LOS RANCHEROS # 2, 7125 GEORGETOWN RD, Indianapolis, IN - Restaurant inspection findings and violations

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Business Info

Name: LOS RANCHEROS # 2
Type: Restaurant
Address: 7125 GEORGETOWN RD, Indianapolis, IN 46268
County: Marion
License #: 96891
Smoking: Smoke Free
Total inspections: 45
Last inspection: 10/24/2014
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Inspection findings

Inspection Date

Type
  • Smoking distance signage (corrected)
    Smoking signs not posted conspicuously at each public entrance.
    Correction: An owner, operator, manager, or official in charge of a public place or place of employment shall post conspicuous signs at each public entrance that read "State Law Prohibits Smoking Within 8 Feet of this Entrance" or other similar language.
    Comments: ESTABLISHMENT IS MISSING "NO SMOKING WITH IN 8 FT OF ENTRANCE" SIGN AS REQUIRED BY LAW FROM ONE DOOR.SIGN GIVEN TO MANAGER AND CORRECTED ON SITE.
  • Hot holding (corrected)
    Potentially hazardous food(s) not held at proper temperatures.
    Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
    Comments: SPANISH RICE HOT HOLDING IN STEAM TABLE AT 117 DEGREES F. MAINTAIN HOT FOODS AT 135 DEGREES F OR HIGHER.RICE DISCARDED CORRECTED ON SITE. OTHER HOT TEMPERATURES IN STEAM TABLE WERE AT APPROPRIATE LEVELS.
    Location: Kitchen
    Equipment: Steam table
  • 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. WALK IN COOLER HOLDING AT 50 DEGREES F. SERVICE COOLER TO HOLD ALL FOODS AT 41 DEGREES F OR BELOW.2. RAW CHORIZO IN SMALL PREP TOP COOLER AT 48 DEGREES F. DO NOT OVERLOAD HOLDING TRAYS. PRODUCT MOVED CORRECTED ON SITE.
    Location: Walk-in cooler
  • 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. WALK IN COOLER HOLDING AT 50 DEGREES F. SERVICE COOLER TO HOLD ALL FOODS AT 41 DEGREES F OR BELOW.2. RAW CHORIZO IN SMALL PREP TOP COOLER AT 48 DEGREES F. DO NOT OVERLOAD HOLDING TRAYS. PRODUCT MOVED CORRECTED ON SITE.
    Location: Kitchen
    Equipment: Prep Top Cooler
  • Toxic restrictions (corrected)
    Unapproved toxic materials in food establishment.
    Correction: Only those poisonous or toxic materials that are required for operation and maintenance shall be present in establishment.
    Comments: 1. OLD CANS OF PAINT STORED ON TOP OF BEER IN DRY STORAGE CLOSET. REMOVE PAINT CANS.2. PIPE JOINT COMPOUND OVER ICE BIN IN BAR. KEEP TOXIC MATERIALS AWAY FROM FOOD PRODUCTS. TOXIN MOVED CORRECTED ON SITE.3. CANS OF RAID INSECT SPRAY IN ESTABLISHMENT. DO NOT USE HOUSE HOLD PESTICIDES IN A RESTAURANT. CANS DISCARDED CORRECTED ON SITE.
    Location: Dry storage
  • Toxic restrictions (corrected)
    Unapproved toxic materials in food establishment.
    Correction: Only those poisonous or toxic materials that are required for operation and maintenance shall be present in establishment.
    Comments: 1. OLD CANS OF PAINT STORED ON TOP OF BEER IN DRY STORAGE CLOSET. REMOVE PAINT CANS.2. PIPE JOINT COMPOUND OVER ICE BIN IN BAR. KEEP TOXIC MATERIALS AWAY FROM FOOD PRODUCTS. TOXIN MOVED CORRECTED ON SITE.3. CANS OF RAID INSECT SPRAY IN ESTABLISHMENT. DO NOT USE HOUSE HOLD PESTICIDES IN A RESTAURANT. CANS DISCARDED CORRECTED ON SITE.
    Location: Bar
  • Toxic restrictions (corrected)
    Unapproved toxic materials in food establishment.
    Correction: Only those poisonous or toxic materials that are required for operation and maintenance shall be present in establishment.
    Comments: 1. OLD CANS OF PAINT STORED ON TOP OF BEER IN DRY STORAGE CLOSET. REMOVE PAINT CANS.2. PIPE JOINT COMPOUND OVER ICE BIN IN BAR. KEEP TOXIC MATERIALS AWAY FROM FOOD PRODUCTS. TOXIN MOVED CORRECTED ON SITE.3. CANS OF RAID INSECT SPRAY IN ESTABLISHMENT. DO NOT USE HOUSE HOLD PESTICIDES IN A RESTAURANT. CANS DISCARDED CORRECTED ON SITE.
    Location: Bar
  • 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: FRUIT FLIES, HOUSE FLIES AND COCKROACHES NOTED INSIDE ESTABLISHMENT. SEEK PROFESSIONAL ASSISTANCE TO EXTERMINATE PESTS. KEEP AREA CLEAN AND DRY.COCKROACHES INSIDE BULK FLOUR BIN. FLOUR BIN DISCARDED INTO TRASH.
    Location: Kitchen
  • Minimize contact (Critical) (corrected)
    Bare hand contact not minimized with non ready to eat food(s).
    Correction: Food employees shall minimize contact with non ready to eat foods and shall use suitable utensils when needed.
    Comments: ICE SCOOPS LYING INSIDE ICE BIN WITH HANDLE TOUCHING ICE IN KITCHEN, BAR AND WAIT STAFF AREA. ICE SCOOPS REMOVED AND DISCUSSED PROPER STORAGE OF ICE SCOOPS WITH MANAGER. CORRECTED ON SITE.
  • Sanitizer criteria (corrected)
    Sanitizer does not meet the requirements in 21 CFR 178.1010 including maximum concentration levels.
    Correction: Provide only approved chemical sanitizer(s).
    Comments: IN PLACE SANITIZER CONCENTRATION TO HIGH AT > 200 PPM. UTILIZE TEST STRIPS TO ENSURE BLEACH IS BETWEEN 50-100 PPM IN CONCENTRATION.BUCKET REFILLED CORRECTED ON SITE.
  • 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: CUT PIECE OF EMPLOYEE CAKE IN BEER COOLER. KEEP EMPLOYEE MEALS AWAY FROM ALL FOOD PREP AND STORAGE LOCATIONS.
    Location: Bar
    Equipment: Reach in 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: RAW SHELL EGGS OVER PRODUCE IN WALK IN COOLER. STORE RAW ANIMAL FOODS BELOW READY TO EAT FOODS.ORGANIZATIONAL CHART FOR COLD STORAGE UNITS GIVEN OUT TO MANAGER. (SPANISH VERSION)
    Location: Walk-in cooler
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1.SOILED KNIVES IN CLEAN KNIFE RACK. CLEAN AND SANITIZE KNIVES BEFORE PLACING THEM ON A CLEAN KNIFE RACK.2. CAN OPENER BLADE SOILED. CLEAN AND SANITIZE.
    Location: Kitchen
    Equipment: Knife/utensil rack
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1.SOILED KNIVES IN CLEAN KNIFE RACK. CLEAN AND SANITIZE KNIVES BEFORE PLACING THEM ON A CLEAN KNIFE RACK.2. CAN OPENER BLADE SOILED. CLEAN AND SANITIZE.
    Location: Kitchen
    Equipment: Can opener
  • 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: CILANTRO INSIDE HAND SINK DRAIN. DO NOT USE HAND SINK FOR ANY OTHER PURPOSE OTHER THAN HAND WASHING.
    Location: Kitchen
    Equipment: Hand sink
  • Utensils - poor repair - calibration (corrected)
    Utensils not maintained in good repair or calibration.
    Correction: Maintain all utensils in good repair and calibration.
    Comments: CHIPPED AND CRACKED PLATES IN KITCHEN. DISCARD DAMAGED PLATES
  • Single-service reuse (corrected)
    Single service and single use articles reused.
    Correction: Single service and single use articles may not be reused. Mollusk and crustacean shells and cedar planks may not be used more than once as serving containers.
    Comments: SPICES STORED IN USED JALAPENO 5 GALLON BUCKETS. DISCONTINUE USE OF SINGLE USE ITEMS AS STORAGE CONTAINERS.
  • Hoods inadequate or unapproved (corrected)
    Ventilation hood(s) inadequate or unapproved.
    Correction: Ventilation hood systems and devices shall meet the requirements of the Indiana department of fire and building services.
    Comments: ANSUL (FIRE SUPPRESION) SYSTEM HAS BEEN RED TAGGED BY FIRE MARSHAL. MAKE NECESSARY REPAIRS AND HAVE FIRE MARSHAL RE-INSPECTION SYSTEM.
  • 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: KEYS OVER TORTILLAS IN DRY STORE ROOM AND CELL PHONES ON PREP TABLES IN KITCHEN. KEEP PERSONAL ITEMS AWAY FROM FOOD PREP AND STORAGE AREAS.
    Location: Dry storage
  • 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: KEYS OVER TORTILLAS IN DRY STORE ROOM AND CELL PHONES ON PREP TABLES IN KITCHEN. KEEP PERSONAL ITEMS AWAY FROM FOOD PREP AND STORAGE AREAS.
    Location: Kitchen
  • Drying mop(s) (corrected)
    Improper drying of wet mop(s).
    Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
    Comments: MOP IN WET MOP BUCKET. ALLOW MOPS TO AIR DRY WHEN NOT IN USE.
    Location: Kitchen
  • Bulk labeling (corrected)
    Food items removed from original container not properly labeled.
    Correction: Working containers holding food items shall be labeled with the common name of the food item.
    Comments: 1. UNMARKED BULK CONTAINERS IN WALK IN COOLER. LABEL ALL CONTAINERS WITH COMMON NAME OF PRODUCT.2. UNMARKED CONTAINERS IN DRY STORAGE AREA. LABEL ALL CONTAINERS WITH COMMON NAME OF PRODUCT.
    Location: Walk-in cooler
  • Bulk labeling (corrected)
    Food items removed from original container not properly labeled.
    Correction: Working containers holding food items shall be labeled with the common name of the food item.
    Comments: 1. UNMARKED BULK CONTAINERS IN WALK IN COOLER. LABEL ALL CONTAINERS WITH COMMON NAME OF PRODUCT.2. UNMARKED CONTAINERS IN DRY STORAGE AREA. LABEL ALL CONTAINERS WITH COMMON NAME OF PRODUCT.
    Location: Dry storage
  • Open doors and windows (corrected)
    Window(s) and/or door(s) open.
    Correction: If the windows and doors are kept open for ventilation or other purpose the openings shall be protected from insect and rodent entry.
    Comments: BACK DOOR OPEN UPON ARRIVAL. KEEP DOOR CLOSED TO PREVENT PEST ENTRY. DOOR CLOSED CORRECTED ON SITE.
    Location: Kitchen
  • Dumpster lids open (corrected)
    Dumpster and/or waste handling units not covered.
    Correction: Cover all dumpsters and waste handling units.
    Comments: DUMPSTER LID OPEN. KEEP LID CLOSED TO PREVENT PEST ENTRY.
    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: EXTERIOR OF GREASE BIN IS SOILED . CLEAN EXTERIOR OF GREASE BIN.
    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: VENT HOOD SOILED AND MISSING FILTERS. CLEAN, SERVICE AND RE-TAG VENT HOOD. INSTALL TIGHT FITTING FILTERS.
    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: BROKEN FLOOR TILES IN KITCHEN. REPLACE BROKEN TILES.
    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. KITCHEN FLOOR SOILED. CLEAN ENTIRE KITCHEN FLOOR.2. WALL BY GRILLS IS SOILED. CLEAN WALL.
    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. KITCHEN FLOOR SOILED. CLEAN ENTIRE KITCHEN FLOOR.2. WALL BY GRILLS IS SOILED. CLEAN WALL.
    Location: Cook line
  • Wiping cloths / storage (corrected)
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: WIPING CLOTHS STORED ON COUNTERS AND PREP TABLES. STORE WIPING CLOTHS INSIDE SANITIZER BUCKET WHEN NOT IN USE.
    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: COOKED CHICKEN AND COOKED GROUND BEEF OUT ON ROLLING CART WITH NO TEMPERATURE CONTROL. DISCUSSED COOLING METHODS AND INFORMATION ABOUT COOLING GIVEN TO MANAGER (SPANISH VERSION)
    Location: Kitchen
    Equipment: -
  • 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 IN UPRIGHT FREEZER. PROVIDE THERMOMETERS FOR ALL COLD HOLDING EQUIPMENT.
    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. DOOR TO UPRIGHT FREEZER DOES NOT CLOSE. REPAIR DOOR TO PROVIDE A PROPER SEAL.2. PORTION OF COMPRESSOR GUARD HELD UP WITH SODA CRATE AND COMPRESSOR LEAKING WATER ALL OVER IN WALK IN COOLER.REPAIR EQUIPMENT TO PROPER WORKING ORDER.
    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. DOOR TO UPRIGHT FREEZER DOES NOT CLOSE. REPAIR DOOR TO PROVIDE A PROPER SEAL.2. PORTION OF COMPRESSOR GUARD HELD UP WITH SODA CRATE AND COMPRESSOR LEAKING WATER ALL OVER IN WALK IN COOLER.REPAIR EQUIPMENT TO PROPER WORKING ORDER.
    Location: Walk-in cooler
  • Food unsafe(Non-Critical) (corrected)
    Food is unsafe and/or in unsound condition.
    Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
    Comments: CRATE OF MOLDY LEMONS IN WALK IN COOLER. DISCARD SPOILED PRODUCE.
    Location: Walk-in cooler
  • Food storage (corrected on site)
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: 1.LARGE POT OF COOKED BEANS ON FLOOR. KEEP FOOD OFF OF THE FLOOR. POT MOVED CORRECTED ON SITE.2. UNCOVERED FOODS IN WALK IN COOLER. COVER FOOD TO PROTECT FROM CONTAMINATION.
    Location: Kitchen
  • 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: 1.LARGE POT OF COOKED BEANS ON FLOOR. KEEP FOOD OFF OF THE FLOOR. POT MOVED CORRECTED ON SITE.2. UNCOVERED FOODS IN WALK IN COOLER. COVER FOOD TO PROTECT FROM CONTAMINATION.
    Location: Walk-in 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: 1. HOT AND COLD CONTROL VALVES REVERSED ON HAND SINK. REPAIR VALVES TO PROPER WORKING ORDER.2. HOT AND COLD CONTROL VALVES REVERSED ON MOP SINK. REPAIR VALVES TO PROPER WORKING ORDER.3. DUMP SINK FAUCET IS LEAKING. REPAIR LEAK.4. DUMP SINK NEXT TO DISH MACHINE HAS NO WATER HOOKED UP TO FAUCET. PROPERLY INSTALL FAUCET.5. FAUCET FOR 3 BAY SINK IS LEAKING AND DRAIN IS COVERED IN DUCT TAPE. REPAIR LEAK AND REMOVE DUCT TAPE FROM DRAIN.6. TOILET TANK CRACKED AND BROKEN IN MEN'S ROOM. REPLACE CRACKED TANK.8. ACCORDIAN TYPE DRAIN PIPE ON BAR SINK IS UNAPPROVED AND COULD LEAD TO CLOGS AND PEST HARBORAGE. INSTALL A SMOOTH FREE FLOWING DRAIN PIPE.
    Location: Kitchen
    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. HOT AND COLD CONTROL VALVES REVERSED ON HAND SINK. REPAIR VALVES TO PROPER WORKING ORDER.2. HOT AND COLD CONTROL VALVES REVERSED ON MOP SINK. REPAIR VALVES TO PROPER WORKING ORDER.3. DUMP SINK FAUCET IS LEAKING. REPAIR LEAK.4. DUMP SINK NEXT TO DISH MACHINE HAS NO WATER HOOKED UP TO FAUCET. PROPERLY INSTALL FAUCET.5. FAUCET FOR 3 BAY SINK IS LEAKING AND DRAIN IS COVERED IN DUCT TAPE. REPAIR LEAK AND REMOVE DUCT TAPE FROM DRAIN.6. TOILET TANK CRACKED AND BROKEN IN MEN'S ROOM. REPLACE CRACKED TANK.8. ACCORDIAN TYPE DRAIN PIPE ON BAR SINK IS UNAPPROVED AND COULD LEAD TO CLOGS AND PEST HARBORAGE. INSTALL A SMOOTH FREE FLOWING DRAIN PIPE.
    Location: Kitchen
    Equipment: Mop 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. HOT AND COLD CONTROL VALVES REVERSED ON HAND SINK. REPAIR VALVES TO PROPER WORKING ORDER.2. HOT AND COLD CONTROL VALVES REVERSED ON MOP SINK. REPAIR VALVES TO PROPER WORKING ORDER.3. DUMP SINK FAUCET IS LEAKING. REPAIR LEAK.4. DUMP SINK NEXT TO DISH MACHINE HAS NO WATER HOOKED UP TO FAUCET. PROPERLY INSTALL FAUCET.5. FAUCET FOR 3 BAY SINK IS LEAKING AND DRAIN IS COVERED IN DUCT TAPE. REPAIR LEAK AND REMOVE DUCT TAPE FROM DRAIN.6. TOILET TANK CRACKED AND BROKEN IN MEN'S ROOM. REPLACE CRACKED TANK.8. ACCORDIAN TYPE DRAIN PIPE ON BAR SINK IS UNAPPROVED AND COULD LEAD TO CLOGS AND PEST HARBORAGE. INSTALL A SMOOTH FREE FLOWING DRAIN PIPE.
    Location: Kitchen
    Equipment: Dump 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. HOT AND COLD CONTROL VALVES REVERSED ON HAND SINK. REPAIR VALVES TO PROPER WORKING ORDER.2. HOT AND COLD CONTROL VALVES REVERSED ON MOP SINK. REPAIR VALVES TO PROPER WORKING ORDER.3. DUMP SINK FAUCET IS LEAKING. REPAIR LEAK.4. DUMP SINK NEXT TO DISH MACHINE HAS NO WATER HOOKED UP TO FAUCET. PROPERLY INSTALL FAUCET.5. FAUCET FOR 3 BAY SINK IS LEAKING AND DRAIN IS COVERED IN DUCT TAPE. REPAIR LEAK AND REMOVE DUCT TAPE FROM DRAIN.6. TOILET TANK CRACKED AND BROKEN IN MEN'S ROOM. REPLACE CRACKED TANK.8. ACCORDIAN TYPE DRAIN PIPE ON BAR SINK IS UNAPPROVED AND COULD LEAD TO CLOGS AND PEST HARBORAGE. INSTALL A SMOOTH FREE FLOWING DRAIN PIPE.
    Location: Dish machine area
    Equipment: Dump 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. HOT AND COLD CONTROL VALVES REVERSED ON HAND SINK. REPAIR VALVES TO PROPER WORKING ORDER.2. HOT AND COLD CONTROL VALVES REVERSED ON MOP SINK. REPAIR VALVES TO PROPER WORKING ORDER.3. DUMP SINK FAUCET IS LEAKING. REPAIR LEAK.4. DUMP SINK NEXT TO DISH MACHINE HAS NO WATER HOOKED UP TO FAUCET. PROPERLY INSTALL FAUCET.5. FAUCET FOR 3 BAY SINK IS LEAKING AND DRAIN IS COVERED IN DUCT TAPE. REPAIR LEAK AND REMOVE DUCT TAPE FROM DRAIN.6. TOILET TANK CRACKED AND BROKEN IN MEN'S ROOM. REPLACE CRACKED TANK.8. ACCORDIAN TYPE DRAIN PIPE ON BAR SINK IS UNAPPROVED AND COULD LEAD TO CLOGS AND PEST HARBORAGE. INSTALL A SMOOTH FREE FLOWING DRAIN PIPE.
    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. HOT AND COLD CONTROL VALVES REVERSED ON HAND SINK. REPAIR VALVES TO PROPER WORKING ORDER.2. HOT AND COLD CONTROL VALVES REVERSED ON MOP SINK. REPAIR VALVES TO PROPER WORKING ORDER.3. DUMP SINK FAUCET IS LEAKING. REPAIR LEAK.4. DUMP SINK NEXT TO DISH MACHINE HAS NO WATER HOOKED UP TO FAUCET. PROPERLY INSTALL FAUCET.5. FAUCET FOR 3 BAY SINK IS LEAKING AND DRAIN IS COVERED IN DUCT TAPE. REPAIR LEAK AND REMOVE DUCT TAPE FROM DRAIN.6. TOILET TANK CRACKED AND BROKEN IN MEN'S ROOM. REPLACE CRACKED TANK.8. ACCORDIAN TYPE DRAIN PIPE ON BAR SINK IS UNAPPROVED AND COULD LEAD TO CLOGS AND PEST HARBORAGE. INSTALL A SMOOTH FREE FLOWING DRAIN PIPE.
    Location: Mens restroom
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. HOT AND COLD CONTROL VALVES REVERSED ON HAND SINK. REPAIR VALVES TO PROPER WORKING ORDER.2. HOT AND COLD CONTROL VALVES REVERSED ON MOP SINK. REPAIR VALVES TO PROPER WORKING ORDER.3. DUMP SINK FAUCET IS LEAKING. REPAIR LEAK.4. DUMP SINK NEXT TO DISH MACHINE HAS NO WATER HOOKED UP TO FAUCET. PROPERLY INSTALL FAUCET.5. FAUCET FOR 3 BAY SINK IS LEAKING AND DRAIN IS COVERED IN DUCT TAPE. REPAIR LEAK AND REMOVE DUCT TAPE FROM DRAIN.6. TOILET TANK CRACKED AND BROKEN IN MEN'S ROOM. REPLACE CRACKED TANK.8. ACCORDIAN TYPE DRAIN PIPE ON BAR SINK IS UNAPPROVED AND COULD LEAD TO CLOGS AND PEST HARBORAGE. INSTALL A SMOOTH FREE FLOWING DRAIN PIPE.
    Location: Bar
    Equipment: -
 10/24/2014Recheck
  • Smoking distance signage (corrected)
    Smoking signs not posted conspicuously at each public entrance.
    Correction: An owner, operator, manager, or official in charge of a public place or place of employment shall post conspicuous signs at each public entrance that read "State Law Prohibits Smoking Within 8 Feet of this Entrance" or other similar language.
    Comments: ESTABLISHMENT IS MISSING "NO SMOKING WITH IN 8 FT OF ENTRANCE" SIGN AS REQUIRED BY LAW FROM ONE DOOR.SIGN GIVEN TO MANAGER AND CORRECTED ON SITE.
  • Hot holding (corrected)
    Potentially hazardous food(s) not held at proper temperatures.
    Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
    Comments: SPANISH RICE HOT HOLDING IN STEAM TABLE AT 117 DEGREES F. MAINTAIN HOT FOODS AT 135 DEGREES F OR HIGHER.RICE DISCARDED CORRECTED ON SITE. OTHER HOT TEMPERATURES IN STEAM TABLE WERE AT APPROPRIATE LEVELS.
    Location: Kitchen
    Equipment: Steam table
  • 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. WALK IN COOLER HOLDING AT 50 DEGREES F. SERVICE COOLER TO HOLD ALL FOODS AT 41 DEGREES F OR BELOW.2. RAW CHORIZO IN SMALL PREP TOP COOLER AT 48 DEGREES F. DO NOT OVERLOAD HOLDING TRAYS. PRODUCT MOVED CORRECTED ON SITE.
    Location: Walk-in cooler
  • 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. WALK IN COOLER HOLDING AT 50 DEGREES F. SERVICE COOLER TO HOLD ALL FOODS AT 41 DEGREES F OR BELOW.2. RAW CHORIZO IN SMALL PREP TOP COOLER AT 48 DEGREES F. DO NOT OVERLOAD HOLDING TRAYS. PRODUCT MOVED CORRECTED ON SITE.
    Location: Kitchen
    Equipment: Prep Top Cooler
  • Toxic restrictions (corrected)
    Unapproved toxic materials in food establishment.
    Correction: Only those poisonous or toxic materials that are required for operation and maintenance shall be present in establishment.
    Comments: 1. OLD CANS OF PAINT STORED ON TOP OF BEER IN DRY STORAGE CLOSET. REMOVE PAINT CANS.2. PIPE JOINT COMPOUND OVER ICE BIN IN BAR. KEEP TOXIC MATERIALS AWAY FROM FOOD PRODUCTS. TOXIN MOVED CORRECTED ON SITE.3. CANS OF RAID INSECT SPRAY IN ESTABLISHMENT. DO NOT USE HOUSE HOLD PESTICIDES IN A RESTAURANT. CANS DISCARDED CORRECTED ON SITE.
    Location: Dry storage
  • Toxic restrictions (corrected)
    Unapproved toxic materials in food establishment.
    Correction: Only those poisonous or toxic materials that are required for operation and maintenance shall be present in establishment.
    Comments: 1. OLD CANS OF PAINT STORED ON TOP OF BEER IN DRY STORAGE CLOSET. REMOVE PAINT CANS.2. PIPE JOINT COMPOUND OVER ICE BIN IN BAR. KEEP TOXIC MATERIALS AWAY FROM FOOD PRODUCTS. TOXIN MOVED CORRECTED ON SITE.3. CANS OF RAID INSECT SPRAY IN ESTABLISHMENT. DO NOT USE HOUSE HOLD PESTICIDES IN A RESTAURANT. CANS DISCARDED CORRECTED ON SITE.
    Location: Bar
  • Toxic restrictions (corrected)
    Unapproved toxic materials in food establishment.
    Correction: Only those poisonous or toxic materials that are required for operation and maintenance shall be present in establishment.
    Comments: 1. OLD CANS OF PAINT STORED ON TOP OF BEER IN DRY STORAGE CLOSET. REMOVE PAINT CANS.2. PIPE JOINT COMPOUND OVER ICE BIN IN BAR. KEEP TOXIC MATERIALS AWAY FROM FOOD PRODUCTS. TOXIN MOVED CORRECTED ON SITE.3. CANS OF RAID INSECT SPRAY IN ESTABLISHMENT. DO NOT USE HOUSE HOLD PESTICIDES IN A RESTAURANT. CANS DISCARDED CORRECTED ON SITE.
    Location: Bar
  • Pests/rodents
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: FRUIT FLIES, HOUSE FLIES AND COCKROACHES NOTED INSIDE ESTABLISHMENT. SEEK PROFESSIONAL ASSISTANCE TO EXTERMINATE PESTS. KEEP AREA CLEAN AND DRY.COCKROACHES INSIDE BULK FLOUR BIN. FLOUR BIN DISCARDED INTO TRASH.
    Location: Kitchen
  • Minimize contact (Critical) (corrected)
    Bare hand contact not minimized with non ready to eat food(s).
    Correction: Food employees shall minimize contact with non ready to eat foods and shall use suitable utensils when needed.
    Comments: ICE SCOOPS LYING INSIDE ICE BIN WITH HANDLE TOUCHING ICE IN KITCHEN, BAR AND WAIT STAFF AREA. ICE SCOOPS REMOVED AND DISCUSSED PROPER STORAGE OF ICE SCOOPS WITH MANAGER. CORRECTED ON SITE.
  • Sanitizer criteria (corrected)
    Sanitizer does not meet the requirements in 21 CFR 178.1010 including maximum concentration levels.
    Correction: Provide only approved chemical sanitizer(s).
    Comments: IN PLACE SANITIZER CONCENTRATION TO HIGH AT > 200 PPM. UTILIZE TEST STRIPS TO ENSURE BLEACH IS BETWEEN 50-100 PPM IN CONCENTRATION.BUCKET REFILLED CORRECTED ON SITE.
  • 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: CUT PIECE OF EMPLOYEE CAKE IN BEER COOLER. KEEP EMPLOYEE MEALS AWAY FROM ALL FOOD PREP AND STORAGE LOCATIONS.
    Location: Bar
    Equipment: Reach in 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: RAW SHELL EGGS OVER PRODUCE IN WALK IN COOLER. STORE RAW ANIMAL FOODS BELOW READY TO EAT FOODS.ORGANIZATIONAL CHART FOR COLD STORAGE UNITS GIVEN OUT TO MANAGER. (SPANISH VERSION)
    Location: Walk-in cooler
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1.SOILED KNIVES IN CLEAN KNIFE RACK. CLEAN AND SANITIZE KNIVES BEFORE PLACING THEM ON A CLEAN KNIFE RACK.2. CAN OPENER BLADE SOILED. CLEAN AND SANITIZE.
    Location: Kitchen
    Equipment: Knife/utensil rack
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1.SOILED KNIVES IN CLEAN KNIFE RACK. CLEAN AND SANITIZE KNIVES BEFORE PLACING THEM ON A CLEAN KNIFE RACK.2. CAN OPENER BLADE SOILED. CLEAN AND SANITIZE.
    Location: Kitchen
    Equipment: Can opener
  • 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: CILANTRO INSIDE HAND SINK DRAIN. DO NOT USE HAND SINK FOR ANY OTHER PURPOSE OTHER THAN HAND WASHING.
    Location: Kitchen
    Equipment: Hand sink
  • Utensils - poor repair - calibration (corrected)
    Utensils not maintained in good repair or calibration.
    Correction: Maintain all utensils in good repair and calibration.
    Comments: CHIPPED AND CRACKED PLATES IN KITCHEN. DISCARD DAMAGED PLATES
  • Single-service reuse (corrected)
    Single service and single use articles reused.
    Correction: Single service and single use articles may not be reused. Mollusk and crustacean shells and cedar planks may not be used more than once as serving containers.
    Comments: SPICES STORED IN USED JALAPENO 5 GALLON BUCKETS. DISCONTINUE USE OF SINGLE USE ITEMS AS STORAGE CONTAINERS.
  • Hoods inadequate or unapproved (corrected)
    Ventilation hood(s) inadequate or unapproved.
    Correction: Ventilation hood systems and devices shall meet the requirements of the Indiana department of fire and building services.
    Comments: ANSUL (FIRE SUPPRESION) SYSTEM HAS BEEN RED TAGGED BY FIRE MARSHAL. MAKE NECESSARY REPAIRS AND HAVE FIRE MARSHAL RE-INSPECTION SYSTEM.
  • 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: KEYS OVER TORTILLAS IN DRY STORE ROOM AND CELL PHONES ON PREP TABLES IN KITCHEN. KEEP PERSONAL ITEMS AWAY FROM FOOD PREP AND STORAGE AREAS.
    Location: Dry storage
  • 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: KEYS OVER TORTILLAS IN DRY STORE ROOM AND CELL PHONES ON PREP TABLES IN KITCHEN. KEEP PERSONAL ITEMS AWAY FROM FOOD PREP AND STORAGE AREAS.
    Location: Kitchen
  • Drying mop(s) (corrected)
    Improper drying of wet mop(s).
    Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
    Comments: MOP IN WET MOP BUCKET. ALLOW MOPS TO AIR DRY WHEN NOT IN USE.
    Location: Kitchen
  • Bulk labeling (corrected)
    Food items removed from original container not properly labeled.
    Correction: Working containers holding food items shall be labeled with the common name of the food item.
    Comments: 1. UNMARKED BULK CONTAINERS IN WALK IN COOLER. LABEL ALL CONTAINERS WITH COMMON NAME OF PRODUCT.2. UNMARKED CONTAINERS IN DRY STORAGE AREA. LABEL ALL CONTAINERS WITH COMMON NAME OF PRODUCT.
    Location: Walk-in cooler
  • Bulk labeling (corrected)
    Food items removed from original container not properly labeled.
    Correction: Working containers holding food items shall be labeled with the common name of the food item.
    Comments: 1. UNMARKED BULK CONTAINERS IN WALK IN COOLER. LABEL ALL CONTAINERS WITH COMMON NAME OF PRODUCT.2. UNMARKED CONTAINERS IN DRY STORAGE AREA. LABEL ALL CONTAINERS WITH COMMON NAME OF PRODUCT.
    Location: Dry storage
  • Open doors and windows (corrected)
    Window(s) and/or door(s) open.
    Correction: If the windows and doors are kept open for ventilation or other purpose the openings shall be protected from insect and rodent entry.
    Comments: BACK DOOR OPEN UPON ARRIVAL. KEEP DOOR CLOSED TO PREVENT PEST ENTRY. DOOR CLOSED CORRECTED ON SITE.
    Location: Kitchen
  • Dumpster lids open (corrected)
    Dumpster and/or waste handling units not covered.
    Correction: Cover all dumpsters and waste handling units.
    Comments: DUMPSTER LID OPEN. KEEP LID CLOSED TO PREVENT PEST ENTRY.
    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: EXTERIOR OF GREASE BIN IS SOILED . CLEAN EXTERIOR OF GREASE BIN.
    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: VENT HOOD SOILED AND MISSING FILTERS. CLEAN, SERVICE AND RE-TAG VENT HOOD. INSTALL TIGHT FITTING FILTERS.
    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: BROKEN FLOOR TILES IN KITCHEN. REPLACE BROKEN TILES.
    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. KITCHEN FLOOR SOILED. CLEAN ENTIRE KITCHEN FLOOR.2. WALL BY GRILLS IS SOILED. CLEAN WALL.
    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. KITCHEN FLOOR SOILED. CLEAN ENTIRE KITCHEN FLOOR.2. WALL BY GRILLS IS SOILED. CLEAN WALL.
    Location: Cook line
  • Wiping cloths / storage
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: WIPING CLOTHS STORED ON COUNTERS AND PREP TABLES. STORE WIPING CLOTHS INSIDE SANITIZER BUCKET WHEN NOT IN USE.
    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: COOKED CHICKEN AND COOKED GROUND BEEF OUT ON ROLLING CART WITH NO TEMPERATURE CONTROL. DISCUSSED COOLING METHODS AND INFORMATION ABOUT COOLING GIVEN TO MANAGER (SPANISH VERSION)
    Location: Kitchen
    Equipment: -
  • 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 IN UPRIGHT FREEZER. PROVIDE THERMOMETERS FOR ALL COLD HOLDING EQUIPMENT.
    Location: Kitchen
    Equipment: Upright freezer
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. DOOR TO UPRIGHT FREEZER DOES NOT CLOSE. REPAIR DOOR TO PROVIDE A PROPER SEAL.2. PORTION OF COMPRESSOR GUARD HELD UP WITH SODA CRATE AND COMPRESSOR LEAKING WATER ALL OVER IN WALK IN COOLER.REPAIR EQUIPMENT TO PROPER WORKING ORDER.
    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. DOOR TO UPRIGHT FREEZER DOES NOT CLOSE. REPAIR DOOR TO PROVIDE A PROPER SEAL.2. PORTION OF COMPRESSOR GUARD HELD UP WITH SODA CRATE AND COMPRESSOR LEAKING WATER ALL OVER IN WALK IN COOLER.REPAIR EQUIPMENT TO PROPER WORKING ORDER.
    Location: Walk-in cooler
  • Food unsafe(Non-Critical) (corrected)
    Food is unsafe and/or in unsound condition.
    Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
    Comments: CRATE OF MOLDY LEMONS IN WALK IN COOLER. DISCARD SPOILED PRODUCE.
    Location: Walk-in cooler
  • Food storage (corrected on site)
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: 1.LARGE POT OF COOKED BEANS ON FLOOR. KEEP FOOD OFF OF THE FLOOR. POT MOVED CORRECTED ON SITE.2. UNCOVERED FOODS IN WALK IN COOLER. COVER FOOD TO PROTECT FROM CONTAMINATION.
    Location: Kitchen
  • 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: 1.LARGE POT OF COOKED BEANS ON FLOOR. KEEP FOOD OFF OF THE FLOOR. POT MOVED CORRECTED ON SITE.2. UNCOVERED FOODS IN WALK IN COOLER. COVER FOOD TO PROTECT FROM CONTAMINATION.
    Location: Walk-in 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: 1. HOT AND COLD CONTROL VALVES REVERSED ON HAND SINK. REPAIR VALVES TO PROPER WORKING ORDER.2. HOT AND COLD CONTROL VALVES REVERSED ON MOP SINK. REPAIR VALVES TO PROPER WORKING ORDER.3. DUMP SINK FAUCET IS LEAKING. REPAIR LEAK.4. DUMP SINK NEXT TO DISH MACHINE HAS NO WATER HOOKED UP TO FAUCET. PROPERLY INSTALL FAUCET.5. FAUCET FOR 3 BAY SINK IS LEAKING AND DRAIN IS COVERED IN DUCT TAPE. REPAIR LEAK AND REMOVE DUCT TAPE FROM DRAIN.6. TOILET TANK CRACKED AND BROKEN IN MEN'S ROOM. REPLACE CRACKED TANK.8. ACCORDIAN TYPE DRAIN PIPE ON BAR SINK IS UNAPPROVED AND COULD LEAD TO CLOGS AND PEST HARBORAGE. INSTALL A SMOOTH FREE FLOWING DRAIN PIPE.
    Location: Kitchen
    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. HOT AND COLD CONTROL VALVES REVERSED ON HAND SINK. REPAIR VALVES TO PROPER WORKING ORDER.2. HOT AND COLD CONTROL VALVES REVERSED ON MOP SINK. REPAIR VALVES TO PROPER WORKING ORDER.3. DUMP SINK FAUCET IS LEAKING. REPAIR LEAK.4. DUMP SINK NEXT TO DISH MACHINE HAS NO WATER HOOKED UP TO FAUCET. PROPERLY INSTALL FAUCET.5. FAUCET FOR 3 BAY SINK IS LEAKING AND DRAIN IS COVERED IN DUCT TAPE. REPAIR LEAK AND REMOVE DUCT TAPE FROM DRAIN.6. TOILET TANK CRACKED AND BROKEN IN MEN'S ROOM. REPLACE CRACKED TANK.8. ACCORDIAN TYPE DRAIN PIPE ON BAR SINK IS UNAPPROVED AND COULD LEAD TO CLOGS AND PEST HARBORAGE. INSTALL A SMOOTH FREE FLOWING DRAIN PIPE.
    Location: Kitchen
    Equipment: Mop 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. HOT AND COLD CONTROL VALVES REVERSED ON HAND SINK. REPAIR VALVES TO PROPER WORKING ORDER.2. HOT AND COLD CONTROL VALVES REVERSED ON MOP SINK. REPAIR VALVES TO PROPER WORKING ORDER.3. DUMP SINK FAUCET IS LEAKING. REPAIR LEAK.4. DUMP SINK NEXT TO DISH MACHINE HAS NO WATER HOOKED UP TO FAUCET. PROPERLY INSTALL FAUCET.5. FAUCET FOR 3 BAY SINK IS LEAKING AND DRAIN IS COVERED IN DUCT TAPE. REPAIR LEAK AND REMOVE DUCT TAPE FROM DRAIN.6. TOILET TANK CRACKED AND BROKEN IN MEN'S ROOM. REPLACE CRACKED TANK.8. ACCORDIAN TYPE DRAIN PIPE ON BAR SINK IS UNAPPROVED AND COULD LEAD TO CLOGS AND PEST HARBORAGE. INSTALL A SMOOTH FREE FLOWING DRAIN PIPE.
    Location: Kitchen
    Equipment: Dump 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. HOT AND COLD CONTROL VALVES REVERSED ON HAND SINK. REPAIR VALVES TO PROPER WORKING ORDER.2. HOT AND COLD CONTROL VALVES REVERSED ON MOP SINK. REPAIR VALVES TO PROPER WORKING ORDER.3. DUMP SINK FAUCET IS LEAKING. REPAIR LEAK.4. DUMP SINK NEXT TO DISH MACHINE HAS NO WATER HOOKED UP TO FAUCET. PROPERLY INSTALL FAUCET.5. FAUCET FOR 3 BAY SINK IS LEAKING AND DRAIN IS COVERED IN DUCT TAPE. REPAIR LEAK AND REMOVE DUCT TAPE FROM DRAIN.6. TOILET TANK CRACKED AND BROKEN IN MEN'S ROOM. REPLACE CRACKED TANK.8. ACCORDIAN TYPE DRAIN PIPE ON BAR SINK IS UNAPPROVED AND COULD LEAD TO CLOGS AND PEST HARBORAGE. INSTALL A SMOOTH FREE FLOWING DRAIN PIPE.
    Location: Dish machine area
    Equipment: Dump 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. HOT AND COLD CONTROL VALVES REVERSED ON HAND SINK. REPAIR VALVES TO PROPER WORKING ORDER.2. HOT AND COLD CONTROL VALVES REVERSED ON MOP SINK. REPAIR VALVES TO PROPER WORKING ORDER.3. DUMP SINK FAUCET IS LEAKING. REPAIR LEAK.4. DUMP SINK NEXT TO DISH MACHINE HAS NO WATER HOOKED UP TO FAUCET. PROPERLY INSTALL FAUCET.5. FAUCET FOR 3 BAY SINK IS LEAKING AND DRAIN IS COVERED IN DUCT TAPE. REPAIR LEAK AND REMOVE DUCT TAPE FROM DRAIN.6. TOILET TANK CRACKED AND BROKEN IN MEN'S ROOM. REPLACE CRACKED TANK.8. ACCORDIAN TYPE DRAIN PIPE ON BAR SINK IS UNAPPROVED AND COULD LEAD TO CLOGS AND PEST HARBORAGE. INSTALL A SMOOTH FREE FLOWING DRAIN PIPE.
    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. HOT AND COLD CONTROL VALVES REVERSED ON HAND SINK. REPAIR VALVES TO PROPER WORKING ORDER.2. HOT AND COLD CONTROL VALVES REVERSED ON MOP SINK. REPAIR VALVES TO PROPER WORKING ORDER.3. DUMP SINK FAUCET IS LEAKING. REPAIR LEAK.4. DUMP SINK NEXT TO DISH MACHINE HAS NO WATER HOOKED UP TO FAUCET. PROPERLY INSTALL FAUCET.5. FAUCET FOR 3 BAY SINK IS LEAKING AND DRAIN IS COVERED IN DUCT TAPE. REPAIR LEAK AND REMOVE DUCT TAPE FROM DRAIN.6. TOILET TANK CRACKED AND BROKEN IN MEN'S ROOM. REPLACE CRACKED TANK.8. ACCORDIAN TYPE DRAIN PIPE ON BAR SINK IS UNAPPROVED AND COULD LEAD TO CLOGS AND PEST HARBORAGE. INSTALL A SMOOTH FREE FLOWING DRAIN PIPE.
    Location: Mens restroom
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. HOT AND COLD CONTROL VALVES REVERSED ON HAND SINK. REPAIR VALVES TO PROPER WORKING ORDER.2. HOT AND COLD CONTROL VALVES REVERSED ON MOP SINK. REPAIR VALVES TO PROPER WORKING ORDER.3. DUMP SINK FAUCET IS LEAKING. REPAIR LEAK.4. DUMP SINK NEXT TO DISH MACHINE HAS NO WATER HOOKED UP TO FAUCET. PROPERLY INSTALL FAUCET.5. FAUCET FOR 3 BAY SINK IS LEAKING AND DRAIN IS COVERED IN DUCT TAPE. REPAIR LEAK AND REMOVE DUCT TAPE FROM DRAIN.6. TOILET TANK CRACKED AND BROKEN IN MEN'S ROOM. REPLACE CRACKED TANK.8. ACCORDIAN TYPE DRAIN PIPE ON BAR SINK IS UNAPPROVED AND COULD LEAD TO CLOGS AND PEST HARBORAGE. INSTALL A SMOOTH FREE FLOWING DRAIN PIPE.
    Location: Bar
    Equipment: -
 10/10/2014Recheck
  • Smoking distance signage (corrected)
    Smoking signs not posted conspicuously at each public entrance.
    Correction: An owner, operator, manager, or official in charge of a public place or place of employment shall post conspicuous signs at each public entrance that read "State Law Prohibits Smoking Within 8 Feet of this Entrance" or other similar language.
    Comments: ESTABLISHMENT IS MISSING "NO SMOKING WITH IN 8 FT OF ENTRANCE" SIGN AS REQUIRED BY LAW FROM ONE DOOR.SIGN GIVEN TO MANAGER AND CORRECTED ON SITE.
  • Hot holding (corrected)
    Potentially hazardous food(s) not held at proper temperatures.
    Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
    Comments: SPANISH RICE HOT HOLDING IN STEAM TABLE AT 117 DEGREES F. MAINTAIN HOT FOODS AT 135 DEGREES F OR HIGHER.RICE DISCARDED CORRECTED ON SITE. OTHER HOT TEMPERATURES IN STEAM TABLE WERE AT APPROPRIATE LEVELS.
    Location: Kitchen
    Equipment: Steam table
  • 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. WALK IN COOLER HOLDING AT 50 DEGREES F. SERVICE COOLER TO HOLD ALL FOODS AT 41 DEGREES F OR BELOW.2. RAW CHORIZO IN SMALL PREP TOP COOLER AT 48 DEGREES F. DO NOT OVERLOAD HOLDING TRAYS. PRODUCT MOVED CORRECTED ON SITE.
    Location: Walk-in cooler
  • 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. WALK IN COOLER HOLDING AT 50 DEGREES F. SERVICE COOLER TO HOLD ALL FOODS AT 41 DEGREES F OR BELOW.2. RAW CHORIZO IN SMALL PREP TOP COOLER AT 48 DEGREES F. DO NOT OVERLOAD HOLDING TRAYS. PRODUCT MOVED CORRECTED ON SITE.
    Location: Kitchen
    Equipment: Prep Top Cooler
  • Toxic restrictions (corrected)
    Unapproved toxic materials in food establishment.
    Correction: Only those poisonous or toxic materials that are required for operation and maintenance shall be present in establishment.
    Comments: 1. OLD CANS OF PAINT STORED ON TOP OF BEER IN DRY STORAGE CLOSET. REMOVE PAINT CANS.2. PIPE JOINT COMPOUND OVER ICE BIN IN BAR. KEEP TOXIC MATERIALS AWAY FROM FOOD PRODUCTS. TOXIN MOVED CORRECTED ON SITE.3. CANS OF RAID INSECT SPRAY IN ESTABLISHMENT. DO NOT USE HOUSE HOLD PESTICIDES IN A RESTAURANT. CANS DISCARDED CORRECTED ON SITE.
    Location: Dry storage
  • Toxic restrictions (corrected)
    Unapproved toxic materials in food establishment.
    Correction: Only those poisonous or toxic materials that are required for operation and maintenance shall be present in establishment.
    Comments: 1. OLD CANS OF PAINT STORED ON TOP OF BEER IN DRY STORAGE CLOSET. REMOVE PAINT CANS.2. PIPE JOINT COMPOUND OVER ICE BIN IN BAR. KEEP TOXIC MATERIALS AWAY FROM FOOD PRODUCTS. TOXIN MOVED CORRECTED ON SITE.3. CANS OF RAID INSECT SPRAY IN ESTABLISHMENT. DO NOT USE HOUSE HOLD PESTICIDES IN A RESTAURANT. CANS DISCARDED CORRECTED ON SITE.
    Location: Bar
  • Toxic restrictions (corrected)
    Unapproved toxic materials in food establishment.
    Correction: Only those poisonous or toxic materials that are required for operation and maintenance shall be present in establishment.
    Comments: 1. OLD CANS OF PAINT STORED ON TOP OF BEER IN DRY STORAGE CLOSET. REMOVE PAINT CANS.2. PIPE JOINT COMPOUND OVER ICE BIN IN BAR. KEEP TOXIC MATERIALS AWAY FROM FOOD PRODUCTS. TOXIN MOVED CORRECTED ON SITE.3. CANS OF RAID INSECT SPRAY IN ESTABLISHMENT. DO NOT USE HOUSE HOLD PESTICIDES IN A RESTAURANT. CANS DISCARDED CORRECTED ON SITE.
    Location: Bar
  • 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: FRUIT FLIES, HOUSE FLIES AND COCKROACHES NOTED INSIDE ESTABLISHMENT. SEEK PROFESSIONAL ASSISTANCE TO EXTERMINATE PESTS. KEEP AREA CLEAN AND DRY.COCKROACHES INSIDE BULK FLOUR BIN. FLOUR BIN DISCARDED INTO TRASH.
    Location: Kitchen
  • Minimize contact (Critical) (corrected)
    Bare hand contact not minimized with non ready to eat food(s).
    Correction: Food employees shall minimize contact with non ready to eat foods and shall use suitable utensils when needed.
    Comments: ICE SCOOPS LYING INSIDE ICE BIN WITH HANDLE TOUCHING ICE IN KITCHEN, BAR AND WAIT STAFF AREA. ICE SCOOPS REMOVED AND DISCUSSED PROPER STORAGE OF ICE SCOOPS WITH MANAGER. CORRECTED ON SITE.
  • Sanitizer criteria (corrected)
    Sanitizer does not meet the requirements in 21 CFR 178.1010 including maximum concentration levels.
    Correction: Provide only approved chemical sanitizer(s).
    Comments: IN PLACE SANITIZER CONCENTRATION TO HIGH AT > 200 PPM. UTILIZE TEST STRIPS TO ENSURE BLEACH IS BETWEEN 50-100 PPM IN CONCENTRATION.BUCKET REFILLED CORRECTED ON SITE.
  • 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: CUT PIECE OF EMPLOYEE CAKE IN BEER COOLER. KEEP EMPLOYEE MEALS AWAY FROM ALL FOOD PREP AND STORAGE LOCATIONS.
    Location: Bar
    Equipment: Reach in 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: RAW SHELL EGGS OVER PRODUCE IN WALK IN COOLER. STORE RAW ANIMAL FOODS BELOW READY TO EAT FOODS.ORGANIZATIONAL CHART FOR COLD STORAGE UNITS GIVEN OUT TO MANAGER. (SPANISH VERSION)
    Location: Walk-in cooler
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1.SOILED KNIVES IN CLEAN KNIFE RACK. CLEAN AND SANITIZE KNIVES BEFORE PLACING THEM ON A CLEAN KNIFE RACK.2. CAN OPENER BLADE SOILED. CLEAN AND SANITIZE.
    Location: Kitchen
    Equipment: Knife/utensil rack
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1.SOILED KNIVES IN CLEAN KNIFE RACK. CLEAN AND SANITIZE KNIVES BEFORE PLACING THEM ON A CLEAN KNIFE RACK.2. CAN OPENER BLADE SOILED. CLEAN AND SANITIZE.
    Location: Kitchen
    Equipment: Can opener
  • 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: CILANTRO INSIDE HAND SINK DRAIN. DO NOT USE HAND SINK FOR ANY OTHER PURPOSE OTHER THAN HAND WASHING.
    Location: Kitchen
    Equipment: Hand sink
  • Unapproved food contact materials (corrected)
    Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
    Correction: Use approved materials for utensils and food contact surface(s).
    Comments: 1.TORTILLAS STORED IN USED PLASTIC GROCERY BAGS. STORE FOOD IN APPROVED FOOD GRADE CONTAINERS ONLY.2. DRINKING GLASS BEING USED FOR A SCOOP IN BULK FLOUR BIN. USE A PROPER SCOOP WITH A HANDLE. GLASS REMOVED CORRECTED ON SITE.
    Location: Kitchen
  • Unapproved food contact materials (corrected)
    Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
    Correction: Use approved materials for utensils and food contact surface(s).
    Comments: 1.TORTILLAS STORED IN USED PLASTIC GROCERY BAGS. STORE FOOD IN APPROVED FOOD GRADE CONTAINERS ONLY.2. DRINKING GLASS BEING USED FOR A SCOOP IN BULK FLOUR BIN. USE A PROPER SCOOP WITH A HANDLE. GLASS REMOVED CORRECTED ON SITE.
    Location: Dry storage
  • Unapproved food contact materials (corrected)
    Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
    Correction: Use approved materials for utensils and food contact surface(s).
    Comments: 1.TORTILLAS STORED IN USED PLASTIC GROCERY BAGS. STORE FOOD IN APPROVED FOOD GRADE CONTAINERS ONLY.2. DRINKING GLASS BEING USED FOR A SCOOP IN BULK FLOUR BIN. USE A PROPER SCOOP WITH A HANDLE. GLASS REMOVED CORRECTED ON SITE.
    Location: Dry storage
    Equipment: Bulk food containers
  • Utensils - poor repair - calibration (corrected)
    Utensils not maintained in good repair or calibration.
    Correction: Maintain all utensils in good repair and calibration.
    Comments: CHIPPED AND CRACKED PLATES IN KITCHEN. DISCARD DAMAGED PLATES
  • Single-service reuse (corrected)
    Single service and single use articles reused.
    Correction: Single service and single use articles may not be reused. Mollusk and crustacean shells and cedar planks may not be used more than once as serving containers.
    Comments: SPICES STORED IN USED JALAPENO 5 GALLON BUCKETS. DISCONTINUE USE OF SINGLE USE ITEMS AS STORAGE CONTAINERS.
  • Hoods inadequate or unapproved (corrected)
    Ventilation hood(s) inadequate or unapproved.
    Correction: Ventilation hood systems and devices shall meet the requirements of the Indiana department of fire and building services.
    Comments: ANSUL (FIRE SUPPRESION) SYSTEM HAS BEEN RED TAGGED BY FIRE MARSHAL. MAKE NECESSARY REPAIRS AND HAVE FIRE MARSHAL RE-INSPECTION SYSTEM.
  • 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: KEYS OVER TORTILLAS IN DRY STORE ROOM AND CELL PHONES ON PREP TABLES IN KITCHEN. KEEP PERSONAL ITEMS AWAY FROM FOOD PREP AND STORAGE AREAS.
    Location: Dry storage
  • 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: KEYS OVER TORTILLAS IN DRY STORE ROOM AND CELL PHONES ON PREP TABLES IN KITCHEN. KEEP PERSONAL ITEMS AWAY FROM FOOD PREP AND STORAGE AREAS.
    Location: Kitchen
  • Drying mop(s) (corrected)
    Improper drying of wet mop(s).
    Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
    Comments: MOP IN WET MOP BUCKET. ALLOW MOPS TO AIR DRY WHEN NOT IN USE.
    Location: Kitchen
  • Bulk labeling (corrected)
    Food items removed from original container not properly labeled.
    Correction: Working containers holding food items shall be labeled with the common name of the food item.
    Comments: 1. UNMARKED BULK CONTAINERS IN WALK IN COOLER. LABEL ALL CONTAINERS WITH COMMON NAME OF PRODUCT.2. UNMARKED CONTAINERS IN DRY STORAGE AREA. LABEL ALL CONTAINERS WITH COMMON NAME OF PRODUCT.
    Location: Walk-in cooler
  • Bulk labeling (corrected)
    Food items removed from original container not properly labeled.
    Correction: Working containers holding food items shall be labeled with the common name of the food item.
    Comments: 1. UNMARKED BULK CONTAINERS IN WALK IN COOLER. LABEL ALL CONTAINERS WITH COMMON NAME OF PRODUCT.2. UNMARKED CONTAINERS IN DRY STORAGE AREA. LABEL ALL CONTAINERS WITH COMMON NAME OF PRODUCT.
    Location: Dry storage
  • Open doors and windows (corrected)
    Window(s) and/or door(s) open.
    Correction: If the windows and doors are kept open for ventilation or other purpose the openings shall be protected from insect and rodent entry.
    Comments: BACK DOOR OPEN UPON ARRIVAL. KEEP DOOR CLOSED TO PREVENT PEST ENTRY. DOOR CLOSED CORRECTED ON SITE.
    Location: Kitchen
  • Dumpster lids open (corrected)
    Dumpster and/or waste handling units not covered.
    Correction: Cover all dumpsters and waste handling units.
    Comments: DUMPSTER LID OPEN. KEEP LID CLOSED TO PREVENT PEST ENTRY.
    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: EXTERIOR OF GREASE BIN IS SOILED . CLEAN EXTERIOR OF GREASE BIN.
    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: VENT HOOD SOILED AND MISSING FILTERS. CLEAN, SERVICE AND RE-TAG VENT HOOD. INSTALL TIGHT FITTING FILTERS.
    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: BROKEN FLOOR TILES IN KITCHEN. REPLACE BROKEN TILES.
    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. KITCHEN FLOOR SOILED. CLEAN ENTIRE KITCHEN FLOOR.2. WALL BY GRILLS IS SOILED. CLEAN WALL.
    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. KITCHEN FLOOR SOILED. CLEAN ENTIRE KITCHEN FLOOR.2. WALL BY GRILLS IS SOILED. CLEAN WALL.
    Location: Cook line
  • Wiping cloths / storage
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: WIPING CLOTHS STORED ON COUNTERS AND PREP TABLES. STORE WIPING CLOTHS INSIDE SANITIZER BUCKET WHEN NOT IN USE.
    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: COOKED CHICKEN AND COOKED GROUND BEEF OUT ON ROLLING CART WITH NO TEMPERATURE CONTROL. DISCUSSED COOLING METHODS AND INFORMATION ABOUT COOLING GIVEN TO MANAGER (SPANISH VERSION)
    Location: Kitchen
    Equipment: -
  • 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 IN UPRIGHT FREEZER. PROVIDE THERMOMETERS FOR ALL COLD HOLDING EQUIPMENT.
    Location: Kitchen
    Equipment: Upright freezer
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. DOOR TO UPRIGHT FREEZER DOES NOT CLOSE. REPAIR DOOR TO PROVIDE A PROPER SEAL.2. PORTION OF COMPRESSOR GUARD HELD UP WITH SODA CRATE AND COMPRESSOR LEAKING WATER ALL OVER IN WALK IN COOLER.REPAIR EQUIPMENT TO PROPER WORKING ORDER.
    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. DOOR TO UPRIGHT FREEZER DOES NOT CLOSE. REPAIR DOOR TO PROVIDE A PROPER SEAL.2. PORTION OF COMPRESSOR GUARD HELD UP WITH SODA CRATE AND COMPRESSOR LEAKING WATER ALL OVER IN WALK IN COOLER.REPAIR EQUIPMENT TO PROPER WORKING ORDER.
    Location: Walk-in cooler
  • Food unsafe(Non-Critical) (corrected)
    Food is unsafe and/or in unsound condition.
    Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
    Comments: CRATE OF MOLDY LEMONS IN WALK IN COOLER. DISCARD SPOILED PRODUCE.
    Location: Walk-in cooler
  • 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: 1.LARGE POT OF COOKED BEANS ON FLOOR. KEEP FOOD OFF OF THE FLOOR. POT MOVED CORRECTED ON SITE.2. UNCOVERED FOODS IN WALK IN COOLER. COVER FOOD TO PROTECT FROM CONTAMINATION.
    Location: Kitchen
  • 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: 1.LARGE POT OF COOKED BEANS ON FLOOR. KEEP FOOD OFF OF THE FLOOR. POT MOVED CORRECTED ON SITE.2. UNCOVERED FOODS IN WALK IN COOLER. COVER FOOD TO PROTECT FROM CONTAMINATION.
    Location: Walk-in 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: 1. HOT AND COLD CONTROL VALVES REVERSED ON HAND SINK. REPAIR VALVES TO PROPER WORKING ORDER.2. HOT AND COLD CONTROL VALVES REVERSED ON MOP SINK. REPAIR VALVES TO PROPER WORKING ORDER.3. DUMP SINK FAUCET IS LEAKING. REPAIR LEAK.4. DUMP SINK NEXT TO DISH MACHINE HAS NO WATER HOOKED UP TO FAUCET. PROPERLY INSTALL FAUCET.5. FAUCET FOR 3 BAY SINK IS LEAKING AND DRAIN IS COVERED IN DUCT TAPE. REPAIR LEAK AND REMOVE DUCT TAPE FROM DRAIN.6. TOILET TANK CRACKED AND BROKEN IN MEN'S ROOM. REPLACE CRACKED TANK.8. ACCORDIAN TYPE DRAIN PIPE ON BAR SINK IS UNAPPROVED AND COULD LEAD TO CLOGS AND PEST HARBORAGE. INSTALL A SMOOTH FREE FLOWING DRAIN PIPE.
    Location: Kitchen
    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. HOT AND COLD CONTROL VALVES REVERSED ON HAND SINK. REPAIR VALVES TO PROPER WORKING ORDER.2. HOT AND COLD CONTROL VALVES REVERSED ON MOP SINK. REPAIR VALVES TO PROPER WORKING ORDER.3. DUMP SINK FAUCET IS LEAKING. REPAIR LEAK.4. DUMP SINK NEXT TO DISH MACHINE HAS NO WATER HOOKED UP TO FAUCET. PROPERLY INSTALL FAUCET.5. FAUCET FOR 3 BAY SINK IS LEAKING AND DRAIN IS COVERED IN DUCT TAPE. REPAIR LEAK AND REMOVE DUCT TAPE FROM DRAIN.6. TOILET TANK CRACKED AND BROKEN IN MEN'S ROOM. REPLACE CRACKED TANK.8. ACCORDIAN TYPE DRAIN PIPE ON BAR SINK IS UNAPPROVED AND COULD LEAD TO CLOGS AND PEST HARBORAGE. INSTALL A SMOOTH FREE FLOWING DRAIN PIPE.
    Location: Kitchen
    Equipment: Mop 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. HOT AND COLD CONTROL VALVES REVERSED ON HAND SINK. REPAIR VALVES TO PROPER WORKING ORDER.2. HOT AND COLD CONTROL VALVES REVERSED ON MOP SINK. REPAIR VALVES TO PROPER WORKING ORDER.3. DUMP SINK FAUCET IS LEAKING. REPAIR LEAK.4. DUMP SINK NEXT TO DISH MACHINE HAS NO WATER HOOKED UP TO FAUCET. PROPERLY INSTALL FAUCET.5. FAUCET FOR 3 BAY SINK IS LEAKING AND DRAIN IS COVERED IN DUCT TAPE. REPAIR LEAK AND REMOVE DUCT TAPE FROM DRAIN.6. TOILET TANK CRACKED AND BROKEN IN MEN'S ROOM. REPLACE CRACKED TANK.8. ACCORDIAN TYPE DRAIN PIPE ON BAR SINK IS UNAPPROVED AND COULD LEAD TO CLOGS AND PEST HARBORAGE. INSTALL A SMOOTH FREE FLOWING DRAIN PIPE.
    Location: Kitchen
    Equipment: Dump 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. HOT AND COLD CONTROL VALVES REVERSED ON HAND SINK. REPAIR VALVES TO PROPER WORKING ORDER.2. HOT AND COLD CONTROL VALVES REVERSED ON MOP SINK. REPAIR VALVES TO PROPER WORKING ORDER.3. DUMP SINK FAUCET IS LEAKING. REPAIR LEAK.4. DUMP SINK NEXT TO DISH MACHINE HAS NO WATER HOOKED UP TO FAUCET. PROPERLY INSTALL FAUCET.5. FAUCET FOR 3 BAY SINK IS LEAKING AND DRAIN IS COVERED IN DUCT TAPE. REPAIR LEAK AND REMOVE DUCT TAPE FROM DRAIN.6. TOILET TANK CRACKED AND BROKEN IN MEN'S ROOM. REPLACE CRACKED TANK.8. ACCORDIAN TYPE DRAIN PIPE ON BAR SINK IS UNAPPROVED AND COULD LEAD TO CLOGS AND PEST HARBORAGE. INSTALL A SMOOTH FREE FLOWING DRAIN PIPE.
    Location: Dish machine area
    Equipment: Dump 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. HOT AND COLD CONTROL VALVES REVERSED ON HAND SINK. REPAIR VALVES TO PROPER WORKING ORDER.2. HOT AND COLD CONTROL VALVES REVERSED ON MOP SINK. REPAIR VALVES TO PROPER WORKING ORDER.3. DUMP SINK FAUCET IS LEAKING. REPAIR LEAK.4. DUMP SINK NEXT TO DISH MACHINE HAS NO WATER HOOKED UP TO FAUCET. PROPERLY INSTALL FAUCET.5. FAUCET FOR 3 BAY SINK IS LEAKING AND DRAIN IS COVERED IN DUCT TAPE. REPAIR LEAK AND REMOVE DUCT TAPE FROM DRAIN.6. TOILET TANK CRACKED AND BROKEN IN MEN'S ROOM. REPLACE CRACKED TANK.8. ACCORDIAN TYPE DRAIN PIPE ON BAR SINK IS UNAPPROVED AND COULD LEAD TO CLOGS AND PEST HARBORAGE. INSTALL A SMOOTH FREE FLOWING DRAIN PIPE.
    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. HOT AND COLD CONTROL VALVES REVERSED ON HAND SINK. REPAIR VALVES TO PROPER WORKING ORDER.2. HOT AND COLD CONTROL VALVES REVERSED ON MOP SINK. REPAIR VALVES TO PROPER WORKING ORDER.3. DUMP SINK FAUCET IS LEAKING. REPAIR LEAK.4. DUMP SINK NEXT TO DISH MACHINE HAS NO WATER HOOKED UP TO FAUCET. PROPERLY INSTALL FAUCET.5. FAUCET FOR 3 BAY SINK IS LEAKING AND DRAIN IS COVERED IN DUCT TAPE. REPAIR LEAK AND REMOVE DUCT TAPE FROM DRAIN.6. TOILET TANK CRACKED AND BROKEN IN MEN'S ROOM. REPLACE CRACKED TANK.8. ACCORDIAN TYPE DRAIN PIPE ON BAR SINK IS UNAPPROVED AND COULD LEAD TO CLOGS AND PEST HARBORAGE. INSTALL A SMOOTH FREE FLOWING DRAIN PIPE.
    Location: Mens restroom
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. HOT AND COLD CONTROL VALVES REVERSED ON HAND SINK. REPAIR VALVES TO PROPER WORKING ORDER.2. HOT AND COLD CONTROL VALVES REVERSED ON MOP SINK. REPAIR VALVES TO PROPER WORKING ORDER.3. DUMP SINK FAUCET IS LEAKING. REPAIR LEAK.4. DUMP SINK NEXT TO DISH MACHINE HAS NO WATER HOOKED UP TO FAUCET. PROPERLY INSTALL FAUCET.5. FAUCET FOR 3 BAY SINK IS LEAKING AND DRAIN IS COVERED IN DUCT TAPE. REPAIR LEAK AND REMOVE DUCT TAPE FROM DRAIN.6. TOILET TANK CRACKED AND BROKEN IN MEN'S ROOM. REPLACE CRACKED TANK.8. ACCORDIAN TYPE DRAIN PIPE ON BAR SINK IS UNAPPROVED AND COULD LEAD TO CLOGS AND PEST HARBORAGE. INSTALL A SMOOTH FREE FLOWING DRAIN PIPE.
    Location: Bar
    Equipment: -
 10/02/2014Recheck
  • Smoking distance signage (corrected on site)
    Smoking signs not posted conspicuously at each public entrance.
    Correction: An owner, operator, manager, or official in charge of a public place or place of employment shall post conspicuous signs at each public entrance that read "State Law Prohibits Smoking Within 8 Feet of this Entrance" or other similar language.
    Comments: ESTABLISHMENT IS MISSING "NO SMOKING WITH IN 8 FT OF ENTRANCE" SIGN AS REQUIRED BY LAW FROM ONE DOOR.SIGN GIVEN TO MANAGER AND CORRECTED ON SITE.
  • Hot holding (corrected on site)
    Potentially hazardous food(s) not held at proper temperatures.
    Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
    Comments: SPANISH RICE HOT HOLDING IN STEAM TABLE AT 117 DEGREES F. MAINTAIN HOT FOODS AT 135 DEGREES F OR HIGHER.RICE DISCARDED CORRECTED ON SITE. OTHER HOT TEMPERATURES IN STEAM TABLE WERE AT APPROPRIATE LEVELS.
    Location: Kitchen
    Equipment: Steam table
  • 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. WALK IN COOLER HOLDING AT 50 DEGREES F. SERVICE COOLER TO HOLD ALL FOODS AT 41 DEGREES F OR BELOW.2. RAW CHORIZO IN SMALL PREP TOP COOLER AT 48 DEGREES F. DO NOT OVERLOAD HOLDING TRAYS. PRODUCT MOVED CORRECTED ON SITE.
    Location: Walk-in cooler
  • Cold holding (corrected on site)
    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. WALK IN COOLER HOLDING AT 50 DEGREES F. SERVICE COOLER TO HOLD ALL FOODS AT 41 DEGREES F OR BELOW.2. RAW CHORIZO IN SMALL PREP TOP COOLER AT 48 DEGREES F. DO NOT OVERLOAD HOLDING TRAYS. PRODUCT MOVED CORRECTED ON SITE.
    Location: Kitchen
    Equipment: Prep Top Cooler
  • Toxic restrictions
    Unapproved toxic materials in food establishment.
    Correction: Only those poisonous or toxic materials that are required for operation and maintenance shall be present in establishment.
    Comments: 1. OLD CANS OF PAINT STORED ON TOP OF BEER IN DRY STORAGE CLOSET. REMOVE PAINT CANS.2. PIPE JOINT COMPOUND OVER ICE BIN IN BAR. KEEP TOXIC MATERIALS AWAY FROM FOOD PRODUCTS. TOXIN MOVED CORRECTED ON SITE.3. CANS OF RAID INSECT SPRAY IN ESTABLISHMENT. DO NOT USE HOUSE HOLD PESTICIDES IN A RESTAURANT. CANS DISCARDED CORRECTED ON SITE.
    Location: Dry storage
  • Toxic restrictions (corrected on site)
    Unapproved toxic materials in food establishment.
    Correction: Only those poisonous or toxic materials that are required for operation and maintenance shall be present in establishment.
    Comments: 1. OLD CANS OF PAINT STORED ON TOP OF BEER IN DRY STORAGE CLOSET. REMOVE PAINT CANS.2. PIPE JOINT COMPOUND OVER ICE BIN IN BAR. KEEP TOXIC MATERIALS AWAY FROM FOOD PRODUCTS. TOXIN MOVED CORRECTED ON SITE.3. CANS OF RAID INSECT SPRAY IN ESTABLISHMENT. DO NOT USE HOUSE HOLD PESTICIDES IN A RESTAURANT. CANS DISCARDED CORRECTED ON SITE.
    Location: Bar
  • Toxic restrictions (corrected on site)
    Unapproved toxic materials in food establishment.
    Correction: Only those poisonous or toxic materials that are required for operation and maintenance shall be present in establishment.
    Comments: 1. OLD CANS OF PAINT STORED ON TOP OF BEER IN DRY STORAGE CLOSET. REMOVE PAINT CANS.2. PIPE JOINT COMPOUND OVER ICE BIN IN BAR. KEEP TOXIC MATERIALS AWAY FROM FOOD PRODUCTS. TOXIN MOVED CORRECTED ON SITE.3. CANS OF RAID INSECT SPRAY IN ESTABLISHMENT. DO NOT USE HOUSE HOLD PESTICIDES IN A RESTAURANT. CANS DISCARDED CORRECTED ON SITE.
    Location: Bar
  • Pests/rodents
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: FRUIT FLIES, HOUSE FLIES AND COCKROACHES NOTED INSIDE ESTABLISHMENT. SEEK PROFESSIONAL ASSISTANCE TO EXTERMINATE PESTS. KEEP AREA CLEAN AND DRY.COCKROACHES INSIDE BULK FLOUR BIN. FLOUR BIN DISCARDED INTO TRASH.
    Location: Kitchen
  • Minimize contact (Critical) (corrected on site)
    Bare hand contact not minimized with non ready to eat food(s).
    Correction: Food employees shall minimize contact with non ready to eat foods and shall use suitable utensils when needed.
    Comments: ICE SCOOPS LYING INSIDE ICE BIN WITH HANDLE TOUCHING ICE IN KITCHEN, BAR AND WAIT STAFF AREA. ICE SCOOPS REMOVED AND DISCUSSED PROPER STORAGE OF ICE SCOOPS WITH MANAGER. CORRECTED ON SITE.
  • Sanitizer criteria (corrected on site)
    Sanitizer does not meet the requirements in 21 CFR 178.1010 including maximum concentration levels.
    Correction: Provide only approved chemical sanitizer(s).
    Comments: IN PLACE SANITIZER CONCENTRATION TO HIGH AT > 200 PPM. UTILIZE TEST STRIPS TO ENSURE BLEACH IS BETWEEN 50-100 PPM IN CONCENTRATION.BUCKET REFILLED CORRECTED ON SITE.
  • 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: CUT PIECE OF EMPLOYEE CAKE IN BEER COOLER. KEEP EMPLOYEE MEALS AWAY FROM ALL FOOD PREP AND STORAGE LOCATIONS.
    Location: Bar
    Equipment: Reach in cooler
  • Cross-contamination
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: RAW SHELL EGGS OVER PRODUCE IN WALK IN COOLER. STORE RAW ANIMAL FOODS BELOW READY TO EAT FOODS.ORGANIZATIONAL CHART FOR COLD STORAGE UNITS GIVEN OUT TO MANAGER. (SPANISH VERSION)
    Location: Walk-in cooler
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1.SOILED KNIVES IN CLEAN KNIFE RACK. CLEAN AND SANITIZE KNIVES BEFORE PLACING THEM ON A CLEAN KNIFE RACK.2. CAN OPENER BLADE SOILED. CLEAN AND SANITIZE.
    Location: Kitchen
    Equipment: Knife/utensil rack
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1.SOILED KNIVES IN CLEAN KNIFE RACK. CLEAN AND SANITIZE KNIVES BEFORE PLACING THEM ON A CLEAN KNIFE RACK.2. CAN OPENER BLADE SOILED. CLEAN AND SANITIZE.
    Location: Kitchen
    Equipment: Can opener
  • Hand sink improper usage
    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: CILANTRO INSIDE HAND SINK DRAIN. DO NOT USE HAND SINK FOR ANY OTHER PURPOSE OTHER THAN HAND WASHING.
    Location: Kitchen
    Equipment: Hand sink
  • Unapproved food contact materials
    Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
    Correction: Use approved materials for utensils and food contact surface(s).
    Comments: 1.TORTILLAS STORED IN USED PLASTIC GROCERY BAGS. STORE FOOD IN APPROVED FOOD GRADE CONTAINERS ONLY.2. DRINKING GLASS BEING USED FOR A SCOOP IN BULK FLOUR BIN. USE A PROPER SCOOP WITH A HANDLE. GLASS REMOVED CORRECTED ON SITE.
    Location: Kitchen
  • Unapproved food contact materials
    Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
    Correction: Use approved materials for utensils and food contact surface(s).
    Comments: 1.TORTILLAS STORED IN USED PLASTIC GROCERY BAGS. STORE FOOD IN APPROVED FOOD GRADE CONTAINERS ONLY.2. DRINKING GLASS BEING USED FOR A SCOOP IN BULK FLOUR BIN. USE A PROPER SCOOP WITH A HANDLE. GLASS REMOVED CORRECTED ON SITE.
    Location: Dry storage
  • Unapproved food contact materials (corrected on site)
    Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
    Correction: Use approved materials for utensils and food contact surface(s).
    Comments: 1.TORTILLAS STORED IN USED PLASTIC GROCERY BAGS. STORE FOOD IN APPROVED FOOD GRADE CONTAINERS ONLY.2. DRINKING GLASS BEING USED FOR A SCOOP IN BULK FLOUR BIN. USE A PROPER SCOOP WITH A HANDLE. GLASS REMOVED CORRECTED ON SITE.
    Location: Dry storage
    Equipment: Bulk food containers
  • Utensils - poor repair - calibration
    Utensils not maintained in good repair or calibration.
    Correction: Maintain all utensils in good repair and calibration.
    Comments: CHIPPED AND CRACKED PLATES IN KITCHEN. DISCARD DAMAGED PLATES
  • Single-service reuse
    Single service and single use articles reused.
    Correction: Single service and single use articles may not be reused. Mollusk and crustacean shells and cedar planks may not be used more than once as serving containers.
    Comments: SPICES STORED IN USED JALAPENO 5 GALLON BUCKETS. DISCONTINUE USE OF SINGLE USE ITEMS AS STORAGE CONTAINERS.
  • Hoods inadequate or unapproved
    Ventilation hood(s) inadequate or unapproved.
    Correction: Ventilation hood systems and devices shall meet the requirements of the Indiana department of fire and building services.
    Comments: ANSUL (FIRE SUPPRESION) SYSTEM HAS BEEN RED TAGGED BY FIRE MARSHAL. MAKE NECESSARY REPAIRS AND HAVE FIRE MARSHAL RE-INSPECTION SYSTEM.
  • 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: KEYS OVER TORTILLAS IN DRY STORE ROOM AND CELL PHONES ON PREP TABLES IN KITCHEN. KEEP PERSONAL ITEMS AWAY FROM FOOD PREP AND STORAGE AREAS.
    Location: Dry storage
  • 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: KEYS OVER TORTILLAS IN DRY STORE ROOM AND CELL PHONES ON PREP TABLES IN KITCHEN. KEEP PERSONAL ITEMS AWAY FROM FOOD PREP AND STORAGE AREAS.
    Location: Kitchen
  • Drying mop(s)
    Improper drying of wet mop(s).
    Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
    Comments: MOP IN WET MOP BUCKET. ALLOW MOPS TO AIR DRY WHEN NOT IN USE.
    Location: Kitchen
  • Bulk labeling
    Food items removed from original container not properly labeled.
    Correction: Working containers holding food items shall be labeled with the common name of the food item.
    Comments: 1. UNMARKED BULK CONTAINERS IN WALK IN COOLER. LABEL ALL CONTAINERS WITH COMMON NAME OF PRODUCT.2. UNMARKED CONTAINERS IN DRY STORAGE AREA. LABEL ALL CONTAINERS WITH COMMON NAME OF PRODUCT.
    Location: Walk-in cooler
  • Bulk labeling
    Food items removed from original container not properly labeled.
    Correction: Working containers holding food items shall be labeled with the common name of the food item.
    Comments: 1. UNMARKED BULK CONTAINERS IN WALK IN COOLER. LABEL ALL CONTAINERS WITH COMMON NAME OF PRODUCT.2. UNMARKED CONTAINERS IN DRY STORAGE AREA. LABEL ALL CONTAINERS WITH COMMON NAME OF PRODUCT.
    Location: Dry storage
  • Open doors and windows (corrected on site)
    Window(s) and/or door(s) open.
    Correction: If the windows and doors are kept open for ventilation or other purpose the openings shall be protected from insect and rodent entry.
    Comments: BACK DOOR OPEN UPON ARRIVAL. KEEP DOOR CLOSED TO PREVENT PEST ENTRY. DOOR CLOSED CORRECTED ON SITE.
    Location: Kitchen
  • Dumpster lids open
    Dumpster and/or waste handling units not covered.
    Correction: Cover all dumpsters and waste handling units.
    Comments: DUMPSTER LID OPEN. KEEP LID CLOSED TO PREVENT PEST ENTRY.
    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: EXTERIOR OF GREASE BIN IS SOILED . CLEAN EXTERIOR OF GREASE BIN.
    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: VENT HOOD SOILED AND MISSING FILTERS. CLEAN, SERVICE AND RE-TAG VENT HOOD. INSTALL TIGHT FITTING FILTERS.
    Location: Cook line
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: BROKEN FLOOR TILES IN KITCHEN. REPLACE BROKEN TILES.
    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. KITCHEN FLOOR SOILED. CLEAN ENTIRE KITCHEN FLOOR.2. WALL BY GRILLS IS SOILED. CLEAN WALL.
    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. KITCHEN FLOOR SOILED. CLEAN ENTIRE KITCHEN FLOOR.2. WALL BY GRILLS IS SOILED. CLEAN WALL.
    Location: Cook line
  • Wiping cloths / storage
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: WIPING CLOTHS STORED ON COUNTERS AND PREP TABLES. STORE WIPING CLOTHS INSIDE SANITIZER BUCKET WHEN NOT IN USE.
    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: COOKED CHICKEN AND COOKED GROUND BEEF OUT ON ROLLING CART WITH NO TEMPERATURE CONTROL. DISCUSSED COOLING METHODS AND INFORMATION ABOUT COOLING GIVEN TO MANAGER (SPANISH VERSION)
    Location: Kitchen
    Equipment: -
  • 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 IN UPRIGHT FREEZER. PROVIDE THERMOMETERS FOR ALL COLD HOLDING EQUIPMENT.
    Location: Kitchen
    Equipment: Upright freezer
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. DOOR TO UPRIGHT FREEZER DOES NOT CLOSE. REPAIR DOOR TO PROVIDE A PROPER SEAL.2. PORTION OF COMPRESSOR GUARD HELD UP WITH SODA CRATE AND COMPRESSOR LEAKING WATER ALL OVER IN WALK IN COOLER.REPAIR EQUIPMENT TO PROPER WORKING ORDER.
    Location: Kitchen
    Equipment: Upright freezer
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. DOOR TO UPRIGHT FREEZER DOES NOT CLOSE. REPAIR DOOR TO PROVIDE A PROPER SEAL.2. PORTION OF COMPRESSOR GUARD HELD UP WITH SODA CRATE AND COMPRESSOR LEAKING WATER ALL OVER IN WALK IN COOLER.REPAIR EQUIPMENT TO PROPER WORKING ORDER.
    Location: Walk-in cooler
  • Food unsafe(Non-Critical)
    Food is unsafe and/or in unsound condition.
    Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
    Comments: CRATE OF MOLDY LEMONS IN WALK IN COOLER. DISCARD SPOILED PRODUCE.
    Location: Walk-in cooler
  • Food storage (corrected on site)
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: 1.LARGE POT OF COOKED BEANS ON FLOOR. KEEP FOOD OFF OF THE FLOOR. POT MOVED CORRECTED ON SITE.2. UNCOVERED FOODS IN WALK IN COOLER. COVER FOOD TO PROTECT FROM CONTAMINATION.
    Location: Kitchen
  • 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: 1.LARGE POT OF COOKED BEANS ON FLOOR. KEEP FOOD OFF OF THE FLOOR. POT MOVED CORRECTED ON SITE.2. UNCOVERED FOODS IN WALK IN COOLER. COVER FOOD TO PROTECT FROM CONTAMINATION.
    Location: Walk-in cooler
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. HOT AND COLD CONTROL VALVES REVERSED ON HAND SINK. REPAIR VALVES TO PROPER WORKING ORDER.2. HOT AND COLD CONTROL VALVES REVERSED ON MOP SINK. REPAIR VALVES TO PROPER WORKING ORDER.3. DUMP SINK FAUCET IS LEAKING. REPAIR LEAK.4. DUMP SINK NEXT TO DISH MACHINE HAS NO WATER HOOKED UP TO FAUCET. PROPERLY INSTALL FAUCET.5. FAUCET FOR 3 BAY SINK IS LEAKING AND DRAIN IS COVERED IN DUCT TAPE. REPAIR LEAK AND REMOVE DUCT TAPE FROM DRAIN.6. TOILET TANK CRACKED AND BROKEN IN MEN'S ROOM. REPLACE CRACKED TANK.8. ACCORDIAN TYPE DRAIN PIPE ON BAR SINK IS UNAPPROVED AND COULD LEAD TO CLOGS AND PEST HARBORAGE. INSTALL A SMOOTH FREE FLOWING DRAIN PIPE.
    Location: Kitchen
    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. HOT AND COLD CONTROL VALVES REVERSED ON HAND SINK. REPAIR VALVES TO PROPER WORKING ORDER.2. HOT AND COLD CONTROL VALVES REVERSED ON MOP SINK. REPAIR VALVES TO PROPER WORKING ORDER.3. DUMP SINK FAUCET IS LEAKING. REPAIR LEAK.4. DUMP SINK NEXT TO DISH MACHINE HAS NO WATER HOOKED UP TO FAUCET. PROPERLY INSTALL FAUCET.5. FAUCET FOR 3 BAY SINK IS LEAKING AND DRAIN IS COVERED IN DUCT TAPE. REPAIR LEAK AND REMOVE DUCT TAPE FROM DRAIN.6. TOILET TANK CRACKED AND BROKEN IN MEN'S ROOM. REPLACE CRACKED TANK.8. ACCORDIAN TYPE DRAIN PIPE ON BAR SINK IS UNAPPROVED AND COULD LEAD TO CLOGS AND PEST HARBORAGE. INSTALL A SMOOTH FREE FLOWING DRAIN PIPE.
    Location: Kitchen
    Equipment: Mop 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. HOT AND COLD CONTROL VALVES REVERSED ON HAND SINK. REPAIR VALVES TO PROPER WORKING ORDER.2. HOT AND COLD CONTROL VALVES REVERSED ON MOP SINK. REPAIR VALVES TO PROPER WORKING ORDER.3. DUMP SINK FAUCET IS LEAKING. REPAIR LEAK.4. DUMP SINK NEXT TO DISH MACHINE HAS NO WATER HOOKED UP TO FAUCET. PROPERLY INSTALL FAUCET.5. FAUCET FOR 3 BAY SINK IS LEAKING AND DRAIN IS COVERED IN DUCT TAPE. REPAIR LEAK AND REMOVE DUCT TAPE FROM DRAIN.6. TOILET TANK CRACKED AND BROKEN IN MEN'S ROOM. REPLACE CRACKED TANK.8. ACCORDIAN TYPE DRAIN PIPE ON BAR SINK IS UNAPPROVED AND COULD LEAD TO CLOGS AND PEST HARBORAGE. INSTALL A SMOOTH FREE FLOWING DRAIN PIPE.
    Location: Kitchen
    Equipment: Dump 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. HOT AND COLD CONTROL VALVES REVERSED ON HAND SINK. REPAIR VALVES TO PROPER WORKING ORDER.2. HOT AND COLD CONTROL VALVES REVERSED ON MOP SINK. REPAIR VALVES TO PROPER WORKING ORDER.3. DUMP SINK FAUCET IS LEAKING. REPAIR LEAK.4. DUMP SINK NEXT TO DISH MACHINE HAS NO WATER HOOKED UP TO FAUCET. PROPERLY INSTALL FAUCET.5. FAUCET FOR 3 BAY SINK IS LEAKING AND DRAIN IS COVERED IN DUCT TAPE. REPAIR LEAK AND REMOVE DUCT TAPE FROM DRAIN.6. TOILET TANK CRACKED AND BROKEN IN MEN'S ROOM. REPLACE CRACKED TANK.8. ACCORDIAN TYPE DRAIN PIPE ON BAR SINK IS UNAPPROVED AND COULD LEAD TO CLOGS AND PEST HARBORAGE. INSTALL A SMOOTH FREE FLOWING DRAIN PIPE.
    Location: Dish machine area
    Equipment: Dump 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. HOT AND COLD CONTROL VALVES REVERSED ON HAND SINK. REPAIR VALVES TO PROPER WORKING ORDER.2. HOT AND COLD CONTROL VALVES REVERSED ON MOP SINK. REPAIR VALVES TO PROPER WORKING ORDER.3. DUMP SINK FAUCET IS LEAKING. REPAIR LEAK.4. DUMP SINK NEXT TO DISH MACHINE HAS NO WATER HOOKED UP TO FAUCET. PROPERLY INSTALL FAUCET.5. FAUCET FOR 3 BAY SINK IS LEAKING AND DRAIN IS COVERED IN DUCT TAPE. REPAIR LEAK AND REMOVE DUCT TAPE FROM DRAIN.6. TOILET TANK CRACKED AND BROKEN IN MEN'S ROOM. REPLACE CRACKED TANK.8. ACCORDIAN TYPE DRAIN PIPE ON BAR SINK IS UNAPPROVED AND COULD LEAD TO CLOGS AND PEST HARBORAGE. INSTALL A SMOOTH FREE FLOWING DRAIN PIPE.
    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. HOT AND COLD CONTROL VALVES REVERSED ON HAND SINK. REPAIR VALVES TO PROPER WORKING ORDER.2. HOT AND COLD CONTROL VALVES REVERSED ON MOP SINK. REPAIR VALVES TO PROPER WORKING ORDER.3. DUMP SINK FAUCET IS LEAKING. REPAIR LEAK.4. DUMP SINK NEXT TO DISH MACHINE HAS NO WATER HOOKED UP TO FAUCET. PROPERLY INSTALL FAUCET.5. FAUCET FOR 3 BAY SINK IS LEAKING AND DRAIN IS COVERED IN DUCT TAPE. REPAIR LEAK AND REMOVE DUCT TAPE FROM DRAIN.6. TOILET TANK CRACKED AND BROKEN IN MEN'S ROOM. REPLACE CRACKED TANK.8. ACCORDIAN TYPE DRAIN PIPE ON BAR SINK IS UNAPPROVED AND COULD LEAD TO CLOGS AND PEST HARBORAGE. INSTALL A SMOOTH FREE FLOWING DRAIN PIPE.
    Location: Mens restroom
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. HOT AND COLD CONTROL VALVES REVERSED ON HAND SINK. REPAIR VALVES TO PROPER WORKING ORDER.2. HOT AND COLD CONTROL VALVES REVERSED ON MOP SINK. REPAIR VALVES TO PROPER WORKING ORDER.3. DUMP SINK FAUCET IS LEAKING. REPAIR LEAK.4. DUMP SINK NEXT TO DISH MACHINE HAS NO WATER HOOKED UP TO FAUCET. PROPERLY INSTALL FAUCET.5. FAUCET FOR 3 BAY SINK IS LEAKING AND DRAIN IS COVERED IN DUCT TAPE. REPAIR LEAK AND REMOVE DUCT TAPE FROM DRAIN.6. TOILET TANK CRACKED AND BROKEN IN MEN'S ROOM. REPLACE CRACKED TANK.8. ACCORDIAN TYPE DRAIN PIPE ON BAR SINK IS UNAPPROVED AND COULD LEAD TO CLOGS AND PEST HARBORAGE. INSTALL A SMOOTH FREE FLOWING DRAIN PIPE.
    Location: Bar
    Equipment: -
 09/25/2014Routine
  • Restricted use pesticides (corrected)
    Restricted pesticide(s) do not meet criteria.
    Correction: Provide approved restricted use pesticides.
    Comments: 1. TWO CANS OF HOME USE RAID STORED NEAR HAND SINK IN KITCHEN.REMOVE FROM ESTABLISHMENT. USE ONLY COMMERCIAL GRADE PESTICIDES.***REPEAT VIOLATION***
    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: 1. RAW CHICKEN STORED OVER RAW BEEF IN WALK IN COOLER.2. RAW BEEF AND SHRIMP STORED OVER CUT VEGETABLES IN COLD TOP COOLER NEXT TO COOK LINE.STORE ALL RAW ANIMAL PRODUCTS BELOW READY TO EAT FOODS TO PREVENT CONTAMINATION. STORE ALL RAW ANIMAL PRODUCTS IN THE CORRECT ORDER.***REPEAT VIOLATION***
    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: 1. RAW CHICKEN STORED OVER RAW BEEF IN WALK IN COOLER.2. RAW BEEF AND SHRIMP STORED OVER CUT VEGETABLES IN COLD TOP COOLER NEXT TO COOK LINE.STORE ALL RAW ANIMAL PRODUCTS BELOW READY TO EAT FOODS TO PREVENT CONTAMINATION. STORE ALL RAW ANIMAL PRODUCTS IN THE CORRECT ORDER.***REPEAT VIOLATION***
    Location: Walk-in cooler
    Equipment: Walk in cooler
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. BLADE OF TABLE MOUNTED CAN OPENER HEAVILY SOILED.CLEAN.2. INTERIOR OF SMALL CHEST FREEZER IN KITCHEN IS SOILED WITH ICE AND DEBRIS.DEFROST. CLEAN AND SANITIZE.
    Location: Kitchen
    Equipment: Can opener
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. BLADE OF TABLE MOUNTED CAN OPENER HEAVILY SOILED.CLEAN.2. INTERIOR OF SMALL CHEST FREEZER IN KITCHEN IS SOILED WITH ICE AND DEBRIS.DEFROST. CLEAN AND SANITIZE.
    Location: Kitchen
    Equipment: Chest freezer
  • 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. IN PLACE CHLORINE BLEACH SANITIZER MEASURED OVER 200 PPM.ENSURE A PROPER CONCENTRATION OF 50-100 PPM.***REPEAT VIOLATION***
    Location: Kitchen
  • Unapproved food contact materials (corrected)
    Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
    Correction: Use approved materials for utensils and food contact surface(s).
    Comments: 1. GROCERY BAG USED TO STORED TORTILLAS.DISCONTINUE. USE ONLY FOOD GRADE BAGS.
    Location: Kitchen
  • Minimize contact (Non-Critical) (corrected)
    Bare hand contact not minimized with non ready to eat food(s).
    Correction: Food employees shall minimize contact with non ready to eat foods and shall use suitable utensils when needed.
    Comments: 1. USING CUP AS SCOOP IN BULK STORAGE SUGAR CONTAINER.PROVIDE A SCOOP WITH HANDLE.
  • Hoods inadequate or unapproved (corrected)
    Ventilation hood(s) inadequate or unapproved.
    Correction: Ventilation hood systems and devices shall meet the requirements of the Indiana department of fire and building services.
    Comments: 1. FIRE SUPPRESSION SYSTEM LAST INSPECTED AND TAGGED IN AUGUST 2013.SHOULD BE INSPECTED AND RETAGGED EVERY 6 MONTHS. SCHEDULE.
  • 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: 1. EMPLOYEE JACKETS STORED ON FOOD IN DRY STORAGE AREA.STORE ALL PERSONAL ITEMS AWAY FROM FOOD AND FOOD CONTACT SURFACES.***REPEAT VIOLATION***
    Location: Dry storage
  • 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: 1. CUTTING BOARD FOR PREP TOP COOLER IS HEAVILY SCRATCHED AND SOILED.RESURFACE OR REPLACE.
    Location: Kitchen
  • Pests/rodents removed (corrected)
    Dead pests not removed.
    Correction: Remove dead pests at frequent intervals to avoid accumulation.
    Comments: 1. DEAD PESTS OBSERVED ON FLOOR OF WOMEN'S RESTROOM.REMOVE. CLEAN AND SANITIZE CONTACT SURFACE.
    Location: Womens restroom
  • Dumpster lids open (corrected)
    Dumpster and/or waste handling units not covered.
    Correction: Cover all dumpsters and waste handling units.
    Comments: 1. ONE DUMPSTER LID OPEN.KEEP CLOSED.
    Location: Dumpster area
  • 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 NEAR HAND SINK/MOP SINK AREA.COVER OR REPAIR ACCORDINGLY TO REMOVE HOLE.***REPEAT VIOLATION***
    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: 1. WIRE SHELVING OVER THREE BAY SINK IS BECOMING RUSTED DUE TO PEELING PAINT.REPLACE.
    Location: Kitchen
    Equipment: 4-bay
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. GASKETS ON WALK IN COOLER DOOR ARE IN POOR CONDITION,REPLACE TO ENSURE DOOR SEALS PROPERLY.
    Location: Kitchen
    Equipment: Chest freezer
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. GASKETS ON WALK IN COOLER DOOR ARE IN POOR CONDITION,REPLACE TO ENSURE DOOR SEALS PROPERLY.
    Location: Kitchen
    Equipment: reach in freezer
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. GASKETS ON WALK IN COOLER DOOR ARE IN POOR CONDITION,REPLACE TO ENSURE DOOR SEALS PROPERLY.
    Location: Walk-in cooler
    Equipment: Walk in cooler
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. GASKETS ON WALK IN COOLER DOOR ARE IN POOR CONDITION,REPLACE TO ENSURE DOOR SEALS PROPERLY.
    Location: Kitchen
    Equipment: Cold top
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. GASKETS ON WALK IN COOLER DOOR ARE IN POOR CONDITION,REPLACE TO ENSURE DOOR SEALS PROPERLY.
    Location: Mens restroom
  • Fixed equipment spacing/sealing (corrected)
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: 1. HAND SINK IS COMING OFF OF WALL IN KITCHEN.RESEAL/CAULK HAND SINK TO WALL.****REPEAT VIOLATION***
    Location: Kitchen
    Equipment: Hand sink
  • 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: 1. MULTIPLE FOOD ITEMS IN WALK IN COOLER NOT COVERED.PROVIDE A LID OR COVER WITH PLASTIC WRAP/FOIL.
    Location: Walk-in cooler
    Equipment: Walk in cooler
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. EXCESSIVE ICE BUILD UP ON INTERIOR OR UPRIGHT FREEZER HOLDING GLASSES.DEFROST. CLEAN AND SANITIZE.***REPEAT VIOLATION***
    Location: Bar
    Equipment: Upright freezer
  • Non potentially hazardous food contact surface(s) soiled (corrected)
    Non-potentially hazardous food contact surface(s) soiled.
    Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
    Comments: 1. INTERIOR PLATE OF ICE MACHINE SOILED WITH MOLD.CLEAN AND SANITIZE.
    Location: Kitchen
    Equipment: Ice machine
  • Hand sink/soap (corrected)
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Comments: 1. SOAP NOT AVAILABLE AT HAND SINK IN KITCHEN.PROVIDE.
    Location: Kitchen
    Equipment: Hand sink
  • Hand washing (where) (corrected)
    Employee used improper location to wash hands.
    Correction: Employees shall wash hands only at designated hand sinks.
    Comments: 1. OBSERVED EMPLOYEE WASH HANDS AT FOUR BAY SINK.HANDS MUST BE WASHED AT DESIGNATED HAND SINKS.***REPEAT VIOLATION***
    Location: Kitchen
    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. FAUCET AT HAND SINK HAS HOT WATER AND COLD WATER ON WRONG SIDES.2. FAUCET AT FOUR BAY SINK HAS HOT WATER AND COLD WATER ON THE WRONG SIDES.REPAIR SO HOT WATER IS ON THE LEFT AND COLD ON THE RIGHT.3. FAUCET DOES NOT SHUT OFF COMPLETELY AT PREP SINK.4. FAUCET DOES NOT SHUT OFF COMPLETELY AT FOUR BAY SINK.REPAIR ACCORDINGLY.
    Location: Kitchen
    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. FAUCET AT HAND SINK HAS HOT WATER AND COLD WATER ON WRONG SIDES.2. FAUCET AT FOUR BAY SINK HAS HOT WATER AND COLD WATER ON THE WRONG SIDES.REPAIR SO HOT WATER IS ON THE LEFT AND COLD ON THE RIGHT.3. FAUCET DOES NOT SHUT OFF COMPLETELY AT PREP SINK.4. FAUCET DOES NOT SHUT OFF COMPLETELY AT FOUR BAY SINK.REPAIR ACCORDINGLY.
    Location: Kitchen
    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. FAUCET AT HAND SINK HAS HOT WATER AND COLD WATER ON WRONG SIDES.2. FAUCET AT FOUR BAY SINK HAS HOT WATER AND COLD WATER ON THE WRONG SIDES.REPAIR SO HOT WATER IS ON THE LEFT AND COLD ON THE RIGHT.3. FAUCET DOES NOT SHUT OFF COMPLETELY AT PREP SINK.4. FAUCET DOES NOT SHUT OFF COMPLETELY AT FOUR BAY SINK.REPAIR ACCORDINGLY.
    Location: Kitchen
    Equipment: Prep sink
  • 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: 1. PROVIDE CHLORINE BLEACH TEST STRIPS. ENSURE A PROPER CONCENTRATION OF 50-100 PPM.
    Location: Kitchen
 07/22/2014Recheck
  • Restricted use pesticides (corrected)
    Restricted pesticide(s) do not meet criteria.
    Correction: Provide approved restricted use pesticides.
    Comments: 1. TWO CANS OF HOME USE RAID STORED NEAR HAND SINK IN KITCHEN.REMOVE FROM ESTABLISHMENT. USE ONLY COMMERCIAL GRADE PESTICIDES.***REPEAT VIOLATION***
    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: 1. RAW CHICKEN STORED OVER RAW BEEF IN WALK IN COOLER.2. RAW BEEF AND SHRIMP STORED OVER CUT VEGETABLES IN COLD TOP COOLER NEXT TO COOK LINE.STORE ALL RAW ANIMAL PRODUCTS BELOW READY TO EAT FOODS TO PREVENT CONTAMINATION. STORE ALL RAW ANIMAL PRODUCTS IN THE CORRECT ORDER.***REPEAT VIOLATION***
    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: 1. RAW CHICKEN STORED OVER RAW BEEF IN WALK IN COOLER.2. RAW BEEF AND SHRIMP STORED OVER CUT VEGETABLES IN COLD TOP COOLER NEXT TO COOK LINE.STORE ALL RAW ANIMAL PRODUCTS BELOW READY TO EAT FOODS TO PREVENT CONTAMINATION. STORE ALL RAW ANIMAL PRODUCTS IN THE CORRECT ORDER.***REPEAT VIOLATION***
    Location: Walk-in cooler
    Equipment: Walk in cooler
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. BLADE OF TABLE MOUNTED CAN OPENER HEAVILY SOILED.CLEAN.2. INTERIOR OF SMALL CHEST FREEZER IN KITCHEN IS SOILED WITH ICE AND DEBRIS.DEFROST. CLEAN AND SANITIZE.
    Location: Kitchen
    Equipment: Can opener
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. BLADE OF TABLE MOUNTED CAN OPENER HEAVILY SOILED.CLEAN.2. INTERIOR OF SMALL CHEST FREEZER IN KITCHEN IS SOILED WITH ICE AND DEBRIS.DEFROST. CLEAN AND SANITIZE.
    Location: Kitchen
    Equipment: Chest freezer
  • 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. IN PLACE CHLORINE BLEACH SANITIZER MEASURED OVER 200 PPM.ENSURE A PROPER CONCENTRATION OF 50-100 PPM.***REPEAT VIOLATION***
    Location: Kitchen
  • Unapproved food contact materials (corrected)
    Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
    Correction: Use approved materials for utensils and food contact surface(s).
    Comments: 1. GROCERY BAG USED TO STORED TORTILLAS.DISCONTINUE. USE ONLY FOOD GRADE BAGS.
    Location: Kitchen
  • Minimize contact (Non-Critical) (corrected)
    Bare hand contact not minimized with non ready to eat food(s).
    Correction: Food employees shall minimize contact with non ready to eat foods and shall use suitable utensils when needed.
    Comments: 1. USING CUP AS SCOOP IN BULK STORAGE SUGAR CONTAINER.PROVIDE A SCOOP WITH HANDLE.
  • Hoods inadequate or unapproved
    Ventilation hood(s) inadequate or unapproved.
    Correction: Ventilation hood systems and devices shall meet the requirements of the Indiana department of fire and building services.
    Comments: 1. FIRE SUPPRESSION SYSTEM LAST INSPECTED AND TAGGED IN AUGUST 2013.SHOULD BE INSPECTED AND RETAGGED EVERY 6 MONTHS. SCHEDULE.
  • 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: 1. EMPLOYEE JACKETS STORED ON FOOD IN DRY STORAGE AREA.STORE ALL PERSONAL ITEMS AWAY FROM FOOD AND FOOD CONTACT SURFACES.***REPEAT VIOLATION***
    Location: Dry storage
  • 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: 1. CUTTING BOARD FOR PREP TOP COOLER IS HEAVILY SCRATCHED AND SOILED.RESURFACE OR REPLACE.
    Location: Kitchen
  • Pests/rodents removed (corrected)
    Dead pests not removed.
    Correction: Remove dead pests at frequent intervals to avoid accumulation.
    Comments: 1. DEAD PESTS OBSERVED ON FLOOR OF WOMEN'S RESTROOM.REMOVE. CLEAN AND SANITIZE CONTACT SURFACE.
    Location: Womens restroom
  • Dumpster lids open (corrected)
    Dumpster and/or waste handling units not covered.
    Correction: Cover all dumpsters and waste handling units.
    Comments: 1. ONE DUMPSTER LID OPEN.KEEP CLOSED.
    Location: Dumpster area
  • 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 NEAR HAND SINK/MOP SINK AREA.COVER OR REPAIR ACCORDINGLY TO REMOVE HOLE.***REPEAT VIOLATION***
    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: 1. WIRE SHELVING OVER THREE BAY SINK IS BECOMING RUSTED DUE TO PEELING PAINT.REPLACE.
    Location: Kitchen
    Equipment: 4-bay
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. LID OF HOMESTYLE CHEST FREEZER IS BROKEN AND DOES NOT SEAL PROPERLY.REPAIR OR REPLACE WITH COMMERCIAL GRADE FREEZER.2. DOOR DOES NOT CLOSE COMPLETELY FOR HOMESTYLE REACH IN FREEZER. REPAIR OR REPLACE WITH COMMERCIAL GRADE FREEZER.3. GASKETS ON WALK IN COOLER DOOR ARE IN POOR CONDITION,REPLACE TO ENSURE DOOR SEALS PROPERLY.4. PREP TOP COOLER ACROSS FROM COOK LINE NOT HOLDING FOODS AT PROPER TEMPERATURE.COOKED CHILES MEASURED 61 DEGREES F.SHREDDED CHEESE MEASURED 62 DEGREES F.OCTOPUS MEASURED 64 DEGREES F.THERMOMETER INSIDE REACH IN COOLER MEASURED 65 DEGREES F.REPAIR ACCORDINGLY TO HOLD FOODS AT 41 DEGREES F..5. TOILET LID IN MENS RESTROOM IS BROKEN.REPLACE.
    Location: Kitchen
    Equipment: Chest freezer
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. LID OF HOMESTYLE CHEST FREEZER IS BROKEN AND DOES NOT SEAL PROPERLY.REPAIR OR REPLACE WITH COMMERCIAL GRADE FREEZER.2. DOOR DOES NOT CLOSE COMPLETELY FOR HOMESTYLE REACH IN FREEZER. REPAIR OR REPLACE WITH COMMERCIAL GRADE FREEZER.3. GASKETS ON WALK IN COOLER DOOR ARE IN POOR CONDITION,REPLACE TO ENSURE DOOR SEALS PROPERLY.4. PREP TOP COOLER ACROSS FROM COOK LINE NOT HOLDING FOODS AT PROPER TEMPERATURE.COOKED CHILES MEASURED 61 DEGREES F.SHREDDED CHEESE MEASURED 62 DEGREES F.OCTOPUS MEASURED 64 DEGREES F.THERMOMETER INSIDE REACH IN COOLER MEASURED 65 DEGREES F.REPAIR ACCORDINGLY TO HOLD FOODS AT 41 DEGREES F..5. TOILET LID IN MENS RESTROOM IS BROKEN.REPLACE.
    Location: Kitchen
    Equipment: reach in freezer
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. LID OF HOMESTYLE CHEST FREEZER IS BROKEN AND DOES NOT SEAL PROPERLY.REPAIR OR REPLACE WITH COMMERCIAL GRADE FREEZER.2. DOOR DOES NOT CLOSE COMPLETELY FOR HOMESTYLE REACH IN FREEZER. REPAIR OR REPLACE WITH COMMERCIAL GRADE FREEZER.3. GASKETS ON WALK IN COOLER DOOR ARE IN POOR CONDITION,REPLACE TO ENSURE DOOR SEALS PROPERLY.4. PREP TOP COOLER ACROSS FROM COOK LINE NOT HOLDING FOODS AT PROPER TEMPERATURE.COOKED CHILES MEASURED 61 DEGREES F.SHREDDED CHEESE MEASURED 62 DEGREES F.OCTOPUS MEASURED 64 DEGREES F.THERMOMETER INSIDE REACH IN COOLER MEASURED 65 DEGREES F.REPAIR ACCORDINGLY TO HOLD FOODS AT 41 DEGREES F..5. TOILET LID IN MENS RESTROOM IS BROKEN.REPLACE.
    Location: Walk-in cooler
    Equipment: Walk in cooler
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. LID OF HOMESTYLE CHEST FREEZER IS BROKEN AND DOES NOT SEAL PROPERLY.REPAIR OR REPLACE WITH COMMERCIAL GRADE FREEZER.2. DOOR DOES NOT CLOSE COMPLETELY FOR HOMESTYLE REACH IN FREEZER. REPAIR OR REPLACE WITH COMMERCIAL GRADE FREEZER.3. GASKETS ON WALK IN COOLER DOOR ARE IN POOR CONDITION,REPLACE TO ENSURE DOOR SEALS PROPERLY.4. PREP TOP COOLER ACROSS FROM COOK LINE NOT HOLDING FOODS AT PROPER TEMPERATURE.COOKED CHILES MEASURED 61 DEGREES F.SHREDDED CHEESE MEASURED 62 DEGREES F.OCTOPUS MEASURED 64 DEGREES F.THERMOMETER INSIDE REACH IN COOLER MEASURED 65 DEGREES F.REPAIR ACCORDINGLY TO HOLD FOODS AT 41 DEGREES F..5. TOILET LID IN MENS RESTROOM IS BROKEN.REPLACE.
    Location: Kitchen
    Equipment: Cold top
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. LID OF HOMESTYLE CHEST FREEZER IS BROKEN AND DOES NOT SEAL PROPERLY.REPAIR OR REPLACE WITH COMMERCIAL GRADE FREEZER.2. DOOR DOES NOT CLOSE COMPLETELY FOR HOMESTYLE REACH IN FREEZER. REPAIR OR REPLACE WITH COMMERCIAL GRADE FREEZER.3. GASKETS ON WALK IN COOLER DOOR ARE IN POOR CONDITION,REPLACE TO ENSURE DOOR SEALS PROPERLY.4. PREP TOP COOLER ACROSS FROM COOK LINE NOT HOLDING FOODS AT PROPER TEMPERATURE.COOKED CHILES MEASURED 61 DEGREES F.SHREDDED CHEESE MEASURED 62 DEGREES F.OCTOPUS MEASURED 64 DEGREES F.THERMOMETER INSIDE REACH IN COOLER MEASURED 65 DEGREES F.REPAIR ACCORDINGLY TO HOLD FOODS AT 41 DEGREES F..5. TOILET LID IN MENS RESTROOM IS BROKEN.REPLACE.
    Location: Mens restroom
  • Fixed equipment spacing/sealing (corrected)
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: 1. HAND SINK IS COMING OFF OF WALL IN KITCHEN.RESEAL/CAULK HAND SINK TO WALL.****REPEAT VIOLATION***
    Location: Kitchen
    Equipment: Hand sink
  • 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: 1. MULTIPLE FOOD ITEMS IN WALK IN COOLER NOT COVERED.PROVIDE A LID OR COVER WITH PLASTIC WRAP/FOIL.
    Location: Walk-in cooler
    Equipment: Walk in cooler
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. EXCESSIVE ICE BUILD UP ON INTERIOR OR UPRIGHT FREEZER HOLDING GLASSES.DEFROST. CLEAN AND SANITIZE.***REPEAT VIOLATION***
    Location: Bar
    Equipment: Upright freezer
  • Non potentially hazardous food contact surface(s) soiled (corrected)
    Non-potentially hazardous food contact surface(s) soiled.
    Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
    Comments: 1. INTERIOR PLATE OF ICE MACHINE SOILED WITH MOLD.CLEAN AND SANITIZE.
    Location: Kitchen
    Equipment: Ice machine
  • Hand sink/soap (corrected)
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Comments: 1. SOAP NOT AVAILABLE AT HAND SINK IN KITCHEN.PROVIDE.
    Location: Kitchen
    Equipment: Hand sink
  • Hand washing (where) (corrected)
    Employee used improper location to wash hands.
    Correction: Employees shall wash hands only at designated hand sinks.
    Comments: 1. OBSERVED EMPLOYEE WASH HANDS AT FOUR BAY SINK.HANDS MUST BE WASHED AT DESIGNATED HAND SINKS.***REPEAT VIOLATION***
    Location: Kitchen
    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. FAUCET AT HAND SINK HAS HOT WATER AND COLD WATER ON WRONG SIDES.2. FAUCET AT FOUR BAY SINK HAS HOT WATER AND COLD WATER ON THE WRONG SIDES.REPAIR SO HOT WATER IS ON THE LEFT AND COLD ON THE RIGHT.3. FAUCET DOES NOT SHUT OFF COMPLETELY AT PREP SINK.4. FAUCET DOES NOT SHUT OFF COMPLETELY AT FOUR BAY SINK.5. WATER LEAKING FROM PLUMBING UNDERNEATH FOUR BAY SINK.REPAIR ACCORDINGLY.
    Location: Kitchen
    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. FAUCET AT HAND SINK HAS HOT WATER AND COLD WATER ON WRONG SIDES.2. FAUCET AT FOUR BAY SINK HAS HOT WATER AND COLD WATER ON THE WRONG SIDES.REPAIR SO HOT WATER IS ON THE LEFT AND COLD ON THE RIGHT.3. FAUCET DOES NOT SHUT OFF COMPLETELY AT PREP SINK.4. FAUCET DOES NOT SHUT OFF COMPLETELY AT FOUR BAY SINK.5. WATER LEAKING FROM PLUMBING UNDERNEATH FOUR BAY SINK.REPAIR ACCORDINGLY.
    Location: Kitchen
    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. FAUCET AT HAND SINK HAS HOT WATER AND COLD WATER ON WRONG SIDES.2. FAUCET AT FOUR BAY SINK HAS HOT WATER AND COLD WATER ON THE WRONG SIDES.REPAIR SO HOT WATER IS ON THE LEFT AND COLD ON THE RIGHT.3. FAUCET DOES NOT SHUT OFF COMPLETELY AT PREP SINK.4. FAUCET DOES NOT SHUT OFF COMPLETELY AT FOUR BAY SINK.5. WATER LEAKING FROM PLUMBING UNDERNEATH FOUR BAY SINK.REPAIR ACCORDINGLY.
    Location: Kitchen
    Equipment: Prep sink
  • 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: 1. PROVIDE CHLORINE BLEACH TEST STRIPS. ENSURE A PROPER CONCENTRATION OF 50-100 PPM.
    Location: Kitchen
 07/08/2014Recheck
  • Restricted use pesticides (corrected)
    Restricted pesticide(s) do not meet criteria.
    Correction: Provide approved restricted use pesticides.
    Comments: 1. TWO CANS OF HOME USE RAID STORED NEAR HAND SINK IN KITCHEN.REMOVE FROM ESTABLISHMENT. USE ONLY COMMERCIAL GRADE PESTICIDES.***REPEAT VIOLATION***
    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: 1. RAW CHICKEN STORED OVER RAW BEEF IN WALK IN COOLER.2. RAW BEEF AND SHRIMP STORED OVER CUT VEGETABLES IN COLD TOP COOLER NEXT TO COOK LINE.STORE ALL RAW ANIMAL PRODUCTS BELOW READY TO EAT FOODS TO PREVENT CONTAMINATION. STORE ALL RAW ANIMAL PRODUCTS IN THE CORRECT ORDER.***REPEAT VIOLATION***
    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: 1. RAW CHICKEN STORED OVER RAW BEEF IN WALK IN COOLER.2. RAW BEEF AND SHRIMP STORED OVER CUT VEGETABLES IN COLD TOP COOLER NEXT TO COOK LINE.STORE ALL RAW ANIMAL PRODUCTS BELOW READY TO EAT FOODS TO PREVENT CONTAMINATION. STORE ALL RAW ANIMAL PRODUCTS IN THE CORRECT ORDER.***REPEAT VIOLATION***
    Location: Walk-in cooler
    Equipment: Walk in cooler
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. BLADE OF TABLE MOUNTED CAN OPENER HEAVILY SOILED.CLEAN.2. INTERIOR OF SMALL CHEST FREEZER IN KITCHEN IS SOILED WITH ICE AND DEBRIS.DEFROST. CLEAN AND SANITIZE.
    Location: Kitchen
    Equipment: Can opener
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. BLADE OF TABLE MOUNTED CAN OPENER HEAVILY SOILED.CLEAN.2. INTERIOR OF SMALL CHEST FREEZER IN KITCHEN IS SOILED WITH ICE AND DEBRIS.DEFROST. CLEAN AND SANITIZE.
    Location: Kitchen
    Equipment: Chest freezer
  • 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. IN PLACE CHLORINE BLEACH SANITIZER MEASURED OVER 200 PPM.ENSURE A PROPER CONCENTRATION OF 50-100 PPM.***REPEAT VIOLATION***
    Location: Kitchen
  • Unapproved food contact materials (corrected)
    Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
    Correction: Use approved materials for utensils and food contact surface(s).
    Comments: 1. GROCERY BAG USED TO STORED TORTILLAS.DISCONTINUE. USE ONLY FOOD GRADE BAGS.
    Location: Kitchen
  • Minimize contact (Non-Critical) (corrected)
    Bare hand contact not minimized with non ready to eat food(s).
    Correction: Food employees shall minimize contact with non ready to eat foods and shall use suitable utensils when needed.
    Comments: 1. USING CUP AS SCOOP IN BULK STORAGE SUGAR CONTAINER.PROVIDE A SCOOP WITH HANDLE.
  • Hoods inadequate or unapproved
    Ventilation hood(s) inadequate or unapproved.
    Correction: Ventilation hood systems and devices shall meet the requirements of the Indiana department of fire and building services.
    Comments: 1. FIRE SUPPRESSION SYSTEM LAST INSPECTED AND TAGGED IN AUGUST 2013.SHOULD BE INSPECTED AND RETAGGED EVERY 6 MONTHS. SCHEDULE.
  • 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: 1. EMPLOYEE JACKETS STORED ON FOOD IN DRY STORAGE AREA.STORE ALL PERSONAL ITEMS AWAY FROM FOOD AND FOOD CONTACT SURFACES.***REPEAT VIOLATION***
    Location: Dry storage
  • 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: 1. CUTTING BOARD FOR PREP TOP COOLER IS HEAVILY SCRATCHED AND SOILED.RESURFACE OR REPLACE.
    Location: Kitchen
  • Pests/rodents removed (corrected)
    Dead pests not removed.
    Correction: Remove dead pests at frequent intervals to avoid accumulation.
    Comments: 1. DEAD PESTS OBSERVED ON FLOOR OF WOMEN'S RESTROOM.REMOVE. CLEAN AND SANITIZE CONTACT SURFACE.
    Location: Womens restroom
  • Dumpster lids open (corrected)
    Dumpster and/or waste handling units not covered.
    Correction: Cover all dumpsters and waste handling units.
    Comments: 1. ONE DUMPSTER LID OPEN.KEEP CLOSED.
    Location: Dumpster area
  • 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 NEAR HAND SINK/MOP SINK AREA.COVER OR REPAIR ACCORDINGLY TO REMOVE HOLE.***REPEAT VIOLATION***
    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: 1. WIRE SHELVING OVER THREE BAY SINK IS BECOMING RUSTED DUE TO PEELING PAINT.REPLACE.
    Location: Kitchen
    Equipment: 4-bay
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. LID OF HOMESTYLE CHEST FREEZER IS BROKEN AND DOES NOT SEAL PROPERLY.REPAIR OR REPLACE WITH COMMERCIAL GRADE FREEZER.2. DOOR DOES NOT CLOSE COMPLETELY FOR HOMESTYLE REACH IN FREEZER. REPAIR OR REPLACE WITH COMMERCIAL GRADE FREEZER.3. GASKETS ON WALK IN COOLER DOOR ARE IN POOR CONDITION,REPLACE TO ENSURE DOOR SEALS PROPERLY.4. PREP TOP COOLER ACROSS FROM COOK LINE NOT HOLDING FOODS AT PROPER TEMPERATURE.COOKED CHILES MEASURED 61 DEGREES F.SHREDDED CHEESE MEASURED 62 DEGREES F.OCTOPUS MEASURED 64 DEGREES F.THERMOMETER INSIDE REACH IN COOLER MEASURED 65 DEGREES F.REPAIR ACCORDINGLY TO HOLD FOODS AT 41 DEGREES F..5. TOILET LID IN MENS RESTROOM IS BROKEN.REPLACE.
    Location: Kitchen
    Equipment: Chest freezer
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. LID OF HOMESTYLE CHEST FREEZER IS BROKEN AND DOES NOT SEAL PROPERLY.REPAIR OR REPLACE WITH COMMERCIAL GRADE FREEZER.2. DOOR DOES NOT CLOSE COMPLETELY FOR HOMESTYLE REACH IN FREEZER. REPAIR OR REPLACE WITH COMMERCIAL GRADE FREEZER.3. GASKETS ON WALK IN COOLER DOOR ARE IN POOR CONDITION,REPLACE TO ENSURE DOOR SEALS PROPERLY.4. PREP TOP COOLER ACROSS FROM COOK LINE NOT HOLDING FOODS AT PROPER TEMPERATURE.COOKED CHILES MEASURED 61 DEGREES F.SHREDDED CHEESE MEASURED 62 DEGREES F.OCTOPUS MEASURED 64 DEGREES F.THERMOMETER INSIDE REACH IN COOLER MEASURED 65 DEGREES F.REPAIR ACCORDINGLY TO HOLD FOODS AT 41 DEGREES F..5. TOILET LID IN MENS RESTROOM IS BROKEN.REPLACE.
    Location: Kitchen
    Equipment: reach in freezer
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. LID OF HOMESTYLE CHEST FREEZER IS BROKEN AND DOES NOT SEAL PROPERLY.REPAIR OR REPLACE WITH COMMERCIAL GRADE FREEZER.2. DOOR DOES NOT CLOSE COMPLETELY FOR HOMESTYLE REACH IN FREEZER. REPAIR OR REPLACE WITH COMMERCIAL GRADE FREEZER.3. GASKETS ON WALK IN COOLER DOOR ARE IN POOR CONDITION,REPLACE TO ENSURE DOOR SEALS PROPERLY.4. PREP TOP COOLER ACROSS FROM COOK LINE NOT HOLDING FOODS AT PROPER TEMPERATURE.COOKED CHILES MEASURED 61 DEGREES F.SHREDDED CHEESE MEASURED 62 DEGREES F.OCTOPUS MEASURED 64 DEGREES F.THERMOMETER INSIDE REACH IN COOLER MEASURED 65 DEGREES F.REPAIR ACCORDINGLY TO HOLD FOODS AT 41 DEGREES F..5. TOILET LID IN MENS RESTROOM IS BROKEN.REPLACE.
    Location: Walk-in cooler
    Equipment: Walk in cooler
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. LID OF HOMESTYLE CHEST FREEZER IS BROKEN AND DOES NOT SEAL PROPERLY.REPAIR OR REPLACE WITH COMMERCIAL GRADE FREEZER.2. DOOR DOES NOT CLOSE COMPLETELY FOR HOMESTYLE REACH IN FREEZER. REPAIR OR REPLACE WITH COMMERCIAL GRADE FREEZER.3. GASKETS ON WALK IN COOLER DOOR ARE IN POOR CONDITION,REPLACE TO ENSURE DOOR SEALS PROPERLY.4. PREP TOP COOLER ACROSS FROM COOK LINE NOT HOLDING FOODS AT PROPER TEMPERATURE.COOKED CHILES MEASURED 61 DEGREES F.SHREDDED CHEESE MEASURED 62 DEGREES F.OCTOPUS MEASURED 64 DEGREES F.THERMOMETER INSIDE REACH IN COOLER MEASURED 65 DEGREES F.REPAIR ACCORDINGLY TO HOLD FOODS AT 41 DEGREES F..5. TOILET LID IN MENS RESTROOM IS BROKEN.REPLACE.
    Location: Kitchen
    Equipment: Cold top
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. LID OF HOMESTYLE CHEST FREEZER IS BROKEN AND DOES NOT SEAL PROPERLY.REPAIR OR REPLACE WITH COMMERCIAL GRADE FREEZER.2. DOOR DOES NOT CLOSE COMPLETELY FOR HOMESTYLE REACH IN FREEZER. REPAIR OR REPLACE WITH COMMERCIAL GRADE FREEZER.3. GASKETS ON WALK IN COOLER DOOR ARE IN POOR CONDITION,REPLACE TO ENSURE DOOR SEALS PROPERLY.4. PREP TOP COOLER ACROSS FROM COOK LINE NOT HOLDING FOODS AT PROPER TEMPERATURE.COOKED CHILES MEASURED 61 DEGREES F.SHREDDED CHEESE MEASURED 62 DEGREES F.OCTOPUS MEASURED 64 DEGREES F.THERMOMETER INSIDE REACH IN COOLER MEASURED 65 DEGREES F.REPAIR ACCORDINGLY TO HOLD FOODS AT 41 DEGREES F..5. TOILET LID IN MENS RESTROOM IS BROKEN.REPLACE.
    Location: Mens restroom
  • Fixed equipment spacing/sealing
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: 1. HAND SINK IS COMING OFF OF WALL IN KITCHEN.RESEAL/CAULK HAND SINK TO WALL.****REPEAT VIOLATION***
    Location: Kitchen
    Equipment: Hand sink
  • 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: 1. MULTIPLE FOOD ITEMS IN WALK IN COOLER NOT COVERED.PROVIDE A LID OR COVER WITH PLASTIC WRAP/FOIL.
    Location: Walk-in cooler
    Equipment: Walk in cooler
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. EXCESSIVE ICE BUILD UP ON INTERIOR OR UPRIGHT FREEZER HOLDING GLASSES.DEFROST. CLEAN AND SANITIZE.***REPEAT VIOLATION***
    Location: Bar
    Equipment: Upright freezer
  • Non potentially hazardous food contact surface(s) soiled (corrected)
    Non-potentially hazardous food contact surface(s) soiled.
    Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
    Comments: 1. INTERIOR PLATE OF ICE MACHINE SOILED WITH MOLD.CLEAN AND SANITIZE.
    Location: Kitchen
    Equipment: Ice machine
  • Hand sink/soap (corrected)
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Comments: 1. SOAP NOT AVAILABLE AT HAND SINK IN KITCHEN.PROVIDE.
    Location: Kitchen
    Equipment: Hand sink
  • Hand washing (where) (corrected)
    Employee used improper location to wash hands.
    Correction: Employees shall wash hands only at designated hand sinks.
    Comments: 1. OBSERVED EMPLOYEE WASH HANDS AT FOUR BAY SINK.HANDS MUST BE WASHED AT DESIGNATED HAND SINKS.***REPEAT VIOLATION***
    Location: Kitchen
    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. FAUCET AT HAND SINK AND AT FOUR BAY SINK IN KITCHEN HAS HOT WATER AND COLD WATER ON WRONG SIDES.REPAIR SO HOT WATER IS ON THE LEFT AND COLD ON THE RIGHT.2. FAUCET DOES NOT SHUT OFF COMPLETELY AT PREP SINK.REPAIR ACCORDINGLY.
    Location: Kitchen
    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. FAUCET AT HAND SINK AND AT FOUR BAY SINK IN KITCHEN HAS HOT WATER AND COLD WATER ON WRONG SIDES.REPAIR SO HOT WATER IS ON THE LEFT AND COLD ON THE RIGHT.2. FAUCET DOES NOT SHUT OFF COMPLETELY AT PREP SINK.REPAIR ACCORDINGLY.
    Location: Kitchen
    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. FAUCET AT HAND SINK AND AT FOUR BAY SINK IN KITCHEN HAS HOT WATER AND COLD WATER ON WRONG SIDES.REPAIR SO HOT WATER IS ON THE LEFT AND COLD ON THE RIGHT.2. FAUCET DOES NOT SHUT OFF COMPLETELY AT PREP SINK.REPAIR ACCORDINGLY.
    Location: Kitchen
    Equipment: Prep sink
  • 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: 1. PROVIDE CHLORINE BLEACH TEST STRIPS. ENSURE A PROPER CONCENTRATION OF 50-100 PPM.
    Location: Kitchen
 06/05/2014Recheck
  • Restricted use pesticides (corrected)
    Restricted pesticide(s) do not meet criteria.
    Correction: Provide approved restricted use pesticides.
    Comments: 1. TWO CANS OF HOME USE RAID STORED NEAR HAND SINK IN KITCHEN.REMOVE FROM ESTABLISHMENT. USE ONLY COMMERCIAL GRADE PESTICIDES.***REPEAT VIOLATION***
    Location: Kitchen
  • Cross-contamination
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: 1. RAW CHICKEN STORED OVER RAW BEEF IN WALK IN COOLER.2. RAW BEEF AND SHRIMP STORED OVER CUT VEGETABLES IN COLD TOP COOLER NEXT TO COOK LINE.STORE ALL RAW ANIMAL PRODUCTS BELOW READY TO EAT FOODS TO PREVENT CONTAMINATION. STORE ALL RAW ANIMAL PRODUCTS IN THE CORRECT ORDER.***REPEAT VIOLATION***
    Location: Kitchen
    Equipment: Prep Top Cooler
  • Cross-contamination
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: 1. RAW CHICKEN STORED OVER RAW BEEF IN WALK IN COOLER.2. RAW BEEF AND SHRIMP STORED OVER CUT VEGETABLES IN COLD TOP COOLER NEXT TO COOK LINE.STORE ALL RAW ANIMAL PRODUCTS BELOW READY TO EAT FOODS TO PREVENT CONTAMINATION. STORE ALL RAW ANIMAL PRODUCTS IN THE CORRECT ORDER.***REPEAT VIOLATION***
    Location: Walk-in cooler
    Equipment: Walk in cooler
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. BLADE OF TABLE MOUNTED CAN OPENER HEAVILY SOILED.CLEAN.2. INTERIOR OF SMALL CHEST FREEZER IN KITCHEN IS SOILED WITH ICE AND DEBRIS.DEFROST. CLEAN AND SANITIZE.
    Location: Kitchen
    Equipment: Can opener
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. BLADE OF TABLE MOUNTED CAN OPENER HEAVILY SOILED.CLEAN.2. INTERIOR OF SMALL CHEST FREEZER IN KITCHEN IS SOILED WITH ICE AND DEBRIS.DEFROST. CLEAN AND SANITIZE.
    Location: Kitchen
    Equipment: Chest freezer
  • 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. IN PLACE CHLORINE BLEACH SANITIZER MEASURED OVER 200 PPM.ENSURE A PROPER CONCENTRATION OF 50-100 PPM.***REPEAT VIOLATION***
    Location: Kitchen
  • Unapproved food contact materials
    Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
    Correction: Use approved materials for utensils and food contact surface(s).
    Comments: 1. GROCERY BAG USED TO STORED TORTILLAS.DISCONTINUE. USE ONLY FOOD GRADE BAGS.
    Location: Kitchen
  • Minimize contact (Non-Critical) (corrected)
    Bare hand contact not minimized with non ready to eat food(s).
    Correction: Food employees shall minimize contact with non ready to eat foods and shall use suitable utensils when needed.
    Comments: 1. USING CUP AS SCOOP IN BULK STORAGE SUGAR CONTAINER.PROVIDE A SCOOP WITH HANDLE.
  • Hoods inadequate or unapproved
    Ventilation hood(s) inadequate or unapproved.
    Correction: Ventilation hood systems and devices shall meet the requirements of the Indiana department of fire and building services.
    Comments: 1. FIRE SUPPRESSION SYSTEM LAST INSPECTED AND TAGGED IN AUGUST 2013.SHOULD BE INSPECTED AND RETAGGED EVERY 6 MONTHS. SCHEDULE.
  • 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: 1. EMPLOYEE JACKETS STORED ON FOOD IN DRY STORAGE AREA.STORE ALL PERSONAL ITEMS AWAY FROM FOOD AND FOOD CONTACT SURFACES.***REPEAT VIOLATION***
    Location: Dry storage
  • 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: 1. CUTTING BOARD FOR PREP TOP COOLER IS HEAVILY SCRATCHED AND SOILED.RESURFACE OR REPLACE.
    Location: Kitchen
  • Pests/rodents removed (corrected)
    Dead pests not removed.
    Correction: Remove dead pests at frequent intervals to avoid accumulation.
    Comments: 1. DEAD PESTS OBSERVED ON FLOOR OF WOMEN'S RESTROOM.REMOVE. CLEAN AND SANITIZE CONTACT SURFACE.
    Location: Womens restroom
  • Dumpster lids open (corrected)
    Dumpster and/or waste handling units not covered.
    Correction: Cover all dumpsters and waste handling units.
    Comments: 1. ONE DUMPSTER LID OPEN.KEEP CLOSED.
    Location: Dumpster area
  • 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 NEAR HAND SINK/MOP SINK AREA.COVER OR REPAIR ACCORDINGLY TO REMOVE HOLE.***REPEAT VIOLATION***
    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: 1. WIRE SHELVING OVER THREE BAY SINK IS BECOMING RUSTED DUE TO PEELING PAINT.REPLACE.
    Location: Kitchen
    Equipment: 4-bay
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. LID OF HOMESTYLE CHEST FREEZER IS BROKEN AND DOES NOT SEAL PROPERLY.REPAIR OR REPLACE WITH COMMERCIAL GRADE FREEZER.2. DOOR DOES NOT CLOSE COMPLETELY FOR HOMESTYLE REACH IN FREEZER. REPAIR OR REPLACE WITH COMMERCIAL GRADE FREEZER.3. GASKETS ON WALK IN COOLER DOOR ARE IN POOR CONDITION,REPLACE TO ENSURE DOOR SEALS PROPERLY.4. PREP TOP COOLER ACROSS FROM COOK LINE NOT HOLDING FOODS AT PROPER TEMPERATURE.COOKED CHILES MEASURED 61 DEGREES F.SHREDDED CHEESE MEASURED 62 DEGREES F.OCTOPUS MEASURED 64 DEGREES F.THERMOMETER INSIDE REACH IN COOLER MEASURED 65 DEGREES F.REPAIR ACCORDINGLY TO HOLD FOODS AT 41 DEGREES F..5. TOILET LID IN MENS RESTROOM IS BROKEN.REPLACE.
    Location: Kitchen
    Equipment: Chest freezer
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. LID OF HOMESTYLE CHEST FREEZER IS BROKEN AND DOES NOT SEAL PROPERLY.REPAIR OR REPLACE WITH COMMERCIAL GRADE FREEZER.2. DOOR DOES NOT CLOSE COMPLETELY FOR HOMESTYLE REACH IN FREEZER. REPAIR OR REPLACE WITH COMMERCIAL GRADE FREEZER.3. GASKETS ON WALK IN COOLER DOOR ARE IN POOR CONDITION,REPLACE TO ENSURE DOOR SEALS PROPERLY.4. PREP TOP COOLER ACROSS FROM COOK LINE NOT HOLDING FOODS AT PROPER TEMPERATURE.COOKED CHILES MEASURED 61 DEGREES F.SHREDDED CHEESE MEASURED 62 DEGREES F.OCTOPUS MEASURED 64 DEGREES F.THERMOMETER INSIDE REACH IN COOLER MEASURED 65 DEGREES F.REPAIR ACCORDINGLY TO HOLD FOODS AT 41 DEGREES F..5. TOILET LID IN MENS RESTROOM IS BROKEN.REPLACE.
    Location: Kitchen
    Equipment: reach in freezer
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. LID OF HOMESTYLE CHEST FREEZER IS BROKEN AND DOES NOT SEAL PROPERLY.REPAIR OR REPLACE WITH COMMERCIAL GRADE FREEZER.2. DOOR DOES NOT CLOSE COMPLETELY FOR HOMESTYLE REACH IN FREEZER. REPAIR OR REPLACE WITH COMMERCIAL GRADE FREEZER.3. GASKETS ON WALK IN COOLER DOOR ARE IN POOR CONDITION,REPLACE TO ENSURE DOOR SEALS PROPERLY.4. PREP TOP COOLER ACROSS FROM COOK LINE NOT HOLDING FOODS AT PROPER TEMPERATURE.COOKED CHILES MEASURED 61 DEGREES F.SHREDDED CHEESE MEASURED 62 DEGREES F.OCTOPUS MEASURED 64 DEGREES F.THERMOMETER INSIDE REACH IN COOLER MEASURED 65 DEGREES F.REPAIR ACCORDINGLY TO HOLD FOODS AT 41 DEGREES F..5. TOILET LID IN MENS RESTROOM IS BROKEN.REPLACE.
    Location: Walk-in cooler
    Equipment: Walk in cooler
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. LID OF HOMESTYLE CHEST FREEZER IS BROKEN AND DOES NOT SEAL PROPERLY.REPAIR OR REPLACE WITH COMMERCIAL GRADE FREEZER.2. DOOR DOES NOT CLOSE COMPLETELY FOR HOMESTYLE REACH IN FREEZER. REPAIR OR REPLACE WITH COMMERCIAL GRADE FREEZER.3. GASKETS ON WALK IN COOLER DOOR ARE IN POOR CONDITION,REPLACE TO ENSURE DOOR SEALS PROPERLY.4. PREP TOP COOLER ACROSS FROM COOK LINE NOT HOLDING FOODS AT PROPER TEMPERATURE.COOKED CHILES MEASURED 61 DEGREES F.SHREDDED CHEESE MEASURED 62 DEGREES F.OCTOPUS MEASURED 64 DEGREES F.THERMOMETER INSIDE REACH IN COOLER MEASURED 65 DEGREES F.REPAIR ACCORDINGLY TO HOLD FOODS AT 41 DEGREES F..5. TOILET LID IN MENS RESTROOM IS BROKEN.REPLACE.
    Location: Kitchen
    Equipment: Cold top
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. LID OF HOMESTYLE CHEST FREEZER IS BROKEN AND DOES NOT SEAL PROPERLY.REPAIR OR REPLACE WITH COMMERCIAL GRADE FREEZER.2. DOOR DOES NOT CLOSE COMPLETELY FOR HOMESTYLE REACH IN FREEZER. REPAIR OR REPLACE WITH COMMERCIAL GRADE FREEZER.3. GASKETS ON WALK IN COOLER DOOR ARE IN POOR CONDITION,REPLACE TO ENSURE DOOR SEALS PROPERLY.4. PREP TOP COOLER ACROSS FROM COOK LINE NOT HOLDING FOODS AT PROPER TEMPERATURE.COOKED CHILES MEASURED 61 DEGREES F.SHREDDED CHEESE MEASURED 62 DEGREES F.OCTOPUS MEASURED 64 DEGREES F.THERMOMETER INSIDE REACH IN COOLER MEASURED 65 DEGREES F.REPAIR ACCORDINGLY TO HOLD FOODS AT 41 DEGREES F..5. TOILET LID IN MENS RESTROOM IS BROKEN.REPLACE.
    Location: Mens restroom
  • Fixed equipment spacing/sealing
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: 1. HAND SINK IS COMING OFF OF WALL IN KITCHEN.RESEAL/CAULK HAND SINK TO WALL.****REPEAT VIOLATION***
    Location: Kitchen
    Equipment: Hand sink
  • 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: 1. MULTIPLE FOOD ITEMS IN WALK IN COOLER NOT COVERED.PROVIDE A LID OR COVER WITH PLASTIC WRAP/FOIL.
    Location: Walk-in cooler
    Equipment: Walk in cooler
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. EXCESSIVE ICE BUILD UP ON INTERIOR OR UPRIGHT FREEZER HOLDING GLASSES.DEFROST. CLEAN AND SANITIZE.***REPEAT VIOLATION***
    Location: Bar
    Equipment: Upright freezer
  • Non potentially hazardous food contact surface(s) soiled (corrected)
    Non-potentially hazardous food contact surface(s) soiled.
    Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
    Comments: 1. INTERIOR PLATE OF ICE MACHINE SOILED WITH MOLD.CLEAN AND SANITIZE.
    Location: Kitchen
    Equipment: Ice machine
  • Hand sink/soap
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Comments: 1. SOAP NOT AVAILABLE AT HAND SINK IN KITCHEN.PROVIDE.
    Location: Kitchen
    Equipment: Hand sink
  • Hand washing (where) (corrected)
    Employee used improper location to wash hands.
    Correction: Employees shall wash hands only at designated hand sinks.
    Comments: 1. OBSERVED EMPLOYEE WASH HANDS AT FOUR BAY SINK.HANDS MUST BE WASHED AT DESIGNATED HAND SINKS.***REPEAT VIOLATION***
    Location: Kitchen
    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. FAUCET AT HAND SINK AND AT FOUR BAY SINK IN KITCHEN HAS HOT WATER AND COLD WATER ON WRONG SIDES.REPAIR SO HOT WATER IS ON THE LEFT AND COLD ON THE RIGHT.2. FAUCET DOES NOT SHUT OFF COMPLETELY AT PREP SINK.REPAIR ACCORDINGLY.
    Location: Kitchen
    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. FAUCET AT HAND SINK AND AT FOUR BAY SINK IN KITCHEN HAS HOT WATER AND COLD WATER ON WRONG SIDES.REPAIR SO HOT WATER IS ON THE LEFT AND COLD ON THE RIGHT.2. FAUCET DOES NOT SHUT OFF COMPLETELY AT PREP SINK.REPAIR ACCORDINGLY.
    Location: Kitchen
    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. FAUCET AT HAND SINK AND AT FOUR BAY SINK IN KITCHEN HAS HOT WATER AND COLD WATER ON WRONG SIDES.REPAIR SO HOT WATER IS ON THE LEFT AND COLD ON THE RIGHT.2. FAUCET DOES NOT SHUT OFF COMPLETELY AT PREP SINK.REPAIR ACCORDINGLY.
    Location: Kitchen
    Equipment: Prep sink
  • 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: 1. PROVIDE CHLORINE BLEACH TEST STRIPS. ENSURE A PROPER CONCENTRATION OF 50-100 PPM.
    Location: Kitchen
 05/27/2014Recheck
  • 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. COOKED CHILES IN PREP TOP COOLER MEASURED 52 DEGREES F.2. SHREDDED CHEESE IN PREP TOP COOLER MEASURED 51 DEGREES F.3. THERMOMETER INSIDE REACH IN COOLER MEASURED 51 DEGREES F.4. RAW CHICKEN IN COLD TOP MEASURED 48 DEGREES F.5. RAW BEEF IN COLD TOP MEASURED 47 DEGREES F.6. COOKED RICE IN WALK IN COOLER MEASURED 47 DEGREES F.7. COOKED CHICKEN IN WALK IN COOLER MEASURED 45 DEGREES F.8. AIR TEMPERATURE IN WALK IN COOLER MEASURED 48 DEGREES F.ENSURE ALL POTENTIALLY HAZARDOUS FOODS BEING HELD COLD ARE KEPT AT 41 DEGREES F . OR BELOW.***REPEAT VIOLATION***
    Location: Kitchen
    Equipment: Prep Top Cooler
  • 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. COOKED CHILES IN PREP TOP COOLER MEASURED 52 DEGREES F.2. SHREDDED CHEESE IN PREP TOP COOLER MEASURED 51 DEGREES F.3. THERMOMETER INSIDE REACH IN COOLER MEASURED 51 DEGREES F.4. RAW CHICKEN IN COLD TOP MEASURED 48 DEGREES F.5. RAW BEEF IN COLD TOP MEASURED 47 DEGREES F.6. COOKED RICE IN WALK IN COOLER MEASURED 47 DEGREES F.7. COOKED CHICKEN IN WALK IN COOLER MEASURED 45 DEGREES F.8. AIR TEMPERATURE IN WALK IN COOLER MEASURED 48 DEGREES F.ENSURE ALL POTENTIALLY HAZARDOUS FOODS BEING HELD COLD ARE KEPT AT 41 DEGREES F . OR BELOW.***REPEAT VIOLATION***
    Location: Cook line
    Equipment: Cold top
  • Cold holding
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1. COOKED CHILES IN PREP TOP COOLER MEASURED 52 DEGREES F.2. SHREDDED CHEESE IN PREP TOP COOLER MEASURED 51 DEGREES F.3. THERMOMETER INSIDE REACH IN COOLER MEASURED 51 DEGREES F.4. RAW CHICKEN IN COLD TOP MEASURED 48 DEGREES F.5. RAW BEEF IN COLD TOP MEASURED 47 DEGREES F.6. COOKED RICE IN WALK IN COOLER MEASURED 47 DEGREES F.7. COOKED CHICKEN IN WALK IN COOLER MEASURED 45 DEGREES F.8. AIR TEMPERATURE IN WALK IN COOLER MEASURED 48 DEGREES F.ENSURE ALL POTENTIALLY HAZARDOUS FOODS BEING HELD COLD ARE KEPT AT 41 DEGREES F . OR BELOW.***REPEAT VIOLATION***
    Location: Walk-in cooler
    Equipment: Walk in cooler
  • Restricted use pesticides
    Restricted pesticide(s) do not meet criteria.
    Correction: Provide approved restricted use pesticides.
    Comments: 1. TWO CANS OF HOME USE RAID STORED NEAR HAND SINK IN KITCHEN.REMOVE FROM ESTABLISHMENT. USE ONLY COMMERCIAL GRADE PESTICIDES.***REPEAT VIOLATION***
    Location: Kitchen
  • Cross-contamination
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: 1. PIECE OF RAW FISH STORED ON TOP OF CONTAINER HOLDING COOKED CHILES IN PREP TOP COOLER.2. RAW CHICKEN STORED OVER GROUND BEEF AND SEAFOOD IN WALK IN COOLER.3. BOX OF RAW SHELL EGGS STORED ON TOP OF KEGS IN WALK IN COOLER.STORE ALL RAW ANIMAL PRODUCTS BELOW READY TO EAT FOODS TO PREVENT CONTAMINATION. STORE ALL RAW ANIMAL PRODUCTS IN THE CORRECT ORDER.***REPEAT VIOLATION***
    Location: Kitchen
    Equipment: Prep Top Cooler
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. BLADE OF TABLE MOUNTED CAN OPENER HEAVILY SOILED.CLEAN.2. INTERIOR OF SMALL CHEST FREEZER IN KITCHEN IS SOILED WITH ICE AND DEBRIS.DEFROST. CLEAN AND SANITIZE.
    Location: Kitchen
    Equipment: Can opener
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. BLADE OF TABLE MOUNTED CAN OPENER HEAVILY SOILED.CLEAN.2. INTERIOR OF SMALL CHEST FREEZER IN KITCHEN IS SOILED WITH ICE AND DEBRIS.DEFROST. CLEAN AND SANITIZE.
    Location: Kitchen
    Equipment: Chest freezer
  • 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. IN PLACE CHLORINE BLEACH SANITIZER MEASURED OVER 200 PPM.ENSURE A PROPER CONCENTRATION OF 50-100 PPM.***REPEAT VIOLATION***
    Location: Kitchen
  • Unapproved food contact materials
    Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
    Correction: Use approved materials for utensils and food contact surface(s).
    Comments: 1. GROCERY BAG USED TO STORED TORTILLAS.DISCONTINUE. USE ONLY FOOD GRADE BAGS.
    Location: Kitchen
  • Minimize contact (Non-Critical)
    Bare hand contact not minimized with non ready to eat food(s).
    Correction: Food employees shall minimize contact with non ready to eat foods and shall use suitable utensils when needed.
    Comments: 1. USING CUP AS SCOOP IN BULK STORAGE SUGAR CONTAINER.PROVIDE A SCOOP WITH HANDLE.
  • Hoods inadequate or unapproved
    Ventilation hood(s) inadequate or unapproved.
    Correction: Ventilation hood systems and devices shall meet the requirements of the Indiana department of fire and building services.
    Comments: 1. FIRE SUPPRESSION SYSTEM LAST INSPECTED AND TAGGED IN AUGUST 2013.SHOULD BE INSPECTED AND RETAGGED EVERY 6 MONTHS. SCHEDULE.
  • 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: 1. EMPLOYEE JACKETS STORED ON FOOD IN DRY STORAGE AREA.STORE ALL PERSONAL ITEMS AWAY FROM FOOD AND FOOD CONTACT SURFACES.***REPEAT VIOLATION***
    Location: Dry storage
  • 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: 1. CUTTING BOARD FOR PREP TOP COOLER IS HEAVILY SCRATCHED AND SOILED.RESURFACE OR REPLACE.
    Location: Kitchen
  • Pests/rodents removed
    Dead pests not removed.
    Correction: Remove dead pests at frequent intervals to avoid accumulation.
    Comments: 1. DEAD PESTS OBSERVED ON FLOOR OF WOMEN'S RESTROOM.REMOVE. CLEAN AND SANITIZE CONTACT SURFACE.
    Location: Womens restroom
  • Dumpster lids open
    Dumpster and/or waste handling units not covered.
    Correction: Cover all dumpsters and waste handling units.
    Comments: 1. ONE DUMPSTER LID OPEN.KEEP CLOSED.
    Location: Dumpster area
  • 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 NEAR HAND SINK/MOP SINK AREA.COVER OR REPAIR ACCORDINGLY TO REMOVE HOLE.***REPEAT VIOLATION***2. TILE MISSING OVER COOK LINE HOOD.REPLACE.
    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 NEAR HAND SINK/MOP SINK AREA.COVER OR REPAIR ACCORDINGLY TO REMOVE HOLE.***REPEAT VIOLATION***2. TILE MISSING OVER COOK LINE HOOD.REPLACE.
    Location: Cook line
  • 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: 3. WIRE SHELVING OVER THREE BAY SINK IS BECOMING RUSTED DUE TO PEELING PAINT.REPLACE.
    Location: Kitchen
    Equipment: 4-bay
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. LID OF HOMESTYLE CHEST FREEZER IS BROKEN AND DOES NOT SEAL PROPERLY.REPAIR OR REPLACE WITH COMMERCIAL GRADE FREEZER.2. DOOR DOES NOT CLOSE COMPLETELY FOR HOMESTYLE REACH IN FREEZER. REPAIR OR REPLACE WITH COMMERCIAL GRADE FREEZER.3. GASKETS ON WALK IN COOLER DOOR ARE IN POOR CONDITION,REPLACE TO ENSURE DOOR SEALS PROPERLY.4. PREP TOP COOLER ACROSS FROM COOK LINE NOT HOLDING FOODS AT PROPER TEMPERATURE.COOKED CHILES IN PREP TOP COOLER MEASURED 52 DEGREES F.SHREDDED CHEESE IN PREP TOP COOLER MEASURED 51 DEGREES F.THERMOMETER INSIDE REACH IN COOLER MEASURED 51 DEGREES F.REPAIR ACCORDINGLY TO HOLD FOODS AT 41 DEGREES F.5. PROVIDE PLUG FOR HOLD IN GREASE INTERCEPTOR.6. DOOR OF BEER COOLER IN BAR DOES NOT CLOSE.REPAIR.7. TOILET LID IN MENS RESTROOM IS BROKEN.REPLACE.
    Location: Kitchen
    Equipment: Chest freezer
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. LID OF HOMESTYLE CHEST FREEZER IS BROKEN AND DOES NOT SEAL PROPERLY.REPAIR OR REPLACE WITH COMMERCIAL GRADE FREEZER.2. DOOR DOES NOT CLOSE COMPLETELY FOR HOMESTYLE REACH IN FREEZER. REPAIR OR REPLACE WITH COMMERCIAL GRADE FREEZER.3. GASKETS ON WALK IN COOLER DOOR ARE IN POOR CONDITION,REPLACE TO ENSURE DOOR SEALS PROPERLY.4. PREP TOP COOLER ACROSS FROM COOK LINE NOT HOLDING FOODS AT PROPER TEMPERATURE.COOKED CHILES IN PREP TOP COOLER MEASURED 52 DEGREES F.SHREDDED CHEESE IN PREP TOP COOLER MEASURED 51 DEGREES F.THERMOMETER INSIDE REACH IN COOLER MEASURED 51 DEGREES F.REPAIR ACCORDINGLY TO HOLD FOODS AT 41 DEGREES F.5. PROVIDE PLUG FOR HOLD IN GREASE INTERCEPTOR.6. DOOR OF BEER COOLER IN BAR DOES NOT CLOSE.REPAIR.7. TOILET LID IN MENS RESTROOM IS BROKEN.REPLACE.
    Location: Kitchen
    Equipment: reach in freezer
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. LID OF HOMESTYLE CHEST FREEZER IS BROKEN AND DOES NOT SEAL PROPERLY.REPAIR OR REPLACE WITH COMMERCIAL GRADE FREEZER.2. DOOR DOES NOT CLOSE COMPLETELY FOR HOMESTYLE REACH IN FREEZER. REPAIR OR REPLACE WITH COMMERCIAL GRADE FREEZER.3. GASKETS ON WALK IN COOLER DOOR ARE IN POOR CONDITION,REPLACE TO ENSURE DOOR SEALS PROPERLY.4. PREP TOP COOLER ACROSS FROM COOK LINE NOT HOLDING FOODS AT PROPER TEMPERATURE.COOKED CHILES IN PREP TOP COOLER MEASURED 52 DEGREES F.SHREDDED CHEESE IN PREP TOP COOLER MEASURED 51 DEGREES F.THERMOMETER INSIDE REACH IN COOLER MEASURED 51 DEGREES F.REPAIR ACCORDINGLY TO HOLD FOODS AT 41 DEGREES F.5. PROVIDE PLUG FOR HOLD IN GREASE INTERCEPTOR.6. DOOR OF BEER COOLER IN BAR DOES NOT CLOSE.REPAIR.7. TOILET LID IN MENS RESTROOM IS BROKEN.REPLACE.
    Location: Walk-in cooler
    Equipment: Walk in cooler
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. LID OF HOMESTYLE CHEST FREEZER IS BROKEN AND DOES NOT SEAL PROPERLY.REPAIR OR REPLACE WITH COMMERCIAL GRADE FREEZER.2. DOOR DOES NOT CLOSE COMPLETELY FOR HOMESTYLE REACH IN FREEZER. REPAIR OR REPLACE WITH COMMERCIAL GRADE FREEZER.3. GASKETS ON WALK IN COOLER DOOR ARE IN POOR CONDITION,REPLACE TO ENSURE DOOR SEALS PROPERLY.4. PREP TOP COOLER ACROSS FROM COOK LINE NOT HOLDING FOODS AT PROPER TEMPERATURE.COOKED CHILES IN PREP TOP COOLER MEASURED 52 DEGREES F.SHREDDED CHEESE IN PREP TOP COOLER MEASURED 51 DEGREES F.THERMOMETER INSIDE REACH IN COOLER MEASURED 51 DEGREES F.REPAIR ACCORDINGLY TO HOLD FOODS AT 41 DEGREES F.5. PROVIDE PLUG FOR HOLD IN GREASE INTERCEPTOR.6. DOOR OF BEER COOLER IN BAR DOES NOT CLOSE.REPAIR.7. TOILET LID IN MENS RESTROOM IS BROKEN.REPLACE.
    Location: Kitchen
    Equipment: Cold top
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. LID OF HOMESTYLE CHEST FREEZER IS BROKEN AND DOES NOT SEAL PROPERLY.REPAIR OR REPLACE WITH COMMERCIAL GRADE FREEZER.2. DOOR DOES NOT CLOSE COMPLETELY FOR HOMESTYLE REACH IN FREEZER. REPAIR OR REPLACE WITH COMMERCIAL GRADE FREEZER.3. GASKETS ON WALK IN COOLER DOOR ARE IN POOR CONDITION,REPLACE TO ENSURE DOOR SEALS PROPERLY.4. PREP TOP COOLER ACROSS FROM COOK LINE NOT HOLDING FOODS AT PROPER TEMPERATURE.COOKED CHILES IN PREP TOP COOLER MEASURED 52 DEGREES F.SHREDDED CHEESE IN PREP TOP COOLER MEASURED 51 DEGREES F.THERMOMETER INSIDE REACH IN COOLER MEASURED 51 DEGREES F.REPAIR ACCORDINGLY TO HOLD FOODS AT 41 DEGREES F.5. PROVIDE PLUG FOR HOLD IN GREASE INTERCEPTOR.6. DOOR OF BEER COOLER IN BAR DOES NOT CLOSE.REPAIR.7. TOILET LID IN MENS RESTROOM IS BROKEN.REPLACE.
    Location: Three bay area
    Equipment: 3-bay
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. LID OF HOMESTYLE CHEST FREEZER IS BROKEN AND DOES NOT SEAL PROPERLY.REPAIR OR REPLACE WITH COMMERCIAL GRADE FREEZER.2. DOOR DOES NOT CLOSE COMPLETELY FOR HOMESTYLE REACH IN FREEZER. REPAIR OR REPLACE WITH COMMERCIAL GRADE FREEZER.3. GASKETS ON WALK IN COOLER DOOR ARE IN POOR CONDITION,REPLACE TO ENSURE DOOR SEALS PROPERLY.4. PREP TOP COOLER ACROSS FROM COOK LINE NOT HOLDING FOODS AT PROPER TEMPERATURE.COOKED CHILES IN PREP TOP COOLER MEASURED 52 DEGREES F.SHREDDED CHEESE IN PREP TOP COOLER MEASURED 51 DEGREES F.THERMOMETER INSIDE REACH IN COOLER MEASURED 51 DEGREES F.REPAIR ACCORDINGLY TO HOLD FOODS AT 41 DEGREES F.5. PROVIDE PLUG FOR HOLD IN GREASE INTERCEPTOR.6. DOOR OF BEER COOLER IN BAR DOES NOT CLOSE.REPAIR.7. TOILET LID IN MENS RESTROOM IS BROKEN.REPLACE.
    Location: Bar
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. LID OF HOMESTYLE CHEST FREEZER IS BROKEN AND DOES NOT SEAL PROPERLY.REPAIR OR REPLACE WITH COMMERCIAL GRADE FREEZER.2. DOOR DOES NOT CLOSE COMPLETELY FOR HOMESTYLE REACH IN FREEZER. REPAIR OR REPLACE WITH COMMERCIAL GRADE FREEZER.3. GASKETS ON WALK IN COOLER DOOR ARE IN POOR CONDITION,REPLACE TO ENSURE DOOR SEALS PROPERLY.4. PREP TOP COOLER ACROSS FROM COOK LINE NOT HOLDING FOODS AT PROPER TEMPERATURE.COOKED CHILES IN PREP TOP COOLER MEASURED 52 DEGREES F.SHREDDED CHEESE IN PREP TOP COOLER MEASURED 51 DEGREES F.THERMOMETER INSIDE REACH IN COOLER MEASURED 51 DEGREES F.REPAIR ACCORDINGLY TO HOLD FOODS AT 41 DEGREES F.5. PROVIDE PLUG FOR HOLD IN GREASE INTERCEPTOR.6. DOOR OF BEER COOLER IN BAR DOES NOT CLOSE.REPAIR.7. TOILET LID IN MENS RESTROOM IS BROKEN.REPLACE.
    Location: Mens restroom
  • Fixed equipment spacing/sealing
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: 1. HAND SINK IS COMING OFF OF WALL IN KITCHEN.RESEAL/CAULK HAND SINK TO WALL.****REPEAT VIOLATION***
    Location: Kitchen
    Equipment: Hand sink
  • 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: 1. MULTIPLE FOOD ITEMS IN WALK IN COOLER NOT COVERED.PROVIDE A LID OR COVER WITH PLASTIC WRAP/FOIL.
    Location: Walk-in cooler
    Equipment: Walk in cooler
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. OUTSIDE OF BULK STORAGE CONTAINER HOLDING RICE IS SOILED.2. FAN GUARDS IN WALK IN COOLER SOILED WITH DUST.3. EXCESSIVE ICE BUILD UP ON INTERIOR OR UPRIGHT FREEZER HOLDING GLASSES.DEFROST. CLEAN AND SANITIZE.***REPEAT VIOLATION***
    Location: Kitchen
    Equipment: Bulk food containers
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. OUTSIDE OF BULK STORAGE CONTAINER HOLDING RICE IS SOILED.2. FAN GUARDS IN WALK IN COOLER SOILED WITH DUST.3. EXCESSIVE ICE BUILD UP ON INTERIOR OR UPRIGHT FREEZER HOLDING GLASSES.DEFROST. CLEAN AND SANITIZE.***REPEAT VIOLATION***
    Location: Walk-in cooler
    Equipment: Walk in cooler
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. OUTSIDE OF BULK STORAGE CONTAINER HOLDING RICE IS SOILED.2. FAN GUARDS IN WALK IN COOLER SOILED WITH DUST.3. EXCESSIVE ICE BUILD UP ON INTERIOR OR UPRIGHT FREEZER HOLDING GLASSES.DEFROST. CLEAN AND SANITIZE.***REPEAT VIOLATION***
    Location: Three bay area
    Equipment: 3-bay
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. OUTSIDE OF BULK STORAGE CONTAINER HOLDING RICE IS SOILED.2. FAN GUARDS IN WALK IN COOLER SOILED WITH DUST.3. EXCESSIVE ICE BUILD UP ON INTERIOR OR UPRIGHT FREEZER HOLDING GLASSES.DEFROST. CLEAN AND SANITIZE.***REPEAT VIOLATION***
    Location: Bar
    Equipment: Upright freezer
  • Non potentially hazardous food contact surface(s) soiled
    Non-potentially hazardous food contact surface(s) soiled.
    Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
    Comments: 1. INTERIOR PLATE OF ICE MACHINE SOILED WITH MOLD.CLEAN AND SANITIZE.
    Location: Kitchen
    Equipment: Ice machine
  • Hand sink/soap
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Comments: 1. SOAP NOT AVAILABLE AT HAND SINK IN KITCHEN.PROVIDE.
    Location: Kitchen
    Equipment: Hand sink
  • Hand washing (where)
    Employee used improper location to wash hands.
    Correction: Employees shall wash hands only at designated hand sinks.
    Comments: 1. OBSERVED EMPLOYEE WASH HANDS AT FOUR BAY SINK.HANDS MUST BE WASHED AT DESIGNATED HAND SINKS.***REPEAT VIOLATION***
    Location: Kitchen
    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. FAUCET AT HAND SINK AND AT FOUR BAY SINK IN KITCHEN HAS HOT WATER AND COLD WATER ON WRONG SIDES.REPAIR SO HOT WATER IS ON THE LEFT AND COLD ON THE RIGHT.2. FAUCET DOES NOT SHUT OFF COMPLETELY AT PREP SINK.REPAIR ACCORDINGLY.
    Location: Kitchen
    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. FAUCET AT HAND SINK AND AT FOUR BAY SINK IN KITCHEN HAS HOT WATER AND COLD WATER ON WRONG SIDES.REPAIR SO HOT WATER IS ON THE LEFT AND COLD ON THE RIGHT.2. FAUCET DOES NOT SHUT OFF COMPLETELY AT PREP SINK.REPAIR ACCORDINGLY.
    Location: Kitchen
    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. FAUCET AT HAND SINK AND AT FOUR BAY SINK IN KITCHEN HAS HOT WATER AND COLD WATER ON WRONG SIDES.REPAIR SO HOT WATER IS ON THE LEFT AND COLD ON THE RIGHT.2. FAUCET DOES NOT SHUT OFF COMPLETELY AT PREP SINK.REPAIR ACCORDINGLY.
    Location: Kitchen
    Equipment: Prep sink
  • 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: 1. PROVIDE CHLORINE BLEACH TEST STRIPS. ENSURE A PROPER CONCENTRATION OF 50-100 PPM.
    Location: Kitchen
 05/14/2014Routine
  • Hot holding (corrected)
    Potentially hazardous food(s) not held at proper temperatures.
    Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
    Comments: 1. CHICKEN ON STOVE FOR HOT HOLDING MEASURED 131 DEGREES F.2. BEEF ON STOVE FOR HOT HOLDING MEASURED 129 DEGREES F.ENSURE ALL POTENTIALLY HAZARDOUS FOODS BEING HELD HOT ARE KEPT AT 135 DEGREES F OR ABOVE. THAT SECTION OF STOVE TOP IS NOT TURNED ON,
    Location: Cook line
  • 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. RAW CHICKEN, BEEF, COOKED GROUND BEEF, AND COOKED RICE IN WALK IN COOLER MEASURED 49 DEGREES F. THERMOMETER IN WALK IN COOLER READ 51 DEGREES F. ENSURE ALL POTENTIALLY HAZARDOUS FOODS BEING HELD COLD ARE KEPT AT 41 DEGREES F OR BELOW. REPAIR WALK IN COOLER TO PROPER FUNCTIONING.
    Location: Cook line
  • 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. RAW CHICKEN, BEEF, COOKED GROUND BEEF, AND COOKED RICE IN WALK IN COOLER MEASURED 49 DEGREES F. THERMOMETER IN WALK IN COOLER READ 51 DEGREES F. ENSURE ALL POTENTIALLY HAZARDOUS FOODS BEING HELD COLD ARE KEPT AT 41 DEGREES F OR BELOW. REPAIR WALK IN COOLER TO PROPER FUNCTIONING.
    Location: Bar
  • 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: 1. CAN OF RAID STORED ON LEDGE OF ICE BIN IN BAR.STORE ALL CHEMICALS AWAY FROM FOOD AND FOOD CONTACT SURFACES.
    Location: Bar
  • Restricted use pesticides (corrected)
    Restricted pesticide(s) do not meet criteria.
    Correction: Provide approved restricted use pesticides.
    Comments: 1. RESIDENTIAL GRADE RAID BUG SPRAY IN BAR.REMOVE FROM ESTABLISHMENT. USE ONLY COMMERCIAL GRADE PEST SPRAYS.
    Location: Bar
  • Glove Use (Critical) (corrected)
    Gloves used incorrectly.
    Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
    Comments: 1. OBSERVED EMPLOYEE NOT CHANGE GLOVES AFTER HANDLING RAW EGGS.GLOVES MUST BE CHANGED AND HANDS WASHED IN BETWEEN RAW FOOD AND READY TO EAT FOOD HANDLING.
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. DELI SLICER SOILED WITH FOOD DEBRIS AND PUT AWAY AS CLEAN.CLEAN AND SANITIZE AFTER EVERY USE.
    Location: Prep area
    Equipment: Slicer
  • 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: 1. CLOTH TOWEL AND SPONGE STORED IN BAR HAND SINK.DO NOT STORE ANYTHING IN HAND SINK. USE FOR HANDWASHING ONLY.
    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: 1. DRAIN LINE FROM BEER TAP DRAIN RUNNING AND DRAINING INTO BAR HAND SINK.DISCONTINUE. ROUTE TO FLOOR DRAIN.2. URINAL FLUSH LEVER IS LEAKING WHEN FLUSHED.REPAIR.
    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: 1. DRAIN LINE FROM BEER TAP DRAIN RUNNING AND DRAINING INTO BAR HAND SINK.DISCONTINUE. ROUTE TO FLOOR DRAIN.2. URINAL FLUSH LEVER IS LEAKING WHEN FLUSHED.REPAIR.
    Location: Mens restroom
  • Hot water/capacity (corrected)
    Hot water system not sufficient capacity for peak demands.
    Correction: Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the retail food establishment.
    Comments: 1. PREP SINK IN KITCHEN MEASURED MAX OF 86 DEGREES F.2. THREE BAY SINK MEASURED MAX OF 83 DEGREES F,HOT WATER HEATER NOT SUFFICIENT ENOUGH TO MEET HOT WATER DEMANDS. RUNNING HOT WATER NOT AVAILABLE AT ANY SINKS OTHER THAN RESTROOMS DURING INSPECTION.
    Location: Kitchen
    Equipment: Prep sink
  • Hot water/capacity (corrected)
    Hot water system not sufficient capacity for peak demands.
    Correction: Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the retail food establishment.
    Comments: 1. PREP SINK IN KITCHEN MEASURED MAX OF 86 DEGREES F.2. THREE BAY SINK MEASURED MAX OF 83 DEGREES F,HOT WATER HEATER NOT SUFFICIENT ENOUGH TO MEET HOT WATER DEMANDS. RUNNING HOT WATER NOT AVAILABLE AT ANY SINKS OTHER THAN RESTROOMS DURING INSPECTION.
    Location: Kitchen
    Equipment: 3-bay
  • 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. CHLORINE BLEACH IN PLACE SANITIZER MEASURED OVER 200 PPM.ENSURE A PROPER CONCENTRAITON OF 50-100 PPM.
  • 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: 1. EMPLOYEE JACKET AND OTHER EMPLOYEE BELONGINGS STORED IN DRY GOODS STORAGE AND ON BOXES OF TORTILLAS.2. CELL PHONE AND CORD STORED ON PREP TABLE.STORE ALL EMPLOYEE BELONGINGS IN A DESIGNATED AREA AWAY FROM FOOD AND FOOD CONTACT SURFACES.
    Location: Dry storage
  • 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: 1. EMPLOYEE JACKET AND OTHER EMPLOYEE BELONGINGS STORED IN DRY GOODS STORAGE AND ON BOXES OF TORTILLAS.2. CELL PHONE AND CORD STORED ON PREP TABLE.STORE ALL EMPLOYEE BELONGINGS IN A DESIGNATED AREA AWAY FROM FOOD AND FOOD CONTACT SURFACES.
    Location: Prep area
  • Lighting intensity (corrected)
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: 1.TWO LIGHTS OUT IN KITCHEN. REPLACE.
    Location: Kitchen
  • Insect control device/installation (corrected)
    Insect control device improperly installed or located.
    Correction: Insect control devices shall be installed in an approved location.
    Comments: 1. FLY STRIP STORED OVER TABLE IN BAR DINING ROOM.REMOVE.
    Location: Dining room
  • Floors, walls, ceilings cleanability (corrected)
    Floors, walls and ceilings not smooth and easily cleanable.
    Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
    Comments: 1. CEILING TILES THROUGHOUT KITCHEN ARE PEALING.REPLACE SO THEY ARE SMOOTH AND EASILY CLEANABLE.
    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 NEAR WALL FLOOR JUNCTION BY PREP TABLE.REPAIR. PROVIDING POTENTIAL PEST HARBORAGE.
    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 DEBRIS AND SOIL UNDERNEATH AND BEHIND COOK LINE ON FLOOR AND WALLS.2. EXCESSIVE DEBRIS AND SOIL BUILD UP UNDERNEATH CHEST FREEZERS AND EQUIPMENT THROUGHOUT KITCHEN.CLEAN AND SANITIZE. PROVIDE CASTERS/WHEELS FOR CHEST FREEZERS TO ALLOW THEM TO BE EASILY MOVEABLE FOR CLEANING.
    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. EXCESSIVE DEBRIS AND SOIL UNDERNEATH AND BEHIND COOK LINE ON FLOOR AND WALLS.2. EXCESSIVE DEBRIS AND SOIL BUILD UP UNDERNEATH CHEST FREEZERS AND EQUIPMENT THROUGHOUT KITCHEN.CLEAN AND SANITIZE. PROVIDE CASTERS/WHEELS FOR CHEST FREEZERS TO ALLOW THEM TO BE EASILY MOVEABLE FOR CLEANING.
    Location: Kitchen
  • Hand sink temperature (corrected)
    Hand washing facility water temperature below 100 degrees F.
    Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
    Comments: 1. HAND SINK IN KITCHEN MEASURED A MAX OF 71 DEGREES F.2. HAND SINK IN BAR AREA MEASURED A MAX OF 69 DEGREES F.ENSURE ALL HAND SINKS ARE ABLE TO PROVIDE RUNNING HOT WATER THAT IS AT LEAST 100 DEGREES F.
    Location: Kitchen
    Equipment: Hand sink
  • Hand sink temperature (corrected)
    Hand washing facility water temperature below 100 degrees F.
    Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
    Comments: 1. HAND SINK IN KITCHEN MEASURED A MAX OF 71 DEGREES F.2. HAND SINK IN BAR AREA MEASURED A MAX OF 69 DEGREES F.ENSURE ALL HAND SINKS ARE ABLE TO PROVIDE RUNNING HOT WATER THAT IS AT LEAST 100 DEGREES F.
    Location: Bar
    Equipment: Hand sink
  • 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. COOKED CHILIS STORED ON TOP OF EACH OTHER DURING COOLING PROCESS.DO NOT STACK TO ALLOW FOR AIR CIRCULATION AND PROPER COOLING.
    Location: Cook line
  • Thermometer, provided
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Comments: 1. MINI FRIDGE IN BAR NEEDS A THERMOMETER.2. BEER REACH IN COOLER IN BAR NEEDS A THERMOMETER.
    Location: Bar
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. CHEST FREEZER CLOSEST TO DRY GOODS STORAGE HAD LID THAT IS FALLING APART AND BEING HELD TOGETHER WITH ROPE. GASKET IS ALSO TORN.REPAIR ACCORDINGLY OR REPLACE. IF REPLACING, THEN MUST REPLACE WITH COMMERCIAL GRADE EQUIPMENT.2. CHEST FREEZERS ARE PLACED ON WOOD BLOCKS TO LIFT OFF OF FLOOR.WOOD IS NOT APPROVED. PROVIDE CASTERS/WHEELS FOR CHEST FREEZERS TO ALLOW THEM TO BE EASILY MOVEABLE FOR CLEANING.3. COLD TOP IS CURRENTLY BROKEN AND USING TEMPORARY ICE BATH TO KEEP FOODS COLD. REPAIR COLD TOP.4. WALK IN COOLER HOLDING FOODS AT 5O DEGREES F. THERMOMETER READS 51 DEGREES F.REPAIR.
    Location: Kitchen
    Equipment: -
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. CHEST FREEZER CLOSEST TO DRY GOODS STORAGE HAD LID THAT IS FALLING APART AND BEING HELD TOGETHER WITH ROPE. GASKET IS ALSO TORN.REPAIR ACCORDINGLY OR REPLACE. IF REPLACING, THEN MUST REPLACE WITH COMMERCIAL GRADE EQUIPMENT.2. CHEST FREEZERS ARE PLACED ON WOOD BLOCKS TO LIFT OFF OF FLOOR.WOOD IS NOT APPROVED. PROVIDE CASTERS/WHEELS FOR CHEST FREEZERS TO ALLOW THEM TO BE EASILY MOVEABLE FOR CLEANING.3. COLD TOP IS CURRENTLY BROKEN AND USING TEMPORARY ICE BATH TO KEEP FOODS COLD. REPAIR COLD TOP.4. WALK IN COOLER HOLDING FOODS AT 5O DEGREES F. THERMOMETER READS 51 DEGREES F.REPAIR.
    Location: Kitchen
    Equipment: Ice machine
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. CHEST FREEZER CLOSEST TO DRY GOODS STORAGE HAD LID THAT IS FALLING APART AND BEING HELD TOGETHER WITH ROPE. GASKET IS ALSO TORN.REPAIR ACCORDINGLY OR REPLACE. IF REPLACING, THEN MUST REPLACE WITH COMMERCIAL GRADE EQUIPMENT.2. CHEST FREEZERS ARE PLACED ON WOOD BLOCKS TO LIFT OFF OF FLOOR.WOOD IS NOT APPROVED. PROVIDE CASTERS/WHEELS FOR CHEST FREEZERS TO ALLOW THEM TO BE EASILY MOVEABLE FOR CLEANING.3. COLD TOP IS CURRENTLY BROKEN AND USING TEMPORARY ICE BATH TO KEEP FOODS COLD. REPAIR COLD TOP.4. WALK IN COOLER HOLDING FOODS AT 5O DEGREES F. THERMOMETER READS 51 DEGREES F.REPAIR.
    Location: Cook line
    Equipment: Cold top
  • Fixed equipment spacing/sealing (corrected)
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: 1. FRP BEHIND PREP TABLE AND FLAT TOP GRILL IS COMING UNGLUED FROM WALL. RESEAL TO WALL. IS POTENTIALLY ALLOWING FOR PEST HARBORAGE.DECEMBER 4: REMOVED FRP. NEEDS TO BE REPLACED. CURRENT EXPOSED WALL IS NOT SMOOTH AND EASILY CLEANABLE.
    Location: Kitchen
  • 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: 1. ONE OPENED CAN OF TOMATO PUREE IN REACH IN COOLER ACROSS FROM COOK LINE.ONCE FOOD IS OPENED, TRANSFER TO FOOD GRADE CONTAINERS AND BAGS.
    Location: Dry storage
  • 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: 1. ONE OPENED CAN OF TOMATO PUREE IN REACH IN COOLER ACROSS FROM COOK LINE.ONCE FOOD IS OPENED, TRANSFER TO FOOD GRADE CONTAINERS AND BAGS.
    Location: Cook line
    Equipment: Reach in cooler
  • Linens food contact (corrected)
    Linen(s) or napkin(s) in contact with food item(s).
    Correction: Linens and napkins may not be used in contact with food.
    Comments: 1. COOKED CHILIS STORED ON CLOTH TOWEL IN COOK LINE AREA.DISCONTINUE USE. CLOTH TOWELS NOT APPROVED FOR FOOD CONTACT.
    Location: Kitchen
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. UPRIGHT FREEZER ACROSS FROM BAR HAS EXCESSIVE ICE BUILD UP.REMOVE ICE. CLEAN AND SANITIZE.
    Location: Bar
    Equipment: Upright freezer
 12/11/2013Recheck
  • Hot holding
    Potentially hazardous food(s) not held at proper temperatures.
    Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
    Comments: 1. CHICKEN ON STOVE FOR HOT HOLDING MEASURED 131 DEGREES F.2. BEEF ON STOVE FOR HOT HOLDING MEASURED 129 DEGREES F.ENSURE ALL POTENTIALLY HAZARDOUS FOODS BEING HELD HOT ARE KEPT AT 135 DEGREES F OR ABOVE. THAT SECTION OF STOVE TOP IS NOT TURNED ON,
    Location: Cook line
  • 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. RAW CHICKEN, BEEF, COOKED GROUND BEEF, AND COOKED RICE IN WALK IN COOLER MEASURED 49 DEGREES F. THERMOMETER IN WALK IN COOLER READ 51 DEGREES F. ENSURE ALL POTENTIALLY HAZARDOUS FOODS BEING HELD COLD ARE KEPT AT 41 DEGREES F OR BELOW. REPAIR WALK IN COOLER TO PROPER FUNCTIONING.
    Location: Cook line
  • 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. RAW CHICKEN, BEEF, COOKED GROUND BEEF, AND COOKED RICE IN WALK IN COOLER MEASURED 49 DEGREES F. THERMOMETER IN WALK IN COOLER READ 51 DEGREES F. ENSURE ALL POTENTIALLY HAZARDOUS FOODS BEING HELD COLD ARE KEPT AT 41 DEGREES F OR BELOW. REPAIR WALK IN COOLER TO PROPER FUNCTIONING.
    Location: Bar
  • 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: 1. CAN OF RAID STORED ON LEDGE OF ICE BIN IN BAR.STORE ALL CHEMICALS AWAY FROM FOOD AND FOOD CONTACT SURFACES.
    Location: Bar
  • Restricted use pesticides (corrected)
    Restricted pesticide(s) do not meet criteria.
    Correction: Provide approved restricted use pesticides.
    Comments: 1. RESIDENTIAL GRADE RAID BUG SPRAY IN BAR.REMOVE FROM ESTABLISHMENT. USE ONLY COMMERCIAL GRADE PEST SPRAYS.
    Location: Bar
  • Glove Use (Critical) (corrected)
    Gloves used incorrectly.
    Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
    Comments: 1. OBSERVED EMPLOYEE NOT CHANGE GLOVES AFTER HANDLING RAW EGGS.GLOVES MUST BE CHANGED AND HANDS WASHED IN BETWEEN RAW FOOD AND READY TO EAT FOOD HANDLING.
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. DELI SLICER SOILED WITH FOOD DEBRIS AND PUT AWAY AS CLEAN.CLEAN AND SANITIZE AFTER EVERY USE.
    Location: Prep area
    Equipment: Slicer
  • 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: 1. CLOTH TOWEL AND SPONGE STORED IN BAR HAND SINK.DO NOT STORE ANYTHING IN HAND SINK. USE FOR HANDWASHING ONLY.
    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: 1. DRAIN LINE FROM BEER TAP DRAIN RUNNING AND DRAINING INTO BAR HAND SINK.DISCONTINUE. ROUTE TO FLOOR DRAIN.2. URINAL FLUSH LEVER IS LEAKING WHEN FLUSHED.REPAIR.
    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: 1. DRAIN LINE FROM BEER TAP DRAIN RUNNING AND DRAINING INTO BAR HAND SINK.DISCONTINUE. ROUTE TO FLOOR DRAIN.2. URINAL FLUSH LEVER IS LEAKING WHEN FLUSHED.REPAIR.
    Location: Mens restroom
  • Hot water/capacity (corrected)
    Hot water system not sufficient capacity for peak demands.
    Correction: Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the retail food establishment.
    Comments: 1. PREP SINK IN KITCHEN MEASURED MAX OF 86 DEGREES F.2. THREE BAY SINK MEASURED MAX OF 83 DEGREES F,HOT WATER HEATER NOT SUFFICIENT ENOUGH TO MEET HOT WATER DEMANDS. RUNNING HOT WATER NOT AVAILABLE AT ANY SINKS OTHER THAN RESTROOMS DURING INSPECTION.
    Location: Kitchen
    Equipment: Prep sink
  • Hot water/capacity (corrected)
    Hot water system not sufficient capacity for peak demands.
    Correction: Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the retail food establishment.
    Comments: 1. PREP SINK IN KITCHEN MEASURED MAX OF 86 DEGREES F.2. THREE BAY SINK MEASURED MAX OF 83 DEGREES F,HOT WATER HEATER NOT SUFFICIENT ENOUGH TO MEET HOT WATER DEMANDS. RUNNING HOT WATER NOT AVAILABLE AT ANY SINKS OTHER THAN RESTROOMS DURING INSPECTION.
    Location: Kitchen
    Equipment: 3-bay
  • 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. CHLORINE BLEACH IN PLACE SANITIZER MEASURED OVER 200 PPM.ENSURE A PROPER CONCENTRAITON OF 50-100 PPM.
  • 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: 1. EMPLOYEE JACKET AND OTHER EMPLOYEE BELONGINGS STORED IN DRY GOODS STORAGE AND ON BOXES OF TORTILLAS.2. CELL PHONE AND CORD STORED ON PREP TABLE.STORE ALL EMPLOYEE BELONGINGS IN A DESIGNATED AREA AWAY FROM FOOD AND FOOD CONTACT SURFACES.
    Location: Dry storage
  • 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: 1. EMPLOYEE JACKET AND OTHER EMPLOYEE BELONGINGS STORED IN DRY GOODS STORAGE AND ON BOXES OF TORTILLAS.2. CELL PHONE AND CORD STORED ON PREP TABLE.STORE ALL EMPLOYEE BELONGINGS IN A DESIGNATED AREA AWAY FROM FOOD AND FOOD CONTACT SURFACES.
    Location: Prep area
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: 1.TWO LIGHTS OUT IN KITCHEN. REPLACE.
    Location: Kitchen
  • Insect control device/installation (corrected)
    Insect control device improperly installed or located.
    Correction: Insect control devices shall be installed in an approved location.
    Comments: 1. FLY STRIP STORED OVER TABLE IN BAR DINING ROOM.REMOVE.
    Location: Dining room
  • Floors, walls, ceilings cleanability (corrected)
    Floors, walls and ceilings not smooth and easily cleanable.
    Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
    Comments: 1. CEILING TILES THROUGHOUT KITCHEN ARE PEALING.REPLACE SO THEY ARE SMOOTH AND EASILY CLEANABLE.
    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 NEAR WALL FLOOR JUNCTION BY PREP TABLE.REPAIR. PROVIDING POTENTIAL PEST HARBORAGE.
    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 DEBRIS AND SOIL UNDERNEATH AND BEHIND COOK LINE ON FLOOR AND WALLS.2. EXCESSIVE DEBRIS AND SOIL BUILD UP UNDERNEATH CHEST FREEZERS AND EQUIPMENT THROUGHOUT KITCHEN.CLEAN AND SANITIZE. PROVIDE CASTERS/WHEELS FOR CHEST FREEZERS TO ALLOW THEM TO BE EASILY MOVEABLE FOR CLEANING.
    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. EXCESSIVE DEBRIS AND SOIL UNDERNEATH AND BEHIND COOK LINE ON FLOOR AND WALLS.2. EXCESSIVE DEBRIS AND SOIL BUILD UP UNDERNEATH CHEST FREEZERS AND EQUIPMENT THROUGHOUT KITCHEN.CLEAN AND SANITIZE. PROVIDE CASTERS/WHEELS FOR CHEST FREEZERS TO ALLOW THEM TO BE EASILY MOVEABLE FOR CLEANING.
    Location: Kitchen
  • Hand sink temperature (corrected)
    Hand washing facility water temperature below 100 degrees F.
    Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
    Comments: 1. HAND SINK IN KITCHEN MEASURED A MAX OF 71 DEGREES F.2. HAND SINK IN BAR AREA MEASURED A MAX OF 69 DEGREES F.ENSURE ALL HAND SINKS ARE ABLE TO PROVIDE RUNNING HOT WATER THAT IS AT LEAST 100 DEGREES F.
    Location: Kitchen
    Equipment: Hand sink
  • Hand sink temperature (corrected)
    Hand washing facility water temperature below 100 degrees F.
    Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
    Comments: 1. HAND SINK IN KITCHEN MEASURED A MAX OF 71 DEGREES F.2. HAND SINK IN BAR AREA MEASURED A MAX OF 69 DEGREES F.ENSURE ALL HAND SINKS ARE ABLE TO PROVIDE RUNNING HOT WATER THAT IS AT LEAST 100 DEGREES F.
    Location: Bar
    Equipment: Hand sink
  • 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. COOKED CHILIS STORED ON TOP OF EACH OTHER DURING COOLING PROCESS.DO NOT STACK TO ALLOW FOR AIR CIRCULATION AND PROPER COOLING.
    Location: Cook line
  • Thermometer, provided
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Comments: 1. MINI FRIDGE IN BAR NEEDS A THERMOMETER.2. BEER REACH IN COOLER IN BAR NEEDS A THERMOMETER.
    Location: Bar
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. CHEST FREEZER CLOSEST TO DRY GOODS STORAGE HAD LID THAT IS FALLING APART AND BEING HELD TOGETHER WITH ROPE. GASKET IS ALSO TORN.REPAIR ACCORDINGLY OR REPLACE. IF REPLACING, THEN MUST REPLACE WITH COMMERCIAL GRADE EQUIPMENT.2. ICE MACHINE IS MISSING LID FOR ICE COMPARTMENT.PROVIDE.4. CHEST FREEZERS ARE PLACED ON WOOD BLOCKS TO LIFT OFF OF FLOOR.WOOD IS NOT APPROVED. PROVIDE CASTERS/WHEELS FOR CHEST FREEZERS TO ALLOW THEM TO BE EASILY MOVEABLE FOR CLEANING.5. COLD TOP IS CURRENTLY BROKEN AND USING TEMPORARY ICE BATH TO KEEP FOODS COLD. REPAIR COLD TOP.6. WALK IN COOLER HOLDING FOODS AT 5O DEGREES F. THERMOMETER READS 51 DEGREES F.REPAIR.
    Location: Kitchen
    Equipment: -
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. CHEST FREEZER CLOSEST TO DRY GOODS STORAGE HAD LID THAT IS FALLING APART AND BEING HELD TOGETHER WITH ROPE. GASKET IS ALSO TORN.REPAIR ACCORDINGLY OR REPLACE. IF REPLACING, THEN MUST REPLACE WITH COMMERCIAL GRADE EQUIPMENT.2. ICE MACHINE IS MISSING LID FOR ICE COMPARTMENT.PROVIDE.4. CHEST FREEZERS ARE PLACED ON WOOD BLOCKS TO LIFT OFF OF FLOOR.WOOD IS NOT APPROVED. PROVIDE CASTERS/WHEELS FOR CHEST FREEZERS TO ALLOW THEM TO BE EASILY MOVEABLE FOR CLEANING.5. COLD TOP IS CURRENTLY BROKEN AND USING TEMPORARY ICE BATH TO KEEP FOODS COLD. REPAIR COLD TOP.6. WALK IN COOLER HOLDING FOODS AT 5O DEGREES F. THERMOMETER READS 51 DEGREES F.REPAIR.
    Location: Kitchen
    Equipment: Ice machine
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. CHEST FREEZER CLOSEST TO DRY GOODS STORAGE HAD LID THAT IS FALLING APART AND BEING HELD TOGETHER WITH ROPE. GASKET IS ALSO TORN.REPAIR ACCORDINGLY OR REPLACE. IF REPLACING, THEN MUST REPLACE WITH COMMERCIAL GRADE EQUIPMENT.2. ICE MACHINE IS MISSING LID FOR ICE COMPARTMENT.PROVIDE.4. CHEST FREEZERS ARE PLACED ON WOOD BLOCKS TO LIFT OFF OF FLOOR.WOOD IS NOT APPROVED. PROVIDE CASTERS/WHEELS FOR CHEST FREEZERS TO ALLOW THEM TO BE EASILY MOVEABLE FOR CLEANING.5. COLD TOP IS CURRENTLY BROKEN AND USING TEMPORARY ICE BATH TO KEEP FOODS COLD. REPAIR COLD TOP.6. WALK IN COOLER HOLDING FOODS AT 5O DEGREES F. THERMOMETER READS 51 DEGREES F.REPAIR.
    Location: Cook line
    Equipment: Cold top
  • Fixed equipment spacing/sealing
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: 1. FRP BEHIND PREP TABLE AND FLAT TOP GRILL IS COMING UNGLUED FROM WALL. RESEAL TO WALL. IS POTENTIALLY ALLOWING FOR PEST HARBORAGE.DECEMBER 4: REMOVED FRP. NEEDS TO BE REPLACED. CURRENT EXPOSED WALL IS NOT SMOOTH AND EASILY CLEANABLE.
    Location: Kitchen
  • 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: 1. ONE OPENED CAN OF TOMATO PUREE IN REACH IN COOLER ACROSS FROM COOK LINE.ONCE FOOD IS OPENED, TRANSFER TO FOOD GRADE CONTAINERS AND BAGS.
    Location: Dry storage
  • 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: 1. ONE OPENED CAN OF TOMATO PUREE IN REACH IN COOLER ACROSS FROM COOK LINE.ONCE FOOD IS OPENED, TRANSFER TO FOOD GRADE CONTAINERS AND BAGS.
    Location: Cook line
    Equipment: Reach in cooler
  • Linens food contact
    Linen(s) or napkin(s) in contact with food item(s).
    Correction: Linens and napkins may not be used in contact with food.
    Comments: 1. COOKED CHILIS STORED ON CLOTH TOWEL IN COOK LINE AREA.DISCONTINUE USE. CLOTH TOWELS NOT APPROVED FOR FOOD CONTACT.
    Location: Kitchen
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. UPRIGHT FREEZER ACROSS FROM BAR HAS EXCESSIVE ICE BUILD UP.REMOVE ICE. CLEAN AND SANITIZE.
    Location: Bar
    Equipment: Upright freezer
 12/04/2013Recheck
  • Hot holding
    Potentially hazardous food(s) not held at proper temperatures.
    Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
    Comments: 1. CHICKEN ON STOVE FOR HOT HOLDING MEASURED 98 DEGREES F,2. BEEF ON STOVE FOR HOT HOLDING MEASURED 120 DEGREES F.ENSURE ALL POTENTIALLY HAZARDOUS FOODS BEING HELD HOT ARE KEPT AT 135 DEGREES F OR ABOVE.
    Location: Cook line
  • 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. RAW SHRIMP IN TEMPORARY ICE BATH WHILE COLD TOP IS BROKEN MEASURED 48 DEGREES F. ICE WATER BATH NOT SURROUNDING CONTAINER OF SHRIMP.2. MINI FRIDGE IN BAR AREA HOLDING FOODS AT 46 DEGREES F. HOLDING PHF.ENSURE ALL POTENTIALLY HAZARDOUS FOODS BEING HELD COLD ARE KEPT AT 41 DEGREES F OR BELOW. REPAIR COLD TOP TO PROPER FUNCTIONING.
    Location: Cook line
  • 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. RAW SHRIMP IN TEMPORARY ICE BATH WHILE COLD TOP IS BROKEN MEASURED 48 DEGREES F. ICE WATER BATH NOT SURROUNDING CONTAINER OF SHRIMP.2. MINI FRIDGE IN BAR AREA HOLDING FOODS AT 46 DEGREES F. HOLDING PHF.ENSURE ALL POTENTIALLY HAZARDOUS FOODS BEING HELD COLD ARE KEPT AT 41 DEGREES F OR BELOW. REPAIR COLD TOP TO PROPER FUNCTIONING.
    Location: Bar
  • Toxic material(s) separation
    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: 1. CAN OF RAID STORED ON LEDGE OF ICE BIN IN BAR.STORE ALL CHEMICALS AWAY FROM FOOD AND FOOD CONTACT SURFACES.
    Location: Bar
  • 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. OBSERVED SEVERAL LIVE ROACHES IN KITCHEN AREA.LOCATE SOURCE OF INFESTATION AND ELIMINATE. WORK WITH PROFESSIONAL PEST CONTROL COMPANY.2. HOLE IN WALL NEAR WALL FLOOR JUNCTION BY PREP TABLE.REPAIR. PROVIDING POTENTIAL PEST HARBORAGE.
    Location: Kitchen
  • Restricted use pesticides
    Restricted pesticide(s) do not meet criteria.
    Correction: Provide approved restricted use pesticides.
    Comments: 1. RESIDENTIAL GRADE RAID BUG SPRAY IN BAR.REMOVE FROM ESTABLISHMENT. USE ONLY COMMERCIAL GRADE PEST SPRAYS.
    Location: Bar
  • Glove Use (Critical)
    Gloves used incorrectly.
    Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
    Comments: 1. OBSERVED EMPLOYEE NOT CHANGE GLOVES AFTER HANDLING RAW EGGS.GLOVES MUST BE CHANGED AND HANDS WASHED IN BETWEEN RAW FOOD AND READY TO EAT FOOD HANDLING.
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. DELI SLICER SOILED WITH FOOD DEBRIS AND PUT AWAY AS CLEAN.CLEAN AND SANITIZE AFTER EVERY USE.
    Location: Prep area
    Equipment: Slicer
  • Hand sink improper usage
    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: 1. CLOTH TOWEL AND SPONGE STORED IN BAR HAND SINK.DO NOT STORE ANYTHING IN HAND SINK. USE FOR HANDWASHING ONLY.
    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: 1. DRAIN LINE FROM BEER TAP DRAIN RUNNING AND DRAINING INTO BAR HAND SINK.DISCONTINUE. ROUTE TO FLOOR DRAIN.2. URINAL FLUSH LEVER IS LEAKING WHEN FLUSHED.REPAIR.
    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: 1. DRAIN LINE FROM BEER TAP DRAIN RUNNING AND DRAINING INTO BAR HAND SINK.DISCONTINUE. ROUTE TO FLOOR DRAIN.2. URINAL FLUSH LEVER IS LEAKING WHEN FLUSHED.REPAIR.
    Location: Mens restroom
  • Hot water/capacity
    Hot water system not sufficient capacity for peak demands.
    Correction: Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the retail food establishment.
    Comments: 1. PREP SINK IN KITCHEN MEASURED MAX OF 86 DEGREES F.2. THREE BAY SINK MEASURED MAX OF 83 DEGREES F,HOT WATER HEATER NOT SUFFICIENT ENOUGH TO MEET HOT WATER DEMANDS. RUNNING HOT WATER NOT AVAILABLE AT ANY SINKS OTHER THAN RESTROOMS DURING INSPECTION.
    Location: Kitchen
    Equipment: Prep sink
  • Hot water/capacity
    Hot water system not sufficient capacity for peak demands.
    Correction: Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the retail food establishment.
    Comments: 1. PREP SINK IN KITCHEN MEASURED MAX OF 86 DEGREES F.2. THREE BAY SINK MEASURED MAX OF 83 DEGREES F,HOT WATER HEATER NOT SUFFICIENT ENOUGH TO MEET HOT WATER DEMANDS. RUNNING HOT WATER NOT AVAILABLE AT ANY SINKS OTHER THAN RESTROOMS DURING INSPECTION.
    Location: Kitchen
    Equipment: 3-bay
  • 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. CHLORINE BLEACH IN PLACE SANITIZER MEASURED OVER 200 PPM.ENSURE A PROPER CONCENTRAITON OF 50-100 PPM.
  • 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: 1. EMPLOYEE JACKET, CDS, POWER TOOL, AND OTHER EMPLOYEE BELONGINGS STORED IN DRY GOODS STORAGE AND ON BOXES OF TORTILLAS.2. CELL PHONE AND CORD STORED ON PREP TABLE.STORE ALL EMPLOYEE BELONGINGS IN A DESIGNATED AREA AWAY FROM FOOD AND FOOD CONTACT SURFACES.
    Location: Dry storage
  • 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: 1. EMPLOYEE JACKET, CDS, POWER TOOL, AND OTHER EMPLOYEE BELONGINGS STORED IN DRY GOODS STORAGE AND ON BOXES OF TORTILLAS.2. CELL PHONE AND CORD STORED ON PREP TABLE.STORE ALL EMPLOYEE BELONGINGS IN A DESIGNATED AREA AWAY FROM FOOD AND FOOD CONTACT SURFACES.
    Location: Prep area
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: 1. LIGHT OUT IN KITCHEN. REPLACE.
    Location: Kitchen
  • Insect control device/installation
    Insect control device improperly installed or located.
    Correction: Insect control devices shall be installed in an approved location.
    Comments: 1. FLY STRIP STORED OVER TABLE IN BAR DINING ROOM.REMOVE.
    Location: Dining room
  • Floors, walls, ceilings cleanability
    Floors, walls and ceilings not smooth and easily cleanable.
    Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
    Comments: 1. CEILING TILES THROUGHOUT KITCHEN ARE PEALING.REPLACE SO THEY ARE SMOOTH AND EASILY CLEANABLE.
    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 NEAR WALL FLOOR JUNCTION BY PREP TABLE.REPAIR. PROVIDING POTENTIAL PEST HARBORAGE.
    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 DEBRIS AND SOIL UNDERNEATH AND BEHIND COOK LINE ON FLOOR AND WALLS.2. EXCESSIVE DEBRIS AND SOIL BUILD UP UNDERNEATH CHEST FREEZERS AND EQUIPMENT THROUGHOUT KITCHEN.CLEAN AND SANITIZE. PROVIDE CASTERS/WHEELS FOR CHEST FREEZERS TO ALLOW THEM TO BE EASILY MOVEABLE FOR CLEANING.
    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. EXCESSIVE DEBRIS AND SOIL UNDERNEATH AND BEHIND COOK LINE ON FLOOR AND WALLS.2. EXCESSIVE DEBRIS AND SOIL BUILD UP UNDERNEATH CHEST FREEZERS AND EQUIPMENT THROUGHOUT KITCHEN.CLEAN AND SANITIZE. PROVIDE CASTERS/WHEELS FOR CHEST FREEZERS TO ALLOW THEM TO BE EASILY MOVEABLE FOR CLEANING.
    Location: Kitchen
  • Hand sink temperature
    Hand washing facility water temperature below 100 degrees F.
    Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
    Comments: 1. HAND SINK IN KITCHEN MEASURED A MAX OF 71 DEGREES F.2. HAND SINK IN BAR AREA MEASURED A MAX OF 69 DEGREES F.ENSURE ALL HAND SINKS ARE ABLE TO PROVIDE RUNNING HOT WATER THAT IS AT LEAST 100 DEGREES F.
    Location: Kitchen
    Equipment: Hand sink
  • Hand sink temperature
    Hand washing facility water temperature below 100 degrees F.
    Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
    Comments: 1. HAND SINK IN KITCHEN MEASURED A MAX OF 71 DEGREES F.2. HAND SINK IN BAR AREA MEASURED A MAX OF 69 DEGREES F.ENSURE ALL HAND SINKS ARE ABLE TO PROVIDE RUNNING HOT WATER THAT IS AT LEAST 100 DEGREES F.
    Location: Bar
    Equipment: Hand sink
  • 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. COOKED CHILIS STORED ON TOP OF EACH OTHER DURING COOLING PROCESS.DO NOT STACK TO ALLOW FOR AIR CIRCULATION AND PROPER COOLING.
    Location: Cook line
  • Thermometer, provided
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Comments: 1. MINI FRIDGE IN BAR NEEDS A THERMOMETER.2. BEER REACH IN COOLER IN BAR NEEDS A THERMOMETER.
    Location: Bar
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. CHEST FREEZER CLOSEST TO DRY GOODS STORAGE HAD LID THAT IS FALLING APART AND BEING HELD TOGETHER WITH ROPE. GASKET IS ALSO TORN.REPAIR ACCORDINGLY OR REPLACE. IF REPLACING, THEN MUST REPLACE WITH COMMERCIAL GRADE EQUIPMENT.2. ICE MACHINE IS MISSING LID FOR ICE COMPARTMENT.PROVIDE.4. CHEST FREEZERS ARE PLACED DIRECTLY ON THE FLOOR WITHOUT 6 INCH CLEARANCE.PROVIDE CASTERS/WHEELS FOR CHEST FREEZERS TO ALLOW THEM TO BE EASILY MOVEABLE FOR CLEANING.5. COLD TOP IS CURRENTLY BROKEN AND USING TEMPORARY ICE BATH TO KEEP FOODS COLD. DOING IMPROPERLY AND FOODS NOT AT PROPER TEMPERATURE,REPAIR COLD TOP.
    Location: Kitchen
    Equipment: -
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. CHEST FREEZER CLOSEST TO DRY GOODS STORAGE HAD LID THAT IS FALLING APART AND BEING HELD TOGETHER WITH ROPE. GASKET IS ALSO TORN.REPAIR ACCORDINGLY OR REPLACE. IF REPLACING, THEN MUST REPLACE WITH COMMERCIAL GRADE EQUIPMENT.2. ICE MACHINE IS MISSING LID FOR ICE COMPARTMENT.PROVIDE.4. CHEST FREEZERS ARE PLACED DIRECTLY ON THE FLOOR WITHOUT 6 INCH CLEARANCE.PROVIDE CASTERS/WHEELS FOR CHEST FREEZERS TO ALLOW THEM TO BE EASILY MOVEABLE FOR CLEANING.5. COLD TOP IS CURRENTLY BROKEN AND USING TEMPORARY ICE BATH TO KEEP FOODS COLD. DOING IMPROPERLY AND FOODS NOT AT PROPER TEMPERATURE,REPAIR COLD TOP.
    Location: Kitchen
    Equipment: Ice machine
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. CHEST FREEZER CLOSEST TO DRY GOODS STORAGE HAD LID THAT IS FALLING APART AND BEING HELD TOGETHER WITH ROPE. GASKET IS ALSO TORN.REPAIR ACCORDINGLY OR REPLACE. IF REPLACING, THEN MUST REPLACE WITH COMMERCIAL GRADE EQUIPMENT.2. ICE MACHINE IS MISSING LID FOR ICE COMPARTMENT.PROVIDE.4. CHEST FREEZERS ARE PLACED DIRECTLY ON THE FLOOR WITHOUT 6 INCH CLEARANCE.PROVIDE CASTERS/WHEELS FOR CHEST FREEZERS TO ALLOW THEM TO BE EASILY MOVEABLE FOR CLEANING.5. COLD TOP IS CURRENTLY BROKEN AND USING TEMPORARY ICE BATH TO KEEP FOODS COLD. DOING IMPROPERLY AND FOODS NOT AT PROPER TEMPERATURE,REPAIR COLD TOP.
    Location: Cook line
    Equipment: Cold top
  • Fixed equipment spacing/sealing
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: 1. FRP BEHIND PREP TABLE AND FLAT TOP GRILL IS COMING UNGLUED FROM WALL. RESEAL TO WALL. IS POTENTIALLY ALLOWING FOR PEST HARBORAGE.
    Location: Kitchen
  • 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: 1. PACKAGED FOOD STORED ON THE FLOOR IN DRY GOODS STORAGE ROOM.STORE AT LEAST 6 INCHES ABOVE THE FLOOR TO PREVENT CONTAMINATION.3. THREE OPENED CANS OF FOOD IN REACH IN COOLER ACROSS FROM COOK LINE.ONCE FOOD IS OPENED, TRANSFER TO FOOD GRADE CONTAINERS AND BAGS.
    Location: Dry storage
  • 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: 1. PACKAGED FOOD STORED ON THE FLOOR IN DRY GOODS STORAGE ROOM.STORE AT LEAST 6 INCHES ABOVE THE FLOOR TO PREVENT CONTAMINATION.3. THREE OPENED CANS OF FOOD IN REACH IN COOLER ACROSS FROM COOK LINE.ONCE FOOD IS OPENED, TRANSFER TO FOOD GRADE CONTAINERS AND BAGS.
    Location: Cook line
    Equipment: Reach in cooler
  • Linens food contact
    Linen(s) or napkin(s) in contact with food item(s).
    Correction: Linens and napkins may not be used in contact with food.
    Comments: 1. COOKED CHILIS STORED ON CLOTH TOWEL IN COOK LINE AREA.DISCONTINUE USE. CLOTH TOWELS NOT APPROVED FOR FOOD CONTACT.
    Location: Kitchen
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. UPRIGHT FREEZER ACROSS FROM BAR HAS EXCESSIVE ICE BUILD UP.REMOVE ICE. CLEAN AND SANITIZE.
    Location: Bar
    Equipment: Upright freezer
 11/21/2013Routine
  • Sewage disposal system (corrected)
    Unapproved sewage disposal system.
    Correction: Sewage shall be disposed of throughout an approved facility that is a public sewage treatment plant, or an individual sewage disposal system.
    Comments: 1. DUMPING MOP WATER OUTSIDE IN BACK OF ESTABLISHMENT. DISCONTINUE. DISPOSE OF IN MOP SINK.REMOVE CONTAMINATED SOILE OUTSIDE BACK DOOR. DISPOSE OF IN DUMPSTER
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. CLEAN LARGE WHITE CONTAINER FOR RICE. CLEAN LID. SOILED.2. CLEAN LARGE CONTAINERS FOR CHIPS. HANDLES AND LIDS ARE HEAVILY SOILED. 3. CLEAN TABLE MOUNTED CAN OPENER AND STAND. HEAVILY SOILED.4. CLEAN AND SANITIZE.GASKETS AND INTERIOR OF CHEST FREEZER. DEFROST AND REMOVE ICE BUILD UP. (NOT CORRECTED)5. LIQUID POOLING AT BOTTOM OF REACH IN COOLER PORTION OF COLD TOP ON COOK LINE. CLEAN AND SANITIZE.6. KNIFE SOILED WITH CHEESE FOOD DEBRIS STORED ON CLEAN KNIFE RACK. ENSURE ALL FOOD CONTACT SURFACES ARE PROPERLY CLEANED AND SANITIZED. DO NOT STORE SOILED UTENSILS WITH CLEAN ONES.7. BOTTOM INTERIOR OF UPRIGHT 3 DOOR FREEZER HEAVILY SOILED. CLEAN AND SANITIZE.
    Location: Kitchen
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. CLEAN LARGE WHITE CONTAINER FOR RICE. CLEAN LID. SOILED.2. CLEAN LARGE CONTAINERS FOR CHIPS. HANDLES AND LIDS ARE HEAVILY SOILED. 3. CLEAN TABLE MOUNTED CAN OPENER AND STAND. HEAVILY SOILED.4. CLEAN AND SANITIZE.GASKETS AND INTERIOR OF CHEST FREEZER. DEFROST AND REMOVE ICE BUILD UP. (NOT CORRECTED)5. LIQUID POOLING AT BOTTOM OF REACH IN COOLER PORTION OF COLD TOP ON COOK LINE. CLEAN AND SANITIZE.6. KNIFE SOILED WITH CHEESE FOOD DEBRIS STORED ON CLEAN KNIFE RACK. ENSURE ALL FOOD CONTACT SURFACES ARE PROPERLY CLEANED AND SANITIZED. DO NOT STORE SOILED UTENSILS WITH CLEAN ONES.7. BOTTOM INTERIOR OF UPRIGHT 3 DOOR FREEZER HEAVILY SOILED. CLEAN AND SANITIZE.
    Location: Cook line
    Equipment: Cold top
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. CLEAN LARGE WHITE CONTAINER FOR RICE. CLEAN LID. SOILED.2. CLEAN LARGE CONTAINERS FOR CHIPS. HANDLES AND LIDS ARE HEAVILY SOILED. 3. CLEAN TABLE MOUNTED CAN OPENER AND STAND. HEAVILY SOILED.4. CLEAN AND SANITIZE.GASKETS AND INTERIOR OF CHEST FREEZER. DEFROST AND REMOVE ICE BUILD UP. (NOT CORRECTED)5. LIQUID POOLING AT BOTTOM OF REACH IN COOLER PORTION OF COLD TOP ON COOK LINE. CLEAN AND SANITIZE.6. KNIFE SOILED WITH CHEESE FOOD DEBRIS STORED ON CLEAN KNIFE RACK. ENSURE ALL FOOD CONTACT SURFACES ARE PROPERLY CLEANED AND SANITIZED. DO NOT STORE SOILED UTENSILS WITH CLEAN ONES.7. BOTTOM INTERIOR OF UPRIGHT 3 DOOR FREEZER HEAVILY SOILED. CLEAN AND SANITIZE.
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. CLEAN LARGE WHITE CONTAINER FOR RICE. CLEAN LID. SOILED.2. CLEAN LARGE CONTAINERS FOR CHIPS. HANDLES AND LIDS ARE HEAVILY SOILED. 3. CLEAN TABLE MOUNTED CAN OPENER AND STAND. HEAVILY SOILED.4. CLEAN AND SANITIZE.GASKETS AND INTERIOR OF CHEST FREEZER. DEFROST AND REMOVE ICE BUILD UP. (NOT CORRECTED)5. LIQUID POOLING AT BOTTOM OF REACH IN COOLER PORTION OF COLD TOP ON COOK LINE. CLEAN AND SANITIZE.6. KNIFE SOILED WITH CHEESE FOOD DEBRIS STORED ON CLEAN KNIFE RACK. ENSURE ALL FOOD CONTACT SURFACES ARE PROPERLY CLEANED AND SANITIZED. DO NOT STORE SOILED UTENSILS WITH CLEAN ONES.7. BOTTOM INTERIOR OF UPRIGHT 3 DOOR FREEZER HEAVILY SOILED. CLEAN AND SANITIZE.
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. CLEAN LARGE WHITE CONTAINER FOR RICE. CLEAN LID. SOILED.2. CLEAN LARGE CONTAINERS FOR CHIPS. HANDLES AND LIDS ARE HEAVILY SOILED. 3. CLEAN TABLE MOUNTED CAN OPENER AND STAND. HEAVILY SOILED.4. CLEAN AND SANITIZE.GASKETS AND INTERIOR OF CHEST FREEZER. DEFROST AND REMOVE ICE BUILD UP. (NOT CORRECTED)5. LIQUID POOLING AT BOTTOM OF REACH IN COOLER PORTION OF COLD TOP ON COOK LINE. CLEAN AND SANITIZE.6. KNIFE SOILED WITH CHEESE FOOD DEBRIS STORED ON CLEAN KNIFE RACK. ENSURE ALL FOOD CONTACT SURFACES ARE PROPERLY CLEANED AND SANITIZED. DO NOT STORE SOILED UTENSILS WITH CLEAN ONES.7. BOTTOM INTERIOR OF UPRIGHT 3 DOOR FREEZER HEAVILY SOILED. CLEAN AND SANITIZE.
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. CLEAN LARGE WHITE CONTAINER FOR RICE. CLEAN LID. SOILED.2. CLEAN LARGE CONTAINERS FOR CHIPS. HANDLES AND LIDS ARE HEAVILY SOILED. 3. CLEAN TABLE MOUNTED CAN OPENER AND STAND. HEAVILY SOILED.4. CLEAN AND SANITIZE.GASKETS AND INTERIOR OF CHEST FREEZER. DEFROST AND REMOVE ICE BUILD UP. (NOT CORRECTED)5. LIQUID POOLING AT BOTTOM OF REACH IN COOLER PORTION OF COLD TOP ON COOK LINE. CLEAN AND SANITIZE.6. KNIFE SOILED WITH CHEESE FOOD DEBRIS STORED ON CLEAN KNIFE RACK. ENSURE ALL FOOD CONTACT SURFACES ARE PROPERLY CLEANED AND SANITIZED. DO NOT STORE SOILED UTENSILS WITH CLEAN ONES.7. BOTTOM INTERIOR OF UPRIGHT 3 DOOR FREEZER HEAVILY SOILED. CLEAN AND SANITIZE.
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. CLEAN LARGE WHITE CONTAINER FOR RICE. CLEAN LID. SOILED.2. CLEAN LARGE CONTAINERS FOR CHIPS. HANDLES AND LIDS ARE HEAVILY SOILED. 3. CLEAN TABLE MOUNTED CAN OPENER AND STAND. HEAVILY SOILED.4. CLEAN AND SANITIZE.GASKETS AND INTERIOR OF CHEST FREEZER. DEFROST AND REMOVE ICE BUILD UP. (NOT CORRECTED)5. LIQUID POOLING AT BOTTOM OF REACH IN COOLER PORTION OF COLD TOP ON COOK LINE. CLEAN AND SANITIZE.6. KNIFE SOILED WITH CHEESE FOOD DEBRIS STORED ON CLEAN KNIFE RACK. ENSURE ALL FOOD CONTACT SURFACES ARE PROPERLY CLEANED AND SANITIZED. DO NOT STORE SOILED UTENSILS WITH CLEAN ONES.7. BOTTOM INTERIOR OF UPRIGHT 3 DOOR FREEZER HEAVILY SOILED. CLEAN AND SANITIZE.
  • Heating and cooling capacity (corrected)
    Insufficient number of refrigerators, freezers or heating units to maintain foods at proper temperatures.
    Correction: Provide a sufficient number of heating and cooling units to maintain foods at 41 F or less or 135 F or more.
    Comments: PROVIDE PREP TOP COOLER WHICH OWNER STATED IS NEEDED FOR FOODS ON GRILL.PREP TOP COOLER IS NOT PROVIDED. WARNING TICKET ISSUED. PROVIDE BY RECHECK DATE TO AVOID A CITATION.7/19/13: STILL HAVE NOT PROVIDED A NEW PREP TOP COOLER OR PROOF OF PURCHASE/ORDER. CURRENT ICE WATER BATH SYSTEM FOR RAW MEATS IS NOT MAINTAINING FOODS AT PROPER TEMPERATURE. $150 CITATION GIVEN.PROVIDE PREP TOP COOLER OR PROOF OF PURCHASE/ORDER BY RECHECK TO AVOID FURTHER CITATIONS.
  • Minimize contact (Non-Critical) (corrected)
    Bare hand contact not minimized with non ready to eat food(s).
    Correction: Food employees shall minimize contact with non ready to eat foods and shall use suitable utensils when needed.
    Comments: DRY GOODS DO NOT HAVE SCOOPS WITH HANDLES. PROVIDE. RECHECK: ALL BUT "HARINA" HAVE SCOOPSCORRECTED 7/5/13
  • Hoods inadequate or unapproved
    Ventilation hood(s) inadequate or unapproved.
    Correction: Ventilation hood systems and devices shall meet the requirements of the Indiana department of fire and building services.
    Comments: 1. FIRE SUPPRESSION SYSTEM LAST INSPECTED AND TAGGED IN NOVEMBER 2011.SCHEDULE. SHOULD BE INSPECTED AND TAGGED EVERY 6 MONTHS.JULY 19: SCHEDULED FOR NEXT WEEK.AUGUST 12: HAVE NOT SCHEDULED APPOINTMENT. LEFT VOICEMAIL WITH COMPANY TO SCHEDULE. MUST BE INSPECTED AND RETAGGED BY NEXT ROUTINE INSPECTION OR A CITATION WILL BE GIVEN.
  • Air dry (equipment and/or utensil(s)) (corrected)
    Equipment and/or utensil(s) not air dried or properly drained before use.
    Correction: Use approved methods of air drying.
    Comments: CUPS STACKED AFTER WASHED. CUPS ARE NOT DRIED PROPERLY. AIR DRY PRIOR TO STACKING.
    Location: Wait staff area
  • Dumpster drain plugs (corrected)
    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: CONTACT DUMPSTER COMPANY7/15/13 NOT PROVIDED. 7/19/13 CALLED AND ORDERED.
    Location: Dumpster area
  • Dumpster lids open (corrected)
    Dumpster and/or waste handling units not covered.
    Correction: Cover all dumpsters and waste handling units.
    Comments: KEEP LIDS CLOSED. OWNER STATED HALF OF ONE LID IS MISSING. CALL DUMPSTER COMPANY TO HAVE REPLACED.7/15/13 NOT REPLACED.7/19/13 CALLED AND SCHEDULED REPLACEMENT LIDS.
    Location: Dumpster area
  • Dumpster area litter and items (corrected)
    Trash areas and enclosures not properly maintained.
    Correction: Trash areas and enclosures shall be maintained free of unnecessary items and litter.
    Location: Dumpster area
  • Floors, walls, ceilings cleanability (corrected)
    Floors, walls and ceilings not smooth and easily cleanable.
    Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
    Comments: 1. REPAIR FLOOR IN BAR. MULTIPLE LAYERS OF FLOORING EXPOSED. FLOOR IS NOT SMOOTH, EASILY CLEANABLE. REPAIR/REPLACE. 2. FLOOR IN FRONT OF WALK IN COOLER, THRESHOLD, HAS WATER POOLING AND FOOD DEBRIS. REPAIR. AREA MUST BE SMOOTH AND EASILY CLEANABLE.
    Location: Bar
  • Floors, walls, ceilings cleanability (corrected)
    Floors, walls and ceilings not smooth and easily cleanable.
    Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
    Comments: 1. REPAIR FLOOR IN BAR. MULTIPLE LAYERS OF FLOORING EXPOSED. FLOOR IS NOT SMOOTH, EASILY CLEANABLE. REPAIR/REPLACE. 2. FLOOR IN FRONT OF WALK IN COOLER, THRESHOLD, HAS WATER POOLING AND FOOD DEBRIS. REPAIR. AREA MUST BE SMOOTH AND EASILY CLEANABLE.
    Location: Walk-in cooler
  • Cove molding (corrected)
    Floor-wall junctures not coved.
    Correction: Install cove molding.
    Comments: ADDED AT 7/4/13 RECHECKINSTALL COVE MOLDING AROUND FLOOR/WALL JUNCTURE IN ENTIRE KITCHEN AND DRY STORAGE/WHERE NEEDED.
    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 OVER CLEAN DRAIN BOARD OF DISHMACHINE.PATCH/ REPAIR ACCORDINGLY. ENSURE A SMOOTH AND EASILY CLEANABLE SURFACE.
    Location: Dish machine area
  • Wiping cloths / storage (corrected)
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: WIPING CLOTHS STORED ON PREP TOP COOLER AND PREP TABLE. STORE IN SANITIZER BUCKET.
    Location: Kitchen
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. WALK IN COOLER NOT MAINTAINING FOODS AT 41 DEGREES F OR BELOW.2. THREE DOOR UPRIGHT FREEZER BROKE LAST NIGHT.3 DOOR FREEZER IS NOT REPAIRABLE. REMOVE.7/3/13 FREEZER REMOVED. NEW CHEST FREEZER INSTALLED.7/15/13: WALK IN COOLER NOT MAINTAINING PHF AT PROPER TEMPERATURE.1. THERMOMETER IN WALK IN MEASURED 50 DEGREES F.2. AIR TEMPERATURE IN WALK IN MEASURED 51 DEGREES F.3. RAW CHICKEN MEASURED 49 DEGREES F.4. REFRIED BEANS MEASURED 47 DEGREES F.5. RAW BEEF MEASURED 48 DEGREES F.6. CHILE RELLENOS MEASURED 49 DEGREES F.7. RICE MEASURED 54 DEGREES F.ENSURE WALK IN COOLER CAN HOLD PHF AT 41 DEGREES F OR BELOW. REPAIR ACCORDINGLY.
    Location: Walk-in cooler
    Equipment: Walk in cooler
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. WALK IN COOLER NOT MAINTAINING FOODS AT 41 DEGREES F OR BELOW.2. THREE DOOR UPRIGHT FREEZER BROKE LAST NIGHT.3 DOOR FREEZER IS NOT REPAIRABLE. REMOVE.7/3/13 FREEZER REMOVED. NEW CHEST FREEZER INSTALLED.7/15/13: WALK IN COOLER NOT MAINTAINING PHF AT PROPER TEMPERATURE.1. THERMOMETER IN WALK IN MEASURED 50 DEGREES F.2. AIR TEMPERATURE IN WALK IN MEASURED 51 DEGREES F.3. RAW CHICKEN MEASURED 49 DEGREES F.4. REFRIED BEANS MEASURED 47 DEGREES F.5. RAW BEEF MEASURED 48 DEGREES F.6. CHILE RELLENOS MEASURED 49 DEGREES F.7. RICE MEASURED 54 DEGREES F.ENSURE WALK IN COOLER CAN HOLD PHF AT 41 DEGREES F OR BELOW. REPAIR ACCORDINGLY.
    Location: Kitchen
    Equipment: Upright freezer
  • Fixed equipment spacing/sealing (corrected)
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: 1. SEAL HAND SINK TO WALL.2. SEAL CLEAN DRAIN BOARD/SINK NEXT TO DISHMACHINE, TO WALL.
    Location: Kitchen
    Equipment: Hand sink
  • Fixed equipment spacing/sealing (corrected)
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: 1. SEAL HAND SINK TO WALL.2. SEAL CLEAN DRAIN BOARD/SINK NEXT TO DISHMACHINE, TO WALL.
    Location: Dish machine area
  • Miscellaneous contamination of food (Non-Critical) (corrected)
    Food contaminated by miscellaneous source.
    Correction: Protect food from all sources of contamination.
    Comments: 1. CONTAINER OF HORCHATA DRINK STORED IN CUSTOMER ICE IN ICE BIN IN BAR.STORE ELSEWHERE. DO NOT STORE IN ICE USED FOR CUSTOMER CONSUMPTION.REPEAT VIOLATION 7/5/13
    Location: Bar
    Equipment: Ice bin
  • Hand sink/trash can (corrected)
    No waste receptacle at hand sink.
    Correction: Provide waste receptacle.
    Comments: PROVIDE TRASH CAN FOR HAND SINK IN KITCHEN FOR PAPER TOWEL WASTE.
    Location: Kitchen
    Equipment: Hand sink
 08/12/2013Recheck
  • Sewage disposal system (corrected)
    Unapproved sewage disposal system.
    Correction: Sewage shall be disposed of throughout an approved facility that is a public sewage treatment plant, or an individual sewage disposal system.
    Comments: 1. DUMPING MOP WATER OUTSIDE IN BACK OF ESTABLISHMENT. DISCONTINUE. DISPOSE OF IN MOP SINK.REMOVE CONTAMINATED SOILE OUTSIDE BACK DOOR. DISPOSE OF IN DUMPSTER
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. CLEAN LARGE WHITE CONTAINER FOR RICE. CLEAN LID. SOILED.2. CLEAN LARGE CONTAINERS FOR CHIPS. HANDLES AND LIDS ARE HEAVILY SOILED. 3. CLEAN TABLE MOUNTED CAN OPENER AND STAND. HEAVILY SOILED.4. CLEAN AND SANITIZE.GASKETS AND INTERIOR OF CHEST FREEZER. DEFROST AND REMOVE ICE BUILD UP. (NOT CORRECTED)5. LIQUID POOLING AT BOTTOM OF REACH IN COOLER PORTION OF COLD TOP ON COOK LINE. CLEAN AND SANITIZE.6. KNIFE SOILED WITH CHEESE FOOD DEBRIS STORED ON CLEAN KNIFE RACK. ENSURE ALL FOOD CONTACT SURFACES ARE PROPERLY CLEANED AND SANITIZED. DO NOT STORE SOILED UTENSILS WITH CLEAN ONES.7. BOTTOM INTERIOR OF UPRIGHT 3 DOOR FREEZER HEAVILY SOILED. CLEAN AND SANITIZE.
    Location: Kitchen
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. CLEAN LARGE WHITE CONTAINER FOR RICE. CLEAN LID. SOILED.2. CLEAN LARGE CONTAINERS FOR CHIPS. HANDLES AND LIDS ARE HEAVILY SOILED. 3. CLEAN TABLE MOUNTED CAN OPENER AND STAND. HEAVILY SOILED.4. CLEAN AND SANITIZE.GASKETS AND INTERIOR OF CHEST FREEZER. DEFROST AND REMOVE ICE BUILD UP. (NOT CORRECTED)5. LIQUID POOLING AT BOTTOM OF REACH IN COOLER PORTION OF COLD TOP ON COOK LINE. CLEAN AND SANITIZE.6. KNIFE SOILED WITH CHEESE FOOD DEBRIS STORED ON CLEAN KNIFE RACK. ENSURE ALL FOOD CONTACT SURFACES ARE PROPERLY CLEANED AND SANITIZED. DO NOT STORE SOILED UTENSILS WITH CLEAN ONES.7. BOTTOM INTERIOR OF UPRIGHT 3 DOOR FREEZER HEAVILY SOILED. CLEAN AND SANITIZE.
    Location: Cook line
    Equipment: Cold top
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. CLEAN LARGE WHITE CONTAINER FOR RICE. CLEAN LID. SOILED.2. CLEAN LARGE CONTAINERS FOR CHIPS. HANDLES AND LIDS ARE HEAVILY SOILED. 3. CLEAN TABLE MOUNTED CAN OPENER AND STAND. HEAVILY SOILED.4. CLEAN AND SANITIZE.GASKETS AND INTERIOR OF CHEST FREEZER. DEFROST AND REMOVE ICE BUILD UP. (NOT CORRECTED)5. LIQUID POOLING AT BOTTOM OF REACH IN COOLER PORTION OF COLD TOP ON COOK LINE. CLEAN AND SANITIZE.6. KNIFE SOILED WITH CHEESE FOOD DEBRIS STORED ON CLEAN KNIFE RACK. ENSURE ALL FOOD CONTACT SURFACES ARE PROPERLY CLEANED AND SANITIZED. DO NOT STORE SOILED UTENSILS WITH CLEAN ONES.7. BOTTOM INTERIOR OF UPRIGHT 3 DOOR FREEZER HEAVILY SOILED. CLEAN AND SANITIZE.
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. CLEAN LARGE WHITE CONTAINER FOR RICE. CLEAN LID. SOILED.2. CLEAN LARGE CONTAINERS FOR CHIPS. HANDLES AND LIDS ARE HEAVILY SOILED. 3. CLEAN TABLE MOUNTED CAN OPENER AND STAND. HEAVILY SOILED.4. CLEAN AND SANITIZE.GASKETS AND INTERIOR OF CHEST FREEZER. DEFROST AND REMOVE ICE BUILD UP. (NOT CORRECTED)5. LIQUID POOLING AT BOTTOM OF REACH IN COOLER PORTION OF COLD TOP ON COOK LINE. CLEAN AND SANITIZE.6. KNIFE SOILED WITH CHEESE FOOD DEBRIS STORED ON CLEAN KNIFE RACK. ENSURE ALL FOOD CONTACT SURFACES ARE PROPERLY CLEANED AND SANITIZED. DO NOT STORE SOILED UTENSILS WITH CLEAN ONES.7. BOTTOM INTERIOR OF UPRIGHT 3 DOOR FREEZER HEAVILY SOILED. CLEAN AND SANITIZE.
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. CLEAN LARGE WHITE CONTAINER FOR RICE. CLEAN LID. SOILED.2. CLEAN LARGE CONTAINERS FOR CHIPS. HANDLES AND LIDS ARE HEAVILY SOILED. 3. CLEAN TABLE MOUNTED CAN OPENER AND STAND. HEAVILY SOILED.4. CLEAN AND SANITIZE.GASKETS AND INTERIOR OF CHEST FREEZER. DEFROST AND REMOVE ICE BUILD UP. (NOT CORRECTED)5. LIQUID POOLING AT BOTTOM OF REACH IN COOLER PORTION OF COLD TOP ON COOK LINE. CLEAN AND SANITIZE.6. KNIFE SOILED WITH CHEESE FOOD DEBRIS STORED ON CLEAN KNIFE RACK. ENSURE ALL FOOD CONTACT SURFACES ARE PROPERLY CLEANED AND SANITIZED. DO NOT STORE SOILED UTENSILS WITH CLEAN ONES.7. BOTTOM INTERIOR OF UPRIGHT 3 DOOR FREEZER HEAVILY SOILED. CLEAN AND SANITIZE.
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. CLEAN LARGE WHITE CONTAINER FOR RICE. CLEAN LID. SOILED.2. CLEAN LARGE CONTAINERS FOR CHIPS. HANDLES AND LIDS ARE HEAVILY SOILED. 3. CLEAN TABLE MOUNTED CAN OPENER AND STAND. HEAVILY SOILED.4. CLEAN AND SANITIZE.GASKETS AND INTERIOR OF CHEST FREEZER. DEFROST AND REMOVE ICE BUILD UP. (NOT CORRECTED)5. LIQUID POOLING AT BOTTOM OF REACH IN COOLER PORTION OF COLD TOP ON COOK LINE. CLEAN AND SANITIZE.6. KNIFE SOILED WITH CHEESE FOOD DEBRIS STORED ON CLEAN KNIFE RACK. ENSURE ALL FOOD CONTACT SURFACES ARE PROPERLY CLEANED AND SANITIZED. DO NOT STORE SOILED UTENSILS WITH CLEAN ONES.7. BOTTOM INTERIOR OF UPRIGHT 3 DOOR FREEZER HEAVILY SOILED. CLEAN AND SANITIZE.
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. CLEAN LARGE WHITE CONTAINER FOR RICE. CLEAN LID. SOILED.2. CLEAN LARGE CONTAINERS FOR CHIPS. HANDLES AND LIDS ARE HEAVILY SOILED. 3. CLEAN TABLE MOUNTED CAN OPENER AND STAND. HEAVILY SOILED.4. CLEAN AND SANITIZE.GASKETS AND INTERIOR OF CHEST FREEZER. DEFROST AND REMOVE ICE BUILD UP. (NOT CORRECTED)5. LIQUID POOLING AT BOTTOM OF REACH IN COOLER PORTION OF COLD TOP ON COOK LINE. CLEAN AND SANITIZE.6. KNIFE SOILED WITH CHEESE FOOD DEBRIS STORED ON CLEAN KNIFE RACK. ENSURE ALL FOOD CONTACT SURFACES ARE PROPERLY CLEANED AND SANITIZED. DO NOT STORE SOILED UTENSILS WITH CLEAN ONES.7. BOTTOM INTERIOR OF UPRIGHT 3 DOOR FREEZER HEAVILY SOILED. CLEAN AND SANITIZE.
  • Heating and cooling capacity (corrected)
    Insufficient number of refrigerators, freezers or heating units to maintain foods at proper temperatures.
    Correction: Provide a sufficient number of heating and cooling units to maintain foods at 41 F or less or 135 F or more.
    Comments: PROVIDE PREP TOP COOLER WHICH OWNER STATED IS NEEDED FOR FOODS ON GRILL.PREP TOP COOLER IS NOT PROVIDED. WARNING TICKET ISSUED. PROVIDE BY RECHECK DATE TO AVOID A CITATION.7/19/13: STILL HAVE NOT PROVIDED A NEW PREP TOP COOLER OR PROOF OF PURCHASE/ORDER. CURRENT ICE WATER BATH SYSTEM FOR RAW MEATS IS NOT MAINTAINING FOODS AT PROPER TEMPERATURE. $150 CITATION GIVEN.PROVIDE PREP TOP COOLER OR PROOF OF PURCHASE/ORDER BY RECHECK TO AVOID FURTHER CITATIONS.
  • Minimize contact (Non-Critical) (corrected)
    Bare hand contact not minimized with non ready to eat food(s).
    Correction: Food employees shall minimize contact with non ready to eat foods and shall use suitable utensils when needed.
    Comments: DRY GOODS DO NOT HAVE SCOOPS WITH HANDLES. PROVIDE. RECHECK: ALL BUT "HARINA" HAVE SCOOPSCORRECTED 7/5/13
  • Hoods inadequate or unapproved
    Ventilation hood(s) inadequate or unapproved.
    Correction: Ventilation hood systems and devices shall meet the requirements of the Indiana department of fire and building services.
    Comments: 1. FIRE SUPPRESSION SYSTEM LAST INSPECTED AND TAGGED IN NOVEMBER 2011.SCHEDULE. SHOULD BE INSPECTED AND TAGGED EVERY 6 MONTHS.JULY 19: SCHEDULED FOR NEXT WEEK.
  • Air dry (equipment and/or utensil(s)) (corrected)
    Equipment and/or utensil(s) not air dried or properly drained before use.
    Correction: Use approved methods of air drying.
    Comments: CUPS STACKED AFTER WASHED. CUPS ARE NOT DRIED PROPERLY. AIR DRY PRIOR TO STACKING.
    Location: Wait staff area
  • Dumpster drain plugs (corrected)
    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: CONTACT DUMPSTER COMPANY7/15/13 NOT PROVIDED. 7/19/13 CALLED AND ORDERED.
    Location: Dumpster area
  • Dumpster lids open (corrected)
    Dumpster and/or waste handling units not covered.
    Correction: Cover all dumpsters and waste handling units.
    Comments: KEEP LIDS CLOSED. OWNER STATED HALF OF ONE LID IS MISSING. CALL DUMPSTER COMPANY TO HAVE REPLACED.7/15/13 NOT REPLACED.7/19/13 CALLED AND SCHEDULED REPLACEMENT LIDS.
    Location: Dumpster area
  • Dumpster area litter and items (corrected)
    Trash areas and enclosures not properly maintained.
    Correction: Trash areas and enclosures shall be maintained free of unnecessary items and litter.
    Location: Dumpster area
  • Floors, walls, ceilings cleanability
    Floors, walls and ceilings not smooth and easily cleanable.
    Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
    Comments: 1. REPAIR FLOOR IN BAR. MULTIPLE LAYERS OF FLOORING EXPOSED. FLOOR IS NOT SMOOTH, EASILY CLEANABLE. REPAIR/REPLACE. 2. FLOOR IN FRONT OF WALK IN COOLER, THRESHOLD, HAS WATER POOLING AND FOOD DEBRIS. REPAIR. AREA MUST BE SMOOTH AND EASILY CLEANABLE.
    Location: Bar
  • Floors, walls, ceilings cleanability (corrected)
    Floors, walls and ceilings not smooth and easily cleanable.
    Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
    Comments: 1. REPAIR FLOOR IN BAR. MULTIPLE LAYERS OF FLOORING EXPOSED. FLOOR IS NOT SMOOTH, EASILY CLEANABLE. REPAIR/REPLACE. 2. FLOOR IN FRONT OF WALK IN COOLER, THRESHOLD, HAS WATER POOLING AND FOOD DEBRIS. REPAIR. AREA MUST BE SMOOTH AND EASILY CLEANABLE.
    Location: Walk-in cooler
  • Cove molding
    Floor-wall junctures not coved.
    Correction: Install cove molding.
    Comments: ADDED AT 7/4/13 RECHECKINSTALL COVE MOLDING AROUND FLOOR/WALL JUNCTURE IN ENTIRE KITCHEN AND DRY STORAGE/WHERE NEEDED.
    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 OVER CLEAN DRAIN BOARD OF DISHMACHINE.PATCH/ REPAIR ACCORDINGLY. ENSURE A SMOOTH AND EASILY CLEANABLE SURFACE.
    Location: Dish machine area
  • Wiping cloths / storage (corrected)
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: WIPING CLOTHS STORED ON PREP TOP COOLER AND PREP TABLE. STORE IN SANITIZER BUCKET.
    Location: Kitchen
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. WALK IN COOLER NOT MAINTAINING FOODS AT 41 DEGREES F OR BELOW.2. THREE DOOR UPRIGHT FREEZER BROKE LAST NIGHT.3 DOOR FREEZER IS NOT REPAIRABLE. REMOVE.7/3/13 FREEZER REMOVED. NEW CHEST FREEZER INSTALLED.7/15/13: WALK IN COOLER NOT MAINTAINING PHF AT PROPER TEMPERATURE.1. THERMOMETER IN WALK IN MEASURED 50 DEGREES F.2. AIR TEMPERATURE IN WALK IN MEASURED 51 DEGREES F.3. RAW CHICKEN MEASURED 49 DEGREES F.4. REFRIED BEANS MEASURED 47 DEGREES F.5. RAW BEEF MEASURED 48 DEGREES F.6. CHILE RELLENOS MEASURED 49 DEGREES F.7. RICE MEASURED 54 DEGREES F.ENSURE WALK IN COOLER CAN HOLD PHF AT 41 DEGREES F OR BELOW. REPAIR ACCORDINGLY.
    Location: Walk-in cooler
    Equipment: Walk in cooler
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. WALK IN COOLER NOT MAINTAINING FOODS AT 41 DEGREES F OR BELOW.2. THREE DOOR UPRIGHT FREEZER BROKE LAST NIGHT.3 DOOR FREEZER IS NOT REPAIRABLE. REMOVE.7/3/13 FREEZER REMOVED. NEW CHEST FREEZER INSTALLED.7/15/13: WALK IN COOLER NOT MAINTAINING PHF AT PROPER TEMPERATURE.1. THERMOMETER IN WALK IN MEASURED 50 DEGREES F.2. AIR TEMPERATURE IN WALK IN MEASURED 51 DEGREES F.3. RAW CHICKEN MEASURED 49 DEGREES F.4. REFRIED BEANS MEASURED 47 DEGREES F.5. RAW BEEF MEASURED 48 DEGREES F.6. CHILE RELLENOS MEASURED 49 DEGREES F.7. RICE MEASURED 54 DEGREES F.ENSURE WALK IN COOLER CAN HOLD PHF AT 41 DEGREES F OR BELOW. REPAIR ACCORDINGLY.
    Location: Kitchen
    Equipment: Upright freezer
  • Fixed equipment spacing/sealing (corrected)
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: 1. SEAL HAND SINK TO WALL.2. SEAL CLEAN DRAIN BOARD/SINK NEXT TO DISHMACHINE, TO WALL.
    Location: Kitchen
    Equipment: Hand sink
  • Fixed equipment spacing/sealing (corrected)
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: 1. SEAL HAND SINK TO WALL.2. SEAL CLEAN DRAIN BOARD/SINK NEXT TO DISHMACHINE, TO WALL.
    Location: Dish machine area
  • Miscellaneous contamination of food (Non-Critical) (corrected)
    Food contaminated by miscellaneous source.
    Correction: Protect food from all sources of contamination.
    Comments: 1. CONTAINER OF HORCHATA DRINK STORED IN CUSTOMER ICE IN ICE BIN IN BAR.STORE ELSEWHERE. DO NOT STORE IN ICE USED FOR CUSTOMER CONSUMPTION.REPEAT VIOLATION 7/5/13
    Location: Bar
    Equipment: Ice bin
  • Hand sink/trash can (corrected)
    No waste receptacle at hand sink.
    Correction: Provide waste receptacle.
    Comments: PROVIDE TRASH CAN FOR HAND SINK IN KITCHEN FOR PAPER TOWEL WASTE.
    Location: Kitchen
    Equipment: Hand sink
 07/26/2013Recheck
  • Sewage disposal system (corrected)
    Unapproved sewage disposal system.
    Correction: Sewage shall be disposed of throughout an approved facility that is a public sewage treatment plant, or an individual sewage disposal system.
    Comments: 1. DUMPING MOP WATER OUTSIDE IN BACK OF ESTABLISHMENT. DISCONTINUE. DISPOSE OF IN MOP SINK.REMOVE CONTAMINATED SOILE OUTSIDE BACK DOOR. DISPOSE OF IN DUMPSTER
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. CLEAN LARGE WHITE CONTAINER FOR RICE. CLEAN LID. SOILED.2. CLEAN LARGE CONTAINERS FOR CHIPS. HANDLES AND LIDS ARE HEAVILY SOILED. 3. CLEAN TABLE MOUNTED CAN OPENER AND STAND. HEAVILY SOILED.4. CLEAN AND SANITIZE.GASKETS AND INTERIOR OF CHEST FREEZER. DEFROST AND REMOVE ICE BUILD UP. (NOT CORRECTED)5. LIQUID POOLING AT BOTTOM OF REACH IN COOLER PORTION OF COLD TOP ON COOK LINE. CLEAN AND SANITIZE.6. KNIFE SOILED WITH CHEESE FOOD DEBRIS STORED ON CLEAN KNIFE RACK. ENSURE ALL FOOD CONTACT SURFACES ARE PROPERLY CLEANED AND SANITIZED. DO NOT STORE SOILED UTENSILS WITH CLEAN ONES.7. BOTTOM INTERIOR OF UPRIGHT 3 DOOR FREEZER HEAVILY SOILED. CLEAN AND SANITIZE.
    Location: Kitchen
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. CLEAN LARGE WHITE CONTAINER FOR RICE. CLEAN LID. SOILED.2. CLEAN LARGE CONTAINERS FOR CHIPS. HANDLES AND LIDS ARE HEAVILY SOILED. 3. CLEAN TABLE MOUNTED CAN OPENER AND STAND. HEAVILY SOILED.4. CLEAN AND SANITIZE.GASKETS AND INTERIOR OF CHEST FREEZER. DEFROST AND REMOVE ICE BUILD UP. (NOT CORRECTED)5. LIQUID POOLING AT BOTTOM OF REACH IN COOLER PORTION OF COLD TOP ON COOK LINE. CLEAN AND SANITIZE.6. KNIFE SOILED WITH CHEESE FOOD DEBRIS STORED ON CLEAN KNIFE RACK. ENSURE ALL FOOD CONTACT SURFACES ARE PROPERLY CLEANED AND SANITIZED. DO NOT STORE SOILED UTENSILS WITH CLEAN ONES.7. BOTTOM INTERIOR OF UPRIGHT 3 DOOR FREEZER HEAVILY SOILED. CLEAN AND SANITIZE.
    Location: Cook line
    Equipment: Cold top
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. CLEAN LARGE WHITE CONTAINER FOR RICE. CLEAN LID. SOILED.2. CLEAN LARGE CONTAINERS FOR CHIPS. HANDLES AND LIDS ARE HEAVILY SOILED. 3. CLEAN TABLE MOUNTED CAN OPENER AND STAND. HEAVILY SOILED.4. CLEAN AND SANITIZE.GASKETS AND INTERIOR OF CHEST FREEZER. DEFROST AND REMOVE ICE BUILD UP. (NOT CORRECTED)5. LIQUID POOLING AT BOTTOM OF REACH IN COOLER PORTION OF COLD TOP ON COOK LINE. CLEAN AND SANITIZE.6. KNIFE SOILED WITH CHEESE FOOD DEBRIS STORED ON CLEAN KNIFE RACK. ENSURE ALL FOOD CONTACT SURFACES ARE PROPERLY CLEANED AND SANITIZED. DO NOT STORE SOILED UTENSILS WITH CLEAN ONES.7. BOTTOM INTERIOR OF UPRIGHT 3 DOOR FREEZER HEAVILY SOILED. CLEAN AND SANITIZE.
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. CLEAN LARGE WHITE CONTAINER FOR RICE. CLEAN LID. SOILED.2. CLEAN LARGE CONTAINERS FOR CHIPS. HANDLES AND LIDS ARE HEAVILY SOILED. 3. CLEAN TABLE MOUNTED CAN OPENER AND STAND. HEAVILY SOILED.4. CLEAN AND SANITIZE.GASKETS AND INTERIOR OF CHEST FREEZER. DEFROST AND REMOVE ICE BUILD UP. (NOT CORRECTED)5. LIQUID POOLING AT BOTTOM OF REACH IN COOLER PORTION OF COLD TOP ON COOK LINE. CLEAN AND SANITIZE.6. KNIFE SOILED WITH CHEESE FOOD DEBRIS STORED ON CLEAN KNIFE RACK. ENSURE ALL FOOD CONTACT SURFACES ARE PROPERLY CLEANED AND SANITIZED. DO NOT STORE SOILED UTENSILS WITH CLEAN ONES.7. BOTTOM INTERIOR OF UPRIGHT 3 DOOR FREEZER HEAVILY SOILED. CLEAN AND SANITIZE.
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. CLEAN LARGE WHITE CONTAINER FOR RICE. CLEAN LID. SOILED.2. CLEAN LARGE CONTAINERS FOR CHIPS. HANDLES AND LIDS ARE HEAVILY SOILED. 3. CLEAN TABLE MOUNTED CAN OPENER AND STAND. HEAVILY SOILED.4. CLEAN AND SANITIZE.GASKETS AND INTERIOR OF CHEST FREEZER. DEFROST AND REMOVE ICE BUILD UP. (NOT CORRECTED)5. LIQUID POOLING AT BOTTOM OF REACH IN COOLER PORTION OF COLD TOP ON COOK LINE. CLEAN AND SANITIZE.6. KNIFE SOILED WITH CHEESE FOOD DEBRIS STORED ON CLEAN KNIFE RACK. ENSURE ALL FOOD CONTACT SURFACES ARE PROPERLY CLEANED AND SANITIZED. DO NOT STORE SOILED UTENSILS WITH CLEAN ONES.7. BOTTOM INTERIOR OF UPRIGHT 3 DOOR FREEZER HEAVILY SOILED. CLEAN AND SANITIZE.
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. CLEAN LARGE WHITE CONTAINER FOR RICE. CLEAN LID. SOILED.2. CLEAN LARGE CONTAINERS FOR CHIPS. HANDLES AND LIDS ARE HEAVILY SOILED. 3. CLEAN TABLE MOUNTED CAN OPENER AND STAND. HEAVILY SOILED.4. CLEAN AND SANITIZE.GASKETS AND INTERIOR OF CHEST FREEZER. DEFROST AND REMOVE ICE BUILD UP. (NOT CORRECTED)5. LIQUID POOLING AT BOTTOM OF REACH IN COOLER PORTION OF COLD TOP ON COOK LINE. CLEAN AND SANITIZE.6. KNIFE SOILED WITH CHEESE FOOD DEBRIS STORED ON CLEAN KNIFE RACK. ENSURE ALL FOOD CONTACT SURFACES ARE PROPERLY CLEANED AND SANITIZED. DO NOT STORE SOILED UTENSILS WITH CLEAN ONES.7. BOTTOM INTERIOR OF UPRIGHT 3 DOOR FREEZER HEAVILY SOILED. CLEAN AND SANITIZE.
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. CLEAN LARGE WHITE CONTAINER FOR RICE. CLEAN LID. SOILED.2. CLEAN LARGE CONTAINERS FOR CHIPS. HANDLES AND LIDS ARE HEAVILY SOILED. 3. CLEAN TABLE MOUNTED CAN OPENER AND STAND. HEAVILY SOILED.4. CLEAN AND SANITIZE.GASKETS AND INTERIOR OF CHEST FREEZER. DEFROST AND REMOVE ICE BUILD UP. (NOT CORRECTED)5. LIQUID POOLING AT BOTTOM OF REACH IN COOLER PORTION OF COLD TOP ON COOK LINE. CLEAN AND SANITIZE.6. KNIFE SOILED WITH CHEESE FOOD DEBRIS STORED ON CLEAN KNIFE RACK. ENSURE ALL FOOD CONTACT SURFACES ARE PROPERLY CLEANED AND SANITIZED. DO NOT STORE SOILED UTENSILS WITH CLEAN ONES.7. BOTTOM INTERIOR OF UPRIGHT 3 DOOR FREEZER HEAVILY SOILED. CLEAN AND SANITIZE.
  • Heating and cooling capacity
    Insufficient number of refrigerators, freezers or heating units to maintain foods at proper temperatures.
    Correction: Provide a sufficient number of heating and cooling units to maintain foods at 41 F or less or 135 F or more.
    Comments: PROVIDE PREP TOP COOLER WHICH OWNER STATED IS NEEDED FOR FOODS ON GRILL.PREP TOP COOLER IS NOT PROVIDED. WARNING TICKET ISSUED. PROVIDE BY RECHECK DATE TO AVOID A CITATION.7/19/13: STILL HAVE NOT PROVIDED A NEW PREP TOP COOLER OR PROOF OF PURCHASE/ORDER. CURRENT ICE WATER BATH SYSTEM FOR RAW MEATS IS NOT MAINTAINING FOODS AT PROPER TEMPERATURE. $150 CITATION GIVEN.PROVIDE PREP TOP COOLER OR PROOF OF PURCHASE/ORDER BY RECHECK TO AVOID FURTHER CITATIONS.
  • Minimize contact (Non-Critical) (corrected)
    Bare hand contact not minimized with non ready to eat food(s).
    Correction: Food employees shall minimize contact with non ready to eat foods and shall use suitable utensils when needed.
    Comments: DRY GOODS DO NOT HAVE SCOOPS WITH HANDLES. PROVIDE. RECHECK: ALL BUT "HARINA" HAVE SCOOPSCORRECTED 7/5/13
  • Hoods inadequate or unapproved
    Ventilation hood(s) inadequate or unapproved.
    Correction: Ventilation hood systems and devices shall meet the requirements of the Indiana department of fire and building services.
    Comments: 1. FIRE SUPPRESSION SYSTEM LAST INSPECTED AND TAGGED IN NOVEMBER 2011.SCHEDULE. SHOULD BE INSPECTED AND TAGGED EVERY 6 MONTHS.JULY 19: SCHEDULED FOR NEXT WEEK.
  • Air dry (equipment and/or utensil(s)) (corrected)
    Equipment and/or utensil(s) not air dried or properly drained before use.
    Correction: Use approved methods of air drying.
    Comments: CUPS STACKED AFTER WASHED. CUPS ARE NOT DRIED PROPERLY. AIR DRY PRIOR TO STACKING.
    Location: Wait staff area
  • 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: CONTACT DUMPSTER COMPANY7/15/13 NOT PROVIDED. 7/19/13 CALLED AND ORDERED.
    Location: Dumpster area
  • Dumpster lids open
    Dumpster and/or waste handling units not covered.
    Correction: Cover all dumpsters and waste handling units.
    Comments: KEEP LIDS CLOSED. OWNER STATED HALF OF ONE LID IS MISSING. CALL DUMPSTER COMPANY TO HAVE REPLACED.7/15/13 NOT REPLACED.7/19/13 CALLED AND SCHEDULED REPLACEMENT LIDS.
    Location: Dumpster area
  • Dumpster area litter and items (corrected)
    Trash areas and enclosures not properly maintained.
    Correction: Trash areas and enclosures shall be maintained free of unnecessary items and litter.
    Location: Dumpster area
  • Floors, walls, ceilings cleanability
    Floors, walls and ceilings not smooth and easily cleanable.
    Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
    Comments: 1. REPAIR FLOOR IN BAR. MULTIPLE LAYERS OF FLOORING EXPOSED. FLOOR IS NOT SMOOTH, EASILY CLEANABLE. REPAIR/REPLACE. 2. FLOOR IN FRONT OF WALK IN COOLER, THRESHOLD, HAS WATER POOLING AND FOOD DEBRIS. REPAIR. AREA MUST BE SMOOTH AND EASILY CLEANABLE.
    Location: Bar
  • Floors, walls, ceilings cleanability (corrected)
    Floors, walls and ceilings not smooth and easily cleanable.
    Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
    Comments: 1. REPAIR FLOOR IN BAR. MULTIPLE LAYERS OF FLOORING EXPOSED. FLOOR IS NOT SMOOTH, EASILY CLEANABLE. REPAIR/REPLACE. 2. FLOOR IN FRONT OF WALK IN COOLER, THRESHOLD, HAS WATER POOLING AND FOOD DEBRIS. REPAIR. AREA MUST BE SMOOTH AND EASILY CLEANABLE.
    Location: Walk-in cooler
  • Cove molding
    Floor-wall junctures not coved.
    Correction: Install cove molding.
    Comments: ADDED AT 7/4/13 RECHECKINSTALL COVE MOLDING AROUND FLOOR/WALL JUNCTURE IN ENTIRE KITCHEN AND DRY STORAGE/WHERE NEEDED.
    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 OVER CLEAN DRAIN BOARD OF DISHMACHINE.PATCH/ REPAIR ACCORDINGLY. ENSURE A SMOOTH AND EASILY CLEANABLE SURFACE.
    Location: Dish machine area
  • Wiping cloths / storage (corrected)
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: WIPING CLOTHS STORED ON PREP TOP COOLER AND PREP TABLE. STORE IN SANITIZER BUCKET.
    Location: Kitchen
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. WALK IN COOLER NOT MAINTAINING FOODS AT 41 DEGREES F OR BELOW.2. THREE DOOR UPRIGHT FREEZER BROKE LAST NIGHT.3 DOOR FREEZER IS NOT REPAIRABLE. REMOVE.7/3/13 FREEZER REMOVED. NEW CHEST FREEZER INSTALLED.7/15/13: WALK IN COOLER NOT MAINTAINING PHF AT PROPER TEMPERATURE.1. THERMOMETER IN WALK IN MEASURED 50 DEGREES F.2. AIR TEMPERATURE IN WALK IN MEASURED 51 DEGREES F.3. RAW CHICKEN MEASURED 49 DEGREES F.4. REFRIED BEANS MEASURED 47 DEGREES F.5. RAW BEEF MEASURED 48 DEGREES F.6. CHILE RELLENOS MEASURED 49 DEGREES F.7. RICE MEASURED 54 DEGREES F.ENSURE WALK IN COOLER CAN HOLD PHF AT 41 DEGREES F OR BELOW. REPAIR ACCORDINGLY.
    Location: Walk-in cooler
    Equipment: Walk in cooler
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. WALK IN COOLER NOT MAINTAINING FOODS AT 41 DEGREES F OR BELOW.2. THREE DOOR UPRIGHT FREEZER BROKE LAST NIGHT.3 DOOR FREEZER IS NOT REPAIRABLE. REMOVE.7/3/13 FREEZER REMOVED. NEW CHEST FREEZER INSTALLED.7/15/13: WALK IN COOLER NOT MAINTAINING PHF AT PROPER TEMPERATURE.1. THERMOMETER IN WALK IN MEASURED 50 DEGREES F.2. AIR TEMPERATURE IN WALK IN MEASURED 51 DEGREES F.3. RAW CHICKEN MEASURED 49 DEGREES F.4. REFRIED BEANS MEASURED 47 DEGREES F.5. RAW BEEF MEASURED 48 DEGREES F.6. CHILE RELLENOS MEASURED 49 DEGREES F.7. RICE MEASURED 54 DEGREES F.ENSURE WALK IN COOLER CAN HOLD PHF AT 41 DEGREES F OR BELOW. REPAIR ACCORDINGLY.
    Location: Kitchen
    Equipment: Upright freezer
  • Fixed equipment spacing/sealing (corrected)
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: 1. SEAL HAND SINK TO WALL.2. SEAL CLEAN DRAIN BOARD/SINK NEXT TO DISHMACHINE, TO WALL.
    Location: Kitchen
    Equipment: Hand sink
  • Fixed equipment spacing/sealing (corrected)
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: 1. SEAL HAND SINK TO WALL.2. SEAL CLEAN DRAIN BOARD/SINK NEXT TO DISHMACHINE, TO WALL.
    Location: Dish machine area
  • Miscellaneous contamination of food (Non-Critical) (corrected)
    Food contaminated by miscellaneous source.
    Correction: Protect food from all sources of contamination.
    Comments: 1. CONTAINER OF HORCHATA DRINK STORED IN CUSTOMER ICE IN ICE BIN IN BAR.STORE ELSEWHERE. DO NOT STORE IN ICE USED FOR CUSTOMER CONSUMPTION.REPEAT VIOLATION 7/5/13
    Location: Bar
    Equipment: Ice bin
  • Hand sink/trash can (corrected)
    No waste receptacle at hand sink.
    Correction: Provide waste receptacle.
    Comments: PROVIDE TRASH CAN FOR HAND SINK IN KITCHEN FOR PAPER TOWEL WASTE.
    Location: Kitchen
    Equipment: Hand sink
 07/19/2013Recheck
  • Sewage disposal system (corrected)
    Unapproved sewage disposal system.
    Correction: Sewage shall be disposed of throughout an approved facility that is a public sewage treatment plant, or an individual sewage disposal system.
    Comments: 1. DUMPING MOP WATER OUTSIDE IN BACK OF ESTABLISHMENT. DISCONTINUE. DISPOSE OF IN MOP SINK.REMOVE CONTAMINATED SOILE OUTSIDE BACK DOOR. DISPOSE OF IN DUMPSTER
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. CLEAN LARGE WHITE CONTAINER FOR RICE. CLEAN LID. SOILED.2. CLEAN LARGE CONTAINERS FOR CHIPS. HANDLES AND LIDS ARE HEAVILY SOILED. 3. CLEAN TABLE MOUNTED CAN OPENER AND STAND. HEAVILY SOILED.4. CLEAN AND SANITIZE.GASKETS AND INTERIOR OF CHEST FREEZER. DEFROST AND REMOVE ICE BUILD UP. (NOT CORRECTED)5. LIQUID POOLING AT BOTTOM OF REACH IN COOLER PORTION OF COLD TOP ON COOK LINE. CLEAN AND SANITIZE.6. KNIFE SOILED WITH CHEESE FOOD DEBRIS STORED ON CLEAN KNIFE RACK. ENSURE ALL FOOD CONTACT SURFACES ARE PROPERLY CLEANED AND SANITIZED. DO NOT STORE SOILED UTENSILS WITH CLEAN ONES.7. BOTTOM INTERIOR OF UPRIGHT 3 DOOR FREEZER HEAVILY SOILED. CLEAN AND SANITIZE.
    Location: Kitchen
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. CLEAN LARGE WHITE CONTAINER FOR RICE. CLEAN LID. SOILED.2. CLEAN LARGE CONTAINERS FOR CHIPS. HANDLES AND LIDS ARE HEAVILY SOILED. 3. CLEAN TABLE MOUNTED CAN OPENER AND STAND. HEAVILY SOILED.4. CLEAN AND SANITIZE.GASKETS AND INTERIOR OF CHEST FREEZER. DEFROST AND REMOVE ICE BUILD UP. (NOT CORRECTED)5. LIQUID POOLING AT BOTTOM OF REACH IN COOLER PORTION OF COLD TOP ON COOK LINE. CLEAN AND SANITIZE.6. KNIFE SOILED WITH CHEESE FOOD DEBRIS STORED ON CLEAN KNIFE RACK. ENSURE ALL FOOD CONTACT SURFACES ARE PROPERLY CLEANED AND SANITIZED. DO NOT STORE SOILED UTENSILS WITH CLEAN ONES.7. BOTTOM INTERIOR OF UPRIGHT 3 DOOR FREEZER HEAVILY SOILED. CLEAN AND SANITIZE.
    Location: Cook line
    Equipment: Cold top
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. CLEAN LARGE WHITE CONTAINER FOR RICE. CLEAN LID. SOILED.2. CLEAN LARGE CONTAINERS FOR CHIPS. HANDLES AND LIDS ARE HEAVILY SOILED. 3. CLEAN TABLE MOUNTED CAN OPENER AND STAND. HEAVILY SOILED.4. CLEAN AND SANITIZE.GASKETS AND INTERIOR OF CHEST FREEZER. DEFROST AND REMOVE ICE BUILD UP. (NOT CORRECTED)5. LIQUID POOLING AT BOTTOM OF REACH IN COOLER PORTION OF COLD TOP ON COOK LINE. CLEAN AND SANITIZE.6. KNIFE SOILED WITH CHEESE FOOD DEBRIS STORED ON CLEAN KNIFE RACK. ENSURE ALL FOOD CONTACT SURFACES ARE PROPERLY CLEANED AND SANITIZED. DO NOT STORE SOILED UTENSILS WITH CLEAN ONES.7. BOTTOM INTERIOR OF UPRIGHT 3 DOOR FREEZER HEAVILY SOILED. CLEAN AND SANITIZE.
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. CLEAN LARGE WHITE CONTAINER FOR RICE. CLEAN LID. SOILED.2. CLEAN LARGE CONTAINERS FOR CHIPS. HANDLES AND LIDS ARE HEAVILY SOILED. 3. CLEAN TABLE MOUNTED CAN OPENER AND STAND. HEAVILY SOILED.4. CLEAN AND SANITIZE.GASKETS AND INTERIOR OF CHEST FREEZER. DEFROST AND REMOVE ICE BUILD UP. (NOT CORRECTED)5. LIQUID POOLING AT BOTTOM OF REACH IN COOLER PORTION OF COLD TOP ON COOK LINE. CLEAN AND SANITIZE.6. KNIFE SOILED WITH CHEESE FOOD DEBRIS STORED ON CLEAN KNIFE RACK. ENSURE ALL FOOD CONTACT SURFACES ARE PROPERLY CLEANED AND SANITIZED. DO NOT STORE SOILED UTENSILS WITH CLEAN ONES.7. BOTTOM INTERIOR OF UPRIGHT 3 DOOR FREEZER HEAVILY SOILED. CLEAN AND SANITIZE.
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. CLEAN LARGE WHITE CONTAINER FOR RICE. CLEAN LID. SOILED.2. CLEAN LARGE CONTAINERS FOR CHIPS. HANDLES AND LIDS ARE HEAVILY SOILED. 3. CLEAN TABLE MOUNTED CAN OPENER AND STAND. HEAVILY SOILED.4. CLEAN AND SANITIZE.GASKETS AND INTERIOR OF CHEST FREEZER. DEFROST AND REMOVE ICE BUILD UP. (NOT CORRECTED)5. LIQUID POOLING AT BOTTOM OF REACH IN COOLER PORTION OF COLD TOP ON COOK LINE. CLEAN AND SANITIZE.6. KNIFE SOILED WITH CHEESE FOOD DEBRIS STORED ON CLEAN KNIFE RACK. ENSURE ALL FOOD CONTACT SURFACES ARE PROPERLY CLEANED AND SANITIZED. DO NOT STORE SOILED UTENSILS WITH CLEAN ONES.7. BOTTOM INTERIOR OF UPRIGHT 3 DOOR FREEZER HEAVILY SOILED. CLEAN AND SANITIZE.
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. CLEAN LARGE WHITE CONTAINER FOR RICE. CLEAN LID. SOILED.2. CLEAN LARGE CONTAINERS FOR CHIPS. HANDLES AND LIDS ARE HEAVILY SOILED. 3. CLEAN TABLE MOUNTED CAN OPENER AND STAND. HEAVILY SOILED.4. CLEAN AND SANITIZE.GASKETS AND INTERIOR OF CHEST FREEZER. DEFROST AND REMOVE ICE BUILD UP. (NOT CORRECTED)5. LIQUID POOLING AT BOTTOM OF REACH IN COOLER PORTION OF COLD TOP ON COOK LINE. CLEAN AND SANITIZE.6. KNIFE SOILED WITH CHEESE FOOD DEBRIS STORED ON CLEAN KNIFE RACK. ENSURE ALL FOOD CONTACT SURFACES ARE PROPERLY CLEANED AND SANITIZED. DO NOT STORE SOILED UTENSILS WITH CLEAN ONES.7. BOTTOM INTERIOR OF UPRIGHT 3 DOOR FREEZER HEAVILY SOILED. CLEAN AND SANITIZE.
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. CLEAN LARGE WHITE CONTAINER FOR RICE. CLEAN LID. SOILED.2. CLEAN LARGE CONTAINERS FOR CHIPS. HANDLES AND LIDS ARE HEAVILY SOILED. 3. CLEAN TABLE MOUNTED CAN OPENER AND STAND. HEAVILY SOILED.4. CLEAN AND SANITIZE.GASKETS AND INTERIOR OF CHEST FREEZER. DEFROST AND REMOVE ICE BUILD UP. (NOT CORRECTED)5. LIQUID POOLING AT BOTTOM OF REACH IN COOLER PORTION OF COLD TOP ON COOK LINE. CLEAN AND SANITIZE.6. KNIFE SOILED WITH CHEESE FOOD DEBRIS STORED ON CLEAN KNIFE RACK. ENSURE ALL FOOD CONTACT SURFACES ARE PROPERLY CLEANED AND SANITIZED. DO NOT STORE SOILED UTENSILS WITH CLEAN ONES.7. BOTTOM INTERIOR OF UPRIGHT 3 DOOR FREEZER HEAVILY SOILED. CLEAN AND SANITIZE.
  • Heating and cooling capacity
    Insufficient number of refrigerators, freezers or heating units to maintain foods at proper temperatures.
    Correction: Provide a sufficient number of heating and cooling units to maintain foods at 41 F or less or 135 F or more.
    Comments: PROVIDE PREP TOP COOLER WHICH OWNER STATED IS NEEDED FOR FOODS ON GRILL.PREP TOP COOLER IS NOT PROVIDED. WARNING TICKET ISSUED. PROVIDE BY RECHECK DATE TO AVOID A CITATION.
  • Minimize contact (Non-Critical) (corrected)
    Bare hand contact not minimized with non ready to eat food(s).
    Correction: Food employees shall minimize contact with non ready to eat foods and shall use suitable utensils when needed.
    Comments: DRY GOODS DO NOT HAVE SCOOPS WITH HANDLES. PROVIDE. RECHECK: ALL BUT "HARINA" HAVE SCOOPSCORRECTED 7/5/13
  • Hoods inadequate or unapproved
    Ventilation hood(s) inadequate or unapproved.
    Correction: Ventilation hood systems and devices shall meet the requirements of the Indiana department of fire and building services.
    Comments: 1. FIRE SUPPRESSION SYSTEM LAST INSPECTED AND TAGGED IN NOVEMBER 2011.SCHEDULE. SHOULD BE INSPECTED AND TAGGED EVERY 6 MONTHS.
  • Air dry (equipment and/or utensil(s)) (corrected)
    Equipment and/or utensil(s) not air dried or properly drained before use.
    Correction: Use approved methods of air drying.
    Comments: CUPS STACKED AFTER WASHED. CUPS ARE NOT DRIED PROPERLY. AIR DRY PRIOR TO STACKING.
    Location: Wait staff area
  • 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: CONTACT DUMPSTER COMPANY7/15/13 NO PROVIDED.
    Location: Dumpster area
  • Dumpster lids open
    Dumpster and/or waste handling units not covered.
    Correction: Cover all dumpsters and waste handling units.
    Comments: KEEP LIDS CLOSED. OWNER STATED HALF OF ONE LID IS MISSING. CALL DUMPSTER COMPANY TO HAVE REPLACED.7/15/13 NOT REPLACED.
    Location: Dumpster area
  • Dumpster area litter and items (corrected)
    Trash areas and enclosures not properly maintained.
    Correction: Trash areas and enclosures shall be maintained free of unnecessary items and litter.
    Location: Dumpster area
  • Floors, walls, ceilings cleanability
    Floors, walls and ceilings not smooth and easily cleanable.
    Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
    Comments: 1. REPAIR FLOOR IN BAR. MULTIPLE LAYERS OF FLOORING EXPOSED. FLOOR IS NOT SMOOTH, EASILY CLEANABLE. REPAIR/REPLACE. 2. FLOOR IN FRONT OF WALK IN COOLER, THRESHOLD, HAS WATER POOLING AND FOOD DEBRIS. REPAIR. AREA MUST BE SMOOTH AND EASILY CLEANABLE.
    Location: Bar
  • Floors, walls, ceilings cleanability (corrected)
    Floors, walls and ceilings not smooth and easily cleanable.
    Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
    Comments: 1. REPAIR FLOOR IN BAR. MULTIPLE LAYERS OF FLOORING EXPOSED. FLOOR IS NOT SMOOTH, EASILY CLEANABLE. REPAIR/REPLACE. 2. FLOOR IN FRONT OF WALK IN COOLER, THRESHOLD, HAS WATER POOLING AND FOOD DEBRIS. REPAIR. AREA MUST BE SMOOTH AND EASILY CLEANABLE.
    Location: Walk-in cooler
  • Cove molding
    Floor-wall junctures not coved.
    Correction: Install cove molding.
    Comments: ADDED AT 7/4/13 RECHECKINSTALL COVE MOLDING AROUND FLOOR/WALL JUNCTURE IN ENTIRE KITCHEN AND DRY STORAGE/WHERE NEEDED.
    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 OVER CLEAN DRAIN BOARD OF DISHMACHINE.PATCH/ REPAIR ACCORDINGLY. ENSURE A SMOOTH AND EASILY CLEANABLE SURFACE.
    Location: Dish machine area
  • Wiping cloths / storage (corrected)
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: WIPING CLOTHS STORED ON PREP TOP COOLER AND PREP TABLE. STORE IN SANITIZER BUCKET.
    Location: Kitchen
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. WALK IN COOLER NOT MAINTAINING FOODS AT 41 DEGREES F OR BELOW.2. THREE DOOR UPRIGHT FREEZER BROKE LAST NIGHT.3 DOOR FREEZER IS NOT REPAIRABLE. REMOVE.7/3/13 FREEZER REMOVED. NEW CHEST FREEZER INSTALLED.7/15/13: WALK IN COOLER NOT MAINTAINING PHF AT PROPER TEMPERATURE.1. THERMOMETER IN WALK IN MEASURED 50 DEGREES F.2. AIR TEMPERATURE IN WALK IN MEASURED 51 DEGREES F.3. RAW CHICKEN MEASURED 49 DEGREES F.4. REFRIED BEANS MEASURED 47 DEGREES F.5. RAW BEEF MEASURED 48 DEGREES F.6. CHILE RELLENOS MEASURED 49 DEGREES F.7. RICE MEASURED 54 DEGREES F.ENSURE WALK IN COOLER CAN HOLD PHF AT 41 DEGREES F OR BELOW. REPAIR ACCORDINGLY.
    Location: Walk-in cooler
    Equipment: Walk in cooler
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. WALK IN COOLER NOT MAINTAINING FOODS AT 41 DEGREES F OR BELOW.2. THREE DOOR UPRIGHT FREEZER BROKE LAST NIGHT.3 DOOR FREEZER IS NOT REPAIRABLE. REMOVE.7/3/13 FREEZER REMOVED. NEW CHEST FREEZER INSTALLED.7/15/13: WALK IN COOLER NOT MAINTAINING PHF AT PROPER TEMPERATURE.1. THERMOMETER IN WALK IN MEASURED 50 DEGREES F.2. AIR TEMPERATURE IN WALK IN MEASURED 51 DEGREES F.3. RAW CHICKEN MEASURED 49 DEGREES F.4. REFRIED BEANS MEASURED 47 DEGREES F.5. RAW BEEF MEASURED 48 DEGREES F.6. CHILE RELLENOS MEASURED 49 DEGREES F.7. RICE MEASURED 54 DEGREES F.ENSURE WALK IN COOLER CAN HOLD PHF AT 41 DEGREES F OR BELOW. REPAIR ACCORDINGLY.
    Location: Kitchen
    Equipment: Upright freezer
  • Fixed equipment spacing/sealing (corrected)
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: 1. SEAL HAND SINK TO WALL.2. SEAL CLEAN DRAIN BOARD/SINK NEXT TO DISHMACHINE, TO WALL.
    Location: Kitchen
    Equipment: Hand sink
  • Fixed equipment spacing/sealing (corrected)
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: 1. SEAL HAND SINK TO WALL.2. SEAL CLEAN DRAIN BOARD/SINK NEXT TO DISHMACHINE, TO WALL.
    Location: Dish machine area
  • Miscellaneous contamination of food (Non-Critical) (corrected)
    Food contaminated by miscellaneous source.
    Correction: Protect food from all sources of contamination.
    Comments: 1. CONTAINER OF HORCHATA DRINK STORED IN CUSTOMER ICE IN ICE BIN IN BAR.STORE ELSEWHERE. DO NOT STORE IN ICE USED FOR CUSTOMER CONSUMPTION.REPEAT VIOLATION 7/5/13
    Location: Bar
    Equipment: Ice bin
  • Hand sink/trash can (corrected)
    No waste receptacle at hand sink.
    Correction: Provide waste receptacle.
    Comments: PROVIDE TRASH CAN FOR HAND SINK IN KITCHEN FOR PAPER TOWEL WASTE.
    Location: Kitchen
    Equipment: Hand sink
 07/16/2013Recheck
  • Sewage disposal system (corrected)
    Unapproved sewage disposal system.
    Correction: Sewage shall be disposed of throughout an approved facility that is a public sewage treatment plant, or an individual sewage disposal system.
    Comments: 1. DUMPING MOP WATER OUTSIDE IN BACK OF ESTABLISHMENT. DISCONTINUE. DISPOSE OF IN MOP SINK.REMOVE CONTAMINATED SOILE OUTSIDE BACK DOOR. DISPOSE OF IN DUMPSTER
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. CLEAN LARGE WHITE CONTAINER FOR RICE. CLEAN LID. SOILED.2. CLEAN LARGE CONTAINERS FOR CHIPS. HANDLES AND LIDS ARE HEAVILY SOILED. 3. CLEAN TABLE MOUNTED CAN OPENER AND STAND. HEAVILY SOILED.4. CLEAN AND SANITIZE.GASKETS AND INTERIOR OF CHEST FREEZER. DEFROST AND REMOVE ICE BUILD UP. (NOT CORRECTED)5. LIQUID POOLING AT BOTTOM OF REACH IN COOLER PORTION OF COLD TOP ON COOK LINE. CLEAN AND SANITIZE.6. KNIFE SOILED WITH CHEESE FOOD DEBRIS STORED ON CLEAN KNIFE RACK. ENSURE ALL FOOD CONTACT SURFACES ARE PROPERLY CLEANED AND SANITIZED. DO NOT STORE SOILED UTENSILS WITH CLEAN ONES.7. BOTTOM INTERIOR OF UPRIGHT 3 DOOR FREEZER HEAVILY SOILED. CLEAN AND SANITIZE.
    Location: Kitchen
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. CLEAN LARGE WHITE CONTAINER FOR RICE. CLEAN LID. SOILED.2. CLEAN LARGE CONTAINERS FOR CHIPS. HANDLES AND LIDS ARE HEAVILY SOILED. 3. CLEAN TABLE MOUNTED CAN OPENER AND STAND. HEAVILY SOILED.4. CLEAN AND SANITIZE.GASKETS AND INTERIOR OF CHEST FREEZER. DEFROST AND REMOVE ICE BUILD UP. (NOT CORRECTED)5. LIQUID POOLING AT BOTTOM OF REACH IN COOLER PORTION OF COLD TOP ON COOK LINE. CLEAN AND SANITIZE.6. KNIFE SOILED WITH CHEESE FOOD DEBRIS STORED ON CLEAN KNIFE RACK. ENSURE ALL FOOD CONTACT SURFACES ARE PROPERLY CLEANED AND SANITIZED. DO NOT STORE SOILED UTENSILS WITH CLEAN ONES.7. BOTTOM INTERIOR OF UPRIGHT 3 DOOR FREEZER HEAVILY SOILED. CLEAN AND SANITIZE.
    Location: Cook line
    Equipment: Cold top
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. CLEAN LARGE WHITE CONTAINER FOR RICE. CLEAN LID. SOILED.2. CLEAN LARGE CONTAINERS FOR CHIPS. HANDLES AND LIDS ARE HEAVILY SOILED. 3. CLEAN TABLE MOUNTED CAN OPENER AND STAND. HEAVILY SOILED.4. CLEAN AND SANITIZE.GASKETS AND INTERIOR OF CHEST FREEZER. DEFROST AND REMOVE ICE BUILD UP. (NOT CORRECTED)5. LIQUID POOLING AT BOTTOM OF REACH IN COOLER PORTION OF COLD TOP ON COOK LINE. CLEAN AND SANITIZE.6. KNIFE SOILED WITH CHEESE FOOD DEBRIS STORED ON CLEAN KNIFE RACK. ENSURE ALL FOOD CONTACT SURFACES ARE PROPERLY CLEANED AND SANITIZED. DO NOT STORE SOILED UTENSILS WITH CLEAN ONES.7. BOTTOM INTERIOR OF UPRIGHT 3 DOOR FREEZER HEAVILY SOILED. CLEAN AND SANITIZE.
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. CLEAN LARGE WHITE CONTAINER FOR RICE. CLEAN LID. SOILED.2. CLEAN LARGE CONTAINERS FOR CHIPS. HANDLES AND LIDS ARE HEAVILY SOILED. 3. CLEAN TABLE MOUNTED CAN OPENER AND STAND. HEAVILY SOILED.4. CLEAN AND SANITIZE.GASKETS AND INTERIOR OF CHEST FREEZER. DEFROST AND REMOVE ICE BUILD UP. (NOT CORRECTED)5. LIQUID POOLING AT BOTTOM OF REACH IN COOLER PORTION OF COLD TOP ON COOK LINE. CLEAN AND SANITIZE.6. KNIFE SOILED WITH CHEESE FOOD DEBRIS STORED ON CLEAN KNIFE RACK. ENSURE ALL FOOD CONTACT SURFACES ARE PROPERLY CLEANED AND SANITIZED. DO NOT STORE SOILED UTENSILS WITH CLEAN ONES.7. BOTTOM INTERIOR OF UPRIGHT 3 DOOR FREEZER HEAVILY SOILED. CLEAN AND SANITIZE.
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. CLEAN LARGE WHITE CONTAINER FOR RICE. CLEAN LID. SOILED.2. CLEAN LARGE CONTAINERS FOR CHIPS. HANDLES AND LIDS ARE HEAVILY SOILED. 3. CLEAN TABLE MOUNTED CAN OPENER AND STAND. HEAVILY SOILED.4. CLEAN AND SANITIZE.GASKETS AND INTERIOR OF CHEST FREEZER. DEFROST AND REMOVE ICE BUILD UP. (NOT CORRECTED)5. LIQUID POOLING AT BOTTOM OF REACH IN COOLER PORTION OF COLD TOP ON COOK LINE. CLEAN AND SANITIZE.6. KNIFE SOILED WITH CHEESE FOOD DEBRIS STORED ON CLEAN KNIFE RACK. ENSURE ALL FOOD CONTACT SURFACES ARE PROPERLY CLEANED AND SANITIZED. DO NOT STORE SOILED UTENSILS WITH CLEAN ONES.7. BOTTOM INTERIOR OF UPRIGHT 3 DOOR FREEZER HEAVILY SOILED. CLEAN AND SANITIZE.
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. CLEAN LARGE WHITE CONTAINER FOR RICE. CLEAN LID. SOILED.2. CLEAN LARGE CONTAINERS FOR CHIPS. HANDLES AND LIDS ARE HEAVILY SOILED. 3. CLEAN TABLE MOUNTED CAN OPENER AND STAND. HEAVILY SOILED.4. CLEAN AND SANITIZE.GASKETS AND INTERIOR OF CHEST FREEZER. DEFROST AND REMOVE ICE BUILD UP. (NOT CORRECTED)5. LIQUID POOLING AT BOTTOM OF REACH IN COOLER PORTION OF COLD TOP ON COOK LINE. CLEAN AND SANITIZE.6. KNIFE SOILED WITH CHEESE FOOD DEBRIS STORED ON CLEAN KNIFE RACK. ENSURE ALL FOOD CONTACT SURFACES ARE PROPERLY CLEANED AND SANITIZED. DO NOT STORE SOILED UTENSILS WITH CLEAN ONES.7. BOTTOM INTERIOR OF UPRIGHT 3 DOOR FREEZER HEAVILY SOILED. CLEAN AND SANITIZE.
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. CLEAN LARGE WHITE CONTAINER FOR RICE. CLEAN LID. SOILED.2. CLEAN LARGE CONTAINERS FOR CHIPS. HANDLES AND LIDS ARE HEAVILY SOILED. 3. CLEAN TABLE MOUNTED CAN OPENER AND STAND. HEAVILY SOILED.4. CLEAN AND SANITIZE.GASKETS AND INTERIOR OF CHEST FREEZER. DEFROST AND REMOVE ICE BUILD UP. (NOT CORRECTED)5. LIQUID POOLING AT BOTTOM OF REACH IN COOLER PORTION OF COLD TOP ON COOK LINE. CLEAN AND SANITIZE.6. KNIFE SOILED WITH CHEESE FOOD DEBRIS STORED ON CLEAN KNIFE RACK. ENSURE ALL FOOD CONTACT SURFACES ARE PROPERLY CLEANED AND SANITIZED. DO NOT STORE SOILED UTENSILS WITH CLEAN ONES.7. BOTTOM INTERIOR OF UPRIGHT 3 DOOR FREEZER HEAVILY SOILED. CLEAN AND SANITIZE.
  • Heating and cooling capacity
    Insufficient number of refrigerators, freezers or heating units to maintain foods at proper temperatures.
    Correction: Provide a sufficient number of heating and cooling units to maintain foods at 41 F or less or 135 F or more.
    Comments: PROVIDE PREP TOP COOLER WHICH OWNER STATED IS NEEDED FOR FOODS ON GRILL.PREP TOP COOLER IS NOT PROVIDED. WARNING TICKET ISSUED. PROVIDE BY RECHECK DATE TO AVOID A CITATION.
  • Minimize contact (Non-Critical) (corrected)
    Bare hand contact not minimized with non ready to eat food(s).
    Correction: Food employees shall minimize contact with non ready to eat foods and shall use suitable utensils when needed.
    Comments: DRY GOODS DO NOT HAVE SCOOPS WITH HANDLES. PROVIDE. RECHECK: ALL BUT "HARINA" HAVE SCOOPSCORRECTED 7/5/13
  • Hoods inadequate or unapproved
    Ventilation hood(s) inadequate or unapproved.
    Correction: Ventilation hood systems and devices shall meet the requirements of the Indiana department of fire and building services.
    Comments: 1. FIRE SUPPRESSION SYSTEM LAST INSPECTED AND TAGGED IN NOVEMBER 2011.SCHEDULE. SHOULD BE INSPECTED AND TAGGED EVERY 6 MONTHS.
  • Air dry (equipment and/or utensil(s)) (corrected)
    Equipment and/or utensil(s) not air dried or properly drained before use.
    Correction: Use approved methods of air drying.
    Comments: CUPS STACKED AFTER WASHED. CUPS ARE NOT DRIED PROPERLY. AIR DRY PRIOR TO STACKING.
    Location: Wait staff area
  • 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: CONTACT DUMPSTER COMPANY7/15/13 NO PROVIDED.
    Location: Dumpster area
  • Dumpster lids open
    Dumpster and/or waste handling units not covered.
    Correction: Cover all dumpsters and waste handling units.
    Comments: KEEP LIDS CLOSED. OWNER STATED HALF OF ONE LID IS MISSING. CALL DUMPSTER COMPANY TO HAVE REPLACED.7/15/13 NOT REPLACED.
    Location: Dumpster area
  • Dumpster area litter and items (corrected)
    Trash areas and enclosures not properly maintained.
    Correction: Trash areas and enclosures shall be maintained free of unnecessary items and litter.
    Location: Dumpster area
  • Floors, walls, ceilings cleanability
    Floors, walls and ceilings not smooth and easily cleanable.
    Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
    Comments: 1. REPAIR FLOOR IN BAR. MULTIPLE LAYERS OF FLOORING EXPOSED. FLOOR IS NOT SMOOTH, EASILY CLEANABLE. REPAIR/REPLACE. 2. FLOOR IN FRONT OF WALK IN COOLER, THRESHOLD, HAS WATER POOLING AND FOOD DEBRIS. REPAIR. AREA MUST BE SMOOTH AND EASILY CLEANABLE.
    Location: Bar
  • Floors, walls, ceilings cleanability (corrected)
    Floors, walls and ceilings not smooth and easily cleanable.
    Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
    Comments: 1. REPAIR FLOOR IN BAR. MULTIPLE LAYERS OF FLOORING EXPOSED. FLOOR IS NOT SMOOTH, EASILY CLEANABLE. REPAIR/REPLACE. 2. FLOOR IN FRONT OF WALK IN COOLER, THRESHOLD, HAS WATER POOLING AND FOOD DEBRIS. REPAIR. AREA MUST BE SMOOTH AND EASILY CLEANABLE.
    Location: Walk-in cooler
  • Cove molding
    Floor-wall junctures not coved.
    Correction: Install cove molding.
    Comments: ADDED AT 7/4/13 RECHECKINSTALL COVE MOLDING AROUND FLOOR/WALL JUNCTURE IN ENTIRE KITCHEN AND DRY STORAGE/WHERE NEEDED.
    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 OVER CLEAN DRAIN BOARD OF DISHMACHINE.PATCH/ REPAIR ACCORDINGLY. ENSURE A SMOOTH AND EASILY CLEANABLE SURFACE.
    Location: Dish machine area
  • Wiping cloths / storage (corrected)
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: WIPING CLOTHS STORED ON PREP TOP COOLER AND PREP TABLE. STORE IN SANITIZER BUCKET.
    Location: Kitchen
  • Fixed equipment spacing/sealing (corrected)
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: 1. SEAL HAND SINK TO WALL.2. SEAL CLEAN DRAIN BOARD/SINK NEXT TO DISHMACHINE, TO WALL.
    Location: Kitchen
    Equipment: Hand sink
  • Fixed equipment spacing/sealing (corrected)
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: 1. SEAL HAND SINK TO WALL.2. SEAL CLEAN DRAIN BOARD/SINK NEXT TO DISHMACHINE, TO WALL.
    Location: Dish machine area
  • Miscellaneous contamination of food (Non-Critical) (corrected)
    Food contaminated by miscellaneous source.
    Correction: Protect food from all sources of contamination.
    Comments: 1. CONTAINER OF HORCHATA DRINK STORED IN CUSTOMER ICE IN ICE BIN IN BAR.STORE ELSEWHERE. DO NOT STORE IN ICE USED FOR CUSTOMER CONSUMPTION.REPEAT VIOLATION 7/5/13
    Location: Bar
    Equipment: Ice bin
  • Hand sink/trash can (corrected)
    No waste receptacle at hand sink.
    Correction: Provide waste receptacle.
    Comments: PROVIDE TRASH CAN FOR HAND SINK IN KITCHEN FOR PAPER TOWEL WASTE.
    Location: Kitchen
    Equipment: Hand sink
 07/15/2013Recheck
  • Sewage disposal system (corrected)
    Unapproved sewage disposal system.
    Correction: Sewage shall be disposed of throughout an approved facility that is a public sewage treatment plant, or an individual sewage disposal system.
    Comments: 1. DUMPING MOP WATER OUTSIDE IN BACK OF ESTABLISHMENT. DISCONTINUE. DISPOSE OF IN MOP SINK.REMOVE CONTAMINATED SOILE OUTSIDE BACK DOOR. DISPOSE OF IN DUMPSTER
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. CLEAN LARGE WHITE CONTAINER FOR RICE. CLEAN LID. SOILED.2. CLEAN LARGE CONTAINERS FOR CHIPS. HANDLES AND LIDS ARE HEAVILY SOILED. 3. CLEAN TABLE MOUNTED CAN OPENER AND STAND. HEAVILY SOILED.4. CLEAN AND SANITIZE.GASKETS AND INTERIOR OF CHEST FREEZER. DEFROST AND REMOVE ICE BUILD UP. (NOT CORRECTED)5. LIQUID POOLING AT BOTTOM OF REACH IN COOLER PORTION OF COLD TOP ON COOK LINE. CLEAN AND SANITIZE.6. KNIFE SOILED WITH CHEESE FOOD DEBRIS STORED ON CLEAN KNIFE RACK. ENSURE ALL FOOD CONTACT SURFACES ARE PROPERLY CLEANED AND SANITIZED. DO NOT STORE SOILED UTENSILS WITH CLEAN ONES.7. BOTTOM INTERIOR OF UPRIGHT 3 DOOR FREEZER HEAVILY SOILED. CLEAN AND SANITIZE.
    Location: Kitchen
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. CLEAN LARGE WHITE CONTAINER FOR RICE. CLEAN LID. SOILED.2. CLEAN LARGE CONTAINERS FOR CHIPS. HANDLES AND LIDS ARE HEAVILY SOILED. 3. CLEAN TABLE MOUNTED CAN OPENER AND STAND. HEAVILY SOILED.4. CLEAN AND SANITIZE.GASKETS AND INTERIOR OF CHEST FREEZER. DEFROST AND REMOVE ICE BUILD UP. (NOT CORRECTED)5. LIQUID POOLING AT BOTTOM OF REACH IN COOLER PORTION OF COLD TOP ON COOK LINE. CLEAN AND SANITIZE.6. KNIFE SOILED WITH CHEESE FOOD DEBRIS STORED ON CLEAN KNIFE RACK. ENSURE ALL FOOD CONTACT SURFACES ARE PROPERLY CLEANED AND SANITIZED. DO NOT STORE SOILED UTENSILS WITH CLEAN ONES.7. BOTTOM INTERIOR OF UPRIGHT 3 DOOR FREEZER HEAVILY SOILED. CLEAN AND SANITIZE.
    Location: Cook line
    Equipment: Cold top
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. CLEAN LARGE WHITE CONTAINER FOR RICE. CLEAN LID. SOILED.2. CLEAN LARGE CONTAINERS FOR CHIPS. HANDLES AND LIDS ARE HEAVILY SOILED. 3. CLEAN TABLE MOUNTED CAN OPENER AND STAND. HEAVILY SOILED.4. CLEAN AND SANITIZE.GASKETS AND INTERIOR OF CHEST FREEZER. DEFROST AND REMOVE ICE BUILD UP. (NOT CORRECTED)5. LIQUID POOLING AT BOTTOM OF REACH IN COOLER PORTION OF COLD TOP ON COOK LINE. CLEAN AND SANITIZE.6. KNIFE SOILED WITH CHEESE FOOD DEBRIS STORED ON CLEAN KNIFE RACK. ENSURE ALL FOOD CONTACT SURFACES ARE PROPERLY CLEANED AND SANITIZED. DO NOT STORE SOILED UTENSILS WITH CLEAN ONES.7. BOTTOM INTERIOR OF UPRIGHT 3 DOOR FREEZER HEAVILY SOILED. CLEAN AND SANITIZE.
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. CLEAN LARGE WHITE CONTAINER FOR RICE. CLEAN LID. SOILED.2. CLEAN LARGE CONTAINERS FOR CHIPS. HANDLES AND LIDS ARE HEAVILY SOILED. 3. CLEAN TABLE MOUNTED CAN OPENER AND STAND. HEAVILY SOILED.4. CLEAN AND SANITIZE.GASKETS AND INTERIOR OF CHEST FREEZER. DEFROST AND REMOVE ICE BUILD UP. (NOT CORRECTED)5. LIQUID POOLING AT BOTTOM OF REACH IN COOLER PORTION OF COLD TOP ON COOK LINE. CLEAN AND SANITIZE.6. KNIFE SOILED WITH CHEESE FOOD DEBRIS STORED ON CLEAN KNIFE RACK. ENSURE ALL FOOD CONTACT SURFACES ARE PROPERLY CLEANED AND SANITIZED. DO NOT STORE SOILED UTENSILS WITH CLEAN ONES.7. BOTTOM INTERIOR OF UPRIGHT 3 DOOR FREEZER HEAVILY SOILED. CLEAN AND SANITIZE.
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. CLEAN LARGE WHITE CONTAINER FOR RICE. CLEAN LID. SOILED.2. CLEAN LARGE CONTAINERS FOR CHIPS. HANDLES AND LIDS ARE HEAVILY SOILED. 3. CLEAN TABLE MOUNTED CAN OPENER AND STAND. HEAVILY SOILED.4. CLEAN AND SANITIZE.GASKETS AND INTERIOR OF CHEST FREEZER. DEFROST AND REMOVE ICE BUILD UP. (NOT CORRECTED)5. LIQUID POOLING AT BOTTOM OF REACH IN COOLER PORTION OF COLD TOP ON COOK LINE. CLEAN AND SANITIZE.6. KNIFE SOILED WITH CHEESE FOOD DEBRIS STORED ON CLEAN KNIFE RACK. ENSURE ALL FOOD CONTACT SURFACES ARE PROPERLY CLEANED AND SANITIZED. DO NOT STORE SOILED UTENSILS WITH CLEAN ONES.7. BOTTOM INTERIOR OF UPRIGHT 3 DOOR FREEZER HEAVILY SOILED. CLEAN AND SANITIZE.
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. CLEAN LARGE WHITE CONTAINER FOR RICE. CLEAN LID. SOILED.2. CLEAN LARGE CONTAINERS FOR CHIPS. HANDLES AND LIDS ARE HEAVILY SOILED. 3. CLEAN TABLE MOUNTED CAN OPENER AND STAND. HEAVILY SOILED.4. CLEAN AND SANITIZE.GASKETS AND INTERIOR OF CHEST FREEZER. DEFROST AND REMOVE ICE BUILD UP. (NOT CORRECTED)5. LIQUID POOLING AT BOTTOM OF REACH IN COOLER PORTION OF COLD TOP ON COOK LINE. CLEAN AND SANITIZE.6. KNIFE SOILED WITH CHEESE FOOD DEBRIS STORED ON CLEAN KNIFE RACK. ENSURE ALL FOOD CONTACT SURFACES ARE PROPERLY CLEANED AND SANITIZED. DO NOT STORE SOILED UTENSILS WITH CLEAN ONES.7. BOTTOM INTERIOR OF UPRIGHT 3 DOOR FREEZER HEAVILY SOILED. CLEAN AND SANITIZE.
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. CLEAN LARGE WHITE CONTAINER FOR RICE. CLEAN LID. SOILED.2. CLEAN LARGE CONTAINERS FOR CHIPS. HANDLES AND LIDS ARE HEAVILY SOILED. 3. CLEAN TABLE MOUNTED CAN OPENER AND STAND. HEAVILY SOILED.4. CLEAN AND SANITIZE.GASKETS AND INTERIOR OF CHEST FREEZER. DEFROST AND REMOVE ICE BUILD UP. (NOT CORRECTED)5. LIQUID POOLING AT BOTTOM OF REACH IN COOLER PORTION OF COLD TOP ON COOK LINE. CLEAN AND SANITIZE.6. KNIFE SOILED WITH CHEESE FOOD DEBRIS STORED ON CLEAN KNIFE RACK. ENSURE ALL FOOD CONTACT SURFACES ARE PROPERLY CLEANED AND SANITIZED. DO NOT STORE SOILED UTENSILS WITH CLEAN ONES.7. BOTTOM INTERIOR OF UPRIGHT 3 DOOR FREEZER HEAVILY SOILED. CLEAN AND SANITIZE.
  • Heating and cooling capacity
    Insufficient number of refrigerators, freezers or heating units to maintain foods at proper temperatures.
    Correction: Provide a sufficient number of heating and cooling units to maintain foods at 41 F or less or 135 F or more.
    Comments: PROVIDE PREP TOP COOLER WHICH OWNER STATED IS NEEDED FOR FOODS ON GRILL.PREP TOP COOLER IS NOT PROVIDED. WARNING TICKET ISSUED. PROVIDE BY RECHECK DATE TO AVOID A CITATION.
  • Minimize contact (Non-Critical) (corrected)
    Bare hand contact not minimized with non ready to eat food(s).
    Correction: Food employees shall minimize contact with non ready to eat foods and shall use suitable utensils when needed.
    Comments: DRY GOODS DO NOT HAVE SCOOPS WITH HANDLES. PROVIDE. RECHECK: ALL BUT "HARINA" HAVE SCOOPSCORRECTED 7/5/13
  • Hoods inadequate or unapproved
    Ventilation hood(s) inadequate or unapproved.
    Correction: Ventilation hood systems and devices shall meet the requirements of the Indiana department of fire and building services.
    Comments: 1. FIRE SUPPRESSION SYSTEM LAST INSPECTED AND TAGGED IN NOVEMBER 2011.SCHEDULE. SHOULD BE INSPECTED AND TAGGED EVERY 6 MONTHS.
  • Air dry (equipment and/or utensil(s)) (corrected)
    Equipment and/or utensil(s) not air dried or properly drained before use.
    Correction: Use approved methods of air drying.
    Comments: CUPS STACKED AFTER WASHED. CUPS ARE NOT DRIED PROPERLY. AIR DRY PRIOR TO STACKING.
    Location: Wait staff area
  • 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: CONTACT DUMPSTER COMPANY
    Location: Dumpster area
  • Dumpster lids open
    Dumpster and/or waste handling units not covered.
    Correction: Cover all dumpsters and waste handling units.
    Comments: KEEP LIDS CLOSED. OWNER STATED HALF OF ONE LID IS MISSING. CALL DUMPSTER COMPANY TO HAVE REPLACED.
    Location: Dumpster area
  • Dumpster area litter and items (corrected)
    Trash areas and enclosures not properly maintained.
    Correction: Trash areas and enclosures shall be maintained free of unnecessary items and litter.
    Location: Dumpster area
  • Floors, walls, ceilings cleanability
    Floors, walls and ceilings not smooth and easily cleanable.
    Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
    Comments: 1. REPAIR FLOOR IN BAR. MULTIPLE LAYERS OF FLOORING EXPOSED. FLOOR IS NOT SMOOTH, EASILY CLEANABLE. REPAIR/REPLACE. 2. FLOOR IN FRONT OF WALK IN COOLER, THRESHOLD, HAS WATER POOLING AND FOOD DEBRIS. REPAIR. AREA MUST BE SMOOTH AND EASILY CLEANABLE.
    Location: Bar
  • Floors, walls, ceilings cleanability (corrected)
    Floors, walls and ceilings not smooth and easily cleanable.
    Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
    Comments: 1. REPAIR FLOOR IN BAR. MULTIPLE LAYERS OF FLOORING EXPOSED. FLOOR IS NOT SMOOTH, EASILY CLEANABLE. REPAIR/REPLACE. 2. FLOOR IN FRONT OF WALK IN COOLER, THRESHOLD, HAS WATER POOLING AND FOOD DEBRIS. REPAIR. AREA MUST BE SMOOTH AND EASILY CLEANABLE.
    Location: Walk-in cooler
  • Cove molding
    Floor-wall junctures not coved.
    Correction: Install cove molding.
    Comments: ADDED AT 7/4/13 RECHECKINSTALL COVE MOLDING AROUND FLOOR/WALL JUNCTURE IN ENTIRE KITCHEN AND DRY STORAGE/WHERE NEEDED.
    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 OVER CLEAN DRAIN BOARD OF DISHMACHINE.PATCH/ REPAIR ACCORDINGLY. ENSURE A SMOOTH AND EASILY CLEANABLE SURFACE.
    Location: Dish machine area
  • Wiping cloths / storage (corrected)
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: WIPING CLOTHS STORED ON PREP TOP COOLER AND PREP TABLE. STORE IN SANITIZER BUCKET.
    Location: Kitchen
  • Fixed equipment spacing/sealing (corrected)
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: 1. SEAL HAND SINK TO WALL.2. SEAL CLEAN DRAIN BOARD/SINK NEXT TO DISHMACHINE, TO WALL.
    Location: Kitchen
    Equipment: Hand sink
  • Fixed equipment spacing/sealing (corrected)
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: 1. SEAL HAND SINK TO WALL.2. SEAL CLEAN DRAIN BOARD/SINK NEXT TO DISHMACHINE, TO WALL.
    Location: Dish machine area
  • Miscellaneous contamination of food (Non-Critical) (corrected)
    Food contaminated by miscellaneous source.
    Correction: Protect food from all sources of contamination.
    Comments: 1. CONTAINER OF HORCHATA DRINK STORED IN CUSTOMER ICE IN ICE BIN IN BAR.STORE ELSEWHERE. DO NOT STORE IN ICE USED FOR CUSTOMER CONSUMPTION.REPEAT VIOLATION 7/5/13
    Location: Bar
    Equipment: Ice bin
  • Hand sink/trash can (corrected)
    No waste receptacle at hand sink.
    Correction: Provide waste receptacle.
    Comments: PROVIDE TRASH CAN FOR HAND SINK IN KITCHEN FOR PAPER TOWEL WASTE.
    Location: Kitchen
    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. HAND SINK IN BAR IS DRAINING VERY SLOWLY.REMOVE CLOG OR REPAIR ACCORDINGLY SO DRAINS CORRECTLY.2. SPRAYER ARM FOR PREP SINK IS LEAKING.REPAIR ACCORDINGLY. 7/8/13 SPRAYER ARM IS CORRECTED. FAUCET IS LEAKING REPAIR. 3. FAUCET FOR FOUR BAY SINK DOES NOT TURN COMPLETELY OFF AND IS CONTINUALLY RUNNING.REPAIR ACCORDINGLY TO ALLOW IT TO SHUT OFF.7/8/13 SINK IS STILL LEAKING.4. PROVIDE STOPPER FOR LID OF GREASE INTERCEPTOR. DISCONTINUE USE AS FLOOR DRAIN.
    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. HAND SINK IN BAR IS DRAINING VERY SLOWLY.REMOVE CLOG OR REPAIR ACCORDINGLY SO DRAINS CORRECTLY.2. SPRAYER ARM FOR PREP SINK IS LEAKING.REPAIR ACCORDINGLY. 7/8/13 SPRAYER ARM IS CORRECTED. FAUCET IS LEAKING REPAIR. 3. FAUCET FOR FOUR BAY SINK DOES NOT TURN COMPLETELY OFF AND IS CONTINUALLY RUNNING.REPAIR ACCORDINGLY TO ALLOW IT TO SHUT OFF.7/8/13 SINK IS STILL LEAKING.4. PROVIDE STOPPER FOR LID OF GREASE INTERCEPTOR. DISCONTINUE USE AS FLOOR DRAIN.
    Location: Kitchen
    Equipment: Prep 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. HAND SINK IN BAR IS DRAINING VERY SLOWLY.REMOVE CLOG OR REPAIR ACCORDINGLY SO DRAINS CORRECTLY.2. SPRAYER ARM FOR PREP SINK IS LEAKING.REPAIR ACCORDINGLY. 7/8/13 SPRAYER ARM IS CORRECTED. FAUCET IS LEAKING REPAIR. 3. FAUCET FOR FOUR BAY SINK DOES NOT TURN COMPLETELY OFF AND IS CONTINUALLY RUNNING.REPAIR ACCORDINGLY TO ALLOW IT TO SHUT OFF.7/8/13 SINK IS STILL LEAKING.4. PROVIDE STOPPER FOR LID OF GREASE INTERCEPTOR. DISCONTINUE USE AS FLOOR DRAIN.
    Location: Three bay area
    Equipment: 3-bay
 07/08/2013Recheck
  • Sewage disposal system (corrected)
    Unapproved sewage disposal system.
    Correction: Sewage shall be disposed of throughout an approved facility that is a public sewage treatment plant, or an individual sewage disposal system.
    Comments: 1. DUMPING MOP WATER OUTSIDE IN BACK OF ESTABLISHMENT. DISCONTINUE. DISPOSE OF IN MOP SINK.REMOVE CONTAMINATED SOILE OUTSIDE BACK DOOR. DISPOSE OF IN DUMPSTER
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. CLEAN LARGE WHITE CONTAINER FOR RICE. CLEAN LID. SOILED.2. CLEAN LARGE CONTAINERS FOR CHIPS. HANDLES AND LIDS ARE HEAVILY SOILED. 3. CLEAN TABLE MOUNTED CAN OPENER AND STAND. HEAVILY SOILED.4. CLEAN AND SANITIZE.GASKETS AND INTERIOR OF CHEST FREEZER. DEFROST AND REMOVE ICE BUILD UP. (NOT CORRECTED)5. LIQUID POOLING AT BOTTOM OF REACH IN COOLER PORTION OF COLD TOP ON COOK LINE. CLEAN AND SANITIZE.6. KNIFE SOILED WITH CHEESE FOOD DEBRIS STORED ON CLEAN KNIFE RACK. ENSURE ALL FOOD CONTACT SURFACES ARE PROPERLY CLEANED AND SANITIZED. DO NOT STORE SOILED UTENSILS WITH CLEAN ONES.7. BOTTOM INTERIOR OF UPRIGHT 3 DOOR FREEZER HEAVILY SOILED. CLEAN AND SANITIZE.
    Location: Kitchen
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. CLEAN LARGE WHITE CONTAINER FOR RICE. CLEAN LID. SOILED.2. CLEAN LARGE CONTAINERS FOR CHIPS. HANDLES AND LIDS ARE HEAVILY SOILED. 3. CLEAN TABLE MOUNTED CAN OPENER AND STAND. HEAVILY SOILED.4. CLEAN AND SANITIZE.GASKETS AND INTERIOR OF CHEST FREEZER. DEFROST AND REMOVE ICE BUILD UP. (NOT CORRECTED)5. LIQUID POOLING AT BOTTOM OF REACH IN COOLER PORTION OF COLD TOP ON COOK LINE. CLEAN AND SANITIZE.6. KNIFE SOILED WITH CHEESE FOOD DEBRIS STORED ON CLEAN KNIFE RACK. ENSURE ALL FOOD CONTACT SURFACES ARE PROPERLY CLEANED AND SANITIZED. DO NOT STORE SOILED UTENSILS WITH CLEAN ONES.7. BOTTOM INTERIOR OF UPRIGHT 3 DOOR FREEZER HEAVILY SOILED. CLEAN AND SANITIZE.
    Location: Cook line
    Equipment: Cold top
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. CLEAN LARGE WHITE CONTAINER FOR RICE. CLEAN LID. SOILED.2. CLEAN LARGE CONTAINERS FOR CHIPS. HANDLES AND LIDS ARE HEAVILY SOILED. 3. CLEAN TABLE MOUNTED CAN OPENER AND STAND. HEAVILY SOILED.4. CLEAN AND SANITIZE.GASKETS AND INTERIOR OF CHEST FREEZER. DEFROST AND REMOVE ICE BUILD UP. (NOT CORRECTED)5. LIQUID POOLING AT BOTTOM OF REACH IN COOLER PORTION OF COLD TOP ON COOK LINE. CLEAN AND SANITIZE.6. KNIFE SOILED WITH CHEESE FOOD DEBRIS STORED ON CLEAN KNIFE RACK. ENSURE ALL FOOD CONTACT SURFACES ARE PROPERLY CLEANED AND SANITIZED. DO NOT STORE SOILED UTENSILS WITH CLEAN ONES.7. BOTTOM INTERIOR OF UPRIGHT 3 DOOR FREEZER HEAVILY SOILED. CLEAN AND SANITIZE.
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. CLEAN LARGE WHITE CONTAINER FOR RICE. CLEAN LID. SOILED.2. CLEAN LARGE CONTAINERS FOR CHIPS. HANDLES AND LIDS ARE HEAVILY SOILED. 3. CLEAN TABLE MOUNTED CAN OPENER AND STAND. HEAVILY SOILED.4. CLEAN AND SANITIZE.GASKETS AND INTERIOR OF CHEST FREEZER. DEFROST AND REMOVE ICE BUILD UP. (NOT CORRECTED)5. LIQUID POOLING AT BOTTOM OF REACH IN COOLER PORTION OF COLD TOP ON COOK LINE. CLEAN AND SANITIZE.6. KNIFE SOILED WITH CHEESE FOOD DEBRIS STORED ON CLEAN KNIFE RACK. ENSURE ALL FOOD CONTACT SURFACES ARE PROPERLY CLEANED AND SANITIZED. DO NOT STORE SOILED UTENSILS WITH CLEAN ONES.7. BOTTOM INTERIOR OF UPRIGHT 3 DOOR FREEZER HEAVILY SOILED. CLEAN AND SANITIZE.
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. CLEAN LARGE WHITE CONTAINER FOR RICE. CLEAN LID. SOILED.2. CLEAN LARGE CONTAINERS FOR CHIPS. HANDLES AND LIDS ARE HEAVILY SOILED. 3. CLEAN TABLE MOUNTED CAN OPENER AND STAND. HEAVILY SOILED.4. CLEAN AND SANITIZE.GASKETS AND INTERIOR OF CHEST FREEZER. DEFROST AND REMOVE ICE BUILD UP. (NOT CORRECTED)5. LIQUID POOLING AT BOTTOM OF REACH IN COOLER PORTION OF COLD TOP ON COOK LINE. CLEAN AND SANITIZE.6. KNIFE SOILED WITH CHEESE FOOD DEBRIS STORED ON CLEAN KNIFE RACK. ENSURE ALL FOOD CONTACT SURFACES ARE PROPERLY CLEANED AND SANITIZED. DO NOT STORE SOILED UTENSILS WITH CLEAN ONES.7. BOTTOM INTERIOR OF UPRIGHT 3 DOOR FREEZER HEAVILY SOILED. CLEAN AND SANITIZE.
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. CLEAN LARGE WHITE CONTAINER FOR RICE. CLEAN LID. SOILED.2. CLEAN LARGE CONTAINERS FOR CHIPS. HANDLES AND LIDS ARE HEAVILY SOILED. 3. CLEAN TABLE MOUNTED CAN OPENER AND STAND. HEAVILY SOILED.4. CLEAN AND SANITIZE.GASKETS AND INTERIOR OF CHEST FREEZER. DEFROST AND REMOVE ICE BUILD UP. (NOT CORRECTED)5. LIQUID POOLING AT BOTTOM OF REACH IN COOLER PORTION OF COLD TOP ON COOK LINE. CLEAN AND SANITIZE.6. KNIFE SOILED WITH CHEESE FOOD DEBRIS STORED ON CLEAN KNIFE RACK. ENSURE ALL FOOD CONTACT SURFACES ARE PROPERLY CLEANED AND SANITIZED. DO NOT STORE SOILED UTENSILS WITH CLEAN ONES.7. BOTTOM INTERIOR OF UPRIGHT 3 DOOR FREEZER HEAVILY SOILED. CLEAN AND SANITIZE.
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. CLEAN LARGE WHITE CONTAINER FOR RICE. CLEAN LID. SOILED.2. CLEAN LARGE CONTAINERS FOR CHIPS. HANDLES AND LIDS ARE HEAVILY SOILED. 3. CLEAN TABLE MOUNTED CAN OPENER AND STAND. HEAVILY SOILED.4. CLEAN AND SANITIZE.GASKETS AND INTERIOR OF CHEST FREEZER. DEFROST AND REMOVE ICE BUILD UP. (NOT CORRECTED)5. LIQUID POOLING AT BOTTOM OF REACH IN COOLER PORTION OF COLD TOP ON COOK LINE. CLEAN AND SANITIZE.6. KNIFE SOILED WITH CHEESE FOOD DEBRIS STORED ON CLEAN KNIFE RACK. ENSURE ALL FOOD CONTACT SURFACES ARE PROPERLY CLEANED AND SANITIZED. DO NOT STORE SOILED UTENSILS WITH CLEAN ONES.7. BOTTOM INTERIOR OF UPRIGHT 3 DOOR FREEZER HEAVILY SOILED. CLEAN AND SANITIZE.
  • Heating and cooling capacity
    Insufficient number of refrigerators, freezers or heating units to maintain foods at proper temperatures.
    Correction: Provide a sufficient number of heating and cooling units to maintain foods at 41 F or less or 135 F or more.
    Comments: PROVIDE PREP TOP COOLER WHICH OWNER STATED IS NEEDED FOR FOODS ON GRILL.
  • Minimize contact (Non-Critical) (corrected)
    Bare hand contact not minimized with non ready to eat food(s).
    Correction: Food employees shall minimize contact with non ready to eat foods and shall use suitable utensils when needed.
    Comments: DRY GOODS DO NOT HAVE SCOOPS WITH HANDLES. PROVIDE. RECHECK: ALL BUT "HARINA" HAVE SCOOPSCORRECTED 7/5/13
  • Hoods inadequate or unapproved
    Ventilation hood(s) inadequate or unapproved.
    Correction: Ventilation hood systems and devices shall meet the requirements of the Indiana department of fire and building services.
    Comments: 1. FIRE SUPPRESSION SYSTEM LAST INSPECTED AND TAGGED IN NOVEMBER 2011.SCHEDULE. SHOULD BE INSPECTED AND TAGGED EVERY 6 MONTHS.
  • Air dry (equipment and/or utensil(s)) (corrected)
    Equipment and/or utensil(s) not air dried or properly drained before use.
    Correction: Use approved methods of air drying.
    Comments: CUPS STACKED AFTER WASHED. CUPS ARE NOT DRIED PROPERLY. AIR DRY PRIOR TO STACKING.
    Location: Wait staff area
  • 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: CONTACT DUMPSTER COMPANY
    Location: Dumpster area
  • Dumpster lids open
    Dumpster and/or waste handling units not covered.
    Correction: Cover all dumpsters and waste handling units.
    Comments: KEEP LIDS CLOSED. OWNER STATED HALF OF ONE LID IS MISSING. CALL DUMPSTER COMPANY TO HAVE REPLACED.
    Location: Dumpster area
  • Dumpster area litter and items (corrected)
    Trash areas and enclosures not properly maintained.
    Correction: Trash areas and enclosures shall be maintained free of unnecessary items and litter.
    Location: Dumpster area
  • Floors, walls, ceilings cleanability
    Floors, walls and ceilings not smooth and easily cleanable.
    Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
    Comments: 1. REPAIR FLOOR IN BAR. MULTIPLE LAYERS OF FLOORING EXPOSED. FLOOR IS NOT SMOOTH, EASILY CLEANABLE. REPAIR/REPLACE. 2. FLOOR IN FRONT OF WALK IN COOLER, THRESHOLD, HAS WATER POOLING AND FOOD DEBRIS. REPAIR. AREA MUST BE SMOOTH AND EASILY CLEANABLE.
    Location: Bar
  • Floors, walls, ceilings cleanability (corrected)
    Floors, walls and ceilings not smooth and easily cleanable.
    Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
    Comments: 1. REPAIR FLOOR IN BAR. MULTIPLE LAYERS OF FLOORING EXPOSED. FLOOR IS NOT SMOOTH, EASILY CLEANABLE. REPAIR/REPLACE. 2. FLOOR IN FRONT OF WALK IN COOLER, THRESHOLD, HAS WATER POOLING AND FOOD DEBRIS. REPAIR. AREA MUST BE SMOOTH AND EASILY CLEANABLE.
    Location: Walk-in cooler
  • Cove molding
    Floor-wall junctures not coved.
    Correction: Install cove molding.
    Comments: ADDED AT 7/4/13 RECHECKINSTALL COVE MOLDING AROUND FLOOR/WALL JUNCTURE IN ENTIRE KITCHEN AND DRY STORAGE/WHERE NEEDED.
    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 OVER CLEAN DRAIN BOARD OF DISHMACHINE.PATCH/ REPAIR ACCORDINGLY. ENSURE A SMOOTH AND EASILY CLEANABLE SURFACE.
    Location: Dish machine area
  • Wiping cloths / storage (corrected)
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: WIPING CLOTHS STORED ON PREP TOP COOLER AND PREP TABLE. STORE IN SANITIZER BUCKET.
    Location: Kitchen
  • Fixed equipment spacing/sealing
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: 1. SEAL HAND SINK TO WALL.2. SEAL CLEAN DRAIN BOARD/SINK NEXT TO DISHMACHINE, TO WALL.
    Location: Kitchen
    Equipment: Hand sink
  • Fixed equipment spacing/sealing
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: 1. SEAL HAND SINK TO WALL.2. SEAL CLEAN DRAIN BOARD/SINK NEXT TO DISHMACHINE, TO WALL.
    Location: Dish machine area
  • Miscellaneous contamination of food (Non-Critical) (corrected)
    Food contaminated by miscellaneous source.
    Correction: Protect food from all sources of contamination.
    Comments: 1. CONTAINER OF HORCHATA DRINK STORED IN CUSTOMER ICE IN ICE BIN IN BAR.STORE ELSEWHERE. DO NOT STORE IN ICE USED FOR CUSTOMER CONSUMPTION.REPEAT VIOLATION 7/5/13
    Location: Bar
    Equipment: Ice bin
  • Hand sink/trash can
    No waste receptacle at hand sink.
    Correction: Provide waste receptacle.
    Comments: PROVIDE TRASH CAN FOR HAND SINK IN KITCHEN FOR PAPER TOWEL WASTE.
    Location: Kitchen
    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. HAND SINK IN BAR IS DRAINING VERY SLOWLY.REMOVE CLOG OR REPAIR ACCORDINGLY SO DRAINS CORRECTLY.2. SPRAYER ARM FOR PREP SINK IS LEAKING.REPAIR ACCORDINGLY.3. FAUCET FOR FOUR BAY SINK DOES NOT TURN COMPLETELY OFF AND IS CONTINUALLY RUNNING.REPAIR ACCORDINGLY TO ALLOW IT TO SHUT OFF.4. PROVIDE STOPPER FOR LID OF GREASE INTERCEPTOR. DISCONTINUE USE AS FLOOR DRAIN.
    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. HAND SINK IN BAR IS DRAINING VERY SLOWLY.REMOVE CLOG OR REPAIR ACCORDINGLY SO DRAINS CORRECTLY.2. SPRAYER ARM FOR PREP SINK IS LEAKING.REPAIR ACCORDINGLY.3. FAUCET FOR FOUR BAY SINK DOES NOT TURN COMPLETELY OFF AND IS CONTINUALLY RUNNING.REPAIR ACCORDINGLY TO ALLOW IT TO SHUT OFF.4. PROVIDE STOPPER FOR LID OF GREASE INTERCEPTOR. DISCONTINUE USE AS FLOOR DRAIN.
    Location: Kitchen
    Equipment: Prep 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. HAND SINK IN BAR IS DRAINING VERY SLOWLY.REMOVE CLOG OR REPAIR ACCORDINGLY SO DRAINS CORRECTLY.2. SPRAYER ARM FOR PREP SINK IS LEAKING.REPAIR ACCORDINGLY.3. FAUCET FOR FOUR BAY SINK DOES NOT TURN COMPLETELY OFF AND IS CONTINUALLY RUNNING.REPAIR ACCORDINGLY TO ALLOW IT TO SHUT OFF.4. PROVIDE STOPPER FOR LID OF GREASE INTERCEPTOR. DISCONTINUE USE AS FLOOR DRAIN.
    Location: Three bay area
    Equipment: 3-bay
 07/05/2013Recheck
  • 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. LIVE COCKROACH IN BULK SALT CONTAINER. SALT DISCARDED.2. MULTIPLE DEAD COCKROACHES UNDER SHELF IN DRY STORAGE ROOM. NO PEST CONTROL INVOICE ON FILE. 3. DEAD PESTS IN LIGHT SHIELDS IN KITCHEN AND DRY STORAGE ROOM. REMOVE FROM SHIELDS. PROTECT FOODS WHEN DOING SO.4. MULTIPLE FLIES IN ESTABLISHMENT. KEEP DOORS CLOSED. PROVIDE PEST CONTROL ON A REGULAR BASIS. 7/3/13 RID A PEST INVOICE PROVIDED. SERVICES PROVIDED MONTHLY. SERVICED ON 7/2/13. CONTINUE PEST CONTROL SERVICES. INCREASE FREQUENCY WHEN PESTS ARE OBSERVED.
    Location: Dry storage
  • 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. LIVE COCKROACH IN BULK SALT CONTAINER. SALT DISCARDED.2. MULTIPLE DEAD COCKROACHES UNDER SHELF IN DRY STORAGE ROOM. NO PEST CONTROL INVOICE ON FILE. 3. DEAD PESTS IN LIGHT SHIELDS IN KITCHEN AND DRY STORAGE ROOM. REMOVE FROM SHIELDS. PROTECT FOODS WHEN DOING SO.4. MULTIPLE FLIES IN ESTABLISHMENT. KEEP DOORS CLOSED. PROVIDE PEST CONTROL ON A REGULAR BASIS. 7/3/13 RID A PEST INVOICE PROVIDED. SERVICES PROVIDED MONTHLY. SERVICED ON 7/2/13. CONTINUE PEST CONTROL SERVICES. INCREASE FREQUENCY WHEN PESTS ARE OBSERVED.
  • 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. LIVE COCKROACH IN BULK SALT CONTAINER. SALT DISCARDED.2. MULTIPLE DEAD COCKROACHES UNDER SHELF IN DRY STORAGE ROOM. NO PEST CONTROL INVOICE ON FILE. 3. DEAD PESTS IN LIGHT SHIELDS IN KITCHEN AND DRY STORAGE ROOM. REMOVE FROM SHIELDS. PROTECT FOODS WHEN DOING SO.4. MULTIPLE FLIES IN ESTABLISHMENT. KEEP DOORS CLOSED. PROVIDE PEST CONTROL ON A REGULAR BASIS. 7/3/13 RID A PEST INVOICE PROVIDED. SERVICES PROVIDED MONTHLY. SERVICED ON 7/2/13. CONTINUE PEST CONTROL SERVICES. INCREASE FREQUENCY WHEN PESTS ARE OBSERVED.
  • 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. LIVE COCKROACH IN BULK SALT CONTAINER. SALT DISCARDED.2. MULTIPLE DEAD COCKROACHES UNDER SHELF IN DRY STORAGE ROOM. NO PEST CONTROL INVOICE ON FILE. 3. DEAD PESTS IN LIGHT SHIELDS IN KITCHEN AND DRY STORAGE ROOM. REMOVE FROM SHIELDS. PROTECT FOODS WHEN DOING SO.4. MULTIPLE FLIES IN ESTABLISHMENT. KEEP DOORS CLOSED. PROVIDE PEST CONTROL ON A REGULAR BASIS. 7/3/13 RID A PEST INVOICE PROVIDED. SERVICES PROVIDED MONTHLY. SERVICED ON 7/2/13. CONTINUE PEST CONTROL SERVICES. INCREASE FREQUENCY WHEN PESTS ARE OBSERVED.
  • Sewage disposal system
    Unapproved sewage disposal system.
    Correction: Sewage shall be disposed of throughout an approved facility that is a public sewage treatment plant, or an individual sewage disposal system.
    Comments: 1. DUMPING MOP WATER OUTSIDE IN BACK OF ESTABLISHMENT. DISCONTINUE. DISPOSE OF IN MOP SINK.REMOVE CONTAMINATED SOILE OUTSIDE BACK DOOR. DISPOSE OF IN DUMPSTER
  • Person-in-charge demonstration of knowledge (corrected)
    Person-in-charge did not demonstrate knowledge of foodborne disease prevention.
    Correction: Person in charge shall demonstrate adequate knowledge of foodborne disease prevention.
    Comments: MANAGER AND EMPLOYEES ARE NOT KNOWLEDGEABLE OF FOOD SAFETY. ENSURE CERTIFIED FOOD HANDLERS ARE EDUCATING EMPLOYEES OF PROPER FOOD HANDLING.
  • 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: DISHMACHINE IS NOT SANITIZING. O PPM FOR CHLORINE SANITIZER.
    Location: Kitchen
    Equipment: Dishmachine
  • Miscellaneous contamination of food (Critical) (corrected)
    Food contaminated by miscellaneous source.
    Correction: Protect food from all sources of contamination.
    Comments: CELL PHONE AND CHARGING CORD ON PREP TABLE, IN CONTACT WITH CHEESE BLOCKS.DO NOT STORE PERSONAL ITEMS ON PREP TABLES.
    Location: Kitchen
    Equipment: Prep table
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. CLEAN LARGE WHITE CONTAINER FOR RICE. CLEAN LID. SOILED.2. CLEAN LARGE CONTAINERS FOR CHIPS. HANDLES AND LIDS ARE HEAVILY SOILED. 3. CLEAN TABLE MOUNTED CAN OPENER AND STAND. HEAVILY SOILED.4. CLEAN AND SANITIZE.GASKETS AND INTERIOR OF CHEST FREEZER. DEFROST AND REMOVE ICE BUILD UP. NOT CORRECTED5. LIQUID POOLING AT BOTTOM OF REACH IN COOLER PORTION OF COLD TOP ON COOK LINE. CLEAN AND SANITIZE.6. KNIFE SOILED WITH CHEESE FOOD DEBRIS STORED ON CLEAN KNIFE RACK. ENSURE ALL FOOD CONTACT SURFACES ARE PROPERLY CLEANED AND SANITIZED. DO NOT STORE SOILED UTENSILS WITH CLEAN ONES.7. BOTTOM INTERIOR OF UPRIGHT 3 DOOR FREEZER HEAVILY SOILED. CLEAN AND SANITIZE.
    Location: Kitchen
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. CLEAN LARGE WHITE CONTAINER FOR RICE. CLEAN LID. SOILED.2. CLEAN LARGE CONTAINERS FOR CHIPS. HANDLES AND LIDS ARE HEAVILY SOILED. 3. CLEAN TABLE MOUNTED CAN OPENER AND STAND. HEAVILY SOILED.4. CLEAN AND SANITIZE.GASKETS AND INTERIOR OF CHEST FREEZER. DEFROST AND REMOVE ICE BUILD UP. NOT CORRECTED5. LIQUID POOLING AT BOTTOM OF REACH IN COOLER PORTION OF COLD TOP ON COOK LINE. CLEAN AND SANITIZE.6. KNIFE SOILED WITH CHEESE FOOD DEBRIS STORED ON CLEAN KNIFE RACK. ENSURE ALL FOOD CONTACT SURFACES ARE PROPERLY CLEANED AND SANITIZED. DO NOT STORE SOILED UTENSILS WITH CLEAN ONES.7. BOTTOM INTERIOR OF UPRIGHT 3 DOOR FREEZER HEAVILY SOILED. CLEAN AND SANITIZE.
    Location: Cook line
    Equipment: Cold top
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. CLEAN LARGE WHITE CONTAINER FOR RICE. CLEAN LID. SOILED.2. CLEAN LARGE CONTAINERS FOR CHIPS. HANDLES AND LIDS ARE HEAVILY SOILED. 3. CLEAN TABLE MOUNTED CAN OPENER AND STAND. HEAVILY SOILED.4. CLEAN AND SANITIZE.GASKETS AND INTERIOR OF CHEST FREEZER. DEFROST AND REMOVE ICE BUILD UP. NOT CORRECTED5. LIQUID POOLING AT BOTTOM OF REACH IN COOLER PORTION OF COLD TOP ON COOK LINE. CLEAN AND SANITIZE.6. KNIFE SOILED WITH CHEESE FOOD DEBRIS STORED ON CLEAN KNIFE RACK. ENSURE ALL FOOD CONTACT SURFACES ARE PROPERLY CLEANED AND SANITIZED. DO NOT STORE SOILED UTENSILS WITH CLEAN ONES.7. BOTTOM INTERIOR OF UPRIGHT 3 DOOR FREEZER HEAVILY SOILED. CLEAN AND SANITIZE.
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. CLEAN LARGE WHITE CONTAINER FOR RICE. CLEAN LID. SOILED.2. CLEAN LARGE CONTAINERS FOR CHIPS. HANDLES AND LIDS ARE HEAVILY SOILED. 3. CLEAN TABLE MOUNTED CAN OPENER AND STAND. HEAVILY SOILED.4. CLEAN AND SANITIZE.GASKETS AND INTERIOR OF CHEST FREEZER. DEFROST AND REMOVE ICE BUILD UP. NOT CORRECTED5. LIQUID POOLING AT BOTTOM OF REACH IN COOLER PORTION OF COLD TOP ON COOK LINE. CLEAN AND SANITIZE.6. KNIFE SOILED WITH CHEESE FOOD DEBRIS STORED ON CLEAN KNIFE RACK. ENSURE ALL FOOD CONTACT SURFACES ARE PROPERLY CLEANED AND SANITIZED. DO NOT STORE SOILED UTENSILS WITH CLEAN ONES.7. BOTTOM INTERIOR OF UPRIGHT 3 DOOR FREEZER HEAVILY SOILED. CLEAN AND SANITIZE.
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. CLEAN LARGE WHITE CONTAINER FOR RICE. CLEAN LID. SOILED.2. CLEAN LARGE CONTAINERS FOR CHIPS. HANDLES AND LIDS ARE HEAVILY SOILED. 3. CLEAN TABLE MOUNTED CAN OPENER AND STAND. HEAVILY SOILED.4. CLEAN AND SANITIZE.GASKETS AND INTERIOR OF CHEST FREEZER. DEFROST AND REMOVE ICE BUILD UP. NOT CORRECTED5. LIQUID POOLING AT BOTTOM OF REACH IN COOLER PORTION OF COLD TOP ON COOK LINE. CLEAN AND SANITIZE.6. KNIFE SOILED WITH CHEESE FOOD DEBRIS STORED ON CLEAN KNIFE RACK. ENSURE ALL FOOD CONTACT SURFACES ARE PROPERLY CLEANED AND SANITIZED. DO NOT STORE SOILED UTENSILS WITH CLEAN ONES.7. BOTTOM INTERIOR OF UPRIGHT 3 DOOR FREEZER HEAVILY SOILED. CLEAN AND SANITIZE.
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. CLEAN LARGE WHITE CONTAINER FOR RICE. CLEAN LID. SOILED.2. CLEAN LARGE CONTAINERS FOR CHIPS. HANDLES AND LIDS ARE HEAVILY SOILED. 3. CLEAN TABLE MOUNTED CAN OPENER AND STAND. HEAVILY SOILED.4. CLEAN AND SANITIZE.GASKETS AND INTERIOR OF CHEST FREEZER. DEFROST AND REMOVE ICE BUILD UP. NOT CORRECTED5. LIQUID POOLING AT BOTTOM OF REACH IN COOLER PORTION OF COLD TOP ON COOK LINE. CLEAN AND SANITIZE.6. KNIFE SOILED WITH CHEESE FOOD DEBRIS STORED ON CLEAN KNIFE RACK. ENSURE ALL FOOD CONTACT SURFACES ARE PROPERLY CLEANED AND SANITIZED. DO NOT STORE SOILED UTENSILS WITH CLEAN ONES.7. BOTTOM INTERIOR OF UPRIGHT 3 DOOR FREEZER HEAVILY SOILED. CLEAN AND SANITIZE.
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. CLEAN LARGE WHITE CONTAINER FOR RICE. CLEAN LID. SOILED.2. CLEAN LARGE CONTAINERS FOR CHIPS. HANDLES AND LIDS ARE HEAVILY SOILED. 3. CLEAN TABLE MOUNTED CAN OPENER AND STAND. HEAVILY SOILED.4. CLEAN AND SANITIZE.GASKETS AND INTERIOR OF CHEST FREEZER. DEFROST AND REMOVE ICE BUILD UP. NOT CORRECTED5. LIQUID POOLING AT BOTTOM OF REACH IN COOLER PORTION OF COLD TOP ON COOK LINE. CLEAN AND SANITIZE.6. KNIFE SOILED WITH CHEESE FOOD DEBRIS STORED ON CLEAN KNIFE RACK. ENSURE ALL FOOD CONTACT SURFACES ARE PROPERLY CLEANED AND SANITIZED. DO NOT STORE SOILED UTENSILS WITH CLEAN ONES.7. BOTTOM INTERIOR OF UPRIGHT 3 DOOR FREEZER HEAVILY SOILED. CLEAN AND SANITIZE.
  • Heating and cooling capacity (corrected)
    Insufficient number of refrigerators, freezers or heating units to maintain foods at proper temperatures.
    Correction: Provide a sufficient number of heating and cooling units to maintain foods at 41 F or less or 135 F or more.
    Comments: ESTABLISHMENT WALK IN COOLER NOT OPERATING PROPERLY.COLD TOP COOLER REMOVED.UPRIGHT FREEZER IS NOT WORKING.REPLACE TO ALLOW FOR SUFFICIENT NUMBER OF PROPERLY WORKING COLD HOLDING UNITS (REFRIGERATION AND FREEZERS) IN ESTABLISHMENT FOR VOLUME OF FOOD NEEDED.7/3/13 WALK IN COOLER OPERATING PROPERLY AT THIS TIMECOLD TOP COOLER TO BE REPLACED OR ORDERED BY 7/5/13UPRIGHT FREEZER WAS REMOVED AND REPLACED WITH CHEST FREEZER
  • Minimize contact (Non-Critical) (corrected)
    Bare hand contact not minimized with non ready to eat food(s).
    Correction: Food employees shall minimize contact with non ready to eat foods and shall use suitable utensils when needed.
    Comments: DRY GOODS DO NOT HAVE SCOOPS WITH HANDLES. PROVIDE. RECHECK: ALL BUT "HARINA" HAVE SCOOPS
  • Hoods inadequate or unapproved
    Ventilation hood(s) inadequate or unapproved.
    Correction: Ventilation hood systems and devices shall meet the requirements of the Indiana department of fire and building services.
    Comments: 1. FIRE SUPPRESSION SYSTEM LAST INSPECTED AND TAGGED IN NOVEMBER 2011.SCHEDULE. SHOULD BE INSPECTED AND TAGGED EVERY 6 MONTHS.
  • Bulk labeling (corrected)
    Food items removed from original container not properly labeled.
    Correction: Working containers holding food items shall be labeled with the common name of the food item.
    Comments: LABEL ALL SPICES.
    Location: Dry storage
  • Lighting intensity (corrected)
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: 1. ONE LIGHT OUT IN KITCHEN.2. ONE LIGHT OUT IN BAR.PROVIDE.
    Location: Kitchen
  • Air dry (equipment and/or utensil(s))
    Equipment and/or utensil(s) not air dried or properly drained before use.
    Correction: Use approved methods of air drying.
    Comments: CUPS STACKED AFTER WASHED. CUPS ARE NOT DRIED PROPERLY. AIR DRY PRIOR TO STACKING.
    Location: Wait staff area
  • 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.
    Location: Dumpster area
  • Dumpster lids open
    Dumpster and/or waste handling units not covered.
    Correction: Cover all dumpsters and waste handling units.
    Location: Dumpster area
  • Dumpster area litter and items
    Trash areas and enclosures not properly maintained.
    Correction: Trash areas and enclosures shall be maintained free of unnecessary items and litter.
    Location: Dumpster area
  • Single Service/Equipment storage (corrected)
    Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
    Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
    Comments: 1. SEVERAL CLEAN SHEET PANS STORED DIRECLTY ON FLOOR NEAR ICE MACHINE AND THREE BAY SINK.SEE ABOVE FOR PROPER STORAGE.
    Location: Three bay area
  • Floors, walls, ceilings cleanability
    Floors, walls and ceilings not smooth and easily cleanable.
    Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
    Comments: 1. REPAIR FLOOR IN BAR. MULTIPLE LAYERS OF FLOORING EXPOSED. FLOOR IS NOT SMOOTH, EASILY CLEANABLE. REPAIR/REPLACE. 2. FLOOR IN FRONT OF WALK IN COOLER, THRESHOLD, HAS WATER POOLING AND FOOD DEBRIS. REPAIR. AREA MUST BE SMOOTH AND EASILY CLEANABLE.
    Location: Bar
  • Floors, walls, ceilings cleanability (corrected)
    Floors, walls and ceilings not smooth and easily cleanable.
    Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
    Comments: 1. REPAIR FLOOR IN BAR. MULTIPLE LAYERS OF FLOORING EXPOSED. FLOOR IS NOT SMOOTH, EASILY CLEANABLE. REPAIR/REPLACE. 2. FLOOR IN FRONT OF WALK IN COOLER, THRESHOLD, HAS WATER POOLING AND FOOD DEBRIS. REPAIR. AREA MUST BE SMOOTH AND EASILY CLEANABLE.
    Location: Walk-in cooler
  • Cove molding
    Floor-wall junctures not coved.
    Correction: Install cove molding.
    Comments: ADDED AT 7/4/13 RECHECKINSTALL COVE MOLDING AROUND FLOOR/WALL JUNCTURE IN ENTIRE KITCHEN AND DRY STORAGE/WHERE NEEDED.
    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 OVER CLEAN DRAIN BOARD OF DISHMACHINE.PATCH/ REPAIR ACCORDINGLY. ENSURE A SMOOTH AND EASILY CLEANABLE SURFACE.
    Location: Dish machine area
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: CEILING IN WALK IN COOLER IS HEAVILY SOILED FROM DUST, BY FAN GUARDS. CLEAN.
    Location: Walk-in cooler
  • Wiping cloths / storage (corrected)
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: WIPING CLOTHS STORED ON PREP TOP COOLER AND PREP TABLE. STORE IN SANITIZER BUCKET.
    Location: Kitchen
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. WALK IN COOLER NOT MAINTAINING FOODS AT 41 DEGREES F OR BELOW.2. THREE DOOR UPRIGHT FREEZER BROKE LAST NIGHT.3 DOOR FREEZER IS NOT REPAIRABLE. REMOVE.7/3/13 FREEZER REMOVED. NEW CHEST FREEZER INSTALLED.
    Location: Walk-in cooler
    Equipment: Walk in cooler
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. WALK IN COOLER NOT MAINTAINING FOODS AT 41 DEGREES F OR BELOW.2. THREE DOOR UPRIGHT FREEZER BROKE LAST NIGHT.3 DOOR FREEZER IS NOT REPAIRABLE. REMOVE.7/3/13 FREEZER REMOVED. NEW CHEST FREEZER INSTALLED.
    Location: Kitchen
    Equipment: Upright freezer
  • Fixed equipment spacing/sealing
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: 1. SEAL HAND SINK TO WALL.2. SEAL CLEAN DRAIN BOARD/SINK NEXT TO DISHMACHINE, TO WALL.
    Location: Kitchen
    Equipment: Hand sink
  • Fixed equipment spacing/sealing
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: 1. SEAL HAND SINK TO WALL.2. SEAL CLEAN DRAIN BOARD/SINK NEXT TO DISHMACHINE, TO WALL.
    Location: Dish machine area
  • Miscellaneous contamination of food (Non-Critical) (corrected)
    Food contaminated by miscellaneous source.
    Correction: Protect food from all sources of contamination.
    Comments: 1. CONTAINER OF HORCHATA DRINK STORED IN CUSTOMER ICE IN ICE BIN IN BAR.STORE ELSEWHERE. DO NOT STORE IN ICE USED FOR CUSTOMER CONSUMPTION.
    Location: Bar
    Equipment: Ice bin
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. CLEAN PAPER TOWEL HOLDER. HEAVILY SOILED. 2. HEAVY ICE BUILD UP ON UPRIGHT FREEZER HOLDING CUPS IN BAR AREA.REMOVE ICE AND THOROUGHLY CLEAN AND SANITIZE.3. FAN IN DINING ROOM HEAVILY SOILED WITH DUST. CLEAN.4. INTERIOR OF WALK IN COOLER DOOR SOILED. CLEAN.5. FAN GUARDS IN WALK IN COOLER HEAVILHY SOILED. CLEAN.
    Location: Kitchen
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. CLEAN PAPER TOWEL HOLDER. HEAVILY SOILED. 2. HEAVY ICE BUILD UP ON UPRIGHT FREEZER HOLDING CUPS IN BAR AREA.REMOVE ICE AND THOROUGHLY CLEAN AND SANITIZE.3. FAN IN DINING ROOM HEAVILY SOILED WITH DUST. CLEAN.4. INTERIOR OF WALK IN COOLER DOOR SOILED. CLEAN.5. FAN GUARDS IN WALK IN COOLER HEAVILHY SOILED. CLEAN.
    Location: Bar
    Equipment: Upright freezer
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. CLEAN PAPER TOWEL HOLDER. HEAVILY SOILED. 2. HEAVY ICE BUILD UP ON UPRIGHT FREEZER HOLDING CUPS IN BAR AREA.REMOVE ICE AND THOROUGHLY CLEAN AND SANITIZE.3. FAN IN DINING ROOM HEAVILY SOILED WITH DUST. CLEAN.4. INTERIOR OF WALK IN COOLER DOOR SOILED. CLEAN.5. FAN GUARDS IN WALK IN COOLER HEAVILHY SOILED. CLEAN.
    Location: Dining room
  • Hand sink/trash can
    No waste receptacle at hand sink.
    Correction: Provide waste receptacle.
    Comments: PROVIDE TRASH CAN FOR HAND SINK IN KITCHEN FOR PAPER TOWEL WASTE.
    Location: Kitchen
    Equipment: Hand sink
  • Unapproved warewashing (corrected)
    Unapproved alternative manual warewashing.
    Correction: Alternative manual warewashing equipment may be used with prior regulatory approval.
    Comments: 1. SOILED DISHES AND CUTTING BOARD STORED IN MOP SINK.PERFORM ALL WARE WASHING AT THREE BAY SINK OR DISHMACHINE. DO NOT USE MOP SINK FOR THIS PURPOSE.
    Location: Kitchen
  • Inadequate drainboard space (corrected)
    Inadequate drainboard space.
    Correction: Provide adequate drainboard space for manual and/or mechanical warewash areas.
    Comments: SMALL DRAINBOARD IS NOT SUFFICIENT FOR DRYING DISHES. PROVIDE SPACE ON SHELVING.
    Location: Kitchen
    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. HAND SINK IN BAR IS DRAINING VERY SLOWLY.REMOVE CLOG OR REPAIR ACCORDINGLY SO DRAINS CORRECTLY.2. SPRAYER ARM FOR PREP SINK IS LEAKING.REPAIR ACCORDINGLY.3. FAUCET FOR FOUR BAY SINK DOES NOT TURN COMPLETELY OFF AND IS CONTINUALLY RUNNING.REPAIR ACCORDINGLY TO ALLOW IT TO SHUT OFF.4. PROVIDE STOPPER FOR LID OF GREASE INTERCEPTOR. DISCONTINUE USE AS FLOOR DRAIN.
    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. HAND SINK IN BAR IS DRAINING VERY SLOWLY.REMOVE CLOG OR REPAIR ACCORDINGLY SO DRAINS CORRECTLY.2. SPRAYER ARM FOR PREP SINK IS LEAKING.REPAIR ACCORDINGLY.3. FAUCET FOR FOUR BAY SINK DOES NOT TURN COMPLETELY OFF AND IS CONTINUALLY RUNNING.REPAIR ACCORDINGLY TO ALLOW IT TO SHUT OFF.4. PROVIDE STOPPER FOR LID OF GREASE INTERCEPTOR. DISCONTINUE USE AS FLOOR DRAIN.
    Location: Kitchen
    Equipment: Prep 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. HAND SINK IN BAR IS DRAINING VERY SLOWLY.REMOVE CLOG OR REPAIR ACCORDINGLY SO DRAINS CORRECTLY.2. SPRAYER ARM FOR PREP SINK IS LEAKING.REPAIR ACCORDINGLY.3. FAUCET FOR FOUR BAY SINK DOES NOT TURN COMPLETELY OFF AND IS CONTINUALLY RUNNING.REPAIR ACCORDINGLY TO ALLOW IT TO SHUT OFF.4. PROVIDE STOPPER FOR LID OF GREASE INTERCEPTOR. DISCONTINUE USE AS FLOOR DRAIN.
    Location: Three bay area
    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.
    Location: Kitchen
    Equipment: Dishmachine
  • 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. LARGE METAL PADDLE USED TO STIR FOODS ON STOVE IN LARGE POTS, STORED ON TOP OF ICE MACHINE. DISCONTINUE. DO NOT STORE ON TOP OF ICE MACHINE. PROVIDE CLEAN, SANITIZED SURFACE.
    Location: Kitchen
 07/03/2013Recheck
  • 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: 1. SPRAY BOTTLE WITH YELLOW CONTENTS NOT LABELED.LABEL ALL CHEMICALS AND SPRAY BOTTLES AS TO CONTENTS.
    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: 1. LIVE COCKROACH IN BULK SALT CONTAINER. SALT DISCARDED.2. MULTIPLE DEAD COCKROACHES UNDER SHELF IN DRY STORAGE ROOM. NO PEST CONTROL INVOICE ON FILE. 3. DEAD PESTS IN LIGHT SHIELDS IN KITCHEN AND DRY STORAGE ROOM. REMOVE FROM SHIELDS. PROTECT FOODS WHEN DOING SO.4. MULTIPLE FLIES IN ESTABLISHMENT. KEEP DOORS CLOSED. PROVIDE PEST CONTROL ON A REGULAR BASIS.
    Location: Dry storage
  • 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. LIVE COCKROACH IN BULK SALT CONTAINER. SALT DISCARDED.2. MULTIPLE DEAD COCKROACHES UNDER SHELF IN DRY STORAGE ROOM. NO PEST CONTROL INVOICE ON FILE. 3. DEAD PESTS IN LIGHT SHIELDS IN KITCHEN AND DRY STORAGE ROOM. REMOVE FROM SHIELDS. PROTECT FOODS WHEN DOING SO.4. MULTIPLE FLIES IN ESTABLISHMENT. KEEP DOORS CLOSED. PROVIDE PEST CONTROL ON A REGULAR BASIS.
  • 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. LIVE COCKROACH IN BULK SALT CONTAINER. SALT DISCARDED.2. MULTIPLE DEAD COCKROACHES UNDER SHELF IN DRY STORAGE ROOM. NO PEST CONTROL INVOICE ON FILE. 3. DEAD PESTS IN LIGHT SHIELDS IN KITCHEN AND DRY STORAGE ROOM. REMOVE FROM SHIELDS. PROTECT FOODS WHEN DOING SO.4. MULTIPLE FLIES IN ESTABLISHMENT. KEEP DOORS CLOSED. PROVIDE PEST CONTROL ON A REGULAR BASIS.
  • 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. LIVE COCKROACH IN BULK SALT CONTAINER. SALT DISCARDED.2. MULTIPLE DEAD COCKROACHES UNDER SHELF IN DRY STORAGE ROOM. NO PEST CONTROL INVOICE ON FILE. 3. DEAD PESTS IN LIGHT SHIELDS IN KITCHEN AND DRY STORAGE ROOM. REMOVE FROM SHIELDS. PROTECT FOODS WHEN DOING SO.4. MULTIPLE FLIES IN ESTABLISHMENT. KEEP DOORS CLOSED. PROVIDE PEST CONTROL ON A REGULAR BASIS.
  • Sewage disposal system
    Unapproved sewage disposal system.
    Correction: Sewage shall be disposed of throughout an approved facility that is a public sewage treatment plant, or an individual sewage disposal system.
    Comments: 1. DUMPING MOP WATER OUTSIDE IN BACK OF ESTABLISHMENT. DISCONTINUE BEHAVIOR. DISPOSE OF IN MOP SINK.
  • 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.
    Comments: EMPLOYEE HANDLING FOODS WITH BARE HANDS WHILE PREPARING TACO SALAD FOR CUSTOMER.
  • No hand washing (when) (corrected on site)
    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: 1. PRIOR TO GLOVE USE HANDS WERE NOT WASHED, BY TWO DIFFERENT EMPLOYEES, FOR A TOTAL OF THREE TIMES.
  • Person-in-charge demonstration of knowledge
    Person-in-charge did not demonstrate knowledge of foodborne disease prevention.
    Correction: Person in charge shall demonstrate adequate knowledge of foodborne disease prevention.
    Comments: MANAGER AND EMPLOYEES ARE NOT KNOWLEDGEABLE OF FOOD SAFETY.
  • 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: DISHMACHINE IS NOT SANITIZING. O PPM FOR CHLORINE SANITIZER.
    Location: Kitchen
    Equipment: Dishmachine
  • Eating, drinking, smoking (corrected)
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: EMPLOYEE DRINK WITH NO LID ON SHELF WITH CLEAN PLATES. DO NOT STORE DRINKS BY CLEAN EQUIPMENT.
    Location: Kitchen
    Equipment: Prep table
  • Miscellaneous contamination of food (Critical) (corrected)
    Food contaminated by miscellaneous source.
    Correction: Protect food from all sources of contamination.
    Comments: CELL PHONE AND CHARGING CORD ON PREP TABLE, IN CONTACT WITH CHEESE BLOCKS.DO NOT STORE PERSONAL ITEMS ON PREP TABLES.
    Location: Kitchen
    Equipment: Prep table
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. CLEAN LARGE WHITE CONTAINER FOR RICE. CLEAN LID. SOILED.2. CLEAN LARGE CONTAINERS FOR CHIPS. HANDLES AND LIDS ARE HEAVILY SOILED. 3. CLEAN TABLE MOUNTED CAN OPENER AND STAND. HEAVILY SOILED.4. CLEAN AND SANITIZE.GASKETS AND INTERIOR OF CHEST FREEZER. DEFROST AND REMOVE ICE BUILD UP.5. LIQUID POOLING AT BOTTOM OF REACH IN COOLER PORTION OF COLD TOP ON COOK LINE. CLEAN AND SANITIZE.6. KNIFE SOILED WITH CHEESE FOOD DEBRIS STORED ON CLEAN KNIFE RACK. ENSURE ALL FOOD CONTACT SURFACES ARE PROPERLY CLEANED AND SANITIZED. DO NOT STORE SOILED UTENSILS WITH CLEAN ONES.7. BOTTOM INTERIOR OF UPRIGHT 3 DOOR FREEZER HEAVILY SOILED. CLEAN AND SANITIZE.
    Location: Kitchen
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. CLEAN LARGE WHITE CONTAINER FOR RICE. CLEAN LID. SOILED.2. CLEAN LARGE CONTAINERS FOR CHIPS. HANDLES AND LIDS ARE HEAVILY SOILED. 3. CLEAN TABLE MOUNTED CAN OPENER AND STAND. HEAVILY SOILED.4. CLEAN AND SANITIZE.GASKETS AND INTERIOR OF CHEST FREEZER. DEFROST AND REMOVE ICE BUILD UP.5. LIQUID POOLING AT BOTTOM OF REACH IN COOLER PORTION OF COLD TOP ON COOK LINE. CLEAN AND SANITIZE.6. KNIFE SOILED WITH CHEESE FOOD DEBRIS STORED ON CLEAN KNIFE RACK. ENSURE ALL FOOD CONTACT SURFACES ARE PROPERLY CLEANED AND SANITIZED. DO NOT STORE SOILED UTENSILS WITH CLEAN ONES.7. BOTTOM INTERIOR OF UPRIGHT 3 DOOR FREEZER HEAVILY SOILED. CLEAN AND SANITIZE.
    Location: Cook line
    Equipment: Cold top
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. CLEAN LARGE WHITE CONTAINER FOR RICE. CLEAN LID. SOILED.2. CLEAN LARGE CONTAINERS FOR CHIPS. HANDLES AND LIDS ARE HEAVILY SOILED. 3. CLEAN TABLE MOUNTED CAN OPENER AND STAND. HEAVILY SOILED.4. CLEAN AND SANITIZE.GASKETS AND INTERIOR OF CHEST FREEZER. DEFROST AND REMOVE ICE BUILD UP.5. LIQUID POOLING AT BOTTOM OF REACH IN COOLER PORTION OF COLD TOP ON COOK LINE. CLEAN AND SANITIZE.6. KNIFE SOILED WITH CHEESE FOOD DEBRIS STORED ON CLEAN KNIFE RACK. ENSURE ALL FOOD CONTACT SURFACES ARE PROPERLY CLEANED AND SANITIZED. DO NOT STORE SOILED UTENSILS WITH CLEAN ONES.7. BOTTOM INTERIOR OF UPRIGHT 3 DOOR FREEZER HEAVILY SOILED. CLEAN AND SANITIZE.
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. CLEAN LARGE WHITE CONTAINER FOR RICE. CLEAN LID. SOILED.2. CLEAN LARGE CONTAINERS FOR CHIPS. HANDLES AND LIDS ARE HEAVILY SOILED. 3. CLEAN TABLE MOUNTED CAN OPENER AND STAND. HEAVILY SOILED.4. CLEAN AND SANITIZE.GASKETS AND INTERIOR OF CHEST FREEZER. DEFROST AND REMOVE ICE BUILD UP.5. LIQUID POOLING AT BOTTOM OF REACH IN COOLER PORTION OF COLD TOP ON COOK LINE. CLEAN AND SANITIZE.6. KNIFE SOILED WITH CHEESE FOOD DEBRIS STORED ON CLEAN KNIFE RACK. ENSURE ALL FOOD CONTACT SURFACES ARE PROPERLY CLEANED AND SANITIZED. DO NOT STORE SOILED UTENSILS WITH CLEAN ONES.7. BOTTOM INTERIOR OF UPRIGHT 3 DOOR FREEZER HEAVILY SOILED. CLEAN AND SANITIZE.
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. CLEAN LARGE WHITE CONTAINER FOR RICE. CLEAN LID. SOILED.2. CLEAN LARGE CONTAINERS FOR CHIPS. HANDLES AND LIDS ARE HEAVILY SOILED. 3. CLEAN TABLE MOUNTED CAN OPENER AND STAND. HEAVILY SOILED.4. CLEAN AND SANITIZE.GASKETS AND INTERIOR OF CHEST FREEZER. DEFROST AND REMOVE ICE BUILD UP.5. LIQUID POOLING AT BOTTOM OF REACH IN COOLER PORTION OF COLD TOP ON COOK LINE. CLEAN AND SANITIZE.6. KNIFE SOILED WITH CHEESE FOOD DEBRIS STORED ON CLEAN KNIFE RACK. ENSURE ALL FOOD CONTACT SURFACES ARE PROPERLY CLEANED AND SANITIZED. DO NOT STORE SOILED UTENSILS WITH CLEAN ONES.7. BOTTOM INTERIOR OF UPRIGHT 3 DOOR FREEZER HEAVILY SOILED. CLEAN AND SANITIZE.
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. CLEAN LARGE WHITE CONTAINER FOR RICE. CLEAN LID. SOILED.2. CLEAN LARGE CONTAINERS FOR CHIPS. HANDLES AND LIDS ARE HEAVILY SOILED. 3. CLEAN TABLE MOUNTED CAN OPENER AND STAND. HEAVILY SOILED.4. CLEAN AND SANITIZE.GASKETS AND INTERIOR OF CHEST FREEZER. DEFROST AND REMOVE ICE BUILD UP.5. LIQUID POOLING AT BOTTOM OF REACH IN COOLER PORTION OF COLD TOP ON COOK LINE. CLEAN AND SANITIZE.6. KNIFE SOILED WITH CHEESE FOOD DEBRIS STORED ON CLEAN KNIFE RACK. ENSURE ALL FOOD CONTACT SURFACES ARE PROPERLY CLEANED AND SANITIZED. DO NOT STORE SOILED UTENSILS WITH CLEAN ONES.7. BOTTOM INTERIOR OF UPRIGHT 3 DOOR FREEZER HEAVILY SOILED. CLEAN AND SANITIZE.
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. CLEAN LARGE WHITE CONTAINER FOR RICE. CLEAN LID. SOILED.2. CLEAN LARGE CONTAINERS FOR CHIPS. HANDLES AND LIDS ARE HEAVILY SOILED. 3. CLEAN TABLE MOUNTED CAN OPENER AND STAND. HEAVILY SOILED.4. CLEAN AND SANITIZE.GASKETS AND INTERIOR OF CHEST FREEZER. DEFROST AND REMOVE ICE BUILD UP.5. LIQUID POOLING AT BOTTOM OF REACH IN COOLER PORTION OF COLD TOP ON COOK LINE. CLEAN AND SANITIZE.6. KNIFE SOILED WITH CHEESE FOOD DEBRIS STORED ON CLEAN KNIFE RACK. ENSURE ALL FOOD CONTACT SURFACES ARE PROPERLY CLEANED AND SANITIZED. DO NOT STORE SOILED UTENSILS WITH CLEAN ONES.7. BOTTOM INTERIOR OF UPRIGHT 3 DOOR FREEZER HEAVILY SOILED. CLEAN AND SANITIZE.
  • 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: CUP AND OYSTER IN HAND SINK. DISCONTINUE USING FOR ANYTHING OTHER THAN HAND WASHING.
    Location: Kitchen
    Equipment: Hand sink
  • Improper hand washing (corrected on site)
    Employee using improper hand washing procedures.
    Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
    Comments: 1, EMPLOYEE WASHING HANDS AT WRONG SINK AND DID NOT USE SOAP. 1, EMPLOYEES NOT USING PAPERTOWELS TO PROPERLY DRY HANDS.
    Location: Kitchen
    Equipment: Mop sink
  • Improper hand washing (corrected on site)
    Employee using improper hand washing procedures.
    Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
    Comments: 1, EMPLOYEE WASHING HANDS AT WRONG SINK AND DID NOT USE SOAP. 1, EMPLOYEES NOT USING PAPERTOWELS TO PROPERLY DRY HANDS.
    Location: Kitchen
    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: 1. WHEN DISHMACHINE IS RUNNING, FLOODS THE FLOOR UNDERNEATH WITH WATER.REPAIR ACCORDINGLY.
    Location: Dish machine area
    Equipment: Dishmachine
  • Chemical sanitizer concentration (corrected on site)
    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: SANITIZER TOO STRONG IN MANUAL WAREWASH SINK. EMPLOYEES UNEDUCATED ON HOW TO PROPERLY WASH, RINSE AND SANITIZE DISHES.
    Location: Kitchen
    Equipment: 4-bay
  • Hair restraints (corrected)
    Food employees not wearing proper hair restraint.
    Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
    Comments: NO EMPLOYEES IN KITCHEN WERE WEARING HAIR RESTRAINTS.
  • Heating and cooling capacity
    Insufficient number of refrigerators, freezers or heating units to maintain foods at proper temperatures.
    Correction: Provide a sufficient number of heating and cooling units to maintain foods at 41 F or less or 135 F or more.
    Comments: ESTABLISHMENT WALK IN COOLER NOT OPERATING PROPERLY.COLD TOP COOLER REMOVED.UPRIGHT FREEZER IS NOT WORKING.REPLACE TO ALLOW FOR SUFFICIENT NUMBER OF PROPERLY WORKING COLD HOLDING UNITS (REFRIGERATION AND FREEZERS) IN ESTABLISHMENT FOR VOLUME OF FOOD NEEDED.
  • Minimize contact (Non-Critical)
    Bare hand contact not minimized with non ready to eat food(s).
    Correction: Food employees shall minimize contact with non ready to eat foods and shall use suitable utensils when needed.
    Comments: DRY GOODS DO NOT HAVE SCOOPS WITH HANDLES. PROVIDE. RECHECK: ALL BUT "HARINA" HAVE SCOOPS
  • Eating utensils presentation (corrected)
    Employees and/or consumers contacting forks, knives, and spoons intended for customer self-service.
    Correction: Forks, knives, and spoons that are not prewrapped shall be presented so that only handles are touched by employees and by consumers if consumers.
    Comments: 1. SPOONS STORED IN CUP WITH FOOD CONTACT PORTION UPWARDS IN KITCHEN.STORE SO HANDLES ARE UPWARDS TO AVOID CONTACTING FOOD CONTACT PORTION.
  • Hoods inadequate or unapproved
    Ventilation hood(s) inadequate or unapproved.
    Correction: Ventilation hood systems and devices shall meet the requirements of the Indiana department of fire and building services.
    Comments: 1. FIRE SUPPRESSION SYSTEM LAST INSPECTED AND TAGGED IN NOVEMBER 2011.SCHEDULE. SHOULD BE INSPECTED AND TAGGED EVERY 6 MONTHS.
  • 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: 1. CELL PHONE AND CHARGING CORD ON PREP TABLE, IN CONTACT WITH CHEESE BLOCKS.DO NOT STORE PERSONAL ITEMS ON PREP TABLES. 2. HEAVILY SOILED CD PLAYER STORED HANGING OVER PREP TABLE IN KITCHEN.REMOVE. STORE AWAY FROM OR BELOW FOOD CONTACT SURFACES.
    Location: Kitchen
  • Drying mop(s) (corrected)
    Improper drying of wet mop(s).
    Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
    Comments: 1. HANG ALL MOPS ON MOP RACK OR IN A WAY THAT FACILITATES DRYING WHEN NOT IN USE.
  • Bulk labeling
    Food items removed from original container not properly labeled.
    Correction: Working containers holding food items shall be labeled with the common name of the food item.
    Comments: LABEL ALL SPICES.
    Location: Dry storage
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: 1. ONE LIGHT OUT IN KITCHEN.2. ONE LIGHT OUT IN BAR.PROVIDE.
    Location: Kitchen
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: 1. ONE LIGHT OUT IN KITCHEN.2. ONE LIGHT OUT IN BAR.PROVIDE.
    Location: Bar
  • Air dry (equipment and/or utensil(s))
    Equipment and/or utensil(s) not air dried or properly drained before use.
    Correction: Use approved methods of air drying.
    Comments: CUPS STACKED AFTER WASHED. CUPS ARE NOT DRIED PROPERLY. AIR DRY PRIOR TO STACKING.
    Location: Wait staff area
  • 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.
    Location: Dumpster area
  • Dumpster lids open
    Dumpster and/or waste handling units not covered.
    Correction: Cover all dumpsters and waste handling units.
    Location: Dumpster area
  • Dumpster area litter and items
    Trash areas and enclosures not properly maintained.
    Correction: Trash areas and enclosures shall be maintained free of unnecessary items and litter.
    Location: Dumpster area
  • Unnecessary litter (corrected on site)
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: 1. BOXES AND TRASH STORED IN GRASSY AREA OUT BACK OF ESTABLISHMENT.DISCARD OF IN APPROPRIATE TRASH RECEPTACLE.
  • Single Service/Equipment storage (corrected)
    Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
    Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
    Comments: 1. SEVERAL CLEAN SHEET PANS STORED DIRECLTY ON FLOOR NEAR ICE MACHINE AND THREE BAY SINK.SEE ABOVE FOR PROPER STORAGE.
    Location: Three bay area
  • Floors, walls, ceilings cleanability
    Floors, walls and ceilings not smooth and easily cleanable.
    Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
    Comments: 1. REPAIR FLOOR IN BAR. MULTIPLE LAYERS OF FLOORING EXPOSED. FLOOR IS NOT SMOOTH, EASILY CLEANABLE. REPAIR/REPLACE. 2. FLOOR IN FRONT OF WALK IN COOLER, THRESHOLD, HAS WATER POOLING AND FOOD DEBRIS. REPAIR. AREA MUST BE SMOOTH AND EASILY CLEANABLE.
    Location: Bar
  • Floors, walls, ceilings cleanability (corrected)
    Floors, walls and ceilings not smooth and easily cleanable.
    Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
    Comments: 1. REPAIR FLOOR IN BAR. MULTIPLE LAYERS OF FLOORING EXPOSED. FLOOR IS NOT SMOOTH, EASILY CLEANABLE. REPAIR/REPLACE. 2. FLOOR IN FRONT OF WALK IN COOLER, THRESHOLD, HAS WATER POOLING AND FOOD DEBRIS. REPAIR. AREA MUST BE SMOOTH AND EASILY CLEANABLE.
    Location: Walk-in cooler
  • 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 OVER CLEAN DRAIN BOARD OF DISHMACHINE.PATCH/ REPAIR ACCORDINGLY. ENSURE A SMOOTH AND EASILY CLEANABLE SURFACE.
    Location: Dish machine area
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: CEILING IN WALK IN COOLER IS HEAVILY SOILED FROM DUST, BY FAN GUARDS. CLEAN.
    Location: Walk-in cooler
  • Wiping cloths / storage (corrected)
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: WIPING CLOTHS STORED ON PREP TOP COOLER AND PREP TABLE. STORE IN SANITIZER BUCKET.
    Location: Kitchen
  • Warewashing No detergent (corrected)
    Warewashing equipment used without a cleaning agent.
    Correction: Provided approved cleaning agent.
    Comments: DETERGENT EMPTY. OWNER STATED DETERGENT HAS BEEN ORDERED AND WILL NOT ARRIVE UNTIL NEXT DAY. ORDER PRIOR TO USING LAST OF PRODUCT.
    Location: Kitchen
    Equipment: Dishmachine
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. WALK IN COOLER NOT MAINTAINING FOODS AT 41 DEGREES F OR BELOW.2. THREE DOOR UPRIGHT FREEZER BROKE LAST NIGHT.3 DOOR FREEZER IS NOT REPAIRABLE. REMOVE.
    Location: Walk-in cooler
    Equipment: Walk in cooler
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. WALK IN COOLER NOT MAINTAINING FOODS AT 41 DEGREES F OR BELOW.2. THREE DOOR UPRIGHT FREEZER BROKE LAST NIGHT.3 DOOR FREEZER IS NOT REPAIRABLE. REMOVE.
    Location: Kitchen
    Equipment: Upright freezer
  • Fixed equipment spacing/sealing
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: SEAL HAND SINK TO WALL.
    Location: Kitchen
    Equipment: Hand sink
  • Miscellaneous contamination of food (Non-Critical)
    Food contaminated by miscellaneous source.
    Correction: Protect food from all sources of contamination.
    Comments: 1. CONTAINER OF HORCHATA DRINK STORED IN CUSTOMER ICE IN ICE BIN IN BAR.STORE ELSEWHERE. DO NOT STORE IN ICE USED FOR CUSTOMER CONSUMPTION.
    Location: Bar
    Equipment: Ice bin
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. CLEAN PAPER TOWEL HOLDER. HEAVILY SOILED. 2. HEAVY ICE BUILD UP ON UPRIGHT FREEZER HOLDING CUPS IN BAR AREA.REMOVE ICE AND THOROUGHLY CLEAN AND SANITIZE.3. FAN IN DINING ROOM HEAVILY SOILED WITH DUST. CLEAN.4. INTERIOR OF WALK IN COOLER DOOR SOILED. CLEAN.5. FAN GUARDS IN WALK IN COOLER HEAVILHY SOILED. CLEAN.
    Location: Kitchen
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. CLEAN PAPER TOWEL HOLDER. HEAVILY SOILED. 2. HEAVY ICE BUILD UP ON UPRIGHT FREEZER HOLDING CUPS IN BAR AREA.REMOVE ICE AND THOROUGHLY CLEAN AND SANITIZE.3. FAN IN DINING ROOM HEAVILY SOILED WITH DUST. CLEAN.4. INTERIOR OF WALK IN COOLER DOOR SOILED. CLEAN.5. FAN GUARDS IN WALK IN COOLER HEAVILHY SOILED. CLEAN.
    Location: Bar
    Equipment: Upright freezer
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. CLEAN PAPER TOWEL HOLDER. HEAVILY SOILED. 2. HEAVY ICE BUILD UP ON UPRIGHT FREEZER HOLDING CUPS IN BAR AREA.REMOVE ICE AND THOROUGHLY CLEAN AND SANITIZE.3. FAN IN DINING ROOM HEAVILY SOILED WITH DUST. CLEAN.4. INTERIOR OF WALK IN COOLER DOOR SOILED. CLEAN.5. FAN GUARDS IN WALK IN COOLER HEAVILHY SOILED. CLEAN.
    Location: Walk-in cooler
    Equipment: Walk in cooler
  • Hand sink/trash can
    No waste receptacle at hand sink.
    Correction: Provide waste receptacle.
    Comments: PROVIDE TRASH CAN FOR HAND SINK IN KITCHEN FOR PAPER TOWEL WASTE.
    Location: Kitchen
    Equipment: Hand sink
  • Hand washing (where) (corrected on site)
    Employee used improper location to wash hands.
    Correction: Employees shall wash hands only at designated hand sinks.
    Comments: EMPLOYEES WASHING HANDS IN MOP SINK.DISCONTINUE. USE HAND WASHING SINK.
    Location: Kitchen
    Equipment: Mop sink
  • Unapproved warewashing
    Unapproved alternative manual warewashing.
    Correction: Alternative manual warewashing equipment may be used with prior regulatory approval.
    Comments: 1. SOILED DISHES AND CUTTING BOARD STORED IN MOP SINK.PERFORM ALL WARE WASHING AT THREE BAY SINK OR DISHMACHINE. DO NOT USE MOP SINK FOR THIS PURPOSE.
    Location: Kitchen
  • Inadequate drainboard space
    Inadequate drainboard space.
    Correction: Provide adequate drainboard space for manual and/or mechanical warewash areas.
    Comments: SMALL DRAINBOARD IS NOT SUFFICIENT FOR DRYING DISHES. PROVIDE SPACE ON SHELVING.
    Location: Kitchen
    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. HAND SINK IN BAR IS DRAINING VERY SLOWLY.REMOVE CLOG OR REPAIR ACCORDINGLY SO DRAINS CORRECTLY.2. SPRAYER ARM FOR PREP SINK IS LEAKING.REPAIR ACCORDINGLY.3. FAUCET FOR FOUR BAY SINK DOES NOT TURN COMPLETELY OFF AND IS CONTINUALLY RUNNING.REPAIR ACCORDINGLY TO ALLOW IT TO SHUT OFF.4. PROVIDE STOPPER FOR LID OF GREASE INTERCEPTOR. DISCONTINUE USE AS FLOOR DRAIN.
    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. HAND SINK IN BAR IS DRAINING VERY SLOWLY.REMOVE CLOG OR REPAIR ACCORDINGLY SO DRAINS CORRECTLY.2. SPRAYER ARM FOR PREP SINK IS LEAKING.REPAIR ACCORDINGLY.3. FAUCET FOR FOUR BAY SINK DOES NOT TURN COMPLETELY OFF AND IS CONTINUALLY RUNNING.REPAIR ACCORDINGLY TO ALLOW IT TO SHUT OFF.4. PROVIDE STOPPER FOR LID OF GREASE INTERCEPTOR. DISCONTINUE USE AS FLOOR DRAIN.
    Location: Kitchen
    Equipment: Prep 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. HAND SINK IN BAR IS DRAINING VERY SLOWLY.REMOVE CLOG OR REPAIR ACCORDINGLY SO DRAINS CORRECTLY.2. SPRAYER ARM FOR PREP SINK IS LEAKING.REPAIR ACCORDINGLY.3. FAUCET FOR FOUR BAY SINK DOES NOT TURN COMPLETELY OFF AND IS CONTINUALLY RUNNING.REPAIR ACCORDINGLY TO ALLOW IT TO SHUT OFF.4. PROVIDE STOPPER FOR LID OF GREASE INTERCEPTOR. DISCONTINUE USE AS FLOOR DRAIN.
    Location: Three bay area
    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
    Equipment: Dishmachine
  • 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. LARGE METAL PADDLE USED TO STIR FOODS ON STOVE IN LARGE POTS, STORED ON TOP OF ICE MACHINE. DISCONTINUE. DO NOT STORE ON TOP OF ICE MACHINE. PROVIDE CLEAN, SANITIZED SURFACE.
    Location: Kitchen
 07/02/2013Recheck
  • 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: 1. SPRAY BOTTLE WITH YELLOW CONTENTS NOT LABELED.LABEL ALL CHEMICALS AND SPRAY BOTTLES AS TO CONTENTS.
    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: 1. LIVE COCKROACH IN BULK SALT CONTAINER. SALT DISCARDED.2. MULTIPLE DEAD COCKROACHES UNDER SHELF IN DRY STORAGE ROOM. NO PEST CONTROL INVOICE ON FILE. 3. DEAD PESTS IN LIGHT SHIELDS IN KITCHEN AND DRY STORAGE ROOM. REMOVE FROM SHIELDS. PROTECT FOODS WHEN DOING SO.4. MULTIPLE FLIES IN ESTABLISHMENT. KEEP DOORS CLOSED. PROVIDE PEST CONTROL ON A REGULAR BASIS.
    Location: Dry storage
  • Sewage disposal system
    Unapproved sewage disposal system.
    Correction: Sewage shall be disposed of throughout an approved facility that is a public sewage treatment plant, or an individual sewage disposal system.
    Comments: 1. DUMPING MOP WATER OUTSIDE IN BACK OF ESTABLISHMENT. DISCONTINUE BEHAVIOR. DISPOSE OF IN MOP SINK.
  • 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.
    Comments: EMPLOYEE HANDLING FOODS WITH BARE HANDS WHILE PREPARING TACO SALAD FOR CUSTOMER.
  • No hand washing (when) (corrected on site)
    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: 1. PRIOR TO GLOVE USE HANDS WERE NOT WASHED, BY TWO DIFFERENT EMPLOYEES, FOR A TOTAL OF THREE TIMES.
  • Person-in-charge demonstration of knowledge
    Person-in-charge did not demonstrate knowledge of foodborne disease prevention.
    Correction: Person in charge shall demonstrate adequate knowledge of foodborne disease prevention.
    Comments: MANAGER AND EMPLOYEES ARE NOT KNOWLEDGEABLE OF FOOD SAFETY.
  • 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: DISHMACHINE IS NOT SANITIZING. O PPM FOR CHLORINE SANITIZER.
    Location: Kitchen
    Equipment: Dishmachine
  • Eating, drinking, smoking
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: EMPLOYEE DRINK WITH NO LID ON SHELF WITH CLEAN PLATES. DO NOT STORE DRINKS BY CLEAN EQUIPMENT.
    Location: Kitchen
    Equipment: Prep table
  • Miscellaneous contamination of food (Critical)
    Food contaminated by miscellaneous source.
    Correction: Protect food from all sources of contamination.
    Comments: CELL PHONE AND CHARGING CORD ON PREP TABLE, IN CONTACT WITH CHEESE BLOCKS.DO NOT STORE PERSONAL ITEMS ON PREP TABLES.
    Location: Kitchen
    Equipment: Prep table
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. CLEAN LARGE WHITE CONTAINER FOR RICE. CLEAN LID. SOILED.2. CLEAN LARGE CONTAINERS FOR CHIPS. HANDLES AND LIDS ARE HEAVILY SOILED. 3. CLEAN TABLE MOUNTED CAN OPENER AND STAND. HEAVILY SOILED.4. CLEAN AND SANITIZE.GASKETS AND INTERIOR OF CHEST FREEZER. DEFROST AND REMOVE ICE BUILD UP.5. LIQUID POOLING AT BOTTOM OF REACH IN COOLER PORTION OF COLD TOP ON COOK LINE. CLEAN AND SANITIZE.6. KNIFE SOILED WITH CHEESE FOOD DEBRIS STORED ON CLEAN KNIFE RACK. ENSURE ALL FOOD CONTACT SURFACES ARE PROPERLY CLEANED AND SANITIZED. DO NOT STORE SOILED UTENSILS WITH CLEAN ONES.7. BOTTOM INTERIOR OF UPRIGHT 3 DOOR FREEZER HEAVILY SOILED. CLEAN AND SANITIZE.
    Location: Kitchen
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. CLEAN LARGE WHITE CONTAINER FOR RICE. CLEAN LID. SOILED.2. CLEAN LARGE CONTAINERS FOR CHIPS. HANDLES AND LIDS ARE HEAVILY SOILED. 3. CLEAN TABLE MOUNTED CAN OPENER AND STAND. HEAVILY SOILED.4. CLEAN AND SANITIZE.GASKETS AND INTERIOR OF CHEST FREEZER. DEFROST AND REMOVE ICE BUILD UP.5. LIQUID POOLING AT BOTTOM OF REACH IN COOLER PORTION OF COLD TOP ON COOK LINE. CLEAN AND SANITIZE.6. KNIFE SOILED WITH CHEESE FOOD DEBRIS STORED ON CLEAN KNIFE RACK. ENSURE ALL FOOD CONTACT SURFACES ARE PROPERLY CLEANED AND SANITIZED. DO NOT STORE SOILED UTENSILS WITH CLEAN ONES.7. BOTTOM INTERIOR OF UPRIGHT 3 DOOR FREEZER HEAVILY SOILED. CLEAN AND SANITIZE.
    Location: Cook line
    Equipment: Cold top
  • 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: CUP AND OYSTER IN HAND SINK. DISCONTINUE USING FOR ANYTHING OTHER THAN HAND WASHING.
    Location: Kitchen
    Equipment: Hand sink
  • Improper hand washing
    Employee using improper hand washing procedures.
    Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
    Comments: 1, EMPLOYEE WASHING HANDS AT WRONG SINK AND DID NOT USE SOAP. 1, EMPLOYEES NOT USING PAPERTOWELS TO PROPERLY DRY HANDS.
    Location: Kitchen
    Equipment: Mop sink
  • Improper hand washing
    Employee using improper hand washing procedures.
    Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
    Comments: 1, EMPLOYEE WASHING HANDS AT WRONG SINK AND DID NOT USE SOAP. 1, EMPLOYEES NOT USING PAPERTOWELS TO PROPERLY DRY HANDS.
    Location: Kitchen
    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: 1. WHEN DISHMACHINE IS RUNNING, FLOODS THE FLOOR UNDERNEATH WITH WATER.REPAIR ACCORDINGLY.
    Location: Dish machine area
    Equipment: Dishmachine
  • Chemical sanitizer concentration (corrected on site)
    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: SANITIZER TOO STRONG IN MANUAL WAREWASH SINK. EMPLOYEES UNEDUCATED ON HOW TO PROPERLY WASH, RINSE AND SANITIZE DISHES.
    Location: Kitchen
    Equipment: 4-bay
  • Hair restraints
    Food employees not wearing proper hair restraint.
    Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
    Comments: NO EMPLOYEES IN KITCHEN WERE WEARING HAIR RESTRAINTS.
  • Minimize contact (Non-Critical)
    Bare hand contact not minimized with non ready to eat food(s).
    Correction: Food employees shall minimize contact with non ready to eat foods and shall use suitable utensils when needed.
    Comments: DRY GOODS DO NOT HAVE SCOOPS WITH HANDLES. PROVIDE.
  • Eating utensils presentation
    Employees and/or consumers contacting forks, knives, and spoons intended for customer self-service.
    Correction: Forks, knives, and spoons that are not prewrapped shall be presented so that only handles are touched by employees and by consumers if consumers.
    Comments: 1. SPOONS STORED IN CUP WITH FOOD CONTACT PORTION UPWARDS IN KITCHEN.STORE SO HANDLES ARE UPWARDS TO AVOID CONTACTING FOOD CONTACT PORTION.
  • Hoods inadequate or unapproved
    Ventilation hood(s) inadequate or unapproved.
    Correction: Ventilation hood systems and devices shall meet the requirements of the Indiana department of fire and building services.
    Comments: 1. FIRE SUPPRESSION SYSTEM LAST INSPECTED AND TAGGED IN NOVEMBER 2011.SCHEDULE. SHOULD BE INSPECTED AND TAGGED EVERY 6 MONTHS.
  • 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: 1. CELL PHONE AND CHARGING CORD ON PREP TABLE, IN CONTACT WITH CHEESE BLOCKS.DO NOT STORE PERSONAL ITEMS ON PREP TABLES. 2. HEAVILY SOILED CD PLAYER STORED HANGING OVER PREP TABLE IN KITCHEN.REMOVE. STORE AWAY FROM OR BELOW FOOD CONTACT SURFACES.
    Location: Kitchen
  • Drying mop(s)
    Improper drying of wet mop(s).
    Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
    Comments: 1. HANG ALL MOPS ON MOP RACK OR IN A WAY THAT FACILITATES DRYING WHEN NOT IN USE.
  • Bulk labeling
    Food items removed from original container not properly labeled.
    Correction: Working containers holding food items shall be labeled with the common name of the food item.
    Comments: LABEL ALL SPICES.
    Location: Dry storage
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: 1. ONE LIGHT OUT IN KITCHEN.2. ONE LIGHT OUT IN BAR.PROVIDE.
    Location: Kitchen
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: 1. ONE LIGHT OUT IN KITCHEN.2. ONE LIGHT OUT IN BAR.PROVIDE.
    Location: Bar
  • Air dry (equipment and/or utensil(s))
    Equipment and/or utensil(s) not air dried or properly drained before use.
    Correction: Use approved methods of air drying.
    Comments: CUPS STACKED AFTER WASHED. CUPS ARE NOT DRIED PROPERLY. AIR DRY PRIOR TO STACKING.
    Location: Wait staff area
  • 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.
    Location: Dumpster area
  • Dumpster lids open
    Dumpster and/or waste handling units not covered.
    Correction: Cover all dumpsters and waste handling units.
    Location: Dumpster area
  • Dumpster area litter and items
    Trash areas and enclosures not properly maintained.
    Correction: Trash areas and enclosures shall be maintained free of unnecessary items and litter.
    Location: Dumpster area
  • Unnecessary litter
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: 1. BOXES AND TRASH STORED IN GRASSY AREA OUT BACK OF ESTABLISHMENT.DISCARD OF IN APPROPRIATE TRASH RECEPTACLE.
  • Single Service/Equipment storage
    Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
    Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
    Comments: 1. SEVERAL CLEAN SHEET PANS STORED DIRECLTY ON FLOOR NEAR ICE MACHINE AND THREE BAY SINK.SEE ABOVE FOR PROPER STORAGE.
    Location: Three bay area
  • Floors, walls, ceilings cleanability
    Floors, walls and ceilings not smooth and easily cleanable.
    Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
    Comments: 1. REPAIR FLOOR IN BAR. MULTIPLE LAYERS OF FLOORING EXPOSED. FLOOR IS NOT SMOOTH, EASILY CLEANABLE. REPAIR/REPLACE. 2. FLOOR IN FRONT OF WALK IN COOLER, THRESHOLD, HAS WATER POOLING AND FOOD DEBRIS. REPAIR. AREA MUST BE SMOOTH AND EASILY CLEANABLE.
    Location: Bar
  • Floors, walls, ceilings cleanability
    Floors, walls and ceilings not smooth and easily cleanable.
    Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
    Comments: 1. REPAIR FLOOR IN BAR. MULTIPLE LAYERS OF FLOORING EXPOSED. FLOOR IS NOT SMOOTH, EASILY CLEANABLE. REPAIR/REPLACE. 2. FLOOR IN FRONT OF WALK IN COOLER, THRESHOLD, HAS WATER POOLING AND FOOD DEBRIS. REPAIR. AREA MUST BE SMOOTH AND EASILY CLEANABLE.
    Location: Walk-in cooler
  • 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 OVER CLEAN DRAIN BOARD OF DISHMACHINE.PATCH/ REPAIR ACCORDINGLY. ENSURE A SMOOTH AND EASILY CLEANABLE SURFACE.
    Location: Dish machine area
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: CEILING IN WALK IN COOLER IS HEAVILY SOILED FROM DUST, BY FAN GUARDS. CLEAN.
    Location: Walk-in cooler
  • Wiping cloths / storage
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: WIPING CLOTHS STORED ON PREP TOP COOLER AND PREP TABLE. STORE IN SANITIZER BUCKET.
    Location: Kitchen
  • Warewashing No detergent
    Warewashing equipment used without a cleaning agent.
    Correction: Provided approved cleaning agent.
    Comments: DETERGENT EMPTY. OWNER STATED DETERGENT HAS BEEN ORDERED AND WILL NOT ARRIVE UNTIL NEXT DAY. ORDER PRIOR TO USING LAST OF PRODUCT.
    Location: Kitchen
    Equipment: Dishmachine
  • Unapproved non-food contact (corrected on site)
    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: DISCONTINUE LINING SHELF UNDER CHIP BASKETS WITH FOIL. TABLE IS STAINLESS STEEL AND CAN BE CLEANED.
    Location: Wait staff area
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. WALK IN COOLER NOT MAINTAINING FOODS AT 41 DEGREES F OR BELOW.2. THREE DOOR UPRIGHT FREEZER BROKE LAST NIGHT.REPAIR ACCORDINGLY.
    Location: Walk-in cooler
    Equipment: Walk in cooler
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. WALK IN COOLER NOT MAINTAINING FOODS AT 41 DEGREES F OR BELOW.2. THREE DOOR UPRIGHT FREEZER BROKE LAST NIGHT.REPAIR ACCORDINGLY.
    Location: Kitchen
    Equipment: Upright freezer
  • Fixed equipment spacing/sealing
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: SEAL HAND SINK TO WALL.
    Location: Kitchen
    Equipment: Hand sink
  • Miscellaneous contamination of food (Non-Critical)
    Food contaminated by miscellaneous source.
    Correction: Protect food from all sources of contamination.
    Comments: 1. CONTAINER OF HORCHATA DRINK STORED IN CUSTOMER ICE IN ICE BIN IN BAR.STORE ELSEWHERE. DO NOT STORE IN ICE USED FOR CUSTOMER CONSUMPTION.
    Location: Bar
    Equipment: Ice bin
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. CLEAN PAPER TOWEL HOLDER. HEAVILY SOILED. 2. HEAVY ICE BUILD UP ON UPRIGHT FREEZER HOLDING CUPS IN BAR AREA.REMOVE ICE AND THOROUGHLY CLEAN AND SANITIZE.3. FAN IN DINING ROOM HEAVILY SOILED WITH DUST. CLEAN.4. INTERIOR OF WALK IN COOLER DOOR SOILED. CLEAN.5. FAN GUARDS IN WALK IN COOLER HEAVILHY SOILED. CLEAN.
    Location: Kitchen
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. CLEAN PAPER TOWEL HOLDER. HEAVILY SOILED. 2. HEAVY ICE BUILD UP ON UPRIGHT FREEZER HOLDING CUPS IN BAR AREA.REMOVE ICE AND THOROUGHLY CLEAN AND SANITIZE.3. FAN IN DINING ROOM HEAVILY SOILED WITH DUST. CLEAN.4. INTERIOR OF WALK IN COOLER DOOR SOILED. CLEAN.5. FAN GUARDS IN WALK IN COOLER HEAVILHY SOILED. CLEAN.
    Location: Bar
    Equipment: Upright freezer
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. CLEAN PAPER TOWEL HOLDER. HEAVILY SOILED. 2. HEAVY ICE BUILD UP ON UPRIGHT FREEZER HOLDING CUPS IN BAR AREA.REMOVE ICE AND THOROUGHLY CLEAN AND SANITIZE.3. FAN IN DINING ROOM HEAVILY SOILED WITH DUST. CLEAN.4. INTERIOR OF WALK IN COOLER DOOR SOILED. CLEAN.5. FAN GUARDS IN WALK IN COOLER HEAVILHY SOILED. CLEAN.
    Location: Walk-in cooler
    Equipment: Walk in cooler
  • Hand sink/trash can
    No waste receptacle at hand sink.
    Correction: Provide waste receptacle.
    Comments: PROVIDE TRASH CAN FOR HAND SINK IN KITCHEN FOR PAPER TOWEL WASTE.
    Location: Kitchen
    Equipment: Hand sink
  • Hand washing (where) (corrected on site)
    Employee used improper location to wash hands.
    Correction: Employees shall wash hands only at designated hand sinks.
    Comments: EMPLOYEES WASHING HANDS IN MOP SINK.DISCONTINUE. USE HAND WASHING SINK.
    Location: Kitchen
    Equipment: Mop sink
  • Unapproved warewashing
    Unapproved alternative manual warewashing.
    Correction: Alternative manual warewashing equipment may be used with prior regulatory approval.
    Comments: 1. SOILED DISHES AND CUTTING BOARD STORED IN MOP SINK.PERFORM ALL WARE WASHING AT THREE BAY SINK OR DISHMACHINE. DO NOT USE MOP SINK FOR THIS PURPOSE.
    Location: Kitchen
  • Inadequate drainboard space
    Inadequate drainboard space.
    Correction: Provide adequate drainboard space for manual and/or mechanical warewash areas.
    Comments: SMALL DRAINBOARD IS NOT SUFFICIENT FOR DRYING DISHES. PROVIDE SPACE ON SHELVING.
    Location: Kitchen
    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. HAND SINK IN BAR IS DRAINING VERY SLOWLY.REMOVE CLOG OR REPAIR ACCORDINGLY SO DRAINS CORRECTLY.2. SPRAYER ARM FOR PREP SINK IS LEAKING.REPAIR ACCORDINGLY.3. FAUCET FOR FOUR BAY SINK DOES NOT TURN COMPLETELY OFF AND IS CONTINUALLY RUNNING.REPAIR ACCORDINGLY TO ALLOW IT TO SHUT OFF.4. PROVIDE STOPPER FOR LID OF GREASE INTERCEPTOR. DISCONTINUE USE AS FLOOR DRAIN.
    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. HAND SINK IN BAR IS DRAINING VERY SLOWLY.REMOVE CLOG OR REPAIR ACCORDINGLY SO DRAINS CORRECTLY.2. SPRAYER ARM FOR PREP SINK IS LEAKING.REPAIR ACCORDINGLY.3. FAUCET FOR FOUR BAY SINK DOES NOT TURN COMPLETELY OFF AND IS CONTINUALLY RUNNING.REPAIR ACCORDINGLY TO ALLOW IT TO SHUT OFF.4. PROVIDE STOPPER FOR LID OF GREASE INTERCEPTOR. DISCONTINUE USE AS FLOOR DRAIN.
    Location: Kitchen
    Equipment: Prep 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. HAND SINK IN BAR IS DRAINING VERY SLOWLY.REMOVE CLOG OR REPAIR ACCORDINGLY SO DRAINS CORRECTLY.2. SPRAYER ARM FOR PREP SINK IS LEAKING.REPAIR ACCORDINGLY.3. FAUCET FOR FOUR BAY SINK DOES NOT TURN COMPLETELY OFF AND IS CONTINUALLY RUNNING.REPAIR ACCORDINGLY TO ALLOW IT TO SHUT OFF.4. PROVIDE STOPPER FOR LID OF GREASE INTERCEPTOR. DISCONTINUE USE AS FLOOR DRAIN.
    Location: Three bay area
    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
    Equipment: Dishmachine
  • 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. LARGE METAL PADDLE USED TO STIR FOODS ON STOVE IN LARGE POTS, STORED ON TOP OF ICE MACHINE. DISCONTINUE. DO NOT STORE ON TOP OF ICE MACHINE. PROVIDE CLEAN, SANITIZED SURFACE.
    Location: Kitchen
 07/01/2013Routine
  • 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. RAW CHICKEN AT COLD TOP NEXT TO GRILL ON COOK LINE AT 48 DEGREES F AND RAW RED MEAT MEASURED 45 DEGREES F.
    Location: Cook line
    Equipment: Cold top
  • 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: 1. OBSERVED EMPLOYEE DRINK ON CHEST FREEZER WITH NO LID.2. OBSERVED EMPLOYEE "MONSTER" DRINK IN COOK/PREP AREA.PLEASE STORE ALL EMPLOYEE BEVERAGES IN A LOCATION AWAY FROM OR BELOW FOOD AND FOOD CONTACT SURFACES. EMPLOYEE BEVERAGES MUST ALSO HAVE A LID AND STRAW.
    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: 1. COOKED CHICKEN, COOKED REFRIED BEANS, COOKED BEEF, COOKED RICE, AND COOKED CHILE RELLENOS IN PANS IN WALK IN COOLER NOT DATE MARKED.PLEASE LABEL ALL COOKED AND READY TO EAT FOODS BEING KEPT FOR MORE THAN 24 HOURS WITH THE DISCARD DATE. (CAN KEEP FOR A MAXIMUM OF 7 DAYS)
    Location: Walk-in cooler
    Equipment: Walk in cooler
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. TABLE MOUNTED CAN OPEN HEAVILY SOILED ON PREP TABLE.2. BOTTOM INTERIOR OF UPRIGHT FREEZERS IN KITCHEN SOILED.PLEASE IMPROVE ROUTINE CLEANING AND SANITIZING.
    Location: Prep area
    Equipment: Can opener
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. TABLE MOUNTED CAN OPEN HEAVILY SOILED ON PREP TABLE.2. BOTTOM INTERIOR OF UPRIGHT FREEZERS IN KITCHEN SOILED.PLEASE IMPROVE ROUTINE CLEANING AND SANITIZING.
    Location: Kitchen
    Equipment: Upright freezer
  • 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: 1, LEMON WEDGE IN HAND SINK IN THE BAR AREA.PLEASE DO NOT USE HAND SINK FOR ANY PURPOSE OTHER THAN HAND WASHING.
    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: 1. THREE BAY SINK IS LEAKING ONTO THE FLOOR INTO THE KTICHEN FROM UNDERSIDE OF MIDDLE BAY. STANDING WATER ON FLOOR UNDERNEATH THREE BAY SINK.PLEASE REPAIR ACCORDINGLY TO PREVENT LEAKING.
    Location: Kitchen
    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: 1. THREE BAY SINK IS LEAKING ONTO THE FLOOR INTO THE KTICHEN FROM UNDERSIDE OF MIDDLE BAY. STANDING WATER ON FLOOR UNDERNEATH THREE BAY SINK.PLEASE REPAIR ACCORDINGLY TO PREVENT LEAKING.
    Location: Kitchen
    Equipment: 3-bay
  • 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 LOW OR NOT PRESENT IN SANITIZING BAY OF THREE BAY SINK.PLEASE ENSURE A CONCENTRATION OF 50 PPM CHLORINE BLEACH IN SANITIZING BAY. USE TEST STRIPS TO MONITOR CONCENTRATION.
    Location: Kitchen
    Equipment: 3-bay
  • 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: 1. EMPLOYEE JACKET STORED ON TOP OF AND DIRECLTY NEXT TO BAGS OF TORTILLAS ON SHELF IN DRY STORAGE.PLEASE STORE EMPLOYEE PERSONAL ITEMS IN A DESIGNATED AREA AWAY FROM FOOD AND FOOD CONTACT SURFACES.
    Location: Dry storage
  • Floors, walls, ceilings cleanability (corrected)
    Floors, walls and ceilings not smooth and easily cleanable.
    Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
    Comments: 1. STAINLESS STEEL BEHIND THREE BAY SINK HAS BEEN TAKEN DOWN LEAVING GLUE BUILD UP.PLEASE REPLACE STAINLESS STEEL BACK SPLASH OR OTHER APPROVED MATERIAL TO PROVIDE A SMOOTH AND EASILY CLEANABLE SURFACE.
    Location: Dish machine area
  • Physical facility repair (corrected)
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. OPEN HOLE IN THE WALL SURROUNDING PIPE NEAR MOP SINK.PLEASE REPAIR TO CLOSE HOLE AND PROVIDE A SMOOTH AND EASILY CLEANBLE SURFACE.
    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 ON FLOOR UNDERNEATH AND AROUND THE DEEP FRYER.PLEASE IMPROVE ROUTINE CLEANING AND SANITIZING.
    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: 1. MEAT THAWING IN SINK BY DRY STORAGE FULLY SUBMERGED IN WATER.2. SEAFOOD THAWING IN WATER IN A CONTAINER DIRECTLY ON THE FLOOR UNDER THE MOP SINK.PLEASE THAW USING THE METHODS ABOVE (UNDER REFRIGERATION OR COMPLETELY SUBMERGED UNDER RUNNING WATER).
    Location: Kitchen
  • Fixed equipment spacing/sealing
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: 1. PLEASE SEAL HAND SINK TO WALL IN THE KITCHEN AREA.
    Location: Kitchen
    Equipment: Hand sink
  • 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: 1. TUBS OF RAW SHRIMP AND RAW RED MEAT STORED DIRECLTY ON THE FLOOR IN THE WALK IN COOLER.PLEASE STORE ALL FOOD ITEMS AT LEAST SIX INCHES ABOVE THE FLOOR IN A CLEAN AND DRY LOCATION TO PREVENT CONTAMINATION. MAY NEED TO PROVIDE ADDITIONAL SHELVING TO ACCOMODATE ALL FOOD ITEMS BEING STORED IN THE WALK IN COOLER.
    Location: Kitchen
  • 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: 1. TUBS OF RAW SHRIMP AND RAW RED MEAT STORED DIRECLTY ON THE FLOOR IN THE WALK IN COOLER.PLEASE STORE ALL FOOD ITEMS AT LEAST SIX INCHES ABOVE THE FLOOR IN A CLEAN AND DRY LOCATION TO PREVENT CONTAMINATION. MAY NEED TO PROVIDE ADDITIONAL SHELVING TO ACCOMODATE ALL FOOD ITEMS BEING STORED IN THE WALK IN COOLER.
    Location: Walk-in cooler
    Equipment: Walk in cooler
  • Hand sink/soap (corrected)
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Comments: 1. NO HAND SOAP PROVIDED AT HAND SINK IN THE BAR AREA.PLEASE PROVIDE.
    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. HOSE FROM WATER HEATER TO MOP SINK BECAUSE WATER HEATER IS LEAKING.PLEASE REPAIR ACCORDINGLY OR REPLACE TO PREVENT LEAK. DISCONTINUE USE OF HOSE WHEN REPAIRED.
    Location: Chemical room
    Equipment: -
  • 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. ICE SCOOP STORED DIRECTLY IN AND TOUCHING THE ICE IN ICE MACHINE IN KITCHEN AND IN ICE BIN IN THE BAR AREA.PLEASE STORE OUTSIDE OF ICE MACHINE ON A SMOOTH AND EASILY CLEANABLE SURFACE OR INSIDE ICE MACHINE, VERTICALLY SO HANDLE DOES NOT COME IN CONTACT WITH ICE.
    Location: Kitchen
    Equipment: Ice machine
  • 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. ICE SCOOP STORED DIRECTLY IN AND TOUCHING THE ICE IN ICE MACHINE IN KITCHEN AND IN ICE BIN IN THE BAR AREA.PLEASE STORE OUTSIDE OF ICE MACHINE ON A SMOOTH AND EASILY CLEANABLE SURFACE OR INSIDE ICE MACHINE, VERTICALLY SO HANDLE DOES NOT COME IN CONTACT WITH ICE.
    Location: Bar
    Equipment: Ice bin
 05/17/2013Recheck
  • 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. RAW CHICKEN AT COLD TOP NEXT TO GRILL ON COOK LINE AT 48 DEGREES F AND RAW RED MEAT MEASURED 45 DEGREES F.
    Location: Cook line
    Equipment: Cold top
  • 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: 1. OBSERVED EMPLOYEE DRINK ON CHEST FREEZER WITH NO LID.2. OBSERVED EMPLOYEE "MONSTER" DRINK IN COOK/PREP AREA.PLEASE STORE ALL EMPLOYEE BEVERAGES IN A LOCATION AWAY FROM OR BELOW FOOD AND FOOD CONTACT SURFACES. EMPLOYEE BEVERAGES MUST ALSO HAVE A LID AND STRAW.
    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: 1. COOKED CHICKEN, COOKED REFRIED BEANS, COOKED BEEF, COOKED RICE, AND COOKED CHILE RELLENOS IN PANS IN WALK IN COOLER NOT DATE MARKED.PLEASE LABEL ALL COOKED AND READY TO EAT FOODS BEING KEPT FOR MORE THAN 24 HOURS WITH THE DISCARD DATE. (CAN KEEP FOR A MAXIMUM OF 7 DAYS)
    Location: Walk-in cooler
    Equipment: Walk in cooler
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. TABLE MOUNTED CAN OPEN HEAVILY SOILED ON PREP TABLE.2. BOTTOM INTERIOR OF UPRIGHT FREEZERS IN KITCHEN SOILED.PLEASE IMPROVE ROUTINE CLEANING AND SANITIZING.
    Location: Prep area
    Equipment: Can opener
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. TABLE MOUNTED CAN OPEN HEAVILY SOILED ON PREP TABLE.2. BOTTOM INTERIOR OF UPRIGHT FREEZERS IN KITCHEN SOILED.PLEASE IMPROVE ROUTINE CLEANING AND SANITIZING.
    Location: Kitchen
    Equipment: Upright freezer
  • 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: 1, LEMON WEDGE IN HAND SINK IN THE BAR AREA.PLEASE DO NOT USE HAND SINK FOR ANY PURPOSE OTHER THAN HAND WASHING.
    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: 1. THREE BAY SINK IS LEAKING ONTO THE FLOOR INTO THE KTICHEN FROM UNDERSIDE OF MIDDLE BAY. STANDING WATER ON FLOOR UNDERNEATH THREE BAY SINK.PLEASE REPAIR ACCORDINGLY TO PREVENT LEAKING.
    Location: Kitchen
    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: 1. THREE BAY SINK IS LEAKING ONTO THE FLOOR INTO THE KTICHEN FROM UNDERSIDE OF MIDDLE BAY. STANDING WATER ON FLOOR UNDERNEATH THREE BAY SINK.PLEASE REPAIR ACCORDINGLY TO PREVENT LEAKING.
    Location: Kitchen
    Equipment: 3-bay
  • 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 LOW OR NOT PRESENT IN SANITIZING BAY OF THREE BAY SINK.PLEASE ENSURE A CONCENTRATION OF 50 PPM CHLORINE BLEACH IN SANITIZING BAY. USE TEST STRIPS TO MONITOR CONCENTRATION.
    Location: Kitchen
    Equipment: 3-bay
  • 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: 1. EMPLOYEE JACKET STORED ON TOP OF AND DIRECLTY NEXT TO BAGS OF TORTILLAS ON SHELF IN DRY STORAGE.PLEASE STORE EMPLOYEE PERSONAL ITEMS IN A DESIGNATED AREA AWAY FROM FOOD AND FOOD CONTACT SURFACES.
    Location: Dry storage
  • Floors, walls, ceilings cleanability (corrected)
    Floors, walls and ceilings not smooth and easily cleanable.
    Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
    Comments: 1. STAINLESS STEEL BEHIND THREE BAY SINK HAS BEEN TAKEN DOWN LEAVING GLUE BUILD UP.PLEASE REPLACE STAINLESS STEEL BACK SPLASH OR OTHER APPROVED MATERIAL TO PROVIDE A SMOOTH AND EASILY CLEANABLE SURFACE.
    Location: Dish machine area
  • Physical facility repair (corrected)
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. OPEN HOLE IN THE WALL SURROUNDING PIPE NEAR MOP SINK.PLEASE REPAIR TO CLOSE HOLE AND PROVIDE A SMOOTH AND EASILY CLEANBLE SURFACE.
    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 ON FLOOR UNDERNEATH AND AROUND THE DEEP FRYER.PLEASE IMPROVE ROUTINE CLEANING AND SANITIZING.
    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: 1. MEAT THAWING IN SINK BY DRY STORAGE FULLY SUBMERGED IN WATER.2. SEAFOOD THAWING IN WATER IN A CONTAINER DIRECTLY ON THE FLOOR UNDER THE MOP SINK.PLEASE THAW USING THE METHODS ABOVE (UNDER REFRIGERATION OR COMPLETELY SUBMERGED UNDER RUNNING WATER).
    Location: Kitchen
  • Fixed equipment spacing/sealing
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: 1. PLEASE SEAL HAND SINK TO WALL IN THE KITCHEN AREA.
    Location: Kitchen
    Equipment: Hand sink
  • 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: 1. TUBS OF RAW SHRIMP AND RAW RED MEAT STORED DIRECLTY ON THE FLOOR IN THE WALK IN COOLER.PLEASE STORE ALL FOOD ITEMS AT LEAST SIX INCHES ABOVE THE FLOOR IN A CLEAN AND DRY LOCATION TO PREVENT CONTAMINATION. MAY NEED TO PROVIDE ADDITIONAL SHELVING TO ACCOMODATE ALL FOOD ITEMS BEING STORED IN THE WALK IN COOLER.
    Location: Kitchen
  • 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: 1. TUBS OF RAW SHRIMP AND RAW RED MEAT STORED DIRECLTY ON THE FLOOR IN THE WALK IN COOLER.PLEASE STORE ALL FOOD ITEMS AT LEAST SIX INCHES ABOVE THE FLOOR IN A CLEAN AND DRY LOCATION TO PREVENT CONTAMINATION. MAY NEED TO PROVIDE ADDITIONAL SHELVING TO ACCOMODATE ALL FOOD ITEMS BEING STORED IN THE WALK IN COOLER.
    Location: Walk-in cooler
    Equipment: Walk in cooler
  • Hand sink/soap (corrected)
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Comments: 1. NO HAND SOAP PROVIDED AT HAND SINK IN THE BAR AREA.PLEASE PROVIDE.
    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. HOSE FROM WATER HEATER TO MOP SINK BECAUSE WATER HEATER IS LEAKING.PLEASE REPAIR ACCORDINGLY OR REPLACE TO PREVENT LEAK. DISCONTINUE USE OF HOSE WHEN REPAIRED.
    Location: Chemical room
    Equipment: -
  • 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. ICE SCOOP STORED DIRECTLY IN AND TOUCHING THE ICE IN ICE MACHINE IN KITCHEN AND IN ICE BIN IN THE BAR AREA.PLEASE STORE OUTSIDE OF ICE MACHINE ON A SMOOTH AND EASILY CLEANABLE SURFACE OR INSIDE ICE MACHINE, VERTICALLY SO HANDLE DOES NOT COME IN CONTACT WITH ICE.
    Location: Kitchen
    Equipment: Ice machine
  • 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. ICE SCOOP STORED DIRECTLY IN AND TOUCHING THE ICE IN ICE MACHINE IN KITCHEN AND IN ICE BIN IN THE BAR AREA.PLEASE STORE OUTSIDE OF ICE MACHINE ON A SMOOTH AND EASILY CLEANABLE SURFACE OR INSIDE ICE MACHINE, VERTICALLY SO HANDLE DOES NOT COME IN CONTACT WITH ICE.
    Location: Bar
    Equipment: Ice bin
 05/15/2013Recheck
  • 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) The single door reach in cooler by the grill and fryer was 45-46F inside. Adjust to maintain 41F or less.2) The food on the single door reach in cold top was 44-48F. Adjust to maintain 41F or less.
    Location: Cook line
    Equipment: Reach in cooler
  • 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) The single door reach in cooler by the grill and fryer was 45-46F inside. Adjust to maintain 41F or less.2) The food on the single door reach in cold top was 44-48F. Adjust to maintain 41F or less.
    Location: Cook line
 05/09/2013Recheck
  • 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: 1. OBSERVED EMPLOYEE DRINK ON CHEST FREEZER WITH NO LID.2. OBSERVED EMPLOYEE "MONSTER" DRINK IN COOK/PREP AREA.PLEASE STORE ALL EMPLOYEE BEVERAGES IN A LOCATION AWAY FROM OR BELOW FOOD AND FOOD CONTACT SURFACES. EMPLOYEE BEVERAGES MUST ALSO HAVE A LID AND STRAW.
    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: 1. COOKED CHICKEN, COOKED REFRIED BEANS, COOKED BEEF, COOKED RICE, AND COOKED CHILE RELLENOS IN PANS IN WALK IN COOLER NOT DATE MARKED.PLEASE LABEL ALL COOKED AND READY TO EAT FOODS BEING KEPT FOR MORE THAN 24 HOURS WITH THE DISCARD DATE. (CAN KEEP FOR A MAXIMUM OF 7 DAYS)
    Location: Walk-in cooler
    Equipment: Walk in cooler
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. TABLE MOUNTED CAN OPEN HEAVILY SOILED ON PREP TABLE.2. BOTTOM INTERIOR OF UPRIGHT FREEZERS IN KITCHEN SOILED.PLEASE IMPROVE ROUTINE CLEANING AND SANITIZING.
    Location: Prep area
    Equipment: Can opener
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. TABLE MOUNTED CAN OPEN HEAVILY SOILED ON PREP TABLE.2. BOTTOM INTERIOR OF UPRIGHT FREEZERS IN KITCHEN SOILED.PLEASE IMPROVE ROUTINE CLEANING AND SANITIZING.
    Location: Kitchen
    Equipment: Upright freezer
  • 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: 1, LEMON WEDGE IN HAND SINK IN THE BAR AREA.PLEASE DO NOT USE HAND SINK FOR ANY PURPOSE OTHER THAN HAND WASHING.
    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: 1. THREE BAY SINK IS LEAKING ONTO THE FLOOR INTO THE KTICHEN FROM UNDERSIDE OF MIDDLE BAY. STANDING WATER ON FLOOR UNDERNEATH THREE BAY SINK.PLEASE REPAIR ACCORDINGLY TO PREVENT LEAKING.
    Location: Kitchen
    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: 1. THREE BAY SINK IS LEAKING ONTO THE FLOOR INTO THE KTICHEN FROM UNDERSIDE OF MIDDLE BAY. STANDING WATER ON FLOOR UNDERNEATH THREE BAY SINK.PLEASE REPAIR ACCORDINGLY TO PREVENT LEAKING.
    Location: Kitchen
    Equipment: 3-bay
  • 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 LOW OR NOT PRESENT IN SANITIZING BAY OF THREE BAY SINK.PLEASE ENSURE A CONCENTRATION OF 50 PPM CHLORINE BLEACH IN SANITIZING BAY. USE TEST STRIPS TO MONITOR CONCENTRATION.
    Location: Kitchen
    Equipment: 3-bay
  • 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: 1. EMPLOYEE JACKET STORED ON TOP OF AND DIRECLTY NEXT TO BAGS OF TORTILLAS ON SHELF IN DRY STORAGE.PLEASE STORE EMPLOYEE PERSONAL ITEMS IN A DESIGNATED AREA AWAY FROM FOOD AND FOOD CONTACT SURFACES.
    Location: Dry storage
  • Floors, walls, ceilings cleanability
    Floors, walls and ceilings not smooth and easily cleanable.
    Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
    Comments: 1. STAINLESS STEEL BEHIND THREE BAY SINK HAS BEEN TAKEN DOWN LEAVING GLUE BUILD UP.PLEASE REPLACE STAINLESS STEEL BACK SPLASH OR OTHER APPROVED MATERIAL TO PROVIDE A SMOOTH AND EASILY CLEANABLE SURFACE.
    Location: Dish machine area
  • Physical facility repair (corrected)
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. OPEN HOLE IN THE WALL SURROUNDING PIPE NEAR MOP SINK.PLEASE REPAIR TO CLOSE HOLE AND PROVIDE A SMOOTH AND EASILY CLEANBLE SURFACE.
    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 ON FLOOR UNDERNEATH AND AROUND THE DEEP FRYER.PLEASE IMPROVE ROUTINE CLEANING AND SANITIZING.
    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: 1. MEAT THAWING IN SINK BY DRY STORAGE FULLY SUBMERGED IN WATER.2. SEAFOOD THAWING IN WATER IN A CONTAINER DIRECTLY ON THE FLOOR UNDER THE MOP SINK.PLEASE THAW USING THE METHODS ABOVE (UNDER REFRIGERATION OR COMPLETELY SUBMERGED UNDER RUNNING WATER).
    Location: Kitchen
  • Fixed equipment spacing/sealing
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: 1. PLEASE SEAL HAND SINK TO WALL IN THE KITCHEN AREA.
    Location: Kitchen
    Equipment: Hand sink
  • 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: 1. TUBS OF RAW SHRIMP AND RAW RED MEAT STORED DIRECLTY ON THE FLOOR IN THE WALK IN COOLER.PLEASE STORE ALL FOOD ITEMS AT LEAST SIX INCHES ABOVE THE FLOOR IN A CLEAN AND DRY LOCATION TO PREVENT CONTAMINATION. MAY NEED TO PROVIDE ADDITIONAL SHELVING TO ACCOMODATE ALL FOOD ITEMS BEING STORED IN THE WALK IN COOLER.
    Location: Kitchen
  • 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: 1. TUBS OF RAW SHRIMP AND RAW RED MEAT STORED DIRECLTY ON THE FLOOR IN THE WALK IN COOLER.PLEASE STORE ALL FOOD ITEMS AT LEAST SIX INCHES ABOVE THE FLOOR IN A CLEAN AND DRY LOCATION TO PREVENT CONTAMINATION. MAY NEED TO PROVIDE ADDITIONAL SHELVING TO ACCOMODATE ALL FOOD ITEMS BEING STORED IN THE WALK IN COOLER.
    Location: Walk-in cooler
    Equipment: Walk in cooler
  • Hand sink/soap (corrected)
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Comments: 1. NO HAND SOAP PROVIDED AT HAND SINK IN THE BAR AREA.PLEASE PROVIDE.
    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. HOSE FROM WATER HEATER TO MOP SINK BECAUSE WATER HEATER IS LEAKING.PLEASE REPAIR ACCORDINGLY OR REPLACE TO PREVENT LEAK. DISCONTINUE USE OF HOSE WHEN REPAIRED.
    Location: Chemical room
    Equipment: -
  • 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. ICE SCOOP STORED DIRECTLY IN AND TOUCHING THE ICE IN ICE MACHINE IN KITCHEN AND IN ICE BIN IN THE BAR AREA.PLEASE STORE OUTSIDE OF ICE MACHINE ON A SMOOTH AND EASILY CLEANABLE SURFACE OR INSIDE ICE MACHINE, VERTICALLY SO HANDLE DOES NOT COME IN CONTACT WITH ICE.
    Location: Kitchen
    Equipment: Ice machine
  • 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. ICE SCOOP STORED DIRECTLY IN AND TOUCHING THE ICE IN ICE MACHINE IN KITCHEN AND IN ICE BIN IN THE BAR AREA.PLEASE STORE OUTSIDE OF ICE MACHINE ON A SMOOTH AND EASILY CLEANABLE SURFACE OR INSIDE ICE MACHINE, VERTICALLY SO HANDLE DOES NOT COME IN CONTACT WITH ICE.
    Location: Bar
    Equipment: Ice bin
 05/08/2013Recheck
  • 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: 1. OBSERVED EMPLOYEE DRINK ON CHEST FREEZER WITH NO LID.2. OBSERVED EMPLOYEE "MONSTER" DRINK IN COOK/PREP AREA.PLEASE STORE ALL EMPLOYEE BEVERAGES IN A LOCATION AWAY FROM OR BELOW FOOD AND FOOD CONTACT SURFACES. EMPLOYEE BEVERAGES MUST ALSO HAVE A LID AND STRAW.
    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: 1. COOKED CHICKEN, COOKED REFRIED BEANS, COOKED BEEF, COOKED RICE, AND COOKED CHILE RELLENOS IN PANS IN WALK IN COOLER NOT DATE MARKED.PLEASE LABEL ALL COOKED AND READY TO EAT FOODS BEING KEPT FOR MORE THAN 24 HOURS WITH THE DISCARD DATE. (CAN KEEP FOR A MAXIMUM OF 7 DAYS)
    Location: Walk-in cooler
    Equipment: Walk in cooler
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. TABLE MOUNTED CAN OPEN HEAVILY SOILED ON PREP TABLE.2. BOTTOM INTERIOR OF UPRIGHT FREEZERS IN KITCHEN SOILED.PLEASE IMPROVE ROUTINE CLEANING AND SANITIZING.
    Location: Prep area
    Equipment: Can opener
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. TABLE MOUNTED CAN OPEN HEAVILY SOILED ON PREP TABLE.2. BOTTOM INTERIOR OF UPRIGHT FREEZERS IN KITCHEN SOILED.PLEASE IMPROVE ROUTINE CLEANING AND SANITIZING.
    Location: Kitchen
    Equipment: Upright freezer
  • 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: 1, LEMON WEDGE IN HAND SINK IN THE BAR AREA.PLEASE DO NOT USE HAND SINK FOR ANY PURPOSE OTHER THAN HAND WASHING.
    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: 1. HOT WATER KNOB ON HAND SINK IN THE KITCHEN IS BROKEN. CANNOT ACCESS HOT WATER AT HAND SINK.PLEASE REPAIR TO PROVIDE BOTH HOT AND COLD RUNNING WATER. 3-11-13: CURRENTLY IN THE PROCESS OF REPAIRING HAND SINK. MUST REPAIR WITHIN 24 HOURS TO AVOID FURTHER ACTION.
    Location: Kitchen
    Equipment: Hand sink
  • 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 LOW OR NOT PRESENT IN SANITIZING BAY OF THREE BAY SINK.PLEASE ENSURE A CONCENTRATION OF 50 PPM CHLORINE BLEACH IN SANITIZING BAY. USE TEST STRIPS TO MONITOR CONCENTRATION.
    Location: Kitchen
    Equipment: 3-bay
  • 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: 1. EMPLOYEE JACKET STORED ON TOP OF AND DIRECLTY NEXT TO BAGS OF TORTILLAS ON SHELF IN DRY STORAGE.PLEASE STORE EMPLOYEE PERSONAL ITEMS IN A DESIGNATED AREA AWAY FROM FOOD AND FOOD CONTACT SURFACES.
    Location: Dry storage
  • Floors, walls, ceilings cleanability
    Floors, walls and ceilings not smooth and easily cleanable.
    Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
    Comments: 1. STAINLESS STEEL BEHIND THREE BAY SINK HAS BEEN TAKEN DOWN LEAVING GLUE BUILD UP.PLEASE REPLACE STAINLESS STEEL BACK SPLASH OR OTHER APPROVED MATERIAL TO PROVIDE A SMOOTH AND EASILY CLEANABLE SURFACE.
    Location: Dish machine area
  • Physical facility repair (corrected)
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. OPEN HOLE IN THE WALL SURROUNDING PIPE NEAR MOP SINK.PLEASE REPAIR TO CLOSE HOLE AND PROVIDE A SMOOTH AND EASILY CLEANBLE SURFACE.
    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 ON FLOOR UNDERNEATH AND AROUND THE DEEP FRYER.PLEASE IMPROVE ROUTINE CLEANING AND SANITIZING.
    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: 1. MEAT THAWING IN SINK BY DRY STORAGE FULLY SUBMERGED IN WATER.2. SEAFOOD THAWING IN WATER IN A CONTAINER DIRECTLY ON THE FLOOR UNDER THE MOP SINK.PLEASE THAW USING THE METHODS ABOVE (UNDER REFRIGERATION OR COMPLETELY SUBMERGED UNDER RUNNING WATER).
    Location: Kitchen
  • Fixed equipment spacing/sealing
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: 1. PLEASE SEAL HAND SINK TO WALL IN THE KITCHEN AREA.
    Location: Kitchen
    Equipment: Hand sink
  • 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: 1. TUBS OF RAW SHRIMP AND RAW RED MEAT STORED DIRECLTY ON THE FLOOR IN THE WALK IN COOLER.PLEASE STORE ALL FOOD ITEMS AT LEAST SIX INCHES ABOVE THE FLOOR IN A CLEAN AND DRY LOCATION TO PREVENT CONTAMINATION. MAY NEED TO PROVIDE ADDITIONAL SHELVING TO ACCOMODATE ALL FOOD ITEMS BEING STORED IN THE WALK IN COOLER.
    Location: Kitchen
  • 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: 1. TUBS OF RAW SHRIMP AND RAW RED MEAT STORED DIRECLTY ON THE FLOOR IN THE WALK IN COOLER.PLEASE STORE ALL FOOD ITEMS AT LEAST SIX INCHES ABOVE THE FLOOR IN A CLEAN AND DRY LOCATION TO PREVENT CONTAMINATION. MAY NEED TO PROVIDE ADDITIONAL SHELVING TO ACCOMODATE ALL FOOD ITEMS BEING STORED IN THE WALK IN COOLER.
    Location: Walk-in cooler
    Equipment: Walk in cooler
  • Hand sink/soap (corrected)
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Comments: 1. NO HAND SOAP PROVIDED AT HAND SINK IN THE BAR AREA.PLEASE PROVIDE.
    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. HOSE FROM WATER HEATER TO MOP SINK BECAUSE WATER HEATER IS LEAKING.PLEASE REPAIR ACCORDINGLY OR REPLACE TO PREVENT LEAK. DISCONTINUE USE OF HOSE WHEN REPAIRED.
    Location: Chemical room
    Equipment: -
  • 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. ICE SCOOP STORED DIRECTLY IN AND TOUCHING THE ICE IN ICE MACHINE IN KITCHEN AND IN ICE BIN IN THE BAR AREA.PLEASE STORE OUTSIDE OF ICE MACHINE ON A SMOOTH AND EASILY CLEANABLE SURFACE OR INSIDE ICE MACHINE, VERTICALLY SO HANDLE DOES NOT COME IN CONTACT WITH ICE.
    Location: Kitchen
    Equipment: Ice machine
  • 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. ICE SCOOP STORED DIRECTLY IN AND TOUCHING THE ICE IN ICE MACHINE IN KITCHEN AND IN ICE BIN IN THE BAR AREA.PLEASE STORE OUTSIDE OF ICE MACHINE ON A SMOOTH AND EASILY CLEANABLE SURFACE OR INSIDE ICE MACHINE, VERTICALLY SO HANDLE DOES NOT COME IN CONTACT WITH ICE.
    Location: Bar
    Equipment: Ice bin
 04/05/2013Recheck
  • 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. RAW CHICKEN AT COLD TOP NEXT TO GRILL ON COOK LINE AT 46 DEGREES F.2. RAW RED MEAT AT COLD TOP NEXT TO GRILL ON COOK LINE AT 47 DEGREES F.PLEASE ENSURE ALL POTENTIALLY HAZARDOUS FOODS BEING HELD COLD ARE KEPT AT 41 DEGREES F OR BELOW. KEEP COLD TOP LID CLOSED AND/OR LOWER THE TEMPERATURE OF THE EQUIPMENT.***SUGGESTION: STORE RAW MEATS ON LEFT SIDE OF COLD TOP AWAY FROM GRILL AND CUT VEGETABLES AND SAUCE ON RIGHT SIDE OF COLD TOP NEXT TO GRILL. KEEP LID CLOSED WHEN NOT TAKING FOOD FROM COLD TOP ADJUST COLD TOP TO RUN AT A COLDER TEMPERATURE (38-39 DEGREES F). FILL CONTAINERS WITH LESS MEAT PRODUCTS. ***
    Location: Cook line
    Equipment: Cold top
  • 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: 1. OBSERVED EMPLOYEE DRINK ON CHEST FREEZER WITH NO LID.2. OBSERVED EMPLOYEE "MONSTER" DRINK IN COOK/PREP AREA.PLEASE STORE ALL EMPLOYEE BEVERAGES IN A LOCATION AWAY FROM OR BELOW FOOD AND FOOD CONTACT SURFACES. EMPLOYEE BEVERAGES MUST ALSO HAVE A LID AND STRAW.
    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: 1. COOKED CHICKEN, COOKED REFRIED BEANS, COOKED BEEF, COOKED RICE, AND COOKED CHILE RELLENOS IN PANS IN WALK IN COOLER NOT DATE MARKED.PLEASE LABEL ALL COOKED AND READY TO EAT FOODS BEING KEPT FOR MORE THAN 24 HOURS WITH THE DISCARD DATE. (CAN KEEP FOR A MAXIMUM OF 7 DAYS)
    Location: Walk-in cooler
    Equipment: Walk in cooler
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. TABLE MOUNTED CAN OPEN HEAVILY SOILED ON PREP TABLE.2. BOTTOM INTERIOR OF UPRIGHT FREEZERS IN KITCHEN SOILED.PLEASE IMPROVE ROUTINE CLEANING AND SANITIZING.
    Location: Prep area
    Equipment: Can opener
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. TABLE MOUNTED CAN OPEN HEAVILY SOILED ON PREP TABLE.2. BOTTOM INTERIOR OF UPRIGHT FREEZERS IN KITCHEN SOILED.PLEASE IMPROVE ROUTINE CLEANING AND SANITIZING.
    Location: Kitchen
    Equipment: Upright freezer
  • 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: 1, LEMON WEDGE IN HAND SINK IN THE BAR AREA.PLEASE DO NOT USE HAND SINK FOR ANY PURPOSE OTHER THAN HAND WASHING.
    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: 1. HOT WATER KNOB ON HAND SINK IN THE KITCHEN IS BROKEN. CANNOT ACCESS HOT WATER AT HAND SINK.PLEASE REPAIR TO PROVIDE BOTH HOT AND COLD RUNNING WATER. 3-11-13: CURRENTLY IN THE PROCESS OF REPAIRING HAND SINK. MUST REPAIR WITHIN 24 HOURS TO AVOID FURTHER ACTION.
    Location: Kitchen
    Equipment: Hand sink
  • 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 LOW OR NOT PRESENT IN SANITIZING BAY OF THREE BAY SINK.PLEASE ENSURE A CONCENTRATION OF 50 PPM CHLORINE BLEACH IN SANITIZING BAY. USE TEST STRIPS TO MONITOR CONCENTRATION.
    Location: Kitchen
    Equipment: 3-bay
  • 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: 1. EMPLOYEE JACKET STORED ON TOP OF AND DIRECLTY NEXT TO BAGS OF TORTILLAS ON SHELF IN DRY STORAGE.PLEASE STORE EMPLOYEE PERSONAL ITEMS IN A DESIGNATED AREA AWAY FROM FOOD AND FOOD CONTACT SURFACES.
    Location: Dry storage
  • Floors, walls, ceilings cleanability
    Floors, walls and ceilings not smooth and easily cleanable.
    Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
    Comments: 1. STAINLESS STEEL BEHIND THREE BAY SINK HAS BEEN TAKEN DOWN LEAVING GLUE BUILD UP.PLEASE REPLACE STAINLESS STEEL BACK SPLASH OR OTHER APPROVED MATERIAL TO PROVIDE A SMOOTH AND EASILY CLEANABLE SURFACE.
    Location: Dish machine area
  • Physical facility repair (corrected)
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. OPEN HOLE IN THE WALL SURROUNDING PIPE NEAR MOP SINK.PLEASE REPAIR TO CLOSE HOLE AND PROVIDE A SMOOTH AND EASILY CLEANBLE SURFACE.
    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 ON FLOOR UNDERNEATH AND AROUND THE DEEP FRYER.PLEASE IMPROVE ROUTINE CLEANING AND SANITIZING.
    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: 1. MEAT THAWING IN SINK BY DRY STORAGE FULLY SUBMERGED IN WATER.2. SEAFOOD THAWING IN WATER IN A CONTAINER DIRECTLY ON THE FLOOR UNDER THE MOP SINK.PLEASE THAW USING THE METHODS ABOVE (UNDER REFRIGERATION OR COMPLETELY SUBMERGED UNDER RUNNING WATER).
    Location: Kitchen
  • Fixed equipment spacing/sealing
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: 1. PLEASE SEAL HAND SINK TO WALL IN THE KITCHEN AREA.
    Location: Kitchen
    Equipment: Hand sink
  • 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: 1. TUBS OF RAW SHRIMP AND RAW RED MEAT STORED DIRECLTY ON THE FLOOR IN THE WALK IN COOLER.PLEASE STORE ALL FOOD ITEMS AT LEAST SIX INCHES ABOVE THE FLOOR IN A CLEAN AND DRY LOCATION TO PREVENT CONTAMINATION. MAY NEED TO PROVIDE ADDITIONAL SHELVING TO ACCOMODATE ALL FOOD ITEMS BEING STORED IN THE WALK IN COOLER.
    Location: Kitchen
  • 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: 1. TUBS OF RAW SHRIMP AND RAW RED MEAT STORED DIRECLTY ON THE FLOOR IN THE WALK IN COOLER.PLEASE STORE ALL FOOD ITEMS AT LEAST SIX INCHES ABOVE THE FLOOR IN A CLEAN AND DRY LOCATION TO PREVENT CONTAMINATION. MAY NEED TO PROVIDE ADDITIONAL SHELVING TO ACCOMODATE ALL FOOD ITEMS BEING STORED IN THE WALK IN COOLER.
    Location: Walk-in cooler
    Equipment: Walk in cooler
  • Hand sink/soap (corrected)
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Comments: 1. NO HAND SOAP PROVIDED AT HAND SINK IN THE BAR AREA.PLEASE PROVIDE.
    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. HOSE FROM WATER HEATER TO MOP SINK BECAUSE WATER HEATER IS LEAKING.PLEASE REPAIR ACCORDINGLY OR REPLACE TO PREVENT LEAK. DISCONTINUE USE OF HOSE WHEN REPAIRED.
    Location: Chemical room
    Equipment: -
  • 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. ICE SCOOP STORED DIRECTLY IN AND TOUCHING THE ICE IN ICE MACHINE IN KITCHEN AND IN ICE BIN IN THE BAR AREA.PLEASE STORE OUTSIDE OF ICE MACHINE ON A SMOOTH AND EASILY CLEANABLE SURFACE OR INSIDE ICE MACHINE, VERTICALLY SO HANDLE DOES NOT COME IN CONTACT WITH ICE.
    Location: Kitchen
    Equipment: Ice machine
  • 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. ICE SCOOP STORED DIRECTLY IN AND TOUCHING THE ICE IN ICE MACHINE IN KITCHEN AND IN ICE BIN IN THE BAR AREA.PLEASE STORE OUTSIDE OF ICE MACHINE ON A SMOOTH AND EASILY CLEANABLE SURFACE OR INSIDE ICE MACHINE, VERTICALLY SO HANDLE DOES NOT COME IN CONTACT WITH ICE.
    Location: Bar
    Equipment: Ice bin
 03/29/2013Recheck
  • 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. RAW CHICKEN AT COLD TOP NEXT TO GRILL ON COOK LINE AT 45 DEGREES F.2. RAW RED MEAT AT COLD TOP NEXT TO GRILL ON COOK LINE AT 47 DEGREES F.3. RAW SHRIMP AT COLD TOP NEXT TO GRILL ON COOK LINE AT 44 DEGREES F.PLEASE ENSURE ALL POTENTIALLY HAZARDOUS FOODS BEING HELD COLD ARE KEPT AT 41 DEGREES F OR BELOW. KEEP COLD TOP LID CLOSED AND/OR LOWER THE TEMPERATURE OF THE EQUIPMENT.***SUGGESTION: STORE RAW MEATS ON LEFT SIDE OF COLD TOP AWAY FROM GRILL AND CUT VEGETABLES AND SAUCE ON RIGHT SIDE OF COLD TOP NEXT TO GRILL. KEEP LID CLOSED WHEN NOT TAKING FOOD FROM COLD TOP. ***
    Location: Cook line
    Equipment: Cold top
  • 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: 1. OBSERVED EMPLOYEE DRINK ON CHEST FREEZER WITH NO LID.2. OBSERVED EMPLOYEE "MONSTER" DRINK IN COOK/PREP AREA.PLEASE STORE ALL EMPLOYEE BEVERAGES IN A LOCATION AWAY FROM OR BELOW FOOD AND FOOD CONTACT SURFACES. EMPLOYEE BEVERAGES MUST ALSO HAVE A LID AND STRAW.
    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: 1. COOKED CHICKEN, COOKED REFRIED BEANS, COOKED BEEF, COOKED RICE, AND COOKED CHILE RELLENOS IN PANS IN WALK IN COOLER NOT DATE MARKED.PLEASE LABEL ALL COOKED AND READY TO EAT FOODS BEING KEPT FOR MORE THAN 24 HOURS WITH THE DISCARD DATE. (CAN KEEP FOR A MAXIMUM OF 7 DAYS)
    Location: Walk-in cooler
    Equipment: Walk in cooler
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. TABLE MOUNTED CAN OPEN HEAVILY SOILED ON PREP TABLE.2. BOTTOM INTERIOR OF UPRIGHT FREEZERS IN KITCHEN SOILED.PLEASE IMPROVE ROUTINE CLEANING AND SANITIZING.
    Location: Prep area
    Equipment: Can opener
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. TABLE MOUNTED CAN OPEN HEAVILY SOILED ON PREP TABLE.2. BOTTOM INTERIOR OF UPRIGHT FREEZERS IN KITCHEN SOILED.PLEASE IMPROVE ROUTINE CLEANING AND SANITIZING.
    Location: Kitchen
    Equipment: Upright freezer
  • 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: 1, LEMON WEDGE IN HAND SINK IN THE BAR AREA.PLEASE DO NOT USE HAND SINK FOR ANY PURPOSE OTHER THAN HAND WASHING.
    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: 1. HOT WATER KNOB ON HAND SINK IN THE KITCHEN IS BROKEN. CANNOT ACCESS HOT WATER AT HAND SINK.PLEASE REPAIR TO PROVIDE BOTH HOT AND COLD RUNNING WATER. 3-11-13: CURRENTLY IN THE PROCESS OF REPAIRING HAND SINK. MUST REPAIR WITHIN 24 HOURS TO AVOID FURTHER ACTION.
    Location: Kitchen
    Equipment: Hand sink
  • 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 LOW OR NOT PRESENT IN SANITIZING BAY OF THREE BAY SINK.PLEASE ENSURE A CONCENTRATION OF 50 PPM CHLORINE BLEACH IN SANITIZING BAY. USE TEST STRIPS TO MONITOR CONCENTRATION.
    Location: Kitchen
    Equipment: 3-bay
  • 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: 1. EMPLOYEE JACKET STORED ON TOP OF AND DIRECLTY NEXT TO BAGS OF TORTILLAS ON SHELF IN DRY STORAGE.PLEASE STORE EMPLOYEE PERSONAL ITEMS IN A DESIGNATED AREA AWAY FROM FOOD AND FOOD CONTACT SURFACES.
    Location: Dry storage
  • Floors, walls, ceilings cleanability
    Floors, walls and ceilings not smooth and easily cleanable.
    Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
    Comments: 1. STAINLESS STEEL BEHIND THREE BAY SINK HAS BEEN TAKEN DOWN LEAVING GLUE BUILD UP.PLEASE REPLACE STAINLESS STEEL BACK SPLASH OR OTHER APPROVED MATERIAL TO PROVIDE A SMOOTH AND EASILY CLEANABLE SURFACE.
    Location: Dish machine area
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. OPEN HOLE IN THE WALL SURROUNDING PIPE NEAR MOP SINK.PLEASE REPAIR TO CLOSE HOLE AND PROVIDE A SMOOTH AND EASILY CLEANBLE SURFACE.
    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 ON FLOOR UNDERNEATH AND AROUND THE DEEP FRYER.PLEASE IMPROVE ROUTINE CLEANING AND SANITIZING.
    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: 1. MEAT THAWING IN SINK BY DRY STORAGE FULLY SUBMERGED IN WATER.2. SEAFOOD THAWING IN WATER IN A CONTAINER DIRECTLY ON THE FLOOR UNDER THE MOP SINK.PLEASE THAW USING THE METHODS ABOVE (UNDER REFRIGERATION OR COMPLETELY SUBMERGED UNDER RUNNING WATER).
    Location: Kitchen
  • Fixed equipment spacing/sealing
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: 1. PLEASE SEAL HAND SINK TO WALL IN THE KITCHEN AREA.
    Location: Kitchen
    Equipment: Hand sink
  • 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: 1. TUBS OF RAW SHRIMP AND RAW RED MEAT STORED DIRECLTY ON THE FLOOR IN THE WALK IN COOLER.PLEASE STORE ALL FOOD ITEMS AT LEAST SIX INCHES ABOVE THE FLOOR IN A CLEAN AND DRY LOCATION TO PREVENT CONTAMINATION. MAY NEED TO PROVIDE ADDITIONAL SHELVING TO ACCOMODATE ALL FOOD ITEMS BEING STORED IN THE WALK IN COOLER.
    Location: Kitchen
  • 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: 1. TUBS OF RAW SHRIMP AND RAW RED MEAT STORED DIRECLTY ON THE FLOOR IN THE WALK IN COOLER.PLEASE STORE ALL FOOD ITEMS AT LEAST SIX INCHES ABOVE THE FLOOR IN A CLEAN AND DRY LOCATION TO PREVENT CONTAMINATION. MAY NEED TO PROVIDE ADDITIONAL SHELVING TO ACCOMODATE ALL FOOD ITEMS BEING STORED IN THE WALK IN COOLER.
    Location: Walk-in cooler
    Equipment: Walk in cooler
  • Hand sink/soap (corrected)
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Comments: 1. NO HAND SOAP PROVIDED AT HAND SINK IN THE BAR AREA.PLEASE PROVIDE.
    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. HOSE FROM WATER HEATER TO MOP SINK BECAUSE WATER HEATER IS LEAKING.PLEASE REPAIR ACCORDINGLY OR REPLACE TO PREVENT LEAK. DISCONTINUE USE OF HOSE WHEN REPAIRED.
    Location: Chemical room
    Equipment: -
  • 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. ICE SCOOP STORED DIRECTLY IN AND TOUCHING THE ICE IN ICE MACHINE IN KITCHEN AND IN ICE BIN IN THE BAR AREA.PLEASE STORE OUTSIDE OF ICE MACHINE ON A SMOOTH AND EASILY CLEANABLE SURFACE OR INSIDE ICE MACHINE, VERTICALLY SO HANDLE DOES NOT COME IN CONTACT WITH ICE.
    Location: Kitchen
    Equipment: Ice machine
  • 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. ICE SCOOP STORED DIRECTLY IN AND TOUCHING THE ICE IN ICE MACHINE IN KITCHEN AND IN ICE BIN IN THE BAR AREA.PLEASE STORE OUTSIDE OF ICE MACHINE ON A SMOOTH AND EASILY CLEANABLE SURFACE OR INSIDE ICE MACHINE, VERTICALLY SO HANDLE DOES NOT COME IN CONTACT WITH ICE.
    Location: Bar
    Equipment: Ice bin
 03/19/2013Recheck
  • 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. RAW CHICKEN AT COLD TOP NEXT TO GRILL ON COOK LINE AT 50 DEGREES F.2. RAW RED MEAT AT COLD TOP NEXT TO GRILL ON COOK LINE AT 53 DEGREES F.PLEASE ENSURE ALL POTENTIALLY HAZARDOUS FOODS BEING HELD COLD ARE KEPT AT 41 DEGREES F OR BELOW. KEEP COLD TOP LID CLOSED AND/OR LOWER THE TEMPERATURE OF THE EQUIPMENT.
    Location: Cook line
    Equipment: Cold top
  • 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: 1. OBSERVED EMPLOYEE DRINK ON CHEST FREEZER WITH NO LID.2. OBSERVED EMPLOYEE "MONSTER" DRINK IN COOK/PREP AREA.PLEASE STORE ALL EMPLOYEE BEVERAGES IN A LOCATION AWAY FROM OR BELOW FOOD AND FOOD CONTACT SURFACES. EMPLOYEE BEVERAGES MUST ALSO HAVE A LID AND STRAW.
    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: 1. COOKED CHICKEN, COOKED REFRIED BEANS, COOKED BEEF, COOKED RICE, AND COOKED CHILE RELLENOS IN PANS IN WALK IN COOLER NOT DATE MARKED.PLEASE LABEL ALL COOKED AND READY TO EAT FOODS BEING KEPT FOR MORE THAN 24 HOURS WITH THE DISCARD DATE. (CAN KEEP FOR A MAXIMUM OF 7 DAYS)
    Location: Walk-in cooler
    Equipment: Walk in cooler
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. TABLE MOUNTED CAN OPEN HEAVILY SOILED ON PREP TABLE.2. BOTTOM INTERIOR OF UPRIGHT FREEZERS IN KITCHEN SOILED.PLEASE IMPROVE ROUTINE CLEANING AND SANITIZING.
    Location: Prep area
    Equipment: Can opener
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. TABLE MOUNTED CAN OPEN HEAVILY SOILED ON PREP TABLE.2. BOTTOM INTERIOR OF UPRIGHT FREEZERS IN KITCHEN SOILED.PLEASE IMPROVE ROUTINE CLEANING AND SANITIZING.
    Location: Kitchen
    Equipment: Upright freezer
  • 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: 1, LEMON WEDGE IN HAND SINK IN THE BAR AREA.PLEASE DO NOT USE HAND SINK FOR ANY PURPOSE OTHER THAN HAND WASHING.
    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: 1. HOT WATER KNOB ON HAND SINK IN THE KITCHEN IS BROKEN. CANNOT ACCESS HOT WATER AT HAND SINK.PLEASE REPAIR TO PROVIDE BOTH HOT AND COLD RUNNING WATER. 3-11-13: CURRENTLY IN THE PROCESS OF REPAIRING HAND SINK. MUST REPAIR WITHIN 24 HOURS TO AVOID FURTHER ACTION.
    Location: Kitchen
    Equipment: Hand sink
  • 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 LOW OR NOT PRESENT IN SANITIZING BAY OF THREE BAY SINK.PLEASE ENSURE A CONCENTRATION OF 50 PPM CHLORINE BLEACH IN SANITIZING BAY. USE TEST STRIPS TO MONITOR CONCENTRATION.
    Location: Kitchen
    Equipment: 3-bay
  • 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: 1. EMPLOYEE JACKET STORED ON TOP OF AND DIRECLTY NEXT TO BAGS OF TORTILLAS ON SHELF IN DRY STORAGE.PLEASE STORE EMPLOYEE PERSONAL ITEMS IN A DESIGNATED AREA AWAY FROM FOOD AND FOOD CONTACT SURFACES.
    Location: Dry storage
  • Floors, walls, ceilings cleanability
    Floors, walls and ceilings not smooth and easily cleanable.
    Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
    Comments: 1. STAINLESS STEEL BEHIND THREE BAY SINK HAS BEEN TAKEN DOWN LEAVING GLUE BUILD UP.PLEASE REPLACE STAINLESS STEEL BACK SPLASH OR OTHER APPROVED MATERIAL TO PROVIDE A SMOOTH AND EASILY CLEANABLE SURFACE.
    Location: Dish machine area
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. OPEN HOLE IN THE WALL SURROUNDING PIPE NEAR MOP SINK.PLEASE REPAIR TO CLOSE HOLE AND PROVIDE A SMOOTH AND EASILY CLEANBLE SURFACE.
    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 ON FLOOR UNDERNEATH AND AROUND THE DEEP FRYER.PLEASE IMPROVE ROUTINE CLEANING AND SANITIZING.
    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: 1. MEAT THAWING IN SINK BY DRY STORAGE FULLY SUBMERGED IN WATER.2. SEAFOOD THAWING IN WATER IN A CONTAINER DIRECTLY ON THE FLOOR UNDER THE MOP SINK.PLEASE THAW USING THE METHODS ABOVE (UNDER REFRIGERATION OR COMPLETELY SUBMERGED UNDER RUNNING WATER).
    Location: Kitchen
  • Fixed equipment spacing/sealing
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: 1. PLEASE SEAL HAND SINK TO WALL IN THE KITCHEN AREA.
    Location: Kitchen
    Equipment: Hand sink
  • 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: 1. TUBS OF RAW SHRIMP AND RAW RED MEAT STORED DIRECLTY ON THE FLOOR IN THE WALK IN COOLER.PLEASE STORE ALL FOOD ITEMS AT LEAST SIX INCHES ABOVE THE FLOOR IN A CLEAN AND DRY LOCATION TO PREVENT CONTAMINATION. MAY NEED TO PROVIDE ADDITIONAL SHELVING TO ACCOMODATE ALL FOOD ITEMS BEING STORED IN THE WALK IN COOLER.
    Location: Kitchen
  • 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: 1. TUBS OF RAW SHRIMP AND RAW RED MEAT STORED DIRECLTY ON THE FLOOR IN THE WALK IN COOLER.PLEASE STORE ALL FOOD ITEMS AT LEAST SIX INCHES ABOVE THE FLOOR IN A CLEAN AND DRY LOCATION TO PREVENT CONTAMINATION. MAY NEED TO PROVIDE ADDITIONAL SHELVING TO ACCOMODATE ALL FOOD ITEMS BEING STORED IN THE WALK IN COOLER.
    Location: Walk-in cooler
    Equipment: Walk in cooler
  • Hand sink/soap (corrected)
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Comments: 1. NO HAND SOAP PROVIDED AT HAND SINK IN THE BAR AREA.PLEASE PROVIDE.
    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. HOSE FROM WATER HEATER TO MOP SINK BECAUSE WATER HEATER IS LEAKING.PLEASE REPAIR ACCORDINGLY OR REPLACE TO PREVENT LEAK. DISCONTINUE USE OF HOSE WHEN REPAIRED.
    Location: Chemical room
    Equipment: -
  • 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. ICE SCOOP STORED DIRECTLY IN AND TOUCHING THE ICE IN ICE MACHINE IN KITCHEN AND IN ICE BIN IN THE BAR AREA.PLEASE STORE OUTSIDE OF ICE MACHINE ON A SMOOTH AND EASILY CLEANABLE SURFACE OR INSIDE ICE MACHINE, VERTICALLY SO HANDLE DOES NOT COME IN CONTACT WITH ICE.
    Location: Kitchen
    Equipment: Ice machine
  • 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. ICE SCOOP STORED DIRECTLY IN AND TOUCHING THE ICE IN ICE MACHINE IN KITCHEN AND IN ICE BIN IN THE BAR AREA.PLEASE STORE OUTSIDE OF ICE MACHINE ON A SMOOTH AND EASILY CLEANABLE SURFACE OR INSIDE ICE MACHINE, VERTICALLY SO HANDLE DOES NOT COME IN CONTACT WITH ICE.
    Location: Bar
    Equipment: Ice bin
 03/12/2013Recheck
  • 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. RAW CHICKEN AT COLD TOP NEXT TO GRILL ON COOK LINE AT 47 DEGREES F.2. RAW RED MEAT AT COLD TOP NEXT TO GRILL ON COOK LINE AT 52 DEGREES F.3. RAW SHRIMP AT COLD TOP NEXT TO GRILL ON COOK LINE AT 46 DEGREES F.PLEASE ENSURE ALL POTENTIALLY HAZARDOUS FOODS BEING HELD COLD ARE KEPT AT 41 DEGREES F OR BELOW.
    Location: Cook line
    Equipment: Cold top
  • 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: 1. OBSERVED EMPLOYEE DRINK ON CHEST FREEZER WITH NO LID.2. OBSERVED EMPLOYEE "MONSTER" DRINK IN COOK/PREP AREA.PLEASE STORE ALL EMPLOYEE BEVERAGES IN A LOCATION AWAY FROM OR BELOW FOOD AND FOOD CONTACT SURFACES. EMPLOYEE BEVERAGES MUST ALSO HAVE A LID AND STRAW.
    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: 1. COOKED CHICKEN, COOKED REFRIED BEANS, COOKED BEEF, COOKED RICE, AND COOKED CHILE RELLENOS IN PANS IN WALK IN COOLER NOT DATE MARKED.PLEASE LABEL ALL COOKED AND READY TO EAT FOODS BEING KEPT FOR MORE THAN 24 HOURS WITH THE DISCARD DATE. (CAN KEEP FOR A MAXIMUM OF 7 DAYS)
    Location: Walk-in cooler
    Equipment: Walk in cooler
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. TABLE MOUNTED CAN OPEN HEAVILY SOILED ON PREP TABLE.2. BOTTOM INTERIOR OF UPRIGHT FREEZERS IN KITCHEN SOILED.PLEASE IMPROVE ROUTINE CLEANING AND SANITIZING.
    Location: Prep area
    Equipment: Can opener
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. TABLE MOUNTED CAN OPEN HEAVILY SOILED ON PREP TABLE.2. BOTTOM INTERIOR OF UPRIGHT FREEZERS IN KITCHEN SOILED.PLEASE IMPROVE ROUTINE CLEANING AND SANITIZING.
    Location: Kitchen
    Equipment: Upright freezer
  • 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: 1, LEMON WEDGE IN HAND SINK IN THE BAR AREA.PLEASE DO NOT USE HAND SINK FOR ANY PURPOSE OTHER THAN HAND WASHING.
    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: 1. HOT WATER KNOB ON HAND SINK IN THE KITCHEN IS BROKEN. CANNOT ACCESS HOT WATER AT HAND SINK.PLEASE REPAIR TO PROVIDE BOTH HOT AND COLD RUNNING WATER. 3-11-13: CURRENTLY IN THE PROCESS OF REPAIRING HAND SINK. MUST REPAIR WITHIN 24 HOURS TO AVOID FURTHER ACTION.
    Location: Kitchen
    Equipment: Hand sink
  • 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 LOW OR NOT PRESENT IN SANITIZING BAY OF THREE BAY SINK.PLEASE ENSURE A CONCENTRATION OF 50 PPM CHLORINE BLEACH IN SANITIZING BAY. USE TEST STRIPS TO MONITOR CONCENTRATION.
    Location: Kitchen
    Equipment: 3-bay
  • 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: 1. EMPLOYEE JACKET STORED ON TOP OF AND DIRECLTY NEXT TO BAGS OF TORTILLAS ON SHELF IN DRY STORAGE.PLEASE STORE EMPLOYEE PERSONAL ITEMS IN A DESIGNATED AREA AWAY FROM FOOD AND FOOD CONTACT SURFACES.
    Location: Dry storage
  • Floors, walls, ceilings cleanability
    Floors, walls and ceilings not smooth and easily cleanable.
    Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
    Comments: 1. STAINLESS STEEL BEHIND THREE BAY SINK HAS BEEN TAKEN DOWN LEAVING GLUE BUILD UP.PLEASE REPLACE STAINLESS STEEL BACK SPLASH OR OTHER APPROVED MATERIAL TO PROVIDE A SMOOTH AND EASILY CLEANABLE SURFACE.
    Location: Dish machine area
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. OPEN HOLE IN THE WALL SURROUNDING PIPE NEAR MOP SINK.PLEASE REPAIR TO CLOSE HOLE AND PROVIDE A SMOOTH AND EASILY CLEANBLE SURFACE.
    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 ON FLOOR UNDERNEATH AND AROUND THE DEEP FRYER.PLEASE IMPROVE ROUTINE CLEANING AND SANITIZING.
    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: 1. MEAT THAWING IN SINK BY DRY STORAGE FULLY SUBMERGED IN WATER.2. SEAFOOD THAWING IN WATER IN A CONTAINER DIRECTLY ON THE FLOOR UNDER THE MOP SINK.PLEASE THAW USING THE METHODS ABOVE (UNDER REFRIGERATION OR COMPLETELY SUBMERGED UNDER RUNNING WATER).
    Location: Kitchen
  • 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: 1. CONTAINER OF RAW CHICKEN STORED DIRECLTY ON THE FLOOR IN THE WALK IN COOLER.PLEASE STORE ALL FOOD ITEMS AT LEAST SIX INCHES ABOVE THE FLOOR IN A CLEAN AND DRY LOCATION TO PREVENT CONTAMINATION.
    Location: Kitchen
  • 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: 1. CONTAINER OF RAW CHICKEN STORED DIRECLTY ON THE FLOOR IN THE WALK IN COOLER.PLEASE STORE ALL FOOD ITEMS AT LEAST SIX INCHES ABOVE THE FLOOR IN A CLEAN AND DRY LOCATION TO PREVENT CONTAMINATION.
    Location: Walk-in cooler
    Equipment: Walk in cooler
  • Hand sink/soap
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Comments: 1. NO HAND SOAP PROVIDED AT HAND SINK IN THE BAR AREA.PLEASE PROVIDE.
    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. HOSE FROM WATER HEATER TO MOP SINK BECAUSE WATER HEATER IS LEAKING.PLEASE REPAIR ACCORDINGLY OR REPLACE TO PREVENT LEAK. DISCONTINUE USE OF HOSE WHEN REPAIRED.
    Location: Chemical room
    Equipment: -
  • 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. ICE SCOOP STORED DIRECTLY IN AND TOUCHING THE ICE IN ICE MACHINE IN KITCHEN AND IN ICE BIN IN THE BAR AREA.PLEASE STORE OUTSIDE OF ICE MACHINE ON A SMOOTH AND EASILY CLEANABLE SURFACE OR INSIDE ICE MACHINE, VERTICALLY SO HANDLE DOES NOT COME IN CONTACT WITH ICE.
    Location: Kitchen
    Equipment: Ice machine
  • 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. ICE SCOOP STORED DIRECTLY IN AND TOUCHING THE ICE IN ICE MACHINE IN KITCHEN AND IN ICE BIN IN THE BAR AREA.PLEASE STORE OUTSIDE OF ICE MACHINE ON A SMOOTH AND EASILY CLEANABLE SURFACE OR INSIDE ICE MACHINE, VERTICALLY SO HANDLE DOES NOT COME IN CONTACT WITH ICE.
    Location: Bar
    Equipment: Ice bin
 03/11/2013Recheck
  • 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. RAW CHICKEN AT COLD TOP NEXT TO GRILL ON COOK LINE AT 48 DEGREES F.2. RAW RED MEAT AT COLD TOP NEXT TO GRILL ON COOK LINE AT 47 DEGREES F.PLEASE ENSURE ALL POTENTIALLY HAZARDOUS FOODS BEING HELD COLD ARE KEPT AT 41 DEGREES F OR BELOW.
    Location: Cook line
    Equipment: Cold top
  • 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: 1. OBSERVED EMPLOYEE DRINK ON CHEST FREEZER WITH NO LID.2. OBSERVED EMPLOYEE "MONSTER" DRINK IN COOK/PREP AREA.PLEASE STORE ALL EMPLOYEE BEVERAGES IN A LOCATION AWAY FROM OR BELOW FOOD AND FOOD CONTACT SURFACES. EMPLOYEE BEVERAGES MUST ALSO HAVE A LID AND STRAW.
    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: 1. COOKED CHICKEN, COOKED REFRIED BEANS, COOKED BEEF, COOKED RICE, AND COOKED CHILE RELLENOS IN PANS IN WALK IN COOLER NOT DATE MARKED.PLEASE LABEL ALL COOKED AND READY TO EAT FOODS BEING KEPT FOR MORE THAN 24 HOURS WITH THE DISCARD DATE. (CAN KEEP FOR A MAXIMUM OF 7 DAYS)
    Location: Walk-in cooler
    Equipment: Walk in cooler
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. TABLE MOUNTED CAN OPEN HEAVILY SOILED ON PREP TABLE.2. BOTTOM INTERIOR OF UPRIGHT FREEZERS IN KITCHEN SOILED.PLEASE IMPROVE ROUTINE CLEANING AND SANITIZING.
    Location: Prep area
    Equipment: Can opener
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. TABLE MOUNTED CAN OPEN HEAVILY SOILED ON PREP TABLE.2. BOTTOM INTERIOR OF UPRIGHT FREEZERS IN KITCHEN SOILED.PLEASE IMPROVE ROUTINE CLEANING AND SANITIZING.
    Location: Kitchen
    Equipment: Upright freezer
  • 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: 1, LEMON WEDGE IN HAND SINK IN THE BAR AREA.PLEASE DO NOT USE HAND SINK FOR ANY PURPOSE OTHER THAN HAND WASHING.
    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: 1. HOT WATER KNOB ON HAND SINK IN THE KITCHEN IS BROKEN. CANNOT ACCESS HOT WATER AT HAND SINK.PLEASE REPAIR TO PROVIDE BOTH HOT AND COLD RUNNING WATER.
    Location: Kitchen
    Equipment: Hand sink
  • 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 LOW OR NOT PRESENT IN SANITIZING BAY OF THREE BAY SINK.PLEASE ENSURE A CONCENTRATION OF 50 PPM CHLORINE BLEACH IN SANITIZING BAY. USE TEST STRIPS TO MONITOR CONCENTRATION.
    Location: Kitchen
    Equipment: 3-bay
  • 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: 1. EMPLOYEE JACKET STORED ON TOP OF BAGS OF TORTILLAS ON SHELF IN DRY STORAGE.2. EMPLOYEE JACKETS STORED HANGING ON RACKS HOLDING CANNED GOODS.PLEASE STORE EMPLOYEE PERSONAL ITEMS IN A DESIGNATED AREA AWAY FROM FOOD AND FOOD CONTACT SURFACES.
    Location: Dry storage
  • Floors, walls, ceilings cleanability
    Floors, walls and ceilings not smooth and easily cleanable.
    Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
    Comments: 1. STAINLESS STEEL BEHIND THREE BAY SINK HAS BEEN TAKEN DOWN LEAVING GLUE BUILD UP.PLEASE REPLACE STAINLESS STEEL BACK SPLASH OR OTHER APPROVED MATERIAL TO PROVIDE A SMOOTH AND EASILY CLEANABLE SURFACE.
    Location: Dish machine area
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. OPEN HOLE IN THE WALL SURROUNDING PIPE NEAR MOP SINK.PLEASE REPAIR TO CLOSE HOLE AND PROVIDE A SMOOTH AND EASILY CLEANBLE SURFACE.
    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 ON FLOOR UNDERNEATH AND AROUND THE DEEP FRYER.PLEASE IMPROVE ROUTINE CLEANING AND SANITIZING.
    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: 1. MEAT THAWING IN SINK BY DRY STORAGE FULLY SUBMERGED IN WATER.2. SEAFOOD THAWING IN WATER IN A CONTAINER DIRECTLY ON THE FLOOR UNDER THE MOP SINK.PLEASE THAW USING THE METHODS ABOVE (UNDER REFRIGERATION OR COMPLETELY SUBMERGED UNDER RUNNING WATER).
    Location: Kitchen
  • Hand sink/soap
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Comments: 1. NO HAND SOAP PROVIDED AT HAND SINK IN THE BAR AREA.PLEASE PROVIDE.
    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. HOSE FROM WATER HEATER TO MOP SINK BECAUSE WATER HEATER IS LEAKING.PLEASE REPAIR ACCORDINGLY OR REPLACE TO PREVENT LEAK. DISCONTINUE USE OF HOSE WHEN REPAIRED.
    Location: Chemical room
    Equipment: -
  • 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. ICE SCOOP STORED DIRECTLY IN AND TOUCHING THE ICE IN ICE MACHINE IN KITCHEN.PLEASE STORE OUTSIDE OF ICE MACHINE ON A SMOOTH AND EASILY CLEANABLE SURFACE OR INSIDE ICE MACHINE, VERTICALLY SO HANDLE DOES NOT COME IN CONTACT WITH ICE.
    Location: Kitchen
    Equipment: Ice machine
  • 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. ICE SCOOP STORED DIRECTLY IN AND TOUCHING THE ICE IN ICE MACHINE IN KITCHEN.PLEASE STORE OUTSIDE OF ICE MACHINE ON A SMOOTH AND EASILY CLEANABLE SURFACE OR INSIDE ICE MACHINE, VERTICALLY SO HANDLE DOES NOT COME IN CONTACT WITH ICE.
    Location: Bar
    Equipment: Ice bin
 03/04/2013Recheck
  • 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. RAW CHORIZO AT COLD TOP NEXT TO GRILL ON COOK LINE AT 44 DEGREES F. 2. RAW CHICKEN AT COLD TOP NEXT TO GRILL ON COOK LINE AT 47 DEGREES F.3. RAW RED MEAT AT COLD TOP NEXT TO GRILL ON COOK LINE AT 45 DEGREES F.PLEASE ENSURE ALL POTENTIALLY HAZARDOUS FOODS BEING HELD COLD ARE KEPT AT 41 DEGREES F OR BELOW.
    Location: Cook line
    Equipment: Cold top
  • 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: 1. OBSERVED EMPLOYEE DRINK ON CHEST FREEZER WITH NO LID.2. OBSERVED EMPLOYEE "MONSTER" DRINK IN COOK/PREP AREA.PLEASE STORE ALL EMPLOYEE BEVERAGES IN A LOCATION AWAY FROM OR BELOW FOOD AND FOOD CONTACT SURFACES. EMPLOYEE BEVERAGES MUST ALSO HAVE A LID AND STRAW.
    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: 1. COOKED CHICKEN, COOKED REFRIED BEANS, COOKED BEEF, COOKED RICE, AND COOKED CHILE RELLENOS IN PANS IN WALK IN COOLER NOT DATE MARKED.PLEASE LABEL ALL COOKED AND READY TO EAT FOODS BEING KEPT FOR MORE THAN 24 HOURS WITH THE DISCARD DATE. (CAN KEEP FOR A MAXIMUM OF 7 DAYS)
    Location: Walk-in cooler
    Equipment: Walk in cooler
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. TABLE MOUNTED CAN OPEN HEAVILY SOILED ON PREP TABLE.2. BOTTOM INTERIOR OF UPRIGHT FREEZERS IN KITCHEN SOILED.PLEASE IMPROVE ROUTINE CLEANING AND SANITIZING.
    Location: Prep area
    Equipment: Can opener
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. TABLE MOUNTED CAN OPEN HEAVILY SOILED ON PREP TABLE.2. BOTTOM INTERIOR OF UPRIGHT FREEZERS IN KITCHEN SOILED.PLEASE IMPROVE ROUTINE CLEANING AND SANITIZING.
    Location: Kitchen
    Equipment: Upright freezer
  • Hand sink improper usage
    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: 1, LEMON WEDGE IN HAND SINK IN THE BAR AREA.PLEASE DO NOT USE HAND SINK FOR ANY PURPOSE OTHER THAN HAND WASHING.
    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: 1. HOT WATER KNOB ON HAND SINK IN THE KITCHEN IS BROKEN. CANNOT ACCESS HOT WATER AT HAND SINK.PLEASE REPAIR TO PROVIDE BOTH HOT AND COLD RUNNING WATER.
    Location: Kitchen
    Equipment: Hand sink
  • 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 LOW OR NOT PRESENT IN SANITIZING BAY OF THREE BAY SINK.PLEASE ENSURE A CONCENTRATION OF 50 PPM CHLORINE BLEACH IN SANITIZING BAY. USE TEST STRIPS TO MONITOR CONCENTRATION.
    Location: Kitchen
    Equipment: 3-bay
  • 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: 1. EMPLOYEE JACKET STORED ON TOP OF BAGS OF TORTILLAS ON SHELF IN DRY STORAGE.2. EMPLOYEE JACKET STORED HANGING ON RACKS HOLDING CANNED GOODS.PLEASE STORE EMPLOYEE PERSONAL ITEMS IN A DESIGNATED AREA AWAY FROM FOOD AND FOOD CONTACT SURFACES.
    Location: Dry storage
  • Floors, walls, ceilings cleanability
    Floors, walls and ceilings not smooth and easily cleanable.
    Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
    Comments: 1. STAINLESS STEEL BEHIND THREE BAY SINK HAS BEEN TAKEN DOWN LEAVING GLUE BUILD UP.PLEASE REPLACE STAINLESS STEEL BACK SPLASH OR OTHER APPROVED MATERIAL TO PROVIDE A SMOOTH AND EASILY CLEANABLE SURFACE.
    Location: Dish machine area
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. OPEN HOLE IN THE WALL SURROUNDING PIPE NEAR MOP SINK.PLEASE REPAIR TO CLOSE HOLE AND PROVIDE A SMOOTH AND EASILY CLEANBLE SURFACE.
    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 ON FLOOR UNDERNEATH AND AROUND THE DEEP FRYER.PLEASE IMPROVE ROUTINE CLEANING AND SANITIZING.
    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: 1. MEAT THAWING IN SINK BY DRY STORAGE FULLY SUBMERGED IN WATER.2. SEAFOOD THAWING IN WATER IN A CONTAINER DIRECTLY ON THE FLOOR UNDER THE MOP SINK.PLEASE THAW USING THE METHODS ABOVE (UNDER REFRIGERATION OR COMPLETELY SUBMERGED UNDER RUNNING WATER).
    Location: Kitchen
  • Hand sink/soap
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Comments: 1. NO HAND SOAP PROVIDED AT HAND SINK IN THE BAR AREA.PLEASE PROVIDE.
    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. HOSE FROM WATER HEATER TO MOP SINK BECAUSE WATER HEATER IS LEAKING.PLEASE REPAIR ACCORDINGLY OR REPLACE TO PREVENT LEAK. DISCONTINUE USE OF HOSE WHEN REPAIRED.
    Location: Chemical room
    Equipment: -
  • 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. ICE SCOOP STORED DIRECTLY IN AND TOUCHING THE ICE IN ICE MACHINE IN KITCHEN AND ICE BIN IN THE BAR AREA.PLEASE STORE OUTSIDE OF ICE MACHINE ON A SMOOTH AND EASILY CLEANABLE SURFACE OR INSIDE ICE MACHINE, VERTICALLY SO HANDLE DOES NOT COME IN CONTACT WITH ICE.
    Location: Kitchen
    Equipment: Ice machine
  • 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. ICE SCOOP STORED DIRECTLY IN AND TOUCHING THE ICE IN ICE MACHINE IN KITCHEN AND ICE BIN IN THE BAR AREA.PLEASE STORE OUTSIDE OF ICE MACHINE ON A SMOOTH AND EASILY CLEANABLE SURFACE OR INSIDE ICE MACHINE, VERTICALLY SO HANDLE DOES NOT COME IN CONTACT WITH ICE.
    Location: Bar
    Equipment: Ice bin
 02/25/2013Routine
No violation noted during this evaluation. 12/14/2012Non-Illness Complaint
  • 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. Two pans of cheese sitting out at room temperature, one pan was on bottom shelf of steam table the other wsa sitting on top of steam table. Do not sit pans of cheese out at room temperature. Either hold cold at 41 deg. F or below or use approved methods to heat up cheese to 165 deg. F then hold at 135 deg. F or above. 2. Pans of meat iced down next to flat top cooking grill held at 50 deg. F due to lack of ice. Hold all potentially hazardous foods at 41 deg. f or below.
    Location: Cook line
  • 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: 1. Employee drinks missing lids and straws in kitchen area. Provide lids and straws for all drinks in kitchen areas.
    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: 1. Raw Chicken stored above Shrimp inside of walk in cooler. Store all raw chicken below shrimp.
    Location: Walk-in cooler
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Slicer soiled with dried on food. Do not allow slicer to sit soiled. Clean and sanitize slicer after each use.
    Location: Kitchen
    Equipment: Slicer
  • Walls finished or sealed
    Walls improperly finished.
    Correction: Wall shall be finished and sealed to provide a smooth, nonabsorbent, easily cleanable surface.
    Comments: 1. Seal on two bay sink in poor repair at two bay sink by three bay area. Wood board needs to be sealed or painted . Do not store metal scraper between wall and sink ( this damaged seal ) Re- seal sink to wall. Note: 2 bay sink being replaced as wood can not be sealed.
    Location: Dish machine area
  • Physical facility repair (corrected)
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. Floor tiles in poor repair in hot water heater room. Replace all missing / dammaged floor tiles.
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, ceilings and/or attached equipment soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: Clean fan guards in walk in cooler.
    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. Two large pans of cooked ground beef cooling at room temperature. Use approved methods to cool 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.
    Location: Kitchen
  • 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: 1. Bags of frozen chicken thawing out in standing water at one bay sink. Use approved methods to thaw all frozen foods. Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below. 2. Large piece of beef in plastic thawing at room temperatrue in bus tub on bottom shelf of prep table by mop sink. Use approved methods to thaw frozen foods. Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.Note: foods brought in from delivery and placed in same positions as above. Discontinue. Store all raw meats in refrigeration until ready to prep foods. Placed in walk in cooler at time of innspection.
    Location: Kitchen
  • Light shields (corrected)
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: 1. Light guard missing in kitchen area. Provide light guard.
    Location: Kitchen
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. Faucet loose at mop sink. Repair. 2. Faucet dripping at hand sink in kitchen area. Repair. 3. Leak below 3 bay sink. Repair.
    Location: Kitchen
    Equipment: Mop 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. Faucet loose at mop sink. Repair. 2. Faucet dripping at hand sink in kitchen area. Repair. 3. Leak below 3 bay sink. Repair.
    Location: Kitchen
    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. Faucet loose at mop sink. Repair. 2. Faucet dripping at hand sink in kitchen area. Repair. 3. Leak below 3 bay sink. Repair.
    Location: Kitchen
    Equipment: 3-bay
 09/25/2012Recheck
  • 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. Two pans of cheese sitting out at room temperature, one pan was on bottom shelf of steam table the other wsa sitting on top of steam table. Do not sit pans of cheese out at room temperature. Either hold cold at 41 deg. F or below or use approved methods to heat up cheese to 165 deg. F then hold at 135 deg. F or above. 2. Pans of meat iced down next to flat top cooking grill held at 50 deg. F due to lack of ice. Hold all potentially hazardous foods at 41 deg. f or below.
    Location: Cook line
  • 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: 1. Employee drinks missing lids and straws in kitchen area. Provide lids and straws for all dirnks in kitchen areas.
    Location: Kitchen
  • Cross-contamination
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: 1. Raw Chicken stoed above Shrimp inside of walk in cooler. Store all raw chicken below shrip.
    Location: Walk-in cooler
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Slicer soiled with dried on food. Do not allow slicer to sit soiled. Clean and sanitize slicer after each use.
    Location: Kitchen
    Equipment: Slicer
  • Walls finished or sealed
    Walls improperly finished.
    Correction: Wall shall be finished and sealed to provide a smooth, nonabsorbent, easily cleanable surface.
    Comments: 1. Seal on two bay sink in poor repair at two bay sink by theee bay area. Wood board needs to be sealed or painted . Do not store metal scraper between wall and sink ( this damaged seal ) Re- seal sink to wall.
    Location: Dish machine area
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. Floor tiles in poor repair in hot water heater room. Replace all missing / dammaged floor tiles.
  • 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. Two large pans of cooked ground beef cooling at room temperature. Use approved methods to cool 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.
    Location: Kitchen
  • 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: 1. Bags of frozen chicken thawing out in standing water at one bay sink. Use approved methods to thaw all frozen foods. Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below. 2. Large pice of beef in plastic thawing at room temperatrue in bus tub on bottom shelf of prep tabel by mop sink. Use approved methods to thaw frozen foods. Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
    Location: Kitchen
  • Light shields
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: 1. Light guard missing in kitchen area. Provide light guard.
    Location: Kitchen
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. Faucet loose at mop sink. Repair. 2. Faucet dripping at hand sink in kitchen area. Repair.
    Location: Kitchen
    Equipment: Mop 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. Faucet loose at mop sink. Repair. 2. Faucet dripping at hand sink in kitchen area. Repair.
    Location: Kitchen
    Equipment: Hand sink
 09/14/2012Routine
  • Hot holding (corrected)
    Potentially hazardous food(s) not held at proper temperatures.
    Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
    Comments: 1. Pan of cooked rice sitting out at room temperature on cooks line below steam table. Do not sit potentially hazardous foods out at room temperature. Hold all hot foods at 135 deg. F.or above using steam table or stove top, oven to maintain proper temperature. 2. Beans at steam table held at 130 deg. F. hold all hot foods at 135 deg. F. or above.
    Location: Cook line
  • Hot holding (corrected)
    Potentially hazardous food(s) not held at proper temperatures.
    Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
    Comments: 1. Pan of cooked rice sitting out at room temperature on cooks line below steam table. Do not sit potentially hazardous foods out at room temperature. Hold all hot foods at 135 deg. F.or above using steam table or stove top, oven to maintain proper temperature. 2. Beans at steam table held at 130 deg. F. hold all hot foods at 135 deg. F. or above.
    Location: Cook line
    Equipment: Steam table
  • 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. Pan of beef held at 49 deg. F on top of small iced cold holding unit next to grill. Pan of pork held at 46 deg. F. Place pans deeper into ice so that ice is around pans so as to hold cold foods at 41 deg. F. or below.
    Location: Cook line
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Can opener blade soiled. Clean and saniitze. 2. Soiled pot , pans , utensils sitting inside and on vegetable prep sink. Do not store or place any items at vegetable prep sink. Clean and sanitize sink.
    Location: Kitchen
    Equipment: Can opener
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Can opener blade soiled. Clean and saniitze. 2. Soiled pot , pans , utensils sitting inside and on vegetable prep sink. Do not store or place any items at vegetable prep sink. Clean and sanitize sink.
    Location: Kitchen
    Equipment: Veg. Sink
  • 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: 1. Drain line going into hand sink in bar. Remove, Do not use hand sink as a drain. NOTE > REPEAT VIOLATION.
    Location: Bar
    Equipment: Hand sink
  • No certified food handler
    No certified food handler per 410 IAC 7-22.
    Correction: Provide a certified food handler.
  • Glove use (Non-Critical) (corrected)
    Gloves used incorrectly.
    Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
    Comments: 1. Food handlers using gloves to handle ready to eat foods without washing hands first at hand sink with soap and water. Wash hands at hand sink with soap and water before using gloves to handle ready to eat food items.
  • Improper storage of clean equipment (corrected)
    Clean equipment and/or utensils stored incorrectly.
    Correction: Store covered or inverted in a self-draining position that allows for air drying.
    Comments: 1. Ice scoop on top of ice machine. Store scoop in approved manner. Do not sit ice scoop on top of ice machine. 2. Handle of ice scoop touching ice inside of ice bin in bar. Store scoop with handle up so it does not touch ice. 3. Meat grinder sitting on floor in dry store room. Remove from floor and store in approved manner.
    Location: Kitchen
  • Improper storage of clean equipment (corrected)
    Clean equipment and/or utensils stored incorrectly.
    Correction: Store covered or inverted in a self-draining position that allows for air drying.
    Comments: 1. Ice scoop on top of ice machine. Store scoop in approved manner. Do not sit ice scoop on top of ice machine. 2. Handle of ice scoop touching ice inside of ice bin in bar. Store scoop with handle up so it does not touch ice. 3. Meat grinder sitting on floor in dry store room. Remove from floor and store in approved manner.
    Location: Bar
  • Improper storage of clean equipment (corrected)
    Clean equipment and/or utensils stored incorrectly.
    Correction: Store covered or inverted in a self-draining position that allows for air drying.
    Comments: 1. Ice scoop on top of ice machine. Store scoop in approved manner. Do not sit ice scoop on top of ice machine. 2. Handle of ice scoop touching ice inside of ice bin in bar. Store scoop with handle up so it does not touch ice. 3. Meat grinder sitting on floor in dry store room. Remove from floor and store in approved manner.
    Location: Dry storage
  • Drying mop(s) (corrected)
    Improper drying of wet mop(s).
    Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
    Comments: 1. Wet mops not hung up to dry. Hang up wet mops to dry between use.
  • Lighting intensity (corrected)
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: 1. Light not working by three bay sink area. Replace all non working bulbs or repair light fixture if needed.
    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. Heat vent soiled above steam table on cooks line. Clean vent.
    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: 1. Large amounts of chicken, seafood, beef thawing out at room temperature at by one bay meat prep sink. Do not sit potentially hazardous foods out at room temperature to thaw. Use approved methods to thaw all frozen foods. Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below. NOTE > REPEAT VIOLATION.
    Location: Kitchen
  • 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: 1. Thermometer not working inside of walk in cooler. Provide a working thermometer. 2. No working thermometer inside of keg cooler that has milk in bar. Provide.
    Location: Walk-in cooler
  • 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: 1. Thermometer not working inside of walk in cooler. Provide a working thermometer. 2. No working thermometer inside of keg cooler that has milk in bar. Provide.
    Location: Bar
  • 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 bar. Provide.
    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. Faucet handle for cold water at hand sink in kitchen area in poor repair. Vice grips used as a handle. Repair hand sink to a sound working condition. 2. Drain pipe leaking at three bay sink in kitche area bricks use to support drain line. Remove bricks and repair drain line to a sound working condition. 3. Plastic trash bag wraped around drain pipe at two bay sink. Remove plastic and repair drain line if needed.
    Location: Kitchen
    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. Faucet handle for cold water at hand sink in kitchen area in poor repair. Vice grips used as a handle. Repair hand sink to a sound working condition. 2. Drain pipe leaking at three bay sink in kitche area bricks use to support drain line. Remove bricks and repair drain line to a sound working condition. 3. Plastic trash bag wraped around drain pipe at two bay sink. Remove plastic and repair drain line if needed.
    Location: Kitchen
    Equipment: 3-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. Faucet handle for cold water at hand sink in kitchen area in poor repair. Vice grips used as a handle. Repair hand sink to a sound working condition. 2. Drain pipe leaking at three bay sink in kitche area bricks use to support drain line. Remove bricks and repair drain line to a sound working condition. 3. Plastic trash bag wraped around drain pipe at two bay sink. Remove plastic and repair drain line if needed.
    Location: Kitchen
    Equipment: 2-bay
 07/19/2012Recheck
  • Hot holding (corrected)
    Potentially hazardous food(s) not held at proper temperatures.
    Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
    Comments: 1. Pan of cooked rice sitting out at room temperature on cooks line below steam table. Do not sit potentially hazardous foods out at room temperature. Hold all hot foods at 135 deg. F.or above using steam table or stove top, oven to maintain proper temperature. 2. Beans at steam table held at 130 deg. F. hold all hot foods at 135 deg. F. or above.
    Location: Cook line
  • Hot holding (corrected)
    Potentially hazardous food(s) not held at proper temperatures.
    Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
    Comments: 1. Pan of cooked rice sitting out at room temperature on cooks line below steam table. Do not sit potentially hazardous foods out at room temperature. Hold all hot foods at 135 deg. F.or above using steam table or stove top, oven to maintain proper temperature. 2. Beans at steam table held at 130 deg. F. hold all hot foods at 135 deg. F. or above.
    Location: Cook line
    Equipment: Steam table
  • 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. Pan of beef held at 49 deg. F on top of small iced cold holding unit next to grill. Pan of pork held at 46 deg. F. Place pans deeper into ice so that ice is around pans so as to hold cold foods at 41 deg. F. or below.
    Location: Cook line
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Can opener blade soiled. Clean and saniitze. 2. Soiled pot , pans , utensils sitting inside and on vegetable prep sink. Do not store or place any items at vegetable prep sink. Clean and sanitize sink.
    Location: Kitchen
    Equipment: Can opener
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Can opener blade soiled. Clean and saniitze. 2. Soiled pot , pans , utensils sitting inside and on vegetable prep sink. Do not store or place any items at vegetable prep sink. Clean and sanitize sink.
    Location: Kitchen
    Equipment: Veg. Sink
  • 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: 1. Drain line going into hand sink in bar. Remove, Do not use hand sink as a drain. NOTE > REPEAT VIOLATION.
    Location: Bar
    Equipment: Hand sink
  • No certified food handler
    No certified food handler per 410 IAC 7-22.
    Correction: Provide a certified food handler.
  • Glove use (Non-Critical) (corrected)
    Gloves used incorrectly.
    Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
    Comments: 1. Food handlers using gloves to handle ready to eat foods without washing hands first at hand sink with soap and water. Wash hands at hand sink with soap and water before using gloves to handle ready to eat food items.
  • Improper storage of clean equipment (corrected)
    Clean equipment and/or utensils stored incorrectly.
    Correction: Store covered or inverted in a self-draining position that allows for air drying.
    Comments: 1. Ice scoop on top of ice machine. Store scoop in approved manner. Do not sit ice scoop on top of ice machine. 2. Handle of ice scoop touching ice inside of ice bin in bar. Store scoop with handle up so it does not touch ice. 3. Meat grinder sitting on floor in dry store room. Remove from floor and store in approved manner.
    Location: Kitchen
  • Improper storage of clean equipment (corrected)
    Clean equipment and/or utensils stored incorrectly.
    Correction: Store covered or inverted in a self-draining position that allows for air drying.
    Comments: 1. Ice scoop on top of ice machine. Store scoop in approved manner. Do not sit ice scoop on top of ice machine. 2. Handle of ice scoop touching ice inside of ice bin in bar. Store scoop with handle up so it does not touch ice. 3. Meat grinder sitting on floor in dry store room. Remove from floor and store in approved manner.
    Location: Bar
  • Improper storage of clean equipment (corrected)
    Clean equipment and/or utensils stored incorrectly.
    Correction: Store covered or inverted in a self-draining position that allows for air drying.
    Comments: 1. Ice scoop on top of ice machine. Store scoop in approved manner. Do not sit ice scoop on top of ice machine. 2. Handle of ice scoop touching ice inside of ice bin in bar. Store scoop with handle up so it does not touch ice. 3. Meat grinder sitting on floor in dry store room. Remove from floor and store in approved manner.
    Location: Dry storage
  • Drying mop(s) (corrected)
    Improper drying of wet mop(s).
    Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
    Comments: 1. Wet mops not hung up to dry. Hang up wet mops to dry between use.
  • Lighting intensity (corrected)
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: 1. Light not working by three bay sink area. Replace all non working bulbs or repair light fixture if needed.
    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. Heat vent soiled above steam table on cooks line. Clean vent.
    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: 1. Large amounts of chicken, seafood, beef thawing out at room temperature at by one bay meat prep sink. Do not sit potentially hazardous foods out at room temperature to thaw. Use approved methods to thaw all frozen foods. Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below. NOTE > REPEAT VIOLATION.
    Location: Kitchen
  • 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: 1. Thermometer not working inside of walk in cooler. Provide a working thermometer. 2. No working thermometer inside of keg cooler that has milk in bar. Provide.
    Location: Walk-in cooler
  • 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: 1. Thermometer not working inside of walk in cooler. Provide a working thermometer. 2. No working thermometer inside of keg cooler that has milk in bar. Provide.
    Location: Bar
  • 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 bar. Provide.
    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. Faucet handle for cold water at hand sink in kitchen area in poor repair. Vice grips used as a handle. Repair hand sink to a sound working condition. 2. Drain pipe leaking at three bay sink in kitche area bricks use to support drain line. Remove bricks and repair drain line to a sound working condition. 3. Plastic trash bag wraped around drain pipe at two bay sink. Remove plastic and repair drain line if needed.
    Location: Kitchen
    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. Faucet handle for cold water at hand sink in kitchen area in poor repair. Vice grips used as a handle. Repair hand sink to a sound working condition. 2. Drain pipe leaking at three bay sink in kitche area bricks use to support drain line. Remove bricks and repair drain line to a sound working condition. 3. Plastic trash bag wraped around drain pipe at two bay sink. Remove plastic and repair drain line if needed.
    Location: Kitchen
    Equipment: 3-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. Faucet handle for cold water at hand sink in kitchen area in poor repair. Vice grips used as a handle. Repair hand sink to a sound working condition. 2. Drain pipe leaking at three bay sink in kitche area bricks use to support drain line. Remove bricks and repair drain line to a sound working condition. 3. Plastic trash bag wraped around drain pipe at two bay sink. Remove plastic and repair drain line if needed.
    Location: Kitchen
    Equipment: 2-bay
 07/05/2012Recheck
  • Hot holding (corrected)
    Potentially hazardous food(s) not held at proper temperatures.
    Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
    Comments: 1. Pan of cooked rice sitting out at room temperature on cooks line below steam table. Do not sit potentially hazardous foods out at room temperature. Hold all hot foods at 135 deg. F.or above using steam table or stove top, oven to maintain proper temperature. 2. Beans at steam table held at 130 deg. F. hold all hot foods at 135 deg. F. or above.
    Location: Cook line
  • Hot holding (corrected)
    Potentially hazardous food(s) not held at proper temperatures.
    Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
    Comments: 1. Pan of cooked rice sitting out at room temperature on cooks line below steam table. Do not sit potentially hazardous foods out at room temperature. Hold all hot foods at 135 deg. F.or above using steam table or stove top, oven to maintain proper temperature. 2. Beans at steam table held at 130 deg. F. hold all hot foods at 135 deg. F. or above.
    Location: Cook line
    Equipment: Steam table
  • 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. Pan of beef held at 49 deg. F on top of small iced cold holding unit next to grill. Pan of pork held at 46 deg. F. Place pans deeper into ice so that ice is around pans so as to hold cold foods at 41 deg. F. or below.
    Location: Cook line
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Can opener blade soiled. Clean and saniitze. 2. Soiled pot , pans , utensils sitting inside and on vegetable prep sink. Do not store or place any items at vegetable prep sink. Clean and sanitize sink.
    Location: Kitchen
    Equipment: Can opener
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Can opener blade soiled. Clean and saniitze. 2. Soiled pot , pans , utensils sitting inside and on vegetable prep sink. Do not store or place any items at vegetable prep sink. Clean and sanitize sink.
    Location: Kitchen
    Equipment: Veg. Sink
  • 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: 1. Drain line going into hand sink in bar. Remove, Do not use hand sink as a drain. NOTE > REPEAT VIOLATION.
    Location: Bar
    Equipment: Hand sink
  • No certified food handler
    No certified food handler per 410 IAC 7-22.
    Correction: Provide a certified food handler.
  • Glove use (Non-Critical) (corrected)
    Gloves used incorrectly.
    Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
    Comments: 1. Food handlers using gloves to handle ready to eat foods without washing hands first at hand sink with soap and water. Wash hands at hand sink with soap and water before using gloves to handle ready to eat food items.
  • Improper storage of clean equipment (corrected)
    Clean equipment and/or utensils stored incorrectly.
    Correction: Store covered or inverted in a self-draining position that allows for air drying.
    Comments: 1. Ice scoop on top of ice machine. Store scoop in approved manner. Do not sit ice scoop on top of ice machine. 2. Handle of ice scoop touching ice inside of ice bin in bar. Store scoop with handle up so it does not touch ice. 3. Meat grinder sitting on floor in dry store room. Remove from floor and store in approved manner.
    Location: Kitchen
  • Improper storage of clean equipment (corrected)
    Clean equipment and/or utensils stored incorrectly.
    Correction: Store covered or inverted in a self-draining position that allows for air drying.
    Comments: 1. Ice scoop on top of ice machine. Store scoop in approved manner. Do not sit ice scoop on top of ice machine. 2. Handle of ice scoop touching ice inside of ice bin in bar. Store scoop with handle up so it does not touch ice. 3. Meat grinder sitting on floor in dry store room. Remove from floor and store in approved manner.
    Location: Bar
  • Improper storage of clean equipment (corrected)
    Clean equipment and/or utensils stored incorrectly.
    Correction: Store covered or inverted in a self-draining position that allows for air drying.
    Comments: 1. Ice scoop on top of ice machine. Store scoop in approved manner. Do not sit ice scoop on top of ice machine. 2. Handle of ice scoop touching ice inside of ice bin in bar. Store scoop with handle up so it does not touch ice. 3. Meat grinder sitting on floor in dry store room. Remove from floor and store in approved manner.
    Location: Dry storage
  • Drying mop(s) (corrected)
    Improper drying of wet mop(s).
    Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
    Comments: 1. Wet mops not hung up to dry. Hang up wet mops to dry between use.
  • Lighting intensity (corrected)
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: 1. Light not working by three bay sink area. Replace all non working bulbs or repair light fixture if needed.
    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. Heat vent soiled above steam table on cooks line. Clean vent.
    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: 1. Large amounts of chicken, seafood, beef thawing out at room temperature at by one bay meat prep sink. Do not sit potentially hazardous foods out at room temperature to thaw. Use approved methods to thaw all frozen foods. Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below. NOTE > REPEAT VIOLATION.
    Location: Kitchen
  • 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: 1. Thermometer not working inside of walk in cooler. Provide a working thermometer. 2. No working thermometer inside of keg cooler that has milk in bar. Provide.
    Location: Walk-in cooler
  • 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: 1. Thermometer not working inside of walk in cooler. Provide a working thermometer. 2. No working thermometer inside of keg cooler that has milk in bar. Provide.
    Location: Bar
  • 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 bar. Provide.
    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. Faucet handle for cold water at hand sink in kitchen area in poor repair. Vice grips used as a handle. Repair hand sink to a sound working condition. 2. Drain pipe leaking at three bay sink in kitche area bricks use to support drain line. Remove bricks and repair drain line to a sound working condition. 3. Plastic trash bag wraped around drain pipe at two bay sink. Remove plastic and repair drain line if needed.
    Location: Kitchen
    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. Faucet handle for cold water at hand sink in kitchen area in poor repair. Vice grips used as a handle. Repair hand sink to a sound working condition. 2. Drain pipe leaking at three bay sink in kitche area bricks use to support drain line. Remove bricks and repair drain line to a sound working condition. 3. Plastic trash bag wraped around drain pipe at two bay sink. Remove plastic and repair drain line if needed.
    Location: Kitchen
    Equipment: 3-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. Faucet handle for cold water at hand sink in kitchen area in poor repair. Vice grips used as a handle. Repair hand sink to a sound working condition. 2. Drain pipe leaking at three bay sink in kitche area bricks use to support drain line. Remove bricks and repair drain line to a sound working condition. 3. Plastic trash bag wraped around drain pipe at two bay sink. Remove plastic and repair drain line if needed.
    Location: Kitchen
    Equipment: 2-bay
 06/08/2012Recheck
  • Hot holding (corrected)
    Potentially hazardous food(s) not held at proper temperatures.
    Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
    Comments: 1. Pan of cooked rice sitting out at room temperature on cooks line below steam table. Do not sit potentially hazardous foods out at room temperature. Hold all hot foods at 135 deg. F.or above using steam table or stove top, oven to maintain proper temperature. 2. Beans at steam table held at 130 deg. F. hold all hot foods at 135 deg. F. or above.
    Location: Cook line
  • Hot holding (corrected)
    Potentially hazardous food(s) not held at proper temperatures.
    Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
    Comments: 1. Pan of cooked rice sitting out at room temperature on cooks line below steam table. Do not sit potentially hazardous foods out at room temperature. Hold all hot foods at 135 deg. F.or above using steam table or stove top, oven to maintain proper temperature. 2. Beans at steam table held at 130 deg. F. hold all hot foods at 135 deg. F. or above.
    Location: Cook line
    Equipment: Steam table
  • 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. Pan of beef held at 49 deg. F on top of small iced cold holding unit next to grill. Pan of pork held at 46 deg. F. Place pans deeper into ice so that ice is around pans so as to hold cold foods at 41 deg. F. or below.
    Location: Cook line
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Can opener blade soiled. Clean and saniitze. 2. Soiled pot , pans , utensils sitting inside and on vegetable prep sink. Do not store or place any items at vegetable prep sink. Clean and sanitize sink.
    Location: Kitchen
    Equipment: Can opener
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Can opener blade soiled. Clean and saniitze. 2. Soiled pot , pans , utensils sitting inside and on vegetable prep sink. Do not store or place any items at vegetable prep sink. Clean and sanitize sink.
    Location: Kitchen
    Equipment: Veg. Sink
  • 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: 1. Drain line going into hand sink in bar. Remove, Do not use hand sink as a drain. NOTE > REPEAT VIOLATION.
    Location: Bar
    Equipment: Hand sink
  • No certified food handler
    No certified food handler per 410 IAC 7-22.
    Correction: Provide a certified food handler.
  • Glove use (Non-Critical) (corrected)
    Gloves used incorrectly.
    Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
    Comments: 1. Food handlers using gloves to handle ready to eat foods without washing hands first at hand sink with soap and water. Wash hands at hand sink with soap and water before using gloves to handle ready to eat food items.
  • Improper storage of clean equipment (corrected)
    Clean equipment and/or utensils stored incorrectly.
    Correction: Store covered or inverted in a self-draining position that allows for air drying.
    Comments: 1. Ice scoop on top of ice machine. Store scoop in approved manner. Do not sit ice scoop on top of ice machine. 2. Handle of ice scoop touching ice inside of ice bin in bar. Store scoop with handle up so it does not touch ice. 3. Meat grinder sitting on floor in dry store room. Remove from floor and store in approved manner.
    Location: Kitchen
  • Improper storage of clean equipment (corrected)
    Clean equipment and/or utensils stored incorrectly.
    Correction: Store covered or inverted in a self-draining position that allows for air drying.
    Comments: 1. Ice scoop on top of ice machine. Store scoop in approved manner. Do not sit ice scoop on top of ice machine. 2. Handle of ice scoop touching ice inside of ice bin in bar. Store scoop with handle up so it does not touch ice. 3. Meat grinder sitting on floor in dry store room. Remove from floor and store in approved manner.
    Location: Bar
  • Improper storage of clean equipment (corrected)
    Clean equipment and/or utensils stored incorrectly.
    Correction: Store covered or inverted in a self-draining position that allows for air drying.
    Comments: 1. Ice scoop on top of ice machine. Store scoop in approved manner. Do not sit ice scoop on top of ice machine. 2. Handle of ice scoop touching ice inside of ice bin in bar. Store scoop with handle up so it does not touch ice. 3. Meat grinder sitting on floor in dry store room. Remove from floor and store in approved manner.
    Location: Dry storage
  • Drying mop(s) (corrected)
    Improper drying of wet mop(s).
    Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
    Comments: 1. Wet mops not hung up to dry. Hang up wet mops to dry between use.
  • Lighting intensity (corrected)
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: 1. Light not working by three bay sink area. Replace all non working bulbs or repair light fixture if needed.
    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. Heat vent soiled above steam table on cooks line. Clean vent.
    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: 1. Large amounts of chicken, seafood, beef thawing out at room temperature at by one bay meat prep sink. Do not sit potentially hazardous foods out at room temperature to thaw. Use approved methods to thaw all frozen foods. Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below. NOTE > REPEAT VIOLATION.
    Location: Kitchen
  • 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: 1. Thermometer not working inside of walk in cooler. Provide a working thermometer. 2. No working thermometer inside of keg cooler that has milk in bar. Provide.
    Location: Walk-in cooler
  • 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: 1. Thermometer not working inside of walk in cooler. Provide a working thermometer. 2. No working thermometer inside of keg cooler that has milk in bar. Provide.
    Location: Bar
  • 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 bar. Provide.
    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. Faucet handle for cold water at hand sink in kitchen area in poor repair. Vice grips used as a handle. Repair hand sink to a sound working condition. 2. Drain pipe leaking at three bay sink in kitche area bricks use to support drain line. Remove bricks and repair drain line to a sound working condition. 3. Plastic trash bag wraped around drain pipe at two bay sink. Remove plastic and repair drain line if needed.
    Location: Kitchen
    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. Faucet handle for cold water at hand sink in kitchen area in poor repair. Vice grips used as a handle. Repair hand sink to a sound working condition. 2. Drain pipe leaking at three bay sink in kitche area bricks use to support drain line. Remove bricks and repair drain line to a sound working condition. 3. Plastic trash bag wraped around drain pipe at two bay sink. Remove plastic and repair drain line if needed.
    Location: Kitchen
    Equipment: 3-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. Faucet handle for cold water at hand sink in kitchen area in poor repair. Vice grips used as a handle. Repair hand sink to a sound working condition. 2. Drain pipe leaking at three bay sink in kitche area bricks use to support drain line. Remove bricks and repair drain line to a sound working condition. 3. Plastic trash bag wraped around drain pipe at two bay sink. Remove plastic and repair drain line if needed.
    Location: Kitchen
    Equipment: 2-bay
 05/18/2012Recheck
  • Hot holding (corrected)
    Potentially hazardous food(s) not held at proper temperatures.
    Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
    Comments: 1. Pan of cooked rice sitting out at room temperature on cooks line below steam table. Do not sit potentially hazardous foods out at room temperature. Hold all hot foods at 135 deg. F.or above using steam table or stove top, oven to maintain proper temperature. 2. Beans at steam table held at 130 deg. F. hold all hot foods at 135 deg. F. or above.
    Location: Cook line
  • Hot holding (corrected)
    Potentially hazardous food(s) not held at proper temperatures.
    Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
    Comments: 1. Pan of cooked rice sitting out at room temperature on cooks line below steam table. Do not sit potentially hazardous foods out at room temperature. Hold all hot foods at 135 deg. F.or above using steam table or stove top, oven to maintain proper temperature. 2. Beans at steam table held at 130 deg. F. hold all hot foods at 135 deg. F. or above.
    Location: Cook line
    Equipment: Steam table
  • 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. Pan of beef held at 49 deg. F on top of small iced cold holding unit next to grill. Pan of pork held at 46 deg. F. Place pans deeper into ice so that ice is around pans so as to hold cold foods at 41 deg. F. or below.
    Location: Cook line
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Can opener blade soiled. Clean and saniitze. 2. Soiled pot , pans , utensils sitting inside and on vegetable prep sink. Do not store or place any items at vegetable prep sink. Clean and sanitize sink.
    Location: Kitchen
    Equipment: Can opener
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Can opener blade soiled. Clean and saniitze. 2. Soiled pot , pans , utensils sitting inside and on vegetable prep sink. Do not store or place any items at vegetable prep sink. Clean and sanitize sink.
    Location: Kitchen
    Equipment: Veg. Sink
  • 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: 1. Drain line going into hand sink in bar. Remove, Do not use hand sink as a drain. NOTE > REPEAT VIOLATION.
    Location: Bar
    Equipment: Hand sink
  • No certified food handler
    No certified food handler per 410 IAC 7-22.
    Correction: Provide a certified food handler.
  • Glove use (Non-Critical) (corrected)
    Gloves used incorrectly.
    Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
    Comments: 1. Food handlers using gloves to handle ready to eat foods without washing hands first at hand sink with soap and water. Wash hands at hand sink with soap and water before using gloves to handle ready to eat food items.
  • Improper storage of clean equipment (corrected)
    Clean equipment and/or utensils stored incorrectly.
    Correction: Store covered or inverted in a self-draining position that allows for air drying.
    Comments: 1. Ice scoop on top of ice machine. Store scoop in approved manner. Do not sit ice scoop on top of ice machine. 2. Handle of ice scoop touching ice inside of ice bin in bar. Store scoop with handle up so it does not touch ice. 3. Meat grinder sitting on floor in dry store room. Remove from floor and store in approved manner.
    Location: Kitchen
  • Improper storage of clean equipment (corrected)
    Clean equipment and/or utensils stored incorrectly.
    Correction: Store covered or inverted in a self-draining position that allows for air drying.
    Comments: 1. Ice scoop on top of ice machine. Store scoop in approved manner. Do not sit ice scoop on top of ice machine. 2. Handle of ice scoop touching ice inside of ice bin in bar. Store scoop with handle up so it does not touch ice. 3. Meat grinder sitting on floor in dry store room. Remove from floor and store in approved manner.
    Location: Bar
  • Improper storage of clean equipment (corrected)
    Clean equipment and/or utensils stored incorrectly.
    Correction: Store covered or inverted in a self-draining position that allows for air drying.
    Comments: 1. Ice scoop on top of ice machine. Store scoop in approved manner. Do not sit ice scoop on top of ice machine. 2. Handle of ice scoop touching ice inside of ice bin in bar. Store scoop with handle up so it does not touch ice. 3. Meat grinder sitting on floor in dry store room. Remove from floor and store in approved manner.
    Location: Dry storage
  • Drying mop(s) (corrected)
    Improper drying of wet mop(s).
    Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
    Comments: 1. Wet mops not hung up to dry. Hang up wet mops to dry between use.
  • Lighting intensity (corrected)
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: 1. Light not working by three bay sink area. Replace all non working bulbs or repair light fixture if needed.
    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. Heat vent soiled above steam table on cooks line. Clean vent.
    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: 1. Large amounts of chicken, seafood, beef thawing out at room temperature at by one bay meat prep sink. Do not sit potentially hazardous foods out at room temperature to thaw. Use approved methods to thaw all frozen foods. Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below. NOTE > REPEAT VIOLATION.
    Location: Kitchen
  • 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: 1. Thermometer not working inside of walk in cooler. Provide a working thermometer. 2. No working thermometer inside of keg cooler that has milk in bar. Provide.
    Location: Walk-in cooler
  • 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: 1. Thermometer not working inside of walk in cooler. Provide a working thermometer. 2. No working thermometer inside of keg cooler that has milk in bar. Provide.
    Location: Bar
  • 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 bar. Provide.
    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. Faucet handle for cold water at hand sink in kitchen area in poor repair. Vice grips used as a handle. Repair hand sink to a sound working condition. 2. Drain pipe leaking at three bay sink in kitche area bricks use to support drain line. Remove bricks and repair drain line to a sound working condition. 3. Plastic trash bag wraped around drain pipe at two bay sink. Remove plastic and repair drain line if needed.
    Location: Kitchen
    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. Faucet handle for cold water at hand sink in kitchen area in poor repair. Vice grips used as a handle. Repair hand sink to a sound working condition. 2. Drain pipe leaking at three bay sink in kitche area bricks use to support drain line. Remove bricks and repair drain line to a sound working condition. 3. Plastic trash bag wraped around drain pipe at two bay sink. Remove plastic and repair drain line if needed.
    Location: Kitchen
    Equipment: 3-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. Faucet handle for cold water at hand sink in kitchen area in poor repair. Vice grips used as a handle. Repair hand sink to a sound working condition. 2. Drain pipe leaking at three bay sink in kitche area bricks use to support drain line. Remove bricks and repair drain line to a sound working condition. 3. Plastic trash bag wraped around drain pipe at two bay sink. Remove plastic and repair drain line if needed.
    Location: Kitchen
    Equipment: 2-bay
 05/09/2012Recheck
  • Hot holding (corrected)
    Potentially hazardous food(s) not held at proper temperatures.
    Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
    Comments: 1. Pan of cooked rice sitting out at room temperature on cooks line below steam table. Do not sit potentially hazardous foods out at room temperature. Hold all hot foods at 135 deg. F.or above using steam table or stove top, oven to maintain proper temperature. 2. Beans at steam table held at 130 deg. F. hold all hot foods at 135 deg. F. or above.
    Location: Cook line
  • Hot holding (corrected)
    Potentially hazardous food(s) not held at proper temperatures.
    Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
    Comments: 1. Pan of cooked rice sitting out at room temperature on cooks line below steam table. Do not sit potentially hazardous foods out at room temperature. Hold all hot foods at 135 deg. F.or above using steam table or stove top, oven to maintain proper temperature. 2. Beans at steam table held at 130 deg. F. hold all hot foods at 135 deg. F. or above.
    Location: Cook line
    Equipment: Steam table
  • 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. Pan of beef held at 49 deg. F on top of small iced cold holding unit next to grill. Pan of pork held at 46 deg. F. Place pans deeper into ice so that ice is around pans so as to hold cold foods at 41 deg. F. or below.
    Location: Cook line
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Can opener blade soiled. Clean and saniitze. 2. Soiled pot , pans , utensils sitting inside and on vegetable prep sink. Do not store or place any items at vegetable prep sink. Clean and sanitize sink.
    Location: Kitchen
    Equipment: Can opener
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Can opener blade soiled. Clean and saniitze. 2. Soiled pot , pans , utensils sitting inside and on vegetable prep sink. Do not store or place any items at vegetable prep sink. Clean and sanitize sink.
    Location: Kitchen
    Equipment: Veg. Sink
  • 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: 1. Drain line going into hand sink in bar. Remove, Do not use hand sink as a drain. NOTE > REPEAT VIOLATION.
    Location: Bar
    Equipment: Hand sink
  • No certified food handler
    No certified food handler per 410 IAC 7-22.
    Correction: Provide a certified food handler.
  • Glove use (Non-Critical) (corrected)
    Gloves used incorrectly.
    Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
    Comments: 1. Food handlers using gloves to handle ready to eat foods without washing hands first at hand sink with soap and water. Wash hands at hand sink with soap and water before using gloves to handle ready to eat food items.
  • Improper storage of clean equipment (corrected)
    Clean equipment and/or utensils stored incorrectly.
    Correction: Store covered or inverted in a self-draining position that allows for air drying.
    Comments: 1. Ice scoop on top of ice machine. Store scoop in approved manner. Do not sit ice scoop on top of ice machine. 2. Handle of ice scoop touching ice inside of ice bin in bar. Store scoop with handle up so it does not touch ice. 3. Meat grinder sitting on floor in dry store room. Remove from floor and store in approved manner.
    Location: Kitchen
  • Improper storage of clean equipment (corrected)
    Clean equipment and/or utensils stored incorrectly.
    Correction: Store covered or inverted in a self-draining position that allows for air drying.
    Comments: 1. Ice scoop on top of ice machine. Store scoop in approved manner. Do not sit ice scoop on top of ice machine. 2. Handle of ice scoop touching ice inside of ice bin in bar. Store scoop with handle up so it does not touch ice. 3. Meat grinder sitting on floor in dry store room. Remove from floor and store in approved manner.
    Location: Bar
  • Improper storage of clean equipment (corrected)
    Clean equipment and/or utensils stored incorrectly.
    Correction: Store covered or inverted in a self-draining position that allows for air drying.
    Comments: 1. Ice scoop on top of ice machine. Store scoop in approved manner. Do not sit ice scoop on top of ice machine. 2. Handle of ice scoop touching ice inside of ice bin in bar. Store scoop with handle up so it does not touch ice. 3. Meat grinder sitting on floor in dry store room. Remove from floor and store in approved manner.
    Location: Dry storage
  • Drying mop(s) (corrected)
    Improper drying of wet mop(s).
    Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
    Comments: 1. Wet mops not hung up to dry. Hang up wet mops to dry between use.
  • Lighting intensity (corrected)
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: 1. Light not working by three bay sink area. Replace all non working bulbs or repair light fixture if needed.
    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. Heat vent soiled above steam table on cooks line. Clean vent.
    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: 1. Large amounts of chicken, seafood, beef thawing out at room temperature at by one bay meat prep sink. Do not sit potentially hazardous foods out at room temperature to thaw. Use approved methods to thaw all frozen foods. Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below. NOTE > REPEAT VIOLATION.
    Location: Kitchen
  • 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: 1. Thermometer not working inside of walk in cooler. Provide a working thermometer. 2. No working thermometer inside of keg cooler that has milk in bar. Provide.
    Location: Walk-in cooler
  • 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: 1. Thermometer not working inside of walk in cooler. Provide a working thermometer. 2. No working thermometer inside of keg cooler that has milk in bar. Provide.
    Location: Bar
  • 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 bar. Provide.
    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. Faucet handle for cold water at hand sink in kitchen area in poor repair. Vice grips used as a handle. Repair hand sink to a sound working condition. 2. Drain pipe leaking at three bay sink in kitche area bricks use to support drain line. Remove bricks and repair drain line to a sound working condition. 3. Plastic trash bag wraped around drain pipe at two bay sink. Remove plastic and repair drain line if needed.
    Location: Kitchen
    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. Faucet handle for cold water at hand sink in kitchen area in poor repair. Vice grips used as a handle. Repair hand sink to a sound working condition. 2. Drain pipe leaking at three bay sink in kitche area bricks use to support drain line. Remove bricks and repair drain line to a sound working condition. 3. Plastic trash bag wraped around drain pipe at two bay sink. Remove plastic and repair drain line if needed.
    Location: Kitchen
    Equipment: 3-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. Faucet handle for cold water at hand sink in kitchen area in poor repair. Vice grips used as a handle. Repair hand sink to a sound working condition. 2. Drain pipe leaking at three bay sink in kitche area bricks use to support drain line. Remove bricks and repair drain line to a sound working condition. 3. Plastic trash bag wraped around drain pipe at two bay sink. Remove plastic and repair drain line if needed.
    Location: Kitchen
    Equipment: 2-bay
 04/19/2012Recheck
  • Hot holding (corrected on site)
    Potentially hazardous food(s) not held at proper temperatures.
    Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
    Comments: 1. Pan of cooked rice sitting out at room temperature on cooks line below steam table. Do not sit potentially hazardous foods out at room temperature. Hold all hot foods at 135 deg. F.or above using steam table or stove top, oven to maintain proper temperature. 2. Beans at steam table held at 130 deg. F. hold all hot foods at 135 deg. F. or above.
    Location: Cook line
  • Hot holding
    Potentially hazardous food(s) not held at proper temperatures.
    Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
    Comments: 1. Pan of cooked rice sitting out at room temperature on cooks line below steam table. Do not sit potentially hazardous foods out at room temperature. Hold all hot foods at 135 deg. F.or above using steam table or stove top, oven to maintain proper temperature. 2. Beans at steam table held at 130 deg. F. hold all hot foods at 135 deg. F. or above.
    Location: Cook line
    Equipment: Steam table
  • 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. Pan of beef held at 49 deg. F on top of small iced cold holding unit next to grill. Pan of pork held at 46 deg. F. Place pans deeper into ice so that ice is around pans so as to hold cold foods at 41 deg. F. or below.
    Location: Cook line
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Can opener blade soiled. Clean and saniitze. 2. Soiled pot , pans , utensils sitting inside and on vegetable prep sink. Do not store or place any items at vegetable prep sink. Clean and sanitize sink.
    Location: Kitchen
    Equipment: Can opener
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Can opener blade soiled. Clean and saniitze. 2. Soiled pot , pans , utensils sitting inside and on vegetable prep sink. Do not store or place any items at vegetable prep sink. Clean and sanitize sink.
    Location: Kitchen
    Equipment: Veg. Sink
  • Hand sink improper usage
    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: 1. Drain line going into hand sink in bar. Remove, Do not use hand sink as a drain. NOTE > REPEAT VIOLATION.
    Location: Bar
    Equipment: Hand sink
  • No certified food handler
    No certified food handler per 410 IAC 7-22.
    Correction: Provide a certified food handler.
  • Glove use (Non-Critical)
    Gloves used incorrectly.
    Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
    Comments: 1. Food handlers using gloves to handle ready to eat foods without washing hands first at hand sink with soap and water. Wash hands at hand sink with soap and water before using gloves to handle ready to eat food items.
  • Improper storage of clean equipment
    Clean equipment and/or utensils stored incorrectly.
    Correction: Store covered or inverted in a self-draining position that allows for air drying.
    Comments: 1. Ice scoop on top of ice machine. Store scoop in approved manner. Do not sit ice scoop on top of ice machine. 2. Handle of ice scoop touching ice inside of ice bin in bar. Store scoop with handle up so it does not touch ice. 3. Meat grinder sitting on floor in dry store room. Remove from floor and store in approved manner.
    Location: Kitchen
  • Improper storage of clean equipment
    Clean equipment and/or utensils stored incorrectly.
    Correction: Store covered or inverted in a self-draining position that allows for air drying.
    Comments: 1. Ice scoop on top of ice machine. Store scoop in approved manner. Do not sit ice scoop on top of ice machine. 2. Handle of ice scoop touching ice inside of ice bin in bar. Store scoop with handle up so it does not touch ice. 3. Meat grinder sitting on floor in dry store room. Remove from floor and store in approved manner.
    Location: Bar
  • Improper storage of clean equipment
    Clean equipment and/or utensils stored incorrectly.
    Correction: Store covered or inverted in a self-draining position that allows for air drying.
    Comments: 1. Ice scoop on top of ice machine. Store scoop in approved manner. Do not sit ice scoop on top of ice machine. 2. Handle of ice scoop touching ice inside of ice bin in bar. Store scoop with handle up so it does not touch ice. 3. Meat grinder sitting on floor in dry store room. Remove from floor and store in approved manner.
    Location: Dry storage
  • Drying mop(s)
    Improper drying of wet mop(s).
    Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
    Comments: 1. Wet mops not hung up to dry. Hang up wet mops to dry between use.
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: 1. Light not working by three bay sink area. Replace all non working bulbs or repair light fixture if needed.
    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. Heat vent soiled above steam table on cooks line. Clean vent.
    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: 1. Large amounts of chicken, seafood, beef thawing out at room temperature at by one bay meat prep sink. Do not sit potentially hazardous foods out at room temperature to thaw. Use approved methods to thaw all frozen foods. Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below. NOTE > REPEAT VIOLATION.
    Location: Kitchen
  • 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: 1. Thermometer not working inside of walk in cooler. Provide a working thermometer. 2. No working thermometer inside of keg cooler that has milk in bar. Provide.
    Location: Walk-in cooler
  • 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: 1. Thermometer not working inside of walk in cooler. Provide a working thermometer. 2. No working thermometer inside of keg cooler that has milk in bar. Provide.
    Location: Bar
  • 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
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. Faucet handle for cold water at hand sink in kitchen area in poor repair. Vice grips used as a handle. Repair hand sink to a sound working condition. 2. Drain pipe leaking at three bay sink in kitche area bricks use to support drain line. Remove bricks and repair drain line to a sound working condition. 3. Plastic trash bag wraped around drain pipe at two bay sink. Remove plastic and repair drain line if needed.
    Location: Kitchen
    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. Faucet handle for cold water at hand sink in kitchen area in poor repair. Vice grips used as a handle. Repair hand sink to a sound working condition. 2. Drain pipe leaking at three bay sink in kitche area bricks use to support drain line. Remove bricks and repair drain line to a sound working condition. 3. Plastic trash bag wraped around drain pipe at two bay sink. Remove plastic and repair drain line if needed.
    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. Faucet handle for cold water at hand sink in kitchen area in poor repair. Vice grips used as a handle. Repair hand sink to a sound working condition. 2. Drain pipe leaking at three bay sink in kitche area bricks use to support drain line. Remove bricks and repair drain line to a sound working condition. 3. Plastic trash bag wraped around drain pipe at two bay sink. Remove plastic and repair drain line if needed.
    Location: Kitchen
    Equipment: 2-bay
 04/13/2012Routine
  • Hot holding (corrected)
    Potentially hazardous food(s) not held at proper temperatures.
    Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
    Comments: 1. Pan of cheese sitting on top of steam table. Place pan in unit so as to hold at 135 deg. F. or above.
    Location: Cook line
  • 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. Cold top holding foods at 45 deg. F. Hold all cold 41 deg. F. or below.
    Location: Cook line
  • 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: 1. Food handler touching ready to eat foods with bare hands. Use approved utensils to handle all ready to eat food items.
  • 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: 1. Employee drink missing a lid in kitchen area. Provide a lid and straw for all drilnks in food prep areas.
    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: 1. Raw beef, chicken, shrimp all being thawed out in standing water at one bay sink. Do not prep chicken, beef and shrimp at same time, Do not thaw in standing water, Use approved methods to thaw all frozen foodsl. NOTE > REPEAT VIOLATON, WENT OVER PROPER FOOD PREP AND THAWING AT TIME OF INSPECTION. 2. Raw chicken stored above beef inside of walk in cooler. Store chickne below beef.
    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: 1. Raw beef, chicken, shrimp all being thawed out in standing water at one bay sink. Do not prep chicken, beef and shrimp at same time, Do not thaw in standing water, Use approved methods to thaw all frozen foodsl. NOTE > REPEAT VIOLATON, WENT OVER PROPER FOOD PREP AND THAWING AT TIME OF INSPECTION. 2. Raw chicken stored above beef inside of walk in cooler. Store chickne below beef.
    Location: Walk-in cooler
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Can opener blade soiled. Clean.
    Location: Kitchen
    Equipment: Can opener
  • 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: 1. Drain line from beer cooler draining into hand sink in bar. Remove drain line from hand sink and run to approved drain.
    Location: Kitchen
    Equipment: Hand sink
  • Unapproved food contact materials (corrected)
    Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
    Correction: Use approved materials for utensils and food contact surface(s).
    Comments: 1. Grocery bags used to store food inside of walk in freezer. Grocery bags are not approved for direct contact with food.
    Location: Kitchen
  • Improper storage of clean equipment (corrected)
    Clean equipment and/or utensils stored incorrectly.
    Correction: Store covered or inverted in a self-draining position that allows for air drying.
    Comments: 1. Ice scoop inside of ice machine. Store scoop with handle up in ice or out of machine in clean contaner.
    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 soiled in hot water heater room. Clean.
    Location: Back room
  • Wiping cloths / clean (corrected)
    Wet / Dry wiping clothes soiled.
    Correction: Wet or dry cloth(s) shall be maintained clean and free of food debris.
    Comments: 1. Soiled wiping towels sitting on white cutting board by one bay sink. Keep all towels clean and stored in approved sanitizer when not in use.
    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. Large amounts of cheese cooling in large plastic containers inside of walk in cooler. 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. NOTE > WENT OVER PROPER COOLING AT TIME OF INSPECTION.
    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. Cardboard inside of beer cooler in bar. Remove cardboard, Do not line shelves with cardboard.
    Location: Bar
  • 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 bar area. Provide towels.
    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 shield missing by one bay sink. Provide.
    Location: Kitchen
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. Faucet leaking at hand sink in kitchen area. Repair.
    Location: Kitchen
    Equipment: Hand sink
 12/15/2011Recheck
  • Hot holding
    Potentially hazardous food(s) not held at proper temperatures.
    Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
    Comments: 1. Pan of cheese sitting on top of steam table. Place pan in unit so as to hold at 135 deg. F. or above.
    Location: Cook line
  • 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. Cold top holding foods at 45 deg. F. Hold all cold 41 deg. F. or below.
    Location: Cook line
  • 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: 1. Food handler touching ready to eat foods with bare hands. Use approved utensils to handle all ready to eat food items.
  • 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: 1. Employee drink missing a lid in kitchen area. Provide a lid and straw for all drilnks in food prep areas.
    Location: Kitchen
  • Cross-contamination
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: 1. Raw beef, chicken, shrimp all being thawed out in standing water at one bay sink. Do not prep chicken, beef and shrimp at same time, Do not thaw in standing water, Use approved methods to thaw all frozen foodsl. NOTE > REPEAT VIOLATON, WENT OVER PROPER FOOD PREP AND THAWING AT TIME OF INSPECTION. 2. Raw chicken stored above beef inside of walk in cooler. Store chickne below beef.
    Location: Kitchen
  • Cross-contamination
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: 1. Raw beef, chicken, shrimp all being thawed out in standing water at one bay sink. Do not prep chicken, beef and shrimp at same time, Do not thaw in standing water, Use approved methods to thaw all frozen foodsl. NOTE > REPEAT VIOLATON, WENT OVER PROPER FOOD PREP AND THAWING AT TIME OF INSPECTION. 2. Raw chicken stored above beef inside of walk in cooler. Store chickne below beef.
    Location: Walk-in cooler
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Can opener blade soiled. Clean.
    Location: Kitchen
    Equipment: Can opener
  • Hand sink improper usage
    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: 1. Drain line from beer cooler draining into hand sink in bar. Remove drain line from hand sink and run to approved drain.
    Location: Kitchen
    Equipment: Hand sink
  • Unapproved food contact materials
    Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
    Correction: Use approved materials for utensils and food contact surface(s).
    Comments: 1. Grocery bags used to store food inside of walk in freezer. Grocery bags are not approved for direct contact with food.
    Location: Kitchen
  • Improper storage of clean equipment
    Clean equipment and/or utensils stored incorrectly.
    Correction: Store covered or inverted in a self-draining position that allows for air drying.
    Comments: 1. Ice scoop inside of ice machine. Store scoop with handle up in ice or out of machine in clean contaner.
    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 soiled in hot water heater room. Clean.
    Location: Back room
  • Wiping cloths / clean
    Wet / Dry wiping clothes soiled.
    Correction: Wet or dry cloth(s) shall be maintained clean and free of food debris.
    Comments: 1. Soiled wiping towels sitting on white cutting board by one bay sink. Keep all towels clean and stored in approved sanitizer when not in use.
    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. Large amounts of cheese cooling in large plastic containers inside of walk in cooler. 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. NOTE > WENT OVER PROPER COOLING AT TIME OF INSPECTION.
    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. Cardboard inside of beer cooler in bar. Remove cardboard, Do not line shelves with cardboard.
    Location: Bar
  • 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 area. Provide towels.
    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 shield missing by one bay sink. Provide.
    Location: Kitchen
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. Faucet leaking at hand sink in kitchen area. Repair.
    Location: Kitchen
    Equipment: Hand sink
 12/08/2011Routine

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