| No violation noted during this evaluation. | 02/12/2014 | Routine |
- Warning Signs (corrected)
Warning signs not posted at each door.
Correction: Provide and post warning signs on each entrance to facility.
Comments: REMOVE CURRENT SIGN ON BACK DOOR "THIS IS A SMOKING ESTABLISHMENT".
- Smoking distance signage (corrected)
Smoking signs not posted conspicuously at each public entrance.
Correction: 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.
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: STORE ALL RAW MEAT STORED BELOW READY-TO-EAT FOODS.
Location: Kitchen
Equipment: Reach in cooler
- 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.
Location: Kitchen
Equipment: Can opener
- Storage of Personal Items (corrected)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: EX. JACKET, PURSE.
Location: Bar
- Open doors and windows (corrected)
Window(s) and/or door(s) open.
Correction: If the windows and doors are kept open for ventilation or other purpose the openings shall be protected from insect and rodent entry.
Comments: FRONT AND BACK DOOR OPEN.
Location: Bar
- Open doors and windows (corrected)
Window(s) and/or door(s) open.
Correction: If the windows and doors are kept open for ventilation or other purpose the openings shall be protected from insect and rodent entry.
Comments: FRONT AND BACK DOOR OPEN.
Location: Back room
- Ventilation provided
Insufficient capacity and/or no mechanical ventilation provided.
Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
Comments: HAVE KITCHEN FIRE SURPPRESSION SYSTEM UPDATED, SERVICED AND RE-TAGGED PROPERLY (CURRENTLY TAGGED A DEFICIENCY).LAST INSPECTED IN NOVEMBER 2012.
Location: Kitchen
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: IN PROGRESS: MOST OF BAR FLOORS ARE COMPLETED. CONTINUE TO WORK ON REMAINING BAR FLOORS THAT HAVE NOT BEEN RESURFACED/REPAIRED (EX. AT BAR ICE MACHINE LOCATION).REPAIR AND/OR RESURFACE BAR FLOORS SO THAT FLOORS ARE SOUND, SMOOTH AND EASILY CLEANABLE.
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: PROVIDE INTERIOR THERMOMETER AT KITCHEN KENMORE FREEZER.
Location: Kitchen
Equipment: reach in freezer
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPLACE OR RESURFACE RUSTED WALK-IN-COOLER SHELVING WHERE NEEDED.
Location: Walk-in cooler
Equipment: Metal shelving
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED WALK-IN-COOLER FANGUARDS.-SOILED BAR REACH-IN-COOLERS (INTERIOR SURFACES AND SHELVING).
Location: Bar
Equipment: Reach in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED WALK-IN-COOLER FANGUARDS.-SOILED BAR REACH-IN-COOLERS (INTERIOR SURFACES AND SHELVING).
Location: Walk-in cooler
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Location: Bar
Equipment: Ice machine
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Location: Bar
Equipment: Soda gun & holster
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Kitchen
Equipment: Hand sink
|
07/26/2013 | Recheck |
- Warning Signs (corrected on site)
Warning signs not posted at each door.
Correction: Provide and post warning signs on each entrance to facility.
Comments: REMOVE CURRENT SIGN ON BACK DOOR "THIS IS A SMOKING ESTABLISHMENT".
- Smoking distance signage (corrected on site)
Smoking signs not posted conspicuously at each public entrance.
Correction: 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.
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: STORE ALL RAW MEAT STORED BELOW READY-TO-EAT FOODS.
Location: Kitchen
Equipment: Reach in cooler
- 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.
Location: Kitchen
Equipment: Can opener
- Storage of Personal Items (corrected)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: EX. JACKET, PURSE.
Location: Bar
- Open doors and windows (corrected)
Window(s) and/or door(s) open.
Correction: If the windows and doors are kept open for ventilation or other purpose the openings shall be protected from insect and rodent entry.
Comments: FRONT AND BACK DOOR OPEN.
Location: Bar
- Open doors and windows (corrected)
Window(s) and/or door(s) open.
Correction: If the windows and doors are kept open for ventilation or other purpose the openings shall be protected from insect and rodent entry.
Comments: FRONT AND BACK DOOR OPEN.
Location: Back room
- Ventilation provided
Insufficient capacity and/or no mechanical ventilation provided.
Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
Comments: HAVE KITCHEN FIRE SURPPRESSION SYSTEM UPDATED, SERVICED AND RE-TAGGED PROPERLY (CURRENTLY TAGGED A DEFICIENCY).LAST INSPECTED IN NOVEMBER 2012.
Location: Kitchen
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: REPAIR AND/OR RESURFACE BAR FLOORS SO THAT FLOORS ARE SOUND, SMOOTH AND EASILY CLEANABLE.
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: PROVIDE INTERIOR THERMOMETER AT KITCHEN KENMORE FREEZER.
Location: Kitchen
Equipment: reach in freezer
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPLACE OR RESURFACE RUSTED WALK-IN-COOLER SHELVING WHERE NEEDED.
Location: Walk-in cooler
Equipment: Metal shelving
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED WALK-IN-COOLER FANGUARDS.-SOILED BAR REACH-IN-COOLERS (INTERIOR SURFACES AND SHELVING).
Location: Bar
Equipment: Reach in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED WALK-IN-COOLER FANGUARDS.-SOILED BAR REACH-IN-COOLERS (INTERIOR SURFACES AND SHELVING).
Location: Walk-in cooler
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Location: Bar
Equipment: Ice machine
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Location: Bar
Equipment: Soda gun & holster
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Kitchen
Equipment: Hand sink
|
06/24/2013 | Recheck |
- Warning Signs (corrected on site)
Warning signs not posted at each door.
Correction: Provide and post warning signs on each entrance to facility.
Comments: REMOVE CURRENT SIGN ON BACK DOOR "THIS IS A SMOKING ESTABLISHMENT".
- Smoking distance signage (corrected on site)
Smoking signs not posted conspicuously at each public entrance.
Correction: 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.
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: STORE ALL RAW MEAT STORED BELOW READY-TO-EAT FOODS.
Location: Kitchen
Equipment: Reach in cooler
- 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.
Location: Kitchen
Equipment: Can opener
- Storage of Personal Items (corrected)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: EX. JACKET, PURSE.
Location: Bar
- Open doors and windows (corrected)
Window(s) and/or door(s) open.
Correction: If the windows and doors are kept open for ventilation or other purpose the openings shall be protected from insect and rodent entry.
Comments: FRONT AND BACK DOOR OPEN.
Location: Bar
- Open doors and windows (corrected)
Window(s) and/or door(s) open.
Correction: If the windows and doors are kept open for ventilation or other purpose the openings shall be protected from insect and rodent entry.
Comments: FRONT AND BACK DOOR OPEN.
Location: Back room
- Ventilation provided
Insufficient capacity and/or no mechanical ventilation provided.
Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
Comments: HAVE KITCHEN FIRE SURPPRESSION SYSTEM UPDATED, SERVICED AND RE-TAGGED PROPERLY (CURRENTLY TAGGED A DEFICIENCY).LAST INSPECTED IN NOVEMBER 2012.
Location: Kitchen
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: REPAIR AND/OR RESURFACE BAR FLOORS SO THAT FLOORS ARE SOUND, SMOOTH AND EASILY CLEANABLE.
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: PROVIDE INTERIOR THERMOMETER AT KITCHEN KENMORE FREEZER.
Location: Kitchen
Equipment: reach in freezer
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPLACE OR RESURFACE RUSTED WALK-IN-COOLER SHELVING WHERE NEEDED.
Location: Walk-in cooler
Equipment: Metal shelving
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED WALK-IN-COOLER FANGUARDS.-SOILED BAR REACH-IN-COOLERS (INTERIOR SURFACES AND SHELVING).
Location: Bar
Equipment: Reach in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED WALK-IN-COOLER FANGUARDS.-SOILED BAR REACH-IN-COOLERS (INTERIOR SURFACES AND SHELVING).
Location: Walk-in cooler
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Location: Bar
Equipment: Ice machine
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Location: Bar
Equipment: Soda gun & holster
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Kitchen
Equipment: Hand sink
|
05/23/2013 | Recheck |
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: STORE ALL RAW MEAT STORED BELOW READY-TO-EAT FOODS.
Location: Kitchen
Equipment: Reach in cooler
- 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.
Location: Kitchen
Equipment: Can opener
- Storage of Personal Items (corrected)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: EX. JACKET, PURSE.
Location: Bar
- Open doors and windows (corrected)
Window(s) and/or door(s) open.
Correction: If the windows and doors are kept open for ventilation or other purpose the openings shall be protected from insect and rodent entry.
Comments: FRONT AND BACK DOOR OPEN.
Location: Bar
- Open doors and windows (corrected)
Window(s) and/or door(s) open.
Correction: If the windows and doors are kept open for ventilation or other purpose the openings shall be protected from insect and rodent entry.
Comments: FRONT AND BACK DOOR OPEN.
Location: Back room
- Ventilation provided
Insufficient capacity and/or no mechanical ventilation provided.
Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
Comments: HAVE KITCHEN FIRE SURPPRESSION SYSTEM UPDATED, SERVICED AND RE-TAGGED PROPERLY (CURRENTLY TAGGED A DEFICIENCY).LAST INSPECTED IN NOVEMBER 2012.
Location: Kitchen
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: REPAIR AND/OR RESURFACE BAR FLOORS SO THAT FLOORS ARE SOUND, SMOOTH AND EASILY CLEANABLE.
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: PROVIDE INTERIOR THERMOMETER AT KITCHEN KENMORE FREEZER.
Location: Kitchen
Equipment: reach in freezer
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPLACE OR RESURFACE RUSTED WALK-IN-COOLER SHELVING WHERE NEEDED.
Location: Walk-in cooler
Equipment: Metal shelving
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED WALK-IN-COOLER FANGUARDS.-SOILED BAR REACH-IN-COOLERS (INTERIOR SURFACES AND SHELVING).
Location: Bar
Equipment: Reach in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED WALK-IN-COOLER FANGUARDS.-SOILED BAR REACH-IN-COOLERS (INTERIOR SURFACES AND SHELVING).
Location: Walk-in cooler
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Location: Bar
Equipment: Ice machine
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Location: Bar
Equipment: Soda gun & holster
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Kitchen
Equipment: Hand sink
|
04/23/2013 | Recheck |
- 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: STORE ALL RAW MEAT STORED BELOW READY-TO-EAT FOODS.
Location: Kitchen
Equipment: Reach in cooler
- 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.
Location: Kitchen
Equipment: Can opener
- Storage of Personal Items
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: EX. JACKET, PURSE.
Location: Bar
- Open doors and windows (corrected on site)
Window(s) and/or door(s) open.
Correction: If the windows and doors are kept open for ventilation or other purpose the openings shall be protected from insect and rodent entry.
Comments: FRONT AND BACK DOOR OPEN.
Location: Bar
- Open doors and windows (corrected on site)
Window(s) and/or door(s) open.
Correction: If the windows and doors are kept open for ventilation or other purpose the openings shall be protected from insect and rodent entry.
Comments: FRONT AND BACK DOOR OPEN.
Location: Back room
- Ventilation provided
Insufficient capacity and/or no mechanical ventilation provided.
Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
Comments: HAVE KITCHEN FIRE SURPPRESSION SYSTEM UPDATED, SERVICED AND RE-TAGGED PROPERLY (CURRENTLY TAGGED A DEFICIENCY).LAST INSPECTED IN NOVEMBER 2012.
Location: Kitchen
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: REPAIR AND/OR RESURFACE BAR FLOORS SO THAT FLOORS ARE SOUND, SMOOTH AND EASILY CLEANABLE.
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: PROVIDE INTERIOR THERMOMETER AT KITCHEN KENMORE FREEZER.
Location: Kitchen
Equipment: reach in freezer
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPLACE OR RESURFACE RUSTED WALK-IN-COOLER SHELVING WHERE NEEDED.
Location: Walk-in cooler
Equipment: Metal shelving
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED WALK-IN-COOLER FANGUARDS.-SOILED BAR REACH-IN-COOLERS (INTERIOR SURFACES AND SHELVING).
Location: Bar
Equipment: Reach in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED WALK-IN-COOLER FANGUARDS.-SOILED BAR REACH-IN-COOLERS (INTERIOR SURFACES AND SHELVING).
Location: Walk-in cooler
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Location: Bar
Equipment: Ice machine
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Location: Bar
Equipment: Soda gun & holster
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Kitchen
Equipment: Hand sink
|
04/09/2013 | Routine |
- Smoking Paraphernalia (corrected)
Smoking paraphernalia (ashtrays etc.) observed in non-smoking facility.
Correction: Remove all smoking paraphernalia from facility.
Comments: ASHTRAYS STORED AT ESTABLISHMENT--REMOVE.
- Eating, drinking, smoking (corrected)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: EMPLOYEE OPEN DRINK AT BAR--DISCONTINUE THIS BEHAVIOR.
Location: Bar
- 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: GRAVY STORED AT KITCHEN COLD-TOP REFRIGERATION UNIT NOT DATE-MARKED.
Location: Kitchen
- 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.
Location: Kitchen
Equipment: Can opener
- Improper storage of clean equipment (corrected)
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: INVERT ALL UTENSIL PROPER AT KITCHEN LOCATION; STORE UTENSILS WITH HANDLES STORED UP TO PREVENT ANY POTENTIAL CROSS-CONTAMINATION WITH HEADS OF UTENSILS.
Location: Kitchen
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: IN PROGRESS:PROVIDE LIGHTING WHERE OUT AT KITCHEN CEILING--REPAIR LIGHT FIXTURE ABOVE KITCHEN 3-BAY SINK.
Location: Kitchen
- Dumpster lids open (corrected)
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Comments: DUMPSTERS MUST BE REMOVED OFF GRASS AND PLACE ON GRAVEL OR CONCRETE. YOU CAN PRODUCE AT CONCRETE SLAB TO KEEP DUMPSTER AT SAME CURRENT LOCATION.
Location: Dumpster area
- Unnecessary litter (corrected)
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: REMOVE TOWEL OUT OF KITCHEN REACH-IN-FREEZER.
Location: Kitchen
- Ventilation provided
Insufficient capacity and/or no mechanical ventilation provided.
Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
Comments: IN PROGRESS: ADVANTAGE PLAN DOCUMENTATION WAS PROVIDED FOR ESTABLISHMENT FROM KOORSEN TO CORRECT FIRE SUPPRESSION SYSTEM.KOORSEN PRESENTED ESTABLISHMENT WITH PROPOSAL ON 10/10/12.HAVE FIRE-SUPPRESSION SYSTEM SERVICED, INSPECTED AND RE-TAGGED PROPERLY BY PROFESSIONAL SERVICE PROVIDER TO ELIMINATE RED-TAG DEFICIENCY.(LAST INSPECTED IN MARCH 2011 AND JULY OF 2011 RESPECTIVELY)
Location: Kitchen
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: IN PROGRESS:REPAIR DAMAGED BAR (BARTENDER LOCATION) AND KITCHEN FLOORS; ALL FLOOR SURFACES MUST BE SOUND, SMOOTH AND EASILY CLEANABLE.
Location: Bar
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: IN PROGRESS:REPAIR DAMAGED BAR (BARTENDER LOCATION) AND KITCHEN FLOORS; ALL FLOOR SURFACES MUST BE SOUND, SMOOTH AND EASILY CLEANABLE.
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: CONTINUE TO WORK ON:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR AND KITCHEN FLOORS.
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: CONTINUE TO WORK ON:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR AND KITCHEN FLOORS.
Location: Bar
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: IN PROGRESS:REPLACE AND/OR RESURFACE RUSTED SHELVING AT WALK-IN-COOLER WHERE NEEDED.
Location: Walk-in cooler
Equipment: Metal shelving
- 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 GUARD SHIELDS FOR EXPOSED LIGHT BULBS AT KITCHEN CEILING AND AT INTERIOR OF KITCHEN HOOD SYSTEM WHERE MISSING.
Location: Kitchen
- 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 GUARD SHIELDS FOR EXPOSED LIGHT BULBS AT KITCHEN CEILING AND AT INTERIOR OF KITCHEN HOOD SYSTEM WHERE MISSING.
Location: Cook line
- Restroom enclosed (corrected)
Toilet room not completely enclosed.
Correction: A toilet room located on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door.
Location: Womens restroom
- No test kit
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: PROVIDE CHEMICAL SANITIZER TEST STRIPS FOR CHLORINE.
Location: Bar
Equipment: 4-bay
- No test kit
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: PROVIDE CHEMICAL SANITIZER TEST STRIPS FOR CHLORINE.
Location: Kitchen
Equipment: 3-bay
|
11/12/2012 | Recheck |
- Smoking Paraphernalia (corrected)
Smoking paraphernalia (ashtrays etc.) observed in non-smoking facility.
Correction: Remove all smoking paraphernalia from facility.
Comments: ASHTRAYS STORED AT ESTABLISHMENT--REMOVE.
- Eating, drinking, smoking (corrected)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: EMPLOYEE OPEN DRINK AT BAR--DISCONTINUE THIS BEHAVIOR.
Location: Bar
- 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: GRAVY STORED AT KITCHEN COLD-TOP REFRIGERATION UNIT NOT DATE-MARKED.
Location: Kitchen
- 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.
Location: Kitchen
Equipment: Can opener
- Improper storage of clean equipment
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: INVERT ALL UTENSIL PROPER AT KITCHEN LOCATION; STORE UTENSILS WITH HANDLES STORED UP TO PREVENT ANY POTENTIAL CROSS-CONTAMINATION WITH HEADS OF UTENSILS.
Location: Kitchen
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE LIGHTING WHERE OUT AT KITCHEN CEILING.
Location: Kitchen
- Dumpster lids open
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Comments: DUMPSTERS MUST BE REMOVED OFF GRASS AND PLACE ON GRAVEL OR CONCRETE. YOU CAN PRODUCE AT CONCRETE SLAB TO KEEP DUMPSTER AT SAME CURRENT LOCATION.
Location: Dumpster area
- Unnecessary litter (corrected)
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: REMOVE TOWEL OUT OF KITCHEN REACH-IN-FREEZER.
Location: Kitchen
- Ventilation provided
Insufficient capacity and/or no mechanical ventilation provided.
Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
Comments: IN PROGRESS: ADVANTAGE PLAN DOCUMENTATION WAS PROVIDED FROM ESTABLISHMENT FROM KOORSEN TO CORRECT FIRE SUPPRESSION SYSTEM AND FIRE-EXTINGUISHERS. KOORSEN PRESENTED ESTABLISHMENT WITH PROPOSAL ON 10/10/12.HAVE ALL FIRE-EXTINGUISHERS AND FIRE-SUPPRESSION SYSTEM SERVICED, INSPECTED AND RE-TAGGED PROPERLY BY PROFESSIONAL SERVICE PROVIDER.(LAST INSPECTED IN MARCH 2011 AND JULY OF 2011 RESPECTIVELY)
Location: Kitchen
- Ventilation provided
Insufficient capacity and/or no mechanical ventilation provided.
Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
Comments: IN PROGRESS: ADVANTAGE PLAN DOCUMENTATION WAS PROVIDED FROM ESTABLISHMENT FROM KOORSEN TO CORRECT FIRE SUPPRESSION SYSTEM AND FIRE-EXTINGUISHERS. KOORSEN PRESENTED ESTABLISHMENT WITH PROPOSAL ON 10/10/12.HAVE ALL FIRE-EXTINGUISHERS AND FIRE-SUPPRESSION SYSTEM SERVICED, INSPECTED AND RE-TAGGED PROPERLY BY PROFESSIONAL SERVICE PROVIDER.(LAST INSPECTED IN MARCH 2011 AND JULY OF 2011 RESPECTIVELY)
Location: Bar
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: IN PROGRESS:REPAIR DAMAGED BAR AND KITCHEN FLOORS; ALL FLOOR SURFACES MUST BE SOUND, SMOOTH AND EASILY CLEANABLE.
Location: Bar
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: IN PROGRESS:REPAIR DAMAGED BAR AND KITCHEN FLOORS; ALL FLOOR SURFACES MUST BE SOUND, SMOOTH AND EASILY CLEANABLE.
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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR AND KITCHEN FLOORS.
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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR AND KITCHEN FLOORS.
Location: Bar
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPLACE AND/OR RESURFACE RUSTED SHELVING AT WALK-IN-COOLER WHERE NEEDED.
Location: Walk-in cooler
Equipment: Metal shelving
- 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 GUARD SHIELDS FOR EXPOSED LIGHT BULBS AT KITCHEN CEILING AND AT INTERIOR OF KITCHEN HOOD SYSTEM WHERE MISSING.
Location: Kitchen
- 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 GUARD SHIELDS FOR EXPOSED LIGHT BULBS AT KITCHEN CEILING AND AT INTERIOR OF KITCHEN HOOD SYSTEM WHERE MISSING.
Location: Cook line
- Restroom enclosed (corrected)
Toilet room not completely enclosed.
Correction: A toilet room located on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door.
Location: Womens restroom
- No test kit
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: PROVIDE CHEMICAL SANITIZER TEST STRIPS FOR CHLORINE.
Location: Bar
Equipment: 4-bay
- No test kit
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: PROVIDE CHEMICAL SANITIZER TEST STRIPS FOR CHLORINE.
Location: Kitchen
Equipment: 3-bay
|
10/11/2012 | Recheck |
- Smoking Paraphernalia
Smoking paraphernalia (ashtrays etc.) observed in non-smoking facility.
Correction: Remove all smoking paraphernalia from facility.
Comments: ASHTRAYS STORED AT ESTABLISHMENT--REMOVE.
- Eating, drinking, smoking
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: EMPLOYEE OPEN DRINK AT BAR--DISCONTINUE THIS BEHAVIOR.
Location: Bar
- 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: GRAVY STORED AT KITCHEN COLD-TOP REFRIGERATION UNIT NOT DATE-MARKED.
Location: Kitchen
- 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.
Location: Kitchen
Equipment: Can opener
- Improper storage of clean equipment
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: INVERT ALL UTENSIL PROPER AT KITCHEN LOCATION; STORE UTENSILS WITH HANDLES STORED UP TO PREVENT ANY POTENTIAL CROSS-CONTAMINATION WITH HEADS OF UTENSILS.
Location: Kitchen
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE LIGHTING WHERE OUT AT KITCHEN CEILING AND AT INTERIOR OF KITCHEN HOOD SYSTEM.
Location: Kitchen
- Dumpster lids open
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Comments: DUMPSTERS MUST BE REMOVED OFF GRASS AND PLACE ON GRAVEL OR CONCRETE. YOU CAN PRODUCE AT CONCRETE SLAB TO KEEP DUMPSTER AT SAME CURRENT LOCATION.
Location: Dumpster area
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: REMOVE TOWEL OUT OF KITCHEN REACH-IN-FREEZER.
Location: Kitchen
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: HAVE ALL FIRE-EXTINGUISHERS AND FIRE-SUPPRESSION SYSTEM SERVICED, INSPECTED AND RE-TAGGED PROPERLY BY PROFESSIONAL SERVICE PROVIDER.(LAST INSPECTED IN MARCH 2011 AND JULY OF 2011 RESPECTIVELY)
Location: Kitchen
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: HAVE ALL FIRE-EXTINGUISHERS AND FIRE-SUPPRESSION SYSTEM SERVICED, INSPECTED AND RE-TAGGED PROPERLY BY PROFESSIONAL SERVICE PROVIDER.(LAST INSPECTED IN MARCH 2011 AND JULY OF 2011 RESPECTIVELY)
Location: Bar
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: IN PROGRESS:REPAIR DAMAGED BAR AND KITCHEN FLOORS; ALL FLOOR SURFACES MUST BE SOUND, SMOOTH AND EASILY CLEANABLE.
Location: Bar
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: IN PROGRESS:REPAIR DAMAGED BAR AND KITCHEN FLOORS; ALL FLOOR SURFACES MUST BE SOUND, SMOOTH AND EASILY CLEANABLE.
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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR AND KITCHEN FLOORS.
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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR AND KITCHEN FLOORS.
Location: Bar
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPLACE AND/OR RESURFACE RUSTED SHELVING AT WALK-IN-COOLER WHERE NEEDED.
Location: Walk-in cooler
Equipment: Metal shelving
- 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 GUARD SHIELDS FOR EXPOSED LIGHT BULBS AT KITCHEN CEILING AND AT INTERIOR OF KITCHEN HOOD SYSTEM WHERE MISSING.
Location: Kitchen
- 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 GUARD SHIELDS FOR EXPOSED LIGHT BULBS AT KITCHEN CEILING AND AT INTERIOR OF KITCHEN HOOD SYSTEM WHERE MISSING.
Location: Cook line
- Restroom enclosed
Toilet room not completely enclosed.
Correction: A toilet room located on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door.
Location: Womens restroom
- No test kit
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: PROVIDE CHEMICAL SANITIZER TEST STRIPS FOR QUAT OR CHLORINE DEPENDING ON WHICH SANITIZER ESTABLISHMENT CHOOSES TO USE FOR BAR 4-BAY SINK AND FOR KITCHEN 3-BAY SINK.
Location: Bar
Equipment: 4-bay
- No test kit
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: PROVIDE CHEMICAL SANITIZER TEST STRIPS FOR QUAT OR CHLORINE DEPENDING ON WHICH SANITIZER ESTABLISHMENT CHOOSES TO USE FOR BAR 4-BAY SINK AND FOR KITCHEN 3-BAY SINK.
Location: Kitchen
Equipment: 3-bay
|
09/12/2012 | Recheck |
- Smoking Paraphernalia
Smoking paraphernalia (ashtrays etc.) observed in non-smoking facility.
Correction: Remove all smoking paraphernalia from facility.
Comments: ASHTRAYS STORED AT ESTABLISHMENT--REMOVE.
- Eating, drinking, smoking
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: EMPLOYEE OPEN DRINK AT BAR--DISCONTINUE THIS BEHAVIOR.
Location: Bar
- 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: GRAVY STORED AT KITCHEN COLD-TOP REFRIGERATION UNIT NOT DATE-MARKED.
Location: Kitchen
- 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.
Location: Kitchen
Equipment: Can opener
- Improper storage of clean equipment
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: INVERT ALL UTENSIL PROPER AT KITCHEN LOCATION; STORE UTENSILS WITH HANDLES STORED UP TO PREVENT ANY POTENTIAL CROSS-CONTAMINATION WITH HEADS OF UTENSILS.
Location: Kitchen
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE LIGHTING WHERE OUT AT KITCHEN CEILING AND AT INTERIOR OF KITCHEN HOOD SYSTEM.
Location: Kitchen
- Dumpster lids open
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Comments: DUMPSTERS MUST BE REMOVED OFF GRASS AND PLACE ON GRAVEL OR CONCRETE. YOU CAN PRODUCE AT CONCRETE SLAB TO KEEP DUMPSTER AT SAME CURRENT LOCATION.
Location: Dumpster area
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: REMOVE TOWEL OUT OF KITCHEN REACH-IN-FREEZER.
Location: Kitchen
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: HAVE ALL FIRE-EXTINGUISHERS AND FIRE-SUPPRESSION SYSTEM SERVICED, INSPECTED AND RE-TAGGED PROPERLY BY PROFESSIONAL SERVICE PROVIDER.(LAST INSPECTED IN MARCH 2011 AND JULY OF 2011 RESPECTIVELY)
Location: Kitchen
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: HAVE ALL FIRE-EXTINGUISHERS AND FIRE-SUPPRESSION SYSTEM SERVICED, INSPECTED AND RE-TAGGED PROPERLY BY PROFESSIONAL SERVICE PROVIDER.(LAST INSPECTED IN MARCH 2011 AND JULY OF 2011 RESPECTIVELY)
Location: Bar
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: IN PROGRESS:REPAIR DAMAGED BAR AND KITCHEN FLOORS; ALL FLOOR SURFACES MUST BE SOUND, SMOOTH AND EASILY CLEANABLE.
Location: Bar
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: IN PROGRESS:REPAIR DAMAGED BAR AND KITCHEN FLOORS; ALL FLOOR SURFACES MUST BE SOUND, SMOOTH AND EASILY CLEANABLE.
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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR AND KITCHEN FLOORS.
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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR AND KITCHEN FLOORS.
Location: Bar
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPLACE AND/OR RESURFACE RUSTED SHELVING AT WALK-IN-COOLER WHERE NEEDED.
Location: Walk-in cooler
Equipment: Metal shelving
- 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 GUARD SHIELDS FOR EXPOSED LIGHT BULBS AT KITCHEN CEILING AND AT INTERIOR OF KITCHEN HOOD SYSTEM WHERE MISSING.
Location: Kitchen
- 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 GUARD SHIELDS FOR EXPOSED LIGHT BULBS AT KITCHEN CEILING AND AT INTERIOR OF KITCHEN HOOD SYSTEM WHERE MISSING.
Location: Cook line
- Restroom enclosed
Toilet room not completely enclosed.
Correction: A toilet room located on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door.
Location: Womens restroom
- No test kit
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: PROVIDE CHEMICAL SANITIZER TEST STRIPS FOR QUAT OR CHLORINE DEPENDING ON WHICH SANITIZER ESTABLISHMENT CHOOSES TO USE FOR BAR 4-BAY SINK AND FOR KITCHEN 3-BAY SINK.
Location: Bar
Equipment: 4-bay
- No test kit
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: PROVIDE CHEMICAL SANITIZER TEST STRIPS FOR QUAT OR CHLORINE DEPENDING ON WHICH SANITIZER ESTABLISHMENT CHOOSES TO USE FOR BAR 4-BAY SINK AND FOR KITCHEN 3-BAY SINK.
Location: Kitchen
Equipment: 3-bay
|
09/05/2012 | Routine |
| No violation noted during this evaluation. | 06/07/2012 | Non-Illness Complaint |
- 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.
Location: Kitchen
Equipment: Can opener
- Food contact cleaning frequency
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Location: Kitchen
Equipment: Microwave oven
- Storage of Personal Items
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: EMPLOYEE PERSONAL JACKET STORED ON SODA SYRUP BOXES--DISCONTINUE.
Location: Kitchen
- Improper storage of clean equipment
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: INVERT UTENSILS AT KITCHEN STORAGE WITH HANDLES DOWN AND NOT HEADS OF UTENSILS TO PREVENT POTENTIAL CROSS-CONTAMINATION.
Location: Kitchen
- Drying mop(s)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Location: Chemical room
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE LIGHT WHERE OUT AT INTERIOR OF KITCHEN HOOD SYSTEM.
Location: Kitchen
- Open doors and windows
Window(s) and/or door(s) open.
Correction: If the windows and doors are kept open for ventilation or other purpose the openings shall be protected from insect and rodent entry.
Comments: SIDE DOOR OPEN.
- Dumpster lids open
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Location: Dumpster area
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: REPAIR DAMAGED BAR FLOORS WHERE NEEDED; ALL BAR FLOORS MUST BE SOUND, SMOOTH, AND EASILY CLEANABLE.
Location: Bar
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF BAR AND KITCHEN FLOORS.
Location: Bar
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF BAR AND KITCHEN FLOORS.
Location: Kitchen
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPLACE OR RESURFACE RUSTED SHELVING AT WALK-IN-COOLER WHERE NEEDED.
Location: Walk-in cooler
Equipment: Metal shelving
- Restroom enclosed
Toilet room not completely enclosed.
Correction: A toilet room located on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door.
Comments: PROVIDE SELF-CLOSING DEVICE ON DOOR OF WOMENS RESTROOM.
Location: Womens restroom
- No test kit
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: PROVIDE CHEMICAL SANITIZER TEST STRIPS FOR QUAT.
Location: Bar
- No test kit
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: PROVIDE CHEMICAL SANITIZER TEST STRIPS FOR QUAT.
Location: Kitchen
- In use utensil storage
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: BAR ICE SCOOP STORED ON SOILED WOODEN SUFACES AND STORE ON SANITARY SURFACES.ICE SCOOP STORED AT BAR ICE BIN LAYING DOWN IN ICE; KEEP ICE SCOOP STORED WITH HANDLE UP OR IN FOOD-GRADE ICE SCOOP HOLDER OR ON SANITARY SURFACE.
Location: Bar
- In use utensil storage
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: BAR ICE SCOOP STORED ON SOILED WOODEN SUFACES AND STORE ON SANITARY SURFACES.ICE SCOOP STORED AT BAR ICE BIN LAYING DOWN IN ICE; KEEP ICE SCOOP STORED WITH HANDLE UP OR IN FOOD-GRADE ICE SCOOP HOLDER OR ON SANITARY SURFACE.
Location: Bar
Equipment: Ice bin
|
02/29/2012 | Routine |
Restaurant representatives - add corrected or new information about HARDING STREET PUB & GRUB, 525 S HARDING ST, Indianapolis, IN »