- 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: DATE MARK ALL LUNCHEON MEATS AND SOUPS/STEWS.
Location: Kitchen
Equipment: Reach in cooler (2 door)
- 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: DATE MARK ALL LUNCHEON MEATS AND SOUPS/STEWS.
Location: Kitchen
Equipment: Cold top
- 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: DATE MARK ALL LUNCHEON MEATS AND SOUPS/STEWS.
Location: Kitchen
Equipment: Reach in cooler (2 door)
- 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: HOOD FILTER OVER CHAR GRILL IN KITCHEN IS SOILED. CLEAN.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN INTERIOR OF ICE MACHINE. BLACK PLASTIC PANEL, USED TO DIRECT ICE TO BACK OF MACHINE, IS SOILED. PROTECT ICE AND CLEAN.
Location: Kitchen
Equipment: Ice machine
- Drain lines/ice bin/machine (corrected)
Liquid waste drain lines pass through ice machine(s) or bin(s).
Correction: Liquid waste drain lines may not pass through an ice machine or bin.
Comments: DRAIN LINES ON SODA GUN HOLSTERS ARE CLOGGED. CLEAN TO ALLOW FOR HOLSTER TO DRAIN PROPERLY THROUGH LINE INTO FLOOR DRAIN.
Location: Bar
Equipment: Soda gun & holster
|
04/14/2014 | Recheck |
- 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: DATE MARK ALL LUNCHEON MEATS AND SOUPS/STEWS.
Location: Kitchen
Equipment: Reach in cooler (2 door)
- 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: DATE MARK ALL LUNCHEON MEATS AND SOUPS/STEWS.
Location: Kitchen
Equipment: Cold top
- 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: DATE MARK ALL LUNCHEON MEATS AND SOUPS/STEWS.
Location: Kitchen
Equipment: Reach in cooler (2 door)
- 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: HAND SINK BLOCKED BY MOP BUCKET AND FAN. REPEAT VIOLATION. ENSURE SINK IS NOT BLOCKED TO ALLOW FOR PROPER HANDWASHING.
Location: Kitchen
- Hand sink soiled (corrected on site)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: KEEP HAND SINK CLEAN AT ALL TIMES
Location: Kitchen
Equipment: Hand sink
- 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: HOOD FILTER OVER CHAR GRILL IN KITCHEN IS SOILED. CLEAN.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN INTERIOR OF ICE MACHINE. BLACK PLASTIC PANEL, USED TO DIRECT ICE TO BACK OF MACHINE, IS SOILED. PROTECT ICE AND CLEAN.
Location: Kitchen
Equipment: Ice machine
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: WALK IN COOLER, USED FOR BAR, DOES NOT HAVE LIGHT BULBS THAT ARE EITHER SHIELDED OR ARE SHATTERPROOF. PROVIDE EITHER SHIELDS OR SHATTERPROOF BULBS.
Location: Bar
Equipment: Walk in cooler
- Drain lines/ice bin/machine
Liquid waste drain lines pass through ice machine(s) or bin(s).
Correction: Liquid waste drain lines may not pass through an ice machine or bin.
Comments: DRAIN LINES ON SODA GUN HOLSTERS ARE CLOGGED. CLEAN TO ALLOW FOR HOLSTER TO DRAIN PROPERLY THROUGH LINE INTO FLOOR DRAIN.
Location: Bar
Equipment: Soda gun & holster
- 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: DO NOT STORE ICE SCOOP ON TOP OF ICE MACHINE. STORE IN CONTAINER.
Location: Kitchen
Equipment: Ice machine
|
04/07/2014 | Routine |
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: MULTIPLE BAGS OF ICE STACKED IN ICE MACHINE. ICE BAGS ARE NOT CLEAN AND SHOULD NOT BE PLACED DIRECTLY IN AN ICE MACHINE, WHICH IS A FOOD CONTACT SURFACE. ICE HAS DISPENSED FROM ICE MAKER AND IS ON TOP OF BAGS OF ICE, INSIDE MACHINE. REMOVE ALL BAGS OF ICE. CLEAN AND SANITIZE ICE MACHINE OR CONTACT COMPANY TO CLEAN AND SANITIZE. ONLY PLACE ICE FROM BAGS INTO MACHINE. DO NOT PLACE BAGS IN MACHINE DIRECTLY. DO NOT USE DISPENSED ICE FROM MACHINE THAT HAS BEEN IN CONTACT WITH BAGS. DISPOSE OF ANY ICE DISPENSED UNTIL MACHINE IS CLEANED. STORE BAGGED ICE IN A FREEZER UNTIL MACHINE IS SANITIZED.
Location: Kitchen
Equipment: Ice machine
- 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: DISCONTINUE STORING SCOURING PADS BEHIND HANDLES OR IN HAND SINK IN BAR.
Location: Bar
Equipment: Hand sink
- Cutting surface(s) (corrected)
Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
Comments: REPLACE SMALL CUTTING BOARD IN BAR. NOT CLEANABLE.
Location: Bar
- 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: ENSURE DOORS ARE NOT KEPT OPEN.
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: CLEAN INSIDE WALK IN COOLER, ABOVE DOOR. HEAVILY DUSTY.
Location: Walk-in cooler
- 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: PROVIDE THERMOMETERS
Location: Kitchen
Equipment: Pizza make table
- 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: PROVIDE THERMOMETERS
Location: Kitchen
Equipment: Cooler/freezer combo
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPAIR OR REPLACE THE ICE MACHINE.
Location: Kitchen
Equipment: Ice machine
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. CLEAN DISH CART IS SOILED. CLEAN. 2. CAN OPENER IS SOILED. CLEAN. 3. SODA GUN AND CORNER OF BAR IS HEAVILY SOILED. CLEAN. 4. SODA GUN AT ENTRANCE OF BAR IS SOILED ON GUN, WHERE BEVERAGE IS DISPENSED. CLEAN5. BOTH SODA GUN HOLSTERS ARE SOILED. CLEAN. REPLACE DRAIN LINE ON HOLSTER AT CORNER OF BAR. MISSING.REMOVE DRAIN LINE FROM HOLSTER AT ENTRANCE OF BAR AND UNCLOG TO ALLOW FOR LIQUID WASTE TO DRAIN INTO LINE AND DRAIN.
Location: Kitchen
Equipment: -
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. CLEAN DISH CART IS SOILED. CLEAN. 2. CAN OPENER IS SOILED. CLEAN. 3. SODA GUN AND CORNER OF BAR IS HEAVILY SOILED. CLEAN. 4. SODA GUN AT ENTRANCE OF BAR IS SOILED ON GUN, WHERE BEVERAGE IS DISPENSED. CLEAN5. BOTH SODA GUN HOLSTERS ARE SOILED. CLEAN. REPLACE DRAIN LINE ON HOLSTER AT CORNER OF BAR. MISSING.REMOVE DRAIN LINE FROM HOLSTER AT ENTRANCE OF BAR AND UNCLOG TO ALLOW FOR LIQUID WASTE TO DRAIN INTO LINE AND DRAIN.
Location: Kitchen
Equipment: Can opener
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. CLEAN DISH CART IS SOILED. CLEAN. 2. CAN OPENER IS SOILED. CLEAN. 3. SODA GUN AND CORNER OF BAR IS HEAVILY SOILED. CLEAN. 4. SODA GUN AT ENTRANCE OF BAR IS SOILED ON GUN, WHERE BEVERAGE IS DISPENSED. CLEAN5. BOTH SODA GUN HOLSTERS ARE SOILED. CLEAN. REPLACE DRAIN LINE ON HOLSTER AT CORNER OF BAR. MISSING.REMOVE DRAIN LINE FROM HOLSTER AT ENTRANCE OF BAR AND UNCLOG TO ALLOW FOR LIQUID WASTE TO DRAIN INTO LINE AND DRAIN.
Location: Bar
Equipment: Soda gun & holster
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. CLEAN DISH CART IS SOILED. CLEAN. 2. CAN OPENER IS SOILED. CLEAN. 3. SODA GUN AND CORNER OF BAR IS HEAVILY SOILED. CLEAN. 4. SODA GUN AT ENTRANCE OF BAR IS SOILED ON GUN, WHERE BEVERAGE IS DISPENSED. CLEAN5. BOTH SODA GUN HOLSTERS ARE SOILED. CLEAN. REPLACE DRAIN LINE ON HOLSTER AT CORNER OF BAR. MISSING.REMOVE DRAIN LINE FROM HOLSTER AT ENTRANCE OF BAR AND UNCLOG TO ALLOW FOR LIQUID WASTE TO DRAIN INTO LINE AND DRAIN.
Location: Bar
Equipment: Soda gun & holster
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: PROVIDE PAPER TOWELS AT HAND SINK IN BAR
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: ENSURE FLOOR DRAIN, OUTSIDE OF WALK IN COOLER, IS CLEANED OUT. TWO DRAIN LINES DISPENSING INTO DRAIN. ODOR COMING FROM DRAIN.
Location: Bar
|
10/08/2013 | Recheck |
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: MULTIPLE BAGS OF ICE STACKED IN ICE MACHINE. ICE BAGS ARE NOT CLEAN AND SHOULD NOT BE PLACED DIRECTLY IN AN ICE MACHINE, WHICH IS A FOOD CONTACT SURFACE. ICE HAS DISPENSED FROM ICE MAKER AND IS ON TOP OF BAGS OF ICE, INSIDE MACHINE. REMOVE ALL BAGS OF ICE. CLEAN AND SANITIZE ICE MACHINE OR CONTACT COMPANY TO CLEAN AND SANITIZE. ONLY PLACE ICE FROM BAGS INTO MACHINE. DO NOT PLACE BAGS IN MACHINE DIRECTLY. DO NOT USE DISPENSED ICE FROM MACHINE THAT HAS BEEN IN CONTACT WITH BAGS. DISPOSE OF ANY ICE DISPENSED UNTIL MACHINE IS CLEANED. STORE BAGGED ICE IN A FREEZER UNTIL MACHINE IS SANITIZED.
Location: Kitchen
Equipment: Ice machine
- 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: DISCONTINUE STORING SCOURING PADS BEHIND HANDLES OR IN HAND SINK IN BAR.
Location: Bar
Equipment: Hand sink
- Cutting surface(s)
Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
Comments: REPLACE SMALL CUTTING BOARD IN BAR. NOT CLEANABLE.
Location: Bar
- 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: ENSURE DOORS ARE NOT KEPT OPEN.
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: CLEAN INSIDE WALK IN COOLER, ABOVE DOOR. HEAVILY DUSTY.
Location: Walk-in cooler
- 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: PROVIDE THERMOMETERS
Location: Kitchen
Equipment: Pizza make table
- 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: PROVIDE THERMOMETERS
Location: Kitchen
Equipment: Cooler/freezer combo
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPAIR OR REPLACE THE ICE MACHINE.
Location: Kitchen
Equipment: Ice machine
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. CLEAN DISH CART IS SOILED. CLEAN. 2. CAN OPENER IS SOILED. CLEAN. 3. SODA GUN AND CORNER OF BAR IS HEAVILY SOILED. CLEAN. 4. SODA GUN AT ENTRANCE OF BAR IS SOILED ON GUN, WHERE BEVERAGE IS DISPENSED. CLEAN5. BOTH SODA GUN HOLSTERS ARE SOILED. CLEAN. REPLACE DRAIN LINE ON HOLSTER AT CORNER OF BAR. MISSING.REMOVE DRAIN LINE FROM HOLSTER AT ENTRANCE OF BAR AND UNCLOG TO ALLOW FOR LIQUID WASTE TO DRAIN INTO LINE AND DRAIN.
Location: Kitchen
Equipment: -
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. CLEAN DISH CART IS SOILED. CLEAN. 2. CAN OPENER IS SOILED. CLEAN. 3. SODA GUN AND CORNER OF BAR IS HEAVILY SOILED. CLEAN. 4. SODA GUN AT ENTRANCE OF BAR IS SOILED ON GUN, WHERE BEVERAGE IS DISPENSED. CLEAN5. BOTH SODA GUN HOLSTERS ARE SOILED. CLEAN. REPLACE DRAIN LINE ON HOLSTER AT CORNER OF BAR. MISSING.REMOVE DRAIN LINE FROM HOLSTER AT ENTRANCE OF BAR AND UNCLOG TO ALLOW FOR LIQUID WASTE TO DRAIN INTO LINE AND DRAIN.
Location: Kitchen
Equipment: Can opener
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. CLEAN DISH CART IS SOILED. CLEAN. 2. CAN OPENER IS SOILED. CLEAN. 3. SODA GUN AND CORNER OF BAR IS HEAVILY SOILED. CLEAN. 4. SODA GUN AT ENTRANCE OF BAR IS SOILED ON GUN, WHERE BEVERAGE IS DISPENSED. CLEAN5. BOTH SODA GUN HOLSTERS ARE SOILED. CLEAN. REPLACE DRAIN LINE ON HOLSTER AT CORNER OF BAR. MISSING.REMOVE DRAIN LINE FROM HOLSTER AT ENTRANCE OF BAR AND UNCLOG TO ALLOW FOR LIQUID WASTE TO DRAIN INTO LINE AND DRAIN.
Location: Bar
Equipment: Soda gun & holster
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. CLEAN DISH CART IS SOILED. CLEAN. 2. CAN OPENER IS SOILED. CLEAN. 3. SODA GUN AND CORNER OF BAR IS HEAVILY SOILED. CLEAN. 4. SODA GUN AT ENTRANCE OF BAR IS SOILED ON GUN, WHERE BEVERAGE IS DISPENSED. CLEAN5. BOTH SODA GUN HOLSTERS ARE SOILED. CLEAN. REPLACE DRAIN LINE ON HOLSTER AT CORNER OF BAR. MISSING.REMOVE DRAIN LINE FROM HOLSTER AT ENTRANCE OF BAR AND UNCLOG TO ALLOW FOR LIQUID WASTE TO DRAIN INTO LINE AND DRAIN.
Location: Bar
Equipment: Soda gun & holster
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: PROVIDE PAPER TOWELS AT HAND SINK IN BAR
Location: Kitchen
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: ENSURE FLOOR DRAIN, OUTSIDE OF WALK IN COOLER, IS CLEANED OUT. TWO DRAIN LINES DISPENSING INTO DRAIN. ODOR COMING FROM DRAIN.
Location: Bar
|
10/01/2013 | Routine |
- Cross-contamination (corrected on site)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: RAW GROUND BEEF STORED ABOVE AND NEXT TO PIZZA CRUST.
- Thawing (corrected on site)
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: CHICKEN THAWING IN PANS ON PREP TABLE. THAW UNDER RUNNING WATER OR REFRIGERATION.
Location: Kitchen
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPAIR DRAIN STOPS ATTACHED TO SINK OR PROVIDE ADDITIONAL STOPS IN EACH SINK TO HOLD WATER AND DISCONTINUE USING TOWELS.
Location: Kitchen
Equipment: 3-bay
|
06/14/2013 | Illness Complaint Recheck |
- Cross-contamination (corrected on site)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: RAW GROUND BEEF STORED ABOVE AND NEXT TO PIZZA CRUST.
- Thawing (corrected on site)
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: CHICKEN THAWING IN PANS ON PREP TABLE. THAW UNDER RUNNING WATER OR REFRIGERATION.
Location: Kitchen
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPAIR DRAIN STOPS ATTACHED TO SINK OR PROVIDE ADDITIONAL STOPS IN EACH SINK TO HOLD WATER AND DISCONTINUE USING TOWELS.
Location: Kitchen
Equipment: 3-bay
|
06/07/2013 | Illness Complaint |
- 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: STORE BOTTLES OF CLEANER CHEMICALS IN AREA AWAY FROM FOOD AND EQUIPMENT PREP AND HANDLING AREAS.
Location: Kitchen
- 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: UNLABELED SPRAY BOTTLE OF CHEMICAL CLEANER SITTING ON SHELF WITH EQUIPMENT. LABEL SECONDARY CONTAINER WITH CONTENTS. STORE BOTTLE WITH OTHER CHEMICALS.
Location: Kitchen
- Glove Use (Critical) (corrected)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
Comments: EMPLOYEE LEFT FOOD PREP AREA WITH GLOVES AND WENT TO REACH-IN COOLER AND GRABBED FOOD. CAME BACK TO THE LINE TO HANDLE THE FOOD HE WAS PREVIOUSLY WORKING ON. INCORRECT USE OF GLOVES. GLOVES ARE USED FOR ONE TASK ONLY AND REMOVED. GLOVES SHOULD HAVE BEEN TAKEN OFF, HANDS WASHED AND NEW GLOVES PUT ON BEFORE COMING BACK TO THE FOOD PREP AREA.
- Eating, drinking, smoking (corrected)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: EMPLOYEE DRINK WITH NO LID OR STRAW FOUND SITTING ON PREP TABLE. STORE DRINKS IN THE KITCHEN AWAY FROM FOOD PREP AND HANDLING AREAS. ALL CUPS MUST HAVE LIDS AND STRAWS.
Location: Kitchen
Equipment: Prep table
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Location: Kitchen
Equipment: Can opener
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Kitchen
Equipment: Hand sink
|
04/23/2013 | 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: STORE BOTTLES OF CLEANER CHEMICALS IN AREA AWAY FROM FOOD AND EQUIPMENT PREP AND HANDLING AREAS.
Location: Kitchen
- Toxic labeling
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: UNLABELED SPRAY BOTTLE OF CHEMICAL CLEANER SITTING ON SHELF WITH EQUIPMENT. LABEL SECONDARY CONTAINER WITH CONTENTS. STORE BOTTLE WITH OTHER CHEMICALS.
Location: Kitchen
- Glove Use (Critical)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
Comments: EMPLOYEE LEFT FOOD PREP AREA WITH GLOVES AND WENT TO REACH-IN COOLER AND GRABBED FOOD. CAME BACK TO THE LINE TO HANDLE THE FOOD HE WAS PREVIOUSLY WORKING ON. INCORRECT USE OF GLOVES. GLOVES ARE USED FOR ONE TASK ONLY AND REMOVED. GLOVES SHOULD HAVE BEEN TAKEN OFF, HANDS WASHED AND NEW GLOVES PUT ON BEFORE COMING BACK TO THE FOOD PREP AREA.
- Eating, drinking, smoking
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: EMPLOYEE DRINK WITH NO LID OR STRAW FOUND SITTING ON PREP TABLE. STORE DRINKS IN THE KITCHEN AWAY FROM FOOD PREP AND HANDLING AREAS. ALL CUPS MUST HAVE LIDS AND STRAWS.
Location: Kitchen
Equipment: Prep table
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Location: Kitchen
Equipment: Can opener
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Kitchen
Equipment: Hand sink
|
04/01/2013 | Routine |
- Toxic material(s) separation (corrected on site)
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: ENSURE CHEMICALS ARE NOT HUNG OR PLACED ON SHELVES WHERE FOOD, UTENSILS, EQUIPMENT, LINENS OR SINGLE USE ITEMS ARE STORED.
- 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: PARMESEAN CHEESE SHAKER WITH ELECTRICAL TAPE ON OUTSIDE. REPLACE. SURFACE MUST BE SMOOTH AND EASILY CLEANABLE.
Location: Kitchen
Equipment: Reach in cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN FRY BASKETS MORE FREQUENTLY.
Location: Kitchen
Equipment: Deep fryer
- Cutting surface(s) (corrected)
Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
Comments: CUTTING BOARD ON COLD TOP COOLER NEEDS TURNED OVER. TOP IS SCRATCHED AND SCORED AND NO LONGER SMOOTH AND EASILY CLEANABLE.
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: PROVIDE DOOR SWEEPS ON BACK DOOR.
Location: Kitchen (back)
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: PROVIDE THERMOMETER IN COCA COLA COOLER.
Location: Kitchen
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: REMOVE OLD CAULKING ON BOTH SINKS. CLEAN AREA AT DIRTY DISH END OF 3 BAY SINK. REPLACE WITH NEW CAULKING, PROVIDING A SMOOTH AND EASILY CLEANABLE SURFACE.
Location: Kitchen
Equipment: 3-bay
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: REMOVE OLD CAULKING ON BOTH SINKS. CLEAN AREA AT DIRTY DISH END OF 3 BAY SINK. REPLACE WITH NEW CAULKING, PROVIDING A SMOOTH AND EASILY CLEANABLE SURFACE.
Location: Bar
Equipment: 4-bay
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. CAN OPENER AND HOLDER ARE SOILED. CLEAN. 2. MICROWAVE NEEDS CLEANED ON EXTERIOR AND INTERIOR. SOILED.
Location: Kitchen
Equipment: Can opener
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. CAN OPENER AND HOLDER ARE SOILED. CLEAN. 2. MICROWAVE NEEDS CLEANED ON EXTERIOR AND INTERIOR. SOILED.
Equipment: Microwave oven
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: DRAFT BEER DRAIN LINE IS NOT LONG ENOUGH TO PROPERLY DRAIN INTO FLOOR DRAIN. FLOOR IS DETERIORATED WHERE DRAINS ARE LOCATED, CREATING A RAISED DRAIN. REPAIR TO ENSURE LIQUID WASTE IS NOT POOLING AROUND DRAIN.
Location: Bar
|
12/03/2012 | Recheck |
- Toxic material(s) separation (corrected on site)
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: ENSURE CHEMICALS ARE NOT HUNG OR PLACED ON SHELVES WHERE FOOD, UTENSILS, EQUIPMENT, LINENS OR SINGLE USE ITEMS ARE STORED.
- 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: PARMESEAN CHEESE SHAKER WITH ELECTRICAL TAPE ON OUTSIDE. REPLACE. SURFACE MUST BE SMOOTH AND EASILY CLEANABLE.
Location: Kitchen
Equipment: Reach in cooler
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN FRY BASKETS MORE FREQUENTLY.
Location: Kitchen
Equipment: Deep fryer
- Cutting surface(s)
Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
Comments: CUTTING BOARD ON COLD TOP COOLER NEEDS TURNED OVER. TOP IS SCRATCHED AND SCORED AND NO LONGER SMOOTH AND EASILY CLEANABLE.
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: PROVIDE DOOR SWEEPS ON BACK DOOR.
Location: Kitchen (back)
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: PROVIDE THERMOMETER IN COCA COLA COOLER.
Location: Kitchen
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: REMOVE OLD CAULKING ON BOTH SINKS. CLEAN AREA AT DIRTY DISH END OF 3 BAY SINK. REPLACE WITH NEW CAULKING, PROVIDING A SMOOTH AND EASILY CLEANABLE SURFACE.
Location: Kitchen
Equipment: 3-bay
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: REMOVE OLD CAULKING ON BOTH SINKS. CLEAN AREA AT DIRTY DISH END OF 3 BAY SINK. REPLACE WITH NEW CAULKING, PROVIDING A SMOOTH AND EASILY CLEANABLE SURFACE.
Location: Bar
Equipment: 4-bay
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. CAN OPENER AND HOLDER ARE SOILED. CLEAN. 2. MICROWAVE NEEDS CLEANED ON EXTERIOR AND INTERIOR. SOILED.
Location: Kitchen
Equipment: Can opener
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. CAN OPENER AND HOLDER ARE SOILED. CLEAN. 2. MICROWAVE NEEDS CLEANED ON EXTERIOR AND INTERIOR. SOILED.
Equipment: Microwave oven
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: DRAFT BEER DRAIN LINE IS NOT LONG ENOUGH TO PROPERLY DRAIN INTO FLOOR DRAIN. FLOOR IS DETERIORATED WHERE DRAINS ARE LOCATED, CREATING A RAISED DRAIN. REPAIR TO ENSURE LIQUID WASTE IS NOT POOLING AROUND DRAIN.
Location: Bar
|
11/26/2012 | Routine |
| No violation noted during this evaluation. | 11/26/2012 | 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: Ham on salad bar at 58 deg F . Repair to hold foods at 41 deg F or below. Dispose of after lunch service. Note: on follow up inspection 7-31-2012 Salad prep top cooler was holding pepperoni at 57 deg F and ranch dressing at 61 deg F. Dispose of and repair to hold at 41 deg F or below.Note: On follow up inspectionn 8-7-2012 Pepperoni at 61.5 deg F and shredded cheese at 52 deg F. Disposed of at time of inspection. Repair to hold at 41 deg f or below.
Location: Kitchen
Equipment: Prep Top Cooler
- 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: Gnats at downstairs bar. Exterminate.
Location: Bar
- Hand sink improper usage (corrected)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: Dawn and scrubbers in downstairs bar hand sink. Remove. Do not store anything in or on hand sinks. CORRECTED
Location: Bar
- Cutting surface(s) (corrected)
Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
Comments: Clean, resurface, or replace cutting boards in kitchen.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean soda guns at upstairs bar.
Location: Bar
|
08/14/2012 | 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: Ham on salad bar at 58 deg F . Repair to hold foods at 41 deg F or below. Dispose of after lunch service. Note: on follow up inspection 7-31-2012 Salad prep top cooler was holding pepperoni at 57 deg F and ranch dressing at 61 deg F. Dispose of and repair to hold at 41 deg F or below.Note: On follow up inspectionn 8-7-2012 Pepperoni at 61.5 deg F and shredded cheese at 52 deg F. Disposed of at time of inspection. Repair to hold at 41 deg f or below.
Location: Kitchen
Equipment: Prep Top Cooler
- 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: Gnats at downstairs bar. Exterminate.
Location: Bar
- Hand sink improper usage (corrected)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: Dawn and scrubbers in downstairs bar hand sink. Remove. Do not store anything in or on hand sinks. CORRECTED
Location: Bar
- Cutting surface(s) (corrected)
Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
Comments: Clean, resurface, or replace cutting boards in kitchen.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean soda guns at upstairs bar.
Location: Bar
|
08/07/2012 | 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: Ham on salad bar at 58 deg F . Repair to hold foods at 41 deg F or below. Dispose of after lunch service. Note: on follow up inspection 7-31-2012 Salad prep top cooler was holding pepperoni at 57 deg F and ranch dressing at 61 deg F. Dispose of and repair to hold at 41 deg F or below.
Location: Kitchen
Equipment: Prep Top Cooler
- 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: Gnats at downstairs bar. Exterminate.
Location: Bar
- Hand sink improper usage (corrected)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: Dawn and scrubbers in downstairs bar hand sink. Remove. Do not store anything in or on hand sinks. CORRECTED
Location: Bar
- Cutting surface(s) (corrected)
Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
Comments: Clean, resurface, or replace cutting boards in kitchen.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean soda guns at upstairs bar.
Location: Bar
|
07/31/2012 | 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: Ham on salad bar at 58 deg F . Repair to hold foods at 41 deg F or below. Dispose of after lunch service.
Location: Kitchen
Equipment: Prep Top Cooler
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: Gnats at downstairs bar. Exterminate.
Location: Bar
- Hand sink improper usage (corrected on site)
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: Dawn and scrubbers in downstairs bar hand sink. Remove. Do not store anything in or on hand sinks. CORRECTED
Location: Bar
- Cutting surface(s)
Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
Comments: Clean, resurface, or replace cutting boards in kitchen.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean soda guns at upstairs bar.
Location: Bar
|
07/24/2012 | Routine |
- Eating, drinking, smoking (corrected)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: Employee drink without lid and straw. Please provide lids and straws.
Location: Kitchen
- 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: Ham on raw beef/raw bacon . Do not place cooked ham on raw meat. Store foods in order of cooking temperatures. - Ready to eat (Raw or cooked fruits and vegetables, luncheon meat, leftovers) - Raw beef, raw pork, raw eggs, raw seafood - Raw ground meats - Raw poultry
Location: Kitchen
- No certified food handler (corrected)
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: Provide one employee with food borne illness prevention training.Scheduled for class on Monday 4-16-2012.
- Cutting surface(s) (corrected)
Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
Comments: Please clean cutting boards.
Location: Kitchen
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: One light out in exhaust hood. Please provide.
Location: Kitchen
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Worn door gasket on 3 door cooler. Please replace.Note: replacing at time of inspection.
Location: Kitchen
|
06/14/2012 | Recheck |
- Eating, drinking, smoking (corrected)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: Employee drink without lid and straw. Please provide lids and straws.
Location: Kitchen
- 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: Ham on raw beef/raw bacon . Do not place cooked ham on raw meat. Store foods in order of cooking temperatures. - Ready to eat (Raw or cooked fruits and vegetables, luncheon meat, leftovers) - Raw beef, raw pork, raw eggs, raw seafood - Raw ground meats - Raw poultry
Location: Kitchen
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: Provide one employee with food borne illness prevention training.Scheduled for class on Monday 4-16-2012.
- Cutting surface(s) (corrected)
Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
Comments: Please clean cutting boards.
Location: Kitchen
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: One light out in exhaust hood. Please provide.
Location: Kitchen
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Worn door gasket on 3 door cooler. Please replace.Note: replacing at time of inspection.
Location: Kitchen
|
06/07/2012 | Recheck |
- Dumpster area litter and items (corrected)
Trash areas and enclosures not properly maintained.
Correction: Trash areas and enclosures shall be maintained free of unnecessary items and litter.
Comments: 1. Clean around dumpster area.2. Clean debris around the dumpster area, dispose of equipment around dumpster.
Location: Dumpster area
|
05/10/2012 | Non-Illness Complaint Recheck |
- Eating, drinking, smoking (corrected)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: Employee drink without lid and straw. Please provide lids and straws.
Location: Kitchen
- 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: Ham on raw beef/raw bacon . Do not place cooked ham on raw meat. Store foods in order of cooking temperatures. - Ready to eat (Raw or cooked fruits and vegetables, luncheon meat, leftovers) - Raw beef, raw pork, raw eggs, raw seafood - Raw ground meats - Raw poultry
Location: Kitchen
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: Provide one employee with food borne illness prevention training.Scheduled for class on Monday 4-16-2012.
- Cutting surface(s) (corrected)
Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
Comments: Please clean cutting boards.
Location: Kitchen
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: One light out in exhaust hood. Please provide.
Location: Kitchen
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Worn door gasket on 3 door cooler. Please replace.Note: replacing at time of inspection.
Location: Kitchen
|
05/10/2012 | Recheck |
- Dumpster area litter and items
Trash areas and enclosures not properly maintained.
Correction: Trash areas and enclosures shall be maintained free of unnecessary items and litter.
Comments: 1. Clean around dumpster area.2. Clean debris around the dumpster area, dispose of equipment around dumpster.
Location: Dumpster area
|
05/02/2012 | Non-Illness Complaint |
- Eating, drinking, smoking (corrected)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: Employee drink without lid and straw. Please provide lids and straws.
Location: Kitchen
- 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: Ham on raw beef/raw bacon . Do not place cooked ham on raw meat. Store foods in order of cooking temperatures. - Ready to eat (Raw or cooked fruits and vegetables, luncheon meat, leftovers) - Raw beef, raw pork, raw eggs, raw seafood - Raw ground meats - Raw poultry
Location: Kitchen
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: Provide one employee with food borne illness prevention training.Scheduled for class on Monday 4-16-2012.
- Cutting surface(s) (corrected)
Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
Comments: Please clean cutting boards.
Location: Kitchen
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: One light out in exhaust hood. Please provide.
Location: Kitchen
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Worn door gasket on 3 door cooler. Please replace.Note: replacing at time of inspection.
Location: Kitchen
|
05/02/2012 | Recheck |
- Eating, drinking, smoking (corrected)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: Employee drink without lid and straw. Please provide lids and straws.
Location: Kitchen
- 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: Ham on raw beef/raw bacon . Do not place cooked ham on raw meat. Store foods in order of cooking temperatures. - Ready to eat (Raw or cooked fruits and vegetables, luncheon meat, leftovers) - Raw beef, raw pork, raw eggs, raw seafood - Raw ground meats - Raw poultry
Location: Kitchen
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: Provide one employee with food borne illness prevention training.Scheduled for class on Monday 4-16-2012.
- Cutting surface(s) (corrected)
Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
Comments: Please clean cutting boards.
Location: Kitchen
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: One light out in exhaust hood. Please provide.
Location: Kitchen
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Worn door gasket on 3 door cooler. Please replace.Note: replacing at time of inspection.
Location: Kitchen
|
04/13/2012 | Recheck |
- Eating, drinking, smoking (corrected)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: Employee drink without lid and straw. Please provide lids and straws.
Location: Kitchen
- 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: Ham on raw beef/raw bacon . Do not place cooked ham on raw meat. Store foods in order of cooking temperatures. - Ready to eat (Raw or cooked fruits and vegetables, luncheon meat, leftovers) - Raw beef, raw pork, raw eggs, raw seafood - Raw ground meats - Raw poultry
Location: Kitchen
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: Provide one employee with food borne illness prevention training.
- Cutting surface(s)
Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
Comments: Please clean cutting boards.
Location: Kitchen
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: One light out in exhaust hood. Please provide.
Location: Kitchen
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Worn door gasket on 3 door cooler. Please replace.Note: replacing at time of inspection.
Location: Kitchen
|
03/23/2012 | Recheck |
- Eating, drinking, smoking
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: Employee drink without lid and straw. Please provide lids and straws.
Location: Kitchen
- 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: Ham on raw beef/raw bacon . Do not place cooked ham on raw meat. Store foods in order of cooking temperatures. - Ready to eat (Raw or cooked fruits and vegetables, luncheon meat, leftovers) - Raw beef, raw pork, raw eggs, raw seafood - Raw ground meats - Raw poultry
Location: Kitchen
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: Provide one employee with food borne illness prevention training.
- Cutting surface(s)
Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
Comments: Please clean cutting boards.
Location: Kitchen
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: One light out in exhaust hood. Please provide.
Location: Kitchen
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Worn door gasket on 3 door cooler. Please replace.
Location: Kitchen
|
03/16/2012 | 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. Fish thawing at room temperature at 71.5 deg F. Disposed of at time of inspection.2. Pepperoni in prep top pizza cooler on the left is at 51-52.5 deg F. Disposed of at time of inspection.Sausage just placed in prep top at 45 deg F moved to another cooler. Repair cooler to hold foods at 41 deg F or below. Do not use to hold potentially hazardous foods until repaired.
Location: Kitchen
- 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 and raw hamburger in same pan. Discontinue. Store raw meats separately by cooking temperatures.2. Raw chicken and raw beef over produce (lettuce) in 2 door true cooler. Discontinue. Store raw meats below ready to eat foods. CORRECTED
Location: Kitchen
- 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: Not date marking. Please date mark all ready to eat potentially hazardous foods with 7 day disposal date.
Location: Kitchen
- Miscellaneous contamination of food (Critical) (corrected)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: 1. Fish thawing in mop sink. Discontinue. Do not thaw anything in mop sink.
Location: Kitchen
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Clean bottom inside of white home use refrigerator.2. Clean bottom of 2 door true cooler.
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: Make sure upstairs 3 bay sink is set up to wash-rinse-sanitize before doing dishes.
Location: Kitchen
- Hair restraints
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: Make sure all employees preparing food wear hair restraints
- Cutting surface(s) (corrected)
Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
Comments: Clean cooks line prep top cutting board.
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: Back door open. Provide a screen door or keep door shut to prevent pest entry.
Location: Kitchen
- 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: Clean exhaust hood and filters. Tag shows due for cleaning 9-2011Note: scheduled to be cleaned December 11, 2011.
Location: Kitchen
- 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: Fish thawing at room temperature at 71.5 deg F. Disposed of at time of inspection. Thaw foods in sanitizer bay of 3 bay sink when not doing dishes.Thaw under running cold water at 70 deg F or below. Once food reaches 41 deg F it is done thawing. Note: have spoken with day shift cook about this on previous inspections. Will have to add a separate meat prep sink if violation continues.
Location: Kitchen
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Ice build up on bottom of stand white freezer. Remove ice and repair if needed. 2. Water pooling in bottom right pizza prep top cooler. Remove water and repair. 3. Thaw old ice cream chest freezer.4. Light guards out of place in kitchen. Put in place.
Location: Kitchen
- Equipment drainage (corrected)
Equipment compartment(s) not properly draining.
Correction: Equipment compartments that are subject to accumulation of moisture due to conditions, such as condensation, food or beverage drip, or water from melting ice shall be sloped to an outlet that allows complete draining.
Comments: One soda holster holding fluid. Removve fluid and clean.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Clean ice machine kick plate.2. One soda gun soiled. Please clean.3. Fan guards soiled in walk in cooler. Please clean.
Location: Kitchen
|
12/09/2011 | 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. Fish thawing at room temperature at 71.5 deg F. Disposed of at time of inspection.2. Pepperoni in prep top pizza cooler on the left is at 51-52.5 deg F. Disposed of at time of inspection.Sausage just placed in prep top at 45 deg F moved to another cooler. Repair cooler to hold foods at 41 deg F or below. Do not use to hold potentially hazardous foods until repaired.
- 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 and raw hamburger in same pan. Discontinue. Store raw meats separately by cooking temperatures.2. Raw chicken and raw beef over produce (lettuce) in 2 door true cooler. Discontinue. Store raw meats below ready to eat foods. CORRECTED
- 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: Not date marking. Please date mark all ready to eat potentially hazardous foods with 7 day disposal date.
- Miscellaneous contamination of food (Critical)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: 1. Fish thawing in mop sink. Discontinue. Do not thaw anything in mop sink.
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Clean bottom inside of white home use refrigerator.2. Clean bottom of 2 door true cooler.
- Chemical sanitizer concentration
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: Make sure upstairs 3 bay sink is set up to wash-rinse-sanitize before doing dishes.
- Cutting surface(s)
Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
Comments: Clean cooks line prep top cutting board.
- 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: Back door open. Provide a screen door or keep door shut to prevent pest entry.
- 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: Clean exhaust hood and filters. Tag shows due for cleaning 9-2011
- 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: Fish thawing at room temperature at 71.5 deg F. Disposed of at time of inspection. Thaw foods in sanitizer bay of 3 bay sink when not doing dishes.Thaw under running cold water at 70 deg F or below. Once food reaches 41 deg F it is done thawing. Note: have spoken with day shift cook about this on previous inspections. Will have to add a separate meat prep sink if violation continues.
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Ice build up on bottom of stand white freezer. Remove ice and repair if needed. 2. Water pooling in bottom right pizza prep top cooler. Remove water and repair. 3. Thaw old ice cream chest freezer.4. Light guards out of place in kitchen. Put in place.
- Equipment drainage
Equipment compartment(s) not properly draining.
Correction: Equipment compartments that are subject to accumulation of moisture due to conditions, such as condensation, food or beverage drip, or water from melting ice shall be sloped to an outlet that allows complete draining.
Comments: One soda holster holding fluid. Removve fluid and clean.
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Clean ice machine kick plate.2. One soda gun soiled. Please clean.3. Fan guards soiled in walk in cooler. Please clean.
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12/02/2011 | Routine |
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