| No violation noted during this evaluation. | 11/12/2014 | Non-Illness Complaint |
- 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. Cold top prep cooler on cooks line holding potentially hazardous foods between 46 and 48 deg. F. Repair unit to a sound working condition so as to hold all cold foods at 41 deg. F or below.
Location: Cook line
Equipment: Cold top
- Improper reheating (corrected)
Cooked and cooled potentially hazardous food not reheated to 165 degrees F.
Correction: Reheat to 165 degrees F all foods that have been previously cooked and cooled.
Comments: 1. Leftover food items being reheated on top of steam table on cooks line. Do not reheat foods at steam table. Reheat on grill top or stove top to 165 deg. or above before placing on steam table. Hold hot at steam table at 135 deg. F or above.
Location: Cook line
Equipment: Steam table
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Can opener blade 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 in bar soiled. Clean.
Location: Bar
Equipment: Hand sink
- Hand sink improper usage (corrected)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: 1. Items insdie of hand sink in bar. Do not place any items in or on hand sink. Hand sink should only be used for hand washing. Do not use hand sink for a dump sink.
Location: Bar
Equipment: Hand sink
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Water leaking in bottom section of pizza make tabel prep cooler. Repair unit to a sound working condition. Remove water.
Location: Kitchen (back)
Equipment: Pizza make table
|
07/02/2014 | 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. Cold top prep cooler on cooks line holding potentially hazardous foods between 46 and 48 deg. F. Repair unit to a sound working condition so as to hold all cold foods at 41 deg. F or below.
Location: Cook line
Equipment: Cold top
- Improper reheating (corrected on site)
Cooked and cooled potentially hazardous food not reheated to 165 degrees F.
Correction: Reheat to 165 degrees F all foods that have been previously cooked and cooled.
Comments: 1. Leftover food items being reheated on top of steam table on cooks line. Do not reheat foods at steam table. Reheat on grill top or stove top to 165 deg. or above before placing on steam table. Hold hot at steam table at 135 deg. F or above.
Location: Cook line
Equipment: Steam table
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Can opener blade 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 in bar soiled. Clean.
Location: Bar
Equipment: Hand sink
- 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 insdie of hand sink in bar. Do not place any items in or on hand sink. Hand sink should only be used for hand washing. Do not use hand sink for a dump sink.
Location: Bar
Equipment: Hand sink
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Water leaking in bottom section of pizza make tabel prep cooler. Repair unit to a sound working condition. Remove water.
Location: Kitchen (back)
Equipment: Pizza make table
|
06/25/2014 | 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. Pan of chicken held at 50 deg. on top of cold top cooler due to pan being over filled. Do not fill pan more than 1/2 way full to aid in cooling. Use metal pan for baged meats to aid in cooling. Hold all cold foods at 41 deg. F or below. 2. Cole slaw held at 43 deg. F on top of cold top cooler. Hold cold at 41 deg. F or below. NOTE > ONLY FILL PAN ON TOP OF COLD TOP COOLER THAT HAS PLASTIC CONTAINERS OF TARTER SAUSE ETC . 1/2 WAY FULL AND USE LIDS TO AID IN COOLING.
Location: Cook line
Equipment: Make table cooler
- Chemical sanitizing exposure time and concentration (corrected)
Improper exposure time and/or concentration of sanitizer in chemical manual or mechanical operations.
Correction: Use approved exposure time and/or chemical concentration.
Comments: 1. Dish machine not sanitizing at final rinse due to no sanitizer. Provide sanitizer for machine at all times. NOTE > CORRECTED AT TIME OF INSPECTION.
Location: Dish machine area
Equipment: Dishmachine
- Single Service/Equipment storage (corrected)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: 1. Pizza boxes on floor in dry stock area. Remove.
Location: Dry storage
- 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 soiled insdie of walk in cooler below all sheving and along wall and floor junctions. Clean all soiled floor space. 2. Heat vent soiled above two sink. Clean.
Location: Walk-in cooler
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. Floor soiled insdie of walk in cooler below all sheving and along wall and floor junctions. Clean all soiled floor space. 2. Heat vent soiled above two sink. Clean.
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.
Comments: 1. Frozen shrimp thawing out at room temperature inside of two bay sink. Thaw all frozen foods using approved methods. Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Location: Kitchen (back)
Equipment: 2-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 walk in cooler. Remove from floor.
Location: Walk-in cooler
- 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 in kitchen area. Provide towels at all times. 2. No hand towels at hand sink in bar area. Provide towels at all times.
Location: Kitchen
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 in kitchen area. Provide towels at all times. 2. No hand towels at hand sink in bar area. Provide towels at all times.
Location: Bar
Equipment: Hand sink
|
12/30/2013 | Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Pan of chicken held at 50 deg. on top of cold top cooler due to pan being over filled. Do not fill pan more than 1/2 way full to aid in cooling. Use metal pan for baged meats to aid in cooling. Hold all cold foods at 41 deg. F or below. 2. Cole slaw held at 43 deg. F on top of cold top cooler. Hold cold at 41 deg. F or below. NOTE > ONLY FILL PAN ON TOP OF COLD TOP COOLER THAT HAS PLASTIC CONTAINERS OF TARTER SAUSE ETC . 1/2 WAY FULL AND USE LIDS TO AID IN COOLING.
Location: Cook line
Equipment: Make table cooler
- Chemical sanitizing exposure time and concentration (corrected on site)
Improper exposure time and/or concentration of sanitizer in chemical manual or mechanical operations.
Correction: Use approved exposure time and/or chemical concentration.
Comments: 1. Dish machine not sanitizing at final rinse due to no sanitizer. Provide sanitizer for machine at all times. NOTE > CORRECTED AT TIME OF INSPECTION.
Location: Dish machine area
Equipment: Dishmachine
- Single Service/Equipment storage
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: 1. Pizza boxes on floor in dry stock area. Remove.
Location: Dry storage
- 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 soiled insdie of walk in cooler below all sheving and along wall and floor junctions. Clean all soiled floor space. 2. Heat vent soiled above two sink. Clean.
Location: Walk-in cooler
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. Floor soiled insdie of walk in cooler below all sheving and along wall and floor junctions. Clean all soiled floor space. 2. Heat vent soiled above two sink. Clean.
Location: Kitchen (back)
- Thawing
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.
Comments: 1. Frozen shrimp thawing out at room temperature inside of two bay sink. Thaw all frozen foods using approved methods. Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Location: Kitchen (back)
Equipment: 2-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 walk in cooler. Remove from floor.
Location: Walk-in cooler
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: 1. No hand towels at hand sink in kitchen area. Provide towels at all times. 2. No hand towels at hand sink in bar area. Provide towels at all times.
Location: Kitchen
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 in kitchen area. Provide towels at all times. 2. No hand towels at hand sink in bar area. Provide towels at all times.
Location: Bar
Equipment: Hand sink
|
12/20/2013 | Routine |
- 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 whole eggs stored above ready to eat food items inside of walk in cooler. Store all eggs belowl and away from all other food items. 2. Raw pork stoed above fish inside of walk in cooler. Store all prok below fish. 3. Raw steaks stored above bread inside of bottom section of cold top cooler. Store all raw meats below and away from all other food items.
Location: Walk-in cooler
- Date marking (corrected)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: 1. Potentially hazardous ready to eat food items not date marked. Date mark cut up chicken, sliced ham, sliced turkey on top of back cold top unit, 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. 2. Container of home made chicken salad at front cooks line cold top not date marked. Date mark. 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: Kitchen
Equipment: Cold top
- 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 at hand sink in kitchen area slow. Repair drain to a sound working condition.
Location: Kitchen
Equipment: Hand sink
- Probe thermometer (corrected)
No food temperature device(s) provided to take temperatures.
Correction: Provide an approved food thermometer.
Comments: 1. No probe thermometer for checking foods. Provide.
- 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.
Comments: 1. Left over baked potatos inside of walk in cooler in large container. Cut left over baked potatos in half to aid in cooling and place on large sheet tray to aid in cooling. Potentially hazardous foods shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours. 2. Left over pulled pork in large deep pan at steam re heating. Do not place large pans of hot food to cool inside of walk in cooler. Use approved methods to cool all hot foods. 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. NOTE > YOU WILL NEED TO GET ADDITIONAL SHALLOW METAL PANS TO COOL LEFT OVER FOODS IN . NOTE > WHEN RE HEATING LEFT OVER FOODS YOU WILL NEED TO RE HEAT TO 165 DEG. F. Reheat to 165 degrees F all foods that have been previously cooked and cooled. USE A PROBE THERMOMETER TO CHECK FOOD TEMPS.
Location: Walk-in cooler
|
08/27/2013 | Non-Illness Complaint Recheck |
- 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 whole eggs stored above ready to eat food items inside of walk in cooler. Store all eggs belowl and away from all other food items. 2. Raw pork stoed above fish inside of walk in cooler. Store all prok below fish. 3. Raw steaks stored above bread inside of bottom section of cold top cooler. Store all raw meats below and away from all other food items.
Location: Walk-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. Potentially hazardous ready to eat food items not date marked. Date mark cut up chicken, sliced ham, sliced turkey on top of back cold top unit, 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. 2. Container of home made chicken salad at front cooks line cold top not date marked. Date mark. 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: Kitchen
Equipment: Cold top
- 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 at hand sink in kitchen area slow. Repair drain to a sound working condition.
Location: Kitchen
Equipment: Hand sink
- Probe thermometer
No food temperature device(s) provided to take temperatures.
Correction: Provide an approved food thermometer.
Comments: 1. No probe thermometer for checking foods. Provide.
- Cooling methods
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.
Comments: 1. Left over baked potatos inside of walk in cooler in large container. Cut left over baked potatos in half to aid in cooling and place on large sheet tray to aid in cooling. Potentially hazardous foods shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours. 2. Left over pulled pork in large deep pan at steam re heating. Do not place large pans of hot food to cool inside of walk in cooler. Use approved methods to cool all hot foods. 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. NOTE > YOU WILL NEED TO GET ADDITIONAL SHALLOW METAL PANS TO COOL LEFT OVER FOODS IN . NOTE > WHEN RE HEATING LEFT OVER FOODS YOU WILL NEED TO RE HEAT TO 165 DEG. F. Reheat to 165 degrees F all foods that have been previously cooked and cooled. USE A PROBE THERMOMETER TO CHECK FOOD TEMPS.
Location: Walk-in cooler
|
08/20/2013 | Non-Illness Complaint |
- Chemical sanitizing exposure time and concentration (corrected)
Improper exposure time and/or concentration of sanitizer in chemical manual or mechanical operations.
Correction: Use approved exposure time and/or chemical concentration.
Comments: 1. Dish machine not sanitizeing at final rinse. Repair to a sound working condition.
Location: Dish machine area
Equipment: Dishmachine
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Can opener blade soiled. Clean.
Location: Kitchen
Equipment: Can opener
- 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 hand bag on dry stock shelving. Remove, Do not store on shelving.
Location: Dry storage
- 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. Thermometer missing inside of walk in cooler. Provide. NOTE > THERMOMETER ON OUTSIDE OF UNIT NOT WORKING.
Location: Walk-in cooler
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Lights not working by ice machine and by dish machine area. Repair / replace all non working lights.
Location: Kitchen
- 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 in kitchen area. Provide towels at all times. 2. No hand towels at hand sink in bar area. Provide towels.
Location: Kitchen
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 in kitchen area. Provide towels at all times. 2. No hand towels at hand sink in bar area. Provide towels.
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 in kitchen area. Provide towels at all times. 2. No hand towels at hand sink in bar area. Provide towels.
|
07/16/2013 | Recheck |
- Chemical sanitizing exposure time and concentration
Improper exposure time and/or concentration of sanitizer in chemical manual or mechanical operations.
Correction: Use approved exposure time and/or chemical concentration.
Comments: 1. Dish machine not sanitizeing at final rinse. Repair to a sound working condition.
Location: Dish machine area
Equipment: Dishmachine
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Can opener blade soiled. Clean.
Location: Kitchen
Equipment: Can opener
- 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 hand bag on dry stock shelving. Remove, Do not store on shelving.
Location: Dry storage
- 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. Thermometer missing inside of walk in cooler. Provide. NOTE > THERMOMETER ON OUTSIDE OF UNIT NOT WORKING.
Location: Walk-in cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Lights not working by ice machine and by dish machine area. Repair / replace all non working lights.
Location: Kitchen
- 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 in kitchen area. Provide towels at all times. 2. No hand towels at hand sink in bar area. Provide towels.
Location: Kitchen
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 in kitchen area. Provide towels at all times. 2. No hand towels at hand sink in bar area. Provide towels.
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 in kitchen area. Provide towels at all times. 2. No hand towels at hand sink in bar area. Provide towels.
|
07/05/2013 | Recheck |
- Chemical sanitizing exposure time and concentration
Improper exposure time and/or concentration of sanitizer in chemical manual or mechanical operations.
Correction: Use approved exposure time and/or chemical concentration.
Comments: 1. Dish machine not sanitizeing at final rinse. Repair to a sound working condition.
Location: Dish machine area
Equipment: Dishmachine
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Can opener blade soiled. Clean.
Location: Kitchen
Equipment: Can opener
- 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 hand bag on dry stock shelving. Remove, Do not store on shelving.
Location: Dry storage
- 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. Thermometer missing inside of walk in cooler. Provide. NOTE > THERMOMETER ON OUTSIDE OF UNIT NOT WORKING.
Location: Walk-in cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Lights not working by ice machine and by dish machine area. Repair / replace all non working lights.
Location: Kitchen
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: 1. No hand towels at hand sink in kitchen area. Provide towels at all times. 2. No hand towels at hand sink in bar area. Provide towels.
Location: Kitchen
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 in kitchen area. Provide towels at all times. 2. No hand towels at hand sink in bar area. Provide towels.
Location: Bar
Equipment: Hand sink
|
06/28/2013 | Routine |
- Toxic material(s) separation (corrected)
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: 1. Tube of silicone and package of medicine stored with spices and food on dry stock shelving. Remove and store all toxic items and medicine away from food and stock items.
Location: Dry storage
- Chemical sanitizing exposure time and concentration (corrected)
Improper exposure time and/or concentration of sanitizer in chemical manual or mechanical operations.
Correction: Use approved exposure time and/or chemical concentration.
Comments: 1. No sanitizer at dish machine in kitchen area. Provide approved sanitizer. Insure that machine is sanitizing after you hook up sanitizer. NOTE > USE DISH MACHINE IN BAR UNTIL SANITIZER IS PROVIDED.
Location: Dish machine area
Equipment: Dishmachine
- 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 chicken stored above fish inside of walk in cooler. Store chicken below fish hambuger above chicken and fish above hamburger.
Location: Walk-in cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Can opener blade soiled. Clean and sanitize.
Location: Kitchen (back)
Equipment: Can opener
- 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 bar. Remove. Do not store any items in hand sink. A hand washing facility may not be used for purpose(s) other than hand washing.
Location: Bar
Equipment: Hand sink
- Ice reuse (corrected)
Exterior cooling ice used for consumption.
Correction: Ice used as exterior coolant shall not be used for consumption.
Comments: 1. Can of Red Bull in with drink ice at bar. Remove. Do not store drinks in with ice.
Location: Bar
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: 1. No hand towels at hand sink in bar. Provide. MOVE BEER BUCKETS AWAY FROM HAND TOWEL DISPENCER.
Location: Bar
Equipment: Hand sink
|
01/03/2013 | Recheck |
- Toxic material(s) separation
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: 1. Tube of silicone and package of medicine stored with spices and food on dry stock shelving. Remove and store all toxic items and medicine away from food and stock items.
Location: Dry storage
- Chemical sanitizing exposure time and concentration
Improper exposure time and/or concentration of sanitizer in chemical manual or mechanical operations.
Correction: Use approved exposure time and/or chemical concentration.
Comments: 1. No sanitizer at dish machine in kitchen area. Provide approved sanitizer. Insure that machine is sanitizing after you hook up sanitizer. NOTE > USE DISH MACHINE IN BAR UNTIL SANITIZER IS PROVIDED.
Location: Dish machine area
Equipment: Dishmachine
- 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 chicken stored above fish inside of walk in cooler. Store chicken below fish hambuger above chicken and fish above hamburger.
Location: Walk-in cooler
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Can opener blade soiled. Clean and sanitize.
Location: Kitchen (back)
Equipment: Can opener
- 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 bar. Remove. Do not store any items in hand sink. A hand washing facility may not be used for purpose(s) other than hand washing.
Location: Bar
Equipment: Hand sink
- Ice reuse
Exterior cooling ice used for consumption.
Correction: Ice used as exterior coolant shall not be used for consumption.
Comments: 1. Can of Red Bull in with drink ice at bar. Remove. Do not store drinks in with ice.
Location: Bar
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: 1. No hand towels at hand sink in bar. Provide.
Location: Bar
Equipment: Hand sink
|
12/18/2012 | 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: Soup was 130-132 F. Do not double pan.
Location: Cook line
- Improper sanitizing of utensil(s) and equipment (corrected)
Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
Comments: There was no sanitizer detected on the final rinse of the dish machine.
Location: Dish machine area
- Hair restraints (corrected)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- Light shields (corrected)
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Location: Dry storage
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: There is no cold water handle for the bar hand sink.
Location: Bar
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05/10/2012 | 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: Soup was 130-132 F. Do not double pan.
Location: Cook line
- Improper sanitizing of utensil(s) and equipment
Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
Comments: There was no sanitizer detected on the final rinse of the dish machine.
Location: Dish machine area
- Hair restraints
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Location: Dry storage
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: There is no cold water handle for the bar hand sink.
Location: Bar
|
05/02/2012 | Routine |
- Consumer advisory (corrected)
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.
Comments: ENSURE THAT THE MENU HAS THE CONSUMER ADVISORY FOR SEARED AHI TUNA. 4/10/12 MENUS ARE BEING COMPLETED NOW.
- Sanitizer alarm (corrected)
No sanitizer alarm on the ware washing machine.
Correction: Provide alarm.
Comments: PROVIDE A VISUAL OR AUDIO ALARM ON THE SANITIZER DISPENSER FOR WHEN SANITIZER IS EMPTY.
Location: Kitchen
Equipment: Dishmachine
- No test kit (corrected)
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used. NEED CHLORINE PH TEST KIT.
Location: Bar
Equipment: Dishmachine
- Floor mounted installation (corrected)
Floor mounted equipment improperly installed.
Correction: Floor mounted equipment shall be sealed to the floor or elevated on legs to provide at least a 6 inch clearance.
Comments: INSTALL THE SANITIZER FOR THE DISHMACHINE 6" UP OFF THE FLOOR ON A METAL RACK OR WHEELS.INSTALL THE CARBONATOR IN THE BAR 6" UP OFF THE FLOOR ON A METAL RACK.4/10/12 ensure that there is 6" space to sweep under equipment,
Location: Kitchen
- Floor mounted installation (corrected)
Floor mounted equipment improperly installed.
Correction: Floor mounted equipment shall be sealed to the floor or elevated on legs to provide at least a 6 inch clearance.
Comments: INSTALL THE SANITIZER FOR THE DISHMACHINE 6" UP OFF THE FLOOR ON A METAL RACK OR WHEELS.INSTALL THE CARBONATOR IN THE BAR 6" UP OFF THE FLOOR ON A METAL RACK.4/10/12 ensure that there is 6" space to sweep under equipment,
Location: Bar
- Miscellaneous contamination of food (Non-Critical)
Hand sink next to ice bin in the bar. Splash is possible into the ice bin.
Correction: Protect food from all sources of contamination. Install a splashguard.
Location: Kitchen
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: REPAIR LEAK AT DRAIN - 2 BAY SINK (OK)REPAIR LEAK AT BAG IN THE BOX (OK)PROVIDE HOT AND COLD WATER TO HAND SINK IN THE BAR. 4/10/12 cold water faucet handle is stripped.PROVIDE HOT AND COLD WATER TO THE SPRAY ARM AT THE DISHMACHINE. (ok)
Location: Kitchen
Equipment: 2-bay
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: REPAIR LEAK AT DRAIN - 2 BAY SINK (OK)REPAIR LEAK AT BAG IN THE BOX (OK)PROVIDE HOT AND COLD WATER TO HAND SINK IN THE BAR. 4/10/12 cold water faucet handle is stripped.PROVIDE HOT AND COLD WATER TO THE SPRAY ARM AT THE DISHMACHINE. (ok)
Location: Bar
Equipment: -
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: REPAIR LEAK AT DRAIN - 2 BAY SINK (OK)REPAIR LEAK AT BAG IN THE BOX (OK)PROVIDE HOT AND COLD WATER TO HAND SINK IN THE BAR. 4/10/12 cold water faucet handle is stripped.PROVIDE HOT AND COLD WATER TO THE SPRAY ARM AT THE DISHMACHINE. (ok)
Location: Bar
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: REPAIR LEAK AT DRAIN - 2 BAY SINK (OK)REPAIR LEAK AT BAG IN THE BOX (OK)PROVIDE HOT AND COLD WATER TO HAND SINK IN THE BAR. 4/10/12 cold water faucet handle is stripped.PROVIDE HOT AND COLD WATER TO THE SPRAY ARM AT THE DISHMACHINE. (ok)
Location: Kitchen
- 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: ENSURE THAT THE FIRE SUPPRESSION SYSTEM IS INSPECTED AND TAGGED EVERY 6 MONTHS. 4/10/12 scheduled for Thursday.
- Floors, walls, ceilings cleanability
Floors, walls and ceilings not smooth and easily cleanable.
Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
Comments: SEAL THE EXPANSION CRACK IN THE FLOOR BEHIND THE BAR TO PREVENT A SOIL TRAP.
Location: Bar
- Utility lines installed (corrected)
Utility service lines obstruct proper cleaning.
Correction: Ensure lines do not obstruct cleaning of floor wall and ceilings.
Comments: TIE PLUMBING OR SODA LINES UP UNDER THE EQUIPMENT AT LEAST 6" ABOVE THE FLOOR.
Location: Bar
- Wash temperature (corrected)
Dishmachine wash temperature too low.
Correction: Provide a wash solution temperature in accordance with data plate specifications.
Comments: DATA PLATE SPECS 140 DEGREES F ON WASH AND RINSE.
Location: Bar
Equipment: Dishmachine
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Location: Kitchen
Equipment: Sandwich make table
|
04/13/2012 | Pre-Licensing Recheck |
- 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.
Comments: ENSURE THAT THE MENU HAS THE CONSUMER ADVISORY FOR SEARED AHI TUNA. 4/10/12 MENUS ARE BEING COMPLETED NOW.
- Sanitizer alarm (corrected)
No sanitizer alarm on the ware washing machine.
Correction: Provide alarm.
Comments: PROVIDE A VISUAL OR AUDIO ALARM ON THE SANITIZER DISPENSER FOR WHEN SANITIZER IS EMPTY.
Location: Kitchen
Equipment: Dishmachine
- No test kit
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used. NEED CHLORINE PH TEST KIT.
Location: Bar
Equipment: Dishmachine
- Floor mounted installation
Floor mounted equipment improperly installed.
Correction: Floor mounted equipment shall be sealed to the floor or elevated on legs to provide at least a 6 inch clearance.
Comments: INSTALL THE SANITIZER FOR THE DISHMACHINE 6" UP OFF THE FLOOR ON A METAL RACK OR WHEELS.INSTALL THE CARBONATOR IN THE BAR 6" UP OFF THE FLOOR ON A METAL RACK.4/10/12 ensure that there is 6" space to sweep under equipment,
Location: Kitchen
- Floor mounted installation
Floor mounted equipment improperly installed.
Correction: Floor mounted equipment shall be sealed to the floor or elevated on legs to provide at least a 6 inch clearance.
Comments: INSTALL THE SANITIZER FOR THE DISHMACHINE 6" UP OFF THE FLOOR ON A METAL RACK OR WHEELS.INSTALL THE CARBONATOR IN THE BAR 6" UP OFF THE FLOOR ON A METAL RACK.4/10/12 ensure that there is 6" space to sweep under equipment,
Location: Bar
- Miscellaneous contamination of food (Non-Critical)
Hand sink next to ice bin in the bar. Splash is possible into the ice bin.
Correction: Protect food from all sources of contamination. Install a splashguard.
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: REPAIR LEAK AT DRAIN - 2 BAY SINK (OK)REPAIR LEAK AT BAG IN THE BOX (OK)PROVIDE HOT AND COLD WATER TO HAND SINK IN THE BAR. 4/10/12 cold water faucet handle is stripped.PROVIDE HOT AND COLD WATER TO THE SPRAY ARM AT THE DISHMACHINE. (ok)
Location: Kitchen
Equipment: 2-bay
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: REPAIR LEAK AT DRAIN - 2 BAY SINK (OK)REPAIR LEAK AT BAG IN THE BOX (OK)PROVIDE HOT AND COLD WATER TO HAND SINK IN THE BAR. 4/10/12 cold water faucet handle is stripped.PROVIDE HOT AND COLD WATER TO THE SPRAY ARM AT THE DISHMACHINE. (ok)
Location: Bar
Equipment: -
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: REPAIR LEAK AT DRAIN - 2 BAY SINK (OK)REPAIR LEAK AT BAG IN THE BOX (OK)PROVIDE HOT AND COLD WATER TO HAND SINK IN THE BAR. 4/10/12 cold water faucet handle is stripped.PROVIDE HOT AND COLD WATER TO THE SPRAY ARM AT THE DISHMACHINE. (ok)
Location: Bar
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: REPAIR LEAK AT DRAIN - 2 BAY SINK (OK)REPAIR LEAK AT BAG IN THE BOX (OK)PROVIDE HOT AND COLD WATER TO HAND SINK IN THE BAR. 4/10/12 cold water faucet handle is stripped.PROVIDE HOT AND COLD WATER TO THE SPRAY ARM AT THE DISHMACHINE. (ok)
Location: Kitchen
- 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: ENSURE THAT THE FIRE SUPPRESSION SYSTEM IS INSPECTED AND TAGGED EVERY 6 MONTHS. 4/10/12 scheduled for Thursday.
- Floors, walls, ceilings cleanability
Floors, walls and ceilings not smooth and easily cleanable.
Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
Comments: SEAL THE EXPANSION CRACK IN THE FLOOR BEHIND THE BAR TO PREVENT A SOIL TRAP.
Location: Bar
- Utility lines installed (corrected)
Utility service lines obstruct proper cleaning.
Correction: Ensure lines do not obstruct cleaning of floor wall and ceilings.
Comments: TIE PLUMBING OR SODA LINES UP UNDER THE EQUIPMENT AT LEAST 6" ABOVE THE FLOOR.
Location: Bar
- Wash temperature
Dishmachine wash temperature too low.
Correction: Provide a wash solution temperature in accordance with data plate specifications.
Comments: DATA PLATE SPECS 140 DEGREES F ON WASH AND RINSE.
Location: Bar
Equipment: Dishmachine
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Location: Kitchen
Equipment: Sandwich make table
|
04/10/2012 | Pre-Licensing Recheck |
- 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.
Comments: ENSURE THAT THE MENU HAS THE CONSUMER ADVISORY FOR SEARED AHI TUNA.
- Sanitizer alarm
No sanitizer alarm on the ware washing machine.
Correction: Provide alarm.
Comments: PROVIDE A VISUAL OR AUDIO ALARM ON THE SANITIZER DISPENSER FOR WHEN SANITIZER IS EMPTY.
Location: Kitchen
Equipment: Dishmachine
- Floor mounted installation
Floor mounted equipment improperly installed.
Correction: Floor mounted equipment shall be sealed to the floor or elevated on legs to provide at least a 6 inch clearance.
Comments: INSTALL THE SANITIZER FOR THE DISHMACHINE 6" UP OFF THE FLOOR ON A METAL RACK OR WHEELS.INSTALL THE CARBONATOR IN THE BAR 6" UP OFF THE FLOOR ON A METAL RACK.
Location: Kitchen
- Floor mounted installation
Floor mounted equipment improperly installed.
Correction: Floor mounted equipment shall be sealed to the floor or elevated on legs to provide at least a 6 inch clearance.
Comments: INSTALL THE SANITIZER FOR THE DISHMACHINE 6" UP OFF THE FLOOR ON A METAL RACK OR WHEELS.INSTALL THE CARBONATOR IN THE BAR 6" UP OFF THE FLOOR ON A METAL RACK.
Location: Bar
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: REPAIR LEAK AT DRAIN - 2 BAY SINKREPAIR LEAK AT BAG IN THE BOXPROVIDE HOT AND COLD WATER TO HAND SINK IN THE BAR.PROVIDE HOT AND COLD WATER TO THE SPRAY ARM AT THE DISHMACHINE.
Location: Kitchen
Equipment: 2-bay
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: REPAIR LEAK AT DRAIN - 2 BAY SINKREPAIR LEAK AT BAG IN THE BOXPROVIDE HOT AND COLD WATER TO HAND SINK IN THE BAR.PROVIDE HOT AND COLD WATER TO THE SPRAY ARM AT THE DISHMACHINE.
Location: Bar
Equipment: -
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: REPAIR LEAK AT DRAIN - 2 BAY SINKREPAIR LEAK AT BAG IN THE BOXPROVIDE HOT AND COLD WATER TO HAND SINK IN THE BAR.PROVIDE HOT AND COLD WATER TO THE SPRAY ARM AT THE DISHMACHINE.
Location: Bar
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: REPAIR LEAK AT DRAIN - 2 BAY SINKREPAIR LEAK AT BAG IN THE BOXPROVIDE HOT AND COLD WATER TO HAND SINK IN THE BAR.PROVIDE HOT AND COLD WATER TO THE SPRAY ARM AT THE DISHMACHINE.
Location: Kitchen
- 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: ENSURE THAT THE FIRE SUPPRESSION SYSTEM IS INSPECTED AND TAGGED EVERY 6 MONTHS.
- Utility lines installed
Utility service lines obstruct proper cleaning.
Correction: Ensure lines do not obstruct cleaning of floor wall and ceilings.
Comments: TIE PLUMBING OR SODA LINES UP UNDER THE EQUIPMENT AT LEAST 6" ABOVE THE FLOOR.
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.
Location: Kitchen
Equipment: Sandwich make table
|
04/02/2012 | Pre-Licensing |
Restaurant representatives - add corrected or new information about FLASHBACKS, 6835 E SOUTHPORT RD, Indianapolis, IN »