- No certified food handler (corrected)
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
- Equipment repair
Equipment in need of repair.The liner for the lid of the reach-down freezer is seperating and exposing the fiberous insulation.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Seal gasket.
|
03/23/2011 | Recheck |
- 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 ...
- Electrical service (corrected)
Electrical service equipment, and/or outlet(s) and fixture(s) not properly installed and/or maintained.
Correction: Electrical service equipment, outlet(s) and fixture(s) shall be properly installed and maintained in good and safe working condition.
Comments: Extension cord used in kitchen for chest freezer. Please do not use extension cords in kitchen.
- Bare hand contact (critical) (corrected)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
- No hand washing (when) (corrected)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: Hands not washed prior to glove application and gloves worn while kife was rinsed in 2 bay. Please wash hands before putting on gloves and change gloves between tasks.
- Improper sanitizing of utensil(s) and equipment (corrected)
Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
Comments: Knives rinsed off in 3 bay; not properly washed, rinsed and sanitized.
Location: Kitchen
Equipment: 3-bay
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: General Manager registered for course. PLEASE FAX CERTIFICATE TO 221-3070 attn: Amber Collins re: La Jolla
- Jewelry prohibition (corrected)
Employee wearing excessive jewelry.
Correction: While preparing food, employees shall not wear jewelry on their hand(s) or arm(s) except a plain band.
- Duties of Person-in-charge / Employee Knowledge (corrected)
Person-in-charge not ensuring employees follow safety guidelines as outlined in section 119 of this code.
Correction: Refer to section 119 of code to ensure duties of person-in-charge are implemented.
Comments: Neither manager nor staff knew how to check sanitizer levels.
- Storage of Personal Items (corrected)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: Employee items in bar, kitchen and hanging off the Fire Suppression pull handle. Please store personal items in designated area away from food, single service items, and clean equipment.
Location: Bar
- Storage of Personal Items (corrected on site)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: Employee items in bar, kitchen and hanging off the Fire Suppression pull handle. Please store personal items in designated area away from food, single service items, and clean equipment.
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: Cook line exhaust hood overdue for cleaning. Please have professionally cleaned. 2/16 SCHEDULED
Location: Cook line
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: Cook line wall is damaged and stripping off in places. Please repair to a smooth, non-absorbant, easily-cleanable state. 2/16 REPAIRS IN PROGRESS
Location: Cook line
- Thawing (corrected)
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: Items thawing in still water and at room temperature. Please thaw in approved manner.
Location: Kitchen
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Cook line cold top slightly above temperature (43-47). Please repair lid so as to be easily cleaned.
Location: Cook line
Equipment: Cold top
- Hand sink/trash can (corrected)
No waste receptacle at hand sink.
Correction: Provide waste receptacle.
Location: Kitchen
- 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: Knives stored in sanitizer solution. Please store out of sanitizer.
Location: Cook line
|
02/16/2011 | 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 ...
- Electrical service
Electrical service equipment, and/or outlet(s) and fixture(s) not properly installed and/or maintained.
Correction: Electrical service equipment, outlet(s) and fixture(s) shall be properly installed and maintained in good and safe working condition.
Comments: Extension cord used in kitchen for chest freezer. Please do not use extension cords in kitchen.
- Bare hand contact (critical) (corrected on site)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
- No hand washing (when)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: Hands not washed prior to glove application and gloves worn while kife was rinsed in 2 bay. Please wash hands before putting on gloves and change gloves between tasks.
- Improper sanitizing of utensil(s) and equipment
Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
Comments: Knives rinsed off in 3 bay; not properly washed, rinsed and sanitized.
Location: Kitchen
Equipment: 3-bay
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: General Manager registered for course 2/11. PLEASE FAX CERTIFICATE TO 221-3070 attn: Amber Collins re: La Jolla
- Jewelry prohibition
Employee wearing excessive jewelry.
Correction: While preparing food, employees shall not wear jewelry on their hand(s) or arm(s) except a plain band.
- Duties of Person-in-charge / Employee Knowledge
Person-in-charge not ensuring employees follow safety guidelines as outlined in section 119 of this code.
Correction: Refer to section 119 of code to ensure duties of person-in-charge are implemented.
Comments: Neither manager nor staff knew how to check sanitizer levels.
- Storage of Personal Items
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: Employee items in bar, kitchen and hanging off the Fire Suppression pull handle. Please store personal items in designated area away from food, single service items, and clean equipment.
Location: Bar
- Storage of Personal Items
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: Employee items in bar, kitchen and hanging off the Fire Suppression pull handle. Please store personal items in designated area away from food, single service items, and clean equipment.
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: Cook line exhaust hood overdue for cleaning. Please have professionally cleaned.
Location: Cook line
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: Cook line wall is damaged and stripping off in places. Please repair to a smooth, non-absorbant, easily-cleanable state.
Location: Cook line
- Thawing
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: Items thawing in still water and at room temperature. Please thaw in approved manner.
Location: Kitchen
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Cook line cold top slightly above temperature (43-47). Please repair lid so as to be easily cleaned.
Location: Cook line
Equipment: Cold top
- Hand sink/trash can
No waste receptacle at hand sink.
Correction: Provide waste receptacle.
Location: Kitchen
- In use utensil storage
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: Knives stored in sanitizer solution. Please store out of sanitizer.
Location: Cook line
|
02/04/2011 | Routine |
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
- Equipment repair
Equipment in need of repair.The liner for the lid of the reach-down freezer is seperating and exposing the fiberous insulation.
Correction: Equipment shall be maintained in good repair and condition.
|
01/04/2011 | Recheck |
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
- Equipment repair
Equipment in need of repair.The liner for the lid of the reach-down freezer is seperating and exposing the fiberous insulation.
Correction: Equipment shall be maintained in good repair and condition.
|
12/09/2010 | Recheck |
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
- Equipment repair
Equipment in need of repair.The liner for the lid of the reach-down freezer is seperating and exposing the fiberous insulation.
Correction: Equipment shall be maintained in good repair and condition.
|
12/01/2010 | Recheck |
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
- Equipment repair
Equipment in need of repair.The liner for the lid of the reach-down freezer is seperating and exposing the fiberous insulation.
Correction: Equipment shall be maintained in good repair and condition.
|
10/28/2010 | Routine |
- Toxic material(s) separation (corrected)
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: Bleach in a Febreze bottle. Corrected: manager discarded.
Location: Kitchen
- 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: Small flies by back kitchen door to the bar. (7/22)
Location: Kitchen (back)
- 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: uncovered employee drink on prep table in kitchen. Corrected
Location: Kitchen
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Knife put away soiled on knife rack. Clean and sanitize all knives & the rack.7/8 Repeat violation.
Location: Kitchen
Equipment: Knife/utensil rack
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: End wall at bar by ice bin is damaged. Repair. (Repairman scheduled for tomorrow morning).Ceiling in kitchen (by door to bar) is water damaged. Repair roof leak as soon as possible.7/8: Leaks in kitchen ceiling, by back door & in dry storage hallway. Also, above 3 bay sink. Ceiling in bar by vent is also water damaged.Repeat violation. Warning ticket issued.9/23: Met landlord at property. His roofing contractor was on-site patching roof leaks at time of inspection.9/9: Does not appear to have been repaired. No rain in last couple of days. May still be leaking. Next routine is scheduled for early October. Will re-check again at that time.
Location: Bar
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: End wall at bar by ice bin is damaged. Repair. (Repairman scheduled for tomorrow morning).Ceiling in kitchen (by door to bar) is water damaged. Repair roof leak as soon as possible.7/8: Leaks in kitchen ceiling, by back door & in dry storage hallway. Also, above 3 bay sink. Ceiling in bar by vent is also water damaged.Repeat violation. Warning ticket issued.9/23: Met landlord at property. His roofing contractor was on-site patching roof leaks at time of inspection.9/9: Does not appear to have been repaired. No rain in last couple of days. May still be leaking. Next routine is scheduled for early October. Will re-check again at that time.
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: Clean well behind legs of sinks. (At Bar)Puddle by chest freezers & standing water under the walk-in cooler in back storage area.
Location: Bar
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: Clean well behind legs of sinks. (At Bar)Puddle by chest freezers & standing water under the walk-in cooler in back storage area.
Location: Back room
- 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: Small buckets of taco meat cooling at room temp, partly covered. Cool down in sink w/ ice.8/20: repeat violation.9/9: violation not observed today.
Location: Kitchen
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Door seal on right side door is badly damaged on the under- counter prep top cooler.
Location: Cook line
Equipment: Prep Top Cooler
- Floor mounted installation (corrected)
Floor mounted equipment improperly installed.
Correction: Floor mounted equipment shall be sealed to the floor or elevated on legs to provide at least a 6 inch clearance.
Comments: upside-down pans used as shelves by back door to bar. Provide dunnage rack or shelf with 6 inch legs to facilitate sweeping & mopping.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean can rack and ledge under steamer at pots & pans storage area.
Location: Kitchen
Equipment: Metal shelving
- 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) Bar hand sink is not working properly.2) Leak at 4- bay sink drain line at bar.3) Leak at drain line below bartender ice bin.4) Leak at kitchen 3- bay faucet.7/22: Hot water knob at 2-bay sink is broken.8/20: bar hand sink still not fixed.
Location: Bar
Equipment: Hand sink
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1) Bar hand sink is not working properly.2) Leak at 4- bay sink drain line at bar.3) Leak at drain line below bartender ice bin.4) Leak at kitchen 3- bay faucet.7/22: Hot water knob at 2-bay sink is broken.8/20: bar hand sink still not fixed.
Location: Bar
Equipment: 4-bay
- 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) Bar hand sink is not working properly.2) Leak at 4- bay sink drain line at bar.3) Leak at drain line below bartender ice bin.4) Leak at kitchen 3- bay faucet.7/22: Hot water knob at 2-bay sink is broken.8/20: bar hand sink still not fixed.
Location: Bar
Equipment: Ice bin
- 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) Bar hand sink is not working properly.2) Leak at 4- bay sink drain line at bar.3) Leak at drain line below bartender ice bin.4) Leak at kitchen 3- bay faucet.7/22: Hot water knob at 2-bay sink is broken.8/20: bar hand sink still not fixed.
Location: Kitchen
Equipment: 3-bay
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1) Bar hand sink is not working properly.2) Leak at 4- bay sink drain line at bar.3) Leak at drain line below bartender ice bin.4) Leak at kitchen 3- bay faucet.7/22: Hot water knob at 2-bay sink is broken.8/20: bar hand sink still not fixed.
Location: Kitchen
Equipment: 2-bay
- Durability / utensils and equipment (corrected)
Equipment and/or utensil(s) not durable.
Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
Comments: Replace cracked metal scoop at ice machine.
Location: Back room
Equipment: Ice machine
|
10/14/2010 | Recheck |
- Toxic material(s) separation (corrected)
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: Bleach in a Febreze bottle. Corrected: manager discarded.
Location: Kitchen
- 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: Small flies by back kitchen door to the bar. (7/22)
Location: Kitchen (back)
- 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: uncovered employee drink on prep table in kitchen. Corrected
Location: Kitchen
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Knife put away soiled on knife rack. Clean and sanitize all knives & the rack.7/8 Repeat violation.
Location: Kitchen
Equipment: Knife/utensil rack
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: End wall at bar by ice bin is damaged. Repair. (Repairman scheduled for tomorrow morning).Ceiling in kitchen (by door to bar) is water damaged. Repair roof leak as soon as possible.7/8: Leaks in kitchen ceiling, by back door & in dry storage hallway. Also, above 3 bay sink. Ceiling in bar by vent is also water damaged.Repeat violation. Warning ticket issued.9/9: Does not appear to have been repaired. No rain in last couple of days. May still be leaking. Next routine is scheduled for early October. Will re-check again at that time.
Location: Bar
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: End wall at bar by ice bin is damaged. Repair. (Repairman scheduled for tomorrow morning).Ceiling in kitchen (by door to bar) is water damaged. Repair roof leak as soon as possible.7/8: Leaks in kitchen ceiling, by back door & in dry storage hallway. Also, above 3 bay sink. Ceiling in bar by vent is also water damaged.Repeat violation. Warning ticket issued.9/9: Does not appear to have been repaired. No rain in last couple of days. May still be leaking. Next routine is scheduled for early October. Will re-check again at that time.
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: Clean well behind legs of sinks. (At Bar)Puddle by chest freezers & standing water under the walk-in cooler in back storage area.
Location: Bar
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: Clean well behind legs of sinks. (At Bar)Puddle by chest freezers & standing water under the walk-in cooler in back storage area.
Location: Back room
- 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: Small buckets of taco meat cooling at room temp, partly covered. Cool down in sink w/ ice.8/20: repeat violation.9/9: violation not observed today.
Location: Kitchen
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Door seal on right side door is badly damaged on the under- counter prep top cooler.
Location: Cook line
Equipment: Prep Top Cooler
- Floor mounted installation (corrected)
Floor mounted equipment improperly installed.
Correction: Floor mounted equipment shall be sealed to the floor or elevated on legs to provide at least a 6 inch clearance.
Comments: upside-down pans used as shelves by back door to bar. Provide dunnage rack or shelf with 6 inch legs to facilitate sweeping & mopping.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean can rack and ledge under steamer at pots & pans storage area.
Location: Kitchen
Equipment: Metal shelving
- 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) Bar hand sink is not working properly.2) Leak at 4- bay sink drain line at bar.3) Leak at drain line below bartender ice bin.4) Leak at kitchen 3- bay faucet.7/22: Hot water knob at 2-bay sink is broken.8/20: bar hand sink still not fixed.
Location: Bar
Equipment: Hand sink
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1) Bar hand sink is not working properly.2) Leak at 4- bay sink drain line at bar.3) Leak at drain line below bartender ice bin.4) Leak at kitchen 3- bay faucet.7/22: Hot water knob at 2-bay sink is broken.8/20: bar hand sink still not fixed.
Location: Bar
Equipment: 4-bay
- 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) Bar hand sink is not working properly.2) Leak at 4- bay sink drain line at bar.3) Leak at drain line below bartender ice bin.4) Leak at kitchen 3- bay faucet.7/22: Hot water knob at 2-bay sink is broken.8/20: bar hand sink still not fixed.
Location: Bar
Equipment: Ice bin
- 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) Bar hand sink is not working properly.2) Leak at 4- bay sink drain line at bar.3) Leak at drain line below bartender ice bin.4) Leak at kitchen 3- bay faucet.7/22: Hot water knob at 2-bay sink is broken.8/20: bar hand sink still not fixed.
Location: Kitchen
Equipment: 3-bay
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1) Bar hand sink is not working properly.2) Leak at 4- bay sink drain line at bar.3) Leak at drain line below bartender ice bin.4) Leak at kitchen 3- bay faucet.7/22: Hot water knob at 2-bay sink is broken.8/20: bar hand sink still not fixed.
Location: Kitchen
Equipment: 2-bay
- Durability / utensils and equipment (corrected)
Equipment and/or utensil(s) not durable.
Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
Comments: Replace cracked metal scoop at ice machine.
Location: Back room
Equipment: Ice machine
|
09/09/2010 | Recheck |
- Toxic material(s) separation (corrected)
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: Bleach in a Febreze bottle. Corrected: manager discarded.
Location: Kitchen
- 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: Small flies by back kitchen door to the bar. (7/22)
Location: Kitchen (back)
- 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: uncovered employee drink on prep table in kitchen. Corrected
Location: Kitchen
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Knife put away soiled on knife rack. Clean and sanitize all knives & the rack.7/8 Repeat violation.
Location: Kitchen
Equipment: Knife/utensil rack
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: End wall at bar by ice bin is damaged. Repair. (Repairman scheduled for tomorrow morning).Ceiling in kitchen (by door to bar) is water damaged. Repair roof leak as soon as possible.7/8: Leaks in kitchen ceiling, by back door & in dry storage hallway. Also, above 3 bay sink. Ceiling in bar by vent is also water damaged.Repeat violation. Warning ticket issued.
Location: Bar
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: End wall at bar by ice bin is damaged. Repair. (Repairman scheduled for tomorrow morning).Ceiling in kitchen (by door to bar) is water damaged. Repair roof leak as soon as possible.7/8: Leaks in kitchen ceiling, by back door & in dry storage hallway. Also, above 3 bay sink. Ceiling in bar by vent is also water damaged.Repeat violation. Warning ticket issued.
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: Clean well behind legs of sinks. (At Bar)Puddle by chest freezers & standing water under the walk-in cooler in back storage area.7/8: Leaks in kitchen ceiling, by back door & in dry storage hallway. Also, above 3 bay sink. Ceiling in bar by vent is also water damaged.
Location: Bar
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: Clean well behind legs of sinks. (At Bar)Puddle by chest freezers & standing water under the walk-in cooler in back storage area.7/8: Leaks in kitchen ceiling, by back door & in dry storage hallway. Also, above 3 bay sink. Ceiling in bar by vent is also water damaged.
Location: Back room
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: Clean well behind legs of sinks. (At Bar)Puddle by chest freezers & standing water under the walk-in cooler in back storage area.7/8: Leaks in kitchen ceiling, by back door & in dry storage hallway. Also, above 3 bay sink. Ceiling in bar by vent is also water damaged.
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: Small buckets of taco meat cooling at room temp, partly covered. Cool down in sink w/ ice.8/20: repeat violation.
Location: Kitchen
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Door seal on right side door is badly damaged on the under- counter prep top cooler.
Location: Cook line
Equipment: Prep Top Cooler
- Floor mounted installation (corrected)
Floor mounted equipment improperly installed.
Correction: Floor mounted equipment shall be sealed to the floor or elevated on legs to provide at least a 6 inch clearance.
Comments: upside-down pans used as shelves by back door to bar. Provide dunnage rack or shelf with 6 inch legs to facilitate sweeping & mopping.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean can rack and ledge under steamer at pots & pans storage area.
Location: Kitchen
Equipment: Metal shelving
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1) Bar hand sink is not working properly.2) Leak at 4- bay sink drain line at bar.3) Leak at drain line below bartender ice bin.4) Leak at kitchen 3- bay faucet.7/22: Hot water knob at 2-bay sink is broken.8/20: bar hand sink still not fixed.
Location: Bar
Equipment: Hand sink
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1) Bar hand sink is not working properly.2) Leak at 4- bay sink drain line at bar.3) Leak at drain line below bartender ice bin.4) Leak at kitchen 3- bay faucet.7/22: Hot water knob at 2-bay sink is broken.8/20: bar hand sink still not fixed.
Location: Bar
Equipment: 4-bay
- 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) Bar hand sink is not working properly.2) Leak at 4- bay sink drain line at bar.3) Leak at drain line below bartender ice bin.4) Leak at kitchen 3- bay faucet.7/22: Hot water knob at 2-bay sink is broken.8/20: bar hand sink still not fixed.
Location: Bar
Equipment: Ice bin
- 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) Bar hand sink is not working properly.2) Leak at 4- bay sink drain line at bar.3) Leak at drain line below bartender ice bin.4) Leak at kitchen 3- bay faucet.7/22: Hot water knob at 2-bay sink is broken.8/20: bar hand sink still not fixed.
Location: Kitchen
Equipment: 3-bay
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1) Bar hand sink is not working properly.2) Leak at 4- bay sink drain line at bar.3) Leak at drain line below bartender ice bin.4) Leak at kitchen 3- bay faucet.7/22: Hot water knob at 2-bay sink is broken.8/20: bar hand sink still not fixed.
Location: Kitchen
Equipment: 2-bay
- Durability / utensils and equipment
Equipment and/or utensil(s) not durable.
Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
Comments: Replace cracked metal scoop at ice machine.
Location: Back room
Equipment: Ice machine
|
08/20/2010 | Recheck |
- Toxic material(s) separation (corrected)
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: Bleach in a Febreze bottle. Corrected: manager discarded.
Location: Kitchen
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: Small flies by back kitchen door to the bar. (7/22)
Location: Kitchen (back)
- 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: uncovered employee drink on prep table in kitchen. Corrected
Location: Kitchen
- Food contact surface(s) soiled (corrected on site)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Knife put away soiled on knife rack. Clean and sanitize all knives & the rack.7/8 Repeat violation.
Location: Kitchen
Equipment: Knife/utensil rack
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: End wall at bar by ice bin is damaged. Repair. (Repairman scheduled for tomorrow morning).Ceiling in kitchen (by door to bar) is water damaged. Repair roof leak as soon as possible.7/8: Leaks in kitchen ceiling, by back door & in dry storage hallway. Also, above 3 bay sink. Ceiling in bar by vent is also water damaged.Repeat violation. Warning ticket issued.
Location: Bar
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: End wall at bar by ice bin is damaged. Repair. (Repairman scheduled for tomorrow morning).Ceiling in kitchen (by door to bar) is water damaged. Repair roof leak as soon as possible.7/8: Leaks in kitchen ceiling, by back door & in dry storage hallway. Also, above 3 bay sink. Ceiling in bar by vent is also water damaged.Repeat violation. Warning ticket issued.
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: Clean well behind legs of sinks. (At Bar)Puddle by chest freezers & standing water under the walk-in cooler in back storage area.7/8: Leaks in kitchen ceiling, by back door & in dry storage hallway. Also, above 3 bay sink. Ceiling in bar by vent is also water damaged.
Location: Bar
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: Clean well behind legs of sinks. (At Bar)Puddle by chest freezers & standing water under the walk-in cooler in back storage area.7/8: Leaks in kitchen ceiling, by back door & in dry storage hallway. Also, above 3 bay sink. Ceiling in bar by vent is also water damaged.
Location: Back room
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: Clean well behind legs of sinks. (At Bar)Puddle by chest freezers & standing water under the walk-in cooler in back storage area.7/8: Leaks in kitchen ceiling, by back door & in dry storage hallway. Also, above 3 bay sink. Ceiling in bar by vent is also water damaged.
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: Small buckets of taco meat cooling at room temp, partly covered. Cool down in sink w/ ice.
Location: Kitchen
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Door seal on right side door is badly damaged on the under- counter prep top cooler.
Location: Cook line
Equipment: Prep Top Cooler
- Floor mounted installation
Floor mounted equipment improperly installed.
Correction: Floor mounted equipment shall be sealed to the floor or elevated on legs to provide at least a 6 inch clearance.
Comments: upside-down pans used as shelves by back door to bar. Provide dunnage rack or shelf with 6 inch legs to facilitate sweeping & mopping.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean can rack and ledge under steamer at pots & pans storage area.
Location: Kitchen
Equipment: Metal shelving
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1) Bar hand sink is not working properly.2) Leak at 4- bay sink drain line at bar.3) Leak at drain line below bartender ice bin.4) Leak at kitchen 3- bay faucet.7/22: Hot water knob at 2-bay sink is broken.
Location: Bar
Equipment: Hand sink
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1) Bar hand sink is not working properly.2) Leak at 4- bay sink drain line at bar.3) Leak at drain line below bartender ice bin.4) Leak at kitchen 3- bay faucet.7/22: Hot water knob at 2-bay sink is broken.
Location: Bar
Equipment: 4-bay
- 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) Bar hand sink is not working properly.2) Leak at 4- bay sink drain line at bar.3) Leak at drain line below bartender ice bin.4) Leak at kitchen 3- bay faucet.7/22: Hot water knob at 2-bay sink is broken.
Location: Bar
Equipment: Ice bin
- 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) Bar hand sink is not working properly.2) Leak at 4- bay sink drain line at bar.3) Leak at drain line below bartender ice bin.4) Leak at kitchen 3- bay faucet.7/22: Hot water knob at 2-bay sink is broken.
Location: Kitchen
Equipment: 3-bay
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1) Bar hand sink is not working properly.2) Leak at 4- bay sink drain line at bar.3) Leak at drain line below bartender ice bin.4) Leak at kitchen 3- bay faucet.7/22: Hot water knob at 2-bay sink is broken.
Location: Kitchen
Equipment: 2-bay
- Durability / utensils and equipment
Equipment and/or utensil(s) not durable.
Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
Comments: Replace cracked metal scoop at ice machine.
Location: Back room
Equipment: Ice machine
|
07/22/2010 | Recheck |
- Toxic material(s) separation (corrected)
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: Bleach in a Febreze bottle. Corrected: manager discarded.
Location: Kitchen
- 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: uncovered employee drink on prep table in kitchen. Corrected
Location: Kitchen
- Food contact surface(s) soiled (corrected on site)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Knife put away soiled on knife rack. Clean and sanitize all knives & the rack.7/8 Repeat violation.
Location: Kitchen
Equipment: Knife/utensil rack
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: End wall at bar by ice bin is damaged. Repair. (Repairman scheduled for tomorrow morning).Ceiling in kitchen (by door to bar) is water damaged. Repair roof leak as soon as possible.7/8: Leaks in kitchen ceiling, by back door & in dry storage hallway. Also, above 3 bay sink. Ceiling in bar by vent is also water damaged.Repeat violation. Warning ticket issued.
Location: Bar
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: End wall at bar by ice bin is damaged. Repair. (Repairman scheduled for tomorrow morning).Ceiling in kitchen (by door to bar) is water damaged. Repair roof leak as soon as possible.7/8: Leaks in kitchen ceiling, by back door & in dry storage hallway. Also, above 3 bay sink. Ceiling in bar by vent is also water damaged.Repeat violation. Warning ticket issued.
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: Clean well behind legs of sinks. (At Bar)Puddle by chest freezers & standing water under the walk-in cooler in back storage area.7/8: Leaks in kitchen ceiling, by back door & in dry storage hallway. Also, above 3 bay sink. Ceiling in bar by vent is also water damaged.
Location: Bar
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: Clean well behind legs of sinks. (At Bar)Puddle by chest freezers & standing water under the walk-in cooler in back storage area.7/8: Leaks in kitchen ceiling, by back door & in dry storage hallway. Also, above 3 bay sink. Ceiling in bar by vent is also water damaged.
Location: Back room
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: Clean well behind legs of sinks. (At Bar)Puddle by chest freezers & standing water under the walk-in cooler in back storage area.7/8: Leaks in kitchen ceiling, by back door & in dry storage hallway. Also, above 3 bay sink. Ceiling in bar by vent is also water damaged.
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: Small buckets of taco meat cooling at room temp, partly covered. Cool down in sink w/ ice.
Location: Kitchen
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Door seal on right side door is badly damaged on the under- counter prep top cooler.
Location: Cook line
Equipment: Prep Top Cooler
- Floor mounted installation
Floor mounted equipment improperly installed.
Correction: Floor mounted equipment shall be sealed to the floor or elevated on legs to provide at least a 6 inch clearance.
Comments: upside-down pans used as shelves by back door to bar. Provide durmast rack or shelf with 6 inch legs to facilitate sweeping & mopping.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean can rack and ledge under steamer at pots & pans storage area.
Location: Kitchen
Equipment: Metal shelving
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1) Bar hand sink is not working properly.2) Leak at 4- bay sink drain line at bar.3) Leak at drain line below bartender ice bin.4) Leak at kitchen 3- bay faucet.
Location: Bar
Equipment: Hand sink
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1) Bar hand sink is not working properly.2) Leak at 4- bay sink drain line at bar.3) Leak at drain line below bartender ice bin.4) Leak at kitchen 3- bay faucet.
Location: Bar
Equipment: 4-bay
- 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) Bar hand sink is not working properly.2) Leak at 4- bay sink drain line at bar.3) Leak at drain line below bartender ice bin.4) Leak at kitchen 3- bay faucet.
Location: Bar
Equipment: Ice bin
- 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) Bar hand sink is not working properly.2) Leak at 4- bay sink drain line at bar.3) Leak at drain line below bartender ice bin.4) Leak at kitchen 3- bay faucet.
Location: Kitchen
Equipment: 3-bay
- Durability / utensils and equipment
Equipment and/or utensil(s) not durable.
Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
Comments: Replace cracked metal scoop at ice machine.
Location: Back room
Equipment: Ice machine
|
07/08/2010 | Recheck |
- 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: Quat strips are missing. Replace.
|
06/03/2010 | Illness Complaint |
- Toxic material(s) separation (corrected on site)
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: Bleach in a Febreze bottle. Corrected: manager discarded.
Location: Kitchen
- Eating, drinking, smoking (corrected on site)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: uncovered employee drink on prep table in kitchen. Corrected
Location: Kitchen
- Food contact surface(s) soiled (corrected on site)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Knife put away soiled on knife rack. Clean and sanitize all knives & the rack.
Location: Kitchen
Equipment: Knife/utensil rack
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: End wall at bar by ice bin is damaged. Repair. (Repairman scheduled for tomorrow morning).Ceiling in kitchen (by door to bar) is water damaged. Repair roof leak as soon as possible.
Location: Bar
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: End wall at bar by ice bin is damaged. Repair. (Repairman scheduled for tomorrow morning).Ceiling in kitchen (by door to bar) is water damaged. Repair roof leak as soon as possible.
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: Clean well behind legs of sinks.Puddle by chest freezers & standing water under the walk-in cooler in back storage area.
Location: Bar
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: Clean well behind legs of sinks.Puddle by chest freezers & standing water under the walk-in cooler in back storage area.
Location: Back room
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Door seal on right side door is badly damaged on the under- counter prep top cooler.
Location: Cook line
Equipment: Prep Top Cooler
- Floor mounted installation
Floor mounted equipment improperly installed.
Correction: Floor mounted equipment shall be sealed to the floor or elevated on legs to provide at least a 6 inch clearance.
Comments: upside-down pans used as shelves by back door to bar. Provide durmast rack or shelf with 6 inch legs to facilitate sweeping & mopping.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean can rack and ledge under steamer at pots & pans storage area.
Location: Kitchen
Equipment: Metal shelving
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1) Bar hand sink is not working properly.2) Leak at 4- bay sink drain line at bar.3) Leak at drain line below bartender ice bin.4) Leak at kitchen 3- bay faucet.
Location: Bar
Equipment: Hand sink
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1) Bar hand sink is not working properly.2) Leak at 4- bay sink drain line at bar.3) Leak at drain line below bartender ice bin.4) Leak at kitchen 3- bay faucet.
Location: Bar
Equipment: 4-bay
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1) Bar hand sink is not working properly.2) Leak at 4- bay sink drain line at bar.3) Leak at drain line below bartender ice bin.4) Leak at kitchen 3- bay faucet.
Location: Bar
Equipment: Ice bin
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1) Bar hand sink is not working properly.2) Leak at 4- bay sink drain line at bar.3) Leak at drain line below bartender ice bin.4) Leak at kitchen 3- bay faucet.
Location: Kitchen
Equipment: 3-bay
- Durability / utensils and equipment
Equipment and/or utensil(s) not durable.
Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
Comments: Replace cracked metal scoop at ice machine.
Location: Back room
Equipment: Ice machine
|
06/01/2010 | Routine |
- Cutting surface(s) (corrected)
Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
Comments: Replace rectangular cutting boards that are stained and scored. (Long cutting boards on cook line are Ok. the broad cutting boards for prep appear worn)
Location: Kitchen
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts and hoods shall be cleaned and filters changed so they are not a source of contamination.
Comments: Hood cleaning sticker indicates cleaning was due in September of 2009. call out service company.
Location: Cook line
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Damaged door gasket on right side door of under-counter reach-in cooler.2. Walk-in cooler shelves are very rusty. Replace or resurface.
Location: Kitchen
Equipment: Prep Top Cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Damaged door gasket on right side door of under-counter reach-in cooler.2. Walk-in cooler shelves are very rusty. Replace or resurface.
Location: Walk-in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean the can rack.
Location: Kitchen (back)
Equipment: Metal shelving
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Leak at three-bay faucet, where the neck pivots.
Location: Kitchen
Equipment: 3-bay
- 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: Provide test strips for checking quat buckets(Orange test papers that turn green)
Location: Kitchen
- 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: One knife put away on magnetic knife rack in kitchen is soiled! Wash, rinse, & sanitize knives and rack. Corrected on site.
Location: Kitchen
Equipment: Knife/utensil rack
|
02/18/2010 | Recheck |
- Cutting surface(s)
Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
Comments: Replace rectangular cutting boards that are stained and scored. (Long cutting boards on cook line are Ok. the broad cutting boards for prep appear worn)
Location: Kitchen
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts and hoods shall be cleaned and filters changed so they are not a source of contamination.
Comments: Hood cleaning sticker indicates cleaning was due in September of 2009. call out service company.
Location: Cook line
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Damaged door gasket on right side door of under-counter reach-in cooler.2. Walk-in cooler shelves are very rusty. Replace or resurface.
Location: Kitchen
Equipment: Prep Top Cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Damaged door gasket on right side door of under-counter reach-in cooler.2. Walk-in cooler shelves are very rusty. Replace or resurface.
Location: Walk-in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean the can rack.
Location: Kitchen (back)
Equipment: Metal shelving
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Leak at three-bay faucet, where the neck pivots.
Location: Kitchen
Equipment: 3-bay
- No test kit
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: Provide test strips for checking quat buckets(Orange test papers that turn green)
Location: Kitchen
- 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: One knife put away on magnetic knife rack in kitchen is soiled! Wash, rinse, & sanitize knives and rack. Corrected on site.
Location: Kitchen
Equipment: Knife/utensil rack
|
01/27/2010 | Routine |
- Cove molding (corrected)
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: No cove tiles behind & on sides of cook line equipment.
Location: Cook line
- 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: 6 third-pans of cheese sauce cooling covered at room temperature. Uncover & place in cooler or ice bath.
Location: Kitchen
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Bar: 2 soda gun holder drain lines are missing. Replace.
Location: Bar
Equipment: Soda gun & holster
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Outside of sugar bin etc. soiled. Clean regularly.2. Large white bin at cook line is dirty, Clean.
Location: Dry storage
Equipment: Bulk food containers
- 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: Interior of ice machine, especially sides. Remove internal plate & clean & sanitize all surfaces.
Location: Back room
Equipment: Ice machine
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Drip at bar 4-bay sink drain line. Repair.
Location: Bar
Equipment: 4-bay
- 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: Repeat violation
Location: Kitchen
- Durability / utensils and equipment (corrected)
Equipment and/or utensil(s) not durable.
Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
Comments: knife sharpener is thoroughly rusted, and handle appears to have broken & been replaced with a piece of wood.Discard & replace with durable, commercial quality equipment.
Location: Kitchen
- 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: 1.Bowl used as scoop in sugar2. knives put away dirty on both magnetic knife holders. Wash, rinse, & sanitize knives and knife rack.
Location: Dry storage
|
09/03/2009 | Recheck |
- Cove molding
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: No cove tiles behind & on sides of cook line equipment.
Location: Cook line
- Cooling methods (corrected on site)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: 6 third-pans of cheese sauce cooling covered at room temperature. Uncover & place in cooler or ice bath.
Location: Kitchen
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Bar: 2 soda gun holder drain lines are missing. Replace.
Location: Bar
Equipment: Soda gun & holster
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Outside of sugar bin etc. soiled. Clean regularly.2. Large white bin at cook line is dirty, Clean.
Location: Dry storage
Equipment: Bulk food containers
- 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: Interior of ice machine, especially sides. Remove internal plate & clean & sanitize all surfaces.
Location: Back room
Equipment: Ice machine
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Drip at bar 4-bay sink drain line. Repair.
Location: Bar
Equipment: 4-bay
- 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: Repeat violation
Location: Kitchen
- Durability / utensils and equipment (corrected)
Equipment and/or utensil(s) not durable.
Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
Comments: knife sharpener is thoroughly rusted, and handle appears to have broken & been replaced with a piece of wood.Discard & replace with durable, commercial quality equipment.
Location: Kitchen
- 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: 1.Bowl used as scoop in sugar2. knives put away dirty on both magnetic knife holders. Wash, rinse, & sanitize knives and knife rack.
Location: Dry storage
|
08/13/2009 | Recheck |
- Cove molding
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: No cove tiles behind & on sides of cook line equipment.
Location: Cook line
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Bar: 2 soda gun holder drain lines are missing. Replace.
Location: Bar
Equipment: Soda gun & holster
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Outside of sugar bin etc. soiled. Clean regularly.2. Large white bin at cook line is dirty, Clean.
Location: Dry storage
Equipment: Bulk food containers
- 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: Interior of ice machine, especially sides. Remove white plate & clean & sanitize all surfaces.
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Drip at bar 4-bay sink drain line. Repair.
Location: Bakery area
Equipment: 4-bay
- No test kit
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: Repeat violation
Location: Kitchen
- Durability / utensils and equipment
Equipment and/or utensil(s) not durable.
Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
Comments: knife sharpener is thoroughly rusted, and handle appears to have broken & been replaced with a piece of wood.Discard & replace with durable, commercial quality equipment.
Location: Kitchen
- In use utensil storage
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: 1.Bowl used as scoop in sugar2. knives put away dirty on both magnetic knife holders. Wash, rinse, & sanitize knives and knife rack.
Location: Dry storage
|
07/30/2009 | Routine |
- 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 ...
- Hand sink improper usage (corrected)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: Green scrubber in bar hand sink. Bottles of cleaners hanging from hand sink. Also: cutting boarded knife sitting on hand sink. Use sink for handwashing only; do not store anything in or on hand sink.
Location: Bar
Equipment: Hand sink
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Cold water at bar hand sink is not working.
Location: Bar
Equipment: Hand sink
- No certified food handler (corrected)
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: Provide certificate or photocopy at establishment.
- 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: 2 pans of spinach dip setting out at room temperature, covered. Cool in ice bath or cooler uncovered. Repeat violation: cited 6 times in 2008. Ensure kitchen staff are trained on proper cooling methods. Future repeats can result in tickets & fines starting at $50.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: unused cooler is dirty, growing mold. Clean well & prop door so interior can thoroughly air dry.
Location: Back room
Equipment: Upright cooler
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Leak at bar sink drain line.Leak at kitchen 3- bay sink faucet.
Location: Bar
Equipment: 4-bay
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Leak at bar sink drain line.Leak at kitchen 3- bay sink faucet.
Location: Kitchen
Equipment: 3-bay
- No test kit
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: Chlorine strips for dish machine present; provide quat strips for sani buckets.
Location: Kitchen
- 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: Do not store knives or other utensils down in sanitizer solution.
Location: Kitchen
|
02/25/2009 | Recheck |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Location: Walk-in cooler
- 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: Observed a few small flies in kitchen & in back room (by ice machine). Call out pest control.
Location: Kitchen
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: Cucumber salsa stored in tub with now tuna. Per cook, this salsa is placed on top of the tuna steak after the cook step. Store salsa separately. Corrected.10/2: Chorizo sausage over limes & lettuce in walk-in. Store raw meat below vegetables & fruits. Corrected.
Location: Kitchen
Equipment: Prep Top Cooler
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: Cucumber salsa stored in tub with now tuna. Per cook, this salsa is placed on top of the tuna steak after the cook step. Store salsa separately. Corrected.10/2: Chorizo sausage over limes & lettuce in walk-in. Store raw meat below vegetables & fruits. Corrected.
Location: Walk-in cooler
- Miscellaneous contamination of food (Critical) (corrected)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: Tuna steaks in vacuum packages must be opened when they are removed from the freezer. This is why they are labeled "Peel before thawing". Opening packages lets in air & prevents growth of the bacteria C. botulinum.10/2: Looks good!
Location: Kitchen
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: An employee (Sue) is scheduled to go to class Dec 16.Note 2/9: Employee has passed the class & exam. Provide certificate at establishment.
- Probe thermometer (corrected)
No food temperature device(s) provided to take temperatures.
Correction: Provide an approved food thermometer.
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: Threshold & ramp at walk-in cooler door are damaged. Replace.
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: Full pan (6" deep-maybe 40 Ibs) of chicken in sauce cooling at room temperature. Corrected.10/2: Repeat violation. 3 pans of black bean soup "cooling" at room temperature with lids on. Train cooks on proper cooling techniques.
Location: Kitchen
- Nonfood contact surface design (corrected)
Nonfood contact surfaces not designed and/or installed to be easily cleanable.
Correction: Nonfood-contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
Comments: In dry storage area (hall) in kitchen: aluminum foil covering shelves. Remove foil. Surfaces must be smooth & easily cleanable.
Location: -
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Can opener & table mount are rusting.2. Hood cleaning sticker is blank... Ensure service is performed at proper intervals.
Location: Kitchen
Equipment: Can opener
- 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: Empty ice machine & clean interior Surfaces to remove moldy build-up.
Location: Back room
Equipment: Ice machine
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Check for leak under ice machine. Clean black moldy build-up from drain line.
Location: Back room
Equipment: Ice machine
- 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: Provide chlorine test strips for dish machine & quat test strips for checking sanitizer buckets.
Location: Kitchen
|
02/09/2009 | Recheck |
- CO2 tanks unrestrained (corrected on site)
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
- Hand sink improper usage (corrected on site)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: Green scrubber in bar hand sink. Bottles of cleaners hanging from hand sink. Also: cutting boarded knife sitting on hand sink. Use sink for handwashing only; do not store anything in or on hand sink.
Location: Bar
Equipment: Hand sink
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Cold water at bar hand sink is not working.
Location: Bar
Equipment: Hand sink
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: Provide certificate or photocopy at establishment.
- Cooling methods (corrected on site)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: 2 pans of spinach dip setting out at room temperature, covered. Cool in ice bath or cooler uncovered. Repeat violation: cited 6 times in 2008. Ensure kitchen staff are trained on proper cooling methods. Future repeats can result in tickets & fines starting at $50.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: unused cooler is dirty, growing mold. Clean well & prop door so interior can thoroughly air dry.
Location: Back room
Equipment: Upright cooler
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Leak at bar sink drain line.Leak at kitchen 3- bay sink faucet.
Location: Bar
Equipment: 4-bay
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Leak at bar sink drain line.Leak at kitchen 3- bay sink faucet.
Location: Kitchen
Equipment: 3-bay
- No test kit
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Location: Kitchen
- 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: Do not store knives or other utensils down in sanitizer solution.
Location: Kitchen
|
02/09/2009 | 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.
Location: Walk-in cooler
- 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: Observed a few small flies in kitchen & in back room (by ice machine). Call out pest control.
Location: Kitchen
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: Cucumber salsa stored in tub with now tuna. Per cook, this salsa is placed on top of the tuna steak after the cook step. Store salsa separately. Corrected.10/2: Chorizo sausage over limes & lettuce in walk-in. Store raw meat below vegetables & fruits. Corrected.
Location: Kitchen
Equipment: Prep Top Cooler
- Cross-contamination (corrected on site)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: Cucumber salsa stored in tub with now tuna. Per cook, this salsa is placed on top of the tuna steak after the cook step. Store salsa separately. Corrected.10/2: Chorizo sausage over limes & lettuce in walk-in. Store raw meat below vegetables & fruits. Corrected.
Location: Walk-in cooler
- Miscellaneous contamination of food (Critical) (corrected)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: Tuna steaks in vacuum packages must be opened when they are removed from the freezer. This is why they are labeled "Peel before thawing". Opening packages lets in air & prevents growth of the bacteria C. botulinum.10/2: Looks good!
Location: Kitchen
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: An employee (Sue) is scheduled to go to class Dec 16.
- Probe thermometer (corrected)
No food temperature device(s) provided to take temperatures.
Correction: Provide an approved food thermometer.
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: Threshold & ramp at walk-in cooler door are damaged. Replace.
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: Full pan (6" deep-maybe 40 Ibs) of chicken in sauce cooling at room temperature. Corrected.10/2: Repeat violation. 3 pans of black bean soup "cooling" at room temperature with lids on. Train cooks on proper cooling techniques.
Location: Kitchen
- Nonfood contact surface design (corrected)
Nonfood contact surfaces not designed and/or installed to be easily cleanable.
Correction: Nonfood-contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
Comments: In dry storage area (hall) in kitchen: aluminum foil covering shelves. Remove foil. Surfaces must be smooth & easily cleanable.
Location: -
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Can opener & table mount are rusting.2. Hood cleaning sticker is blank... Ensure service is performed at proper intervals.
Location: Kitchen
Equipment: Can opener
- 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: Empty ice machine & clean interior Surfaces to remove moldy build-up.
Location: Back room
Equipment: Ice machine
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Check for leak under ice machine. Clean black moldy build-up from drain line.
Location: Back room
Equipment: Ice machine
- 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: Provide chlorine test strips for dish machine & quat test strips for checking sanitizer buckets.
Location: Kitchen
|
11/26/2008 | Recheck |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Location: Walk-in cooler
- 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: Observed a few small flies in kitchen & in back room (by ice machine). Call out pest control.
Location: Kitchen
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: Cucumber salsa stored in tub with now tuna. Per cook, this salsa is placed on top of the tuna steak after the cook step. Store salsa separately. Corrected.10/2: Chorizo sausage over limes & lettuce in walk-in. Store raw meat below vegetables & fruits. Corrected.
Location: Kitchen
Equipment: Prep Top Cooler
- Cross-contamination (corrected on site)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: Cucumber salsa stored in tub with now tuna. Per cook, this salsa is placed on top of the tuna steak after the cook step. Store salsa separately. Corrected.10/2: Chorizo sausage over limes & lettuce in walk-in. Store raw meat below vegetables & fruits. Corrected.
Location: Walk-in cooler
- Miscellaneous contamination of food (Critical) (corrected)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: Tuna steaks in vacuum packages must be opened when they are removed from the freezer. This is why they are labeled "Peel before thawing". Opening packages lets in air & prevents growth of the bacteria C. botulinum.10/2: Looks good!
Location: Kitchen
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
- Probe thermometer (corrected)
No food temperature device(s) provided to take temperatures.
Correction: Provide an approved food thermometer.
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: Threshold & ramp at walk-in cooler door are damaged. Replace.
Location: Walk-in cooler
- Cooling methods (corrected on site)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: Full pan (6" deep-maybe 40 Ibs) of chicken in sauce cooling at room temperature. Corrected.10/2: Repeat violation. 3 pans of black bean soup "cooling" at room temperature with lids on. Train cooks on proper cooling techniques.
Location: Kitchen
- Nonfood contact surface design (corrected)
Nonfood contact surfaces not designed and/or installed to be easily cleanable.
Correction: Nonfood-contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
Comments: In dry storage area (hall) in kitchen: aluminum foil covering shelves. Remove foil. Surfaces must be smooth & easily cleanable.
Location: -
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Can opener & table mount are rusting.2. Hood cleaning sticker is blank... Ensure service is performed at proper intervals.
Location: Kitchen
Equipment: Can opener
- 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: Empty ice machine & clean interior Surfaces to remove moldy build-up.
Location: Back room
Equipment: Ice machine
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Check for leak under ice machine. Clean black moldy build-up from drain line.
Location: Back room
Equipment: Ice machine
- 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: Provide chlorine test strips for dish machine & quat test strips for checking sanitizer buckets.
Location: Kitchen
|
10/02/2008 | 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.
Location: Walk-in cooler
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: Observed a few small flies in kitchen & in back room (by ice machine). Call out pest control.
Location: Kitchen
- Cross-contamination (corrected on site)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: Cucumber salsa stored in tub with now tuna. Per cook, this salsa is placed on top of the tuna steak after the cook step. Store salsa separately. Corrected.
Location: Kitchen
Equipment: Prep Top Cooler
- Miscellaneous contamination of food (Critical) (corrected on site)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: Tuna steaks in vacuum packages must be opened when they are removed from the freezer. This is why they are labeled "Peel before thawing". Opening packages lets in air & prevents growth of the bacteria C. botulinum.
Location: Kitchen
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
- Probe thermometer
No food temperature device(s) provided to take temperatures.
Correction: Provide an approved food thermometer.
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: Threshold & ramp at walk-in cooler door are damaged. Replace.
Location: Walk-in cooler
- Cooling methods (corrected on site)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: Full pan (6" deep-maybe 40 Ibs) of chicken in sauce cooling at room temperature. Corrected.
Location: Kitchen
- Nonfood contact surface design
Nonfood contact surfaces not designed and/or installed to be easily cleanable.
Correction: Nonfood-contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
Comments: In dry storage area (hall) in kitchen: aluminum foil covering shelves. Remove foil. Surfaces must be smooth & easily cleanable.
Location: -
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Can opener & table mount are rusting.2. Hood cleaning sticker is blank... Ensure service is performed at proper intervals.
Location: Kitchen
Equipment: Can opener
- 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: Empty ice machine & clean interior Surfaces to remove moldy build-up.
Location: Back room
Equipment: Ice machine
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Check for leak under ice machine. Clean black moldy build-up from drain line.
Location: Back room
Equipment: Ice machine
- No test kit
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: Provide chlorine test strips for dish machine & quat test strips for checking sanitizer buckets.
Location: Kitchen
|
09/23/2008 | Routine |
Restaurant representatives - add corrected or new information about LA JOLLA, 921 BROAD RIPPLE AVE, Indianapolis, IN »