- 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. MISSING ONE FILTER IN HOOD OVER COOK LINE.PROVIDE.
- Pests/rodents removed (corrected)
Dead pests not removed.
Correction: Remove dead pests at frequent intervals to avoid accumulation.
Comments: 1. SEVERAL DEAD PESTS ON THE FLOOR OF DRY GOODS STORAGE (EX. BEHIND CO2 TANKS AND UNDERNEATH EQUIPMENT)REMOVE DEAD PESTS. CLEAN AND SANITIZE ALL CONTACT SURFACES.
Location: Dry storage
- 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 WITH DEBRIS AND BUILD UP UNDERNEATH BEER/WINE COOLERS AND ICE BIN IN BAR AREA.CLEAN AND SANITIZE.
Location: Bar
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. BOTTOM INTERIOR OF BEER/WINE COOLERS EXCESSIVELY SOILED.2. EXTERIOR OF ICE MACHINE SOILED.CLEAN AND SANITIZE.
Location: Bar
Equipment: Reach in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. BOTTOM INTERIOR OF BEER/WINE COOLERS EXCESSIVELY SOILED.2. EXTERIOR OF ICE MACHINE SOILED.CLEAN AND SANITIZE.
Location: Dry storage
Equipment: Ice machine
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. MOLD BUILD UP ON INTERIOR OF ICE MACHINE.CLEAN AND SANITIZE.
Location: Bar
Equipment: Ice machine
|
09/10/2014 | Recheck |
- 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. MISSING ONE FILTER IN HOOD OVER COOK LINE.PROVIDE.
- Pests/rodents removed
Dead pests not removed.
Correction: Remove dead pests at frequent intervals to avoid accumulation.
Comments: 1. SEVERAL DEAD PESTS ON THE FLOOR OF DRY GOODS STORAGE (EX. BEHIND CO2 TANKS AND UNDERNEATH EQUIPMENT)REMOVE DEAD PESTS. CLEAN AND SANITIZE ALL CONTACT SURFACES.
Location: Dry storage
- 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 WITH DEBRIS AND BUILD UP UNDERNEATH BEER/WINE COOLERS AND ICE BIN IN BAR AREA.CLEAN AND SANITIZE.
Location: Bar
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. BOTTOM INTERIOR OF BEER/WINE COOLERS EXCESSIVELY SOILED.2. EXTERIOR OF ICE MACHINE SOILED.CLEAN AND SANITIZE.
Location: Bar
Equipment: Reach in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. BOTTOM INTERIOR OF BEER/WINE COOLERS EXCESSIVELY SOILED.2. EXTERIOR OF ICE MACHINE SOILED.CLEAN AND SANITIZE.
Location: Dry storage
Equipment: Ice machine
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. MOLD BUILD UP ON INTERIOR OF ICE MACHINE.CLEAN AND SANITIZE.
Location: Bar
Equipment: Ice machine
|
09/03/2014 | Routine |
- Eating, drinking, smoking (corrected)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: Open drink in kitchenensure employees use lids and strawrepeat violation
Location: Kitchen
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Knives returned to magnetic rack soiledwall around knife area soiled and greasyclean all more regularly
Location: Kitchen
Equipment: Knife/utensil rack
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: Cooler in kitchen soiled on top as well as insidecooler does not appear to be cleaned at end of shifts allowing food debris to build upclean and sanitize food contact areas every four hoursrepeat violation
Location: Kitchen
Equipment: Prep Top Cooler
- Cove molding (corrected)
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: Provide coving in dry storage room so walls are not damaged by water for cleaning and to deter pests
Location: Dry storage
- 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: Repeat violationFloors in dry storage room building up with soilkitchen floors especially near floor drain and floor to wall junctures soiledWalls in kitchen are soiled and greasy
Location: Dry storage
- 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: Repeat violationFloors in dry storage room building up with soilkitchen floors especially near floor drain and floor to wall junctures soiledWalls in kitchen are soiled and greasy
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: Provide a thermometer in a visable location
Location: Kitchen
Equipment: Prep Top Cooler
- 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: Nozzles on soda machine soiledclean more regularly
Location: Wait staff area
Equipment: Soda machine
|
12/11/2013 | Recheck |
- Eating, drinking, smoking
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: Open drink in kitchenensure employees use lids and strawrepeat violation
Location: Kitchen
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Knives returned to magnetic rack soiledwall around knife area soiled and greasyclean all more regularly
Location: Kitchen
Equipment: Knife/utensil rack
- Food contact cleaning frequency
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: Cooler in kitchen soiled on top as well as insidecooler does not appear to be cleaned at end of shifts allowing food debris to build upclean and sanitize food contact areas every four hoursrepeat violation
Location: Kitchen
Equipment: Prep Top Cooler
- Cove molding
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: Provide coving in dry storage room so walls are not damaged by water for cleaning and to deter pests
Location: Dry storage
- 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: Repeat violationFloors in dry storage room building up with soilkitchen floors especially near floor drain and floor to wall junctures soiledWalls in kitchen are soiled and greasy
Location: Dry storage
- 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: Repeat violationFloors in dry storage room building up with soilkitchen floors especially near floor drain and floor to wall junctures soiledWalls in kitchen are soiled and greasy
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: Provide a thermometer in a visable location
Location: Kitchen
Equipment: Prep Top Cooler
- 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: Nozzles on soda machine soiledclean more regularly
Location: Wait staff area
Equipment: Soda machine
|
12/06/2013 | Recheck |
- Eating, drinking, smoking
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: Open drink in kitchenensure employees use lids and strawrepeat violation
Location: Kitchen
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Knives returned to magnetic rack soiledwall around knife area soiled and greasyclean all more regularly
Location: Kitchen
Equipment: Knife/utensil rack
- Food contact cleaning frequency
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: Cooler in kitchen soiled on top as well as insidecooler does not appear to be cleaned at end of shifts allowing food debris to build upclean and sanitize food contact areas every four hoursrepeat violation
Location: Kitchen
Equipment: Prep Top Cooler
- Cove molding
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: Provide coving in dry storage room so walls are not damaged by water for cleaning and to deter pests
Location: Dry storage
- 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: Repeat violationFloors in dry storage room building up with soilkitchen floors especially near floor drain and floor to wall junctures soiledWalls in kitchen are soiled and greasy
Location: Dry storage
- 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: Repeat violationFloors in dry storage room building up with soilkitchen floors especially near floor drain and floor to wall junctures soiledWalls in kitchen are soiled and greasy
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: Provide a thermometer in a visable location
Location: Kitchen
Equipment: Prep Top Cooler
- 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: Nozzles on soda machine soiledclean more regularly
Location: Wait staff area
Equipment: Soda machine
|
11/15/2013 | Routine |
- Eating, drinking, smoking (corrected)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: Open drinks throughout kitchen, bar and server areaClean more effectively at night to deter pest harborageprovide employees with lid and straws for drinks
Location: Kitchen
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: two door cooler in dry storage area is soiled insideclean more regularly and effectively
Location: Dry storage
Equipment: Upright cooler
- 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: Hat on top of prep top cooler in kitchenstore personal clothing elsewhere
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: Wet mops drying head downinvert or hang all wet mops
Location: Dry storage
- 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. Floors and walls in dry storage were never finished to smooth/easily cleanable allowing debris to build up in cracks and crevisesSEAL floor to make smooth - clean debris more regularly2. Clean floor under bar 4 bay sinks3. Water pooling near grease trap in kitchen clean
Location: Dry storage
- 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. Floors and walls in dry storage were never finished to smooth/easily cleanable allowing debris to build up in cracks and crevisesSEAL floor to make smooth - clean debris more regularly2. Clean floor under bar 4 bay sinks3. Water pooling near grease trap in kitchen clean
Location: Bar
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. Floors and walls in dry storage were never finished to smooth/easily cleanable allowing debris to build up in cracks and crevisesSEAL floor to make smooth - clean debris more regularly2. Clean floor under bar 4 bay sinks3. Water pooling near grease trap in kitchen clean
Location: Dish machine area
- 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: Coffee area has wooden shelfremove as it is soaking in all liquidsprovide a non-porous material that is easily cleanable
Location: Wait staff area
|
05/22/2013 | Recheck |
- Eating, drinking, smoking
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: Open drinks throughout kitchen, bar and server areaClean more effectively at night to deter pest harborageprovide employees with lid and straws for drinks
Location: Kitchen
- Food contact cleaning frequency
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: two door cooler in dry storage area is soiled insideclean more regularly and effectively
Location: Dry storage
Equipment: Upright cooler
- 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: Hat on top of prep top cooler in kitchenstore personal clothing elsewhere
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: Wet mops drying head downinvert or hang all wet mops
Location: Dry storage
- 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. Floors and walls in dry storage were never finished to smooth/easily cleanable allowing debris to build up in cracks and crevisesSEAL floor to make smooth - clean debris more regularly2. Clean floor under bar 4 bay sinks3. Water pooling near grease trap in kitchen clean
Location: Dry storage
- 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. Floors and walls in dry storage were never finished to smooth/easily cleanable allowing debris to build up in cracks and crevisesSEAL floor to make smooth - clean debris more regularly2. Clean floor under bar 4 bay sinks3. Water pooling near grease trap in kitchen clean
Location: Bar
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. Floors and walls in dry storage were never finished to smooth/easily cleanable allowing debris to build up in cracks and crevisesSEAL floor to make smooth - clean debris more regularly2. Clean floor under bar 4 bay sinks3. Water pooling near grease trap in kitchen clean
Location: Dish machine area
- 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: Coffee area has wooden shelfremove as it is soaking in all liquidsprovide a non-porous material that is easily cleanable
Location: Wait staff area
|
05/15/2013 | Routine |
- 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: Bottles hanging in server area - one is unlabeledensure all toxin bottles are identified with content name
Location: Wait staff area
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: Prep top cooler soiled inside bottom, shelving gaskets and outsideclean more frequently12-5improved
Location: Kitchen
Equipment: Prep Top Cooler
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: Please put soda compressor up and shelf with clearance underneathfloor around is soiled as it is difficult to clean around the compressor12-5Not done
Location: Kitchen
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Filter(s) missing from hood systemreplace12-5difficult size to find - still looking
Location: Kitchen
- Ice reuse (corrected)
Exterior cooling ice used for consumption.
Correction: Ice used as exterior coolant shall not be used for consumption.
Comments: Bottle of beer stored back in ice bin icedo not store anything in ice that is served in drinks to consumers
Location: Back room
Equipment: Ice bin
- 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: Kickplate within ice machine soiledclean regularly
Location: Dry storage
Equipment: Ice machine
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Bar sink leaks at handles and continually drips from faucetrepair12-5Not done
Location: Bar
Equipment: 4-bay
- 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: Both ice bins had ice scoop handle touching the iceensure handle does not touch ice12-5One still touching ice
Location: Bar
|
12/05/2012 | Recheck |
- 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: Bottles hanging in server area - one is unlabeledensure all toxin bottles are identified with content name
Location: Wait staff area
- Food contact cleaning frequency
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: Prep tp cooler soiled inside bottm, shelving gaskets and outsideclean more frequently
Location: Kitchen
Equipment: Prep Top Cooler
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: Please put soda compressor up and shelf with clearance underneathfloor around is soiled as it is difficult to clean around the compressor
Location: Kitchen
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Filter(s) missing from hood systemreplace
Location: Kitchen
- Ice reuse
Exterior cooling ice used for consumption.
Correction: Ice used as exterior coolant shall not be used for consumption.
Comments: Bottle of beer stored back in ice bin icedo not store anything in ice that is served in drinks to consumers
Location: Back room
Equipment: Ice bin
- 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: Kickplate within ice machine soiledclean regularly
Location: Dry storage
Equipment: Ice machine
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Bar sink leaks at handles and continually drips from faucetrepair
Location: Bar
Equipment: 4-bay
- 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: Both ice bins had ice scoop handle touching the iceensure handle does not touch ice
Location: Bar
|
11/29/2012 | Routine |
| No violation noted during this evaluation. | 05/31/2012 | Routine |
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