- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: Gnats were present in the back room area near the mop sink. Clean these area frequently. Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Location: Back room
- Food contact surface(s) soiled (corrected on site)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: The knife rack in the prep area was soiled. Clean knife rack frequently to ensure cleanliness.CORRECTED ON SITE.
Location: Prep area
Equipment: Knife/utensil rack
- 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 sanitizer concentration was too low in the in place sanitizer bucket at the bar. Provide sanitizer with the proper concentration according to the santizer instructions. Monitor concentration levels.
Location: Bar
- 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: Employee personal items were stored in the dish machine area and on top of wine bottles in the bar cabinet. Store all personal items in a designated area.CORRECTED ON SITE. 9/8 RECHECK:
Location: Dish machine area
- Storage of Personal Items
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: Employee personal items were stored in the dish machine area and on top of wine bottles in the bar cabinet. Store all personal items in a designated area.CORRECTED ON SITE. 9/8 RECHECK:
Location: Bar
- Food in prohibited areas (corrected on site)
Food stored in unapproved location.
Correction: Store only in approved manner and location.
Comments: There was box in the floor in the walk in freezer. Keep all food items 6 off the floor.CORRECTED ON SITE.
Location: Walk-in freezer
- Wall and ceiling coverings/attachments (corrected)
Wall and/or ceiling coverings and/or coatings improperly attached.
Correction: Wall and ceiling covering materials shall be attached so they are easily cleanable.
Comments: Ceiling tiles in the 3 bay /dishmachine area are missing due to repairs in the ceiling. Replace tiles.
Location: Three bay area
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: There was no thernometer provided in the reach in cooler (2 door) in the pizza make prep area. Provide thermometers for all coolers to accurately measure the temperature.
Location: Prep area
Equipment: Pizza make table
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: The ice machine is soiled inside on the ceiling. Clean and sanitizer ice machine frequently to prevent build up and to ensure cleanliness.9/8 RECHECK:CLEAN ICE MACHINE ASAP AND MORE FREQUENTLY.
Location: Dish machine area
Equipment: Ice machine
- Single Service Storage (corrected on site)
Single-service item(s) stored improperly.
Correction: Store in approved manner
Comments: Ice buckets used for the ice machine in the dishmachine area were stored on the floor. Store all food related items 6 inches above the floor.CORRECTED ON SITE.
Location: Dish machine area
Equipment: Ice machine
|
09/08/2014 | Recheck |
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: Gnats were present in the back room area near the mop sink. Clean these area frequently. Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Location: Back room
- Food contact surface(s) soiled (corrected on site)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: The knife rack in the prep area was soiled. Clean knife rack frequently to ensure cleanliness.CORRECTED ON SITE.
Location: Prep area
Equipment: Knife/utensil rack
- 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: The sanitizer concentration was too low in the in place sanitizer bucket at the bar. Provide sanitizer with the proper concentration according to the santizer instructions. Monitor concentration levels.
Location: Bar
- 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: Employee personal items were stored in the dish machine area and on top of wine bottles in the bar cabinet. Store all personal items in a designated area.CORRECTED ON SITE.
Location: Dish machine area
- Storage of Personal Items
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: Employee personal items were stored in the dish machine area and on top of wine bottles in the bar cabinet. Store all personal items in a designated area.CORRECTED ON SITE.
Location: Bar
- Food in prohibited areas (corrected on site)
Food stored in unapproved location.
Correction: Store only in approved manner and location.
Comments: There was box in the floor in the walk in freezer. Keep all food items 6 off the floor.CORRECTED ON SITE.
Location: Walk-in freezer
- Wall and ceiling coverings/attachments
Wall and/or ceiling coverings and/or coatings improperly attached.
Correction: Wall and ceiling covering materials shall be attached so they are easily cleanable.
Comments: Ceiling tiles in the 3 bay /dishmachine area are missing due to repairs in the ceiling. Replace tiles.
Location: Three bay area
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: There was no thernometer provided in the reach in cooler (2 door) in the pizza make prep area. Provide thermometers for all coolers to accurately measure the temperature.
Location: Prep area
Equipment: Pizza make table
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: The ice machine is soiled inside on the ceiling. Clean and sanitizer ice machine frequently to prevent build up and to ensure cleanliness.
Location: Dish machine area
Equipment: Ice machine
- Single Service Storage (corrected on site)
Single-service item(s) stored improperly.
Correction: Store in approved manner
Comments: Ice buckets used for the ice machine in the dishmachine area were stored on the floor. Store all food related items 6 inches above the floor.CORRECTED ON SITE.
Location: Dish machine area
Equipment: Ice machine
|
08/28/2014 | Routine |
- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: Seafood and meat were cold holding 45- 50 degrees F in the cooler drawers. The chef corrected the issue on site by putting the meat and seafood in containers of ice.
Location: Cook line
Equipment: Cooler drawers
- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: Seafood and meat were cold holding 45- 50 degrees F in the cooler drawers. The chef corrected the issue on site by putting the meat and seafood in containers of ice.
Location: Cook line
Equipment: Cooler drawers
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. The knives and the knife rack is soiled with food residue in the prep area 2. The slicer is soiled with food residue in the prep area.3. Utensils/food equipment are soiled in the dry storage area.Clean and sanitze the knives in the knife rack to ensure cleanliness.
Location: Prep area
Equipment: Knife/utensil rack
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. The knives and the knife rack is soiled with food residue in the prep area 2. The slicer is soiled with food residue in the prep area.3. Utensils/food equipment are soiled in the dry storage area.Clean and sanitze the knives in the knife rack to ensure cleanliness.
Location: Prep area
Equipment: Slicer
- 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 sanitizer concentration in the bar was too low. Change sanitizer so that the concentration is at the proper concentration of 100-200PPM. 5/9 RECHECK:BE SURE TO CHANGE THE SANITZER WATER EVERY 2-4 HOURS. CHANGE MORE OFTEN WHEN USED FREQUENTLY.
Location: Bar
- 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: An employee jacket was hanging on the wire shelving in the dry storage area. The chef corrected the issue on site and stored the jacket in a designated area.
Location: Dry storage
- Cooling methods (corrected on site)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: Three large containers of pasta stored in the walk in cooler was not cooling properly and had condensation on the lids. The chef corrected the issue on site and seperated the pasta in smaller shallower pans and stored the pasta in the walk in cooler without the lid.
Location: Walk-in cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: The hot water knob is broken on the handsink faucet near the cookline area. The management stated that knob would be repaired on Friday 5/2.5/9 RECHECK:A KNOB NEEDED TO BE ORDERED AND WILL BE REPAIRED ON 5/9.
Location: Cook line
Equipment: Hand sink
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. The ice machine is soiled with pink/orange mold. Clean and sanitize frequently and thoroughly to ensure cleanliness.2. The 3. soda gun holders are soiled in the bar. Clean and sanitize regularly to ensure cleanliness.
Location: Kitchen
Equipment: Ice machine
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. The ice machine is soiled with pink/orange mold. Clean and sanitize frequently and thoroughly to ensure cleanliness.2. The 3. soda gun holders are soiled in the bar. Clean and sanitize regularly to ensure cleanliness.
Location: Bar
Equipment: Soda gun & holster
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: There was an overflow of the drain at the dump sink in the front kitchen. The staff corrected the issue on site and cleaned out the drain at the dump sink
Location: Kitchen (front)
Equipment: Dump sink
|
05/09/2014 | Recheck |
- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: Seafood and meat were cold holding 45- 50 degrees F in the cooler drawers. The chef corrected the issue on site by putting the meat and seafood in containers of ice.
Location: Cook line
Equipment: Cooler drawers
- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: Seafood and meat were cold holding 45- 50 degrees F in the cooler drawers. The chef corrected the issue on site by putting the meat and seafood in containers of ice.
Location: Cook line
Equipment: Cooler drawers
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. The knives and the knife rack is soiled with food residue in the prep area 2. The slicer is soiled with food residue in the prep area.3. Utensils/food equipment are soiled in the dry storage area.Clean and sanitze the knives in the knife rack to ensure cleanliness.
Location: Prep area
Equipment: Knife/utensil rack
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. The knives and the knife rack is soiled with food residue in the prep area 2. The slicer is soiled with food residue in the prep area.3. Utensils/food equipment are soiled in the dry storage area.Clean and sanitze the knives in the knife rack to ensure cleanliness.
Location: Prep area
Equipment: Slicer
- 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: The sanitizer concentration in the bar was too low. Change sanitizer so that the concentration is at the proper concentration of 100-200PPM.
Location: Bar
- 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: An employee jacket was hanging on the wire shelving in the dry storage area. The chef corrected the issue on site and stored the jacket in a designated area.
Location: Dry storage
- Cooling methods (corrected on site)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: Three large containers of pasta stored in the walk in cooler was not cooling properly and had condensation on the lids. The chef corrected the issue on site and seperated the pasta in smaller shallower pans and stored the pasta in the walk in cooler without the lid.
Location: Walk-in cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: The hot water knob is broken on the handsink faucet near the cookline area. The management stated that knob would be repaired on Friday 5/2.
Location: Cook line
Equipment: Hand sink
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. The ice machine is soiled with pink/orange mold. Clean and sanitize frequently and thoroughly to ensure cleanliness.2. The 3. soda gun holders are soiled in the bar. Clean and sanitize regularly to ensure cleanliness.
Location: Kitchen
Equipment: Ice machine
- Non potentially hazardous food contact surface(s) soiled (corrected on site)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. The ice machine is soiled with pink/orange mold. Clean and sanitize frequently and thoroughly to ensure cleanliness.2. The 3. soda gun holders are soiled in the bar. Clean and sanitize regularly to ensure cleanliness.
Location: Bar
Equipment: Soda gun & holster
- Plumbing system/ repair (Non-Critical) (corrected on site)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: There was an overflow of the drain at the dump sink in the front kitchen. The staff corrected the issue on site and cleaned out the drain at the dump sink
Location: Kitchen (front)
Equipment: Dump sink
|
04/29/2014 | Routine |
- 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: 2 gnats were present in the cook line area. Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Location: Cook line
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. The ice machine in the dishmachine area is soiled with mold/build up inside. 2. The knife and knife rack in prep area is soiled.3. Soda gun holster is soiled. Clean and sanitze the these items regularly and thoroughly to prevent build up and to ensure cleanliness.
Location: Dish machine area
Equipment: Ice machine
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. The ice machine in the dishmachine area is soiled with mold/build up inside. 2. The knife and knife rack in prep area is soiled.3. Soda gun holster is soiled. Clean and sanitze the these items regularly and thoroughly to prevent build up and to ensure cleanliness.
Location: Prep area
Equipment: Knife/utensil rack
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. The ice machine in the dishmachine area is soiled with mold/build up inside. 2. The knife and knife rack in prep area is soiled.3. Soda gun holster is soiled. Clean and sanitze the these items regularly and thoroughly to prevent build up and to ensure cleanliness.
Equipment: Knife/utensil rack
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. The ice machine in the dishmachine area is soiled with mold/build up inside. 2. The knife and knife rack in prep area is soiled.3. Soda gun holster is soiled. Clean and sanitze the these items regularly and thoroughly to prevent build up and to ensure cleanliness.
Location: Bar
Equipment: Soda gun & holster
- Hand sink improper usage (corrected)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: 1. Dirty gloves were stored in the handsink near the dishmachine area. 2. Soap bottle was stored in the handsink in the bar.Handsinks are used for handwashing only.12/20 RECHECK:ITEMS WERE STORED IN THE BAR HANDSINK.
Location: Dish machine area
Equipment: Hand sink
- Hand sink improper usage
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: 1. Dirty gloves were stored in the handsink near the dishmachine area. 2. Soap bottle was stored in the handsink in the bar.Handsinks are used for handwashing only.12/20 RECHECK:ITEMS WERE STORED IN THE BAR HANDSINK.
Location: Bar
Equipment: Hand sink
- Improper hand washing (corrected)
Employee using improper hand washing procedures.
Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
Comments: Employees are using a towel to dry their hands and keeping the same one throughout their shift. Dry hands using a dry paper towel or hand dryer only.
Location: Bar
Equipment: Hand sink
- 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 was aprons and employee clothes and purses stored on the counters of the prep area, bar, and service counter. Store employee clothing in an designated area in the establishment 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.
Comments: There was aprons and employee clothes and purses stored on the counters of the prep area, bar, and service counter. Store employee clothing in an designated area in the establishment away from food and food related articles.
Location: Service counter
- 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 was aprons and employee clothes and purses stored on the counters of the prep area, bar, and service counter. Store employee clothing in an designated area in the establishment away from food and food related articles.
Location: Prep 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: Ice scooper was stored in the ice in the ice bin. Store scoopers in holster or inside ice bin with the handle up not touching ice.
Location: Bar
- Mops and brooms (corrected)
Maintenance tool(s) not stored in approved locations and/or manner.
Correction: Maintenance tools, such as brooms, mops, vacuum cleaners, and similar items, shall be stored so they do not contaminate food, equipment, utensils, linens or single service items.
Comments: Mops were stored on the floor. Manager corrected the issue on site and hung up all the mops appropriately.
Location: Back room
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: The floor in the back room where drink box despinsers are stored is soiled. Clean and sweep regularly to ensure cleanliness.
Location: Back room
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: Container that contains mixer equipment is soiled with food. Clean and sanitizer container and utensils regularly to ensure cleanliness.
Location: Prep area
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: There were no dry paper towels provided at the bar handsink. Manager corrected the issue on site and provided dry paper towels.
Location: Bar
Equipment: Hand sink
- 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: There were no test strips provided. Manager corrected the issue on site and provided test strips
Location: Back room
|
12/20/2013 | Recheck |
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: 2 gnats were present in the cook line area. Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Location: Cook line
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. The ice machine in the dishmachine area is soiled with mold/build up inside. 2. The knife and knife rack in prep area is soiled.3. Soda gun holster is soiled. Clean and sanitze the these items regularly and thoroughly to prevent build up and to ensure cleanliness.
Location: Dish machine area
Equipment: Ice machine
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. The ice machine in the dishmachine area is soiled with mold/build up inside. 2. The knife and knife rack in prep area is soiled.3. Soda gun holster is soiled. Clean and sanitze the these items regularly and thoroughly to prevent build up and to ensure cleanliness.
Location: Prep area
Equipment: Knife/utensil rack
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. The ice machine in the dishmachine area is soiled with mold/build up inside. 2. The knife and knife rack in prep area is soiled.3. Soda gun holster is soiled. Clean and sanitze the these items regularly and thoroughly to prevent build up and to ensure cleanliness.
Equipment: Knife/utensil rack
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. The ice machine in the dishmachine area is soiled with mold/build up inside. 2. The knife and knife rack in prep area is soiled.3. Soda gun holster is soiled. Clean and sanitze the these items regularly and thoroughly to prevent build up and to ensure cleanliness.
Location: Bar
Equipment: Soda gun & holster
- 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: 1. Dirty gloves were stored in the handsink near the dishmachine area. 2. Soap bottle was stored in the handsink in the bar.Handsinks are used for handwashing only.
Location: Dish machine area
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: 1. Dirty gloves were stored in the handsink near the dishmachine area. 2. Soap bottle was stored in the handsink in the bar.Handsinks are used for handwashing only.
Location: Bar
Equipment: Hand sink
- Improper hand washing
Employee using improper hand washing procedures.
Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
Comments: Employees are using a towel to dry their hands and keeping the same one throughout their shift. Dry hands using a dry paper towel or hand dryer only.
Location: Bar
Equipment: Hand sink
- Storage of Personal Items
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: There was aprons and employee clothes and purses stored on the counters of the prep area, bar, and service counter. Store employee clothing in an designated area in the establishment 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.
Comments: There was aprons and employee clothes and purses stored on the counters of the prep area, bar, and service counter. Store employee clothing in an designated area in the establishment away from food and food related articles.
Location: Service counter
- 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 was aprons and employee clothes and purses stored on the counters of the prep area, bar, and service counter. Store employee clothing in an designated area in the establishment away from food and food related articles.
Location: Prep area
- Single Service/Equipment storage
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: Ice scooper was stored in the ice in the ice bin. Store scoopers in holster or inside ice bin with the handle up not touching ice.
Location: Bar
- Mops and brooms (corrected on site)
Maintenance tool(s) not stored in approved locations and/or manner.
Correction: Maintenance tools, such as brooms, mops, vacuum cleaners, and similar items, shall be stored so they do not contaminate food, equipment, utensils, linens or single service items.
Comments: Mops were stored on the floor. Manager corrected the issue on site and hung up all the mops appropriately.
Location: Back room
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: The floor in the back room where drink box despinsers are stored is soiled. Clean and sweep regularly to ensure cleanliness.
Location: Back room
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: Container that contains mixer equipment is soiled with food. Clean and sanitizer container and utensils regularly to ensure cleanliness.
Location: Prep area
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: There were no dry paper towels provided at the bar handsink. Manager corrected the issue on site and provided dry paper towels.
Location: Bar
Equipment: Hand sink
- No test kit (corrected on site)
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: There were no test strips provided. Manager corrected the issue on site and provided test strips
Location: Back room
|
12/13/2013 | Routine |
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: IN-PLACE SANITIZER MEASURING AT 50-100 PPM. DISCARD AND REFRESH SOLUTION. MAINTAIN BETWEEN 200-400 PPM.
Location: Kitchen
Equipment: Prep table
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: IN-PLACE SANITIZER MEASURING AT 50-100 PPM. DISCARD AND REFRESH SOLUTION. MAINTAIN BETWEEN 200-400 PPM.
Location: Wait staff area
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: STORE WIPING CLOTHS IN SANITIZER SOLUTION WHEN NOT IN USE, OR PLACE IN SOILED LINEN STORAGE. DO NOT LEAVE WIPING CLOTHS LAYING ON FOOD AND FOOD ITEM CONTACT SURFACES.
Location: Kitchen
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: KEEP ALL FOOD ITEMS COVERED WHILE IN STORAGE.
Location: Walk-in cooler
Equipment: Rolling cart
|
09/11/2013 | Recheck |
- 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: IN-PLACE SANITIZER MEASURING AT 50-100 PPM. DISCARD AND REFRESH SOLUTION. MAINTAIN BETWEEN 200-400 PPM.
Location: Kitchen
Equipment: Prep table
- 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: IN-PLACE SANITIZER MEASURING AT 50-100 PPM. DISCARD AND REFRESH SOLUTION. MAINTAIN BETWEEN 200-400 PPM.
Location: Wait staff area
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: STORE WIPING CLOTHS IN SANITIZER SOLUTION WHEN NOT IN USE, OR PLACE IN SOILED LINEN STORAGE. DO NOT LEAVE WIPING CLOTHS LAYING ON FOOD AND FOOD ITEM CONTACT SURFACES.
Location: Kitchen
- Food storage
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: KEEP ALL FOOD ITEMS COVERED WHILE IN STORAGE.
Location: Walk-in cooler
Equipment: Rolling cart
|
08/30/2013 | Routine |
- Hand sink capacity (corrected)
Inadequate number of hand washing sinks.
Correction: Provide adequate number of hand washing sinks.
Comments: INSTALL HAND SINK IN BEER ROOM.
Location: Kitchen (front)
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition. REACH IN COOLER FOR WAITER AREA NOT PLUGGED IN.
Location: Wait staff area
Equipment: Reach in cooler
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Location: Kitchen
Equipment: Hand sink
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Location: Restroom
Equipment: Hand sink
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: 7/12 Please provide at beer room hand sink.
Location: Bar
Equipment: Hand sink
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: 7/12 Please provide at beer room hand sink.
Location: Kitchen (back)
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: 7/12 Please provide beer room hand sink.
Location: Kitchen (back)
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1) 2 MENSROOM TOILETS NONFUNCTIONAL. PLEASE REPAIR FOR USE.2) BAR DUMP SINK NOT CONNECTED/FUNCTIONAL.
Location: Mens restroom
Equipment: -
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1) 2 MENSROOM TOILETS NONFUNCTIONAL. PLEASE REPAIR FOR USE.2) BAR DUMP SINK NOT CONNECTED/FUNCTIONAL.
Location: Bar
Equipment: Dump sink
- Ventilation provided (corrected)
Insufficient capacity and/or no mechanical ventilation provided.
Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
Location: Emp restroom
- Floors, walls, ceilings cleanability (corrected)
Floors, walls and ceilings not smooth and easily cleanable.
Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable. FINISH ALL TO BE SMOOTH AND EASILY CLEANABLE. SEAL FLASHING TO WALL IN BEER WALK IN COOLER. SEAL FLOOR AREAS AROUND WALK IN COOLER AND FREEZERS (SILICONE SEAL KICK PLATES). REPAIR WALK IN COOLER ENTRANCE WHERE METAL IS IN DISREPAIR. SEAL ALL AREAS AROUND PLUMBING WITH SILICONE SEALER.
Location: Kitchen
- Floors, walls, ceilings cleanability (corrected)
Floors, walls and ceilings not smooth and easily cleanable.
Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable. FINISH ALL TO BE SMOOTH AND EASILY CLEANABLE. SEAL FLASHING TO WALL IN BEER WALK IN COOLER. SEAL FLOOR AREAS AROUND WALK IN COOLER AND FREEZERS (SILICONE SEAL KICK PLATES). REPAIR WALK IN COOLER ENTRANCE WHERE METAL IS IN DISREPAIR. SEAL ALL AREAS AROUND PLUMBING WITH SILICONE SEALER.
Location: Bar
- Floors, walls, ceilings cleanability (corrected)
Floors, walls and ceilings not smooth and easily cleanable.
Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable. FINISH ALL TO BE SMOOTH AND EASILY CLEANABLE. SEAL FLASHING TO WALL IN BEER WALK IN COOLER. SEAL FLOOR AREAS AROUND WALK IN COOLER AND FREEZERS (SILICONE SEAL KICK PLATES). REPAIR WALK IN COOLER ENTRANCE WHERE METAL IS IN DISREPAIR. SEAL ALL AREAS AROUND PLUMBING WITH SILICONE SEALER.
Location: Wait staff area
- Floors, walls, ceilings cleanability (corrected)
Floors, walls and ceilings not smooth and easily cleanable.
Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable. FINISH ALL TO BE SMOOTH AND EASILY CLEANABLE. SEAL FLASHING TO WALL IN BEER WALK IN COOLER. SEAL FLOOR AREAS AROUND WALK IN COOLER AND FREEZERS (SILICONE SEAL KICK PLATES). REPAIR WALK IN COOLER ENTRANCE WHERE METAL IS IN DISREPAIR. SEAL ALL AREAS AROUND PLUMBING WITH SILICONE SEALER.
Location: Dish machine area
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair. LOWER WALL AREA IN FRONT OF OFFICE IN DISREPAIR.
Location: Kitchen (back)
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean. PLEASE ENSURE CONSTRUCTION DEBRIS AND DRAINS ARE THOROUGHLY CLEANED.
Location: Kitchen
- Hand sink temperature (corrected)
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Location: Mens restroom
Equipment: Hand sink
- Hand sink temperature (corrected)
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Location: Womens restroom
Equipment: Hand sink
|
07/18/2013 | Pre-Licensing Recheck |
- Hand sink capacity (corrected)
Inadequate number of hand washing sinks.
Correction: Provide adequate number of hand washing sinks.
Comments: INSTALL HAND SINK IN BEER ROOM.
Location: Kitchen (front)
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition. REACH IN COOLER FOR WAITER AREA NOT PLUGGED IN.
Location: Wait staff area
Equipment: Reach in cooler
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Location: Kitchen
Equipment: Hand sink
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Location: Restroom
Equipment: Hand sink
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: 7/12 Please provide at beer room hand sink.
Location: Bar
Equipment: Hand sink
- Hand sink/soap (corrected on site)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: 7/12 Please provide at beer room hand sink.
Location: Kitchen (back)
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: 7/12 Please provide beer room hand sink.
Location: Kitchen (back)
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1) 2 MENSROOM TOILETS NONFUNCTIONAL. PLEASE REPAIR FOR USE.2) BAR DUMP SINK NOT CONNECTED/FUNCTIONAL.
Location: Mens restroom
Equipment: -
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1) 2 MENSROOM TOILETS NONFUNCTIONAL. PLEASE REPAIR FOR USE.2) BAR DUMP SINK NOT CONNECTED/FUNCTIONAL.
Location: Bar
Equipment: Dump sink
- Ventilation provided
Insufficient capacity and/or no mechanical ventilation provided.
Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
Location: Emp restroom
- Floors, walls, ceilings cleanability
Floors, walls and ceilings not smooth and easily cleanable.
Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable. FINISH ALL TO BE SMOOTH AND EASILY CLEANABLE. SEAL FLASHING TO WALL IN BEER WALK IN COOLER. SEAL FLOOR AREAS AROUND WALK IN COOLER AND FREEZERS (SILICONE SEAL KICK PLATES). REPAIR WALK IN COOLER ENTRANCE WHERE METAL IS IN DISREPAIR. SEAL ALL AREAS AROUND PLUMBING WITH SILICONE SEALER.
Location: Kitchen
- Floors, walls, ceilings cleanability
Floors, walls and ceilings not smooth and easily cleanable.
Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable. FINISH ALL TO BE SMOOTH AND EASILY CLEANABLE. SEAL FLASHING TO WALL IN BEER WALK IN COOLER. SEAL FLOOR AREAS AROUND WALK IN COOLER AND FREEZERS (SILICONE SEAL KICK PLATES). REPAIR WALK IN COOLER ENTRANCE WHERE METAL IS IN DISREPAIR. SEAL ALL AREAS AROUND PLUMBING WITH SILICONE SEALER.
Location: Bar
- Floors, walls, ceilings cleanability
Floors, walls and ceilings not smooth and easily cleanable.
Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable. FINISH ALL TO BE SMOOTH AND EASILY CLEANABLE. SEAL FLASHING TO WALL IN BEER WALK IN COOLER. SEAL FLOOR AREAS AROUND WALK IN COOLER AND FREEZERS (SILICONE SEAL KICK PLATES). REPAIR WALK IN COOLER ENTRANCE WHERE METAL IS IN DISREPAIR. SEAL ALL AREAS AROUND PLUMBING WITH SILICONE SEALER.
Location: Wait staff area
- Floors, walls, ceilings cleanability
Floors, walls and ceilings not smooth and easily cleanable.
Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable. FINISH ALL TO BE SMOOTH AND EASILY CLEANABLE. SEAL FLASHING TO WALL IN BEER WALK IN COOLER. SEAL FLOOR AREAS AROUND WALK IN COOLER AND FREEZERS (SILICONE SEAL KICK PLATES). REPAIR WALK IN COOLER ENTRANCE WHERE METAL IS IN DISREPAIR. SEAL ALL AREAS AROUND PLUMBING WITH SILICONE SEALER.
Location: Dish machine area
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair. LOWER WALL AREA IN FRONT OF OFFICE IN DISREPAIR.
Location: Kitchen (back)
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean. PLEASE ENSURE CONSTRUCTION DEBRIS AND DRAINS ARE THOROUGHLY CLEANED.
Location: Kitchen
- Hand sink temperature (corrected)
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Location: Mens restroom
Equipment: Hand sink
- Hand sink temperature (corrected)
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Location: Womens restroom
Equipment: Hand sink
|
07/12/2013 | Pre-Licensing Recheck |
- Hand sink capacity
Inadequate number of hand washing sinks.
Correction: Provide adequate number of hand washing sinks.
Comments: INSTALL HAND SINK IN BEER ROOM.
Location: Kitchen (front)
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition. REACH IN COOLER FOR WAITER AREA NOT PLUGGED IN.
Location: Wait staff area
Equipment: Reach in cooler
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Location: Kitchen
Equipment: Hand sink
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Location: Restroom
Equipment: Hand sink
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Bar
Equipment: Hand sink
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1) 2 MENSROOM TOILETS NONFUNCTIONAL. PLEASE REPAIR FOR USE.2) BAR DUMP SINK NOT CONNECTED/FUNCTIONAL.
Location: Mens restroom
Equipment: -
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1) 2 MENSROOM TOILETS NONFUNCTIONAL. PLEASE REPAIR FOR USE.2) BAR DUMP SINK NOT CONNECTED/FUNCTIONAL.
Location: Bar
Equipment: Dump sink
- Ventilation provided
Insufficient capacity and/or no mechanical ventilation provided.
Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
Location: Emp restroom
- Floors, walls, ceilings cleanability
Floors, walls and ceilings not smooth and easily cleanable.
Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable. FINISH ALL TO BE SMOOTH AND EASILY CLEANABLE. SEAL FLASHING TO WALL IN BEER WALK IN COOLER. SEAL FLOOR AREAS AROUND WALK IN COOLER AND FREEZERS (SILICONE SEAL KICK PLATES). REPAIR WALK IN COOLER ENTRANCE WHERE METAL IS IN DISREPAIR. SEAL ALL AREAS AROUND PLUMBING WITH SILICONE SEALER.
Location: Kitchen
- Floors, walls, ceilings cleanability
Floors, walls and ceilings not smooth and easily cleanable.
Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable. FINISH ALL TO BE SMOOTH AND EASILY CLEANABLE. SEAL FLASHING TO WALL IN BEER WALK IN COOLER. SEAL FLOOR AREAS AROUND WALK IN COOLER AND FREEZERS (SILICONE SEAL KICK PLATES). REPAIR WALK IN COOLER ENTRANCE WHERE METAL IS IN DISREPAIR. SEAL ALL AREAS AROUND PLUMBING WITH SILICONE SEALER.
Location: Bar
- Floors, walls, ceilings cleanability
Floors, walls and ceilings not smooth and easily cleanable.
Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable. FINISH ALL TO BE SMOOTH AND EASILY CLEANABLE. SEAL FLASHING TO WALL IN BEER WALK IN COOLER. SEAL FLOOR AREAS AROUND WALK IN COOLER AND FREEZERS (SILICONE SEAL KICK PLATES). REPAIR WALK IN COOLER ENTRANCE WHERE METAL IS IN DISREPAIR. SEAL ALL AREAS AROUND PLUMBING WITH SILICONE SEALER.
Location: Wait staff area
- Floors, walls, ceilings cleanability
Floors, walls and ceilings not smooth and easily cleanable.
Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable. FINISH ALL TO BE SMOOTH AND EASILY CLEANABLE. SEAL FLASHING TO WALL IN BEER WALK IN COOLER. SEAL FLOOR AREAS AROUND WALK IN COOLER AND FREEZERS (SILICONE SEAL KICK PLATES). REPAIR WALK IN COOLER ENTRANCE WHERE METAL IS IN DISREPAIR. SEAL ALL AREAS AROUND PLUMBING WITH SILICONE SEALER.
Location: Dish machine area
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair. LOWER WALL AREA IN FRONT OF OFFICE IN DISREPAIR.
Location: Kitchen (back)
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean. PLEASE ENSURE CONSTRUCTION DEBRIS AND DRAINS ARE THOROUGHLY CLEANED.
Location: Kitchen
- Hand sink temperature
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Location: Mens restroom
Equipment: Hand sink
- Hand sink temperature
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Location: Womens restroom
Equipment: Hand sink
|
07/10/2013 | Pre-Licensing |
Restaurant representatives - add corrected or new information about GRANITE CITY FOOD & BREWERY, 49 W MARYLAND ST, Indianapolis, IN »