- 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: WALK IN COOLER HOLDING FOOD AT 47 DEGREES F.REPAIR COOLER TO HOLD FOOD AT 41 DEGREES F OR LOWER.RECHECK 6/4: WALK IN COOLER HOLDING FOOD AT 45 DEGREES. REPAIR TO HOLD AT 41 DEGREES F OR LOWER. PART IS ON ORDER. PLEASE HAVE COOLER REPAIRED BY FOLLOW UP DATE.
Location: Walk-in cooler
- 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: CONDESATE LEAKING FROM COMPRESSOR AND POOLING INSIDE CONTAINERS OF UNWRAPPED RAW FISH AND BACON AND ON PITCHERS OF SALAD DRESSINGS.DISCARD CONTAMINATED FOOD. STORE NO FOOD ITEMS ON ENTIRE SHELF UNTIL LEAK HAS BEEN REPAIRED. EMPLOYEE ON DUTY VOLUNTARILY DISCARDED CONTAMINATED FOOD.
Location: Walk-in cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: KICK TRAY INSIDE ICE BIN SOILED WITH SLIME MOLD.CLEAN AND SANITIZE TRAY ON A REGULAR BASIS TO PREVENT CONTAMINATION OF BEVERAGE ICE.
Location: Wait staff area
Equipment: Ice bin
- Improper hand washing (corrected)
Employee using improper hand washing procedures.
Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
Comments: EMPLOYEES NOT ABLE TO WASH HANDS WITH HOT WATER AT A MINIMUM OF 100 DEGREES IN WOMENS RESTROOM. NO RUNNING HOT WATER AVAILABLE AT ALL THREE HAND SINKS.
Location: Womens restroom
Equipment: Hand sink
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: NO RUNNING HOT WATER AVAILABLE AT ALL THREE HAND SINKS IN WOMENS RESTROOM.PROVIDE REPAIR.
Location: Womens restroom
- Cutting surface(s) (corrected)
Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
Comments: CUTTING BOARDS ON COLD TOP COOLERS SCRATCHED AND SOILED ON SURFACES AND CREVICES.CLEAN AND SANITIZE THOROUGHLY TO REMOVE BUILD UP. RESURFACE OR REPLACE BOARDS IF SOIL CANNOT BE REMOVED.
Location: Cook line
- Hand sink temperature (corrected)
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: NO HOT WATER IN WOMENS RESTROOM HAND SINKS.PROVIDE WATER AT A MINIMUM OF 100 DEGREES F AT ALL THREE HAND SINKS.
Location: Womens restroom
Equipment: Hand sink
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPAIR LEAK INSIDE WALK IN COOLER.RECHECK 6/4: WATER DRIPPING FROM COMPRESSOR ONTO FOOD INSIDE WALK IN COOLER.REPAIR CONDENSATE LEAK.
Location: Walk-in cooler
- Food storage (corrected on site)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: 1. BOXES OF CHIPS AND BUCKETS CONTAINING FLOUR, RICE, CORN STARCH STORED ON THE FLOOR IN DRY STORAGE ROOM.2. COFFEE AND SODA FOUNTAIN SYRUP STORED ON THE FLOOR IN WAIT STAFF AREA.STORE PRODUCT UP OFF THE FLOOR AT LEAST SIX INCHES.
Location: Dry storage
- Food storage (corrected on site)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: 1. BOXES OF CHIPS AND BUCKETS CONTAINING FLOUR, RICE, CORN STARCH STORED ON THE FLOOR IN DRY STORAGE ROOM.2. COFFEE AND SODA FOUNTAIN SYRUP STORED ON THE FLOOR IN WAIT STAFF AREA.STORE PRODUCT UP OFF THE FLOOR AT LEAST SIX INCHES.
Location: Wait staff area
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. SURFACE OF STORAGE SHELF STICKY AND SOILED CONTAINING CLEAN PLATES, POTS, PANS, ETC... IN KITCHEN AREA.2. DOOR GASKETS SOILED WITH MOLD IN CREVICES.CLEAN AND SANITIZES SURFACES THOROUGHLY ON A REGULAR BASIS TO PREVENT BUILD UP.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. SURFACE OF STORAGE SHELF STICKY AND SOILED CONTAINING CLEAN PLATES, POTS, PANS, ETC... IN KITCHEN AREA.2. DOOR GASKETS SOILED WITH MOLD IN CREVICES.CLEAN AND SANITIZES SURFACES THOROUGHLY ON A REGULAR BASIS TO PREVENT BUILD UP.
Location: Bar
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: NO SOAP AVAILABLE TO WASH HANDS AT COOK LINE HAND SINK.INSTALL SOAP DISPENSER AT HAND SINK. CONSISTENT REPEAT VIOLATION. PLEASE HAVE VIOLATION CORRECTED BY FOLLOW UP DATE.
Location: Cook line
Equipment: Hand sink
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: WATER LEAKING FROM DRAIN PIPE BELOW THREE COMPARTMENT SINK.PROVIDE REPAIR.
Location: Kitchen
Equipment: 3-bay
- Water pressure (corrected)
Insufficient water pressure at food establishment.
Correction: Provide sufficient water pressure throughout.
Comments: WATER PRESSURE LOW ON HOT WATER RUNNING FROM FAUCET HAND SINK IN WOMENS RESTROOM.INCREASE HOT WATER PRESSURE AT HAND SINK.RECHECK: NOT CORRECTED.VERY SMALL STREAM OF WATER RUNNING FROM HOT WATER FAUCET IN WOMENS RESTROOM TURNED ON MAXIMUM. PROVIDE SUFFICIENT WATER VELOCITY FOR EFFECTIVE HAND WASHING.
Location: Womens restroom
Equipment: Hand sink
|
06/12/2014 | 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: WALK IN COOLER HOLDING FOOD AT 47 DEGREES F.REPAIR COOLER TO HOLD FOOD AT 41 DEGREES F OR LOWER.RECHECK 6/4: WALK IN COOLER HOLDING FOOD AT 45 DEGREES. REPAIR TO HOLD AT 41 DEGREES F OR LOWER. PART IS ON ORDER. PLEASE HAVE COOLER REPAIRED BY FOLLOW UP DATE.
Location: Walk-in cooler
- 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: CONDESATE LEAKING FROM COMPRESSOR AND POOLING INSIDE CONTAINERS OF UNWRAPPED RAW FISH AND BACON AND ON PITCHERS OF SALAD DRESSINGS.DISCARD CONTAMINATED FOOD. STORE NO FOOD ITEMS ON ENTIRE SHELF UNTIL LEAK HAS BEEN REPAIRED. EMPLOYEE ON DUTY VOLUNTARILY DISCARDED CONTAMINATED FOOD.
Location: Walk-in cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: KICK TRAY INSIDE ICE BIN SOILED WITH SLIME MOLD.CLEAN AND SANITIZE TRAY ON A REGULAR BASIS TO PREVENT CONTAMINATION OF BEVERAGE ICE.
Location: Wait staff area
Equipment: Ice bin
- Improper hand washing
Employee using improper hand washing procedures.
Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
Comments: EMPLOYEES NOT ABLE TO WASH HANDS WITH HOT WATER AT A MINIMUM OF 100 DEGREES IN WOMENS RESTROOM. NO RUNNING HOT WATER AVAILABLE AT ALL THREE HAND SINKS.
Location: Womens restroom
Equipment: Hand sink
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: NO RUNNING HOT WATER AVAILABLE AT ALL THREE HAND SINKS IN WOMENS RESTROOM.PROVIDE REPAIR.
Location: Womens restroom
- Cutting surface(s) (corrected)
Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
Comments: CUTTING BOARDS ON COLD TOP COOLERS SCRATCHED AND SOILED ON SURFACES AND CREVICES.CLEAN AND SANITIZE THOROUGHLY TO REMOVE BUILD UP. RESURFACE OR REPLACE BOARDS IF SOIL CANNOT BE REMOVED.
Location: Cook line
- Hand sink temperature
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: NO HOT WATER IN WOMENS RESTROOM HAND SINKS.PROVIDE WATER AT A MINIMUM OF 100 DEGREES F AT ALL THREE HAND SINKS.
Location: Womens restroom
Equipment: Hand sink
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPAIR LEAK INSIDE WALK IN COOLER.RECHECK 6/4: WATER DRIPPING FROM COMPRESSOR ONTO FOOD INSIDE WALK IN COOLER.REPAIR CONDENSATE LEAK.
Location: Walk-in cooler
- Food storage (corrected on site)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: 1. BOXES OF CHIPS AND BUCKETS CONTAINING FLOUR, RICE, CORN STARCH STORED ON THE FLOOR IN DRY STORAGE ROOM.2. COFFEE AND SODA FOUNTAIN SYRUP STORED ON THE FLOOR IN WAIT STAFF AREA.STORE PRODUCT UP OFF THE FLOOR AT LEAST SIX INCHES.
Location: Dry storage
- Food storage (corrected on site)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: 1. BOXES OF CHIPS AND BUCKETS CONTAINING FLOUR, RICE, CORN STARCH STORED ON THE FLOOR IN DRY STORAGE ROOM.2. COFFEE AND SODA FOUNTAIN SYRUP STORED ON THE FLOOR IN WAIT STAFF AREA.STORE PRODUCT UP OFF THE FLOOR AT LEAST SIX INCHES.
Location: Wait staff area
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. SURFACE OF STORAGE SHELF STICKY AND SOILED CONTAINING CLEAN PLATES, POTS, PANS, ETC... IN KITCHEN AREA.2. DOOR GASKETS SOILED WITH MOLD IN CREVICES.CLEAN AND SANITIZES SURFACES THOROUGHLY ON A REGULAR BASIS TO PREVENT BUILD UP.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. SURFACE OF STORAGE SHELF STICKY AND SOILED CONTAINING CLEAN PLATES, POTS, PANS, ETC... IN KITCHEN AREA.2. DOOR GASKETS SOILED WITH MOLD IN CREVICES.CLEAN AND SANITIZES SURFACES THOROUGHLY ON A REGULAR BASIS TO PREVENT BUILD UP.
Location: Bar
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: NO SOAP AVAILABLE TO WASH HANDS AT COOK LINE HAND SINK.INSTALL SOAP DISPENSER AT HAND SINK. CONSISTENT REPEAT VIOLATION. PLEASE HAVE VIOLATION CORRECTED BY FOLLOW UP DATE.
Location: Cook line
Equipment: Hand sink
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: WATER LEAKING FROM DRAIN PIPE BELOW THREE COMPARTMENT SINK.PROVIDE REPAIR.
Location: Kitchen
Equipment: 3-bay
- Water pressure (corrected)
Insufficient water pressure at food establishment.
Correction: Provide sufficient water pressure throughout.
Comments: WATER PRESSURE LOW ON HOT WATER RUNNING FROM FAUCET HAND SINK IN WOMENS RESTROOM.INCREASE HOT WATER PRESSURE AT HAND SINK.RECHECK: NOT CORRECTED.VERY SMALL STREAM OF WATER RUNNING FROM HOT WATER FAUCET IN WOMENS RESTROOM TURNED ON MAXIMUM. PROVIDE SUFFICIENT WATER VELOCITY FOR EFFECTIVE HAND WASHING.
Location: Womens restroom
Equipment: Hand sink
|
06/04/2014 | 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: WALK IN COOLER HOLDING FOOD AT 47 DEGREES F.REPAIR COOLER TO HOLD FOOD AT 41 DEGREES F OR LOWER.
Location: Walk-in cooler
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: KICK TRAY INSIDE ICE BIN SOILED WITH SLIME MOLD.CLEAN AND SANITIZE TRAY ON A REGULAR BASIS TO PREVENT CONTAMINATION OF BEVERAGE ICE.
Location: Wait staff area
Equipment: Ice bin
- Cutting surface(s)
Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
Comments: CUTTING BOARDS ON COLD TOP COOLERS SCRATCHED AND SOILED ON SURFACES AND CREVICES.CLEAN AND SANITIZE THOROUGHLY TO REMOVE BUILD UP. RESURFACE OR REPLACE BOARDS IF SOIL CANNOT BE REMOVED.
Location: Cook line
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPAIR LEAK INSIDE WALK IN COOLER.
Location: Walk-in cooler
- Food storage (corrected on site)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: 1. BOXES OF CHIPS AND BUCKETS CONTAINING FLOUR, RICE, CORN STARCH STORED ON THE FLOOR IN DRY STORAGE ROOM.2. COFFEE AND SODA FOUNTAIN SYRUP STORED ON THE FLOOR IN WAIT STAFF AREA.STORE PRODUCT UP OFF THE FLOOR AT LEAST SIX INCHES.
Location: Dry storage
- Food storage (corrected on site)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: 1. BOXES OF CHIPS AND BUCKETS CONTAINING FLOUR, RICE, CORN STARCH STORED ON THE FLOOR IN DRY STORAGE ROOM.2. COFFEE AND SODA FOUNTAIN SYRUP STORED ON THE FLOOR IN WAIT STAFF AREA.STORE PRODUCT UP OFF THE FLOOR AT LEAST SIX INCHES.
Location: Wait staff area
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. SURFACE OF STORAGE SHELF STICKY AND SOILED CONTAINING CLEAN PLATES, POTS, PANS, ETC... IN KITCHEN AREA.2. DOOR GASKETS SOILED WITH MOLD IN CREVICES.CLEAN AND SANITIZES SURFACES THOROUGHLY ON A REGULAR BASIS TO PREVENT BUILD UP.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. SURFACE OF STORAGE SHELF STICKY AND SOILED CONTAINING CLEAN PLATES, POTS, PANS, ETC... IN KITCHEN AREA.2. DOOR GASKETS SOILED WITH MOLD IN CREVICES.CLEAN AND SANITIZES SURFACES THOROUGHLY ON A REGULAR BASIS TO PREVENT BUILD UP.
Location: Bar
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: NO SOAP AVAILABLE TO WASH HANDS AT COOK LINE HAND SINK.INSTALL SOAP DISPENSER AT HAND SINK. CONSISTENT REPEAT VIOLATION. PLEASE HAVE VIOLATION CORRECTED BY FOLLOW UP DATE.
Location: Cook line
Equipment: Hand sink
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: WATER LEAKING FROM DRAIN PIPE BELOW THREE COMPARTMENT SINK.PROVIDE REPAIR.
Location: Kitchen
Equipment: 3-bay
- Water pressure
Insufficient water pressure at food establishment.
Correction: Provide sufficient water pressure throughout.
Comments: WATER PRESSURE LOW ON HOT WATER RUNNING FROM FAUCET HAND SINK IN WOMENS RESTROOM.INCREASE HOT WATER PRESSURE AT HAND SINK.
Location: Womens restroom
Equipment: Hand sink
|
05/27/2014 | Routine |
- Glove Use (Critical) (corrected on site)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
Comments: DISCONTINUE USING SOUFFLE CUPS TO DISPENSE FOOD ON COLD TOP COOLER.PROVIDE FOOD SCOOPS WITH HANDLES TO DISPENSE FOOD.
- 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: SEVEN DAY EXPIRATION DATE MISSING ON PREPARED SALAD DRESSINGS.
- Discarding datemarking (corrected)
Unmarked or expired food(s) not discarded.
Correction: Discard food.
Comments: SALAD DRESSING PREPARED ON 10/3/13 STORED INSIDE WALK IN COOLER.DISCARD EXPIRED FOOD NOT USED WITHIN SEVEN DAYS OF PREPARATION DATE.
Location: Walk-in cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CAN OPENER HEAVILY SOILED.CLEAN THOROUGHLY. REPLACE CAN OPENER IF SOIL CANNOT BE REMOVED.
Location: Kitchen
- No certified food handler (corrected)
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: PROVIDE AT LEAST ONE CERTIFIED FOOD HANDLER.
- Utensils - poor repair - calibration (corrected)
Utensils not maintained in good repair or calibration.
Correction: Maintain all utensils in good repair and calibration.
Comments: RUST ON INTERIOR SURFACE OF MICROWAVE/SURFACE DAMAGED AND PEELING IN SOME AREAS.
- 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: MOST RECENT EXHAUST CLEANING ON THE HOOD OCCURRED Aug 2009. PROVIDE EXHAUST CLEANING TO THE HOOD. SYSTEM SHOULD BE CLEANED EVERY SIX MONTHS.NOT CORRECTED: PLEASE HAVE EXHAUST SYSTEM ON THE HOOD CLEANED.RECHECK 11/04: NOT CORRECTED. PROVIDE EXHAUST CLEANING FOR THE HOOD SYSTEM. MORST RECENT CLEANING OCCURRED IN AUG 2009. ACCORDING TO CLUB MANAGER, SERVICE HAS BEEN SCHEDULED TO HAVE EXHAUST CLEANED.
Location: Cook line
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: FOUR BAY SINK AND DRAIN BOARD WITH BUILD UP LOCATED IN THE BAR. CLEAN THOROUGHLY.CLEAN LIQUOR WELLS IN THE BAR.CLEAN SHELVES CONTAINING CLEAN DISH WARE THOROUGHLY LOCATED IN KITCHEN.CLEAN THOROUGHLY.
Location: Bar
Equipment: 4-bay
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: NO SOAP AT HAND SINK LOCATED ON COOK LINE.INSTALL SOAP DISPENSER AT HAND SINK.RECHECK; NOT COMPLETEDPLEASE INSTALL SOAP DISPENSER AT HAND SINK ON COOKLINE.
Location: Cook line
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: PAPER TOWELS NOT AVAILABLE AT HAND SINK ON COOK LINE OR IN UTILITY ROOM.INSTALL TOWEL DISPENSER ON COOK LINE.PROVIDE TOWELS IN DISPENSER IN UTILITY ROOM.RECHECK; PLEASE INSTALL A PAPER TOWEL DISPENSER AT HAND SINK.
Location: Cook line
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: PAPER TOWELS NOT AVAILABLE AT HAND SINK ON COOK LINE OR IN UTILITY ROOM.INSTALL TOWEL DISPENSER ON COOK LINE.PROVIDE TOWELS IN DISPENSER IN UTILITY ROOM.RECHECK; PLEASE INSTALL A PAPER TOWEL DISPENSER AT HAND SINK.
Location: Utility room
|
10/31/2013 | Recheck |
- Glove Use (Critical) (corrected on site)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
Comments: DISCONTINUE USING SOUFFLE CUPS TO DISPENSE FOOD ON COLD TOP COOLER.PROVIDE FOOD SCOOPS WITH HANDLES TO DISPENSE FOOD.
- 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: SEVEN DAY EXPIRATION DATE MISSING ON PREPARED SALAD DRESSINGS.
- Discarding datemarking (corrected)
Unmarked or expired food(s) not discarded.
Correction: Discard food.
Comments: SALAD DRESSING PREPARED ON 10/3/13 STORED INSIDE WALK IN COOLER.DISCARD EXPIRED FOOD NOT USED WITHIN SEVEN DAYS OF PREPARATION DATE.
Location: Walk-in cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CAN OPENER HEAVILY SOILED.CLEAN THOROUGHLY. REPLACE CAN OPENER IF SOIL CANNOT BE REMOVED.
Location: Kitchen
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: PROVIDE AT LEAST ONE CERTIFIED FOOD HANDLER.
- Utensils - poor repair - calibration (corrected)
Utensils not maintained in good repair or calibration.
Correction: Maintain all utensils in good repair and calibration.
Comments: RUST ON INTERIOR SURFACE OF MICROWAVE/SURFACE DAMAGED AND PEELING IN SOME AREAS.
- 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: MOST RECENT EXHAUST CLEANING ON THE HOOD OCCURRED Aug 2009. PROVIDE EXHAUST CLEANING TO THE HOOD. SYSTEM SHOULD BE CLEANED EVERY SIX MONTHS.NOT CORRECTED: PLEASE HAVE EXHAUST SYSTEM ON THE HOOD CLEANED.
Location: Cook line
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: FOUR BAY SINK AND DRAIN BOARD WITH BUILD UP LOCATED IN THE BAR. CLEAN THOROUGHLY.CLEAN LIQUOR WELLS IN THE BAR.CLEAN SHELVES CONTAINING CLEAN DISH WARE THOROUGHLY LOCATED IN KITCHEN.CLEAN THOROUGHLY.
Location: Bar
Equipment: 4-bay
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: NO SOAP AT HAND SINK LOCATED ON COOK LINE.INSTALL SOAP DISPENSER AT HAND SINK.RECHECK; NOT COMPLETEDPLEASE INSTALL SOAP DISPENSER AT HAND SINK ON COOKLINE.
Location: Cook line
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: PAPER TOWELS NOT AVAILABLE AT HAND SINK ON COOK LINE OR IN UTILITY ROOM.INSTALL TOWEL DISPENSER ON COOK LINE.PROVIDE TOWELS IN DISPENSER IN UTILITY ROOM.RECHECK; PLEASE INSTALL A PAPER TOWEL DISPENSER AT HAND SINK.
Location: Cook line
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: PAPER TOWELS NOT AVAILABLE AT HAND SINK ON COOK LINE OR IN UTILITY ROOM.INSTALL TOWEL DISPENSER ON COOK LINE.PROVIDE TOWELS IN DISPENSER IN UTILITY ROOM.RECHECK; PLEASE INSTALL A PAPER TOWEL DISPENSER AT HAND SINK.
Location: Utility room
|
10/23/2013 | Recheck |
- Glove Use (Critical) (corrected on site)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
Comments: DISCONTINUE USING SOUFFLE CUPS TO DISPENSE FOOD ON COLD TOP COOLER.PROVIDE FOOD SCOOPS WITH HANDLES TO DISPENSE FOOD.
- 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: SEVEN DAY EXPIRATION DATE MISSING ON PREPARED SALAD DRESSINGS.
- Discarding datemarking
Unmarked or expired food(s) not discarded.
Correction: Discard food.
Comments: SALAD DRESSING PREPARED ON 10/3/13 STORED INSIDE WALK IN COOLER.DISCARD EXPIRED FOOD NOT USED WITHIN SEVEN DAYS OF PREPARATION DATE.
Location: Walk-in cooler
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CAN OPENER HEAVILY SOILED.CLEAN THOROUGHLY. REPLACE CAN OPENER IF SOIL CANNOT BE REMOVED.
Location: Kitchen
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: PROVIDE AT LEAST ONE CERTIFIED FOOD HANDLER.
- Utensils - poor repair - calibration
Utensils not maintained in good repair or calibration.
Correction: Maintain all utensils in good repair and calibration.
Comments: RUST ON INTERIOR SURFACE OF MICROWAVE/SURFACE DAMAGED AND PEELING IN SOME AREAS.
- 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: MOST RECENT EXHAUST CLEANING ON THE HOOD OCCURRED IN 2009. PROVIDE EXHAUST CLEANING TO THE HOOD. SYSTEM SHOULD BE CLEANED EVERY SIX MONTHS.
Location: Cook line
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: FOUR BAY SINK AND DRAIN BOARD WITH BUILD UP LOCATED IN THE BAR. CLEAN THOROUGHLY.CLEAN LIQUOR WELLS IN THE BAR.CLEAN SHELVES CONTAINING CLEAN DISH WARE THOROUGHLY LOCATED IN KITCHEN.CLEAN THOROUGHLY.
Location: Bar
Equipment: 4-bay
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: NO SOAP AT HAND SINK LOCATED ON COOK LINE.INSTALL SOAP DISPENSER AT HAND SINK.
Location: Cook line
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: PAPER TOWELS NOT AVAILABLE AT HAND SINK ON COOK LINE OR IN UTILITY ROOM.INSTALL TOWEL DISPENSER ON COOK LINE.PROVIDE TOWELS IN DISPENSER IN UTILITY ROOM.
Location: Cook line
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: PAPER TOWELS NOT AVAILABLE AT HAND SINK ON COOK LINE OR IN UTILITY ROOM.INSTALL TOWEL DISPENSER ON COOK LINE.PROVIDE TOWELS IN DISPENSER IN UTILITY ROOM.
Location: Utility room
|
10/16/2013 | Routine |
- 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 ...
|
03/20/2013 | Routine |
- CO2 tanks unrestrained
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
Comments: CO2 TANK NOT RESTRAINED LOCATED IN WAIT STAFF AREA. PROVIDE AN EFFECTIVE RESTRAIN.
- 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: 1. CONTAINER OF RAW BEEF PATTIES STORED ACROSS/ON TOP OF A CONTAINER OF HORSE RADISH SAUCE INSIDE SMALL REACH IN COOLER ON COOK LINE. RAW MEAT RESIDUE OBSERVED ON PLASTIC WRAP COVERING SAUCE. STORE READY TO EAT FOODS ABOVE RAWS TO PROTECT FOOD FROM CROSS CONTAMINATION. HORSE RADISH SAUCE DISCARDED.2. CONTAINER OF RAW SHELL EGGS STORED ABOVE READY TO EAT FOODS INSIDE WALK IN COOLER. STORE RAW FOODS BELOW READY TO EAT TO PROTECT FOOD FROM CROSS CONTAMINATION.
Location: Cook line
- 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: 1. CONTAINER OF RAW BEEF PATTIES STORED ACROSS/ON TOP OF A CONTAINER OF HORSE RADISH SAUCE INSIDE SMALL REACH IN COOLER ON COOK LINE. RAW MEAT RESIDUE OBSERVED ON PLASTIC WRAP COVERING SAUCE. STORE READY TO EAT FOODS ABOVE RAWS TO PROTECT FOOD FROM CROSS CONTAMINATION. HORSE RADISH SAUCE DISCARDED.2. CONTAINER OF RAW SHELL EGGS STORED ABOVE READY TO EAT FOODS INSIDE WALK IN COOLER. STORE RAW FOODS BELOW READY TO EAT TO PROTECT FOOD FROM CROSS CONTAMINATION.
Location: Walk-in cooler
- 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: UNWRAPPED BEVERAGE STRAWS LOCATED IN THE BAR. PROVIDE PRE-WRAPPED BEVERAGE STRAWS.
- Storage of Personal Items (corrected on site)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: JACKETS HANGING ON DRY STORAGE RACK CONTAINING CLEAN AND SANITIZED EQUIPMENT. STORE JACKETS ON RACK OR DESIGNATED AREA AWAY FROM CLEAN EQUIPMENT.
Location: Kitchen
- Improper storage location (corrected)
Cleaned and sanitized equipment, utensils, laundered linens, single service articles, or single use articles stored in improper location.
Correction: Store item(s) in an approved location.
Comments: CLEAN AND SANITIZED EQUIPMENT STORED UNDER LARGE FAN ENCLOSED BY A SCREEN PULLING AIR FROM OUTSIDE. GAPS IN SOME AREAS. STORE EQUIPMENT FROM UNDER FAN TO PROTECT FROM CONTAMINATION.
Location: Kitchen
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: LIGHTING TOO DIM INSIDE WALK IN COOLER. PROVIDE ADEQUATE LIGHTING.
Location: Walk-in cooler
- Ventilation soiled (corrected)
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: EXHAUST SYSTEM ON THE HOOD SOILED. MOST RECENT SERVICE/CLEANING PERFORMED AUGUST 2009. PROVIDE SERVICE TO HAVE VENTILATION SYSTMEN CLEANED.
Location: Cook line
- Cove molding
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: SEAL COVE MOLDING TO THE WALL BELOW DISH MACHINE.
Location: Dish machine area
- 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 SYRUP ON FLOOR BELOW SODA FOUNTAIN SYRUP BOXES IN WAIT STAFF AREA.
Location: Wait staff 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: THERMOMETER NOT AVAILABLE INSIDE BLACK REFRIGERATOR CONTAINING SALADS. PROVIDE.
Location: Wait staff area
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: ICE SCOOP CRACKED LOCATED IN THE WAIT STAFF AREA. REPLACE
Location: Wait staff area
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. FILM OF CALCIUM/LIME BUILD UP ON ENTIRE SURFACE INSIDE DISH MACHINE. CLEAN THOROUGHLY/DELIME TO REMOVE BUILD UP.2. HAND SINK SOILED LOCATED IN THE KITCHEN AREA. KEEP HAND WASHING BASIN IN A CLEAN CONDITION. CORRECTED3. SHELF BELOW DRAWER CONTAINING COFFEE SOILED WITH BUILD UP. CLEAN THOROUGHLY. CORRECTED4. COATING ON STORAGE SHELF CONTAINING POTS AND PANS LOCATED ON COOK LINE. RESURFACE SHELVING. CORRECTED
Location: Dish machine area
Equipment: Dishmachine
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. FILM OF CALCIUM/LIME BUILD UP ON ENTIRE SURFACE INSIDE DISH MACHINE. CLEAN THOROUGHLY/DELIME TO REMOVE BUILD UP.2. HAND SINK SOILED LOCATED IN THE KITCHEN AREA. KEEP HAND WASHING BASIN IN A CLEAN CONDITION. CORRECTED3. SHELF BELOW DRAWER CONTAINING COFFEE SOILED WITH BUILD UP. CLEAN THOROUGHLY. CORRECTED4. COATING ON STORAGE SHELF CONTAINING POTS AND PANS LOCATED ON COOK LINE. RESURFACE SHELVING. CORRECTED
Location: Kitchen
Equipment: Hand sink
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. WATER POOLED AT THE BOTTOM OF BLACK REFRIGERATOR CONTAINING SALADS IN WAIT STAFF AREA. REMOVE WATER. CLEAN AND SANITIZE.2. CLEAN LIQUOR WELLS LOCATED IN THE BAR.3. REMOVE STICKY RESIDUE AND GRIME BUILD UP ON LEDGE OF THE SLIDING DOORS LOCATED ON BEER COOLER IN THE BAR.3. LIP INSIDE ICE MACHINE SOILED WITH SLIME MOLD. CLEAN AND SANITIZE THOROUGHLY.5. FOUR BAY SINK BASIS SOILED WITH CALCIUM/LIME AND RUST (DUMP) LOCATED IN THE BAR. CLEAN THOROUGHLY.
Location: Wait staff area
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: PROVIDE HAND SOAP IN THE BAR AT HAND SINK.
Location: Bar
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: PROVIDE PAPER TOWELS LOCATED IN THE BAR TO DRY HANDS.
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: LIGHT BULBS IN CEILING NOT COVERED INSIDE KITCHEN NEAR DISH MACHINE. PROVIDE PROTECTIVE COVERING.RECHECK; LIGHT BULD COVERS ARE ON ORDER.
Location: Kitchen
|
08/15/2012 | Recheck |
- CO2 tanks unrestrained
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
Comments: CO2 TANK NOT RESTRAINED LOCATED IN WAIT STAFF AREA. PROVIDE AN EFFECTIVE RESTRAIN.
- 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: 1. CONTAINER OF RAW BEEF PATTIES STORED ACROSS/ON TOP OF A CONTAINER OF HORSE RADISH SAUCE INSIDE SMALL REACH IN COOLER ON COOK LINE. RAW MEAT RESIDUE OBSERVED ON PLASTIC WRAP COVERING SAUCE. STORE READY TO EAT FOODS ABOVE RAWS TO PROTECT FOOD FROM CROSS CONTAMINATION. HORSE RADISH SAUCE DISCARDED.2. CONTAINER OF RAW SHELL EGGS STORED ABOVE READY TO EAT FOODS INSIDE WALK IN COOLER. STORE RAW FOODS BELOW READY TO EAT TO PROTECT FOOD FROM CROSS CONTAMINATION.
Location: Cook line
- 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: 1. CONTAINER OF RAW BEEF PATTIES STORED ACROSS/ON TOP OF A CONTAINER OF HORSE RADISH SAUCE INSIDE SMALL REACH IN COOLER ON COOK LINE. RAW MEAT RESIDUE OBSERVED ON PLASTIC WRAP COVERING SAUCE. STORE READY TO EAT FOODS ABOVE RAWS TO PROTECT FOOD FROM CROSS CONTAMINATION. HORSE RADISH SAUCE DISCARDED.2. CONTAINER OF RAW SHELL EGGS STORED ABOVE READY TO EAT FOODS INSIDE WALK IN COOLER. STORE RAW FOODS BELOW READY TO EAT TO PROTECT FOOD FROM CROSS CONTAMINATION.
Location: Walk-in cooler
- 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: UNWRAPPED BEVERAGE STRAWS LOCATED IN THE WAIT STAFF AREA AND BAR. PROVIDE PRE-WRAPPED BEVERAGE STRAWS.
- Storage of Personal Items (corrected on site)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: JACKETS HANGING ON DRY STORAGE RACK CONTAINING CLEAN AND SANITIZED EQUIPMENT. STORE JACKETS ON RACK OR DESIGNATED AREA AWAY FROM CLEAN EQUIPMENT.
Location: Kitchen
- Improper storage location
Cleaned and sanitized equipment, utensils, laundered linens, single service articles, or single use articles stored in improper location.
Correction: Store item(s) in an approved location.
Comments: CLEAN AND SANITIZED EQUIPMENT STORED UNDER LARGE FAN ENCLOSED BY A SCREEN PULLING AIR FROM OUTSIDE. GAPS IN SOME AREAS. STORE EQUIPMENT FROM UNDER FAN TO PROTECT FROM CONTAMINATION.
Location: Kitchen
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: LIGHTING TOO DIM INSIDE WALK IN COOLER. PROVIDE ADEQUATE LIGHTING.
Location: Walk-in cooler
- 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: EXHAUST SYSTEM ON THE HOOD SOILED. MOST RECENT SERVICE/CLEANING PERFORMED AUGUST 2009. PROVIDE SERVICE TO HAVE VENTILATION SYSTMEN CLEANED.
Location: Cook line
- Cove molding
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: SEAL COVE MOLDING TO THE WALL BELOW DISH MACHINE.
Location: Dish machine area
- 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 SYRUP ON FLOOR BELOW SODA FOUNTAIN SYRUP BOXES IN WAIT STAFF AREA.
Location: Wait staff 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: THERMOMETER NOT AVAILABLE INSIDE BLACK REFRIGERATOR CONTAINING SALADS. PROVIDE.
Location: Wait staff area
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: ICE SCOOP CRACKED LOCATED IN THE WAIT STAFF AREA. REPLACE
Location: Wait staff area
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. FILM OF CALCIUM/LIME BUILD UP ON ENTIRE SURFACE INSIDE DISH MACHINE. CLEAN THOROUGHLY/DELIME TO REMOVE BUILD UP.2. HAND SINK SOILED LOCATED IN THE KITCHEN AREA. KEEP HAND WASHING BASIN IN A CLEAN CONDITION.3. SHELF BELOW DRAWER CONTAINING COFFEE SOILED WITH BUILD UP. CLEAN THOROUGHLY.4. COATING ON STORAGE SHELF CONTAINING POTS AND PANS LOCATED ON COOK LINE. RESURFACE SHELVING.
Location: Dish machine area
Equipment: Dishmachine
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. FILM OF CALCIUM/LIME BUILD UP ON ENTIRE SURFACE INSIDE DISH MACHINE. CLEAN THOROUGHLY/DELIME TO REMOVE BUILD UP.2. HAND SINK SOILED LOCATED IN THE KITCHEN AREA. KEEP HAND WASHING BASIN IN A CLEAN CONDITION.3. SHELF BELOW DRAWER CONTAINING COFFEE SOILED WITH BUILD UP. CLEAN THOROUGHLY.4. COATING ON STORAGE SHELF CONTAINING POTS AND PANS LOCATED ON COOK LINE. RESURFACE SHELVING.
Location: Kitchen
Equipment: Hand sink
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. WATER POOLED AT THE BOTTOM OF BLACK REFRIGERATOR CONTAINING SALADS IN WAIT STAFF AREA. REMOVE WATER. CLEAN AND SANITIZE.2. CLEAN LIQUOR WELLS LOCATED IN THE BAR.3. REMOVE STICKY RESIDUE AND GRIME BUILD UP ON LEDGE OF THE SLIDING DOORS LOCATED ON BEER COOLER IN THE BAR.3. LIP INSIDE ICE MACHINE SOILED WITH SLIME MOLD. CLEAN AND SANITIZE THOROUGHLY.5. FOUR BAY SINK BASIS SOILED WITH CALCIUM/LIME AND RUST (DUMP) LOCATED IN THE BAR. CLEAN THOROUGHLY.
Location: Wait staff area
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: PROVIDE HAND SOAP IN THE BAR AT HAND SINK.
Location: Bar
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: PROVIDE PAPER TOWELS LOCATED IN THE BAR TO DRY HANDS.
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: LIGHT BULBS IN CEILING NOT COVERED INSIDE KITCHEN NEAR DISH MACHINE. PROVIDE PROTECTIVE COVERING.
Location: Kitchen
|
08/01/2012 | Routine |
- Toxic labeling (corrected on site)
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: CONTAINER OF WINDOW CLEANER STORED UNLABLED INSIDE CABINET LOCATED IN THE BAR. LABEL
Location: Bar
- Eating, drinking, smoking
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: EMPLOYEES WORKING IN DISH MACHINE EATING AND DRINKING FROM BEVERAGE CUPS WITHOUT LIDS AND STRAWS. NO EATING IS ALLOWED IN KITCHEN AREA. ENSURE EMPLOYEES EAT IN A DESIGNATED AREA AWAY FROM CLEAN EQUIPMENT AND FOOD (DINING ROOM OR BREAK ROOM) AND PROVIDE LIDS AND STRAWS ON BEVERAGE CUPS IN FOOD PREP AREAS.
Location: Dish machine area
- Utensils - poor repair - calibration
Utensils not maintained in good repair or calibration.
Correction: Maintain all utensils in good repair and calibration.
Comments: SOME SAUTE PANS SCRATCHED ON FOOD CONTACT SURFACE STORED ABOVE COOK LINE. DISCONTINUE USE OF DAMAGED PANS.
- Cutting surface(s)
Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
Comments: SMALL, RED CUTTING BOARD SCRATCHED AND SCORCHED. RESURFACE OR REPLACE.
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 VISIBLE THERMOMETER INSIDE REACH IN REFRIGERATOR IN KITCHEN AREA.
- Food storage
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: SODA FOUNTAIN SYRUP BOXES STORED DIRECTLY ON THE FLOOR LOCATED IN THE BAR AND WAIT STAFF AREA. STSORE UP OFF THE FLOOR AT LEAST SIX INCHES.
Location: Bar
- Food storage
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: SODA FOUNTAIN SYRUP BOXES STORED DIRECTLY ON THE FLOOR LOCATED IN THE BAR AND WAIT STAFF AREA. STSORE UP OFF THE FLOOR AT LEAST SIX INCHES.
Location: Wait staff area
- In use utensil storage (corrected on site)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: UTENSILS STORED IN CONTAINER OF SANITIZER WATER ON COOK LINE. ADDITIONALLY, UTENSILS STORED IN A BUCKET OF WATER MAINTAINING ROOM TEMPERATURE LOCATED AT STEAM TABLE. STORE UTENSILS IN AN EMPTY CONTAINER IN BETWEEN USE AND CLEAN AT A MAXIMUM OF EVERY FOUR HOURS.
|
01/25/2012 | Routine |
Restaurant representatives - add corrected or new information about INDIAN LAKE COUNTRY CLUB, 10502 E 75TH ST, Indianapolis, IN »