- Medicines (corrected)
Medicines not necessary to the health of employees in food establishment.
Correction: Only those medicines that are necessary for the health of employee shall be allowed.
Location: Kitchen
- 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: FLIES/GNATS PRESENT AT BAR; IMPROVE OVERALL CLEANING AND SANITATION AND CONSULT A PROFESSIONAL PEST CONTROL PROVIDER.
Location: Bar
- Eating, drinking, smoking (corrected)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: OPEN EMPLOYEE DRINK STORED ON KITCHEN SHELVING ABOVE 3-BAY SINK--DISCONTINUE THIS BEHAVIOR.ALL EMPLOYEE DRINKS MUST BE COVERED WITH LID AND CONTAIN A STRAW.
Location: Kitchen
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Location: Kitchen
Equipment: Hand sink
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: REPAIR LEAKS AT PIPING UNDERNEATH AT BAR HANDSINK.
Location: Bar
Equipment: Hand sink
- Hair restraints (corrected)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- 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.
Location: Kitchen
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1) REPAIR OR REPLACE DAMAGED FLOORS AT KITCHEN, BAR, BACK ROOM AND DINING ROOM WHERE NEEDED. PLAN OF ACTION: MANAGEMENT PLANS TO HAVE FLOOR REPAIRS COMPLETED FOR KITCHEN WITHIN 3O DAYS AND DINING AREA AND BAR AT THE END OF DECEMBER OF 2014. BACK ROOM FLOORS WILL THEN THERE AFTER BE IN PROGRESS OF BEING COMPLETED AT THE BEGINNING OF 2015.--IN PROGRESS.2) REPAIR DAMAGED CEILING AT DINING ROOM LOCATION WHERE EXPOSED HOLE/OPENING IS LOCATED--CORRECTED.*ALL FLOOR AND CEILING SURACES MUST BE SOUND, SMOOTH AND EASILY CLEANABLE.
Location: Kitchen
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1) REPAIR OR REPLACE DAMAGED FLOORS AT KITCHEN, BAR, BACK ROOM AND DINING ROOM WHERE NEEDED. PLAN OF ACTION: MANAGEMENT PLANS TO HAVE FLOOR REPAIRS COMPLETED FOR KITCHEN WITHIN 3O DAYS AND DINING AREA AND BAR AT THE END OF DECEMBER OF 2014. BACK ROOM FLOORS WILL THEN THERE AFTER BE IN PROGRESS OF BEING COMPLETED AT THE BEGINNING OF 2015.--IN PROGRESS.2) REPAIR DAMAGED CEILING AT DINING ROOM LOCATION WHERE EXPOSED HOLE/OPENING IS LOCATED--CORRECTED.*ALL FLOOR AND CEILING SURACES MUST BE SOUND, SMOOTH AND EASILY CLEANABLE.
Location: Bar
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1) REPAIR OR REPLACE DAMAGED FLOORS AT KITCHEN, BAR, BACK ROOM AND DINING ROOM WHERE NEEDED. PLAN OF ACTION: MANAGEMENT PLANS TO HAVE FLOOR REPAIRS COMPLETED FOR KITCHEN WITHIN 3O DAYS AND DINING AREA AND BAR AT THE END OF DECEMBER OF 2014. BACK ROOM FLOORS WILL THEN THERE AFTER BE IN PROGRESS OF BEING COMPLETED AT THE BEGINNING OF 2015.--IN PROGRESS.2) REPAIR DAMAGED CEILING AT DINING ROOM LOCATION WHERE EXPOSED HOLE/OPENING IS LOCATED--CORRECTED.*ALL FLOOR AND CEILING SURACES MUST BE SOUND, SMOOTH AND EASILY CLEANABLE.
Location: Dining room
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1) REPAIR OR REPLACE DAMAGED FLOORS AT KITCHEN, BAR, BACK ROOM AND DINING ROOM WHERE NEEDED. PLAN OF ACTION: MANAGEMENT PLANS TO HAVE FLOOR REPAIRS COMPLETED FOR KITCHEN WITHIN 3O DAYS AND DINING AREA AND BAR AT THE END OF DECEMBER OF 2014. BACK ROOM FLOORS WILL THEN THERE AFTER BE IN PROGRESS OF BEING COMPLETED AT THE BEGINNING OF 2015.--IN PROGRESS.2) REPAIR DAMAGED CEILING AT DINING ROOM LOCATION WHERE EXPOSED HOLE/OPENING IS LOCATED--CORRECTED.*ALL FLOOR AND CEILING SURACES MUST BE SOUND, SMOOTH AND EASILY CLEANABLE.
Location: Back room
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Location: Back room
Equipment: Chest freezer
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CONTINUE TO WORK ON:
Location: Bar
Equipment: Reach in cooler
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Location: Back room
Equipment: Ice machine
- Warewashing equipment cleaning (corrected)
Warewashing equipment not cleaned at appropriate intervals.
Correction: Clean warewash equipment appropriate intervals.
Comments: INCLUDING DRAINBOARDS.
Location: Bar
Equipment: 4-bay
|
10/15/2014 | Recheck |
- Medicines (corrected)
Medicines not necessary to the health of employees in food establishment.
Correction: Only those medicines that are necessary for the health of employee shall be allowed.
Location: Kitchen
- 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: FLIES/GNATS PRESENT AT BAR; IMPROVE OVERALL CLEANING AND SANITATION AND CONSULT A PROFESSIONAL PEST CONTROL PROVIDER.
Location: Bar
- Eating, drinking, smoking (corrected)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: OPEN EMPLOYEE DRINK STORED ON KITCHEN SHELVING ABOVE 3-BAY SINK--DISCONTINUE THIS BEHAVIOR.ALL EMPLOYEE DRINKS MUST BE COVERED WITH LID AND CONTAIN A STRAW.
Location: Kitchen
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Location: Kitchen
Equipment: Hand sink
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: REPAIR LEAKS AT PIPING UNDERNEATH AT BAR HANDSINK.
Location: Bar
Equipment: Hand sink
- Hair restraints (corrected)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- 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.
Location: Kitchen
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1) REPAIR OR REPLACE DAMAGED FLOORS AT KITCHEN, BAR AND DINING ROOM WHERE NEEDED. WHAT IS THE PLAN OF ACTION ON THIS?2) REPAIR DAMAGED CEILING AT DINING ROOM LOCATION WHERE EXPOSED HOLE/OPENING IS LOCATED--CORRECTED.*ALL FLOOR AND CEILING SURACES MUST BE SOUND, SMOOTH AND EASILY CLEANABLE.
Location: Kitchen
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1) REPAIR OR REPLACE DAMAGED FLOORS AT KITCHEN, BAR AND DINING ROOM WHERE NEEDED. WHAT IS THE PLAN OF ACTION ON THIS?2) REPAIR DAMAGED CEILING AT DINING ROOM LOCATION WHERE EXPOSED HOLE/OPENING IS LOCATED--CORRECTED.*ALL FLOOR AND CEILING SURACES MUST BE SOUND, SMOOTH AND EASILY CLEANABLE.
Location: Bar
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1) REPAIR OR REPLACE DAMAGED FLOORS AT KITCHEN, BAR AND DINING ROOM WHERE NEEDED. WHAT IS THE PLAN OF ACTION ON THIS?2) REPAIR DAMAGED CEILING AT DINING ROOM LOCATION WHERE EXPOSED HOLE/OPENING IS LOCATED--CORRECTED.*ALL FLOOR AND CEILING SURACES MUST BE SOUND, SMOOTH AND EASILY CLEANABLE.
Location: Dining room
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Location: Back room
Equipment: Chest freezer
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CONTINUE TO WORK ON:
Location: Bar
Equipment: Reach in cooler
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Location: Back room
Equipment: Ice machine
- Warewashing equipment cleaning (corrected)
Warewashing equipment not cleaned at appropriate intervals.
Correction: Clean warewash equipment appropriate intervals.
Comments: INCLUDING DRAINBOARDS.
Location: Bar
Equipment: 4-bay
|
10/08/2014 | Recheck |
- Medicines (corrected)
Medicines not necessary to the health of employees in food establishment.
Correction: Only those medicines that are necessary for the health of employee shall be allowed.
Location: Kitchen
- 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: FLIES/GNATS PRESENT AT BAR; IMPROVE OVERALL CLEANING AND SANITATION AND CONSULT A PROFESSIONAL PEST CONTROL PROVIDER.
Location: Bar
- Eating, drinking, smoking (corrected)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: OPEN EMPLOYEE DRINK STORED ON KITCHEN SHELVING ABOVE 3-BAY SINK--DISCONTINUE THIS BEHAVIOR.ALL EMPLOYEE DRINKS MUST BE COVERED WITH LID AND CONTAIN A STRAW.
Location: Kitchen
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Location: Kitchen
Equipment: Hand sink
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: REPAIR LEAKS AT PIPING UNDERNEATH AT BAR HANDSINK.
Location: Bar
Equipment: Hand sink
- Hair restraints (corrected)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- 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.
Location: Kitchen
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1) REPAIR OR REPLACE DAMAGED FLOORS AT KITCHEN, BAR AND DINING ROOM WHERE NEEDED. WHAT IS THE PLAN OF ACTION ON THIS?2) REPAIR DAMAGED CEILING AT DINING ROOM LOCATION WHERE EXPOSED HOLE/OPENING IS LOCATED--CORRECTED.*ALL FLOOR AND CEILING SURACES MUST BE SOUND, SMOOTH AND EASILY CLEANABLE.
Location: Kitchen
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1) REPAIR OR REPLACE DAMAGED FLOORS AT KITCHEN, BAR AND DINING ROOM WHERE NEEDED. WHAT IS THE PLAN OF ACTION ON THIS?2) REPAIR DAMAGED CEILING AT DINING ROOM LOCATION WHERE EXPOSED HOLE/OPENING IS LOCATED--CORRECTED.*ALL FLOOR AND CEILING SURACES MUST BE SOUND, SMOOTH AND EASILY CLEANABLE.
Location: Bar
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1) REPAIR OR REPLACE DAMAGED FLOORS AT KITCHEN, BAR AND DINING ROOM WHERE NEEDED. WHAT IS THE PLAN OF ACTION ON THIS?2) REPAIR DAMAGED CEILING AT DINING ROOM LOCATION WHERE EXPOSED HOLE/OPENING IS LOCATED--CORRECTED.*ALL FLOOR AND CEILING SURACES MUST BE SOUND, SMOOTH AND EASILY CLEANABLE.
Location: Dining room
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Location: Back room
Equipment: Chest freezer
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CONTINUE TO WORK ON:
Location: Bar
Equipment: Reach in cooler
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Location: Back room
Equipment: Ice machine
- Warewashing equipment cleaning (corrected)
Warewashing equipment not cleaned at appropriate intervals.
Correction: Clean warewash equipment appropriate intervals.
Comments: INCLUDING DRAINBOARDS.
Location: Bar
Equipment: 4-bay
|
09/30/2014 | Recheck |
- Medicines
Medicines not necessary to the health of employees in food establishment.
Correction: Only those medicines that are necessary for the health of employee shall be allowed.
Location: Kitchen
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: FLIES/GNATS PRESENT AT BAR; IMPROVE OVERALL CLEANING AND SANITATION AND CONSULT A PROFESSIONAL PEST CONTROL PROVIDER.
Location: Bar
- 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: OPEN EMPLOYEE DRINK STORED ON KITCHEN SHELVING ABOVE 3-BAY SINK--DISCONTINUE THIS BEHAVIOR.ALL EMPLOYEE DRINKS MUST BE COVERED WITH LID AND CONTAIN A STRAW.
Location: Kitchen
- Hand sink soiled
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Location: Kitchen
Equipment: Hand sink
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: REPAIR LEAKS AT PIPING UNDERNEATH AT BAR HANDSINK.
Location: Bar
Equipment: Hand sink
- Hair restraints
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- 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.
Location: Kitchen
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1) REPAIR OR REPLACE DAMAGED FLOORS AT KITCHEN, BAR AND DINING ROOM WHERE NEEDED. 2) REPAIR DAMAGED CEILING AT DINING ROOM LOCATION WHERE EXPOSED HOLE/OPENING IS LOCATED.*ALL FLOOR AND CEILING SURACES MUST BE SOUND, SMOOTH AND EASILY CLEANABLE.
Location: Kitchen
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1) REPAIR OR REPLACE DAMAGED FLOORS AT KITCHEN, BAR AND DINING ROOM WHERE NEEDED. 2) REPAIR DAMAGED CEILING AT DINING ROOM LOCATION WHERE EXPOSED HOLE/OPENING IS LOCATED.*ALL FLOOR AND CEILING SURACES MUST BE SOUND, SMOOTH AND EASILY CLEANABLE.
Location: Bar
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1) REPAIR OR REPLACE DAMAGED FLOORS AT KITCHEN, BAR AND DINING ROOM WHERE NEEDED. 2) REPAIR DAMAGED CEILING AT DINING ROOM LOCATION WHERE EXPOSED HOLE/OPENING IS LOCATED.*ALL FLOOR AND CEILING SURACES MUST BE SOUND, SMOOTH AND EASILY CLEANABLE.
Location: Dining room
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Location: Back room
Equipment: Chest freezer
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Location: Bar
Equipment: Reach in cooler
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Location: Back room
Equipment: Ice machine
- Warewashing equipment cleaning
Warewashing equipment not cleaned at appropriate intervals.
Correction: Clean warewash equipment appropriate intervals.
Comments: INCLUDING DRAINBOARDS.
Location: Bar
Equipment: 4-bay
|
09/17/2014 | Routine |
- Smoking Paraphernalia (corrected)
Smoking paraphernalia (ashtrays etc.) observed in non-smoking facility.
Correction: Remove all smoking paraphernalia from facility.
Comments: PACK OF MISTY CIGARETTES STORED AT BAR COUNTER-TOP--REMOVE FROM PREMESIS.
- 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: BASEMENT
- Bait stations (corrected)
Open rodent bait station(s).
Correction: Provide covered, tamper resistant bait stations.
Comments: DISCONTINUE AND PROVIDE PROPER TAMPER-PROOF BAIT OR CONSULT A PROFESSIONAL PEST CONTROL PROVIDER.
Location: Kitchen
- Eating, drinking, smoking (corrected)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: OPEN EMPLOYEE DRINKS STORED ABOVE KITCHEN COLD-TOP UNIT--DISCONTINUE THIS BEHAVIOR.ALL EMPLOYEE DRINKS MUST BE STORED LOW AND AWAY FROM FOOD PREP SURFACES, FOOD AND SINGLE-SERVICE USE ITEMS. EMPLOYEE DRINKS MUST CONTAIN LID AND STRAW.
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: KEEP RAW SHELL EGGS/FOOD STORED BELOW COOKED/READY-TO-EAT FOODS.
Location: Back room
Equipment: Reach in cooler
- Miscellaneous contamination of food (Critical) (corrected)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: GNATS/FLIES PRESENT AT INTERIOR OF LIQUOR BOTTLES AT BAR: DISCARDED1) LIQUEUR DU BOUCHETT PEACH SCHNAPPS2) SEAGRAM'S STONE CHERRY
Location: Bar
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) DEFROST, CLEAN AND SANITIZE KITCHEN FREEZER.2) CLEAN AND SANITIZE INTERIOR AND EXTERIOR SURFACES OF KITCHEN COOLERS.3) CLEAN AND SANITIZE INTERIOR SURFACES OF BAR COOLERS (REMOVE INTERIOR TOWELS).
Location: Kitchen
Equipment: reach in freezer
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) DEFROST, CLEAN AND SANITIZE KITCHEN FREEZER.2) CLEAN AND SANITIZE INTERIOR AND EXTERIOR SURFACES OF KITCHEN COOLERS.3) CLEAN AND SANITIZE INTERIOR SURFACES OF BAR COOLERS (REMOVE INTERIOR TOWELS).
Location: Kitchen
Equipment: Reach in cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) DEFROST, CLEAN AND SANITIZE KITCHEN FREEZER.2) CLEAN AND SANITIZE INTERIOR AND EXTERIOR SURFACES OF KITCHEN COOLERS.3) CLEAN AND SANITIZE INTERIOR SURFACES OF BAR COOLERS (REMOVE INTERIOR TOWELS).
Location: Bar
Equipment: Reach in cooler
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Location: Kitchen
Equipment: Hand sink
- Hand sink improper usage (corrected)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: DO NOT STORE SANITIZER BUCKET AT INTERIOR OF BAR HANDSINK.
Location: Bar
Equipment: Hand sink
- 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: 1) IN-PLACE SANITIZER AT KITCHEN BUCKET AND 3-BAY SINK BELOW 200 PPM FOR QUAT; MAINTAIN AT 200 PPM FOR QUAT.2) BAR SANITIZER BUCKET EXCEEDING 100 PPM FOR CHLORINE; MAINTAIN AT 50 - 100 PPM FOR CHLORINE.CHANGE SANITIZER BUCKETS AT LEAST EVERY 2 HOURS.
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: 1) IN-PLACE SANITIZER AT KITCHEN BUCKET AND 3-BAY SINK BELOW 200 PPM FOR QUAT; MAINTAIN AT 200 PPM FOR QUAT.2) BAR SANITIZER BUCKET EXCEEDING 100 PPM FOR CHLORINE; MAINTAIN AT 50 - 100 PPM FOR CHLORINE.CHANGE SANITIZER BUCKETS AT LEAST EVERY 2 HOURS.
Location: Bar
- Hair restraints (corrected)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- 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.
Location: Kitchen
- 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.
Location: Bar
- 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.
Location: Back room
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE LIGHTS WHERE OUT AT KITCHEN CEILING.
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: IN PROGRESS: SCHEDULED WITH GAS LIGHT MAINTENANCE.PROVIDE NEW KITCHEN AND BACK ENTRANCE DOORS OR SEAL OFF ALL EXPOSED OPENINGS/GAPS AROUND DOORS.
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: IN PROGRESS: SCHEDULED WITH GAS LIGHT MAINTENANCE.PROVIDE NEW KITCHEN AND BACK ENTRANCE DOORS OR SEAL OFF ALL EXPOSED OPENINGS/GAPS AROUND DOORS.
Location: Back room
- Dumpster lids open (corrected)
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Location: Dumpster area
- 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.
Location: Dumpster area
- Ventilation soiled (corrected)
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN HOOD SYSTEM INTERIOR AND EXTERIOR SURFACES; INCLUDING FILTERS.
Location: Kitchen
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Location: Kitchen
Equipment: reach in freezer
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Location: Back room
Equipment: Chest freezer
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Location: Back room
Equipment: Reach 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.
Location: Bar
Equipment: Reach in cooler
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPLACE AND/OR RESURFACE RUSTED SHELVING AT KITCHEN PREP TABLE (BOTTOM) WHERE NEEDED.
Location: Kitchen
Equipment: Prep table
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPLACE AND/OR RESURFACE RUSTED SHELVING AT KITCHEN PREP TABLE (BOTTOM) WHERE NEEDED.
Equipment: Metal shelving
- Miscellaneous contamination of food (Non-Critical) (corrected)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: DISCONTINUE DUMPING FOOD IN TRASH WHERE CONTAINER IS TOUCHING TRASH BIN AND THEN USING SAME FOOD CONTAINER TO REPLENISH FOOD WITH WASH, RINSING AND SANITIZING FOOD CONTAINER. PREVENT CROSS-CONTAMINATION.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND ORGANIZE BACK DRY STORAGE ROOM LOCATED BY BAR.
Location: Back room
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND ORGANIZE BACK DRY STORAGE ROOM LOCATED BY BAR.
Location: Dry storage
- Light shields (corrected)
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: IN PROGRESS:REPLACE DAMAGED/CRACKED LIGHT GUARD SHIELDS WHERE NEEDED AT KITCHEN CEILING.
Location: Kitchen
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: REPAIR KITCHEN MOP SINK SO THAT HOT AND COLD WATER IS LABELED PROPERLY AND SWITCH LINES (HOT = LEFT/COLD = RIGHT).
Location: Kitchen
Equipment: Mop sink
- Covered trash can in womens restroom (corrected)
No covered trash can for womens restroom.
Correction: Provide a covered trash can.
Location: Womens restroom
- 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.
Comments: PROVIDE CHEMICAL SANITIZER TEST STRIPS FOR QUAT AND CHLORINE.
Location: Kitchen
- 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.
Comments: PROVIDE CHEMICAL SANITIZER TEST STRIPS FOR QUAT AND CHLORINE.
Location: Bar
|
02/13/2014 | Recheck |
- Smoking Paraphernalia (corrected)
Smoking paraphernalia (ashtrays etc.) observed in non-smoking facility.
Correction: Remove all smoking paraphernalia from facility.
Comments: PACK OF MISTY CIGARETTES STORED AT BAR COUNTER-TOP--REMOVE FROM PREMESIS.
- 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: BASEMENT
- Bait stations (corrected)
Open rodent bait station(s).
Correction: Provide covered, tamper resistant bait stations.
Comments: DISCONTINUE AND PROVIDE PROPER TAMPER-PROOF BAIT OR CONSULT A PROFESSIONAL PEST CONTROL PROVIDER.
Location: Kitchen
- Eating, drinking, smoking (corrected)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: OPEN EMPLOYEE DRINKS STORED ABOVE KITCHEN COLD-TOP UNIT--DISCONTINUE THIS BEHAVIOR.ALL EMPLOYEE DRINKS MUST BE STORED LOW AND AWAY FROM FOOD PREP SURFACES, FOOD AND SINGLE-SERVICE USE ITEMS. EMPLOYEE DRINKS MUST CONTAIN LID AND STRAW.
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: KEEP RAW SHELL EGGS/FOOD STORED BELOW COOKED/READY-TO-EAT FOODS.
Location: Back room
Equipment: Reach in cooler
- Miscellaneous contamination of food (Critical) (corrected)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: GNATS/FLIES PRESENT AT INTERIOR OF LIQUOR BOTTLES AT BAR: DISCARDED1) LIQUEUR DU BOUCHETT PEACH SCHNAPPS2) SEAGRAM'S STONE CHERRY
Location: Bar
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) DEFROST, CLEAN AND SANITIZE KITCHEN FREEZER.2) CLEAN AND SANITIZE INTERIOR AND EXTERIOR SURFACES OF KITCHEN COOLERS.3) CLEAN AND SANITIZE INTERIOR SURFACES OF BAR COOLERS (REMOVE INTERIOR TOWELS).
Location: Kitchen
Equipment: reach in freezer
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) DEFROST, CLEAN AND SANITIZE KITCHEN FREEZER.2) CLEAN AND SANITIZE INTERIOR AND EXTERIOR SURFACES OF KITCHEN COOLERS.3) CLEAN AND SANITIZE INTERIOR SURFACES OF BAR COOLERS (REMOVE INTERIOR TOWELS).
Location: Kitchen
Equipment: Reach in cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) DEFROST, CLEAN AND SANITIZE KITCHEN FREEZER.2) CLEAN AND SANITIZE INTERIOR AND EXTERIOR SURFACES OF KITCHEN COOLERS.3) CLEAN AND SANITIZE INTERIOR SURFACES OF BAR COOLERS (REMOVE INTERIOR TOWELS).
Location: Bar
Equipment: Reach in cooler
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Location: Kitchen
Equipment: Hand sink
- Hand sink improper usage (corrected)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: DO NOT STORE SANITIZER BUCKET AT INTERIOR OF BAR HANDSINK.
Location: Bar
Equipment: Hand sink
- 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: 1) IN-PLACE SANITIZER AT KITCHEN BUCKET AND 3-BAY SINK BELOW 200 PPM FOR QUAT; MAINTAIN AT 200 PPM FOR QUAT.2) BAR SANITIZER BUCKET EXCEEDING 100 PPM FOR CHLORINE; MAINTAIN AT 50 - 100 PPM FOR CHLORINE.CHANGE SANITIZER BUCKETS AT LEAST EVERY 2 HOURS.
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: 1) IN-PLACE SANITIZER AT KITCHEN BUCKET AND 3-BAY SINK BELOW 200 PPM FOR QUAT; MAINTAIN AT 200 PPM FOR QUAT.2) BAR SANITIZER BUCKET EXCEEDING 100 PPM FOR CHLORINE; MAINTAIN AT 50 - 100 PPM FOR CHLORINE.CHANGE SANITIZER BUCKETS AT LEAST EVERY 2 HOURS.
Location: Bar
- Hair restraints (corrected)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- 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.
Location: Kitchen
- 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.
Location: Bar
- 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.
Location: Back room
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE LIGHTS WHERE OUT AT KITCHEN CEILING.
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: IN PROGRESS: SCHEDULED WITH GAS LIGHT MAINTENANCE.PROVIDE NEW KITCHEN AND BACK ENTRANCE DOORS OR SEAL OFF ALL EXPOSED OPENINGS/GAPS AROUND DOORS.
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: IN PROGRESS: SCHEDULED WITH GAS LIGHT MAINTENANCE.PROVIDE NEW KITCHEN AND BACK ENTRANCE DOORS OR SEAL OFF ALL EXPOSED OPENINGS/GAPS AROUND DOORS.
Location: Back room
- Dumpster lids open (corrected)
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Location: Dumpster area
- 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.
Location: Dumpster area
- Ventilation soiled (corrected)
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN HOOD SYSTEM INTERIOR AND EXTERIOR SURFACES; INCLUDING FILTERS.
Location: Kitchen
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Location: Kitchen
Equipment: reach in freezer
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Location: Back room
Equipment: Chest freezer
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Location: Back room
Equipment: Reach 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.
Location: Bar
Equipment: Reach in cooler
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPLACE AND/OR RESURFACE RUSTED SHELVING AT KITCHEN PREP TABLE (BOTTOM) WHERE NEEDED.
Location: Kitchen
Equipment: Prep table
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPLACE AND/OR RESURFACE RUSTED SHELVING AT KITCHEN PREP TABLE (BOTTOM) WHERE NEEDED.
Equipment: Metal shelving
- Miscellaneous contamination of food (Non-Critical) (corrected)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: DISCONTINUE DUMPING FOOD IN TRASH WHERE CONTAINER IS TOUCHING TRASH BIN AND THEN USING SAME FOOD CONTAINER TO REPLENISH FOOD WITH WASH, RINSING AND SANITIZING FOOD CONTAINER. PREVENT CROSS-CONTAMINATION.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND ORGANIZE BACK DRY STORAGE ROOM LOCATED BY BAR.
Location: Back room
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND ORGANIZE BACK DRY STORAGE ROOM LOCATED BY BAR.
Location: Dry storage
- Light shields (corrected)
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: IN PROGRESS:REPLACE DAMAGED/CRACKED LIGHT GUARD SHIELDS WHERE NEEDED AT KITCHEN CEILING.
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: REPAIR KITCHEN MOP SINK SO THAT HOT AND COLD WATER IS LABELED PROPERLY AND SWITCH LINES (HOT = LEFT/COLD = RIGHT).
Location: Kitchen
Equipment: Mop sink
- Covered trash can in womens restroom (corrected)
No covered trash can for womens restroom.
Correction: Provide a covered trash can.
Location: Womens restroom
- 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.
Comments: PROVIDE CHEMICAL SANITIZER TEST STRIPS FOR QUAT AND CHLORINE.
Location: Kitchen
- 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.
Comments: PROVIDE CHEMICAL SANITIZER TEST STRIPS FOR QUAT AND CHLORINE.
Location: Bar
|
01/30/2014 | Recheck |
- Smoking Paraphernalia (corrected)
Smoking paraphernalia (ashtrays etc.) observed in non-smoking facility.
Correction: Remove all smoking paraphernalia from facility.
Comments: PACK OF MISTY CIGARETTES STORED AT BAR COUNTER-TOP--REMOVE FROM PREMESIS.
- 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: BASEMENT
- Bait stations
Open rodent bait station(s).
Correction: Provide covered, tamper resistant bait stations.
Comments: DISCONTINUE AND PROVIDE PROPER TAMPER-PROOF BAIT OR CONSULT A PROFESSIONAL PEST CONTROL PROVIDER.
Location: Kitchen
- Eating, drinking, smoking (corrected)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: OPEN EMPLOYEE DRINKS STORED ABOVE KITCHEN COLD-TOP UNIT--DISCONTINUE THIS BEHAVIOR.ALL EMPLOYEE DRINKS MUST BE STORED LOW AND AWAY FROM FOOD PREP SURFACES, FOOD AND SINGLE-SERVICE USE ITEMS. EMPLOYEE DRINKS MUST CONTAIN LID AND STRAW.
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: KEEP RAW SHELL EGGS/FOOD STORED BELOW COOKED/READY-TO-EAT FOODS.
Location: Back room
Equipment: Reach in cooler
- Miscellaneous contamination of food (Critical) (corrected)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: GNATS/FLIES PRESENT AT INTERIOR OF LIQUOR BOTTLES AT BAR: DISCARDED1) LIQUEUR DU BOUCHETT PEACH SCHNAPPS2) SEAGRAM'S STONE CHERRY
Location: Bar
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) DEFROST, CLEAN AND SANITIZE KITCHEN FREEZER.2) CLEAN AND SANITIZE INTERIOR AND EXTERIOR SURFACES OF KITCHEN COOLERS.3) CLEAN AND SANITIZE INTERIOR SURFACES OF BAR COOLERS (REMOVE INTERIOR TOWELS).
Location: Kitchen
Equipment: reach in freezer
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) DEFROST, CLEAN AND SANITIZE KITCHEN FREEZER.2) CLEAN AND SANITIZE INTERIOR AND EXTERIOR SURFACES OF KITCHEN COOLERS.3) CLEAN AND SANITIZE INTERIOR SURFACES OF BAR COOLERS (REMOVE INTERIOR TOWELS).
Location: Kitchen
Equipment: Reach in cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) DEFROST, CLEAN AND SANITIZE KITCHEN FREEZER.2) CLEAN AND SANITIZE INTERIOR AND EXTERIOR SURFACES OF KITCHEN COOLERS.3) CLEAN AND SANITIZE INTERIOR SURFACES OF BAR COOLERS (REMOVE INTERIOR TOWELS).
Location: Bar
Equipment: Reach in cooler
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Location: Kitchen
Equipment: Hand sink
- Hand sink improper usage (corrected)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: DO NOT STORE SANITIZER BUCKET AT INTERIOR OF BAR HANDSINK.
Location: Bar
Equipment: Hand sink
- 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: 1) IN-PLACE SANITIZER AT KITCHEN BUCKET AND 3-BAY SINK BELOW 200 PPM FOR QUAT; MAINTAIN AT 200 PPM FOR QUAT.2) BAR SANITIZER BUCKET EXCEEDING 100 PPM FOR CHLORINE; MAINTAIN AT 50 - 100 PPM FOR CHLORINE.CHANGE SANITIZER BUCKETS AT LEAST EVERY 2 HOURS.
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: 1) IN-PLACE SANITIZER AT KITCHEN BUCKET AND 3-BAY SINK BELOW 200 PPM FOR QUAT; MAINTAIN AT 200 PPM FOR QUAT.2) BAR SANITIZER BUCKET EXCEEDING 100 PPM FOR CHLORINE; MAINTAIN AT 50 - 100 PPM FOR CHLORINE.CHANGE SANITIZER BUCKETS AT LEAST EVERY 2 HOURS.
Location: Bar
- Hair restraints (corrected)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- 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.
Location: Kitchen
- 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.
Location: Bar
- 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.
Location: Back room
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE LIGHTS WHERE OUT AT KITCHEN CEILING.
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: IN PROGRESS: SCHEDULED WITH GAS LIGHT MAINTENANCE.PROVIDE NEW KITCHEN AND BACK ENTRANCE DOORS OR SEAL OFF ALL EXPOSED OPENINGS/GAPS AROUND DOORS.
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: IN PROGRESS: SCHEDULED WITH GAS LIGHT MAINTENANCE.PROVIDE NEW KITCHEN AND BACK ENTRANCE DOORS OR SEAL OFF ALL EXPOSED OPENINGS/GAPS AROUND DOORS.
Location: Back room
- Dumpster lids open (corrected)
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Location: Dumpster area
- 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.
Location: Dumpster area
- Ventilation soiled (corrected)
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN HOOD SYSTEM INTERIOR AND EXTERIOR SURFACES; INCLUDING FILTERS.
Location: Kitchen
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Location: Kitchen
Equipment: reach in freezer
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Location: Back room
Equipment: Chest freezer
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Location: Back room
Equipment: Reach 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.
Location: Bar
Equipment: Reach in cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPLACE AND/OR RESURFACE RUSTED SHELVING AT KITCHEN PREP TABLE (BOTTOM) WHERE NEEDED.
Location: Kitchen
Equipment: Prep table
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPLACE AND/OR RESURFACE RUSTED SHELVING AT KITCHEN PREP TABLE (BOTTOM) WHERE NEEDED.
Equipment: Metal shelving
- Miscellaneous contamination of food (Non-Critical) (corrected)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: DISCONTINUE DUMPING FOOD IN TRASH WHERE CONTAINER IS TOUCHING TRASH BIN AND THEN USING SAME FOOD CONTAINER TO REPLENISH FOOD WITH WASH, RINSING AND SANITIZING FOOD CONTAINER. PREVENT CROSS-CONTAMINATION.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND ORGANIZE BACK DRY STORAGE ROOM LOCATED BY BAR.
Location: Back room
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND ORGANIZE BACK DRY STORAGE ROOM LOCATED BY BAR.
Location: Dry storage
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: IN PROGRESS:REPLACE DAMAGED/CRACKED LIGHT GUARD SHIELDS WHERE NEEDED AT KITCHEN CEILING.
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: REPAIR KITCHEN MOP SINK SO THAT HOT AND COLD WATER IS LABELED PROPERLY AND SWITCH LINES (HOT = LEFT/COLD = RIGHT).
Location: Kitchen
Equipment: Mop sink
- Covered trash can in womens restroom (corrected)
No covered trash can for womens restroom.
Correction: Provide a covered trash can.
Location: Womens restroom
- 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.
Comments: PROVIDE CHEMICAL SANITIZER TEST STRIPS FOR QUAT AND CHLORINE.
Location: Kitchen
- 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.
Comments: PROVIDE CHEMICAL SANITIZER TEST STRIPS FOR QUAT AND CHLORINE.
Location: Bar
|
12/23/2013 | Recheck |
- Smoking Paraphernalia (corrected)
Smoking paraphernalia (ashtrays etc.) observed in non-smoking facility.
Correction: Remove all smoking paraphernalia from facility.
Comments: PACK OF MISTY CIGARETTES STORED AT BAR COUNTER-TOP--REMOVE FROM PREMESIS.
- 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: BASEMENT
- Bait stations
Open rodent bait station(s).
Correction: Provide covered, tamper resistant bait stations.
Comments: DISCONTINUE AND PROVIDE PROPER TAMPER-PROOF BAIT OR CONSULT A PROFESSIONAL PEST CONTROL PROVIDER.
Location: Kitchen
- Eating, drinking, smoking (corrected)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: OPEN EMPLOYEE DRINKS STORED ABOVE KITCHEN COLD-TOP UNIT--DISCONTINUE THIS BEHAVIOR.ALL EMPLOYEE DRINKS MUST BE STORED LOW AND AWAY FROM FOOD PREP SURFACES, FOOD AND SINGLE-SERVICE USE ITEMS. EMPLOYEE DRINKS MUST CONTAIN LID AND STRAW.
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: KEEP RAW SHELL EGGS/FOOD STORED BELOW COOKED/READY-TO-EAT FOODS.
Location: Back room
Equipment: Reach in cooler
- Miscellaneous contamination of food (Critical) (corrected)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: GNATS/FLIES PRESENT AT INTERIOR OF LIQUOR BOTTLES AT BAR: DISCARDED1) LIQUEUR DU BOUCHETT PEACH SCHNAPPS2) SEAGRAM'S STONE CHERRY
Location: Bar
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) DEFROST, CLEAN AND SANITIZE KITCHEN FREEZER.2) CLEAN AND SANITIZE INTERIOR AND EXTERIOR SURFACES OF KITCHEN COOLERS.3) CLEAN AND SANITIZE INTERIOR SURFACES OF BAR COOLERS (REMOVE INTERIOR TOWELS).
Location: Kitchen
Equipment: reach in freezer
- Food contact surface(s) soiled (corrected on site)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) DEFROST, CLEAN AND SANITIZE KITCHEN FREEZER.2) CLEAN AND SANITIZE INTERIOR AND EXTERIOR SURFACES OF KITCHEN COOLERS.3) CLEAN AND SANITIZE INTERIOR SURFACES OF BAR COOLERS (REMOVE INTERIOR TOWELS).
Location: Kitchen
Equipment: Reach in cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) DEFROST, CLEAN AND SANITIZE KITCHEN FREEZER.2) CLEAN AND SANITIZE INTERIOR AND EXTERIOR SURFACES OF KITCHEN COOLERS.3) CLEAN AND SANITIZE INTERIOR SURFACES OF BAR COOLERS (REMOVE INTERIOR TOWELS).
Location: Bar
Equipment: Reach in cooler
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Location: Kitchen
Equipment: Hand sink
- Hand sink improper usage (corrected)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: DO NOT STORE SANITIZER BUCKET AT INTERIOR OF BAR HANDSINK.
Location: Bar
Equipment: Hand sink
- 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: 1) IN-PLACE SANITIZER AT KITCHEN BUCKET AND 3-BAY SINK BELOW 200 PPM FOR QUAT; MAINTAIN AT 200 PPM FOR QUAT.2) BAR SANITIZER BUCKET EXCEEDING 100 PPM FOR CHLORINE; MAINTAIN AT 50 - 100 PPM FOR CHLORINE.CHANGE SANITIZER BUCKETS AT LEAST EVERY 2 HOURS.
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: 1) IN-PLACE SANITIZER AT KITCHEN BUCKET AND 3-BAY SINK BELOW 200 PPM FOR QUAT; MAINTAIN AT 200 PPM FOR QUAT.2) BAR SANITIZER BUCKET EXCEEDING 100 PPM FOR CHLORINE; MAINTAIN AT 50 - 100 PPM FOR CHLORINE.CHANGE SANITIZER BUCKETS AT LEAST EVERY 2 HOURS.
Location: Bar
- Hair restraints (corrected)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- 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.
Location: Kitchen
- 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.
Location: Bar
- 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.
Location: Back room
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE LIGHTS WHERE OUT AT KITCHEN CEILING.
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: IN PROGRESS: SCHEDULED WITH GAS LIGHT MAINTENANCE.PROVIDE NEW KITCHEN AND BACK ENTRANCE DOORS OR SEAL OFF ALL EXPOSED OPENINGS/GAPS AROUND DOORS.
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: IN PROGRESS: SCHEDULED WITH GAS LIGHT MAINTENANCE.PROVIDE NEW KITCHEN AND BACK ENTRANCE DOORS OR SEAL OFF ALL EXPOSED OPENINGS/GAPS AROUND DOORS.
Location: Back room
- Dumpster lids open (corrected)
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Location: Dumpster area
- 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.
Location: Dumpster area
- Ventilation soiled (corrected)
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN HOOD SYSTEM INTERIOR AND EXTERIOR SURFACES; INCLUDING FILTERS.
Location: Kitchen
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Location: Kitchen
Equipment: reach in freezer
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Location: Back room
Equipment: Chest freezer
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Location: Back room
Equipment: Reach 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.
Location: Bar
Equipment: Reach in cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPLACE AND/OR RESURFACE RUSTED SHELVING AT KITCHEN PREP TABLE (BOTTOM) WHERE NEEDED.
Location: Kitchen
Equipment: Prep table
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPLACE AND/OR RESURFACE RUSTED SHELVING AT KITCHEN PREP TABLE (BOTTOM) WHERE NEEDED.
Equipment: Metal shelving
- Miscellaneous contamination of food (Non-Critical) (corrected)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: DISCONTINUE DUMPING FOOD IN TRASH WHERE CONTAINER IS TOUCHING TRASH BIN AND THEN USING SAME FOOD CONTAINER TO REPLENISH FOOD WITH WASH, RINSING AND SANITIZING FOOD CONTAINER. PREVENT CROSS-CONTAMINATION.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND ORGANIZE BACK DRY STORAGE ROOM LOCATED BY BAR.
Location: Back room
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND ORGANIZE BACK DRY STORAGE ROOM LOCATED BY BAR.
Location: Dry storage
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: IN PROGRESS:REPLACE DAMAGED/CRACKED LIGHT GUARD SHIELDS WHERE NEEDED AT KITCHEN CEILING.
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: REPAIR KITCHEN MOP SINK SO THAT HOT AND COLD WATER IS LABELED PROPERLY AND SWITCH LINES (HOT = LEFT/COLD = RIGHT).
Location: Kitchen
Equipment: Mop sink
- Covered trash can in womens restroom (corrected)
No covered trash can for womens restroom.
Correction: Provide a covered trash can.
Location: Womens restroom
- 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.
Comments: PROVIDE CHEMICAL SANITIZER TEST STRIPS FOR QUAT AND CHLORINE.
Location: Kitchen
- 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.
Comments: PROVIDE CHEMICAL SANITIZER TEST STRIPS FOR QUAT AND CHLORINE.
Location: Bar
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11/21/2013 | Recheck |
- Smoking Paraphernalia (corrected on site)
Smoking paraphernalia (ashtrays etc.) observed in non-smoking facility.
Correction: Remove all smoking paraphernalia from facility.
Comments: PACK OF MISTY CIGARETTES STORED AT BAR COUNTER-TOP--REMOVE FROM PREMESIS.
- 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: BASEMENT
- Eating, drinking, smoking
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: OPEN EMPLOYEE DRINKS STORED ABOVE KITCHEN COLD-TOP UNIT--DISCONTINUE THIS BEHAVIOR.ALL EMPLOYEE DRINKS MUST BE STORED LOW AND AWAY FROM FOOD PREP SURFACES, FOOD AND SINGLE-SERVICE USE ITEMS. EMPLOYEE DRINKS MUST CONTAIN LID AND STRAW.
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: KEEP RAW SHELL EGGS/FOOD STORED BELOW COOKED/READY-TO-EAT FOODS.
Location: Back room
Equipment: Reach in cooler
- Miscellaneous contamination of food (Critical) (corrected on site)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: GNATS/FLIES PRESENT AT INTERIOR OF LIQUOR BOTTLES AT BAR: DISCARDED1) LIQUEUR DU BOUCHETT PEACH SCHNAPPS2) SEAGRAM'S STONE CHERRY
Location: Bar
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) DEFROST, CLEAN AND SANITIZE KITCHEN FREEZER.2) CLEAN AND SANITIZE INTERIOR AND EXTERIOR SURFACES OF KITCHEN COOLERS.3) CLEAN AND SANITIZE INTERIOR SURFACES OF BAR COOLERS (REMOVE INTERIOR TOWELS).
Location: Kitchen
Equipment: reach in freezer
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) DEFROST, CLEAN AND SANITIZE KITCHEN FREEZER.2) CLEAN AND SANITIZE INTERIOR AND EXTERIOR SURFACES OF KITCHEN COOLERS.3) CLEAN AND SANITIZE INTERIOR SURFACES OF BAR COOLERS (REMOVE INTERIOR TOWELS).
Location: Kitchen
Equipment: Reach in cooler
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) DEFROST, CLEAN AND SANITIZE KITCHEN FREEZER.2) CLEAN AND SANITIZE INTERIOR AND EXTERIOR SURFACES OF KITCHEN COOLERS.3) CLEAN AND SANITIZE INTERIOR SURFACES OF BAR COOLERS (REMOVE INTERIOR TOWELS).
Location: Bar
Equipment: Reach in cooler
- Hand sink soiled
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Location: Kitchen
Equipment: Hand sink
- 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: DO NOT STORE SANITIZER BUCKET AT INTERIOR OF BAR HANDSINK.
Location: Bar
Equipment: Hand sink
- 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: 1) IN-PLACE SANITIZER AT KITCHEN BUCKET AND 3-BAY SINK BELOW 200 PPM FOR QUAT; MAINTAIN AT 200 PPM FOR QUAT.2) BAR SANITIZER BUCKET EXCEEDING 100 PPM FOR CHLORINE; MAINTAIN AT 50 - 100 PPM FOR CHLORINE.CHANGE SANITIZER BUCKETS AT LEAST EVERY 2 HOURS.
Location: Kitchen
- 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: 1) IN-PLACE SANITIZER AT KITCHEN BUCKET AND 3-BAY SINK BELOW 200 PPM FOR QUAT; MAINTAIN AT 200 PPM FOR QUAT.2) BAR SANITIZER BUCKET EXCEEDING 100 PPM FOR CHLORINE; MAINTAIN AT 50 - 100 PPM FOR CHLORINE.CHANGE SANITIZER BUCKETS AT LEAST EVERY 2 HOURS.
Location: Bar
- Hair restraints
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- 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.
Location: Kitchen
- 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.
Location: Bar
- 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.
Location: Back room
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE LIGHTS WHERE OUT AT KITCHEN CEILING.
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 NEW KITCHEN AND BACK ENTRANCE DOORS OR SEAL OFF ALL EXPOSED OPENINGS/GAPS AROUND DOORS.
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 NEW KITCHEN AND BACK ENTRANCE DOORS OR SEAL OFF ALL EXPOSED OPENINGS/GAPS AROUND DOORS.
Location: Back room
- Dumpster lids open
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Location: Dumpster area
- 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.
Location: Dumpster area
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN HOOD SYSTEM INTERIOR AND EXTERIOR SURFACES; INCLUDING FILTERS.
Location: Kitchen
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Location: Kitchen
Equipment: reach in freezer
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Location: Back room
Equipment: Chest freezer
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Location: Back room
Equipment: Reach 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.
Location: Bar
Equipment: Reach in cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPLACE AND/OR RESURFACE RUSTED SHELVING AT KITCHEN WHERE NEEDED.
Location: Kitchen
Equipment: Metal shelving
- Miscellaneous contamination of food (Non-Critical)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: DISCONTINUE DUMPING FOOD IN TRASH WHERE CONTAINER IS TOUCHING TRASH BIN AND THEN USING SAME FOOD CONTAINER TO REPLENISH FOOD WITH WASH, RINSING AND SANITIZING FOOD CONTAINER. PREVENT CROSS-CONTAMINATION.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND ORGANIZE BACK DRY STORAGE ROOM LOCATED BY BAR.
Location: Back room
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND ORGANIZE BACK DRY STORAGE ROOM LOCATED BY BAR.
Location: Dry storage
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: REPLACE DAMAGED/CRACKED LIGHT GUARD SHIELDS WHERE NEEDED AT KITCHEN CEILING.
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: REPAIR KITCHEN MOP SINK HOT WATER AND PROVIDE HANDLE THAT IS MISSING.
Location: Kitchen
Equipment: Mop sink
- Covered trash can in womens restroom
No covered trash can for womens restroom.
Correction: Provide a covered trash can.
Location: Womens restroom
- 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.
Comments: PROVIDE CHEMICAL SANITIZER TEST STRIPS FOR QUAT AND CHLORINE.
Location: Kitchen
- 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.
Comments: PROVIDE CHEMICAL SANITIZER TEST STRIPS FOR QUAT AND CHLORINE.
Location: Bar
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11/13/2013 | Routine |
- Toxic material(s) separation (corrected)
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: THERE ARE TUBES OF SILICONE CAULK ON SHELVING ABOVE SINGLE SERVICE NAPKINS. PLEASE STORE ALL CHEMICALS SEPERATE AND/OR BELOW ALL FOOD, EQUIPMENT, AND PREP AREAS.ALL CHEMICALS STORED PROPERLY.
Location: Dry storage
- 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: THERE ARE EMPLOYEE DRINKS STORED BEHIND BAR OVER READY TO EAT PRODUCT AND IN THE KITCHEN OVER A PREP TABLE. PLEASE STORE ALL EMPLOYEE DRINKS SEPERATE AND/OR UNDER FOOD, EQUIPMENT, AND PREP AREAS. ALSO MAKE SURE EMPLOYEES USE LIDS AND STRAWS FOR THEIR DRINKS.ALL EMPLOYEE DRINKS STORED PROPERLY.
Location: Bar
- 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: THERE ARE EMPLOYEE DRINKS STORED BEHIND BAR OVER READY TO EAT PRODUCT AND IN THE KITCHEN OVER A PREP TABLE. PLEASE STORE ALL EMPLOYEE DRINKS SEPERATE AND/OR UNDER FOOD, EQUIPMENT, AND PREP AREAS. ALSO MAKE SURE EMPLOYEES USE LIDS AND STRAWS FOR THEIR DRINKS.ALL EMPLOYEE DRINKS STORED PROPERLY.
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: THE REACH-IN COOLER IN THE POOL TABLE ROOM HAS RAW MEAT STORAGE ISSUES:(1) THERE ARE RAW EGGS OVER READY TO EAT PRODUCT.(2) THERE IS GROUND MEAT STORED OVER WHOLE MEAT.PLEASE REFER TO ORGANIZATIONAL STORAGE HANDOUT TOP PROPERLY STORE RAW MEATS.ALL RAW MEATS ARE STORED PROPERLY.
Location: Back room
Equipment: Reach in cooler
- 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: THE HAND SINK BEHIND THE BAR IS BLOCKED (IN-PLACE SANATIZER BUCKET STORED IN SINK). PLEASE DO NOT STORE ANYTHING IN OR ON HAND SINK.THE HAND SINK IS NOT BLOCKED BY ANY ITEMS.
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 INDIVIDUALLY WRAPPED SERVINGS OF DELI MEAT WITH NO DATE MARKING, ALSO INDIVIDUAL SERVINGS OF LASANGNA. PLEASE DATE MARK THE DELI MEAT AND LASANGNA.ALL PHF's ARE PROPERLY DATE MARKED.
Location: Kitchen
Equipment: Reach in cooler
- Discarding datemarking (corrected)
Unmarked or expired food(s) not discarded.
Correction: Discard food.
Comments: IN THE POOL TABLE ROOM THERE ARE PHF"S (MEAT SAUCE) WITH A DATE MARK OF 2/7 IN THE REACH-IN COOLER. PLEASE DISCARD ALL PHF"S DATE MARKED OLDER THAN 7 DAYS.THERE ARE NO DATE MARKS 7 DAYS OR OLDER.
Location: Back room
Equipment: Reach in cooler
- 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: THE IN-PLACE BLEACH SANATIZER CONCENTRATION IS TOO HIGH 200 PPM. PLEASE MAKE SURE CONCENTRATION IS BETWEEN 50 - 100 PPM.THE IN-PLACE SANATIZER BEHIND THE BAR IS AT A PROPER CONCENTRATION.
Location: Bar
- Hair restraints (corrected)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: WHEN PREPARING ANY FOOD PLEASE BE SURE TO WEAR A HAIR RESTRAINT (HAT OR HAIR NET). THE COOK IS WEARING A HAT.
- Hoods inadequate or unapproved
Ventilation hood(s) inadequate or unapproved.
Correction: Ventilation hood systems and devices shall meet the requirements of the Indiana department of fire and building services.
Comments: THERE ARE FIRE EXTINGUISHERS UPSTAIRS AND IN THE BASEMENT WITH OUT OF DATE TAGS. PLEASE HAVE COMPANY INSPECT ALL FIRE EXTINGUISHERS IN ESTABLISHMENT.THE MAIN FLOOR FIRE EXTINGUISHERS ARE TO BE INSPECTED IN APRIL. AT THAT TIME THE MANAGER WILL HAVE THEM INSPECT THE FIRE EXTINGUISHERS UPSTAIRS AND IN THE BASEMENT.
- 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: THERE IS AN EMPLOYEE COAT HANGING ON THE CART WITH THE DELI MEAT SLICER. PLEASE STORE ALL PERSONAL ITEMS SEPERATE AND/OR UNDER ALL FOOD, EQUIPMENT, AND PREP AREAS.ALL PERSONAL ITEMS STORED PROPERLY.
Location: Back room
- Unnecessary litter (corrected)
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: THERE IS UNNECCESARY LITTER IN THE BASEMENT. PLEASE GO THROUGH BASEMENT AND REMOVE UNUSED AND UNNECCESARY ITEMS.THE BASEMENT HAS BEEN ORGANIZED A LITTLE BETTER.
Location: Basement
- Dumpster lids open (corrected)
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Comments: THE LIDS ON THE DUMPSTER ARE OPEN. PLEASE MAKE SURE THE LIDS ARE CLOSED AT ALL TIMES.THE LIDS ON THE DUMPSTER ARE CLOSED.
Location: Dumpster area
- Single Service/Equipment storage (corrected)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: THERE ARE TO GO BAGS STORED ON THE FLOOR IN THE UPSTAIRS OFFICE. PLEASE STORE ALL SINGLE SERVICE ITEMS 6 INCHES ABOVE THE FLOOR.ALL SINGLE SERVICE ITEMS ARE STORED PROPERLY.
Location: Dry storage
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: THE INSIDE OF THE ICE MACHINE IS SOILED. PLEASE CLEAN AND SANATIZE.THE INSIDE OF THE ICE MACHINE HAS BEEN CLEANED.
Location: Back room
Equipment: Ice machine
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: THERE ARE NO PAPER TOWELS PROVIDED AT THE HAND SINK IN THE KITCHEN. PLEASE MAKE SURE PAPER TOWELS ARE PROVIDED AT ALL TIMES.PAPER TOWELS ARE AVAILABLE AT THE HAND SINK IN THE KITCHEN.
Location: Kitchen
Equipment: Hand sink
- Covered trash can in womens restroom (corrected)
No covered trash can for womens restroom.
Correction: Provide a covered trash can.
Comments: THE FOLLLOWING RESTROOMS DO NOT PROVIDE A COVERED TRASH CAN. THE WOMEN'S RESTROOM DOWNSTAIRS AND EACH UNISEX BATHROOM UPSTAIRS. PLEASE PROVIDE A TRASH CAN WITH A LID IN THESE BATHROOMS.A COVERED TRASH CAN HAS BEEN PROVIDED IN THE RESTROOMS USED BY WOMEN.
Location: Womens restroom
- Covered trash can in womens restroom (corrected)
No covered trash can for womens restroom.
Correction: Provide a covered trash can.
Comments: THE FOLLLOWING RESTROOMS DO NOT PROVIDE A COVERED TRASH CAN. THE WOMEN'S RESTROOM DOWNSTAIRS AND EACH UNISEX BATHROOM UPSTAIRS. PLEASE PROVIDE A TRASH CAN WITH A LID IN THESE BATHROOMS.A COVERED TRASH CAN HAS BEEN PROVIDED IN THE RESTROOMS USED BY WOMEN.
Location: Restroom
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02/27/2013 | 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: THERE ARE TUBES OF SILICONE CAULK ON SHELVING ABOVE SINGLE SERVICE NAPKINS. PLEASE STORE ALL CHEMICALS SEPERATE AND/OR BELOW ALL FOOD, EQUIPMENT, AND PREP AREAS.
Location: Dry storage
- 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: THERE ARE EMPLOYEE DRINKS STORED BEHIND BAR OVER READY TO EAT PRODUCT AND IN THE KITCHEN OVER A PREP TABLE. PLEASE STORE ALL EMPLOYEE DRINKS SEPERATE AND/OR UNDER FOOD, EQUIPMENT, AND PREP AREAS. ALSO MAKE SURE EMPLOYEES USE LIDS AND STRAWS FOR THEIR DRINKS.
Location: Bar
- 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: THERE ARE EMPLOYEE DRINKS STORED BEHIND BAR OVER READY TO EAT PRODUCT AND IN THE KITCHEN OVER A PREP TABLE. PLEASE STORE ALL EMPLOYEE DRINKS SEPERATE AND/OR UNDER FOOD, EQUIPMENT, AND PREP AREAS. ALSO MAKE SURE EMPLOYEES USE LIDS AND STRAWS FOR THEIR DRINKS.
Location: Kitchen
- 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: THE REACH-IN COOLER IN THE POOL TABLE ROOM HAS RAW MEAT STORAGE ISSUES:(1) THERE ARE RAW EGGS OVER READY TO EAT PRODUCT.(2) THERE IS GROUND MEAT STORED OVER WHOLE MEAT.PLEASE REFER TO ORGANIZATIONAL STORAGE HANDOUT TOP PROPERLY STORE RAW MEATS.
Location: Back room
Equipment: Reach in cooler
- 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: THE HAND SINK BEHIND THE BAR IS BLOCKED (IN-PLACE SANATIZER BUCKET STORED IN SINK). PLEASE DO NOT STORE ANYTHING IN OR ON 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 INDIVIDUALLY WRAPPED SERVINGS OF DELI MEAT WITH NO DATE MARKING, ALSO INDIVIDUAL SERVINGS OF LASANGNA. PLEASE DATE MARK THE DELI MEAT AND LASANGNA.
Location: Kitchen
Equipment: Reach in cooler
- Discarding datemarking (corrected on site)
Unmarked or expired food(s) not discarded.
Correction: Discard food.
Comments: IN THE POOL TABLE ROOM THERE ARE PHF"S (MEAT SAUCE) WITH A DATE MARK OF 2/7 IN THE REACH-IN COOLER. PLEASE DISCARD ALL PHF"S DATE MARKED OLDER THAN 7 DAYS.
Location: Back room
Equipment: Reach in cooler
- 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: THE IN-PLACE BLEACH SANATIZER CONCENTRATION IS TOO HIGH 200 PPM. PLEASE MAKE SURE CONCENTRATION IS BETWEEN 50 - 100 PPM.
Location: Bar
- Hair restraints
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: WHEN PREPARING ANY FOOD PLEASE BE SURE TO WEAR A HAIR RESTRAINT (HAT OR HAIR NET).
- Hoods inadequate or unapproved
Ventilation hood(s) inadequate or unapproved.
Correction: Ventilation hood systems and devices shall meet the requirements of the Indiana department of fire and building services.
Comments: THERE ARE FIRE EXTINGUISHERS UPSTAIRS AND IN THE BASEMENT WITH OUT OF DATE TAGS. PLEASE HAVE COMPANY INSPECT ALL FIRE EXTINGUISHERS IN ESTABLISHMENT.
- Storage of Personal Items (corrected on site)
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: THERE IS AN EMPLOYEE COAT HANGING ON THE CART WITH THE DELI MEAT SLICER. PLEASE STORE ALL PERSONAL ITEMS SEPERATE AND/OR UNDER ALL FOOD, EQUIPMENT, AND PREP AREAS.
Location: Back room
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: THERE IS UNNECCESARY LITTER IN THE BASEMENT. PLEASE GO THROUGH BASEMENT AND REMOVE UNUSED AND UNNECCESARY ITEMS.
Location: Basement
- Dumpster lids open
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Comments: THE LIDS ON THE DUMPSTER ARE OPEN. PLEASE MAKE SURE THE LIDS ARE CLOSED AT ALL TIMES.
Location: Dumpster area
- Single Service/Equipment storage (corrected on site)
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 TO GO BAGS STORED ON THE FLOOR IN THE UPSTAIRS OFFICE. PLEASE STORE ALL SINGLE SERVICE ITEMS 6 INCHES ABOVE THE FLOOR.
Location: Dry storage
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: THE INSIDE OF THE ICE MACHINE IS SOILED. PLEASE CLEAN AND SANATIZE.
Location: Back room
Equipment: Ice machine
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: THERE ARE NO PAPER TOWELS PROVIDED AT THE HAND SINK IN THE KITCHEN. PLEASE MAKE SURE PAPER TOWELS ARE PROVIDED AT ALL TIMES.
Location: Kitchen
Equipment: Hand sink
- Covered trash can in womens restroom
No covered trash can for womens restroom.
Correction: Provide a covered trash can.
Comments: THE FOLLLOWING RESTROOMS DO NOT PROVIDE A COVERED TRASH CAN. THE WOMEN'S RESTROOM DOWNSTAIRS AND EACH UNISEX BATHROOM UPSTAIRS. PLEASE PROVIDE A TRASH CAN WITH A LID IN THESE BATHROOMS.
Location: Womens restroom
- Covered trash can in womens restroom
No covered trash can for womens restroom.
Correction: Provide a covered trash can.
Comments: THE FOLLLOWING RESTROOMS DO NOT PROVIDE A COVERED TRASH CAN. THE WOMEN'S RESTROOM DOWNSTAIRS AND EACH UNISEX BATHROOM UPSTAIRS. PLEASE PROVIDE A TRASH CAN WITH A LID IN THESE BATHROOMS.
Location: Restroom
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02/20/2013 | Routine |
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: REPLACE LIGHT IN REACH IN COOLER.
Location: Back room
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: REPLACE LIGHT SHIELD UNDER HOOD.
Location: Kitchen
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04/17/2012 | Routine |
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