| No violation noted during this evaluation. | 10/19/2014 | Routine |
| No violation noted during this evaluation. | 01/25/2014 | Routine |
- 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: SUITE 409- HOT DOGS AT 126 f, HAMBURGERS AT 99 TO 102. PRODUCT WAS REHEATED AND PLACED BACK IN THE HOT BOX
Location: Prep area
Equipment: Warming drawers
- 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: SUITE 417- SANITIZER IS DISPENSING OVER 400 PPM HAVE ECOLAB RECALIBRATE THE DISPENSER.
Location: Three bay area
Equipment: 3-bay
|
11/10/2013 | Routine |
- 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: DETERGENT AND SANITIZER NOT YET ON SITE.
Location: Kitchen
Equipment: 3-bay
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: SEAL THE WALK IN COOLER TO THE WALL ON BOTH SIDES.
Location: Walk-in cooler
- 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: 3-bay
- 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: ENSURE THAT THE HOOD AND FIRE SUPPRESSION SYSTEM ARE APPROVED BY THE FIRE MARSHAL.
|
11/10/2013 | Pre-Licensing Recheck |
| No violation noted during this evaluation. | 09/08/2013 | Routine |
- 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: DETERGENT AND SANITIZER NOT YET ON SITE.
Location: Kitchen
Equipment: 3-bay
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: SEAL THE WALK IN COOLER TO THE WALL ON BOTH SIDES.
Location: Walk-in cooler
- 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: 3-bay
- 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: ENSURE THAT THE HOOD AND FIRE SUPPRESSION SYSTEM ARE APPROVED BY THE FIRE MARSHAL.
|
09/05/2013 | Pre-Licensing |
| No violation noted during this evaluation. | 01/26/2013 | Routine |
| No violation noted during this evaluation. | 11/04/2012 | Routine |
- 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: Suite 444 Meatballs at 114 to 126, beef ribs 126 to 130 F There are too manysheet pans in betweeen the pans of foods. No circulation can occur when pans are stacked in the warming boxes in this manner. Pans are following out of box when Chef tries to remove food items.Discontinue this practice.
Location: Expo line
- 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: QB Suite- eggs in ice bath at 48 to 52 degrees F. Bring the eggs out closer to the game. Add more water to the ice bath to keep the temperatures down.
- Hand sink location blocked
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: QB Suite- Handsink is not working in the front concession area. Repair to working order.
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Suite 409-Repair the non working ceiling plugs
|
09/16/2012 | Routine |
| No violation noted during this evaluation. | 02/05/2012 | Routine |
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