- CO2 tanks unrestrained (corrected on site)
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: (OUTSIDE BAR)
- 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. COLE SLAW AT 47 DEGREES F2. CUT TOMATOES AT 44 DEGREES F3. POTATO SALAD AT 45 DEGREES FFOOD WAS PUT INSIDE A CONTAINER OF ICE TO KEEP COLD UNTIL COOLER IS SERVICED. TEMPERATURES SHOULD BE CHECKED EVERY 4 HOURS ON FOOD THAT IS HELD ON ICE.
Location: Kitchen
Equipment: Cold top
- 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: EMPLOYEE POURED SANITIZER WATER IN HAND SINK AND REFILLED BUCKET NEXT TO IT. A HAND WASHING FACILITY MAY NOT BE USED FOR PURPOSES OTHER THAN HAND WASHING.
Location: Kitchen
Equipment: Hand sink
- 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: CHEESE AND PICO SAUCE NOT DATE MARKED IN WALK- IN COOLER OUTSIDE.
Location: Outdoor storage
Equipment: Walk in cooler
- 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: UNOPENED CAN OF RED BULL IN FREEZER WITH FOOD.
Location: Kitchen
- Improper storage of clean equipment (corrected)
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: TO GO CONTAINERS NOT STORED INVERTED.
Location: Kitchen
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: WALLS OVER 3-BAY SOILED AND HAS MOLD PRESENT.
Location: Kitchen
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: COOLER TEMP BETWEEN 47-49 DEGREES F.
Location: Kitchen
Equipment: Prep Top Cooler
- Warewashing equipment cleaning (corrected)
Warewashing equipment not cleaned at appropriate intervals.
Correction: Clean warewash equipment appropriate intervals.
Comments: DISH MACHINE SOILED AND HAS MOLD ON DOORS AND AROUND OUTSIDE.
Location: Kitchen
Equipment: Dishmachine
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: (OUTSIDE BAR) HAND SINK AT OUTSIDE BAR DOES NOT HAVE HOT WATER.8/20/14IT APPEARS THAT THEY HAVEN'T HAD HOT WATER IN THE BAR FOR YEARS AND POSSIBLY NEVER HAD HOT WATER. THEY ARE TRYING TO FIGURE OUT A WAY TO GET A SEPARATE HOT WATER HEATER FOR THE BAR SINK. THE LOCATION MAKES IT DIFFICULT TO BE A SIMPLE PLUMBING ISSUE. WILL CHECK FOR HOT WATER DURING THE NEXT ROUTINE INSPECTION.
Location: Bar
Equipment: Hand sink
- In use utensil storage (corrected)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: (OUTSIDE BAR) SODA GUN STORED IN SODA WATER.
Location: Bar
Equipment: Soda gun & holster
|
08/20/2014 | Recheck |
- CO2 tanks unrestrained (corrected on site)
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: (OUTSIDE BAR)
- 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. COLE SLAW AT 47 DEGREES F2. CUT TOMATOES AT 44 DEGREES F3. POTATO SALAD AT 45 DEGREES FFOOD WAS PUT INSIDE A CONTAINER OF ICE TO KEEP COLD UNTIL COOLER IS SERVICED. TEMPERATURES SHOULD BE CHECKED EVERY 4 HOURS ON FOOD THAT IS HELD ON ICE.
Location: Kitchen
Equipment: Cold top
- 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: EMPLOYEE POURED SANITIZER WATER IN HAND SINK AND REFILLED BUCKET NEXT TO IT. A HAND WASHING FACILITY MAY NOT BE USED FOR PURPOSES OTHER THAN HAND WASHING.
Location: Kitchen
Equipment: Hand sink
- Date marking (corrected on site)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: CHEESE AND PICO SAUCE NOT DATE MARKED IN WALK- IN COOLER OUTSIDE.
Location: Outdoor storage
Equipment: Walk in cooler
- 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: UNOPENED CAN OF RED BULL IN FREEZER WITH FOOD.
Location: Kitchen
- Improper storage of clean equipment (corrected on site)
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: TO GO CONTAINERS NOT STORED INVERTED.
Location: Kitchen
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: WALLS OVER 3-BAY SOILED AND HAS MOLD PRESENT.
Location: Kitchen
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: COOLER TEMP BETWEEN 47-49 DEGREES F.
Location: Kitchen
Equipment: Prep Top Cooler
- Warewashing equipment cleaning
Warewashing equipment not cleaned at appropriate intervals.
Correction: Clean warewash equipment appropriate intervals.
Comments: DISH MACHINE SOILED AND HAS MOLD ON DOORS AND AROUND OUTSIDE.
Location: Kitchen
Equipment: Dishmachine
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: (OUTSIDE BAR) HAND SINK AT OUTSIDE BAR DOES NOT HAVE HOT WATER.
Location: Bar
Equipment: Hand sink
- In use utensil storage (corrected on site)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: (OUTSIDE BAR) SODA GUN STORED IN SODA WATER.
Location: Bar
Equipment: Soda gun & holster
|
08/12/2014 | Routine |
- Thermometer, provided (corrected on site)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: No thermometer provided in the cold top cooler in the kitchen.
Location: Kitchen
Equipment: Cold top
|
03/05/2014 | Routine |
- Eating, drinking, smoking (corrected on site)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: Employee beverage stored on the prep table near the cook line.
Location: Kitchen
Equipment: Prep table
- Single-service reuse (corrected on site)
Single service and single use articles reused.
Correction: Single service and single use articles may not be reused. Mollusk and crustacean shells and cedar planks may not be used more than once as serving containers.
Comments: Single service can of mustard being used for long term storage in the walk 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: Middle door handle on the reach in freezer is covered with tape. Replace tape with a material that is smooth and easily cleanable.
Location: Kitchen
Equipment: Reach in freezer (3door)
|
11/11/2013 | Routine |
- Toxic labeling (corrected)
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: Spray bottles of chemicals observed without labels. Label all chemical spray bottles.
Location: Dish machine area
- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: Fruit flies observed throughout the kitchen. keep doors closed to prevent pest entry.
Location: Kitchen
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: Dish machine sanitizer was not at the proper concentration. Use test strips to ensure sanitizer is at the proper concentration.
Location: Dish machine area
Equipment: Dishmachine
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: In place sanitizer bucket was not at the proper concentration. Change sanitizer buckets regularly and use test strips to ensure sanitizer is at the proper concentration. 7/18/13Sanitizer buckets were not at the proper concentration. Do not use hot water when making sanitizer.
Location: Kitchen
- 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: Front door and garage style doors observed open keep doors closed to prevent pest entry.
Location: Dining room
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Door gasket on the 2-door reach in cooler is detached. Resecure or replace door seal to good working condition.
Location: Kitchen
Equipment: Reach in cooler (2 door)
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Knife rack observed soiled.
Location: Kitchen
Equipment: Knife/utensil rack
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: No soap provided at the outside bar hand sink.
Location: 2nd bar
Equipment: Hand sink
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: No paper towels provided at the outside bar hand sink.
Location: 2nd bar
Equipment: Hand sink
|
07/25/2013 | Recheck |
- Toxic labeling (corrected)
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: Spray bottles of chemicals observed without labels. Label all chemical spray bottles.
Location: Dish machine area
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: Fruit flies observed throughout the kitchen. keep doors closed to prevent pest entry.
Location: Kitchen
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: Dish machine sanitizer was not at the proper concentration. Use test strips to ensure sanitizer is at the proper concentration.
Location: Dish machine area
Equipment: Dishmachine
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: In place sanitizer bucket was not at the proper concentration. Change sanitizer buckets regularly and use test strips to ensure sanitizer is at the proper concentration. 7/18/13Sanitizer buckets were not at the proper concentration. Do not use hot water when making sanitizer.
Location: Kitchen
- 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: Front door and garage style doors observed open keep doors closed to prevent pest entry.
Location: Dining room
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Door gasket on the 2-door reach in cooler is detached. Resecure or replace door seal to good working condition.
Location: Kitchen
Equipment: Reach in cooler (2 door)
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Knife rack observed soiled.
Location: Kitchen
Equipment: Knife/utensil rack
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: No soap provided at the outside bar hand sink.
Location: 2nd bar
Equipment: Hand sink
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: No paper towels provided at the outside bar hand sink.
Location: 2nd bar
Equipment: Hand sink
|
07/18/2013 | Recheck |
- Toxic labeling (corrected on site)
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: Spray bottles of chemicals observed without labels. Label all chemical spray bottles.
Location: Dish machine area
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: Fruit flies observed throughout the kitchen. keep doors closed to prevent pest entry.
Location: Kitchen
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: Dish machine sanitizer was not at the proper concentration. Use test strips to ensure sanitizer is at the proper concentration.
Location: Dish machine area
Equipment: Dishmachine
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: In place sanitizer bucket was not at the proper concentration. Change sanitizer buckets regularly and use test strips to ensure sanitizer is at the proper concentration.
Location: Kitchen
- 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: Front door and garage style doors observed open keep doors closed to prevent pest entry.
Location: Dining room
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Door gasket on the 2-door reach in cooler is detached. Resecure or replace door seal to good working condition.
Location: Kitchen
Equipment: Reach in cooler (2 door)
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Knife rack observed soiled.
Location: Kitchen
Equipment: Knife/utensil rack
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: No soap provided at the outside bar hand sink.
Location: 2nd bar
Equipment: Hand sink
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: No paper towels provided at the outside bar hand sink.
Location: 2nd bar
Equipment: Hand sink
|
07/10/2013 | Routine |
- Smoking Paraphernalia (corrected)
Smoking paraphernalia (ashtrays etc.) observed in non-smoking facility.
Correction: Remove all smoking paraphernalia from facility.
Comments: I OBSERVED USED CIGARRETES IN AN ASHTRAY IN THE OFFICE. MANAGER STATES THE EMPLOYEES USE THE OFFICE IN THE "BAR SHACK" TO SMOKE. PLEASE REMOVE ALL PARAPHERNALIA AND STOP SMOKING IN ANY INCLOSED AREA.ALL PARAPHERNALIA HAS BEEN REMOVED.
- Warning Signs (corrected)
Warning signs not posted at each door.
Correction: Provide and post warning signs on each entrance to facility.
Comments: THERE ARE NO WARNING SIGNS POSTED AT ANY DOOR TO NOT SMOKE. I WILL DELIVER OUR NO SMOKING SIGNS AT FOLLOW-UP.I DELIVERED THE WARNING SIGNS AT FOLLOW-UP AND THE MANAGER WAS ALREADY HANGING THEM.
- 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: THE CO2 TANKS IN THE "SHACK BAR" ARE NOT RESTRAINED. PLEASE RESTRAIN ALL CO2 TANKS TO A FIXED STRUCTURE.THE CO2 TANKS ARE RESTRAINED.
- 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: THE FOLLOWING AREAS HAVE CHEMICAL SEPERATION ISSUES:(1) DRY STORAGE (HOUSE TO THE WEST) - HAS CHAFER FUELS STORED IN TOP CABINETS OVER LINENS AND SINGLE SERVICE ITEMS.(2) SERVER CART - THERE IS A BOTTLE OF WINDEX HANGING ON CART WITH CLEAN SILVERWARE.ALL CHEMICALS ARE STORED PROPERLY.
Location: Dry storage
- 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: THE FOLLOWING AREAS HAVE CHEMICAL SEPERATION ISSUES:(1) DRY STORAGE (HOUSE TO THE WEST) - HAS CHAFER FUELS STORED IN TOP CABINETS OVER LINENS AND SINGLE SERVICE ITEMS.(2) SERVER CART - THERE IS A BOTTLE OF WINDEX HANGING ON CART WITH CLEAN SILVERWARE.ALL CHEMICALS ARE STORED PROPERLY.
Location: Wait staff area
- Hand sink location blocked (corrected)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: THERE IS A CUP IN THE HAND SINK. PLEASE DO NOT BLOCK HAND SINK BY PUTTING ANYTHING ON OR IN THE HAND SINK.THERE IS NOTHING IN OR ON THE HAND SINK.
Location: Bar
Equipment: Hand sink
- 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: THERE ARE PHF's IN THE FOLLOWING UNITS WITH NO DATE MARKS:(1) WALK-IN COOLER - DELI MEATS, PORK TENDERLOIN, COOKED ONIONS.(2) REACH-IN COOLER - DELI MEATS, PORK TENDERLOIN, COOKED ONNIONS.PLEASE DATE MARK ALL OF THESE PRODUCTS.ALL PHF's ARE DATE MARKED WITH DATE DOTS.
Location: Walk-in cooler
Equipment: Walk in cooler
- Date marking (corrected)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: THERE ARE PHF's IN THE FOLLOWING UNITS WITH NO DATE MARKS:(1) WALK-IN COOLER - DELI MEATS, PORK TENDERLOIN, COOKED ONIONS.(2) REACH-IN COOLER - DELI MEATS, PORK TENDERLOIN, COOKED ONNIONS.PLEASE DATE MARK ALL OF THESE PRODUCTS.ALL PHF's ARE DATE MARKED WITH DATE DOTS.
Location: Kitchen
Equipment: Reach in cooler
- Unapproved employee eating/smoking area (corrected)
Unapproved location for designated employee area.
Correction: Area(s) designated for employees to eat, drink and use shall be located so that: (1) food; (2) equipment; (3) linens; and (4) single-service and single-use articles are protected from contamination.
Comments: THERE IS AN EMPLOYEE DRINK STORED ON A PREP TABLE. PLEASE STORE ALL EMPLOYEE DRINKS SEPERATE AND/OR UNDER FOOD, UTENSILS, AND PREP AREAS.ALL PERSONAL DRINKS ARE STORED PROPERLY.
Location: Kitchen
- 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: THERE ARE SINGLE SERVICE ITEMS STORED ON THE FLOOR IN THE DRY STORAGE AREA (HOUSE TO THE WEST). PLEASE STORE ALL SINGLE SERVICE ITEMS 6 INCHES ABOVE THE FLOOR. (MANAGER STATES DURING THE FIRST WEEK OF MARCH, WHEN THE ESTABLISHMENT IS CLOSED, THEY ARE GOING TO INSTALL NEW SHELVING IN THE DRY STORAGE AREA).ALL SINGLE SERVICE ITEMS AND EQUIPMENT IS STORED UP OFF OF THE GROUND.
Location: Dry storage
- Ventilation soiled (corrected)
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: THE HOOD AND FILTERS ARE SOILED. PLEASE CLEAN. (MANAGER STATES THEY ARE CLOSING THE FIRST WEEK OF MARCH TO INSTALL A NEW GRILL AND HOOD). INSPECTOR MAY WANT TO CHECK AND MAKE SURE HOOD HAS BEEN TESTED AND APPROVED BY FIRE MARSHALL AT THE NEXT ROUTINE INSPECTION.THE HOOD HAS BEEN CLEANED.
Location: Kitchen
- 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: THE BACK DOOR TO THE KITCHEN IS PROPPED OPEN. PLEASE CLOSE BACK DOOR AND OPEN WINDOW WITH SCREEN ON THE DOOR.THE BACK DOOR IS CLOSED.
Location: Kitchen
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: THE KITCHEN FLOOR IS SOILED, SPECIFICALLY UNDER ALL EQUIPMENT. PLEASE PULL EQUIPMENT OUT FROM WALL AND SCRUB AND MOP FLOOR.THE FLOORS HAVE BEEN CLEANED UNDER THE EQUIPMENT IN THE KITCHEN.
Location: Kitchen
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: THERE ARE WET WIPING CLOTHES NOT STORED IN SANATIZER. PLEASE STORE ALL WET WIPING CLOTHES IN SANATIZER OR IF SOILED DISCARD TO DIRTY HAMPER.ALL WET WIPING CLOTHES ARE STORED IN SANATIZER.
Location: Kitchen
- 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: THERE ARE BUCKETS OF PICKLES STORE ON THE FLOOR IN THE WALK-IN COOLER. PLEASE STORE ALL FOOD PRODUCT 6 INCHES ABOVE THE FLOOR.ALL FOOD IS STORED UP OFF OF THE FLOOR.
Location: Walk-in cooler
Equipment: Walk in cooler
|
02/14/2013 | Recheck |
- Smoking Paraphernalia
Smoking paraphernalia (ashtrays etc.) observed in non-smoking facility.
Correction: Remove all smoking paraphernalia from facility.
Comments: I OBSERVED USED CIGARRETES IN AN ASHTRAY IN THE OFFICE. MANAGER STATES THE EMPLOYEES USE THE OFFICE IN THE "BAR SHACK" TO SMOKE. PLEASE REMOVE ALL PARAPHERNALIA AND STOP SMOKING IN ANY INCLOSED AREA.
- Warning Signs
Warning signs not posted at each door.
Correction: Provide and post warning signs on each entrance to facility.
Comments: THERE ARE NO WARNING SIGNS POSTED AT ANY DOOR TO NOT SMOKE. I WILL DELIVER OUR NO SMOKING SIGNS AT FOLLOW-UP.
- 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: THE CO2 TANKS IN THE "SHACK BAR" ARE NOT RESTRAINED. PLEASE RESTRAIN ALL CO2 TANKS TO A FIXED STRUCTURE.
- 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: THE FOLLOWING AREAS HAVE CHEMICAL SEPERATION ISSUES:(1) DRY STORAGE (HOUSE TO THE WEST) - HAS CHAFER FUELS STORED IN TOP CABINETS OVER LINENS AND SINGLE SERVICE ITEMS.(2) SERVER CART - THERE IS A BOTTLE OF WINDEX HANGING ON CART WITH CLEAN SILVERWARE.
Location: Dry storage
- 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: THE FOLLOWING AREAS HAVE CHEMICAL SEPERATION ISSUES:(1) DRY STORAGE (HOUSE TO THE WEST) - HAS CHAFER FUELS STORED IN TOP CABINETS OVER LINENS AND SINGLE SERVICE ITEMS.(2) SERVER CART - THERE IS A BOTTLE OF WINDEX HANGING ON CART WITH CLEAN SILVERWARE.
Location: Wait staff area
- Hand sink location blocked (corrected on site)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: THERE IS A CUP IN THE HAND SINK. PLEASE DO NOT BLOCK HAND SINK BY PUTTING ANYTHING ON OR IN THE HAND SINK.
Location: Bar
Equipment: Hand sink
- 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: THERE ARE PHF's IN THE FOLLOWING UNITS WITH NO DATE MARKS:(1) WALK-IN COOLER - DELI MEATS, PORK TENDERLOIN, COOKED ONIONS.(2) REACH-IN COOLER - DELI MEATS, PORK TENDERLOIN, COOKED ONNIONS.PLEASE DATE MARK ALL OF THESE PRODUCTS.
Location: Walk-in cooler
Equipment: 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: THERE ARE PHF's IN THE FOLLOWING UNITS WITH NO DATE MARKS:(1) WALK-IN COOLER - DELI MEATS, PORK TENDERLOIN, COOKED ONIONS.(2) REACH-IN COOLER - DELI MEATS, PORK TENDERLOIN, COOKED ONNIONS.PLEASE DATE MARK ALL OF THESE PRODUCTS.
Location: Kitchen
Equipment: Reach in cooler
- Unapproved employee eating/smoking area (corrected on site)
Unapproved location for designated employee area.
Correction: Area(s) designated for employees to eat, drink and use shall be located so that: (1) food; (2) equipment; (3) linens; and (4) single-service and single-use articles are protected from contamination.
Comments: THERE IS AN EMPLOYEE DRINK STORED ON A PREP TABLE. PLEASE STORE ALL EMPLOYEE DRINKS SEPERATE AND/OR UNDER FOOD, UTENSILS, AND PREP AREAS.
Location: Kitchen
- 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: THERE ARE SINGLE SERVICE ITEMS STORED ON THE FLOOR IN THE DRY STORAGE AREA (HOUSE TO THE WEST). PLEASE STORE ALL SINGLE SERVICE ITEMS 6 INCHES ABOVE THE FLOOR. (MANAGER STATES DURING THE FIRST WEEK OF MARCH, WHEN THE ESTABLISHMENT IS CLOSED, THEY ARE GOING TO INSTALL NEW SHELVING IN THE DRY STORAGE AREA).
Location: Dry storage
- 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: THE HOOD AND FILTERS ARE SOILED. PLEASE CLEAN. (MANAGER STATES THEY ARE CLOSING THE FIRST WEEK OF MARCH TO INSTALL A NEW GRILL AND HOOD). INSPECTOR MAY WANT TO CHECK AND MAKE SURE HOOD HAS BEEN TESTED AND APPROVED BY FIRE MARSHALL AT THE NEXT ROUTINE INSPECTION.
Location: Kitchen
- Open doors and windows (corrected on site)
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: THE BACK DOOR TO THE KITCHEN IS PROPPED OPEN. PLEASE CLOSE BACK DOOR AND OPEN WINDOW WITH SCREEN ON THE DOOR.
Location: Kitchen
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: THE KITCHEN FLOOR IS SOILED, SPECIFICALLY UNDER ALL EQUIPMENT. PLEASE PULL EQUIPMENT OUT FROM WALL AND SCRUB AND MOP FLOOR.
Location: Kitchen
- Wiping cloths / storage (corrected on site)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: THERE ARE WET WIPING CLOTHES NOT STORED IN SANATIZER. PLEASE STORE ALL WET WIPING CLOTHES IN SANATIZER OR IF SOILED DISCARD TO DIRTY HAMPER.
Location: Kitchen
- 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: THERE ARE BUCKETS OF PICKLES STORE ON THE FLOOR IN THE WALK-IN COOLER. PLEASE STORE ALL FOOD PRODUCT 6 INCHES ABOVE THE FLOOR.
Location: Walk-in cooler
Equipment: Walk in cooler
|
02/07/2013 | Routine |
- Improper storage location (corrected on site)
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. CUTTING BOARD AND KNIFE STORED ON HAND SINK. REMOVE.
Location: Bar
- 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. CLEAN SOILED FAN AREAS OF WALK IN COOLER; CLEAN SOILED CEILING TILES (&ASSOCIATED WALL).
Location: Kitchen
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean. CLEAN SOILED FAN AREAS OF WALK IN COOLER; CLEAN SOILED CEILING TILES (&ASSOCIATED WALL).
Location: Walk-in cooler
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed. RESEAL TO WALL AND CLEAN ASSOCIATED WALL AREA.
Location: Dish machine area
- Hand sink/soap (corrected on site)
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Bar
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Bar
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained. Cold water handle in disrepair. Repair to working order.
Location: 2nd bar
Equipment: Hand sink
|
09/11/2012 | Routine |
- Eating, drinking, smoking (corrected on site)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: COVERED EMPLOYEE DRINK CUP OBSERVED ON TOP LEDGE OF THE COLD TOP PREP COOLER IN THE KITCHEN. STORE COVERED DRINKS BELOW AND AWAY FROM FOOD AND FOOD CONTACT SURFACES.
Location: Kitchen
- 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: SIDE DOOR AND BACK EXIT DOOR OBSERVED PROPPED OPEN. INSTALL SCREEN DOORS IF THE DOORS ARE TO BE KEPT OPEN FOR VENTILATION TO PREVENT PEST ENTRY.
Location: Kitchen (back)
|
07/13/2012 | Illness Complaint |
- Toxic labeling (corrected)
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents. Label chemical spray bottles.
Location: Chemical room
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Equipment: Can opener
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Equipment: Knife/utensil rack
- 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: Clean applicable soiled ceiling tiles in prep area.
Location: Prep area
- 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: Ensure food is not covered until cooling to 41 degrees F and below is completed.
Location: Walk-in cooler
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: Remove molded caulking from dishmachine area and reseal.
Location: Dish machine area
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize. Plastic cover over dish rack.
Location: Dish machine area
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Bar
- 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.
Equipment: Dishmachine
|
02/16/2012 | Recheck |
- Toxic labeling
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents. Label chemical spray bottles.
Location: Chemical room
- Food contact cleaning frequency
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Equipment: Can opener
- Food contact cleaning frequency
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Equipment: Knife/utensil rack
- 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: Clean applicable soiled ceiling tiles in prep area.
Location: Prep area
- Cooling methods (corrected on site)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: Ensure food is not covered until cooling to 41 degrees F and below is completed.
Location: Walk-in cooler
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: Remove molded caulking from dishmachine area and reseal.
Location: Dish machine area
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize. Plastic cover over dish rack.
Location: Dish machine area
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Bar
- 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.
Equipment: Dishmachine
|
02/09/2012 | Routine |
Restaurant representatives - add corrected or new information about FLATWATER, 832 E WESTFIELD BLVD, Indianapolis, IN »