- 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: HOUSE FLIES AND FRUIT FLIES THROUGH OUT ESTABLISHMENT. KEEP DOORS CLOSED. SEEK PROFESSIONAL ASSISTANCE IN EXTERMINATING PESTS. KEEP AREA AS CLEAN AND DRY AS POSSIBLE. PEST CONTROL OPERATOR ON SITE DURING INSPECTION. NO FOOD BEING PREPARED OR SERVED AT TIME OF INSPECTION.
- Air gap (corrected)
Insufficient air gap between water inlet and flood level rim.
Correction: An air gap between water supply inlet and flood level rim of the plumbing fixture, equipment, or nonfood equipment, shall be at least twice the diameter of the water supply and may not be less that 1 inch.
Comments: HOSE ATTACHED TO FAUCET ON MOP SINK IS LYING INSIDE THE SINK AND DOES NOT PROVIDE AN AIR GAP. INSTALL A BACK FLOW PREVENTER DEVICE OR DISCONTINUE USE OF HOSE.
Location: Utility room
Equipment: Mop sink
- Drying mop(s) (corrected)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Comments: MOP IN MOP BUCKET IN UTILITY ROOM. ALLOW MOPS TO AIR DRY WHEN NOT IN USE.
Location: Utility room
- Open doors and windows (corrected)
Window(s) and/or door(s) open.
Correction: If the windows and doors are kept open for ventilation or other purpose the openings shall be protected from insect and rodent entry.
Comments: DOORS ARE OPEN ALLOWING PEST TO ENTER BUILDING. KEEP DOORS CLOSED OR INSTALL SCREEN DOORS.
- 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: VENT HOOD SOILED. PLEASE CLEAN.
Location: Cook line
- 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: UNCOVERED BUCKET OF PICKLES IN REACH IN COOLER. COVER FOOD TO PROTECT FROM CONTAMINATION.
Location: Kitchen
Equipment: Reach in cooler
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: MICROWAVE IS SOILED. CLEAN AND SANITIZE
Location: Kitchen
Equipment: Microwave oven
- 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: ICE SCOOP LYING INSIDE ICE BIN IN BAR. STORE SCOOP OUTSIDE OF ICE BIN OR WITH HANDLE UP TO PREVENT BARE HAND CONTACT WITH ICE USED FOR DRINKS.
Location: Bar
Equipment: Ice bin
|
07/24/2014 | Recheck |
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: HOUSE FLIES AND FRUIT FLIES THROUGH OUT ESTABLISHMENT. KEEP DOORS CLOSED. SEEK PROFESSIONAL ASSISTANCE IN EXTERMINATING PESTS. KEEP AREA AS CLEAN AND DRY AS POSSIBLE. PEST CONTROL OPERATOR ON SITE DURING INSPECTION. NO FOOD BEING PREPARED OR SERVED AT TIME OF INSPECTION.
- Air gap
Insufficient air gap between water inlet and flood level rim.
Correction: An air gap between water supply inlet and flood level rim of the plumbing fixture, equipment, or nonfood equipment, shall be at least twice the diameter of the water supply and may not be less that 1 inch.
Comments: HOSE ATTACHED TO FAUCET ON MOP SINK IS LYING INSIDE THE SINK AND DOES NOT PROVIDE AN AIR GAP. INSTALL A BACK FLOW PREVENTER DEVICE OR DISCONTINUE USE OF HOSE.
Location: Utility room
Equipment: Mop sink
- Drying mop(s)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Comments: MOP IN MOP BUCKET IN UTILITY ROOM. ALLOW MOPS TO AIR DRY WHEN NOT IN USE.
Location: Utility room
- Open doors and windows
Window(s) and/or door(s) open.
Correction: If the windows and doors are kept open for ventilation or other purpose the openings shall be protected from insect and rodent entry.
Comments: DOORS ARE OPEN ALLOWING PEST TO ENTER BUILDING. KEEP DOORS CLOSED OR INSTALL SCREEN DOORS.
- 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: VENT HOOD SOILED. PLEASE CLEAN.
Location: Cook line
- 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: UNCOVERED BUCKET OF PICKLES IN REACH IN COOLER. COVER FOOD TO PROTECT FROM CONTAMINATION.
Location: Kitchen
Equipment: Reach in cooler
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: MICROWAVE IS SOILED. CLEAN AND SANITIZE
Location: Kitchen
Equipment: Microwave oven
- 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: ICE SCOOP LYING INSIDE ICE BIN IN BAR. STORE SCOOP OUTSIDE OF ICE BIN OR WITH HANDLE UP TO PREVENT BARE HAND CONTACT WITH ICE USED FOR DRINKS.
Location: Bar
Equipment: Ice bin
|
07/17/2014 | Routine |
- Food unsafe (Critical) (corrected)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Comments: 1. CONTAINER OF HARDBOILED EGGS ARE MOLDY IN REACH IN COOLER.DISCARD. ENSURE ALL FOODS ARE WHOLESOME.
Location: Kitchen
Equipment: Reach in cooler
- Date marking (corrected)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: 1. TWO CONTAINERS OF TUNA SALAD NOT DATE MARKED.2. HARD BOILED EGGS NOT DATE MARKED.3. MULTIPLE ITEMS IN COLD TOP NOT DATE MARKED (EX. SAUCES, PEPPERONI, ETC.)POTENTIALLY HAZARDOUS FOODS BEING HELD LONGER THAN 24 HOURS MUST BE LABELED WITH A DISCARD DATE AND KEPT NO LONGER THAN 7 DAYS.
- Discarding datemarking (corrected)
Unmarked or expired food(s) not discarded.
Correction: Discard food.
Comments: 1. TWO CONTAINERS OF CHICKEN/RICE SOUP PREPPED ON 10-9-132. PEPPER JACK CHEESE DATE MARKED AS 10-12-133. BLUE CHEESE DATE MARKED AS 9-30-13ENSURE ALL POTENTIALLY HAZARDOUS FOODS ARE KEPT NO LONGER THAN 7 DAYS. DISCARD ALL FOODS THAT ARE PAST THEIR DISCARD DATE.
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. RICE COOKER IS SOILED WITH FOOD DEBRIS.CLEAN AND SANITIZE AFTER EVERY USE.2. KNIVES IN KNIFE BLOCK SOILED WITH FOOD DEBRIS.CLEAN AND SANITIZE.
Location: Kitchen
Equipment: Rice cooker
- 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. OBSERVED BARTENDER RINSING A CUP IN HAND SINK.DISCONTINUE. USE FOR HANDWASHING ONLY.
Location: Kitchen
Equipment: Hand sink
- 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. UTILIZING WOOD KNIFE BLOCK FOR KNIFE STORAGE.DISCONTINUE USE. PROVIDE A MAGNET KNIFE STRIP OR KNIFE BOX.
- Minimize contact (Non-Critical) (corrected)
Bare hand contact not minimized with non ready to eat food(s).
Correction: Food employees shall minimize contact with non ready to eat foods and shall use suitable utensils when needed.
Comments: 1. SINGLE SERVICE SMALL PORTION CUPS BEING USED FOR SAUCES.DISCONTINUE USE. PROVIDE APPROVED SCOOP WITH HANDLE.
- 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. FIRE SUPPRESSION SYSTEM RED TAGGED FOR NONCOMPLIANCE.REPAIR ACCORDINGLY TO GET BACK INTO COMPLIANCE.
- Storage of Personal Items (corrected)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: 1. EMPLOYEE SOUP STORED WITH CUSTOMER FOOD.STORE IN A DESIGNATED LOCATION AWAY FROM CUSTOMER FOOD.
- Mops and brooms (corrected)
Maintenance tool(s) not stored in approved locations and/or manner.
Correction: Maintenance tools, such as brooms, mops, vacuum cleaners, and similar items, shall be stored so they do not contaminate food, equipment, utensils, linens or single service items.
Comments: 1. MOP STORED ON FLOOR IN BACK ROOM.STORE HANGING OR IN A WAY TO FACILITATE DRYING.
Location: Back room
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: 1. PROVIDE A LIGHT IN STORAGE ROOM IN BASEMENT.
Location: Basement
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: 1. EXCESSIVE EQUIPMENT AND LITTER IN BASEMENT STORAGE ROOM.ORGANIZE TO PREVENT PEST HARBORAGE.
Location: Basement
- 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. ICE SCOOP STORED IN ICE SCOOP CONTAINER THAT IS SOILED WITH MOLD.CLEAN AND SANITIZE.
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: 1. BOX OF ONIONS ON FLOOR.STORE AT LEAST 6 INCHES ABOVE THE FLOOR.
- 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. INTERIOR PLATE OF ICE MACHINE HAD MOLD.CLEAN AND SANITIZE.
Location: Back room
Equipment: Ice machine
- Unapproved warewashing (corrected)
Unapproved alternative manual warewashing.
Correction: Alternative manual warewashing equipment may be used with prior regulatory approval.
Comments: 1. OBSERVED BARTENDER WASHING CUP IN HAND SINK. WAS TOLD NOT UTILIZING FOUR BAY BAR SINK FOR WAREWASHING FOR UNKNOWN REASON.MUST BE ABLE TO WASH, RINSE, AND SANITIZE. UTILIZE FOUR BAY SINK. DISCONTINUE USING HAND SINK FOR WAREWASHING/DUMPING.
- Durability / utensils and equipment (corrected)
Equipment and/or utensil(s) not durable.
Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
Comments: 1. REUSING SINGLE SERVICE ALUMINUM PANS.MUST DISCARD AFTER USE. PROVIDE DURABLE COOKING EQUIPMENT.
Location: Back room
|
11/08/2013 | Recheck |
- Food unsafe (Critical)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Comments: 1. CONTAINER OF HARDBOILED EGGS ARE MOLDY IN REACH IN COOLER.DISCARD. ENSURE ALL FOODS ARE WHOLESOME.
Location: Kitchen
Equipment: Reach in cooler
- Date marking
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: 1. TWO CONTAINERS OF TUNA SALAD NOT DATE MARKED.2. HARD BOILED EGGS NOT DATE MARKED.3. MULTIPLE ITEMS IN COLD TOP NOT DATE MARKED (EX. SAUCES, PEPPERONI, ETC.)POTENTIALLY HAZARDOUS FOODS BEING HELD LONGER THAN 24 HOURS MUST BE LABELED WITH A DISCARD DATE AND KEPT NO LONGER THAN 7 DAYS.
- Discarding datemarking
Unmarked or expired food(s) not discarded.
Correction: Discard food.
Comments: 1. TWO CONTAINERS OF CHICKEN/RICE SOUP PREPPED ON 10-9-132. PEPPER JACK CHEESE DATE MARKED AS 10-12-133. BLUE CHEESE DATE MARKED AS 9-30-13ENSURE ALL POTENTIALLY HAZARDOUS FOODS ARE KEPT NO LONGER THAN 7 DAYS. DISCARD ALL FOODS THAT ARE PAST THEIR DISCARD DATE.
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. RICE COOKER IS SOILED WITH FOOD DEBRIS.CLEAN AND SANITIZE AFTER EVERY USE.2. KNIVES IN KNIFE BLOCK SOILED WITH FOOD DEBRIS.CLEAN AND SANITIZE.
Location: Kitchen
Equipment: Rice cooker
- 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. OBSERVED BARTENDER RINSING A CUP IN HAND SINK.DISCONTINUE. USE FOR HANDWASHING ONLY.
Location: Kitchen
Equipment: Hand sink
- 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. UTILIZING WOOD KNIFE BLOCK FOR KNIFE STORAGE.DISCONTINUE USE. PROVIDE A MAGNET KNIFE STRIP OR KNIFE BOX.
- Minimize contact (Non-Critical)
Bare hand contact not minimized with non ready to eat food(s).
Correction: Food employees shall minimize contact with non ready to eat foods and shall use suitable utensils when needed.
Comments: 1. SINGLE SERVICE SMALL PORTION CUPS BEING USED FOR SAUCES.DISCONTINUE USE. PROVIDE APPROVED SCOOP WITH HANDLE.
- 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. FIRE SUPPRESSION SYSTEM RED TAGGED FOR NONCOMPLIANCE.REPAIR ACCORDINGLY TO GET BACK INTO COMPLIANCE.
- Storage of Personal Items
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: 1. EMPLOYEE SOUP STORED WITH CUSTOMER FOOD.STORE IN A DESIGNATED LOCATION AWAY FROM CUSTOMER FOOD.
- Mops and brooms
Maintenance tool(s) not stored in approved locations and/or manner.
Correction: Maintenance tools, such as brooms, mops, vacuum cleaners, and similar items, shall be stored so they do not contaminate food, equipment, utensils, linens or single service items.
Comments: 1. MOP STORED ON FLOOR IN BACK ROOM.STORE HANGING OR IN A WAY TO FACILITATE DRYING.
Location: Back room
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: 1. PROVIDE A LIGHT IN STORAGE ROOM IN BASEMENT.
Location: Basement
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: 1. EXCESSIVE EQUIPMENT AND LITTER IN BASEMENT STORAGE ROOM.ORGANIZE TO PREVENT PEST HARBORAGE.
Location: Basement
- 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. ICE SCOOP STORED IN ICE SCOOP CONTAINER THAT IS SOILED WITH MOLD.CLEAN AND SANITIZE.
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. BOX OF ONIONS ON FLOOR.STORE AT LEAST 6 INCHES ABOVE THE FLOOR.
- 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. INTERIOR PLATE OF ICE MACHINE HAD MOLD.CLEAN AND SANITIZE.
Location: Back room
Equipment: Ice machine
- Unapproved warewashing
Unapproved alternative manual warewashing.
Correction: Alternative manual warewashing equipment may be used with prior regulatory approval.
Comments: 1. OBSERVED BARTENDER WASHING CUP IN HAND SINK. WAS TOLD NOT UTILIZING FOUR BAY BAR SINK FOR WAREWASHING FOR UNKNOWN REASON.MUST BE ABLE TO WASH, RINSE, AND SANITIZE. UTILIZE FOUR BAY SINK. DISCONTINUE USING HAND SINK FOR WAREWASHING/DUMPING.
- Durability / utensils and equipment
Equipment and/or utensil(s) not durable.
Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
Comments: 1. REUSING SINGLE SERVICE ALUMINUM PANS.MUST DISCARD AFTER USE. PROVIDE DURABLE COOKING EQUIPMENT.
Location: Back room
|
11/01/2013 | Routine |
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. DOOR GASKETS OF REACH IN COOLER UNDER COLD TOP ACROSS FROM COOK LINE ARE HEAVILY SOILED.2. BOTTOM INTERIOR OF REACH IN COOLER UNDER COLD TOP ACROSS FROM COOK LINE IS HEAVILY SOILED.PLEASE IMPROVE ROUTINE CLEANING AND SANITIZING.
Location: Kitchen
Equipment: Reach 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. PINK SLIME MOLD BUILD UP INSIDE SODA GUN NOZZEL IN BAR AREA.PLEASE IMPROVE ROUTINE CLEANING AND SANITIZING.
Location: Bar
Equipment: Soda gun & holster
|
03/14/2013 | 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. Large CO2 tanks in down stairs snack bar area not restrained. Restrain tanks.
- Date marking (corrected)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: 1. Potentially hazardous ready to eat food items not date marked in cold top cooler at the Bon fish bar. Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Location: Bar
Equipment: Cold top
- 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 down stairs snack bar by three bay sink at soft ball area. Clean hand sink.
Location: -
Equipment: Hand sink
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: 1. No certified food handler. Provide at least one person who has been certified in food safety.You will need to have at least one person who is registered to take food safety exam by next re inspection on 7-24-12.Provide proof time and date employee is taking exam. NOTE > TWO EMPLOYEES SET TO TAKE EXAM ON 10-22-12
- Plan approval (corrected)
Establishment did not submit plans and specifications prior to construction or remodel.
Correction: Submit plans and specifications as required.
Comments: 1. Down stairs bar at Bone Fish Bar did not go through plan review. Bar does not meet code requirements. You are not approved to use down stairs bar at Bone Fish Bar unitl approved by healt dept. Remove all liquor and single service items from bar and do not use this bar until approved. NOTE : BAR IS NOT GOING TO BE USED IN DOWN STAIRS AREA. ALL DRINKS ARE GOING TO BE MADE FROM BAR UPSTAIRS AND BROUGHT DOWN STAIRS. YOU WILL NEED TO REMOVE BEER TAPS FROM BAR AND ALL OPEN LIQUOR FOR BAR ALL CUPS, STRAWS. ALL OPEN DRINKS NEED TO BE SERVED FROM BAR UPSTAIRS. ONLY BOTTLED DRINKS AREA ALLOWD TO BE SERVED FROM DOWNSTAIRS BAR AREA.
- 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 items on floor of Bone Fish Bar in bar area. Remove. 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. 2. Boxes of singel servie items on floor of down stairs sanck bar at soft ball area. Remove from floor.
Location: Bar
- 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 items on floor of Bone Fish Bar in bar area. Remove. 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. 2. Boxes of singel servie items on floor of down stairs sanck bar at soft ball area. Remove from floor.
Location: -
- Improper storage location (corrected)
Cleaned and sanitized equipment, utensils, laundered linens, single service articles, or single use articles stored in improper location.
Correction: Store item(s) in an approved location.
Comments: 1. Ice scoop on top of ice machine in up stairs concessions at soft ball area. Remove from ice and store in approved manner.
Location: -
- 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: 1. Up stairs concessions at soft ball area door has a gap between bottom of door and floor. Repair so as to prevent rodent entry.
Location: -
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1.One floor tile in poor repar in upstairs concessions at soft ball area. Replace dammaged floor tile. Insure that sub floor is in sound conditon. New tile damaged due to sub floor. 2. Ceiling tiles missing in down stairs snack bar area in soft ball area. Replace missng tiles. CORRECTED
Location: -
- Mop sink
No available mop sink.
Correction: At least 1 service sink or 1 mop sink equipped with a floor drain, hot water of at least 100 degrees F and cold water, shall be provided.
Comments: 1. No mop sink in Bone Fish Bar. At least 1 service sink or 1 mop sink equipped with a floor drain, hot water of at least 100 degrees F and cold water, shall be provided. NOTE > MOP SINK THAT WAS ADDED DOWNSTAIRS DOES NOT MEET CODE. NOT HOT AND COLD RUNNING WATER OR PLUMBED CORRECTLEY. INSTALL WORKING MOP SINK MEETING CODE REQUIREMENTS.
Location: Bar
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: 1. No working thermometer inside of " Pepsi " reach in cooler in up stairs concessions. Provide a working thermometer.
Location: -
Equipment: Reach in cooler
- 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. One bay sink used for hand sink in ice machine / three bay sink area has wood boards supporting sink Remove wood boards.
Location: Dry storage
Equipment: Hand sink
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. No drain stops for 4 bay bar sink in Bone Fish Bar. Provide drain stops.
Location: Bar
Equipment: 4-bay
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: 1. One bay sink used for hand sink in three bay sink / dry stock area in Bone Fish bar needs to be attachend and sealed to wal. Attach and seal sink to wall. Remove wood boards used to support sink. 2. Three bay sink in Bone Fish Bar needs to be sealed to wall. Seal sink to wall.
Location: Dry storage
Equipment: Hand sink
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: 1. One bay sink used for hand sink in three bay sink / dry stock area in Bone Fish bar needs to be attachend and sealed to wal. Attach and seal sink to wall. Remove wood boards used to support sink. 2. Three bay sink in Bone Fish Bar needs to be sealed to wall. Seal sink to wall.
Location: Dry storage
Equipment: 3-bay
- 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: 1. Boxes of food on floor of Bone Fish Bar in bar area. Remove and store in approved CORRECTED 2. Liquor on floor of stock area behind bar in basement are of Bone Fish Bar. Remvoe from Floor and bar area and store in liquor store room.
Location: Bar
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Shelf above three bay sink in down stairs soft ball area soiled. Clean.
Location: -
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: 1. No hand soap at hand sink by three bay sink at snack bar in down stairs soft ball area. Provide soap.
Location: -
Equipment: Hand sink
- Light shields (corrected)
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: 1. Light guards missing in down stairs snack bar in soft ball area. Provide light guards.
Location: -
- Warewashing equipment cleaning (corrected)
Warewashing equipment not cleaned at appropriate intervals.
Correction: Clean warewash equipment appropriate intervals.
Comments: 1. Drain boards soiled at three bay sink in up stairs concessions at soff ball area. Clean. CORRECTED 2. Three bay sink soiled in down stairs soft ball snack bar area. Clean sink.
Location: -
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. Drain pipe supported by a plastic pan in dry stock / three bay sink area in Bone Fish Bar. Remove and repair using approved materials. CORRECTED 2. Faucet leakkng at three bay sink in up stairs concessions. Repair faucet to a sound working conditon. CORRECTED
Location: Dry storage
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. Drain pipe supported by a plastic pan in dry stock / three bay sink area in Bone Fish Bar. Remove and repair using approved materials. CORRECTED 2. Faucet leakkng at three bay sink in up stairs concessions. Repair faucet to a sound working conditon. CORRECTED
Location: -
Equipment: 3-bay
|
09/13/2012 | 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. Large CO2 tanks in down stairs snack bar area not restrained. Restrain tanks.
- Date marking (corrected)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: 1. Potentially hazardous ready to eat food items not date marked in cold top cooler at the Bon fish bar. Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Location: Bar
Equipment: Cold top
- 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 down stairs snack bar by three bay sink at soft ball area. Clean hand sink.
Location: -
Equipment: Hand sink
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: 1. No certified food handler. Provide at least one person who has been certified in food safety.You will need to have at least one person who is registered to take food safety exam by next re inspection on 7-24-12.Provide proof time and date employee is taking exam. NOTE > TWO EMPLOYEES SET TO TAKE EXAM ON 10-22-12
- Plan approval (corrected)
Establishment did not submit plans and specifications prior to construction or remodel.
Correction: Submit plans and specifications as required.
Comments: 1. Down stairs bar at Bone Fish Bar did not go through plan review. Bar does not meet code requirements. You are not approved to use down stairs bar at Bone Fish Bar unitl approved by healt dept. Remove all liquor and single service items from bar and do not use this bar until approved. NOTE : BAR IS NOT GOING TO BE USED IN DOWN STAIRS AREA. ALL DRINKS ARE GOING TO BE MADE FROM BAR UPSTAIRS AND BROUGHT DOWN STAIRS. YOU WILL NEED TO REMOVE BEER TAPS FROM BAR AND ALL OPEN LIQUOR FOR BAR ALL CUPS, STRAWS. ALL OPEN DRINKS NEED TO BE SERVED FROM BAR UPSTAIRS. ONLY BOTTLED DRINKS AREA ALLOWD TO BE SERVED FROM DOWNSTAIRS BAR AREA.
- 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 items on floor of Bone Fish Bar in bar area. Remove. 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. 2. Boxes of singel servie items on floor of down stairs sanck bar at soft ball area. Remove from floor.
Location: Bar
- 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 items on floor of Bone Fish Bar in bar area. Remove. 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. 2. Boxes of singel servie items on floor of down stairs sanck bar at soft ball area. Remove from floor.
Location: -
- Improper storage location (corrected)
Cleaned and sanitized equipment, utensils, laundered linens, single service articles, or single use articles stored in improper location.
Correction: Store item(s) in an approved location.
Comments: 1. Ice scoop on top of ice machine in up stairs concessions at soft ball area. Remove from ice and store in approved manner.
Location: -
- 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: 1. Up stairs concessions at soft ball area door has a gap between bottom of door and floor. Repair so as to prevent rodent entry.
Location: -
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1.One floor tile in poor repar in upstairs concessions at soft ball area. Replace dammaged floor tile. Insure that sub floor is in sound conditon. New tile damaged due to sub floor. 2. Ceiling tiles missing in down stairs snack bar area in soft ball area. Replace missng tiles. CORRECTED
Location: -
- Mop sink
No available mop sink.
Correction: At least 1 service sink or 1 mop sink equipped with a floor drain, hot water of at least 100 degrees F and cold water, shall be provided.
Comments: 1. No mop sink in Bone Fish Bar. At least 1 service sink or 1 mop sink equipped with a floor drain, hot water of at least 100 degrees F and cold water, shall be provided. NOTE > MOP SINK THAT WAS ADDED DOWNSTAIRS DOES NOT MEET CODE. NOT HOT AND COLD RUNNING WATER OR PLUMBED CORRECTLEY. INSTALL WORKING MOP SINK MEETING CODE REQUIREMENTS.
Location: Bar
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: 1. No working thermometer inside of " Pepsi " reach in cooler in up stairs concessions. Provide a working thermometer.
Location: -
Equipment: Reach in cooler
- 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. One bay sink used for hand sink in ice machine / three bay sink area has wood boards supporting sink Remove wood boards.
Location: Dry storage
Equipment: Hand sink
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. No drain stops for 4 bay bar sink in Bone Fish Bar. Provide drain stops.
Location: Bar
Equipment: 4-bay
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: 1. One bay sink used for hand sink in three bay sink / dry stock area in Bone Fish bar needs to be attachend and sealed to wal. Attach and seal sink to wall. Remove wood boards used to support sink. 2. Three bay sink in Bone Fish Bar needs to be sealed to wall. Seal sink to wall.
Location: Dry storage
Equipment: Hand sink
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: 1. One bay sink used for hand sink in three bay sink / dry stock area in Bone Fish bar needs to be attachend and sealed to wal. Attach and seal sink to wall. Remove wood boards used to support sink. 2. Three bay sink in Bone Fish Bar needs to be sealed to wall. Seal sink to wall.
Location: Dry storage
Equipment: 3-bay
- 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: 1. Boxes of food on floor of Bone Fish Bar in bar area. Remove and store in approved CORRECTED 2. Liquor on floor of stock area behind bar in basement are of Bone Fish Bar. Remvoe from Floor and bar area and store in liquor store room.
Location: Bar
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Shelf above three bay sink in down stairs soft ball area soiled. Clean.
Location: -
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: 1. No hand soap at hand sink by three bay sink at snack bar in down stairs soft ball area. Provide soap.
Location: -
Equipment: Hand sink
- Light shields (corrected)
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: 1. Light guards missing in down stairs snack bar in soft ball area. Provide light guards.
Location: -
- Warewashing equipment cleaning (corrected)
Warewashing equipment not cleaned at appropriate intervals.
Correction: Clean warewash equipment appropriate intervals.
Comments: 1. Drain boards soiled at three bay sink in up stairs concessions at soff ball area. Clean. CORRECTED 2. Three bay sink soiled in down stairs soft ball snack bar area. Clean sink.
Location: -
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. Drain pipe supported by a plastic pan in dry stock / three bay sink area in Bone Fish Bar. Remove and repair using approved materials. CORRECTED 2. Faucet leakkng at three bay sink in up stairs concessions. Repair faucet to a sound working conditon. CORRECTED
Location: Dry storage
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. Drain pipe supported by a plastic pan in dry stock / three bay sink area in Bone Fish Bar. Remove and repair using approved materials. CORRECTED 2. Faucet leakkng at three bay sink in up stairs concessions. Repair faucet to a sound working conditon. CORRECTED
Location: -
Equipment: 3-bay
|
08/21/2012 | 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. Large CO2 tanks in down stairs snack bar area not restrained. Restrain tanks.
- Date marking (corrected)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: 1. Potentially hazardous ready to eat food items not date marked in cold top cooler at the Bon fish bar. Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Location: Bar
Equipment: Cold top
- 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 down stairs snack bar by three bay sink at soft ball area. Clean hand sink.
Location: -
Equipment: Hand sink
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: 1. No certified food handler. Provide at least one person who has been certified in food safety.You will need to have at least one person who is registered to take food safety exam by next re inspection on 7-24-12.Provide proof time and date employee is taking exam. NOTE > TWO EMPLOYEES SET TO TAKE EXAM ON 10-22-12
- Plan approval (corrected)
Establishment did not submit plans and specifications prior to construction or remodel.
Correction: Submit plans and specifications as required.
Comments: 1. Down stairs bar at Bone Fish Bar did not go through plan review. Bar does not meet code requirements. You are not approved to use down stairs bar at Bone Fish Bar unitl approved by healt dept. Remove all liquor and single service items from bar and do not use this bar until approved. NOTE : BAR IS NOT GOING TO BE USED IN DOWN STAIRS AREA. ALL DRINKS ARE GOING TO BE MADE FROM BAR UPSTAIRS AND BROUGHT DOWN STAIRS. YOU WILL NEED TO REMOVE BEER TAPS FROM BAR AND ALL OPEN LIQUOR FOR BAR ALL CUPS, STRAWS. ALL OPEN DRINKS NEED TO BE SERVED FROM BAR UPSTAIRS. ONLY BOTTLED DRINKS AREA ALLOWD TO BE SERVED FROM DOWNSTAIRS BAR AREA.
- 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 items on floor of Bone Fish Bar in bar area. Remove. 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. 2. Boxes of singel servie items on floor of down stairs sanck bar at soft ball area. Remove from floor.
Location: Bar
- 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 items on floor of Bone Fish Bar in bar area. Remove. 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. 2. Boxes of singel servie items on floor of down stairs sanck bar at soft ball area. Remove from floor.
Location: -
- Improper storage location (corrected)
Cleaned and sanitized equipment, utensils, laundered linens, single service articles, or single use articles stored in improper location.
Correction: Store item(s) in an approved location.
Comments: 1. Ice scoop on top of ice machine in up stairs concessions at soft ball area. Remove from ice and store in approved manner.
Location: -
- 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: 1. Up stairs concessions at soft ball area door has a gap between bottom of door and floor. Repair so as to prevent rodent entry.
Location: -
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1.One floor tile in poor repar in upstairs concessions at soft ball area. Replace dammaged floor tile. Insure that sub floor is in sound conditon. New tile damaged due to sub floor. 2. Ceiling tiles missing in down stairs snack bar area in soft ball area. Replace missng tiles. CORRECTED
Location: -
- Mop sink
No available mop sink.
Correction: At least 1 service sink or 1 mop sink equipped with a floor drain, hot water of at least 100 degrees F and cold water, shall be provided.
Comments: 1. No mop sink in Bone Fish Bar. At least 1 service sink or 1 mop sink equipped with a floor drain, hot water of at least 100 degrees F and cold water, shall be provided. NOTE > MOP SINK THAT WAS ADDED DOWNSTAIRS DOES NOT MEET CODE. NOT HOT AND COLD RUNNING WATER OR PLUMBED CORRECTLEY. INSTALL WORKING MOP SINK MEETING CODE REQUIREMENTS.
Location: Bar
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: 1. No working thermometer inside of " Pepsi " reach in cooler in up stairs concessions. Provide a working thermometer.
Location: -
Equipment: Reach in cooler
- 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. One bay sink used for hand sink in ice machine / three bay sink area has wood boards supporting sink Remove wood boards.
Location: Dry storage
Equipment: Hand sink
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. No drain stops for 4 bay bar sink in Bone Fish Bar. Provide drain stops.
Location: Bar
Equipment: 4-bay
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: 1. One bay sink used for hand sink in three bay sink / dry stock area in Bone Fish bar needs to be attachend and sealed to wal. Attach and seal sink to wall. Remove wood boards used to support sink. 2. Three bay sink in Bone Fish Bar needs to be sealed to wall. Seal sink to wall.
Location: Dry storage
Equipment: Hand sink
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: 1. One bay sink used for hand sink in three bay sink / dry stock area in Bone Fish bar needs to be attachend and sealed to wal. Attach and seal sink to wall. Remove wood boards used to support sink. 2. Three bay sink in Bone Fish Bar needs to be sealed to wall. Seal sink to wall.
Location: Dry storage
Equipment: 3-bay
- 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: 1. Boxes of food on floor of Bone Fish Bar in bar area. Remove and store in approved CORRECTED 2. Liquor on floor of stock area behind bar in basement are of Bone Fish Bar. Remvoe from Floor and bar area and store in liquor store room.
Location: Bar
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Shelf above three bay sink in down stairs soft ball area soiled. Clean.
Location: -
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: 1. No hand soap at hand sink by three bay sink at snack bar in down stairs soft ball area. Provide soap.
Location: -
Equipment: Hand sink
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: 1. Light guards missing in down stairs snack bar in soft ball area. Provide light guards.
Location: -
- Warewashing equipment cleaning (corrected)
Warewashing equipment not cleaned at appropriate intervals.
Correction: Clean warewash equipment appropriate intervals.
Comments: 1. Drain boards soiled at three bay sink in up stairs concessions at soff ball area. Clean. CORRECTED 2. Three bay sink soiled in down stairs soft ball snack bar area. Clean sink.
Location: -
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. Drain pipe supported by a plastic pan in dry stock / three bay sink area in Bone Fish Bar. Remove and repair using approved materials. CORRECTED 2. Faucet leakkng at three bay sink in up stairs concessions. Repair faucet to a sound working conditon. CORRECTED
Location: Dry storage
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. Drain pipe supported by a plastic pan in dry stock / three bay sink area in Bone Fish Bar. Remove and repair using approved materials. CORRECTED 2. Faucet leakkng at three bay sink in up stairs concessions. Repair faucet to a sound working conditon. CORRECTED
Location: -
Equipment: 3-bay
|
07/31/2012 | 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. Large CO2 tanks in down stairs snack bar area not restrained. Restrain tanks.
- Date marking (corrected)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: 1. Potentially hazardous ready to eat food items not date marked in cold top cooler at the Bon fish bar. Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Location: Bar
Equipment: Cold top
- 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 down stairs snack bar by three bay sink at soft ball area. Clean hand sink.
Location: -
Equipment: Hand sink
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: 1. No certified food handler. Provide at least one person who has been certified in food safety.You will need to have at least one person who is registered to take food safety exam by next re inspection on 7-24-12.Provide proof time and date employee is taking exam.
- Plan approval
Establishment did not submit plans and specifications prior to construction or remodel.
Correction: Submit plans and specifications as required.
Comments: 1. Down stairs bar at Bone Fish Bar did not go through plan review. Bar does not meet code requirements. You are not approved to use down stairs bar at Bone Fish Bar unitl approved by healt dept. Remove all liquor and single service items from bar and do not use this bar until approved. NOTE : BAR IS NOT GOING TO BE USED IN DOWN STAIRS AREA. ALL DRINKS ARE GOING TO BE MADE FROM BAR UPSTAIRS AND BROUGHT DOWN STAIRS. YOU WILL NEED TO REMOVE BEER TAPS FROM BAR AND ALL OPEN LIQUOR FOR BAR ALL CUPS, STRAWS. ALL OPEN DRINKS NEED TO BE SERVED FROM BAR UPSTAIRS. ONLY BOTTLED DRINKS AREA ALLOWD TO BE SERVED FROM DOWNSTAIRS BAR AREA.
- 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 items on floor of Bone Fish Bar in bar area. Remove. 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. 2. Boxes of singel servie items on floor of down stairs sanck bar at soft ball area. Remove from floor.
Location: Bar
- 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 items on floor of Bone Fish Bar in bar area. Remove. 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. 2. Boxes of singel servie items on floor of down stairs sanck bar at soft ball area. Remove from floor.
Location: -
- Improper storage location
Cleaned and sanitized equipment, utensils, laundered linens, single service articles, or single use articles stored in improper location.
Correction: Store item(s) in an approved location.
Comments: 1. Ice scoop on top of ice machine in up stairs concessions at soft ball area. Remove from ice and store in approved manner.
Location: -
- 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: 1. Up stairs concessions at soft ball area door has a gap between bottom of door and floor. Repair so as to prevent rodent entry.
Location: -
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1.One floor tile in poor repar in upstairs concessions at soft ball area. Replace dammaged floor tile. Insure that sub floor is in sound conditon. New tile damaged due to sub floor. 2. Ceiling tiles missing in down stairs snack bar area in soft ball area. Replace missng tiles.
Location: -
- Mop sink
No available mop sink.
Correction: At least 1 service sink or 1 mop sink equipped with a floor drain, hot water of at least 100 degrees F and cold water, shall be provided.
Comments: 1. No mop sink in Bone Fish Bar. At least 1 service sink or 1 mop sink equipped with a floor drain, hot water of at least 100 degrees F and cold water, shall be provided. NOTE > MOP SINK THAT WAS ADDED DOWNSTAIRS DOES NOT MEET CODE. NOT HOT AND COLD RUNNING WATER OR PLUMBED CORRECTLEY. INSTALL WORKING MOP SINK MEETING CODE REQUIREMENTS.
Location: Bar
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: 1. No working thermometer inside of " Pepsi " reach in cooler in up stairs concessions. Provide a working thermometer.
Location: -
Equipment: Reach in cooler
- 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. One bay sink used for hand sink in ice machine / three bay sink area has wood boards supporting sink Remove wood boards.
Location: Dry storage
Equipment: Hand sink
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. No drain stops for 4 bay bar sink in Bone Fish Bar. Provide drain stops.
Location: Bar
Equipment: 4-bay
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: 1. One bay sink used for hand sink in three bay sink / dry stock area in Bone Fish bar needs to be attachend and sealed to wal. Attach and seal sink to wall. Remove wood boards used to support sink. 2. Three bay sink in Bone Fish Bar needs to be sealed to wall. Seal sink to wall.
Location: Dry storage
Equipment: Hand sink
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: 1. One bay sink used for hand sink in three bay sink / dry stock area in Bone Fish bar needs to be attachend and sealed to wal. Attach and seal sink to wall. Remove wood boards used to support sink. 2. Three bay sink in Bone Fish Bar needs to be sealed to wall. Seal sink to wall.
Location: Dry storage
Equipment: 3-bay
- 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: 1. Boxes of food on floor of Bone Fish Bar in bar area. Remove and store in approved CORRECTED 2. Liquor on floor of stock area behind bar in basement are of Bone Fish Bar. Remvoe from Floor and bar area and store in liquor store room.
Location: Bar
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Shelf above three bay sink in down stairs soft ball area soiled. Clean.
Location: -
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: 1. No hand soap at hand sink by three bay sink at snack bar in down stairs soft ball area. Provide soap.
Location: -
Equipment: Hand sink
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: 1. Light guards missing in down stairs snack bar in soft ball area. Provide light guards.
Location: -
- Warewashing equipment cleaning (corrected)
Warewashing equipment not cleaned at appropriate intervals.
Correction: Clean warewash equipment appropriate intervals.
Comments: 1. Drain boards soiled at three bay sink in up stairs concessions at soff ball area. Clean. CORRECTED 2. Three bay sink soiled in down stairs soft ball snack bar area. Clean sink.
Location: -
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. Drain pipe supported by a plastic pan in dry stock / three bay sink area in Bone Fish Bar. Remove and repair using approved materials. CORRECTED 2. Faucet leakkng at three bay sink in up stairs concessions. Repair faucet to a sound working conditon. CORRECTED
Location: Dry storage
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. Drain pipe supported by a plastic pan in dry stock / three bay sink area in Bone Fish Bar. Remove and repair using approved materials. CORRECTED 2. Faucet leakkng at three bay sink in up stairs concessions. Repair faucet to a sound working conditon. CORRECTED
Location: -
Equipment: 3-bay
|
07/13/2012 | Recheck |
| No violation noted during this evaluation. | 06/23/2012 | Non-Illness Complaint |
- 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. Large CO2 tanks in down stairs snack bar area not restrained. Restrain tanks.
- Date marking (corrected)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: 1. Potentially hazardous ready to eat food items not date marked in cold top cooler at the Bon fish bar. Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Location: Bar
Equipment: Cold top
- 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 down stairs snack bar by three bay sink at soft ball area. Clean hand sink.
Location: -
Equipment: Hand sink
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: 1. No certified food handler. Provide at least one person who has been certified in food safety.
- Plan approval
Establishment did not submit plans and specifications prior to construction or remodel.
Correction: Submit plans and specifications as required.
Comments: 1. Down stairs bar at Bone Fish Bar did not go through plan review. Bar does not meet code requirements. You are not approved to use down stairs bar at Bone Fish Bar unitl approved by healt dept. Remove all liquor and single service items from bar and do not use this bar until approved. NOTE : BAR IS NOT GOING TO BE USED IN DOWN STAIRS AREA. ALL DRINKS ARE GOING TO BE MADE FROM BAR UPSTAIRS AND BROUGHT DOWN STAIRS. YOU WILL NEED TO REMOVE BEER TAPS FROM BAR AND ALL OPEN LIQUOR FOR BAR.
- 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 items on floor of Bone Fish Bar in bar area. Remove. 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. 2. Boxes of singel servie items on floor of down stairs sanck bar at soft ball area. Remove from floor.
Location: Bar
- 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 items on floor of Bone Fish Bar in bar area. Remove. 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. 2. Boxes of singel servie items on floor of down stairs sanck bar at soft ball area. Remove from floor.
Location: -
- Improper storage location
Cleaned and sanitized equipment, utensils, laundered linens, single service articles, or single use articles stored in improper location.
Correction: Store item(s) in an approved location.
Comments: 1. Ice scoop on top of ice machine in up stairs concessions at soft ball area. Remove from ice and store in approved manner.
Location: -
- 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: 1. Up stairs concessions at soft ball area door has a gap between bottom of door and floor. Repair so as to prevent rodent entry.
Location: -
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. Floor tile in poor repar in upstairs concessions at soft ball area. Replace dammaged floor tile. 2. Ceiling tiles missing in down stairs snack bar area in soft ball area. Replace missng tiles.
Location: -
- Mop sink
No available mop sink.
Correction: At least 1 service sink or 1 mop sink equipped with a floor drain, hot water of at least 100 degrees F and cold water, shall be provided.
Comments: 1. No mop sink in Bone Fish Bar. At least 1 service sink or 1 mop sink equipped with a floor drain, hot water of at least 100 degrees F and cold water, shall be provided.
Location: Bar
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: 1. No working thermometer inside of " Pepsi " reach in cooler in up stairs concessions. Provide a working thermometer.
Location: -
Equipment: Reach in cooler
- 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. One bay sink used for hand sink in three bay sink / ice machine area in Bone Fish Bar attached to wall with wood boards and supported by 2 x 4 wood boards. Wood is not approved for use. Remove all wood from sinks.
Location: Dry storage
Equipment: Hand sink
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. No drain stops for 4 bay bar sink in Bone Fish Bar. Provide drain stops.
Location: Bar
Equipment: 4-bay
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: 1. One bay sink used for hand sink in three bay sink / dry stock area in Bone Fish bar needs to be attachend and sealed to wall without the use of wood boards. Attach and seal sink to wall. 2. Three bay sink in Bone Fish Bar needs to be sealed to wall. Seal sink to wall.
Location: Dry storage
Equipment: Hand sink
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: 1. One bay sink used for hand sink in three bay sink / dry stock area in Bone Fish bar needs to be attachend and sealed to wall without the use of wood boards. Attach and seal sink to wall. 2. Three bay sink in Bone Fish Bar needs to be sealed to wall. Seal sink to wall.
Location: Dry storage
Equipment: 3-bay
- 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. Boxes of food on floor of Bone Fish Bar in bar area. Remove and store in approved CORRECTED 2. Liquor on floor of stock area behind bar in basement are of Bone Fish Bar. Remvoe from Floor and bar area and store in liquor store room.
Location: Bar
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Shelf above three bay sink in down stairs soft ball area soiled. Clean.
Location: -
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: 1. No hand soap at hand sink by three bay sink at snack bar in down stairs soft ball area. Provide soap.
Location: -
Equipment: Hand sink
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: 1. Light guards missing in down stairs snack bar in soft ball area. Provide light guards.
Location: -
- Warewashing equipment cleaning
Warewashing equipment not cleaned at appropriate intervals.
Correction: Clean warewash equipment appropriate intervals.
Comments: 1. Drain boards soiled at three bay sink in up stairs concessions at soff ball area. Clean. CORRECTED 2. Three bay sink soiled in down stairs soft ball snack bar area. Clean sink.
Location: -
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. Drain pipe supported by a plastic pan in dry stock / three bay sink area in Bone Fish Bar. Remove and repair using approved materials. CORRECTED 2. Faucet leakkng at three bay sink in up stairs concessions. Repair faucet to a sound working conditon. CORRECTED
Location: Dry storage
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. Drain pipe supported by a plastic pan in dry stock / three bay sink area in Bone Fish Bar. Remove and repair using approved materials. CORRECTED 2. Faucet leakkng at three bay sink in up stairs concessions. Repair faucet to a sound working conditon. CORRECTED
Location: -
Equipment: 3-bay
|
06/12/2012 | Recheck |
- 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: 1. Liquor bottles stored insdie of 4 bay bar sink at the Bon Fish Bar. Remove and store in approved manner. Remove all items not needed in washing and sanitizing of bar ware.
Location: Bar
Equipment: 4-bay
|
06/12/2012 | Non-Illness Complaint 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. Large CO2 tanks in down stairs snack bar area not restrained. Restrain tanks.
- Date marking
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: 1. Potentially hazardous ready to eat food items not date marked in cold top cooler at the Bon fish bar. Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Location: Bar
Equipment: Cold top
- 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 down stairs snack bar by three bay sink at soft ball area. Clean hand sink.
Location: -
Equipment: Hand sink
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: 1. No certified food handler. Provide at least one person who has been certified in food safety.
- Plan approval
Establishment did not submit plans and specifications prior to construction or remodel.
Correction: Submit plans and specifications as required.
Comments: 1. Down stairs bar at Bone Fish Bar did not go through plan review. Bar does not meet code requirements. You are not approved to use down stairs bar at Bone Fish Bar unitl approved by healt dept. Remove all liquor and single service items from bar and do not use this bar until approved.
- 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 items on floor of Bone Fish Bar in bar area. Remove. 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. 2. Boxes of singel servie items on floor of down stairs sanck bar at soft ball area. Remove from floor.
Location: Bar
- 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 items on floor of Bone Fish Bar in bar area. Remove. 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. 2. Boxes of singel servie items on floor of down stairs sanck bar at soft ball area. Remove from floor.
Location: -
- Improper storage location
Cleaned and sanitized equipment, utensils, laundered linens, single service articles, or single use articles stored in improper location.
Correction: Store item(s) in an approved location.
Comments: 1. Ice scoop on top of ice machine in up stairs concessions at soft ball area. Remove from ice and store in approved manner.
Location: -
- 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: 1. Up stairs concessions at soft ball area door has a gap between bottom of door and floor. Repair so as to prevent rodent entry.
Location: -
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. Floor tile in poor repar in upstairs concessions at soft ball area. Replace dammaged floor tile. 2. Ceiling tiles missing in down stairs snack bar area in soft ball area. Replace missng tiles.
Location: -
- Mop sink
No available mop sink.
Correction: At least 1 service sink or 1 mop sink equipped with a floor drain, hot water of at least 100 degrees F and cold water, shall be provided.
Comments: 1. No mop sink in Bone Fish Bar. At least 1 service sink or 1 mop sink equipped with a floor drain, hot water of at least 100 degrees F and cold water, shall be provided.
Location: Bar
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: 1. No working thermometer inside of " Pepsi " reach in cooler in up stairs concessions. Provide a working thermometer.
Location: -
Equipment: Reach in cooler
- 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. One bay sink used for hand sink in three bay sink / ice machine area in Bone Fish Bar attached to wall with wood boards and supported by 2 x 4 wood boards. Wood is not approved for use. Remove all wood from sinks.
Location: Dry storage
Equipment: Hand sink
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. No drain stops for 4 bay bar sink in Bone Fish Bar. Provide drain stops.
Location: Bar
Equipment: 4-bay
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: 1. One bay sink used for hand sink in three bay sink / dry stock area in Bone Fish bar needs to be attachend and sealed to wall without the use of wood boards. Attach and seal sink to wall. 2. Three bay sink in Bone Fish Bar needs to be sealed to wall. Seal sink to wall.
Location: Dry storage
Equipment: Hand sink
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: 1. One bay sink used for hand sink in three bay sink / dry stock area in Bone Fish bar needs to be attachend and sealed to wall without the use of wood boards. Attach and seal sink to wall. 2. Three bay sink in Bone Fish Bar needs to be sealed to wall. Seal sink to wall.
Location: Dry storage
Equipment: 3-bay
- 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. Boxes of food on floor of Bone Fish Bar in bar area. Remove and store in approved manner. 2. Liquor on floor of stock area behind bar in basement are of Bone Fish Bar. Remvoe from Floor.
Location: Bar
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Shelf above three bay sink in down stairs soft ball area soiled. Clean.
Location: -
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: 1. No hand soap at hand sink by three bay sink at snack bar in down stairs soft ball area. Provide soap.
Location: -
Equipment: Hand sink
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: 1. Light guards missing in down stairs snack bar in soft ball area. Provide light guards.
Location: -
- Warewashing equipment cleaning
Warewashing equipment not cleaned at appropriate intervals.
Correction: Clean warewash equipment appropriate intervals.
Comments: 1. Drain boards soiled at three bay sink in up stairs concessions at soff ball area. Clean. 2. Three bay sink soiled in down stairs soft ball snack bar area. Clean sink.
Location: -
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. Drain pipe supported by a plastic pan in dry stock / three bay sink area in Bone Fish Bar. Remove and repair using approved materials. 2. Faucet leakkng at three bay sink in up stairs concessions. Repair faucet to a sound working conditon.
Location: Dry storage
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. Drain pipe supported by a plastic pan in dry stock / three bay sink area in Bone Fish Bar. Remove and repair using approved materials. 2. Faucet leakkng at three bay sink in up stairs concessions. Repair faucet to a sound working conditon.
Location: -
Equipment: 3-bay
|
06/05/2012 | Routine |
- 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. Liquor bottles stored insdie of 4 bay bar sink at the Bon Fish Bar. Remove and store in approved manner. Remove all items not needed in washing and sanitizing of bar ware.
Location: Bar
Equipment: 4-bay
|
06/05/2012 | Non-Illness Complaint |
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