAINER. DO NOT STORE FOOD IN OPEN CANS.2. CANS STORED DIRECLTY ON THE FLOOR IN BACK ROOM.STORE AT LEAST 6 INCHES ABOVE THE FLOOR TO PREVENT CONTAMINATION.3. BULK STORAGE CONTAINERS OF RICE AND BEANS NOT COVERED.PROVIDE LID OR COVERING.4. BOXES OF BEEF STORED DIRECLTY ON THE FLOOR OF WALK IN COOLER.STORE AT LEAST 6 INCHES ABOVE THE FLOOR TO PREVENT CONTAMINATION.OCTOBER 15:1. OPEN CANS OF JALAPENOS IN WALK IN COOLER. TRANSFER TO FOOD GRADE CONTAINERS.2. COVER BULK STORAGE CONTAINER OF BEANS WITH LID.
Location: Kitchen (front)
Equipment: Reach in cooler
- Food storage
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: OCTOBER 3:1. OPENED CANS OF SAUCE, ETC. STORED IN REACH IN COOLER ACROSS FROM COOK LINE.ONCE CAN HAS BEEN OPENED, TRANSFER PRODUCT TO A FOOD GRADE STORAGE CONTAINER. DO NOT STORE FOOD IN OPEN CANS.2. CANS STORED DIRECLTY ON THE FLOOR IN BACK ROOM.STORE AT LEAST 6 INCHES ABOVE THE FLOOR TO PREVENT CONTAMINATION.3. BULK STORAGE CONTAINERS OF RICE AND BEANS NOT COVERED.PROVIDE LID OR COVERING.4. BOXES OF BEEF STORED DIRECLTY ON THE FLOOR OF WALK IN COOLER.STORE AT LEAST 6 INCHES ABOVE THE FLOOR TO PREVENT CONTAMINATION.OCTOBER 15:1. OPEN CANS OF JALAPENOS IN WALK IN COOLER. TRANSFER TO FOOD GRADE CONTAINERS.2. COVER BULK STORAGE CONTAINER OF BEANS WITH LID.
Location: Back room
- Food storage
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: OCTOBER 3:1. OPENED CANS OF SAUCE, ETC. STORED IN REACH IN COOLER ACROSS FROM COOK LINE.ONCE CAN HAS BEEN OPENED, TRANSFER PRODUCT TO A FOOD GRADE STORAGE CONTAINER. DO NOT STORE FOOD IN OPEN CANS.2. CANS STORED DIRECLTY ON THE FLOOR IN BACK ROOM.STORE AT LEAST 6 INCHES ABOVE THE FLOOR TO PREVENT CONTAMINATION.3. BULK STORAGE CONTAINERS OF RICE AND BEANS NOT COVERED.PROVIDE LID OR COVERING.4. BOXES OF BEEF STORED DIRECLTY ON THE FLOOR OF WALK IN COOLER.STORE AT LEAST 6 INCHES ABOVE THE FLOOR TO PREVENT CONTAMINATION.OCTOBER 15:1. OPEN CANS OF JALAPENOS IN WALK IN COOLER. TRANSFER TO FOOD GRADE CONTAINERS.2. COVER BULK STORAGE CONTAINER OF BEANS WITH LID.
Location: Kitchen (back)
Equipment: Bulk food containers
- Food storage
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: OCTOBER 3:1. OPENED CANS OF SAUCE, ETC. STORED IN REACH IN COOLER ACROSS FROM COOK LINE.ONCE CAN HAS BEEN OPENED, TRANSFER PRODUCT TO A FOOD GRADE STORAGE CONTAINER. DO NOT STORE FOOD IN OPEN CANS.2. CANS STORED DIRECLTY ON THE FLOOR IN BACK ROOM.STORE AT LEAST 6 INCHES ABOVE THE FLOOR TO PREVENT CONTAMINATION.3. BULK STORAGE CONTAINERS OF RICE AND BEANS NOT COVERED.PROVIDE LID OR COVERING.4. BOXES OF BEEF STORED DIRECLTY ON THE FLOOR OF WALK IN COOLER.STORE AT LEAST 6 INCHES ABOVE THE FLOOR TO PREVENT CONTAMINATION.OCTOBER 15:1. OPEN CANS OF JALAPENOS IN WALK IN COOLER. TRANSFER TO FOOD GRADE CONTAINERS.2. COVER BULK STORAGE CONTAINER OF BEANS WITH LID.
Location: Walk-in cooler
Equipment: Walk in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: OCTOBER 3:1. SHELVING IN DISHMACHINE AREA HEAVILY SOILED.CLEAN.2. DISHMACHINE CAULKING IS HEAVILY MOLDED.REMOVE CAULKING. RESEAL/CAULK DISHMACHINE TO THE WALL.3. WALLS IN DISHMACHINE AREA HEAVILY SOILED WITH MOLD.CLEAN AND SANITIZE.***REPEAT VIOLATION***OCTOBER 15:1. THOROUGHLY CLEAN WIRE RACK SHELVING IN DISH MACHINE AREA.
Location: Dish machine area
Equipment: Wire shelving
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: OCTOBER 3:1. SHELVING IN DISHMACHINE AREA HEAVILY SOILED.CLEAN.2. DISHMACHINE CAULKING IS HEAVILY MOLDED.REMOVE CAULKING. RESEAL/CAULK DISHMACHINE TO THE WALL.3. WALLS IN DISHMACHINE AREA HEAVILY SOILED WITH MOLD.CLEAN AND SANITIZE.***REPEAT VIOLATION***OCTOBER 15:1. THOROUGHLY CLEAN WIRE RACK SHELVING IN DISH MACHINE AREA.
Location: Dish machine area
Equipment: Dishmachine
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. SODA GUN NOZZEL SOILED,IMPROVE ROUTINE CLEANING AND SANITIZING.***REPEAT VIOLATION***
Location: Bar
Equipment: Soda gun & holster
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: 1. NO HAND SOAP AT HAND SINK IN FRONT KITCHEN AREA.2. NO HAND SOAP AT HAND SINK IN EMPLOYEE RESTROOM.PROVIDE.***REPEAT VIOLATION***
Location: Kitchen (front)
Equipment: Hand sink
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: 1. NO HAND SOAP AT HAND SINK IN FRONT KITCHEN AREA.2. NO HAND SOAP AT HAND SINK IN EMPLOYEE RESTROOM.PROVIDE.***REPEAT VIOLATION***
Location: Emp restroom
Equipment: Hand sink
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: 1. NO PAPER TOWELS AT HAND SINK IN FRONT KITCHEN.2. NO PAPER TOWELS AT HAND SINK IN EMPLOYEE RESTROOM.PROVIDE.***REPEAT VIOLATION***
Location: Kitchen (front)
Equipment: Hand sink
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: 1. NO PAPER TOWELS AT HAND SINK IN FRONT KITCHEN.2. NO PAPER TOWELS AT HAND SINK IN EMPLOYEE RESTROOM.PROVIDE.***REPEAT VIOLATION***
Location: Emp restroom
Equipment: Hand sink
- Unapproved warewashing (corrected)
Unapproved alternative manual warewashing.
Correction: Alternative manual warewashing equipment may be used with prior regulatory approval.
Comments: 1. PROVIDE THREE DRAINSTOPS FOR 3 BAY SINK.
Location: Kitchen (back)
Equipment: 3-bay
|
10/15/2013 | Recheck |
- CO2 tanks unrestrained
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
Comments: 1. CO2 TANK UNRESTRAINED IN BAR AREA.SEE ABOVE.
- Toxic labeling
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: 1. SPRAY BOTTLE WITH BLUE LIQUID NOT LABELED IN FRONT KITCHEN AREA.2. SPRAY BOTTLE WITH PUPRLE LIQUID NOT LABELED ON CART NEAR WAITSTAFF AREA.LABEL ALL CHEMICALS AND SPRAY BOTTLES AS TO CONTENTS.***REPEAT VIOLATION***
Location: Kitchen (front)
- Toxic labeling
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: 1. SPRAY BOTTLE WITH BLUE LIQUID NOT LABELED IN FRONT KITCHEN AREA.2. SPRAY BOTTLE WITH PUPRLE LIQUID NOT LABELED ON CART NEAR WAITSTAFF AREA.LABEL ALL CHEMICALS AND SPRAY BOTTLES AS TO CONTENTS.***REPEAT VIOLATION***
Location: Wait staff area
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: 1. OBSERVED FRUIT FLIES/GNATS THROUGHOUT ESTABLISHMENT WITH HIGHEST CONCENTRATION IN BACK KITCHEN, BACK ROOM OF KITCHEN, AND BAR.LOCATE SOURCE OF INFESTATION AND ELIMINATE. SCHEDULE PROFESSIONAL PEST EXTERMINATION.2. COUCHES SET UP IN UNUSED WALK IN COOLER PROVIDING POTENTIAL HARBORAGE CONDITIONS FOR PESTS.REMOVE FROM ESTABLISHMENT.***REPEAT VIOLATION***
Location: Kitchen (back)
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: 1. OBSERVED FRUIT FLIES/GNATS THROUGHOUT ESTABLISHMENT WITH HIGHEST CONCENTRATION IN BACK KITCHEN, BACK ROOM OF KITCHEN, AND BAR.LOCATE SOURCE OF INFESTATION AND ELIMINATE. SCHEDULE PROFESSIONAL PEST EXTERMINATION.2. COUCHES SET UP IN UNUSED WALK IN COOLER PROVIDING POTENTIAL HARBORAGE CONDITIONS FOR PESTS.REMOVE FROM ESTABLISHMENT.***REPEAT VIOLATION***
Location: Back room
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: 1. OBSERVED FRUIT FLIES/GNATS THROUGHOUT ESTABLISHMENT WITH HIGHEST CONCENTRATION IN BACK KITCHEN, BACK ROOM OF KITCHEN, AND BAR.LOCATE SOURCE OF INFESTATION AND ELIMINATE. SCHEDULE PROFESSIONAL PEST EXTERMINATION.2. COUCHES SET UP IN UNUSED WALK IN COOLER PROVIDING POTENTIAL HARBORAGE CONDITIONS FOR PESTS.REMOVE FROM ESTABLISHMENT.***REPEAT VIOLATION***
Location: Bar
- No hand washing (when)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: 1. OBSERVED EMPLOYEES PUTTING ON GLOVES AND CHANGING GLOVES WITHOUT WASHING HANDS.HANDS MUST BE WASHED BEFORE PUTTING ON GLOVES AND WHEN CHANGING GLOVES.***REPEAT VIOLATION***
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. LIQUID POOLED AT BOTTOM OF REACH IN COOLER ACROSS FROM COOK LINE. CLEAN AND SANITIZE. LOCATE SOURCE OF LEAKING AND/OR REPAIR UNIT IF NEEDED.2. WIRE SHELVING IN WALK IN COOLER HEAVILY SOILED AND RUSTED.3. TABLE MOUNTED CAN OPEN IN BACK KITCHEN AREA SOILED.CLEAN AND SANITIZE.
Location: Kitchen (front)
Equipment: Reach in cooler
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. LIQUID POOLED AT BOTTOM OF REACH IN COOLER ACROSS FROM COOK LINE. CLEAN AND SANITIZE. LOCATE SOURCE OF LEAKING AND/OR REPAIR UNIT IF NEEDED.2. WIRE SHELVING IN WALK IN COOLER HEAVILY SOILED AND RUSTED.3. TABLE MOUNTED CAN OPEN IN BACK KITCHEN AREA SOILED.CLEAN AND SANITIZE.
Location: Walk-in cooler
Equipment: Wire shelving
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. LIQUID POOLED AT BOTTOM OF REACH IN COOLER ACROSS FROM COOK LINE. CLEAN AND SANITIZE. LOCATE SOURCE OF LEAKING AND/OR REPAIR UNIT IF NEEDED.2. WIRE SHELVING IN WALK IN COOLER HEAVILY SOILED AND RUSTED.3. TABLE MOUNTED CAN OPEN IN BACK KITCHEN AREA SOILED.CLEAN AND SANITIZE.
Location: Kitchen (back)
Equipment: Can opener
- Hand sink soiled
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: 1. HAND SINK SOILED IN BACK KITCHEN.CLEAN AND SANITIZE.***REPEAT VIOLATION***
Location: Kitchen (back)
Equipment: Hand sink
- Hair restraints (corrected on site)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: 1. EMPLOYEES NOT WEARING HAIR RESTRAINTS.SEE ABOVE.
- Single Service/Equipment storage
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: 1. BOXES OF SINGLE SERVICE GOODS STORE DIRECTLY ON THE FLOOR IN BACK ROOM.STORE AT LEAST 6 INCHES ABOVE THE FLOOR TO PREVENT CONTAMINATION.
Location: Back room
- Hood system design and/or installation
Heating air conditioning and/or ventilating systems improperly designed or installed.
Correction: Heating, ventilating, and air conditioning systems shall be properly designed and installed.
Comments: 1. HOOD IS MISSING ALMOST ALL OF THE REMOVABLE FILTERS.PROVIDE.***REPEAT VIOLATION***
Location: Kitchen (front)
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. CEILING TILE DAMAGED AND BUCKLING IN BACK KITCHEN AREA OVER BULK STORAGE BEANS AND RICE.REPLACE.
Location: Kitchen (back)
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. SEVERAL CEILING TILES IN DISHMACHINE AREA ARE MOLDED.2. LIGHT SHIELD NEAR ICE MACHINE IS SOILED.REPLACE CEILING TILE. CLEAN AND/OR REPLACE LIGHT SHIELD.
Location: Dish machine area
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. SEVERAL CEILING TILES IN DISHMACHINE AREA ARE MOLDED.2. LIGHT SHIELD NEAR ICE MACHINE IS SOILED.REPLACE CEILING TILE. CLEAN AND/OR REPLACE LIGHT SHIELD.
Location: Kitchen (back)
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: 1. PROVIDE THERMOMETER FOR HOMESTYLE COOLER/FREEZER COMBO.
Location: Kitchen (front)
Equipment: Cooler/freezer combo
- Nonfood contact surface design
Nonfood contact surfaces not designed and/or installed to be easily cleanable.
Correction: Nonfood-contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
Comments: 1. RAW WOOD BEING USED AS TABLE TOP HOLDING DISHES NEAR QUESO STEAM TABLE.SEAL WOOD OR PROVIDE AN APPROVED SURFACE THAT IS SMOOTH, NONABSORBENT, AND EASILY CLEANABLE.
Location: Kitchen (front)
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. MISSING FRONT PANEL FOR ICE MACHINE.PROVIDE.
Location: Kitchen (back)
Equipment: Ice machine
- Food storage
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: 1. OPENED CANS OF SAUCE, ETC. STORED IN REACH IN COOLER ACROSS FROM COOK LINE.ONCE CAN HAS BEEN OPENED, TRANSFER PRODUCT TO A FOOD GRADE STORAGE CONTAINER. DO NOT STORE FOOD IN OPEN CANS.2. CANS STORED DIRECLTY ON THE FLOOR IN BACK ROOM.STORE AT LEAST 6 INCHES ABOVE THE FLOOR TO PREVENT CONTAMINATION.3. BULK STORAGE CONTAINERS OF RICE AND BEANS NOT COVERED.PROVIDE LID OR COVERING.4. BOXES OF BEEF STORED DIRECLTY ON THE FLOOR OF WALK IN COOLER.STORE AT LEAST 6 INCHES ABOVE THE FLOOR TO PREVENT CONTAMINATION.
Location: Kitchen (front)
Equipment: Reach in cooler
- Food storage
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: 1. OPENED CANS OF SAUCE, ETC. STORED IN REACH IN COOLER ACROSS FROM COOK LINE.ONCE CAN HAS BEEN OPENED, TRANSFER PRODUCT TO A FOOD GRADE STORAGE CONTAINER. DO NOT STORE FOOD IN OPEN CANS.2. CANS STORED DIRECLTY ON THE FLOOR IN BACK ROOM.STORE AT LEAST 6 INCHES ABOVE THE FLOOR TO PREVENT CONTAMINATION.3. BULK STORAGE CONTAINERS OF RICE AND BEANS NOT COVERED.PROVIDE LID OR COVERING.4. BOXES OF BEEF STORED DIRECLTY ON THE FLOOR OF WALK IN COOLER.STORE AT LEAST 6 INCHES ABOVE THE FLOOR TO PREVENT CONTAMINATION.
Location: Back room
- Food storage
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: 1. OPENED CANS OF SAUCE, ETC. STORED IN REACH IN COOLER ACROSS FROM COOK LINE.ONCE CAN HAS BEEN OPENED, TRANSFER PRODUCT TO A FOOD GRADE STORAGE CONTAINER. DO NOT STORE FOOD IN OPEN CANS.2. CANS STORED DIRECLTY ON THE FLOOR IN BACK ROOM.STORE AT LEAST 6 INCHES ABOVE THE FLOOR TO PREVENT CONTAMINATION.3. BULK STORAGE CONTAINERS OF RICE AND BEANS NOT COVERED.PROVIDE LID OR COVERING.4. BOXES OF BEEF STORED DIRECLTY ON THE FLOOR OF WALK IN COOLER.STORE AT LEAST 6 INCHES ABOVE THE FLOOR TO PREVENT CONTAMINATION.
Location: Kitchen (back)
Equipment: Bulk food containers
- Food storage
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: 1. OPENED CANS OF SAUCE, ETC. STORED IN REACH IN COOLER ACROSS FROM COOK LINE.ONCE CAN HAS BEEN OPENED, TRANSFER PRODUCT TO A FOOD GRADE STORAGE CONTAINER. DO NOT STORE FOOD IN OPEN CANS.2. CANS STORED DIRECLTY ON THE FLOOR IN BACK ROOM.STORE AT LEAST 6 INCHES ABOVE THE FLOOR TO PREVENT CONTAMINATION.3. BULK STORAGE CONTAINERS OF RICE AND BEANS NOT COVERED.PROVIDE LID OR COVERING.4. BOXES OF BEEF STORED DIRECLTY ON THE FLOOR OF WALK IN COOLER.STORE AT LEAST 6 INCHES ABOVE THE FLOOR TO PREVENT CONTAMINATION.
Location: Walk-in cooler
Equipment: Walk in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. SHELVING IN DISHMACHINE AREA HEAVILY SOILED.CLEAN.2. DISHMACHINE CAULKING IS HEAVILY MOLDED.REMOVE CAULKING. RESEAL/CAULK DISHMACHINE TO THE WALL.3. WALLS IN DISHMACHINE AREA HEAVILY SOILED WITH MOLD.CLEAN AND SANITIZE.***REPEAT VIOLATION***
Location: Dish machine area
Equipment: Wire shelving
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. SHELVING IN DISHMACHINE AREA HEAVILY SOILED.CLEAN.2. DISHMACHINE CAULKING IS HEAVILY MOLDED.REMOVE CAULKING. RESEAL/CAULK DISHMACHINE TO THE WALL.3. WALLS IN DISHMACHINE AREA HEAVILY SOILED WITH MOLD.CLEAN AND SANITIZE.***REPEAT VIOLATION***
Location: Dish machine area
Equipment: Dishmachine
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. SODA GUN NOZZEL SOILED,IMPROVE ROUTINE CLEANING AND SANITIZING.***REPEAT VIOLATION***
Location: Bar
Equipment: Soda gun & holster
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: 1. NO HAND SOAP AT HAND SINK IN FRONT KITCHEN AREA.2. NO HAND SOAP AT HAND SINK IN EMPLOYEE RESTROOM.PROVIDE.***REPEAT VIOLATION***
Location: Kitchen (front)
Equipment: Hand sink
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: 1. NO HAND SOAP AT HAND SINK IN FRONT KITCHEN AREA.2. NO HAND SOAP AT HAND SINK IN EMPLOYEE RESTROOM.PROVIDE.***REPEAT VIOLATION***
Location: Emp restroom
Equipment: Hand sink
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: 1. NO PAPER TOWELS AT HAND SINK IN FRONT KITCHEN.2. NO PAPER TOWELS AT HAND SINK IN EMPLOYEE RESTROOM.PROVIDE.***REPEAT VIOLATION***
Location: Kitchen (front)
Equipment: Hand sink
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: 1. NO PAPER TOWELS AT HAND SINK IN FRONT KITCHEN.2. NO PAPER TOWELS AT HAND SINK IN EMPLOYEE RESTROOM.PROVIDE.***REPEAT VIOLATION***
Location: Emp restroom
Equipment: Hand sink
- Unapproved warewashing
Unapproved alternative manual warewashing.
Correction: Alternative manual warewashing equipment may be used with prior regulatory approval.
Comments: 1. PROVIDE THREE DRAINSTOPS FOR 3 BAY SINK.
Location: Kitchen (back)
Equipment: 3-bay
|
10/03/2013 | Routine |
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: 1. COOKED RICE IN STEAM TABLE ACROSS FROM COOK LINE MEASURED 129 DEGREES F.PLEASE ENSURE ALL POTENTIALLY HAZARDOUS FOODS BEING HELD HOT ARE KEPT AT 135 DEGREES F OR HIGHER.
Location: Cook line
Equipment: Steam table
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: MAY 23:1. GUACAMOLE IN COLD TOP ACROSS FROM COOK LINE MEASURED 47 DEGREES F .2. SHREDDED CHEESE IN COLD TOP ACROSS FROM COOK LINE MEASURED 48 DEGREES F.MAY 30:1. GUACAMOLE IN COLD TOP ACROSS FROM COOK LINE MEASURED 48 DEGREES F.2. SHREDDED CHEESE IN COLD TOP ACROSS FROM COOK LINE MEASURED 54 DEGREES F.3. CHILLE RELLENOS IN REACH IN COOLER UNDER COLD TOP MEASURED 48 DEGREES F.4. CHICKEN STRIPS IN REACH IN COOLER UNDER COLD TOP MEASURED 46 DEGREES F.5. AIR TEMPERATURE IN REACH IN COOLER UNDER COLD TOP MEASURED 45 DEGREES F.PLEASE ENSURE ALL POTENTIALLY HAZARDOUS FOODS BEING HELD COLD ARE KEPT AT 41 DEGREES F OR BELOW.
Location: Cook line
Equipment: Cold top
- Toxic labeling (corrected)
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: 1. SPRAY BOTTLE WITH PURPLE LIQUID NOT LABELED ON CART IN DINING ROOM.PLEASE LABEL ALL CHEMICALS AND SPRAY BOTTLES AS TO CONTENTS.
Location: Dining room
- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: 1. COUCHES SET UP IN UNUSED WALK IN COOLER PROVIDING POTENTIAL HARBORAGE CONDITIONS.REMOVE FROM ESTABLISHMENT.MAY 30:1. ADDITIONAL CHAIRS AND ITEMS PUT IN WALK IN COOLER. REMOVE ALL ITEMS FROM WALK IN COOLER. DO NOT USE FOR STORAGE BECAUSE IT PROVIDES HARBORAGE CONDITIONS FOR PESTS.
Location: Walk-in cooler
- No hand washing (when) (corrected)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: 1. OBSERVED EMPLOYEE CHANGE GLOVES WITHOUT WASHING HANDS IN BETWEEN.ENSURE HANDS ARE WASHED BEFORE PUTTING ON GLOVES AND WHEN CHANGING GLOVES.
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: 1. HAND SINK HEAVILY SOILED IN KITCHEN CLOSEST TO COOK LINE.PLEASE ENSURE HAND SINK IS CLEAN.
Location: Kitchen
Equipment: Hand sink
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. WATER SPRAYING AND LEAKING FROM FAUCET AT HAND SINK IN THE BACK KITCHEN BY WALK IN COOLER.PLEASE REPAIR ACCORDINGLY TO PREVENT LEAKING AND SPRAYING.
Location: Kitchen
Equipment: Hand sink
- Hoods inadequate or unapproved (corrected)
Ventilation hood(s) inadequate or unapproved.
Correction: Ventilation hood systems and devices shall meet the requirements of the Indiana department of fire and building services.
Comments: 1. MISSING ALMOST ALL REMOVABLE FILTERS FROM HOOD ON COOK LINE.PROVIDE.
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: 1. ONE LIGHT OUT IN DRY GOODS STORAGE BY WALK IN COOLER.REPLACE.
Location: Kitchen
- Pests/rodents removed (corrected)
Dead pests not removed.
Correction: Remove dead pests at frequent intervals to avoid accumulation.
Comments: 1. SEVERAL LIGHT SHIELDS SOILED WITH DEAD BUGS IN THE DISHMACHINE AREA, KITCHEN, AND WAITSTAFF AREA.REMOVE DEAD BUGS AND THOROUGHLY CLEAN AND SANITIZE LIGHT SHIELDS.MAY 30:1. LIGHT SHIELDS IN WAITSTAFF AREA AND DISHMACHINE ARE STILL SOILED WITH DEAD BUGS. REMOVE BUGS AND CLEAN.
Location: Dish machine area
- Pests/rodents removed (corrected)
Dead pests not removed.
Correction: Remove dead pests at frequent intervals to avoid accumulation.
Comments: 1. SEVERAL LIGHT SHIELDS SOILED WITH DEAD BUGS IN THE DISHMACHINE AREA, KITCHEN, AND WAITSTAFF AREA.REMOVE DEAD BUGS AND THOROUGHLY CLEAN AND SANITIZE LIGHT SHIELDS.MAY 30:1. LIGHT SHIELDS IN WAITSTAFF AREA AND DISHMACHINE ARE STILL SOILED WITH DEAD BUGS. REMOVE BUGS AND CLEAN.
Location: Kitchen
- Pests/rodents removed (corrected)
Dead pests not removed.
Correction: Remove dead pests at frequent intervals to avoid accumulation.
Comments: 1. SEVERAL LIGHT SHIELDS SOILED WITH DEAD BUGS IN THE DISHMACHINE AREA, KITCHEN, AND WAITSTAFF AREA.REMOVE DEAD BUGS AND THOROUGHLY CLEAN AND SANITIZE LIGHT SHIELDS.MAY 30:1. LIGHT SHIELDS IN WAITSTAFF AREA AND DISHMACHINE ARE STILL SOILED WITH DEAD BUGS. REMOVE BUGS AND CLEAN.
Location: Wait staff area
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. ONE CEILING TILES HEAVILY MOLDED AND SOILED OVER DISH MACHINE AREA.REMOVE AND REPLACE.
Location: Dish machine area
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. COLD TOP ACROSS FROM COOK LINE NOT ABLE TO MAINTAIN FOODS AT 41 DEGREES F OR BELOW.REPAIR ACCORDINGLY SO AS TO KEEP POTENTIALLY HAZARDOUS FOODS AT 41 DEGREES F OR BELOW.
Location: Cook line
Equipment: Cold top
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: 1. PLEASE RESEAL/RECAULK DISHMACHINE TO WALL.
Location: Dish machine area
Equipment: Dishmachine
- Uncovered foods (Critical) (corrected)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: 1. LIDS NOT PROVIDED FOR BULK STORAGE CONTAINERS OF BEANS AND RICE.PROVIDE.
Location: Kitchen
Equipment: Bulk food containers
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. WIRE RACK SHELVING IN DISHMACHINE AREA IS SOILED.PLEASE CLEAN AND SANITIZE.
Location: Dish machine area
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. SLIME MOLD BUILD UP ON INTERIOR PLATE OF ICE MACHINE IN KITCHEN.2. SLIME MOLD BUILD UP ON INTERIOR OF SODA GUN NOZZELS IN BAR AREA.PLEASE IMPROVE ROUTINE CLEANING AND SANITIZING.MAY 30:1. SODA GUN NOZZELS STILL REQUIRE ADDITIONAL CLEANING AND SANITIZING TO REMOVE SLIME MOLD BUILD UP.
Location: Kitchen
Equipment: Ice machine
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. SLIME MOLD BUILD UP ON INTERIOR PLATE OF ICE MACHINE IN KITCHEN.2. SLIME MOLD BUILD UP ON INTERIOR OF SODA GUN NOZZELS IN BAR AREA.PLEASE IMPROVE ROUTINE CLEANING AND SANITIZING.MAY 30:1. SODA GUN NOZZELS STILL REQUIRE ADDITIONAL CLEANING AND SANITIZING TO REMOVE SLIME MOLD BUILD UP.
Location: Bar
Equipment: Soda gun & holster
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: 1. SOAP NOT AVAILABLE AT HAND SINK IN KITCHEN CLOSEST TO COOK LINE.2. SOAP NOT AVAILABLE AT HAND SINK IN EMPLOYEE RESTROOM.PLEASE PROVIDE.
Location: Kitchen
Equipment: Hand sink
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: 1. SOAP NOT AVAILABLE AT HAND SINK IN KITCHEN CLOSEST TO COOK LINE.2. SOAP NOT AVAILABLE AT HAND SINK IN EMPLOYEE RESTROOM.PLEASE PROVIDE.
Location: Emp restroom
Equipment: Hand sink
|
06/06/2013 | Recheck |
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: 1. COOKED RICE IN STEAM TABLE ACROSS FROM COOK LINE MEASURED 129 DEGREES F.PLEASE ENSURE ALL POTENTIALLY HAZARDOUS FOODS BEING HELD HOT ARE KEPT AT 135 DEGREES F OR HIGHER.
Location: Cook line
Equipment: Steam table
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: MAY 23:1. GUACAMOLE IN COLD TOP ACROSS FROM COOK LINE MEASURED 47 DEGREES F .2. SHREDDED CHEESE IN COLD TOP ACROSS FROM COOK LINE MEASURED 48 DEGREES F.MAY 30:1. GUACAMOLE IN COLD TOP ACROSS FROM COOK LINE MEASURED 48 DEGREES F.2. SHREDDED CHEESE IN COLD TOP ACROSS FROM COOK LINE MEASURED 54 DEGREES F.3. CHILLE RELLENOS IN REACH IN COOLER UNDER COLD TOP MEASURED 48 DEGREES F.4. CHICKEN STRIPS IN REACH IN COOLER UNDER COLD TOP MEASURED 46 DEGREES F.5. AIR TEMPERATURE IN REACH IN COOLER UNDER COLD TOP MEASURED 45 DEGREES F.PLEASE ENSURE ALL POTENTIALLY HAZARDOUS FOODS BEING HELD COLD ARE KEPT AT 41 DEGREES F OR BELOW.
Location: Cook line
Equipment: Cold top
- Toxic labeling (corrected)
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: 1. SPRAY BOTTLE WITH PURPLE LIQUID NOT LABELED ON CART IN DINING ROOM.PLEASE LABEL ALL CHEMICALS AND SPRAY BOTTLES AS TO CONTENTS.
Location: Dining room
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: 1. COUCHES SET UP IN UNUSED WALK IN COOLER PROVIDING POTENTIAL HARBORAGE CONDITIONS.REMOVE FROM ESTABLISHMENT.MAY 30:1. ADDITIONAL CHAIRS AND ITEMS PUT IN WALK IN COOLER. REMOVE ALL ITEMS FROM WALK IN COOLER. DO NOT USE FOR STORAGE BECAUSE IT PROVIDES HARBORAGE CONDITIONS FOR PESTS.
Location: Walk-in cooler
- No hand washing (when) (corrected)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: 1. OBSERVED EMPLOYEE CHANGE GLOVES WITHOUT WASHING HANDS IN BETWEEN.ENSURE HANDS ARE WASHED BEFORE PUTTING ON GLOVES AND WHEN CHANGING GLOVES.
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: 1. HAND SINK HEAVILY SOILED IN KITCHEN CLOSEST TO COOK LINE.PLEASE ENSURE HAND SINK IS CLEAN.
Location: Kitchen
Equipment: Hand sink
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. WATER SPRAYING AND LEAKING FROM FAUCET AT HAND SINK IN THE BACK KITCHEN BY WALK IN COOLER.PLEASE REPAIR ACCORDINGLY TO PREVENT LEAKING AND SPRAYING.
Location: Kitchen
Equipment: Hand sink
- Hoods inadequate or unapproved (corrected)
Ventilation hood(s) inadequate or unapproved.
Correction: Ventilation hood systems and devices shall meet the requirements of the Indiana department of fire and building services.
Comments: 1. MISSING ALMOST ALL REMOVABLE FILTERS FROM HOOD ON COOK LINE.PROVIDE.
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: 1. ONE LIGHT OUT IN DRY GOODS STORAGE BY WALK IN COOLER.REPLACE.
Location: Kitchen
- Pests/rodents removed
Dead pests not removed.
Correction: Remove dead pests at frequent intervals to avoid accumulation.
Comments: 1. SEVERAL LIGHT SHIELDS SOILED WITH DEAD BUGS IN THE DISHMACHINE AREA, KITCHEN, AND WAITSTAFF AREA.REMOVE DEAD BUGS AND THOROUGHLY CLEAN AND SANITIZE LIGHT SHIELDS.MAY 30:1. LIGHT SHIELDS IN WAITSTAFF AREA AND DISHMACHINE ARE STILL SOILED WITH DEAD BUGS. REMOVE BUGS AND CLEAN.
Location: Dish machine area
- Pests/rodents removed (corrected)
Dead pests not removed.
Correction: Remove dead pests at frequent intervals to avoid accumulation.
Comments: 1. SEVERAL LIGHT SHIELDS SOILED WITH DEAD BUGS IN THE DISHMACHINE AREA, KITCHEN, AND WAITSTAFF AREA.REMOVE DEAD BUGS AND THOROUGHLY CLEAN AND SANITIZE LIGHT SHIELDS.MAY 30:1. LIGHT SHIELDS IN WAITSTAFF AREA AND DISHMACHINE ARE STILL SOILED WITH DEAD BUGS. REMOVE BUGS AND CLEAN.
Location: Kitchen
- Pests/rodents removed
Dead pests not removed.
Correction: Remove dead pests at frequent intervals to avoid accumulation.
Comments: 1. SEVERAL LIGHT SHIELDS SOILED WITH DEAD BUGS IN THE DISHMACHINE AREA, KITCHEN, AND WAITSTAFF AREA.REMOVE DEAD BUGS AND THOROUGHLY CLEAN AND SANITIZE LIGHT SHIELDS.MAY 30:1. LIGHT SHIELDS IN WAITSTAFF AREA AND DISHMACHINE ARE STILL SOILED WITH DEAD BUGS. REMOVE BUGS AND CLEAN.
Location: Wait staff area
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. ONE CEILING TILES HEAVILY MOLDED AND SOILED OVER DISH MACHINE AREA.REMOVE AND REPLACE.
Location: Dish machine area
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. COLD TOP ACROSS FROM COOK LINE NOT ABLE TO MAINTAIN FOODS AT 41 DEGREES F OR BELOW.REPAIR ACCORDINGLY SO AS TO KEEP POTENTIALLY HAZARDOUS FOODS AT 41 DEGREES F OR BELOW.
Location: Cook line
Equipment: Cold top
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: 1. PLEASE RESEAL/RECAULK DISHMACHINE TO WALL.
Location: Dish machine area
Equipment: Dishmachine
- Uncovered foods (Critical) (corrected)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: 1. LIDS NOT PROVIDED FOR BULK STORAGE CONTAINERS OF BEANS AND RICE.PROVIDE.
Location: Kitchen
Equipment: Bulk food containers
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. WIRE RACK SHELVING IN DISHMACHINE AREA IS SOILED.PLEASE CLEAN AND SANITIZE.
Location: Dish machine area
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. SLIME MOLD BUILD UP ON INTERIOR PLATE OF ICE MACHINE IN KITCHEN.2. SLIME MOLD BUILD UP ON INTERIOR OF SODA GUN NOZZELS IN BAR AREA.PLEASE IMPROVE ROUTINE CLEANING AND SANITIZING.MAY 30:1. SODA GUN NOZZELS STILL REQUIRE ADDITIONAL CLEANING AND SANITIZING TO REMOVE SLIME MOLD BUILD UP.
Location: Kitchen
Equipment: Ice machine
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. SLIME MOLD BUILD UP ON INTERIOR PLATE OF ICE MACHINE IN KITCHEN.2. SLIME MOLD BUILD UP ON INTERIOR OF SODA GUN NOZZELS IN BAR AREA.PLEASE IMPROVE ROUTINE CLEANING AND SANITIZING.MAY 30:1. SODA GUN NOZZELS STILL REQUIRE ADDITIONAL CLEANING AND SANITIZING TO REMOVE SLIME MOLD BUILD UP.
Location: Bar
Equipment: Soda gun & holster
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: 1. SOAP NOT AVAILABLE AT HAND SINK IN KITCHEN CLOSEST TO COOK LINE.2. SOAP NOT AVAILABLE AT HAND SINK IN EMPLOYEE RESTROOM.PLEASE PROVIDE.
Location: Kitchen
Equipment: Hand sink
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: 1. SOAP NOT AVAILABLE AT HAND SINK IN KITCHEN CLOSEST TO COOK LINE.2. SOAP NOT AVAILABLE AT HAND SINK IN EMPLOYEE RESTROOM.PLEASE PROVIDE.
Location: Emp restroom
Equipment: Hand sink
|
05/30/2013 | Recheck |
- Hot holding
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: 1. COOKED RICE IN STEAM TABLE ACROSS FROM COOK LINE MEASURED 129 DEGREES F.PLEASE ENSURE ALL POTENTIALLY HAZARDOUS FOODS BEING HELD HOT ARE KEPT AT 135 DEGREES F OR HIGHER.
Location: Cook line
Equipment: Steam table
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. GUACAMOLE IN COLD TOP ACROSS FROM COOK LINE MEASURED 47 DEGREES F .2. SHREDDED CHEESE IN COLD TOP ACROSS FROM COOK LINE MEASURED 48 DEGREES F.PLEASE ENSURE ALL POTENTIALLY HAZARDOUS FOODS BEING HELD COLD ARE KEPT AT 41 DEGREES F OR BELOW.
Location: Cook line
Equipment: Cold top
- Toxic labeling
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: 1. SPRAY BOTTLE WITH PURPLE LIQUID NOT LABELED ON CART IN DINING ROOM.PLEASE LABEL ALL CHEMICALS AND SPRAY BOTTLES AS TO CONTENTS.
Location: Dining room
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: 1. COUCHES SET UP IN UNUSED WALK IN COOLER PROVIDING POTENTIAL HARBORAGE CONDITIONS.REMOVE FROM ESTABLISHMENT.
Location: Walk-in cooler
- No hand washing (when) (corrected on site)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: 1. OBSERVED EMPLOYEE CHANGE GLOVES WITHOUT WASHING HANDS IN BETWEEN.ENSURE HANDS ARE WASHED BEFORE PUTTING ON GLOVES AND WHEN CHANGING GLOVES.
- Hand sink soiled
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: 1. HAND SINK HEAVILY SOILED IN KITCHEN CLOSEST TO COOK LINE.PLEASE ENSURE HAND SINK IS CLEAN.
Location: Kitchen
Equipment: Hand sink
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. WATER SPRAYING AND LEAKING FROM FAUCET AT HAND SINK IN THE BACK KITCHEN BY WALK IN COOLER.PLEASE REPAIR ACCORDINGLY TO PREVENT LEAKING AND SPRAYING.
Location: Kitchen
Equipment: Hand sink
- Hoods inadequate or unapproved
Ventilation hood(s) inadequate or unapproved.
Correction: Ventilation hood systems and devices shall meet the requirements of the Indiana department of fire and building services.
Comments: 1. MISSING ALMOST ALL REMOVABLE FILTERS FROM HOOD ON COOK LINE.PROVIDE.
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: 1. ONE LIGHT OUT IN DRY GOODS STORAGE BY WALK IN COOLER.REPLACE.
Location: Kitchen
- Pests/rodents removed
Dead pests not removed.
Correction: Remove dead pests at frequent intervals to avoid accumulation.
Comments: 1. SEVERAL LIGHT SHIELDS SOILED WITH DEAD BUGS IN THE DISHMACHINE AREA, KITCHEN, AND WAITSTAFF AREA.REMOVE DEAD BUGS AND THOROUGHLY CLEAN AND SANITIZE LIGHT SHIELDS.
Location: Dish machine area
- Pests/rodents removed
Dead pests not removed.
Correction: Remove dead pests at frequent intervals to avoid accumulation.
Comments: 1. SEVERAL LIGHT SHIELDS SOILED WITH DEAD BUGS IN THE DISHMACHINE AREA, KITCHEN, AND WAITSTAFF AREA.REMOVE DEAD BUGS AND THOROUGHLY CLEAN AND SANITIZE LIGHT SHIELDS.
Location: Kitchen
- Pests/rodents removed
Dead pests not removed.
Correction: Remove dead pests at frequent intervals to avoid accumulation.
Comments: 1. SEVERAL LIGHT SHIELDS SOILED WITH DEAD BUGS IN THE DISHMACHINE AREA, KITCHEN, AND WAITSTAFF AREA.REMOVE DEAD BUGS AND THOROUGHLY CLEAN AND SANITIZE LIGHT SHIELDS.
Location: Wait staff area
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. ONE CEILING TILES HEAVILY MOLDED AND SOILED OVER DISH MACHINE AREA.REMOVE AND REPLACE.
Location: Dish machine area
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: 1. PLEASE RESEAL/RECAULK DISHMACHINE TO WALL.
Location: Dish machine area
Equipment: Dishmachine
- Uncovered foods (Critical)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: 1. LIDS NOT PROVIDED FOR BULK STORAGE CONTAINERS OF BEANS AND RICE.PROVIDE.
Location: Kitchen
Equipment: Bulk food containers
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. WIRE RACK SHELVING IN DISHMACHINE AREA IS SOILED.PLEASE CLEAN AND SANITIZE.
Location: Dish machine area
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. SLIME MOLD BUILD UP ON INTERIOR PLATE OF ICE MACHINE IN KITCHEN.2. SLIME MOLD BUILD UP ON INTERIOR OF SODA GUN NOZZELS IN BAR AREA.PLEASE IMPROVE ROUTINE CLEANING AND SANITIZING.
Location: Kitchen
Equipment: Ice machine
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. SLIME MOLD BUILD UP ON INTERIOR PLATE OF ICE MACHINE IN KITCHEN.2. SLIME MOLD BUILD UP ON INTERIOR OF SODA GUN NOZZELS IN BAR AREA.PLEASE IMPROVE ROUTINE CLEANING AND SANITIZING.
Location: Bar
Equipment: Soda gun & holster
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: 1. SOAP NOT AVAILABLE AT HAND SINK IN KITCHEN CLOSEST TO COOK LINE.2. SOAP NOT AVAILABLE AT HAND SINK IN EMPLOYEE RESTROOM.PLEASE PROVIDE.
Location: Kitchen
Equipment: Hand sink
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: 1. SOAP NOT AVAILABLE AT HAND SINK IN KITCHEN CLOSEST TO COOK LINE.2. SOAP NOT AVAILABLE AT HAND SINK IN EMPLOYEE RESTROOM.PLEASE PROVIDE.
Location: Emp restroom
Equipment: Hand sink
|
05/23/2013 | Routine |
- Bare hand contact (critical) (corrected)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs. LETTUCE AND CHEESE - PERSON IN CHARGE DISCARDED FOOD PLATE.
- No hand washing (when) (corrected)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs. EMPLOYEE WIPING HANDS ON CLOTHING. DISCONTINUE PRACTICE.
- Consumer advisory
Establishment serving undercooked and/or raw animal product with no consumer advisory.
Correction: If serving a raw or undercooked animal product, an advisory must be visible to the consumer. NO ADVISORY PRESENT ON MENU. PLEASE PROVIDE. 1/11 NEW MENUS ORDERED.
- Hoods inadequate or unapproved
Ventilation hood(s) inadequate or unapproved.
Correction: Ventilation hood systems and devices shall meet the requirements of the Indiana department of fire and building services. DUE TO BE SERVICED IN 2012, ACCORDING TO TAG.
- Protected outer openings
Outer opening(s) not protected against entry of insects and rodents.
Correction: Outer openings shall be protected against the entry of insects and rodents. ELIMINATE GAP BENEATH REAR EXIT DOOR. 1/11 NEW SWEEP PROVIDED (THANK YOU) - BUT GAPS STILL PRESENT.
Location: Kitchen (back)
- Cooling methods (corrected)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient. BEANS AND PULLED CHICKEN.
Location: Kitchen (back)
- Thawing (corrected)
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below. THAWING SHRIMP IN CONTAINER OF WATER.
Location: Kitchen (back)
Equipment: 3-bay
- Thermometer, provided (corrected on site)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Location: Kitchen (front)
Equipment: Cooler/freezer combo
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Location: Kitchen (back)
Equipment: Ice machine
- Light shields (corrected)
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Location: Kitchen (back)
|
01/11/2013 | Recheck |
- Bare hand contact (critical) (corrected on site)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs. LETTUCE AND CHEESE - PERSON IN CHARGE DISCARDED FOOD PLATE.
- No hand washing (when) (corrected on site)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs. EMPLOYEE WIPING HANDS ON CLOTHING. DISCONTINUE PRACTICE.
- Consumer advisory
Establishment serving undercooked and/or raw animal product with no consumer advisory.
Correction: If serving a raw or undercooked animal product, an advisory must be visible to the consumer. NO ADVISORY PRESENT ON MENU. PLEASE PROVIDE.
- Hoods inadequate or unapproved
Ventilation hood(s) inadequate or unapproved.
Correction: Ventilation hood systems and devices shall meet the requirements of the Indiana department of fire and building services. DUE TO BE SERVICED IN 2012, ACCORDING TO TAG.
- Protected outer openings
Outer opening(s) not protected against entry of insects and rodents.
Correction: Outer openings shall be protected against the entry of insects and rodents. ELIMINATE GAP BENEATH REAR EXIT DOORL.
Location: Kitchen (back)
- Cooling methods (corrected on site)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient. BEANS AND PULLED CHICKEN.
Location: Kitchen (back)
- Thawing (corrected on site)
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below. THAWING SHRIMP IN CONTAINER OF WATER.
Location: Kitchen (back)
Equipment: 3-bay
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Location: Kitchen (front)
Equipment: Cooler/freezer combo
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Location: Kitchen (back)
Equipment: Ice machine
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Location: Kitchen (back)
|
01/04/2013 | Routine |
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. Wall tile missing by door to kitchen area. Replace all missing floor tile. 2. Door in poor repair on walk in cooler. Repair door to a sound working conditon. 3. Door Jam in poor repair on walk in cooler. Repair door jam.
Location: Kitchen
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. Wall tile missing by door to kitchen area. Replace all missing floor tile. 2. Door in poor repair on walk in cooler. Repair door to a sound working conditon. 3. Door Jam in poor repair on walk in cooler. Repair door jam.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Metal shelving soiled in dish machine area. Clean.
Location: Dish machine area
Equipment: Metal shelving
|
07/23/2012 | Routine |
- CO2 tanks unrestrained (corrected)
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
Comments: 1. Co2 tank in bar not restrained . Restrain tank.
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: 1. Raw eggs and meat stored above ready to eat food itmes inside of walk in cooler. Do not store any raw meats, chicken, fish or raw whole eggs above any food items.
Location: Walk-in cooler
- Hand sink capacity (corrected)
Inadequate number of hand washing sinks.
Correction: Provide adequate number of hand washing sinks.
Comments: 1. No hand sink in bar that was added in front of establishment. This bar was not approved by health dept. there is no water supply or drains in this area of establishment. You are not approved to serve any mixed drinks from this bar, Only caned and bottled beer and drinks may be served from this bar. Remove all glass ware, Drink machines and liquor.
Location: Bar
- Hand sink improper usage (corrected)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: 1. Items stored inside of hand sink in back kitchen area. Remove all items from hand sink, do not store or place any items inside of hand sink.
Location: Kitchen (back)
Equipment: Hand sink
- No certified food handler (corrected)
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
- Single Service/Equipment storage (corrected)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: 1. Single servide foam containers on floor in dry storage area. Remove from floor.
Location: Dry storage
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: 1. Lilghts out in back kitchen area. Repair.
Location: Kitchen (back)
- Wiping cloths / clean (corrected)
Wet / Dry wiping clothes soiled.
Correction: Wet or dry cloth(s) shall be maintained clean and free of food debris.
Comments: 1. Soiled wiping towel in back kitchen area.
Location: Kitchen (back)
- Wood (corrected)
Improper use of wood as a food contact surface.
Correction: Use approved wood in an appropriate manner.
Comments: 1. Wood board below ice tea container in main bar. Remove, Wood is not approved.
Location: Bar
- Unapproved non-food contact (corrected)
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: 1. Wood table and chairs being used to support beer ice bins in front bar that was added to establishment. Provide approved stands to support beer ice bins.
Location: Bar
- Equipment drainage (corrected)
Equipment compartment(s) not properly draining.
Correction: Equipment compartments that are subject to accumulation of moisture due to conditions, such as condensation, food or beverage drip, or water from melting ice shall be sloped to an outlet that allows complete draining.
Comments: 1. Drink gun holder in main bar missing a drain line. Provide drain line.
Location: Bar
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: 1. No hand soap at main bar hand sink. Provide soap.
Location: Bar
Equipment: Hand sink
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: 1. No hand towels at hand sink at main bar. Provide towels.
Location: Bar
Equipment: Hand sink
|
04/12/2012 | Recheck |
- CO2 tanks unrestrained (corrected)
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
Comments: 1. Co2 tank in bar not restrained . Restrain tank.
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: 1. Raw eggs and meat stored above ready to eat food itmes inside of walk in cooler. Do not store any raw meats, chicken, fish or raw whole eggs above any food items.
Location: Walk-in cooler
- Hand sink capacity (corrected)
Inadequate number of hand washing sinks.
Correction: Provide adequate number of hand washing sinks.
Comments: 1. No hand sink in bar that was added in front of establishment. This bar was not approved by health dept. there is no water supply or drains in this area of establishment. You are not approved to serve any mixed drinks from this bar, Only caned and bottled beer and drinks may be served from this bar. Remove all glass ware, Drink machines and liquor.
Location: Bar
- Hand sink improper usage (corrected)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: 1. Items stored inside of hand sink in back kitchen area. Remove all items from hand sink, do not store or place any items inside of hand sink.
Location: Kitchen (back)
Equipment: Hand sink
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: SCHEDULED FOR CLASS FRIDAY 2-17-2012
- Single Service/Equipment storage (corrected)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: 1. Single servide foam containers on floor in dry storage area. Remove from floor.
Location: Dry storage
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: 1. Lilghts out in back kitchen area. Repair.
Location: Kitchen (back)
- Wiping cloths / clean (corrected)
Wet / Dry wiping clothes soiled.
Correction: Wet or dry cloth(s) shall be maintained clean and free of food debris.
Comments: 1. Soiled wiping towel in back kitchen area.
Location: Kitchen (back)
- Wood (corrected)
Improper use of wood as a food contact surface.
Correction: Use approved wood in an appropriate manner.
Comments: 1. Wood board below ice tea container in main bar. Remove, Wood is not approved.
Location: Bar
- Unapproved non-food contact (corrected)
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: 1. Wood table and chairs being used to support beer ice bins in front bar that was added to establishment. Provide approved stands to support beer ice bins.
Location: Bar
- Equipment drainage (corrected)
Equipment compartment(s) not properly draining.
Correction: Equipment compartments that are subject to accumulation of moisture due to conditions, such as condensation, food or beverage drip, or water from melting ice shall be sloped to an outlet that allows complete draining.
Comments: 1. Drink gun holder in main bar missing a drain line. Provide drain line.
Location: Bar
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: 1. No hand soap at main bar hand sink. Provide soap.
Location: Bar
Equipment: Hand sink
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: 1. No hand towels at hand sink at main bar. Provide towels.
Location: Bar
Equipment: Hand sink
|
03/22/2012 | Recheck |
- CO2 tanks unrestrained (corrected)
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
Comments: 1. Co2 tank in bar not restrained . Restrain tank.
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: 1. Raw eggs and meat stored above ready to eat food itmes inside of walk in cooler. Do not store any raw meats, chicken, fish or raw whole eggs above any food items.
Location: Walk-in cooler
- Hand sink capacity (corrected)
Inadequate number of hand washing sinks.
Correction: Provide adequate number of hand washing sinks.
Comments: 1. No hand sink in bar that was added in front of establishment. This bar was not approved by health dept. there is no water supply or drains in this area of establishment. You are not approved to serve any mixed drinks from this bar, Only caned and bottled beer and drinks may be served from this bar. Remove all glass ware, Drink machines and liquor.
Location: Bar
- Hand sink improper usage (corrected)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: 1. Items stored inside of hand sink in back kitchen area. Remove all items from hand sink, do not store or place any items inside of hand sink.
Location: Kitchen (back)
Equipment: Hand sink
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: SCHEDULED FOR CLASS FRIDAY 2-17-2012
- Single Service/Equipment storage (corrected)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: 1. Single servide foam containers on floor in dry storage area. Remove from floor.
Location: Dry storage
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: 1. Lilghts out in back kitchen area. Repair.
Location: Kitchen (back)
- Wiping cloths / clean (corrected)
Wet / Dry wiping clothes soiled.
Correction: Wet or dry cloth(s) shall be maintained clean and free of food debris.
Comments: 1. Soiled wiping towel in back kitchen area.
Location: Kitchen (back)
- Wood (corrected)
Improper use of wood as a food contact surface.
Correction: Use approved wood in an appropriate manner.
Comments: 1. Wood board below ice tea container in main bar. Remove, Wood is not approved.
Location: Bar
- Unapproved non-food contact
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: 1. Wood table and chairs being used to support beer ice bins in front bar that was added to establishment. Provide approved stands to support beer ice bins.
Location: Bar
- Equipment drainage (corrected)
Equipment compartment(s) not properly draining.
Correction: Equipment compartments that are subject to accumulation of moisture due to conditions, such as condensation, food or beverage drip, or water from melting ice shall be sloped to an outlet that allows complete draining.
Comments: 1. Drink gun holder in main bar missing a drain line. Provide drain line.
Location: Bar
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: 1. No hand soap at main bar hand sink. Provide soap.
Location: Bar
Equipment: Hand sink
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: 1. No hand towels at hand sink at main bar. Provide towels.
Location: Bar
Equipment: Hand sink
|
02/23/2012 | Recheck |
- CO2 tanks unrestrained (corrected)
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
Comments: 1. Co2 tank in bar not restrained . Restrain tank.
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: 1. Raw eggs and meat stored above ready to eat food itmes inside of walk in cooler. Do not store any raw meats, chicken, fish or raw whole eggs above any food items.
Location: Walk-in cooler
- Hand sink capacity
Inadequate number of hand washing sinks.
Correction: Provide adequate number of hand washing sinks.
Comments: 1. No hand sink in bar that was added in front of establishment. This bar was not approved by health dept. there is no water supply or drains in this area of establishment. You are not approved to serve any mixed drinks from this bar, Only caned and bottled beer and drinks may be served from this bar. Remove all glass ware, Drink machines and liquor.
Location: Bar
- Hand sink improper usage (corrected)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: 1. Items stored inside of hand sink in back kitchen area. Remove all items from hand sink, do not store or place any items inside of hand sink.
Location: Kitchen (back)
Equipment: Hand sink
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: SCHEDULED FOR CLASS FRIDAY 2-17-2012
- Single Service/Equipment storage (corrected)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: 1. Single servide foam containers on floor in dry storage area. Remove from floor.
Location: Dry storage
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: 1. Lilghts out in back kitchen area. Repair.
Location: Kitchen (back)
- Wiping cloths / clean (corrected)
Wet / Dry wiping clothes soiled.
Correction: Wet or dry cloth(s) shall be maintained clean and free of food debris.
Comments: 1. Soiled wiping towel in back kitchen area.
Location: Kitchen (back)
- Wood
Improper use of wood as a food contact surface.
Correction: Use approved wood in an appropriate manner.
Comments: 1. Wood board below ice tea container in main bar. Remove, Wood is not approved.
Location: Bar
- Unapproved non-food contact
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: 1. Wood table and chairs being used to support beer ice bins in front bar that was added to establishment. Provide approved stands to support beer ice bins.
Location: Bar
- Equipment drainage
Equipment compartment(s) not properly draining.
Correction: Equipment compartments that are subject to accumulation of moisture due to conditions, such as condensation, food or beverage drip, or water from melting ice shall be sloped to an outlet that allows complete draining.
Comments: 1. Drink gun holder in main bar missing a drain line. Provide drain line.
Location: Bar
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: 1. No hand soap at main bar hand sink. Provide soap.
Location: Bar
Equipment: Hand sink
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: 1. No hand towels at hand sink at main bar. Provide towels.
Location: Bar
Equipment: Hand sink
|
02/15/2012 | Recheck |
- CO2 tanks unrestrained
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
Comments: 1. Co2 tank in bar not restrained . Restrain tank.
- Cross-contamination
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: 1. Raw eggs and meat stored above ready to eat food itmes inside of walk in cooler. Do not store any raw meats, chicken, fish or raw whole eggs above any food items.
Location: Walk-in cooler
- Hand sink capacity
Inadequate number of hand washing sinks.
Correction: Provide adequate number of hand washing sinks.
Comments: 1. No hand sink in bar that was added in front of establishment. This bar was not approved by health dept. there is no water supply or drains in this area of establishment. You are not approved to serve any mixed drinks from this bar, Only caned and bottled beer and drinks may be served from this bar. Remove all glass ware, Drink machines and liquor.
Location: Bar
- Hand sink improper usage
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: 1. Items stored inside of hand sink in back kitchen area. Remove all items from hand sink, do not store or place any items inside of hand sink.
Location: Kitchen (back)
Equipment: Hand sink
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
- Single Service/Equipment storage
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: 1. Single servide foam containers on floor in dry storage area. Remove from floor.
Location: Dry storage
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: 1. Lilghts out in back kitchen area. Repair.
Location: Kitchen (back)
- Wiping cloths / clean
Wet / Dry wiping clothes soiled.
Correction: Wet or dry cloth(s) shall be maintained clean and free of food debris.
Comments: 1. Soiled wiping towel in back kitchen area.
Location: Kitchen (back)
- Wood
Improper use of wood as a food contact surface.
Correction: Use approved wood in an appropriate manner.
Comments: 1. Wood board below ice tea container in main bar. Remove, Wood is not approved.
Location: Bar
- Unapproved non-food contact
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: 1. Wood table and chairs being used to support beer ice bins in front bar that was added to establishment. Provide approved stands to support beer ice bins.
Location: Bar
- Equipment drainage
Equipment compartment(s) not properly draining.
Correction: Equipment compartments that are subject to accumulation of moisture due to conditions, such as condensation, food or beverage drip, or water from melting ice shall be sloped to an outlet that allows complete draining.
Comments: 1. Drink gun holder in main bar missing a drain line. Provide drain line.
Location: Bar
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: 1. No hand soap at main bar hand sink. Provide soap.
Location: Bar
Equipment: Hand sink
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: 1. No hand towels at hand sink at main bar. Provide towels.
Location: Bar
Equipment: Hand sink
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02/07/2012 | Routine |
Restaurant representatives - add corrected or new information about El Meson Mexican Rstrnt & Cntn, 8920 WESLEYAN RD, Indianapolis, IN »