- CO2 tanks unrestrained (corrected)
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
Comments: 1. C02 tank not restrained by ice machine. Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: 1. Mouse droppings noted below metal shelving by two bay sink. Remove all mouse droppings and clean floor.
Location: Back room
- Bait stations (corrected)
Open rodent bait station(s).
Correction: Provide covered, tamper resistant bait stations.
Comments: 1. Open bait box behind door in bar area stock room. Provide covered, tamper resistant bait stations.
- 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: 1. Potentially hazardous ready to eat food items not date marked. Date mark all potentially hazrdous food items that are going to be used for more than a 24 hour time frame. 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.
Location: Kitchen
Equipment: Cold top
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Can opener soiled. Clean and santiize. 2. Bottom section of cold top / reach in cooler soiled. Clean and sanitize. 3. Plastic bun tray lined with foil soiled on cooks line. Clean tray. 4. Both meat presses on cooks line soiled. Clean.
Location: Kitchen
Equipment: Can opener
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Can opener soiled. Clean and santiize. 2. Bottom section of cold top / reach in cooler soiled. Clean and sanitize. 3. Plastic bun tray lined with foil soiled on cooks line. Clean tray. 4. Both meat presses on cooks line soiled. Clean.
Location: Cook line
Equipment: Cold top
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Can opener soiled. Clean and santiize. 2. Bottom section of cold top / reach in cooler soiled. Clean and sanitize. 3. Plastic bun tray lined with foil soiled on cooks line. Clean tray. 4. Both meat presses on cooks line soiled. Clean.
Location: Cook line
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Can opener soiled. Clean and santiize. 2. Bottom section of cold top / reach in cooler soiled. Clean and sanitize. 3. Plastic bun tray lined with foil soiled on cooks line. Clean tray. 4. Both meat presses on cooks line soiled. Clean.
Location: Cook line
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: 1. Sanitizer at three bay sink in kitchen to stong. Provide sanitizer at 200 ppm. Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Location: Kitchen
Equipment: 3-bay
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. Floor space soiled in following areas. a. Inside of walk in cooler below all shelving and along wall and floor junctions. b. Floor space throughout cooks line areas below all equipment and along wall and floor junctions. c. Thoughout bar area under all equipment and along wall and floor junctions. NOTE > CLEAN ALL SOILED FLOOR SPACE LISTED ABOVE.
- Cooling methods (corrected)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: 1. Left over potatos wraped in foil inside of walk in cooler. Do not cool hot left over potatos wraped in foil. Remove foil and place on shallow sheet pan to cool. Hot foods shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours.
Location: Walk-in cooler
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Light not working by two bay sink in back room. Repair light to a sound working condition.
Location: Back room
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Solid metal shelving inside of walk in cooler soiled. Clean. 2. Plastic drain mat at three bay sink soiled. Clean or replace. 3. Shelving above three bay sink soiled. Clean. 4. Black bus tub on end of cooks line soiled including utensils and items stored inside. Clean. 5. Both shelves below cooking equipment very soiled with grease etc. Clean. 6. Plastic push cart soiled. Clean. 7. White plastic basket soiled with small cups inside on cooks line. Clean. 8. Wood holder for wait staff food trays soiled inside. Clean. 9. Keg beer cooler soiled. Clean.
Location: Walk-in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Solid metal shelving inside of walk in cooler soiled. Clean. 2. Plastic drain mat at three bay sink soiled. Clean or replace. 3. Shelving above three bay sink soiled. Clean. 4. Black bus tub on end of cooks line soiled including utensils and items stored inside. Clean. 5. Both shelves below cooking equipment very soiled with grease etc. Clean. 6. Plastic push cart soiled. Clean. 7. White plastic basket soiled with small cups inside on cooks line. Clean. 8. Wood holder for wait staff food trays soiled inside. Clean. 9. Keg beer cooler soiled. Clean.
Location: Kitchen
Equipment: 3-bay
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Solid metal shelving inside of walk in cooler soiled. Clean. 2. Plastic drain mat at three bay sink soiled. Clean or replace. 3. Shelving above three bay sink soiled. Clean. 4. Black bus tub on end of cooks line soiled including utensils and items stored inside. Clean. 5. Both shelves below cooking equipment very soiled with grease etc. Clean. 6. Plastic push cart soiled. Clean. 7. White plastic basket soiled with small cups inside on cooks line. Clean. 8. Wood holder for wait staff food trays soiled inside. Clean. 9. Keg beer cooler soiled. Clean.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Solid metal shelving inside of walk in cooler soiled. Clean. 2. Plastic drain mat at three bay sink soiled. Clean or replace. 3. Shelving above three bay sink soiled. Clean. 4. Black bus tub on end of cooks line soiled including utensils and items stored inside. Clean. 5. Both shelves below cooking equipment very soiled with grease etc. Clean. 6. Plastic push cart soiled. Clean. 7. White plastic basket soiled with small cups inside on cooks line. Clean. 8. Wood holder for wait staff food trays soiled inside. Clean. 9. Keg beer cooler soiled. Clean.
Location: Cook line
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Solid metal shelving inside of walk in cooler soiled. Clean. 2. Plastic drain mat at three bay sink soiled. Clean or replace. 3. Shelving above three bay sink soiled. Clean. 4. Black bus tub on end of cooks line soiled including utensils and items stored inside. Clean. 5. Both shelves below cooking equipment very soiled with grease etc. Clean. 6. Plastic push cart soiled. Clean. 7. White plastic basket soiled with small cups inside on cooks line. Clean. 8. Wood holder for wait staff food trays soiled inside. Clean. 9. Keg beer cooler soiled. Clean.
Location: Cook line
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Solid metal shelving inside of walk in cooler soiled. Clean. 2. Plastic drain mat at three bay sink soiled. Clean or replace. 3. Shelving above three bay sink soiled. Clean. 4. Black bus tub on end of cooks line soiled including utensils and items stored inside. Clean. 5. Both shelves below cooking equipment very soiled with grease etc. Clean. 6. Plastic push cart soiled. Clean. 7. White plastic basket soiled with small cups inside on cooks line. Clean. 8. Wood holder for wait staff food trays soiled inside. Clean. 9. Keg beer cooler soiled. Clean.
Location: Cook line
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Solid metal shelving inside of walk in cooler soiled. Clean. 2. Plastic drain mat at three bay sink soiled. Clean or replace. 3. Shelving above three bay sink soiled. Clean. 4. Black bus tub on end of cooks line soiled including utensils and items stored inside. Clean. 5. Both shelves below cooking equipment very soiled with grease etc. Clean. 6. Plastic push cart soiled. Clean. 7. White plastic basket soiled with small cups inside on cooks line. Clean. 8. Wood holder for wait staff food trays soiled inside. Clean. 9. Keg beer cooler soiled. Clean.
Location: Cook line
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Solid metal shelving inside of walk in cooler soiled. Clean. 2. Plastic drain mat at three bay sink soiled. Clean or replace. 3. Shelving above three bay sink soiled. Clean. 4. Black bus tub on end of cooks line soiled including utensils and items stored inside. Clean. 5. Both shelves below cooking equipment very soiled with grease etc. Clean. 6. Plastic push cart soiled. Clean. 7. White plastic basket soiled with small cups inside on cooks line. Clean. 8. Wood holder for wait staff food trays soiled inside. Clean. 9. Keg beer cooler soiled. Clean.
Location: Wait staff area
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Solid metal shelving inside of walk in cooler soiled. Clean. 2. Plastic drain mat at three bay sink soiled. Clean or replace. 3. Shelving above three bay sink soiled. Clean. 4. Black bus tub on end of cooks line soiled including utensils and items stored inside. Clean. 5. Both shelves below cooking equipment very soiled with grease etc. Clean. 6. Plastic push cart soiled. Clean. 7. White plastic basket soiled with small cups inside on cooks line. Clean. 8. Wood holder for wait staff food trays soiled inside. Clean. 9. Keg beer cooler soiled. Clean.
Location: Bar
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. Drink guns soiled in bar. Clean all drink guns.
Location: Bar
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: 1. Deep fry units soiled inside and out. Clean. 2. Meat grill soiled including drip pan. Clean. 3. Preasue deep fry units soiled. Clean. 4. Micro wave oven soiled. Clean.
Location: Cook line
Equipment: Deep fryer
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: 1. Deep fry units soiled inside and out. Clean. 2. Meat grill soiled including drip pan. Clean. 3. Preasue deep fry units soiled. Clean. 4. Micro wave oven soiled. Clean.
Location: Cook line
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: 1. Deep fry units soiled inside and out. Clean. 2. Meat grill soiled including drip pan. Clean. 3. Preasue deep fry units soiled. Clean. 4. Micro wave oven soiled. Clean.
Location: Cook line
Equipment: Deep fryer
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: 1. Deep fry units soiled inside and out. Clean. 2. Meat grill soiled including drip pan. Clean. 3. Preasue deep fry units soiled. Clean. 4. Micro wave oven soiled. Clean.
Location: Cook line
Equipment: Microwave oven
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: 1. No hand soap at hand sink in bar. Provide. NOTE > USE 4TH BAY OF BAR SINK FOR HAND WASHING.
Location: Bar
Equipment: Hand sink
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: 1. No hand soap at hand sink in bar. Provide.
Location: Bar
Equipment: Hand sink
- Light shields (corrected)
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: 1, Light guard misisng on one light by two bay sink. Provide.
Location: Kitchen (back)
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. Water line leaking on top of hot water heater. Repair.
Location: Kitchen (back)
|
10/09/2014 | 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: 1. C02 tank not restrained by ice machine. Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: 1. Mouse droppings noted below metal shelving by two bay sink. Remove all mouse droppings and clean floor.
Location: Back room
- Bait stations
Open rodent bait station(s).
Correction: Provide covered, tamper resistant bait stations.
Comments: 1. Open bait box behind door in bar area stock room. Provide covered, tamper resistant bait stations.
- 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: 1. Potentially hazardous ready to eat food items not date marked. Date mark all potentially hazrdous food items that are going to be used for more than a 24 hour time frame. 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.
Location: Kitchen
Equipment: Cold top
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Can opener soiled. Clean and santiize. 2. Bottom section of cold top / reach in cooler soiled. Clean and sanitize. 3. Plastic bun tray lined with foil soiled on cooks line. Clean tray. 4. Both meat presses on cooks line soiled. Clean.
Location: Kitchen
Equipment: Can opener
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Can opener soiled. Clean and santiize. 2. Bottom section of cold top / reach in cooler soiled. Clean and sanitize. 3. Plastic bun tray lined with foil soiled on cooks line. Clean tray. 4. Both meat presses on cooks line soiled. Clean.
Location: Cook line
Equipment: Cold top
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Can opener soiled. Clean and santiize. 2. Bottom section of cold top / reach in cooler soiled. Clean and sanitize. 3. Plastic bun tray lined with foil soiled on cooks line. Clean tray. 4. Both meat presses on cooks line soiled. Clean.
Location: Cook line
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Can opener soiled. Clean and santiize. 2. Bottom section of cold top / reach in cooler soiled. Clean and sanitize. 3. Plastic bun tray lined with foil soiled on cooks line. Clean tray. 4. Both meat presses on cooks line soiled. Clean.
Location: Cook line
- Chemical sanitizer concentration
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: 1. Sanitizer at three bay sink in kitchen to stong. Provide sanitizer at 200 ppm. Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Location: Kitchen
Equipment: 3-bay
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. Floor space soiled in following areas. a. Inside of walk in cooler below all shelving and along wall and floor junctions. b. Floor space throughout cooks line areas below all equipment and along wall and floor junctions. c. Thoughout bar area under all equipment and along wall and floor junctions. NOTE > CLEAN ALL SOILED FLOOR SPACE LISTED ABOVE.
- Cooling methods
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: 1. Left over potatos wraped in foil inside of walk in cooler. Do not cool hot left over potatos wraped in foil. Remove foil and place on shallow sheet pan to cool. Hot foods shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours.
Location: Walk-in cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Light not working by two bay sink in back room. Repair light to a sound working condition.
Location: Back room
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Solid metal shelving inside of walk in cooler soiled. Clean. 2. Plastic drain mat at three bay sink soiled. Clean or replace. 3. Shelving above three bay sink soiled. Clean. 4. Black bus tub on end of cooks line soiled including utensils and items stored inside. Clean. 5. Both shelves below cooking equipment very soiled with grease etc. Clean. 6. Plastic push cart soiled. Clean. 7. White plastic basket soiled with small cups inside on cooks line. Clean. 8. Wood holder for wait staff food trays soiled inside. Clean. 9. Keg beer cooler soiled. Clean.
Location: Walk-in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Solid metal shelving inside of walk in cooler soiled. Clean. 2. Plastic drain mat at three bay sink soiled. Clean or replace. 3. Shelving above three bay sink soiled. Clean. 4. Black bus tub on end of cooks line soiled including utensils and items stored inside. Clean. 5. Both shelves below cooking equipment very soiled with grease etc. Clean. 6. Plastic push cart soiled. Clean. 7. White plastic basket soiled with small cups inside on cooks line. Clean. 8. Wood holder for wait staff food trays soiled inside. Clean. 9. Keg beer cooler soiled. Clean.
Location: Kitchen
Equipment: 3-bay
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Solid metal shelving inside of walk in cooler soiled. Clean. 2. Plastic drain mat at three bay sink soiled. Clean or replace. 3. Shelving above three bay sink soiled. Clean. 4. Black bus tub on end of cooks line soiled including utensils and items stored inside. Clean. 5. Both shelves below cooking equipment very soiled with grease etc. Clean. 6. Plastic push cart soiled. Clean. 7. White plastic basket soiled with small cups inside on cooks line. Clean. 8. Wood holder for wait staff food trays soiled inside. Clean. 9. Keg beer cooler soiled. Clean.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Solid metal shelving inside of walk in cooler soiled. Clean. 2. Plastic drain mat at three bay sink soiled. Clean or replace. 3. Shelving above three bay sink soiled. Clean. 4. Black bus tub on end of cooks line soiled including utensils and items stored inside. Clean. 5. Both shelves below cooking equipment very soiled with grease etc. Clean. 6. Plastic push cart soiled. Clean. 7. White plastic basket soiled with small cups inside on cooks line. Clean. 8. Wood holder for wait staff food trays soiled inside. Clean. 9. Keg beer cooler soiled. Clean.
Location: Cook line
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Solid metal shelving inside of walk in cooler soiled. Clean. 2. Plastic drain mat at three bay sink soiled. Clean or replace. 3. Shelving above three bay sink soiled. Clean. 4. Black bus tub on end of cooks line soiled including utensils and items stored inside. Clean. 5. Both shelves below cooking equipment very soiled with grease etc. Clean. 6. Plastic push cart soiled. Clean. 7. White plastic basket soiled with small cups inside on cooks line. Clean. 8. Wood holder for wait staff food trays soiled inside. Clean. 9. Keg beer cooler soiled. Clean.
Location: Cook line
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Solid metal shelving inside of walk in cooler soiled. Clean. 2. Plastic drain mat at three bay sink soiled. Clean or replace. 3. Shelving above three bay sink soiled. Clean. 4. Black bus tub on end of cooks line soiled including utensils and items stored inside. Clean. 5. Both shelves below cooking equipment very soiled with grease etc. Clean. 6. Plastic push cart soiled. Clean. 7. White plastic basket soiled with small cups inside on cooks line. Clean. 8. Wood holder for wait staff food trays soiled inside. Clean. 9. Keg beer cooler soiled. Clean.
Location: Cook line
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Solid metal shelving inside of walk in cooler soiled. Clean. 2. Plastic drain mat at three bay sink soiled. Clean or replace. 3. Shelving above three bay sink soiled. Clean. 4. Black bus tub on end of cooks line soiled including utensils and items stored inside. Clean. 5. Both shelves below cooking equipment very soiled with grease etc. Clean. 6. Plastic push cart soiled. Clean. 7. White plastic basket soiled with small cups inside on cooks line. Clean. 8. Wood holder for wait staff food trays soiled inside. Clean. 9. Keg beer cooler soiled. Clean.
Location: Cook line
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Solid metal shelving inside of walk in cooler soiled. Clean. 2. Plastic drain mat at three bay sink soiled. Clean or replace. 3. Shelving above three bay sink soiled. Clean. 4. Black bus tub on end of cooks line soiled including utensils and items stored inside. Clean. 5. Both shelves below cooking equipment very soiled with grease etc. Clean. 6. Plastic push cart soiled. Clean. 7. White plastic basket soiled with small cups inside on cooks line. Clean. 8. Wood holder for wait staff food trays soiled inside. Clean. 9. Keg beer cooler soiled. Clean.
Location: Wait staff area
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Solid metal shelving inside of walk in cooler soiled. Clean. 2. Plastic drain mat at three bay sink soiled. Clean or replace. 3. Shelving above three bay sink soiled. Clean. 4. Black bus tub on end of cooks line soiled including utensils and items stored inside. Clean. 5. Both shelves below cooking equipment very soiled with grease etc. Clean. 6. Plastic push cart soiled. Clean. 7. White plastic basket soiled with small cups inside on cooks line. Clean. 8. Wood holder for wait staff food trays soiled inside. Clean. 9. Keg beer cooler soiled. Clean.
Location: Bar
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. Drink guns soiled in bar. Clean all drink guns.
Location: Bar
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: 1. Deep fry units soiled inside and out. Clean. 2. Meat grill soiled including drip pan. Clean. 3. Preasue deep fry units soiled. Clean. 4. Micro wave oven soiled. Clean.
Location: Cook line
Equipment: Deep fryer
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: 1. Deep fry units soiled inside and out. Clean. 2. Meat grill soiled including drip pan. Clean. 3. Preasue deep fry units soiled. Clean. 4. Micro wave oven soiled. Clean.
Location: Cook line
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: 1. Deep fry units soiled inside and out. Clean. 2. Meat grill soiled including drip pan. Clean. 3. Preasue deep fry units soiled. Clean. 4. Micro wave oven soiled. Clean.
Location: Cook line
Equipment: Deep fryer
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: 1. Deep fry units soiled inside and out. Clean. 2. Meat grill soiled including drip pan. Clean. 3. Preasue deep fry units soiled. Clean. 4. Micro wave oven soiled. Clean.
Location: Cook line
Equipment: Microwave oven
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: 1. No hand soap at hand sink in bar. Provide. NOTE > USE 4TH BAY OF BAR SINK FOR HAND WASHING.
Location: Bar
Equipment: Hand sink
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: 1. No hand towels at hand sink in bar. Provide.
Location: Bar
Equipment: Hand sink
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: 1, Light guard misisng on one light by two bay sink. Provide.
Location: Kitchen (back)
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. Water line leaking on top of hot water heater. Repair.
Location: Kitchen (back)
|
10/02/2014 | Routine |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Large plastic container of left over cooked chili at 50 deg. F due to improper cooling. Hold all cold foods at 41 deg. F. or below. Use approved methods to cool al hot foods. NOTE> CHILI WAS DISCARDED AT TIME OF INSPECTION.
Location: Walk-in cooler
- 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: 1. Packs of ham and turkey in bottom section of cold top cooler not date marked. Date mark. 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.
Location: Cook line
Equipment: Make table cooler
- Unnecessary litter (corrected)
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: 1. Old deep fry units on floor in ktichen area by three bay sink. Remove all old equipment.
Location: Kitchen
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. Foor space soiled below broaster units on cooks line. Clean all soiled floor space. 2. Floor space very soiled in bar area under all equipment and along all wall and floor junctions. Clean all soiled floor space in bar.
Location: Cook line
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. Foor space soiled below broaster units on cooks line. Clean all soiled floor space. 2. Floor space very soiled in bar area under all equipment and along all wall and floor junctions. Clean all soiled floor space in bar.
Location: Bar
- Wiping cloths / no other purpose (corrected)
Wiping cloth(s) used improperly.
Correction: Cloths used for wiping food spills shall be used for no other purpose.
Comments: 1. Cloth towel used to dry clean utensils at three bay sink. Do not use cloth towels to dry utensils on. Use approved bar netting or drying rack.
Location: Kitchen
- Cooling methods (corrected)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: 1. Small metal pan with lid of cooked ground beef cooling inside of walk in cooler. . Do not cool hot foods in deep pans with lids. Use approved methods to cool all hot foods. Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient. Potentially hazardous shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours. NOTE > HAD COOK COOL USING APPROVED METHOD AT TIME OF INSPECTION. 2. Large white plastic container of cooked chili with lid on container inside of walk in cooer at 50 deg. F. due to improper cooling. Do not place large containers of hot foods inside of walk in cooler with lids to cool. Use approved methods to cool all hot foods.Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient. Potentially hazardous shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours. NOTE > CHILI WAS DISCARDED AT TIME OF INSPECTION. 3. Left over baked potatos wraped in foil insdie of walk in cooler. Remove foil from all left over baked potatos and slice top of potato to aid in cooling. Do not cool potatos wraped in foil.
Location: Walk-in cooler
- Cooling methods (corrected)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: 1. Small metal pan with lid of cooked ground beef cooling inside of walk in cooler. . Do not cool hot foods in deep pans with lids. Use approved methods to cool all hot foods. Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient. Potentially hazardous shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours. NOTE > HAD COOK COOL USING APPROVED METHOD AT TIME OF INSPECTION. 2. Large white plastic container of cooked chili with lid on container inside of walk in cooer at 50 deg. F. due to improper cooling. Do not place large containers of hot foods inside of walk in cooler with lids to cool. Use approved methods to cool all hot foods.Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient. Potentially hazardous shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours. NOTE > CHILI WAS DISCARDED AT TIME OF INSPECTION. 3. Left over baked potatos wraped in foil insdie of walk in cooler. Remove foil from all left over baked potatos and slice top of potato to aid in cooling. Do not cool potatos wraped in foil.
Location: Walk-in cooler
- Unapproved non-food contact (corrected)
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: 1. Foil on bottom shelf of table for pizza oven. Remove foil. Do not line with foil.
Location: Cook line
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. LIld and cover to ice machine sitting on floor. Replace lid and cover or repair if needed. NOTE> REPEAT VIOLATION FROM SERVERAL PAST INSPECTIONS. IF NOTED ON ANY FUTURE INSPECTIONS A $ 100.00 CITATION WILL BE GIVEN. 2. One drink gun holder missing drain line in bar. Provide.
Location: Kitchen
Equipment: Ice machine
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. LIld and cover to ice machine sitting on floor. Replace lid and cover or repair if needed. NOTE> REPEAT VIOLATION FROM SERVERAL PAST INSPECTIONS. IF NOTED ON ANY FUTURE INSPECTIONS A $ 100.00 CITATION WILL BE GIVEN. 2. One drink gun holder missing drain line in bar. Provide.
Location: Bar
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Bottom shelf of solid metal shelving inside of walk in cooler soiled. Clean and sanitize. 2. Brown plastic push cart on wheels soiled on cooks line. Clean and sanitize. 3. Shelving on table for flat top grill and meat grill soiled. Clean all soiled shelving. 4. Top of small wait staff table with brown plastic bus tub soiled. Clean.
Location: Walk-in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Bottom shelf of solid metal shelving inside of walk in cooler soiled. Clean and sanitize. 2. Brown plastic push cart on wheels soiled on cooks line. Clean and sanitize. 3. Shelving on table for flat top grill and meat grill soiled. Clean all soiled shelving. 4. Top of small wait staff table with brown plastic bus tub soiled. Clean.
Location: Cook line
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Bottom shelf of solid metal shelving inside of walk in cooler soiled. Clean and sanitize. 2. Brown plastic push cart on wheels soiled on cooks line. Clean and sanitize. 3. Shelving on table for flat top grill and meat grill soiled. Clean all soiled shelving. 4. Top of small wait staff table with brown plastic bus tub soiled. Clean.
Location: Cook line
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Bottom shelf of solid metal shelving inside of walk in cooler soiled. Clean and sanitize. 2. Brown plastic push cart on wheels soiled on cooks line. Clean and sanitize. 3. Shelving on table for flat top grill and meat grill soiled. Clean all soiled shelving. 4. Top of small wait staff table with brown plastic bus tub soiled. Clean.
Location: Wait staff area
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. Several drink guns at bar soiled. Clean.
Location: Bar
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: 1. Meat grill soiled on cooks line. Clean. 2. Deep fry units soiled. Clean.
Location: Cook line
Equipment: Char-grill
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: 1. Meat grill soiled on cooks line. Clean. 2. Deep fry units soiled. Clean.
Location: Cook line
Equipment: Deep fryer
|
03/14/2014 | 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: 1. Large plastic container of left over cooked chili at 50 deg. F due to improper cooling. Hold all cold foods at 41 deg. F. or below. Use approved methods to cool al hot foods. NOTE> CHILI WAS DISCARDED AT TIME OF INSPECTION.
Location: Walk-in cooler
- 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: 1. Packs of ham and turkey in bottom section of cold top cooler not date marked. Date mark. 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.
Location: Cook line
Equipment: Make table cooler
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: 1. Old deep fry units on floor in ktichen area by three bay sink. Remove all old equipment.
Location: Kitchen
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. Foor space soiled below broaster units on cooks line. Clean all soiled floor space. 2. Floor space very soiled in bar area under all equipment and along all wall and floor junctions. Clean all soiled floor space in bar.
Location: Cook line
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. Foor space soiled below broaster units on cooks line. Clean all soiled floor space. 2. Floor space very soiled in bar area under all equipment and along all wall and floor junctions. Clean all soiled floor space in bar.
Location: Bar
- Wiping cloths / no other purpose
Wiping cloth(s) used improperly.
Correction: Cloths used for wiping food spills shall be used for no other purpose.
Comments: 1. Cloth towel used to dry clean utensils at three bay sink. Do not use cloth towels to dry utensils on. Use approved bar netting or drying rack.
Location: Kitchen
- Cooling methods
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: 1. Small metal pan with lid of cooked ground beef cooling inside of walk in cooler. . Do not cool hot foods in deep pans with lids. Use approved methods to cool all hot foods. Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient. Potentially hazardous shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours. NOTE > HAD COOK COOL USING APPROVED METHOD AT TIME OF INSPECTION. 2. Large white plastic container of cooked chili with lid on container inside of walk in cooer at 50 deg. F. due to improper cooling. Do not place large containers of hot foods inside of walk in cooler with lids to cool. Use approved methods to cool all hot foods.Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient. Potentially hazardous shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours. NOTE > CHILI WAS DISCARDED AT TIME OF INSPECTION. 3. Left over baked potatos wraped in foil insdie of walk in cooler. Remove foil from all left over baked potatos and slice top of potato to aid in cooling. Do not cool potatos wraped in foil.
Location: Walk-in cooler
- Cooling methods
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: 1. Small metal pan with lid of cooked ground beef cooling inside of walk in cooler. . Do not cool hot foods in deep pans with lids. Use approved methods to cool all hot foods. Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient. Potentially hazardous shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours. NOTE > HAD COOK COOL USING APPROVED METHOD AT TIME OF INSPECTION. 2. Large white plastic container of cooked chili with lid on container inside of walk in cooer at 50 deg. F. due to improper cooling. Do not place large containers of hot foods inside of walk in cooler with lids to cool. Use approved methods to cool all hot foods.Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient. Potentially hazardous shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours. NOTE > CHILI WAS DISCARDED AT TIME OF INSPECTION. 3. Left over baked potatos wraped in foil insdie of walk in cooler. Remove foil from all left over baked potatos and slice top of potato to aid in cooling. Do not cool potatos wraped in foil.
Location: Walk-in cooler
- Unapproved non-food contact
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: 1. Foil on bottom shelf of table for pizza oven. Remove foil. Do not line with foil.
Location: Cook line
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. LIld and cover to ice machine sitting on floor. Replace lid and cover or repair if needed. NOTE> REPEAT VIOLATION FROM SERVERAL PAST INSPECTIONS. IF NOTED ON ANY FUTURE INSPECTIONS A $ 100.00 CITATION WILL BE GIVEN. 2. Drink gun holders missing drain lines on two small drink guns. Provide.
Location: Kitchen
Equipment: Ice machine
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. LIld and cover to ice machine sitting on floor. Replace lid and cover or repair if needed. NOTE> REPEAT VIOLATION FROM SERVERAL PAST INSPECTIONS. IF NOTED ON ANY FUTURE INSPECTIONS A $ 100.00 CITATION WILL BE GIVEN. 2. Drink gun holders missing drain lines on two small drink guns. Provide.
Location: Bar
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Bottom shelf of solid metal shelving inside of walk in cooler soiled. Clean and sanitize. 2. Brown plastic push cart on wheels soiled on cooks line. Clean and sanitize. 3. Shelving on table for flat top grill and meat grill soiled. Clean all soiled shelving. 4. Top of small wait staff table with brown plastic bus tub soiled. Clean.
Location: Walk-in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Bottom shelf of solid metal shelving inside of walk in cooler soiled. Clean and sanitize. 2. Brown plastic push cart on wheels soiled on cooks line. Clean and sanitize. 3. Shelving on table for flat top grill and meat grill soiled. Clean all soiled shelving. 4. Top of small wait staff table with brown plastic bus tub soiled. Clean.
Location: Cook line
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Bottom shelf of solid metal shelving inside of walk in cooler soiled. Clean and sanitize. 2. Brown plastic push cart on wheels soiled on cooks line. Clean and sanitize. 3. Shelving on table for flat top grill and meat grill soiled. Clean all soiled shelving. 4. Top of small wait staff table with brown plastic bus tub soiled. Clean.
Location: Cook line
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Bottom shelf of solid metal shelving inside of walk in cooler soiled. Clean and sanitize. 2. Brown plastic push cart on wheels soiled on cooks line. Clean and sanitize. 3. Shelving on table for flat top grill and meat grill soiled. Clean all soiled shelving. 4. Top of small wait staff table with brown plastic bus tub soiled. Clean.
Location: Wait staff area
- 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. Several drink guns at bar soiled. Clean.
Location: Bar
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: 1. Meat grill soiled on cooks line. Clean. 2. Deep fry units soiled. Clean.
Location: Cook line
Equipment: Char-grill
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: 1. Meat grill soiled on cooks line. Clean. 2. Deep fry units soiled. Clean.
Location: Cook line
Equipment: Deep fryer
|
03/06/2014 | Routine |
- Restricted use pesticides (corrected)
Restricted pesticide(s) do not meet criteria.
Correction: Provide approved restricted use pesticides.
Comments: 1. Home use only " Hot Shot " pesticide in wait staff area. Remove from store. Home use pesticides are not approved for use in establishment.
Location: Wait staff area
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Two bay food prep sink soiled / boxes stored on top of sink. Remove boxes and clean and sanitize sink. 2. All white bulk food containers inside of walk in cooler soiled including lids. Clean and sanitize. 3. Small white plastic container used to store steaks inside of walk in cooler soiled. Clean and sanitize. 4. Plastic container used to store ice scoop at ice machine soiled. Clean. 5. Can opener blade soiled. Clean and sanitize. 6. Reach in freezer by hand sink soiled inside and out. Clean and defrost freezer. 7. Blue plastic tray with foil on cooks line used to store bread and buns soiled. Replace foil and clean blue plastic bun tray. 8. Bottom section of cold top cooler on cooks line soiled. Clean.
Location: Kitchen (back)
Equipment: 2-bay
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Two bay food prep sink soiled / boxes stored on top of sink. Remove boxes and clean and sanitize sink. 2. All white bulk food containers inside of walk in cooler soiled including lids. Clean and sanitize. 3. Small white plastic container used to store steaks inside of walk in cooler soiled. Clean and sanitize. 4. Plastic container used to store ice scoop at ice machine soiled. Clean. 5. Can opener blade soiled. Clean and sanitize. 6. Reach in freezer by hand sink soiled inside and out. Clean and defrost freezer. 7. Blue plastic tray with foil on cooks line used to store bread and buns soiled. Replace foil and clean blue plastic bun tray. 8. Bottom section of cold top cooler on cooks line soiled. Clean.
Location: Walk-in cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Two bay food prep sink soiled / boxes stored on top of sink. Remove boxes and clean and sanitize sink. 2. All white bulk food containers inside of walk in cooler soiled including lids. Clean and sanitize. 3. Small white plastic container used to store steaks inside of walk in cooler soiled. Clean and sanitize. 4. Plastic container used to store ice scoop at ice machine soiled. Clean. 5. Can opener blade soiled. Clean and sanitize. 6. Reach in freezer by hand sink soiled inside and out. Clean and defrost freezer. 7. Blue plastic tray with foil on cooks line used to store bread and buns soiled. Replace foil and clean blue plastic bun tray. 8. Bottom section of cold top cooler on cooks line soiled. Clean.
Location: Walk-in cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Two bay food prep sink soiled / boxes stored on top of sink. Remove boxes and clean and sanitize sink. 2. All white bulk food containers inside of walk in cooler soiled including lids. Clean and sanitize. 3. Small white plastic container used to store steaks inside of walk in cooler soiled. Clean and sanitize. 4. Plastic container used to store ice scoop at ice machine soiled. Clean. 5. Can opener blade soiled. Clean and sanitize. 6. Reach in freezer by hand sink soiled inside and out. Clean and defrost freezer. 7. Blue plastic tray with foil on cooks line used to store bread and buns soiled. Replace foil and clean blue plastic bun tray. 8. Bottom section of cold top cooler on cooks line soiled. Clean.
Location: Kitchen
Equipment: Ice machine
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Two bay food prep sink soiled / boxes stored on top of sink. Remove boxes and clean and sanitize sink. 2. All white bulk food containers inside of walk in cooler soiled including lids. Clean and sanitize. 3. Small white plastic container used to store steaks inside of walk in cooler soiled. Clean and sanitize. 4. Plastic container used to store ice scoop at ice machine soiled. Clean. 5. Can opener blade soiled. Clean and sanitize. 6. Reach in freezer by hand sink soiled inside and out. Clean and defrost freezer. 7. Blue plastic tray with foil on cooks line used to store bread and buns soiled. Replace foil and clean blue plastic bun tray. 8. Bottom section of cold top cooler on cooks line soiled. Clean.
Location: Kitchen
Equipment: Can opener
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Two bay food prep sink soiled / boxes stored on top of sink. Remove boxes and clean and sanitize sink. 2. All white bulk food containers inside of walk in cooler soiled including lids. Clean and sanitize. 3. Small white plastic container used to store steaks inside of walk in cooler soiled. Clean and sanitize. 4. Plastic container used to store ice scoop at ice machine soiled. Clean. 5. Can opener blade soiled. Clean and sanitize. 6. Reach in freezer by hand sink soiled inside and out. Clean and defrost freezer. 7. Blue plastic tray with foil on cooks line used to store bread and buns soiled. Replace foil and clean blue plastic bun tray. 8. Bottom section of cold top cooler on cooks line soiled. Clean.
Location: Kitchen
Equipment: reach in freezer
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Two bay food prep sink soiled / boxes stored on top of sink. Remove boxes and clean and sanitize sink. 2. All white bulk food containers inside of walk in cooler soiled including lids. Clean and sanitize. 3. Small white plastic container used to store steaks inside of walk in cooler soiled. Clean and sanitize. 4. Plastic container used to store ice scoop at ice machine soiled. Clean. 5. Can opener blade soiled. Clean and sanitize. 6. Reach in freezer by hand sink soiled inside and out. Clean and defrost freezer. 7. Blue plastic tray with foil on cooks line used to store bread and buns soiled. Replace foil and clean blue plastic bun tray. 8. Bottom section of cold top cooler on cooks line soiled. Clean.
Location: Kitchen
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Two bay food prep sink soiled / boxes stored on top of sink. Remove boxes and clean and sanitize sink. 2. All white bulk food containers inside of walk in cooler soiled including lids. Clean and sanitize. 3. Small white plastic container used to store steaks inside of walk in cooler soiled. Clean and sanitize. 4. Plastic container used to store ice scoop at ice machine soiled. Clean. 5. Can opener blade soiled. Clean and sanitize. 6. Reach in freezer by hand sink soiled inside and out. Clean and defrost freezer. 7. Blue plastic tray with foil on cooks line used to store bread and buns soiled. Replace foil and clean blue plastic bun tray. 8. Bottom section of cold top cooler on cooks line soiled. Clean.
Location: Kitchen
Equipment: Cold top
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: 1. Hand sink in kitchen area is very soiled. Clean hand sink, faucet and handles and drain.
Location: Kitchen
Equipment: Hand sink
- Unnecessary litter (corrected)
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: 1. Plastic buckets of grease below three bay sink. Remove from kitchen and dispose of grease in approved manner. 2. Plastic bucket of grease below hand sink in kitchen area. Remove from kitchen and dispose of grease in approved manner.
Location: Kitchen
- 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: 1. Exhaust hood and filters above cooking equipment soiled. Clean.
Location: Kitchen
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. Hole in wall above mens urinal in mens restroom in north end of bar. Repair wall.
Location: Mens restroom
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. Hole in wall above mens urinal in mens restroom in north end of bar. Repair wall.
Location: -
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. Hole in wall above mens urinal in mens restroom in north end of bar. Repair wall.
Location: -
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. Floor space soiled below metal shelving by two bay sink and metal shelving by sink and along all wall and floor junctions. Clean all soiled floor space. 2. Floor space soiled inside of walk in cooler under all shelving and along all wall and floor junctions. Clean all soied floor space. 3. Floor space soiled by hand sink and behind both reach in freezers next to hand sink. Clean all soiled floor space. 4. Floor space soiled in bar area under all equipment and along all wall and floor junctions. Clean all soiled floor space. 5. Wall space by trash can on cooks line soiled. Clean all soiled wall space. 6. Wall space soiled by cold top by hanging utensils on wall. Clean all soiled wall space. 7. Floor space soiled below all equipment on cooks line and along all wall and floor junctions. Clean all soied floor space. 8. Heat vents and ceiling tiles and lights soiled on cooks line. Clean.
Location: Kitchen
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. Floor space soiled below metal shelving by two bay sink and metal shelving by sink and along all wall and floor junctions. Clean all soiled floor space. 2. Floor space soiled inside of walk in cooler under all shelving and along all wall and floor junctions. Clean all soied floor space. 3. Floor space soiled by hand sink and behind both reach in freezers next to hand sink. Clean all soiled floor space. 4. Floor space soiled in bar area under all equipment and along all wall and floor junctions. Clean all soiled floor space. 5. Wall space by trash can on cooks line soiled. Clean all soiled wall space. 6. Wall space soiled by cold top by hanging utensils on wall. Clean all soiled wall space. 7. Floor space soiled below all equipment on cooks line and along all wall and floor junctions. Clean all soied floor space. 8. Heat vents and ceiling tiles and lights soiled on cooks line. Clean.
Location: Walk-in cooler
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. Floor space soiled below metal shelving by two bay sink and metal shelving by sink and along all wall and floor junctions. Clean all soiled floor space. 2. Floor space soiled inside of walk in cooler under all shelving and along all wall and floor junctions. Clean all soied floor space. 3. Floor space soiled by hand sink and behind both reach in freezers next to hand sink. Clean all soiled floor space. 4. Floor space soiled in bar area under all equipment and along all wall and floor junctions. Clean all soiled floor space. 5. Wall space by trash can on cooks line soiled. Clean all soiled wall space. 6. Wall space soiled by cold top by hanging utensils on wall. Clean all soiled wall space. 7. Floor space soiled below all equipment on cooks line and along all wall and floor junctions. Clean all soied floor space. 8. Heat vents and ceiling tiles and lights soiled on cooks line. Clean.
Location: Bar
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Lid off of ice machine. Repair lid to ice machine.
Location: Kitchen
Equipment: Ice machine
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. Solid metal shelving soiled inside of walk in cooler. Clean 2. Metal shelving and bar netting above three bay sink in kitchen area soiled. Clean shelving and bar netting. 3. Mop sink soiled. Clean. 4. Metal shelf above flat top grill and meat grill soiled. Clean. 5. Plastic push cart small steam unit sits on soiled. Clean. 6 Small steamer unit soiled. Clean 7. Microwave oven in kitchen sitting on top of cutitng board with cardboard on top of cutting board. Remove cardboard and clean cutting board, Do not line any shelving with cardboard in kitchen area. 8. Table that " Bakers Pride " pizza oven sits on is very soiled. Clean table and bottom shelf of table. 9. Space below meat grill and flat top grill soiled. Clean. 10. Keg cooler in bar soiled. Clean.
Location: Walk-in cooler
Equipment: Metal shelving
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. Solid metal shelving soiled inside of walk in cooler. Clean 2. Metal shelving and bar netting above three bay sink in kitchen area soiled. Clean shelving and bar netting. 3. Mop sink soiled. Clean. 4. Metal shelf above flat top grill and meat grill soiled. Clean. 5. Plastic push cart small steam unit sits on soiled. Clean. 6 Small steamer unit soiled. Clean 7. Microwave oven in kitchen sitting on top of cutitng board with cardboard on top of cutting board. Remove cardboard and clean cutting board, Do not line any shelving with cardboard in kitchen area. 8. Table that " Bakers Pride " pizza oven sits on is very soiled. Clean table and bottom shelf of table. 9. Space below meat grill and flat top grill soiled. Clean. 10. Keg cooler in bar soiled. Clean.
Location: Kitchen
Equipment: Metal shelving
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. Solid metal shelving soiled inside of walk in cooler. Clean 2. Metal shelving and bar netting above three bay sink in kitchen area soiled. Clean shelving and bar netting. 3. Mop sink soiled. Clean. 4. Metal shelf above flat top grill and meat grill soiled. Clean. 5. Plastic push cart small steam unit sits on soiled. Clean. 6 Small steamer unit soiled. Clean 7. Microwave oven in kitchen sitting on top of cutitng board with cardboard on top of cutting board. Remove cardboard and clean cutting board, Do not line any shelving with cardboard in kitchen area. 8. Table that " Bakers Pride " pizza oven sits on is very soiled. Clean table and bottom shelf of table. 9. Space below meat grill and flat top grill soiled. Clean. 10. Keg cooler in bar soiled. Clean.
Location: Kitchen
Equipment: Mop sink
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. Solid metal shelving soiled inside of walk in cooler. Clean 2. Metal shelving and bar netting above three bay sink in kitchen area soiled. Clean shelving and bar netting. 3. Mop sink soiled. Clean. 4. Metal shelf above flat top grill and meat grill soiled. Clean. 5. Plastic push cart small steam unit sits on soiled. Clean. 6 Small steamer unit soiled. Clean 7. Microwave oven in kitchen sitting on top of cutitng board with cardboard on top of cutting board. Remove cardboard and clean cutting board, Do not line any shelving with cardboard in kitchen area. 8. Table that " Bakers Pride " pizza oven sits on is very soiled. Clean table and bottom shelf of table. 9. Space below meat grill and flat top grill soiled. Clean. 10. Keg cooler in bar soiled. Clean.
Location: Kitchen
Equipment: Metal shelving
- 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. Solid metal shelving soiled inside of walk in cooler. Clean 2. Metal shelving and bar netting above three bay sink in kitchen area soiled. Clean shelving and bar netting. 3. Mop sink soiled. Clean. 4. Metal shelf above flat top grill and meat grill soiled. Clean. 5. Plastic push cart small steam unit sits on soiled. Clean. 6 Small steamer unit soiled. Clean 7. Microwave oven in kitchen sitting on top of cutitng board with cardboard on top of cutting board. Remove cardboard and clean cutting board, Do not line any shelving with cardboard in kitchen area. 8. Table that " Bakers Pride " pizza oven sits on is very soiled. Clean table and bottom shelf of table. 9. Space below meat grill and flat top grill soiled. Clean. 10. Keg cooler in bar soiled. Clean.
Location: Kitchen
Equipment: Rolling cart
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. Solid metal shelving soiled inside of walk in cooler. Clean 2. Metal shelving and bar netting above three bay sink in kitchen area soiled. Clean shelving and bar netting. 3. Mop sink soiled. Clean. 4. Metal shelf above flat top grill and meat grill soiled. Clean. 5. Plastic push cart small steam unit sits on soiled. Clean. 6 Small steamer unit soiled. Clean 7. Microwave oven in kitchen sitting on top of cutitng board with cardboard on top of cutting board. Remove cardboard and clean cutting board, Do not line any shelving with cardboard in kitchen area. 8. Table that " Bakers Pride " pizza oven sits on is very soiled. Clean table and bottom shelf of table. 9. Space below meat grill and flat top grill soiled. Clean. 10. Keg cooler in bar soiled. Clean.
Location: Kitchen
Equipment: -
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. Solid metal shelving soiled inside of walk in cooler. Clean 2. Metal shelving and bar netting above three bay sink in kitchen area soiled. Clean shelving and bar netting. 3. Mop sink soiled. Clean. 4. Metal shelf above flat top grill and meat grill soiled. Clean. 5. Plastic push cart small steam unit sits on soiled. Clean. 6 Small steamer unit soiled. Clean 7. Microwave oven in kitchen sitting on top of cutitng board with cardboard on top of cutting board. Remove cardboard and clean cutting board, Do not line any shelving with cardboard in kitchen area. 8. Table that " Bakers Pride " pizza oven sits on is very soiled. Clean table and bottom shelf of table. 9. Space below meat grill and flat top grill soiled. Clean. 10. Keg cooler in bar soiled. Clean.
Location: Kitchen
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. Solid metal shelving soiled inside of walk in cooler. Clean 2. Metal shelving and bar netting above three bay sink in kitchen area soiled. Clean shelving and bar netting. 3. Mop sink soiled. Clean. 4. Metal shelf above flat top grill and meat grill soiled. Clean. 5. Plastic push cart small steam unit sits on soiled. Clean. 6 Small steamer unit soiled. Clean 7. Microwave oven in kitchen sitting on top of cutitng board with cardboard on top of cutting board. Remove cardboard and clean cutting board, Do not line any shelving with cardboard in kitchen area. 8. Table that " Bakers Pride " pizza oven sits on is very soiled. Clean table and bottom shelf of table. 9. Space below meat grill and flat top grill soiled. Clean. 10. Keg cooler in bar soiled. Clean.
Location: Bar
Equipment: Keg cooler
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: 1. Both pressure fryers soiled. Clean inside and out. 2. Microwave oven on cooks line soiled inside and out. Clean. 3. Meat grill soiled on cooks line. Clean. 4. Both deep fryer units soiled. Clean.
Location: Kitchen
Equipment: -
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: 1. Both pressure fryers soiled. Clean inside and out. 2. Microwave oven on cooks line soiled inside and out. Clean. 3. Meat grill soiled on cooks line. Clean. 4. Both deep fryer units soiled. Clean.
Location: Kitchen
Equipment: Microwave oven
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: 1. Both pressure fryers soiled. Clean inside and out. 2. Microwave oven on cooks line soiled inside and out. Clean. 3. Meat grill soiled on cooks line. Clean. 4. Both deep fryer units soiled. Clean.
Location: Kitchen
Equipment: -
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: 1. Both pressure fryers soiled. Clean inside and out. 2. Microwave oven on cooks line soiled inside and out. Clean. 3. Meat grill soiled on cooks line. Clean. 4. Both deep fryer units soiled. Clean.
Location: Kitchen
Equipment: Deep fryer
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: 1. No hand towels at hand sink in kitchen area. Provide towels at all times.
Location: Kitchen
Equipment: Hand sink
- Warewashing equipment cleaning (corrected)
Warewashing equipment not cleaned at appropriate intervals.
Correction: Clean warewash equipment appropriate intervals.
Comments: 1. Three bay sink soiled. Clean.
Location: Kitchen
Equipment: 3-bay
|
10/30/2013 | Recheck |
- Restricted use pesticides
Restricted pesticide(s) do not meet criteria.
Correction: Provide approved restricted use pesticides.
Comments: 1. Home use only " Hot Shot " pesticide in wait staff area. Remove from store. Home use pesticides are not approved for use in establishment.
Location: Wait staff area
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Two bay food prep sink soiled / boxes stored on top of sink. Remove boxes and clean and sanitize sink. 2. All white bulk food containers inside of walk in cooler soiled including lids. Clean and sanitize. 3. Small white plastic container used to store steaks inside of walk in cooler soiled. Clean and sanitize. 4. Plastic container used to store ice scoop at ice machine soiled. Clean. 5. Can opener blade soiled. Clean and sanitize. 6. Reach in freezer by hand sink soiled inside and out. Clean and defrost freezer. 7. Blue plastic tray with foil on cooks line used to store bread and buns soiled. Replace foil and clean blue plastic bun tray. 8. Bottom section of cold top cooler on cooks line soiled. Clean.
Location: Kitchen (back)
Equipment: 2-bay
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Two bay food prep sink soiled / boxes stored on top of sink. Remove boxes and clean and sanitize sink. 2. All white bulk food containers inside of walk in cooler soiled including lids. Clean and sanitize. 3. Small white plastic container used to store steaks inside of walk in cooler soiled. Clean and sanitize. 4. Plastic container used to store ice scoop at ice machine soiled. Clean. 5. Can opener blade soiled. Clean and sanitize. 6. Reach in freezer by hand sink soiled inside and out. Clean and defrost freezer. 7. Blue plastic tray with foil on cooks line used to store bread and buns soiled. Replace foil and clean blue plastic bun tray. 8. Bottom section of cold top cooler on cooks line soiled. Clean.
Location: Walk-in cooler
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Two bay food prep sink soiled / boxes stored on top of sink. Remove boxes and clean and sanitize sink. 2. All white bulk food containers inside of walk in cooler soiled including lids. Clean and sanitize. 3. Small white plastic container used to store steaks inside of walk in cooler soiled. Clean and sanitize. 4. Plastic container used to store ice scoop at ice machine soiled. Clean. 5. Can opener blade soiled. Clean and sanitize. 6. Reach in freezer by hand sink soiled inside and out. Clean and defrost freezer. 7. Blue plastic tray with foil on cooks line used to store bread and buns soiled. Replace foil and clean blue plastic bun tray. 8. Bottom section of cold top cooler on cooks line soiled. Clean.
Location: Walk-in cooler
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Two bay food prep sink soiled / boxes stored on top of sink. Remove boxes and clean and sanitize sink. 2. All white bulk food containers inside of walk in cooler soiled including lids. Clean and sanitize. 3. Small white plastic container used to store steaks inside of walk in cooler soiled. Clean and sanitize. 4. Plastic container used to store ice scoop at ice machine soiled. Clean. 5. Can opener blade soiled. Clean and sanitize. 6. Reach in freezer by hand sink soiled inside and out. Clean and defrost freezer. 7. Blue plastic tray with foil on cooks line used to store bread and buns soiled. Replace foil and clean blue plastic bun tray. 8. Bottom section of cold top cooler on cooks line soiled. Clean.
Location: Kitchen
Equipment: Ice machine
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Two bay food prep sink soiled / boxes stored on top of sink. Remove boxes and clean and sanitize sink. 2. All white bulk food containers inside of walk in cooler soiled including lids. Clean and sanitize. 3. Small white plastic container used to store steaks inside of walk in cooler soiled. Clean and sanitize. 4. Plastic container used to store ice scoop at ice machine soiled. Clean. 5. Can opener blade soiled. Clean and sanitize. 6. Reach in freezer by hand sink soiled inside and out. Clean and defrost freezer. 7. Blue plastic tray with foil on cooks line used to store bread and buns soiled. Replace foil and clean blue plastic bun tray. 8. Bottom section of cold top cooler on cooks line soiled. Clean.
Location: Kitchen
Equipment: Can opener
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Two bay food prep sink soiled / boxes stored on top of sink. Remove boxes and clean and sanitize sink. 2. All white bulk food containers inside of walk in cooler soiled including lids. Clean and sanitize. 3. Small white plastic container used to store steaks inside of walk in cooler soiled. Clean and sanitize. 4. Plastic container used to store ice scoop at ice machine soiled. Clean. 5. Can opener blade soiled. Clean and sanitize. 6. Reach in freezer by hand sink soiled inside and out. Clean and defrost freezer. 7. Blue plastic tray with foil on cooks line used to store bread and buns soiled. Replace foil and clean blue plastic bun tray. 8. Bottom section of cold top cooler on cooks line soiled. Clean.
Location: Kitchen
Equipment: reach in freezer
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Two bay food prep sink soiled / boxes stored on top of sink. Remove boxes and clean and sanitize sink. 2. All white bulk food containers inside of walk in cooler soiled including lids. Clean and sanitize. 3. Small white plastic container used to store steaks inside of walk in cooler soiled. Clean and sanitize. 4. Plastic container used to store ice scoop at ice machine soiled. Clean. 5. Can opener blade soiled. Clean and sanitize. 6. Reach in freezer by hand sink soiled inside and out. Clean and defrost freezer. 7. Blue plastic tray with foil on cooks line used to store bread and buns soiled. Replace foil and clean blue plastic bun tray. 8. Bottom section of cold top cooler on cooks line soiled. Clean.
Location: Kitchen
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Two bay food prep sink soiled / boxes stored on top of sink. Remove boxes and clean and sanitize sink. 2. All white bulk food containers inside of walk in cooler soiled including lids. Clean and sanitize. 3. Small white plastic container used to store steaks inside of walk in cooler soiled. Clean and sanitize. 4. Plastic container used to store ice scoop at ice machine soiled. Clean. 5. Can opener blade soiled. Clean and sanitize. 6. Reach in freezer by hand sink soiled inside and out. Clean and defrost freezer. 7. Blue plastic tray with foil on cooks line used to store bread and buns soiled. Replace foil and clean blue plastic bun tray. 8. Bottom section of cold top cooler on cooks line soiled. Clean.
Location: Kitchen
Equipment: Cold top
- Hand sink soiled
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: 1. Hand sink in kitchen area is very soiled. Clean hand sink, faucet and handles and drain.
Location: Kitchen
Equipment: Hand sink
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: 1. Plastic buckets of grease below three bay sink. Remove from kitchen and dispose of grease in approved manner. 2. Plastic bucket of grease below hand sink in kitchen area. Remove from kitchen and dispose of grease in approved manner.
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: 1. Exhaust hood and filters above cooking equipment soiled. Clean.
Location: Kitchen
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. Hole in wall above mens urinal in mens restroom in north end of bar. Repair wall.
Location: Mens restroom
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. Hole in wall above mens urinal in mens restroom in north end of bar. Repair wall.
Location: -
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. Hole in wall above mens urinal in mens restroom in north end of bar. Repair wall.
Location: -
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. Floor space soiled below metal shelving by two bay sink and metal shelving by sink and along all wall and floor junctions. Clean all soiled floor space. 2. Floor space soiled inside of walk in cooler under all shelving and along all wall and floor junctions. Clean all soied floor space. 3. Floor space soiled by hand sink and behind both reach in freezers next to hand sink. Clean all soiled floor space. 4. Floor space soiled in bar area under all equipment and along all wall and floor junctions. Clean all soiled floor space. 5. Wall space by trash can on cooks line soiled. Clean all soiled wall space. 6. Wall space soiled by cold top by hanging utensils on wall. Clean all soiled wall space. 7. Floor space soiled below all equipment on cooks line and along all wall and floor junctions. Clean all soied floor space. 8. Heat vents and ceiling tiles and lights soiled on cooks line. Clean.
Location: Kitchen
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. Floor space soiled below metal shelving by two bay sink and metal shelving by sink and along all wall and floor junctions. Clean all soiled floor space. 2. Floor space soiled inside of walk in cooler under all shelving and along all wall and floor junctions. Clean all soied floor space. 3. Floor space soiled by hand sink and behind both reach in freezers next to hand sink. Clean all soiled floor space. 4. Floor space soiled in bar area under all equipment and along all wall and floor junctions. Clean all soiled floor space. 5. Wall space by trash can on cooks line soiled. Clean all soiled wall space. 6. Wall space soiled by cold top by hanging utensils on wall. Clean all soiled wall space. 7. Floor space soiled below all equipment on cooks line and along all wall and floor junctions. Clean all soied floor space. 8. Heat vents and ceiling tiles and lights soiled on cooks line. Clean.
Location: Walk-in cooler
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. Floor space soiled below metal shelving by two bay sink and metal shelving by sink and along all wall and floor junctions. Clean all soiled floor space. 2. Floor space soiled inside of walk in cooler under all shelving and along all wall and floor junctions. Clean all soied floor space. 3. Floor space soiled by hand sink and behind both reach in freezers next to hand sink. Clean all soiled floor space. 4. Floor space soiled in bar area under all equipment and along all wall and floor junctions. Clean all soiled floor space. 5. Wall space by trash can on cooks line soiled. Clean all soiled wall space. 6. Wall space soiled by cold top by hanging utensils on wall. Clean all soiled wall space. 7. Floor space soiled below all equipment on cooks line and along all wall and floor junctions. Clean all soied floor space. 8. Heat vents and ceiling tiles and lights soiled on cooks line. Clean.
Location: Bar
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Lid off of ice machine. Repair lid to ice machine.
Location: Kitchen
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.
Comments: 1. Solid metal shelving soiled inside of walk in cooler. Clean 2. Metal shelving and bar netting above three bay sink in kitchen area soiled. Clean shelving and bar netting. 3. Mop sink soiled. Clean. 4. Metal shelf above flat top grill and meat grill soiled. Clean. 5. Plastic push cart small steam unit sits on soiled. Clean. 6 Small steamer unit soiled. Clean 7. Microwave oven in kitchen sitting on top of cutitng board with cardboard on top of cutting board. Remove cardboard and clean cutting board, Do not line any shelving with cardboard in kitchen area. 8. Table that " Bakers Pride " pizza oven sits on is very soiled. Clean table and bottom shelf of table. 9. Space below meat grill and flat top grill soiled. Clean. 10. Keg cooler in bar soiled. Clean.
Location: Walk-in cooler
Equipment: Metal shelving
- 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. Solid metal shelving soiled inside of walk in cooler. Clean 2. Metal shelving and bar netting above three bay sink in kitchen area soiled. Clean shelving and bar netting. 3. Mop sink soiled. Clean. 4. Metal shelf above flat top grill and meat grill soiled. Clean. 5. Plastic push cart small steam unit sits on soiled. Clean. 6 Small steamer unit soiled. Clean 7. Microwave oven in kitchen sitting on top of cutitng board with cardboard on top of cutting board. Remove cardboard and clean cutting board, Do not line any shelving with cardboard in kitchen area. 8. Table that " Bakers Pride " pizza oven sits on is very soiled. Clean table and bottom shelf of table. 9. Space below meat grill and flat top grill soiled. Clean. 10. Keg cooler in bar soiled. Clean.
Location: Kitchen
Equipment: Metal shelving
- 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. Solid metal shelving soiled inside of walk in cooler. Clean 2. Metal shelving and bar netting above three bay sink in kitchen area soiled. Clean shelving and bar netting. 3. Mop sink soiled. Clean. 4. Metal shelf above flat top grill and meat grill soiled. Clean. 5. Plastic push cart small steam unit sits on soiled. Clean. 6 Small steamer unit soiled. Clean 7. Microwave oven in kitchen sitting on top of cutitng board with cardboard on top of cutting board. Remove cardboard and clean cutting board, Do not line any shelving with cardboard in kitchen area. 8. Table that " Bakers Pride " pizza oven sits on is very soiled. Clean table and bottom shelf of table. 9. Space below meat grill and flat top grill soiled. Clean. 10. Keg cooler in bar soiled. Clean.
Location: Kitchen
Equipment: Mop 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. Solid metal shelving soiled inside of walk in cooler. Clean 2. Metal shelving and bar netting above three bay sink in kitchen area soiled. Clean shelving and bar netting. 3. Mop sink soiled. Clean. 4. Metal shelf above flat top grill and meat grill soiled. Clean. 5. Plastic push cart small steam unit sits on soiled. Clean. 6 Small steamer unit soiled. Clean 7. Microwave oven in kitchen sitting on top of cutitng board with cardboard on top of cutting board. Remove cardboard and clean cutting board, Do not line any shelving with cardboard in kitchen area. 8. Table that " Bakers Pride " pizza oven sits on is very soiled. Clean table and bottom shelf of table. 9. Space below meat grill and flat top grill soiled. Clean. 10. Keg cooler in bar soiled. Clean.
Location: Kitchen
Equipment: Metal shelving
- 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. Solid metal shelving soiled inside of walk in cooler. Clean 2. Metal shelving and bar netting above three bay sink in kitchen area soiled. Clean shelving and bar netting. 3. Mop sink soiled. Clean. 4. Metal shelf above flat top grill and meat grill soiled. Clean. 5. Plastic push cart small steam unit sits on soiled. Clean. 6 Small steamer unit soiled. Clean 7. Microwave oven in kitchen sitting on top of cutitng board with cardboard on top of cutting board. Remove cardboard and clean cutting board, Do not line any shelving with cardboard in kitchen area. 8. Table that " Bakers Pride " pizza oven sits on is very soiled. Clean table and bottom shelf of table. 9. Space below meat grill and flat top grill soiled. Clean. 10. Keg cooler in bar soiled. Clean.
Location: Kitchen
Equipment: Rolling cart
- 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. Solid metal shelving soiled inside of walk in cooler. Clean 2. Metal shelving and bar netting above three bay sink in kitchen area soiled. Clean shelving and bar netting. 3. Mop sink soiled. Clean. 4. Metal shelf above flat top grill and meat grill soiled. Clean. 5. Plastic push cart small steam unit sits on soiled. Clean. 6 Small steamer unit soiled. Clean 7. Microwave oven in kitchen sitting on top of cutitng board with cardboard on top of cutting board. Remove cardboard and clean cutting board, Do not line any shelving with cardboard in kitchen area. 8. Table that " Bakers Pride " pizza oven sits on is very soiled. Clean table and bottom shelf of table. 9. Space below meat grill and flat top grill soiled. Clean. 10. Keg cooler in bar soiled. Clean.
Location: Kitchen
Equipment: -
- 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. Solid metal shelving soiled inside of walk in cooler. Clean 2. Metal shelving and bar netting above three bay sink in kitchen area soiled. Clean shelving and bar netting. 3. Mop sink soiled. Clean. 4. Metal shelf above flat top grill and meat grill soiled. Clean. 5. Plastic push cart small steam unit sits on soiled. Clean. 6 Small steamer unit soiled. Clean 7. Microwave oven in kitchen sitting on top of cutitng board with cardboard on top of cutting board. Remove cardboard and clean cutting board, Do not line any shelving with cardboard in kitchen area. 8. Table that " Bakers Pride " pizza oven sits on is very soiled. Clean table and bottom shelf of table. 9. Space below meat grill and flat top grill soiled. Clean. 10. Keg cooler in bar soiled. Clean.
Location: Kitchen
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. Solid metal shelving soiled inside of walk in cooler. Clean 2. Metal shelving and bar netting above three bay sink in kitchen area soiled. Clean shelving and bar netting. 3. Mop sink soiled. Clean. 4. Metal shelf above flat top grill and meat grill soiled. Clean. 5. Plastic push cart small steam unit sits on soiled. Clean. 6 Small steamer unit soiled. Clean 7. Microwave oven in kitchen sitting on top of cutitng board with cardboard on top of cutting board. Remove cardboard and clean cutting board, Do not line any shelving with cardboard in kitchen area. 8. Table that " Bakers Pride " pizza oven sits on is very soiled. Clean table and bottom shelf of table. 9. Space below meat grill and flat top grill soiled. Clean. 10. Keg cooler in bar soiled. Clean.
Location: Bar
Equipment: Keg cooler
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: 1. Both pressure fryers soiled. Clean inside and out. 2. Microwave oven on cooks line soiled inside and out. Clean. 3. Meat grill soiled on cooks line. Clean. 4. Both deep fryer units soiled. Clean.
Location: Kitchen
Equipment: -
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: 1. Both pressure fryers soiled. Clean inside and out. 2. Microwave oven on cooks line soiled inside and out. Clean. 3. Meat grill soiled on cooks line. Clean. 4. Both deep fryer units soiled. Clean.
Location: Kitchen
Equipment: Microwave oven
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: 1. Both pressure fryers soiled. Clean inside and out. 2. Microwave oven on cooks line soiled inside and out. Clean. 3. Meat grill soiled on cooks line. Clean. 4. Both deep fryer units soiled. Clean.
Location: Kitchen
Equipment: -
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: 1. Both pressure fryers soiled. Clean inside and out. 2. Microwave oven on cooks line soiled inside and out. Clean. 3. Meat grill soiled on cooks line. Clean. 4. Both deep fryer units soiled. Clean.
Location: Kitchen
Equipment: Deep fryer
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: 1. No hand towels at hand sink in kitchen area. Provide towels at all times.
Location: Kitchen
Equipment: Hand sink
- Warewashing equipment cleaning
Warewashing equipment not cleaned at appropriate intervals.
Correction: Clean warewash equipment appropriate intervals.
Comments: 1. Three bay sink soiled. Clean.
Location: Kitchen
Equipment: 3-bay
|
10/23/2013 | Routine |
- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: RODENT DROPPINGS STILL OBSERVED IN THE DRAWER AND ON THE FLOOR UNDER THE STOVE. CLEAN AND SANITIZE AREAS AND MONITOR FOR PEST ACTIVITY.
Location: Kitchen
- 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: NO DATES OBSERVED ON ANY COOKED AND READY-TO-EAT POTENTIALLY HAZARDOUS FOODS IN THE REACH-IN COOLER AND IN THE WALK-IN COOLER (COOKED CHILI, TACO MEAT, BAKED POTATOES, ETC.). PROPERLY MARK PRODUCTS WITH A MAXIMUM DISCARD DATE OF 7 DAYS.
Location: Kitchen
Equipment: Reach in cooler
- 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: NO DATES OBSERVED ON ANY COOKED AND READY-TO-EAT POTENTIALLY HAZARDOUS FOODS IN THE REACH-IN COOLER AND IN THE WALK-IN COOLER (COOKED CHILI, TACO MEAT, BAKED POTATOES, ETC.). PROPERLY MARK PRODUCTS WITH A MAXIMUM DISCARD DATE OF 7 DAYS.
Equipment: Walk in cooler
- Dumpster drain plugs
Drain plugs for waste handling units not in place.
Correction: Drains in receptacles and waste handling units for refuse, recyclables and returnables shall have drain plugs in place.
Comments: NO DRAIN PLUGS OBSERVED FOR BOTH WASTE DUMPSTERS. PROVIDE.
Location: Dumpster area
- Dumpster lids open
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Comments: WASTE DUMPSTER LIDS OBSERVED OPEN WHILE NOT IN USE. KEEP LIDS CLOSED TO MINIMIZE PEST ATTRACTION.
Location: Dumpster area
- Ventilation soiled (corrected)
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: DUST BUILD-UP OBSERVED IN THE EXHAUST HOOD FILTERS ABOVE THE COOK LINE. CLEAN THOROUGHLY.
Location: Cook line
- 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: DUST BUILD-UP OBSERVED IN THE FAN GUARDS OF THE CONDENSER UNIT INSIDE THE WALK-IN COOLER. CLEAN THOROUGHLY.
Location: Walk-in cooler
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: (1) SIGNIFICANT ICE BUILD-UP OBSERVED INSIDE THE UPRIGHT FREEZER NEXT TO THE HAND SINK IN THE KITCHEN. DEFROST UNIT AS NECESSARY.(2) FRONT LID OBSERVED UNATTACHED FROM THE ICE MACHINE IN THE KITCHEN. REATTACH TO PROPER CONDITION.
Location: Kitchen
Equipment: Upright freezer
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: (1) SIGNIFICANT ICE BUILD-UP OBSERVED INSIDE THE UPRIGHT FREEZER NEXT TO THE HAND SINK IN THE KITCHEN. DEFROST UNIT AS NECESSARY.(2) FRONT LID OBSERVED UNATTACHED FROM THE ICE MACHINE IN THE KITCHEN. REATTACH TO PROPER CONDITION.
Equipment: Ice machine
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: (1) FOOD DEBRIS OBSERVED ON THE ROLLING CART HOLDING THE STEAM TABLE. CLEAN AND SANITIZE.(2) GREASE BUILD-UP OBSERVED ON THE TOP LEDGES OF THE FRYER UNITS. CLEAN AND SANITIZE.
Location: Kitchen
Equipment: Rolling cart
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: (1) FOOD DEBRIS OBSERVED ON THE ROLLING CART HOLDING THE STEAM TABLE. CLEAN AND SANITIZE.(2) GREASE BUILD-UP OBSERVED ON THE TOP LEDGES OF THE FRYER UNITS. CLEAN AND SANITIZE.
Equipment: Deep fryer
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: MOLD BUILD-UP OBSERVED ON THE INTERIORS OF THE ICE MACHINES IN THE KITCHEN AREA AND IN THE BACK ROOM. CLEAN AND SANITIZE.
Location: Kitchen
Equipment: Ice machine
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: MOLD BUILD-UP OBSERVED ON THE INTERIORS OF THE ICE MACHINES IN THE KITCHEN AREA AND IN THE BACK ROOM. CLEAN AND SANITIZE.
Location: Back room
Equipment: Ice machine
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: DRIED FOOD DEBRIS OBSERVED ON THE INTERIOR OF THE MICROWAVE. CLEAN AND SANITIZE.
Location: Kitchen
Equipment: Microwave oven
- No test kit (corrected)
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: NO QUAT SANITIZER TEST KIT AVAILABLE FOR THE BAR SANITIZER TABLETS. PROVIDE.
Location: Bar
|
06/13/2013 | Recheck |
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: RODENT DROPPINGS STILL OBSERVED IN THE DRAWER AND ON THE FLOOR UNDER THE STOVE. CLEAN AND SANITIZE AREAS AND MONITOR FOR PEST ACTIVITY.
Location: Kitchen
- 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: NO DATES OBSERVED ON ANY COOKED AND READY-TO-EAT POTENTIALLY HAZARDOUS FOODS IN THE REACH-IN COOLER AND IN THE WALK-IN COOLER (COOKED CHILI, TACO MEAT, BAKED POTATOES, ETC.). PROPERLY MARK PRODUCTS WITH A MAXIMUM DISCARD DATE OF 7 DAYS.
Location: Kitchen
Equipment: Reach in cooler
- 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: NO DATES OBSERVED ON ANY COOKED AND READY-TO-EAT POTENTIALLY HAZARDOUS FOODS IN THE REACH-IN COOLER AND IN THE WALK-IN COOLER (COOKED CHILI, TACO MEAT, BAKED POTATOES, ETC.). PROPERLY MARK PRODUCTS WITH A MAXIMUM DISCARD DATE OF 7 DAYS.
Equipment: Walk in cooler
- Dumpster drain plugs
Drain plugs for waste handling units not in place.
Correction: Drains in receptacles and waste handling units for refuse, recyclables and returnables shall have drain plugs in place.
Comments: NO DRAIN PLUGS OBSERVED FOR BOTH WASTE DUMPSTERS. PROVIDE.
Location: Dumpster area
- Dumpster lids open
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Comments: WASTE DUMPSTER LIDS OBSERVED OPEN WHILE NOT IN USE. KEEP LIDS CLOSED TO MINIMIZE PEST ATTRACTION.
Location: Dumpster area
- Ventilation soiled (corrected)
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: DUST BUILD-UP OBSERVED IN THE EXHAUST HOOD FILTERS ABOVE THE COOK LINE. CLEAN THOROUGHLY.
Location: Cook line
- 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: DUST BUILD-UP OBSERVED IN THE FAN GUARDS OF THE CONDENSER UNIT INSIDE THE WALK-IN COOLER. CLEAN THOROUGHLY.
Location: Walk-in cooler
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: (1) SIGNIFICANT ICE BUILD-UP OBSERVED INSIDE THE UPRIGHT FREEZER NEXT TO THE HAND SINK IN THE KITCHEN. DEFROST UNIT AS NECESSARY.(2) FRONT LID OBSERVED UNATTACHED FROM THE ICE MACHINE IN THE KITCHEN. REATTACH TO PROPER CONDITION.
Location: Kitchen
Equipment: Upright freezer
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: (1) SIGNIFICANT ICE BUILD-UP OBSERVED INSIDE THE UPRIGHT FREEZER NEXT TO THE HAND SINK IN THE KITCHEN. DEFROST UNIT AS NECESSARY.(2) FRONT LID OBSERVED UNATTACHED FROM THE ICE MACHINE IN THE KITCHEN. REATTACH TO PROPER CONDITION.
Equipment: Ice machine
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: (1) FOOD DEBRIS OBSERVED ON THE ROLLING CART HOLDING THE STEAM TABLE. CLEAN AND SANITIZE.(2) GREASE BUILD-UP OBSERVED ON THE TOP LEDGES OF THE FRYER UNITS. CLEAN AND SANITIZE.
Location: Kitchen
Equipment: Rolling cart
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: (1) FOOD DEBRIS OBSERVED ON THE ROLLING CART HOLDING THE STEAM TABLE. CLEAN AND SANITIZE.(2) GREASE BUILD-UP OBSERVED ON THE TOP LEDGES OF THE FRYER UNITS. CLEAN AND SANITIZE.
Equipment: Deep fryer
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: MOLD BUILD-UP OBSERVED ON THE INTERIORS OF THE ICE MACHINES IN THE KITCHEN AREA AND IN THE BACK ROOM. CLEAN AND SANITIZE.
Location: Kitchen
Equipment: Ice machine
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: MOLD BUILD-UP OBSERVED ON THE INTERIORS OF THE ICE MACHINES IN THE KITCHEN AREA AND IN THE BACK ROOM. CLEAN AND SANITIZE.
Location: Back room
Equipment: Ice machine
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: DRIED FOOD DEBRIS OBSERVED ON THE INTERIOR OF THE MICROWAVE. CLEAN AND SANITIZE.
Location: Kitchen
Equipment: Microwave oven
- No test kit (corrected)
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: NO QUAT SANITIZER TEST KIT AVAILABLE FOR THE BAR SANITIZER TABLETS. PROVIDE.
Location: Bar
|
06/06/2013 | Recheck |
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: SEVERAL RODENT DROPPINGS OBSERVED IN THE DRAWER AND ON THE FLOOR UNDER THE STOVE. TAKE CONTROL MEASURES TO ELIMINATE PESTS FROM THE ESTABLISHMENT. CLEAN AND SANITIZE AREAS AND MONITOR FOR PEST ACTIVITY.
Location: Kitchen
- 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: NO DATES OBSERVED ON ANY COOKED AND READY-TO-EAT POTENTIALLY HAZARDOUS FOODS IN THE REACH-IN COOLER AND IN THE WALK-IN COOLER (COOKED CHILI, TACO MEAT, BAKED POTATOES, ETC.). PROPERLY MARK PRODUCTS WITH A MAXIMUM DISCARD DATE OF 7 DAYS.
Location: Kitchen
Equipment: Reach in cooler
- 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: NO DATES OBSERVED ON ANY COOKED AND READY-TO-EAT POTENTIALLY HAZARDOUS FOODS IN THE REACH-IN COOLER AND IN THE WALK-IN COOLER (COOKED CHILI, TACO MEAT, BAKED POTATOES, ETC.). PROPERLY MARK PRODUCTS WITH A MAXIMUM DISCARD DATE OF 7 DAYS.
Equipment: Walk in cooler
- Dumpster drain plugs
Drain plugs for waste handling units not in place.
Correction: Drains in receptacles and waste handling units for refuse, recyclables and returnables shall have drain plugs in place.
Comments: NO DRAIN PLUGS OBSERVED FOR BOTH WASTE DUMPSTERS. PROVIDE.
Location: Dumpster area
- Dumpster lids open
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Comments: WASTE DUMPSTER LIDS OBSERVED OPEN WHILE NOT IN USE. KEEP LIDS CLOSED TO MINIMIZE PEST ATTRACTION.
Location: Dumpster area
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: DUST BUILD-UP OBSERVED IN THE EXHAUST HOOD FILTERS ABOVE THE COOK LINE. CLEAN THOROUGHLY.
Location: Cook line
- 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: DUST BUILD-UP OBSERVED IN THE FAN GUARDS OF THE CONDENSER UNIT INSIDE THE WALK-IN COOLER. CLEAN THOROUGHLY.
Location: Walk-in cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: (1) SIGNIFICANT ICE BUILD-UP OBSERVED INSIDE THE UPRIGHT FREEZER NEXT TO THE HAND SINK IN THE KITCHEN. DEFROST UNIT AS NECESSARY.(2) FRONT LID OBSERVED UNATTACHED FROM THE ICE MACHINE IN THE KITCHEN. REATTACH TO PROPER CONDITION.
Location: Kitchen
Equipment: Upright freezer
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: (1) SIGNIFICANT ICE BUILD-UP OBSERVED INSIDE THE UPRIGHT FREEZER NEXT TO THE HAND SINK IN THE KITCHEN. DEFROST UNIT AS NECESSARY.(2) FRONT LID OBSERVED UNATTACHED FROM THE ICE MACHINE IN THE KITCHEN. REATTACH TO PROPER CONDITION.
Equipment: Ice machine
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: (1) FOOD DEBRIS OBSERVED ON THE ROLLING CART HOLDING THE STEAM TABLE. CLEAN AND SANITIZE.(2) GREASE BUILD-UP OBSERVED ON THE TOP LEDGES OF THE FRYER UNITS. CLEAN AND SANITIZE.
Location: Kitchen
Equipment: Rolling cart
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: (1) FOOD DEBRIS OBSERVED ON THE ROLLING CART HOLDING THE STEAM TABLE. CLEAN AND SANITIZE.(2) GREASE BUILD-UP OBSERVED ON THE TOP LEDGES OF THE FRYER UNITS. CLEAN AND SANITIZE.
Equipment: Deep fryer
- 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: MOLD BUILD-UP OBSERVED ON THE INTERIORS OF THE ICE MACHINES IN THE KITCHEN AREA AND IN THE BACK ROOM. CLEAN AND SANITIZE.
Location: Kitchen
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.
Comments: MOLD BUILD-UP OBSERVED ON THE INTERIORS OF THE ICE MACHINES IN THE KITCHEN AREA AND IN THE BACK ROOM. CLEAN AND SANITIZE.
Location: Back room
Equipment: Ice machine
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: DRIED FOOD DEBRIS OBSERVED ON THE INTERIOR OF THE MICROWAVE. CLEAN AND SANITIZE.
Location: Kitchen
Equipment: Microwave oven
- 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: NO QUAT SANITIZER TEST KIT AVAILABLE FOR THE BAR SANITIZER TABLETS. PROVIDE.
Location: Bar
|
05/30/2013 | Routine |
- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: SEVERAL RODENT DROPPINGS OBSERVED ON THE LOWER DRY GOODS SHELVING IN THE DISH WASHING AREA. CLEAN AND SANITIZE SHELVING. TAKE CONTROL MEASURES TO ELIMINATE PESTS FROM THE ESTABLISHMENT.
Location: Kitchen
- Pests/rodents removed (corrected)
Dead pests not removed.
Correction: Remove dead pests at frequent intervals to avoid accumulation.
Comments: DEAD MOUSE OBSERVED IN SNAP TRAP ON THE FLOOR UNDER THE STOVE ON THE COOK LINE. REMOVE DEAD MOUSE FROM THE PREMISES.
Location: Cook line
- 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: EXCESSIVE DUST AND GREASE BUILD-UP OBSERVED IN THE EXHAUST HOOD FILTERS ABOVE THE FRYERS AND ABOVE THE GRILLS. INCREASE CLEANING FREQUENCY TO PREVENT BUILD-UP.
Location: Kitchen
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: HOLE OBSERVED IN THE WALL NEAR THE FLOOR/WALL JUNCTURE UNDER THE SODA SYRUP RACK. SEAL/REPAIR AREA TO PREVENT PEST HARBORAGE CONDITIONS.
Location: Kitchen
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: (1) EXCESSIVE GREASE BUILD-UP OBSERVED ON THE FLOOR UNDER THE FRYER. INCREASE CLEANING FREQUENCY TO PREVENT BUILD-UP AND PEST ATTRACTION.(2) STANDING WATER AND DEBRIS OBSERVED UNDER THE ICE BIN AT THE BAR. INCREASE CLEANING FREQUENCY TO PREVENT BUILD-UP AND PEST ATTRACTION.
Location: Kitchen
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: (1) EXCESSIVE GREASE BUILD-UP OBSERVED ON THE FLOOR UNDER THE FRYER. INCREASE CLEANING FREQUENCY TO PREVENT BUILD-UP AND PEST ATTRACTION.(2) STANDING WATER AND DEBRIS OBSERVED UNDER THE ICE BIN AT THE BAR. INCREASE CLEANING FREQUENCY TO PREVENT BUILD-UP AND PEST ATTRACTION.
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: NO THERMOMETER OBSERVED INSIDE THE REACH-IN COOLER ON THE COOK LINE. PROVIDE.
Location: Kitchen
Equipment: Reach in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: EXCESSIVE GREASE AND FOOD DEBRIS BUILD-UP OBSERVED UNDER THE GRILLS ON THE COOK LINE. CLEAN AND SANITIZE.
Location: Cook line
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: EXCESSIVE BUILD-UP OBSERVED INSIDE THE SODA GUN AT THE BAR. CLEAN AND SANITIZE.
Location: Kitchen
Equipment: Ice machine
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: EXCESSIVE BUILD-UP OBSERVED INSIDE THE SODA GUN AT THE BAR. CLEAN AND SANITIZE.
Location: Bar
Equipment: Soda gun & holster
- Covered trash can in womens restroom (corrected)
No covered trash can for womens restroom.
Correction: Provide a covered trash can.
Comments: NO COVERED WASTE CONTAINER OBSERVED IN THE BACK POOL ROOM WOMEN'S RESTROOM. PROVIDE.
Location: Womens restroom
- No test kit (corrected)
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: NO QUAT SANITIZER TEST KIT AVAILABLE FOR USE FOR THE SANI-TABS AT THE BAR AND IN THE DISH WASHING AREA. PROVIDE.
- In use utensil storage (corrected)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: ICE SCOOPS OBSERVED STORED ON THE SIDE LEDGE OF THE ICE MACHINE. STORE SCOOPS IN/ON A CLEAN AND SANITARY CONTAINER/SURFACE BETWEEN USES.
Location: Kitchen
|
01/29/2013 | Recheck |
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: SEVERAL RODENT DROPPINGS OBSERVED ON THE LOWER DRY GOODS SHELVING IN THE DISH WASHING AREA. CLEAN AND SANITIZE SHELVING. TAKE CONTROL MEASURES TO ELIMINATE PESTS FROM THE ESTABLISHMENT.
Location: Kitchen
- Pests/rodents removed
Dead pests not removed.
Correction: Remove dead pests at frequent intervals to avoid accumulation.
Comments: DEAD MOUSE OBSERVED IN SNAP TRAP ON THE FLOOR UNDER THE STOVE ON THE COOK LINE. REMOVE DEAD MOUSE FROM THE PREMISES.
Location: Cook line
- 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: EXCESSIVE DUST AND GREASE BUILD-UP OBSERVED IN THE EXHAUST HOOD FILTERS ABOVE THE FRYERS AND ABOVE THE GRILLS. INCREASE CLEANING FREQUENCY TO PREVENT BUILD-UP.
Location: Kitchen
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: HOLE OBSERVED IN THE WALL NEAR THE FLOOR/WALL JUNCTURE UNDER THE SODA SYRUP RACK. SEAL/REPAIR AREA TO PREVENT PEST HARBORAGE CONDITIONS.
Location: Kitchen
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: (1) EXCESSIVE GREASE BUILD-UP OBSERVED ON THE FLOOR UNDER THE FRYER. INCREASE CLEANING FREQUENCY TO PREVENT BUILD-UP AND PEST ATTRACTION.(2) STANDING WATER AND DEBRIS OBSERVED UNDER THE ICE BIN AT THE BAR. INCREASE CLEANING FREQUENCY TO PREVENT BUILD-UP AND PEST ATTRACTION.
Location: Kitchen
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: (1) EXCESSIVE GREASE BUILD-UP OBSERVED ON THE FLOOR UNDER THE FRYER. INCREASE CLEANING FREQUENCY TO PREVENT BUILD-UP AND PEST ATTRACTION.(2) STANDING WATER AND DEBRIS OBSERVED UNDER THE ICE BIN AT THE BAR. INCREASE CLEANING FREQUENCY TO PREVENT BUILD-UP AND PEST ATTRACTION.
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: NO THERMOMETER OBSERVED INSIDE THE REACH-IN COOLER ON THE COOK LINE. PROVIDE.
Location: Kitchen
Equipment: Reach in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: EXCESSIVE GREASE AND FOOD DEBRIS BUILD-UP OBSERVED UNDER THE GRILLS ON THE COOK LINE. CLEAN AND SANITIZE.
Location: Cook line
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: EXCESSIVE BUILD-UP OBSERVED INSIDE THE SODA GUN AT THE BAR. CLEAN AND SANITIZE.
Location: Kitchen
Equipment: Ice machine
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: EXCESSIVE BUILD-UP OBSERVED INSIDE THE SODA GUN AT THE BAR. CLEAN AND SANITIZE.
Location: Bar
Equipment: Soda gun & holster
- Covered trash can in womens restroom
No covered trash can for womens restroom.
Correction: Provide a covered trash can.
Comments: NO COVERED WASTE CONTAINER OBSERVED IN THE BACK POOL ROOM WOMEN'S RESTROOM. PROVIDE.
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: NO QUAT SANITIZER TEST KIT AVAILABLE FOR USE FOR THE SANI-TABS AT THE BAR AND IN THE DISH WASHING AREA. PROVIDE.
- In use utensil storage (corrected)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: ICE SCOOPS OBSERVED STORED ON THE SIDE LEDGE OF THE ICE MACHINE. STORE SCOOPS IN/ON A CLEAN AND SANITARY CONTAINER/SURFACE BETWEEN USES.
Location: Kitchen
|
01/22/2013 | Recheck |
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: SEVERAL RODENT DROPPINGS OBSERVED IN THE FOLLOWING AREAS:(1) IN THE DRAWER AND ON THE FLOOR UNDER THE STOVE(2) ON THE LOWER DRY GOODS SHELVING IN THE DISH WASHING AREA(3) ON THE FLOOR UNDER THE SODA SYRUP RACKS.TAKE CONTROL MEASURES TO ELIMINATE PESTS FROM THE ESTABLISHMENT.
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: EXCESSIVE DUST AND GREASE BUILD-UP OBSERVED IN THE EXHAUST HOOD FILTERS ABOVE THE FRYERS AND ABOVE THE GRILLS. INCREASE CLEANING FREQUENCY TO PREVENT BUILD-UP.
Location: Kitchen
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: HOLE OBSERVED IN THE WALL NEAR THE FLOOR/WALL JUNCTURE UNDER THE SODA SYRUP RACK. SEAL/REPAIR AREA TO PREVENT PEST HARBORAGE CONDITIONS.
Location: Kitchen
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: (1) EXCESSIVE GREASE BUILD-UP OBSERVED ON THE FLOOR UNDER THE FRYER. INCREASE CLEANING FREQUENCY TO PREVENT BUILD-UP AND PEST ATTRACTION.(2) STANDING WATER AND DEBRIS OBSERVED UNDER THE ICE BIN AT THE BAR. INCREASE CLEANING FREQUENCY TO PREVENT BUILD-UP AND PEST ATTRACTION.
Location: Kitchen
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: (1) EXCESSIVE GREASE BUILD-UP OBSERVED ON THE FLOOR UNDER THE FRYER. INCREASE CLEANING FREQUENCY TO PREVENT BUILD-UP AND PEST ATTRACTION.(2) STANDING WATER AND DEBRIS OBSERVED UNDER THE ICE BIN AT THE BAR. INCREASE CLEANING FREQUENCY TO PREVENT BUILD-UP AND PEST ATTRACTION.
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: NO THERMOMETER OBSERVED INSIDE THE REACH-IN COOLER ON THE COOK LINE. PROVIDE.
Location: Kitchen
Equipment: Reach in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: EXCESSIVE GREASE AND FOOD DEBRIS BUILD-UP OBSERVED UNDER THE GRILLS ON THE COOK LINE. CLEAN AND SANITIZE.
Location: Cook line
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: (1) MOLD OBSERVED ON THE INTERIOR METAL PANEL OF THE ICE MACHINE IN THE BACK PREP AREA. CLEAN AND SANITIZE.(2) EXCESSIVE BUILD-UP OBSERVED INSIDE THE SODA GUNS AT THE BAR. CLEAN AND SANITIZE.
Location: Kitchen
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.
Comments: (1) MOLD OBSERVED ON THE INTERIOR METAL PANEL OF THE ICE MACHINE IN THE BACK PREP AREA. CLEAN AND SANITIZE.(2) EXCESSIVE BUILD-UP OBSERVED INSIDE THE SODA GUNS AT THE BAR. CLEAN AND SANITIZE.
Location: Bar
Equipment: Soda gun & holster
- Covered trash can in womens restroom
No covered trash can for womens restroom.
Correction: Provide a covered trash can.
Comments: NO COVERED WASTE CONTAINER OBSERVED IN THE BACK POOL ROOM WOMEN'S RESTROOM. PROVIDE.
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: NO QUAT OR CHLORINE SANITIZER TEST KITS AVAILABLE FOR USE. PROVIDE BOTH TYPES OF TEST KITS.
- 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: ICE SCOOPS OBSERVED STORED ON THE SIDE LEDGE OF THE ICE MACHINE. STORE SCOOPS IN/ON A CLEAN AND SANITARY CONTAINER/SURFACE BETWEEN USES.
Location: Kitchen
|
01/14/2013 | Routine |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: The walk in cooler is 47-48F. Food inside is also 47-48F.
Location: Walk-in cooler
- Toxic labeling (corrected)
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: Spray bottle over the 3 bay sink was not labeled. Also do not store chemicals with dishes or over 3 bay sink.
Location: Three bay area
- Consumer advisory (corrected)
Establishment serving undercooked and/or raw animal product with no consumer advisory.
Correction: If serving a raw or undercooked animal product, an advisory must be visible to the consumer.
Comments: Provide a consumer advisory on your menus.
- Bare hand contact (critical) (corrected)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
Comments: Cook handled ready to eat food with his bare hands. Use gloves or utensils to eliminate bare hand contact.
- Eating, drinking, smoking (corrected)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: Open drink was observed on the cook line. Provide both lids & straws.
Location: Cook line
- Food unsafe (Critical) (corrected)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Comments: There were gnats in a bottle of alcohol.
Location: Bar
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Location: Kitchen (back)
Equipment: Can opener
- Dumpster lids open (corrected)
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Comments: The dumpster lids were open. Keep the lids closed.
Location: Dumpster area
|
08/23/2012 | Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: The walk in cooler is 47-48F. Food inside is also 47-48F.
Location: Walk-in cooler
- Toxic labeling
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: Spray bottle over the 3 bay sink was not labeled. Also do not store chemicals with dishes or over 3 bay sink.
Location: Three bay area
- Consumer advisory
Establishment serving undercooked and/or raw animal product with no consumer advisory.
Correction: If serving a raw or undercooked animal product, an advisory must be visible to the consumer.
Comments: Provide a consumer advisory on your menus.
- Bare hand contact (critical)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
Comments: Cook handled ready to eat food with his bare hands. Use gloves or utensils to eliminate bare hand contact.
- Eating, drinking, smoking
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: Open drink was observed on the cook line. Provide both lids & straws.
Location: Cook line
- Food unsafe (Critical) (corrected on site)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Comments: There were gnats in a bottle of alcohol.
Location: Bar
- Food contact surface(s) soiled (corrected on site)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Location: Kitchen (back)
Equipment: Can opener
- Dumpster lids open
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Comments: The dumpster lids were open. Keep the lids closed.
Location: Dumpster area
|
08/16/2012 | Routine |
- Food unsafe (Critical) (corrected)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Comments: A large stock pot of? in the walk in cooler has mold growing on it & has a foul odor. Discard.
Location: Walk-in cooler
- Date marking (corrected)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: There was no discard date on a large stock pot of food.
Location: Walk-in cooler
- No certified food handler (corrected)
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: Correct within 3 months.
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: Repair the lights in the ice machine room. Do not use a light with an extension cord.
Location: Kitchen
- Dumpster lids open (corrected)
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Comments: The dumpster lids are open. Keep the lids closed.
Location: Dumpster area
- Soiled dumpsters and receptacles (corrected)
Waste handling units not clean or improperly cleaned.
Correction: Clean waste handling units at a frequency to prevent build up and in a manner to prevent contamination of food, equipment, utensils or single service items.
Comments: The trash cans are soiled in the bar & kitchen.
Location: Bar
- Unnecessary litter (corrected)
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: 1) Remove unused equipment from the facility (ice bins by three bay sink). Also remove BBQ in the dining room. If you cook outside contact Kelli Whiting for a special event license 221-2256.2) There are bags of trash on the ground in the back of the building. Pick up trash.
Location: Kitchen (back)
- Unnecessary litter (corrected)
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: 1) Remove unused equipment from the facility (ice bins by three bay sink). Also remove BBQ in the dining room. If you cook outside contact Kelli Whiting for a special event license 221-2256.2) There are bags of trash on the ground in the back of the building. Pick up trash.
- Ventilation provided (corrected)
Insufficient capacity and/or no mechanical ventilation provided.
Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
Comments: The extinguishing system for the exhaust hood has expired. Have system inspected. In process.
Location: Cook line
- Extension cords/utility lines exposed (corrected)
Utility service line(s) and pipe(s) exposed.
Correction: Utility lines and pipes may not be exposed.
Comments: A light attached to an extension cord was setup in the ice machine room. Discontinue using extension cords.
Location: Kitchen
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1) The ceiling vent cover over the cook line is missing.2) Repair the wall in the out of order restroom.3) Repair the damaged walls in the north end mens restroom.4) Replace the missing ceiling tile over the 3 bay sink.
Location: Cook line
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1) The ceiling vent cover over the cook line is missing.2) Repair the wall in the out of order restroom.3) Repair the damaged walls in the north end mens restroom.4) Replace the missing ceiling tile over the 3 bay sink.
Location: Dining room
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1) The ceiling vent cover over the cook line is missing.2) Repair the wall in the out of order restroom.3) Repair the damaged walls in the north end mens restroom.4) Replace the missing ceiling tile over the 3 bay sink.
Location: Mens restroom
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1) The ceiling vent cover over the cook line is missing.2) Repair the wall in the out of order restroom.3) Repair the damaged walls in the north end mens restroom.4) Replace the missing ceiling tile over the 3 bay sink.
Location: Kitchen
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1) The floor below the canned food storage shelf & 3 bay sink is soiled.2) Clean the ice machine room.3) Clean the floor below the fryer & the refrigerators by the door.4) There is water on the floor in the store room off the bar. Keep the floor dry.5) The bar is filthy. Clean all parts including the floor & walls.
Location: Three bay 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: 1) The floor below the canned food storage shelf & 3 bay sink is soiled.2) Clean the ice machine room.3) Clean the floor below the fryer & the refrigerators by the door.4) There is water on the floor in the store room off the bar. Keep the floor dry.5) The bar is filthy. Clean all parts including the floor & walls.
Location: Kitchen
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1) The floor below the canned food storage shelf & 3 bay sink is soiled.2) Clean the ice machine room.3) Clean the floor below the fryer & the refrigerators by the door.4) There is water on the floor in the store room off the bar. Keep the floor dry.5) The bar is filthy. Clean all parts including the floor & walls.
Location: Kitchen (front)
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1) The floor below the canned food storage shelf & 3 bay sink is soiled.2) Clean the ice machine room.3) Clean the floor below the fryer & the refrigerators by the door.4) There is water on the floor in the store room off the bar. Keep the floor dry.5) The bar is filthy. Clean all parts including the floor & walls.
Location: Bar
- Unapproved non-food contact (corrected)
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: Remove the aluminum foil covering the wood shelf over the prep cooler.
Location: Cook line
- Equipment drainage (corrected)
Equipment compartment(s) not properly draining.
Correction: Equipment compartments that are subject to accumulation of moisture due to conditions, such as condensation, food or beverage drip, or water from melting ice shall be sloped to an outlet that allows complete draining.
Comments: The ice machine is draining into a shot glass.
Location: Bar
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: There are cases of chicken on the floor in the walk in cooler.
Location: Walk-in cooler
- Uncovered foods (Critical) (corrected)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: The top panel is off the ice machine. Keep the machine covered.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: The plastic rolling cart is soiled.
Location: Cook line
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: The microwave is soiled inside.
Location: Kitchen
Equipment: Microwave oven
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: The hot water handle is missing on the mens restroom hand sink (north side).
Location: Mens restroom
|
05/22/2012 | Recheck |
- Food unsafe (Critical) (corrected)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Comments: A large stock pot of? in the walk in cooler has mold growing on it & has a foul odor. Discard.
Location: Walk-in cooler
- Date marking (corrected)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: There was no discard date on a large stock pot of food.
Location: Walk-in cooler
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: Correct within 3 months.
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: Repair the lights in the ice machine room. Do not use a light with an extension cord.
Location: Kitchen
- Dumpster lids open (corrected)
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Comments: The dumpster lids are open. Keep the lids closed.
Location: Dumpster area
- Soiled dumpsters and receptacles (corrected)
Waste handling units not clean or improperly cleaned.
Correction: Clean waste handling units at a frequency to prevent build up and in a manner to prevent contamination of food, equipment, utensils or single service items.
Comments: The trash cans are soiled in the bar & kitchen.
Location: Bar
- Unnecessary litter (corrected)
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: 1) Remove unused equipment from the facility (ice bins by three bay sink). Also remove BBQ in the dining room. If you cook outside contact Kelli Whiting for a special event license 221-2256.2) There are bags of trash on the ground in the back of the building. Pick up trash.
Location: Kitchen (back)
- Unnecessary litter (corrected)
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: 1) Remove unused equipment from the facility (ice bins by three bay sink). Also remove BBQ in the dining room. If you cook outside contact Kelli Whiting for a special event license 221-2256.2) There are bags of trash on the ground in the back of the building. Pick up trash.
- 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: The extinguishing system for the exhaust hood has expired. Have system inspected. In process.
Location: Cook line
- Extension cords/utility lines exposed (corrected)
Utility service line(s) and pipe(s) exposed.
Correction: Utility lines and pipes may not be exposed.
Comments: A light attached to an extension cord was setup in the ice machine room. Discontinue using extension cords.
Location: Kitchen
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1) The ceiling vent cover over the cook line is missing.2) Repair the wall in the out of order restroom.3) Repair the damaged walls in the north end mens restroom.4) Replace the missing ceiling tile over the 3 bay sink.
Location: Cook line
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1) The ceiling vent cover over the cook line is missing.2) Repair the wall in the out of order restroom.3) Repair the damaged walls in the north end mens restroom.4) Replace the missing ceiling tile over the 3 bay sink.
Location: Dining room
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1) The ceiling vent cover over the cook line is missing.2) Repair the wall in the out of order restroom.3) Repair the damaged walls in the north end mens restroom.4) Replace the missing ceiling tile over the 3 bay sink.
Location: Mens restroom
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1) The ceiling vent cover over the cook line is missing.2) Repair the wall in the out of order restroom.3) Repair the damaged walls in the north end mens restroom.4) Replace the missing ceiling tile over the 3 bay sink.
Location: Kitchen
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1) The floor below the canned food storage shelf & 3 bay sink is soiled.2) Clean the ice machine room.3) Clean the floor below the fryer & the refrigerators by the door.4) There is water on the floor in the store room off the bar. Keep the floor dry.5) The bar is filthy. Clean all parts including the floor & walls.
Location: Three bay 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: 1) The floor below the canned food storage shelf & 3 bay sink is soiled.2) Clean the ice machine room.3) Clean the floor below the fryer & the refrigerators by the door.4) There is water on the floor in the store room off the bar. Keep the floor dry.5) The bar is filthy. Clean all parts including the floor & walls.
Location: Kitchen
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1) The floor below the canned food storage shelf & 3 bay sink is soiled.2) Clean the ice machine room.3) Clean the floor below the fryer & the refrigerators by the door.4) There is water on the floor in the store room off the bar. Keep the floor dry.5) The bar is filthy. Clean all parts including the floor & walls.
Location: Kitchen (front)
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1) The floor below the canned food storage shelf & 3 bay sink is soiled.2) Clean the ice machine room.3) Clean the floor below the fryer & the refrigerators by the door.4) There is water on the floor in the store room off the bar. Keep the floor dry.5) The bar is filthy. Clean all parts including the floor & walls.
Location: Bar
- Unapproved non-food contact (corrected)
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: Remove the aluminum foil covering the wood shelf over the prep cooler.
Location: Cook line
- Equipment drainage (corrected)
Equipment compartment(s) not properly draining.
Correction: Equipment compartments that are subject to accumulation of moisture due to conditions, such as condensation, food or beverage drip, or water from melting ice shall be sloped to an outlet that allows complete draining.
Comments: The ice machine is draining into a shot glass.
Location: Bar
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: There are cases of chicken on the floor in the walk in cooler.
Location: Walk-in cooler
- Uncovered foods (Critical) (corrected)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: The top panel is off the ice machine. Keep the machine covered.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: The plastic rolling cart is soiled.
Location: Cook line
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: The microwave is soiled inside.
Location: Kitchen
Equipment: Microwave oven
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: The hot water handle is missing on the mens restroom hand sink (north side).
Location: Mens restroom
|
04/12/2012 | Recheck |
- Food unsafe (Critical)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Comments: A large stock pot of? in the walk in cooler has mold growing on it & has a foul odor. Discard.
Location: Walk-in cooler
- Date marking
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: There was no discard date on a large stock pot of food.
Location: Walk-in cooler
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: Correct within 3 months.
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: Repair the lights in the ice machine room. Do not use a light with an extension cord.
Location: Kitchen
- Dumpster lids open
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Comments: The dumpster lids are open. Keep the lids closed.
Location: Dumpster area
- Soiled dumpsters and receptacles
Waste handling units not clean or improperly cleaned.
Correction: Clean waste handling units at a frequency to prevent build up and in a manner to prevent contamination of food, equipment, utensils or single service items.
Comments: The trash cans are soiled in the bar & kitchen.
Location: Bar
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: 1) Remove unused equipment from the facility (ice bins by three bay sink). Also remove BBQ in the dining room. If you cook outside contact Kelli Whiting for a special event license 221-2256.2) There are bags of trash on the ground in the back of the building. Pick up trash.
Location: Kitchen (back)
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: 1) Remove unused equipment from the facility (ice bins by three bay sink). Also remove BBQ in the dining room. If you cook outside contact Kelli Whiting for a special event license 221-2256.2) There are bags of trash on the ground in the back of the building. Pick up trash.
- 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: The extinguishing system for the exhaust hood has expired. Have system inspected.
Location: Cook line
- Extension cords/utility lines exposed
Utility service line(s) and pipe(s) exposed.
Correction: Utility lines and pipes may not be exposed.
Comments: A light attached to an extension cord was setup in the ice machine room. Discontinue using extension cords.
Location: Kitchen
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1) The ceiling vent cover over the cook line is missing.2) Repair the wall in the out of order restroom.3) Repair the damaged walls in the north end mens restroom.4) Replace the missing ceiling tile over the 3 bay sink.
Location: Cook line
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1) The ceiling vent cover over the cook line is missing.2) Repair the wall in the out of order restroom.3) Repair the damaged walls in the north end mens restroom.4) Replace the missing ceiling tile over the 3 bay sink.
Location: Dining room
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1) The ceiling vent cover over the cook line is missing.2) Repair the wall in the out of order restroom.3) Repair the damaged walls in the north end mens restroom.4) Replace the missing ceiling tile over the 3 bay sink.
Location: Mens restroom
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1) The ceiling vent cover over the cook line is missing.2) Repair the wall in the out of order restroom.3) Repair the damaged walls in the north end mens restroom.4) Replace the missing ceiling tile over the 3 bay sink.
Location: Kitchen
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1) The floor below the canned food storage shelf & 3 bay sink is soiled.2) Clean the ice machine room.3) Clean the floor below the fryer & the refrigerators by the door.4) There is water on the floor in the store room off the bar. Keep the floor dry.5) The bar is filthy. Clean all parts including the floor & walls.
Location: Three bay 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: 1) The floor below the canned food storage shelf & 3 bay sink is soiled.2) Clean the ice machine room.3) Clean the floor below the fryer & the refrigerators by the door.4) There is water on the floor in the store room off the bar. Keep the floor dry.5) The bar is filthy. Clean all parts including the floor & walls.
Location: Kitchen
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1) The floor below the canned food storage shelf & 3 bay sink is soiled.2) Clean the ice machine room.3) Clean the floor below the fryer & the refrigerators by the door.4) There is water on the floor in the store room off the bar. Keep the floor dry.5) The bar is filthy. Clean all parts including the floor & walls.
Location: Kitchen (front)
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1) The floor below the canned food storage shelf & 3 bay sink is soiled.2) Clean the ice machine room.3) Clean the floor below the fryer & the refrigerators by the door.4) There is water on the floor in the store room off the bar. Keep the floor dry.5) The bar is filthy. Clean all parts including the floor & walls.
Location: Bar
- Unapproved non-food contact
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: Remove the aluminum foil covering the wood shelf over the prep cooler.
Location: Cook line
- Equipment drainage
Equipment compartment(s) not properly draining.
Correction: Equipment compartments that are subject to accumulation of moisture due to conditions, such as condensation, food or beverage drip, or water from melting ice shall be sloped to an outlet that allows complete draining.
Comments: The ice machine is draining into a shot glass.
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: There are cases of chicken on the floor in the walk in cooler.
Location: Walk-in cooler
- Uncovered foods (Critical)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: The top panel is off the ice machine. Keep the machine covered.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: The plastic rolling cart is soiled.
Location: Cook line
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: The microwave is soiled inside.
Location: Kitchen
Equipment: Microwave oven
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: The hot water handle is missing on the mens restroom hand sink (north side).
Location: Mens restroom
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04/05/2012 | Routine |
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: Remove the crumbled ceiling tiles from the ice machine room.
Location: Dining room
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1) There is a ceiling vent cover missing over the cook line. Replace.2) The wall in the south & north end mens restroom is damaged.
Location: Cook line
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1) There is a ceiling vent cover missing over the cook line. Replace.2) The wall in the south & north end mens restroom is damaged.
Location: Mens restroom
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: The floor below the grill is soiled.
Location: Cook line
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: No towels In the dining room women's restroom.
Location: Womens restroom
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12/13/2011 | Routine |
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