| No violation noted during this evaluation. | 07/31/2014 | Illness Complaint |
- 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 FLYING AROUND IN THE BAR.ELIMINATE GNAT ACTIVITY.
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: EMPLOYEE PREPARED FOOD STORED AND BOTTLED SPORT DRINK STORED IN KITCHEN NEAR COOK LINE.EMPLOYEE SHOULD EAT IN DESIGNATED AREAS AWAY FROM FOO PREPARATION AREAS. FURTHERMORE, ALL BEVERAGES SHOULD BE STORED IN CONTAINERS WITH LIDS AND STRAWS.
Location: Cook line
- Food unsafe (Critical) (corrected on site)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Comments: EMPLOYEE OPENED BOTTLE OF SODA AND WATER STORED INSIDE ICE MACHINE BIN IN WAIT STAFF AREA.DISCONTINUE STORING BEVERAGES INSIDE MACHINE TO PREVENT CONTAMINATION OF BEVERAGE ICE. CONTAMINATED ICE REMOVED FROM BIN.
Location: Wait staff area
Equipment: Ice machine
- 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: CONTAINER OF SLICED HAM AND BEEF, AND PRECOOKED RIBS MISSING SEVEN DAY EXPIRATION DATES.
Location: Walk-in cooler
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: LARGE LEAK IN DRAIN PIPE BELOW HAND SINK LOCATED IN THE BAR.PROVIDE REPAIR.
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.
Comments: LINE COOK NOT WEARING A HAIR RESTRAINT.
- Contamination of sanitized tableware (corrected)
Food contact and/or lip-contact surface of a single service article, single use article, or utensil contaminated and/or unprotected.
Correction: Handle and /or store to prevent contamination.
Comments: BEVERAGE GLASSES STORED INVERTED ON A SOILED RACK INSIDE CHILLER LOCATED IN THE BAR.CLEAN AND SANITIZE ENTIRE CAVITY INSIDE CHILLER.
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: FLOOR SOILED WITH BUILD UP BELOW STORAGE RACK CONTAINING BOTTLED BEER INSIDE WALK IN COOLER.CLEAN FLOOR THOROUGHLY.
Location: Walk-in cooler
- Unapproved non-food contact (corrected)
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: CARD BOARD LINING STORAGE SHELF ABOVE COOK LINE AND CONDIMENT HOLDERS.REMOVE CARDBOARD. PROVIDE A DURABLE, SMOOTH, AND EASILY CLEANABLE SURFACE.
Location: Cook line
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: WATER DRIPPING FROM ICE ACCUMULATION ON COMPRESSOR INSIDE WALK IN COOLER.PROVIDE REPAIR. ENSURE NO FOOD IS STORED IN PATHWAY OF DRIP TO PREVENT CONTAMINATION.RECHECK: NOT CORRECTED. TECHNICIAN SCHEDULED TODAY TO PROVIDE REPAIR.
Location: Walk-in cooler
Equipment: Walk in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. CAULK HEAVILY SOILED LOCATED BETWEEN WALL AND DISH MACHINE.PROVIDE FRESH SEALANT.2. MOLD GROWTH ON BEER TAP LINES INSIDE WALK IN COOLER.CLEAN THOROUGHLY.
Location: Kitchen
Equipment: Dishmachine
- 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: KICK TRAY INSIDE ICE MACHINE BIN SOILED.CLEAN AND SANITIZE ON A REGULAR BASIS TO PREVENT ACCUMULATION OF SOIL AND BUILD UP.
Location: Wait staff area
Equipment: Ice bin
|
06/19/2014 | Recheck |
- 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 FLYING AROUND IN THE BAR.ELIMINATE GNAT ACTIVITY.
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: EMPLOYEE PREPARED FOOD STORED AND BOTTLED SPORT DRINK STORED IN KITCHEN NEAR COOK LINE.EMPLOYEE SHOULD EAT IN DESIGNATED AREAS AWAY FROM FOO PREPARATION AREAS. FURTHERMORE, ALL BEVERAGES SHOULD BE STORED IN CONTAINERS WITH LIDS AND STRAWS.
Location: Cook line
- Food unsafe (Critical) (corrected on site)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Comments: EMPLOYEE OPENED BOTTLE OF SODA AND WATER STORED INSIDE ICE MACHINE BIN IN WAIT STAFF AREA.DISCONTINUE STORING BEVERAGES INSIDE MACHINE TO PREVENT CONTAMINATION OF BEVERAGE ICE. CONTAMINATED ICE REMOVED FROM BIN.
Location: Wait staff area
Equipment: Ice machine
- 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: CONTAINER OF SLICED HAM AND BEEF, AND PRECOOKED RIBS MISSING SEVEN DAY EXPIRATION DATES.
Location: Walk-in cooler
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: LARGE LEAK IN DRAIN PIPE BELOW HAND SINK LOCATED IN THE BAR.PROVIDE REPAIR.
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.
Comments: LINE COOK NOT WEARING A HAIR RESTRAINT.
- Contamination of sanitized tableware (corrected)
Food contact and/or lip-contact surface of a single service article, single use article, or utensil contaminated and/or unprotected.
Correction: Handle and /or store to prevent contamination.
Comments: BEVERAGE GLASSES STORED INVERTED ON A SOILED RACK INSIDE CHILLER LOCATED IN THE BAR.CLEAN AND SANITIZE ENTIRE CAVITY INSIDE CHILLER.
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: FLOOR SOILED WITH BUILD UP BELOW STORAGE RACK CONTAINING BOTTLED BEER INSIDE WALK IN COOLER.CLEAN FLOOR THOROUGHLY.
Location: Walk-in cooler
- Unapproved non-food contact (corrected)
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: CARD BOARD LINING STORAGE SHELF ABOVE COOK LINE AND CONDIMENT HOLDERS.REMOVE CARDBOARD. PROVIDE A DURABLE, SMOOTH, AND EASILY CLEANABLE SURFACE.
Location: Cook line
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: WATER DRIPPING FROM ICE ACCUMULATION ON COMPRESSOR INSIDE WALK IN COOLER.PROVIDE REPAIR. ENSURE NO FOOD IS STORED IN PATHWAY OF DRIP TO PREVENT CONTAMINATION.RECHECK: NOT CORRECTED. TECHNICIAN SCHEDULED TODAY TO PROVIDE REPAIR.
Location: Walk-in cooler
Equipment: Walk in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. CAULK HEAVILY SOILED LOCATED BETWEEN WALL AND DISH MACHINE.PROVIDE FRESH SEALANT.2. MOLD GROWTH ON BEER TAP LINES INSIDE WALK IN COOLER.CLEAN THOROUGHLY.
Location: Kitchen
Equipment: Dishmachine
- 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: KICK TRAY INSIDE ICE MACHINE BIN SOILED.CLEAN AND SANITIZE ON A REGULAR BASIS TO PREVENT ACCUMULATION OF SOIL AND BUILD UP.
Location: Wait staff area
Equipment: Ice bin
|
06/12/2014 | 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 FLYING AROUND IN THE BAR.ELIMINATE GNAT ACTIVITY.
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: EMPLOYEE PREPARED FOOD STORED AND BOTTLED SPORT DRINK STORED IN KITCHEN NEAR COOK LINE.EMPLOYEE SHOULD EAT IN DESIGNATED AREAS AWAY FROM FOO PREPARATION AREAS. FURTHERMORE, ALL BEVERAGES SHOULD BE STORED IN CONTAINERS WITH LIDS AND STRAWS.
Location: Cook line
- Food unsafe (Critical) (corrected on site)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Comments: EMPLOYEE OPENED BOTTLE OF SODA AND WATER STORED INSIDE ICE MACHINE BIN IN WAIT STAFF AREA.DISCONTINUE STORING BEVERAGES INSIDE MACHINE TO PREVENT CONTAMINATION OF BEVERAGE ICE. CONTAMINATED ICE REMOVED FROM BIN.
Location: Wait staff area
Equipment: Ice machine
- 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: CONTAINER OF SLICED HAM AND BEEF, AND PRECOOKED RIBS MISSING SEVEN DAY EXPIRATION DATES.
Location: Walk-in cooler
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: LARGE LEAK IN DRAIN PIPE BELOW HAND SINK LOCATED IN THE BAR.PROVIDE REPAIR.
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.
Comments: LINE COOK NOT WEARING A HAIR RESTRAINT.
- Contamination of sanitized tableware
Food contact and/or lip-contact surface of a single service article, single use article, or utensil contaminated and/or unprotected.
Correction: Handle and /or store to prevent contamination.
Comments: BEVERAGE GLASSES STORED INVERTED ON A SOILED RACK INSIDE CHILLER LOCATED IN THE BAR.CLEAN AND SANITIZE ENTIRE CAVITY INSIDE CHILLER.
- 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: FLOOR SOILED WITH BUILD UP BELOW STORAGE RACK CONTAINING BOTTLED BEER INSIDE WALK IN COOLER.CLEAN FLOOR THOROUGHLY.
Location: Walk-in cooler
- Unapproved non-food contact
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: CARD BOARD LINING STORAGE SHELF ABOVE COOK LINE AND CONDIMENT HOLDERS.REMOVE CARDBOARD. PROVIDE A DURABLE, SMOOTH, AND EASILY CLEANABLE SURFACE.
Location: Cook line
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: WATER DRIPPING FROM ICE ACCUMULATION ON COMPRESSOR INSIDE WALK IN COOLER.PROVIDE REPAIR. ENSURE NO FOOD IS STORED IN PATHWAY OF DRIP TO PREVENT CONTAMINATION.
Location: Walk-in cooler
Equipment: Walk in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. CAULK HEAVILY SOILED LOCATED BETWEEN WALL AND DISH MACHINE.PROVIDE FRESH SEALANT.2. MOLD GROWTH ON BEER TAP LINES INSIDE WALK IN COOLER.CLEAN THOROUGHLY.
Location: Kitchen
Equipment: Dishmachine
- 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: KICK TRAY INSIDE ICE MACHINE BIN SOILED.CLEAN AND SANITIZE ON A REGULAR BASIS TO PREVENT ACCUMULATION OF SOIL AND BUILD UP.
Location: Wait staff area
Equipment: Ice bin
|
06/05/2014 | Routine |
- Bare hand contact (critical) (corrected)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
Comments: CUP USED TO SCOOP ICE LOCATED IN THE BAR.PROVIDE AN ICE SCOOP TO DISPENSE ICE.
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: 1. DRIED FOOD SOIL ON SURFACE OF SLICER AND BEHIND BLADE GUARD.2. DICER STORED SOILED WITH FOOD DEPOSITS ON FOOD CONTACT SURFACE.3. MOLD GROWTH ON SURFACE OF FOOD STORAGE SHELF LOCATED INSIDE WALK IN COOLER.CLEAN AND SANITIZE THOROUGHLY.
Location: Kitchen
Equipment: Slicer
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. HOLE IN FLOOR NEXT TO GREASE TRAP. SEAL HOLE/GAP. CORRECTED2. BAR TAP AREA UNDER LEDGE ROUGH AND FRAYED ABOVE ICE BIN LOCATED IN THE BAR. PROVIDE A SMOOTH SURFACE TO PREVENT POSSIBLE CONTAMINATION OF THE BEVERAGE ICE.RECHECK: #2 NOT CORRECTED.BAR TAP AREA UNDER LEDGE ROUGH AND FRAYED ABOVE ICE BIN. PROVIDE REPAIR
Location: Kitchen
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. HOLE IN FLOOR NEXT TO GREASE TRAP. SEAL HOLE/GAP. CORRECTED2. BAR TAP AREA UNDER LEDGE ROUGH AND FRAYED ABOVE ICE BIN LOCATED IN THE BAR. PROVIDE A SMOOTH SURFACE TO PREVENT POSSIBLE CONTAMINATION OF THE BEVERAGE ICE.RECHECK: #2 NOT CORRECTED.BAR TAP AREA UNDER LEDGE ROUGH AND FRAYED ABOVE ICE BIN. PROVIDE REPAIR
Location: Bar
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. REMOVE HEAVY BUILD UP ON PIPES, WALLS, FLOORS BELOW DISH MACHINE.2. REMOVE BUILD UP ON SURFACE OF FAN GUARD AND WALLS INSIDE WALK IN COOLER.
Location: Dish machine area
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. HEAVY BUILD UP ON SURFACE AND CREVICES OF DISH MACHINE RACKS.2. STORAGE RACK ABOVE DISH MACHINE HEAVILY SOILED WITH RUST BUILD UP. SURFACE FLAKING. RESURFACE OR REPLACE.3. INTEROR SURFACE OF DISH MACHINE SOILED WITH CALCIUM/LIME BUILD UP.4. BEVERAGE LINES AND WALL SOILED LOCATED ABOVE ICE BIN LOCATED THE BAR.
Location: Kitchen
- 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. INTERIOR SURFACE OF ICE MACHINE SOILED.2, HEAVY BUILD UP ON INTERIOR SODA GUN HOLSTER
Location: Kitchen
Equipment: Ice machine
|
01/24/2014 | Recheck |
- Bare hand contact (critical)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
Comments: CUP USED TO SCOOP ICE LOCATED IN THE BAR.PROVIDE AN ICE SCOOP TO DISPENSE ICE.
- Food contact cleaning frequency
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: 1. DRIED FOOD SOIL ON SURFACE OF SLICER AND BEHIND BLADE GUARD.2. DICER STORED SOILED WITH FOOD DEPOSITS ON FOOD CONTACT SURFACE.3. MOLD GROWTH ON SURFACE OF FOOD STORAGE SHELF LOCATED INSIDE WALK IN COOLER.CLEAN AND SANITIZE THOROUGHLY.
Location: Kitchen
Equipment: Slicer
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. HOLE IN FLOOR NEXT TO GREASE TRAP. SEAL HOLE/GAP.2. BAR TAP AREA UNDER LEDGE ROUGH AND FRAYED ABOVE ICE BIN LOCATED IN THE BAR. PROVIDE A SMOOTH SURFACE TO PREVENT POSSIBLE CONTAMINATION OF THE BEVERAGE ICE.
Location: Kitchen
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. REMOVE HEAVY BUILD UP ON PIPES, WALLS, FLOORS BELOW DISH MACHINE.2. REMOVE BUILD UP ON SURFACE OF FAN GUARD AND WALLS INSIDE WALK IN COOLER.
Location: Dish machine area
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. HEAVY BUILD UP ON SURFACE AND CREVICES OF DISH MACHINE RACKS.2. STORAGE RACK ABOVE DISH MACHINE HEAVILY SOILED WITH RUST BUILD UP. SURFACE FLAKING. RESURFACE OR REPLACE.3. INTEROR SURFACE OF DISH MACHINE SOILED WITH CALCIUM/LIME BUILD UP.4. BEVERAGE LINES AND WALL SOILED LOCATED ABOVE ICE BIN LOCATED THE BAR.
Location: Kitchen
- 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. INTERIOR SURFACE OF ICE MACHINE SOILED.2, HEAVY BUILD UP ON INTERIOR SODA GUN HOLSTER
Location: Kitchen
Equipment: Ice machine
|
01/18/2014 | Recheck |
- Bare hand contact (critical)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
Comments: CUP USED TO SCOOP ICE LOCATED IN THE BAR.PROVIDE AN ICE SCOOP TO DISPENSE ICE.
- Food contact cleaning frequency
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: 1. DRIED FOOD SOIL ON SURFACE OF SLICER AND BEHIND BLADE GUARD.2. DICER STORED SOILED WITH FOOD DEPOSITS ON FOOD CONTACT SURFACE.3. MOLD GROWTH ON SURFACE OF FOOD STORAGE SHELF LOCATED INSIDE WALK IN COOLER.CLEAN AND SANITIZE THOROUGHLY.
Location: Kitchen
Equipment: Slicer
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. HOLE IN FLOOR NEXT TO GREASE TRAP. SEAL HOLE/GAP.2. BAR TAP AREA UNDER LEDGE ROUGH AND FRAYED ABOVE ICE BIN LOCATED IN THE BAR. PROVIDE A SMOOTH SURFACE TO PREVENT POSSIBLE CONTAMINATION OF THE BEVERAGE ICE.
Location: Kitchen
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. REMOVE HEAVY BUILD UP ON PIPES, WALLS, FLOORS BELOW DISH MACHINE.2. REMOVE BUILD UP ON SURFACE OF FAN GUARD AND WALLS INSIDE WALK IN COOLER.
Location: Dish machine area
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. HEAVY BUILD UP ON SURFACE AND CREVICES OF DISH MACHINE RACKS.2. STORAGE RACK ABOVE DISH MACHINE HEAVILY SOILED WITH RUST BUILD UP. SURFACE FLAKING. RESURFACE OR REPLACE.3. INTEROR SURFACE OF DISH MACHINE SOILED WITH CALCIUM/LIME BUILD UP.4. BEVERAGE LINES AND WALL SOILED LOCATED ABOVE ICE BIN LOCATED THE BAR.
Location: Kitchen
- 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. INTERIOR SURFACE OF ICE MACHINE SOILED.2, HEAVY BUILD UP ON INTERIOR SODA GUN HOLSTER
Location: Kitchen
Equipment: Ice machine
|
01/10/2014 | Routine |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: BOTH COLD TOP COOLERS ON COOK LINE HOLDING FOODS BETWEEN 47 AND 50 DEGREES ON TOP AND BOTTOM.REPAIR BOTH COOLERS TO HOLD FOOD AT 41 DEGREES F OR LOWER.RECHECK: NOT CORRECTED. COLD TOP COOLERS MAINTAINING 46-49 DEGREES ON BOTTOM. COLD TOP ON RIGHT SIDE OF THE COOK LINE IS HOLDING FOOD AT 46 DEGREES F. KEEP LIDS OVER FOOD DURING SLOW PERIODS. COLD TOP ON LEFT SIDE OF KITCHEN HOLDING AT 41 DEGREES F. REPAIR COOLER TO HOLD FOOD AT THE PROPER COLD HOLDING OF 41 DEGREES F OR LOWER.RECHECK: COLD TOP COOLER LOCATED ON THE RIGHT SIDE OF THE KITCHEN HOLDING FOOD AT THE BOTTOM 50 DEGREES F. REPAIR COOLER TO HOLD FOOD AT 41 DEGREES F OR LOWER. FAILURE TO CORRECT TEMPERATURE PROBLEM MAY RESULT IN A FINE ON THE NEXT RECHECK INSPECTION.RECHECK 9/11: BOTH COLD TOPS ARE HOLDING FOOD ON TOP AT 41 DEGREES. COOLER ON LEFT SIDE HOLDING FOOD ON THE BOTTOM AT 45 DEGREES AND ON THE LEFT 52 DEGREES.REPAIR COOLERS TO HOLD FOOD BELOW AT 41 DEGREES F OR LESS.
Location: Cook line
Equipment: Cold top
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: BOTH COLD TOP COOLERS ON COOK LINE HOLDING FOODS BETWEEN 47 AND 50 DEGREES ON TOP AND BOTTOM.REPAIR BOTH COOLERS TO HOLD FOOD AT 41 DEGREES F OR LOWER.RECHECK: NOT CORRECTED. COLD TOP COOLERS MAINTAINING 46-49 DEGREES ON BOTTOM. COLD TOP ON RIGHT SIDE OF THE COOK LINE IS HOLDING FOOD AT 46 DEGREES F. KEEP LIDS OVER FOOD DURING SLOW PERIODS. COLD TOP ON LEFT SIDE OF KITCHEN HOLDING AT 41 DEGREES F. REPAIR COOLER TO HOLD FOOD AT THE PROPER COLD HOLDING OF 41 DEGREES F OR LOWER.RECHECK: COLD TOP COOLER LOCATED ON THE RIGHT SIDE OF THE KITCHEN HOLDING FOOD AT THE BOTTOM 50 DEGREES F. REPAIR COOLER TO HOLD FOOD AT 41 DEGREES F OR LOWER. FAILURE TO CORRECT TEMPERATURE PROBLEM MAY RESULT IN A FINE ON THE NEXT RECHECK INSPECTION.RECHECK 9/11: BOTH COLD TOPS ARE HOLDING FOOD ON TOP AT 41 DEGREES. COOLER ON LEFT SIDE HOLDING FOOD ON THE BOTTOM AT 45 DEGREES AND ON THE LEFT 52 DEGREES.REPAIR COOLERS TO HOLD FOOD BELOW AT 41 DEGREES F OR LESS.
Location: Cook line
Equipment: Cold top
- Probe thermometer (corrected)
No food temperature device(s) provided to take temperatures.
Correction: Provide an approved food thermometer.
Comments: PROVIDE A PROBED THERMOMETER TO MEASURE FOOD TEMPERATURES.
- 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: ANSUL FIRE SUPPRESSION SYSTEM MOST RECENT INSPECTION OCURRED IN 2009. PROVIDE SERVICE TO HAVE ANSUL SYSTEM INSPECTED TO ENSURE UNIT IS FUNCTIONING PROPERLY.RECHECK 9/11: FIRE SUPPRESTION ANSUL SYSTEM HAS NOT BEEN INSPECTED SINCE NOVEMBER OF 2009. PROVIDE SERVICE TO HAVE SYSTEM INSPECTED.RECHECK: 9/26:NOT CORRECTED: ANSUL SYSTEM SCHEDULED TO BE SERVICED ON 9/30/2013 ACCORDING TO OWNER. FAX COPY OF RECEIPT TO 221-3070.
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: IMPROVE LIGHTING IN KITCHEN AREA. RECHECK : NOT CORRECTED. IMPROVE LIGHTING IN KITCHEN AREA.RECHECK 9/11: NOT CORRECTED: PLEASE HAVE LIGHTING INTENSITY INCREASED IN KITCHEN AREA, SPECIFICALLY IN DISH MACHINE AREA.
Location: Kitchen
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: REMOVE TRASH AND DEBRIS AND IN THE CORNERS AND UNDER EQUIPMENT IN THE BAR. REMOVE HEAVY BUILD UP ON PIPES, WALLS, AND FLOORS BELOW AND BENEATH EQUIPMENT IN THE BAR.RECHECK: NOT CORRECTED. REMOVE HEAVY BUILD UP ON FLOORS AND PIPES BELOW EQUIPMENT LOCATED IN THE BAR.
Location: Bar
- 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: THERMOMETERS NOT VISIBLE OR AVAILABLE INSIDE REACH IN COLD TOP COOLERS ON COOK LINE.
Location: Cook line
- 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: THERMOMETERS NOT VISIBLE OR AVAILABLE INSIDE REACH IN COLD TOP COOLERS ON COOK LINE.
Location: Cook line
- 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. ROOF OF ICE MACHINE SOILED.2. BEER GLASSES STORED INVERTED A RACK PEELING AND SOILED ON THE SURFACE INSIDE CHILLER LOCATED IN THE BAR. CLEAN CHILLER THOROUGHLY. REPLACE STORAGE RACK.CLEAN AND SANITIZE THOROUGHLY.
Location: Wait staff area
Equipment: Ice machine
- Light shields (corrected)
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: PROVIDE LIGHT SHIELD COVER OVER EXPOSED BULBS IN KITCHEN ABOVE COOK LINE.RECHECK : NOT CORRECTED. PROVIDE LIGHT SHIELDS OVER EXPOSED BULBS.RECHECK 9/11: NOT CORRECTED. PLEASE HAVE BULBS COVERED BY FOLLOW UP DATE.
Location: Kitchen
|
09/26/2013 | Recheck |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: BOTH COLD TOP COOLERS ON COOK LINE HOLDING FOODS BETWEEN 47 AND 50 DEGREES ON TOP AND BOTTOM.REPAIR BOTH COOLERS TO HOLD FOOD AT 41 DEGREES F OR LOWER.RECHECK: NOT CORRECTED. COLD TOP COOLERS MAINTAINING 46-49 DEGREES ON BOTTOM. COLD TOP ON RIGHT SIDE OF THE COOK LINE IS HOLDING FOOD AT 46 DEGREES F. KEEP LIDS OVER FOOD DURING SLOW PERIODS. COLD TOP ON LEFT SIDE OF KITCHEN HOLDING AT 41 DEGREES F. REPAIR COOLER TO HOLD FOOD AT THE PROPER COLD HOLDING OF 41 DEGREES F OR LOWER.RECHECK: COLD TOP COOLER LOCATED ON THE RIGHT SIDE OF THE KITCHEN HOLDING FOOD AT THE BOTTOM 50 DEGREES F. REPAIR COOLER TO HOLD FOOD AT 41 DEGREES F OR LOWER. FAILURE TO CORRECT TEMPERATURE PROBLEM MAY RESULT IN A FINE ON THE NEXT RECHECK INSPECTION.RECHECK 9/11: BOTH COLD TOPS ARE HOLDING FOOD ON TOP AT 41 DEGREES. COOLER ON LEFT SIDE HOLDING FOOD ON THE BOTTOM AT 45 DEGREES AND ON THE LEFT 52 DEGREES.REPAIR COOLERS TO HOLD FOOD BELOW AT 41 DEGREES F OR LESS.
Location: Cook line
Equipment: Cold top
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: BOTH COLD TOP COOLERS ON COOK LINE HOLDING FOODS BETWEEN 47 AND 50 DEGREES ON TOP AND BOTTOM.REPAIR BOTH COOLERS TO HOLD FOOD AT 41 DEGREES F OR LOWER.RECHECK: NOT CORRECTED. COLD TOP COOLERS MAINTAINING 46-49 DEGREES ON BOTTOM. COLD TOP ON RIGHT SIDE OF THE COOK LINE IS HOLDING FOOD AT 46 DEGREES F. KEEP LIDS OVER FOOD DURING SLOW PERIODS. COLD TOP ON LEFT SIDE OF KITCHEN HOLDING AT 41 DEGREES F. REPAIR COOLER TO HOLD FOOD AT THE PROPER COLD HOLDING OF 41 DEGREES F OR LOWER.RECHECK: COLD TOP COOLER LOCATED ON THE RIGHT SIDE OF THE KITCHEN HOLDING FOOD AT THE BOTTOM 50 DEGREES F. REPAIR COOLER TO HOLD FOOD AT 41 DEGREES F OR LOWER. FAILURE TO CORRECT TEMPERATURE PROBLEM MAY RESULT IN A FINE ON THE NEXT RECHECK INSPECTION.RECHECK 9/11: BOTH COLD TOPS ARE HOLDING FOOD ON TOP AT 41 DEGREES. COOLER ON LEFT SIDE HOLDING FOOD ON THE BOTTOM AT 45 DEGREES AND ON THE LEFT 52 DEGREES.REPAIR COOLERS TO HOLD FOOD BELOW AT 41 DEGREES F OR LESS.
Location: Cook line
Equipment: Cold top
- Probe thermometer (corrected)
No food temperature device(s) provided to take temperatures.
Correction: Provide an approved food thermometer.
Comments: PROVIDE A PROBED THERMOMETER TO MEASURE FOOD TEMPERATURES.
- 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: ANSUL FIRE SUPPRESSION SYSTEM MOST RECENT INSPECTION OCURRED IN 2009. PROVIDE SERVICE TO HAVE ANSUL SYSTEM INSPECTED TO ENSURE UNIT IS FUNCTIONING PROPERLY.RECHECK 9/11: FIRE SUPPRESTION ANSUL SYSTEM HAS NOT BEEN INSPECTED SINCE NOVEMBER OF 2009. PROVIDE SERVICE TO HAVE SYSTEM INSPECTED.RECHECK: 9/20
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: IMPROVE LIGHTING IN KITCHEN AREA. RECHECK : NOT CORRECTED. IMPROVE LIGHTING IN KITCHEN AREA.RECHECK 9/11: NOT CORRECTED: PLEASE HAVE LIGHTING INTENSITY INCREASED IN KITCHEN AREA, SPECIFICALLY IN DISH MACHINE AREA.
Location: Kitchen
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: REMOVE TRASH AND DEBRIS AND IN THE CORNERS AND UNDER EQUIPMENT IN THE BAR. REMOVE HEAVY BUILD UP ON PIPES, WALLS, AND FLOORS BELOW AND BENEATH EQUIPMENT IN THE BAR.RECHECK: NOT CORRECTED. REMOVE HEAVY BUILD UP ON FLOORS AND PIPES BELOW EQUIPMENT LOCATED IN THE BAR.
Location: Bar
- 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: THERMOMETERS NOT VISIBLE OR AVAILABLE INSIDE REACH IN COLD TOP COOLERS ON COOK LINE.
Location: Cook line
- 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: THERMOMETERS NOT VISIBLE OR AVAILABLE INSIDE REACH IN COLD TOP COOLERS ON COOK LINE.
Location: Cook line
- 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. ROOF OF ICE MACHINE SOILED.2. BEER GLASSES STORED INVERTED A RACK PEELING AND SOILED ON THE SURFACE INSIDE CHILLER LOCATED IN THE BAR. CLEAN CHILLER THOROUGHLY. REPLACE STORAGE RACK.CLEAN AND SANITIZE THOROUGHLY.
Location: Wait staff area
Equipment: Ice machine
- Light shields (corrected)
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: PROVIDE LIGHT SHIELD COVER OVER EXPOSED BULBS IN KITCHEN ABOVE COOK LINE.RECHECK : NOT CORRECTED. PROVIDE LIGHT SHIELDS OVER EXPOSED BULBS.RECHECK 9/11: NOT CORRECTED. PLEASE HAVE BULBS COVERED BY FOLLOW UP DATE.
Location: Kitchen
|
09/20/2013 | Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: BOTH COLD TOP COOLERS ON COOK LINE HOLDING FOODS BETWEEN 47 AND 50 DEGREES ON TOP AND BOTTOM.REPAIR BOTH COOLERS TO HOLD FOOD AT 41 DEGREES F OR LOWER.RECHECK: NOT CORRECTED. COLD TOP COOLERS MAINTAINING 46-49 DEGREES ON BOTTOM. COLD TOP ON RIGHT SIDE OF THE COOK LINE IS HOLDING FOOD AT 46 DEGREES F. KEEP LIDS OVER FOOD DURING SLOW PERIODS. COLD TOP ON LEFT SIDE OF KITCHEN HOLDING AT 41 DEGREES F. REPAIR COOLER TO HOLD FOOD AT THE PROPER COLD HOLDING OF 41 DEGREES F OR LOWER.RECHECK 9/11: BOTH COLD TOPS ARE HOLDING FOOD ON TOP AT 41 DEGREES. COOLER ON LEFT SIDE HOLDING FOOD ON THE BOTTOM AT 45 DEGREES AND ON THE LEFT 52 DEGREES.REPAIR COOLERS TO HOLD FOOD BELOW AT 41 DEGREES F OR LESS.
Location: Cook line
Equipment: Cold top
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: BOTH COLD TOP COOLERS ON COOK LINE HOLDING FOODS BETWEEN 47 AND 50 DEGREES ON TOP AND BOTTOM.REPAIR BOTH COOLERS TO HOLD FOOD AT 41 DEGREES F OR LOWER.RECHECK: NOT CORRECTED. COLD TOP COOLERS MAINTAINING 46-49 DEGREES ON BOTTOM. COLD TOP ON RIGHT SIDE OF THE COOK LINE IS HOLDING FOOD AT 46 DEGREES F. KEEP LIDS OVER FOOD DURING SLOW PERIODS. COLD TOP ON LEFT SIDE OF KITCHEN HOLDING AT 41 DEGREES F. REPAIR COOLER TO HOLD FOOD AT THE PROPER COLD HOLDING OF 41 DEGREES F OR LOWER.RECHECK 9/11: BOTH COLD TOPS ARE HOLDING FOOD ON TOP AT 41 DEGREES. COOLER ON LEFT SIDE HOLDING FOOD ON THE BOTTOM AT 45 DEGREES AND ON THE LEFT 52 DEGREES.REPAIR COOLERS TO HOLD FOOD BELOW AT 41 DEGREES F OR LESS.
Location: Cook line
Equipment: Cold top
- Probe thermometer (corrected)
No food temperature device(s) provided to take temperatures.
Correction: Provide an approved food thermometer.
Comments: PROVIDE A PROBED THERMOMETER TO MEASURE FOOD TEMPERATURES.
- 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: ANSUL FIRE SUPPRESSION SYSTEM MOST RECENT INSPECTION OCURRED IN 2009. PROVIDE SERVICE TO HAVE ANSUL SYSTEM INSPECTED TO ENSURE UNIT IS FUNCTIONING PROPERLY.RECHECK 9/11: FIRE SUPPRESTION ANSUL SYSTEM HAS NOT BEEN INSPECTED SINCE NOVEMBER OF 2009. PROVIDE SERVICE TO HAVE SYSTEM INSPECTED.
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: IMPROVE LIGHTING IN KITCHEN AREA. RECHECK : NOT CORRECTED. IMPROVE LIGHTING IN KITCHEN AREA.RECHECK 9/11: NOT CORRECTED: PLEASE HAVE LIGHTING INTENSITY INCREASED IN KITCHEN AREA, SPECIFICALLY IN DISH MACHINE AREA.
Location: Kitchen
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: REMOVE TRASH AND DEBRIS AND IN THE CORNERS AND UNDER EQUIPMENT IN THE BAR. REMOVE HEAVY BUILD UP ON PIPES, WALLS, AND FLOORS BELOW AND BENEATH EQUIPMENT IN THE BAR.RECHECK: NOT CORRECTED. REMOVE HEAVY BUILD UP ON FLOORS AND PIPES BELOW EQUIPMENT LOCATED IN THE BAR.
Location: Bar
- 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: THERMOMETERS NOT VISIBLE OR AVAILABLE INSIDE REACH IN COLD TOP COOLERS ON COOK LINE.
Location: Cook line
- 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: THERMOMETERS NOT VISIBLE OR AVAILABLE INSIDE REACH IN COLD TOP COOLERS ON COOK LINE.
Location: Cook line
- 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. ROOF OF ICE MACHINE SOILED.2. BEER GLASSES STORED INVERTED A RACK PEELING AND SOILED ON THE SURFACE INSIDE CHILLER LOCATED IN THE BAR. CLEAN CHILLER THOROUGHLY. REPLACE STORAGE RACK.CLEAN AND SANITIZE THOROUGHLY.
Location: Wait staff area
Equipment: Ice machine
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: PROVIDE LIGHT SHIELD COVER OVER EXPOSED BULBS IN KITCHEN ABOVE COOK LINE.RECHECK : NOT CORRECTED. PROVIDE LIGHT SHIELDS OVER EXPOSED BULBS.RECHECK 9/11: NOT CORRECTED. PLEASE HAVE BULBS COVERED BY FOLLOW UP DATE.
Location: Kitchen
|
09/11/2013 | Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: BOTH COLD TOP COOLERS ON COOK LINE HOLDING FOODS BETWEEN 47 AND 50 DEGREES ON TOP AND BOTTOM.REPAIR BOTH COOLERS TO HOLD FOOD AT 41 DEGREES F OR LOWER.RECHECK: NOT CORRECTED. COLD TOP COOLERS MAINTAINING 46-49 DEGREES ON BOTTOM. COLD TOP ON RIGHT SIDE OF THE COOK LINE IS HOLDING FOOD AT 46 DEGREES F. KEEP LIDS OVER FOOD DURING SLOW PERIODS. COLD TOP ON LEFT SIDE OF KITCHEN HOLDING AT 41 DEGREES F. REPAIR COOLER TO HOLD FOOD AT THE PROPER COLD HOLDING OF 41 DEGREES F OR LOWER.
Location: Cook line
Equipment: Cold top
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: BOTH COLD TOP COOLERS ON COOK LINE HOLDING FOODS BETWEEN 47 AND 50 DEGREES ON TOP AND BOTTOM.REPAIR BOTH COOLERS TO HOLD FOOD AT 41 DEGREES F OR LOWER.RECHECK: NOT CORRECTED. COLD TOP COOLERS MAINTAINING 46-49 DEGREES ON BOTTOM. COLD TOP ON RIGHT SIDE OF THE COOK LINE IS HOLDING FOOD AT 46 DEGREES F. KEEP LIDS OVER FOOD DURING SLOW PERIODS. COLD TOP ON LEFT SIDE OF KITCHEN HOLDING AT 41 DEGREES F. REPAIR COOLER TO HOLD FOOD AT THE PROPER COLD HOLDING OF 41 DEGREES F OR LOWER.
Location: Cook line
Equipment: Cold top
- Probe thermometer
No food temperature device(s) provided to take temperatures.
Correction: Provide an approved food thermometer.
Comments: PROVIDE A PROBED THERMOMETER TO MEASURE FOOD TEMPERATURES.
- 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: ANSUL FIRE SUPPRESSION SYSTEM MOST RECENT INSPECTION OCURRED IN 2009. PROVIDE SERVICE TO HAVE ANSUL SYSTEM INSPECTED TO ENSURE UNIT IS FUNCTIONING PROPERLY.
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: IMPROVE LIGHTING IN KITCHEN AREA. RECHECK: NOT CORRECTED. IMPROVE LIGHTING IN KITCHEN AREA.
Location: Kitchen
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: REMOVE TRASH AND DEBRIS AND IN THE CORNERS AND UNDER EQUIPMENT IN THE BAR. REMOVE HEAVY BUILD UP ON PIPES, WALLS, AND FLOORS BELOW AND BENEATH EQUIPMENT IN THE BAR.RECHECK: NOT CORRECTED. REMOVE HEAVY BUILD UP ON FLOORS AND PIPES BELOW EQUIPMENT LOCATED IN THE BAR.
Location: Bar
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: THERMOMETERS NOT VISIBLE OR AVAILABLE INSIDE REACH IN COLD TOP COOLERS ON COOK LINE.
Location: Cook line
- 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: THERMOMETERS NOT VISIBLE OR AVAILABLE INSIDE REACH IN COLD TOP COOLERS ON COOK LINE.
Location: Cook line
- 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. ROOF OF ICE MACHINE SOILED.2. BEER GLASSES STORED INVERTED A RACK PEELING AND SOILED ON THE SURFACE INSIDE CHILLER LOCATED IN THE BAR. CLEAN CHILLER THOROUGHLY. REPLACE STORAGE RACK.CLEAN AND SANITIZE THOROUGHLY.
Location: Wait staff area
Equipment: Ice machine
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: PROVIDE LIGHT SHIELD COVER OVER EXPOSED BULBS IN KITCHEN ABOVE COOK LINE.RECHECK: NOT CORRECTED. PROVIDE LIGHT SHIELDS OVER EXPOSED BULBS.
Location: Kitchen
|
09/04/2013 | Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: BOTH COLD TOP COOLERS ON COOK LINE HOLDING FOODS BETWEEN 47 AND 50 DEGREES ON TOP AND BOTTOM.REPAIR BOTH COOLERS TO HOLD FOOD AT 41 DEGREES F OR LOWER.
Location: Cook line
Equipment: Cold top
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: BOTH COLD TOP COOLERS ON COOK LINE HOLDING FOODS BETWEEN 47 AND 50 DEGREES ON TOP AND BOTTOM.REPAIR BOTH COOLERS TO HOLD FOOD AT 41 DEGREES F OR LOWER.
Location: Cook line
Equipment: Cold top
- Probe thermometer
No food temperature device(s) provided to take temperatures.
Correction: Provide an approved food thermometer.
Comments: PROVIDE A PROBED THERMOMETER TO MEASURE FOOD TEMPERATURES.
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: IMPROVE LIGHTING IN KITCHEN AREA.
Location: Kitchen
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: REMOVE TRASH AND DEBRIS AND IN THE CORNERS AND UNDER EQUIPMENT IN THE BAR. REMOVE HEAVY BUILD UP ON PIPES, WALLS, AND FLOORS BELOW AND BENEATH EQUIPMENT IN THE BAR.
Location: Bar
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: THERMOMETERS NOT VISIBLE OR AVAILABLE INSIDE REACH IN COLD TOP COOLERS ON COOK LINE.
Location: Cook line
- 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: THERMOMETERS NOT VISIBLE OR AVAILABLE INSIDE REACH IN COLD TOP COOLERS ON COOK LINE.
Location: Cook line
- 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. ROOF OF ICE MACHINE SOILED.2. BEER GLASSES STORED INVERTED A RACK PEELING AND SOILED ON THE SURFACE INSIDE CHILLER LOCATED IN THE BAR. CLEAN CHILLER THOROUGHLY. REPLACE STORAGE RACK.CLEAN AND SANITIZE THOROUGHLY.
Location: Wait staff area
Equipment: Ice machine
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: PROVIDE LIGHT SHIELD COVER OVER EXPOSED BULBS IN KITCHEN ABOVE COOK LINE.
Location: Kitchen
|
08/28/2013 | Routine |
- Smoking Distance (corrected on site)
(a) Smoking observed within (8) feet of a public entrance to a public place or place of employment.
Correction: Ensure there is no smoking withing eight feet of any public entrance.
Comments: PATRONS SMOKING OUTSIDE IN FRONT OF ESTABLISHMENT LESS THAN EIGHT FEET FROM FRONT DOOR ENTRANCE.ENSURE PATRONS SMOKE AT LEAST EIGHT FEET FROM PUBLIC ENTRANCE.
- 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: CO2 TANK NOT RESTRAINED IN THE BAR.RESTRAIN CO2 TANK WITH AN EFFECTIVE RESTRAINT.
- 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: LETTUCE STORED ON TOP OF CARTON RAW SHELL EGGS.STORE LETTUCE ABOVE RAW EGGS ON A SEPARATE SHELF TO PROTECT FOOD FROM CROSS CONTMINATION.
Location: Cook line
- 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: FIRE SUPPRESION SYSTEM MOST RECENT INSPECTION OCCURRED IN FEB 2009 ACCORDING TO SERVICE TAG.SYSTEM SHOULD BE INSPECTED EVERY SIX MONTHS. PROVIDE SERVICE OR DOCUMENTATION OF SERVICE WITHIN SIX MONTHS.
|
04/17/2013 | Routine |
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: CEILING TILE MISSING OVER EXPOSED IN KITCHEN AREA. PROVIDE COVER OVER EXPOSED BULBS.
Location: Kitchen
|
12/05/2012 | Routine |
- Smoking observed (corrected)
Smoking observed in prohibited public place.
Correction: Smoking shall be prohibited in all public places within the consolidated city.
Comments: OBSERVED PATRONS SITTING AT TABLES IN FRONT OF THE BUILDING SMOKING WITHING EIGHT FEET OF DOOR ENTRANCE. THE REVISED CODE OF THE SMOKING BAN PROHIBITS SMOKING WITHIN EIGHT FEET OF ANY PUBLIC ENTRANCE. SEE BELOWVIOLATION: SMOKING DISTANCE IND. CODE 7.1-5-12 (a) (4)VIOLATION DESCRIPTION: (a) Smoking observed within (8) feet of a public entrance to a public place or a place of employment.CORRECTIVE ACTION: Ensure there is no smoking within eight feet of any public entrance>VIOLATION: SMOKING DISTANCE SIGNAGE: IND CODE 7.1-5-12-4 (4)VIOLATION DESCRIPTION: Smoking signs not posted conspicuously at each public entrance.CORRECTIVE ACTION: An owner, operator, manager, or official in charge of a public place or place of employment shall post conspicuous signs at each public entrance that read "State Law Prohibits Smoking Within 8 Feet of this Entrance" or other similar language.
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: COLD TOP REACH IN COOLER ON THE RIGHT HOLDING FOOD BETWEEN 48 AND 50 DEGREES F. REPAIR COOLER TO HOLD FOOD AT THE PROPER COLD HOLDING TEMPERATURE OF 41 DEGREES F OR LOWER.RECHECK: COOLER HOLDING AT 48 DEGREES ON COOK LINE. PROVIDE REPAIRRECHECK: REACH IN PREP TOP COOLER ON COOK LINER ON RIGHT END HOLDING FOOD BETWEEN 50 AND 55 DEGREES (TOP HOLDING AT 41 DEGREES). STORE POTENTIALLY HAZARDOUS FOODS IN ANOTHER COOLER UNTIL REPAIRED TO HOLD AT 41 DEGREES OR LOWER.RECHECK #3: REACH IN PREP COOLER HOLDING AT 48 DEGREES. DISCONTINUE USE OF COOLER IF NOT CAPABLE OF HOLDING FOOD AT 41 DEGREES.
Location: Kitchen
- Bare hand contact (critical) (corrected)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
Comments: BEVERAGE CUPS STORED IN ICE BINS LOCATED IN THE BAR AND WAIT STAFF AREA. PROVIDE ICE SCOOPS TO DISPENSE ICE.
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: SLICER SOILED WITH DRIED FOOD RESIDUE ON SURFACE AND IN COMPARTMENTS. CLEAN AND SANITIZE SLICER THOROUGHLY. DISMANTLE TO ENSURE ALL AREAS ARE CLEAN AND SANITIZED PROPERLY.
Location: Kitchen
- Hoods inadequate or unapproved (corrected)
Ventilation hood(s) inadequate or unapproved.
Correction: Ventilation hood systems and devices shall meet the requirements of the Indiana department of fire and building services.
Comments: FILTERS MISSING ON THE HOOD. PROVIDE FILTERS WHERE NEEDED TO THE HOOD.RECHECK; PROVIDE MISSING FILTERS TO THE HOOD SYSTEM.RECHECK: MISSING FILTERS HAVE NOT BEEN INSTALLED AND CURRENTLY ON ORDER FOR THE HOOD SYSTEM.RECHECK #3: NOT COMPLETEDRECHECK # 4: NOT COMPLETED. FILTERS HAVE BEEN ORDERED AND ARE ON DELAY ACCORDING TO MANAGER.RECHECK #4: NOT COMPLETED. FILTERS HAVE NOT BEEN SHIPPED TO ESTABLISHMENT.
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. WALL, PIPES, FLOOR SOILED BELOW DISH MACHINE. WALLS SPLATTERED WITH DRIED FOOD AS WELL IN KITCHEN AREA. CLEAN ALL WALLS AND SOILED AREAS THOROUGHLY.2. HEAVY TRASH AND DEBRIS BUILD UP ON FLOOR BELOW EQUIPMENT IN THE BAR AREA. CLEAN ENTIRE AREA THOROUGHLY.
Location: Dish machine 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: THERMOMETERS NOT AVAILABLE INSIDE BOTH REACH IN COLD TOP PREP COOLERS ON COOK LINE. PROVIDE.
Location: Cook line
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: WATER POOLED AT THE BOTTOM OF REACH IN COOLER ON COOK LINE. CLEAR DRAIN LINE.RECHECK: WATER POOLED AGAIN AT THE BOTTOM OF REACH IN COOLER ON RIGHT END OF COOK LINE. PROVIDE REPAIR.RECHECK #3: NOT COMPLETED
Location: Cook line
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. HEAVY LIME AND CALCIUM BUILD UP ON INTERIOR SURFACE OF DISH MACHINE. CLEAN EXTERIOR/INTERIOR THOROUGHLY.2. THE FINISH ON THE SURFACE OF THE LEDGE BELOW BEER TAP DRAIN (ABOVE ICE BIN) IS ROUGH, PEELING AND HAS A DAMAGED SEAL. PROVIDE REPAIR. CORRECTED3. DISH MACHINE RACKS HEAVILY SOILED WITH A FILM OF BUILD UP ON SURFACES. CLEAN THOROUGHLY TO REMOVE ALL BUILD UP.REMOVE HEAVY LIME BUILD UP INSIDE ICE MACHINE AND HEAVY BUILD UP ON DISH MACHINE RACKS.
Location: Dish machine area
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. HEAVY LIME AND CALCIUM BUILD UP ON INTERIOR SURFACE OF DISH MACHINE. CLEAN EXTERIOR/INTERIOR THOROUGHLY.2. THE FINISH ON THE SURFACE OF THE LEDGE BELOW BEER TAP DRAIN (ABOVE ICE BIN) IS ROUGH, PEELING AND HAS A DAMAGED SEAL. PROVIDE REPAIR. CORRECTED3. DISH MACHINE RACKS HEAVILY SOILED WITH A FILM OF BUILD UP ON SURFACES. CLEAN THOROUGHLY TO REMOVE ALL BUILD UP.REMOVE HEAVY LIME BUILD UP INSIDE ICE MACHINE AND HEAVY BUILD UP ON DISH MACHINE RACKS.
Location: Bar
- 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: MILDEW BUILD UP ON INTERIOR SURFACE OF THE ICE MACHINE. CLEAN AND SANITIZE THOROUGHLY.
Location: Wait staff area
|
10/02/2012 | Recheck |
- Smoking observed (corrected)
Smoking observed in prohibited public place.
Correction: Smoking shall be prohibited in all public places within the consolidated city.
Comments: OBSERVED PATRONS SITTING AT TABLES IN FRONT OF THE BUILDING SMOKING WITHING EIGHT FEET OF DOOR ENTRANCE. THE REVISED CODE OF THE SMOKING BAN PROHIBITS SMOKING WITHIN EIGHT FEET OF ANY PUBLIC ENTRANCE. SEE BELOWVIOLATION: SMOKING DISTANCE IND. CODE 7.1-5-12 (a) (4)VIOLATION DESCRIPTION: (a) Smoking observed within (8) feet of a public entrance to a public place or a place of employment.CORRECTIVE ACTION: Ensure there is no smoking within eight feet of any public entrance>VIOLATION: SMOKING DISTANCE SIGNAGE: IND CODE 7.1-5-12-4 (4)VIOLATION DESCRIPTION: Smoking signs not posted conspicuously at each public entrance.CORRECTIVE ACTION: An owner, operator, manager, or official in charge of a public place or place of employment shall post conspicuous signs at each public entrance that read "State Law Prohibits Smoking Within 8 Feet of this Entrance" or other similar language.
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: COLD TOP REACH IN COOLER ON THE RIGHT HOLDING FOOD BETWEEN 48 AND 50 DEGREES F. REPAIR COOLER TO HOLD FOOD AT THE PROPER COLD HOLDING TEMPERATURE OF 41 DEGREES F OR LOWER.RECHECK: COOLER HOLDING AT 48 DEGREES ON COOK LINE. PROVIDE REPAIRRECHECK: REACH IN PREP TOP COOLER ON COOK LINER ON RIGHT END HOLDING FOOD BETWEEN 50 AND 55 DEGREES (TOP HOLDING AT 41 DEGREES). STORE POTENTIALLY HAZARDOUS FOODS IN ANOTHER COOLER UNTIL REPAIRED TO HOLD AT 41 DEGREES OR LOWER.RECHECK #3: REACH IN PREP COOLER HOLDING AT 48 DEGREES. DISCONTINUE USE OF COOLER IF NOT CAPABLE OF HOLDING FOOD AT 41 DEGREES.
Location: Kitchen
- Bare hand contact (critical) (corrected)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
Comments: BEVERAGE CUPS STORED IN ICE BINS LOCATED IN THE BAR AND WAIT STAFF AREA. PROVIDE ICE SCOOPS TO DISPENSE ICE.
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: SLICER SOILED WITH DRIED FOOD RESIDUE ON SURFACE AND IN COMPARTMENTS. CLEAN AND SANITIZE SLICER THOROUGHLY. DISMANTLE TO ENSURE ALL AREAS ARE CLEAN AND SANITIZED PROPERLY.
Location: Kitchen
- Hoods inadequate or unapproved
Ventilation hood(s) inadequate or unapproved.
Correction: Ventilation hood systems and devices shall meet the requirements of the Indiana department of fire and building services.
Comments: FILTERS MISSING ON THE HOOD. PROVIDE FILTERS WHERE NEEDED TO THE HOOD.RECHECK; PROVIDE MISSING FILTERS TO THE HOOD SYSTEM.RECHECK: MISSING FILTERS HAVE NOT BEEN INSTALLED AND CURRENTLY ON ORDER FOR THE HOOD SYSTEM.RECHECK #3: NOT COMPLETEDRECHECK # 4: NOT COMPLETED. FILTERS HAVE BEEN ORDERED AND ARE ON DELAY ACCORDING TO MANAGER.RECHECK #4: NOT COMPLETED. FILTERS HAVE NOT BEEN SHIPPED TO ESTABLISHMENT.
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. WALL, PIPES, FLOOR SOILED BELOW DISH MACHINE. WALLS SPLATTERED WITH DRIED FOOD AS WELL IN KITCHEN AREA. CLEAN ALL WALLS AND SOILED AREAS THOROUGHLY.2. HEAVY TRASH AND DEBRIS BUILD UP ON FLOOR BELOW EQUIPMENT IN THE BAR AREA. CLEAN ENTIRE AREA THOROUGHLY.
Location: Dish machine 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: THERMOMETERS NOT AVAILABLE INSIDE BOTH REACH IN COLD TOP PREP COOLERS ON COOK LINE. PROVIDE.
Location: Cook line
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: WATER POOLED AT THE BOTTOM OF REACH IN COOLER ON COOK LINE. CLEAR DRAIN LINE.RECHECK: WATER POOLED AGAIN AT THE BOTTOM OF REACH IN COOLER ON RIGHT END OF COOK LINE. PROVIDE REPAIR.RECHECK #3: NOT COMPLETED
Location: Cook line
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. HEAVY LIME AND CALCIUM BUILD UP ON INTERIOR SURFACE OF DISH MACHINE. CLEAN EXTERIOR/INTERIOR THOROUGHLY.2. THE FINISH ON THE SURFACE OF THE LEDGE BELOW BEER TAP DRAIN (ABOVE ICE BIN) IS ROUGH, PEELING AND HAS A DAMAGED SEAL. PROVIDE REPAIR. CORRECTED3. DISH MACHINE RACKS HEAVILY SOILED WITH A FILM OF BUILD UP ON SURFACES. CLEAN THOROUGHLY TO REMOVE ALL BUILD UP.REMOVE HEAVY LIME BUILD UP INSIDE ICE MACHINE AND HEAVY BUILD UP ON DISH MACHINE RACKS.
Location: Dish machine area
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. HEAVY LIME AND CALCIUM BUILD UP ON INTERIOR SURFACE OF DISH MACHINE. CLEAN EXTERIOR/INTERIOR THOROUGHLY.2. THE FINISH ON THE SURFACE OF THE LEDGE BELOW BEER TAP DRAIN (ABOVE ICE BIN) IS ROUGH, PEELING AND HAS A DAMAGED SEAL. PROVIDE REPAIR. CORRECTED3. DISH MACHINE RACKS HEAVILY SOILED WITH A FILM OF BUILD UP ON SURFACES. CLEAN THOROUGHLY TO REMOVE ALL BUILD UP.REMOVE HEAVY LIME BUILD UP INSIDE ICE MACHINE AND HEAVY BUILD UP ON DISH MACHINE RACKS.
Location: Bar
- 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: MILDEW BUILD UP ON INTERIOR SURFACE OF THE ICE MACHINE. CLEAN AND SANITIZE THOROUGHLY.
Location: Wait staff area
|
09/14/2012 | Recheck |
- Smoking observed (corrected)
Smoking observed in prohibited public place.
Correction: Smoking shall be prohibited in all public places within the consolidated city.
Comments: OBSERVED PATRONS SITTING AT TABLES IN FRONT OF THE BUILDING SMOKING WITHING EIGHT FEET OF DOOR ENTRANCE. THE REVISED CODE OF THE SMOKING BAN PROHIBITS SMOKING WITHIN EIGHT FEET OF ANY PUBLIC ENTRANCE. SEE BELOWVIOLATION: SMOKING DISTANCE IND. CODE 7.1-5-12 (a) (4)VIOLATION DESCRIPTION: (a) Smoking observed within (8) feet of a public entrance to a public place or a place of employment.CORRECTIVE ACTION: Ensure there is no smoking within eight feet of any public entrance>VIOLATION: SMOKING DISTANCE SIGNAGE: IND CODE 7.1-5-12-4 (4)VIOLATION DESCRIPTION: Smoking signs not posted conspicuously at each public entrance.CORRECTIVE ACTION: An owner, operator, manager, or official in charge of a public place or place of employment shall post conspicuous signs at each public entrance that read "State Law Prohibits Smoking Within 8 Feet of this Entrance" or other similar language.
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: COLD TOP REACH IN COOLER ON THE RIGHT HOLDING FOOD BETWEEN 48 AND 50 DEGREES F. REPAIR COOLER TO HOLD FOOD AT THE PROPER COLD HOLDING TEMPERATURE OF 41 DEGREES F OR LOWER.RECHECK: COOLER HOLDING AT 48 DEGREES ON COOK LINE. PROVIDE REPAIRRECHECK: REACH IN PREP TOP COOLER ON COOK LINER ON RIGHT END HOLDING FOOD BETWEEN 50 AND 55 DEGREES (TOP HOLDING AT 41 DEGREES). STORE POTENTIALLY HAZARDOUS FOODS IN ANOTHER COOLER UNTIL REPAIRED TO HOLD AT 41 DEGREES OR LOWER.RECHECK #3: REACH IN PREP COOLER HOLDING AT 48 DEGREES. DISCONTINUE USE OF COOLER IF NOT CAPABLE OF HOLDING FOOD AT 41 DEGREES.
Location: Kitchen
- Bare hand contact (critical) (corrected)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
Comments: BEVERAGE CUPS STORED IN ICE BINS LOCATED IN THE BAR AND WAIT STAFF AREA. PROVIDE ICE SCOOPS TO DISPENSE ICE.
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: SLICER SOILED WITH DRIED FOOD RESIDUE ON SURFACE AND IN COMPARTMENTS. CLEAN AND SANITIZE SLICER THOROUGHLY. DISMANTLE TO ENSURE ALL AREAS ARE CLEAN AND SANITIZED PROPERLY.
Location: Kitchen
- Hoods inadequate or unapproved
Ventilation hood(s) inadequate or unapproved.
Correction: Ventilation hood systems and devices shall meet the requirements of the Indiana department of fire and building services.
Comments: FILTERS MISSING ON THE HOOD. PROVIDE FILTERS WHERE NEEDED TO THE HOOD.RECHECK; PROVIDE MISSING FILTERS TO THE HOOD SYSTEM.RECHECK: MISSING FILTERS HAVE NOT BEEN INSTALLED AND CURRENTLY ON ORDER FOR THE HOOD SYSTEM.RECHECK #3: NOT COMPLETEDRECHECK #4: NOT COMPLETED. FILTERS HAVE NOT BEEN SHIPPED TO ESTABLISHMENT.
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. WALL, PIPES, FLOOR SOILED BELOW DISH MACHINE. WALLS SPLATTERED WITH DRIED FOOD AS WELL IN KITCHEN AREA. CLEAN ALL WALLS AND SOILED AREAS THOROUGHLY.2. HEAVY TRASH AND DEBRIS BUILD UP ON FLOOR BELOW EQUIPMENT IN THE BAR AREA. CLEAN ENTIRE AREA THOROUGHLY.
Location: Dish machine 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: THERMOMETERS NOT AVAILABLE INSIDE BOTH REACH IN COLD TOP PREP COOLERS ON COOK LINE. PROVIDE.
Location: Cook line
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: WATER POOLED AT THE BOTTOM OF REACH IN COOLER ON COOK LINE. CLEAR DRAIN LINE.RECHECK: WATER POOLED AGAIN AT THE BOTTOM OF REACH IN COOLER ON RIGHT END OF COOK LINE. PROVIDE REPAIR.RECHECK #3: NOT COMPLETED
Location: Cook line
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. HEAVY LIME AND CALCIUM BUILD UP ON INTERIOR SURFACE OF DISH MACHINE. CLEAN EXTERIOR/INTERIOR THOROUGHLY.2. THE FINISH ON THE SURFACE OF THE LEDGE BELOW BEER TAP DRAIN (ABOVE ICE BIN) IS ROUGH, PEELING AND HAS A DAMAGED SEAL. PROVIDE REPAIR. CORRECTED3. DISH MACHINE RACKS HEAVILY SOILED WITH A FILM OF BUILD UP ON SURFACES. CLEAN THOROUGHLY TO REMOVE ALL BUILD UP.REMOVE HEAVY LIME BUILD UP INSIDE ICE MACHINE AND HEAVY BUILD UP ON DISH MACHINE RACKS.
Location: Dish machine area
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. HEAVY LIME AND CALCIUM BUILD UP ON INTERIOR SURFACE OF DISH MACHINE. CLEAN EXTERIOR/INTERIOR THOROUGHLY.2. THE FINISH ON THE SURFACE OF THE LEDGE BELOW BEER TAP DRAIN (ABOVE ICE BIN) IS ROUGH, PEELING AND HAS A DAMAGED SEAL. PROVIDE REPAIR. CORRECTED3. DISH MACHINE RACKS HEAVILY SOILED WITH A FILM OF BUILD UP ON SURFACES. CLEAN THOROUGHLY TO REMOVE ALL BUILD UP.REMOVE HEAVY LIME BUILD UP INSIDE ICE MACHINE AND HEAVY BUILD UP ON DISH MACHINE RACKS.
Location: Bar
- 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: MILDEW BUILD UP ON INTERIOR SURFACE OF THE ICE MACHINE. CLEAN AND SANITIZE THOROUGHLY.
Location: Wait staff area
|
08/31/2012 | Recheck |
- Smoking observed (corrected)
Smoking observed in prohibited public place.
Correction: Smoking shall be prohibited in all public places within the consolidated city.
Comments: OBSERVED PATRONS SITTING AT TABLES IN FRONT OF THE BUILDING SMOKING WITHING EIGHT FEET OF DOOR ENTRANCE. THE REVISED CODE OF THE SMOKING BAN PROHIBITS SMOKING WITHIN EIGHT FEET OF ANY PUBLIC ENTRANCE. SEE BELOWVIOLATION: SMOKING DISTANCE IND. CODE 7.1-5-12 (a) (4)VIOLATION DESCRIPTION: (a) Smoking observed within (8) feet of a public entrance to a public place or a place of employment.CORRECTIVE ACTION: Ensure there is no smoking within eight feet of any public entrance>VIOLATION: SMOKING DISTANCE SIGNAGE: IND CODE 7.1-5-12-4 (4)VIOLATION DESCRIPTION: Smoking signs not posted conspicuously at each public entrance.CORRECTIVE ACTION: An owner, operator, manager, or official in charge of a public place or place of employment shall post conspicuous signs at each public entrance that read "State Law Prohibits Smoking Within 8 Feet of this Entrance" or other similar language.
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: COLD TOP REACH IN COOLER ON THE RIGHT HOLDING FOOD BETWEEN 48 AND 50 DEGREES F. REPAIR COOLER TO HOLD FOOD AT THE PROPER COLD HOLDING TEMPERATURE OF 41 DEGREES F OR LOWER.RECHECK: COOLER HOLDING AT 48 DEGREES ON COOK LINE. PROVIDE REPAIRRECHECK: REACH IN PREP TOP COOLER ON COOK LINER ON RIGHT END HOLDING FOOD BETWEEN 50 AND 55 DEGREES (TOP HOLDING AT 41 DEGREES). STORE POTENTIALLY HAZARDOUS FOODS IN ANOTHER COOLER UNTIL REPAIRED TO HOLD AT 41 DEGREES OR LOWER.RECHECK #3: REACH IN PREP COOLER HOLDING AT 48 DEGREES. DISCONTINUE USE OF COOLER IF NOT CAPABLE OF HOLDING FOOD AT 41 DEGREES.
Location: Kitchen
- Bare hand contact (critical) (corrected)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
Comments: BEVERAGE CUPS STORED IN ICE BINS LOCATED IN THE BAR AND WAIT STAFF AREA. PROVIDE ICE SCOOPS TO DISPENSE ICE.
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: SLICER SOILED WITH DRIED FOOD RESIDUE ON SURFACE AND IN COMPARTMENTS. CLEAN AND SANITIZE SLICER THOROUGHLY. DISMANTLE TO ENSURE ALL AREAS ARE CLEAN AND SANITIZED PROPERLY.
Location: Kitchen
- Hoods inadequate or unapproved
Ventilation hood(s) inadequate or unapproved.
Correction: Ventilation hood systems and devices shall meet the requirements of the Indiana department of fire and building services.
Comments: FILTERS MISSING ON THE HOOD. PROVIDE FILTERS WHERE NEEDED TO THE HOOD.RECHECK; PROVIDE MISSING FILTERS TO THE HOOD SYSTEM.RECHECK: MISSING FILTERS HAVE NOT BEEN INSTALLED AND CURRENTLY ON ORDER FOR THE HOOD SYSTEM.RECHECK #3: NOT COMPLETED
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. WALL, PIPES, FLOOR SOILED BELOW DISH MACHINE. WALLS SPLATTERED WITH DRIED FOOD AS WELL IN KITCHEN AREA. CLEAN ALL WALLS AND SOILED AREAS THOROUGHLY.2. HEAVY TRASH AND DEBRIS BUILD UP ON FLOOR BELOW EQUIPMENT IN THE BAR AREA. CLEAN ENTIRE AREA THOROUGHLY.
Location: Dish machine 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: THERMOMETERS NOT AVAILABLE INSIDE BOTH REACH IN COLD TOP PREP COOLERS ON COOK LINE. PROVIDE.
Location: Cook line
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: WATER POOLED AT THE BOTTOM OF REACH IN COOLER ON COOK LINE. CLEAR DRAIN LINE.RECHECK: WATER POOLED AGAIN AT THE BOTTOM OF REACH IN COOLER ON RIGHT END OF COOK LINE. PROVIDE REPAIR.RECHECK #3: NOT COMPLETED
Location: Cook line
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. HEAVY LIME AND CALCIUM BUILD UP ON INTERIOR SURFACE OF DISH MACHINE. CLEAN EXTERIOR/INTERIOR THOROUGHLY.2. THE FINISH ON THE SURFACE OF THE LEDGE BELOW BEER TAP DRAIN (ABOVE ICE BIN) IS ROUGH, PEELING AND HAS A DAMAGED SEAL. PROVIDE REPAIR. CORRECTED3. DISH MACHINE RACKS HEAVILY SOILED WITH A FILM OF BUILD UP ON SURFACES. CLEAN THOROUGHLY TO REMOVE ALL BUILD UP.REMOVE HEAVY LIME BUILD UP INSIDE ICE MACHINE AND HEAVY BUILD UP ON DISH MACHINE RACKS.
Location: Dish machine area
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. HEAVY LIME AND CALCIUM BUILD UP ON INTERIOR SURFACE OF DISH MACHINE. CLEAN EXTERIOR/INTERIOR THOROUGHLY.2. THE FINISH ON THE SURFACE OF THE LEDGE BELOW BEER TAP DRAIN (ABOVE ICE BIN) IS ROUGH, PEELING AND HAS A DAMAGED SEAL. PROVIDE REPAIR. CORRECTED3. DISH MACHINE RACKS HEAVILY SOILED WITH A FILM OF BUILD UP ON SURFACES. CLEAN THOROUGHLY TO REMOVE ALL BUILD UP.REMOVE HEAVY LIME BUILD UP INSIDE ICE MACHINE AND HEAVY BUILD UP ON DISH MACHINE RACKS.
Location: Bar
- 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: MILDEW BUILD UP ON INTERIOR SURFACE OF THE ICE MACHINE. CLEAN AND SANITIZE THOROUGHLY.
Location: Wait staff area
|
08/25/2012 | Recheck |
- Smoking observed (corrected)
Smoking observed in prohibited public place.
Correction: Smoking shall be prohibited in all public places within the consolidated city.
Comments: OBSERVED PATRONS SITTING AT TABLES IN FRONT OF THE BUILDING SMOKING WITHING EIGHT FEET OF DOOR ENTRANCE. THE REVISED CODE OF THE SMOKING BAN PROHIBITS SMOKING WITHIN EIGHT FEET OF ANY PUBLIC ENTRANCE. SEE BELOWVIOLATION: SMOKING DISTANCE IND. CODE 7.1-5-12 (a) (4)VIOLATION DESCRIPTION: (a) Smoking observed within (8) feet of a public entrance to a public place or a place of employment.CORRECTIVE ACTION: Ensure there is no smoking within eight feet of any public entrance>VIOLATION: SMOKING DISTANCE SIGNAGE: IND CODE 7.1-5-12-4 (4)VIOLATION DESCRIPTION: Smoking signs not posted conspicuously at each public entrance.CORRECTIVE ACTION: An owner, operator, manager, or official in charge of a public place or place of employment shall post conspicuous signs at each public entrance that read "State Law Prohibits Smoking Within 8 Feet of this Entrance" or other similar language.
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: COLD TOP REACH IN COOLER ON THE RIGHT HOLDING FOOD BETWEEN 48 AND 50 DEGREES F. REPAIR COOLER TO HOLD FOOD AT THE PROPER COLD HOLDING TEMPERATURE OF 41 DEGREES F OR LOWER.RECHECK: COOLER HOLDING AT 48 DEGREES ON COOK LINE. PROVIDE REPAIRRECHECK: REACH IN PREP TOP COOLER ON COOK LINER ON RIGHT END HOLDING FOOD BETWEEN 50 AND 55 DEGREES (TOP HOLDING AT 41 DEGREES). STORE POTENTIALLY HAZARDOUS FOODS IN ANOTHER COOLER UNTIL REPAIRED TO HOLD AT 41 DEGREES OR LOWER.
Location: Kitchen
- Bare hand contact (critical) (corrected)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
Comments: BEVERAGE CUPS STORED IN ICE BINS LOCATED IN THE BAR AND WAIT STAFF AREA. PROVIDE ICE SCOOPS TO DISPENSE ICE.
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: SLICER SOILED WITH DRIED FOOD RESIDUE ON SURFACE AND IN COMPARTMENTS. CLEAN AND SANITIZE SLICER THOROUGHLY. DISMANTLE TO ENSURE ALL AREAS ARE CLEAN AND SANITIZED PROPERLY.
Location: Kitchen
- Hoods inadequate or unapproved
Ventilation hood(s) inadequate or unapproved.
Correction: Ventilation hood systems and devices shall meet the requirements of the Indiana department of fire and building services.
Comments: FILTERS MISSING ON THE HOOD. PROVIDE FILTERS WHERE NEEDED TO THE HOOD.RECHECK; PROVIDE MISSING FILTERS TO THE HOOD SYSTEM.RECHECK: MISSING FILTERS HAVE NOT BEEN INSTALLED AND CURRENTLY ON ORDER FOR THE HOOD SYSTEM.
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. WALL, PIPES, FLOOR SOILED BELOW DISH MACHINE. WALLS SPLATTERED WITH DRIED FOOD AS WELL IN KITCHEN AREA. CLEAN ALL WALLS AND SOILED AREAS THOROUGHLY.2. HEAVY TRASH AND DEBRIS BUILD UP ON FLOOR BELOW EQUIPMENT IN THE BAR AREA. CLEAN ENTIRE AREA THOROUGHLY.
Location: Dish machine 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: THERMOMETERS NOT AVAILABLE INSIDE BOTH REACH IN COLD TOP PREP COOLERS ON COOK LINE. PROVIDE.
Location: Cook line
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: WATER POOLED AT THE BOTTOM OF REACH IN COOLER ON COOK LINE. CLEAR DRAIN LINE.RECHECK: WATER POOLED AGAIN AT THE BOTTOM OF REACH IN COOLER ON RIGHT END OF COOK LINE. PROVIDE REPAIR.
Location: Cook line
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. HEAVY LIME AND CALCIUM BUILD UP ON INTERIOR SURFACE OF DISH MACHINE. CLEAN EXTERIOR/INTERIOR THOROUGHLY.2. THE FINISH ON THE SURFACE OF THE LEDGE BELOW BEER TAP DRAIN (ABOVE ICE BIN) IS ROUGH, PEELING AND HAS A DAMAGED SEAL. PROVIDE REPAIR. CORRECTED3. DISH MACHINE RACKS HEAVILY SOILED WITH A FILM OF BUILD UP ON SURFACES. CLEAN THOROUGHLY TO REMOVE ALL BUILD UP.REMOVE HEAVY LIME BUILD UP INSIDE ICE MACHINE AND HEAVY BUILD UP ON DISH MACHINE RACKS.
Location: Dish machine area
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. HEAVY LIME AND CALCIUM BUILD UP ON INTERIOR SURFACE OF DISH MACHINE. CLEAN EXTERIOR/INTERIOR THOROUGHLY.2. THE FINISH ON THE SURFACE OF THE LEDGE BELOW BEER TAP DRAIN (ABOVE ICE BIN) IS ROUGH, PEELING AND HAS A DAMAGED SEAL. PROVIDE REPAIR. CORRECTED3. DISH MACHINE RACKS HEAVILY SOILED WITH A FILM OF BUILD UP ON SURFACES. CLEAN THOROUGHLY TO REMOVE ALL BUILD UP.REMOVE HEAVY LIME BUILD UP INSIDE ICE MACHINE AND HEAVY BUILD UP ON DISH MACHINE RACKS.
Location: Bar
- 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: MILDEW BUILD UP ON INTERIOR SURFACE OF THE ICE MACHINE. CLEAN AND SANITIZE THOROUGHLY.
Location: Wait staff area
|
08/17/2012 | Recheck |
- Smoking observed (corrected)
Smoking observed in prohibited public place.
Correction: Smoking shall be prohibited in all public places within the consolidated city.
Comments: OBSERVED PATRONS SITTING AT TABLES IN FRONT OF THE BUILDING SMOKING WITHING EIGHT FEET OF DOOR ENTRANCE. THE REVISED CODE OF THE SMOKING BAN PROHIBITS SMOKING WITHIN EIGHT FEET OF ANY PUBLIC ENTRANCE. SEE BELOWVIOLATION: SMOKING DISTANCE IND. CODE 7.1-5-12 (a) (4)VIOLATION DESCRIPTION: (a) Smoking observed within (8) feet of a public entrance to a public place or a place of employment.CORRECTIVE ACTION: Ensure there is no smoking within eight feet of any public entrance>VIOLATION: SMOKING DISTANCE SIGNAGE: IND CODE 7.1-5-12-4 (4)VIOLATION DESCRIPTION: Smoking signs not posted conspicuously at each public entrance.CORRECTIVE ACTION: An owner, operator, manager, or official in charge of a public place or place of employment shall post conspicuous signs at each public entrance that read "State Law Prohibits Smoking Within 8 Feet of this Entrance" or other similar language.
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: COLD TOP REACH IN COOLER ON THE RIGHT HOLDING FOOD BETWEEN 48 AND 50 DEGREES F. REPAIR COOLER TO HOLD FOOD AT THE PROPER COLD HOLDING TEMPERATURE OF 41 DEGREES F OR LOWER.RECHECK: COOLER HOLDING AT 48 DEGREES ON COOK LINE. PROVIDE REPAIR
Location: Kitchen
- Bare hand contact (critical) (corrected)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
Comments: BEVERAGE CUPS STORED IN ICE BINS LOCATED IN THE BAR AND WAIT STAFF AREA. PROVIDE ICE SCOOPS TO DISPENSE ICE.
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: SLICER SOILED WITH DRIED FOOD RESIDUE ON SURFACE AND IN COMPARTMENTS. CLEAN AND SANITIZE SLICER THOROUGHLY. DISMANTLE TO ENSURE ALL AREAS ARE CLEAN AND SANITIZED PROPERLY.
Location: Kitchen
- Hoods inadequate or unapproved
Ventilation hood(s) inadequate or unapproved.
Correction: Ventilation hood systems and devices shall meet the requirements of the Indiana department of fire and building services.
Comments: FILTERS MISSING ON THE HOOD. PROVIDE FILTERS WHERE NEEDED TO THE HOOD.RECHECK; PROVIDE MISSING FILTERS TO THE HOOD SYSTEM.
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. WALL, PIPES, FLOOR SOILED BELOW DISH MACHINE. WALLS SPLATTERED WITH DRIED FOOD AS WELL IN KITCHEN AREA. CLEAN ALL WALLS AND SOILED AREAS THOROUGHLY.2. HEAVY TRASH AND DEBRIS BUILD UP ON FLOOR BELOW EQUIPMENT IN THE BAR AREA. CLEAN ENTIRE AREA THOROUGHLY.
Location: Dish machine 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: THERMOMETERS NOT AVAILABLE INSIDE BOTH REACH IN COLD TOP PREP COOLERS ON COOK LINE. PROVIDE.
Location: Cook line
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: WATER POOLED AT THE BOTTOM OF REACH IN COOLER ON COOK LINE. CLEAR DRAIN LINE.
Location: Cook line
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. HEAVY LIME AND CALCIUM BUILD UP ON INTERIOR SURFACE OF DISH MACHINE. CLEAN EXTERIOR/INTERIOR THOROUGHLY.2. THE FINISH ON THE SURFACE OF THE LEDGE BELOW BEER TAP DRAIN (ABOVE ICE BIN) IS ROUGH, PEELING AND HAS A DAMAGED SEAL. PROVIDE REPAIR. CORRECTED3. DISH MACHINE RACKS HEAVILY SOILED WITH A FILM OF BUILD UP ON SURFACES. CLEAN THOROUGHLY TO REMOVE ALL BUILD UP.REMOVE HEAVY LIME BUILD UP INSIDE ICE MACHINE AND HEAVY BUILD UP ON DISH MACHINE RACKS.
Location: Dish machine area
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. HEAVY LIME AND CALCIUM BUILD UP ON INTERIOR SURFACE OF DISH MACHINE. CLEAN EXTERIOR/INTERIOR THOROUGHLY.2. THE FINISH ON THE SURFACE OF THE LEDGE BELOW BEER TAP DRAIN (ABOVE ICE BIN) IS ROUGH, PEELING AND HAS A DAMAGED SEAL. PROVIDE REPAIR. CORRECTED3. DISH MACHINE RACKS HEAVILY SOILED WITH A FILM OF BUILD UP ON SURFACES. CLEAN THOROUGHLY TO REMOVE ALL BUILD UP.REMOVE HEAVY LIME BUILD UP INSIDE ICE MACHINE AND HEAVY BUILD UP ON DISH MACHINE RACKS.
Location: Bar
- 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: MILDEW BUILD UP ON INTERIOR SURFACE OF THE ICE MACHINE. CLEAN AND SANITIZE THOROUGHLY.
Location: Wait staff area
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08/10/2012 | Recheck |
- Smoking observed
Smoking observed in prohibited public place.
Correction: Smoking shall be prohibited in all public places within the consolidated city.
Comments: OBSERVED PATRONS SITTING AT TABLES IN FRONT OF THE BUILDING SMOKING WITHING EIGHT FEET OF DOOR ENTRANCE. THE REVISED CODE OF THE SMOKING BAN PROHIBITS SMOKING WITHIN EIGHT FEET OF ANY PUBLIC ENTRANCE. SEE BELOWVIOLATION: SMOKING DISTANCE IND. CODE 7.1-5-12 (a) (4)VIOLATION DESCRIPTION: (a) Smoking observed within (8) feet of a public entrance to a public place or a place of employment.CORRECTIVE ACTION: Ensure there is no smoking within eight feet of any public entrance>VIOLATION: SMOKING DISTANCE SIGNAGE: IND CODE 7.1-5-12-4 (4)VIOLATION DESCRIPTION: Smoking signs not posted conspicuously at each public entrance.CORRECTIVE ACTION: An owner, operator, manager, or official in charge of a public place or place of employment shall post conspicuous signs at each public entrance that read "State Law Prohibits Smoking Within 8 Feet of this Entrance" or other similar language.
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: COLD TOP REACH IN COOLER ON THE RIGHT HOLDING FOOD BETWEEN 48 AND 50 DEGREES F. REPAIR COOLER TO HOLD FOOD AT THE PROPER COLD HOLDING TEMPERATURE OF 41 DEGREES F OR LOWER.
Location: Kitchen
- Bare hand contact (critical)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
Comments: BEVERAGE CUPS STORED IN ICE BINS LOCATED IN THE BAR AND WAIT STAFF AREA. PROVIDE ICE SCOOPS TO DISPENSE ICE.
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: SLICER SOILED WITH DRIED FOOD RESIDUE ON SURFACE AND IN COMPARTMENTS. CLEAN AND SANITIZE SLICER THOROUGHLY. DISMANTLE TO ENSURE ALL AREAS ARE CLEAN AND SANITIZED PROPERLY.
Location: Kitchen
- Hoods inadequate or unapproved
Ventilation hood(s) inadequate or unapproved.
Correction: Ventilation hood systems and devices shall meet the requirements of the Indiana department of fire and building services.
Comments: FILTERS MISSING ON THE HOOD. PROVIDE FILTERS WHERE NEEDED TO THE HOOD.
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. WALL, PIPES, FLOOR SOILED BELOW DISH MACHINE. WALLS SPLATTERED WITH DRIED FOOD AS WELL IN KITCHEN AREA. CLEAN ALL WALLS AND SOILED AREAS THOROUGHLY.2. HEAVY TRASH AND DEBRIS BUILD UP ON FLOOR BELOW EQUIPMENT IN THE BAR AREA. CLEAN ENTIRE AREA THOROUGHLY.
Location: Dish machine 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: THERMOMETERS NOT AVAILABLE INSIDE BOTH REACH IN COLD TOP PREP COOLERS ON COOK LINE. PROVIDE.
Location: Cook line
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: WATER POOLED AT THE BOTTOM OF REACH IN COOLER ON COOK LINE. CLEAR DRAIN LINE.
Location: Cook line
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. HEAVY LIME AND CALCIUM BUILD UP ON INTERIOR SURFACE OF DISH MACHINE. CLEAN EXTERIOR/INTERIOR THOROUGHLY.2. THE FINISH ON THE SURFACE OF THE LEDGE BELOW BEER TAP DRAIN (ABOVE ICE BIN) IS ROUGH, PEELING AND HAS A DAMAGED SEAL. PROVIDE REPAIR.3. DISH MACHINE RACKS HEAVILY SOILED WITH A FILM OF BUILD UP ON SURFACES. CLEAN THOROUGHLY TO REMOVE ALL BUILD UP.
Location: Dish machine area
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. HEAVY LIME AND CALCIUM BUILD UP ON INTERIOR SURFACE OF DISH MACHINE. CLEAN EXTERIOR/INTERIOR THOROUGHLY.2. THE FINISH ON THE SURFACE OF THE LEDGE BELOW BEER TAP DRAIN (ABOVE ICE BIN) IS ROUGH, PEELING AND HAS A DAMAGED SEAL. PROVIDE REPAIR.3. DISH MACHINE RACKS HEAVILY SOILED WITH A FILM OF BUILD UP ON SURFACES. CLEAN THOROUGHLY TO REMOVE ALL BUILD UP.
Location: Bar
- 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: MILDEW BUILD UP ON INTERIOR SURFACE OF THE ICE MACHINE. CLEAN AND SANITIZE THOROUGHLY.
Location: Wait staff area
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07/31/2012 | Routine |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: COLD TOP COOLER HOLDING FOOD AT 46 DEGREES. MAINTAIN FOOD AT 41 DEGREES OR LOWER.
Location: Cook line
- No hand washing (when) (corrected)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: EMPLOYEES PUTTING ON FOOD SERVICE GLOVES WITHOUT WASHING HANDS. ENSURE HANDS ARE WASHED BEFORE APPLYING GLOVES TO HANDS.
- 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: CONTAINER OF RAW MEAT THAWING INSIDE HAND SINK LOCATED IN KITCHEN AREA. ENSURE NOTHING IS STORED INSIDE HAND SINK. UTILIZE HAND SINK FOR HAND WASHING PURPOSES ONLY.
Location: Kitchen
- 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: CHEF NOT WEARING A HAIR RESTRAINT WHILE PREPARING FOOD. ENSURE ALL FOOD HANDLERS WEAR AN EFFECTIVE HAIR RESTRAINT. REPEAT VIOLATION
- 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: GAPS (FILTERS MISSING) ON THE HOOD SYSTEM. PROVIDE FILTERS OR SPACERS WHERE NECESSARY TO FILL IN GAPS.RECHECK: A WORK ORDER IS IN PROGRESS
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: PROVIDE THERMOMETER INSIDE SMALL BEVERAGE COOLER IN WAIT STAFF AREA.
Location: Kitchen
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: WATER POOLED AT THE BOTTOM OF REACH IN COOLER ON COOK LINE. REPAIR CONDENSATION LEAK.
Location: Cook line
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. HAND SINK SOILED LOCATED IN THE BAR.2. BUILD UP ON FAUCET FIXTURES LOCATED AT THE DUMP SINK IN THE BAR.3. GLASS CHILLER SOILED WITH BUILD UP AND BROKEN GLASS ON THE BOTTOM.4. INTERIOR BOTTOLED BEVERAGE, JUICE, MILK, ETC.... COOLER SOILED LOCATED IN THE BAR.5. CAULK SOILED ALONG WALL AND DISH MACHINE BAY IN KITCHEN AREA. PROVIDE FRESH SEALANT.
Location: Bar
- 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. BOTTOM SODA GUN HOLSTER HEAVILY SOILED WITH BUILD UP LOCATED IN THE BAR. CLEAN THOROUGHLY.2. KICK TRAY INSIDE ICE MACHINE SOILED. CLEAN THOROUGHLY.
Location: Bar
|
03/16/2012 | Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: COLD TOP COOLER HOLDING FOOD AT 46 DEGREES. MAINTAIN FOOD AT 41 DEGREES OR LOWER.
Location: Cook line
- No hand washing (when)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: EMPLOYEES PUTTING ON FOOD SERVICE GLOVES WITHOUT WASHING HANDS. ENSURE HANDS ARE WASHED BEFORE APPLYING GLOVES TO HANDS.
- 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: CONTAINER OF RAW MEAT THAWING INSIDE HAND SINK LOCATED IN KITCHEN AREA. ENSURE NOTHING IS STORED INSIDE HAND SINK. UTILIZE HAND SINK FOR HAND WASHING PURPOSES ONLY.
Location: Kitchen
- Hair restraints
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: CHEF NOT WEARING A HAIR RESTRAINT WHILE PREPARING FOOD. ENSURE ALL FOOD HANDLERS WEAR AN EFFECTIVE HAIR RESTRAINT. REPEAT VIOLATION
- 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: GAPS (FILTERS MISSING) ON THE HOOD SYSTEM. PROVIDE FILTERS OR SPACERS WHERE NECESSARY TO FILL IN GAPS.
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: PROVIDE THERMOMETER INSIDE SMALL BEVERAGE COOLER IN WAIT STAFF AREA.
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: WATER POOLED AT THE BOTTOM OF REACH IN COOLER ON COOK LINE. REPAIR CONDENSATION LEAK.
Location: Cook line
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. HAND SINK SOILED LOCATED IN THE BAR.2. BUILD UP ON FAUCET FIXTURES LOCATED AT THE DUMP SINK IN THE BAR.3. GLASS CHILLER SOILED WITH BUILD UP AND BROKEN GLASS ON THE BOTTOM.4. INTERIOR BOTTOLED BEVERAGE, JUICE, MILK, ETC.... COOLER SOILED LOCATED IN THE BAR.5. CAULK SOILED ALONG WALL AND DISH MACHINE BAY IN KITCHEN AREA. PROVIDE FRESH SEALANT.
Location: Bar
- 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. BOTTOM SODA GUN HOLSTER HEAVILY SOILED WITH BUILD UP LOCATED IN THE BAR. CLEAN THOROUGHLY.2. KICK TRAY INSIDE ICE MACHINE SOILED. CLEAN THOROUGHLY.
Location: Bar
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03/09/2012 | Routine |
Restaurant representatives - add corrected or new information about Grill, 9755 FALL CREEK RD, Indianapolis, IN »