Nicolinos, 2544 EXECUTIVE DR, Indianapolis, IN - Restaurant inspection findings and violations

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Business Info

Name: Nicolinos
Type: Restaurant
Address: 2544 EXECUTIVE DR, Indianapolis, IN 46241
County: Marion
License #: 202538
Smoking: Smoke Free
Total inspections: 69
Last inspection: 11/07/2014
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Inspection findings

Inspection Date

Type
  • CO2/Health or safety hazard (corrected)
    Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
    Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
    Comments: BARUnrestrained CO2 tank in old ice machine room at bar. Please restrain.
  • Cooling time (corrected)
    Potentially hazardous foods have been cooled improperly.
    Correction: PHF shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours.
    Comments: MAIN KITCHENPasta salad at 80 deg F. Pasta cooked two hours eariler. make sure to cool foods to 70 deg F in 2 hours or dispose of foods. Then cool from 70 deg F to 41 deg F or below in additional 4 hours or dispose of food. CORRECTED One pan of pasta salad disposed of at time of inspection.
  • 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: BARGnats at bar. Exterminate. Remove all standing water to help eliminate gnats. Clean and scrub floor drains and floors with hot soap water and stiff brush to help eliminate gnats.
  • Restricted use pesticides (corrected)
    Restricted pesticide(s) do not meet criteria.
    Correction: Provide approved restricted use pesticides.
    Comments: BARGnat strip by bar hand sink. Please remove.
  • 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: MAIN KITCHENOne employee drink without lid and straw on shelf over prep table. Please use lids and straws with drinks.
  • Food unsafe (Critical) (corrected)
    Food is unsafe and/or in unsound condition.
    Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
    Comments: BARGnats in liquor bottles at bar. Exterminate. Disposed of Dobel Tequila, Tanteo Tropical, Vida, 2 Gingers and Bullet Rye Whisky at time of inspection.Note: on follow up inspection a gnat was found in bottle of Jim Beam. Disposed of at time of inspection.
  • 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: STARBUCKSOne sandwich date marked for disposal 10-22-2014 in display cooler. Please dispose of on marked date. Note: CORRECTED AT TIME OF INSPECTION.MAIN KITCHENLuncheon meat not date marked in walk in cooler #17. Please date mark with 7 day disposal date. CORRECTED
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: MAIN KITCHENBreak down and clean and sanitize slicer. CORRECTEDBARClean cutting board stored in soiled utensil well. Clean and sanitize and store in clean area.
  • 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: BARHand sink has dish, cloth towel and broken glass in it. Please remove all items. Use hand sink for hand washing only. Wash - rinse-sanitize and air dry all dishes at the 4 bay bar dish 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: STARBUCKSNo reading for sanitizer at either container at Starbucks, Maintain bleach at 50-100ppm or quat at 150-400ppm.
  • Probe thermometer (corrected)
    No food temperature device(s) provided to take temperatures.
    Correction: Provide an approved food thermometer.
    Comments: MAIN KITCHENMake sure all employees preparing foods have a probe thermometer to check food temperatures.
  • 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: STARBUCKSEmployee purse on plastic wrap. Discontinue. Note: this is a repeat violation.
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: BAR1. Finish walls and paint in old ice machine room at bar. Please make sure all walls are smooth non absorbent and easily cleanable. CORRECTED2. Provide missing light switch cover plate on wall behind soda boxes in old ice machine room in bar. CORRECTEDMAIN KITCHEN1. Water pooling on floor in dish area. Repair floor so water does not pool.2. Broken floor tiles in dish area. Replace.3. Missing grout on floor in dish area. Provide.4. Lifted floor tiles in dish area. Secure to floor. 5. Hole in ceiling above cooler in pizza area. Please repair to smooth, non absorbent and easily cleanable surface. May place access panel. CORRECTED
  • Physical facility repair (corrected)
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: BAR1. Finish walls and paint in old ice machine room at bar. Please make sure all walls are smooth non absorbent and easily cleanable. CORRECTED2. Provide missing light switch cover plate on wall behind soda boxes in old ice machine room in bar. CORRECTEDMAIN KITCHEN1. Water pooling on floor in dish area. Repair floor so water does not pool.2. Broken floor tiles in dish area. Replace.3. Missing grout on floor in dish area. Provide.4. Lifted floor tiles in dish area. Secure to floor. 5. Hole in ceiling above cooler in pizza area. Please repair to smooth, non absorbent and easily cleanable surface. May place access panel. CORRECTED
  • Walls, floors, etc/soiled (corrected)
    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: BAR1. Floor beside ice well is soiled. Please clean. CORRECTED2. Floor-wall junction below 4 bay sink is soiled. Please clean. CORRECTED MAIN KITCHEN1. Fan guards soiled in produce walk in cooler. Please clean. 2. Clean FRP walls in dish room where soiled. CORRECTED3. Floor below and behind equipment on hot line is soiled. Please clean. CORRECTED4. Floor wall junctions soiled in room service/server area. Please clean. CORRECTED
  • 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: BAR1. Floor beside ice well is soiled. Please clean. CORRECTED2. Floor-wall junction below 4 bay sink is soiled. Please clean. CORRECTED MAIN KITCHEN1. Fan guards soiled in produce walk in cooler. Please clean. 2. Clean FRP walls in dish room where soiled. CORRECTED3. Floor below and behind equipment on hot line is soiled. Please clean. CORRECTED4. Floor wall junctions soiled in room service/server area. Please clean. CORRECTED
  • Wiping cloths / storage (corrected)
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: MAIN KITCHENWet cloth towel on counter in prep area. Please store in approved strength sanitizer solution. BAR Wet cloth towels left on 4 bay sink to dry at night. Discontinue. Store in soiled linen container.
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: MAIN KITCHEN1. AT least 9 sets of lights out in the kitchen. Please repair or replace bulbs. CORRECTED2. Plastic wrap securing doors on Vulcan oven. Please remove and repair. CORRECTED3. Ice build up in walk in freezer #17 on cooling unit. Please remove ice and repair. 4. Garbage disposal is broken. Please clean.
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: MAIN KITCHEN1. AT least 9 sets of lights out in the kitchen. Please repair or replace bulbs. CORRECTED2. Plastic wrap securing doors on Vulcan oven. Please remove and repair. CORRECTED3. Ice build up in walk in freezer #17 on cooling unit. Please remove ice and repair. 4. Garbage disposal is broken. Please clean.
  • Fixed equipment spacing/sealing
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: MAIN KITCHENSecure dish machine drain boards to the wall and seal with silicone caulk.
  • Uncovered foods (Critical) (corrected)
    Foods are uncovered
    Correction: Store food in packages, covered containers or wrappings.
    Comments: MAIN KITCHENLids open on panko and flour. Be sure to close containers when done with use to prevent possible contamination.
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: BAR Inside of both keg coolers is soiled. Please clean.Note: on follow up inspection 10-29-2014 spill inside one keg cooler. Please clean. Note: on follow up inspection 11-7-2014 spill inside one keg cooler. Please clean. MAIN KITCHENSprayer over garbage disposal in kitchen is soiled. Please clean. CORRECTED
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: BAR Inside of both keg coolers is soiled. Please clean.Note: on follow up inspection 10-29-2014 spill inside one keg cooler. Please clean. Note: on follow up inspection 11-7-2014 spill inside one keg cooler. Please clean. MAIN KITCHENSprayer over garbage disposal in kitchen is soiled. Please clean. CORRECTED
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: MAIN KITCHENOut of paper towels at hand sink in pizza area. Please provide.
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: MAIN KITCHEN1. In prep room sprayer arm is spraying person using it. Please repair. 2. Dish machine is leaking. Repair. CORRECTED3. Smell from grease trap in old dish room. Have cleaned. CORRECTED
  • Plumbing system/ repair (Non-Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: MAIN KITCHEN1. In prep room sprayer arm is spraying person using it. Please repair. 2. Dish machine is leaking. Repair. CORRECTED3. Smell from grease trap in old dish room. Have cleaned. CORRECTED
 11/07/2014Recheck
  • CO2/Health or safety hazard (corrected)
    Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
    Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
    Comments: BARUnrestrained CO2 tank in old ice machine room at bar. Please restrain.
  • Cooling time (corrected)
    Potentially hazardous foods have been cooled improperly.
    Correction: PHF shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours.
    Comments: MAIN KITCHENPasta salad at 80 deg F. Pasta cooked two hours eariler. make sure to cool foods to 70 deg F in 2 hours or dispose of foods. Then cool from 70 deg F to 41 deg F or below in additional 4 hours or dispose of food. CORRECTED One pan of pasta salad disposed of at time of inspection.
  • 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: BARGnats at bar. Exterminate. Remove all standing water to help eliminate gnats. Clean and scrub floor drains and floors with hot soap water and stiff brush to help eliminate gnats.
  • Restricted use pesticides (corrected)
    Restricted pesticide(s) do not meet criteria.
    Correction: Provide approved restricted use pesticides.
    Comments: BARGnat strip by bar hand sink. Please remove.
  • 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: MAIN KITCHENOne employee drink without lid and straw on shelf over prep table. Please use lids and straws with drinks.
  • Food unsafe (Critical) (corrected on site)
    Food is unsafe and/or in unsound condition.
    Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
    Comments: BARGnats in liquor bottles at bar. Exterminate. Disposed of Dobel Tequila, Tanteo Tropical, Vida, 2 Gingers and Bullet Rye Whisky at time of inspection.Note: on follow up inspection a gnat was found in bottle of Jim Beam. Disposed of at time of inspection.
  • 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: STARBUCKSOne sandwich date marked for disposal 10-22-2014 in display cooler. Please dispose of on marked date. Note: CORRECTED AT TIME OF INSPECTION.MAIN KITCHENLuncheon meat not date marked in walk in cooler #17. Please date mark with 7 day disposal date. CORRECTED
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: MAIN KITCHENBreak down and clean and sanitize slicer. CORRECTEDBARClean cutting board stored in soiled utensil well. Clean and sanitize and store in clean area.
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: MAIN KITCHENBreak down and clean and sanitize slicer. CORRECTEDBARClean cutting board stored in soiled utensil well. Clean and sanitize and store in clean area.
  • 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: BARHand sink has dish, cloth towel and broken glass in it. Please remove all items. Use hand sink for hand washing only. Wash - rinse-sanitize and air dry all dishes at the 4 bay bar dish 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: STARBUCKSNo reading for sanitizer at either container at Starbucks, Maintain bleach at 50-100ppm or quat at 150-400ppm.
  • Probe thermometer (corrected)
    No food temperature device(s) provided to take temperatures.
    Correction: Provide an approved food thermometer.
    Comments: MAIN KITCHENMake sure all employees preparing foods have a probe thermometer to check food temperatures.
  • 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: STARBUCKSEmployee purse on plastic wrap. Discontinue. Note: this is a repeat violation.
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: BAR1. Finish walls and paint in old ice machine room at bar. Please make sure all walls are smooth non absorbent and easily cleanable. CORRECTED2. Provide missing light switch cover plate on wall behind soda boxes in old ice machine room in bar. CORRECTEDMAIN KITCHEN1. Water pooling on floor in dish area. Repair floor so water does not pool.2. Broken floor tiles in dish area. Replace.3. Missing grout on floor in dish area. Provide.4. Lifted floor tiles in dish area. Secure to floor. 5. Hole in ceiling above cooler in pizza area. Please repair to smooth, non absorbent and easily cleanable surface. May place access panel.
  • Physical facility repair (corrected)
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: BAR1. Finish walls and paint in old ice machine room at bar. Please make sure all walls are smooth non absorbent and easily cleanable. CORRECTED2. Provide missing light switch cover plate on wall behind soda boxes in old ice machine room in bar. CORRECTEDMAIN KITCHEN1. Water pooling on floor in dish area. Repair floor so water does not pool.2. Broken floor tiles in dish area. Replace.3. Missing grout on floor in dish area. Provide.4. Lifted floor tiles in dish area. Secure to floor. 5. Hole in ceiling above cooler in pizza area. Please repair to smooth, non absorbent and easily cleanable surface. May place access panel.
  • Walls, floors, etc/soiled (corrected)
    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: BAR1. Floor beside ice well is soiled. Please clean. CORRECTED2. Floor-wall junction below 4 bay sink is soiled. Please clean. CORRECTED MAIN KITCHEN1. Fan guards soiled in produce walk in cooler. Please clean. 2. Clean FRP walls in dish room where soiled. CORRECTED3. Floor below and behind equipment on hot line is soiled. Please clean. CORRECTED4. Floor wall junctions soiled in room service/server area. Please clean. CORRECTED
  • 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: BAR1. Floor beside ice well is soiled. Please clean. CORRECTED2. Floor-wall junction below 4 bay sink is soiled. Please clean. CORRECTED MAIN KITCHEN1. Fan guards soiled in produce walk in cooler. Please clean. 2. Clean FRP walls in dish room where soiled. CORRECTED3. Floor below and behind equipment on hot line is soiled. Please clean. CORRECTED4. Floor wall junctions soiled in room service/server area. Please clean. CORRECTED
  • Wiping cloths / storage (corrected)
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: MAIN KITCHENWet cloth towel on counter in prep area. Please store in approved strength sanitizer solution. BAR Wet cloth towels left on 4 bay sink to dry at night. Discontinue. Store in soiled linen container.
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: MAIN KITCHEN1. AT least 9 sets of lights out in the kitchen. Please repair or replace bulbs. CORRECTED2. Plastic wrap securing doors on Vulcan oven. Please remove and repair. CORRECTED3. Ice build up in walk in freezer #17 on cooling unit. Please remove ice and repair. 4. Garbage disposal is broken. Please clean.
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: MAIN KITCHEN1. AT least 9 sets of lights out in the kitchen. Please repair or replace bulbs. CORRECTED2. Plastic wrap securing doors on Vulcan oven. Please remove and repair. CORRECTED3. Ice build up in walk in freezer #17 on cooling unit. Please remove ice and repair. 4. Garbage disposal is broken. Please clean.
  • Fixed equipment spacing/sealing
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: MAIN KITCHENSecure dish machine drain boards to the wall and seal with silicone caulk.
  • Uncovered foods (Critical) (corrected)
    Foods are uncovered
    Correction: Store food in packages, covered containers or wrappings.
    Comments: MAIN KITCHENLids open on panko and flour. Be sure to close containers when done with use to prevent possible contamination.
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: BAR Inside of both keg coolers is soiled. Please clean.Note: on follow up inspection 10-29-2014 spill inside on keg cooler. Please clean. MAIN KITCHENSprayer over garbage disposal in kitchen is soiled. Please clean. CORRECTED
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: BAR Inside of both keg coolers is soiled. Please clean.Note: on follow up inspection 10-29-2014 spill inside on keg cooler. Please clean. MAIN KITCHENSprayer over garbage disposal in kitchen is soiled. Please clean. CORRECTED
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: MAIN KITCHENOut of paper towels at hand sink in pizza area. Please provide.
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: MAIN KITCHEN1. In prep room sprayer arm is spraying person using it. Please repair. 2. Dish machine is leaking. Repair. CORRECTED3. Smell from grease trap in old dish room. Have cleaned. CORRECTED
  • Plumbing system/ repair (Non-Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: MAIN KITCHEN1. In prep room sprayer arm is spraying person using it. Please repair. 2. Dish machine is leaking. Repair. CORRECTED3. Smell from grease trap in old dish room. Have cleaned. CORRECTED
 10/29/2014Recheck
  • CO2 tanks unrestrained
    Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
    Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
    Comments: BARUnrestrained CO2 tank in old ice machine room at bar. Please restrain.
  • Cooling time (corrected on site)
    Potentially hazardous foods have been cooled improperly.
    Correction: PHF shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours.
    Comments: MAIN KITCHENPasta salad at 80 deg F. Pasta cooked two hours eariler. make sure to cool foods to 70 deg F in 2 hours or dispose of foods. Then cool from 70 deg F to 41 deg F or below in additional 4 hours or dispose of food. CORRECTED One pan of pasta salad disposed of at time of inspection.
  • Pests/rodents
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: BARGnats at bar. Exterminate. Remove all standing water to help eliminate gnats. Clean and scrub floor drains and floors with hot soap water and stiff brush to help eliminate gnats.
  • Restricted use pesticides
    Restricted pesticide(s) do not meet criteria.
    Correction: Provide approved restricted use pesticides.
    Comments: BARGnat strip by bar hand sink. Please remove.
  • 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: MAIN KITCHENOne employee drink without lid and straw on shelf over prep table. Please use lids and straws with drinks.
  • Food unsafe (Critical) (corrected on site)
    Food is unsafe and/or in unsound condition.
    Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
    Comments: BARGnats in liquor bottles at bar. Exterminate. Disposed of Dobel Tequila, Tanteo Tropical, Vida, 2 Gingers and Bullet Rye Whisky at time of inspection.
  • Date marking (corrected on site)
    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: STARBUCKSOne sandwich date marked for disposal 10-22-2014 in display cooler. Please dispose of on marked date. Note: CORRECTED AT TIME OF INSPECTION.MAIN KITCHENLuncheon meat not date marked in walk in cooler #17. Please date mark with 7 day disposal date. CORRECTED
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: MAIN KITCHENBreak down and clean and sanitize 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: BARHand sink has dish, cloth towel and broken glass in it. Please remove all items. Use hand sink for hand washing only. Wash - rinse-sanitize and air dry all dishes at the 4 bay bar dish 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: STARBUCKSNo reading for sanitizer at either container at Starbucks, Maintain bleach at 50-100ppm or quat at 150-400ppm.
  • Probe thermometer
    No food temperature device(s) provided to take temperatures.
    Correction: Provide an approved food thermometer.
    Comments: MAIN KITCHENMake sure all employees preparing foods have a probe thermometer to check food temperatures.
  • 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: STARBUCKSEmployee purse on plastic wrap. Discontinue. Note: this is a repeat violation.
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: BAR1. Finish walls and paint in old ice machine room at bar. Please make sure all walls are smooth non absorbent and easily cleanable. 2. Provide missing light switch cover plate on wall behind soda boxes in old ice machine room in bar. MAIN KITCHEN1. Water pooling on floor in dish area. Repair floor so water does not pool.2. Broken floor tiles in dish area. Replace.3. Missing grout on floor in dish area. Provide.4. Lifted floor tiles in dish area. Secure to floor. 5. Hole in ceiling above cooler in pizza area. Please repair to smooth, non absorbent and easily cleanable surface. May place access panel.
  • 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: BAR1. Floor beside ice well is soiled. Please clean.2. Floor-wall junction below 4 bay sink is soiled. Please clean. MAIN KITCHEN1. Fan guards soiled in produce walk in cooler. Please clean. 2. Clean FRP walls in dish room where soiled. 3. Floor below and behind equipment on hot line is soiled. Please clean.4. Floor wall junctions soiled in room service/server area. Please clean.
  • Wiping cloths / storage
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: MAIN KITCHENWet cloth towel on counter in prep area. Please store in approved strength sanitizer solution. BAR Wet cloth towels left on 4 bay sink to dry at night. Discontinue. Store in soiled linen container.
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: MAIN KITCHEN1. AT least 9 sets of lights out in the kitchen. Please repair or replace bulbs. 2. Plastic wrap securing doors on Vulcan oven. Please remove and repair. 3. Ice build up in walk in freezer #17 on cooling unit. Please remove ice and repair. 4. Garbage disposal is broken. Please clean.
  • Fixed equipment spacing/sealing
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: MAIN KITCHENSecure dish machine drain boards to the wall and seal with silicone caulk.
  • Uncovered foods (Critical)
    Foods are uncovered
    Correction: Store food in packages, covered containers or wrappings.
    Comments: MAIN KITCHENLids open on panko and flour. Be sure to close containers when done with use to prevent possible contamination.
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: BAR Inside of both keg coolers is soiled. Please clean.MAIN KITCHENSprayer over garbage disposal in kitchen is soiled. Please clean.
  • Hand sink/towels
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: MAIN KITCHENOut of paper towels at hand sink in pizza area. Please provide.
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: MAIN KITCHEN1. In prep room sprayer arm is spraying person using it. Please repair. 2. Dish machine is leaking. Repair. 3. Smell from grease trap in old dish room. Have cleaned.
 10/22/2014Routine
  • 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 bottles not labeled in dish room. Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
    Location: Kitchen
  • Pests/rodents (corrected)
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: 1. Gnats observed by three bay sink in pot and pan room. Exterminate gnats using approved methods. 2. Gnats observed by slicer in kitchen area. Exterminate gnats using approved methods.
    Location: Kitchen
  • Consumer advisory (corrected)
    Establishment serving undercooked and/or raw animal product with no consumer advisory.
    Correction: If serving a raw or undercooked animal product, an advisory must be visible to the consumer.
    Comments: Provide consumer advisory for food items.
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Soiled dishes on metal shelving in three bay / pot and pan room. Clean and sanitize all soiled dishes. 2. Slicer soiled in kitchen area. Clean and sanitize slicer.
    Location: Kitchen
  • 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. Duster stored at hand sink in Starbucks area. Remove, do not store any items at or on hand sink.
    Equipment: Hand sink
  • Improper sanitizing of utensil(s) and equipment (corrected)
    Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
    Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
    Comments: 1. Utensils not sanitized in Starbucks area. Wash , Rinse and Sanitize utensils using approved methods for all utensils.
  • Plumbing system / repair (Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. Floor drain in poor repair / water backed up at drain in kitchen area. Repair drain to a sound working condition. Note: will start working on plumbing on April 24, 2014 and will last three days to complete repairs.
    Location: Kitchen
  • Unnecessary litter (corrected)
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: 1. Trash and rubbish by outside dumpster areas. Remove all trash and rubbish.
  • Extension cords/utility lines exposed (corrected)
    Utility service line(s) and pipe(s) exposed.
    Correction: Utility lines and pipes may not be exposed.
    Comments: 1. Extension cords being used in Starbucks area. Discontinue using extension cords.
  • Physical facility repair (corrected)
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. Ceiling crumbling by Nics in kitchen area. Repair ceiling so as to provide a surface that is smooth and easily cleanable. CORRECTED 2. Ceiling in poor repair in serving area. . Repair ceiling so as to provide a surface that is smooth and easily cleanable. CORRECTED 3. Floor tiles in poor repair / missing grout in dish machine area. Replace all damaged floor tiles and re grout tiles. 4. Finish wall and cove base molding in back room in bar area. 5. Wood floor slat misisng in Starbucks area. 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. Ceiling crumbling by Nics in kitchen area. Repair ceiling so as to provide a surface that is smooth and easily cleanable. CORRECTED 2. Ceiling in poor repair in serving area. . Repair ceiling so as to provide a surface that is smooth and easily cleanable. CORRECTED 3. Floor tiles in poor repair / missing grout in dish machine area. Replace all damaged floor tiles and re grout tiles. 4. Finish wall and cove base molding in back room in bar area. 5. Wood floor slat misisng in Starbucks area. Replace.
    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. Ceiling crumbling by Nics in kitchen area. Repair ceiling so as to provide a surface that is smooth and easily cleanable. CORRECTED 2. Ceiling in poor repair in serving area. . Repair ceiling so as to provide a surface that is smooth and easily cleanable. CORRECTED 3. Floor tiles in poor repair / missing grout in dish machine area. Replace all damaged floor tiles and re grout tiles. 4. Finish wall and cove base molding in back room in bar area. 5. Wood floor slat misisng in Starbucks area. Replace.
    Location: Bar
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. Ceiling crumbling by Nics in kitchen area. Repair ceiling so as to provide a surface that is smooth and easily cleanable. CORRECTED 2. Ceiling in poor repair in serving area. . Repair ceiling so as to provide a surface that is smooth and easily cleanable. CORRECTED 3. Floor tiles in poor repair / missing grout in dish machine area. Replace all damaged floor tiles and re grout tiles. 4. Finish wall and cove base molding in back room in bar area. 5. Wood floor slat misisng in Starbucks area. Replace.
  • 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. Several ceiling tiles, heating and cooling vents and light guards soiled in kitchen and prep areas. Clean all soiled tiles, heating and cooling vents and light guards. 2. Wall space soiled by several heating and cooling vents in kitchen and prep areas. Clean all soiled wall space. 3. Floor space soiled along wall and floor junctions on hot line area. Clean all soiled floor space. 4. Floor space soiled in server area. Clean all soiled floor space. 5. Wall space soiled in dsih machine area. Clean all soiled wall space.
    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. Several ceiling tiles, heating and cooling vents and light guards soiled in kitchen and prep areas. Clean all soiled tiles, heating and cooling vents and light guards. 2. Wall space soiled by several heating and cooling vents in kitchen and prep areas. Clean all soiled wall space. 3. Floor space soiled along wall and floor junctions on hot line area. Clean all soiled floor space. 4. Floor space soiled in server area. Clean all soiled floor space. 5. Wall space soiled in dsih machine area. Clean all soiled wall space.
    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. Several ceiling tiles, heating and cooling vents and light guards soiled in kitchen and prep areas. Clean all soiled tiles, heating and cooling vents and light guards. 2. Wall space soiled by several heating and cooling vents in kitchen and prep areas. Clean all soiled wall space. 3. Floor space soiled along wall and floor junctions on hot line area. Clean all soiled floor space. 4. Floor space soiled in server area. Clean all soiled floor space. 5. Wall space soiled in dsih machine area. Clean all soiled wall space.
    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: 1. Wet wiping towels sititng out at three bay sink in bar. Store all wet towels in approved manner. 2. Wet wiping towel sititng out in Starbucks area. Store all wet towels in approved manner.
    Location: Bar
  • Wiping cloths / storage (corrected)
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: 1. Wet wiping towels sititng out at three bay sink in bar. Store all wet towels in approved manner. 2. Wet wiping towel sititng out in Starbucks area. Store all wet towels in approved manner.
  • 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. Hot water at all hand sinks in kitchen and prep areas at 95 deg. F. Repair to a sound working condition so as to provide at least 100 deg. F
    Location: Kitchen
    Equipment: Hand sink
  • Three bay wash temperature (corrected)
    Wash solution temperature of manual warewashing sink is less than 110 degrees F.
    Correction: The temperature of the wash solution in manual warewashing equipment shall be maintained at not less than 110 degrees F.
    Comments: 1. Hot water at three bay sinks at 95 deg. F. The temperature of the wash solution in manual warewashing equipment shall be maintained at not less than 110 degrees F.
    Location: Kitchen
    Equipment: 3-bay
  • 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 misisng inside of bottom section of cold top / reach in cooler in prep area. Provide a working thermometer. 2. Thermometer misisng inside of " Coke Zero " reach in cooler in Starbucks area. Provide a working thermometer.
    Location: Kitchen
    Equipment: Cold top
  • 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 misisng inside of bottom section of cold top / reach in cooler in prep area. Provide a working thermometer. 2. Thermometer misisng inside of " Coke Zero " reach in cooler in Starbucks area. Provide a working thermometer.
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Several lights not working in kitchen and prep areas. Repair all lights to a sound working conditon. 2. Dish machine leaking water. Repair dish machine to a sound working condition.
    Location: Kitchen
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Several lights not working in kitchen and prep areas. Repair all lights to a sound working conditon. 2. Dish machine leaking water. Repair dish machine to a sound working condition.
    Location: Dish machine area
    Equipment: Dishmachine
  • Fixed equipment spacing/sealing
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: 1. Drain boards not sealed at dish machine work tables. Seal to wall.
    Location: Dish machine area
  • Food on display (corrected)
    Food on display unprotected.
    Correction: Food on display shall be protected from contamination.
    Comments: 1. Buffet set up in main dining room misisng a sneeze quard. Provide approved sneeze guard. NOTE > CORRECTED AT TIME OF INSPECTION.
    Location: -
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Metal shelving soiled in three bay sink / pot and pan room. Clean all soiled shelving 2. Keg coolers soiled inside in bar area. Clean and sanitize.
    Location: Kitchen
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Metal shelving soiled in three bay sink / pot and pan room. Clean all soiled shelving 2. Keg coolers soiled inside in bar area. Clean and sanitize.
    Location: Bar
 05/22/2014Recheck
  • 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 bottles not labeled in dish room. Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
    Location: Kitchen
  • Pests/rodents (corrected)
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: 1. Gnats observed by three bay sink in pot and pan room. Exterminate gnats using approved methods. 2. Gnats observed by slicer in kitchen area. Exterminate gnats using approved methods.
    Location: Kitchen
  • Consumer advisory
    Establishment serving undercooked and/or raw animal product with no consumer advisory.
    Correction: If serving a raw or undercooked animal product, an advisory must be visible to the consumer.
    Comments: Provide consumer advisory for food items.
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Soiled dishes on metal shelving in three bay / pot and pan room. Clean and sanitize all soiled dishes. 2. Slicer soiled in kitchen area. Clean and sanitize slicer.
    Location: Kitchen
  • 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. Duster stored at hand sink in Starbucks area. Remove, do not store any items at or on hand sink.
    Equipment: Hand sink
  • Improper sanitizing of utensil(s) and equipment (corrected)
    Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
    Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
    Comments: 1. Utensils not sanitized in Starbucks area. Wash , Rinse and Sanitize utensils using approved methods for all utensils.
  • Plumbing system / repair (Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. Floor drain in poor repair / water backed up at drain in kitchen area. Repair drain to a sound working condition. Note: will start working on plumbing on April 24, 2014 and will last three days to complete repairs.
    Location: Kitchen
  • Unnecessary litter (corrected)
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: 1. Trash and rubbish by outside dumpster areas. Remove all trash and rubbish.
  • Extension cords/utility lines exposed (corrected)
    Utility service line(s) and pipe(s) exposed.
    Correction: Utility lines and pipes may not be exposed.
    Comments: 1. Extension cords being used in Starbucks area. Discontinue using extension cords.
  • Physical facility repair (corrected)
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. Ceiling crumbling by Nics in kitchen area. Repair ceiling so as to provide a surface that is smooth and easily cleanable. CORRECTED 2. Ceiling in poor repair in serving area. . Repair ceiling so as to provide a surface that is smooth and easily cleanable. CORRECTED 3. Floor tiles in poor repair / missing grout in dish machine area. Replace all damaged floor tiles and re grout tiles. 4. Finish wall and cove base molding in back room in bar area. 5. Wood floor slat misisng in Starbucks area. 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. Ceiling crumbling by Nics in kitchen area. Repair ceiling so as to provide a surface that is smooth and easily cleanable. CORRECTED 2. Ceiling in poor repair in serving area. . Repair ceiling so as to provide a surface that is smooth and easily cleanable. CORRECTED 3. Floor tiles in poor repair / missing grout in dish machine area. Replace all damaged floor tiles and re grout tiles. 4. Finish wall and cove base molding in back room in bar area. 5. Wood floor slat misisng in Starbucks area. Replace.
    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. Ceiling crumbling by Nics in kitchen area. Repair ceiling so as to provide a surface that is smooth and easily cleanable. CORRECTED 2. Ceiling in poor repair in serving area. . Repair ceiling so as to provide a surface that is smooth and easily cleanable. CORRECTED 3. Floor tiles in poor repair / missing grout in dish machine area. Replace all damaged floor tiles and re grout tiles. 4. Finish wall and cove base molding in back room in bar area. 5. Wood floor slat misisng in Starbucks area. Replace.
    Location: Bar
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. Ceiling crumbling by Nics in kitchen area. Repair ceiling so as to provide a surface that is smooth and easily cleanable. CORRECTED 2. Ceiling in poor repair in serving area. . Repair ceiling so as to provide a surface that is smooth and easily cleanable. CORRECTED 3. Floor tiles in poor repair / missing grout in dish machine area. Replace all damaged floor tiles and re grout tiles. 4. Finish wall and cove base molding in back room in bar area. 5. Wood floor slat misisng in Starbucks area. Replace.
  • 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. Several ceiling tiles, heating and cooling vents and light guards soiled in kitchen and prep areas. Clean all soiled tiles, heating and cooling vents and light guards. 2. Wall space soiled by several heating and cooling vents in kitchen and prep areas. Clean all soiled wall space. 3. Floor space soiled along wall and floor junctions on hot line area. Clean all soiled floor space. 4. Floor space soiled in server area. Clean all soiled floor space. 5. Wall space soiled in dsih machine area. Clean all soiled wall space.
    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. Several ceiling tiles, heating and cooling vents and light guards soiled in kitchen and prep areas. Clean all soiled tiles, heating and cooling vents and light guards. 2. Wall space soiled by several heating and cooling vents in kitchen and prep areas. Clean all soiled wall space. 3. Floor space soiled along wall and floor junctions on hot line area. Clean all soiled floor space. 4. Floor space soiled in server area. Clean all soiled floor space. 5. Wall space soiled in dsih machine area. Clean all soiled wall space.
    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. Several ceiling tiles, heating and cooling vents and light guards soiled in kitchen and prep areas. Clean all soiled tiles, heating and cooling vents and light guards. 2. Wall space soiled by several heating and cooling vents in kitchen and prep areas. Clean all soiled wall space. 3. Floor space soiled along wall and floor junctions on hot line area. Clean all soiled floor space. 4. Floor space soiled in server area. Clean all soiled floor space. 5. Wall space soiled in dsih machine area. Clean all soiled wall space.
    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: 1. Wet wiping towels sititng out at three bay sink in bar. Store all wet towels in approved manner. 2. Wet wiping towel sititng out in Starbucks area. Store all wet towels in approved manner.
    Location: Bar
  • Wiping cloths / storage (corrected)
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: 1. Wet wiping towels sititng out at three bay sink in bar. Store all wet towels in approved manner. 2. Wet wiping towel sititng out in Starbucks area. Store all wet towels in approved manner.
  • 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. Hot water at all hand sinks in kitchen and prep areas at 95 deg. F. Repair to a sound working condition so as to provide at least 100 deg. F
    Location: Kitchen
    Equipment: Hand sink
  • Three bay wash temperature (corrected)
    Wash solution temperature of manual warewashing sink is less than 110 degrees F.
    Correction: The temperature of the wash solution in manual warewashing equipment shall be maintained at not less than 110 degrees F.
    Comments: 1. Hot water at three bay sinks at 95 deg. F. The temperature of the wash solution in manual warewashing equipment shall be maintained at not less than 110 degrees F.
    Location: Kitchen
    Equipment: 3-bay
  • 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 misisng inside of bottom section of cold top / reach in cooler in prep area. Provide a working thermometer. 2. Thermometer misisng inside of " Coke Zero " reach in cooler in Starbucks area. Provide a working thermometer.
    Location: Kitchen
    Equipment: Cold top
  • 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 misisng inside of bottom section of cold top / reach in cooler in prep area. Provide a working thermometer. 2. Thermometer misisng inside of " Coke Zero " reach in cooler in Starbucks area. Provide a working thermometer.
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Several lights not working in kitchen and prep areas. Repair all lights to a sound working conditon. 2. Dish machine leaking water. Repair dish machine to a sound working condition.
    Location: Kitchen
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Several lights not working in kitchen and prep areas. Repair all lights to a sound working conditon. 2. Dish machine leaking water. Repair dish machine to a sound working condition.
    Location: Dish machine area
    Equipment: Dishmachine
  • Fixed equipment spacing/sealing
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: 1. Drain boards not sealed at dish machine work tables. Seal to wall.
    Location: Dish machine area
  • Food on display (corrected)
    Food on display unprotected.
    Correction: Food on display shall be protected from contamination.
    Comments: 1. Buffet set up in main dining room misisng a sneeze quard. Provide approved sneeze guard. NOTE > CORRECTED AT TIME OF INSPECTION.
    Location: -
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Metal shelving soiled in three bay sink / pot and pan room. Clean all soiled shelving 2. Keg coolers soiled inside in bar area. Clean and sanitize.
    Location: Kitchen
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Metal shelving soiled in three bay sink / pot and pan room. Clean all soiled shelving 2. Keg coolers soiled inside in bar area. Clean and sanitize.
    Location: Bar
 05/15/2014Recheck
  • 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 bottles not labeled in dish room. Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
    Location: Kitchen
  • Pests/rodents (corrected)
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: 1. Gnats observed by three bay sink in pot and pan room. Exterminate gnats using approved methods. 2. Gnats observed by slicer in kitchen area. Exterminate gnats using approved methods.
    Location: Kitchen
  • Consumer advisory
    Establishment serving undercooked and/or raw animal product with no consumer advisory.
    Correction: If serving a raw or undercooked animal product, an advisory must be visible to the consumer.
    Comments: Provide consumer advisory for food items.
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Soiled dishes on metal shelving in three bay / pot and pan room. Clean and sanitize all soiled dishes. 2. Slicer soiled in kitchen area. Clean and sanitize slicer.
    Location: Kitchen
  • 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. Duster stored at hand sink in Starbucks area. Remove, do not store any items at or on hand sink.
    Equipment: Hand sink
  • Improper sanitizing of utensil(s) and equipment (corrected)
    Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
    Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
    Comments: 1. Utensils not sanitized in Starbucks area. Wash , Rinse and Sanitize utensils using approved methods for all utensils.
  • Plumbing system / repair (Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. Floor drain in poor repair / water backed up at drain in kitchen area. Repair drain to a sound working condition. Note: will start working on plumbing on April 24, 2014 and will last three days to complete repairs.
    Location: Kitchen
  • Unnecessary litter (corrected)
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: 1. Trash and rubbish by outside dumpster areas. Remove all trash and rubbish.
  • Extension cords/utility lines exposed
    Utility service line(s) and pipe(s) exposed.
    Correction: Utility lines and pipes may not be exposed.
    Comments: 1. Extension cords being used in Starbucks area. Discontinue using extension cords.
  • Physical facility repair (corrected)
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. Ceiling crumbling by Nics in kitchen area. Repair ceiling so as to provide a surface that is smooth and easily cleanable. CORRECTED 2. Ceiling in poor repair in serving area. . Repair ceiling so as to provide a surface that is smooth and easily cleanable. CORRECTED 3. Floor tiles in poor repair / missing grout in dish machine area. Replace all damaged floor tiles and re grout tiles. 4. Finish wall and cove base molding in back room in bar area. 5. Wood floor slat misisng in Starbucks area. 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. Ceiling crumbling by Nics in kitchen area. Repair ceiling so as to provide a surface that is smooth and easily cleanable. CORRECTED 2. Ceiling in poor repair in serving area. . Repair ceiling so as to provide a surface that is smooth and easily cleanable. CORRECTED 3. Floor tiles in poor repair / missing grout in dish machine area. Replace all damaged floor tiles and re grout tiles. 4. Finish wall and cove base molding in back room in bar area. 5. Wood floor slat misisng in Starbucks area. Replace.
    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. Ceiling crumbling by Nics in kitchen area. Repair ceiling so as to provide a surface that is smooth and easily cleanable. CORRECTED 2. Ceiling in poor repair in serving area. . Repair ceiling so as to provide a surface that is smooth and easily cleanable. CORRECTED 3. Floor tiles in poor repair / missing grout in dish machine area. Replace all damaged floor tiles and re grout tiles. 4. Finish wall and cove base molding in back room in bar area. 5. Wood floor slat misisng in Starbucks area. Replace.
    Location: Bar
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. Ceiling crumbling by Nics in kitchen area. Repair ceiling so as to provide a surface that is smooth and easily cleanable. CORRECTED 2. Ceiling in poor repair in serving area. . Repair ceiling so as to provide a surface that is smooth and easily cleanable. CORRECTED 3. Floor tiles in poor repair / missing grout in dish machine area. Replace all damaged floor tiles and re grout tiles. 4. Finish wall and cove base molding in back room in bar area. 5. Wood floor slat misisng in Starbucks area. Replace.
  • 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. Several ceiling tiles, heating and cooling vents and light guards soiled in kitchen and prep areas. Clean all soiled tiles, heating and cooling vents and light guards. 2. Wall space soiled by several heating and cooling vents in kitchen and prep areas. Clean all soiled wall space. 3. Floor space soiled along wall and floor junctions on hot line area. Clean all soiled floor space. 4. Floor space soiled in server area. Clean all soiled floor space. 5. Wall space soiled in dsih machine area. Clean all soiled wall space.
    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. Several ceiling tiles, heating and cooling vents and light guards soiled in kitchen and prep areas. Clean all soiled tiles, heating and cooling vents and light guards. 2. Wall space soiled by several heating and cooling vents in kitchen and prep areas. Clean all soiled wall space. 3. Floor space soiled along wall and floor junctions on hot line area. Clean all soiled floor space. 4. Floor space soiled in server area. Clean all soiled floor space. 5. Wall space soiled in dsih machine area. Clean all soiled wall space.
    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. Several ceiling tiles, heating and cooling vents and light guards soiled in kitchen and prep areas. Clean all soiled tiles, heating and cooling vents and light guards. 2. Wall space soiled by several heating and cooling vents in kitchen and prep areas. Clean all soiled wall space. 3. Floor space soiled along wall and floor junctions on hot line area. Clean all soiled floor space. 4. Floor space soiled in server area. Clean all soiled floor space. 5. Wall space soiled in dsih machine area. Clean all soiled wall space.
    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: 1. Wet wiping towels sititng out at three bay sink in bar. Store all wet towels in approved manner. 2. Wet wiping towel sititng out in Starbucks area. Store all wet towels in approved manner.
    Location: Bar
  • Wiping cloths / storage (corrected)
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: 1. Wet wiping towels sititng out at three bay sink in bar. Store all wet towels in approved manner. 2. Wet wiping towel sititng out in Starbucks area. Store all wet towels in approved manner.
  • 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. Hot water at all hand sinks in kitchen and prep areas at 95 deg. F. Repair to a sound working condition so as to provide at least 100 deg. F
    Location: Kitchen
    Equipment: Hand sink
  • Three bay wash temperature (corrected)
    Wash solution temperature of manual warewashing sink is less than 110 degrees F.
    Correction: The temperature of the wash solution in manual warewashing equipment shall be maintained at not less than 110 degrees F.
    Comments: 1. Hot water at three bay sinks at 95 deg. F. The temperature of the wash solution in manual warewashing equipment shall be maintained at not less than 110 degrees F.
    Location: Kitchen
    Equipment: 3-bay
  • 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 misisng inside of bottom section of cold top / reach in cooler in prep area. Provide a working thermometer. 2. Thermometer misisng inside of " Coke Zero " reach in cooler in Starbucks area. Provide a working thermometer.
    Location: Kitchen
    Equipment: Cold top
  • 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 misisng inside of bottom section of cold top / reach in cooler in prep area. Provide a working thermometer. 2. Thermometer misisng inside of " Coke Zero " reach in cooler in Starbucks area. Provide a working thermometer.
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Several lights not working in kitchen and prep areas. Repair all lights to a sound working conditon. 2. Dish machine leaking water. Repair dish machine to a sound working condition.
    Location: Kitchen
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Several lights not working in kitchen and prep areas. Repair all lights to a sound working conditon. 2. Dish machine leaking water. Repair dish machine to a sound working condition.
    Location: Dish machine area
    Equipment: Dishmachine
  • Fixed equipment spacing/sealing
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: 1. Drain boards not sealed at dish machine work tables. Seal to wall.
    Location: Dish machine area
  • Food on display (corrected)
    Food on display unprotected.
    Correction: Food on display shall be protected from contamination.
    Comments: 1. Buffet set up in main dining room misisng a sneeze quard. Provide approved sneeze guard. NOTE > CORRECTED AT TIME OF INSPECTION.
    Location: -
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Metal shelving soiled in three bay sink / pot and pan room. Clean all soiled shelving 2. Keg coolers soiled inside in bar area. Clean and sanitize.
    Location: Kitchen
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Metal shelving soiled in three bay sink / pot and pan room. Clean all soiled shelving 2. Keg coolers soiled inside in bar area. Clean and sanitize.
    Location: Bar
 05/08/2014Recheck
  • 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 bottles not labeled in dish room. Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
    Location: Kitchen
  • Pests/rodents (corrected)
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: 1. Gnats observed by three bay sink in pot and pan room. Exterminate gnats using approved methods. 2. Gnats observed by slicer in kitchen area. Exterminate gnats using approved methods.
    Location: Kitchen
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Soiled dishes on metal shelving in three bay / pot and pan room. Clean and sanitize all soiled dishes. 2. Slicer soiled in kitchen area. Clean and sanitize slicer.
    Location: Kitchen
  • 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. Duster stored at hand sink in Starbucks area. Remove, do not store any items at or on hand sink.
    Equipment: Hand sink
  • Improper sanitizing of utensil(s) and equipment (corrected)
    Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
    Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
    Comments: 1. Utensils not sanitized in Starbucks area. Wash , Rinse and Sanitize utensils using approved methods for all utensils.
  • Plumbing system / repair (Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. Floor drain in poor repair / water backed up at drain in kitchen area. Repair drain to a sound working condition. Note: will start working on plumbing on April 24, 2014 and will last three days to complete repairs.
    Location: Kitchen
  • Unnecessary litter (corrected)
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: 1. Trash and rubbish by outside dumpster areas. Remove all trash and rubbish.
  • Extension cords/utility lines exposed
    Utility service line(s) and pipe(s) exposed.
    Correction: Utility lines and pipes may not be exposed.
    Comments: 1. Extension cords being used in Starbucks area. Discontinue using extension cords.
  • Physical facility repair (corrected)
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. Ceiling crumbling by Nics in kitchen area. Repair ceiling so as to provide a surface that is smooth and easily cleanable. CORRECTED 2. Ceiling in poor repair in serving area. . Repair ceiling so as to provide a surface that is smooth and easily cleanable. CORRECTED 3. Floor tiles in poor repair / missing grout in dish machine area. Replace all damaged floor tiles and re grout tiles. 4. Finish wall and cove base molding in back room in bar area. 5. Wood floor slat misisng in Starbucks area. 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. Ceiling crumbling by Nics in kitchen area. Repair ceiling so as to provide a surface that is smooth and easily cleanable. CORRECTED 2. Ceiling in poor repair in serving area. . Repair ceiling so as to provide a surface that is smooth and easily cleanable. CORRECTED 3. Floor tiles in poor repair / missing grout in dish machine area. Replace all damaged floor tiles and re grout tiles. 4. Finish wall and cove base molding in back room in bar area. 5. Wood floor slat misisng in Starbucks area. Replace.
    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. Ceiling crumbling by Nics in kitchen area. Repair ceiling so as to provide a surface that is smooth and easily cleanable. CORRECTED 2. Ceiling in poor repair in serving area. . Repair ceiling so as to provide a surface that is smooth and easily cleanable. CORRECTED 3. Floor tiles in poor repair / missing grout in dish machine area. Replace all damaged floor tiles and re grout tiles. 4. Finish wall and cove base molding in back room in bar area. 5. Wood floor slat misisng in Starbucks area. Replace.
    Location: Bar
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. Ceiling crumbling by Nics in kitchen area. Repair ceiling so as to provide a surface that is smooth and easily cleanable. CORRECTED 2. Ceiling in poor repair in serving area. . Repair ceiling so as to provide a surface that is smooth and easily cleanable. CORRECTED 3. Floor tiles in poor repair / missing grout in dish machine area. Replace all damaged floor tiles and re grout tiles. 4. Finish wall and cove base molding in back room in bar area. 5. Wood floor slat misisng in Starbucks area. Replace.
  • 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. Several ceiling tiles, heating and cooling vents and light guards soiled in kitchen and prep areas. Clean all soiled tiles, heating and cooling vents and light guards. 2. Wall space soiled by several heating and cooling vents in kitchen and prep areas. Clean all soiled wall space. 3. Floor space soiled along wall and floor junctions on hot line area. Clean all soiled floor space. 4. Floor space soiled in server area. Clean all soiled floor space. 5. Wall space soiled in dsih machine area. Clean all soiled wall space.
    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. Several ceiling tiles, heating and cooling vents and light guards soiled in kitchen and prep areas. Clean all soiled tiles, heating and cooling vents and light guards. 2. Wall space soiled by several heating and cooling vents in kitchen and prep areas. Clean all soiled wall space. 3. Floor space soiled along wall and floor junctions on hot line area. Clean all soiled floor space. 4. Floor space soiled in server area. Clean all soiled floor space. 5. Wall space soiled in dsih machine area. Clean all soiled wall space.
    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. Several ceiling tiles, heating and cooling vents and light guards soiled in kitchen and prep areas. Clean all soiled tiles, heating and cooling vents and light guards. 2. Wall space soiled by several heating and cooling vents in kitchen and prep areas. Clean all soiled wall space. 3. Floor space soiled along wall and floor junctions on hot line area. Clean all soiled floor space. 4. Floor space soiled in server area. Clean all soiled floor space. 5. Wall space soiled in dsih machine area. Clean all soiled wall space.
    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: 1. Wet wiping towels sititng out at three bay sink in bar. Store all wet towels in approved manner. 2. Wet wiping towel sititng out in Starbucks area. Store all wet towels in approved manner.
    Location: Bar
  • Wiping cloths / storage (corrected)
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: 1. Wet wiping towels sititng out at three bay sink in bar. Store all wet towels in approved manner. 2. Wet wiping towel sititng out in Starbucks area. Store all wet towels in approved manner.
  • 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. Hot water at all hand sinks in kitchen and prep areas at 95 deg. F. Repair to a sound working condition so as to provide at least 100 deg. F
    Location: Kitchen
    Equipment: Hand sink
  • Three bay wash temperature (corrected)
    Wash solution temperature of manual warewashing sink is less than 110 degrees F.
    Correction: The temperature of the wash solution in manual warewashing equipment shall be maintained at not less than 110 degrees F.
    Comments: 1. Hot water at three bay sinks at 95 deg. F. The temperature of the wash solution in manual warewashing equipment shall be maintained at not less than 110 degrees F.
    Location: Kitchen
    Equipment: 3-bay
  • 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 misisng inside of bottom section of cold top / reach in cooler in prep area. Provide a working thermometer. 2. Thermometer misisng inside of " Coke Zero " reach in cooler in Starbucks area. Provide a working thermometer.
    Location: Kitchen
    Equipment: Cold top
  • 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 misisng inside of bottom section of cold top / reach in cooler in prep area. Provide a working thermometer. 2. Thermometer misisng inside of " Coke Zero " reach in cooler in Starbucks area. Provide a working thermometer.
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Several lights not working in kitchen and prep areas. Repair all lights to a sound working conditon. 2. Dish machine leaking water. Repair dish machine to a sound working condition.
    Location: Kitchen
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Several lights not working in kitchen and prep areas. Repair all lights to a sound working conditon. 2. Dish machine leaking water. Repair dish machine to a sound working condition.
    Location: Dish machine area
    Equipment: Dishmachine
  • Fixed equipment spacing/sealing
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: 1. Drain boards not sealed at dish machine work tables. Seal to wall.
    Location: Dish machine area
  • Food on display (corrected)
    Food on display unprotected.
    Correction: Food on display shall be protected from contamination.
    Comments: 1. Buffet set up in main dining room misisng a sneeze quard. Provide approved sneeze guard. NOTE > CORRECTED AT TIME OF INSPECTION.
    Location: -
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Metal shelving soiled in three bay sink / pot and pan room. Clean all soiled shelving 2. Keg coolers soiled inside in bar area. Clean and sanitize.
    Location: Kitchen
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Metal shelving soiled in three bay sink / pot and pan room. Clean all soiled shelving 2. Keg coolers soiled inside in bar area. Clean and sanitize.
    Location: Bar
 05/06/2014Recheck
  • 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 bottles not labeled in dish room. Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
    Location: Kitchen
  • Pests/rodents (corrected)
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: 1. Gnats observed by three bay sink in pot and pan room. Exterminate gnats using approved methods. 2. Gnats observed by slicer in kitchen area. Exterminate gnats using approved methods.
    Location: Kitchen
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Soiled dishes on metal shelving in three bay / pot and pan room. Clean and sanitize all soiled dishes. 2. Slicer soiled in kitchen area. Clean and sanitize slicer.
    Location: Kitchen
  • 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. Duster stored at hand sink in Starbucks area. Remove, do not store any items at or on hand sink.
    Equipment: Hand sink
  • Improper sanitizing of utensil(s) and equipment (corrected)
    Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
    Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
    Comments: 1. Utensils not sanitized in Starbucks area. Wash , Rinse and Sanitize utensils using approved methods for all utensils.
  • Plumbing system / repair (Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. Floor drain in poor repair / water backed up at drain in kitchen area. Repair drain to a sound working condition. Note: will start working on plumbing on April 24, 2014 and will last three days to complete repairs.
    Location: Kitchen
  • Unnecessary litter (corrected)
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: 1. Trash and rubbish by outside dumpster areas. Remove all trash and rubbish.
  • Extension cords/utility lines exposed
    Utility service line(s) and pipe(s) exposed.
    Correction: Utility lines and pipes may not be exposed.
    Comments: 1. Extension cords being used in Starbucks area. Discontinue using extension cords.
  • Physical facility repair (corrected)
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. Ceiling crumbling by Nics in kitchen area. Repair ceiling so as to provide a surface that is smooth and easily cleanable. CORRECTED 2. Ceiling in poor repair in serving area. . Repair ceiling so as to provide a surface that is smooth and easily cleanable. CORRECTED 3. Floor tiles in poor repair / missing grout in dish machine area. Replace all damaged floor tiles and re grout tiles. 4. Finish wall and cove base molding in back room in bar area. 5. Wood floor slat misisng in Starbucks area. 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. Ceiling crumbling by Nics in kitchen area. Repair ceiling so as to provide a surface that is smooth and easily cleanable. CORRECTED 2. Ceiling in poor repair in serving area. . Repair ceiling so as to provide a surface that is smooth and easily cleanable. CORRECTED 3. Floor tiles in poor repair / missing grout in dish machine area. Replace all damaged floor tiles and re grout tiles. 4. Finish wall and cove base molding in back room in bar area. 5. Wood floor slat misisng in Starbucks area. Replace.
    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. Ceiling crumbling by Nics in kitchen area. Repair ceiling so as to provide a surface that is smooth and easily cleanable. CORRECTED 2. Ceiling in poor repair in serving area. . Repair ceiling so as to provide a surface that is smooth and easily cleanable. CORRECTED 3. Floor tiles in poor repair / missing grout in dish machine area. Replace all damaged floor tiles and re grout tiles. 4. Finish wall and cove base molding in back room in bar area. 5. Wood floor slat misisng in Starbucks area. Replace.
    Location: Bar
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. Ceiling crumbling by Nics in kitchen area. Repair ceiling so as to provide a surface that is smooth and easily cleanable. CORRECTED 2. Ceiling in poor repair in serving area. . Repair ceiling so as to provide a surface that is smooth and easily cleanable. CORRECTED 3. Floor tiles in poor repair / missing grout in dish machine area. Replace all damaged floor tiles and re grout tiles. 4. Finish wall and cove base molding in back room in bar area. 5. Wood floor slat misisng in Starbucks area. Replace.
  • 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. Several ceiling tiles, heating and cooling vents and light guards soiled in kitchen and prep areas. Clean all soiled tiles, heating and cooling vents and light guards. 2. Wall space soiled by several heating and cooling vents in kitchen and prep areas. Clean all soiled wall space. 3. Floor space soiled along wall and floor junctions on hot line area. Clean all soiled floor space. 4. Floor space soiled in server area. Clean all soiled floor space. 5. Wall space soiled in dsih machine area. Clean all soiled wall space.
    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. Several ceiling tiles, heating and cooling vents and light guards soiled in kitchen and prep areas. Clean all soiled tiles, heating and cooling vents and light guards. 2. Wall space soiled by several heating and cooling vents in kitchen and prep areas. Clean all soiled wall space. 3. Floor space soiled along wall and floor junctions on hot line area. Clean all soiled floor space. 4. Floor space soiled in server area. Clean all soiled floor space. 5. Wall space soiled in dsih machine area. Clean all soiled wall space.
    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. Several ceiling tiles, heating and cooling vents and light guards soiled in kitchen and prep areas. Clean all soiled tiles, heating and cooling vents and light guards. 2. Wall space soiled by several heating and cooling vents in kitchen and prep areas. Clean all soiled wall space. 3. Floor space soiled along wall and floor junctions on hot line area. Clean all soiled floor space. 4. Floor space soiled in server area. Clean all soiled floor space. 5. Wall space soiled in dsih machine area. Clean all soiled wall space.
    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: 1. Wet wiping towels sititng out at three bay sink in bar. Store all wet towels in approved manner. 2. Wet wiping towel sititng out in Starbucks area. Store all wet towels in approved manner.
    Location: Bar
  • Wiping cloths / storage (corrected)
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: 1. Wet wiping towels sititng out at three bay sink in bar. Store all wet towels in approved manner. 2. Wet wiping towel sititng out in Starbucks area. Store all wet towels in approved manner.
  • 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. Hot water at all hand sinks in kitchen and prep areas at 95 deg. F. Repair to a sound working condition so as to provide at least 100 deg. F
    Location: Kitchen
    Equipment: Hand sink
  • Three bay wash temperature (corrected)
    Wash solution temperature of manual warewashing sink is less than 110 degrees F.
    Correction: The temperature of the wash solution in manual warewashing equipment shall be maintained at not less than 110 degrees F.
    Comments: 1. Hot water at three bay sinks at 95 deg. F. The temperature of the wash solution in manual warewashing equipment shall be maintained at not less than 110 degrees F.
    Location: Kitchen
    Equipment: 3-bay
  • 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 misisng inside of bottom section of cold top / reach in cooler in prep area. Provide a working thermometer. 2. Thermometer misisng inside of " Coke Zero " reach in cooler in Starbucks area. Provide a working thermometer.
    Location: Kitchen
    Equipment: Cold top
  • 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 misisng inside of bottom section of cold top / reach in cooler in prep area. Provide a working thermometer. 2. Thermometer misisng inside of " Coke Zero " reach in cooler in Starbucks area. Provide a working thermometer.
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Several lights not working in kitchen and prep areas. Repair all lights to a sound working conditon. 2. Dish machine leaking water. Repair dish machine to a sound working condition.
    Location: Kitchen
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Several lights not working in kitchen and prep areas. Repair all lights to a sound working conditon. 2. Dish machine leaking water. Repair dish machine to a sound working condition.
    Location: Dish machine area
    Equipment: Dishmachine
  • Fixed equipment spacing/sealing
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: 1. Drain boards not sealed at dish machine work tables. Seal to wall.
    Location: Dish machine area
  • Food on display (corrected)
    Food on display unprotected.
    Correction: Food on display shall be protected from contamination.
    Comments: 1. Buffet set up in main dining room misisng a sneeze quard. Provide approved sneeze guard. NOTE > CORRECTED AT TIME OF INSPECTION.
    Location: -
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Metal shelving soiled in three bay sink / pot and pan room. Clean all soiled shelving 2. Keg coolers soiled inside in bar area. Clean and sanitize.
    Location: Kitchen
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Metal shelving soiled in three bay sink / pot and pan room. Clean all soiled shelving 2. Keg coolers soiled inside in bar area. Clean and sanitize.
    Location: Bar
 04/28/2014Recheck
  • 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 bottles not labeled in dish room. Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
    Location: Kitchen
  • Pests/rodents (corrected)
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: 1. Gnats observed by three bay sink in pot and pan room. Exterminate gnats using approved methods. 2. Gnats observed by slicer in kitchen area. Exterminate gnats using approved methods.
    Location: Kitchen
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Soiled dishes on metal shelving in three bay / pot and pan room. Clean and sanitize all soiled dishes. 2. Slicer soiled in kitchen area. Clean and sanitize slicer.
    Location: Kitchen
  • 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. Duster stored at hand sink in Starbucks area. Remove, do not store any items at or on hand sink.
    Equipment: Hand sink
  • Improper sanitizing of utensil(s) and equipment (corrected)
    Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
    Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
    Comments: 1. Utensils not sanitized in Starbucks area. Wash , Rinse and Sanitize utensils using approved methods for all utensils.
  • Plumbing system / repair (Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. Floor drain in poor repair / water backed up at drain in kitchen area. Repair drain to a sound working condition. Note: will start working on plumbing on April 24, 2014 and will last three days to complete repairs.
    Location: Kitchen
  • Unnecessary litter (corrected)
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: 1. Trash and rubbish by outside dumpster areas. Remove all trash and rubbish.
  • Extension cords/utility lines exposed
    Utility service line(s) and pipe(s) exposed.
    Correction: Utility lines and pipes may not be exposed.
    Comments: 1. Extension cords being used in Starbucks area. Discontinue using extension cords.
  • Physical facility repair (corrected)
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. Ceiling crumbling by Nics in kitchen area. Repair ceiling so as to provide a surface that is smooth and easily cleanable. CORRECTED 2. Ceiling in poor repair in serving area. . Repair ceiling so as to provide a surface that is smooth and easily cleanable. CORRECTED 3. Floor tiles in poor repair / missing grout in dish machine area. Replace all damaged floor tiles and re grout tiles. 4. Finish wall and cove base molding in back room in bar area. 5. Wood floor slat misisng in Starbucks area. 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. Ceiling crumbling by Nics in kitchen area. Repair ceiling so as to provide a surface that is smooth and easily cleanable. CORRECTED 2. Ceiling in poor repair in serving area. . Repair ceiling so as to provide a surface that is smooth and easily cleanable. CORRECTED 3. Floor tiles in poor repair / missing grout in dish machine area. Replace all damaged floor tiles and re grout tiles. 4. Finish wall and cove base molding in back room in bar area. 5. Wood floor slat misisng in Starbucks area. Replace.
    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. Ceiling crumbling by Nics in kitchen area. Repair ceiling so as to provide a surface that is smooth and easily cleanable. CORRECTED 2. Ceiling in poor repair in serving area. . Repair ceiling so as to provide a surface that is smooth and easily cleanable. CORRECTED 3. Floor tiles in poor repair / missing grout in dish machine area. Replace all damaged floor tiles and re grout tiles. 4. Finish wall and cove base molding in back room in bar area. 5. Wood floor slat misisng in Starbucks area. Replace.
    Location: Bar
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. Ceiling crumbling by Nics in kitchen area. Repair ceiling so as to provide a surface that is smooth and easily cleanable. CORRECTED 2. Ceiling in poor repair in serving area. . Repair ceiling so as to provide a surface that is smooth and easily cleanable. CORRECTED 3. Floor tiles in poor repair / missing grout in dish machine area. Replace all damaged floor tiles and re grout tiles. 4. Finish wall and cove base molding in back room in bar area. 5. Wood floor slat misisng in Starbucks area. Replace.
  • 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. Several ceiling tiles, heating and cooling vents and light guards soiled in kitchen and prep areas. Clean all soiled tiles, heating and cooling vents and light guards. 2. Wall space soiled by several heating and cooling vents in kitchen and prep areas. Clean all soiled wall space. 3. Floor space soiled along wall and floor junctions on hot line area. Clean all soiled floor space. 4. Floor space soiled in server area. Clean all soiled floor space. 5. Wall space soiled in dsih machine area. Clean all soiled wall space.
    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. Several ceiling tiles, heating and cooling vents and light guards soiled in kitchen and prep areas. Clean all soiled tiles, heating and cooling vents and light guards. 2. Wall space soiled by several heating and cooling vents in kitchen and prep areas. Clean all soiled wall space. 3. Floor space soiled along wall and floor junctions on hot line area. Clean all soiled floor space. 4. Floor space soiled in server area. Clean all soiled floor space. 5. Wall space soiled in dsih machine area. Clean all soiled wall space.
    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. Several ceiling tiles, heating and cooling vents and light guards soiled in kitchen and prep areas. Clean all soiled tiles, heating and cooling vents and light guards. 2. Wall space soiled by several heating and cooling vents in kitchen and prep areas. Clean all soiled wall space. 3. Floor space soiled along wall and floor junctions on hot line area. Clean all soiled floor space. 4. Floor space soiled in server area. Clean all soiled floor space. 5. Wall space soiled in dsih machine area. Clean all soiled wall space.
    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: 1. Wet wiping towels sititng out at three bay sink in bar. Store all wet towels in approved manner. 2. Wet wiping towel sititng out in Starbucks area. Store all wet towels in approved manner.
    Location: Bar
  • Wiping cloths / storage (corrected)
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: 1. Wet wiping towels sititng out at three bay sink in bar. Store all wet towels in approved manner. 2. Wet wiping towel sititng out in Starbucks area. Store all wet towels in approved manner.
  • 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. Hot water at all hand sinks in kitchen and prep areas at 95 deg. F. Repair to a sound working condition so as to provide at least 100 deg. F
    Location: Kitchen
    Equipment: Hand sink
  • Three bay wash temperature (corrected)
    Wash solution temperature of manual warewashing sink is less than 110 degrees F.
    Correction: The temperature of the wash solution in manual warewashing equipment shall be maintained at not less than 110 degrees F.
    Comments: 1. Hot water at three bay sinks at 95 deg. F. The temperature of the wash solution in manual warewashing equipment shall be maintained at not less than 110 degrees F.
    Location: Kitchen
    Equipment: 3-bay
  • 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 misisng inside of bottom section of cold top / reach in cooler in prep area. Provide a working thermometer. 2. Thermometer misisng inside of " Coke Zero " reach in cooler in Starbucks area. Provide a working thermometer.
    Location: Kitchen
    Equipment: Cold top
  • 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 misisng inside of bottom section of cold top / reach in cooler in prep area. Provide a working thermometer. 2. Thermometer misisng inside of " Coke Zero " reach in cooler in Starbucks area. Provide a working thermometer.
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Several lights not working in kitchen and prep areas. Repair all lights to a sound working conditon. 2. Dish machine leaking water. Repair dish machine to a sound working condition.
    Location: Kitchen
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Several lights not working in kitchen and prep areas. Repair all lights to a sound working conditon. 2. Dish machine leaking water. Repair dish machine to a sound working condition.
    Location: Dish machine area
    Equipment: Dishmachine
  • Fixed equipment spacing/sealing
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: 1. Drain boards not sealed at dish machine work tables. Seal to wall.
    Location: Dish machine area
  • Food on display (corrected)
    Food on display unprotected.
    Correction: Food on display shall be protected from contamination.
    Comments: 1. Buffet set up in main dining room misisng a sneeze quard. Provide approved sneeze guard. NOTE > CORRECTED AT TIME OF INSPECTION.
    Location: -
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Metal shelving soiled in three bay sink / pot and pan room. Clean all soiled shelving 2. Keg coolers soiled inside in bar area. Clean and sanitize.
    Location: Kitchen
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Metal shelving soiled in three bay sink / pot and pan room. Clean all soiled shelving 2. Keg coolers soiled inside in bar area. Clean and sanitize.
    Location: Bar
 04/18/2014Recheck
  • 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 bottles not labeled in dish room. Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
    Location: Kitchen
  • Pests/rodents (corrected)
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: 1. Gnats observed by three bay sink in pot and pan room. Exterminate gnats using approved methods. 2. Gnats observed by slicer in kitchen area. Exterminate gnats using approved methods.
    Location: Kitchen
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Soiled dishes on metal shelving in three bay / pot and pan room. Clean and sanitize all soiled dishes. 2. Slicer soiled in kitchen area. Clean and sanitize slicer.
    Location: Kitchen
  • 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. Duster stored at hand sink in Starbucks area. Remove, do not store any items at or on hand sink.
    Equipment: Hand sink
  • Improper sanitizing of utensil(s) and equipment (corrected)
    Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
    Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
    Comments: 1. Utensils not sanitized in Starbucks area. Wash , Rinse and Sanitize utensils using approved methods for all utensils.
  • Plumbing system / repair (Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. Floor drain in poor repair / water backed up at drain in kitchen area. Repair drain to a sound working condition.
    Location: Kitchen
  • Unnecessary litter (corrected)
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: 1. Trash and rubbish by outside dumpster areas. Remove all trash and rubbish.
  • Extension cords/utility lines exposed
    Utility service line(s) and pipe(s) exposed.
    Correction: Utility lines and pipes may not be exposed.
    Comments: 1. Extension cords being used in Starbucks area. Discontinue using extension cords.
  • Physical facility repair (corrected)
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. Ceiling crumbling by Nics in kitchen area. Repair ceiling so as to provide a surface that is smooth and easily cleanable. CORRECTED 2. Ceiling in poor repair in serving area. . Repair ceiling so as to provide a surface that is smooth and easily cleanable. CORRECTED 3. Floor tiles in poor repair / missing grout in dish machine area. Replace all damaged floor tiles and re grout tiles. 4. Finish wall and cove base molding in back room in bar area. 5. Wood floor slat misisng in Starbucks area. 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. Ceiling crumbling by Nics in kitchen area. Repair ceiling so as to provide a surface that is smooth and easily cleanable. CORRECTED 2. Ceiling in poor repair in serving area. . Repair ceiling so as to provide a surface that is smooth and easily cleanable. CORRECTED 3. Floor tiles in poor repair / missing grout in dish machine area. Replace all damaged floor tiles and re grout tiles. 4. Finish wall and cove base molding in back room in bar area. 5. Wood floor slat misisng in Starbucks area. Replace.
    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. Ceiling crumbling by Nics in kitchen area. Repair ceiling so as to provide a surface that is smooth and easily cleanable. CORRECTED 2. Ceiling in poor repair in serving area. . Repair ceiling so as to provide a surface that is smooth and easily cleanable. CORRECTED 3. Floor tiles in poor repair / missing grout in dish machine area. Replace all damaged floor tiles and re grout tiles. 4. Finish wall and cove base molding in back room in bar area. 5. Wood floor slat misisng in Starbucks area. Replace.
    Location: Bar
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. Ceiling crumbling by Nics in kitchen area. Repair ceiling so as to provide a surface that is smooth and easily cleanable. CORRECTED 2. Ceiling in poor repair in serving area. . Repair ceiling so as to provide a surface that is smooth and easily cleanable. CORRECTED 3. Floor tiles in poor repair / missing grout in dish machine area. Replace all damaged floor tiles and re grout tiles. 4. Finish wall and cove base molding in back room in bar area. 5. Wood floor slat misisng in Starbucks area. Replace.
  • 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. Several ceiling tiles, heating and cooling vents and light guards soiled in kitchen and prep areas. Clean all soiled tiles, heating and cooling vents and light guards. 2. Wall space soiled by several heating and cooling vents in kitchen and prep areas. Clean all soiled wall space. 3. Floor space soiled along wall and floor junctions on hot line area. Clean all soiled floor space. 4. Floor space soiled in server area. Clean all soiled floor space. 5. Wall space soiled in dsih machine area. Clean all soiled wall space.
    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. Several ceiling tiles, heating and cooling vents and light guards soiled in kitchen and prep areas. Clean all soiled tiles, heating and cooling vents and light guards. 2. Wall space soiled by several heating and cooling vents in kitchen and prep areas. Clean all soiled wall space. 3. Floor space soiled along wall and floor junctions on hot line area. Clean all soiled floor space. 4. Floor space soiled in server area. Clean all soiled floor space. 5. Wall space soiled in dsih machine area. Clean all soiled wall space.
    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. Several ceiling tiles, heating and cooling vents and light guards soiled in kitchen and prep areas. Clean all soiled tiles, heating and cooling vents and light guards. 2. Wall space soiled by several heating and cooling vents in kitchen and prep areas. Clean all soiled wall space. 3. Floor space soiled along wall and floor junctions on hot line area. Clean all soiled floor space. 4. Floor space soiled in server area. Clean all soiled floor space. 5. Wall space soiled in dsih machine area. Clean all soiled wall space.
    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: 1. Wet wiping towels sititng out at three bay sink in bar. Store all wet towels in approved manner. 2. Wet wiping towel sititng out in Starbucks area. Store all wet towels in approved manner.
    Location: Bar
  • Wiping cloths / storage (corrected)
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: 1. Wet wiping towels sititng out at three bay sink in bar. Store all wet towels in approved manner. 2. Wet wiping towel sititng out in Starbucks area. Store all wet towels in approved manner.
  • 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. Hot water at all hand sinks in kitchen and prep areas at 95 deg. F. Repair to a sound working condition so as to provide at least 100 deg. F
    Location: Kitchen
    Equipment: Hand sink
  • Three bay wash temperature (corrected)
    Wash solution temperature of manual warewashing sink is less than 110 degrees F.
    Correction: The temperature of the wash solution in manual warewashing equipment shall be maintained at not less than 110 degrees F.
    Comments: 1. Hot water at three bay sinks at 95 deg. F. The temperature of the wash solution in manual warewashing equipment shall be maintained at not less than 110 degrees F.
    Location: Kitchen
    Equipment: 3-bay
  • 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 misisng inside of bottom section of cold top / reach in cooler in prep area. Provide a working thermometer. 2. Thermometer misisng inside of " Coke Zero " reach in cooler in Starbucks area. Provide a working thermometer.
    Location: Kitchen
    Equipment: Cold top
  • 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 misisng inside of bottom section of cold top / reach in cooler in prep area. Provide a working thermometer. 2. Thermometer misisng inside of " Coke Zero " reach in cooler in Starbucks area. Provide a working thermometer.
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Several lights not working in kitchen and prep areas. Repair all lights to a sound working conditon. 2. Dish machine leaking water. Repair dish machine to a sound working condition.
    Location: Kitchen
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Several lights not working in kitchen and prep areas. Repair all lights to a sound working conditon. 2. Dish machine leaking water. Repair dish machine to a sound working condition.
    Location: Dish machine area
    Equipment: Dishmachine
  • Fixed equipment spacing/sealing
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: 1. Drain boards not sealed at dish machine work tables. Seal to wall.
    Location: Dish machine area
  • Food on display (corrected)
    Food on display unprotected.
    Correction: Food on display shall be protected from contamination.
    Comments: 1. Buffet set up in main dining room misisng a sneeze quard. Provide approved sneeze guard. NOTE > CORRECTED AT TIME OF INSPECTION.
    Location: -
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Metal shelving soiled in three bay sink / pot and pan room. Clean all soiled shelving 2. Keg coolers soiled inside in bar area. Clean and sanitize.
    Location: Kitchen
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Metal shelving soiled in three bay sink / pot and pan room. Clean all soiled shelving 2. Keg coolers soiled inside in bar area. Clean and sanitize.
    Location: Bar
 04/16/2014Recheck
  • 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 bottles not labeled in dish room. Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the 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. Gnats observed by three bay sink in pot and pan room. Exterminate gnats using approved methods. 2. Gnats observed by slicer in kitchen area. Exterminate gnats using approved methods.
    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. Gnats observed by three bay sink in pot and pan room. Exterminate gnats using approved methods. 2. Gnats observed by slicer in kitchen area. Exterminate gnats using approved methods.
    Location: Kitchen
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Soiled dishes on metal shelving in three bay / pot and pan room. Clean and sanitize all soiled dishes. 2. Slicer soiled in kitchen area. Clean and sanitize slicer.
    Location: Kitchen
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Soiled dishes on metal shelving in three bay / pot and pan room. Clean and sanitize all soiled dishes. 2. Slicer soiled in kitchen area. Clean and sanitize slicer.
    Location: Kitchen
  • 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. Duster stored at hand sink in Starbucks area. Remove, do not store any items at or on hand sink.
    Equipment: Hand sink
  • Improper sanitizing of utensil(s) and equipment
    Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
    Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
    Comments: 1. Utensils not sanitized in Starbucks area. Wash , Rinse and Sanitize utensils using approved methods for all utensils.
  • Plumbing system / repair (Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. Floor drain in poor repair / water backed up at drain in kitchen area. Repair drain to a sound working condition.
    Location: Kitchen
  • Unnecessary litter
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: 1. Trash and rubbish by outside dumpster areas. Remove all trash and rubbish.
  • Extension cords/utility lines exposed
    Utility service line(s) and pipe(s) exposed.
    Correction: Utility lines and pipes may not be exposed.
    Comments: 1. Extension cords being used in Starbucks area. Discontinue using extension cords.
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. Ceiling crumbling by Nics in kitchen area. Repair ceiling so as to provide a surface that is smooth and easily cleanable. 2. Ceiling in poor repair in serving area. . Repair ceiling so as to provide a surface that is smooth and easily cleanable. 3. Floor tiles in poor repair / missing grout in dish machine area. Replace all damaged floor tiles and re grout tiles. 4. Finish wall and cove base molding in back room in bar area. 5. Wood floor slat misisng in Starbucks area. 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. Ceiling crumbling by Nics in kitchen area. Repair ceiling so as to provide a surface that is smooth and easily cleanable. 2. Ceiling in poor repair in serving area. . Repair ceiling so as to provide a surface that is smooth and easily cleanable. 3. Floor tiles in poor repair / missing grout in dish machine area. Replace all damaged floor tiles and re grout tiles. 4. Finish wall and cove base molding in back room in bar area. 5. Wood floor slat misisng in Starbucks area. Replace.
    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. Ceiling crumbling by Nics in kitchen area. Repair ceiling so as to provide a surface that is smooth and easily cleanable. 2. Ceiling in poor repair in serving area. . Repair ceiling so as to provide a surface that is smooth and easily cleanable. 3. Floor tiles in poor repair / missing grout in dish machine area. Replace all damaged floor tiles and re grout tiles. 4. Finish wall and cove base molding in back room in bar area. 5. Wood floor slat misisng in Starbucks area. Replace.
    Location: Bar
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. Ceiling crumbling by Nics in kitchen area. Repair ceiling so as to provide a surface that is smooth and easily cleanable. 2. Ceiling in poor repair in serving area. . Repair ceiling so as to provide a surface that is smooth and easily cleanable. 3. Floor tiles in poor repair / missing grout in dish machine area. Replace all damaged floor tiles and re grout tiles. 4. Finish wall and cove base molding in back room in bar area. 5. Wood floor slat misisng in Starbucks area. Replace.
  • 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. Several ceiling tiles, heating and cooling vents and light guards soiled in kitchen and prep areas. Clean all soiled tiles, heating and cooling vents and light guards. 2. Wall space soiled by several heating and cooling vents in kitchen and prep areas. Clean all soiled wall space. 3. Floor space soiled along wall and floor junctions on hot line area. Clean all soiled floor space. 4. Floor space soiled in server area. Clean all soiled floor space. 5. Wall space soiled in dsih machine area. Clean all soiled wall space.
    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. Several ceiling tiles, heating and cooling vents and light guards soiled in kitchen and prep areas. Clean all soiled tiles, heating and cooling vents and light guards. 2. Wall space soiled by several heating and cooling vents in kitchen and prep areas. Clean all soiled wall space. 3. Floor space soiled along wall and floor junctions on hot line area. Clean all soiled floor space. 4. Floor space soiled in server area. Clean all soiled floor space. 5. Wall space soiled in dsih machine area. Clean all soiled wall space.
    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. Several ceiling tiles, heating and cooling vents and light guards soiled in kitchen and prep areas. Clean all soiled tiles, heating and cooling vents and light guards. 2. Wall space soiled by several heating and cooling vents in kitchen and prep areas. Clean all soiled wall space. 3. Floor space soiled along wall and floor junctions on hot line area. Clean all soiled floor space. 4. Floor space soiled in server area. Clean all soiled floor space. 5. Wall space soiled in dsih machine area. Clean all soiled wall space.
    Location: Dish machine area
  • Wiping cloths / storage
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: 1. Wet wiping towels sititng out at three bay sink in bar. Store all wet towels in approved manner. 2. Wet wiping towel sititng out in Starbucks area. Store all wet towels in approved manner.
    Location: Bar
  • Wiping cloths / storage
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: 1. Wet wiping towels sititng out at three bay sink in bar. Store all wet towels in approved manner. 2. Wet wiping towel sititng out in Starbucks area. Store all wet towels in approved manner.
  • 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. Hot water at all hand sinks in kitchen and prep areas at 95 deg. F. Repair to a sound working condition so as to provide at least 100 deg. F
    Location: Kitchen
    Equipment: Hand sink
  • Three bay wash temperature
    Wash solution temperature of manual warewashing sink is less than 110 degrees F.
    Correction: The temperature of the wash solution in manual warewashing equipment shall be maintained at not less than 110 degrees F.
    Comments: 1. Hot water at three bay sinks at 95 deg. F. The temperature of the wash solution in manual warewashing equipment shall be maintained at not less than 110 degrees F.
    Location: Kitchen
    Equipment: 3-bay
  • 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 misisng inside of bottom section of cold top / reach in cooler in prep area. Provide a working thermometer. 2. Thermometer misisng inside of " Coke Zero " reach in cooler in Starbucks area. Provide a working thermometer.
    Location: Kitchen
    Equipment: Cold top
  • 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 misisng inside of bottom section of cold top / reach in cooler in prep area. Provide a working thermometer. 2. Thermometer misisng inside of " Coke Zero " reach in cooler in Starbucks area. Provide a working thermometer.
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Several lights not working in kitchen and prep areas. Repair all lights to a sound working conditon. 2. Dish machine leaking water. Repair dish machine to a sound working condition.
    Location: Kitchen
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Several lights not working in kitchen and prep areas. Repair all lights to a sound working conditon. 2. Dish machine leaking water. Repair dish machine to a sound working condition.
    Location: Dish machine area
    Equipment: Dishmachine
  • Fixed equipment spacing/sealing
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: 1. Drain boards not sealed at dish machine work tables. Seal to wall.
    Location: Dish machine area
  • Food on display (corrected on site)
    Food on display unprotected.
    Correction: Food on display shall be protected from contamination.
    Comments: 1. Buffet set up in main dining room misisng a sneeze quard. Provide approved sneeze guard. NOTE > CORRECTED AT TIME OF INSPECTION.
    Location: -
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Metal shelving soiled in three bay sink / pot and pan room. Clean all soiled shelving 2. Keg coolers soiled inside in bar area. Clean and sanitize.
    Location: Kitchen
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Metal shelving soiled in three bay sink / pot and pan room. Clean all soiled shelving 2. Keg coolers soiled inside in bar area. Clean and sanitize.
    Location: Bar
 04/08/2014Routine
  • Time vs. temperature (corrected)
    Time used as a public health control improperly implemented.
    Correction: Food shall be clearly marked to identify a 4 hour discard time. Written procedures must be maintained.
    Comments: STARBUCKS1. Only one timer for all creamer/milks/tea. Provide more timers or system for timing potentially hazardous foods at room temperature.
    Location: Kitchen
  • 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: MAIN KITCHEN1. Mac n cheese at buffet at 129.5 deg F. Hold at 135 deg F or above. CORRECTED2. Fried chicken at 127.1 deg F at buffet. Hold at 135 deg F or above. CORRECTEDNote: On follow up inspection 12-5-2013 hot foods at buffet: Teriyaki chicken at 119.5 deg F and Rice at 127-128 deg F. Hold at 135 deg F or above or discontinue using product.Note: unable to inspect 12-12-2013 buffet closed will check on follow up 12-19-2013.BACK GRILL AREA1. Breakfast sausage at 114-117 deg F. Dispose of and hold at 135 deg F or above. Note: on follow up inspection 4-1-2014 breakfast sausage under heat lamp is at 123-135 degF. Hold at 135 deg F or above.
    Location: Buffet
  • 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: MAIN KITCHEN1. Mac n cheese at buffet at 129.5 deg F. Hold at 135 deg F or above. CORRECTED2. Fried chicken at 127.1 deg F at buffet. Hold at 135 deg F or above. CORRECTEDNote: On follow up inspection 12-5-2013 hot foods at buffet: Teriyaki chicken at 119.5 deg F and Rice at 127-128 deg F. Hold at 135 deg F or above or discontinue using product.Note: unable to inspect 12-12-2013 buffet closed will check on follow up 12-19-2013.BACK GRILL AREA1. Breakfast sausage at 114-117 deg F. Dispose of and hold at 135 deg F or above. Note: on follow up inspection 4-1-2014 breakfast sausage under heat lamp is at 123-135 degF. Hold at 135 deg F or above.
    Location: Kitchen
  • 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: MAIN KITCHEN1. Butter at room temperature at buffet. Store at 41 deg F or below. CORRECTEDNICS SERVER AREA1. Butter at room temperature by toaster. Store at 41 deg F or below. Note: on follow up inspection 4-1-2014 butter at room temperature. Dispose of after breakfast. Hold at 41 deg F or below. HOT LINE1. Par cooked onions on ice at 49.6 deg F and butter on ice at 57.8 deg F. Hold at 41 deg F or below. CORRECTED
    Location: Kitchen
  • Cooling time (corrected)
    Potentially hazardous foods have been cooled improperly.
    Correction: PHF shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours.
    Comments: Corn beef 5 lb cooling incorrectly. (Covered in large portion/containers) at 95.7 deg F to 115 deg F after 3 1/2 hours. 15 - 5lb corn beef disposed of at time of inspection. Cool foods correctly.
    Location: Kitchen
  • 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: MAIN KITCHEN1. Slicer oil over prep table with slicer parts. Store with other chemicals. NOTE: MOVED AT TIME OF INSPECTION. STORE WITH OTHER CHEMICALS.2. Spic N Span next to raisin bran on prep shelf. Store chemicals separate from foods. CORRECTED3. Fry oil stored with comet (liquid) and sanitizer below hand sink on hot line. Store chemicals separate from food/equipment.
    Location: Kitchen
  • Pests/rodents (corrected)
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: STARBUCKS1. Gnats in pastery area of display cooler. Remove. Cover/protect foods. Exterminate. CORRECTEDBAR1. Gnats at bar. Exterminate.Gnats at bar in soda holster, liquor and around one bay sink by ice well Exterminate.Note: Action Pest control out 12-14-2013 and treated for moth (drain) flys in banquet area. Have out to treat for pest more frequently than routine maintenance when pest problems occurr.Note: Action Pest Control called to treat gnats at bar but according to reports did not do any activity in the bar. Note: on followup inspection January 13,2014 gnats at bar. Exterminate.Note: unable to check bar 1-21-2014 - closed to remodel back wall and shelving.Note: on follow up inspection 2-18-2014 gants at bar. Exterminate.
    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: STARBUCKS1. Gnats in pastery area of display cooler. Remove. Cover/protect foods. Exterminate. CORRECTEDBAR1. Gnats at bar. Exterminate.Gnats at bar in soda holster, liquor and around one bay sink by ice well Exterminate.Note: Action Pest control out 12-14-2013 and treated for moth (drain) flys in banquet area. Have out to treat for pest more frequently than routine maintenance when pest problems occurr.Note: Action Pest Control called to treat gnats at bar but according to reports did not do any activity in the bar. Note: on followup inspection January 13,2014 gnats at bar. Exterminate.Note: unable to check bar 1-21-2014 - closed to remodel back wall and shelving.Note: on follow up inspection 2-18-2014 gants at bar. Exterminate.
    Location: Kitchen
  • Bare hand contact (critical) (corrected)
    Bare hand contact with ready to eat food.
    Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
    Comments: NICS SERVER AREA1. Handling toast with bare hands. Provide utensil. CORRECTEDMAIN KITCHEN1. Employee peeling boiled eggs with bare hands. Make sure to use utensil to handle ready to eat foods.
  • Food unsafe (Critical) (corrected)
    Food is unsafe and/or in unsound condition.
    Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
    Comments: BAR1. Gnats in: WIld Turkey, Jim Beam, Jose Cuervo, Christian Brothers Brandy, Cinnamon Schnapps, Palamette Moon Shine regular, apple pie, peah and blackberry. All disposed of at time of inspection. Note: on follow up inspection 12-5-2013 Gnats in Cribari vermouth, martini, long Island ice tea, and triple sec. All disposed to at time of inspection.Note: on follow up inspection 12-12-2013 Gnats in Jack Daniels, Black Velvet, Bacardi, Bellows Bourbon, Bellows Light rum, and Sauza Tequila. All disposed of at time of inspection.Note: On follow up inspection 12-19-2013 Gnats in Bellows Bourbon, Bellows Light Rum, Black Velvet, Bacardi and Creme de Cassis. All disposed of at time of insepction.2. Ice in ice machine has flecks of something in it. Burn and clean ice machine, replace ice. CORRECTED
    Location: Bar
  • 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: MAIN KITCHEN1. One piece of raw meat over cooked pasta in walk in cooler #16. Store raw meat below cooked foods.
    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: HOT LINE1. Not date marking in 1 door raetone cooler. Date mark all ready to eat potentially hazardous foods with 7 day disposal date. MAIN KITCHEN1. Not date marking in walk in cooler #17. Date mark all ready to eat potentially hazardous foods with 7 day disposal date.
    Location: Kitchen
  • Miscellaneous contamination of food (Critical) (corrected)
    Food contaminated by miscellaneous source.
    Correction: Protect food from all sources of contamination.
    Comments: MAIN KITCHEN1. Nesting of foods (one pan of cooked sausage directly on another pan of cooked sausage). Discontinue. After cooling place a firm lid and can stack foods. CORRECTEDHOT LINE1. Nesting foods in raetone 1 door cooler. Discontinue. Cool correctly and use a firm lid between products. CORRECTEDPIZZA AREA1. Bread/doughs on wire shelf in prep top cooler. Place on dish.
    Location: Kitchen
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: MAIN KITCHEN1. Clean shelves in walk cooler #16 where soiled. CORRECTED2. Clean rolling carts in walk in cooler #17. CORRECTED3. Clean slicer in prep area. CORRECTED4. Clean utensil drawer by pizza oven (Vulcan). CORRECTEDHOT LINE1. Clean bottom inside of raetone 1 door cooler. CORRECTED2. Clean inside of prep top cooler. CORRECTEDBAR1. Flecks of something in ice machine ice. Clean inside of ice machine. Burn and replace soiled ice.CORRECTED
    Location: Kitchen
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: MAIN KITCHEN1. Clean shelves in walk cooler #16 where soiled. CORRECTED2. Clean rolling carts in walk in cooler #17. CORRECTED3. Clean slicer in prep area. CORRECTED4. Clean utensil drawer by pizza oven (Vulcan). CORRECTEDHOT LINE1. Clean bottom inside of raetone 1 door cooler. CORRECTED2. Clean inside of prep top cooler. CORRECTEDBAR1. Flecks of something in ice machine ice. Clean inside of ice machine. Burn and replace soiled ice.CORRECTED
    Location: Bar
  • Hand sink location blocked (corrected)
    Hand washing facilities not properly located and/or accessible.
    Correction: A hand washing facility shall be properly located and accessible at all times.
    Comments: HOT LINE1. Bucket blocking use of hand sink. Remove. Do not place anything in or on hand sinks.
    Location: Kitchen
  • Hand sink soiled (corrected)
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Comments: MAIN KITCHEN1. Clean server area/dish area hand sink.
    Location: Kitchen
  • 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: NICS SERVER AREA1. Sani bucket on hand sink. Remove. Do not place anything in or on hand sinks.
    Location: Kitchen
  • Improper hand washing (corrected)
    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: No soap on hot line on last inspection and this inspection. Employees not able to wash their hands properly. Provide soap for hand washing
    Location: Kitchen
  • No certified food handler (corrected)
    No certified food handler per 410 IAC 7-22.
    Correction: Provide a certified food handler.
    Comments: Provide one employee with food borne illness prevention training.
  • 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: Foil pans being re-used on hot line. Discontinue.
  • 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: STARBUCKS1. Cell phone and box of gloves on open saran wrap. Discontinue.
    Location: Kitchen
  • Improper storage location (corrected)
    Cleaned and sanitized equipment, utensils, laundered linens, single service articles, or single use articles stored in improper location.
    Correction: Store item(s) in an approved location.
    Comments: STARBUCKS1. Single service items/utensils below waste water lines under two bay sink. Discontinue. CORRECTED AT TIME OF INSPECTION
    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: MAIN KITCHEN1. One unlabeled bulk container in prep area. Label with content.
    Location: Kitchen
  • 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.
    Comments: 1. Clean around grease dumpster.2. Clean around and below dumpster.
    Location: Dumpster area
  • Cove molding (corrected)
    Floor-wall junctures not coved.
    Correction: Install cove molding.
    Comments: MAIN KITCHEN1. Cove molding missing in walk in freezer #17. Provide. CORRECTEDBAR1. Provide cove molding where needed in ice machine room at bar. (Finish dry wall repair first)
    Location: Kitchen
  • Cove molding
    Floor-wall junctures not coved.
    Correction: Install cove molding.
    Comments: MAIN KITCHEN1. Cove molding missing in walk in freezer #17. Provide. CORRECTEDBAR1. Provide cove molding where needed in ice machine room at bar. (Finish dry wall repair first)
    Location: Bar
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: MAIN KITCHEN1. Broken floor tiles in dish area. Replace. 2. Grout missing in and around dish area. Provide. 3. Secure new and old FRP in dish area. CORRECTED4. Seal holes in wall below server/dish area hand sink so area is smooth, non absorbent and easily cleanable and debris does not go into wall. NOTE: PROVIDE BEAUTY RING AROUND PLUMBING - REST OF REPAIR COMPLETE.. CORRECTED5. Secure cove molding to wall in old soda room. CORRECTED6. Cove and corner molding missing at kitchen entrance/exit. Provide. CORRECTED7. Ceiling crumbling by hot line entrance. Repair. CORRECTEDNICS SERVER AREA1. Repair wall below stainless steel table to be smooth, non absorbent and easily cleanable. Note: Finish CORRECTEDBACK GRILL/PIZZA AREA1. Electrical plate cover missing over small chest freezer. Provide. CORRECTEDBAR1. Repair wall and provide cove molding in ice machine room by soda boxes. Note: finish CORRECTED2. Floor tiles stained/worn in ice machine room. Replace. CORRECTEDNote: using garage floor paint; if unable to clean or paint wears off coat with sealant.
    Location: Kitchen
  • Physical facility repair (corrected)
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: MAIN KITCHEN1. Broken floor tiles in dish area. Replace. 2. Grout missing in and around dish area. Provide. 3. Secure new and old FRP in dish area. CORRECTED4. Seal holes in wall below server/dish area hand sink so area is smooth, non absorbent and easily cleanable and debris does not go into wall. NOTE: PROVIDE BEAUTY RING AROUND PLUMBING - REST OF REPAIR COMPLETE.. CORRECTED5. Secure cove molding to wall in old soda room. CORRECTED6. Cove and corner molding missing at kitchen entrance/exit. Provide. CORRECTED7. Ceiling crumbling by hot line entrance. Repair. CORRECTEDNICS SERVER AREA1. Repair wall below stainless steel table to be smooth, non absorbent and easily cleanable. Note: Finish CORRECTEDBACK GRILL/PIZZA AREA1. Electrical plate cover missing over small chest freezer. Provide. CORRECTEDBAR1. Repair wall and provide cove molding in ice machine room by soda boxes. Note: finish CORRECTED2. Floor tiles stained/worn in ice machine room. Replace. CORRECTEDNote: using garage floor paint; if unable to clean or paint wears off coat with sealant.
    Location: Bar
  • Physical facility repair (corrected)
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: MAIN KITCHEN1. Broken floor tiles in dish area. Replace. 2. Grout missing in and around dish area. Provide. 3. Secure new and old FRP in dish area. CORRECTED4. Seal holes in wall below server/dish area hand sink so area is smooth, non absorbent and easily cleanable and debris does not go into wall. NOTE: PROVIDE BEAUTY RING AROUND PLUMBING - REST OF REPAIR COMPLETE.. CORRECTED5. Secure cove molding to wall in old soda room. CORRECTED6. Cove and corner molding missing at kitchen entrance/exit. Provide. CORRECTED7. Ceiling crumbling by hot line entrance. Repair. CORRECTEDNICS SERVER AREA1. Repair wall below stainless steel table to be smooth, non absorbent and easily cleanable. Note: Finish CORRECTEDBACK GRILL/PIZZA AREA1. Electrical plate cover missing over small chest freezer. Provide. CORRECTEDBAR1. Repair wall and provide cove molding in ice machine room by soda boxes. Note: finish CORRECTED2. Floor tiles stained/worn in ice machine room. Replace. CORRECTEDNote: using garage floor paint; if unable to clean or paint wears off coat with sealant.
    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: MAIN KITCHEN1. Clean ceiling by cooling unit in walk in cooler #16. CORRECTED2. Clean wall FRP in dish area. CORRECTEDPIZZA/BACK GRILL AREA1. Clean ceiling around air duct. CORRECTED2. Clean soiled light guards. CORRECTED3. Clean ceiling by exhaust hood. CORRECTED4. Clean floor around and below equipment CORRECTEDHOT LINE1. Clean floor below and around equipment. CORRECTED2. Clean floor and floor-wall junctions.3. Clean or paint ceiling where soiled. BAR1. Clean floor-wall junctions. CORRECTED 2. Clean plumbing and floor drain in ice machine room. CORRECTED3. Floor soiled below bar dish sink. Clean floor.
    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: MAIN KITCHEN1. Clean ceiling by cooling unit in walk in cooler #16. CORRECTED2. Clean wall FRP in dish area. CORRECTEDPIZZA/BACK GRILL AREA1. Clean ceiling around air duct. CORRECTED2. Clean soiled light guards. CORRECTED3. Clean ceiling by exhaust hood. CORRECTED4. Clean floor around and below equipment CORRECTEDHOT LINE1. Clean floor below and around equipment. CORRECTED2. Clean floor and floor-wall junctions.3. Clean or paint ceiling where soiled. BAR1. Clean floor-wall junctions. CORRECTED 2. Clean plumbing and floor drain in ice machine room. CORRECTED3. Floor soiled below bar dish sink. Clean floor.
    Location: Bar
  • Thermometer, provided (corrected)
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Comments: STARBUCKS1. Coke cooler missing thermometer. Provide clearly visible thermometer.MAIN KITCHEN1. Provide a clearly visible thermometer for room service/server area coke cooler. BAR1. Provide a clearly visible thermometer for 2 door beer cooler.
    Location: Bar
  • Thermometer, provided (corrected)
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Comments: STARBUCKS1. Coke cooler missing thermometer. Provide clearly visible thermometer.MAIN KITCHEN1. Provide a clearly visible thermometer for room service/server area coke cooler. BAR1. Provide a clearly visible thermometer for 2 door beer cooler.
    Location: Kitchen
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: MAIN KITCHEN1. Ice build up on cooling unit in walk in freezer #17. Remove ice and repair. CORRECTED2. Light flickering in prep area. Repair. CORRECTED3. DIrty dish shelf by dish area heavily soiled or rusted. Replace if rusted. CORRECTEDHOT LINE1. Rusted fan guard in raetone 1 door cooler. Recoat, replate or replace. CORRECTED2. Ice build up in one door freezer. Repair or replace. CORRECTED3. Rusted shelving in one door freezer. Recoat, replate or replace. CORRECTEDNote: New reach in freezer being ordered for hot line in March 2014 Note: Old freezer removed, new unit orderedBAR1. Keg cooler #2 leaking inside. Repair or replace. (If replacing unit lift plumbing behind unit and clean floors). Note: on follow up inspection 1-21-2014 unable to check bar - closed to remodel back wall and shelving.Note: bar redone violation still present.Note: New Keg cooler being ordered in September 2014.
    Location: Kitchen
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: MAIN KITCHEN1. Ice build up on cooling unit in walk in freezer #17. Remove ice and repair. CORRECTED2. Light flickering in prep area. Repair. CORRECTED3. DIrty dish shelf by dish area heavily soiled or rusted. Replace if rusted. CORRECTEDHOT LINE1. Rusted fan guard in raetone 1 door cooler. Recoat, replate or replace. CORRECTED2. Ice build up in one door freezer. Repair or replace. CORRECTED3. Rusted shelving in one door freezer. Recoat, replate or replace. CORRECTEDNote: New reach in freezer being ordered for hot line in March 2014 Note: Old freezer removed, new unit orderedBAR1. Keg cooler #2 leaking inside. Repair or replace. (If replacing unit lift plumbing behind unit and clean floors). Note: on follow up inspection 1-21-2014 unable to check bar - closed to remodel back wall and shelving.Note: bar redone violation still present.Note: New Keg cooler being ordered in September 2014.
    Location: Bar
  • Equipment drainage (corrected)
    Equipment compartment(s) not properly draining.
    Correction: Equipment compartments that are subject to accumulation of moisture due to conditions, such as condensation, food or beverage drip, or water from melting ice shall be sloped to an outlet that allows complete draining.
    Comments: BAR1. Soda holster holding fluid. Repair to drain freely. CORRECTED2. Soda hose draining onto floor. Have go to proper floor drain. Clean floor where draining.
    Location: Bar
  • Fixed equipment spacing/sealing (corrected)
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: STARBUCKS1. Seal counter to tiled wall with silicone caulk. CORRECTEDMAIN KITCHEN1. Seal/secure hand sink by office to wall with silicone caulk. CORRECTED2. Secure drain boards to wall in dish area.
    Location: Kitchen
  • Food on display (corrected)
    Food on display unprotected.
    Correction: Food on display shall be protected from contamination.
    Comments: 1. Provide lid/cover for soups at buffet.Note: On inspection 12-12-2013 unable to recheck buffet closed will check on inspection 12-19-2013Note: On follow up inspection 12-19-2013 no cover, lid, sneeze guard for soup. Provide lid/cover/sneeze guard.Note: on follow up inspection January 13, 2014 no lid, cover or sneeze guard for soup on buffet. Provide.Note: On inspection 1-21-2014 unable to recheck buffet closed will check on inspection 2-12-2014Note: on follow up inspection 2-25-2014 No lid or cover for soup at buffet. Provide. Note: On follow up inspection 3-25-2014 buffet not set up, could not check for lid on soup container.2. Red pepper flakes, cheese & other toppings uncovered at pasta bar in sneeze range of customers. Provide lid, cover, or Sneeze guard for products. Note: Moved to cooler at time of inspection. Unable to check not operating on follow up inspection 1-21-2014Note: On follow up inspection 2-25-2014 violation corrected. CORRECTED
    Location: Buffet
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: MAIN KITCHEN1. DIrty dish shelf by dish area heavily soiled or rusted. Clean. CORRECTED2. Clean grey shelf in prep area. CORRECTED3. Clean green rolling cart in dish area with clean dishes. CORRECTED4. Clean cheese graters in server area/room service area every 24 hours. CORRECTEDNIC"S 1. Clean shelving below counters. CORRECTEDBARWell with utensils & cutting board soiled at bar. Please clean. Note: unable to check bar 1-21-2014 - closed to remodel back wall and shelving.
    Location: Kitchen
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: MAIN KITCHEN1. DIrty dish shelf by dish area heavily soiled or rusted. Clean. CORRECTED2. Clean grey shelf in prep area. CORRECTED3. Clean green rolling cart in dish area with clean dishes. CORRECTED4. Clean cheese graters in server area/room service area every 24 hours. CORRECTEDNIC"S 1. Clean shelving below counters. CORRECTEDBARWell with utensils & cutting board soiled at bar. Please clean. Note: unable to check bar 1-21-2014 - closed to remodel back wall and shelving.
    Location: Bar
  • Non potentially hazardous food contact surface(s) soiled (corrected)
    Non-potentially hazardous food contact surface(s) soiled.
    Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
    Comments: BAR1. Speed rack at bar soiled. Clean.
    Location: Bar
  • Hand sink/soap (corrected)
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Comments: HOT LINE1. No soap at hand sink. Provide.
    Location: Kitchen
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: STARBUCKS1. No paper towels at hand sink. Provide. CORRECTEDBAR1. No paper towels at bar hand sink. Provide. Note: unable to check bar 1-21-2014 - closed to remodel back wall and shelving.Note: on follow up inspection 2-18-2014 no paper towels at bar hand sink. Provide. Note: on follow up inspection 2-25-2014 no paper towels at bar hand sink. Provide.
    Location: Kitchen
    Equipment: Hand sink
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: STARBUCKS1. No paper towels at hand sink. Provide. CORRECTEDBAR1. No paper towels at bar hand sink. Provide. Note: unable to check bar 1-21-2014 - closed to remodel back wall and shelving.Note: on follow up inspection 2-18-2014 no paper towels at bar hand sink. Provide. Note: on follow up inspection 2-25-2014 no paper towels at bar hand sink. Provide.
    Location: Bar
  • Light shields (corrected)
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: STARBUCKS1. Light guard burnt and chipping over pasteries in display cooler. Replace. Note: burnt light guard removed but no light guard placed. Provide light guard. Note: guard ordered
    Location: Kitchen
  • Plumbing system/ repair (Non-Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: MAIN KITCHEN1. Sprayer arm on 2 bay sink in prep area is spraying onto people. Repair. CORRECTED2. Leak at incoming water line on clean side of dish machine. Repair.
    Location: Kitchen
  • Durability / utensils and equipment (corrected)
    Equipment and/or utensil(s) not durable.
    Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
    Comments: MAIN KITCHEN1. Pizza paddle broken. Remove/replace.
    Location: Kitchen
 04/08/2014Recheck
  • Time vs. temperature (corrected)
    Time used as a public health control improperly implemented.
    Correction: Food shall be clearly marked to identify a 4 hour discard time. Written procedures must be maintained.
    Comments: STARBUCKS1. Only one timer for all creamer/milks/tea. Provide more timers or system for timing potentially hazardous foods at room temperature.
    Location: Kitchen
  • 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: MAIN KITCHEN1. Mac n cheese at buffet at 129.5 deg F. Hold at 135 deg F or above. CORRECTED2. Fried chicken at 127.1 deg F at buffet. Hold at 135 deg F or above. CORRECTEDNote: On follow up inspection 12-5-2013 hot foods at buffet: Teriyaki chicken at 119.5 deg F and Rice at 127-128 deg F. Hold at 135 deg F or above or discontinue using product.Note: unable to inspect 12-12-2013 buffet closed will check on follow up 12-19-2013.BACK GRILL AREA1. Breakfast sausage at 114-117 deg F. Dispose of and hold at 135 deg F or above. Note: on follow up inspection 4-1-2014 breakfast sausage under heat lamp is at 123-135 degF. Hold at 135 deg F or above.
    Location: Buffet
  • 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: MAIN KITCHEN1. Mac n cheese at buffet at 129.5 deg F. Hold at 135 deg F or above. CORRECTED2. Fried chicken at 127.1 deg F at buffet. Hold at 135 deg F or above. CORRECTEDNote: On follow up inspection 12-5-2013 hot foods at buffet: Teriyaki chicken at 119.5 deg F and Rice at 127-128 deg F. Hold at 135 deg F or above or discontinue using product.Note: unable to inspect 12-12-2013 buffet closed will check on follow up 12-19-2013.BACK GRILL AREA1. Breakfast sausage at 114-117 deg F. Dispose of and hold at 135 deg F or above. Note: on follow up inspection 4-1-2014 breakfast sausage under heat lamp is at 123-135 degF. Hold at 135 deg F or above.
    Location: Kitchen
  • 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: MAIN KITCHEN1. Mac n cheese at buffet at 129.5 deg F. Hold at 135 deg F or above. CORRECTED2. Fried chicken at 127.1 deg F at buffet. Hold at 135 deg F or above. CORRECTEDNote: On follow up inspection 12-5-2013 hot foods at buffet: Teriyaki chicken at 119.5 deg F and Rice at 127-128 deg F. Hold at 135 deg F or above or discontinue using product.Note: unable to inspect 12-12-2013 buffet closed will check on follow up 12-19-2013.BACK GRILL AREA1. Breakfast sausage at 114-117 deg F. Dispose of and hold at 135 deg F or above. Note: on follow up inspection 4-1-2014 breakfast sausage under heat lamp is at 123-135 degF. Hold at 135 deg F or above.
    Location: Kitchen
  • 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: MAIN KITCHEN1. Butter at room temperature at buffet. Store at 41 deg F or below. CORRECTEDNICS SERVER AREA1. Butter at room temperature by toaster. Store at 41 deg F or below. Note: on follow up inspection 4-1-2014 butter at room temperature. Dispose of after breakfast. Hold at 41 deg F or below. HOT LINE1. Par cooked onions on ice at 49.6 deg F and butter on ice at 57.8 deg F. Hold at 41 deg F or below. CORRECTED
    Location: Kitchen
  • 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: MAIN KITCHEN1. Butter at room temperature at buffet. Store at 41 deg F or below. CORRECTEDNICS SERVER AREA1. Butter at room temperature by toaster. Store at 41 deg F or below. Note: on follow up inspection 4-1-2014 butter at room temperature. Dispose of after breakfast. Hold at 41 deg F or below. HOT LINE1. Par cooked onions on ice at 49.6 deg F and butter on ice at 57.8 deg F. Hold at 41 deg F or below. CORRECTED
    Location: Kitchen
  • Cooling time (corrected)
    Potentially hazardous foods have been cooled improperly.
    Correction: PHF shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours.
    Comments: Corn beef 5 lb cooling incorrectly. (Covered in large portion/containers) at 95.7 deg F to 115 deg F after 3 1/2 hours. 15 - 5lb corn beef disposed of at time of inspection. Cool foods correctly.
    Location: Kitchen
  • 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: MAIN KITCHEN1. Slicer oil over prep table with slicer parts. Store with other chemicals. NOTE: MOVED AT TIME OF INSPECTION. STORE WITH OTHER CHEMICALS.2. Spic N Span next to raisin bran on prep shelf. Store chemicals separate from foods. CORRECTED3. Fry oil stored with comet (liquid) and sanitizer below hand sink on hot line. Store chemicals separate from food/equipment.
    Location: Kitchen
  • Pests/rodents (corrected)
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: STARBUCKS1. Gnats in pastery area of display cooler. Remove. Cover/protect foods. Exterminate. CORRECTEDBAR1. Gnats at bar. Exterminate.Gnats at bar in soda holster, liquor and around one bay sink by ice well Exterminate.Note: Action Pest control out 12-14-2013 and treated for moth (drain) flys in banquet area. Have out to treat for pest more frequently than routine maintenance when pest problems occurr.Note: Action Pest Control called to treat gnats at bar but according to reports did not do any activity in the bar. Note: on followup inspection January 13,2014 gnats at bar. Exterminate.Note: unable to check bar 1-21-2014 - closed to remodel back wall and shelving.Note: on follow up inspection 2-18-2014 gants at bar. Exterminate.
    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: STARBUCKS1. Gnats in pastery area of display cooler. Remove. Cover/protect foods. Exterminate. CORRECTEDBAR1. Gnats at bar. Exterminate.Gnats at bar in soda holster, liquor and around one bay sink by ice well Exterminate.Note: Action Pest control out 12-14-2013 and treated for moth (drain) flys in banquet area. Have out to treat for pest more frequently than routine maintenance when pest problems occurr.Note: Action Pest Control called to treat gnats at bar but according to reports did not do any activity in the bar. Note: on followup inspection January 13,2014 gnats at bar. Exterminate.Note: unable to check bar 1-21-2014 - closed to remodel back wall and shelving.Note: on follow up inspection 2-18-2014 gants at bar. Exterminate.
    Location: Kitchen
  • Bare hand contact (critical) (corrected)
    Bare hand contact with ready to eat food.
    Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
    Comments: NICS SERVER AREA1. Handling toast with bare hands. Provide utensil. CORRECTEDMAIN KITCHEN1. Employee peeling boiled eggs with bare hands. Make sure to use utensil to handle ready to eat foods.
  • Food unsafe (Critical) (corrected)
    Food is unsafe and/or in unsound condition.
    Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
    Comments: BAR1. Gnats in: WIld Turkey, Jim Beam, Jose Cuervo, Christian Brothers Brandy, Cinnamon Schnapps, Palamette Moon Shine regular, apple pie, peah and blackberry. All disposed of at time of inspection. Note: on follow up inspection 12-5-2013 Gnats in Cribari vermouth, martini, long Island ice tea, and triple sec. All disposed to at time of inspection.Note: on follow up inspection 12-12-2013 Gnats in Jack Daniels, Black Velvet, Bacardi, Bellows Bourbon, Bellows Light rum, and Sauza Tequila. All disposed of at time of inspection.Note: On follow up inspection 12-19-2013 Gnats in Bellows Bourbon, Bellows Light Rum, Black Velvet, Bacardi and Creme de Cassis. All disposed of at time of insepction.2. Ice in ice machine has flecks of something in it. Burn and clean ice machine, replace ice. CORRECTED
    Location: Bar
  • 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: MAIN KITCHEN1. One piece of raw meat over cooked pasta in walk in cooler #16. Store raw meat below cooked foods.
    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: HOT LINE1. Not date marking in 1 door raetone cooler. Date mark all ready to eat potentially hazardous foods with 7 day disposal date. MAIN KITCHEN1. Not date marking in walk in cooler #17. Date mark all ready to eat potentially hazardous foods with 7 day disposal date.
    Location: Kitchen
  • Miscellaneous contamination of food (Critical) (corrected)
    Food contaminated by miscellaneous source.
    Correction: Protect food from all sources of contamination.
    Comments: MAIN KITCHEN1. Nesting of foods (one pan of cooked sausage directly on another pan of cooked sausage). Discontinue. After cooling place a firm lid and can stack foods. CORRECTEDHOT LINE1. Nesting foods in raetone 1 door cooler. Discontinue. Cool correctly and use a firm lid between products. CORRECTEDPIZZA AREA1. Bread/doughs on wire shelf in prep top cooler. Place on dish.
    Location: Kitchen
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: MAIN KITCHEN1. Clean shelves in walk cooler #16 where soiled. CORRECTED2. Clean rolling carts in walk in cooler #17. CORRECTED3. Clean slicer in prep area. CORRECTED4. Clean utensil drawer by pizza oven (Vulcan). CORRECTEDHOT LINE1. Clean bottom inside of raetone 1 door cooler. CORRECTED2. Clean inside of prep top cooler. CORRECTEDBAR1. Flecks of something in ice machine ice. Clean inside of ice machine. Burn and replace soiled ice.CORRECTED
    Location: Kitchen
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: MAIN KITCHEN1. Clean shelves in walk cooler #16 where soiled. CORRECTED2. Clean rolling carts in walk in cooler #17. CORRECTED3. Clean slicer in prep area. CORRECTED4. Clean utensil drawer by pizza oven (Vulcan). CORRECTEDHOT LINE1. Clean bottom inside of raetone 1 door cooler. CORRECTED2. Clean inside of prep top cooler. CORRECTEDBAR1. Flecks of something in ice machine ice. Clean inside of ice machine. Burn and replace soiled ice.CORRECTED
    Location: Bar
  • Hand sink location blocked (corrected)
    Hand washing facilities not properly located and/or accessible.
    Correction: A hand washing facility shall be properly located and accessible at all times.
    Comments: HOT LINE1. Bucket blocking use of hand sink. Remove. Do not place anything in or on hand sinks.
    Location: Kitchen
  • Hand sink soiled (corrected)
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Comments: MAIN KITCHEN1. Clean server area/dish area hand sink.
    Location: Kitchen
  • 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: NICS SERVER AREA1. Sani bucket on hand sink. Remove. Do not place anything in or on hand sinks.
    Location: Kitchen
  • Improper hand washing (corrected)
    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: No soap on hot line on last inspection and this inspection. Employees not able to wash their hands properly. Provide soap for hand washing
    Location: Kitchen
  • No certified food handler (corrected)
    No certified food handler per 410 IAC 7-22.
    Correction: Provide a certified food handler.
    Comments: Provide one employee with food borne illness prevention training.
  • 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: Foil pans being re-used on hot line. Discontinue.
  • 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: STARBUCKS1. Cell phone and box of gloves on open saran wrap. Discontinue.
    Location: Kitchen
  • Improper storage location (corrected)
    Cleaned and sanitized equipment, utensils, laundered linens, single service articles, or single use articles stored in improper location.
    Correction: Store item(s) in an approved location.
    Comments: STARBUCKS1. Single service items/utensils below waste water lines under two bay sink. Discontinue. CORRECTED AT TIME OF INSPECTION
    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: MAIN KITCHEN1. One unlabeled bulk container in prep area. Label with content.
    Location: Kitchen
  • 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.
    Comments: 1. Clean around grease dumpster.2. Clean around and below dumpster.
    Location: Dumpster area
  • Cove molding (corrected)
    Floor-wall junctures not coved.
    Correction: Install cove molding.
    Comments: MAIN KITCHEN1. Cove molding missing in walk in freezer #17. Provide. CORRECTEDBAR1. Provide cove molding where needed in ice machine room at bar. (Finish dry wall repair first)
    Location: Kitchen
  • Cove molding
    Floor-wall junctures not coved.
    Correction: Install cove molding.
    Comments: MAIN KITCHEN1. Cove molding missing in walk in freezer #17. Provide. CORRECTEDBAR1. Provide cove molding where needed in ice machine room at bar. (Finish dry wall repair first)
    Location: Bar
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: MAIN KITCHEN1. Broken floor tiles in dish area. Replace. 2. Grout missing in and around dish area. Provide. 3. Secure new and old FRP in dish area. CORRECTED4. Seal holes in wall below server/dish area hand sink so area is smooth, non absorbent and easily cleanable and debris does not go into wall. NOTE: PROVIDE BEAUTY RING AROUND PLUMBING - REST OF REPAIR COMPLETE.. CORRECTED5. Secure cove molding to wall in old soda room. CORRECTED6. Cove and corner molding missing at kitchen entrance/exit. Provide. CORRECTED7. Ceiling crumbling by hot line entrance. Repair. CORRECTEDNICS SERVER AREA1. Repair wall below stainless steel table to be smooth, non absorbent and easily cleanable. Note: Finish CORRECTEDBACK GRILL/PIZZA AREA1. Electrical plate cover missing over small chest freezer. Provide. CORRECTEDBAR1. Repair wall and provide cove molding in ice machine room by soda boxes. Note: finish CORRECTED2. Floor tiles stained/worn in ice machine room. Replace. CORRECTEDNote: using garage floor paint; if unable to clean or paint wears off coat with sealant.
    Location: Kitchen
  • Physical facility repair (corrected)
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: MAIN KITCHEN1. Broken floor tiles in dish area. Replace. 2. Grout missing in and around dish area. Provide. 3. Secure new and old FRP in dish area. CORRECTED4. Seal holes in wall below server/dish area hand sink so area is smooth, non absorbent and easily cleanable and debris does not go into wall. NOTE: PROVIDE BEAUTY RING AROUND PLUMBING - REST OF REPAIR COMPLETE.. CORRECTED5. Secure cove molding to wall in old soda room. CORRECTED6. Cove and corner molding missing at kitchen entrance/exit. Provide. CORRECTED7. Ceiling crumbling by hot line entrance. Repair. CORRECTEDNICS SERVER AREA1. Repair wall below stainless steel table to be smooth, non absorbent and easily cleanable. Note: Finish CORRECTEDBACK GRILL/PIZZA AREA1. Electrical plate cover missing over small chest freezer. Provide. CORRECTEDBAR1. Repair wall and provide cove molding in ice machine room by soda boxes. Note: finish CORRECTED2. Floor tiles stained/worn in ice machine room. Replace. CORRECTEDNote: using garage floor paint; if unable to clean or paint wears off coat with sealant.
    Location: Bar
  • Physical facility repair (corrected)
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: MAIN KITCHEN1. Broken floor tiles in dish area. Replace. 2. Grout missing in and around dish area. Provide. 3. Secure new and old FRP in dish area. CORRECTED4. Seal holes in wall below server/dish area hand sink so area is smooth, non absorbent and easily cleanable and debris does not go into wall. NOTE: PROVIDE BEAUTY RING AROUND PLUMBING - REST OF REPAIR COMPLETE.. CORRECTED5. Secure cove molding to wall in old soda room. CORRECTED6. Cove and corner molding missing at kitchen entrance/exit. Provide. CORRECTED7. Ceiling crumbling by hot line entrance. Repair. CORRECTEDNICS SERVER AREA1. Repair wall below stainless steel table to be smooth, non absorbent and easily cleanable. Note: Finish CORRECTEDBACK GRILL/PIZZA AREA1. Electrical plate cover missing over small chest freezer. Provide. CORRECTEDBAR1. Repair wall and provide cove molding in ice machine room by soda boxes. Note: finish CORRECTED2. Floor tiles stained/worn in ice machine room. Replace. CORRECTEDNote: using garage floor paint; if unable to clean or paint wears off coat with sealant.
    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: MAIN KITCHEN1. Clean ceiling by cooling unit in walk in cooler #16. CORRECTED2. Clean wall FRP in dish area. CORRECTEDPIZZA/BACK GRILL AREA1. Clean ceiling around air duct. CORRECTED2. Clean soiled light guards. CORRECTED3. Clean ceiling by exhaust hood. CORRECTED4. Clean floor around and below equipment CORRECTEDHOT LINE1. Clean floor below and around equipment. CORRECTED2. Clean floor and floor-wall junctions.3. Clean or paint ceiling where soiled. BAR1. Clean floor-wall junctions. CORRECTED 2. Clean plumbing and floor drain in ice machine room. CORRECTED3. Floor soiled below bar dish sink. Clean floor.
    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: MAIN KITCHEN1. Clean ceiling by cooling unit in walk in cooler #16. CORRECTED2. Clean wall FRP in dish area. CORRECTEDPIZZA/BACK GRILL AREA1. Clean ceiling around air duct. CORRECTED2. Clean soiled light guards. CORRECTED3. Clean ceiling by exhaust hood. CORRECTED4. Clean floor around and below equipment CORRECTEDHOT LINE1. Clean floor below and around equipment. CORRECTED2. Clean floor and floor-wall junctions.3. Clean or paint ceiling where soiled. BAR1. Clean floor-wall junctions. CORRECTED 2. Clean plumbing and floor drain in ice machine room. CORRECTED3. Floor soiled below bar dish sink. Clean floor.
    Location: Bar
  • Thermometer, provided (corrected)
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Comments: STARBUCKS1. Coke cooler missing thermometer. Provide clearly visible thermometer.MAIN KITCHEN1. Provide a clearly visible thermometer for room service/server area coke cooler. BAR1. Provide a clearly visible thermometer for 2 door beer cooler.
    Location: Bar
  • Thermometer, provided (corrected)
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Comments: STARBUCKS1. Coke cooler missing thermometer. Provide clearly visible thermometer.MAIN KITCHEN1. Provide a clearly visible thermometer for room service/server area coke cooler. BAR1. Provide a clearly visible thermometer for 2 door beer cooler.
    Location: Kitchen
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: MAIN KITCHEN1. Ice build up on cooling unit in walk in freezer #17. Remove ice and repair. CORRECTED2. Light flickering in prep area. Repair. CORRECTED3. DIrty dish shelf by dish area heavily soiled or rusted. Replace if rusted. CORRECTEDHOT LINE1. Rusted fan guard in raetone 1 door cooler. Recoat, replate or replace. CORRECTED2. Ice build up in one door freezer. Repair or replace. CORRECTED3. Rusted shelving in one door freezer. Recoat, replate or replace. CORRECTEDNote: New reach in freezer being ordered for hot line in March 2014 Note: Old freezer removed, new unit orderedBAR1. Keg cooler #2 leaking inside. Repair or replace. (If replacing unit lift plumbing behind unit and clean floors). Note: on follow up inspection 1-21-2014 unable to check bar - closed to remodel back wall and shelving.Note: bar redone violation still present.Note: New Keg cooler being ordered in September 2014.
    Location: Kitchen
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: MAIN KITCHEN1. Ice build up on cooling unit in walk in freezer #17. Remove ice and repair. CORRECTED2. Light flickering in prep area. Repair. CORRECTED3. DIrty dish shelf by dish area heavily soiled or rusted. Replace if rusted. CORRECTEDHOT LINE1. Rusted fan guard in raetone 1 door cooler. Recoat, replate or replace. CORRECTED2. Ice build up in one door freezer. Repair or replace. CORRECTED3. Rusted shelving in one door freezer. Recoat, replate or replace. CORRECTEDNote: New reach in freezer being ordered for hot line in March 2014 Note: Old freezer removed, new unit orderedBAR1. Keg cooler #2 leaking inside. Repair or replace. (If replacing unit lift plumbing behind unit and clean floors). Note: on follow up inspection 1-21-2014 unable to check bar - closed to remodel back wall and shelving.Note: bar redone violation still present.Note: New Keg cooler being ordered in September 2014.
    Location: Bar
  • Equipment drainage (corrected)
    Equipment compartment(s) not properly draining.
    Correction: Equipment compartments that are subject to accumulation of moisture due to conditions, such as condensation, food or beverage drip, or water from melting ice shall be sloped to an outlet that allows complete draining.
    Comments: BAR1. Soda holster holding fluid. Repair to drain freely. CORRECTED2. Soda hose draining onto floor. Have go to proper floor drain. Clean floor where draining.
    Location: Bar
  • Fixed equipment spacing/sealing (corrected)
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: STARBUCKS1. Seal counter to tiled wall with silicone caulk. CORRECTEDMAIN KITCHEN1. Seal/secure hand sink by office to wall with silicone caulk. CORRECTED2. Secure drain boards to wall in dish area.
    Location: Kitchen
  • Food on display (corrected)
    Food on display unprotected.
    Correction: Food on display shall be protected from contamination.
    Comments: 1. Provide lid/cover for soups at buffet.Note: On inspection 12-12-2013 unable to recheck buffet closed will check on inspection 12-19-2013Note: On follow up inspection 12-19-2013 no cover, lid, sneeze guard for soup. Provide lid/cover/sneeze guard.Note: on follow up inspection January 13, 2014 no lid, cover or sneeze guard for soup on buffet. Provide.Note: On inspection 1-21-2014 unable to recheck buffet closed will check on inspection 2-12-2014Note: on follow up inspection 2-25-2014 No lid or cover for soup at buffet. Provide. Note: On follow up inspection 3-25-2014 buffet not set up, could not check for lid on soup container.2. Red pepper flakes, cheese & other toppings uncovered at pasta bar in sneeze range of customers. Provide lid, cover, or Sneeze guard for products. Note: Moved to cooler at time of inspection. Unable to check not operating on follow up inspection 1-21-2014Note: On follow up inspection 2-25-2014 violation corrected. CORRECTED
    Location: Buffet
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: MAIN KITCHEN1. DIrty dish shelf by dish area heavily soiled or rusted. Clean. CORRECTED2. Clean grey shelf in prep area. CORRECTED3. Clean green rolling cart in dish area with clean dishes. CORRECTED4. Clean cheese graters in server area/room service area every 24 hours. CORRECTEDNIC"S 1. Clean shelving below counters. CORRECTEDBARWell with utensils & cutting board soiled at bar. Please clean. Note: unable to check bar 1-21-2014 - closed to remodel back wall and shelving.
    Location: Kitchen
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: MAIN KITCHEN1. DIrty dish shelf by dish area heavily soiled or rusted. Clean. CORRECTED2. Clean grey shelf in prep area. CORRECTED3. Clean green rolling cart in dish area with clean dishes. CORRECTED4. Clean cheese graters in server area/room service area every 24 hours. CORRECTEDNIC"S 1. Clean shelving below counters. CORRECTEDBARWell with utensils & cutting board soiled at bar. Please clean. Note: unable to check bar 1-21-2014 - closed to remodel back wall and shelving.
    Location: Bar
  • Non potentially hazardous food contact surface(s) soiled (corrected)
    Non-potentially hazardous food contact surface(s) soiled.
    Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
    Comments: BAR1. Speed rack at bar soiled. Clean.
    Location: Bar
  • Hand sink/soap (corrected)
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Comments: HOT LINE1. No soap at hand sink. Provide.
    Location: Kitchen
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: STARBUCKS1. No paper towels at hand sink. Provide. CORRECTEDBAR1. No paper towels at bar hand sink. Provide. Note: unable to check bar 1-21-2014 - closed to remodel back wall and shelving.Note: on follow up inspection 2-18-2014 no paper towels at bar hand sink. Provide. Note: on follow up inspection 2-25-2014 no paper towels at bar hand sink. Provide.
    Location: Kitchen
    Equipment: Hand sink
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: STARBUCKS1. No paper towels at hand sink. Provide. CORRECTEDBAR1. No paper towels at bar hand sink. Provide. Note: unable to check bar 1-21-2014 - closed to remodel back wall and shelving.Note: on follow up inspection 2-18-2014 no paper towels at bar hand sink. Provide. Note: on follow up inspection 2-25-2014 no paper towels at bar hand sink. Provide.
    Location: Bar
  • Light shields (corrected)
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: STARBUCKS1. Light guard burnt and chipping over pasteries in display cooler. Replace. Note: burnt light guard removed but no light guard placed. Provide light guard. Note: guard ordered
    Location: Kitchen
  • Plumbing system/ repair (Non-Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: MAIN KITCHEN1. Sprayer arm on 2 bay sink in prep area is spraying onto people. Repair. CORRECTED2. Leak at incoming water line on clean side of dish machine. Repair.
    Location: Kitchen
  • Durability / utensils and equipment (corrected)
    Equipment and/or utensil(s) not durable.
    Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
    Comments: MAIN KITCHEN1. Pizza paddle broken. Remove/replace.
    Location: Kitchen
 04/01/2014Recheck
  • Time vs. temperature (corrected)
    Time used as a public health control improperly implemented.
    Correction: Food shall be clearly marked to identify a 4 hour discard time. Written procedures must be maintained.
    Comments: STARBUCKS1. Only one timer for all creamer/milks/tea. Provide more timers or system for timing potentially hazardous foods at room temperature.
    Location: Kitchen
  • 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: MAIN KITCHEN1. Mac n cheese at buffet at 129.5 deg F. Hold at 135 deg F or above.2. Fried chicken at 127.1 deg F at buffet. Hold at 135 deg F or above.Note: On follow up inspection 12-5-2013 hot foods at buffet: Teriyaki chicken at 119.5 deg F and Rice at 127-128 deg F. Hold at 135 deg F or above or discontinue using product.Note: unable to inspect 12-12-2013 buffet closed will check on follow up 12-19-2013.BACK GRILL AREA1. Breakfast sausage at 114-117 deg F. Dispose of and hold at 135 deg F or above. CORRECTED
    Location: Buffet
  • 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: MAIN KITCHEN1. Mac n cheese at buffet at 129.5 deg F. Hold at 135 deg F or above.2. Fried chicken at 127.1 deg F at buffet. Hold at 135 deg F or above.Note: On follow up inspection 12-5-2013 hot foods at buffet: Teriyaki chicken at 119.5 deg F and Rice at 127-128 deg F. Hold at 135 deg F or above or discontinue using product.Note: unable to inspect 12-12-2013 buffet closed will check on follow up 12-19-2013.BACK GRILL AREA1. Breakfast sausage at 114-117 deg F. Dispose of and hold at 135 deg F or above. CORRECTED
    Location: Kitchen
  • 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: MAIN KITCHEN1. Butter at room temperature at buffet. Store at 41 deg F or below. NICS SERVER AREA1. Butter at room temperature by toaster. Store at 41 deg F or below. HOT LINE1. Par cooked onions on ice at 49.6 deg F and butter on ice at 57.8 deg F. Hold at 41 deg F or below.
    Location: Kitchen
  • Cooling time (corrected)
    Potentially hazardous foods have been cooled improperly.
    Correction: PHF shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours.
    Comments: Corn beef 5 lb cooling incorrectly. (Covered in large portion/containers) at 95.7 deg F to 115 deg F after 3 1/2 hours. 15 - 5lb corn beef disposed of at time of inspection. Cool foods correctly.
    Location: Kitchen
  • 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: MAIN KITCHEN1. Slicer oil over prep table with slicer parts. Store with other chemicals. NOTE: MOVED AT TIME OF INSPECTION. STORE WITH OTHER CHEMICALS.2. Spic N Span next to raisin bran on prep shelf. Store chemicals separate from foods. CORRECTED3. Fry oil stored with comet (liquid) and sanitizer below hand sink on hot line. Store chemicals separate from food/equipment.
    Location: Kitchen
  • 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: MAIN KITCHEN1. Slicer oil over prep table with slicer parts. Store with other chemicals. NOTE: MOVED AT TIME OF INSPECTION. STORE WITH OTHER CHEMICALS.2. Spic N Span next to raisin bran on prep shelf. Store chemicals separate from foods. CORRECTED3. Fry oil stored with comet (liquid) and sanitizer below hand sink on hot line. Store chemicals separate from food/equipment.
    Location: Kitchen
  • Pests/rodents (corrected)
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: STARBUCKS1. Gnats in pastery area of display cooler. Remove. Cover/protect foods. Exterminate. CORRECTEDBAR1. Gnats at bar. Exterminate.Gnats at bar in soda holster, liquor and around one bay sink by ice well Exterminate.Note: Action Pest control out 12-14-2013 and treated for moth (drain) flys in banquet area. Have out to treat for pest more frequently than routine maintenance when pest problems occurr.Note: Action Pest Control called to treat gnats at bar but according to reports did not do any activity in the bar. Note: on followup inspection January 13,2014 gnats at bar. Exterminate.Note: unable to check bar 1-21-2014 - closed to remodel back wall and shelving.Note: on follow up inspection 2-18-2014 gants at bar. Exterminate.
    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: STARBUCKS1. Gnats in pastery area of display cooler. Remove. Cover/protect foods. Exterminate. CORRECTEDBAR1. Gnats at bar. Exterminate.Gnats at bar in soda holster, liquor and around one bay sink by ice well Exterminate.Note: Action Pest control out 12-14-2013 and treated for moth (drain) flys in banquet area. Have out to treat for pest more frequently than routine maintenance when pest problems occurr.Note: Action Pest Control called to treat gnats at bar but according to reports did not do any activity in the bar. Note: on followup inspection January 13,2014 gnats at bar. Exterminate.Note: unable to check bar 1-21-2014 - closed to remodel back wall and shelving.Note: on follow up inspection 2-18-2014 gants at bar. Exterminate.
    Location: Kitchen
  • Bare hand contact (critical) (corrected)
    Bare hand contact with ready to eat food.
    Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
    Comments: NICS SERVER AREA1. Handling toast with bare hands. Provide utensil. CORRECTEDMAIN KITCHEN1. Employee peeling boiled eggs with bare hands. Make sure to use utensil to handle ready to eat foods.
  • Food unsafe (Critical) (corrected)
    Food is unsafe and/or in unsound condition.
    Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
    Comments: BAR1. Gnats in: WIld Turkey, Jim Beam, Jose Cuervo, Christian Brothers Brandy, Cinnamon Schnapps, Palamette Moon Shine regular, apple pie, peah and blackberry. All disposed of at time of inspection. Note: on follow up inspection 12-5-2013 Gnats in Cribari vermouth, martini, long Island ice tea, and triple sec. All disposed to at time of inspection.Note: on follow up inspection 12-12-2013 Gnats in Jack Daniels, Black Velvet, Bacardi, Bellows Bourbon, Bellows Light rum, and Sauza Tequila. All disposed of at time of inspection.Note: On follow up inspection 12-19-2013 Gnats in Bellows Bourbon, Bellows Light Rum, Black Velvet, Bacardi and Creme de Cassis. All disposed of at time of insepction.2. Ice in ice machine has flecks of something in it. Burn and clean ice machine, replace ice. CORRECTED
    Location: Bar
  • 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: MAIN KITCHEN1. One piece of raw meat over cooked pasta in walk in cooler #16. Store raw meat below cooked foods.
    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: HOT LINE1. Not date marking in 1 door raetone cooler. Date mark all ready to eat potentially hazardous foods with 7 day disposal date. MAIN KITCHEN1. Not date marking in walk in cooler #17. Date mark all ready to eat potentially hazardous foods with 7 day disposal date.
    Location: Kitchen
  • Miscellaneous contamination of food (Critical) (corrected)
    Food contaminated by miscellaneous source.
    Correction: Protect food from all sources of contamination.
    Comments: MAIN KITCHEN1. Nesting of foods (one pan of cooked sausage directly on another pan of cooked sausage). Discontinue. After cooling place a firm lid and can stack foods. CORRECTEDHOT LINE1. Nesting foods in raetone 1 door cooler. Discontinue. Cool correctly and use a firm lid between products. CORRECTEDPIZZA AREA1. Bread/doughs on wire shelf in prep top cooler. Place on dish.
    Location: Kitchen
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: MAIN KITCHEN1. Clean shelves in walk cooler #16 where soiled. CORRECTED2. Clean rolling carts in walk in cooler #17. CORRECTED3. Clean slicer in prep area. CORRECTED4. Clean utensil drawer by pizza oven (Vulcan). CORRECTEDHOT LINE1. Clean bottom inside of raetone 1 door cooler. CORRECTED2. Clean inside of prep top cooler. CORRECTEDBAR1. Flecks of something in ice machine ice. Clean inside of ice machine. Burn and replace soiled ice.CORRECTED
    Location: Kitchen
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: MAIN KITCHEN1. Clean shelves in walk cooler #16 where soiled. CORRECTED2. Clean rolling carts in walk in cooler #17. CORRECTED3. Clean slicer in prep area. CORRECTED4. Clean utensil drawer by pizza oven (Vulcan). CORRECTEDHOT LINE1. Clean bottom inside of raetone 1 door cooler. CORRECTED2. Clean inside of prep top cooler. CORRECTEDBAR1. Flecks of something in ice machine ice. Clean inside of ice machine. Burn and replace soiled ice.CORRECTED
    Location: Bar
  • Hand sink location blocked (corrected)
    Hand washing facilities not properly located and/or accessible.
    Correction: A hand washing facility shall be properly located and accessible at all times.
    Comments: HOT LINE1. Bucket blocking use of hand sink. Remove. Do not place anything in or on hand sinks.
    Location: Kitchen
  • Hand sink soiled (corrected)
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Comments: MAIN KITCHEN1. Clean server area/dish area hand sink.
    Location: Kitchen
  • 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: NICS SERVER AREA1. Sani bucket on hand sink. Remove. Do not place anything in or on hand sinks.
    Location: Kitchen
  • 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: No soap on hot line on last inspection and this inspection. Employees not able to wash their hands properly. Provide soap for hand washing
  • No certified food handler (corrected)
    No certified food handler per 410 IAC 7-22.
    Correction: Provide a certified food handler.
    Comments: Provide one employee with food borne illness prevention training.
  • 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: STARBUCKS1. Cell phone and box of gloves on open saran wrap. Discontinue.
    Location: Kitchen
  • Improper storage location (corrected)
    Cleaned and sanitized equipment, utensils, laundered linens, single service articles, or single use articles stored in improper location.
    Correction: Store item(s) in an approved location.
    Comments: STARBUCKS1. Single service items/utensils below waste water lines under two bay sink. Discontinue. CORRECTED AT TIME OF INSPECTION
    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: MAIN KITCHEN1. One unlabeled bulk container in prep area. Label with content.
    Location: Kitchen
  • 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.
    Comments: 1. Clean around grease dumpster.2. Clean around and below dumpster.
    Location: Dumpster area
  • Cove molding (corrected)
    Floor-wall junctures not coved.
    Correction: Install cove molding.
    Comments: MAIN KITCHEN1. Cove molding missing in walk in freezer #17. Provide. CORRECTEDBAR1. Provide cove molding where needed in ice machine room at bar. (Finish dry wall repair first)
    Location: Kitchen
  • Cove molding
    Floor-wall junctures not coved.
    Correction: Install cove molding.
    Comments: MAIN KITCHEN1. Cove molding missing in walk in freezer #17. Provide. CORRECTEDBAR1. Provide cove molding where needed in ice machine room at bar. (Finish dry wall repair first)
    Location: Bar
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: MAIN KITCHEN1. Broken floor tiles in dish area. Replace. 2. Grout missing in and around dish area. Provide. 3. Secure new and old FRP in dish area. CORRECTED4. Seal holes in wall below server/dish area hand sink so area is smooth, non absorbent and easily cleanable and debris does not go into wall. NOTE: PROVIDE BEAUTY RING AROUND PLUMBING - REST OF REPAIR COMPLETE.. CORRECTED5. Secure cove molding to wall in old soda room. CORRECTED6. Cove and corner molding missing at kitchen entrance/exit. Provide. CORRECTED7. Ceiling crumbling by hot line entrance. Repair. CORRECTEDNICS SERVER AREA1. Repair wall below stainless steel table to be smooth, non absorbent and easily cleanable. Note: Finish CORRECTEDBACK GRILL/PIZZA AREA1. Electrical plate cover missing over small chest freezer. Provide. CORRECTEDBAR1. Repair wall and provide cove molding in ice machine room by soda boxes. Note: finish CORRECTED2. Floor tiles stained/worn in ice machine room. Replace. CORRECTEDNote: using garage floor paint; if unable to clean or paint wears off coat with sealant.
    Location: Kitchen
  • Physical facility repair (corrected)
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: MAIN KITCHEN1. Broken floor tiles in dish area. Replace. 2. Grout missing in and around dish area. Provide. 3. Secure new and old FRP in dish area. CORRECTED4. Seal holes in wall below server/dish area hand sink so area is smooth, non absorbent and easily cleanable and debris does not go into wall. NOTE: PROVIDE BEAUTY RING AROUND PLUMBING - REST OF REPAIR COMPLETE.. CORRECTED5. Secure cove molding to wall in old soda room. CORRECTED6. Cove and corner molding missing at kitchen entrance/exit. Provide. CORRECTED7. Ceiling crumbling by hot line entrance. Repair. CORRECTEDNICS SERVER AREA1. Repair wall below stainless steel table to be smooth, non absorbent and easily cleanable. Note: Finish CORRECTEDBACK GRILL/PIZZA AREA1. Electrical plate cover missing over small chest freezer. Provide. CORRECTEDBAR1. Repair wall and provide cove molding in ice machine room by soda boxes. Note: finish CORRECTED2. Floor tiles stained/worn in ice machine room. Replace. CORRECTEDNote: using garage floor paint; if unable to clean or paint wears off coat with sealant.
    Location: Bar
  • Physical facility repair (corrected)
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: MAIN KITCHEN1. Broken floor tiles in dish area. Replace. 2. Grout missing in and around dish area. Provide. 3. Secure new and old FRP in dish area. CORRECTED4. Seal holes in wall below server/dish area hand sink so area is smooth, non absorbent and easily cleanable and debris does not go into wall. NOTE: PROVIDE BEAUTY RING AROUND PLUMBING - REST OF REPAIR COMPLETE.. CORRECTED5. Secure cove molding to wall in old soda room. CORRECTED6. Cove and corner molding missing at kitchen entrance/exit. Provide. CORRECTED7. Ceiling crumbling by hot line entrance. Repair. CORRECTEDNICS SERVER AREA1. Repair wall below stainless steel table to be smooth, non absorbent and easily cleanable. Note: Finish CORRECTEDBACK GRILL/PIZZA AREA1. Electrical plate cover missing over small chest freezer. Provide. CORRECTEDBAR1. Repair wall and provide cove molding in ice machine room by soda boxes. Note: finish CORRECTED2. Floor tiles stained/worn in ice machine room. Replace. CORRECTEDNote: using garage floor paint; if unable to clean or paint wears off coat with sealant.
    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: MAIN KITCHEN1. Clean ceiling by cooling unit in walk in cooler #16. CORRECTED2. Clean wall FRP in dish area. CORRECTEDPIZZA/BACK GRILL AREA1. Clean ceiling around air duct. CORRECTED2. Clean soiled light guards. CORRECTED3. Clean ceiling by exhaust hood. CORRECTED4. Clean floor around and below equipment CORRECTEDHOT LINE1. Clean floor below and around equipment. CORRECTED2. Clean floor and floor-wall junctions.3. Clean or paint ceiling where soiled. BAR1. Clean floor-wall junctions. CORRECTED 2. Clean plumbing and floor drain in ice machine room. CORRECTED3. Floor soiled below bar dish sink. Clean floor.
    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: MAIN KITCHEN1. Clean ceiling by cooling unit in walk in cooler #16. CORRECTED2. Clean wall FRP in dish area. CORRECTEDPIZZA/BACK GRILL AREA1. Clean ceiling around air duct. CORRECTED2. Clean soiled light guards. CORRECTED3. Clean ceiling by exhaust hood. CORRECTED4. Clean floor around and below equipment CORRECTEDHOT LINE1. Clean floor below and around equipment. CORRECTED2. Clean floor and floor-wall junctions.3. Clean or paint ceiling where soiled. BAR1. Clean floor-wall junctions. CORRECTED 2. Clean plumbing and floor drain in ice machine room. CORRECTED3. Floor soiled below bar dish sink. Clean floor.
    Location: Bar
  • Thermometer, provided (corrected)
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Comments: STARBUCKS1. Coke cooler missing thermometer. Provide clearly visible thermometer.MAIN KITCHEN1. Provide a clearly visible thermometer for room service/server area coke cooler. BAR1. Provide a clearly visible thermometer for 2 door beer cooler.
    Location: Bar
  • Thermometer, provided (corrected)
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Comments: STARBUCKS1. Coke cooler missing thermometer. Provide clearly visible thermometer.MAIN KITCHEN1. Provide a clearly visible thermometer for room service/server area coke cooler. BAR1. Provide a clearly visible thermometer for 2 door beer cooler.
    Location: Kitchen
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: MAIN KITCHEN1. Ice build up on cooling unit in walk in freezer #17. Remove ice and repair. CORRECTED2. Light flickering in prep area. Repair. CORRECTED3. DIrty dish shelf by dish area heavily soiled or rusted. Replace if rusted. CORRECTEDHOT LINE1. Rusted fan guard in raetone 1 door cooler. Recoat, replate or replace. CORRECTED2. Ice build up in one door freezer. Repair or replace. CORRECTED3. Rusted shelving in one door freezer. Recoat, replate or replace. CORRECTEDNote: New reach in freezer being ordered for hot line in March 2014 Note: Old freezer removed, new unit orderedBAR1. Keg cooler #2 leaking inside. Repair or replace. (If replacing unit lift plumbing behind unit and clean floors). Note: on follow up inspection 1-21-2014 unable to check bar - closed to remodel back wall and shelving.Note: bar redone violation still present.Note: New Keg cooler being ordered in September 2014.
    Location: Kitchen
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: MAIN KITCHEN1. Ice build up on cooling unit in walk in freezer #17. Remove ice and repair. CORRECTED2. Light flickering in prep area. Repair. CORRECTED3. DIrty dish shelf by dish area heavily soiled or rusted. Replace if rusted. CORRECTEDHOT LINE1. Rusted fan guard in raetone 1 door cooler. Recoat, replate or replace. CORRECTED2. Ice build up in one door freezer. Repair or replace. CORRECTED3. Rusted shelving in one door freezer. Recoat, replate or replace. CORRECTEDNote: New reach in freezer being ordered for hot line in March 2014 Note: Old freezer removed, new unit orderedBAR1. Keg cooler #2 leaking inside. Repair or replace. (If replacing unit lift plumbing behind unit and clean floors). Note: on follow up inspection 1-21-2014 unable to check bar - closed to remodel back wall and shelving.Note: bar redone violation still present.Note: New Keg cooler being ordered in September 2014.
    Location: Bar
  • Equipment drainage (corrected)
    Equipment compartment(s) not properly draining.
    Correction: Equipment compartments that are subject to accumulation of moisture due to conditions, such as condensation, food or beverage drip, or water from melting ice shall be sloped to an outlet that allows complete draining.
    Comments: BAR1. Soda holster holding fluid. Repair to drain freely. CORRECTED2. Soda hose draining onto floor. Have go to proper floor drain. Clean floor where draining.
    Location: Bar
  • Fixed equipment spacing/sealing (corrected)
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: STARBUCKS1. Seal counter to tiled wall with silicone caulk. CORRECTEDMAIN KITCHEN1. Seal/secure hand sink by office to wall with silicone caulk. CORRECTED2. Secure drain boards to wall in dish area.
    Location: Kitchen
  • Food on display (corrected)
    Food on display unprotected.
    Correction: Food on display shall be protected from contamination.
    Comments: 1. Provide lid/cover for soups at buffet.Note: On inspection 12-12-2013 unable to recheck buffet closed will check on inspection 12-19-2013Note: On follow up inspection 12-19-2013 no cover, lid, sneeze guard for soup. Provide lid/cover/sneeze guard.Note: on follow up inspection January 13, 2014 no lid, cover or sneeze guard for soup on buffet. Provide.Note: On inspection 1-21-2014 unable to recheck buffet closed will check on inspection 2-12-2014Note: on follow up inspection 2-25-2014 No lid or cover for soup at buffet. Provide. Note: On follow up inspection 3-25-2014 buffet not set up, could not check for lid on soup container.2. Red pepper flakes, cheese & other toppings uncovered at pasta bar in sneeze range of customers. Provide lid, cover, or Sneeze guard for products. Note: Moved to cooler at time of inspection. Unable to check not operating on follow up inspection 1-21-2014Note: On follow up inspection 2-25-2014 violation corrected. CORRECTED
    Location: Buffet
  • Food on display
    Food on display unprotected.
    Correction: Food on display shall be protected from contamination.
    Comments: 1. Provide lid/cover for soups at buffet.Note: On inspection 12-12-2013 unable to recheck buffet closed will check on inspection 12-19-2013Note: On follow up inspection 12-19-2013 no cover, lid, sneeze guard for soup. Provide lid/cover/sneeze guard.Note: on follow up inspection January 13, 2014 no lid, cover or sneeze guard for soup on buffet. Provide.Note: On inspection 1-21-2014 unable to recheck buffet closed will check on inspection 2-12-2014Note: on follow up inspection 2-25-2014 No lid or cover for soup at buffet. Provide. Note: On follow up inspection 3-25-2014 buffet not set up, could not check for lid on soup container.2. Red pepper flakes, cheese & other toppings uncovered at pasta bar in sneeze range of customers. Provide lid, cover, or Sneeze guard for products. Note: Moved to cooler at time of inspection. Unable to check not operating on follow up inspection 1-21-2014Note: On follow up inspection 2-25-2014 violation corrected. CORRECTED
    Location: Buffet
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: MAIN KITCHEN1. DIrty dish shelf by dish area heavily soiled or rusted. Clean. CORRECTED2. Clean grey shelf in prep area. CORRECTED3. Clean green rolling cart in dish area with clean dishes. CORRECTED4. Clean cheese graters in server area/room service area every 24 hours. CORRECTEDNIC"S 1. Clean shelving below counters. CORRECTEDBARWell with utensils & cutting board soiled at bar. Please clean. Note: unable to check bar 1-21-2014 - closed to remodel back wall and shelving.
    Location: Kitchen
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: MAIN KITCHEN1. DIrty dish shelf by dish area heavily soiled or rusted. Clean. CORRECTED2. Clean grey shelf in prep area. CORRECTED3. Clean green rolling cart in dish area with clean dishes. CORRECTED4. Clean cheese graters in server area/room service area every 24 hours. CORRECTEDNIC"S 1. Clean shelving below counters. CORRECTEDBARWell with utensils & cutting board soiled at bar. Please clean. Note: unable to check bar 1-21-2014 - closed to remodel back wall and shelving.
    Location: Bar
  • Non potentially hazardous food contact surface(s) soiled (corrected)
    Non-potentially hazardous food contact surface(s) soiled.
    Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
    Comments: BAR1. Speed rack at bar soiled. Clean.
    Location: Bar
  • Hand sink/soap
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Comments: HOT LINE1. No soap at hand sink. Provide.
    Location: Kitchen
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: STARBUCKS1. No paper towels at hand sink. Provide. CORRECTEDBAR1. No paper towels at bar hand sink. Provide. Note: unable to check bar 1-21-2014 - closed to remodel back wall and shelving.Note: on follow up inspection 2-18-2014 no paper towels at bar hand sink. Provide. Note: on follow up inspection 2-25-2014 no paper towels at bar hand sink. Provide.
    Location: Kitchen
    Equipment: Hand sink
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: STARBUCKS1. No paper towels at hand sink. Provide. CORRECTEDBAR1. No paper towels at bar hand sink. Provide. Note: unable to check bar 1-21-2014 - closed to remodel back wall and shelving.Note: on follow up inspection 2-18-2014 no paper towels at bar hand sink. Provide. Note: on follow up inspection 2-25-2014 no paper towels at bar hand sink. Provide.
    Location: Bar
  • Light shields (corrected)
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: STARBUCKS1. Light guard burnt and chipping over pasteries in display cooler. Replace. Note: burnt light guard removed but no light guard placed. Provide light guard. Note: guard ordered
    Location: Kitchen
  • Plumbing system/ repair (Non-Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: MAIN KITCHEN1. Sprayer arm on 2 bay sink in prep area is spraying onto people. Repair. CORRECTED2. Leak at incoming water line on clean side of dish machine. Repair.
    Location: Kitchen
  • Durability / utensils and equipment (corrected)
    Equipment and/or utensil(s) not durable.
    Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
    Comments: MAIN KITCHEN1. Pizza paddle broken. Remove/replace.
    Location: Kitchen
 03/25/2014Recheck
  • Time vs. temperature (corrected)
    Time used as a public health control improperly implemented.
    Correction: Food shall be clearly marked to identify a 4 hour discard time. Written procedures must be maintained.
    Comments: STARBUCKS1. Only one timer for all creamer/milks/tea. Provide more timers or system for timing potentially hazardous foods at room temperature.
    Location: Kitchen
  • 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: MAIN KITCHEN1. Mac n cheese at buffet at 129.5 deg F. Hold at 135 deg F or above.2. Fried chicken at 127.1 deg F at buffet. Hold at 135 deg F or above.Note: On follow up inspection 12-5-2013 hot foods at buffet: Teriyaki chicken at 119.5 deg F and Rice at 127-128 deg F. Hold at 135 deg F or above or discontinue using product.Note: unable to inspect 12-12-2013 buffet closed will check on follow up 12-19-2013.BACK GRILL AREA1. Breakfast sausage at 114-117 deg F. Dispose of and hold at 135 deg F or above. CORRECTED
    Location: Buffet
  • 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: MAIN KITCHEN1. Mac n cheese at buffet at 129.5 deg F. Hold at 135 deg F or above.2. Fried chicken at 127.1 deg F at buffet. Hold at 135 deg F or above.Note: On follow up inspection 12-5-2013 hot foods at buffet: Teriyaki chicken at 119.5 deg F and Rice at 127-128 deg F. Hold at 135 deg F or above or discontinue using product.Note: unable to inspect 12-12-2013 buffet closed will check on follow up 12-19-2013.BACK GRILL AREA1. Breakfast sausage at 114-117 deg F. Dispose of and hold at 135 deg F or above. CORRECTED
    Location: Kitchen
  • 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: MAIN KITCHEN1. Butter at room temperature at buffet. Store at 41 deg F or below. NICS SERVER AREA1. Butter at room temperature by toaster. Store at 41 deg F or below. HOT LINE1. Par cooked onions on ice at 49.6 deg F and butter on ice at 57.8 deg F. Hold at 41 deg F or below.
    Location: Kitchen
  • Cooling time (corrected)
    Potentially hazardous foods have been cooled improperly.
    Correction: PHF shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours.
    Comments: Corn beef 5 lb cooling incorrectly. (Covered in large portion/containers) at 95.7 deg F to 115 deg F after 3 1/2 hours. 15 - 5lb corn beef disposed of at time of inspection. Cool foods correctly.
    Location: Kitchen
  • 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: MAIN KITCHEN1. Slicer oil over prep table with slicer parts. Store with other chemicals. NOTE: MOVED AT TIME OF INSPECTION. STORE WITH OTHER CHEMICALS.2. Spic N Span next to raisin bran on prep shelf. Store chemicals separate from foods. CORRECTED
    Location: Kitchen
  • Pests/rodents (corrected)
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: STARBUCKS1. Gnats in pastery area of display cooler. Remove. Cover/protect foods. Exterminate. CORRECTEDBAR1. Gnats at bar. Exterminate.Gnats at bar in soda holster, liquor and around one bay sink by ice well Exterminate.Note: Action Pest control out 12-14-2013 and treated for moth (drain) flys in banquet area. Have out to treat for pest more frequently than routine maintenance when pest problems occurr.Note: Action Pest Control called to treat gnats at bar but according to reports did not do any activity in the bar. Note: on followup inspection January 13,2014 gnats at bar. Exterminate.Note: unable to check bar 1-21-2014 - closed to remodel back wall and shelving.Note: on follow up inspection 2-18-2014 gants at bar. Exterminate.
    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: STARBUCKS1. Gnats in pastery area of display cooler. Remove. Cover/protect foods. Exterminate. CORRECTEDBAR1. Gnats at bar. Exterminate.Gnats at bar in soda holster, liquor and around one bay sink by ice well Exterminate.Note: Action Pest control out 12-14-2013 and treated for moth (drain) flys in banquet area. Have out to treat for pest more frequently than routine maintenance when pest problems occurr.Note: Action Pest Control called to treat gnats at bar but according to reports did not do any activity in the bar. Note: on followup inspection January 13,2014 gnats at bar. Exterminate.Note: unable to check bar 1-21-2014 - closed to remodel back wall and shelving.Note: on follow up inspection 2-18-2014 gants at bar. Exterminate.
    Location: Kitchen
  • Bare hand contact (critical) (corrected)
    Bare hand contact with ready to eat food.
    Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
    Comments: NICS SERVER AREA1. Handling toast with bare hands. Provide utensil. CORRECTEDMAIN KITCHEN1. Employee peeling boiled eggs with bare hands. Make sure to use utensil to handle ready to eat foods.
  • Food unsafe (Critical) (corrected)
    Food is unsafe and/or in unsound condition.
    Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
    Comments: BAR1. Gnats in: WIld Turkey, Jim Beam, Jose Cuervo, Christian Brothers Brandy, Cinnamon Schnapps, Palamette Moon Shine regular, apple pie, peah and blackberry. All disposed of at time of inspection. Note: on follow up inspection 12-5-2013 Gnats in Cribari vermouth, martini, long Island ice tea, and triple sec. All disposed to at time of inspection.Note: on follow up inspection 12-12-2013 Gnats in Jack Daniels, Black Velvet, Bacardi, Bellows Bourbon, Bellows Light rum, and Sauza Tequila. All disposed of at time of inspection.Note: On follow up inspection 12-19-2013 Gnats in Bellows Bourbon, Bellows Light Rum, Black Velvet, Bacardi and Creme de Cassis. All disposed of at time of insepction.2. Ice in ice machine has flecks of something in it. Burn and clean ice machine, replace ice. CORRECTED
    Location: Bar
  • 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: MAIN KITCHEN1. One piece of raw meat over cooked pasta in walk in cooler #16. Store raw meat below cooked foods.
    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: HOT LINE1. Not date marking in 1 door raetone cooler. Date mark all ready to eat potentially hazardous foods with 7 day disposal date. MAIN KITCHEN1. Not date marking in walk in cooler #17. Date mark all ready to eat potentially hazardous foods with 7 day disposal date.
    Location: Kitchen
  • Miscellaneous contamination of food (Critical) (corrected)
    Food contaminated by miscellaneous source.
    Correction: Protect food from all sources of contamination.
    Comments: MAIN KITCHEN1. Nesting of foods (one pan of cooked sausage directly on another pan of cooked sausage). Discontinue. After cooling place a firm lid and can stack foods. CORRECTEDHOT LINE1. Nesting foods in raetone 1 door cooler. Discontinue. Cool correctly and use a firm lid between products. CORRECTEDPIZZA AREA1. Bread/doughs on wire shelf in prep top cooler. Place on dish.
    Location: Kitchen
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: MAIN KITCHEN1. Clean shelves in walk cooler #16 where soiled. CORRECTED2. Clean rolling carts in walk in cooler #17. CORRECTED3. Clean slicer in prep area. CORRECTED4. Clean utensil drawer by pizza oven (Vulcan). CORRECTEDHOT LINE1. Clean bottom inside of raetone 1 door cooler. CORRECTED2. Clean inside of prep top cooler. CORRECTEDBAR1. Flecks of something in ice machine ice. Clean inside of ice machine. Burn and replace soiled ice.CORRECTED
    Location: Kitchen
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: MAIN KITCHEN1. Clean shelves in walk cooler #16 where soiled. CORRECTED2. Clean rolling carts in walk in cooler #17. CORRECTED3. Clean slicer in prep area. CORRECTED4. Clean utensil drawer by pizza oven (Vulcan). CORRECTEDHOT LINE1. Clean bottom inside of raetone 1 door cooler. CORRECTED2. Clean inside of prep top cooler. CORRECTEDBAR1. Flecks of something in ice machine ice. Clean inside of ice machine. Burn and replace soiled ice.CORRECTED
    Location: Bar
  • Hand sink location blocked (corrected)
    Hand washing facilities not properly located and/or accessible.
    Correction: A hand washing facility shall be properly located and accessible at all times.
    Comments: HOT LINE1. Bucket blocking use of hand sink. Remove. Do not place anything in or on hand sinks.
    Location: Kitchen
  • Hand sink soiled (corrected)
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Comments: MAIN KITCHEN1. Clean server area/dish area hand sink.
    Location: Kitchen
  • 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: NICS SERVER AREA1. Sani bucket on hand sink. Remove. Do not place anything in or on hand sinks.
    Location: Kitchen
  • No certified food handler (corrected)
    No certified food handler per 410 IAC 7-22.
    Correction: Provide a certified food handler.
    Comments: Provide one employee with food borne illness prevention training.
  • 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: STARBUCKS1. Cell phone and box of gloves on open saran wrap. Discontinue.
    Location: Kitchen
  • Improper storage location (corrected)
    Cleaned and sanitized equipment, utensils, laundered linens, single service articles, or single use articles stored in improper location.
    Correction: Store item(s) in an approved location.
    Comments: STARBUCKS1. Single service items/utensils below waste water lines under two bay sink. Discontinue. CORRECTED AT TIME OF INSPECTION
    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: MAIN KITCHEN1. One unlabeled bulk container in prep area. Label with content.
    Location: Kitchen
  • 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.
    Comments: 1. Clean around grease dumpster.2. Clean around and below dumpster.
    Location: Dumpster area
  • Cove molding (corrected)
    Floor-wall junctures not coved.
    Correction: Install cove molding.
    Comments: MAIN KITCHEN1. Cove molding missing in walk in freezer #17. Provide. CORRECTEDBAR1. Provide cove molding where needed in ice machine room at bar. (Finish dry wall repair first)
    Location: Kitchen
  • Cove molding
    Floor-wall junctures not coved.
    Correction: Install cove molding.
    Comments: MAIN KITCHEN1. Cove molding missing in walk in freezer #17. Provide. CORRECTEDBAR1. Provide cove molding where needed in ice machine room at bar. (Finish dry wall repair first)
    Location: Bar
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: MAIN KITCHEN1. Broken floor tiles in dish area. Replace. 2. Grout missing in and around dish area. Provide. 3. Secure new and old FRP in dish area. 4. Seal holes in wall below server/dish area hand sink so area is smooth, non absorbent and easily cleanable and debris does not go into wall. NOTE: PROVIDE BEAUTY RING AROUND PLUMBING - REST OF REPAIR COMPLETE.5. Secure cove molding to wall in old soda room. CORRECTED6. Cove and corner molding missing at kitchen entrance/exit. Provide. CORRECTED7. Ceiling crumbling by hot line entrance. Repair. NICS SERVER AREA1. Repair wall below stainless steel table to be smooth, non absorbent and easily cleanable. Note: Finish CORRECTEDBACK GRILL/PIZZA AREA1. Electrical plate cover missing over small chest freezer. Provide. CORRECTEDBAR1. Repair wall and provide cove molding in ice machine room by soda boxes. Note: finish2. Floor tiles stained/worn in ice machine room. Replace. CORRECTEDNote: using garage floor paint; if unable to clean or paint wears off coat with sealant.
    Location: Kitchen
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: MAIN KITCHEN1. Broken floor tiles in dish area. Replace. 2. Grout missing in and around dish area. Provide. 3. Secure new and old FRP in dish area. 4. Seal holes in wall below server/dish area hand sink so area is smooth, non absorbent and easily cleanable and debris does not go into wall. NOTE: PROVIDE BEAUTY RING AROUND PLUMBING - REST OF REPAIR COMPLETE.5. Secure cove molding to wall in old soda room. CORRECTED6. Cove and corner molding missing at kitchen entrance/exit. Provide. CORRECTED7. Ceiling crumbling by hot line entrance. Repair. NICS SERVER AREA1. Repair wall below stainless steel table to be smooth, non absorbent and easily cleanable. Note: Finish CORRECTEDBACK GRILL/PIZZA AREA1. Electrical plate cover missing over small chest freezer. Provide. CORRECTEDBAR1. Repair wall and provide cove molding in ice machine room by soda boxes. Note: finish2. Floor tiles stained/worn in ice machine room. Replace. CORRECTEDNote: using garage floor paint; if unable to clean or paint wears off coat with sealant.
    Location: Bar
  • Physical facility repair (corrected)
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: MAIN KITCHEN1. Broken floor tiles in dish area. Replace. 2. Grout missing in and around dish area. Provide. 3. Secure new and old FRP in dish area. 4. Seal holes in wall below server/dish area hand sink so area is smooth, non absorbent and easily cleanable and debris does not go into wall. NOTE: PROVIDE BEAUTY RING AROUND PLUMBING - REST OF REPAIR COMPLETE.5. Secure cove molding to wall in old soda room. CORRECTED6. Cove and corner molding missing at kitchen entrance/exit. Provide. CORRECTED7. Ceiling crumbling by hot line entrance. Repair. NICS SERVER AREA1. Repair wall below stainless steel table to be smooth, non absorbent and easily cleanable. Note: Finish CORRECTEDBACK GRILL/PIZZA AREA1. Electrical plate cover missing over small chest freezer. Provide. CORRECTEDBAR1. Repair wall and provide cove molding in ice machine room by soda boxes. Note: finish2. Floor tiles stained/worn in ice machine room. Replace. CORRECTEDNote: using garage floor paint; if unable to clean or paint wears off coat with sealant.
    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: MAIN KITCHEN1. Clean ceiling by cooling unit in walk in cooler #16. CORRECTED2. Clean wall FRP in dish area. CORRECTEDPIZZA/BACK GRILL AREA1. Clean ceiling around air duct. CORRECTED2. Clean soiled light guards. CORRECTED3. Clean ceiling by exhaust hood. CORRECTED4. Clean floor around and below equipment CORRECTEDHOT LINE1. Clean floor below and around equipment. CORRECTED2. Clean floor and floor-wall junctions.3. Clean or paint ceiling where soiled. BAR1. Clean floor-wall junctions. CORRECTED 2. Clean plumbing and floor drain in ice machine room. CORRECTED3. Floor soiled below bar dish sink. Clean floor.
    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: MAIN KITCHEN1. Clean ceiling by cooling unit in walk in cooler #16. CORRECTED2. Clean wall FRP in dish area. CORRECTEDPIZZA/BACK GRILL AREA1. Clean ceiling around air duct. CORRECTED2. Clean soiled light guards. CORRECTED3. Clean ceiling by exhaust hood. CORRECTED4. Clean floor around and below equipment CORRECTEDHOT LINE1. Clean floor below and around equipment. CORRECTED2. Clean floor and floor-wall junctions.3. Clean or paint ceiling where soiled. BAR1. Clean floor-wall junctions. CORRECTED 2. Clean plumbing and floor drain in ice machine room. CORRECTED3. Floor soiled below bar dish sink. Clean floor.
    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: MAIN KITCHEN1. Clean ceiling by cooling unit in walk in cooler #16. CORRECTED2. Clean wall FRP in dish area. CORRECTEDPIZZA/BACK GRILL AREA1. Clean ceiling around air duct. CORRECTED2. Clean soiled light guards. CORRECTED3. Clean ceiling by exhaust hood. CORRECTED4. Clean floor around and below equipment CORRECTEDHOT LINE1. Clean floor below and around equipment. CORRECTED2. Clean floor and floor-wall junctions.3. Clean or paint ceiling where soiled. BAR1. Clean floor-wall junctions. CORRECTED 2. Clean plumbing and floor drain in ice machine room. CORRECTED3. Floor soiled below bar dish sink. Clean floor.
    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: MAIN KITCHEN1. Clean ceiling by cooling unit in walk in cooler #16. CORRECTED2. Clean wall FRP in dish area. CORRECTEDPIZZA/BACK GRILL AREA1. Clean ceiling around air duct. CORRECTED2. Clean soiled light guards. CORRECTED3. Clean ceiling by exhaust hood. CORRECTED4. Clean floor around and below equipment CORRECTEDHOT LINE1. Clean floor below and around equipment. CORRECTED2. Clean floor and floor-wall junctions.3. Clean or paint ceiling where soiled. BAR1. Clean floor-wall junctions. CORRECTED 2. Clean plumbing and floor drain in ice machine room. CORRECTED3. Floor soiled below bar dish sink. Clean floor.
    Location: Bar
  • Thermometer, provided (corrected)
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Comments: STARBUCKS1. Coke cooler missing thermometer. Provide clearly visible thermometer.MAIN KITCHEN1. Provide a clearly visible thermometer for room service/server area coke cooler. BAR1. Provide a clearly visible thermometer for 2 door beer cooler.
    Location: Bar
  • Thermometer, provided (corrected)
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Comments: STARBUCKS1. Coke cooler missing thermometer. Provide clearly visible thermometer.MAIN KITCHEN1. Provide a clearly visible thermometer for room service/server area coke cooler. BAR1. Provide a clearly visible thermometer for 2 door beer cooler.
    Location: Kitchen
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: MAIN KITCHEN1. Ice build up on cooling unit in walk in freezer #17. Remove ice and repair. CORRECTED2. Light flickering in prep area. Repair. CORRECTED3. DIrty dish shelf by dish area heavily soiled or rusted. Replace if rusted. CORRECTEDHOT LINE1. Rusted fan guard in raetone 1 door cooler. Recoat, replate or replace. CORRECTED2. Ice build up in one door freezer. Repair or replace.3. Rusted shelving in one door freezer. Recoat, replate or replace.Note: New reach in freezer being ordered for hot line in March 2014BAR1. Keg cooler #2 leaking inside. Repair or replace. (If replacing unit lift plumbing behind unit and clean floors). Note: on follow up inspection 1-21-2014 unable to check bar - closed to remodel back wall and shelving.Note: bar redone violation still present.Note: New Keg cooler being ordered in September 2014.
    Location: Kitchen
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: MAIN KITCHEN1. Ice build up on cooling unit in walk in freezer #17. Remove ice and repair. CORRECTED2. Light flickering in prep area. Repair. CORRECTED3. DIrty dish shelf by dish area heavily soiled or rusted. Replace if rusted. CORRECTEDHOT LINE1. Rusted fan guard in raetone 1 door cooler. Recoat, replate or replace. CORRECTED2. Ice build up in one door freezer. Repair or replace.3. Rusted shelving in one door freezer. Recoat, replate or replace.Note: New reach in freezer being ordered for hot line in March 2014BAR1. Keg cooler #2 leaking inside. Repair or replace. (If replacing unit lift plumbing behind unit and clean floors). Note: on follow up inspection 1-21-2014 unable to check bar - closed to remodel back wall and shelving.Note: bar redone violation still present.Note: New Keg cooler being ordered in September 2014.
    Location: Kitchen
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: MAIN KITCHEN1. Ice build up on cooling unit in walk in freezer #17. Remove ice and repair. CORRECTED2. Light flickering in prep area. Repair. CORRECTED3. DIrty dish shelf by dish area heavily soiled or rusted. Replace if rusted. CORRECTEDHOT LINE1. Rusted fan guard in raetone 1 door cooler. Recoat, replate or replace. CORRECTED2. Ice build up in one door freezer. Repair or replace.3. Rusted shelving in one door freezer. Recoat, replate or replace.Note: New reach in freezer being ordered for hot line in March 2014BAR1. Keg cooler #2 leaking inside. Repair or replace. (If replacing unit lift plumbing behind unit and clean floors). Note: on follow up inspection 1-21-2014 unable to check bar - closed to remodel back wall and shelving.Note: bar redone violation still present.Note: New Keg cooler being ordered in September 2014.
    Location: Bar
  • Equipment drainage (corrected)
    Equipment compartment(s) not properly draining.
    Correction: Equipment compartments that are subject to accumulation of moisture due to conditions, such as condensation, food or beverage drip, or water from melting ice shall be sloped to an outlet that allows complete draining.
    Comments: BAR1. Soda holster holding fluid. Repair to drain freely. CORRECTED2. Soda hose draining onto floor. Have go to proper floor drain. Clean floor where draining.
    Location: Bar
  • Fixed equipment spacing/sealing
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: STARBUCKS1. Seal counter to tiled wall with silicone caulk. CORRECTEDMAIN KITCHEN1. Seal/secure hand sink by office to wall with silicone caulk. CORRECTED2. Secure drain boards to wall in dish area.
    Location: Kitchen
  • Fixed equipment spacing/sealing (corrected)
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: STARBUCKS1. Seal counter to tiled wall with silicone caulk. CORRECTEDMAIN KITCHEN1. Seal/secure hand sink by office to wall with silicone caulk. CORRECTED2. Secure drain boards to wall in dish area.
    Location: Kitchen
  • Food on display (corrected)
    Food on display unprotected.
    Correction: Food on display shall be protected from contamination.
    Comments: 1. Provide lid/cover for soups at buffet.Note: On inspection 12-12-2013 unable to recheck buffet closed will check on inspection 12-19-2013Note: On follow up inspection 12-19-2013 no cover, lid, sneeze guard for soup. Provide lid/cover/sneeze guard.Note: on follow up inspection January 13, 2014 no lid, cover or sneeze guard for soup on buffet. Provide.Note: On inspection 1-21-2014 unable to recheck buffet closed will check on inspection 2-12-2014Note: on follow up inspection 2-25-2014 No lid or cover for soup at buffet. Provide. 2. Red pepper flakes, cheese & other toppings uncovered at pasta bar in sneeze range of customers. Provide lid, cover, or Sneeze guard for products. Note: Moved to cooler at time of inspection. Unable to check not operating on follow up inspection 1-21-2014Note: On follow up inspection 2-25-2014 violation corrected. CORRECTED
    Location: Buffet
  • Food on display
    Food on display unprotected.
    Correction: Food on display shall be protected from contamination.
    Comments: 1. Provide lid/cover for soups at buffet.Note: On inspection 12-12-2013 unable to recheck buffet closed will check on inspection 12-19-2013Note: On follow up inspection 12-19-2013 no cover, lid, sneeze guard for soup. Provide lid/cover/sneeze guard.Note: on follow up inspection January 13, 2014 no lid, cover or sneeze guard for soup on buffet. Provide.Note: On inspection 1-21-2014 unable to recheck buffet closed will check on inspection 2-12-2014Note: on follow up inspection 2-25-2014 No lid or cover for soup at buffet. Provide. 2. Red pepper flakes, cheese & other toppings uncovered at pasta bar in sneeze range of customers. Provide lid, cover, or Sneeze guard for products. Note: Moved to cooler at time of inspection. Unable to check not operating on follow up inspection 1-21-2014Note: On follow up inspection 2-25-2014 violation corrected. CORRECTED
    Location: Buffet
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: MAIN KITCHEN1. DIrty dish shelf by dish area heavily soiled or rusted. Clean. CORRECTED2. Clean grey shelf in prep area. CORRECTED3. Clean green rolling cart in dish area with clean dishes. CORRECTED4. Clean cheese graters in server area/room service area every 24 hours. CORRECTEDNIC"S 1. Clean shelving below counters. CORRECTEDBARWell with utensils & cutting board soiled at bar. Please clean. Note: unable to check bar 1-21-2014 - closed to remodel back wall and shelving.
    Location: Kitchen
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: MAIN KITCHEN1. DIrty dish shelf by dish area heavily soiled or rusted. Clean. CORRECTED2. Clean grey shelf in prep area. CORRECTED3. Clean green rolling cart in dish area with clean dishes. CORRECTED4. Clean cheese graters in server area/room service area every 24 hours. CORRECTEDNIC"S 1. Clean shelving below counters. CORRECTEDBARWell with utensils & cutting board soiled at bar. Please clean. Note: unable to check bar 1-21-2014 - closed to remodel back wall and shelving.
    Location: Bar
  • Non potentially hazardous food contact surface(s) soiled (corrected)
    Non-potentially hazardous food contact surface(s) soiled.
    Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
    Comments: BAR1. Speed rack at bar soiled. Clean.
    Location: Bar
  • Hand sink/soap
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Comments: HOT LINE1. No soap at hand sink. Provide.
    Location: Kitchen
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: STARBUCKS1. No paper towels at hand sink. Provide. CORRECTEDBAR1. No paper towels at bar hand sink. Provide. Note: unable to check bar 1-21-2014 - closed to remodel back wall and shelving.Note: on follow up inspection 2-18-2014 no paper towels at bar hand sink. Provide. Note: on follow up inspection 2-25-2014 no paper towels at bar hand sink. Provide.
    Location: Kitchen
    Equipment: Hand sink
  • Hand sink/towels
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: STARBUCKS1. No paper towels at hand sink. Provide. CORRECTEDBAR1. No paper towels at bar hand sink. Provide. Note: unable to check bar 1-21-2014 - closed to remodel back wall and shelving.Note: on follow up inspection 2-18-2014 no paper towels at bar hand sink. Provide. Note: on follow up inspection 2-25-2014 no paper towels at bar hand sink. Provide.
    Location: Bar
  • Light shields (corrected)
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: STARBUCKS1. Light guard burnt and chipping over pasteries in display cooler. Replace. Note: burnt light guard removed but no light guard placed. Provide light guard. Note: guard ordered
    Location: Kitchen
  • Plumbing system/ repair (Non-Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: MAIN KITCHEN1. Sprayer arm on 2 bay sink in prep area is spraying onto people. Repair. CORRECTED2. Leak at incoming water line on clean side of dish machine. Repair.
    Location: Kitchen
  • Durability / utensils and equipment (corrected)
    Equipment and/or utensil(s) not durable.
    Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
    Comments: MAIN KITCHEN1. Pizza paddle broken. Remove/replace.
    Location: Kitchen
 02/25/2014Recheck
  • Time vs. temperature (corrected)
    Time used as a public health control improperly implemented.
    Correction: Food shall be clearly marked to identify a 4 hour discard time. Written procedures must be maintained.
    Comments: STARBUCKS1. Only one timer for all creamer/milks/tea. Provide more timers or system for timing potentially hazardous foods at room temperature.
    Location: Kitchen
  • 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: MAIN KITCHEN1. Mac n cheese at buffet at 129.5 deg F. Hold at 135 deg F or above.2. Fried chicken at 127.1 deg F at buffet. Hold at 135 deg F or above.Note: On follow up inspection 12-5-2013 hot foods at buffet: Teriyaki chicken at 119.5 deg F and Rice at 127-128 deg F. Hold at 135 deg F or above or discontinue using product.Note: unable to inspect 12-12-2013 buffet closed will check on follow up 12-19-2013.BACK GRILL AREA1. Breakfast sausage at 114-117 deg F. Dispose of and hold at 135 deg F or above. CORRECTED
    Location: Buffet
  • 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: MAIN KITCHEN1. Mac n cheese at buffet at 129.5 deg F. Hold at 135 deg F or above.2. Fried chicken at 127.1 deg F at buffet. Hold at 135 deg F or above.Note: On follow up inspection 12-5-2013 hot foods at buffet: Teriyaki chicken at 119.5 deg F and Rice at 127-128 deg F. Hold at 135 deg F or above or discontinue using product.Note: unable to inspect 12-12-2013 buffet closed will check on follow up 12-19-2013.BACK GRILL AREA1. Breakfast sausage at 114-117 deg F. Dispose of and hold at 135 deg F or above. CORRECTED
    Location: Kitchen
  • 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: MAIN KITCHEN1. Butter at room temperature at buffet. Store at 41 deg F or below. NICS SERVER AREA1. Butter at room temperature by toaster. Store at 41 deg F or below. HOT LINE1. Par cooked onions on ice at 49.6 deg F and butter on ice at 57.8 deg F. Hold at 41 deg F or below.
    Location: Kitchen
  • Cooling time (corrected)
    Potentially hazardous foods have been cooled improperly.
    Correction: PHF shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours.
    Comments: Corn beef 5 lb cooling incorrectly. (Covered in large portion/containers) at 95.7 deg F to 115 deg F after 3 1/2 hours. 15 - 5lb corn beef disposed of at time of inspection. Cool foods correctly.
    Location: Kitchen
  • 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: MAIN KITCHEN1. Slicer oil over prep table with slicer parts. Store with other chemicals. NOTE: MOVED AT TIME OF INSPECTION. STORE WITH OTHER CHEMICALS.2. Spic N Span next to raisin bran on prep shelf. Store chemicals separate from foods. CORRECTED
    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: STARBUCKS1. Gnats in pastery area of display cooler. Remove. Cover/protect foods. Exterminate. CORRECTEDBAR1. Gnats at bar. Exterminate.Gnats at bar in soda holster, liquor and around one bay sink by ice well Exterminate.Note: Action Pest control out 12-14-2013 and treated for moth (drain) flys in banquet area. Have out to treat for pest more frequently than routine maintenance when pest problems occurr.Note: Action Pest Control called to treat gnats at bar but according to reports did not do any activity in the bar. Note: on followup inspection January 13,2014 gnats at bar. Exterminate.Note: unable to check bar 1-21-2014 - closed to remodel back wall and shelving.Note: on follow up inspection 2-18-2014 gants at bar. Exterminate.
    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: STARBUCKS1. Gnats in pastery area of display cooler. Remove. Cover/protect foods. Exterminate. CORRECTEDBAR1. Gnats at bar. Exterminate.Gnats at bar in soda holster, liquor and around one bay sink by ice well Exterminate.Note: Action Pest control out 12-14-2013 and treated for moth (drain) flys in banquet area. Have out to treat for pest more frequently than routine maintenance when pest problems occurr.Note: Action Pest Control called to treat gnats at bar but according to reports did not do any activity in the bar. Note: on followup inspection January 13,2014 gnats at bar. Exterminate.Note: unable to check bar 1-21-2014 - closed to remodel back wall and shelving.Note: on follow up inspection 2-18-2014 gants at bar. Exterminate.
    Location: Kitchen
  • 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: NICS SERVER AREA1. Handling toast with bare hands. Provide utensil. CORRECTEDMAIN KITCHEN1. Employee peeling boiled eggs with bare hands. Make sure to use utensil to handle ready to eat foods.
  • Food unsafe (Critical) (corrected)
    Food is unsafe and/or in unsound condition.
    Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
    Comments: BAR1. Gnats in: WIld Turkey, Jim Beam, Jose Cuervo, Christian Brothers Brandy, Cinnamon Schnapps, Palamette Moon Shine regular, apple pie, peah and blackberry. All disposed of at time of inspection. Note: on follow up inspection 12-5-2013 Gnats in Cribari vermouth, martini, long Island ice tea, and triple sec. All disposed to at time of inspection.Note: on follow up inspection 12-12-2013 Gnats in Jack Daniels, Black Velvet, Bacardi, Bellows Bourbon, Bellows Light rum, and Sauza Tequila. All disposed of at time of inspection.Note: On follow up inspection 12-19-2013 Gnats in Bellows Bourbon, Bellows Light Rum, Black Velvet, Bacardi and Creme de Cassis. All disposed of at time of insepction.2. Ice in ice machine has flecks of something in it. Burn and clean ice machine, replace ice. CORRECTED
    Location: Bar
  • 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: MAIN KITCHEN1. One piece of raw meat over cooked pasta in walk in cooler #16. Store raw meat below cooked foods.
    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: HOT LINE1. Not date marking in 1 door raetone cooler. Date mark all ready to eat potentially hazardous foods with 7 day disposal date. MAIN KITCHEN1. Not date marking in walk in cooler #17. Date mark all ready to eat potentially hazardous foods with 7 day disposal date.
    Location: Kitchen
  • Miscellaneous contamination of food (Critical) (corrected)
    Food contaminated by miscellaneous source.
    Correction: Protect food from all sources of contamination.
    Comments: MAIN KITCHEN1. Nesting of foods (one pan of cooked sausage directly on another pan of cooked sausage). Discontinue. After cooling place a firm lid and can stack foods. CORRECTEDHOT LINE1. Nesting foods in raetone 1 door cooler. Discontinue. Cool correctly and use a firm lid between products. CORRECTEDPIZZA AREA1. Bread/doughs on wire shelf in prep top cooler. Place on dish.
    Location: Kitchen
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: MAIN KITCHEN1. Clean shelves in walk cooler #16 where soiled. CORRECTED2. Clean rolling carts in walk in cooler #17. CORRECTED3. Clean slicer in prep area. CORRECTED4. Clean utensil drawer by pizza oven (Vulcan). CORRECTEDHOT LINE1. Clean bottom inside of raetone 1 door cooler. CORRECTED2. Clean inside of prep top cooler. CORRECTEDBAR1. Flecks of something in ice machine ice. Clean inside of ice machine. Burn and replace soiled ice.CORRECTED
    Location: Kitchen
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: MAIN KITCHEN1. Clean shelves in walk cooler #16 where soiled. CORRECTED2. Clean rolling carts in walk in cooler #17. CORRECTED3. Clean slicer in prep area. CORRECTED4. Clean utensil drawer by pizza oven (Vulcan). CORRECTEDHOT LINE1. Clean bottom inside of raetone 1 door cooler. CORRECTED2. Clean inside of prep top cooler. CORRECTEDBAR1. Flecks of something in ice machine ice. Clean inside of ice machine. Burn and replace soiled ice.CORRECTED
    Location: Bar
  • Hand sink location blocked (corrected)
    Hand washing facilities not properly located and/or accessible.
    Correction: A hand washing facility shall be properly located and accessible at all times.
    Comments: HOT LINE1. Bucket blocking use of hand sink. Remove. Do not place anything in or on hand sinks.
    Location: Kitchen
  • Hand sink soiled (corrected)
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Comments: MAIN KITCHEN1. Clean server area/dish area hand sink.
    Location: Kitchen
  • 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: NICS SERVER AREA1. Sani bucket on hand sink. Remove. Do not place anything in or on hand sinks.
    Location: Kitchen
  • No certified food handler (corrected)
    No certified food handler per 410 IAC 7-22.
    Correction: Provide a certified food handler.
    Comments: Provide one employee with food borne illness prevention training.
  • 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: STARBUCKS1. Cell phone and box of gloves on open saran wrap. Discontinue.
    Location: Kitchen
  • Improper storage location (corrected)
    Cleaned and sanitized equipment, utensils, laundered linens, single service articles, or single use articles stored in improper location.
    Correction: Store item(s) in an approved location.
    Comments: STARBUCKS1. Single service items/utensils below waste water lines under two bay sink. Discontinue. CORRECTED AT TIME OF INSPECTION
    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: MAIN KITCHEN1. One unlabeled bulk container in prep area. Label with content.
    Location: Kitchen
  • 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.
    Comments: 1. Clean around grease dumpster.2. Clean around and below dumpster.
    Location: Dumpster area
  • Cove molding (corrected)
    Floor-wall junctures not coved.
    Correction: Install cove molding.
    Comments: MAIN KITCHEN1. Cove molding missing in walk in freezer #17. Provide. CORRECTEDBAR1. Provide cove molding where needed in ice machine room at bar. (Finish dry wall repair first)
    Location: Kitchen
  • Cove molding
    Floor-wall junctures not coved.
    Correction: Install cove molding.
    Comments: MAIN KITCHEN1. Cove molding missing in walk in freezer #17. Provide. CORRECTEDBAR1. Provide cove molding where needed in ice machine room at bar. (Finish dry wall repair first)
    Location: Bar
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: MAIN KITCHEN1. Broken floor tiles in dish area. Replace. CORRECTED2. Grout missing in and around dish area. Provide. 3. Secure new and old FRP in dish area. 4. Seal holes in wall below server/dish area hand sink so area is smooth, non absorbent and easily cleanable and debris does not go into wall. NOTE: PROVIDE BEAUTY RING AROUND PLUMBING - REST OF REPAIR COMPLETE.5. Secure cove molding to wall in old soda room. CORRECTED6. Cove and corner molding missing at kitchen entrance/exit. Provide. CORRECTED7. Ceiling crumbling by hot line entrance. Repair. NICS SERVER AREA1. Repair wall below stainless steel table to be smooth, non absorbent and easily cleanable. Note: Finish CORRECTEDBACK GRILL/PIZZA AREA1. Electrical plate cover missing over small chest freezer. Provide. CORRECTEDBAR1. Repair wall and provide cove molding in ice machine room by soda boxes. Note: finish2. Floor tiles stained/worn in ice machine room. Replace. CORRECTEDNote: using garage floor paint; if unable to clean or paint wears off coat with sealant.
    Location: Kitchen
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: MAIN KITCHEN1. Broken floor tiles in dish area. Replace. CORRECTED2. Grout missing in and around dish area. Provide. 3. Secure new and old FRP in dish area. 4. Seal holes in wall below server/dish area hand sink so area is smooth, non absorbent and easily cleanable and debris does not go into wall. NOTE: PROVIDE BEAUTY RING AROUND PLUMBING - REST OF REPAIR COMPLETE.5. Secure cove molding to wall in old soda room. CORRECTED6. Cove and corner molding missing at kitchen entrance/exit. Provide. CORRECTED7. Ceiling crumbling by hot line entrance. Repair. NICS SERVER AREA1. Repair wall below stainless steel table to be smooth, non absorbent and easily cleanable. Note: Finish CORRECTEDBACK GRILL/PIZZA AREA1. Electrical plate cover missing over small chest freezer. Provide. CORRECTEDBAR1. Repair wall and provide cove molding in ice machine room by soda boxes. Note: finish2. Floor tiles stained/worn in ice machine room. Replace. CORRECTEDNote: using garage floor paint; if unable to clean or paint wears off coat with sealant.
    Location: Bar
  • Physical facility repair (corrected)
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: MAIN KITCHEN1. Broken floor tiles in dish area. Replace. CORRECTED2. Grout missing in and around dish area. Provide. 3. Secure new and old FRP in dish area. 4. Seal holes in wall below server/dish area hand sink so area is smooth, non absorbent and easily cleanable and debris does not go into wall. NOTE: PROVIDE BEAUTY RING AROUND PLUMBING - REST OF REPAIR COMPLETE.5. Secure cove molding to wall in old soda room. CORRECTED6. Cove and corner molding missing at kitchen entrance/exit. Provide. CORRECTED7. Ceiling crumbling by hot line entrance. Repair. NICS SERVER AREA1. Repair wall below stainless steel table to be smooth, non absorbent and easily cleanable. Note: Finish CORRECTEDBACK GRILL/PIZZA AREA1. Electrical plate cover missing over small chest freezer. Provide. CORRECTEDBAR1. Repair wall and provide cove molding in ice machine room by soda boxes. Note: finish2. Floor tiles stained/worn in ice machine room. Replace. CORRECTEDNote: using garage floor paint; if unable to clean or paint wears off coat with sealant.
    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: MAIN KITCHEN1. Clean ceiling by cooling unit in walk in cooler #16. CORRECTED2. Clean wall FRP in dish area. PIZZA/BACK GRILL AREA1. Clean ceiling around air duct. CORRECTED2. Clean soiled light guards. CORRECTED3. Clean ceiling by exhaust hood. CORRECTED4. Clean floor around and below equipment CORRECTEDHOT LINE1. Clean floor below and around equipment. CORRECTED2. Clean floor-wall junctions.3. Clean or paint ceiling where soiled. BAR1. Clean floor-wall junctions. CORRECTED 2. Clean plumbing and floor drain in ice machine room. CORRECTED3. Soda hose draining onto floor. Clean floor.
    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: MAIN KITCHEN1. Clean ceiling by cooling unit in walk in cooler #16. CORRECTED2. Clean wall FRP in dish area. PIZZA/BACK GRILL AREA1. Clean ceiling around air duct. CORRECTED2. Clean soiled light guards. CORRECTED3. Clean ceiling by exhaust hood. CORRECTED4. Clean floor around and below equipment CORRECTEDHOT LINE1. Clean floor below and around equipment. CORRECTED2. Clean floor-wall junctions.3. Clean or paint ceiling where soiled. BAR1. Clean floor-wall junctions. CORRECTED 2. Clean plumbing and floor drain in ice machine room. CORRECTED3. Soda hose draining onto floor. Clean floor.
    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: MAIN KITCHEN1. Clean ceiling by cooling unit in walk in cooler #16. CORRECTED2. Clean wall FRP in dish area. PIZZA/BACK GRILL AREA1. Clean ceiling around air duct. CORRECTED2. Clean soiled light guards. CORRECTED3. Clean ceiling by exhaust hood. CORRECTED4. Clean floor around and below equipment CORRECTEDHOT LINE1. Clean floor below and around equipment. CORRECTED2. Clean floor-wall junctions.3. Clean or paint ceiling where soiled. BAR1. Clean floor-wall junctions. CORRECTED 2. Clean plumbing and floor drain in ice machine room. CORRECTED3. Soda hose draining onto floor. Clean floor.
    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: MAIN KITCHEN1. Clean ceiling by cooling unit in walk in cooler #16. CORRECTED2. Clean wall FRP in dish area. PIZZA/BACK GRILL AREA1. Clean ceiling around air duct. CORRECTED2. Clean soiled light guards. CORRECTED3. Clean ceiling by exhaust hood. CORRECTED4. Clean floor around and below equipment CORRECTEDHOT LINE1. Clean floor below and around equipment. CORRECTED2. Clean floor-wall junctions.3. Clean or paint ceiling where soiled. BAR1. Clean floor-wall junctions. CORRECTED 2. Clean plumbing and floor drain in ice machine room. CORRECTED3. Soda hose draining onto floor. Clean floor.
    Location: Bar
  • Thermometer, provided (corrected)
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Comments: STARBUCKS1. Coke cooler missing thermometer. Provide clearly visible thermometer.MAIN KITCHEN1. Provide a clearly visible thermometer for room service/server area coke cooler. BAR1. Provide a clearly visible thermometer for 2 door beer cooler.
    Location: Bar
  • Thermometer, provided (corrected)
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Comments: STARBUCKS1. Coke cooler missing thermometer. Provide clearly visible thermometer.MAIN KITCHEN1. Provide a clearly visible thermometer for room service/server area coke cooler. BAR1. Provide a clearly visible thermometer for 2 door beer cooler.
    Location: Kitchen
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: MAIN KITCHEN1. Ice build up on cooling unit in walk in freezer #17. Remove ice and repair. CORRECTED2. Light flickering in prep area. Repair. CORRECTED3. DIrty dish shelf by dish area heavily soiled or rusted. Replace if rusted. CORRECTEDHOT LINE1. Rusted fan guard in raetone 1 door cooler. Recoat, replate or replace. CORRECTED2. Ice build up in one door freezer. Repair or replace.3. Rusted shelving in one door freezer. Recoat, replate or replace.BAR1. Keg cooler #2 leaking inside. Repair or replace. (If replacing unit lift plumbing behind unit and clean floors). Note: on follow up inspection 1-21-2014 unable to check bar - closed to remodel back wall and shelving.
    Location: Kitchen
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: MAIN KITCHEN1. Ice build up on cooling unit in walk in freezer #17. Remove ice and repair. CORRECTED2. Light flickering in prep area. Repair. CORRECTED3. DIrty dish shelf by dish area heavily soiled or rusted. Replace if rusted. CORRECTEDHOT LINE1. Rusted fan guard in raetone 1 door cooler. Recoat, replate or replace. CORRECTED2. Ice build up in one door freezer. Repair or replace.3. Rusted shelving in one door freezer. Recoat, replate or replace.BAR1. Keg cooler #2 leaking inside. Repair or replace. (If replacing unit lift plumbing behind unit and clean floors). Note: on follow up inspection 1-21-2014 unable to check bar - closed to remodel back wall and shelving.
    Location: Kitchen
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: MAIN KITCHEN1. Ice build up on cooling unit in walk in freezer #17. Remove ice and repair. CORRECTED2. Light flickering in prep area. Repair. CORRECTED3. DIrty dish shelf by dish area heavily soiled or rusted. Replace if rusted. CORRECTEDHOT LINE1. Rusted fan guard in raetone 1 door cooler. Recoat, replate or replace. CORRECTED2. Ice build up in one door freezer. Repair or replace.3. Rusted shelving in one door freezer. Recoat, replate or replace.BAR1. Keg cooler #2 leaking inside. Repair or replace. (If replacing unit lift plumbing behind unit and clean floors). Note: on follow up inspection 1-21-2014 unable to check bar - closed to remodel back wall and shelving.
    Location: Bar
  • Equipment drainage
    Equipment compartment(s) not properly draining.
    Correction: Equipment compartments that are subject to accumulation of moisture due to conditions, such as condensation, food or beverage drip, or water from melting ice shall be sloped to an outlet that allows complete draining.
    Comments: BAR1. Soda holster holding fluid. Repair to drain freely. CORRECTED2. Soda hose draining onto floor. Have go to proper floor drain. Clean floor where draining. Note: on follow up inspection 1-21-2014 unable to check bar - closed to remodel back wall and shelving.
    Location: Bar
  • Equipment drainage (corrected)
    Equipment compartment(s) not properly draining.
    Correction: Equipment compartments that are subject to accumulation of moisture due to conditions, such as condensation, food or beverage drip, or water from melting ice shall be sloped to an outlet that allows complete draining.
    Comments: BAR1. Soda holster holding fluid. Repair to drain freely. CORRECTED2. Soda hose draining onto floor. Have go to proper floor drain. Clean floor where draining. Note: on follow up inspection 1-21-2014 unable to check bar - closed to remodel back wall and shelving.
    Location: Bar
  • Fixed equipment spacing/sealing
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: STARBUCKS1. Seal counter to tiled wall with silicone caulk. CORRECTEDMAIN KITCHEN1. Seal/secure hand sink by office to wall with silicone caulk. CORRECTED2. Secure drain boards to wall in dish area.
    Location: Kitchen
  • Fixed equipment spacing/sealing (corrected)
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: STARBUCKS1. Seal counter to tiled wall with silicone caulk. CORRECTEDMAIN KITCHEN1. Seal/secure hand sink by office to wall with silicone caulk. CORRECTED2. Secure drain boards to wall in dish area.
    Location: Kitchen
  • Food on display (corrected)
    Food on display unprotected.
    Correction: Food on display shall be protected from contamination.
    Comments: 1. Provide lid/cover for soups at buffet.Note: On inspection 12-12-2013 unable to recheck buffet closed will check on inspection 12-19-2013Note: On follow up inspection 12-19-2013 no cover, lid, sneeze guard for soup. Provide lid/cover/sneeze guard.Note: on follow up inspection January 13, 2014 no lid, cover or sneeze guard for soup on buffet. Provide.Note: On inspection 1-21-2014 unable to recheck buffet closed will check on inspection 2-12-20142. Red pepper flakes, cheese & other toppings uncovered at pasta bar in sneeze range of customers. Provide lid, cover, or Sneeze guard for products. Note: Moved to cooler at time of inspection. Unable to check not operating on follow up inspection 1-21-2014
    Location: Buffet
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: MAIN KITCHEN1. DIrty dish shelf by dish area heavily soiled or rusted. Clean. CORRECTED2. Clean grey shelf in prep area. CORRECTED3. Clean green rolling cart in dish area with clean dishes. CORRECTED4. Clean cheese graters in server area/room service area every 24 hours. CORRECTEDNIC"S 1. Clean shelving below counters. CORRECTEDBARWell with utensils & cutting board soiled at bar. Please clean. Note: unable to check bar 1-21-2014 - closed to remodel back wall and shelving.
    Location: Kitchen
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: MAIN KITCHEN1. DIrty dish shelf by dish area heavily soiled or rusted. Clean. CORRECTED2. Clean grey shelf in prep area. CORRECTED3. Clean green rolling cart in dish area with clean dishes. CORRECTED4. Clean cheese graters in server area/room service area every 24 hours. CORRECTEDNIC"S 1. Clean shelving below counters. CORRECTEDBARWell with utensils & cutting board soiled at bar. Please clean. Note: unable to check bar 1-21-2014 - closed to remodel back wall and shelving.
    Location: Bar
  • Non potentially hazardous food contact surface(s) soiled (corrected)
    Non-potentially hazardous food contact surface(s) soiled.
    Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
    Comments: BAR1. Speed rack at bar soiled. Clean.
    Location: Bar
  • Hand sink/soap (corrected)
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Comments: HOT LINE1. No soap at hand sink. Provide.
    Location: Kitchen
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: STARBUCKS1. No paper towels at hand sink. Provide. CORRECTEDBAR1. No paper towels at bar hand sink. Provide. Note: unable to check bar 1-21-2014 - closed to remodel back wall and shelving.Note: on follow up inspection 2-18-2014 no paper towels at bar hand sink. Provide.
    Location: Kitchen
    Equipment: Hand sink
  • Hand sink/towels
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: STARBUCKS1. No paper towels at hand sink. Provide. CORRECTEDBAR1. No paper towels at bar hand sink. Provide. Note: unable to check bar 1-21-2014 - closed to remodel back wall and shelving.Note: on follow up inspection 2-18-2014 no paper towels at bar hand sink. Provide.
    Location: Bar
  • Light shields
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: STARBUCKS1. Light guard burnt and chipping over pasteries in display cooler. Replace. Note: burnt light guard removed but no light guard placed. Provide light guard. Note: guard ordered
    Location: Kitchen
  • Plumbing system/ repair (Non-Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: MAIN KITCHEN1. Sprayer arm on 2 bay sink in prep area is spraying onto people. Repair. CORRECTED2. Leak at incoming water line on clean side of dish machine. Repair.
    Location: Kitchen
  • Durability / utensils and equipment (corrected)
    Equipment and/or utensil(s) not durable.
    Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
    Comments: MAIN KITCHEN1. Pizza paddle broken. Remove/replace.
    Location: Kitchen
 02/18/2014Recheck
  • Time vs. temperature (corrected)
    Time used as a public health control improperly implemented.
    Correction: Food shall be clearly marked to identify a 4 hour discard time. Written procedures must be maintained.
    Comments: STARBUCKS1. Only one timer for all creamer/milks/tea. Provide more timers or system for timing potentially hazardous foods at room temperature.
    Location: Kitchen
  • 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: MAIN KITCHEN1. Mac n cheese at buffet at 129.5 deg F. Hold at 135 deg F or above.2. Fried chicken at 127.1 deg F at buffet. Hold at 135 deg F or above.Note: On follow up inspection 12-5-2013 hot foods at buffet: Teriyaki chicken at 119.5 deg F and Rice at 127-128 deg F. Hold at 135 deg F or above or discontinue using product.Note: unable to inspect 12-12-2013 buffet closed will check on follow up 12-19-2013.BACK GRILL AREA1. Breakfast sausage at 114-117 deg F. Dispose of and hold at 135 deg F or above. CORRECTED
    Location: Buffet
  • 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: MAIN KITCHEN1. Mac n cheese at buffet at 129.5 deg F. Hold at 135 deg F or above.2. Fried chicken at 127.1 deg F at buffet. Hold at 135 deg F or above.Note: On follow up inspection 12-5-2013 hot foods at buffet: Teriyaki chicken at 119.5 deg F and Rice at 127-128 deg F. Hold at 135 deg F or above or discontinue using product.Note: unable to inspect 12-12-2013 buffet closed will check on follow up 12-19-2013.BACK GRILL AREA1. Breakfast sausage at 114-117 deg F. Dispose of and hold at 135 deg F or above. CORRECTED
    Location: Kitchen
  • 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: MAIN KITCHEN1. Butter at room temperature at buffet. Store at 41 deg F or below. NICS SERVER AREA1. Butter at room temperature by toaster. Store at 41 deg F or below. HOT LINE1. Par cooked onions on ice at 49.6 deg F and butter on ice at 57.8 deg F. Hold at 41 deg F or below.
    Location: Kitchen
  • Cooling time (corrected)
    Potentially hazardous foods have been cooled improperly.
    Correction: PHF shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours.
    Comments: Corn beef 5 lb cooling incorrectly. (Covered in large portion/containers) at 95.7 deg F to 115 deg F after 3 1/2 hours. 15 - 5lb corn beef disposed of at time of inspection. Cool foods correctly.
    Location: Kitchen
  • 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: MAIN KITCHEN1. Slicer oil over prep table with slicer parts. Store with other chemicals. NOTE: MOVED AT TIME OF INSPECTION. STORE WITH OTHER CHEMICALS.2. Spic N Span next to raisin bran on prep shelf. Store chemicals separate from foods. CORRECTED
    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: STARBUCKS1. Gnats in pastery area of display cooler. Remove. Cover/protect foods. Exterminate. CORRECTEDBAR1. Gnats at bar. Exterminate.Gnats at bar in soda holster, liquor and around one bay sink by ice well Exterminate.Note: Action Pest control out 12-14-2013 and treated for moth (drain) flys in banquet area. Have out to treat for pest more frequently than routine maintenance when pest problems occurr.Note: Action Pest Control called to treat gnats at bar but according to reports did not do any activity in the bar. Note: on followup inspection January 13,2014 gnats at bar. Exterminate.Note: unable to check bar 1-21-2014 - closed to remodel back wall and shelving.
    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: STARBUCKS1. Gnats in pastery area of display cooler. Remove. Cover/protect foods. Exterminate. CORRECTEDBAR1. Gnats at bar. Exterminate.Gnats at bar in soda holster, liquor and around one bay sink by ice well Exterminate.Note: Action Pest control out 12-14-2013 and treated for moth (drain) flys in banquet area. Have out to treat for pest more frequently than routine maintenance when pest problems occurr.Note: Action Pest Control called to treat gnats at bar but according to reports did not do any activity in the bar. Note: on followup inspection January 13,2014 gnats at bar. Exterminate.Note: unable to check bar 1-21-2014 - closed to remodel back wall and shelving.
    Location: Kitchen
  • Bare hand contact (critical) (corrected)
    Bare hand contact with ready to eat food.
    Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
    Comments: NICS SERVER AREA1. Handling toast with bare hands. Provide utensil.
  • Food unsafe (Critical) (corrected)
    Food is unsafe and/or in unsound condition.
    Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
    Comments: BAR1. Gnats in: WIld Turkey, Jim Beam, Jose Cuervo, Christian Brothers Brandy, Cinnamon Schnapps, Palamette Moon Shine regular, apple pie, peah and blackberry. All disposed of at time of inspection. Note: on follow up inspection 12-5-2013 Gnats in Cribari vermouth, martini, long Island ice tea, and triple sec. All disposed to at time of inspection.Note: on follow up inspection 12-12-2013 Gnats in Jack Daniels, Black Velvet, Bacardi, Bellows Bourbon, Bellows Light rum, and Sauza Tequila. All disposed of at time of inspection.Note: On follow up inspection 12-19-2013 Gnats in Bellows Bourbon, Bellows Light Rum, Black Velvet, Bacardi and Creme de Cassis. All disposed of at time of insepction.2. Ice in ice machine has flecks of something in it. Burn and clean ice machine, replace ice. CORRECTED
    Location: Bar
  • 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: MAIN KITCHEN1. One piece of raw meat over cooked pasta in walk in cooler #16. Store raw meat below cooked foods.
    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: HOT LINE1. Not date marking in 1 door raetone cooler. Date mark all ready to eat potentially hazardous foods with 7 day disposal date. MAIN KITCHEN1. Not date marking in walk in cooler #17. Date mark all ready to eat potentially hazardous foods with 7 day disposal date.
    Location: Kitchen
  • Miscellaneous contamination of food (Critical) (corrected)
    Food contaminated by miscellaneous source.
    Correction: Protect food from all sources of contamination.
    Comments: MAIN KITCHEN1. Nesting of foods (one pan of cooked sausage directly on another pan of cooked sausage). Discontinue. After cooling place a firm lid and can stack foods. CORRECTEDHOT LINE1. Nesting foods in raetone 1 door cooler. Discontinue. Cool correctly and use a firm lid between products. CORRECTEDPIZZA AREA1. Bread/doughs on wire shelf in prep top cooler. Place on dish.
    Location: Kitchen
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: MAIN KITCHEN1. Clean shelves in walk cooler #16 where soiled. CORRECTED2. Clean rolling carts in walk in cooler #17. CORRECTED3. Clean slicer in prep area. CORRECTED4. Clean utensil drawer by pizza oven (Vulcan). CORRECTEDHOT LINE1. Clean bottom inside of raetone 1 door cooler. CORRECTED2. Clean inside of prep top cooler. CORRECTEDBAR1. Flecks of something in ice machine ice. Clean inside of ice machine. Burn and replace soiled ice.CORRECTED
    Location: Kitchen
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: MAIN KITCHEN1. Clean shelves in walk cooler #16 where soiled. CORRECTED2. Clean rolling carts in walk in cooler #17. CORRECTED3. Clean slicer in prep area. CORRECTED4. Clean utensil drawer by pizza oven (Vulcan). CORRECTEDHOT LINE1. Clean bottom inside of raetone 1 door cooler. CORRECTED2. Clean inside of prep top cooler. CORRECTEDBAR1. Flecks of something in ice machine ice. Clean inside of ice machine. Burn and replace soiled ice.CORRECTED
    Location: Bar
  • Hand sink location blocked (corrected)
    Hand washing facilities not properly located and/or accessible.
    Correction: A hand washing facility shall be properly located and accessible at all times.
    Comments: HOT LINE1. Bucket blocking use of hand sink. Remove. Do not place anything in or on hand sinks.
    Location: Kitchen
  • Hand sink soiled (corrected)
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Comments: MAIN KITCHEN1. Clean server area/dish area hand sink.
    Location: Kitchen
  • 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: NICS SERVER AREA1. Sani bucket on hand sink. Remove. Do not place anything in or on hand sinks.
    Location: Kitchen
  • No certified food handler
    No certified food handler per 410 IAC 7-22.
    Correction: Provide a certified food handler.
    Comments: Provide one employee with food borne illness prevention training.
  • 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: STARBUCKS1. Cell phone and box of gloves on open saran wrap. Discontinue.
    Location: Kitchen
  • Improper storage location (corrected)
    Cleaned and sanitized equipment, utensils, laundered linens, single service articles, or single use articles stored in improper location.
    Correction: Store item(s) in an approved location.
    Comments: STARBUCKS1. Single service items/utensils below waste water lines under two bay sink. Discontinue. CORRECTED AT TIME OF INSPECTION
    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: MAIN KITCHEN1. One unlabeled bulk container in prep area. Label with content.
    Location: Kitchen
  • 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.
    Comments: 1. Clean around grease dumpster.2. Clean around and below dumpster.
    Location: Dumpster area
  • Cove molding
    Floor-wall junctures not coved.
    Correction: Install cove molding.
    Comments: MAIN KITCHEN1. Cove molding missing in walk in freezer #17. Provide.
    Location: Kitchen
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: MAIN KITCHEN1. Broken floor tiles in dish area. Replace. CORRECTED2. Grout missing in and around dish area. Provide. 3. Secure new and old FRP in dish area. 4. Seal holes in wall below server/dish area hand sink so area is smooth, non absorbent and easily cleanable and debris does not go into wall. NOTE: PROVIDE BEAUTY RING AROUND PLUMBING - REST OF REPAIR COMPLETE.5. Secure cove molding to wall in old soda room. CORRECTED6. Cove and corner molding missing at kitchen entrance/exit. Provide. CORRECTEDNICS SERVER AREA1. Repair wall below stainless steel table to be smooth, non absorbent and easily cleanable. Note: FinishBACK GRILL/PIZZA AREA1. Electrical plate cover missing over small chest freezer. Provide. CORRECTEDBAR1. Repair wall and provide cove molding in ice machine room by soda boxes. 2. Floor tiles stained/worn in ice machine room. Replace.Note: unable to check bar 1-21-2014 - closed to remodel back wall and shelving.
    Location: Kitchen
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: MAIN KITCHEN1. Broken floor tiles in dish area. Replace. CORRECTED2. Grout missing in and around dish area. Provide. 3. Secure new and old FRP in dish area. 4. Seal holes in wall below server/dish area hand sink so area is smooth, non absorbent and easily cleanable and debris does not go into wall. NOTE: PROVIDE BEAUTY RING AROUND PLUMBING - REST OF REPAIR COMPLETE.5. Secure cove molding to wall in old soda room. CORRECTED6. Cove and corner molding missing at kitchen entrance/exit. Provide. CORRECTEDNICS SERVER AREA1. Repair wall below stainless steel table to be smooth, non absorbent and easily cleanable. Note: FinishBACK GRILL/PIZZA AREA1. Electrical plate cover missing over small chest freezer. Provide. CORRECTEDBAR1. Repair wall and provide cove molding in ice machine room by soda boxes. 2. Floor tiles stained/worn in ice machine room. Replace.Note: unable to check bar 1-21-2014 - closed to remodel back wall and shelving.
    Location: Bar
  • Physical facility repair (corrected)
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: MAIN KITCHEN1. Broken floor tiles in dish area. Replace. CORRECTED2. Grout missing in and around dish area. Provide. 3. Secure new and old FRP in dish area. 4. Seal holes in wall below server/dish area hand sink so area is smooth, non absorbent and easily cleanable and debris does not go into wall. NOTE: PROVIDE BEAUTY RING AROUND PLUMBING - REST OF REPAIR COMPLETE.5. Secure cove molding to wall in old soda room. CORRECTED6. Cove and corner molding missing at kitchen entrance/exit. Provide. CORRECTEDNICS SERVER AREA1. Repair wall below stainless steel table to be smooth, non absorbent and easily cleanable. Note: FinishBACK GRILL/PIZZA AREA1. Electrical plate cover missing over small chest freezer. Provide. CORRECTEDBAR1. Repair wall and provide cove molding in ice machine room by soda boxes. 2. Floor tiles stained/worn in ice machine room. Replace.Note: unable to check bar 1-21-2014 - closed to remodel back wall and shelving.
    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: MAIN KITCHEN1. Clean ceiling by cooling unit in walk in cooler #16. CORRECTED2. Clean wall FRP in dish area. PIZZA/BACK GRILL AREA1. Clean ceiling around air duct. CORRECTED2. Clean soiled light guards. CORRECTED3. Clean ceiling by exhaust hood. CORRECTED4. Clean floor around and below equipment CORRECTEDHOT LINE1. Clean floor below and around equipment.2. Clean floor-wall junctions.3. Clean or paint ceiling where soiled. BAR1. Clean floor-wall junctions. CORRECTED 2. Clean plumbing and floor drain in ice machine room. Note: unable to check bar 1-21-2014 - closed to remodel back wall and shelving.3. Soda hose draining onto floor. Clean floor. CORRECTED
    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: MAIN KITCHEN1. Clean ceiling by cooling unit in walk in cooler #16. CORRECTED2. Clean wall FRP in dish area. PIZZA/BACK GRILL AREA1. Clean ceiling around air duct. CORRECTED2. Clean soiled light guards. CORRECTED3. Clean ceiling by exhaust hood. CORRECTED4. Clean floor around and below equipment CORRECTEDHOT LINE1. Clean floor below and around equipment.2. Clean floor-wall junctions.3. Clean or paint ceiling where soiled. BAR1. Clean floor-wall junctions. CORRECTED 2. Clean plumbing and floor drain in ice machine room. Note: unable to check bar 1-21-2014 - closed to remodel back wall and shelving.3. Soda hose draining onto floor. Clean floor. CORRECTED
    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: MAIN KITCHEN1. Clean ceiling by cooling unit in walk in cooler #16. CORRECTED2. Clean wall FRP in dish area. PIZZA/BACK GRILL AREA1. Clean ceiling around air duct. CORRECTED2. Clean soiled light guards. CORRECTED3. Clean ceiling by exhaust hood. CORRECTED4. Clean floor around and below equipment CORRECTEDHOT LINE1. Clean floor below and around equipment.2. Clean floor-wall junctions.3. Clean or paint ceiling where soiled. BAR1. Clean floor-wall junctions. CORRECTED 2. Clean plumbing and floor drain in ice machine room. Note: unable to check bar 1-21-2014 - closed to remodel back wall and shelving.3. Soda hose draining onto floor. Clean floor. CORRECTED
    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: MAIN KITCHEN1. Clean ceiling by cooling unit in walk in cooler #16. CORRECTED2. Clean wall FRP in dish area. PIZZA/BACK GRILL AREA1. Clean ceiling around air duct. CORRECTED2. Clean soiled light guards. CORRECTED3. Clean ceiling by exhaust hood. CORRECTED4. Clean floor around and below equipment CORRECTEDHOT LINE1. Clean floor below and around equipment.2. Clean floor-wall junctions.3. Clean or paint ceiling where soiled. BAR1. Clean floor-wall junctions. CORRECTED 2. Clean plumbing and floor drain in ice machine room. Note: unable to check bar 1-21-2014 - closed to remodel back wall and shelving.3. Soda hose draining onto floor. Clean floor. CORRECTED
    Location: Bar
  • Thermometer, provided (corrected)
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Comments: STARBUCKS1. Coke cooler missing thermometer. Provide clearly visible thermometer.MAIN KITCHEN1. Provide a clearly visible thermometer for room service/server area coke cooler. BAR1. Provide a clearly visible thermometer for 2 door beer cooler.
    Location: Bar
  • Thermometer, provided (corrected)
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Comments: STARBUCKS1. Coke cooler missing thermometer. Provide clearly visible thermometer.MAIN KITCHEN1. Provide a clearly visible thermometer for room service/server area coke cooler. BAR1. Provide a clearly visible thermometer for 2 door beer cooler.
    Location: Kitchen
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: MAIN KITCHEN1. Ice build up on cooling unit in walk in freezer #17. Remove ice and repair. 2. Light flickering in prep area. Repair. CORRECTED3. DIrty dish shelf by dish area heavily soiled or rusted. Replace if rusted. CORRECTEDHOT LINE1. Rusted fan guard in raetone 1 door cooler. Recoat, replate or replace. CORRECTED2. Ice build up in one door freezer. Repair or replace.3. Rusted shelving in one door freezer. Recoat, replate or replace.BAR1. Keg cooler #2 leaking inside. Repair or replace. (If replacing unit lift plumbing behind unit and clean floors). Note: on follow up inspection 1-21-2014 unable to check bar - closed to remodel back wall and shelving.
    Location: Kitchen
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: MAIN KITCHEN1. Ice build up on cooling unit in walk in freezer #17. Remove ice and repair. 2. Light flickering in prep area. Repair. CORRECTED3. DIrty dish shelf by dish area heavily soiled or rusted. Replace if rusted. CORRECTEDHOT LINE1. Rusted fan guard in raetone 1 door cooler. Recoat, replate or replace. CORRECTED2. Ice build up in one door freezer. Repair or replace.3. Rusted shelving in one door freezer. Recoat, replate or replace.BAR1. Keg cooler #2 leaking inside. Repair or replace. (If replacing unit lift plumbing behind unit and clean floors). Note: on follow up inspection 1-21-2014 unable to check bar - closed to remodel back wall and shelving.
    Location: Kitchen
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: MAIN KITCHEN1. Ice build up on cooling unit in walk in freezer #17. Remove ice and repair. 2. Light flickering in prep area. Repair. CORRECTED3. DIrty dish shelf by dish area heavily soiled or rusted. Replace if rusted. CORRECTEDHOT LINE1. Rusted fan guard in raetone 1 door cooler. Recoat, replate or replace. CORRECTED2. Ice build up in one door freezer. Repair or replace.3. Rusted shelving in one door freezer. Recoat, replate or replace.BAR1. Keg cooler #2 leaking inside. Repair or replace. (If replacing unit lift plumbing behind unit and clean floors). Note: on follow up inspection 1-21-2014 unable to check bar - closed to remodel back wall and shelving.
    Location: Bar
  • Equipment drainage
    Equipment compartment(s) not properly draining.
    Correction: Equipment compartments that are subject to accumulation of moisture due to conditions, such as condensation, food or beverage drip, or water from melting ice shall be sloped to an outlet that allows complete draining.
    Comments: BAR1. Soda holster holding fluid. Repair to drain freely. CORRECTED2. Soda hose draining onto floor. Have go to proper floor drain. Clean floor where draining. Note: on follow up inspection 1-21-2014 unable to check bar - closed to remodel back wall and shelving.
    Location: Bar
  • Equipment drainage (corrected)
    Equipment compartment(s) not properly draining.
    Correction: Equipment compartments that are subject to accumulation of moisture due to conditions, such as condensation, food or beverage drip, or water from melting ice shall be sloped to an outlet that allows complete draining.
    Comments: BAR1. Soda holster holding fluid. Repair to drain freely. CORRECTED2. Soda hose draining onto floor. Have go to proper floor drain. Clean floor where draining. Note: on follow up inspection 1-21-2014 unable to check bar - closed to remodel back wall and shelving.
    Location: Bar
  • Fixed equipment spacing/sealing
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: STARBUCKS1. Seal counter to tiled wall with silicone caulk. CORRECTEDMAIN KITCHEN1. Seal/secure hand sink by office to wall with silicone caulk. CORRECTED2. Secure drain boards to wall in dish area.
    Location: Kitchen
  • Fixed equipment spacing/sealing (corrected)
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: STARBUCKS1. Seal counter to tiled wall with silicone caulk. CORRECTEDMAIN KITCHEN1. Seal/secure hand sink by office to wall with silicone caulk. CORRECTED2. Secure drain boards to wall in dish area.
    Location: Kitchen
  • Food on display
    Food on display unprotected.
    Correction: Food on display shall be protected from contamination.
    Comments: 1. Provide lid/cover for soups at buffet.Note: On inspection 12-12-2013 unable to recheck buffet closed will check on inspection 12-19-2013Note: On follow up inspection 12-19-2013 no cover, lid, sneeze guard for soup. Provide lid/cover/sneeze guard.Note: on follow up inspection January 13, 2014 no lid, cover or sneeze guard for soup on buffet. Provide.Note: On inspection 1-21-2014 unable to recheck buffet closed will check on inspection 2-12-20142. Red pepper flakes, cheese & other toppings uncovered at pasta bar in sneeze range of customers. Provide lid, cover, or Sneeze guard for products. Note: Moved to cooler at time of inspection. Unable to check not operating on follow up inspection 1-21-2014
    Location: Buffet
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: MAIN KITCHEN1. DIrty dish shelf by dish area heavily soiled or rusted. Clean. CORRECTED2. Clean grey shelf in prep area. CORRECTED3. Clean green rolling cart in dish area with clean dishes. CORRECTED4. Clean cheese graters in server area/room service area every 24 hours. CORRECTEDNIC"S 1. Clean shelving below counters. CORRECTEDBARWell with utensils & cutting board soiled at bar. Please clean. Note: unable to check bar 1-21-2014 - closed to remodel back wall and shelving.
    Location: Kitchen
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: MAIN KITCHEN1. DIrty dish shelf by dish area heavily soiled or rusted. Clean. CORRECTED2. Clean grey shelf in prep area. CORRECTED3. Clean green rolling cart in dish area with clean dishes. CORRECTED4. Clean cheese graters in server area/room service area every 24 hours. CORRECTEDNIC"S 1. Clean shelving below counters. CORRECTEDBARWell with utensils & cutting board soiled at bar. Please clean. Note: unable to check bar 1-21-2014 - closed to remodel back wall and shelving.
    Location: Bar
  • Non potentially hazardous food contact surface(s) soiled (corrected)
    Non-potentially hazardous food contact surface(s) soiled.
    Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
    Comments: BAR1. Speed rack at bar soiled. Clean.
    Location: Bar
  • Hand sink/soap (corrected)
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Comments: HOT LINE1. No soap at hand sink. Provide.
    Location: Kitchen
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: STARBUCKS1. No paper towels at hand sink. Provide. CORRECTEDBAR1. No paper towels at bar hand sink. Provide. Note: unable to check bar 1-21-2014 - closed to remodel back wall and shelving.
    Location: Kitchen
    Equipment: Hand sink
  • Hand sink/towels
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: STARBUCKS1. No paper towels at hand sink. Provide. CORRECTEDBAR1. No paper towels at bar hand sink. Provide. Note: unable to check bar 1-21-2014 - closed to remodel back wall and shelving.
    Location: Bar
  • Light shields
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: STARBUCKS1. Light guard burnt and chipping over pasteries in display cooler. Replace. Note: burnt light guard removed but no light guard placed. Provide light guard. Note: guard ordered
    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: MAIN KITCHEN1. Sprayer arm on 2 bay sink in prep area is spraying onto people. Repair. CORRECTED2. Leak at incoming water line on clean side of dish machine. Repair.
    Location: Kitchen
  • Plumbing system/ repair (Non-Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: MAIN KITCHEN1. Sprayer arm on 2 bay sink in prep area is spraying onto people. Repair. CORRECTED2. Leak at incoming water line on clean side of dish machine. Repair.
    Location: Kitchen
  • Durability / utensils and equipment (corrected)
    Equipment and/or utensil(s) not durable.
    Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
    Comments: MAIN KITCHEN1. Pizza paddle broken. Remove/replace.
    Location: Kitchen
 02/12/2014Recheck
  • Time vs. temperature (corrected)
    Time used as a public health control improperly implemented.
    Correction: Food shall be clearly marked to identify a 4 hour discard time. Written procedures must be maintained.
    Comments: STARBUCKS1. Only one timer for all creamer/milks/tea. Provide more timers or system for timing potentially hazardous foods at room temperature.
    Location: Kitchen
  • 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: MAIN KITCHEN1. Mac n cheese at buffet at 129.5 deg F. Hold at 135 deg F or above.2. Fried chicken at 127.1 deg F at buffet. Hold at 135 deg F or above.Note: On follow up inspection 12-5-2013 hot foods at buffet: Teriyaki chicken at 119.5 deg F and Rice at 127-128 deg F. Hold at 135 deg F or above or discontinue using product.Note: unable to inspect 12-12-2013 buffet closed will check on follow up 12-19-2013.BACK GRILL AREA1. Breakfast sausage at 114-117 deg F. Dispose of and hold at 135 deg F or above. CORRECTED
    Location: Buffet
  • 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: MAIN KITCHEN1. Mac n cheese at buffet at 129.5 deg F. Hold at 135 deg F or above.2. Fried chicken at 127.1 deg F at buffet. Hold at 135 deg F or above.Note: On follow up inspection 12-5-2013 hot foods at buffet: Teriyaki chicken at 119.5 deg F and Rice at 127-128 deg F. Hold at 135 deg F or above or discontinue using product.Note: unable to inspect 12-12-2013 buffet closed will check on follow up 12-19-2013.BACK GRILL AREA1. Breakfast sausage at 114-117 deg F. Dispose of and hold at 135 deg F or above. CORRECTED
    Location: Kitchen
  • 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: MAIN KITCHEN1. Butter at room temperature at buffet. Store at 41 deg F or below. NICS SERVER AREA1. Butter at room temperature by toaster. Store at 41 deg F or below. HOT LINE1. Par cooked onions on ice at 49.6 deg F and butter on ice at 57.8 deg F. Hold at 41 deg F or below.
    Location: Kitchen
  • Cooling time (corrected)
    Potentially hazardous foods have been cooled improperly.
    Correction: PHF shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours.
    Comments: Corn beef 5 lb cooling incorrectly. (Covered in large portion/containers) at 95.7 deg F to 115 deg F after 3 1/2 hours. 15 - 5lb corn beef disposed of at time of inspection. Cool foods correctly.
    Location: Kitchen
  • 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: MAIN KITCHEN1. Slicer oil over prep table with slicer parts. Store with other chemicals. NOTE: MOVED AT TIME OF INSPECTION. STORE WITH OTHER CHEMICALS.2. Spic N Span next to raisin bran on prep shelf. Store chemicals separate from foods. CORRECTED
    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: STARBUCKS1. Gnats in pastery area of display cooler. Remove. Cover/protect foods. Exterminate. CORRECTEDBAR1. Gnats at bar. Exterminate.Gnats at bar in soda holster, liquor and around one bay sink by ice well Exterminate.Note: Action Pest control out 12-14-2013 and treated for moth (drain) flys in banquet area. Have out to treat for pest more frequently than routine maintenance when pest problems occurr.Note: Action Pest Control called to treat gnats at bar but according to reports did not do any activity in the bar. Note: on followup inspection January 13,2014 gnats at bar. Exterminate.Note: unable to check bar 1-21-2014 - closed to remodel back wall and shelving.
    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: STARBUCKS1. Gnats in pastery area of display cooler. Remove. Cover/protect foods. Exterminate. CORRECTEDBAR1. Gnats at bar. Exterminate.Gnats at bar in soda holster, liquor and around one bay sink by ice well Exterminate.Note: Action Pest control out 12-14-2013 and treated for moth (drain) flys in banquet area. Have out to treat for pest more frequently than routine maintenance when pest problems occurr.Note: Action Pest Control called to treat gnats at bar but according to reports did not do any activity in the bar. Note: on followup inspection January 13,2014 gnats at bar. Exterminate.Note: unable to check bar 1-21-2014 - closed to remodel back wall and shelving.
    Location: Kitchen
  • Bare hand contact (critical) (corrected)
    Bare hand contact with ready to eat food.
    Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
    Comments: NICS SERVER AREA1. Handling toast with bare hands. Provide utensil.
  • Food unsafe (Critical) (corrected)
    Food is unsafe and/or in unsound condition.
    Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
    Comments: BAR1. Gnats in: WIld Turkey, Jim Beam, Jose Cuervo, Christian Brothers Brandy, Cinnamon Schnapps, Palamette Moon Shine regular, apple pie, peah and blackberry. All disposed of at time of inspection. Note: on follow up inspection 12-5-2013 Gnats in Cribari vermouth, martini, long Island ice tea, and triple sec. All disposed to at time of inspection.Note: on follow up inspection 12-12-2013 Gnats in Jack Daniels, Black Velvet, Bacardi, Bellows Bourbon, Bellows Light rum, and Sauza Tequila. All disposed of at time of inspection.Note: On follow up inspection 12-19-2013 Gnats in Bellows Bourbon, Bellows Light Rum, Black Velvet, Bacardi and Creme de Cassis. All disposed of at time of insepction.2. Ice in ice machine has flecks of something in it. Burn and clean ice machine, replace ice. CORRECTED
    Location: Bar
  • 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: MAIN KITCHEN1. One piece of raw meat over cooked pasta in walk in cooler #16. Store raw meat below cooked foods.
    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: HOT LINE1. Not date marking in 1 door raetone cooler. Date mark all ready to eat potentially hazardous foods with 7 day disposal date. MAIN KITCHEN1. Not date marking in walk in cooler #17. Date mark all ready to eat potentially hazardous foods with 7 day disposal date.
    Location: Kitchen
  • Miscellaneous contamination of food (Critical) (corrected)
    Food contaminated by miscellaneous source.
    Correction: Protect food from all sources of contamination.
    Comments: MAIN KITCHEN1. Nesting of foods (one pan of cooked sausage directly on another pan of cooked sausage). Discontinue. After cooling place a firm lid and can stack foods. CORRECTEDHOT LINE1. Nesting foods in raetone 1 door cooler. Discontinue. Cool correctly and use a firm lid between products. CORRECTEDPIZZA AREA1. Bread/doughs on wire shelf in prep top cooler. Place on dish.
    Location: Kitchen
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: MAIN KITCHEN1. Clean shelves in walk cooler #16 where soiled. CORRECTED2. Clean rolling carts in walk in cooler #17. CORRECTED3. Clean slicer in prep area. CORRECTED4. Clean utensil drawer by pizza oven (Vulcan). CORRECTEDHOT LINE1. Clean bottom inside of raetone 1 door cooler. CORRECTED2. Clean inside of prep top cooler. CORRECTEDBAR1. Flecks of something in ice machine ice. Clean inside of ice machine. Burn and replace soiled ice.CORRECTED
    Location: Kitchen
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: MAIN KITCHEN1. Clean shelves in walk cooler #16 where soiled. CORRECTED2. Clean rolling carts in walk in cooler #17. CORRECTED3. Clean slicer in prep area. CORRECTED4. Clean utensil drawer by pizza oven (Vulcan). CORRECTEDHOT LINE1. Clean bottom inside of raetone 1 door cooler. CORRECTED2. Clean inside of prep top cooler. CORRECTEDBAR1. Flecks of something in ice machine ice. Clean inside of ice machine. Burn and replace soiled ice.CORRECTED
    Location: Bar
  • Hand sink location blocked (corrected)
    Hand washing facilities not properly located and/or accessible.
    Correction: A hand washing facility shall be properly located and accessible at all times.
    Comments: HOT LINE1. Bucket blocking use of hand sink. Remove. Do not place anything in or on hand sinks.
    Location: Kitchen
  • Hand sink soiled (corrected)
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Comments: MAIN KITCHEN1. Clean server area/dish area hand sink.
    Location: Kitchen
  • 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: NICS SERVER AREA1. Sani bucket on hand sink. Remove. Do not place anything in or on hand sinks.
    Location: Kitchen
  • No certified food handler
    No certified food handler per 410 IAC 7-22.
    Correction: Provide a certified food handler.
    Comments: Provide one employee with food borne illness prevention training.
  • 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: STARBUCKS1. Cell phone and box of gloves on open saran wrap. Discontinue.
    Location: Kitchen
  • Improper storage location (corrected)
    Cleaned and sanitized equipment, utensils, laundered linens, single service articles, or single use articles stored in improper location.
    Correction: Store item(s) in an approved location.
    Comments: STARBUCKS1. Single service items/utensils below waste water lines under two bay sink. Discontinue. CORRECTED AT TIME OF INSPECTION
    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: MAIN KITCHEN1. One unlabeled bulk container in prep area. Label with content.
    Location: Kitchen
  • 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.
    Comments: 1. Clean around grease dumpster.2. Clean around and below dumpster.
    Location: Dumpster area
  • Cove molding
    Floor-wall junctures not coved.
    Correction: Install cove molding.
    Comments: MAIN KITCHEN1. Cove molding missing in walk in freezer #17. Provide.
    Location: Kitchen
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: MAIN KITCHEN1. Broken floor tiles in dish area. Replace. CORRECTED2. Grout missing in and around dish area. Provide. 3. Secure new and old FRP in dish area. 4. Seal holes in wall below server/dish area hand sink so area is smooth, non absorbent and easily cleanable and debris does not go into wall. NOTE: PROVIDE BEAUTY RING AROUND PLUMBING - REST OF REPAIR COMPLETE.5. Secure cove molding to wall in old soda room. CORRECTED6. Cove and corner molding missing at kitchen entrance/exit. Provide. CORRECTEDNICS SERVER AREA1. Repair wall below stainless steel table to be smooth, non absorbent and easily cleanable. Note: FinishBACK GRILL/PIZZA AREA1. Electrical plate cover missing over small chest freezer. Provide. CORRECTEDBAR1. Repair wall and provide cove molding in ice machine room by soda boxes. 2. Floor tiles stained/worn in ice machine room. Replace.Note: unable to check bar 1-21-2014 - closed to remodel back wall and shelving.
    Location: Kitchen
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: MAIN KITCHEN1. Broken floor tiles in dish area. Replace. CORRECTED2. Grout missing in and around dish area. Provide. 3. Secure new and old FRP in dish area. 4. Seal holes in wall below server/dish area hand sink so area is smooth, non absorbent and easily cleanable and debris does not go into wall. NOTE: PROVIDE BEAUTY RING AROUND PLUMBING - REST OF REPAIR COMPLETE.5. Secure cove molding to wall in old soda room. CORRECTED6. Cove and corner molding missing at kitchen entrance/exit. Provide. CORRECTEDNICS SERVER AREA1. Repair wall below stainless steel table to be smooth, non absorbent and easily cleanable. Note: FinishBACK GRILL/PIZZA AREA1. Electrical plate cover missing over small chest freezer. Provide. CORRECTEDBAR1. Repair wall and provide cove molding in ice machine room by soda boxes. 2. Floor tiles stained/worn in ice machine room. Replace.Note: unable to check bar 1-21-2014 - closed to remodel back wall and shelving.
    Location: Bar
  • Physical facility repair (corrected)
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: MAIN KITCHEN1. Broken floor tiles in dish area. Replace. CORRECTED2. Grout missing in and around dish area. Provide. 3. Secure new and old FRP in dish area. 4. Seal holes in wall below server/dish area hand sink so area is smooth, non absorbent and easily cleanable and debris does not go into wall. NOTE: PROVIDE BEAUTY RING AROUND PLUMBING - REST OF REPAIR COMPLETE.5. Secure cove molding to wall in old soda room. CORRECTED6. Cove and corner molding missing at kitchen entrance/exit. Provide. CORRECTEDNICS SERVER AREA1. Repair wall below stainless steel table to be smooth, non absorbent and easily cleanable. Note: FinishBACK GRILL/PIZZA AREA1. Electrical plate cover missing over small chest freezer. Provide. CORRECTEDBAR1. Repair wall and provide cove molding in ice machine room by soda boxes. 2. Floor tiles stained/worn in ice machine room. Replace.Note: unable to check bar 1-21-2014 - closed to remodel back wall and shelving.
    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: MAIN KITCHEN1. Clean ceiling by cooling unit in walk in cooler #16. CORRECTED2. Clean wall FRP in dish area. PIZZA/BACK GRILL AREA1. Clean ceiling around air duct. CORRECTED2. Clean soiled light guards. CORRECTED3. Clean ceiling by exhaust hood. CORRECTED4. Clean floor around and below equipment CORRECTEDHOT LINE1. Clean floor below and around equipment.2. Clean floor-wall junctions.3. Clean or paint ceiling where soiled. BAR1. Clean floor-wall junctions. CORRECTED 2. Clean plumbing and floor drain in ice machine room. Note: unable to check bar 1-21-2014 - closed to remodel back wall and shelving.3. Soda hose draining onto floor. Clean floor. CORRECTED
    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: MAIN KITCHEN1. Clean ceiling by cooling unit in walk in cooler #16. CORRECTED2. Clean wall FRP in dish area. PIZZA/BACK GRILL AREA1. Clean ceiling around air duct. CORRECTED2. Clean soiled light guards. CORRECTED3. Clean ceiling by exhaust hood. CORRECTED4. Clean floor around and below equipment CORRECTEDHOT LINE1. Clean floor below and around equipment.2. Clean floor-wall junctions.3. Clean or paint ceiling where soiled. BAR1. Clean floor-wall junctions. CORRECTED 2. Clean plumbing and floor drain in ice machine room. Note: unable to check bar 1-21-2014 - closed to remodel back wall and shelving.3. Soda hose draining onto floor. Clean floor. CORRECTED
    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: MAIN KITCHEN1. Clean ceiling by cooling unit in walk in cooler #16. CORRECTED2. Clean wall FRP in dish area. PIZZA/BACK GRILL AREA1. Clean ceiling around air duct. CORRECTED2. Clean soiled light guards. CORRECTED3. Clean ceiling by exhaust hood. CORRECTED4. Clean floor around and below equipment CORRECTEDHOT LINE1. Clean floor below and around equipment.2. Clean floor-wall junctions.3. Clean or paint ceiling where soiled. BAR1. Clean floor-wall junctions. CORRECTED 2. Clean plumbing and floor drain in ice machine room. Note: unable to check bar 1-21-2014 - closed to remodel back wall and shelving.3. Soda hose draining onto floor. Clean floor. CORRECTED
    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: MAIN KITCHEN1. Clean ceiling by cooling unit in walk in cooler #16. CORRECTED2. Clean wall FRP in dish area. PIZZA/BACK GRILL AREA1. Clean ceiling around air duct. CORRECTED2. Clean soiled light guards. CORRECTED3. Clean ceiling by exhaust hood. CORRECTED4. Clean floor around and below equipment CORRECTEDHOT LINE1. Clean floor below and around equipment.2. Clean floor-wall junctions.3. Clean or paint ceiling where soiled. BAR1. Clean floor-wall junctions. CORRECTED 2. Clean plumbing and floor drain in ice machine room. Note: unable to check bar 1-21-2014 - closed to remodel back wall and shelving.3. Soda hose draining onto floor. Clean floor. CORRECTED
    Location: Bar
  • Thermometer, provided (corrected)
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Comments: STARBUCKS1. Coke cooler missing thermometer. Provide clearly visible thermometer.MAIN KITCHEN1. Provide a clearly visible thermometer for room service/server area coke cooler. BAR1. Provide a clearly visible thermometer for 2 door beer cooler.
    Location: Bar
  • Thermometer, provided (corrected)
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Comments: STARBUCKS1. Coke cooler missing thermometer. Provide clearly visible thermometer.MAIN KITCHEN1. Provide a clearly visible thermometer for room service/server area coke cooler. BAR1. Provide a clearly visible thermometer for 2 door beer cooler.
    Location: Kitchen
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: MAIN KITCHEN1. Ice build up on cooling unit in walk in freezer #17. Remove ice and repair. 2. Light flickering in prep area. Repair. CORRECTED3. DIrty dish shelf by dish area heavily soiled or rusted. Replace if rusted. CORRECTEDHOT LINE1. Rusted fan guard in raetone 1 door cooler. Recoat, replate or replace. CORRECTED2. Ice build up in one door freezer. Repair or replace.3. Rusted shelving in one door freezer. Recoat, replate or replace.BAR1. Keg cooler #2 leaking inside. Repair or replace. (If replacing unit lift plumbing behind unit and clean floors). Note: on follow up inspection 1-21-2014 unable to check bar - closed to remodel back wall and shelving.
    Location: Kitchen
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: MAIN KITCHEN1. Ice build up on cooling unit in walk in freezer #17. Remove ice and repair. 2. Light flickering in prep area. Repair. CORRECTED3. DIrty dish shelf by dish area heavily soiled or rusted. Replace if rusted. CORRECTEDHOT LINE1. Rusted fan guard in raetone 1 door cooler. Recoat, replate or replace. CORRECTED2. Ice build up in one door freezer. Repair or replace.3. Rusted shelving in one door freezer. Recoat, replate or replace.BAR1. Keg cooler #2 leaking inside. Repair or replace. (If replacing unit lift plumbing behind unit and clean floors). Note: on follow up inspection 1-21-2014 unable to check bar - closed to remodel back wall and shelving.
    Location: Kitchen
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: MAIN KITCHEN1. Ice build up on cooling unit in walk in freezer #17. Remove ice and repair. 2. Light flickering in prep area. Repair. CORRECTED3. DIrty dish shelf by dish area heavily soiled or rusted. Replace if rusted. CORRECTEDHOT LINE1. Rusted fan guard in raetone 1 door cooler. Recoat, replate or replace. CORRECTED2. Ice build up in one door freezer. Repair or replace.3. Rusted shelving in one door freezer. Recoat, replate or replace.BAR1. Keg cooler #2 leaking inside. Repair or replace. (If replacing unit lift plumbing behind unit and clean floors). Note: on follow up inspection 1-21-2014 unable to check bar - closed to remodel back wall and shelving.
    Location: Bar
  • Equipment drainage
    Equipment compartment(s) not properly draining.
    Correction: Equipment compartments that are subject to accumulation of moisture due to conditions, such as condensation, food or beverage drip, or water from melting ice shall be sloped to an outlet that allows complete draining.
    Comments: BAR1. Soda holster holding fluid. Repair to drain freely. CORRECTED2. Soda hose draining onto floor. Have go to proper floor drain. Clean floor where draining. Note: on follow up inspection 1-21-2014 unable to check bar - closed to remodel back wall and shelving.
    Location: Bar
  • Equipment drainage (corrected)
    Equipment compartment(s) not properly draining.
    Correction: Equipment compartments that are subject to accumulation of moisture due to conditions, such as condensation, food or beverage drip, or water from melting ice shall be sloped to an outlet that allows complete draining.
    Comments: BAR1. Soda holster holding fluid. Repair to drain freely. CORRECTED2. Soda hose draining onto floor. Have go to proper floor drain. Clean floor where draining. Note: on follow up inspection 1-21-2014 unable to check bar - closed to remodel back wall and shelving.
    Location: Bar
  • Fixed equipment spacing/sealing
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: STARBUCKS1. Seal counter to tiled wall with silicone caulk. CORRECTEDMAIN KITCHEN1. Seal/secure hand sink by office to wall with silicone caulk. CORRECTED2. Secure drain boards to wall in dish area.
    Location: Kitchen
  • Fixed equipment spacing/sealing (corrected)
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: STARBUCKS1. Seal counter to tiled wall with silicone caulk. CORRECTEDMAIN KITCHEN1. Seal/secure hand sink by office to wall with silicone caulk. CORRECTED2. Secure drain boards to wall in dish area.
    Location: Kitchen
  • Food on display
    Food on display unprotected.
    Correction: Food on display shall be protected from contamination.
    Comments: 1. Provide lid/cover for soups at buffet.Note: On inspection 12-12-2013 unable to recheck buffet closed will check on inspection 12-19-2013Note: On follow up inspection 12-19-2013 no cover, lid, sneeze guard for soup. Provide lid/cover/sneeze guard.Note: on follow up inspection January 13, 2014 no lid, cover or sneeze guard for soup on buffet. Provide.Note: On inspection 1-21-2014 unable to recheck buffet closed will check on inspection 2-12-20142. Red pepper flakes, cheese & other toppings uncovered at pasta bar in sneeze range of customers. Provide lid, cover, or Sneeze guard for products. Note: Moved to cooler at time of inspection. Unable to check not operating on follow up inspection 1-21-2014
    Location: Buffet
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: MAIN KITCHEN1. DIrty dish shelf by dish area heavily soiled or rusted. Clean. CORRECTED2. Clean grey shelf in prep area. CORRECTED3. Clean green rolling cart in dish area with clean dishes. CORRECTED4. Clean cheese graters in server area/room service area every 24 hours. CORRECTEDNIC"S 1. Clean shelving below counters. CORRECTEDBARWell with utensils & cutting board soiled at bar. Please clean. Note: unable to check bar 1-21-2014 - closed to remodel back wall and shelving.
    Location: Kitchen
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: MAIN KITCHEN1. DIrty dish shelf by dish area heavily soiled or rusted. Clean. CORRECTED2. Clean grey shelf in prep area. CORRECTED3. Clean green rolling cart in dish area with clean dishes. CORRECTED4. Clean cheese graters in server area/room service area every 24 hours. CORRECTEDNIC"S 1. Clean shelving below counters. CORRECTEDBARWell with utensils & cutting board soiled at bar. Please clean. Note: unable to check bar 1-21-2014 - closed to remodel back wall and shelving.
    Location: Bar
  • Non potentially hazardous food contact surface(s) soiled (corrected)
    Non-potentially hazardous food contact surface(s) soiled.
    Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
    Comments: BAR1. Speed rack at bar soiled. Clean.
    Location: Bar
  • Hand sink/soap (corrected)
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Comments: HOT LINE1. No soap at hand sink. Provide.
    Location: Kitchen
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: STARBUCKS1. No paper towels at hand sink. Provide. CORRECTEDBAR1. No paper towels at bar hand sink. Provide. Note: unable to check bar 1-21-2014 - closed to remodel back wall and shelving.
    Location: Kitchen
    Equipment: Hand sink
  • Hand sink/towels
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: STARBUCKS1. No paper towels at hand sink. Provide. CORRECTEDBAR1. No paper towels at bar hand sink. Provide. Note: unable to check bar 1-21-2014 - closed to remodel back wall and shelving.
    Location: Bar
  • Light shields
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: STARBUCKS1. Light guard burnt and chipping over pasteries in display cooler. Replace. Note: burnt light guard removed but no light guard placed. Provide light guard. Note: guard ordered
    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: MAIN KITCHEN1. Sprayer arm on 2 bay sink in prep area is spraying onto people. Repair. CORRECTED2. Leak at incoming water line on clean side of dish machine. Repair.
    Location: Kitchen
  • Plumbing system/ repair (Non-Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: MAIN KITCHEN1. Sprayer arm on 2 bay sink in prep area is spraying onto people. Repair. CORRECTED2. Leak at incoming water line on clean side of dish machine. Repair.
    Location: Kitchen
  • Durability / utensils and equipment (corrected)
    Equipment and/or utensil(s) not durable.
    Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
    Comments: MAIN KITCHEN1. Pizza paddle broken. Remove/replace.
    Location: Kitchen
 01/21/2014Recheck
  • Time vs. temperature (corrected)
    Time used as a public health control improperly implemented.
    Correction: Food shall be clearly marked to identify a 4 hour discard time. Written procedures must be maintained.
    Comments: STARBUCKS1. Only one timer for all creamer/milks/tea. Provide more timers or system for timing potentially hazardous foods at room temperature.
    Location: Kitchen
  • 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: MAIN KITCHEN1. Mac n cheese at buffet at 129.5 deg F. Hold at 135 deg F or above.2. Fried chicken at 127.1 deg F at buffet. Hold at 135 deg F or above.Note: On follow up inspection 12-5-2013 hot foods at buffet: Teriyaki chicken at 119.5 deg F and Rice at 127-128 deg F. Hold at 135 deg F or above or discontinue using product.Note: unable to inspect 12-12-2013 buffet closed will check on follow up 12-19-2013.BACK GRILL AREA1. Breakfast sausage at 114-117 deg F. Dispose of and hold at 135 deg F or above. CORRECTED
    Location: Buffet
  • 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: MAIN KITCHEN1. Mac n cheese at buffet at 129.5 deg F. Hold at 135 deg F or above.2. Fried chicken at 127.1 deg F at buffet. Hold at 135 deg F or above.Note: On follow up inspection 12-5-2013 hot foods at buffet: Teriyaki chicken at 119.5 deg F and Rice at 127-128 deg F. Hold at 135 deg F or above or discontinue using product.Note: unable to inspect 12-12-2013 buffet closed will check on follow up 12-19-2013.BACK GRILL AREA1. Breakfast sausage at 114-117 deg F. Dispose of and hold at 135 deg F or above. CORRECTED
    Location: Kitchen
  • 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: MAIN KITCHEN1. Butter at room temperature at buffet. Store at 41 deg F or below. NICS SERVER AREA1. Butter at room temperature by toaster. Store at 41 deg F or below. HOT LINE1. Par cooked onions on ice at 49.6 deg F and butter on ice at 57.8 deg F. Hold at 41 deg F or below.
    Location: Kitchen
  • Cooling time (corrected)
    Potentially hazardous foods have been cooled improperly.
    Correction: PHF shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours.
    Comments: Corn beef 5 lb cooling incorrectly. (Covered in large portion/containers) at 95.7 deg F to 115 deg F after 3 1/2 hours. 15 - 5lb corn beef disposed of at time of inspection. Cool foods correctly.
    Location: Kitchen
  • 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: MAIN KITCHEN1. Slicer oil over prep table with slicer parts. Store with other chemicals. NOTE: MOVED AT TIME OF INSPECTION. STORE WITH OTHER CHEMICALS.2. Spic N Span next to raisin bran on prep shelf. Store chemicals separate from foods. CORRECTED
    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: STARBUCKS1. Gnats in pastery area of display cooler. Remove. Cover/protect foods. Exterminate. CORRECTEDBAR1. Gnats at bar. Exterminate.Gnats at bar in soda holster, liquor and around one bay sink by ice well Exterminate.Note: Action Pest control out 12-14-2013 and treated for moth (drain) flys in banquet area. Have out to treat for pest more frequently than routine maintenance when pest problems occurr.Note: Action Pest Control called to treat gnats at bar but according to reports did not do any activity in the bar. Note: on followup inspection January 13,2014 gnats at bar. Exterminate.
    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: STARBUCKS1. Gnats in pastery area of display cooler. Remove. Cover/protect foods. Exterminate. CORRECTEDBAR1. Gnats at bar. Exterminate.Gnats at bar in soda holster, liquor and around one bay sink by ice well Exterminate.Note: Action Pest control out 12-14-2013 and treated for moth (drain) flys in banquet area. Have out to treat for pest more frequently than routine maintenance when pest problems occurr.Note: Action Pest Control called to treat gnats at bar but according to reports did not do any activity in the bar. Note: on followup inspection January 13,2014 gnats at bar. Exterminate.
    Location: Kitchen
  • Bare hand contact (critical) (corrected)
    Bare hand contact with ready to eat food.
    Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
    Comments: NICS SERVER AREA1. Handling toast with bare hands. Provide utensil.
  • Food unsafe (Critical) (corrected)
    Food is unsafe and/or in unsound condition.
    Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
    Comments: BAR1. Gnats in: WIld Turkey, Jim Beam, Jose Cuervo, Christian Brothers Brandy, Cinnamon Schnapps, Palamette Moon Shine regular, apple pie, peah and blackberry. All disposed of at time of inspection. Note: on follow up inspection 12-5-2013 Gnats in Cribari vermouth, martini, long Island ice tea, and triple sec. All disposed to at time of inspection.Note: on follow up inspection 12-12-2013 Gnats in Jack Daniels, Black Velvet, Bacardi, Bellows Bourbon, Bellows Light rum, and Sauza Tequila. All disposed of at time of inspection.Note: On follow up inspection 12-19-2013 Gnats in Bellows Bourbon, Bellows Light Rum, Black Velvet, Bacardi and Creme de Cassis. All disposed of at time of insepction.2. Ice in ice machine has flecks of something in it. Burn and clean ice machine, replace ice. CORRECTED
    Location: Bar
  • 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: MAIN KITCHEN1. One piece of raw meat over cooked pasta in walk in cooler #16. Store raw meat below cooked foods.
    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: HOT LINE1. Not date marking in 1 door raetone cooler. Date mark all ready to eat potentially hazardous foods with 7 day disposal date. MAIN KITCHEN1. Not date marking in walk in cooler #17. Date mark all ready to eat potentially hazardous foods with 7 day disposal date.
    Location: Kitchen
  • Miscellaneous contamination of food (Critical) (corrected)
    Food contaminated by miscellaneous source.
    Correction: Protect food from all sources of contamination.
    Comments: MAIN KITCHEN1. Nesting of foods (one pan of cooked sausage directly on another pan of cooked sausage). Discontinue. After cooling place a firm lid and can stack foods. CORRECTEDHOT LINE1. Nesting foods in raetone 1 door cooler. Discontinue. Cool correctly and use a firm lid between products. CORRECTEDPIZZA AREA1. Bread/doughs on wire shelf in prep top cooler. Place on dish.
    Location: Kitchen
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: MAIN KITCHEN1. Clean shelves in walk cooler #16 where soiled. CORRECTED2. Clean rolling carts in walk in cooler #17. CORRECTED3. Clean slicer in prep area. CORRECTED4. Clean utensil drawer by pizza oven (Vulcan). CORRECTEDHOT LINE1. Clean bottom inside of raetone 1 door cooler. CORRECTED2. Clean inside of prep top cooler. CORRECTEDBAR1. Flecks of something in ice machine ice. Clean inside of ice machine. Burn and replace soiled ice.CORRECTED
    Location: Kitchen
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: MAIN KITCHEN1. Clean shelves in walk cooler #16 where soiled. CORRECTED2. Clean rolling carts in walk in cooler #17. CORRECTED3. Clean slicer in prep area. CORRECTED4. Clean utensil drawer by pizza oven (Vulcan). CORRECTEDHOT LINE1. Clean bottom inside of raetone 1 door cooler. CORRECTED2. Clean inside of prep top cooler. CORRECTEDBAR1. Flecks of something in ice machine ice. Clean inside of ice machine. Burn and replace soiled ice.CORRECTED
    Location: Bar
  • Hand sink location blocked (corrected)
    Hand washing facilities not properly located and/or accessible.
    Correction: A hand washing facility shall be properly located and accessible at all times.
    Comments: HOT LINE1. Bucket blocking use of hand sink. Remove. Do not place anything in or on hand sinks.
    Location: Kitchen
  • Hand sink soiled (corrected)
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Comments: MAIN KITCHEN1. Clean server area/dish area hand sink.
    Location: Kitchen
  • 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: NICS SERVER AREA1. Sani bucket on hand sink. Remove. Do not place anything in or on hand sinks.
    Location: Kitchen
  • No certified food handler
    No certified food handler per 410 IAC 7-22.
    Correction: Provide a certified food handler.
    Comments: Provide one employee with food borne illness prevention training.
  • 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: STARBUCKS1. Cell phone and box of gloves on open saran wrap. Discontinue.
    Location: Kitchen
  • Improper storage location (corrected)
    Cleaned and sanitized equipment, utensils, laundered linens, single service articles, or single use articles stored in improper location.
    Correction: Store item(s) in an approved location.
    Comments: STARBUCKS1. Single service items/utensils below waste water lines under two bay sink. Discontinue. CORRECTED AT TIME OF INSPECTION
    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: MAIN KITCHEN1. One unlabeled bulk container in prep area. Label with content.
    Location: Kitchen
  • 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.
    Comments: 1. Clean around grease dumpster.2. Clean around and below dumpster.
    Location: Dumpster area
  • Cove molding
    Floor-wall junctures not coved.
    Correction: Install cove molding.
    Comments: MAIN KITCHEN1. Cove molding missing in walk in freezer #17. Provide.
    Location: Kitchen
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: MAIN KITCHEN1. Broken floor tiles in dish area. Replace. CORRECTED2. Grout missing in and around dish area. Provide. 3. Secure new and old FRP in dish area. 4. Seal holes in wall below server/dish area hand sink so area is smooth, non absorbent and easily cleanable and debris does not go into wall. NOTE: PROVIDE BEAUTY RING AROUND PLUMBING - REST OF REPAIR COMPLETE.5. Secure cove molding to wall in old soda room. CORRECTED6. Cove and corner molding missing at kitchen entrance/exit. Provide. CORRECTEDNICS SERVER AREA1. Repair wall below stainless steel table to be smooth, non absorbent and easily cleanable. BACK GRILL/PIZZA AREA1. Electrical plate cover missing over small chest freezer. Provide. CORRECTEDBAR1. Repair wall and provide cove molding in ice machine room by soda boxes. 2. Floor tiles stained/worn in ice machine room. Replace.
    Location: Kitchen
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: MAIN KITCHEN1. Broken floor tiles in dish area. Replace. CORRECTED2. Grout missing in and around dish area. Provide. 3. Secure new and old FRP in dish area. 4. Seal holes in wall below server/dish area hand sink so area is smooth, non absorbent and easily cleanable and debris does not go into wall. NOTE: PROVIDE BEAUTY RING AROUND PLUMBING - REST OF REPAIR COMPLETE.5. Secure cove molding to wall in old soda room. CORRECTED6. Cove and corner molding missing at kitchen entrance/exit. Provide. CORRECTEDNICS SERVER AREA1. Repair wall below stainless steel table to be smooth, non absorbent and easily cleanable. BACK GRILL/PIZZA AREA1. Electrical plate cover missing over small chest freezer. Provide. CORRECTEDBAR1. Repair wall and provide cove molding in ice machine room by soda boxes. 2. Floor tiles stained/worn in ice machine room. Replace.
    Location: Bar
  • Physical facility repair (corrected)
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: MAIN KITCHEN1. Broken floor tiles in dish area. Replace. CORRECTED2. Grout missing in and around dish area. Provide. 3. Secure new and old FRP in dish area. 4. Seal holes in wall below server/dish area hand sink so area is smooth, non absorbent and easily cleanable and debris does not go into wall. NOTE: PROVIDE BEAUTY RING AROUND PLUMBING - REST OF REPAIR COMPLETE.5. Secure cove molding to wall in old soda room. CORRECTED6. Cove and corner molding missing at kitchen entrance/exit. Provide. CORRECTEDNICS SERVER AREA1. Repair wall below stainless steel table to be smooth, non absorbent and easily cleanable. BACK GRILL/PIZZA AREA1. Electrical plate cover missing over small chest freezer. Provide. CORRECTEDBAR1. Repair wall and provide cove molding in ice machine room by soda boxes. 2. Floor tiles stained/worn in ice machine room. Replace.
    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: MAIN KITCHEN1. Clean ceiling by cooling unit in walk in cooler #16. CORRECTED2. Clean wall FRP in dish area. PIZZA/BACK GRILL AREA1. Clean ceiling around air duct. CORRECTED2. Clean soiled light guards. CORRECTED3. Clean ceiling by exhaust hood. CORRECTED4. Clean floor around and below equipment CORRECTEDHOT LINE1. Clean floor below and around equipment.2. Clean floor-wall junctions.3. Clean ceiling where soiled. BAR1. Clean floor-wall junctions. CORRECTED 2. Clean plumbing and floor drain in ice machine room.3. Soda hose draining onto floor. Clean floor. CORRECTED
    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: MAIN KITCHEN1. Clean ceiling by cooling unit in walk in cooler #16. CORRECTED2. Clean wall FRP in dish area. PIZZA/BACK GRILL AREA1. Clean ceiling around air duct. CORRECTED2. Clean soiled light guards. CORRECTED3. Clean ceiling by exhaust hood. CORRECTED4. Clean floor around and below equipment CORRECTEDHOT LINE1. Clean floor below and around equipment.2. Clean floor-wall junctions.3. Clean ceiling where soiled. BAR1. Clean floor-wall junctions. CORRECTED 2. Clean plumbing and floor drain in ice machine room.3. Soda hose draining onto floor. Clean floor. CORRECTED
    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: MAIN KITCHEN1. Clean ceiling by cooling unit in walk in cooler #16. CORRECTED2. Clean wall FRP in dish area. PIZZA/BACK GRILL AREA1. Clean ceiling around air duct. CORRECTED2. Clean soiled light guards. CORRECTED3. Clean ceiling by exhaust hood. CORRECTED4. Clean floor around and below equipment CORRECTEDHOT LINE1. Clean floor below and around equipment.2. Clean floor-wall junctions.3. Clean ceiling where soiled. BAR1. Clean floor-wall junctions. CORRECTED 2. Clean plumbing and floor drain in ice machine room.3. Soda hose draining onto floor. Clean floor. CORRECTED
    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: MAIN KITCHEN1. Clean ceiling by cooling unit in walk in cooler #16. CORRECTED2. Clean wall FRP in dish area. PIZZA/BACK GRILL AREA1. Clean ceiling around air duct. CORRECTED2. Clean soiled light guards. CORRECTED3. Clean ceiling by exhaust hood. CORRECTED4. Clean floor around and below equipment CORRECTEDHOT LINE1. Clean floor below and around equipment.2. Clean floor-wall junctions.3. Clean ceiling where soiled. BAR1. Clean floor-wall junctions. CORRECTED 2. Clean plumbing and floor drain in ice machine room.3. Soda hose draining onto floor. Clean floor. CORRECTED
    Location: Bar
  • Thermometer, provided (corrected)
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Comments: STARBUCKS1. Coke cooler missing thermometer. Provide clearly visible thermometer.MAIN KITCHEN1. Provide a clearly visible thermometer for room service/server area coke cooler. BAR1. Provide a clearly visible thermometer for 2 door beer cooler.
    Location: Bar
  • Thermometer, provided (corrected)
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Comments: STARBUCKS1. Coke cooler missing thermometer. Provide clearly visible thermometer.MAIN KITCHEN1. Provide a clearly visible thermometer for room service/server area coke cooler. BAR1. Provide a clearly visible thermometer for 2 door beer cooler.
    Location: Kitchen
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: MAIN KITCHEN1. Ice build up on cooling unit in walk in freezer #17. Remove ice and repair. 2. Light flickering in prep area. Repair. CORRECTED3. DIrty dish shelf by dish area heavily soiled or rusted. Replace if rusted. CORRECTEDHOT LINE1. Rusted fan guard in raetone 1 door cooler. Recoat, replate or replace. CORRECTED2. Ice build up in one door freezer. Repair or replace.3. Rusted shelving in one door freezer. Recoat, replate or replace.BAR1. Keg cooler #2 leaking inside. Repair or replace. (If replacing unit lift plumbing behind unit and clean floors)
    Location: Kitchen
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: MAIN KITCHEN1. Ice build up on cooling unit in walk in freezer #17. Remove ice and repair. 2. Light flickering in prep area. Repair. CORRECTED3. DIrty dish shelf by dish area heavily soiled or rusted. Replace if rusted. CORRECTEDHOT LINE1. Rusted fan guard in raetone 1 door cooler. Recoat, replate or replace. CORRECTED2. Ice build up in one door freezer. Repair or replace.3. Rusted shelving in one door freezer. Recoat, replate or replace.BAR1. Keg cooler #2 leaking inside. Repair or replace. (If replacing unit lift plumbing behind unit and clean floors)
    Location: Kitchen
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: MAIN KITCHEN1. Ice build up on cooling unit in walk in freezer #17. Remove ice and repair. 2. Light flickering in prep area. Repair. CORRECTED3. DIrty dish shelf by dish area heavily soiled or rusted. Replace if rusted. CORRECTEDHOT LINE1. Rusted fan guard in raetone 1 door cooler. Recoat, replate or replace. CORRECTED2. Ice build up in one door freezer. Repair or replace.3. Rusted shelving in one door freezer. Recoat, replate or replace.BAR1. Keg cooler #2 leaking inside. Repair or replace. (If replacing unit lift plumbing behind unit and clean floors)
    Location: Bar
  • Equipment drainage
    Equipment compartment(s) not properly draining.
    Correction: Equipment compartments that are subject to accumulation of moisture due to conditions, such as condensation, food or beverage drip, or water from melting ice shall be sloped to an outlet that allows complete draining.
    Comments: BAR1. Soda holster holding fluid. Repair to drain freely. CORRECTED2. Soda hose draining onto floor. Have go to proper floor drain. Clean floor where draining.
    Location: Bar
  • Equipment drainage (corrected)
    Equipment compartment(s) not properly draining.
    Correction: Equipment compartments that are subject to accumulation of moisture due to conditions, such as condensation, food or beverage drip, or water from melting ice shall be sloped to an outlet that allows complete draining.
    Comments: BAR1. Soda holster holding fluid. Repair to drain freely. CORRECTED2. Soda hose draining onto floor. Have go to proper floor drain. Clean floor where draining.
    Location: Bar
  • Fixed equipment spacing/sealing
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: STARBUCKS1. Seal counter to tiled wall with silicone caulk. CORRECTEDMAIN KITCHEN1. Seal/secure hand sink by office to wall with silicone caulk. CORRECTED2. Secure drain boards to wall in dish area.
    Location: Kitchen
  • Fixed equipment spacing/sealing (corrected)
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: STARBUCKS1. Seal counter to tiled wall with silicone caulk. CORRECTEDMAIN KITCHEN1. Seal/secure hand sink by office to wall with silicone caulk. CORRECTED2. Secure drain boards to wall in dish area.
    Location: Kitchen
  • Food on display
    Food on display unprotected.
    Correction: Food on display shall be protected from contamination.
    Comments: 1. Provide lid/cover for soups at buffet.Note: On inspection 12-12-2013 unable to recheck buffet closed will check on inspection 12-19-2013Note: On follow up inspection 12-19-2013 no cover, lid, sneeze guard for soup. Provide lid/cover/sneeze guard.Note: on followup inspection January 13, 2014 no lid, cover or sneeze guard for soup on buffet. Provide.2. Red pepper flakes, cheese & other toppings uncovered at pasta bar in sneeze range of customers. Provide lid, cover, or Sneeze guard for products. Note: Moved to cooler at time of inspection.
    Location: Buffet
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: MAIN KITCHEN1. DIrty dish shelf by dish area heavily soiled or rusted. Clean. CORRECTED2. Clean grey shelf in prep area. CORRECTED3. Clean green rolling cart in dish area with clean dishes. CORRECTED4. Clean cheese graters in server area/room service area every 24 hours. CORRECTEDNIC"S 1. Clean shelving below counters. CORRECTEDBARWell with utensils & cutting board soiled at bar. Please clean.
    Location: Kitchen
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: MAIN KITCHEN1. DIrty dish shelf by dish area heavily soiled or rusted. Clean. CORRECTED2. Clean grey shelf in prep area. CORRECTED3. Clean green rolling cart in dish area with clean dishes. CORRECTED4. Clean cheese graters in server area/room service area every 24 hours. CORRECTEDNIC"S 1. Clean shelving below counters. CORRECTEDBARWell with utensils & cutting board soiled at bar. Please clean.
    Location: Bar
  • Non potentially hazardous food contact surface(s) soiled (corrected)
    Non-potentially hazardous food contact surface(s) soiled.
    Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
    Comments: BAR1. Speed rack at bar soiled. Clean.
    Location: Bar
  • Hand sink/soap (corrected)
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Comments: HOT LINE1. No soap at hand sink. Provide.
    Location: Kitchen
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: STARBUCKS1. No paper towels at hand sink. Provide. CORRECTEDBAR1. No paper towels at bar hand sink. Provide.
    Location: Kitchen
    Equipment: Hand sink
  • Hand sink/towels
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: STARBUCKS1. No paper towels at hand sink. Provide. CORRECTEDBAR1. No paper towels at bar hand sink. Provide.
    Location: Bar
  • Light shields
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: STARBUCKS1. Light guard burnt and chipping over pasteries in display cooler. Replace. Note: burnt light guard removed but no light guard placed. 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: MAIN KITCHEN1. Sprayer arm on 2 bay sink in prep area is spraying onto people. Repair. CORRECTED2. Leak at incoming water line on clean side of dish machine. Repair.
    Location: Kitchen
  • Plumbing system/ repair (Non-Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: MAIN KITCHEN1. Sprayer arm on 2 bay sink in prep area is spraying onto people. Repair. CORRECTED2. Leak at incoming water line on clean side of dish machine. Repair.
    Location: Kitchen
  • Durability / utensils and equipment (corrected)
    Equipment and/or utensil(s) not durable.
    Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
    Comments: MAIN KITCHEN1. Pizza paddle broken. Remove/replace.
    Location: Kitchen
 01/17/2014Recheck
  • Time vs. temperature (corrected)
    Time used as a public health control improperly implemented.
    Correction: Food shall be clearly marked to identify a 4 hour discard time. Written procedures must be maintained.
    Comments: STARBUCKS1. Only one timer for all creamer/milks/tea. Provide more timers or system for timing potentially hazardous foods at room temperature.
    Location: Kitchen
  • 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: MAIN KITCHEN1. Mac n cheese at buffet at 129.5 deg F. Hold at 135 deg F or above.2. Fried chicken at 127.1 deg F at buffet. Hold at 135 deg F or above.Note: On follow up inspection 12-5-2013 hot foods at buffet: Teriyaki chicken at 119.5 deg F and Rice at 127-128 deg F. Hold at 135 deg F or above or discontinue using product.Note: unable to inspect 12-12-2013 buffet closed will check on follow up 12-19-2013.BACK GRILL AREA1. Breakfast sausage at 114-117 deg F. Dispose of and hold at 135 deg F or above. CORRECTED
    Location: Buffet
  • 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: MAIN KITCHEN1. Mac n cheese at buffet at 129.5 deg F. Hold at 135 deg F or above.2. Fried chicken at 127.1 deg F at buffet. Hold at 135 deg F or above.Note: On follow up inspection 12-5-2013 hot foods at buffet: Teriyaki chicken at 119.5 deg F and Rice at 127-128 deg F. Hold at 135 deg F or above or discontinue using product.Note: unable to inspect 12-12-2013 buffet closed will check on follow up 12-19-2013.BACK GRILL AREA1. Breakfast sausage at 114-117 deg F. Dispose of and hold at 135 deg F or above. CORRECTED
    Location: Kitchen
  • 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: MAIN KITCHEN1. Butter at room temperature at buffet. Store at 41 deg F or below. NICS SERVER AREA1. Butter at room temperature by toaster. Store at 41 deg F or below. HOT LINE1. Par cooked onions on ice at 49.6 deg F and butter on ice at 57.8 deg F. Hold at 41 deg F or below.
    Location: Kitchen
  • Cooling time (corrected)
    Potentially hazardous foods have been cooled improperly.
    Correction: PHF shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours.
    Comments: Corn beef 5 lb cooling incorrectly. (Covered in large portion/containers) at 95.7 deg F to 115 deg F after 3 1/2 hours. 15 - 5lb corn beef disposed of at time of inspection. Cool foods correctly.
    Location: Kitchen
  • 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: MAIN KITCHEN1. Slicer oil over prep table with slicer parts. Store with other chemicals. NOTE: MOVED AT TIME OF INSPECTION. STORE WITH OTHER CHEMICALS.2. Spic N Span next to raisin bran on prep shelf. Store chemicals separate from foods. CORRECTED
    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: STARBUCKS1. Gnats in pastery area of display cooler. Remove. Cover/protect foods. Exterminate. CORRECTEDBAR1. Gnats at bar. Exterminate.Gnats at bar in soda holster, liquor and around one bay sink by ice well Exterminate.Note: Action Pest control out 12-14-2013 and treated for moth (drain) flys in banquet area. Have out to treat for pest more frequently than routine maintenance when pest problems occurr.Note: Action Pest Control called to treat gnats at bar but according to reports did not do any activity in the bar. Note: on followup inspection January 13,2014 gnats at bar. Exterminate.
    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: STARBUCKS1. Gnats in pastery area of display cooler. Remove. Cover/protect foods. Exterminate. CORRECTEDBAR1. Gnats at bar. Exterminate.Gnats at bar in soda holster, liquor and around one bay sink by ice well Exterminate.Note: Action Pest control out 12-14-2013 and treated for moth (drain) flys in banquet area. Have out to treat for pest more frequently than routine maintenance when pest problems occurr.Note: Action Pest Control called to treat gnats at bar but according to reports did not do any activity in the bar. Note: on followup inspection January 13,2014 gnats at bar. Exterminate.
    Location: Kitchen
  • Bare hand contact (critical) (corrected)
    Bare hand contact with ready to eat food.
    Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
    Comments: NICS SERVER AREA1. Handling toast with bare hands. Provide utensil.
  • Food unsafe (Critical) (corrected)
    Food is unsafe and/or in unsound condition.
    Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
    Comments: BAR1. Gnats in: WIld Turkey, Jim Beam, Jose Cuervo, Christian Brothers Brandy, Cinnamon Schnapps, Palamette Moon Shine regular, apple pie, peah and blackberry. All disposed of at time of inspection. Note: on follow up inspection 12-5-2013 Gnats in Cribari vermouth, martini, long Island ice tea, and triple sec. All disposed to at time of inspection.Note: on follow up inspection 12-12-2013 Gnats in Jack Daniels, Black Velvet, Bacardi, Bellows Bourbon, Bellows Light rum, and Sauza Tequila. All disposed of at time of inspection.Note: On follow up inspection 12-19-2013 Gnats in Bellows Bourbon, Bellows Light Rum, Black Velvet, Bacardi and Creme de Cassis. All disposed of at time of insepction.2. Ice in ice machine has flecks of something in it. Burn and clean ice machine, replace ice. CORRECTED
    Location: Bar
  • 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: MAIN KITCHEN1. One piece of raw meat over cooked pasta in walk in cooler #16. Store raw meat below cooked foods.
    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: HOT LINE1. Not date marking in 1 door raetone cooler. Date mark all ready to eat potentially hazardous foods with 7 day disposal date. MAIN KITCHEN1. Not date marking in walk in cooler #17. Date mark all ready to eat potentially hazardous foods with 7 day disposal date.
    Location: Kitchen
  • Miscellaneous contamination of food (Critical) (corrected)
    Food contaminated by miscellaneous source.
    Correction: Protect food from all sources of contamination.
    Comments: MAIN KITCHEN1. Nesting of foods (one pan of cooked sausage directly on another pan of cooked sausage). Discontinue. After cooling place a firm lid and can stack foods. CORRECTEDHOT LINE1. Nesting foods in raetone 1 door cooler. Discontinue. Cool correctly and use a firm lid between products. CORRECTEDPIZZA AREA1. Bread/doughs on wire shelf in prep top cooler. Place on dish.
    Location: Kitchen
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: MAIN KITCHEN1. Clean shelves in walk cooler #16 where soiled. CORRECTED2. Clean rolling carts in walk in cooler #17. CORRECTED3. Clean slicer in prep area. CORRECTED4. Clean utensil drawer by pizza oven (Vulcan). CORRECTEDHOT LINE1. Clean bottom inside of raetone 1 door cooler. CORRECTED2. Clean inside of prep top cooler. CORRECTEDBAR1. Flecks of something in ice machine ice. Clean inside of ice machine. Burn and replace soiled ice.CORRECTED
    Location: Kitchen
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: MAIN KITCHEN1. Clean shelves in walk cooler #16 where soiled. CORRECTED2. Clean rolling carts in walk in cooler #17. CORRECTED3. Clean slicer in prep area. CORRECTED4. Clean utensil drawer by pizza oven (Vulcan). CORRECTEDHOT LINE1. Clean bottom inside of raetone 1 door cooler. CORRECTED2. Clean inside of prep top cooler. CORRECTEDBAR1. Flecks of something in ice machine ice. Clean inside of ice machine. Burn and replace soiled ice.CORRECTED
    Location: Bar
  • Hand sink location blocked (corrected)
    Hand washing facilities not properly located and/or accessible.
    Correction: A hand washing facility shall be properly located and accessible at all times.
    Comments: HOT LINE1. Bucket blocking use of hand sink. Remove. Do not place anything in or on hand sinks.
    Location: Kitchen
  • Hand sink soiled (corrected)
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Comments: MAIN KITCHEN1. Clean server area/dish area hand sink.
    Location: Kitchen
  • 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: NICS SERVER AREA1. Sani bucket on hand sink. Remove. Do not place anything in or on hand sinks.
    Location: Kitchen
  • No certified food handler
    No certified food handler per 410 IAC 7-22.
    Correction: Provide a certified food handler.
    Comments: Provide one employee with food borne illness prevention training.
  • 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: STARBUCKS1. Cell phone and box of gloves on open saran wrap. Discontinue.
    Location: Kitchen
  • Improper storage location (corrected)
    Cleaned and sanitized equipment, utensils, laundered linens, single service articles, or single use articles stored in improper location.
    Correction: Store item(s) in an approved location.
    Comments: STARBUCKS1. Single service items/utensils below waste water lines under two bay sink. Discontinue. CORRECTED AT TIME OF INSPECTION
    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: MAIN KITCHEN1. One unlabeled bulk container in prep area. Label with content.
    Location: Kitchen
  • 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.
    Comments: 1. Clean around grease dumpster.2. Clean around and below dumpster.
    Location: Dumpster area
  • Cove molding
    Floor-wall junctures not coved.
    Correction: Install cove molding.
    Comments: MAIN KITCHEN1. Cove molding missing in walk in freezer #17. Provide.
    Location: Kitchen
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: MAIN KITCHEN1. Broken floor tiles in dish area. Replace. CORRECTED2. Grout missing in and around dish area. Provide. 3. Secure new and old FRP in dish area. 4. Seal holes in wall below server/dish area hand sink so area is smooth, non absorbent and easily cleanable and debris does not go into wall. NOTE: PROVIDE BEAUTY RING AROUND PLUMBING - REST OF REPAIR COMPLETE.5. Secure cove molding to wall in old soda room. CORRECTED6. Cove and corner molding missing at kitchen entrance/exit. Provide. CORRECTEDNICS SERVER AREA1. Repair wall below stainless steel table to be smooth, non absorbent and easily cleanable. BACK GRILL/PIZZA AREA1. Electrical plate cover missing over small chest freezer. Provide. CORRECTEDBAR1. Repair wall and provide cove molding in ice machine room by soda boxes. 2. Floor tiles stained/worn in ice machine room. Replace.
    Location: Kitchen
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: MAIN KITCHEN1. Broken floor tiles in dish area. Replace. CORRECTED2. Grout missing in and around dish area. Provide. 3. Secure new and old FRP in dish area. 4. Seal holes in wall below server/dish area hand sink so area is smooth, non absorbent and easily cleanable and debris does not go into wall. NOTE: PROVIDE BEAUTY RING AROUND PLUMBING - REST OF REPAIR COMPLETE.5. Secure cove molding to wall in old soda room. CORRECTED6. Cove and corner molding missing at kitchen entrance/exit. Provide. CORRECTEDNICS SERVER AREA1. Repair wall below stainless steel table to be smooth, non absorbent and easily cleanable. BACK GRILL/PIZZA AREA1. Electrical plate cover missing over small chest freezer. Provide. CORRECTEDBAR1. Repair wall and provide cove molding in ice machine room by soda boxes. 2. Floor tiles stained/worn in ice machine room. Replace.
    Location: Bar
  • Physical facility repair (corrected)
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: MAIN KITCHEN1. Broken floor tiles in dish area. Replace. CORRECTED2. Grout missing in and around dish area. Provide. 3. Secure new and old FRP in dish area. 4. Seal holes in wall below server/dish area hand sink so area is smooth, non absorbent and easily cleanable and debris does not go into wall. NOTE: PROVIDE BEAUTY RING AROUND PLUMBING - REST OF REPAIR COMPLETE.5. Secure cove molding to wall in old soda room. CORRECTED6. Cove and corner molding missing at kitchen entrance/exit. Provide. CORRECTEDNICS SERVER AREA1. Repair wall below stainless steel table to be smooth, non absorbent and easily cleanable. BACK GRILL/PIZZA AREA1. Electrical plate cover missing over small chest freezer. Provide. CORRECTEDBAR1. Repair wall and provide cove molding in ice machine room by soda boxes. 2. Floor tiles stained/worn in ice machine room. Replace.
    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: MAIN KITCHEN1. Clean ceiling by cooling unit in walk in cooler #16. CORRECTED2. Clean wall FRP in dish area. PIZZA/BACK GRILL AREA1. Clean ceiling around air duct. CORRECTED2. Clean soiled light guards. CORRECTED3. Clean ceiling by exhaust hood. CORRECTED4. Clean floor around and below equipment CORRECTEDHOT LINE1. Clean floor below and around equipment.2. Clean floor-wall junctions.3. Clean ceiling where soiled. BAR1. Clean floor-wall junctions. CORRECTED 2. Clean plumbing and floor drain in ice machine room.3. Soda hose draining onto floor. Clean floor. CORRECTED
    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: MAIN KITCHEN1. Clean ceiling by cooling unit in walk in cooler #16. CORRECTED2. Clean wall FRP in dish area. PIZZA/BACK GRILL AREA1. Clean ceiling around air duct. CORRECTED2. Clean soiled light guards. CORRECTED3. Clean ceiling by exhaust hood. CORRECTED4. Clean floor around and below equipment CORRECTEDHOT LINE1. Clean floor below and around equipment.2. Clean floor-wall junctions.3. Clean ceiling where soiled. BAR1. Clean floor-wall junctions. CORRECTED 2. Clean plumbing and floor drain in ice machine room.3. Soda hose draining onto floor. Clean floor. CORRECTED
    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: MAIN KITCHEN1. Clean ceiling by cooling unit in walk in cooler #16. CORRECTED2. Clean wall FRP in dish area. PIZZA/BACK GRILL AREA1. Clean ceiling around air duct. CORRECTED2. Clean soiled light guards. CORRECTED3. Clean ceiling by exhaust hood. CORRECTED4. Clean floor around and below equipment CORRECTEDHOT LINE1. Clean floor below and around equipment.2. Clean floor-wall junctions.3. Clean ceiling where soiled. BAR1. Clean floor-wall junctions. CORRECTED 2. Clean plumbing and floor drain in ice machine room.3. Soda hose draining onto floor. Clean floor. CORRECTED
    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: MAIN KITCHEN1. Clean ceiling by cooling unit in walk in cooler #16. CORRECTED2. Clean wall FRP in dish area. PIZZA/BACK GRILL AREA1. Clean ceiling around air duct. CORRECTED2. Clean soiled light guards. CORRECTED3. Clean ceiling by exhaust hood. CORRECTED4. Clean floor around and below equipment CORRECTEDHOT LINE1. Clean floor below and around equipment.2. Clean floor-wall junctions.3. Clean ceiling where soiled. BAR1. Clean floor-wall junctions. CORRECTED 2. Clean plumbing and floor drain in ice machine room.3. Soda hose draining onto floor. Clean floor. CORRECTED
    Location: Bar
  • Thermometer, provided (corrected)
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Comments: STARBUCKS1. Coke cooler missing thermometer. Provide clearly visible thermometer.MAIN KITCHEN1. Provide a clearly visible thermometer for room service/server area coke cooler. BAR1. Provide a clearly visible thermometer for 2 door beer cooler.
    Location: Bar
  • Thermometer, provided (corrected)
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Comments: STARBUCKS1. Coke cooler missing thermometer. Provide clearly visible thermometer.MAIN KITCHEN1. Provide a clearly visible thermometer for room service/server area coke cooler. BAR1. Provide a clearly visible thermometer for 2 door beer cooler.
    Location: Kitchen
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: MAIN KITCHEN1. Ice build up on cooling unit in walk in freezer #17. Remove ice and repair. 2. Light flickering in prep area. Repair. CORRECTED3. DIrty dish shelf by dish area heavily soiled or rusted. Replace if rusted. CORRECTEDHOT LINE1. Rusted fan guard in raetone 1 door cooler. Recoat, replate or replace. CORRECTED2. Ice build up in one door freezer. Repair or replace.3. Rusted shelving in one door freezer. Recoat, replate or replace.BAR1. Keg cooler #2 leaking inside. Repair or replace. (If replacing unit lift plumbing behind unit and clean floors)
    Location: Kitchen
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: MAIN KITCHEN1. Ice build up on cooling unit in walk in freezer #17. Remove ice and repair. 2. Light flickering in prep area. Repair. CORRECTED3. DIrty dish shelf by dish area heavily soiled or rusted. Replace if rusted. CORRECTEDHOT LINE1. Rusted fan guard in raetone 1 door cooler. Recoat, replate or replace. CORRECTED2. Ice build up in one door freezer. Repair or replace.3. Rusted shelving in one door freezer. Recoat, replate or replace.BAR1. Keg cooler #2 leaking inside. Repair or replace. (If replacing unit lift plumbing behind unit and clean floors)
    Location: Kitchen
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: MAIN KITCHEN1. Ice build up on cooling unit in walk in freezer #17. Remove ice and repair. 2. Light flickering in prep area. Repair. CORRECTED3. DIrty dish shelf by dish area heavily soiled or rusted. Replace if rusted. CORRECTEDHOT LINE1. Rusted fan guard in raetone 1 door cooler. Recoat, replate or replace. CORRECTED2. Ice build up in one door freezer. Repair or replace.3. Rusted shelving in one door freezer. Recoat, replate or replace.BAR1. Keg cooler #2 leaking inside. Repair or replace. (If replacing unit lift plumbing behind unit and clean floors)
    Location: Bar
  • Equipment drainage
    Equipment compartment(s) not properly draining.
    Correction: Equipment compartments that are subject to accumulation of moisture due to conditions, such as condensation, food or beverage drip, or water from melting ice shall be sloped to an outlet that allows complete draining.
    Comments: BAR1. Soda holster holding fluid. Repair to drain freely. CORRECTED2. Soda hose draining onto floor. Have go to proper floor drain. Clean floor where draining.
    Location: Bar
  • Equipment drainage (corrected)
    Equipment compartment(s) not properly draining.
    Correction: Equipment compartments that are subject to accumulation of moisture due to conditions, such as condensation, food or beverage drip, or water from melting ice shall be sloped to an outlet that allows complete draining.
    Comments: BAR1. Soda holster holding fluid. Repair to drain freely. CORRECTED2. Soda hose draining onto floor. Have go to proper floor drain. Clean floor where draining.
    Location: Bar
  • Fixed equipment spacing/sealing
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: STARBUCKS1. Seal counter to tiled wall with silicone caulk. CORRECTEDMAIN KITCHEN1. Seal/secure hand sink by office to wall with silicone caulk. CORRECTED2. Secure drain boards to wall in dish area.
    Location: Kitchen
  • Fixed equipment spacing/sealing (corrected)
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: STARBUCKS1. Seal counter to tiled wall with silicone caulk. CORRECTEDMAIN KITCHEN1. Seal/secure hand sink by office to wall with silicone caulk. CORRECTED2. Secure drain boards to wall in dish area.
    Location: Kitchen
  • Food on display
    Food on display unprotected.
    Correction: Food on display shall be protected from contamination.
    Comments: 1. Provide lid/cover for soups at buffet.Note: On inspection 12-12-2013 unable to recheck buffet closed will check on inspection 12-19-2013Note: On follow up inspection 12-19-2013 no cover, lid, sneeze guard for soup. Provide lid/cover/sneeze guard.Note: on followup inspection January 13, 2014 no lid, cover or sneeze guard for soup on buffet. Provide.2. Red pepper flakes, cheese & other toppings uncovered at pasta bar in sneeze range of customers. Provide lid, cover, or Sneeze guard for products. Note: Moved to cooler at time of inspection.
    Location: Buffet
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: MAIN KITCHEN1. DIrty dish shelf by dish area heavily soiled or rusted. Clean. CORRECTED2. Clean grey shelf in prep area. CORRECTED3. Clean green rolling cart in dish area with clean dishes. CORRECTED4. Clean cheese graters in server area/room service area every 24 hours. CORRECTEDNIC"S 1. Clean shelving below counters. CORRECTEDBARWell with utensils & cutting board soiled at bar. Please clean.
    Location: Kitchen
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: MAIN KITCHEN1. DIrty dish shelf by dish area heavily soiled or rusted. Clean. CORRECTED2. Clean grey shelf in prep area. CORRECTED3. Clean green rolling cart in dish area with clean dishes. CORRECTED4. Clean cheese graters in server area/room service area every 24 hours. CORRECTEDNIC"S 1. Clean shelving below counters. CORRECTEDBARWell with utensils & cutting board soiled at bar. Please clean.
    Location: Bar
  • Non potentially hazardous food contact surface(s) soiled (corrected)
    Non-potentially hazardous food contact surface(s) soiled.
    Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
    Comments: BAR1. Speed rack at bar soiled. Clean.
    Location: Bar
  • Hand sink/soap (corrected)
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Comments: HOT LINE1. No soap at hand sink. Provide.
    Location: Kitchen
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: STARBUCKS1. No paper towels at hand sink. Provide. CORRECTEDBAR1. No paper towels at bar hand sink. Provide.
    Location: Kitchen
    Equipment: Hand sink
  • Hand sink/towels
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: STARBUCKS1. No paper towels at hand sink. Provide. CORRECTEDBAR1. No paper towels at bar hand sink. Provide.
    Location: Bar
  • Light shields
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: STARBUCKS1. Light guard burnt and chipping over pasteries in display cooler. Replace. Note: burnt light guard removed but no light guard placed. 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: MAIN KITCHEN1. Sprayer arm on 2 bay sink in prep area is spraying onto people. Repair. CORRECTED2. Leak at incoming water line on clean side of dish machine. Repair.
    Location: Kitchen
  • Plumbing system/ repair (Non-Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: MAIN KITCHEN1. Sprayer arm on 2 bay sink in prep area is spraying onto people. Repair. CORRECTED2. Leak at incoming water line on clean side of dish machine. Repair.
    Location: Kitchen
  • Durability / utensils and equipment (corrected)
    Equipment and/or utensil(s) not durable.
    Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
    Comments: MAIN KITCHEN1. Pizza paddle broken. Remove/replace.
    Location: Kitchen
 01/13/2014Recheck
  • Time vs. temperature (corrected)
    Time used as a public health control improperly implemented.
    Correction: Food shall be clearly marked to identify a 4 hour discard time. Written procedures must be maintained.
    Comments: STARBUCKS1. Only one timer for all creamer/milks/tea. Provide more timers or system for timing potentially hazardous foods at room temperature.
    Location: Kitchen
  • 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: MAIN KITCHEN1. Mac n cheese at buffet at 129.5 deg F. Hold at 135 deg F or above.2. Fried chicken at 127.1 deg F at buffet. Hold at 135 deg F or above.Note: On follow up inspection 12-5-2013 hot foods at buffet: Teriyaki chicken at 119.5 deg F and Rice at 127-128 deg F. Hold at 135 deg F or above or discontinue using product.Note: unable to inspect 12-12-2013 buffet closed will check on follow up 12-19-2013.BACK GRILL AREA1. Breakfast sausage at 114-117 deg F. Dispose of and hold at 135 deg F or above. CORRECTED
    Location: Buffet
  • 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: MAIN KITCHEN1. Mac n cheese at buffet at 129.5 deg F. Hold at 135 deg F or above.2. Fried chicken at 127.1 deg F at buffet. Hold at 135 deg F or above.Note: On follow up inspection 12-5-2013 hot foods at buffet: Teriyaki chicken at 119.5 deg F and Rice at 127-128 deg F. Hold at 135 deg F or above or discontinue using product.Note: unable to inspect 12-12-2013 buffet closed will check on follow up 12-19-2013.BACK GRILL AREA1. Breakfast sausage at 114-117 deg F. Dispose of and hold at 135 deg F or above. CORRECTED
    Location: Kitchen
  • 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: MAIN KITCHEN1. Butter at room temperature at buffet. Store at 41 deg F or below. NICS SERVER AREA1. Butter at room temperature by toaster. Store at 41 deg F or below. HOT LINE1. Par cooked onions on ice at 49.6 deg F and butter on ice at 57.8 deg F. Hold at 41 deg F or below.
    Location: Kitchen
  • Cooling time (corrected)
    Potentially hazardous foods have been cooled improperly.
    Correction: PHF shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours.
    Comments: Corn beef 5 lb cooling incorrectly. (Covered in large portion/containers) at 95.7 deg F to 115 deg F after 3 1/2 hours. 15 - 5lb corn beef disposed of at time of inspection. Cool foods correctly.
    Location: Kitchen
  • 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: MAIN KITCHEN1. Slicer oil over prep table with slicer parts. Store with other chemicals. NOTE: MOVED AT TIME OF INSPECTION. STORE WITH OTHER CHEMICALS.2. Spic N Span next to raisin bran on prep shelf. Store chemicals separate from foods. CORRECTED
    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: STARBUCKS1. Gnats in pastery area of display cooler. Remove. Cover/protect foods. Exterminate. CORRECTEDBAR1. Gnats at bar. Exterminate.Gnats at bar in soda holster, liquor and around one bay sink by ice well Exterminate.Note: Action Pest control out 12-14-2013 and treated for moth (drain) flys in banquet area. Have out to treat for pest more frequently than routine maintenance when pest problems occurr.Note: Action Pest Control called to treat gnats at bar but according to reports did not do any activity in the bar.
    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: STARBUCKS1. Gnats in pastery area of display cooler. Remove. Cover/protect foods. Exterminate. CORRECTEDBAR1. Gnats at bar. Exterminate.Gnats at bar in soda holster, liquor and around one bay sink by ice well Exterminate.Note: Action Pest control out 12-14-2013 and treated for moth (drain) flys in banquet area. Have out to treat for pest more frequently than routine maintenance when pest problems occurr.Note: Action Pest Control called to treat gnats at bar but according to reports did not do any activity in the bar.
    Location: Kitchen
  • Bare hand contact (critical) (corrected)
    Bare hand contact with ready to eat food.
    Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
    Comments: NICS SERVER AREA1. Handling toast with bare hands. Provide utensil.
  • Food unsafe (Critical)
    Food is unsafe and/or in unsound condition.
    Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
    Comments: BAR1. Gnats in: WIld Turkey, Jim Beam, Jose Cuervo, Christian Brothers Brandy, Cinnamon Schnapps, Palamette Moon Shine regular, apple pie, peah and blackberry. All disposed of at time of inspection. Note: on follow up inspection 12-5-2013 Gnats in Cribari vermouth, martini, long Island ice tea, and triple sec. All disposed to at time of inspection.Note: on follow up inspection 12-12-2013 Gnats in Jack Daniels, Black Velvet, Bacardi, Bellows Bourbon, Bellows Light rum, and Sauza Tequila. All disposed of at time of inspection.Note: On follow up inspection 12-19-2013 Gnats in Bellows Bourbon, Bellows Light Rum, Black Velvet, Bacardi and Creme de Cassis. All disposed of at time of insepction.2. Ice in ice machine has flecks of something in it. Burn and clean ice machine, replace ice. CORRECTED
    Location: Bar
  • Food unsafe (Critical) (corrected)
    Food is unsafe and/or in unsound condition.
    Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
    Comments: BAR1. Gnats in: WIld Turkey, Jim Beam, Jose Cuervo, Christian Brothers Brandy, Cinnamon Schnapps, Palamette Moon Shine regular, apple pie, peah and blackberry. All disposed of at time of inspection. Note: on follow up inspection 12-5-2013 Gnats in Cribari vermouth, martini, long Island ice tea, and triple sec. All disposed to at time of inspection.Note: on follow up inspection 12-12-2013 Gnats in Jack Daniels, Black Velvet, Bacardi, Bellows Bourbon, Bellows Light rum, and Sauza Tequila. All disposed of at time of inspection.Note: On follow up inspection 12-19-2013 Gnats in Bellows Bourbon, Bellows Light Rum, Black Velvet, Bacardi and Creme de Cassis. All disposed of at time of insepction.2. Ice in ice machine has flecks of something in it. Burn and clean ice machine, replace ice. CORRECTED
    Location: Bar
  • 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: MAIN KITCHEN1. One piece of raw meat over cooked pasta in walk in cooler #16. Store raw meat below cooked foods.
    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: HOT LINE1. Not date marking in 1 door raetone cooler. Date mark all ready to eat potentially hazardous foods with 7 day disposal date. MAIN KITCHEN1. Not date marking in walk in cooler #17. Date mark all ready to eat potentially hazardous foods with 7 day disposal date.
    Location: Kitchen
  • Miscellaneous contamination of food (Critical) (corrected)
    Food contaminated by miscellaneous source.
    Correction: Protect food from all sources of contamination.
    Comments: MAIN KITCHEN1. Nesting of foods (one pan of cooked sausage directly on another pan of cooked sausage). Discontinue. After cooling place a firm lid and can stack foods. CORRECTEDHOT LINE1. Nesting foods in raetone 1 door cooler. Discontinue. Cool correctly and use a firm lid between products. CORRECTEDPIZZA AREA1. Bread/doughs on wire shelf in prep top cooler. Place on dish.
    Location: Kitchen
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: MAIN KITCHEN1. Clean shelves in walk cooler #16 where soiled. CORRECTED2. Clean rolling carts in walk in cooler #17. CORRECTED3. Clean slicer in prep area. NOTE: CLEANING AT TIME OF INSPECTION4. Clean utensil drawer by pizza oven (Vulcan). CORRECTEDHOT LINE1. Clean bottom inside of raetone 1 door cooler. CORRECTED2. Clean inside of prep top cooler. CORRECTEDBAR1. Flecks of something in ice machine ice. Clean inside of ice machine. Burn and replace soiled ice.CORRECTED
    Location: Kitchen
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: MAIN KITCHEN1. Clean shelves in walk cooler #16 where soiled. CORRECTED2. Clean rolling carts in walk in cooler #17. CORRECTED3. Clean slicer in prep area. NOTE: CLEANING AT TIME OF INSPECTION4. Clean utensil drawer by pizza oven (Vulcan). CORRECTEDHOT LINE1. Clean bottom inside of raetone 1 door cooler. CORRECTED2. Clean inside of prep top cooler. CORRECTEDBAR1. Flecks of something in ice machine ice. Clean inside of ice machine. Burn and replace soiled ice.CORRECTED
    Location: Kitchen
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: MAIN KITCHEN1. Clean shelves in walk cooler #16 where soiled. CORRECTED2. Clean rolling carts in walk in cooler #17. CORRECTED3. Clean slicer in prep area. NOTE: CLEANING AT TIME OF INSPECTION4. Clean utensil drawer by pizza oven (Vulcan). CORRECTEDHOT LINE1. Clean bottom inside of raetone 1 door cooler. CORRECTED2. Clean inside of prep top cooler. CORRECTEDBAR1. Flecks of something in ice machine ice. Clean inside of ice machine. Burn and replace soiled ice.CORRECTED
    Location: Bar
  • Hand sink location blocked (corrected)
    Hand washing facilities not properly located and/or accessible.
    Correction: A hand washing facility shall be properly located and accessible at all times.
    Comments: HOT LINE1. Bucket blocking use of hand sink. Remove. Do not place anything in or on hand sinks.
    Location: Kitchen
  • Hand sink soiled (corrected)
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Comments: MAIN KITCHEN1. Clean server area/dish area hand sink.
    Location: Kitchen
  • 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: NICS SERVER AREA1. Sani bucket on hand sink. Remove. Do not place anything in or on hand sinks.
    Location: Kitchen
  • No certified food handler
    No certified food handler per 410 IAC 7-22.
    Correction: Provide a certified food handler.
    Comments: Provide one employee with food borne illness prevention training.
  • 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: STARBUCKS1. Cell phone and box of gloves on open saran wrap. Discontinue.
    Location: Kitchen
  • Improper storage location (corrected)
    Cleaned and sanitized equipment, utensils, laundered linens, single service articles, or single use articles stored in improper location.
    Correction: Store item(s) in an approved location.
    Comments: STARBUCKS1. Single service items/utensils below waste water lines under two bay sink. Discontinue. CORRECTED AT TIME OF INSPECTION
    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: MAIN KITCHEN1. One unlabeled bulk container in prep area. Label with content.
    Location: Kitchen
  • 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.
    Comments: 1. Clean around grease dumpster.2. Clean around and below dumpster.
    Location: Dumpster area
  • Cove molding
    Floor-wall junctures not coved.
    Correction: Install cove molding.
    Comments: MAIN KITCHEN1. Cove molding missing in walk in freezer #17. Provide.
    Location: Kitchen
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: MAIN KITCHEN1. Broken floor tiles in dish area. Replace. CORRECTED2. Grout missing in and around dish area. Provide. 3. Secure new and old FRP in dish area. 4. Seal holes in wall below server/dish area hand sink so area is smooth, non absorbent and easily cleanable and debris does not go into wall. NOTE: PROVIDE BEAUTY RING AROUND PLUMBING - REST OF REPAIR COMPLETE.5. Secure cove molding to wall in old soda room. CORRECTED6. Cove and corner molding missing at kitchen entrance/exit. Provide. CORRECTEDNICS SERVER AREA1. Repair wall below stainless steel table to be smooth, non absorbent and easily cleanable. BACK GRILL/PIZZA AREA1. Electrical plate cover missing over small chest freezer. Provide. CORRECTEDBAR1. Repair wall and provide cove molding in ice machine room by soda boxes. 2. Floor tiles stained/worn in ice machine room. Replace.
    Location: Kitchen
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: MAIN KITCHEN1. Broken floor tiles in dish area. Replace. CORRECTED2. Grout missing in and around dish area. Provide. 3. Secure new and old FRP in dish area. 4. Seal holes in wall below server/dish area hand sink so area is smooth, non absorbent and easily cleanable and debris does not go into wall. NOTE: PROVIDE BEAUTY RING AROUND PLUMBING - REST OF REPAIR COMPLETE.5. Secure cove molding to wall in old soda room. CORRECTED6. Cove and corner molding missing at kitchen entrance/exit. Provide. CORRECTEDNICS SERVER AREA1. Repair wall below stainless steel table to be smooth, non absorbent and easily cleanable. BACK GRILL/PIZZA AREA1. Electrical plate cover missing over small chest freezer. Provide. CORRECTEDBAR1. Repair wall and provide cove molding in ice machine room by soda boxes. 2. Floor tiles stained/worn in ice machine room. Replace.
    Location: Bar
  • Physical facility repair (corrected)
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: MAIN KITCHEN1. Broken floor tiles in dish area. Replace. CORRECTED2. Grout missing in and around dish area. Provide. 3. Secure new and old FRP in dish area. 4. Seal holes in wall below server/dish area hand sink so area is smooth, non absorbent and easily cleanable and debris does not go into wall. NOTE: PROVIDE BEAUTY RING AROUND PLUMBING - REST OF REPAIR COMPLETE.5. Secure cove molding to wall in old soda room. CORRECTED6. Cove and corner molding missing at kitchen entrance/exit. Provide. CORRECTEDNICS SERVER AREA1. Repair wall below stainless steel table to be smooth, non absorbent and easily cleanable. BACK GRILL/PIZZA AREA1. Electrical plate cover missing over small chest freezer. Provide. CORRECTEDBAR1. Repair wall and provide cove molding in ice machine room by soda boxes. 2. Floor tiles stained/worn in ice machine room. Replace.
    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: MAIN KITCHEN1. Clean ceiling by cooling unit in walk in cooler #16. CORRECTED2. Clean wall FRP in dish area. PIZZA/BACK GRILL AREA1. Clean ceiling around air duct. CORRECTED2. Clean soiled light guards. CORRECTED3. Clean ceiling by exhaust hood. CORRECTED4. Clean floor around and below equipment CORRECTEDHOT LINE1. Clean floor below and around equipment.2. Clean floor-wall junctions.3. Clean ceiling where soiled. BAR1. Clean floor-wall junctions. CORRECTED 2. Clean plumbing and floor drain in ice machine room.3. Soda hose draining onto floor. Clean floor. CORRECTED
    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: MAIN KITCHEN1. Clean ceiling by cooling unit in walk in cooler #16. CORRECTED2. Clean wall FRP in dish area. PIZZA/BACK GRILL AREA1. Clean ceiling around air duct. CORRECTED2. Clean soiled light guards. CORRECTED3. Clean ceiling by exhaust hood. CORRECTED4. Clean floor around and below equipment CORRECTEDHOT LINE1. Clean floor below and around equipment.2. Clean floor-wall junctions.3. Clean ceiling where soiled. BAR1. Clean floor-wall junctions. CORRECTED 2. Clean plumbing and floor drain in ice machine room.3. Soda hose draining onto floor. Clean floor. CORRECTED
    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: MAIN KITCHEN1. Clean ceiling by cooling unit in walk in cooler #16. CORRECTED2. Clean wall FRP in dish area. PIZZA/BACK GRILL AREA1. Clean ceiling around air duct. CORRECTED2. Clean soiled light guards. CORRECTED3. Clean ceiling by exhaust hood. CORRECTED4. Clean floor around and below equipment CORRECTEDHOT LINE1. Clean floor below and around equipment.2. Clean floor-wall junctions.3. Clean ceiling where soiled. BAR1. Clean floor-wall junctions. CORRECTED 2. Clean plumbing and floor drain in ice machine room.3. Soda hose draining onto floor. Clean floor. CORRECTED
    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: MAIN KITCHEN1. Clean ceiling by cooling unit in walk in cooler #16. CORRECTED2. Clean wall FRP in dish area. PIZZA/BACK GRILL AREA1. Clean ceiling around air duct. CORRECTED2. Clean soiled light guards. CORRECTED3. Clean ceiling by exhaust hood. CORRECTED4. Clean floor around and below equipment CORRECTEDHOT LINE1. Clean floor below and around equipment.2. Clean floor-wall junctions.3. Clean ceiling where soiled. BAR1. Clean floor-wall junctions. CORRECTED 2. Clean plumbing and floor drain in ice machine room.3. Soda hose draining onto floor. Clean floor. CORRECTED
    Location: Bar
  • Thermometer, provided (corrected)
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Comments: STARBUCKS1. Coke cooler missing thermometer. Provide clearly visible thermometer.MAIN KITCHEN1. Provide a clearly visible thermometer for room service/server area coke cooler. BAR1. Provide a clearly visible thermometer for 2 door beer cooler.
    Location: Bar
  • Thermometer, provided (corrected)
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Comments: STARBUCKS1. Coke cooler missing thermometer. Provide clearly visible thermometer.MAIN KITCHEN1. Provide a clearly visible thermometer for room service/server area coke cooler. BAR1. Provide a clearly visible thermometer for 2 door beer cooler.
    Location: Kitchen
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: MAIN KITCHEN1. Ice build up on cooling unit in walk in freezer #17. Remove ice and repair. 2. Light flickering in prep area. Repair. CORRECTED3. DIrty dish shelf by dish area heavily soiled or rusted. Replace if rusted. CORRECTEDHOT LINE1. Rusted fan guard in raetone 1 door cooler. Recoat, replate or replace. 2. Ice build up in one door freezer. Repair or replace.3. Rusted shelving in one door freezer. Recoat, replate or replace.BAR1. Keg cooler #2 leaking inside. Repair or replace. (If replacing unit lift plumbing behind unit and clean floors)
    Location: Kitchen
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: MAIN KITCHEN1. Ice build up on cooling unit in walk in freezer #17. Remove ice and repair. 2. Light flickering in prep area. Repair. CORRECTED3. DIrty dish shelf by dish area heavily soiled or rusted. Replace if rusted. CORRECTEDHOT LINE1. Rusted fan guard in raetone 1 door cooler. Recoat, replate or replace. 2. Ice build up in one door freezer. Repair or replace.3. Rusted shelving in one door freezer. Recoat, replate or replace.BAR1. Keg cooler #2 leaking inside. Repair or replace. (If replacing unit lift plumbing behind unit and clean floors)
    Location: Kitchen
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: MAIN KITCHEN1. Ice build up on cooling unit in walk in freezer #17. Remove ice and repair. 2. Light flickering in prep area. Repair. CORRECTED3. DIrty dish shelf by dish area heavily soiled or rusted. Replace if rusted. CORRECTEDHOT LINE1. Rusted fan guard in raetone 1 door cooler. Recoat, replate or replace. 2. Ice build up in one door freezer. Repair or replace.3. Rusted shelving in one door freezer. Recoat, replate or replace.BAR1. Keg cooler #2 leaking inside. Repair or replace. (If replacing unit lift plumbing behind unit and clean floors)
    Location: Bar
  • Equipment drainage
    Equipment compartment(s) not properly draining.
    Correction: Equipment compartments that are subject to accumulation of moisture due to conditions, such as condensation, food or beverage drip, or water from melting ice shall be sloped to an outlet that allows complete draining.
    Comments: BAR1. Soda holster holding fluid. Repair to drain freely. CORRECTED2. Soda hose draining onto floor. Have go to proper floor drain. Clean floor where draining.
    Location: Bar
  • Equipment drainage (corrected)
    Equipment compartment(s) not properly draining.
    Correction: Equipment compartments that are subject to accumulation of moisture due to conditions, such as condensation, food or beverage drip, or water from melting ice shall be sloped to an outlet that allows complete draining.
    Comments: BAR1. Soda holster holding fluid. Repair to drain freely. CORRECTED2. Soda hose draining onto floor. Have go to proper floor drain. Clean floor where draining.
    Location: Bar
  • Fixed equipment spacing/sealing
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: STARBUCKS1. Seal counter to tiled wall with silicone caulk. CORRECTEDMAIN KITCHEN1. Seal/secure hand sink by office to wall with silicone caulk. CORRECTED2. Secure drain boards to wall in dish area.
    Location: Kitchen
  • Fixed equipment spacing/sealing (corrected)
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: STARBUCKS1. Seal counter to tiled wall with silicone caulk. CORRECTEDMAIN KITCHEN1. Seal/secure hand sink by office to wall with silicone caulk. CORRECTED2. Secure drain boards to wall in dish area.
    Location: Kitchen
  • Food on display
    Food on display unprotected.
    Correction: Food on display shall be protected from contamination.
    Comments: Provide lid/cover for soups at buffet.Note: On inspection 12-12-2013 unable to recheck buffet closed will check on inspection 12-19-2013Note: On follow up inspection 12-19-2013 no cover, lid, sneeze guard for soup. Provide lid/cover/sneeze guard.
    Location: Buffet
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: MAIN KITCHEN1. DIrty dish shelf by dish area heavily soiled or rusted. Clean. CORRECTED2. Clean grey shelf in prep area. CORRECTED3. Clean green rolling cart in dish area with clean dishes. CORRECTED4. Clean cheese graters in server area/room service area every 24 hours. CORRECTEDNIC"S 1. Clean shelving below counters.
    Location: Kitchen
  • Non potentially hazardous food contact surface(s) soiled (corrected)
    Non-potentially hazardous food contact surface(s) soiled.
    Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
    Comments: BAR1. Speed rack at bar soiled. Clean.
    Location: Kitchen
  • Hand sink/soap (corrected)
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Comments: HOT LINE1. No soap at hand sink. Provide.
    Location: Kitchen
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: STARBUCKS1. No paper towels at hand sink. Provide. CORRECTEDBAR1. No paper towels at bar hand sink. Provide.
    Location: Kitchen
    Equipment: Hand sink
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: STARBUCKS1. No paper towels at hand sink. Provide. CORRECTEDBAR1. No paper towels at bar hand sink. Provide.
    Location: Bar
  • Light shields
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: STARBUCKS1. Light guard burnt and chipping over pasteries in display cooler. Replace. Note: burnt light guard removed but no light guard placed. 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: MAIN KITCHEN1. Sprayer arm on 2 bay sink in prep area is spraying onto people. Repair. CORRECTED2. Leak at incoming water line on clean side of dish machine. Repair.
    Location: Kitchen
  • Plumbing system/ repair (Non-Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: MAIN KITCHEN1. Sprayer arm on 2 bay sink in prep area is spraying onto people. Repair. CORRECTED2. Leak at incoming water line on clean side of dish machine. Repair.
    Location: Kitchen
  • Durability / utensils and equipment (corrected)
    Equipment and/or utensil(s) not durable.
    Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
    Comments: MAIN KITCHEN1. Pizza paddle broken. Remove/replace.
    Location: Kitchen
 01/03/2014Recheck
  • Time vs. temperature (corrected)
    Time used as a public health control improperly implemented.
    Correction: Food shall be clearly marked to identify a 4 hour discard time. Written procedures must be maintained.
    Comments: STARBUCKS1. Only one timer for all creamer/milks/tea. Provide more timers or system for timing potentially hazardous foods at room temperature.
    Location: Kitchen
  • 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: MAIN KITCHEN1. Mac n cheese at buffet at 129.5 deg F. Hold at 135 deg F or above.2. Fried chicken at 127.1 deg F at buffet. Hold at 135 deg F or above.Note: On follow up inspection 12-5-2013 hot foods at buffet: Teriyaki chicken at 119.5 deg F and Rice at 127-128 deg F. Hold at 135 deg F or above or discontinue using product.Note: unable to inspect 12-12-2013 buffet closed will check on follow up 12-19-2013.BACK GRILL AREA1. Breakfast sausage at 114-117 deg F. Dispose of and hold at 135 deg F or above. CORRECTED
    Location: Buffet
  • 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: MAIN KITCHEN1. Mac n cheese at buffet at 129.5 deg F. Hold at 135 deg F or above.2. Fried chicken at 127.1 deg F at buffet. Hold at 135 deg F or above.Note: On follow up inspection 12-5-2013 hot foods at buffet: Teriyaki chicken at 119.5 deg F and Rice at 127-128 deg F. Hold at 135 deg F or above or discontinue using product.Note: unable to inspect 12-12-2013 buffet closed will check on follow up 12-19-2013.BACK GRILL AREA1. Breakfast sausage at 114-117 deg F. Dispose of and hold at 135 deg F or above. CORRECTED
    Location: Kitchen
  • 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: MAIN KITCHEN1. Butter at room temperature at buffet. Store at 41 deg F or below. NICS SERVER AREA1. Butter at room temperature by toaster. Store at 41 deg F or below. HOT LINE1. Par cooked onions on ice at 49.6 deg F and butter on ice at 57.8 deg F. Hold at 41 deg F or below.
    Location: Kitchen
  • Cooling time (corrected)
    Potentially hazardous foods have been cooled improperly.
    Correction: PHF shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours.
    Comments: Corn beef 5 lb cooling incorrectly. (Covered in large portion/containers) at 95.7 deg F to 115 deg F after 3 1/2 hours. 15 - 5lb corn beef disposed of at time of inspection. Cool foods correctly.
    Location: Kitchen
  • 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: MAIN KITCHEN1. Slicer oil over prep table with slicer parts. Store with other chemicals. NOTE: MOVED AT TIME OF INSPECTION. STORE WITH OTHER CHEMICALS.2. Spic N Span next to raisin bran on prep shelf. Store chemicals separate from foods. CORRECTED
    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: STARBUCKS1. Gnats in pastery area of display cooler. Remove. Cover/protect foods. Exterminate. CORRECTEDBAR1. Gnats at bar. Exterminate.Gnats at bar in soda holster, liquor and around one bay sink by ice well Exterminate.Note: Action Pest control out 12-14-2013 and treated for moth (drain) flys in banquet area. Have out to treat for pest more frequently than routine maintenance when pest problems occurr.Note: Action Pest Control called to treat gnats at bar but according to reports did not do any activity in the bar.
    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: STARBUCKS1. Gnats in pastery area of display cooler. Remove. Cover/protect foods. Exterminate. CORRECTEDBAR1. Gnats at bar. Exterminate.Gnats at bar in soda holster, liquor and around one bay sink by ice well Exterminate.Note: Action Pest control out 12-14-2013 and treated for moth (drain) flys in banquet area. Have out to treat for pest more frequently than routine maintenance when pest problems occurr.Note: Action Pest Control called to treat gnats at bar but according to reports did not do any activity in the bar.
    Location: Kitchen
  • Bare hand contact (critical) (corrected)
    Bare hand contact with ready to eat food.
    Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
    Comments: NICS SERVER AREA1. Handling toast with bare hands. Provide utensil.
  • Food unsafe (Critical)
    Food is unsafe and/or in unsound condition.
    Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
    Comments: BAR1. Gnats in: WIld Turkey, Jim Beam, Jose Cuervo, Christian Brothers Brandy, Cinnamon Schnapps, Palamette Moon Shine regular, apple pie, peah and blackberry. All disposed of at time of inspection. Note: on follow up inspection 12-5-2013 Gnats in Cribari vermouth, martini, long Island ice tea, and triple sec. All disposed to at time of inspection.Note: on follow up inspection 12-12-2013 Gnats in Jack Daniels, Black Velvet, Bacardi, Bellows Bourbon, Bellows Light rum, and Sauza Tequila. All disposed of at time of inspection.Note: On follow up inspection 12-19-2013 Gnats in Bellows Bourbon, Bellows Light Rum, Black Velvet, Bacardi and Creme de Cassis. All disposed of at time of insepction.2. Ice in ice machine has flecks of something in it. Burn and clean ice machine, replace ice. CORRECTED
    Location: Bar
  • Food unsafe (Critical) (corrected)
    Food is unsafe and/or in unsound condition.
    Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
    Comments: BAR1. Gnats in: WIld Turkey, Jim Beam, Jose Cuervo, Christian Brothers Brandy, Cinnamon Schnapps, Palamette Moon Shine regular, apple pie, peah and blackberry. All disposed of at time of inspection. Note: on follow up inspection 12-5-2013 Gnats in Cribari vermouth, martini, long Island ice tea, and triple sec. All disposed to at time of inspection.Note: on follow up inspection 12-12-2013 Gnats in Jack Daniels, Black Velvet, Bacardi, Bellows Bourbon, Bellows Light rum, and Sauza Tequila. All disposed of at time of inspection.Note: On follow up inspection 12-19-2013 Gnats in Bellows Bourbon, Bellows Light Rum, Black Velvet, Bacardi and Creme de Cassis. All disposed of at time of insepction.2. Ice in ice machine has flecks of something in it. Burn and clean ice machine, replace ice. CORRECTED
    Location: Bar
  • 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: MAIN KITCHEN1. One piece of raw meat over cooked pasta in walk in cooler #16. Store raw meat below cooked foods.
    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: HOT LINE1. Not date marking in 1 door raetone cooler. Date mark all ready to eat potentially hazardous foods with 7 day disposal date. MAIN KITCHEN1. Not date marking in walk in cooler #17. Date mark all ready to eat potentially hazardous foods with 7 day disposal date.
    Location: Kitchen
  • Miscellaneous contamination of food (Critical) (corrected)
    Food contaminated by miscellaneous source.
    Correction: Protect food from all sources of contamination.
    Comments: MAIN KITCHEN1. Nesting of foods (one pan of cooked sausage directly on another pan of cooked sausage). Discontinue. After cooling place a firm lid and can stack foods. CORRECTEDHOT LINE1. Nesting foods in raetone 1 door cooler. Discontinue. Cool correctly and use a firm lid between products. CORRECTEDPIZZA AREA1. Bread/doughs on wire shelf in prep top cooler. Place on dish.
    Location: Kitchen
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: MAIN KITCHEN1. Clean shelves in walk cooler #16 where soiled. CORRECTED2. Clean rolling carts in walk in cooler #17. CORRECTED3. Clean slicer in prep area. NOTE: CLEANING AT TIME OF INSPECTION4. Clean utensil drawer by pizza oven (Vulcan). CORRECTEDHOT LINE1. Clean bottom inside of raetone 1 door cooler. CORRECTED2. Clean inside of prep top cooler. CORRECTEDBAR1. Flecks of something in ice machine ice. Clean inside of ice machine. Burn and replace soiled ice.CORRECTED
    Location: Kitchen
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: MAIN KITCHEN1. Clean shelves in walk cooler #16 where soiled. CORRECTED2. Clean rolling carts in walk in cooler #17. CORRECTED3. Clean slicer in prep area. NOTE: CLEANING AT TIME OF INSPECTION4. Clean utensil drawer by pizza oven (Vulcan). CORRECTEDHOT LINE1. Clean bottom inside of raetone 1 door cooler. CORRECTED2. Clean inside of prep top cooler. CORRECTEDBAR1. Flecks of something in ice machine ice. Clean inside of ice machine. Burn and replace soiled ice.CORRECTED
    Location: Kitchen
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: MAIN KITCHEN1. Clean shelves in walk cooler #16 where soiled. CORRECTED2. Clean rolling carts in walk in cooler #17. CORRECTED3. Clean slicer in prep area. NOTE: CLEANING AT TIME OF INSPECTION4. Clean utensil drawer by pizza oven (Vulcan). CORRECTEDHOT LINE1. Clean bottom inside of raetone 1 door cooler. CORRECTED2. Clean inside of prep top cooler. CORRECTEDBAR1. Flecks of something in ice machine ice. Clean inside of ice machine. Burn and replace soiled ice.CORRECTED
    Location: Bar
  • Hand sink location blocked (corrected)
    Hand washing facilities not properly located and/or accessible.
    Correction: A hand washing facility shall be properly located and accessible at all times.
    Comments: HOT LINE1. Bucket blocking use of hand sink. Remove. Do not place anything in or on hand sinks.
    Location: Kitchen
  • Hand sink soiled (corrected)
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Comments: MAIN KITCHEN1. Clean server area/dish area hand sink.
    Location: Kitchen
  • 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: NICS SERVER AREA1. Sani bucket on hand sink. Remove. Do not place anything in or on hand sinks.
    Location: Kitchen
  • No certified food handler
    No certified food handler per 410 IAC 7-22.
    Correction: Provide a certified food handler.
    Comments: Provide one employee with food borne illness prevention training.
  • 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: STARBUCKS1. Cell phone and box of gloves on open saran wrap. Discontinue.
    Location: Kitchen
  • Improper storage location (corrected)
    Cleaned and sanitized equipment, utensils, laundered linens, single service articles, or single use articles stored in improper location.
    Correction: Store item(s) in an approved location.
    Comments: STARBUCKS1. Single service items/utensils below waste water lines under two bay sink. Discontinue. CORRECTED AT TIME OF INSPECTION
    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: MAIN KITCHEN1. One unlabeled bulk container in prep area. Label with content.
    Location: Kitchen
  • 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.
    Comments: 1. Clean around grease dumpster.2. Clean around and below dumpster.
    Location: Dumpster area
  • Cove molding
    Floor-wall junctures not coved.
    Correction: Install cove molding.
    Comments: MAIN KITCHEN1. Cove molding missing in walk in freezer #17. Provide.
    Location: Kitchen
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: MAIN KITCHEN1. Broken floor tiles in dish area. Replace. CORRECTED2. Grout missing in and around dish area. Provide. 3. Secure new and old FRP in dish area. 4. Seal holes in wall below server/dish area hand sink so area is smooth, non absorbent and easily cleanable and debris does not go into wall. NOTE: PROVIDE BEAUTY RING AROUND PLUMBING - REST OF REPAIR COMPLETE.5. Secure cove molding to wall in old soda room. CORRECTED6. Cove and corner molding missing at kitchen entrance/exit. Provide. CORRECTEDNICS SERVER AREA1. Repair wall below stainless steel table to be smooth, non absorbent and easily cleanable. BACK GRILL/PIZZA AREA1. Electrical plate cover missing over small chest freezer. Provide. CORRECTEDBAR1. Repair wall and provide cove molding in ice machine room by soda boxes. 2. Floor tiles stained/worn in ice machine room. Replace.
    Location: Kitchen
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: MAIN KITCHEN1. Broken floor tiles in dish area. Replace. CORRECTED2. Grout missing in and around dish area. Provide. 3. Secure new and old FRP in dish area. 4. Seal holes in wall below server/dish area hand sink so area is smooth, non absorbent and easily cleanable and debris does not go into wall. NOTE: PROVIDE BEAUTY RING AROUND PLUMBING - REST OF REPAIR COMPLETE.5. Secure cove molding to wall in old soda room. CORRECTED6. Cove and corner molding missing at kitchen entrance/exit. Provide. CORRECTEDNICS SERVER AREA1. Repair wall below stainless steel table to be smooth, non absorbent and easily cleanable. BACK GRILL/PIZZA AREA1. Electrical plate cover missing over small chest freezer. Provide. CORRECTEDBAR1. Repair wall and provide cove molding in ice machine room by soda boxes. 2. Floor tiles stained/worn in ice machine room. Replace.
    Location: Bar
  • Physical facility repair (corrected)
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: MAIN KITCHEN1. Broken floor tiles in dish area. Replace. CORRECTED2. Grout missing in and around dish area. Provide. 3. Secure new and old FRP in dish area. 4. Seal holes in wall below server/dish area hand sink so area is smooth, non absorbent and easily cleanable and debris does not go into wall. NOTE: PROVIDE BEAUTY RING AROUND PLUMBING - REST OF REPAIR COMPLETE.5. Secure cove molding to wall in old soda room. CORRECTED6. Cove and corner molding missing at kitchen entrance/exit. Provide. CORRECTEDNICS SERVER AREA1. Repair wall below stainless steel table to be smooth, non absorbent and easily cleanable. BACK GRILL/PIZZA AREA1. Electrical plate cover missing over small chest freezer. Provide. CORRECTEDBAR1. Repair wall and provide cove molding in ice machine room by soda boxes. 2. Floor tiles stained/worn in ice machine room. Replace.
    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: MAIN KITCHEN1. Clean ceiling by cooling unit in walk in cooler #16. CORRECTED2. Clean wall FRP in dish area. PIZZA/BACK GRILL AREA1. Clean ceiling around air duct. CORRECTED2. Clean soiled light guards. CORRECTED3. Clean ceiling by exhaust hood. CORRECTED4. Clean floor around and below equipment CORRECTEDHOT LINE1. Clean floor below and around equipment.2. Clean floor-wall junctions.3. Clean ceiling where soiled. BAR1. Clean floor-wall junctions. CORRECTED 2. Clean plumbing and floor drain in ice machine room.3. Soda hose draining onto floor. Clean floor. CORRECTED
    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: MAIN KITCHEN1. Clean ceiling by cooling unit in walk in cooler #16. CORRECTED2. Clean wall FRP in dish area. PIZZA/BACK GRILL AREA1. Clean ceiling around air duct. CORRECTED2. Clean soiled light guards. CORRECTED3. Clean ceiling by exhaust hood. CORRECTED4. Clean floor around and below equipment CORRECTEDHOT LINE1. Clean floor below and around equipment.2. Clean floor-wall junctions.3. Clean ceiling where soiled. BAR1. Clean floor-wall junctions. CORRECTED 2. Clean plumbing and floor drain in ice machine room.3. Soda hose draining onto floor. Clean floor. CORRECTED
    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: MAIN KITCHEN1. Clean ceiling by cooling unit in walk in cooler #16. CORRECTED2. Clean wall FRP in dish area. PIZZA/BACK GRILL AREA1. Clean ceiling around air duct. CORRECTED2. Clean soiled light guards. CORRECTED3. Clean ceiling by exhaust hood. CORRECTED4. Clean floor around and below equipment CORRECTEDHOT LINE1. Clean floor below and around equipment.2. Clean floor-wall junctions.3. Clean ceiling where soiled. BAR1. Clean floor-wall junctions. CORRECTED 2. Clean plumbing and floor drain in ice machine room.3. Soda hose draining onto floor. Clean floor. CORRECTED
    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: MAIN KITCHEN1. Clean ceiling by cooling unit in walk in cooler #16. CORRECTED2. Clean wall FRP in dish area. PIZZA/BACK GRILL AREA1. Clean ceiling around air duct. CORRECTED2. Clean soiled light guards. CORRECTED3. Clean ceiling by exhaust hood. CORRECTED4. Clean floor around and below equipment CORRECTEDHOT LINE1. Clean floor below and around equipment.2. Clean floor-wall junctions.3. Clean ceiling where soiled. BAR1. Clean floor-wall junctions. CORRECTED 2. Clean plumbing and floor drain in ice machine room.3. Soda hose draining onto floor. Clean floor. CORRECTED
    Location: Bar
  • Thermometer, provided (corrected)
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Comments: STARBUCKS1. Coke cooler missing thermometer. Provide clearly visible thermometer.MAIN KITCHEN1. Provide a clearly visible thermometer for room service/server area coke cooler. BAR1. Provide a clearly visible thermometer for 2 door beer cooler.
    Location: Bar
  • Thermometer, provided (corrected)
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Comments: STARBUCKS1. Coke cooler missing thermometer. Provide clearly visible thermometer.MAIN KITCHEN1. Provide a clearly visible thermometer for room service/server area coke cooler. BAR1. Provide a clearly visible thermometer for 2 door beer cooler.
    Location: Kitchen
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: MAIN KITCHEN1. Ice build up on cooling unit in walk in freezer #17. Remove ice and repair. 2. Light flickering in prep area. Repair. CORRECTED3. DIrty dish shelf by dish area heavily soiled or rusted. Replace if rusted. CORRECTEDHOT LINE1. Rusted fan guard in raetone 1 door cooler. Recoat, replate or replace. 2. Ice build up in one door freezer. Repair or replace.3. Rusted shelving in one door freezer. Recoat, replate or replace.BAR1. Keg cooler #2 leaking inside. Repair or replace. (If replacing unit lift plumbing behind unit and clean floors)
    Location: Kitchen
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: MAIN KITCHEN1. Ice build up on cooling unit in walk in freezer #17. Remove ice and repair. 2. Light flickering in prep area. Repair. CORRECTED3. DIrty dish shelf by dish area heavily soiled or rusted. Replace if rusted. CORRECTEDHOT LINE1. Rusted fan guard in raetone 1 door cooler. Recoat, replate or replace. 2. Ice build up in one door freezer. Repair or replace.3. Rusted shelving in one door freezer. Recoat, replate or replace.BAR1. Keg cooler #2 leaking inside. Repair or replace. (If replacing unit lift plumbing behind unit and clean floors)
    Location: Kitchen
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: MAIN KITCHEN1. Ice build up on cooling unit in walk in freezer #17. Remove ice and repair. 2. Light flickering in prep area. Repair. CORRECTED3. DIrty dish shelf by dish area heavily soiled or rusted. Replace if rusted. CORRECTEDHOT LINE1. Rusted fan guard in raetone 1 door cooler. Recoat, replate or replace. 2. Ice build up in one door freezer. Repair or replace.3. Rusted shelving in one door freezer. Recoat, replate or replace.BAR1. Keg cooler #2 leaking inside. Repair or replace. (If replacing unit lift plumbing behind unit and clean floors)
    Location: Bar
  • Equipment drainage
    Equipment compartment(s) not properly draining.
    Correction: Equipment compartments that are subject to accumulation of moisture due to conditions, such as condensation, food or beverage drip, or water from melting ice shall be sloped to an outlet that allows complete draining.
    Comments: BAR1. Soda holster holding fluid. Repair to drain freely. CORRECTED2. Soda hose draining onto floor. Have go to proper floor drain. Clean floor where draining.
    Location: Bar
  • Equipment drainage (corrected)
    Equipment compartment(s) not properly draining.
    Correction: Equipment compartments that are subject to accumulation of moisture due to conditions, such as condensation, food or beverage drip, or water from melting ice shall be sloped to an outlet that allows complete draining.
    Comments: BAR1. Soda holster holding fluid. Repair to drain freely. CORRECTED2. Soda hose draining onto floor. Have go to proper floor drain. Clean floor where draining.
    Location: Bar
  • Fixed equipment spacing/sealing
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: STARBUCKS1. Seal counter to tiled wall with silicone caulk. CORRECTEDMAIN KITCHEN1. Seal/secure hand sink by office to wall with silicone caulk. CORRECTED2. Secure drain boards to wall in dish area.
    Location: Kitchen
  • Fixed equipment spacing/sealing (corrected)
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: STARBUCKS1. Seal counter to tiled wall with silicone caulk. CORRECTEDMAIN KITCHEN1. Seal/secure hand sink by office to wall with silicone caulk. CORRECTED2. Secure drain boards to wall in dish area.
    Location: Kitchen
  • Food on display
    Food on display unprotected.
    Correction: Food on display shall be protected from contamination.
    Comments: Provide lid/cover for soups at buffet.Note: On inspection 12-12-2013 unable to recheck buffet closed will check on inspection 12-19-2013Note: On follow up inspection 12-19-2013 no cover, lid, sneeze guard for soup. Provide lid/cover/sneeze guard.
    Location: Buffet
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: MAIN KITCHEN1. DIrty dish shelf by dish area heavily soiled or rusted. Clean. CORRECTED2. Clean grey shelf in prep area. CORRECTED3. Clean green rolling cart in dish area with clean dishes. CORRECTED4. Clean cheese graters in server area/room service area every 24 hours. CORRECTEDNIC"S 1. Clean shelving below counters.
    Location: Kitchen
  • Non potentially hazardous food contact surface(s) soiled (corrected)
    Non-potentially hazardous food contact surface(s) soiled.
    Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
    Comments: BAR1. Speed rack at bar soiled. Clean.
    Location: Kitchen
  • Hand sink/soap (corrected)
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Comments: HOT LINE1. No soap at hand sink. Provide.
    Location: Kitchen
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: STARBUCKS1. No paper towels at hand sink. Provide. CORRECTEDBAR1. No paper towels at bar hand sink. Provide.
    Location: Kitchen
    Equipment: Hand sink
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: STARBUCKS1. No paper towels at hand sink. Provide. CORRECTEDBAR1. No paper towels at bar hand sink. Provide.
    Location: Bar
  • Light shields
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: STARBUCKS1. Light guard burnt and chipping over pasteries in display cooler. Replace. Note: burnt light guard removed but no light guard placed. 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: MAIN KITCHEN1. Sprayer arm on 2 bay sink in prep area is spraying onto people. Repair. CORRECTED2. Leak at incoming water line on clean side of dish machine. Repair.
    Location: Kitchen
  • Plumbing system/ repair (Non-Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: MAIN KITCHEN1. Sprayer arm on 2 bay sink in prep area is spraying onto people. Repair. CORRECTED2. Leak at incoming water line on clean side of dish machine. Repair.
    Location: Kitchen
  • Durability / utensils and equipment (corrected)
    Equipment and/or utensil(s) not durable.
    Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
    Comments: MAIN KITCHEN1. Pizza paddle broken. Remove/replace.
    Location: Kitchen
 01/02/2014Recheck
  • Time vs. temperature (corrected)
    Time used as a public health control improperly implemented.
    Correction: Food shall be clearly marked to identify a 4 hour discard time. Written procedures must be maintained.
    Comments: STARBUCKS1. Only one timer for all creamer/milks/tea. Provide more timers or system for timing potentially hazardous foods at room temperature.
    Location: Kitchen
  • 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: MAIN KITCHEN1. Mac n cheese at buffet at 129.5 deg F. Hold at 135 deg F or above.2. Fried chicken at 127.1 deg F at buffet. Hold at 135 deg F or above.Note: On follow up inspection 12-5-2013 hot foods at buffet: Teriyaki chicken at 119.5 deg F and Rice at 127-128 deg F. Hold at 135 deg F or above or discontinue using product.Note: unable to inspect 12-12-2013 buffet closed will check on follow up 12-19-2013.BACK GRILL AREA1. Breakfast sausage at 114-117 deg F. Dispose of and hold at 135 deg F or above. CORRECTED
    Location: Buffet
  • 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: MAIN KITCHEN1. Mac n cheese at buffet at 129.5 deg F. Hold at 135 deg F or above.2. Fried chicken at 127.1 deg F at buffet. Hold at 135 deg F or above.Note: On follow up inspection 12-5-2013 hot foods at buffet: Teriyaki chicken at 119.5 deg F and Rice at 127-128 deg F. Hold at 135 deg F or above or discontinue using product.Note: unable to inspect 12-12-2013 buffet closed will check on follow up 12-19-2013.BACK GRILL AREA1. Breakfast sausage at 114-117 deg F. Dispose of and hold at 135 deg F or above. CORRECTED
    Location: Kitchen
  • 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: MAIN KITCHEN1. Butter at room temperature at buffet. Store at 41 deg F or below. NICS SERVER AREA1. Butter at room temperature by toaster. Store at 41 deg F or below. HOT LINE1. Par cooked onions on ice at 49.6 deg F and butter on ice at 57.8 deg F. Hold at 41 deg F or below.
    Location: Kitchen
  • Cooling time (corrected)
    Potentially hazardous foods have been cooled improperly.
    Correction: PHF shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours.
    Comments: Corn beef 5 lb cooling incorrectly. (Covered in large portion/containers) at 95.7 deg F to 115 deg F after 3 1/2 hours. 15 - 5lb corn beef disposed of at time of inspection. Cool foods correctly.
    Location: Kitchen
  • 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: MAIN KITCHEN1. Slicer oil over prep table with slicer parts. Store with other chemicals. NOTE: MOVED AT TIME OF INSPECTION. STORE WITH OTHER CHEMICALS.2. Spic N Span next to raisin bran on prep shelf. Store chemicals separate from foods. CORRECTED
    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: STARBUCKS1. Gnats in pastery area of display cooler. Remove. Cover/protect foods. Exterminate. CORRECTEDBAR1. Gnats at bar. Exterminate.Gnats at bar in soda holster, liquor and around one bay sink by ice well Exterminate.Note: Action Pest control out 12-14-2013 and treated for moth (drain) flys in banquet area. Have out to treat for pest more frequently than routine maintenance when pest problems occurr.Note: Action Pest Control called to treat gnats at bar but according to reports did not do any activity in the bar.
    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: STARBUCKS1. Gnats in pastery area of display cooler. Remove. Cover/protect foods. Exterminate. CORRECTEDBAR1. Gnats at bar. Exterminate.Gnats at bar in soda holster, liquor and around one bay sink by ice well Exterminate.Note: Action Pest control out 12-14-2013 and treated for moth (drain) flys in banquet area. Have out to treat for pest more frequently than routine maintenance when pest problems occurr.Note: Action Pest Control called to treat gnats at bar but according to reports did not do any activity in the bar.
    Location: Kitchen
  • Bare hand contact (critical) (corrected)
    Bare hand contact with ready to eat food.
    Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
    Comments: NICS SERVER AREA1. Handling toast with bare hands. Provide utensil.
  • Food unsafe (Critical)
    Food is unsafe and/or in unsound condition.
    Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
    Comments: BAR1. Gnats in: WIld Turkey, Jim Beam, Jose Cuervo, Christian Brothers Brandy, Cinnamon Schnapps, Palamette Moon Shine regular, apple pie, peah and blackberry. All disposed of at time of inspection. Note: on follow up inspection 12-5-2013 Gnats in Cribari vermouth, martini, long Island ice tea, and triple sec. All disposed to at time of inspection.Note: on follow up inspection 12-12-2013 Gnats in Jack Daniels, Black Velvet, Bacardi, Bellows Bourbon, Bellows Light rum, and Sauza Tequila. All disposed of at time of inspection.Note: On follow up inspection 12-19-2013 Gnats in Bellows Bourbon, Bellows Light Rum, Black Velvet, Bacardi and Creme de Cassis. All disposed of at time of insepction.2. Ice in ice machine has flecks of something in it. Burn and clean ice machine, replace ice. CORRECTED
    Location: Bar
  • Food unsafe (Critical) (corrected)
    Food is unsafe and/or in unsound condition.
    Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
    Comments: BAR1. Gnats in: WIld Turkey, Jim Beam, Jose Cuervo, Christian Brothers Brandy, Cinnamon Schnapps, Palamette Moon Shine regular, apple pie, peah and blackberry. All disposed of at time of inspection. Note: on follow up inspection 12-5-2013 Gnats in Cribari vermouth, martini, long Island ice tea, and triple sec. All disposed to at time of inspection.Note: on follow up inspection 12-12-2013 Gnats in Jack Daniels, Black Velvet, Bacardi, Bellows Bourbon, Bellows Light rum, and Sauza Tequila. All disposed of at time of inspection.Note: On follow up inspection 12-19-2013 Gnats in Bellows Bourbon, Bellows Light Rum, Black Velvet, Bacardi and Creme de Cassis. All disposed of at time of insepction.2. Ice in ice machine has flecks of something in it. Burn and clean ice machine, replace ice. CORRECTED
    Location: Bar
  • 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: MAIN KITCHEN1. One piece of raw meat over cooked pasta in walk in cooler #16. Store raw meat below cooked foods.
    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: HOT LINE1. Not date marking in 1 door raetone cooler. Date mark all ready to eat potentially hazardous foods with 7 day disposal date. MAIN KITCHEN1. Not date marking in walk in cooler #17. Date mark all ready to eat potentially hazardous foods with 7 day disposal date.
    Location: Kitchen
  • Miscellaneous contamination of food (Critical) (corrected)
    Food contaminated by miscellaneous source.
    Correction: Protect food from all sources of contamination.
    Comments: MAIN KITCHEN1. Nesting of foods (one pan of cooked sausage directly on another pan of cooked sausage). Discontinue. After cooling place a firm lid and can stack foods. CORRECTEDHOT LINE1. Nesting foods in raetone 1 door cooler. Discontinue. Cool correctly and use a firm lid between products. CORRECTEDPIZZA AREA1. Bread/doughs on wire shelf in prep top cooler. Place on dish.
    Location: Kitchen
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: MAIN KITCHEN1. Clean shelves in walk cooler #16 where soiled. CORRECTED2. Clean rolling carts in walk in cooler #17. CORRECTED3. Clean slicer in prep area. NOTE: CLEANING AT TIME OF INSPECTION4. Clean utensil drawer by pizza oven (Vulcan). CORRECTEDHOT LINE1. Clean bottom inside of raetone 1 door cooler. CORRECTED2. Clean inside of prep top cooler. CORRECTEDBAR1. Flecks of something in ice machine ice. Clean inside of ice machine. Burn and replace soiled ice.CORRECTED
    Location: Kitchen
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: MAIN KITCHEN1. Clean shelves in walk cooler #16 where soiled. CORRECTED2. Clean rolling carts in walk in cooler #17. CORRECTED3. Clean slicer in prep area. NOTE: CLEANING AT TIME OF INSPECTION4. Clean utensil drawer by pizza oven (Vulcan). CORRECTEDHOT LINE1. Clean bottom inside of raetone 1 door cooler. CORRECTED2. Clean inside of prep top cooler. CORRECTEDBAR1. Flecks of something in ice machine ice. Clean inside of ice machine. Burn and replace soiled ice.CORRECTED
    Location: Kitchen
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: MAIN KITCHEN1. Clean shelves in walk cooler #16 where soiled. CORRECTED2. Clean rolling carts in walk in cooler #17. CORRECTED3. Clean slicer in prep area. NOTE: CLEANING AT TIME OF INSPECTION4. Clean utensil drawer by pizza oven (Vulcan). CORRECTEDHOT LINE1. Clean bottom inside of raetone 1 door cooler. CORRECTED2. Clean inside of prep top cooler. CORRECTEDBAR1. Flecks of something in ice machine ice. Clean inside of ice machine. Burn and replace soiled ice.CORRECTED
    Location: Bar
  • Hand sink location blocked (corrected)
    Hand washing facilities not properly located and/or accessible.
    Correction: A hand washing facility shall be properly located and accessible at all times.
    Comments: HOT LINE1. Bucket blocking use of hand sink. Remove. Do not place anything in or on hand sinks.
    Location: Kitchen
  • Hand sink soiled (corrected)
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Comments: MAIN KITCHEN1. Clean server area/dish area hand sink.
    Location: Kitchen
  • 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: NICS SERVER AREA1. Sani bucket on hand sink. Remove. Do not place anything in or on hand sinks.
    Location: Kitchen
  • No certified food handler
    No certified food handler per 410 IAC 7-22.
    Correction: Provide a certified food handler.
    Comments: Provide one employee with food borne illness prevention training.
  • 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: STARBUCKS1. Cell phone and box of gloves on open saran wrap. Discontinue.
    Location: Kitchen
  • Improper storage location (corrected)
    Cleaned and sanitized equipment, utensils, laundered linens, single service articles, or single use articles stored in improper location.
    Correction: Store item(s) in an approved location.
    Comments: STARBUCKS1. Single service items/utensils below waste water lines under two bay sink. Discontinue. CORRECTED AT TIME OF INSPECTION
    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: MAIN KITCHEN1. One unlabeled bulk container in prep area. Label with content.
    Location: Kitchen
  • 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.
    Comments: 1. Clean around grease dumpster.2. Clean around and below dumpster.
    Location: Dumpster area
  • Cove molding
    Floor-wall junctures not coved.
    Correction: Install cove molding.
    Comments: MAIN KITCHEN1. Cove molding missing in walk in freezer #17. Provide.
    Location: Kitchen
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: MAIN KITCHEN1. Broken floor tiles in dish area. Replace. CORRECTED2. Grout missing in and around dish area. Provide. 3. Secure new and old FRP in dish area. 4. Seal holes in wall below server/dish area hand sink so area is smooth, non absorbent and easily cleanable and debris does not go into wall. NOTE: PROVIDE BEAUTY RING AROUND PLUMBING - REST OF REPAIR COMPLETE.5. Secure cove molding to wall in old soda room. CORRECTED6. Cove and corner molding missing at kitchen entrance/exit. Provide. CORRECTEDNICS SERVER AREA1. Repair wall below stainless steel table to be smooth, non absorbent and easily cleanable. BACK GRILL/PIZZA AREA1. Electrical plate cover missing over small chest freezer. Provide. CORRECTEDBAR1. Repair wall and provide cove molding in ice machine room by soda boxes. 2. Floor tiles stained/worn in ice machine room. Replace.
    Location: Kitchen
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: MAIN KITCHEN1. Broken floor tiles in dish area. Replace. CORRECTED2. Grout missing in and around dish area. Provide. 3. Secure new and old FRP in dish area. 4. Seal holes in wall below server/dish area hand sink so area is smooth, non absorbent and easily cleanable and debris does not go into wall. NOTE: PROVIDE BEAUTY RING AROUND PLUMBING - REST OF REPAIR COMPLETE.5. Secure cove molding to wall in old soda room. CORRECTED6. Cove and corner molding missing at kitchen entrance/exit. Provide. CORRECTEDNICS SERVER AREA1. Repair wall below stainless steel table to be smooth, non absorbent and easily cleanable. BACK GRILL/PIZZA AREA1. Electrical plate cover missing over small chest freezer. Provide. CORRECTEDBAR1. Repair wall and provide cove molding in ice machine room by soda boxes. 2. Floor tiles stained/worn in ice machine room. Replace.
    Location: Bar
  • Physical facility repair (corrected)
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: MAIN KITCHEN1. Broken floor tiles in dish area. Replace. CORRECTED2. Grout missing in and around dish area. Provide. 3. Secure new and old FRP in dish area. 4. Seal holes in wall below server/dish area hand sink so area is smooth, non absorbent and easily cleanable and debris does not go into wall. NOTE: PROVIDE BEAUTY RING AROUND PLUMBING - REST OF REPAIR COMPLETE.5. Secure cove molding to wall in old soda room. CORRECTED6. Cove and corner molding missing at kitchen entrance/exit. Provide. CORRECTEDNICS SERVER AREA1. Repair wall below stainless steel table to be smooth, non absorbent and easily cleanable. BACK GRILL/PIZZA AREA1. Electrical plate cover missing over small chest freezer. Provide. CORRECTEDBAR1. Repair wall and provide cove molding in ice machine room by soda boxes. 2. Floor tiles stained/worn in ice machine room. Replace.
    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: MAIN KITCHEN1. Clean ceiling by cooling unit in walk in cooler #16. CORRECTED2. Clean wall FRP in dish area. PIZZA/BACK GRILL AREA1. Clean ceiling around air duct. CORRECTED2. Clean soiled light guards. CORRECTED3. Clean ceiling by exhaust hood. CORRECTED4. Clean floor around and below equipment CORRECTEDHOT LINE1. Clean floor below and around equipment.2. Clean floor-wall junctions.3. Clean ceiling where soiled. BAR1. Clean floor-wall junctions. CORRECTED 2. Clean plumbing and floor drain in ice machine room.3. Soda hose draining onto floor. Clean floor. CORRECTED
    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: MAIN KITCHEN1. Clean ceiling by cooling unit in walk in cooler #16. CORRECTED2. Clean wall FRP in dish area. PIZZA/BACK GRILL AREA1. Clean ceiling around air duct. CORRECTED2. Clean soiled light guards. CORRECTED3. Clean ceiling by exhaust hood. CORRECTED4. Clean floor around and below equipment CORRECTEDHOT LINE1. Clean floor below and around equipment.2. Clean floor-wall junctions.3. Clean ceiling where soiled. BAR1. Clean floor-wall junctions. CORRECTED 2. Clean plumbing and floor drain in ice machine room.3. Soda hose draining onto floor. Clean floor. CORRECTED
    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: MAIN KITCHEN1. Clean ceiling by cooling unit in walk in cooler #16. CORRECTED2. Clean wall FRP in dish area. PIZZA/BACK GRILL AREA1. Clean ceiling around air duct. CORRECTED2. Clean soiled light guards. CORRECTED3. Clean ceiling by exhaust hood. CORRECTED4. Clean floor around and below equipment CORRECTEDHOT LINE1. Clean floor below and around equipment.2. Clean floor-wall junctions.3. Clean ceiling where soiled. BAR1. Clean floor-wall junctions. CORRECTED 2. Clean plumbing and floor drain in ice machine room.3. Soda hose draining onto floor. Clean floor. CORRECTED
    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: MAIN KITCHEN1. Clean ceiling by cooling unit in walk in cooler #16. CORRECTED2. Clean wall FRP in dish area. PIZZA/BACK GRILL AREA1. Clean ceiling around air duct. CORRECTED2. Clean soiled light guards. CORRECTED3. Clean ceiling by exhaust hood. CORRECTED4. Clean floor around and below equipment CORRECTEDHOT LINE1. Clean floor below and around equipment.2. Clean floor-wall junctions.3. Clean ceiling where soiled. BAR1. Clean floor-wall junctions. CORRECTED 2. Clean plumbing and floor drain in ice machine room.3. Soda hose draining onto floor. Clean floor. CORRECTED
    Location: Bar
  • Thermometer, provided (corrected)
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Comments: STARBUCKS1. Coke cooler missing thermometer. Provide clearly visible thermometer.MAIN KITCHEN1. Provide a clearly visible thermometer for room service/server area coke cooler. BAR1. Provide a clearly visible thermometer for 2 door beer cooler.
    Location: Bar
  • Thermometer, provided (corrected)
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Comments: STARBUCKS1. Coke cooler missing thermometer. Provide clearly visible thermometer.MAIN KITCHEN1. Provide a clearly visible thermometer for room service/server area coke cooler. BAR1. Provide a clearly visible thermometer for 2 door beer cooler.
    Location: Kitchen
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: MAIN KITCHEN1. Ice build up on cooling unit in walk in freezer #17. Remove ice and repair. 2. Light flickering in prep area. Repair. CORRECTED3. DIrty dish shelf by dish area heavily soiled or rusted. Replace if rusted. CORRECTEDHOT LINE1. Rusted fan guard in raetone 1 door cooler. Recoat, replate or replace. 2. Ice build up in one door freezer. Repair or replace.3. Rusted shelving in one door freezer. Recoat, replate or replace.BAR1. Keg cooler #2 leaking inside. Repair or replace. (If replacing unit lift plumbing behind unit and clean floors)
    Location: Kitchen
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: MAIN KITCHEN1. Ice build up on cooling unit in walk in freezer #17. Remove ice and repair. 2. Light flickering in prep area. Repair. CORRECTED3. DIrty dish shelf by dish area heavily soiled or rusted. Replace if rusted. CORRECTEDHOT LINE1. Rusted fan guard in raetone 1 door cooler. Recoat, replate or replace. 2. Ice build up in one door freezer. Repair or replace.3. Rusted shelving in one door freezer. Recoat, replate or replace.BAR1. Keg cooler #2 leaking inside. Repair or replace. (If replacing unit lift plumbing behind unit and clean floors)
    Location: Kitchen
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: MAIN KITCHEN1. Ice build up on cooling unit in walk in freezer #17. Remove ice and repair. 2. Light flickering in prep area. Repair. CORRECTED3. DIrty dish shelf by dish area heavily soiled or rusted. Replace if rusted. CORRECTEDHOT LINE1. Rusted fan guard in raetone 1 door cooler. Recoat, replate or replace. 2. Ice build up in one door freezer. Repair or replace.3. Rusted shelving in one door freezer. Recoat, replate or replace.BAR1. Keg cooler #2 leaking inside. Repair or replace. (If replacing unit lift plumbing behind unit and clean floors)
    Location: Bar
  • Equipment drainage
    Equipment compartment(s) not properly draining.
    Correction: Equipment compartments that are subject to accumulation of moisture due to conditions, such as condensation, food or beverage drip, or water from melting ice shall be sloped to an outlet that allows complete draining.
    Comments: BAR1. Soda holster holding fluid. Repair to drain freely. CORRECTED2. Soda hose draining onto floor. Have go to proper floor drain. Clean floor where draining.
    Location: Bar
  • Equipment drainage (corrected)
    Equipment compartment(s) not properly draining.
    Correction: Equipment compartments that are subject to accumulation of moisture due to conditions, such as condensation, food or beverage drip, or water from melting ice shall be sloped to an outlet that allows complete draining.
    Comments: BAR1. Soda holster holding fluid. Repair to drain freely. CORRECTED2. Soda hose draining onto floor. Have go to proper floor drain. Clean floor where draining.
    Location: Bar
  • Fixed equipment spacing/sealing
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: STARBUCKS1. Seal counter to tiled wall with silicone caulk. CORRECTEDMAIN KITCHEN1. Seal/secure hand sink by office to wall with silicone caulk. CORRECTED2. Secure drain boards to wall in dish area.
    Location: Kitchen
  • Fixed equipment spacing/sealing (corrected)
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: STARBUCKS1. Seal counter to tiled wall with silicone caulk. CORRECTEDMAIN KITCHEN1. Seal/secure hand sink by office to wall with silicone caulk. CORRECTED2. Secure drain boards to wall in dish area.
    Location: Kitchen
  • Food on display
    Food on display unprotected.
    Correction: Food on display shall be protected from contamination.
    Comments: Provide lid/cover for soups at buffet.Note: On inspection 12-12-2013 unable to recheck buffet closed will check on inspection 12-19-2013Note: On follow up inspection 12-19-2013 no cover, lid, sneeze guard for soup. Provide lid/cover/sneeze guard.
    Location: Buffet
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: MAIN KITCHEN1. DIrty dish shelf by dish area heavily soiled or rusted. Clean. CORRECTED2. Clean grey shelf in prep area. CORRECTED3. Clean green rolling cart in dish area with clean dishes. CORRECTED4. Clean cheese graters in server area/room service area every 24 hours. CORRECTEDNIC"S 1. Clean shelving below counters.
    Location: Kitchen
  • Non potentially hazardous food contact surface(s) soiled (corrected)
    Non-potentially hazardous food contact surface(s) soiled.
    Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
    Comments: BAR1. Speed rack at bar soiled. Clean.
    Location: Kitchen
  • Hand sink/soap (corrected)
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Comments: HOT LINE1. No soap at hand sink. Provide.
    Location: Kitchen
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: STARBUCKS1. No paper towels at hand sink. Provide. CORRECTEDBAR1. No paper towels at bar hand sink. Provide.
    Location: Kitchen
    Equipment: Hand sink
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: STARBUCKS1. No paper towels at hand sink. Provide. CORRECTEDBAR1. No paper towels at bar hand sink. Provide.
    Location: Bar
  • Light shields
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: STARBUCKS1. Light guard burnt and chipping over pasteries in display cooler. Replace. Note: burnt light guard removed but no light guard placed. 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: MAIN KITCHEN1. Sprayer arm on 2 bay sink in prep area is spraying onto people. Repair. CORRECTED2. Leak at incoming water line on clean side of dish machine. Repair.
    Location: Kitchen
  • Plumbing system/ repair (Non-Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: MAIN KITCHEN1. Sprayer arm on 2 bay sink in prep area is spraying onto people. Repair. CORRECTED2. Leak at incoming water line on clean side of dish machine. Repair.
    Location: Kitchen
  • Durability / utensils and equipment (corrected)
    Equipment and/or utensil(s) not durable.
    Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
    Comments: MAIN KITCHEN1. Pizza paddle broken. Remove/replace.
    Location: Kitchen
 12/19/2013Recheck
  • Time vs. temperature (corrected)
    Time used as a public health control improperly implemented.
    Correction: Food shall be clearly marked to identify a 4 hour discard time. Written procedures must be maintained.
    Comments: STARBUCKS1. Only one timer for all creamer/milks/tea. Provide more timers or system for timing potentially hazardous foods at room temperature.
  • 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: MAIN KITCHEN1. Mac n cheese at buffet at 129.5 deg F. Hold at 135 deg F or above.2. Fried chicken at 127.1 deg F at buffet. Hold at 135 deg F or above.Note: On follow up inspection 12-5-2013 hot foods at buffet: Teriyaki chicken at 119.5 deg F and Rice at 127-128 deg F. Hold at 135 deg F or above or discontinue using product.Note: unable to inspect 12-12-2013 buffet closed will check on follow up 12-19-2013.BACK GRILL AREA1. Breakfast sausage at 114-117 deg F. Dispose of and hold at 135 deg F or above. CORRECTED
  • 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: MAIN KITCHEN1. Mac n cheese at buffet at 129.5 deg F. Hold at 135 deg F or above.2. Fried chicken at 127.1 deg F at buffet. Hold at 135 deg F or above.Note: On follow up inspection 12-5-2013 hot foods at buffet: Teriyaki chicken at 119.5 deg F and Rice at 127-128 deg F. Hold at 135 deg F or above or discontinue using product.Note: unable to inspect 12-12-2013 buffet closed will check on follow up 12-19-2013.BACK GRILL AREA1. Breakfast sausage at 114-117 deg F. Dispose of and hold at 135 deg F or above. CORRECTED
  • 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: MAIN KITCHEN1. Butter at room temperature at buffet. Store at 41 deg F or below. NICS SERVER AREA1. Butter at room temperature by toaster. Store at 41 deg F or below. HOT LINE1. Par cooked onions on ice at 49.6 deg F and butter on ice at 57.8 deg F. Hold at 41 deg F or below.
  • Cooling time (corrected)
    Potentially hazardous foods have been cooled improperly.
    Correction: PHF shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours.
    Comments: Corn beef 5 lb cooling incorrectly. (Covered in large portion/containers) at 95.7 deg F to 115 deg F after 3 1/2 hours. 15 - 5lb corn beef disposed of at time of inspection. Cool foods correctly.
  • 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: MAIN KITCHEN1. Slicer oil over prep table with slicer parts. Store with other chemicals. NOTE: MOVED AT TIME OF INSPECTION. STORE WITH OTHER CHEMICALS.2. Spic N Span next to raisin bran on prep shelf. Store chemicals separate from foods. CORRECTED
  • Pests/rodents
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: STARBUCKS1. Gnats in pastery area of display cooler. Remove. Cover/protect foods. Exterminate. CORRECTEDBAR1. Gnats at bar. Exterminate.
  • 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: STARBUCKS1. Gnats in pastery area of display cooler. Remove. Cover/protect foods. Exterminate. CORRECTEDBAR1. Gnats at bar. Exterminate.
  • 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: NICS SERVER AREA1. Handling toast with bare hands. Provide utensil.
  • Food unsafe (Critical)
    Food is unsafe and/or in unsound condition.
    Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
    Comments: BAR1. Gnats in: WIld Turkey, Jim Beam, Jose Cuervo, Christian Brothers Brandy, Cinnamon Schnapps, Palamette Moon Shine regular, apple pie, peah and blackberry. All disposed of at time of inspection. Note: on follow up inspection 12-5-2013 Gnats in Cribari vermouth, martini, long Island ice tea, and triple sec. All disposed to at time of inspection.Note: on follow up inspection 12-12-2013 Gnats in Jack Daniels, Black Velvet, Bacardi, Bellows Bourbon, Bellows Light rum, and Sauza Tequila. All disposed of at time of inspection.2. Ice in ice machine has flecks of something in it. Burn and clean ice machine, replace ice. CORRECTED
  • Food unsafe (Critical) (corrected)
    Food is unsafe and/or in unsound condition.
    Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
    Comments: BAR1. Gnats in: WIld Turkey, Jim Beam, Jose Cuervo, Christian Brothers Brandy, Cinnamon Schnapps, Palamette Moon Shine regular, apple pie, peah and blackberry. All disposed of at time of inspection. Note: on follow up inspection 12-5-2013 Gnats in Cribari vermouth, martini, long Island ice tea, and triple sec. All disposed to at time of inspection.Note: on follow up inspection 12-12-2013 Gnats in Jack Daniels, Black Velvet, Bacardi, Bellows Bourbon, Bellows Light rum, and Sauza Tequila. All disposed of at time of inspection.2. Ice in ice machine has flecks of something in it. Burn and clean ice machine, replace ice. CORRECTED
  • 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: MAIN KITCHEN1. One piece of raw meat over cooked pasta in walk in cooler #16. Store raw meat below cooked foods.
  • 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: HOT LINE1. Not date marking in 1 door raetone cooler. Date mark all ready to eat potentially hazardous foods with 7 day disposal date. MAIN KITCHEN1. Not date marking in walk in cooler #17. Date mark all ready to eat potentially hazardous foods with 7 day disposal date.
  • Miscellaneous contamination of food (Critical) (corrected)
    Food contaminated by miscellaneous source.
    Correction: Protect food from all sources of contamination.
    Comments: MAIN KITCHEN1. Nesting of foods (one pan of cooked sausage directly on another pan of cooked sausage). Discontinue. After cooling place a firm lid and can stack foods. CORRECTEDHOT LINE1. Nesting foods in raetone 1 door cooler. Discontinue. Cool correctly and use a firm lid between products. CORRECTEDPIZZA AREA1. Bread/doughs on wire shelf in prep top cooler. Place on dish.
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: MAIN KITCHEN1. Clean shelves in walk cooler #16 where soiled. CORRECTED2. Clean rolling carts in walk in cooler #17. CORRECTED3. Clean slicer in prep area. 4. Clean utensil drawer by pizza oven (Vulcan). CORRECTEDHOT LINE1. Clean bottom inside of raetone 1 door cooler. CORRECTED2. Clean inside of prep top cooler. CORRECTEDBAR1. Flecks of something in ice machine ice. Clean inside of ice machine. Burn and replace soiled ice.CORRECTED
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: MAIN KITCHEN1. Clean shelves in walk cooler #16 where soiled. CORRECTED2. Clean rolling carts in walk in cooler #17. CORRECTED3. Clean slicer in prep area. 4. Clean utensil drawer by pizza oven (Vulcan). CORRECTEDHOT LINE1. Clean bottom inside of raetone 1 door cooler. CORRECTED2. Clean inside of prep top cooler. CORRECTEDBAR1. Flecks of something in ice machine ice. Clean inside of ice machine. Burn and replace soiled ice.CORRECTED
  • Hand sink location blocked (corrected)
    Hand washing facilities not properly located and/or accessible.
    Correction: A hand washing facility shall be properly located and accessible at all times.
    Comments: HOT LINE1. Bucket blocking use of hand sink. Remove. Do not place anything in or on hand sinks.
  • Hand sink soiled (corrected)
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Comments: MAIN KITCHEN1. Clean server area/dish area hand 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: NICS SERVER AREA1. Sani bucket on hand sink. Remove. Do not place anything in or on hand sinks.
  • No certified food handler (corrected)
    No certified food handler per 410 IAC 7-22.
    Correction: Provide a certified food handler.
    Comments: Provide one employee with food borne illness prevention training.
  • 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: STARBUCKS1. Cell phone and box of gloves on open saran wrap. Discontinue.
  • Improper storage location (corrected)
    Cleaned and sanitized equipment, utensils, laundered linens, single service articles, or single use articles stored in improper location.
    Correction: Store item(s) in an approved location.
    Comments: STARBUCKS1. Single service items/utensils below waste water lines under two bay sink. Discontinue. CORRECTED AT TIME OF INSPECTION
  • 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: MAIN KITCHEN1. One unlabeled bulk container in prep area. Label with content.
  • 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.
    Comments: 1. Clean around grease dumpster.2. Clean around and below dumpster.
  • Cove molding
    Floor-wall junctures not coved.
    Correction: Install cove molding.
    Comments: MAIN KITCHEN1. Cove molding missing in walk in freezer #17. Provide.
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: MAIN KITCHEN1. Broken floor tiles in dish area. Replace.2. Grout missing in and around dish area. Provide. 3. Secure new and old FRP in dish area. 4. Seal holes in wall below server/dish area hand sink so area is smooth, non absorbent and easily cleanable and debris does not go into wall. 5. Secure cove molding to wall in old soda room.6. Cove and corner molding missing at kitchen entrance/exit. Provide. NICS SERVER AREA1. Repair wall below stainless steel table to be smooth, non absorbent and easily cleanable. BACK GRILL/PIZZA AREA1. Electrical plate cover missing over small chest freezer. Provide. CORRECTEDBAR1. Repair wall and provide cove molding in ice machine room by soda boxes. 2. Floor tiles stained/worn in ice machine room. Replace.
  • 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: MAIN KITCHEN1. Clean ceiling by cooling unit in walk in cooler #16. CORRECTED2. Clean wall FRP in dish area. PIZZA/BACK GRILL AREA1. Clean ceiling around air duct. CORRECTED2. Clean soiled light guards. CORRECTED3. Clean ceiling by exhaust hood. CORRECTED4. Clean floor around and below equipment CORRECTEDHOT LINE1. Clean floor below and around equipment.2. Clean floor-wall junctions.3. Clean ceiling where soiled. BAR1. Clean floor-wall junctions. 2. Clean plumbing and floor drain in ice machine room.3. Soda hose draining onto floor. Clean floor. CORRECTED
  • 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: MAIN KITCHEN1. Clean ceiling by cooling unit in walk in cooler #16. CORRECTED2. Clean wall FRP in dish area. PIZZA/BACK GRILL AREA1. Clean ceiling around air duct. CORRECTED2. Clean soiled light guards. CORRECTED3. Clean ceiling by exhaust hood. CORRECTED4. Clean floor around and below equipment CORRECTEDHOT LINE1. Clean floor below and around equipment.2. Clean floor-wall junctions.3. Clean ceiling where soiled. BAR1. Clean floor-wall junctions. 2. Clean plumbing and floor drain in ice machine room.3. Soda hose draining onto floor. Clean floor. CORRECTED
  • 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: STARBUCKS1. Coke cooler missing thermometer. Provide clearly visible thermometer.MAIN KITCHEN1. Provide a clearly visible thermometer for room service/server area coke cooler. BAR1. Provide a clearly visible thermometer for 2 door beer cooler.
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: MAIN KITCHEN1. Ice build up on cooling unit in walk in freezer #17. Remove ice and repair. 2. Light flickering in prep area. Repair. CORRECTED3. DIrty dish shelf by dish area heavily soiled or rusted. Replace if rusted. CORRECTEDHOT LINE1. Rusted fan guard in raetone 1 door cooler. Recoat, replate or replace. 2. Ice build up in one door freezer. Repair or replace.3. Rusted shelving in one door freezer. Recoat, replate or replace.BAR1. Keg cooler #2 leaking inside. Repair or replace. (If replacing unit lift plumbing behind unit and clean floors)
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: MAIN KITCHEN1. Ice build up on cooling unit in walk in freezer #17. Remove ice and repair. 2. Light flickering in prep area. Repair. CORRECTED3. DIrty dish shelf by dish area heavily soiled or rusted. Replace if rusted. CORRECTEDHOT LINE1. Rusted fan guard in raetone 1 door cooler. Recoat, replate or replace. 2. Ice build up in one door freezer. Repair or replace.3. Rusted shelving in one door freezer. Recoat, replate or replace.BAR1. Keg cooler #2 leaking inside. Repair or replace. (If replacing unit lift plumbing behind unit and clean floors)
  • Equipment drainage
    Equipment compartment(s) not properly draining.
    Correction: Equipment compartments that are subject to accumulation of moisture due to conditions, such as condensation, food or beverage drip, or water from melting ice shall be sloped to an outlet that allows complete draining.
    Comments: BAR1. Soda holster holding fluid. Repair to drain freely. CORRECTED2. Soda hose draining onto floor. Have go to proper floor drain.
    Location: Bar
  • Equipment drainage (corrected)
    Equipment compartment(s) not properly draining.
    Correction: Equipment compartments that are subject to accumulation of moisture due to conditions, such as condensation, food or beverage drip, or water from melting ice shall be sloped to an outlet that allows complete draining.
    Comments: BAR1. Soda holster holding fluid. Repair to drain freely. CORRECTED2. Soda hose draining onto floor. Have go to proper floor drain.
  • Fixed equipment spacing/sealing
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: STARBUCKS1. Seal counter to tiled wall with silicone caulk. MAIN KITCHEN1. Seal/secure hand sink by office to wall with silicone caulk. CORRECTED2. Secure drain boards to wall in dish area.
  • Fixed equipment spacing/sealing (corrected)
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: STARBUCKS1. Seal counter to tiled wall with silicone caulk. MAIN KITCHEN1. Seal/secure hand sink by office to wall with silicone caulk. CORRECTED2. Secure drain boards to wall in dish area.
  • Food on display
    Food on display unprotected.
    Correction: Food on display shall be protected from contamination.
    Comments: Provide lid/cover for soups at buffet. Note: unable to recheck buffet closed will check on inspection 12-19-2013
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: MAIN KITCHEN1. DIrty dish shelf by dish area heavily soiled or rusted. Clean. CORRECTED2. Clean grey shelf in prep area. CORRECTED3. Clean green rolling cart in dish area with clean dishes. CORRECTED4. Clean cheese graters in server area/room service area every 24 hours. CORRECTEDNIC"S 1. Clean shelving below counters.
  • 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: BAR1. Speed rack at bar soiled. Clean.
  • Hand sink/soap (corrected)
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Comments: HOT LINE1. No soap at hand sink. Provide.
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: STARBUCKS1. No paper towels at hand sink. Provide. CORRECTEDBAR1. No paper towels at bar hand sink. Provide.
    Location: Kitchen
    Equipment: Hand sink
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: STARBUCKS1. No paper towels at hand sink. Provide. CORRECTEDBAR1. No paper towels at bar hand sink. Provide.
    Location: Bar
  • Light shields
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: STARBUCKS1. Light guard burnt and chipping over pasteries in display cooler. Replace. Note: burnt light guard removed but no light guard placed. Provide light guard.
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: MAIN KITCHEN1. Sprayer arm on 2 bay sink in prep area is spraying onto people. Repair. CORRECTED2. Leak at incoming water line on clean side of dish machine. Repair.
  • Plumbing system/ repair (Non-Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: MAIN KITCHEN1. Sprayer arm on 2 bay sink in prep area is spraying onto people. Repair. CORRECTED2. Leak at incoming water line on clean side of dish machine. Repair.
  • Durability / utensils and equipment (corrected)
    Equipment and/or utensil(s) not durable.
    Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
    Comments: MAIN KITCHEN1. Pizza paddle broken. Remove/replace.
 12/12/2013Recheck
  • Time vs. temperature (corrected)
    Time used as a public health control improperly implemented.
    Correction: Food shall be clearly marked to identify a 4 hour discard time. Written procedures must be maintained.
    Comments: STARBUCKS1. Only one timer for all creamer/milks/tea. Provide more timers or system for timing potentially hazardous foods at room temperature.
  • 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: MAIN KITCHEN1. Mac n cheese at buffet at 129.5 deg F. Hold at 135 deg F or above.2. Fried chicken at 127.1 deg F at buffet. Hold at 135 deg F or above.Note: On follow up inspection 12-5-2013 hot foods at buffet: Teriyaki chicken at 119.5 deg F and Rice at 127-128 deg F. Hold at 135 deg F or above or discontinue using product.BACK GRILL AREA1. Breakfast sausage at 114-117 deg F. Dispose of and hold at 135 deg F or above. CORRECTED
  • 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: MAIN KITCHEN1. Mac n cheese at buffet at 129.5 deg F. Hold at 135 deg F or above.2. Fried chicken at 127.1 deg F at buffet. Hold at 135 deg F or above.Note: On follow up inspection 12-5-2013 hot foods at buffet: Teriyaki chicken at 119.5 deg F and Rice at 127-128 deg F. Hold at 135 deg F or above or discontinue using product.BACK GRILL AREA1. Breakfast sausage at 114-117 deg F. Dispose of and hold at 135 deg F or above. CORRECTED
  • 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: MAIN KITCHEN1. Butter at room temperature at buffet. Store at 41 deg F or below. NICS SERVER AREA1. Butter at room temperature by toaster. Store at 41 deg F or below. HOT LINE1. Par cooked onions on ice at 49.6 deg F and butter on ice at 57.8 deg F. Hold at 41 deg F or below.
  • Cooling time
    Potentially hazardous foods have been cooled improperly.
    Correction: PHF shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours.
    Comments: Corn beef 5 lb cooling incorrectly. (Covered in large portion/containers) at 95.7 deg F to 115 deg F after 3 1/2 hours. 15 - 5lb corn beef disposed of at time of inspection. Cool foods correctly.
  • 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: MAIN KITCHEN1. Slicer oil over prep table with slicer parts. Store with other chemicals. NOTE: MOVED AT TIME OF INSPECTION. STORE WITH OTHER CHEMICALS.2. Spic N Span next to raisin bran on prep shelf. Store chemicals separate from foods. CORRECTED
  • Toxic material(s) separation (corrected on site)
    Toxic material(s) improperly stored.
    Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
    Comments: MAIN KITCHEN1. Slicer oil over prep table with slicer parts. Store with other chemicals. NOTE: MOVED AT TIME OF INSPECTION. STORE WITH OTHER CHEMICALS.2. Spic N Span next to raisin bran on prep shelf. Store chemicals separate from foods. CORRECTED
  • Pests/rodents
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: STARBUCKS1. Gnats in pastery area of display cooler. Remove. Cover/protect foods. Exterminate. CORRECTEDBAR1. Gnats at bar. Exterminate.
  • 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: STARBUCKS1. Gnats in pastery area of display cooler. Remove. Cover/protect foods. Exterminate. CORRECTEDBAR1. Gnats at bar. Exterminate.
  • 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: NICS SERVER AREA1. Handling toast with bare hands. Provide utensil.
  • Food unsafe (Critical)
    Food is unsafe and/or in unsound condition.
    Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
    Comments: BAR1. Gnats in: WIld Turkey, Jim Beam, Jose Cuervo, Christian Brothers Brandy, Cinnamon Schnapps, Palamette Moon Shine regular, apple pie, peah and blackberry. All disposed of at time of inspection. Note: on follow up inspection 12-5-2013 Gnats in Cribari vermouth, martini, long Island ice tea, and triple sec. All disposed to at time of inspection.2. Ice in ice machine has flecks of something in it. Burn and clean ice machine, replace ice.
  • 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: MAIN KITCHEN1. One piece of raw meat over cooked pasta in walk in cooler #16. Store raw meat below cooked foods.
  • 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: HOT LINE1. Not date marking in 1 door raetone cooler. Date mark all ready to eat potentially hazardous foods with 7 day disposal date. MAIN KITCHEN1. Not date marking in walk in cooler #17. Date mark all ready to eat potentially hazardous foods with 7 day disposal date.
  • Miscellaneous contamination of food (Critical)
    Food contaminated by miscellaneous source.
    Correction: Protect food from all sources of contamination.
    Comments: MAIN KITCHEN1. Nesting of foods (one pan of cooked sausage directly on another pan of cooked sausage). Discontinue. After cooling place a firm lid and can stack foods. CORRECTEDHOT LINE1. Nesting foods in raetone 1 door cooler. Discontinue. Cool correctly and use a firm lid between products.PIZZA AREA1. Bread/doughs on wire shelf in prep top cooler. Place on dish.
  • Miscellaneous contamination of food (Critical) (corrected)
    Food contaminated by miscellaneous source.
    Correction: Protect food from all sources of contamination.
    Comments: MAIN KITCHEN1. Nesting of foods (one pan of cooked sausage directly on another pan of cooked sausage). Discontinue. After cooling place a firm lid and can stack foods. CORRECTEDHOT LINE1. Nesting foods in raetone 1 door cooler. Discontinue. Cool correctly and use a firm lid between products.PIZZA AREA1. Bread/doughs on wire shelf in prep top cooler. Place on dish.
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: MAIN KITCHEN1. Clean shelves in walk cooler #16 where soiled. CORRECTED2. Clean rolling carts in walk in cooler #17. CORRECTED3. Clean slicer in prep area. 4. Clean utensil drawer by pizza oven (Vulcan). CORRECTEDHOT LINE1. Clean bottom inside of raetone 1 door cooler. CORRECTED2. Clean inside of prep top cooler. CORRECTEDBAR1. Flecks of something in ice machine ice. Clean inside of ice machine. Burn and replace soiled ice.
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: MAIN KITCHEN1. Clean shelves in walk cooler #16 where soiled. CORRECTED2. Clean rolling carts in walk in cooler #17. CORRECTED3. Clean slicer in prep area. 4. Clean utensil drawer by pizza oven (Vulcan). CORRECTEDHOT LINE1. Clean bottom inside of raetone 1 door cooler. CORRECTED2. Clean inside of prep top cooler. CORRECTEDBAR1. Flecks of something in ice machine ice. Clean inside of ice machine. Burn and replace soiled ice.
  • Hand sink location blocked (corrected)
    Hand washing facilities not properly located and/or accessible.
    Correction: A hand washing facility shall be properly located and accessible at all times.
    Comments: HOT LINE1. Bucket blocking use of hand sink. Remove. Do not place anything in or on hand sinks.
  • Hand sink soiled (corrected)
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Comments: MAIN KITCHEN1. Clean server area/dish area hand 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: NICS SERVER AREA1. Sani bucket on hand sink. Remove. Do not place anything in or on hand sinks.
  • No certified food handler (corrected)
    No certified food handler per 410 IAC 7-22.
    Correction: Provide a certified food handler.
    Comments: Provide one employee with food borne illness prevention training.
  • 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: STARBUCKS1. Cell phone and box of gloves on open saran wrap. Discontinue.
  • Improper storage location (corrected on site)
    Cleaned and sanitized equipment, utensils, laundered linens, single service articles, or single use articles stored in improper location.
    Correction: Store item(s) in an approved location.
    Comments: STARBUCKS1. Single service items/utensils below waste water lines under two bay sink. Discontinue. CORRECTED AT TIME OF INSPECTION
  • 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: MAIN KITCHEN1. One unlabeled bulk container in prep area. Label with content.
  • 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.
    Comments: 1. Clean around grease dumpster.2. Clean around and below dumpster.
  • Cove molding
    Floor-wall junctures not coved.
    Correction: Install cove molding.
    Comments: MAIN KITCHEN1. Cove molding missing in walk in freezer #17. Provide.
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: MAIN KITCHEN1. Broken floor tiles in dish area. Replace.2. Grout missing in and around dish area. Provide. 3. Secure new and old FRP in dish area. 4. Seal holes in wall below server/dish area hand sink so area is smooth, non absorbent and easily cleanable and debris does not go into wall. 5. Secure cove molding to wall in old soda room.6. Cove and corner molding missing at kitchen entrance/exit. Provide. NICS SERVER AREA1. Repair wall below stainless steel table to be smooth, non absorbent and easily cleanable. BACK GRILL/PIZZA AREA1. Electrical plate cover missing over small chest freezer. Provide. BAR1. Repair wall and provide cove molding in ice machine room by soda boxes. 2. Floor tiles stained/worn in ice machine room. Replace.
  • 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: MAIN KITCHEN1. Clean ceiling by cooling unit in walk in cooler #16. 2. Clean wall by new FRP in dish area. PIZZA/BACK GRILL AREA1. Clean ceiling around air duct.2. Clean soiled light guards. 3. Clean ceiling by exhaust hood.4. Clean floor around and below equipmentHOT LINE1. Clean floor below and around equipment.2. Clean floor-wall junctions.3. Clean ceiling where soiled. BAR1. Clean floor-wall junctions. 2. Clean plumbing and floor drain in ice machine room.3. Soda hose draining onto floor. Clean floor. CORRECTED
  • 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: MAIN KITCHEN1. Clean ceiling by cooling unit in walk in cooler #16. 2. Clean wall by new FRP in dish area. PIZZA/BACK GRILL AREA1. Clean ceiling around air duct.2. Clean soiled light guards. 3. Clean ceiling by exhaust hood.4. Clean floor around and below equipmentHOT LINE1. Clean floor below and around equipment.2. Clean floor-wall junctions.3. Clean ceiling where soiled. BAR1. Clean floor-wall junctions. 2. Clean plumbing and floor drain in ice machine room.3. Soda hose draining onto floor. Clean floor. CORRECTED
  • 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: STARBUCKS1. Coke cooler missing thermometer. Provide clearly visible thermometer.MAIN KITCHEN1. Provide a clearly visible thermometer for room service/server area coke cooler. BAR1. Provide a clearly visible thermometer for 2 door beer cooler.
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: MAIN KITCHEN1. Ice build up on cooling unit in walk in freezer #17. Remove ice and repair. 2. Light flickering in prep area. Repair. CORRECTED3. DIrty dish shelf by dish area heavily soiled or rusted. Replace if rusted. CORRECTEDHOT LINE1. Rusted fan guard in raetone 1 door cooler. Recoat, replate or replace. 2. Ice build up in one door freezer. Repair or replace.3. Rusted shelving in one door freezer. Recoat, replate or replace.BAR1. Keg cooler #2 leaking inside. Repair or replace. (If replacing unit lift plumbing behind unit and clean floors)
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: MAIN KITCHEN1. Ice build up on cooling unit in walk in freezer #17. Remove ice and repair. 2. Light flickering in prep area. Repair. CORRECTED3. DIrty dish shelf by dish area heavily soiled or rusted. Replace if rusted. CORRECTEDHOT LINE1. Rusted fan guard in raetone 1 door cooler. Recoat, replate or replace. 2. Ice build up in one door freezer. Repair or replace.3. Rusted shelving in one door freezer. Recoat, replate or replace.BAR1. Keg cooler #2 leaking inside. Repair or replace. (If replacing unit lift plumbing behind unit and clean floors)
  • Equipment drainage
    Equipment compartment(s) not properly draining.
    Correction: Equipment compartments that are subject to accumulation of moisture due to conditions, such as condensation, food or beverage drip, or water from melting ice shall be sloped to an outlet that allows complete draining.
    Comments: BAR1. Soda holster holding fluid. Repair to drain freely. 2. Soda hose draining onto floor. Have go to proper floor drain.
    Location: Bar
  • Fixed equipment spacing/sealing
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: STARBUCKS1. Seal counter to tiled wall with silicone caulk. MAIN KITCHEN1. Seal/secure hand sink by office to wall with silicone caulk.2. Secure drain boards to wall in dish area.
  • Food on display
    Food on display unprotected.
    Correction: Food on display shall be protected from contamination.
    Comments: Provide lid/cover for soups at buffet.
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: MAIN KITCHEN1. DIrty dish shelf by dish area heavily soiled or rusted. Clean. CORRECTED2. Clean grey shelf in prep area. CORRECTED3. Clean green rolling cart in dish area with clean dishes. CORRECTED4. Clean cheese graters in server area/room service area every 24 hours. CORRECTEDNIC"S 1. Clean shelving below counters.
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: MAIN KITCHEN1. DIrty dish shelf by dish area heavily soiled or rusted. Clean. CORRECTED2. Clean grey shelf in prep area. CORRECTED3. Clean green rolling cart in dish area with clean dishes. CORRECTED4. Clean cheese graters in server area/room service area every 24 hours. CORRECTEDNIC"S 1. Clean shelving below counters.
  • 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: BAR1. Speed rack at bar soiled. Clean.
  • Hand sink/soap (corrected)
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Comments: HOT LINE1. No soap at hand sink. Provide.
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: STARBUCKS1. No paper towels at hand sink. Provide. CORRECTEDBAR1. No paper towels at bar hand sink. Provide.
    Location: Kitchen
    Equipment: Hand sink
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: STARBUCKS1. No paper towels at hand sink. Provide. CORRECTEDBAR1. No paper towels at bar hand sink. Provide.
    Location: Bar
  • Light shields
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: STARBUCKS1. Light guard burnt and chipping over pasteries in display cooler. Replace. Note: burnt light guard removed but no light guard placed. Provide light guard.
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: MAIN KITCHEN1. Sprayer arm on 2 bay sink in prep area is spraying onto people. Repair.2. Leak at incoming water line on clean side of dish machine. Repair.
  • Durability / utensils and equipment (corrected)
    Equipment and/or utensil(s) not durable.
    Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
    Comments: MAIN KITCHEN1. Pizza paddle broken. Remove/replace.
 12/05/2013Recheck
  • Time vs. temperature
    Time used as a public health control improperly implemented.
    Correction: Food shall be clearly marked to identify a 4 hour discard time. Written procedures must be maintained.
    Comments: STARBUCKS1. Only one timer for all creamer/milks/tea. Provide more timers or system for timing potentially hazardous foods at room temperature.
  • 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: MAIN KITCHEN1. Mac n cheese at buffet at 129.5 deg F. Hold at 135 deg F or above.2. Fried chicken at 127.1 deg F at buffet. Hold at 135 deg F or above.BACK GRILL AREA1. Breakfast sausage at 114-117 deg F. Dispose of and hold at 135 deg F or above.
  • 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: MAIN KITCHEN1. Butter at room temperature at buffet. Store at 41 deg F or below. NICS SERVER AREA1. Butter at room temperature by toaster. Store at 41 deg F or below. HOT LINE1. Par cooked onions on ice at 49.6 deg F and butter on ice at 57.8 deg F. Hold at 41 deg F or below.
  • 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: MAIN KITCHEN1. Slicer oil over prep table with slicer parts. Store with other chemicals. 2. Spic N Span next to raisin bran on prep shelf. Store chemicals separate from foods.
  • Pests/rodents
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: STARBUCKS1. Gnats in pastery area of display cooler. Remove. Cover/protect foods. Exterminate. BAR1. Gnats at bar. Exterminate.
  • 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: NICS SERVER AREA1. Handling toast with bare hands. Provide utensil.
  • Food unsafe (Critical)
    Food is unsafe and/or in unsound condition.
    Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
    Comments: BAR1. Gnats in: WIld Turkey, Jim Beam, Jose Cuervo, Christian Brothers Brandy, Cinnamon Schnapps, Palamette Moon Shine regular, apple pie, peah and blackberry. All disposed of at time of inspection. 2. Ice in ice machine has flecks of something in it. Burn and clean ice machine, replace ice.
  • 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: MAIN KITCHEN1. One piece of raw meat over cooked pasta in walk in cooler #16. Store raw meat below cooked foods.
  • 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: HOT LINE1. Not date marking in 1 door raetone cooler. Date mark all ready to eat potentially hazardous foods with 7 day disposal date.
  • Miscellaneous contamination of food (Critical)
    Food contaminated by miscellaneous source.
    Correction: Protect food from all sources of contamination.
    Comments: MAIN KITCHEN1. Nesting of foods (one pan of cooked sausage directly on another pan of cooked sausage). Discontinue. After cooling place a firm lid and can stack foods. PIZZA AREA1. Bread/doughs on wire shelf in prep top cooler. Place on dish.
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: MAIN KITCHEN1. Clean shelves in walk cooler #16 where soiled. 2. Clean rolling carts in walk in cooler #17.3. Clean slicer in prep area. 4. Clean utensil drawer by pizza oven (Vulcan)HOT LINE1. Clean bottom inside of raetone 1 door cooler.2. Clean inside of prep top cooler. BAR1. Flecks of something in ice machine ice. Clean inside of ice machine. Burn and replace soiled ice.
  • 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: HOT LINE1. Bucket blocking use of hand sink. Remove. Do not place anything in or on hand sinks.
  • Hand sink soiled
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Comments: MAIN KITCHEN1. Clean server area/dish area hand 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: NICS SERVER AREA1. Sani bucket on hand sink. Remove. Do not place anything in or on hand sinks.
  • No certified food handler
    No certified food handler per 410 IAC 7-22.
    Correction: Provide a certified food handler.
    Comments: Provide one employee with food borne illness prevention training.
  • 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: STARBUCKS1. Cell phone and box of gloves on open saran wrap. Discontinue.
  • Improper storage location
    Cleaned and sanitized equipment, utensils, laundered linens, single service articles, or single use articles stored in improper location.
    Correction: Store item(s) in an approved location.
    Comments: STARBUCKS1. Single service items/utensils below waste water lines under two bay sink. Discontinue.
  • 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: MAIN KITCHEN1. Two unlabeled bulk containers in prep area. Label.
  • 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.
    Comments: 1. Clean around grease dumpster.2. Clean around and below dumpster.
  • Cove molding
    Floor-wall junctures not coved.
    Correction: Install cove molding.
    Comments: MAIN KITCHEN1. Cove molding missing in walk in freezer #17. Provide.
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: MAIN KITCHEN1. Broken floor tiles in dish area. Replace.2. Grout missing in and around dish area. Provide. 3. Secure new and old FRP in dish area. 4. Seal holes in wall below server/dish area hand sink so area is smooth, non absorbent and easily cleanable and debris does not go into wall. NICS SERVER AREA1. Repair wall below stainless steel table to be smooth, non absorbent and easily cleanable. BACK GRILL/PIZZA AREA1. Light plate cover missing over small chest freezer. Provide. BAR1. Repair wall and provide cove molding in ice machine room by soda boxes. 2. Floor tiles stained/worn in ice machine room. Replace.
  • 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: MAIN KITCHEN1. Clean ceiling by cooling unit in walk in cooler #16. 2. Clean wall by new FRP in dish area. PIZZA/BACK GRILL AREA1. Clean ceiling around air duct.2. Clean soiled light guards. 3. Clean ceiling by exhaust hood.4. Clean floor around and below equipmentHOT LINE1. Clean floor below and around equipment.2. Clean floor-wall junctions.3. Clean ceiling where soiled. BAR1. Clean floor-wall junctions2. Clean plumbing and floor drain in ice machine room.3. Soda hose draining onto floor. Clean floor.
  • 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: STARBUCKS1. Coke cooler missing thermometer. Provide clearly visible thermometer.MAIN KITCHEN1. Provide a clearly visible thermometer for room service/server area coke cooler. BAR1. Provide a clearly visible thermometer for 2 door beer cooler.
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: MAIN KITCHEN1. Ice build up on cooling unit in walk in freezer #17. Remove ice and repair. 2. Light flickering in prep area. Repair.3. DIrty dish shelf by dish area heavily soiled or rusted. Replace if rusted.HOT LINE1. Rusted fan guard in raetone 1 door cooler. Recoat, replate or replace. 2. Ice build up in one door freezer. Repair or replace.3. Rusted shelving in one door freezer. Recoat, replate or replace.BAR1. Keg cooler #2 leaking inside. Repair or replace. (If replacing unit lift plumbing behind unit and clean floors)
  • Equipment drainage
    Equipment compartment(s) not properly draining.
    Correction: Equipment compartments that are subject to accumulation of moisture due to conditions, such as condensation, food or beverage drip, or water from melting ice shall be sloped to an outlet that allows complete draining.
    Comments: BAR1. Soda holster holding fluid. Repair to drain freely. 2. Soda hose draining onto floor. Have go to proper floor drain.
  • Fixed equipment spacing/sealing
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: STARBUCKS1. Seal counter to tiled wall with silicone caulk. MAIN KITCHEN1. Seal/secure hand sink by office to wall with silicone caulk.2. Secure drain boards to wall in dish area.
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: MAIN KITCHEN1. DIrty dish shelf by dish area heavily soiled or rusted. Clean. 2. Clean grey shelf in prep area. 3. Clean green rolling cart in dish area with clean dishes. 4. Clean cheese graters in server area/room service area every 24 hours.
  • 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: BAR1. Speed rack at bar soiled. Clean.
  • Hand sink/soap
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Comments: HOT LINE1. No soap at hand sink. Provide.
  • Hand sink/towels (corrected on site)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: STARBUCKS1. No paper towels at hand sink. Provide. CORRECTEDBAR1. No paper towels at bar hand sink. Provide.
    Location: Kitchen
    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: STARBUCKS1. Light guard burnt and chipping over pasteries in display cooler. Replace.
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: MAIN KITCHEN1. Sprayer arm on 2 bay sink in prep area is spraying onto people. Repair.2. Leak at incoming water line on clean side of dish machine. Repair.
  • Durability / utensils and equipment
    Equipment and/or utensil(s) not durable.
    Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
    Comments: MAIN KITCHEN1. Pizza paddle broken. Remove/replace.
 12/03/2013Recheck
  • Time vs. temperature
    Time used as a public health control improperly implemented.
    Correction: Food shall be clearly marked to identify a 4 hour discard time. Written procedures must be maintained.
    Comments: STARBUCKS1. Only one timer for all creamer/milks/tea. Provide more timers or system for timing potentially hazardous foods at room temperature.
  • 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: MAIN KITCHEN1. Mac n cheese at buffet at 129.5 deg F. Hold at 135 deg F or above.2. Fried chicken at 127.1 deg F at buffet. Hold at 135 deg F or above.BACK GRILL AREA1. Breakfast sausage at 114-117 deg F. Dispose of and hold at 135 deg F or above.
  • 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: MAIN KITCHEN1. Butter at room temperature at buffet. Store at 41 deg F or below. NICS SERVER AREA1. Butter at room temperature by toaster. Store at 41 deg F or below. HOT LINE1. Par cooked onions on ice at 49.6 deg F and butter on ice at 57.8 deg F. Hold at 41 deg F or below.
  • 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: MAIN KITCHEN1. Slicer oil over prep table with slicer parts. Store with other chemicals. 2. Spic N Span next to raisin bran on prep shelf. Store chemicals separate from foods.
  • Pests/rodents
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: STARBUCKS1. Gnats in pastery area of display cooler. Remove. Cover/protect foods. Exterminate. BAR1. Gnats at bar. Exterminate.
  • 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: NICS SERVER AREA1. Handling toast with bare hands. Provide utensil.
  • Food unsafe (Critical)
    Food is unsafe and/or in unsound condition.
    Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
    Comments: BAR1. Gnats in: WIld Turkey, Jim Beam, Jose Cuervo, Christian Brothers Brandy, Cinnamon Schnapps, Palamette Moon Shine regular, apple pie, peah and blackberry. All disposed of at time of inspection. 2. Ice in ice machine has flecks of something in it. Burn and clean ice machine, replace ice.
  • 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: MAIN KITCHEN1. One piece of raw meat over cooked pasta in walk in cooler #16. Store raw meat below cooked foods.
  • 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: HOT LINE1. Not date marking in 1 door raetone cooler. Date mark all ready to eat potentially hazardous foods with 7 day disposal date.
  • Miscellaneous contamination of food (Critical)
    Food contaminated by miscellaneous source.
    Correction: Protect food from all sources of contamination.
    Comments: MAIN KITCHEN1. Nesting of foods (one pan of cooked sausage directly on another pan of cooked sausage). Discontinue. After cooling place a firm lid and can stack foods. PIZZA AREA1. Bread/doughs on wire shelf in prep top cooler. Place on dish.
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: MAIN KITCHEN1. Clean shelves in walk cooler #16 where soiled. 2. Clean rolling carts in walk in cooler #17.3. Clean slicer in prep area. 4. Clean utensil drawer by pizza oven (Vulcan)HOT LINE1. Clean bottom inside of raetone 1 door cooler.2. Clean inside of prep top cooler. BAR1. Flecks of something in ice machine ice. Clean inside of ice machine. Burn and replace soiled ice.
  • 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: HOT LINE1. Bucket blocking use of hand sink. Remove. Do not place anything in or on hand sinks.
  • Hand sink soiled
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Comments: MAIN KITCHEN1. Clean server area/dish area hand 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: NICS SERVER AREA1. Sani bucket on hand sink. Remove. Do not place anything in or on hand sinks.
  • No certified food handler
    No certified food handler per 410 IAC 7-22.
    Correction: Provide a certified food handler.
    Comments: Provide one employee with food borne illness prevention training.
  • 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: STARBUCKS1. Cell phone and box of gloves on open saran wrap. Discontinue.
  • Improper storage location
    Cleaned and sanitized equipment, utensils, laundered linens, single service articles, or single use articles stored in improper location.
    Correction: Store item(s) in an approved location.
    Comments: STARBUCKS1. Single service items/utensils below waste water lines under two bay sink. Discontinue.
  • 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: MAIN KITCHEN1. Two unlabeled bulk containers in prep area. Label.
  • 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.
    Comments: 1. Clean around grease dumpster.2. Clean around and below dumpster.
  • Cove molding
    Floor-wall junctures not coved.
    Correction: Install cove molding.
    Comments: MAIN KITCHEN1. Cove molding missing in walk in freezer #17. Provide.
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: MAIN KITCHEN1. Broken floor tiles in dish area. Replace.2. Grout missing in and around dish area. Provide. 3. Secure new and old FRP in dish area. 4. Seal holes in wall below server/dish area hand sink so area is smooth, non absorbent and easily cleanable and debris does not go into wall. NICS SERVER AREA1. Repair wall below stainless steel table to be smooth, non absorbent and easily cleanable. BACK GRILL/PIZZA AREA1. Light plate cover missing over small chest freezer. Provide. BAR1. Repair wall and provide cove molding in ice machine room by soda boxes. 2. Floor tiles stained/worn in ice machine room. Replace.
  • 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: MAIN KITCHEN1. Clean ceiling by cooling unit in walk in cooler #16. 2. Clean wall by new FRP in dish area. PIZZA/BACK GRILL AREA1. Clean ceiling around air duct.2. Clean soiled light guards. 3. Clean ceiling by exhaust hood.4. Clean floor around and below equipmentHOT LINE1. Clean floor below and around equipment.2. Clean floor-wall junctions.3. Clean ceiling where soiled. BAR1. Clean floor-wall junctions2. Clean plumbing and floor drain in ice machine room.3. Soda hose draining onto floor. Clean floor.
  • 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: STARBUCKS1. Coke cooler missing thermometer. Provide clearly visible thermometer.MAIN KITCHEN1. Provide a clearly visible thermometer for room service/server area coke cooler. BAR1. Provide a clearly visible thermometer for 2 door beer cooler.
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: MAIN KITCHEN1. Ice build up on cooling unit in walk in freezer #17. Remove ice and repair. 2. Light flickering in prep area. Repair.3. DIrty dish shelf by dish area heavily soiled or rusted. Replace if rusted.HOT LINE1. Rusted fan guard in raetone 1 door cooler. Recoat, replate or replace. 2. Ice build up in one door freezer. Repair or replace.3. Rusted shelving in one door freezer. Recoat, replate or replace.BAR1. Keg cooler #2 leaking inside. Repair or replace. (If replacing unit lift plumbing behind unit and clean floors)
  • Equipment drainage
    Equipment compartment(s) not properly draining.
    Correction: Equipment compartments that are subject to accumulation of moisture due to conditions, such as condensation, food or beverage drip, or water from melting ice shall be sloped to an outlet that allows complete draining.
    Comments: BAR1. Soda holster holding fluid. Repair to drain freely. 2. Soda hose draining onto floor. Have go to proper floor drain.
  • Fixed equipment spacing/sealing
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: STARBUCKS1. Seal counter to tiled wall with silicone caulk. MAIN KITCHEN1. Seal/secure hand sink by office to wall with silicone caulk.2. Secure drain boards to wall in dish area.
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: MAIN KITCHEN1. DIrty dish shelf by dish area heavily soiled or rusted. Clean. 2. Clean grey shelf in prep area. 3. Clean green rolling cart in dish area with clean dishes. 4. Clean cheese graters in server area/room service area every 24 hours.
  • 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: BAR1. Speed rack at bar soiled. Clean.
  • Hand sink/soap
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Comments: HOT LINE1. No soap at hand sink. Provide.
  • Hand sink/towels (corrected on site)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: STARBUCKS1. No paper towels at hand sink. Provide. CORRECTEDBAR1. No paper towels at bar hand sink. Provide.
    Location: Kitchen
    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: STARBUCKS1. Light guard burnt and chipping over pasteries in display cooler. Replace.
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: MAIN KITCHEN1. Sprayer arm on 2 bay sink in prep area is spraying onto people. Repair.2. Leak at incoming water line on clean side of dish machine. Repair.
  • Durability / utensils and equipment
    Equipment and/or utensil(s) not durable.
    Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
    Comments: MAIN KITCHEN1. Pizza paddle broken. Remove/replace.
 11/20/2013Routine
  • Mechanical equipment (corrected)
    Heating, ventilation, and/or air conditioning or other mechanical equipment not installed, operated and/or maintained according to manufacturers instructions.
    Correction: All mechanical equipment must be used in accordance with manufacturers instructions.
    Comments: Air conditioning broken through facility. Repair. Note: Parts ordererd.Note: working on air conditioning at this time finish repairs. Note: on Follow up inspection 8-2-2013 air conditioning still being repaired.
  • 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: MAIN KITCHEN 1. Chicken at buffet is at 108.5 deg F, 119.5 deg F, 122.5 deg F and 145 deg F. Use more sternos or another heat source to keep all food at 135 deg F or above.
  • 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: STARBUCKS 1. Fruit/yogurt display cooler at 45 deg F. Repair to hold foods at 41 deg F or below. CORRECTEDPIZZA AREA 1. Prep top cooler holding blue cheese at 53 deg F and boiled eggs at 47 deg F. Cooler is at 53 deg F below. Repair to hold foods at 41 deg F or below. At time of inspection disposed of 1 small pan of Salami, 1 small pan of boiled eggs, 1 small pan of blue cheese and 1 small pan of chopped chicken.Note: On follow up inspection 7-19-2013 prep top cooler at 52 deg F. Repair to hold at 41 deg F or below. Disposed of boiled eggs, blue cheese, chicken brerast - whole and cubed, suasage and pepperoni at tiime of inspection.Note: On follow up inspection 7-26-2013 Pizza prep top cooler is at 60 deg F. Foods just moved into cooler at 49 deg F. Foods moved to walk in cooler: boiled eggs, pepperoni, blue cheese, garlic in oil, mozzarella cheese, shredded cheese, and salami. Repair cooler to hold foods at 41 deg F or below. Do not store potentially hazardous foods in cooler when broken.Note: on follow up inspection 8-2-2013 prep top cooler not maintaining consistant temperature. Not being used to hold foods at time of insepction. Repair to hold at 41 deg F or below before putting potentially hazardous foods in cooler. HOT LINE 1. Butter on ice at 54 deg F. Hold at 41 deg F or below. CORRECTEDNIC'S SERVER AREA1. Butter at room temperature. Discontinue. Keep at 41 deg F or below. CORRECTED
    Location: Kitchen
  • Pests/rodents (corrected)
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: MAIN KITCHEN 1. Gnats in starbucks, soda box room and dish area. Exterminate.
  • 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: NICS SERVER AREA 1. Provide utensil by toast area.
  • No hand washing (when) (corrected)
    Food employees’ hands became contaminated and were not washed to eliminate contamination.
    Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
    Comments: STARBUCKS1. Hand sink is dry. Make sure employees arer washing hands in hand sink when needed.
  • 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: MAIN KITCHEN 1. Employee drink without lid and straw. Provide lids and straws for employee drinks.
  • Food unsafe (Critical) (corrected)
    Food is unsafe and/or in unsound condition.
    Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
    Comments: HOT LINE 1. .Food (cut egg plant cut and battered) on rusted shelf directly in one door freezer by hand sink. Discontinue.
  • 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: MAIN KITCHEN 1. Raw bacon over bread in walk in cooler number 16. Store raw meat below ready to eat foods.
  • 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: BACK GRILL AREA 1. Not date marking luncheon meat and cheese in 2 door dasani cooler. Date mark all ready to eat potentailly hazardous foods with 7 day disposal date. MAIN KITCHEN 1. Alfredo sauce date marked for 6-30-2013. Disposed of one and one half pot during inspection. 2. Sliced turkey and cheese not date marked in walk in cooler # 17. Date mark with 7 day disposal date.
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: STARBUCKS1. Dishes by hand sink. Wash, rinse, sanitize and air dry dishes. Do not wash, rinse or store by hand sink. CORRECTEDHOT LINE 1. Prep table shelves soiled. Clean. MAIN KITCHEN 1. Clean slicer, etc in prep area. CORRECTED
    Location: Kitchen
  • Hand sink soiled (corrected)
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Comments: STARBUCKS1. Hand sink soiled. Clean
    Location: Kitchen
  • 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: STARBUCKS1. Dishes by hand sink. Remove. Do not place anything on or in the hand sink. CORRECTED2. Card board box lid on hand sink. Remove. Do not place anything on on in hand sinks. CORRECTEDPIZZA AREA1. Ice cream scoop on hand sink. Remove. Clean and sanitize. Do not store anything on or in hand sinks.
  • Chemical sanitizing exposure time and concentration (corrected)
    Improper exposure time and/or concentration of sanitizer in chemical manual or mechanical operations.
    Correction: Use approved exposure time and/or chemical concentration.
    Comments: STARBUCKSImproper dish washing at 2 bay sink. No sanitizing of dishes. Always wash, rinse, sanitize and air dry all dishes.
  • 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: STARBUCKS 1. In place sanitizer over 500 ppm. Maintain at proper concentration.On follow up inspection 7-19-2013 : In place sanitizer at over 500 ppm. Maintain at proper concentration.On follow up inspection 7-26-2013 : In place sanitizer at over 500 ppm. Maintain at proper concentration.Note: On follow up inspection on 8-2-2013 no sanitizer set up in starbucks at time of inspection to test. Test strips at starbucks at this time.
  • 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: STARBUCKS 1. Box of single service items on the floor. Storer 6 inches off the floor. .Provide dunage racks for storage in starbucks by chest freezer.
  • 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: MAIN KITCHEN 1. Unlabeled bulk containers in prep area. Label. Note: One container needs to be labeled others are labeled.
  • Pests/rodents removed (corrected)
    Dead pests not removed.
    Correction: Remove dead pests at frequent intervals to avoid accumulation.
    Comments: MAIN KITCHEN 1. Dead roaches in soda area. Remove.
  • Cove molding
    Floor-wall junctures not coved.
    Correction: Install cove molding.
    Comments: MAIN KITCHEN 1. Cove molding missing in walk in freezer # 17. Provide.
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: STARBUCKS 1. Floor by entrance is wrapped. Repair to smooth, non absorbent, easily cleanable state. Note: on follow up inspection 8-2-2013 laminate wood floor replaced in need of threshold plate. Provide threshold plate between cermic and laminate floors. CORRECTEDMAIN KITCHEN 1. FRP loose in dish area. Remove and replace molded insulation and secure FRP to wall. Wall has collapsed behind FRP. Note due to present of dead roaches in soda box room make wall repairrs to this area first. CORRECTED 2. Cove molding broken by hand sink near dish area. Replace.CORRECTED 3. Repair wall in soda box room at entrance to the right to be smooth, non absorbent and easily cleanable. CORRECTED4. Repair water leak from dish room into soda room. CORRECTEDNICS SERVER AREA 1. Repair wall below coffee stainless steel table to be smooth, non absorbent and easily cleanable. Very soiled and unable to be cleaned. HOT LINE 1. Repair crumbling ceiling around light over hand sink. CORRECTEDBAR 1. Paint wood in corner. CORRECTED 2. Repair floor and wall where counter was removed. CORRECTED 3. Repair crumbling wall by soda unit in ice machine room. 4. Replace worn floor tiles in ice machine room..
  • Physical facility repair (corrected)
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: STARBUCKS 1. Floor by entrance is wrapped. Repair to smooth, non absorbent, easily cleanable state. Note: on follow up inspection 8-2-2013 laminate wood floor replaced in need of threshold plate. Provide threshold plate between cermic and laminate floors. CORRECTEDMAIN KITCHEN 1. FRP loose in dish area. Remove and replace molded insulation and secure FRP to wall. Wall has collapsed behind FRP. Note due to present of dead roaches in soda box room make wall repairrs to this area first. CORRECTED 2. Cove molding broken by hand sink near dish area. Replace.CORRECTED 3. Repair wall in soda box room at entrance to the right to be smooth, non absorbent and easily cleanable. CORRECTED4. Repair water leak from dish room into soda room. CORRECTEDNICS SERVER AREA 1. Repair wall below coffee stainless steel table to be smooth, non absorbent and easily cleanable. Very soiled and unable to be cleaned. HOT LINE 1. Repair crumbling ceiling around light over hand sink. CORRECTEDBAR 1. Paint wood in corner. CORRECTED 2. Repair floor and wall where counter was removed. CORRECTED 3. Repair crumbling wall by soda unit in ice machine room. 4. Replace worn floor tiles in ice machine room..
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: MAIN KITCHEN 1. Clean walls in dish area. CORRECTEDBACK GRILL AREA1. Ceiling soiled by air duct. Clean.2. Light guards soiled. Clean CORRECTEDPIZZA AREA1. Ceiling is soiled. Clean CORRECTEDNICS SERVER AREA 1. Clean floors around and below equipment where needed. CORRECTEDHOT LINE 1. Ceiling soiled. Clean. 2. Wall soiled. Clean. CORRECTED 3. Floor below equipment soiled. Clean. CORRECTEDPIZZA AREA1. Light guards soiled. Clean. CORRECTED
  • 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: MAIN KITCHEN 1. Clean walls in dish area. CORRECTEDBACK GRILL AREA1. Ceiling soiled by air duct. Clean.2. Light guards soiled. Clean CORRECTEDPIZZA AREA1. Ceiling is soiled. Clean CORRECTEDNICS SERVER AREA 1. Clean floors around and below equipment where needed. CORRECTEDHOT LINE 1. Ceiling soiled. Clean. 2. Wall soiled. Clean. CORRECTED 3. Floor below equipment soiled. Clean. CORRECTEDPIZZA AREA1. Light guards soiled. Clean. CORRECTED
  • Wiping cloths / storage (corrected)
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: STARBUCKS 1. Wet cloth towels on the counter. Store in approved strength sanitizer solution.Note: On follow up inspection 7-26-2013 cloth towel on 2 bay sink. Store in approved strength sanitizer solution.
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: BAR1. Keg cooler #2 is broken. Repair or replace. Note: replacing unitMAIN KITCHEN1. Ice build up on cooling unit in walk in freezer # 17. Repair and remove ice. HOT LINE 1. Ice build up in reach in freezer by hand sink. Repair or replace. Note: replacing unit 2. Rusted shelving in reach in freezer by hand sink. Replate, rercoat or replace.BACK GRILL AREA 1. Lights out in exhaust hood. Provide. CORRECTED
    Location: Kitchen
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: BAR1. Keg cooler #2 is broken. Repair or replace. Note: replacing unitMAIN KITCHEN1. Ice build up on cooling unit in walk in freezer # 17. Repair and remove ice. HOT LINE 1. Ice build up in reach in freezer by hand sink. Repair or replace. Note: replacing unit 2. Rusted shelving in reach in freezer by hand sink. Replate, rercoat or replace.BACK GRILL AREA 1. Lights out in exhaust hood. Provide. CORRECTED
    Location: Kitchen
  • Fixed equipment spacing/sealing
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: STARBUCKS 1. Hand sink loose from counter. Secure to counter. CORRECTEDMAIN KITCHEN1. Secure drain boards for dish machine area to newly repaired wall.
  • Fixed equipment spacing/sealing (corrected)
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: STARBUCKS 1. Hand sink loose from counter. Secure to counter. CORRECTEDMAIN KITCHEN1. Secure drain boards for dish machine area to newly repaired wall.
  • 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: MAIN KITCHEN 1. Bags of onions on the floor. Storer 6 inches off the floor. CORRECTEDSTARBUCKS1. Note: on follow up inspection 7-26-2013 Boxes od coffee on the floor. Store 6 inches off the floor. Provide dunage racks for storage in starbucks by chest freezer. Note: on follow up inspection 8-2-2013 box of coffee on floor. Store 6 inches off the floor.
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: PIZZA AREA 1. Thaw ice cream chest freezer for easier cleaning. CORRECTED 2. .Lights soiled over clean dishes. Clean lights. CORRECTEDMAIN KITCHEN1. Clean shelves in walk in coolers where needed. CORRECTED
  • Hand washing (where) (corrected)
    Employee used improper location to wash hands.
    Correction: Employees shall wash hands only at designated hand sinks.
    Comments: STARBUCKS1. Hand sink is dry. Make sure employees arer washing hands in hand sink when needed.
    Location: Kitchen
  • Plumbing system/ repair (Non-Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: MAIN KITCHEN 1. Leak below dish machine. Repair.
 11/04/2013Recheck
  • Electrical service (corrected)
    Electrical service equipment, and/or outlet(s) and fixture(s) not properly installed and/or maintained.
    Correction: Electrical service equipment, outlet(s) and fixture(s) shall be properly installed and maintained in good and safe working condition.
    Comments: Mount electrical box on floor at BAR to wall or repiar/replace broken box.
  • 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: Pre-cooked leeks and onion rings at room temperature. Disposed of at time of inspection. Cook to order or refrigerate or hot hold. (HOT LINE old Marker kitchen)
    Location: Kitchen
  • Pests/rodents (corrected)
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: Gnats at BAR. Exterminate.
    Location: Bar
  • Food unsafe (Critical) (corrected)
    Food is unsafe and/or in unsound condition.
    Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
    Comments: Gnats in liquor. Dispose of liquor with gnats in bottles. Note: on follow up inspection June 27 2013 Gnats in bottle of Cruzan Aged Rum. Disposed of at time of inspection.
    Location: Bar
  • 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: Not date marking completely in BACK GRILL area. Date mark all ready to eat potentially hazardous foods with 7 day disposal date.
    Location: Kitchen
    Equipment: Reach in cooler (2 door)
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: Server area Nic's1. Clean shelves below coffee prep areas CORRECTED2. Clean tops of prep tables. CORRECTED BAR1. Keg coolers soiled inside. Clean. Need to clean inside of keg cooler #2 Note: replacing unit2. Clean counters at bar and server area. CORRECTED3. Clean utensils and utensil well at bar. CORRECTED4. Clean ice well behind bar and in server area. CORRECTED
    Location: Service counter
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: Server area Nic's1. Clean shelves below coffee prep areas CORRECTED2. Clean tops of prep tables. CORRECTED BAR1. Keg coolers soiled inside. Clean. Need to clean inside of keg cooler #2 Note: replacing unit2. Clean counters at bar and server area. CORRECTED3. Clean utensils and utensil well at bar. CORRECTED4. Clean ice well behind bar and in server area. CORRECTED
    Location: Bar
  • Hand sink capacity (corrected)
    Inadequate number of hand washing sinks.
    Correction: Provide adequate number of hand washing sinks.
    Comments: 1. Provide hand sink in service area or remove door to area. 2. Repair hand sink used for dish area.
    Location: Service counter
    Equipment: Hand sink
  • Hand sink capacity (corrected)
    Inadequate number of hand washing sinks.
    Correction: Provide adequate number of hand washing sinks.
    Comments: 1. Provide hand sink in service area or remove door to area. 2. Repair hand sink used for dish area.
    Location: Dish machine area
    Equipment: Hand sink
  • Hand sink soiled (corrected)
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Comments: Main Kitchen - Pizza area1. Hand sink in pizza area is soiled. Please clean.Server area Nic's 1. Hand sink is soiled. Clean.
    Location: Kitchen
    Equipment: Hand 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: BAR1. Bleach water container in bar hand sink. Remove. Do not place anything in hand sink. CORRECTEDSTARBUCKS1. Boxes on hand sink blocking sink. Discontinue. Do not store anything in or on hand sinks.KITCHEN1. Ice scoop on hand sink in pizza area. Remove. Do not store anything in or on hand sinks.
    Location: Bar
    Equipment: Hand 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: BAR1. Bleach water container in bar hand sink. Remove. Do not place anything in hand sink. CORRECTEDSTARBUCKS1. Boxes on hand sink blocking sink. Discontinue. Do not store anything in or on hand sinks.KITCHEN1. Ice scoop on hand sink in pizza area. Remove. Do not store anything in or on hand sinks.
    Location: Kitchen
  • Plumbing system / repair (Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: Repair floor drain in server area and repair hand sink and dumpsink for same area.Note: on follow up inspection 3-1-2013 Floor drain still backing up and possibly collapsed in server area. Server area is closed at this time. ARS to ccome out Monday 3-4-2013 at 9:00am to put camera down drains. Will follow up on 3-5-2013 to check on progress. Close off area to employees until repairs are made. Empty ice well and do not use until repairs are complete and it is cleaned. Note: emptied area and closed off to staff at time of inspection.Note: on follow up inspection 3-5-2013 found ARS unable to scope to drain collapse. Looking for plans to work on repairs. Keep area closed until repairs are complete and re-opened by health department. Note: on follow up inspection 6-27-2013 floor drain has been repaired. Add sinks and finish all plumbing repairs.
    Location: Service counter
  • 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: Clean, resurface or replace cutting boards in hot line area. (Old Marker)
    Location: Kitchen
  • Pests/rodents removed (corrected)
    Dead pests not removed.
    Correction: Remove dead pests at frequent intervals to avoid accumulation.
    Comments: Remove dead roaches from Bag n' Box area.
    Location: Kitchen
  • 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: Trash can at BAR is soiled. Clean.
    Location: Bar
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: KITCHEN1. Cove molding missing/wall area crumbling by dish cart storage area. Repair to smooth, non absorbent easily cleanable surface. CORRECTED2. FRP loose from wall and insulation molding in dish area. Secure to wall. CORRECTED3. Repair or replace wall at end of counter to be smooth non absorbent and easily cleanable in server area for NIC's.4. Repair walls in server area. Make sure all areas are smooth, non absorbent and easy to clean. FRP provided paint walls where needed. CORRECTED BAR1. Clean and repair wall and floor in area at bar where the counter was removed. CORRECTED2. Paint wall corner area to be easily cleanable. CORRECTED3. Missing floor tile by 4 bay bar sink. Provide. CORRECTED4. Cove missing/wall crumbling behind soda units in ice machine area at bar. Repair to smooth, non absorbent easily cleanable surface.5. Stained/worn floor tiles in ice machine room. Replace. STARBUCKS1. Repair floor by entrance to kitchen area to be smooth, non absorbent and easily cleanable. Note: Floor repaired. Provide thershold plate betwen flooring.
    Location: Kitchen
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: KITCHEN1. Cove molding missing/wall area crumbling by dish cart storage area. Repair to smooth, non absorbent easily cleanable surface. CORRECTED2. FRP loose from wall and insulation molding in dish area. Secure to wall. CORRECTED3. Repair or replace wall at end of counter to be smooth non absorbent and easily cleanable in server area for NIC's.4. Repair walls in server area. Make sure all areas are smooth, non absorbent and easy to clean. FRP provided paint walls where needed. CORRECTED BAR1. Clean and repair wall and floor in area at bar where the counter was removed. CORRECTED2. Paint wall corner area to be easily cleanable. CORRECTED3. Missing floor tile by 4 bay bar sink. Provide. CORRECTED4. Cove missing/wall crumbling behind soda units in ice machine area at bar. Repair to smooth, non absorbent easily cleanable surface.5. Stained/worn floor tiles in ice machine room. Replace. STARBUCKS1. Repair floor by entrance to kitchen area to be smooth, non absorbent and easily cleanable. Note: Floor repaired. Provide thershold plate betwen flooring.
    Location: Bar
  • Physical facility repair (corrected)
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: KITCHEN1. Cove molding missing/wall area crumbling by dish cart storage area. Repair to smooth, non absorbent easily cleanable surface. CORRECTED2. FRP loose from wall and insulation molding in dish area. Secure to wall. CORRECTED3. Repair or replace wall at end of counter to be smooth non absorbent and easily cleanable in server area for NIC's.4. Repair walls in server area. Make sure all areas are smooth, non absorbent and easy to clean. FRP provided paint walls where needed. CORRECTED BAR1. Clean and repair wall and floor in area at bar where the counter was removed. CORRECTED2. Paint wall corner area to be easily cleanable. CORRECTED3. Missing floor tile by 4 bay bar sink. Provide. CORRECTED4. Cove missing/wall crumbling behind soda units in ice machine area at bar. Repair to smooth, non absorbent easily cleanable surface.5. Stained/worn floor tiles in ice machine room. Replace. STARBUCKS1. Repair floor by entrance to kitchen area to be smooth, non absorbent and easily cleanable. Note: Floor repaired. Provide thershold plate betwen flooring.
    Location: Kitchen
  • Physical facility repair (corrected)
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: KITCHEN1. Cove molding missing/wall area crumbling by dish cart storage area. Repair to smooth, non absorbent easily cleanable surface. CORRECTED2. FRP loose from wall and insulation molding in dish area. Secure to wall. CORRECTED3. Repair or replace wall at end of counter to be smooth non absorbent and easily cleanable in server area for NIC's.4. Repair walls in server area. Make sure all areas are smooth, non absorbent and easy to clean. FRP provided paint walls where needed. CORRECTED BAR1. Clean and repair wall and floor in area at bar where the counter was removed. CORRECTED2. Paint wall corner area to be easily cleanable. CORRECTED3. Missing floor tile by 4 bay bar sink. Provide. CORRECTED4. Cove missing/wall crumbling behind soda units in ice machine area at bar. Repair to smooth, non absorbent easily cleanable surface.5. Stained/worn floor tiles in ice machine room. Replace. STARBUCKS1. Repair floor by entrance to kitchen area to be smooth, non absorbent and easily cleanable. Note: Floor repaired. Provide thershold plate betwen flooring.
    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: Server area Nic's1. Clean floor below one bay sink, hand sink, and prep table. CORRECTED2. Clean floor-wall junctions. CORRECTED BAR1. Clean floor and wall where counter removed at bar. CORRECTED2. Clean floor below equipment especially floor-wall junctions. CORRECTED3. Spill in wine cabinet and on floor. Clean. CORRECTED
    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: Server area Nic's1. Clean floor below one bay sink, hand sink, and prep table. CORRECTED2. Clean floor-wall junctions. CORRECTED BAR1. Clean floor and wall where counter removed at bar. CORRECTED2. Clean floor below equipment especially floor-wall junctions. CORRECTED3. Spill in wine cabinet and on floor. Clean. CORRECTED
    Location: Bar
  • Wiping cloths / storage (corrected)
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: 1. Wet cloth on counter in meat prep room. Store in approved strength sanitizer solution. CORRECTEDNote: Use separate sanitizer bucket for raw meats than for other areas. 2. Wet cloth towels in bar hand sink floor drain. Remove.
    Location: Kitchen
  • Wiping cloths / storage (corrected)
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: 1. Wet cloth on counter in meat prep room. Store in approved strength sanitizer solution. CORRECTEDNote: Use separate sanitizer bucket for raw meats than for other areas. 2. Wet cloth towels in bar hand sink floor drain. Remove.
    Location: Bar
  • Unapproved non-food contact (corrected)
    Unapproved material(s) used in non-food contact surface(s).
    Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
    Comments: BAR1. Shims holding up plumbing by 4 bay sink. Remove shims and provide plumber strapping. 2. Remove wooden shelving for glasses and provide metal or plastic cleanable shelving.
    Location: Bar
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: KITCHEN1. Hot line reach in 1 door freezer has a lot of ice build up. Remove ice and repair, Note: replacing unit.2. Dumpsink removed from unused server area. When repairs are finished and area is going to be used again provide dump sink. CORRECTED3. Ice build up in walk in freezer #17. Remove ice and repair. NIC'S SERVER AREA1. Lift plumbing 6 inches off the floor for easier floor cleaning. CORRECTED2. Repair paper towel dispenser at hand sink. CORRECTED BAR1. Keg cooler #2 in poor repair. Repair or replace. Note: replacing unit. When replacing keg cooler #2 repairing floor drains and clean floor-wall junctions.
    Location: Kitchen
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: KITCHEN1. Hot line reach in 1 door freezer has a lot of ice build up. Remove ice and repair, Note: replacing unit.2. Dumpsink removed from unused server area. When repairs are finished and area is going to be used again provide dump sink. CORRECTED3. Ice build up in walk in freezer #17. Remove ice and repair. NIC'S SERVER AREA1. Lift plumbing 6 inches off the floor for easier floor cleaning. CORRECTED2. Repair paper towel dispenser at hand sink. CORRECTED BAR1. Keg cooler #2 in poor repair. Repair or replace. Note: replacing unit. When replacing keg cooler #2 repairing floor drains and clean floor-wall junctions.
    Location: Kitchen
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: KITCHEN1. Hot line reach in 1 door freezer has a lot of ice build up. Remove ice and repair, Note: replacing unit.2. Dumpsink removed from unused server area. When repairs are finished and area is going to be used again provide dump sink. CORRECTED3. Ice build up in walk in freezer #17. Remove ice and repair. NIC'S SERVER AREA1. Lift plumbing 6 inches off the floor for easier floor cleaning. CORRECTED2. Repair paper towel dispenser at hand sink. CORRECTED BAR1. Keg cooler #2 in poor repair. Repair or replace. Note: replacing unit. When replacing keg cooler #2 repairing floor drains and clean floor-wall junctions.
    Location: Bar
  • Fixed equipment spacing/sealing (corrected)
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: 1. Place silicone caulk around mop/dump sink in server area. CORRECTED2. Secure drain boards to wall in dish room after wall repairs are finished. 3. Secure hand sink to counter in starbucks.
    Location: Service counter
  • Fixed equipment spacing/sealing
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: 1. Place silicone caulk around mop/dump sink in server area. CORRECTED2. Secure drain boards to wall in dish room after wall repairs are finished. 3. Secure hand sink to counter in starbucks.
    Location: Kitchen
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: BAR1. Clean compressor of keg coolers. CORRECTED 2. Spill from wine in cabinet. Clean. CORRECTED3. Utensil container at bar soiled. Clean. CORRECTED AT TIME OF INSPECTION
    Location: Bar
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: 1. Provide paper towels for BAR hand sink. CORRECTED2. Provide paper towels for KITCHEN hand sinks where missing.
    Location: Bar
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: 1. Provide paper towels for BAR hand sink. CORRECTED2. Provide paper towels for KITCHEN hand sinks where missing.
    Location: Kitchen
  • Plumbing system/ repair (Non-Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: Server area Nic's1. Repair or replace leaking one bay dump sink. Note Sink removed
    Location: Service counter
    Equipment: Dump sink
 10/07/2013Recheck
  • Mechanical equipment (corrected)
    Heating, ventilation, and/or air conditioning or other mechanical equipment not installed, operated and/or maintained according to manufacturers instructions.
    Correction: All mechanical equipment must be used in accordance with manufacturers instructions.
    Comments: Air conditioning broken through facility. Repair. Note: Parts ordererd.Note: working on air conditioning at this time finish repairs. Note: on Follow up inspection 8-2-2013 air conditioning still being repaired.
  • 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: MAIN KITCHEN 1. Chicken at buffet is at 108.5 deg F, 119.5 deg F, 122.5 deg F and 145 deg F. Use more sternos or another heat source to keep all food at 135 deg F or above.
  • 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: STARBUCKS 1. Fruit/yogurt display cooler at 45 deg F. Repair to hold foods at 41 deg F or below. CORRECTEDPIZZA AREA 1. Prep top cooler holding blue cheese at 53 deg F and boiled eggs at 47 deg F. Cooler is at 53 deg F below. Repair to hold foods at 41 deg F or below. At time of inspection disposed of 1 small pan of Salami, 1 small pan of boiled eggs, 1 small pan of blue cheese and 1 small pan of chopped chicken.Note: On follow up inspection 7-19-2013 prep top cooler at 52 deg F. Repair to hold at 41 deg F or below. Disposed of boiled eggs, blue cheese, chicken brerast - whole and cubed, suasage and pepperoni at tiime of inspection.Note: On follow up inspection 7-26-2013 Pizza prep top cooler is at 60 deg F. Foods just moved into cooler at 49 deg F. Foods moved to walk in cooler: boiled eggs, pepperoni, blue cheese, garlic in oil, mozzarella cheese, shredded cheese, and salami. Repair cooler to hold foods at 41 deg F or below. Do not store potentially hazardous foods in cooler when broken.Note: on follow up inspection 8-2-2013 prep top cooler not maintaining consistant temperature. Not being used to hold foods at time of insepction. Repair to hold at 41 deg F or below before putting potentially hazardous foods in cooler. HOT LINE 1. Butter on ice at 54 deg F. Hold at 41 deg F or below. CORRECTEDNIC'S SERVER AREA1. Butter at room temperature. Discontinue. Keep at 41 deg F or below. CORRECTED
    Location: Kitchen
  • Pests/rodents (corrected)
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: MAIN KITCHEN 1. Gnats in starbucks, soda box room and dish area. Exterminate.
  • 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: NICS SERVER AREA 1. Provide utensil by toast area.
  • No hand washing (when) (corrected)
    Food employees’ hands became contaminated and were not washed to eliminate contamination.
    Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
    Comments: STARBUCKS1. Hand sink is dry. Make sure employees arer washing hands in hand sink when needed.
  • 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: MAIN KITCHEN 1. Employee drink without lid and straw. Provide lids and straws for employee drinks.
  • Food unsafe (Critical) (corrected)
    Food is unsafe and/or in unsound condition.
    Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
    Comments: HOT LINE 1. .Food (cut egg plant cut and battered) on rusted shelf directly in one door freezer by hand sink. Discontinue.
  • 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: MAIN KITCHEN 1. Raw bacon over bread in walk in cooler number 16. Store raw meat below ready to eat foods.
  • 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: BACK GRILL AREA 1. Not date marking luncheon meat and cheese in 2 door dasani cooler. Date mark all ready to eat potentailly hazardous foods with 7 day disposal date. MAIN KITCHEN 1. Alfredo sauce date marked for 6-30-2013. Disposed of one and one half pot during inspection. 2. Sliced turkey and cheese not date marked in walk in cooler # 17. Date mark with 7 day disposal date.
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: STARBUCKS1. Dishes by hand sink. Wash, rinse, sanitize and air dry dishes. Do not wash, rinse or store by hand sink. CORRECTEDHOT LINE 1. Prep table shelves soiled. Clean. MAIN KITCHEN 1. Clean slicer, etc in prep area. CORRECTED
    Location: Kitchen
  • Hand sink soiled (corrected)
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Comments: STARBUCKS1. Hand sink soiled. Clean
    Location: Kitchen
  • 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: STARBUCKS1. Dishes by hand sink. Remove. Do not place anything on or in the hand sink. CORRECTED2. Card board box lid on hand sink. Remove. Do not place anything on on in hand sinks. CORRECTEDPIZZA AREA1. Ice cream scoop on hand sink. Remove. Clean and sanitize. Do not store anything on or in hand sinks.
  • Chemical sanitizing exposure time and concentration (corrected)
    Improper exposure time and/or concentration of sanitizer in chemical manual or mechanical operations.
    Correction: Use approved exposure time and/or chemical concentration.
    Comments: STARBUCKSImproper dish washing at 2 bay sink. No sanitizing of dishes. Always wash, rinse, sanitize and air dry all dishes.
  • 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: STARBUCKS 1. In place sanitizer over 500 ppm. Maintain at proper concentration.On follow up inspection 7-19-2013 : In place sanitizer at over 500 ppm. Maintain at proper concentration.On follow up inspection 7-26-2013 : In place sanitizer at over 500 ppm. Maintain at proper concentration.Note: On follow up inspection on 8-2-2013 no sanitizer set up in starbucks at time of inspection to test. Test strips at starbucks at this time.
  • 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: STARBUCKS 1. Box of single service items on the floor. Storer 6 inches off the floor. .Provide dunage racks for storage in starbucks by chest freezer.
  • 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: MAIN KITCHEN 1. Unlabeled bulk containers in prep area. Label. Note: One container needs to be labeled others are labeled.
  • Pests/rodents removed (corrected)
    Dead pests not removed.
    Correction: Remove dead pests at frequent intervals to avoid accumulation.
    Comments: MAIN KITCHEN 1. Dead roaches in soda area. Remove.
  • Cove molding
    Floor-wall junctures not coved.
    Correction: Install cove molding.
    Comments: MAIN KITCHEN 1. Cove molding missing in walk in freezer # 17. Provide.
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: STARBUCKS 1. Floor by entrance is wrapped. Repair to smooth, non absorbent, easily cleanable state. Note: on follow up inspection 8-2-2013 laminate wood floor replaced in need of threshold plate. Provide threshold plate between cermic and laminate floors.MAIN KITCHEN 1. FRP loose in dish area. Remove and replace molded insulation and secure FRP to wall. Wall has collapsed behind FRP. Note due to present of dead roaches in soda box room make wall repairrs to this area first. CORRECTED 2. Cove molding broken by hand sink near dish area. Replace.CORRECTED 3. Repair wall in soda box room at entrance to the right to be smooth, non absorbent and easily cleanable. CORRECTED4. Repair water leak from dish room into soda room.NICS SERVER AREA 1. Repair wall below coffee stainless steel table to be smooth, non absorbent and easily cleanable. Very soiled and unable to be cleaned. HOT LINE 1. Repair crumbling ceiling around light over hand sink. CORRECTEDBAR 1. Paint wood in corner. CORRECTED 2. Repair floor and wall where counter was removed. CORRECTED 3. Repair crumbling wall by soda unit in ice machine room. 4. Replace worn floor tiles in ice machine room..
  • Physical facility repair (corrected)
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: STARBUCKS 1. Floor by entrance is wrapped. Repair to smooth, non absorbent, easily cleanable state. Note: on follow up inspection 8-2-2013 laminate wood floor replaced in need of threshold plate. Provide threshold plate between cermic and laminate floors.MAIN KITCHEN 1. FRP loose in dish area. Remove and replace molded insulation and secure FRP to wall. Wall has collapsed behind FRP. Note due to present of dead roaches in soda box room make wall repairrs to this area first. CORRECTED 2. Cove molding broken by hand sink near dish area. Replace.CORRECTED 3. Repair wall in soda box room at entrance to the right to be smooth, non absorbent and easily cleanable. CORRECTED4. Repair water leak from dish room into soda room.NICS SERVER AREA 1. Repair wall below coffee stainless steel table to be smooth, non absorbent and easily cleanable. Very soiled and unable to be cleaned. HOT LINE 1. Repair crumbling ceiling around light over hand sink. CORRECTEDBAR 1. Paint wood in corner. CORRECTED 2. Repair floor and wall where counter was removed. CORRECTED 3. Repair crumbling wall by soda unit in ice machine room. 4. Replace worn floor tiles in ice machine room..
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: MAIN KITCHEN 1. Clean walls in dish area. CORRECTEDBACK GRILL AREA1. Ceiling soiled by air duct. Clean.2. Light guards soiled. CleanPIZZA AREA1. Ceiling is soiled. Clean CORRECTEDNICS SERVER AREA 1. Clean floors around and below equipment where needed. CORRECTEDHOT LINE 1. Ceiling soiled. Clean. 2. Wall soiled. Clean. CORRECTED 3. Floor below equipment soiled. Clean. CORRECTEDPIZZA AREA1. Light guards soiled. Clean
  • 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: MAIN KITCHEN 1. Clean walls in dish area. CORRECTEDBACK GRILL AREA1. Ceiling soiled by air duct. Clean.2. Light guards soiled. CleanPIZZA AREA1. Ceiling is soiled. Clean CORRECTEDNICS SERVER AREA 1. Clean floors around and below equipment where needed. CORRECTEDHOT LINE 1. Ceiling soiled. Clean. 2. Wall soiled. Clean. CORRECTED 3. Floor below equipment soiled. Clean. CORRECTEDPIZZA AREA1. Light guards soiled. Clean
  • Wiping cloths / storage (corrected)
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: STARBUCKS 1. Wet cloth towels on the counter. Store in approved strength sanitizer solution.Note: On follow up inspection 7-26-2013 cloth towel on 2 bay sink. Store in approved strength sanitizer solution.
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: BAR1. Keg cooler #2 is broken. Repair or replace. Note: replacing unitMAIN KITCHEN1. Ice build up on cooling unit in walk in freezer # 17. Repair and remove ice. HOT LINE 1. Ice build up in reach in freezer by hand sink. Repair or replace. Note: replacing unit 2. Rusted shelving in reach in freezer by hand sink. Replate, rercoat or replace.BACK GRILL AREA 1. Lights out in exhaust hood. Provide. CORRECTED
    Location: Kitchen
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: BAR1. Keg cooler #2 is broken. Repair or replace. Note: replacing unitMAIN KITCHEN1. Ice build up on cooling unit in walk in freezer # 17. Repair and remove ice. HOT LINE 1. Ice build up in reach in freezer by hand sink. Repair or replace. Note: replacing unit 2. Rusted shelving in reach in freezer by hand sink. Replate, rercoat or replace.BACK GRILL AREA 1. Lights out in exhaust hood. Provide. CORRECTED
    Location: Kitchen
  • Fixed equipment spacing/sealing
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: STARBUCKS 1. Hand sink loose from counter. Secure to counter.MAIN KITCHEN1. Secure drain boards for dish machine area to newly repaired wall.
  • 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: MAIN KITCHEN 1. Bags of onions on the floor. Storer 6 inches off the floor. CORRECTEDSTARBUCKS1. Note: on follow up inspection 7-26-2013 Boxes od coffee on the floor. Store 6 inches off the floor. Provide dunage racks for storage in starbucks by chest freezer. Note: on follow up inspection 8-2-2013 box of coffee on floor. Store 6 inches off the floor.
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: PIZZA AREA 1. Thaw ice cream chest freezer for easier cleaning. CORRECTED 2. .Lights soiled over clean dishes. Clean lights.MAIN KITCHEN1. Clean shelves in walk in coolers where needed. CORRECTED
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: PIZZA AREA 1. Thaw ice cream chest freezer for easier cleaning. CORRECTED 2. .Lights soiled over clean dishes. Clean lights.MAIN KITCHEN1. Clean shelves in walk in coolers where needed. CORRECTED
  • Hand washing (where) (corrected)
    Employee used improper location to wash hands.
    Correction: Employees shall wash hands only at designated hand sinks.
    Comments: STARBUCKS1. Hand sink is dry. Make sure employees arer washing hands in hand sink when needed.
    Location: Kitchen
  • Plumbing system/ repair (Non-Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: MAIN KITCHEN 1. Leak below dish machine. Repair.
 10/07/2013Recheck
  • Mechanical equipment (corrected)
    Heating, ventilation, and/or air conditioning or other mechanical equipment not installed, operated and/or maintained according to manufacturers instructions.
    Correction: All mechanical equipment must be used in accordance with manufacturers instructions.
    Comments: Air conditioning broken through facility. Repair. Note: Parts ordererd.Note: working on air conditioning at this time finish repairs. Note: on Follow up inspection 8-2-2013 air conditioning still being repaired.
  • 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: MAIN KITCHEN 1. Chicken at buffet is at 108.5 deg F, 119.5 deg F, 122.5 deg F and 145 deg F. Use more sternos or another heat source to keep all food at 135 deg F or above.
  • 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: STARBUCKS 1. Fruit/yogurt display cooler at 45 deg F. Repair to hold foods at 41 deg F or below. CORRECTEDPIZZA AREA 1. Prep top cooler holding blue cheese at 53 deg F and boiled eggs at 47 deg F. Cooler is at 53 deg F below. Repair to hold foods at 41 deg F or below. At time of inspection disposed of 1 small pan of Salami, 1 small pan of boiled eggs, 1 small pan of blue cheese and 1 small pan of chopped chicken.Note: On follow up inspection 7-19-2013 prep top cooler at 52 deg F. Repair to hold at 41 deg F or below. Disposed of boiled eggs, blue cheese, chicken brerast - whole and cubed, suasage and pepperoni at tiime of inspection.Note: On follow up inspection 7-26-2013 Pizza prep top cooler is at 60 deg F. Foods just moved into cooler at 49 deg F. Foods moved to walk in cooler: boiled eggs, pepperoni, blue cheese, garlic in oil, mozzarella cheese, shredded cheese, and salami. Repair cooler to hold foods at 41 deg F or below. Do not store potentially hazardous foods in cooler when broken.Note: on follow up inspection 8-2-2013 prep top cooler not maintaining consistant temperature. Not being used to hold foods at time of insepction. Repair to hold at 41 deg F or below before putting potentially hazardous foods in cooler. HOT LINE 1. Butter on ice at 54 deg F. Hold at 41 deg F or below. CORRECTEDNIC'S SERVER AREA1. Butter at room temperature. Discontinue. Keep at 41 deg F or below. CORRECTED
    Location: Kitchen
  • Pests/rodents (corrected)
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: MAIN KITCHEN 1. Gnats in starbucks, soda box room and dish area. Exterminate.
  • 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: NICS SERVER AREA 1. Provide utensil by toast area.
  • No hand washing (when) (corrected)
    Food employees’ hands became contaminated and were not washed to eliminate contamination.
    Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
    Comments: STARBUCKS1. Hand sink is dry. Make sure employees arer washing hands in hand sink when needed.
  • 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: MAIN KITCHEN 1. Employee drink without lid and straw. Provide lids and straws for employee drinks.
  • Food unsafe (Critical) (corrected)
    Food is unsafe and/or in unsound condition.
    Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
    Comments: HOT LINE 1. .Food (cut egg plant cut and battered) on rusted shelf directly in one door freezer by hand sink. Discontinue.
  • 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: MAIN KITCHEN 1. Raw bacon over bread in walk in cooler number 16. Store raw meat below ready to eat foods.
  • 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: BACK GRILL AREA 1. Not date marking luncheon meat and cheese in 2 door dasani cooler. Date mark all ready to eat potentailly hazardous foods with 7 day disposal date. MAIN KITCHEN 1. Alfredo sauce date marked for 6-30-2013. Disposed of one and one half pot during inspection. 2. Sliced turkey and cheese not date marked in walk in cooler # 17. Date mark with 7 day disposal date.
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: STARBUCKS1. Dishes by hand sink. Wash, rinse, sanitize and air dry dishes. Do not wash, rinse or store by hand sink. CORRECTEDHOT LINE 1. Prep table shelves soiled. Clean. MAIN KITCHEN 1. Clean slicer, etc in prep area. CORRECTED
    Location: Kitchen
  • Hand sink soiled (corrected)
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Comments: STARBUCKS1. Hand sink soiled. Clean
    Location: Kitchen
  • 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: STARBUCKS1. Dishes by hand sink. Remove. Do not place anything on or in the hand sink. CORRECTED2. Card board box lid on hand sink. Remove. Do not place anything on on in hand sinks. CORRECTEDPIZZA AREA1. Ice cream scoop on hand sink. Remove. Clean and sanitize. Do not store anything on or in hand sinks.
  • Chemical sanitizing exposure time and concentration (corrected)
    Improper exposure time and/or concentration of sanitizer in chemical manual or mechanical operations.
    Correction: Use approved exposure time and/or chemical concentration.
    Comments: STARBUCKSImproper dish washing at 2 bay sink. No sanitizing of dishes. Always wash, rinse, sanitize and air dry all dishes.
  • 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: STARBUCKS 1. In place sanitizer over 500 ppm. Maintain at proper concentration.On follow up inspection 7-19-2013 : In place sanitizer at over 500 ppm. Maintain at proper concentration.On follow up inspection 7-26-2013 : In place sanitizer at over 500 ppm. Maintain at proper concentration.Note: On follow up inspection on 8-2-2013 no sanitizer set up in starbucks at time of inspection to test. Test strips at starbucks at this time.
  • 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: STARBUCKS 1. Box of single service items on the floor. Storer 6 inches off the floor. .Provide dunage racks for storage in starbucks by chest freezer.
  • 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: MAIN KITCHEN 1. Unlabeled bulk containers in prep area. Label. Note: One container needs to be labeled others are labeled.
  • Pests/rodents removed (corrected)
    Dead pests not removed.
    Correction: Remove dead pests at frequent intervals to avoid accumulation.
    Comments: MAIN KITCHEN 1. Dead roaches in soda area. Remove.
  • Cove molding
    Floor-wall junctures not coved.
    Correction: Install cove molding.
    Comments: MAIN KITCHEN 1. Cove molding missing in walk in freezer # 17. Provide.
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: STARBUCKS 1. Floor by entrance is wrapped. Repair to smooth, non absorbent, easily cleanable state. Note: on follow up inspection 8-2-2013 laminate wood floor replaced in need of threshold plate. Provide threshold plate between cermic and laminate floors.MAIN KITCHEN 1. FRP loose in dish area. Remove and replace molded insulation and secure FRP to wall. Wall has collapsed behind FRP. Note due to present of dead roaches in soda box room make wall repairrs to this area first. CORRECTED 2. Cove molding broken by hand sink near dish area. Replace.CORRECTED 3. Repair wall in soda box room at entrance to the right to be smooth, non absorbent and easily cleanable. CORRECTED4. Repair water leak from dish room into soda room.NICS SERVER AREA 1. Repair wall below coffee stainless steel table to be smooth, non absorbent and easily cleanable. Very soiled and unable to be cleaned. HOT LINE 1. Repair crumbling ceiling around light over hand sink. BAR 1. Paint wood in corner. CORRECTED 2. Repair floor and wall where counter was removed. 3. Repair crumbling wall by soda unit in ice machine room. 4. Replace worn floor tiles in ice machine room..
  • Physical facility repair (corrected)
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: STARBUCKS 1. Floor by entrance is wrapped. Repair to smooth, non absorbent, easily cleanable state. Note: on follow up inspection 8-2-2013 laminate wood floor replaced in need of threshold plate. Provide threshold plate between cermic and laminate floors.MAIN KITCHEN 1. FRP loose in dish area. Remove and replace molded insulation and secure FRP to wall. Wall has collapsed behind FRP. Note due to present of dead roaches in soda box room make wall repairrs to this area first. CORRECTED 2. Cove molding broken by hand sink near dish area. Replace.CORRECTED 3. Repair wall in soda box room at entrance to the right to be smooth, non absorbent and easily cleanable. CORRECTED4. Repair water leak from dish room into soda room.NICS SERVER AREA 1. Repair wall below coffee stainless steel table to be smooth, non absorbent and easily cleanable. Very soiled and unable to be cleaned. HOT LINE 1. Repair crumbling ceiling around light over hand sink. BAR 1. Paint wood in corner. CORRECTED 2. Repair floor and wall where counter was removed. 3. Repair crumbling wall by soda unit in ice machine room. 4. Replace worn floor tiles in ice machine room..
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: MAIN KITCHEN 1. Clean walls in dish area. CORRECTEDBACK GRILL AREA1. Ceiling soiled by air duct. Clean.2. Light guards soiled. CleanPIZZA AREA1. Ceiling is soiled. Clean CORRECTEDNICS SERVER AREA 1. Clean floors around and below equipment where needed. CORRECTEDHOT LINE 1. Ceiling soiled. Clean 2. Wall soiled. Clean. 3. Floor below equipment soiled. Clean.PIZZA AREA1. Light guards soiled. Clean
  • 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: MAIN KITCHEN 1. Clean walls in dish area. CORRECTEDBACK GRILL AREA1. Ceiling soiled by air duct. Clean.2. Light guards soiled. CleanPIZZA AREA1. Ceiling is soiled. Clean CORRECTEDNICS SERVER AREA 1. Clean floors around and below equipment where needed. CORRECTEDHOT LINE 1. Ceiling soiled. Clean 2. Wall soiled. Clean. 3. Floor below equipment soiled. Clean.PIZZA AREA1. Light guards soiled. Clean
  • Wiping cloths / storage (corrected)
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: STARBUCKS 1. Wet cloth towels on the counter. Store in approved strength sanitizer solution.Note: On follow up inspection 7-26-2013 cloth towel on 2 bay sink. Store in approved strength sanitizer solution.
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: BAR1. Keg cooler #2 is broken. Repair or replace. Note: replacing unitMAIN KITCHEN1. Ice build up on cooling unit in walk in freezer # 17. Repair and remove ice. HOT LINE 1. Ice build up in reach in freezer by hand sink. Repair or replace. Note: replacing unit 2. Rusted shelving in reach in freezer by hand sink. Replate, rercoat or replace.BACK GRILL AREA 1. Lights out in exhaust hood. Provide. CORRECTED
    Location: Kitchen
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: BAR1. Keg cooler #2 is broken. Repair or replace. Note: replacing unitMAIN KITCHEN1. Ice build up on cooling unit in walk in freezer # 17. Repair and remove ice. HOT LINE 1. Ice build up in reach in freezer by hand sink. Repair or replace. Note: replacing unit 2. Rusted shelving in reach in freezer by hand sink. Replate, rercoat or replace.BACK GRILL AREA 1. Lights out in exhaust hood. Provide. CORRECTED
    Location: Kitchen
  • Fixed equipment spacing/sealing
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: STARBUCKS 1. Hand sink loose from counter. Secure to counter.MAIN KITCHEN1. Secure drain boards for dish machine area to newly repaired wall.
  • 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: MAIN KITCHEN 1. Bags of onions on the floor. Storer 6 inches off the floor. CORRECTEDSTARBUCKS1. Note: on follow up inspection 7-26-2013 Boxes od coffee on the floor. Store 6 inches off the floor. Provide dunage racks for storage in starbucks by chest freezer. Note: on follow up inspection 8-2-2013 box of coffee on floor. Store 6 inches off the floor.
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: PIZZA AREA 1. Thaw ice cream chest freezer for easier cleaning. CORRECTED 2. .Lights soiled over clean dishes. Clean lights.MAIN KITCHEN1. Clean shelves in walk in coolers where needed. CORRECTED
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: PIZZA AREA 1. Thaw ice cream chest freezer for easier cleaning. CORRECTED 2. .Lights soiled over clean dishes. Clean lights.MAIN KITCHEN1. Clean shelves in walk in coolers where needed. CORRECTED
  • Hand washing (where) (corrected)
    Employee used improper location to wash hands.
    Correction: Employees shall wash hands only at designated hand sinks.
    Comments: STARBUCKS1. Hand sink is dry. Make sure employees arer washing hands in hand sink when needed.
    Location: Kitchen
  • Plumbing system/ repair (Non-Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: MAIN KITCHEN 1. Leak below dish machine. Repair.
 10/04/2013Recheck
  • Electrical service (corrected)
    Electrical service equipment, and/or outlet(s) and fixture(s) not properly installed and/or maintained.
    Correction: Electrical service equipment, outlet(s) and fixture(s) shall be properly installed and maintained in good and safe working condition.
    Comments: Mount electrical box on floor at BAR to wall or repiar/replace broken box.
  • 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: Pre-cooked leeks and onion rings at room temperature. Disposed of at time of inspection. Cook to order or refrigerate or hot hold. (HOT LINE old Marker kitchen)
    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: Gnats at BAR. Exterminate.
    Location: Bar
  • Food unsafe (Critical) (corrected)
    Food is unsafe and/or in unsound condition.
    Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
    Comments: Gnats in liquor. Dispose of liquor with gnats in bottles. Note: on follow up inspection June 27 2013 Gnats in bottle of Cruzan Aged Rum. Disposed of at time of inspection.
    Location: Bar
  • 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: Not date marking completely in BACK GRILL area. Date mark all ready to eat potentially hazardous foods with 7 day disposal date.
    Location: Kitchen
    Equipment: Reach in cooler (2 door)
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: Server area Nic's1. Clean shelves below coffee prep areas CORRECTED2. Clean tops of prep tables. CORRECTED BAR1. Keg coolers soiled inside. Clean. Need to clean inside of keg cooler #2 Note: replacing unit2. Clean counters at bar and server area. CORRECTED3. Clean utensils and utensil well at bar. CORRECTED4. Clean ice well behind bar and in server area. CORRECTED
    Location: Service counter
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: Server area Nic's1. Clean shelves below coffee prep areas CORRECTED2. Clean tops of prep tables. CORRECTED BAR1. Keg coolers soiled inside. Clean. Need to clean inside of keg cooler #2 Note: replacing unit2. Clean counters at bar and server area. CORRECTED3. Clean utensils and utensil well at bar. CORRECTED4. Clean ice well behind bar and in server area. CORRECTED
    Location: Bar
  • Hand sink capacity (corrected)
    Inadequate number of hand washing sinks.
    Correction: Provide adequate number of hand washing sinks.
    Comments: 1. Provide hand sink in service area or remove door to area. 2. Repair hand sink used for dish area.
    Location: Service counter
    Equipment: Hand sink
  • Hand sink capacity (corrected)
    Inadequate number of hand washing sinks.
    Correction: Provide adequate number of hand washing sinks.
    Comments: 1. Provide hand sink in service area or remove door to area. 2. Repair hand sink used for dish area.
    Location: Dish machine area
    Equipment: Hand sink
  • Hand sink soiled (corrected)
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Comments: Main Kitchen - Pizza area1. Hand sink in pizza area is soiled. Please clean.Server area Nic's 1. Hand sink is soiled. Clean.
    Location: Kitchen
    Equipment: Hand 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: BAR1. Bleach water container in bar hand sink. Remove. Do not place anything in hand sink. CORRECTEDSTARBUCKS1. Boxes on hand sink blocking sink. Discontinue. Do not store anything in or on hand sinks.KITCHEN1. Ice scoop on hand sink in pizza area. Remove. Do not store anything in or on hand sinks.
    Location: Bar
    Equipment: Hand 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: BAR1. Bleach water container in bar hand sink. Remove. Do not place anything in hand sink. CORRECTEDSTARBUCKS1. Boxes on hand sink blocking sink. Discontinue. Do not store anything in or on hand sinks.KITCHEN1. Ice scoop on hand sink in pizza area. Remove. Do not store anything in or on hand sinks.
    Location: Kitchen
  • Plumbing system / repair (Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: Repair floor drain in server area and repair hand sink and dumpsink for same area.Note: on follow up inspection 3-1-2013 Floor drain still backing up and possibly collapsed in server area. Server area is closed at this time. ARS to ccome out Monday 3-4-2013 at 9:00am to put camera down drains. Will follow up on 3-5-2013 to check on progress. Close off area to employees until repairs are made. Empty ice well and do not use until repairs are complete and it is cleaned. Note: emptied area and closed off to staff at time of inspection.Note: on follow up inspection 3-5-2013 found ARS unable to scope to drain collapse. Looking for plans to work on repairs. Keep area closed until repairs are complete and re-opened by health department. Note: on follow up inspection 6-27-2013 floor drain has been repaired. Add sinks and finish all plumbing repairs.
    Location: Service counter
  • 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: Clean, resurface or replace cutting boards in hot line area. (Old Marker)
    Location: Kitchen
  • Pests/rodents removed (corrected)
    Dead pests not removed.
    Correction: Remove dead pests at frequent intervals to avoid accumulation.
    Comments: Remove dead roaches from Bag n' Box area.
    Location: Kitchen
  • 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: Trash can at BAR is soiled. Clean.
    Location: Bar
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: KITCHEN1. Cove molding missing/wall area crumbling by dish cart storage area. Repair to smooth, non absorbent easily cleanable surface. CORRECTED2. FRP loose from wall and insulation molding in dish area. Secure to wall. CORRECTED3. Repair or replace wall at end of counter to be smooth non absorbent and easily cleanable in server area for NIC's.4. Repair walls in server area. Make sure all areas are smooth, non absorbent and easy to clean. FRP provided paint walls where needed. CORRECTED BAR1. Clean and repair wall and floor in area at bar where the counter was removed. CORRECTED2. Paint wall corner area to be easily cleanable. CORRECTED3. Missing floor tile by 4 bay bar sink. Provide. CORRECTED4. Cove missing/wall crumbling behind soda units in ice machine area at bar. Repair to smooth, non absorbent easily cleanable surface.5. Stained/worn floor tiles in ice machine room. Replace. STARBUCKS1. Repair floor by entrance to kitchen area to be smooth, non absorbent and easily cleanable. Floor repaired. Provide thershold plate betwen flooring.
    Location: Kitchen
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: KITCHEN1. Cove molding missing/wall area crumbling by dish cart storage area. Repair to smooth, non absorbent easily cleanable surface. CORRECTED2. FRP loose from wall and insulation molding in dish area. Secure to wall. CORRECTED3. Repair or replace wall at end of counter to be smooth non absorbent and easily cleanable in server area for NIC's.4. Repair walls in server area. Make sure all areas are smooth, non absorbent and easy to clean. FRP provided paint walls where needed. CORRECTED BAR1. Clean and repair wall and floor in area at bar where the counter was removed. CORRECTED2. Paint wall corner area to be easily cleanable. CORRECTED3. Missing floor tile by 4 bay bar sink. Provide. CORRECTED4. Cove missing/wall crumbling behind soda units in ice machine area at bar. Repair to smooth, non absorbent easily cleanable surface.5. Stained/worn floor tiles in ice machine room. Replace. STARBUCKS1. Repair floor by entrance to kitchen area to be smooth, non absorbent and easily cleanable. Floor repaired. Provide thershold plate betwen flooring.
    Location: Bar
  • Physical facility repair (corrected)
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: KITCHEN1. Cove molding missing/wall area crumbling by dish cart storage area. Repair to smooth, non absorbent easily cleanable surface. CORRECTED2. FRP loose from wall and insulation molding in dish area. Secure to wall. CORRECTED3. Repair or replace wall at end of counter to be smooth non absorbent and easily cleanable in server area for NIC's.4. Repair walls in server area. Make sure all areas are smooth, non absorbent and easy to clean. FRP provided paint walls where needed. CORRECTED BAR1. Clean and repair wall and floor in area at bar where the counter was removed. CORRECTED2. Paint wall corner area to be easily cleanable. CORRECTED3. Missing floor tile by 4 bay bar sink. Provide. CORRECTED4. Cove missing/wall crumbling behind soda units in ice machine area at bar. Repair to smooth, non absorbent easily cleanable surface.5. Stained/worn floor tiles in ice machine room. Replace. STARBUCKS1. Repair floor by entrance to kitchen area to be smooth, non absorbent and easily cleanable. Floor repaired. Provide thershold plate betwen flooring.
    Location: Kitchen
  • Physical facility repair (corrected)
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: KITCHEN1. Cove molding missing/wall area crumbling by dish cart storage area. Repair to smooth, non absorbent easily cleanable surface. CORRECTED2. FRP loose from wall and insulation molding in dish area. Secure to wall. CORRECTED3. Repair or replace wall at end of counter to be smooth non absorbent and easily cleanable in server area for NIC's.4. Repair walls in server area. Make sure all areas are smooth, non absorbent and easy to clean. FRP provided paint walls where needed. CORRECTED BAR1. Clean and repair wall and floor in area at bar where the counter was removed. CORRECTED2. Paint wall corner area to be easily cleanable. CORRECTED3. Missing floor tile by 4 bay bar sink. Provide. CORRECTED4. Cove missing/wall crumbling behind soda units in ice machine area at bar. Repair to smooth, non absorbent easily cleanable surface.5. Stained/worn floor tiles in ice machine room. Replace. STARBUCKS1. Repair floor by entrance to kitchen area to be smooth, non absorbent and easily cleanable. Floor repaired. Provide thershold plate betwen flooring.
    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: Server area Nic's1. Clean floor below one bay sink, hand sink, and prep table. CORRECTED2. Clean floor-wall junctions. CORRECTED BAR1. Clean floor and wall where counter removed at bar. CORRECTED2. Clean floor below equipment especially floor-wall junctions. CORRECTED3. Spill in wine cabinet and on floor. Clean. CORRECTED
    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: Server area Nic's1. Clean floor below one bay sink, hand sink, and prep table. CORRECTED2. Clean floor-wall junctions. CORRECTED BAR1. Clean floor and wall where counter removed at bar. CORRECTED2. Clean floor below equipment especially floor-wall junctions. CORRECTED3. Spill in wine cabinet and on floor. Clean. CORRECTED
    Location: Bar
  • Wiping cloths / storage (corrected)
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: 1. Wet cloth on counter in meat prep room. Store in approved strength sanitizer solution. CORRECTEDNote: Use separate sanitizer bucket for raw meats than for other areas. 2. Wet cloth towels in bar hand sink floor drain. Remove.
    Location: Kitchen
  • Wiping cloths / storage (corrected)
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: 1. Wet cloth on counter in meat prep room. Store in approved strength sanitizer solution. CORRECTEDNote: Use separate sanitizer bucket for raw meats than for other areas. 2. Wet cloth towels in bar hand sink floor drain. Remove.
    Location: Bar
  • Unapproved non-food contact (corrected)
    Unapproved material(s) used in non-food contact surface(s).
    Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
    Comments: BAR1. Shims holding up plumbing by 4 bay sink. Remove shims and provide plumber strapping. 2. Remove wooden shelving for glasses and provide metal or plastic cleanable shelving.
    Location: Bar
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: KITCHEN1. Hot line reach in 1 door freezer has a lot of ice build up. Remove ice and repair, Note: replacing unit.2. Dumpsink removed from unused server area. When repairs are finished and area is going to be used again provide dump sink. CORRECTED3. Ice build up in walk in freezer #17. Remove ice and repair. NIC'S SERVER AREA1. Lift plumbing 6 inches off the floor for easier floor cleaning. CORRECTED2. Repair paper towel dispenser at hand sink. CORRECTED BAR1. Keg cooler #2 in poor repair. Repair or replace. Note: replacing unit. When replacing keg cooler #2 repairing floor drains and clean floor-wall junctions.
    Location: Kitchen
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: KITCHEN1. Hot line reach in 1 door freezer has a lot of ice build up. Remove ice and repair, Note: replacing unit.2. Dumpsink removed from unused server area. When repairs are finished and area is going to be used again provide dump sink. CORRECTED3. Ice build up in walk in freezer #17. Remove ice and repair. NIC'S SERVER AREA1. Lift plumbing 6 inches off the floor for easier floor cleaning. CORRECTED2. Repair paper towel dispenser at hand sink. CORRECTED BAR1. Keg cooler #2 in poor repair. Repair or replace. Note: replacing unit. When replacing keg cooler #2 repairing floor drains and clean floor-wall junctions.
    Location: Kitchen
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: KITCHEN1. Hot line reach in 1 door freezer has a lot of ice build up. Remove ice and repair, Note: replacing unit.2. Dumpsink removed from unused server area. When repairs are finished and area is going to be used again provide dump sink. CORRECTED3. Ice build up in walk in freezer #17. Remove ice and repair. NIC'S SERVER AREA1. Lift plumbing 6 inches off the floor for easier floor cleaning. CORRECTED2. Repair paper towel dispenser at hand sink. CORRECTED BAR1. Keg cooler #2 in poor repair. Repair or replace. Note: replacing unit. When replacing keg cooler #2 repairing floor drains and clean floor-wall junctions.
    Location: Bar
  • Fixed equipment spacing/sealing (corrected)
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: 1. Place silicone caulk around mop/dump sink in server area. CORRECTED2. Secure drain boards to wall in dish room after wall repairs are finished. 3. Secure hand sink to counter in starbucks.
    Location: Service counter
  • Fixed equipment spacing/sealing
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: 1. Place silicone caulk around mop/dump sink in server area. CORRECTED2. Secure drain boards to wall in dish room after wall repairs are finished. 3. Secure hand sink to counter in starbucks.
    Location: Kitchen
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: BAR1. Clean compressor of keg coolers. CORRECTED 2. Spill from wine in cabinet. Clean. CORRECTED3. Utensil container at bar soiled. Clean. CORRECTED AT TIME OF INSPECTION
    Location: Bar
  • Non food contact surface cleaning frequency (corrected on site)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: BAR1. Clean compressor of keg coolers. CORRECTED 2. Spill from wine in cabinet. Clean. CORRECTED3. Utensil container at bar soiled. Clean. CORRECTED AT TIME OF INSPECTION
    Location: Bar
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: 1. Provide paper towels for BAR hand sink. CORRECTED2. Provide paper towels for KITCHEN hand sinks where missing.
    Location: Bar
  • Hand sink/towels
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: 1. Provide paper towels for BAR hand sink. CORRECTED2. Provide paper towels for KITCHEN hand sinks where missing.
    Location: Kitchen
  • Plumbing system/ repair (Non-Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: Server area Nic's1. Repair or replace leaking one bay dump sink. Note Sink removed
    Location: Service counter
    Equipment: Dump sink
 10/04/2013Recheck
  • Electrical service (corrected)
    Electrical service equipment, and/or outlet(s) and fixture(s) not properly installed and/or maintained.
    Correction: Electrical service equipment, outlet(s) and fixture(s) shall be properly installed and maintained in good and safe working condition.
    Comments: Mount electrical box on floor at BAR to wall or repiar/replace broken box.
  • 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: Pre-cooked leeks and onion rings at room temperature. Disposed of at time of inspection. Cook to order or refrigerate or hot hold. (HOT LINE old Marker kitchen)
    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: Gnats at BAR. Exterminate.
    Location: Bar
  • Food unsafe (Critical) (corrected)
    Food is unsafe and/or in unsound condition.
    Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
    Comments: Gnats in liquor. Dispose of liquor with gnats in bottles. Note: on follow up inspection June 27 2013 Gnats in bottle of Cruzan Aged Rum. Disposed of at time of inspection.
    Location: Bar
  • 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: Not date marking completely in BACK GRILL area. Date mark all ready to eat potentially hazardous foods with 7 day disposal date.
    Location: Kitchen
    Equipment: Reach in cooler (2 door)
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: Server area Nic's1. Clean shelves below coffee prep areas CORRECTED2. Clean tops of prep tables. CORRECTED BAR1. Keg coolers soiled inside. Clean. Need to clean inside of keg cooler #2 Note: replacing unit2. Clean counters at bar and server area. CORRECTED3. Clean utensils and utensil well at bar. CORRECTED4. Clean ice well behind bar and in server area. CORRECTED
    Location: Service counter
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: Server area Nic's1. Clean shelves below coffee prep areas CORRECTED2. Clean tops of prep tables. CORRECTED BAR1. Keg coolers soiled inside. Clean. Need to clean inside of keg cooler #2 Note: replacing unit2. Clean counters at bar and server area. CORRECTED3. Clean utensils and utensil well at bar. CORRECTED4. Clean ice well behind bar and in server area. CORRECTED
    Location: Bar
  • Hand sink capacity (corrected)
    Inadequate number of hand washing sinks.
    Correction: Provide adequate number of hand washing sinks.
    Comments: 1. Provide hand sink in service area or remove door to area. 2. Repair hand sink used for dish area.
    Location: Service counter
    Equipment: Hand sink
  • Hand sink capacity (corrected)
    Inadequate number of hand washing sinks.
    Correction: Provide adequate number of hand washing sinks.
    Comments: 1. Provide hand sink in service area or remove door to area. 2. Repair hand sink used for dish area.
    Location: Dish machine area
    Equipment: Hand sink
  • Hand sink soiled (corrected)
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Comments: Main Kitchen - Pizza area1. Hand sink in pizza area is soiled. Please clean.Server area Nic's 1. Hand sink is soiled. Clean.
    Location: Kitchen
    Equipment: Hand 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: BAR1. Bleach water container in bar hand sink. Remove. Do not place anything in hand sink. CORRECTEDSTARBUCKS1. Boxes on hand sink blocking sink. Discontinue. Do not store anything in or on hand sinks.KITCHEN1. Ice scoop on hand sink in pizza area. Remove. Do not store anything in or on hand sinks.
    Location: Bar
    Equipment: Hand 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: BAR1. Bleach water container in bar hand sink. Remove. Do not place anything in hand sink. CORRECTEDSTARBUCKS1. Boxes on hand sink blocking sink. Discontinue. Do not store anything in or on hand sinks.KITCHEN1. Ice scoop on hand sink in pizza area. Remove. Do not store anything in or on hand sinks.
    Location: Kitchen
  • Plumbing system / repair (Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: Repair floor drain in server area and repair hand sink and dumpsink for same area.Note: on follow up inspection 3-1-2013 Floor drain still backing up and possibly collapsed in server area. Server area is closed at this time. ARS to ccome out Monday 3-4-2013 at 9:00am to put camera down drains. Will follow up on 3-5-2013 to check on progress. Close off area to employees until repairs are made. Empty ice well and do not use until repairs are complete and it is cleaned. Note: emptied area and closed off to staff at time of inspection.Note: on follow up inspection 3-5-2013 found ARS unable to scope to drain collapse. Looking for plans to work on repairs. Keep area closed until repairs are complete and re-opened by health department. Note: on follow up inspection 6-27-2013 floor drain has been repaired. Add sinks and finish all plumbing repairs.
    Location: Service counter
  • 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: Clean, resurface or replace cutting boards in hot line area. (Old Marker)
    Location: Kitchen
  • Pests/rodents removed (corrected)
    Dead pests not removed.
    Correction: Remove dead pests at frequent intervals to avoid accumulation.
    Comments: Remove dead roaches from Bag n' Box area.
    Location: Kitchen
  • 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: Trash can at BAR is soiled. Clean.
    Location: Bar
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: KITCHEN1. Cove molding missing/wall area crumbling by dish cart storage area. Repair to smooth, non absorbent easily cleanable surface. CORRECTED2. FRP loose from wall and insulation molding in dish area. Secure to wall. CORRECTED3. Repair or replace wall at end of counter to be smooth non absorbent and easily cleanable in server area for NIC's.4. Repair walls in server area. Make sure all areas are smooth, non absorbent and easy to clean. FRP provided paint walls where needed. CORRECTED BAR1. Clean and repair wall and floor in area at bar where the counter was removed. CORRECTED2. Paint wall corner area to be easily cleanable. CORRECTED3. Missing floor tile by 4 bay bar sink. Provide. CORRECTED4. Cove missing/wall crumbling behind soda units in ice machine area at bar. Repair to smooth, non absorbent easily cleanable surface.5. Stained/worn floor tiles in ice machine room. Replace. STARBUCKS1. Repair floor by entrance to kitchen area to be smooth, non absorbent and easily cleanable. Floor repaired. Provide thershold plate betwen flooring.
    Location: Kitchen
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: KITCHEN1. Cove molding missing/wall area crumbling by dish cart storage area. Repair to smooth, non absorbent easily cleanable surface. CORRECTED2. FRP loose from wall and insulation molding in dish area. Secure to wall. CORRECTED3. Repair or replace wall at end of counter to be smooth non absorbent and easily cleanable in server area for NIC's.4. Repair walls in server area. Make sure all areas are smooth, non absorbent and easy to clean. FRP provided paint walls where needed. CORRECTED BAR1. Clean and repair wall and floor in area at bar where the counter was removed. CORRECTED2. Paint wall corner area to be easily cleanable. CORRECTED3. Missing floor tile by 4 bay bar sink. Provide. CORRECTED4. Cove missing/wall crumbling behind soda units in ice machine area at bar. Repair to smooth, non absorbent easily cleanable surface.5. Stained/worn floor tiles in ice machine room. Replace. STARBUCKS1. Repair floor by entrance to kitchen area to be smooth, non absorbent and easily cleanable. Floor repaired. Provide thershold plate betwen flooring.
    Location: Bar
  • Physical facility repair (corrected)
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: KITCHEN1. Cove molding missing/wall area crumbling by dish cart storage area. Repair to smooth, non absorbent easily cleanable surface. CORRECTED2. FRP loose from wall and insulation molding in dish area. Secure to wall. CORRECTED3. Repair or replace wall at end of counter to be smooth non absorbent and easily cleanable in server area for NIC's.4. Repair walls in server area. Make sure all areas are smooth, non absorbent and easy to clean. FRP provided paint walls where needed. CORRECTED BAR1. Clean and repair wall and floor in area at bar where the counter was removed. CORRECTED2. Paint wall corner area to be easily cleanable. CORRECTED3. Missing floor tile by 4 bay bar sink. Provide. CORRECTED4. Cove missing/wall crumbling behind soda units in ice machine area at bar. Repair to smooth, non absorbent easily cleanable surface.5. Stained/worn floor tiles in ice machine room. Replace. STARBUCKS1. Repair floor by entrance to kitchen area to be smooth, non absorbent and easily cleanable. Floor repaired. Provide thershold plate betwen flooring.
    Location: Kitchen
  • Physical facility repair (corrected)
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: KITCHEN1. Cove molding missing/wall area crumbling by dish cart storage area. Repair to smooth, non absorbent easily cleanable surface. CORRECTED2. FRP loose from wall and insulation molding in dish area. Secure to wall. CORRECTED3. Repair or replace wall at end of counter to be smooth non absorbent and easily cleanable in server area for NIC's.4. Repair walls in server area. Make sure all areas are smooth, non absorbent and easy to clean. FRP provided paint walls where needed. CORRECTED BAR1. Clean and repair wall and floor in area at bar where the counter was removed. CORRECTED2. Paint wall corner area to be easily cleanable. CORRECTED3. Missing floor tile by 4 bay bar sink. Provide. CORRECTED4. Cove missing/wall crumbling behind soda units in ice machine area at bar. Repair to smooth, non absorbent easily cleanable surface.5. Stained/worn floor tiles in ice machine room. Replace. STARBUCKS1. Repair floor by entrance to kitchen area to be smooth, non absorbent and easily cleanable. Floor repaired. Provide thershold plate betwen flooring.
    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: Server area Nic's1. Clean floor below one bay sink, hand sink, and prep table. CORRECTED2. Clean floor-wall junctions. CORRECTED BAR1. Clean floor and wall where counter removed at bar. CORRECTED2. Clean floor below equipment especially floor-wall junctions. CORRECTED3. Spill in wine cabinet and on floor. Clean. CORRECTED
    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: Server area Nic's1. Clean floor below one bay sink, hand sink, and prep table. CORRECTED2. Clean floor-wall junctions. CORRECTED BAR1. Clean floor and wall where counter removed at bar. CORRECTED2. Clean floor below equipment especially floor-wall junctions. CORRECTED3. Spill in wine cabinet and on floor. Clean. CORRECTED
    Location: Bar
  • Wiping cloths / storage (corrected)
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: 1. Wet cloth on counter in meat prep room. Store in approved strength sanitizer solution. CORRECTEDNote: Use separate sanitizer bucket for raw meats than for other areas. 2. Wet cloth towels in bar hand sink floor drain. Remove.
    Location: Kitchen
  • Wiping cloths / storage (corrected)
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: 1. Wet cloth on counter in meat prep room. Store in approved strength sanitizer solution. CORRECTEDNote: Use separate sanitizer bucket for raw meats than for other areas. 2. Wet cloth towels in bar hand sink floor drain. Remove.
    Location: Bar
  • Unapproved non-food contact (corrected)
    Unapproved material(s) used in non-food contact surface(s).
    Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
    Comments: BAR1. Shims holding up plumbing by 4 bay sink. Remove shims and provide plumber strapping. 2. Remove wooden shelving for glasses and provide metal or plastic cleanable shelving.
    Location: Bar
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: KITCHEN1. Hot line reach in 1 door freezer has a lot of ice build up. Remove ice and repair, Note: replacing unit.2. Dumpsink removed from unused server area. When repairs are finished and area is going to be used again provide dump sink. CORRECTED3. Ice build up in walk in freezer #17. Remove ice and repair. NIC'S SERVER AREA1. Lift plumbing 6 inches off the floor for easier floor cleaning. CORRECTED2. Repair paper towel dispenser at hand sink. CORRECTED BAR1. Keg cooler #2 in poor repair. Repair or replace. Note: replacing unit. When replacing keg cooler #2 repairing floor drains and clean floor-wall junctions.
    Location: Kitchen
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: KITCHEN1. Hot line reach in 1 door freezer has a lot of ice build up. Remove ice and repair, Note: replacing unit.2. Dumpsink removed from unused server area. When repairs are finished and area is going to be used again provide dump sink. CORRECTED3. Ice build up in walk in freezer #17. Remove ice and repair. NIC'S SERVER AREA1. Lift plumbing 6 inches off the floor for easier floor cleaning. CORRECTED2. Repair paper towel dispenser at hand sink. CORRECTED BAR1. Keg cooler #2 in poor repair. Repair or replace. Note: replacing unit. When replacing keg cooler #2 repairing floor drains and clean floor-wall junctions.
    Location: Kitchen
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: KITCHEN1. Hot line reach in 1 door freezer has a lot of ice build up. Remove ice and repair, Note: replacing unit.2. Dumpsink removed from unused server area. When repairs are finished and area is going to be used again provide dump sink. CORRECTED3. Ice build up in walk in freezer #17. Remove ice and repair. NIC'S SERVER AREA1. Lift plumbing 6 inches off the floor for easier floor cleaning. CORRECTED2. Repair paper towel dispenser at hand sink. CORRECTED BAR1. Keg cooler #2 in poor repair. Repair or replace. Note: replacing unit. When replacing keg cooler #2 repairing floor drains and clean floor-wall junctions.
    Location: Bar
  • Fixed equipment spacing/sealing (corrected)
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: 1. Place silicone caulk around mop/dump sink in server area. CORRECTED2. Secure drain boards to wall in dish room after wall repairs are finished. 3. Secure hand sink to counter in starbucks.
    Location: Service counter
  • Fixed equipment spacing/sealing
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: 1. Place silicone caulk around mop/dump sink in server area. CORRECTED2. Secure drain boards to wall in dish room after wall repairs are finished. 3. Secure hand sink to counter in starbucks.
    Location: Kitchen
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: BAR1. Clean compressor of keg coolers. CORRECTED 2. Spill from wine in cabinet. Clean. CORRECTED3. Utensil container at bar soiled. Clean. CORRECTED AT TIME OF INSPECTION
    Location: Bar
  • Non food contact surface cleaning frequency (corrected on site)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: BAR1. Clean compressor of keg coolers. CORRECTED 2. Spill from wine in cabinet. Clean. CORRECTED3. Utensil container at bar soiled. Clean. CORRECTED AT TIME OF INSPECTION
    Location: Bar
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: 1. Provide paper towels for BAR hand sink. CORRECTED2. Provide paper towels for KITCHEN hand sinks where missing.
    Location: Bar
  • Hand sink/towels
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: 1. Provide paper towels for BAR hand sink. CORRECTED2. Provide paper towels for KITCHEN hand sinks where missing.
    Location: Kitchen
  • Plumbing system/ repair (Non-Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: Server area Nic's1. Repair or replace leaking one bay dump sink. Note Sink removed
    Location: Service counter
    Equipment: Dump sink
 09/27/2013Recheck
  • Mechanical equipment (corrected)
    Heating, ventilation, and/or air conditioning or other mechanical equipment not installed, operated and/or maintained according to manufacturers instructions.
    Correction: All mechanical equipment must be used in accordance with manufacturers instructions.
    Comments: Air conditioning broken through facility. Repair. Note: Parts ordererd.Note: working on air conditioning at this time finish repairs. Note: on Follow up inspection 8-2-2013 air conditioning still being repaired.
  • 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: MAIN KITCHEN 1. Chicken at buffet is at 108.5 deg F, 119.5 deg F, 122.5 deg F and 145 deg F. Use more sternos or another heat source to keep all food at 135 deg F or above.
  • 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: STARBUCKS 1. Fruit/yogurt display cooler at 45 deg F. Repair to hold foods at 41 deg F or below. CORRECTEDPIZZA AREA 1. Prep top cooler holding blue cheese at 53 deg F and boiled eggs at 47 deg F. Cooler is at 53 deg F below. Repair to hold foods at 41 deg F or below. At time of inspection disposed of 1 small pan of Salami, 1 small pan of boiled eggs, 1 small pan of blue cheese and 1 small pan of chopped chicken.Note: On follow up inspection 7-19-2013 prep top cooler at 52 deg F. Repair to hold at 41 deg F or below. Disposed of boiled eggs, blue cheese, chicken brerast - whole and cubed, suasage and pepperoni at tiime of inspection.Note: On follow up inspection 7-26-2013 Pizza prep top cooler is at 60 deg F. Foods just moved into cooler at 49 deg F. Foods moved to walk in cooler: boiled eggs, pepperoni, blue cheese, garlic in oil, mozzarella cheese, shredded cheese, and salami. Repair cooler to hold foods at 41 deg F or below. Do not store potentially hazardous foods in cooler when broken.Note: on follow up inspection 8-2-2013 prep top cooler not maintaining consistant temperature. Not being used to hold foods at time of insepction. Repair to hold at 41 deg F or below before putting potentially hazardous foods in cooler. HOT LINE 1. Butter on ice at 54 deg F. Hold at 41 deg F or below. CORRECTEDNIC'S SERVER AREA1. Butter at room temperature. Discontinue. Keep at 41 deg F or below. CORRECTED
    Location: Kitchen
  • Pests/rodents (corrected)
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: MAIN KITCHEN 1. Gnats in starbucks, soda box room and dish area. Exterminate.
  • 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: NICS SERVER AREA 1. Provide utensil by toast area.
  • No hand washing (when) (corrected)
    Food employees’ hands became contaminated and were not washed to eliminate contamination.
    Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
    Comments: STARBUCKS1. Hand sink is dry. Make sure employees arer washing hands in hand sink when needed.
  • 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: MAIN KITCHEN 1. Employee drink without lid and straw. Provide lids and straws for employee drinks.
  • Food unsafe (Critical) (corrected)
    Food is unsafe and/or in unsound condition.
    Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
    Comments: HOT LINE 1. .Food (cut egg plant cut and battered) on rusted shelf directly in one door freezer by hand sink. Discontinue.
  • 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: MAIN KITCHEN 1. Raw bacon over bread in walk in cooler number 16. Store raw meat below ready to eat foods.
  • 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: BACK GRILL AREA 1. Not date marking luncheon meat and cheese in 2 door dasani cooler. Date mark all ready to eat potentailly hazardous foods with 7 day disposal date. MAIN KITCHEN 1. Alfredo sauce date marked for 6-30-2013. Disposed of one and one half pot during inspection. 2. Sliced turkey and cheese not date marked in walk in cooler # 17. Date mark with 7 day disposal date.
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: STARBUCKS1. Dishes by hand sink. Wash, rinse, sanitize and air dry dishes. Do not wash, rinse or store by hand sink. CORRECTEDHOT LINE 1. Prep table shelves soiled. Clean. MAIN KITCHEN 1. Clean slicer, etc in prep area. CORRECTED
    Location: Kitchen
  • Hand sink soiled (corrected)
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Comments: STARBUCKS1. Hand sink soiled. Clean
    Location: Kitchen
  • 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: STARBUCKS1. Dishes by hand sink. Remove. Do not place anything on or in the hand sink. CORRECTED2. Card board box lid on hand sink. Remove. Do not place anything on on in hand sinks. CORRECTEDPIZZA AREA1. Ice cream scoop on hand sink. Remove. Clean and sanitize. Do not store anything on or in hand sinks.
  • Chemical sanitizing exposure time and concentration (corrected)
    Improper exposure time and/or concentration of sanitizer in chemical manual or mechanical operations.
    Correction: Use approved exposure time and/or chemical concentration.
    Comments: STARBUCKSImproper dish washing at 2 bay sink. No sanitizing of dishes. Always wash, rinse, sanitize and air dry all dishes.
  • 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: STARBUCKS 1. In place sanitizer over 500 ppm. Maintain at proper concentration.On follow up inspection 7-19-2013 : In place sanitizer at over 500 ppm. Maintain at proper concentration.On follow up inspection 7-26-2013 : In place sanitizer at over 500 ppm. Maintain at proper concentration.Note: On follow up inspection on 8-2-2013 no sanitizer set up in starbucks at time of inspection to test. Test strips at starbucks at this time.
  • 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: STARBUCKS 1. Box of single service items on the floor. Storer 6 inches off the floor. .Provide dunage racks for storage in starbucks by chest freezer.
  • 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: MAIN KITCHEN 1. Unlabeled bulk containers in prep area. Label. Note: One container needs to be labeled others are labeled.
  • Pests/rodents removed (corrected)
    Dead pests not removed.
    Correction: Remove dead pests at frequent intervals to avoid accumulation.
    Comments: MAIN KITCHEN 1. Dead roaches in soda area. Remove.
  • Cove molding
    Floor-wall junctures not coved.
    Correction: Install cove molding.
    Comments: MAIN KITCHEN 1. Cove molding missing in walk in freezer # 17. Provide.
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: STARBUCKS 1. Floor by entrance is wrapped. Repair to smooth, non absorbent, easily cleanable state. Note: on follow up inspection 8-2-2013 laminate wood floor replaced in need of threshold plate. Provide threshold plate between cermic and laminate floors.MAIN KITCHEN 1. FRP loose in dish area. Remove and replace molded insulation and secure FRP to wall. Wall has collapsed behind FRP. Note due to present of dead roaches in soda box room make wall repairrs to this area first. CORRECTED 2. Cove molding broken by hand sink near dish area. Replace.CORRECTED 3. Repair wall in soda box room at entrance to the right to be smooth, non absorbent and easily cleanable. CORRECTED4. Repair water leak from dish room into soda room.NICS SERVER AREA 1. Repair wall below coffee stainless steel table to be smooth, non absorbent and easily cleanable. Very soiled and unable to be cleaned. HOT LINE 1. Repair crumbling ceiling around light over hand sink. BAR 1. Paint wood in corner. CORRECTED 2. Repair floor and wall where counter was removed. 3. Repair crumbling wall by soda unit in ice machine room. 4. Replace worn floor tiles in ice machine room..
  • Physical facility repair (corrected)
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: STARBUCKS 1. Floor by entrance is wrapped. Repair to smooth, non absorbent, easily cleanable state. Note: on follow up inspection 8-2-2013 laminate wood floor replaced in need of threshold plate. Provide threshold plate between cermic and laminate floors.MAIN KITCHEN 1. FRP loose in dish area. Remove and replace molded insulation and secure FRP to wall. Wall has collapsed behind FRP. Note due to present of dead roaches in soda box room make wall repairrs to this area first. CORRECTED 2. Cove molding broken by hand sink near dish area. Replace.CORRECTED 3. Repair wall in soda box room at entrance to the right to be smooth, non absorbent and easily cleanable. CORRECTED4. Repair water leak from dish room into soda room.NICS SERVER AREA 1. Repair wall below coffee stainless steel table to be smooth, non absorbent and easily cleanable. Very soiled and unable to be cleaned. HOT LINE 1. Repair crumbling ceiling around light over hand sink. BAR 1. Paint wood in corner. CORRECTED 2. Repair floor and wall where counter was removed. 3. Repair crumbling wall by soda unit in ice machine room. 4. Replace worn floor tiles in ice machine room..
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: MAIN KITCHEN 1. Clean walls in dish area. CORRECTEDBACK GRILL AREA1. Ceiling soiled by air duct. Clean.2. Light guards soiled. CleanPIZZA AREA1. Ceiling is soiled. Clean CORRECTEDNICS SERVER AREA 1. Clean floors around and below equipment where needed. CORRECTEDHOT LINE 1. Ceiling soiled. Clean 2. Wall soiled. Clean. 3. Floor below equipment soiled. Clean.PIZZA AREA1. Light guards soiled. Clean
  • 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: MAIN KITCHEN 1. Clean walls in dish area. CORRECTEDBACK GRILL AREA1. Ceiling soiled by air duct. Clean.2. Light guards soiled. CleanPIZZA AREA1. Ceiling is soiled. Clean CORRECTEDNICS SERVER AREA 1. Clean floors around and below equipment where needed. CORRECTEDHOT LINE 1. Ceiling soiled. Clean 2. Wall soiled. Clean. 3. Floor below equipment soiled. Clean.PIZZA AREA1. Light guards soiled. Clean
  • Wiping cloths / storage (corrected)
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: STARBUCKS 1. Wet cloth towels on the counter. Store in approved strength sanitizer solution.Note: On follow up inspection 7-26-2013 cloth towel on 2 bay sink. Store in approved strength sanitizer solution.
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: BAR1. Keg cooler #2 is broken. Repair or replace. Note: replacing unitMAIN KITCHEN1. Ice build up on cooling unit in walk in freezer # 17. Repair and remove ice. HOT LINE 1. Ice build up in reach in freezer by hand sink. Repair or replace. Note: replacing unit 2. Rusted shelving in reach in freezer by hand sink. Replate, rercoat or replace.BACK GRILL AREA 1. Lights out in exhaust hood. Provide. CORRECTED
    Location: Kitchen
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: BAR1. Keg cooler #2 is broken. Repair or replace. Note: replacing unitMAIN KITCHEN1. Ice build up on cooling unit in walk in freezer # 17. Repair and remove ice. HOT LINE 1. Ice build up in reach in freezer by hand sink. Repair or replace. Note: replacing unit 2. Rusted shelving in reach in freezer by hand sink. Replate, rercoat or replace.BACK GRILL AREA 1. Lights out in exhaust hood. Provide. CORRECTED
    Location: Kitchen
  • Fixed equipment spacing/sealing
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: STARBUCKS 1. Hand sink loose from counter. Secure to counter.MAIN KITCHEN1. Secure drain boards for dish machine area to newly repaired wall.
  • 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: MAIN KITCHEN 1. Bags of onions on the floor. Storer 6 inches off the floor. CORRECTEDSTARBUCKS1. Note: on follow up inspection 7-26-2013 Boxes od coffee on the floor. Store 6 inches off the floor. Provide dunage racks for storage in starbucks by chest freezer. Note: on follow up inspection 8-2-2013 box of coffee on floor. Store 6 inches off the floor.
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: PIZZA AREA 1. Thaw ice cream chest freezer for easier cleaning. CORRECTED 2. .Lights soiled over clean dishes. Clean lights.MAIN KITCHEN1. Clean shelves in walk in coolers where needed. CORRECTED
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: PIZZA AREA 1. Thaw ice cream chest freezer for easier cleaning. CORRECTED 2. .Lights soiled over clean dishes. Clean lights.MAIN KITCHEN1. Clean shelves in walk in coolers where needed. CORRECTED
  • Hand washing (where) (corrected)
    Employee used improper location to wash hands.
    Correction: Employees shall wash hands only at designated hand sinks.
    Comments: STARBUCKS1. Hand sink is dry. Make sure employees arer washing hands in hand sink when needed.
    Location: Kitchen
  • Plumbing system/ repair (Non-Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: MAIN KITCHEN 1. Leak below dish machine. Repair.
 09/27/2013Recheck
  • Mechanical equipment (corrected)
    Heating, ventilation, and/or air conditioning or other mechanical equipment not installed, operated and/or maintained according to manufacturers instructions.
    Correction: All mechanical equipment must be used in accordance with manufacturers instructions.
    Comments: Air conditioning broken through facility. Repair. Note: Parts ordererd.Note: working on air conditioning at this time finish repairs. Note: on Follow up inspection 8-2-2013 air conditioning still being repaired.
  • 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: MAIN KITCHEN 1. Chicken at buffet is at 108.5 deg F, 119.5 deg F, 122.5 deg F and 145 deg F. Use more sternos or another heat source to keep all food at 135 deg F or above.
  • 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: STARBUCKS 1. Fruit/yogurt display cooler at 45 deg F. Repair to hold foods at 41 deg F or below. CORRECTEDPIZZA AREA 1. Prep top cooler holding blue cheese at 53 deg F and boiled eggs at 47 deg F. Cooler is at 53 deg F below. Repair to hold foods at 41 deg F or below. At time of inspection disposed of 1 small pan of Salami, 1 small pan of boiled eggs, 1 small pan of blue cheese and 1 small pan of chopped chicken.Note: On follow up inspection 7-19-2013 prep top cooler at 52 deg F. Repair to hold at 41 deg F or below. Disposed of boiled eggs, blue cheese, chicken brerast - whole and cubed, suasage and pepperoni at tiime of inspection.Note: On follow up inspection 7-26-2013 Pizza prep top cooler is at 60 deg F. Foods just moved into cooler at 49 deg F. Foods moved to walk in cooler: boiled eggs, pepperoni, blue cheese, garlic in oil, mozzarella cheese, shredded cheese, and salami. Repair cooler to hold foods at 41 deg F or below. Do not store potentially hazardous foods in cooler when broken.Note: on follow up inspection 8-2-2013 prep top cooler not maintaining consistant temperature. Not being used to hold foods at time of insepction. Repair to hold at 41 deg F or below before putting potentially hazardous foods in cooler. HOT LINE 1. Butter on ice at 54 deg F. Hold at 41 deg F or below. CORRECTEDNIC'S SERVER AREA1. Butter at room temperature. Discontinue. Keep at 41 deg F or below. CORRECTED
    Location: Kitchen
  • Pests/rodents (corrected)
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: MAIN KITCHEN 1. Gnats in starbucks, soda box room and dish area. Exterminate.
  • 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: NICS SERVER AREA 1. Provide utensil by toast area.
  • No hand washing (when) (corrected)
    Food employees’ hands became contaminated and were not washed to eliminate contamination.
    Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
    Comments: STARBUCKS1. Hand sink is dry. Make sure employees arer washing hands in hand sink when needed.
  • 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: MAIN KITCHEN 1. Employee drink without lid and straw. Provide lids and straws for employee drinks.
  • Food unsafe (Critical) (corrected)
    Food is unsafe and/or in unsound condition.
    Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
    Comments: HOT LINE 1. .Food (cut egg plant cut and battered) on rusted shelf directly in one door freezer by hand sink. Discontinue.
  • 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: MAIN KITCHEN 1. Raw bacon over bread in walk in cooler number 16. Store raw meat below ready to eat foods.
  • 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: BACK GRILL AREA 1. Not date marking luncheon meat and cheese in 2 door dasani cooler. Date mark all ready to eat potentailly hazardous foods with 7 day disposal date. MAIN KITCHEN 1. Alfredo sauce date marked for 6-30-2013. Disposed of one and one half pot during inspection. 2. Sliced turkey and cheese not date marked in walk in cooler # 17. Date mark with 7 day disposal date.
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: STARBUCKS1. Dishes by hand sink. Wash, rinse, sanitize and air dry dishes. Do not wash, rinse or store by hand sink. CORRECTEDHOT LINE 1. Prep table shelves soiled. Clean. MAIN KITCHEN 1. Clean slicer, etc in prep area. CORRECTED
    Location: Kitchen
  • Hand sink soiled (corrected)
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Comments: STARBUCKS1. Hand sink soiled. Clean
    Location: Kitchen
  • 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: STARBUCKS1. Dishes by hand sink. Remove. Do not place anything on or in the hand sink. CORRECTED2. Card board box lid on hand sink. Remove. Do not place anything on on in hand sinks. CORRECTEDPIZZA AREA1. Ice cream scoop on hand sink. Remove. Clean and sanitize. Do not store anything on or in hand sinks.
  • Chemical sanitizing exposure time and concentration (corrected)
    Improper exposure time and/or concentration of sanitizer in chemical manual or mechanical operations.
    Correction: Use approved exposure time and/or chemical concentration.
    Comments: STARBUCKSImproper dish washing at 2 bay sink. No sanitizing of dishes. Always wash, rinse, sanitize and air dry all dishes.
  • 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: STARBUCKS 1. In place sanitizer over 500 ppm. Maintain at proper concentration.On follow up inspection 7-19-2013 : In place sanitizer at over 500 ppm. Maintain at proper concentration.On follow up inspection 7-26-2013 : In place sanitizer at over 500 ppm. Maintain at proper concentration.Note: On follow up inspection on 8-2-2013 no sanitizer set up in starbucks at time of inspection to test. Test strips at starbucks at this time.
  • 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: STARBUCKS 1. Box of single service items on the floor. Storer 6 inches off the floor. .Provide dunage racks for storage in starbucks by chest freezer.
  • 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: MAIN KITCHEN 1. Unlabeled bulk containers in prep area. Label. Note: One container needs to be labeled others are labeled.
  • Pests/rodents removed (corrected)
    Dead pests not removed.
    Correction: Remove dead pests at frequent intervals to avoid accumulation.
    Comments: MAIN KITCHEN 1. Dead roaches in soda area. Remove.
  • Cove molding
    Floor-wall junctures not coved.
    Correction: Install cove molding.
    Comments: MAIN KITCHEN 1. Cove molding missing in walk in freezer # 17. Provide.
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: STARBUCKS 1. Floor by entrance is wrapped. Repair to smooth, non absorbent, easily cleanable state. Note: on follow up inspection 8-2-2013 laminate wood floor replaced in need of threshold plate. Provide threshold plate between cermic and laminate floors.MAIN KITCHEN 1. FRP loose in dish area. Remove and replace molded insulation and secure FRP to wall. Wall has collapsed behind FRP. Note due to present of dead roaches in soda box room make wall repairrs to this area first. CORRECTED 2. Cove molding broken by hand sink near dish area. Replace.CORRECTED 3. Repair wall in soda box room at entrance to the right to be smooth, non absorbent and easily cleanable. 4. Repair water leak from dish room into soda room.NICS SERVER AREA 1. Repair wall below coffee stainless steel table to be smooth, non absorbent and easily cleanable. Very soiled and unable to be cleaned. HOT LINE 1. Repair crumbling ceiling around light over hand sink. BAR 1. Paint wood in corner. CORRECTED 2. Repair floor and wall where counter was removed. 3. Repair crumbling wall by soda unit in ice machine room. 4. Replace worn floor tiles in ice machine room..
  • Physical facility repair (corrected)
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: STARBUCKS 1. Floor by entrance is wrapped. Repair to smooth, non absorbent, easily cleanable state. Note: on follow up inspection 8-2-2013 laminate wood floor replaced in need of threshold plate. Provide threshold plate between cermic and laminate floors.MAIN KITCHEN 1. FRP loose in dish area. Remove and replace molded insulation and secure FRP to wall. Wall has collapsed behind FRP. Note due to present of dead roaches in soda box room make wall repairrs to this area first. CORRECTED 2. Cove molding broken by hand sink near dish area. Replace.CORRECTED 3. Repair wall in soda box room at entrance to the right to be smooth, non absorbent and easily cleanable. 4. Repair water leak from dish room into soda room.NICS SERVER AREA 1. Repair wall below coffee stainless steel table to be smooth, non absorbent and easily cleanable. Very soiled and unable to be cleaned. HOT LINE 1. Repair crumbling ceiling around light over hand sink. BAR 1. Paint wood in corner. CORRECTED 2. Repair floor and wall where counter was removed. 3. Repair crumbling wall by soda unit in ice machine room. 4. Replace worn floor tiles in ice machine room..
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: MAIN KITCHEN 1. Clean walls in dish area. CORRECTEDBACK GRILL AREA1. Ceiling soiled by air duct. Clean.PIZZA AREA1. Ceiling is soiled. Clean CORRECTEDNICS SERVER AREA 1. Clean floors around and below equipment where needed. CORRECTEDHOT LINE 1. Ceiling soiled. Clean 2. Wall soiled. Clean. 3. Floor below equipment soiled. Clean.PIZZA AREA1. Light guards soiled. Clean
  • 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: MAIN KITCHEN 1. Clean walls in dish area. CORRECTEDBACK GRILL AREA1. Ceiling soiled by air duct. Clean.PIZZA AREA1. Ceiling is soiled. Clean CORRECTEDNICS SERVER AREA 1. Clean floors around and below equipment where needed. CORRECTEDHOT LINE 1. Ceiling soiled. Clean 2. Wall soiled. Clean. 3. Floor below equipment soiled. Clean.PIZZA AREA1. Light guards soiled. Clean
  • Wiping cloths / storage (corrected)
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: STARBUCKS 1. Wet cloth towels on the counter. Store in approved strength sanitizer solution.Note: On follow up inspection 7-26-2013 cloth towel on 2 bay sink. Store in approved strength sanitizer solution.
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: BAR1. Keg cooler #2 is broken. Repair or replace. Note: replacing unitMAIN KITCHEN1. Ice build up on cooling unit in walk in freezer # 17. Repair and remove ice. HOT LINE 1. Ice build up in reach in freezer by hand sink. Repair or replace. 2. Rusted shelving in reach in freezer by hand sink. Replate, rercoat or replace.BACK GRILL AREA 1. Lights out in exhaust hood. Provide. CORRECTED
    Location: Kitchen
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: BAR1. Keg cooler #2 is broken. Repair or replace. Note: replacing unitMAIN KITCHEN1. Ice build up on cooling unit in walk in freezer # 17. Repair and remove ice. HOT LINE 1. Ice build up in reach in freezer by hand sink. Repair or replace. 2. Rusted shelving in reach in freezer by hand sink. Replate, rercoat or replace.BACK GRILL AREA 1. Lights out in exhaust hood. Provide. CORRECTED
    Location: Kitchen
  • Fixed equipment spacing/sealing
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: STARBUCKS 1. Hand sink loose from counter. Secure to counter.MAIN KITCHEN1. Secure drain boards for dish machine area to newly repaired wall.
  • 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: MAIN KITCHEN 1. Bags of onions on the floor. Storer 6 inches off the floor. CORRECTEDSTARBUCKS1. Note: on follow up inspection 7-26-2013 Boxes od coffee on the floor. Store 6 inches off the floor. Provide dunage racks for storage in starbucks by chest freezer. Note: on follow up inspection 8-2-2013 box of coffee on floor. Store 6 inches off the floor.
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: PIZZA AREA 1. Thaw ice cream chest freezer for easier cleaning. CORRECTED 2. .Lights soiled over clean dishes. Clean lights.MAIN KITCHEN1. Clean shelves in walk in coolers where needed.
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: PIZZA AREA 1. Thaw ice cream chest freezer for easier cleaning. CORRECTED 2. .Lights soiled over clean dishes. Clean lights.MAIN KITCHEN1. Clean shelves in walk in coolers where needed.
  • Hand washing (where) (corrected)
    Employee used improper location to wash hands.
    Correction: Employees shall wash hands only at designated hand sinks.
    Comments: STARBUCKS1. Hand sink is dry. Make sure employees arer washing hands in hand sink when needed.
    Location: Kitchen
  • Plumbing system/ repair (Non-Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: MAIN KITCHEN 1. Leak below dish machine. Repair.
 08/30/2013Recheck
  • Electrical service (corrected)
    Electrical service equipment, and/or outlet(s) and fixture(s) not properly installed and/or maintained.
    Correction: Electrical service equipment, outlet(s) and fixture(s) shall be properly installed and maintained in good and safe working condition.
    Comments: Mount electrical box on floor at BAR to wall or repiar/replace broken box.
  • 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: Pre-cooked leeks and onion rings at room temperature. Disposed of at time of inspection. Cook to order or refrigerate or hot hold. (HOT LINE old Marker kitchen)
    Location: Kitchen
  • Pests/rodents (corrected)
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: Gnats at BAR. Exterminate.
    Location: Bar
  • Food unsafe (Critical) (corrected)
    Food is unsafe and/or in unsound condition.
    Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
    Comments: Gnats in liquor. Dispose of liquor with gnats in bottles. Note: on follow up inspection June 27 2013 Gnats in bottle of Cruzan Aged Rum. Disposed of at time of inspection.
    Location: Bar
  • 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: Not date marking completely in BACK GRILL area. Date mark all ready to eat potentially hazardous foods with 7 day disposal date.
    Location: Kitchen
    Equipment: Reach in cooler (2 door)
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: Server area Nic's1. Clean shelves below coffee prep areas CORRECTED2. Clean tops of prep tables. CORRECTED BAR1. Keg coolers soiled inside. Clean. Need to clean inside of keg cooler #2 Note: replacing unit2. Clean counters at bar and server area. CORRECTED3. Clean utensils and utensil well at bar. CORRECTED4. Clean ice well behind bar and in server area. CORRECTED
    Location: Service counter
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: Server area Nic's1. Clean shelves below coffee prep areas CORRECTED2. Clean tops of prep tables. CORRECTED BAR1. Keg coolers soiled inside. Clean. Need to clean inside of keg cooler #2 Note: replacing unit2. Clean counters at bar and server area. CORRECTED3. Clean utensils and utensil well at bar. CORRECTED4. Clean ice well behind bar and in server area. CORRECTED
    Location: Bar
  • Hand sink capacity (corrected)
    Inadequate number of hand washing sinks.
    Correction: Provide adequate number of hand washing sinks.
    Comments: 1. Provide hand sink in service area or remove door to area. 2. Repair hand sink used for dish area.
    Location: Service counter
    Equipment: Hand sink
  • Hand sink capacity (corrected)
    Inadequate number of hand washing sinks.
    Correction: Provide adequate number of hand washing sinks.
    Comments: 1. Provide hand sink in service area or remove door to area. 2. Repair hand sink used for dish area.
    Location: Dish machine area
    Equipment: Hand sink
  • Hand sink soiled (corrected)
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Comments: Main Kitchen - Pizza area1. Hand sink in pizza area is soiled. Please clean.Server area Nic's 1. Hand sink is soiled. Clean.
    Location: Kitchen
    Equipment: Hand 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: Bleach water container in bar hand sink. Remove. Do not place anything in hand sink.
    Location: Bar
    Equipment: Hand sink
  • Plumbing system / repair (Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: Repair floor drain in server area and repair hand sink and dumpsink for same area.Note: on follow up inspection 3-1-2013 Floor drain still backing up and possibly collapsed in server area. Server area is closed at this time. ARS to ccome out Monday 3-4-2013 at 9:00am to put camera down drains. Will follow up on 3-5-2013 to check on progress. Close off area to employees until repairs are made. Empty ice well and do not use until repairs are complete and it is cleaned. Note: emptied area and closed off to staff at time of inspection.Note: on follow up inspection 3-5-2013 found ARS unable to scope to drain collapse. Looking for plans to work on repairs. Keep area closed until repairs are complete and re-opened by health department. Note: on follow up inspection 6-27-2013 floor drain has been repaired. Add sinks and finish all plumbing repairs.
    Location: Service counter
  • 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: Clean, resurface or replace cutting boards in hot line area. (Old Marker)
    Location: Kitchen
  • Pests/rodents removed (corrected)
    Dead pests not removed.
    Correction: Remove dead pests at frequent intervals to avoid accumulation.
    Comments: Remove dead roaches from Bag n' Box area.
    Location: Kitchen
  • 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: Trash can at BAR is soiled. Clean.
    Location: Bar
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: KITCHEN1. Cove molding missing/wall area crumbling by dish cart storage area. Repair to smooth, non absorbent easily cleanable surface. CORRECTED2. FRP loose from wall and insulation molding in dish area. Secure to wall. CORRECTED3. Repair or replace wall at end of counter to be smooth non absorbent and easily cleanable in server area for NIC's.4. Repair walls in server area. Make sure all areas are smooth, non absorbent and easy to clean. FRP provided paint walls where needed BAR1. Clean and repair wall and floor in area at bar where the counter was removed. 2. Paint wall corner area to be easily cleanable. 3. Missing floor tile by 4 bay bar sink. Provide. CORRECTED4. Cove missing/wall crumbling behind soda units in ice machine area at bar. Repair to smooth, non absorbent easily cleanable surface.5. Stained/worn floor tiles in ice machine room. Replace. STARBUCKS1. Repair floor by entrance to kitchen area to be smooth, non absorbent and easily cleanable. Floor repaired. Provide thershold plate betwen flooring.
    Location: Kitchen
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: KITCHEN1. Cove molding missing/wall area crumbling by dish cart storage area. Repair to smooth, non absorbent easily cleanable surface. CORRECTED2. FRP loose from wall and insulation molding in dish area. Secure to wall. CORRECTED3. Repair or replace wall at end of counter to be smooth non absorbent and easily cleanable in server area for NIC's.4. Repair walls in server area. Make sure all areas are smooth, non absorbent and easy to clean. FRP provided paint walls where needed BAR1. Clean and repair wall and floor in area at bar where the counter was removed. 2. Paint wall corner area to be easily cleanable. 3. Missing floor tile by 4 bay bar sink. Provide. CORRECTED4. Cove missing/wall crumbling behind soda units in ice machine area at bar. Repair to smooth, non absorbent easily cleanable surface.5. Stained/worn floor tiles in ice machine room. Replace. STARBUCKS1. Repair floor by entrance to kitchen area to be smooth, non absorbent and easily cleanable. Floor repaired. Provide thershold plate betwen flooring.
    Location: Bar
  • Physical facility repair (corrected)
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: KITCHEN1. Cove molding missing/wall area crumbling by dish cart storage area. Repair to smooth, non absorbent easily cleanable surface. CORRECTED2. FRP loose from wall and insulation molding in dish area. Secure to wall. CORRECTED3. Repair or replace wall at end of counter to be smooth non absorbent and easily cleanable in server area for NIC's.4. Repair walls in server area. Make sure all areas are smooth, non absorbent and easy to clean. FRP provided paint walls where needed BAR1. Clean and repair wall and floor in area at bar where the counter was removed. 2. Paint wall corner area to be easily cleanable. 3. Missing floor tile by 4 bay bar sink. Provide. CORRECTED4. Cove missing/wall crumbling behind soda units in ice machine area at bar. Repair to smooth, non absorbent easily cleanable surface.5. Stained/worn floor tiles in ice machine room. Replace. STARBUCKS1. Repair floor by entrance to kitchen area to be smooth, non absorbent and easily cleanable. Floor repaired. Provide thershold plate betwen flooring.
    Location: Kitchen
  • Physical facility repair (corrected)
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: KITCHEN1. Cove molding missing/wall area crumbling by dish cart storage area. Repair to smooth, non absorbent easily cleanable surface. CORRECTED2. FRP loose from wall and insulation molding in dish area. Secure to wall. CORRECTED3. Repair or replace wall at end of counter to be smooth non absorbent and easily cleanable in server area for NIC's.4. Repair walls in server area. Make sure all areas are smooth, non absorbent and easy to clean. FRP provided paint walls where needed BAR1. Clean and repair wall and floor in area at bar where the counter was removed. 2. Paint wall corner area to be easily cleanable. 3. Missing floor tile by 4 bay bar sink. Provide. CORRECTED4. Cove missing/wall crumbling behind soda units in ice machine area at bar. Repair to smooth, non absorbent easily cleanable surface.5. Stained/worn floor tiles in ice machine room. Replace. STARBUCKS1. Repair floor by entrance to kitchen area to be smooth, non absorbent and easily cleanable. Floor repaired. Provide thershold plate betwen flooring.
    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: Server area Nic's1. Clean floor below one bay sink, hand sink, and prep table. CORRECTED2. Clean floor-wall junctions. BAR1. Clean floor and wall where counter removed at bar. CORRECTED2. Clean floor below equipment especially floor-wall junctions. CORRECTED3. Spill in wine cabinet and on floor. Clean. CORRECTED
    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: Server area Nic's1. Clean floor below one bay sink, hand sink, and prep table. CORRECTED2. Clean floor-wall junctions. BAR1. Clean floor and wall where counter removed at bar. CORRECTED2. Clean floor below equipment especially floor-wall junctions. CORRECTED3. Spill in wine cabinet and on floor. Clean. CORRECTED
    Location: Bar
  • Wiping cloths / storage (corrected)
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: 1. Wet cloth on counter in meat prep room. Store in approved strength sanitizer solution. CORRECTEDNote: Use separate sanitizer bucket for raw meats than for other areas. 2. Wet cloth towels in bar hand sink floor drain. Remove.
    Location: Kitchen
  • Wiping cloths / storage
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: 1. Wet cloth on counter in meat prep room. Store in approved strength sanitizer solution. CORRECTEDNote: Use separate sanitizer bucket for raw meats than for other areas. 2. Wet cloth towels in bar hand sink floor drain. Remove.
    Location: Bar
  • Unapproved non-food contact (corrected)
    Unapproved material(s) used in non-food contact surface(s).
    Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
    Comments: BAR1. Shims holding up plumbing by 4 bay sink. Remove shims and provide plumber strapping. 2. Remove wooden shelving for glasses and provide metal or plastic cleanable shelving.
    Location: Bar
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: KITCHEN1. Hot line reach in 1 door freezer has a lot of ice build up. Remove ice and repair, Note: replacing unit.2. Dumpsink removed from unused server area. When repairs are finished and area is going to be used again provide dump sink. CORRECTEDNIC'S SERVER AREA1. Lift plumbing 6 inches off the floor for easier floor cleaning. CORRECTED2. Repair paper towel dispenser at hand sink. CORRECTED BAR1. Keg cooler #2 in poor repair. Repair or replace. Note: replacing unit. When replacing keg cooler #2 repairing floor drains and clean floor-wall junctions.
    Location: Kitchen
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: KITCHEN1. Hot line reach in 1 door freezer has a lot of ice build up. Remove ice and repair, Note: replacing unit.2. Dumpsink removed from unused server area. When repairs are finished and area is going to be used again provide dump sink. CORRECTEDNIC'S SERVER AREA1. Lift plumbing 6 inches off the floor for easier floor cleaning. CORRECTED2. Repair paper towel dispenser at hand sink. CORRECTED BAR1. Keg cooler #2 in poor repair. Repair or replace. Note: replacing unit. When replacing keg cooler #2 repairing floor drains and clean floor-wall junctions.
    Location: Kitchen
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: KITCHEN1. Hot line reach in 1 door freezer has a lot of ice build up. Remove ice and repair, Note: replacing unit.2. Dumpsink removed from unused server area. When repairs are finished and area is going to be used again provide dump sink. CORRECTEDNIC'S SERVER AREA1. Lift plumbing 6 inches off the floor for easier floor cleaning. CORRECTED2. Repair paper towel dispenser at hand sink. CORRECTED BAR1. Keg cooler #2 in poor repair. Repair or replace. Note: replacing unit. When replacing keg cooler #2 repairing floor drains and clean floor-wall junctions.
    Location: Bar
  • Fixed equipment spacing/sealing (corrected)
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: Place silicone caulk around mop/dump sink in server area.
    Location: Service counter
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: BAR1. Clean compressor of keg coolers. 2. Spill from wine in cabinet. Clean.
    Location: Bar
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: Provide paper towels for BAR hand sink.
    Location: Bar
  • Plumbing system/ repair (Non-Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: Server area Nic's1. Repair or replace leaking one bay dump sink. Note Sink removed
    Location: Service counter
    Equipment: Dump sink
 08/30/2013Recheck
  • Electrical service (corrected)
    Electrical service equipment, and/or outlet(s) and fixture(s) not properly installed and/or maintained.
    Correction: Electrical service equipment, outlet(s) and fixture(s) shall be properly installed and maintained in good and safe working condition.
    Comments: Mount electrical box on floor at BAR to wall or repiar/replace broken box.
  • 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: Pre-cooked leeks and onion rings at room temperature. Disposed of at time of inspection. Cook to order or refrigerate or hot hold. (HOT LINE old Marker kitchen)
    Location: Kitchen
  • Pests/rodents (corrected)
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: Gnats at BAR. Exterminate.
    Location: Bar
  • Food unsafe (Critical) (corrected)
    Food is unsafe and/or in unsound condition.
    Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
    Comments: Gnats in liquor. Dispose of liquor with gnats in bottles. Note: on follow up inspection June 27 2013 Gnats in bottle of Cruzan Aged Rum. Disposed of at time of inspection.
    Location: Bar
  • 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: Not date marking completely in BACK GRILL area. Date mark all ready to eat potentially hazardous foods with 7 day disposal date.
    Location: Kitchen
    Equipment: Reach in cooler (2 door)
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: Server area Nic's1. Clean shelves below coffee prep areas CORRECTED2. Clean tops of prep tables. CORRECTED BAR1. Keg coolers soiled inside. Clean. Need to clean inside of keg cooler #2 Note: replacing unit2. Clean counters at bar and server area. CORRECTED3. Clean utensils and utensil well at bar. CORRECTED4. Clean ice well behind bar and in server area. CORRECTED
    Location: Service counter
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: Server area Nic's1. Clean shelves below coffee prep areas CORRECTED2. Clean tops of prep tables. CORRECTED BAR1. Keg coolers soiled inside. Clean. Need to clean inside of keg cooler #2 Note: replacing unit2. Clean counters at bar and server area. CORRECTED3. Clean utensils and utensil well at bar. CORRECTED4. Clean ice well behind bar and in server area. CORRECTED
    Location: Bar
  • Hand sink capacity (corrected)
    Inadequate number of hand washing sinks.
    Correction: Provide adequate number of hand washing sinks.
    Comments: 1. Provide hand sink in service area or remove door to area. 2. Repair hand sink used for dish area.
    Location: Service counter
    Equipment: Hand sink
  • Hand sink capacity (corrected)
    Inadequate number of hand washing sinks.
    Correction: Provide adequate number of hand washing sinks.
    Comments: 1. Provide hand sink in service area or remove door to area. 2. Repair hand sink used for dish area.
    Location: Dish machine area
    Equipment: Hand sink
  • Hand sink soiled (corrected)
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Comments: Main Kitchen - Pizza area1. Hand sink in pizza area is soiled. Please clean.Server area Nic's 1. Hand sink is soiled. Clean.
    Location: Kitchen
    Equipment: Hand 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: Bleach water container in bar hand sink. Remove. Do not place anything in hand sink.
    Location: Bar
    Equipment: Hand sink
  • Plumbing system / repair (Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: Repair floor drain in server area and repair hand sink and dumpsink for same area.Note: on follow up inspection 3-1-2013 Floor drain still backing up and possibly collapsed in server area. Server area is closed at this time. ARS to ccome out Monday 3-4-2013 at 9:00am to put camera down drains. Will follow up on 3-5-2013 to check on progress. Close off area to employees until repairs are made. Empty ice well and do not use until repairs are complete and it is cleaned. Note: emptied area and closed off to staff at time of inspection.Note: on follow up inspection 3-5-2013 found ARS unable to scope to drain collapse. Looking for plans to work on repairs. Keep area closed until repairs are complete and re-opened by health department. Note: on follow up inspection 6-27-2013 floor drain has been repaired. Add sinks and finish all plumbing repairs.
    Location: Service counter
  • 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: Clean, resurface or replace cutting boards in hot line area. (Old Marker)
    Location: Kitchen
  • Pests/rodents removed (corrected)
    Dead pests not removed.
    Correction: Remove dead pests at frequent intervals to avoid accumulation.
    Comments: Remove dead roaches from Bag n' Box area.
    Location: Kitchen
  • 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: Trash can at BAR is soiled. Clean.
    Location: Bar
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: KITCHEN1. Cove molding missing/wall area crumbling by dish cart storage area. Repair to smooth, non absorbent easily cleanable surface. CORRECTED2. FRP loose from wall and insulation molding in dish area. Secure to wall. 3. Repair or replace wall at end of counter to be smooth non absorbent and easily cleanable in server area for NIC's.4. Repair walls in server area. Make sure all areas are smooth, non absorbent and easy to clean. FRP provided paint walls where needed BAR1. Clean and repair wall and floor in area at bar where the counter was removed. 2. Paint wall corner area to be easily cleanable. 3. Missing floor tile by 4 bay bar sink. Provide. CORRECTED4. Cove missing/wall crumbling behind soda units in ice machine area at bar. Repair to smooth, non absorbent easily cleanable surface.5. Stained/worn floor tiles in ice machine room. Replace. STARBUCKS1. Repair floor by entrance to kitchen area to be smooth, non absorbent 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: KITCHEN1. Cove molding missing/wall area crumbling by dish cart storage area. Repair to smooth, non absorbent easily cleanable surface. CORRECTED2. FRP loose from wall and insulation molding in dish area. Secure to wall. 3. Repair or replace wall at end of counter to be smooth non absorbent and easily cleanable in server area for NIC's.4. Repair walls in server area. Make sure all areas are smooth, non absorbent and easy to clean. FRP provided paint walls where needed BAR1. Clean and repair wall and floor in area at bar where the counter was removed. 2. Paint wall corner area to be easily cleanable. 3. Missing floor tile by 4 bay bar sink. Provide. CORRECTED4. Cove missing/wall crumbling behind soda units in ice machine area at bar. Repair to smooth, non absorbent easily cleanable surface.5. Stained/worn floor tiles in ice machine room. Replace. STARBUCKS1. Repair floor by entrance to kitchen area to be smooth, non absorbent and easily cleanable.
    Location: Bar
  • Physical facility repair (corrected)
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: KITCHEN1. Cove molding missing/wall area crumbling by dish cart storage area. Repair to smooth, non absorbent easily cleanable surface. CORRECTED2. FRP loose from wall and insulation molding in dish area. Secure to wall. 3. Repair or replace wall at end of counter to be smooth non absorbent and easily cleanable in server area for NIC's.4. Repair walls in server area. Make sure all areas are smooth, non absorbent and easy to clean. FRP provided paint walls where needed BAR1. Clean and repair wall and floor in area at bar where the counter was removed. 2. Paint wall corner area to be easily cleanable. 3. Missing floor tile by 4 bay bar sink. Provide. CORRECTED4. Cove missing/wall crumbling behind soda units in ice machine area at bar. Repair to smooth, non absorbent easily cleanable surface.5. Stained/worn floor tiles in ice machine room. Replace. STARBUCKS1. Repair floor by entrance to kitchen area to be smooth, non absorbent 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: KITCHEN1. Cove molding missing/wall area crumbling by dish cart storage area. Repair to smooth, non absorbent easily cleanable surface. CORRECTED2. FRP loose from wall and insulation molding in dish area. Secure to wall. 3. Repair or replace wall at end of counter to be smooth non absorbent and easily cleanable in server area for NIC's.4. Repair walls in server area. Make sure all areas are smooth, non absorbent and easy to clean. FRP provided paint walls where needed BAR1. Clean and repair wall and floor in area at bar where the counter was removed. 2. Paint wall corner area to be easily cleanable. 3. Missing floor tile by 4 bay bar sink. Provide. CORRECTED4. Cove missing/wall crumbling behind soda units in ice machine area at bar. Repair to smooth, non absorbent easily cleanable surface.5. Stained/worn floor tiles in ice machine room. Replace. STARBUCKS1. Repair floor by entrance to kitchen area to be smooth, non absorbent and easily cleanable.
    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: Server area Nic's1. Clean floor below one bay sink, hand sink, and prep table. CORRECTED2. Clean floor-wall junctions. BAR1. Clean floor and wall where counter removed at bar. CORRECTED2. Clean floor below equipment especially floor-wall junctions. CORRECTED3. Spill in wine cabinet and on floor. Clean. CORRECTED
    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: Server area Nic's1. Clean floor below one bay sink, hand sink, and prep table. CORRECTED2. Clean floor-wall junctions. BAR1. Clean floor and wall where counter removed at bar. CORRECTED2. Clean floor below equipment especially floor-wall junctions. CORRECTED3. Spill in wine cabinet and on floor. Clean. CORRECTED
    Location: Bar
  • Wiping cloths / storage (corrected)
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: 1. Wet cloth on counter in meat prep room. Store in approved strength sanitizer solution. CORRECTEDNote: Use separate sanitizer bucket for raw meats than for other areas. 2. Wet cloth towels in bar hand sink floor drain. Remove.
    Location: Kitchen
  • Wiping cloths / storage
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: 1. Wet cloth on counter in meat prep room. Store in approved strength sanitizer solution. CORRECTEDNote: Use separate sanitizer bucket for raw meats than for other areas. 2. Wet cloth towels in bar hand sink floor drain. Remove.
    Location: Bar
  • Unapproved non-food contact (corrected)
    Unapproved material(s) used in non-food contact surface(s).
    Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
    Comments: BAR1. Shims holding up plumbing by 4 bay sink. Remove shims and provide plumber strapping. 2. Remove wooden shelving for glasses and provide metal or plastic cleanable shelving.
    Location: Bar
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: KITCHEN1. Hot line reach in 1 door freezer has a lot of ice build up. Remove ice and repair, Note: replacing unit.2. Dumpsink removed from unused server area. When repairs are finished and area is going to be used again provide dump sink. CORRECTEDNIC'S SERVER AREA1. Lift plumbing 6 inches off the floor for easier floor cleaning. CORRECTED2. Repair paper towel dispenser at hand sink. CORRECTED BAR1. Keg cooler #2 in poor repair. Repair or replace. Note: replacing unit. When replacing keg cooler #2 repairing floor drains and clean floor-wall junctions.
    Location: Kitchen
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: KITCHEN1. Hot line reach in 1 door freezer has a lot of ice build up. Remove ice and repair, Note: replacing unit.2. Dumpsink removed from unused server area. When repairs are finished and area is going to be used again provide dump sink. CORRECTEDNIC'S SERVER AREA1. Lift plumbing 6 inches off the floor for easier floor cleaning. CORRECTED2. Repair paper towel dispenser at hand sink. CORRECTED BAR1. Keg cooler #2 in poor repair. Repair or replace. Note: replacing unit. When replacing keg cooler #2 repairing floor drains and clean floor-wall junctions.
    Location: Kitchen
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: KITCHEN1. Hot line reach in 1 door freezer has a lot of ice build up. Remove ice and repair, Note: replacing unit.2. Dumpsink removed from unused server area. When repairs are finished and area is going to be used again provide dump sink. CORRECTEDNIC'S SERVER AREA1. Lift plumbing 6 inches off the floor for easier floor cleaning. CORRECTED2. Repair paper towel dispenser at hand sink. CORRECTED BAR1. Keg cooler #2 in poor repair. Repair or replace. Note: replacing unit. When replacing keg cooler #2 repairing floor drains and clean floor-wall junctions.
    Location: Bar
  • Fixed equipment spacing/sealing
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: Place silicone caulk around mop/dump sink in server area.
    Location: Service counter
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: BAR1. Clean compressor of keg coolers. 2. Spill from wine in cabinet. Clean.
    Location: Bar
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: Provide paper towels for BAR hand sink.
    Location: Bar
  • Plumbing system/ repair (Non-Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: Server area Nic's1. Repair or replace leaking one bay dump sink. Note Sink removed
    Location: Service counter
    Equipment: Dump sink
 08/05/2013Recheck
  • Mechanical equipment
    Heating, ventilation, and/or air conditioning or other mechanical equipment not installed, operated and/or maintained according to manufacturers instructions.
    Correction: All mechanical equipment must be used in accordance with manufacturers instructions.
    Comments: Air conditioning broken through facility. Repair. Note: Parts ordererd.Note: working on air conditioning at this time finish repairs. Note: on Follow up inspection 8-2-2013 air conditioning still being repaired.
  • 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: MAIN KITCHEN 1. Chicken at buffet is at 108.5 deg F, 119.5 deg F, 122.5 deg F and 145 deg F. Use more sternos or another heat source to keep all food at 135 deg F or above.
  • 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: STARBUCKS 1. Fruit/yogurt display cooler at 45 deg F. Repair to hold foods at 41 deg F or below. CORRECTEDPIZZA AREA 1. Prep top cooler holding blue cheese at 53 deg F and boiled eggs at 47 deg F. Cooler is at 53 deg F below. Repair to hold foods at 41 deg F or below. At time of inspection disposed of 1 small pan of Salami, 1 small pan of boiled eggs, 1 small pan of blue cheese and 1 small pan of chopped chicken.Note: On follow up inspection 7-19-2013 prep top cooler at 52 deg F. Repair to hold at 41 deg F or below. Disposed of boiled eggs, blue cheese, chicken brerast - whole and cubed, suasage and pepperoni at tiime of inspection.Note: On follow up inspection 7-26-2013 Pizza prep top cooler is at 60 deg F. Foods just moved into cooler at 49 deg F. Foods moved to walk in cooler: boiled eggs, pepperoni, blue cheese, garlic in oil, mozzarella cheese, shredded cheese, and salami. Repair cooler to hold foods at 41 deg F or below. Do not store potentially hazardous foods in cooler when broken.Note: on follow up inspection 8-2-2013 prep top cooler not maintaining consistant temperature. Not being used to hold foods at time of insepction. Repair to hold at 41 deg F or below before putting potentially hazardous foods in cooler. HOT LINE 1. Butter on ice at 54 deg F. Hold at 41 deg F or below. CORRECTEDNIC'S SERVER AREA1. Butter at room temperature. Discontinue. Keep at 41 deg F or below. CORRECTED
    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: MAIN KITCHEN 1. Gnats in starbucks, soda box room and dish area. Exterminate.
  • 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: NICS SERVER AREA 1. Provide utensil by toast area.
  • No hand washing (when) (corrected)
    Food employees’ hands became contaminated and were not washed to eliminate contamination.
    Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
    Comments: STARBUCKS1. Hand sink is dry. Make sure employees arer washing hands in hand sink when needed.
  • 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: MAIN KITCHEN 1. Employee drink without lid and straw. Provide lids and straws for employee drinks.
  • Food unsafe (Critical) (corrected)
    Food is unsafe and/or in unsound condition.
    Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
    Comments: HOT LINE 1. .Food (cut egg plant cut and battered) on rusted shelf directly in one door freezer by hand sink. Discontinue.
  • 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: MAIN KITCHEN 1. Raw bacon over bread in walk in cooler number 16. Store raw meat below ready to eat foods.
  • 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: BACK GRILL AREA 1. Not date marking luncheon meat and cheese in 2 door dasani cooler. Date mark all ready to eat potentailly hazardous foods with 7 day disposal date. MAIN KITCHEN 1. Alfredo sauce date marked for 6-30-2013. Disposed of one and one half pot during inspection. 2. Sliced turkey and cheese not date marked in walk in cooler # 17. Date mark with 7 day disposal date.
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: STARBUCKS1. Dishes by hand sink. Wash, rinse, sanitize and air dry dishes. Do not wash, rinse or store by hand sink. CORRECTEDHOT LINE 1. Prep table shelves soiled. Clean. MAIN KITCHEN 1. Clean slicer, etc in prep area. CORRECTED
    Location: Kitchen
  • Hand sink soiled (corrected)
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Comments: STARBUCKS1. Hand sink soiled. Clean
    Location: Kitchen
  • 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: STARBUCKS1. Dishes by hand sink. Remove. Do not place anything on or in the hand sink. CORRECTED2. Card board box lid on hand sink. Remove. Do not place anything on on in hand sinks. CORRECTEDPIZZA AREA1. Ice cream scoop on hand sink. Remove. Clean and sanitize. Do not store anything on or in hand sinks.
  • Chemical sanitizing exposure time and concentration (corrected)
    Improper exposure time and/or concentration of sanitizer in chemical manual or mechanical operations.
    Correction: Use approved exposure time and/or chemical concentration.
    Comments: STARBUCKSImproper dish washing at 2 bay sink. No sanitizing of dishes. Always wash, rinse, sanitize and air dry all dishes.
  • 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: STARBUCKS 1. In place sanitizer over 500 ppm. Maintain at proper concentration.On follow up inspection 7-19-2013 : In place sanitizer at over 500 ppm. Maintain at proper concentration.On follow up inspection 7-26-2013 : In place sanitizer at over 500 ppm. Maintain at proper concentration.Note: On follow up inspection on 8-2-2013 no sanitizer set up in starbucks at time of inspection to test. Test strips at starbucks at this time.
  • 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: STARBUCKS 1. Box of single service items on the floor. Storer 6 inches off the floor. .Provide dunage racks for storage in starbucks by chest freezer.
  • 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: MAIN KITCHEN 1. Unlabeled bulk containers in prep area. Label. Note: One container needs to be labeled others are labeled.
  • Pests/rodents removed
    Dead pests not removed.
    Correction: Remove dead pests at frequent intervals to avoid accumulation.
    Comments: MAIN KITCHEN 1. Dead roaches in soda area. Remove.
  • Cove molding
    Floor-wall junctures not coved.
    Correction: Install cove molding.
    Comments: MAIN KITCHEN 1. Cove molding missing in walk in freezer # 17. Provide.
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: STARBUCKS 1. Floor by entrance is wrapped. Repair to smooth, non absorbent, easily cleanable state. Note: on follow up inspection 8-2-2013 laminate wood floor replaced in need of threshold plate. Provide threshold plate between cermic and laminate floors.MAIN KITCHEN 1. FRP loose in dish area. Remove and replace molded insulation and secure FRP to wall. Wall has collapsed behind FRP. Note due to present of dead roaches in soda box room make wall repairrs to this area first. 2. Cove molding broken by hand sink near dish area. Replace. 3. Repair wall in soda box room at entrance to the right to be smooth, non absorbent and easily cleanable. NICS SERVER AREA 1. Repair wall below coffee stainless steel table to be smooth, non absorbent and easily cleanable. Very soiled and unable to be cleaned. HOT LINE 1. Repair crumbling ceiling around light over hand sink. BAR 1. Paint wood in corner. CORRECTED 2. Repair floor and wall where counter was removed. 3. Repair crumbling wall by soda unit in ice machine room. 4. Replace worn floor tiles in ice machine room..
  • Physical facility repair (corrected)
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: STARBUCKS 1. Floor by entrance is wrapped. Repair to smooth, non absorbent, easily cleanable state. Note: on follow up inspection 8-2-2013 laminate wood floor replaced in need of threshold plate. Provide threshold plate between cermic and laminate floors.MAIN KITCHEN 1. FRP loose in dish area. Remove and replace molded insulation and secure FRP to wall. Wall has collapsed behind FRP. Note due to present of dead roaches in soda box room make wall repairrs to this area first. 2. Cove molding broken by hand sink near dish area. Replace. 3. Repair wall in soda box room at entrance to the right to be smooth, non absorbent and easily cleanable. NICS SERVER AREA 1. Repair wall below coffee stainless steel table to be smooth, non absorbent and easily cleanable. Very soiled and unable to be cleaned. HOT LINE 1. Repair crumbling ceiling around light over hand sink. BAR 1. Paint wood in corner. CORRECTED 2. Repair floor and wall where counter was removed. 3. Repair crumbling wall by soda unit in ice machine room. 4. Replace worn floor tiles in ice machine room..
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: MAIN KITCHEN 1. Clean walls in dish area. BACK GRILL AREA1. Ceiling soiled over prep table and wall behind heat lamp. Clean.PIZZA AREA1. Ceiling is soiled. Clean CORRECTEDNICS SERVER AREA 1. Clean floors around and below equipment where needed. CORRECTEDHOT LINE 1. Ceiling soiled. Clean 2. Wall soiled. Clean. 3. Floor below equipment soiled. Clean.
  • 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: MAIN KITCHEN 1. Clean walls in dish area. BACK GRILL AREA1. Ceiling soiled over prep table and wall behind heat lamp. Clean.PIZZA AREA1. Ceiling is soiled. Clean CORRECTEDNICS SERVER AREA 1. Clean floors around and below equipment where needed. CORRECTEDHOT LINE 1. Ceiling soiled. Clean 2. Wall soiled. Clean. 3. Floor below equipment soiled. Clean.
  • Wiping cloths / storage (corrected)
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: STARBUCKS 1. Wet cloth towels on the counter. Store in approved strength sanitizer solution.Note: On follow up inspection 7-26-2013 cloth towel on 2 bay sink. Store in approved strength sanitizer solution.
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: BAR1. Keg cooler #2 is broken. Repair or replace. Note: replacing unitMAIN KITCHEN1. Ice build up on cooling unit in walk in freezer # 17. Repair and remove ice. CORRECTEDPIZZA AREA 1. Lights out. Provide. CORRECTED2. On follow up inspection 8-2-2013 prep top cooler not maintaining consistant temperature. Not being used to hold foods at time of insepction. Repair to hold at 41 deg F or below before putting potentially hazardous foods in cooler. HOT LINE 1. Ice build up in reach in freezer by hand sink. Repair or replace. CORRECTED 2. Rusted shelving in reach in freezer by hand sink. Replate, rercoat or replace.BACK GRILL AREA 1. Lights out in exhaust hood. Provide. CORRECTED
    Location: Kitchen
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: BAR1. Keg cooler #2 is broken. Repair or replace. Note: replacing unitMAIN KITCHEN1. Ice build up on cooling unit in walk in freezer # 17. Repair and remove ice. CORRECTEDPIZZA AREA 1. Lights out. Provide. CORRECTED2. On follow up inspection 8-2-2013 prep top cooler not maintaining consistant temperature. Not being used to hold foods at time of insepction. Repair to hold at 41 deg F or below before putting potentially hazardous foods in cooler. HOT LINE 1. Ice build up in reach in freezer by hand sink. Repair or replace. CORRECTED 2. Rusted shelving in reach in freezer by hand sink. Replate, rercoat or replace.BACK GRILL AREA 1. Lights out in exhaust hood. Provide. CORRECTED
    Location: Kitchen
  • Fixed equipment spacing/sealing
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: STARBUCKS 1. Hand sink loose from counter. Secure to counter.
  • 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: MAIN KITCHEN 1. Bags of onions on the floor. Storer 6 inches off the floor. CORRECTEDSTARBUCKS1. Note: on follow up inspection 7-26-2013 Boxes od coffee on the floor. Store 6 inches off the floor. Provide dunage racks for storage in starbucks by chest freezer. Note: on follow up inspection 8-2-2013 box of coffee on floor. Store 6 inches off the floor.
  • 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: MAIN KITCHEN 1. Bags of onions on the floor. Storer 6 inches off the floor. CORRECTEDSTARBUCKS1. Note: on follow up inspection 7-26-2013 Boxes od coffee on the floor. Store 6 inches off the floor. Provide dunage racks for storage in starbucks by chest freezer. Note: on follow up inspection 8-2-2013 box of coffee on floor. Store 6 inches off the floor.
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: PIZZA AREA 1. Thaw ice cream chest freezer for easier cleaning. CORRECTED 2. .Lights soiled over clean dishes. Clean lights.
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: PIZZA AREA 1. Thaw ice cream chest freezer for easier cleaning. CORRECTED 2. .Lights soiled over clean dishes. Clean lights.
  • Hand washing (where) (corrected)
    Employee used improper location to wash hands.
    Correction: Employees shall wash hands only at designated hand sinks.
    Comments: STARBUCKS1. Hand sink is dry. Make sure employees arer washing hands in hand sink when needed.
    Location: Kitchen
  • Plumbing system/ repair (Non-Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: MAIN KITCHEN 1. Leak below dish machine. Repair.
 08/02/2013Recheck
  • Mechanical equipment
    Heating, ventilation, and/or air conditioning or other mechanical equipment not installed, operated and/or maintained according to manufacturers instructions.
    Correction: All mechanical equipment must be used in accordance with manufacturers instructions.
    Comments: Air conditioning broken through facility. Repair. Note: Parts ordererd.Note: working on air conditioning at this time finish repairs.
  • 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: MAIN KITCHEN 1. Chicken at buffet is at 108.5 deg F, 119.5 deg F, 122.5 deg F and 145 deg F. Use more sternos or another heat source to keep all food at 135 deg F or above.
  • 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: STARBUCKS 1. Fruit/yogurt display cooler at 45 deg F. Repair to hold foods at 41 deg F or below. CORRECTEDPIZZA AREA 1. Prep top cooler holding blue cheese at 53 deg F and boiled eggs at 47 deg F. Cooler is at 53 deg F below. Repair to hold foods at 41 deg F or below. At time of inspection disposed of 1 small pan of Salami, 1 small pan of boiled eggs, 1 small pan of blue cheese and 1 small pan of chopped chicken.Note: On follow up inspection 7-19-2013 prep top cooler at 52 deg F. Repair to hold at 41 deg F or below. Disposed of boiled eggs, blue cheese, chicken brerast - whole and cubed, suasage and pepperoni at tiime of inspection.Note: On follow up inspection 7-26-2013 Pizza prep top cooler is at 60 deg F. Foods just moved into cooler at 49 deg F. Foods moved to walk in cooler: boiled eggs, pepperoni, blue cheese, garlic in oil, mozzarella cheese, shredded cheese, and salami. Repair cooler to hold foods at 41 deg F or below. Do not store potentially hazardous foods in cooler when broken.HOT LINE 1. Butter on ice at 54 deg F. Hold at 41 deg F or below. CORRECTEDNIC'S SERVER AREA1. Butter at room temperature. Discontinue. Keep at 41 deg F or below. CORRECTED
    Location: Kitchen
  • 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: STARBUCKS 1. Fruit/yogurt display cooler at 45 deg F. Repair to hold foods at 41 deg F or below. CORRECTEDPIZZA AREA 1. Prep top cooler holding blue cheese at 53 deg F and boiled eggs at 47 deg F. Cooler is at 53 deg F below. Repair to hold foods at 41 deg F or below. At time of inspection disposed of 1 small pan of Salami, 1 small pan of boiled eggs, 1 small pan of blue cheese and 1 small pan of chopped chicken.Note: On follow up inspection 7-19-2013 prep top cooler at 52 deg F. Repair to hold at 41 deg F or below. Disposed of boiled eggs, blue cheese, chicken brerast - whole and cubed, suasage and pepperoni at tiime of inspection.Note: On follow up inspection 7-26-2013 Pizza prep top cooler is at 60 deg F. Foods just moved into cooler at 49 deg F. Foods moved to walk in cooler: boiled eggs, pepperoni, blue cheese, garlic in oil, mozzarella cheese, shredded cheese, and salami. Repair cooler to hold foods at 41 deg F or below. Do not store potentially hazardous foods in cooler when broken.HOT LINE 1. Butter on ice at 54 deg F. Hold at 41 deg F or below. CORRECTEDNIC'S SERVER AREA1. Butter at room temperature. Discontinue. Keep at 41 deg F or below. CORRECTED
    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: MAIN KITCHEN 1. Gnats in pizza area, soda box room and dish area. Exterminate.
  • 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: NICS SERVER AREA 1. Provide utensil by toast area.
  • No hand washing (when) (corrected)
    Food employees’ hands became contaminated and were not washed to eliminate contamination.
    Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
    Comments: STARBUCKS1. Hand sink is dry. Make sure employees arer washing hands in hand sink when needed.
  • 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: MAIN KITCHEN 1. Employee drink without lid and straw. Provide lids and straws for employee drinks.
  • Food unsafe (Critical) (corrected)
    Food is unsafe and/or in unsound condition.
    Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
    Comments: HOT LINE 1. .Food (cut egg plant cut and battered) on rusted shelf directly in one door freezer by hand sink. Discontinue.
  • 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: MAIN KITCHEN 1. Raw bacon over bread in walk in cooler number 16. Store raw meat below ready to eat foods.
  • 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: BACK GRILL AREA 1. Not date marking luncheon meat and cheese in 2 door dasani cooler. Date mark all ready to eat potentailly hazardous foods with 7 day disposal date. MAIN KITCHEN 1. Alfredo sauce date marked for 6-30-2013. Disposed of one and one half pot during inspection. 2. Sliced turkey and cheese not date marked in walk in cooler # 17. Date mark with 7 day disposal date.
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: STARBUCKS1. Dishes by hand sink. Wash, rinse, sanitize and air dry dishes. Do not wash, rinse or store by hand sink. CORRECTEDHOT LINE 1. Prep table shelves soiled. Clean. MAIN KITCHEN 1. Clean slicer, etc in prep area. CORRECTED
    Location: Kitchen
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: STARBUCKS1. Dishes by hand sink. Wash, rinse, sanitize and air dry dishes. Do not wash, rinse or store by hand sink. CORRECTEDHOT LINE 1. Prep table shelves soiled. Clean. MAIN KITCHEN 1. Clean slicer, etc in prep area. CORRECTED
    Location: Kitchen
  • Hand sink soiled (corrected)
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Comments: STARBUCKS1. Hand sink soiled. Clean
    Location: Kitchen
  • 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: STARBUCKS1. Dishes by hand sink. Remove. Do not place anything on or in the hand sink. CORRECTED2. Card board box lid on hand sink. Remove. Do not place anything on on in hand sinks. CORRECTEDPIZZA AREA1. Ice cream scoop on hand sink. Remove. Clean and sanitize. Do not store anything on or in hand sinks.
  • 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: STARBUCKS1. Dishes by hand sink. Remove. Do not place anything on or in the hand sink. CORRECTED2. Card board box lid on hand sink. Remove. Do not place anything on on in hand sinks. CORRECTEDPIZZA AREA1. Ice cream scoop on hand sink. Remove. Clean and sanitize. Do not store anything on or in hand sinks.
  • Chemical sanitizing exposure time and concentration
    Improper exposure time and/or concentration of sanitizer in chemical manual or mechanical operations.
    Correction: Use approved exposure time and/or chemical concentration.
    Comments: STARBUCKSImproper dish washing at 2 bay sink. No sanitizing of dishes. Always wash, rinse, sanitize and air dry all dishes.
  • 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: STARBUCKS 1. In place sanitizer over 500 ppm. Maintain at proper concentration.On follow up inspection 7-19-2013 : In place sanitizer at over 500 ppm. Maintain at proper concentration.On follow up inspection 7-26-2013 : In place sanitizer at over 500 ppm. Maintain at proper concentration.
  • 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: STARBUCKS 1. Box of single service items on the floor. Storer 6 inches off the floor. .Provide dunage racks for storage in starbucks by chest freezer.
  • 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: MAIN KITCHEN 1. Unlabeled bulk containers in prep area. Label. Note: One container needs to be labeled others are labeled.
  • Pests/rodents removed (corrected)
    Dead pests not removed.
    Correction: Remove dead pests at frequent intervals to avoid accumulation.
    Comments: MAIN KITCHEN 1. Dead roaches in soda area. Remove.
  • Cove molding
    Floor-wall junctures not coved.
    Correction: Install cove molding.
    Comments: MAIN KITCHEN 1. Cove molding missing in walk in freezer # 17. Provide.
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: STARBUCKS 1. Floor by entrance is wrapped. Repair to smooth, non absorbent, easily cleanable state.MAIN KITCHEN 1. FRP loose in dish area. Remove and replace molded insulation and secure FRP to wall. 2. Cove molding broken by hand sink near dish area. Replace. 3. Repair wall in soda box room at entrance to the right to be smooth, non absorbent and easily cleanable. NICS SERVER AREA 1. Repair wall below coffee stainless steel table to be smooth, non absorbent and easily cleanable. Very soiled and unable to be cleaned. HOT LINE 1. Repair crumbling ceiling around light over hand sink. BAR 1. Paint wood in corner. 2. Repair floor and wall where counter was removed. 3. Repair crumbling wall by soda unit in ice machine room. 4. Replace worn floor tiles in ice machine room..
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: MAIN KITCHEN 1. Clean walls in dish area. BACK GRILL AREA1. Ceiling soiled over prep table and wall behind heat lamp. Clean.PIZZA AREA1. Ceiling is soiled. Clean CORRECTEDNICS SERVER AREA 1. Clean floors around and below equipment where needed. CORRECTEDHOT LINE 1. Ceiling soiled. Clean 2. Wall soiled. Clean. 3. Floor below equipment soiled. Clean.
  • 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: MAIN KITCHEN 1. Clean walls in dish area. BACK GRILL AREA1. Ceiling soiled over prep table and wall behind heat lamp. Clean.PIZZA AREA1. Ceiling is soiled. Clean CORRECTEDNICS SERVER AREA 1. Clean floors around and below equipment where needed. CORRECTEDHOT LINE 1. Ceiling soiled. Clean 2. Wall soiled. Clean. 3. Floor below equipment soiled. Clean.
  • Wiping cloths / storage
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: STARBUCKS 1. Wet cloth towels on the counter. Store in approved strength sanitizer solution.Note: On follow up inspection 7-26-2013 cloth towel on 2 bay sink. Store in approved strength sanitizer solution.
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: BAR1. Keg cooler #2 is broken. Repair or replace.MAIN KITCHEN1. Ice build up on cooling unit in walk in freezer # 17. Repair and remove ice. PIZZA AREA 1. Lights out. Provide. CORRECTEDHOT LINE 1. Ice build up in reach in freezer by hand sink. Repair or replace. CORRECTED 2. Rusted shelving in reach in freezer by hand sink. Replace, replate or rercoat.BACK GRILL AREA 1. Lights out in exhaust hood. Provide. CORRECTED
    Location: Kitchen
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: BAR1. Keg cooler #2 is broken. Repair or replace.MAIN KITCHEN1. Ice build up on cooling unit in walk in freezer # 17. Repair and remove ice. PIZZA AREA 1. Lights out. Provide. CORRECTEDHOT LINE 1. Ice build up in reach in freezer by hand sink. Repair or replace. CORRECTED 2. Rusted shelving in reach in freezer by hand sink. Replace, replate or rercoat.BACK GRILL AREA 1. Lights out in exhaust hood. Provide. CORRECTED
    Location: Kitchen
  • Fixed equipment spacing/sealing
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: STARBUCKS 1. Hand sink loose from counter. Secure to counter.
  • 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: MAIN KITCHEN 1. Bags of onions on the floor. Storer 6 inches off the floor. CORRECTEDSTARBUCKS1. Note: on follow up inspection 7-26-2013 Boxes od coffee on the floor. Store 6 inches off the floor. Provide dunage racks for storage in starbucks by chest freezer.
  • 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: MAIN KITCHEN 1. Bags of onions on the floor. Storer 6 inches off the floor. CORRECTEDSTARBUCKS1. Note: on follow up inspection 7-26-2013 Boxes od coffee on the floor. Store 6 inches off the floor. Provide dunage racks for storage in starbucks by chest freezer.
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: PIZZA AREA 1. Thaw ice cream chest freezer for easier cleaning. 2. .Lights soiled over clean dishes. Clean lights.
  • Hand washing (where) (corrected)
    Employee used improper location to wash hands.
    Correction: Employees shall wash hands only at designated hand sinks.
    Comments: STARBUCKS1. Hand sink is dry. Make sure employees arer washing hands in hand sink when needed.
    Location: Kitchen
  • Plumbing system/ repair (Non-Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: MAIN KITCHEN 1. Leak below dish machine. Repair.
 07/26/2013Recheck
  • Mechanical equipment
    Heating, ventilation, and/or air conditioning or other mechanical equipment not installed, operated and/or maintained according to manufacturers instructions.
    Correction: All mechanical equipment must be used in accordance with manufacturers instructions.
    Comments: Air conditioning broken through facility. Repair. Note: Parts ordererd.
  • 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: MAIN KITCHEN 1. Chicken at buffet is at 108.5 deg F, 119.5 deg F, 122.5 deg F and 145 deg F. Use more sternos or another heat source to keep all food at 135 deg F or above.
  • 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: STARBUCKS 1. Fruit/yogurt display cooler at 45 deg F. Repair to hold foods at 41 deg F or below. CORRECTEDPIZZA AREA 1. Prep top cooler holding blue cheese at 53 deg F and boiled eggs at 47 deg F. Cooler is at 53 deg F below. Repair to hold foods at 41 deg F or below. At time of inspection disposed of 1 small pan of Salami, 1 small pan of boiled eggs, 1 small pan of blue cheese and 1 small pan of chopped chicken.Note: On follow up inspection 7-19-2013 prep top cooler at 52 deg F. Repair to hold at 41 deg F or below. Disposed of boiled eggs, blue cheese, chicken brerast - whole and cubed, suasage and pepperoni at tiime of inspection.HOT LINE 1. Butter on ice at 54 deg F. Hold at 41 deg F or below. CORRECTEDNIC'S SERVER AREA1. Butter at room temperature. Discontinue. Keep at 41 deg F or below.
    Location: Kitchen
  • 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: STARBUCKS 1. Fruit/yogurt display cooler at 45 deg F. Repair to hold foods at 41 deg F or below. CORRECTEDPIZZA AREA 1. Prep top cooler holding blue cheese at 53 deg F and boiled eggs at 47 deg F. Cooler is at 53 deg F below. Repair to hold foods at 41 deg F or below. At time of inspection disposed of 1 small pan of Salami, 1 small pan of boiled eggs, 1 small pan of blue cheese and 1 small pan of chopped chicken.Note: On follow up inspection 7-19-2013 prep top cooler at 52 deg F. Repair to hold at 41 deg F or below. Disposed of boiled eggs, blue cheese, chicken brerast - whole and cubed, suasage and pepperoni at tiime of inspection.HOT LINE 1. Butter on ice at 54 deg F. Hold at 41 deg F or below. CORRECTEDNIC'S SERVER AREA1. Butter at room temperature. Discontinue. Keep at 41 deg F or below.
    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: MAIN KITCHEN 1. Gnats in prep area, soda box room and dish area. Exterminate. (by bananas)
  • 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: NICS SERVER AREA 1. Provide utensil by toast area.
  • No hand washing (when)
    Food employees’ hands became contaminated and were not washed to eliminate contamination.
    Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
    Comments: STARBUCKS1. Hand sink is dry. Make sure employees arer washing hands in hand sink when needed.
  • 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: MAIN KITCHEN 1. Employee drink without lid and straw. Provide lids and straws for employee drinks.
  • Food unsafe (Critical) (corrected)
    Food is unsafe and/or in unsound condition.
    Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
    Comments: HOT LINE 1. .Food (cut egg plant cut and battered) on rusted shelf directly in one door freezer by hand sink. Discontinue.
  • 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: MAIN KITCHEN 1. Raw bacon over bread in walk in cooler number 16. Store raw meat below ready to eat foods.
  • 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: BACK GRILL AREA 1. Not date marking luncheon meat and cheese in 2 door dasani cooler. Date mark all ready to eat potentailly hazardous foods with 7 day disposal date. MAIN KITCHEN 1. Alfredo sauce date marked for 6-30-2013. Disposed of one and one half pot during inspection. 2. Sliced turkey and cheese not date marked in walk in cooler # 17. Date mark with 7 day disposal date.
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: STARBUCKS1. Dishes by hand sink. Wash, rinse, sanitize and air dry dishes. Do not wash, rinse or store by hand sink. CORRECTEDHOT LINE 1. Prep table shelves soiled. Clean. MAIN KITCHEN 1. Clean slicer, etc in prep area. CORRECTED
    Location: Kitchen
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: STARBUCKS1. Dishes by hand sink. Wash, rinse, sanitize and air dry dishes. Do not wash, rinse or store by hand sink. CORRECTEDHOT LINE 1. Prep table shelves soiled. Clean. MAIN KITCHEN 1. Clean slicer, etc in prep area. CORRECTED
    Location: Kitchen
  • Hand sink soiled
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Comments: STARBUCKS1. Hand sink soiled. Clean
    Location: Kitchen
  • 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: STARBUCKS1. Dishes by hand sink. Remove. Do not place anything on or in the hand sink. CORRECTED2. Card board box lid on hand sink. Remove. Do not place anything on on in hand sinks.
  • Chemical sanitizing exposure time and concentration
    Improper exposure time and/or concentration of sanitizer in chemical manual or mechanical operations.
    Correction: Use approved exposure time and/or chemical concentration.
    Comments: STARBUCKS 1. In place sanitizer over 500 ppm. Maintain at proper concentration.
  • 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: STARBUCKS 1. Box of single service items on the floor. Storer 6 inches off the floor. .
  • 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: MAIN KITCHEN 1. Unlabeled bulk containers in prep area. Label. Note: One container needs to be labeled others are labeled.
  • Pests/rodents removed
    Dead pests not removed.
    Correction: Remove dead pests at frequent intervals to avoid accumulation.
    Comments: MAIN KITCHEN 1. Dead roaches in soda area. Remove.
  • Cove molding
    Floor-wall junctures not coved.
    Correction: Install cove molding.
    Comments: MAIN KITCHEN 1. Cove molding missing in walk in freezer # 17. Provide.
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: STARBUCKS 1. Floor by entrance is wrapped. Repair to smooth, non absorbent, easily cleanable state.MAIN KITCHEN 1. FRP loose in dish area. Remove and replace molded insulation and secure FRP to wall. 2. Cove molding broken by hand sink near dish area. Replace. 3. Repair wall in soda box room at entrance to the right to be smooth, non absorbent and easily cleanable. NICS SERVER AREA 1. Repair wall below coffee stainless steel table to be smooth, non absorbent and easily cleanable. Very soiled and unable to be cleaned. HOT LINE 1. Repair crumbling ceiling around light over hand sink. BAR 1. Paint wood in corner. 2. Repair floor and wall where counter was removed. 3. Repair crumbling wall by soda unit in ice machine room. 4. Replace worn floor tiles in ice machine room..
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: MAIN KITCHEN 1. Clean walls in dish area. BACK GRILL AREA1. Ceiling soiled. Clean.PIZZA AREA1. Ceiling is soiled. CleanNICS SERVER AREA 1. Clean floors around and below equipment where needed. HOT LINE 1. Ceiling soiled. Clean 2. Wall soiled. Clean. 3. Floor below equipment soiled. Clean.
  • Wiping cloths / storage (corrected)
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: STARBUCKS 1. Wet cloth towels on the counter. Store in approved strength sanitizer solution.
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: BAR1. Keg cooler #2 is broken. Repair or replace.MAIN KITCHEN1. Ice build up on cooling unit in walk in freezer # 17. Repair and remove ice. PIZZA AREA 1. Lights out. Provide. HOT LINE 1. Ice build up in reach in freezer by hand sink. Repair or replace. CORRECTED 2. Rusted shelving in reach in freezer by hand sink. Replace.BACK GRILL AREA 1. Lights out in exhaust hood. Provide.
    Location: Kitchen
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: BAR1. Keg cooler #2 is broken. Repair or replace.MAIN KITCHEN1. Ice build up on cooling unit in walk in freezer # 17. Repair and remove ice. PIZZA AREA 1. Lights out. Provide. HOT LINE 1. Ice build up in reach in freezer by hand sink. Repair or replace. CORRECTED 2. Rusted shelving in reach in freezer by hand sink. Replace.BACK GRILL AREA 1. Lights out in exhaust hood. Provide.
    Location: Kitchen
  • Fixed equipment spacing/sealing
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: STARBUCKS 1. Hand sink loose from counter. Secure to counter.
  • 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: MAIN KITCHEN 1. Bags of onions on the floor. Storer 6 inches off the floor.
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: PIZZA AREA 1. Thaw ice cream chest freezer for easier cleaning. 2. .Lights soiled over clean dishes. Clean lights.
  • Hand washing (where)
    Employee used improper location to wash hands.
    Correction: Employees shall wash hands only at designated hand sinks.
    Comments: STARBUCKS1. Hand sink is dry. Make sure employees arer washing hands in hand sink when needed.
    Location: Kitchen
  • Plumbing system/ repair (Non-Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: MAIN KITCHEN 1. Leak below dish machine. Repair.
 07/19/2013Recheck
  • Electrical service (corrected)
    Electrical service equipment, and/or outlet(s) and fixture(s) not properly installed and/or maintained.
    Correction: Electrical service equipment, outlet(s) and fixture(s) shall be properly installed and maintained in good and safe working condition.
    Comments: Mount electrical box on floor at BAR to wall or repiar/replace broken box.
  • 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: Pre-cooked leeks and onion rings at room temperature. Disposed of at time of inspection. Cook to order or refrigerate or hot hold. (HOT LINE old Marker kitchen)
    Location: Kitchen
  • Pests/rodents (corrected)
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: Gnats at BAR. Exterminate.
    Location: Bar
  • Food unsafe (Critical) (corrected)
    Food is unsafe and/or in unsound condition.
    Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
    Comments: Gnats in liquor. Dispose of liquor with gnats in bottles. Note: on follow up inspection June 27 2013 Gnats in bottle of Cruzan Aged Rum. Disposed of at time of inspection.
    Location: Bar
  • 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: Not date marking completely in BACK GRILL area. Date mark all ready to eat potentially hazardous foods with 7 day disposal date.
    Location: Kitchen
    Equipment: Reach in cooler (2 door)
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: Server area Nic's1. Clean shelves below coffee prep areas CORRECTED2. Clean tops of prep tables. CORRECTED BAR1. Keg coolers soiled inside. Clean. Need to clean inside of keg cooler #2 Note: replacing unit2. Clean counters at bar and server area. CORRECTED3. Clean utensils and utensil well at bar. CORRECTED4. Clean ice well behind bar and in server area. CORRECTED
    Location: Service counter
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: Server area Nic's1. Clean shelves below coffee prep areas CORRECTED2. Clean tops of prep tables. CORRECTED BAR1. Keg coolers soiled inside. Clean. Need to clean inside of keg cooler #2 Note: replacing unit2. Clean counters at bar and server area. CORRECTED3. Clean utensils and utensil well at bar. CORRECTED4. Clean ice well behind bar and in server area. CORRECTED
    Location: Bar
  • Hand sink capacity (corrected)
    Inadequate number of hand washing sinks.
    Correction: Provide adequate number of hand washing sinks.
    Comments: 1. Provide hand sink in service area or remove door to area. 2. Repair hand sink used for dish area.
    Location: Service counter
    Equipment: Hand sink
  • Hand sink capacity (corrected)
    Inadequate number of hand washing sinks.
    Correction: Provide adequate number of hand washing sinks.
    Comments: 1. Provide hand sink in service area or remove door to area. 2. Repair hand sink used for dish area.
    Location: Dish machine area
    Equipment: Hand sink
  • Hand sink soiled (corrected)
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Comments: Main Kitchen - Pizza area1. Hand sink in pizza area is soiled. Please clean.Server area Nic's 1. Hand sink is soiled. Clean.
    Location: Kitchen
    Equipment: Hand 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: Bleach water container in bar hand sink. Remove. Do not place anything in hand sink.
    Location: Bar
    Equipment: Hand sink
  • Plumbing system / repair (Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: Repair floor drain in server area and repair hand sink and dumpsink for same area.Note: on follow up inspection 3-1-2013 Floor drain still backing up and possibly collapsed in server area. Server area is closed at this time. ARS to ccome out Monday 3-4-2013 at 9:00am to put camera down drains. Will follow up on 3-5-2013 to check on progress. Close off area to employees until repairs are made. Empty ice well and do not use until repairs are complete and it is cleaned. Note: emptied area and closed off to staff at time of inspection.Note: on follow up inspection 3-5-2013 found ARS unable to scope to drain collapse. Looking for plans to work on repairs. Keep area closed until repairs are complete and re-opened by health department. Note: on follow up inspection 6-27-2013 floor drain has been repaired. Add sinks and finish all plumbing repairs.
    Location: Service counter
  • 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: Clean, resurface or replace cutting boards in hot line area. (Old Marker)
    Location: Kitchen
  • Pests/rodents removed (corrected)
    Dead pests not removed.
    Correction: Remove dead pests at frequent intervals to avoid accumulation.
    Comments: Remove dead roaches from Bag n' Box area.
    Location: Kitchen
  • 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: Trash can at BAR is soiled. Clean.
    Location: Bar
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: KITCHEN1. Cove molding missing/wall area crumbling by dish cart storage area. Repair to smooth, non absorbent easily cleanable surface. CORRECTED2. FRP loose from wall and insulation molding in dish area. Secure to wall. 3. Repair or replace wall at end of counter to be smooth non absorbent and easily cleanable in server area for NIC's.4. Repair walls in server area. Make sure all areas are smooth, non absorbent and easy to clean. FRP provided paint walls where needed BAR1. Clean and repair wall and floor in area at bar where the counter was removed. 2. Paint wall corner area to be easily cleanable. 3. Missing floor tile by 4 bay bar sink. Provide. CORRECTED4. Cove missing/wall crumbling behind soda units in ice machine area at bar. Repair to smooth, non absorbent easily cleanable surface.5. Stained/worn floor tiles in ice machine room. Replace. STARBUCKS1. Repair floor by entrance to kitchen area to be smooth, non absorbent 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: KITCHEN1. Cove molding missing/wall area crumbling by dish cart storage area. Repair to smooth, non absorbent easily cleanable surface. CORRECTED2. FRP loose from wall and insulation molding in dish area. Secure to wall. 3. Repair or replace wall at end of counter to be smooth non absorbent and easily cleanable in server area for NIC's.4. Repair walls in server area. Make sure all areas are smooth, non absorbent and easy to clean. FRP provided paint walls where needed BAR1. Clean and repair wall and floor in area at bar where the counter was removed. 2. Paint wall corner area to be easily cleanable. 3. Missing floor tile by 4 bay bar sink. Provide. CORRECTED4. Cove missing/wall crumbling behind soda units in ice machine area at bar. Repair to smooth, non absorbent easily cleanable surface.5. Stained/worn floor tiles in ice machine room. Replace. STARBUCKS1. Repair floor by entrance to kitchen area to be smooth, non absorbent and easily cleanable.
    Location: Bar
  • Physical facility repair (corrected)
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: KITCHEN1. Cove molding missing/wall area crumbling by dish cart storage area. Repair to smooth, non absorbent easily cleanable surface. CORRECTED2. FRP loose from wall and insulation molding in dish area. Secure to wall. 3. Repair or replace wall at end of counter to be smooth non absorbent and easily cleanable in server area for NIC's.4. Repair walls in server area. Make sure all areas are smooth, non absorbent and easy to clean. FRP provided paint walls where needed BAR1. Clean and repair wall and floor in area at bar where the counter was removed. 2. Paint wall corner area to be easily cleanable. 3. Missing floor tile by 4 bay bar sink. Provide. CORRECTED4. Cove missing/wall crumbling behind soda units in ice machine area at bar. Repair to smooth, non absorbent easily cleanable surface.5. Stained/worn floor tiles in ice machine room. Replace. STARBUCKS1. Repair floor by entrance to kitchen area to be smooth, non absorbent 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: KITCHEN1. Cove molding missing/wall area crumbling by dish cart storage area. Repair to smooth, non absorbent easily cleanable surface. CORRECTED2. FRP loose from wall and insulation molding in dish area. Secure to wall. 3. Repair or replace wall at end of counter to be smooth non absorbent and easily cleanable in server area for NIC's.4. Repair walls in server area. Make sure all areas are smooth, non absorbent and easy to clean. FRP provided paint walls where needed BAR1. Clean and repair wall and floor in area at bar where the counter was removed. 2. Paint wall corner area to be easily cleanable. 3. Missing floor tile by 4 bay bar sink. Provide. CORRECTED4. Cove missing/wall crumbling behind soda units in ice machine area at bar. Repair to smooth, non absorbent easily cleanable surface.5. Stained/worn floor tiles in ice machine room. Replace. STARBUCKS1. Repair floor by entrance to kitchen area to be smooth, non absorbent and easily cleanable.
    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: Server area Nic's1. Clean floor below one bay sink, hand sink, and prep table. CORRECTED2. Clean floor-wall junctions. BAR1. Clean floor and wall where counter removed at bar. CORRECTED2. Clean floor below equipment especially floor-wall junctions. CORRECTED3. Spill in wine cabinet and on floor. Clean. CORRECTED
    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: Server area Nic's1. Clean floor below one bay sink, hand sink, and prep table. CORRECTED2. Clean floor-wall junctions. BAR1. Clean floor and wall where counter removed at bar. CORRECTED2. Clean floor below equipment especially floor-wall junctions. CORRECTED3. Spill in wine cabinet and on floor. Clean. CORRECTED
    Location: Bar
  • Wiping cloths / storage (corrected)
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: 1. Wet cloth on counter in meat prep room. Store in approved strength sanitizer solution. CORRECTEDNote: Use separate sanitizer bucket for raw meats than for other areas. 2. Wet cloth towels in bar hand sink floor drain. Remove.
    Location: Kitchen
  • Wiping cloths / storage
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: 1. Wet cloth on counter in meat prep room. Store in approved strength sanitizer solution. CORRECTEDNote: Use separate sanitizer bucket for raw meats than for other areas. 2. Wet cloth towels in bar hand sink floor drain. Remove.
    Location: Bar
  • Unapproved non-food contact (corrected)
    Unapproved material(s) used in non-food contact surface(s).
    Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
    Comments: BAR1. Shims holding up plumbing by 4 bay sink. Remove shims and provide plumber strapping. 2. Remove wooden shelving for glasses and provide metal or plastic cleanable shelving.
    Location: Bar
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: KITCHEN1. Hot line reach in 1 door freezer has a lot of ice build up. Remove ice and repair, Note: replacing unit.2. Dumpsink removed from unused server area. When repairs are finished and area is going to be used again provide dump sink. CORRECTEDNIC'S SERVER AREA1. Lift plumbing 6 inches off the floor for easier floor cleaning. CORRECTED2. Repair paper towel dispenser at hand sink. CORRECTED BAR1. Keg cooler #2 in poor repair. Repair or replace. Note: replacing unit. When replacing keg cooler #2 repairing floor drains and clean floor-wall junctions.
    Location: Kitchen
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: KITCHEN1. Hot line reach in 1 door freezer has a lot of ice build up. Remove ice and repair, Note: replacing unit.2. Dumpsink removed from unused server area. When repairs are finished and area is going to be used again provide dump sink. CORRECTEDNIC'S SERVER AREA1. Lift plumbing 6 inches off the floor for easier floor cleaning. CORRECTED2. Repair paper towel dispenser at hand sink. CORRECTED BAR1. Keg cooler #2 in poor repair. Repair or replace. Note: replacing unit. When replacing keg cooler #2 repairing floor drains and clean floor-wall junctions.
    Location: Kitchen
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: KITCHEN1. Hot line reach in 1 door freezer has a lot of ice build up. Remove ice and repair, Note: replacing unit.2. Dumpsink removed from unused server area. When repairs are finished and area is going to be used again provide dump sink. CORRECTEDNIC'S SERVER AREA1. Lift plumbing 6 inches off the floor for easier floor cleaning. CORRECTED2. Repair paper towel dispenser at hand sink. CORRECTED BAR1. Keg cooler #2 in poor repair. Repair or replace. Note: replacing unit. When replacing keg cooler #2 repairing floor drains and clean floor-wall junctions.
    Location: Bar
  • Fixed equipment spacing/sealing
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: Place silicone caulk around mop/dump sink in server area.
    Location: Service counter
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: BAR1. Clean compressor of keg coolers. 2. Spill from wine in cabinet. Clean.
    Location: Bar
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: Provide paper towels for BAR hand sink.
    Location: Bar
  • Plumbing system/ repair (Non-Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: Server area Nic's1. Repair or replace leaking one bay dump sink. Note Sink removed
    Location: Service counter
    Equipment: Dump sink
 07/16/2013Recheck
  • 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: MAIN KITCHEN 1. Chicken at buffet is at 108.5 deg F, 119.5 deg F, 122.5 deg F and 145 deg F. Use more sternos or another heat source to keep all food at 135 deg F or above.
  • 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: STARBUCKS 1. Fruit/yogurt display cooler at 45 deg F. Repair to hold foods at 41 deg F or below.PIZZA AREA 1. Prep top cooler holding blue cheese at 53 deg F and boiled eggs at 47 deg F. Cooler is at 53 deg F below. Repair to hold foods at 41 deg F or below. At time of inspection disposed of 1 small pan of Salami, 1 small pan of boiled eggs, 1 small pan of blue cheese and 1 small pan of chopped chicken.HOT LINE 1. Butter on ice at 54 deg F. Hold at 41 deg F or below.
  • Pests/rodents
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: MAIN KITCHEN 1. Gnats in prep area. Exterminate. (by bananas)
  • 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: NICS SERVER AREA 1. Provide utensil by toast area.
  • 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: MAIN KITCHEN 1. Employee drink without lid and straw. Provide lids and straws for employee drinks.
  • Food unsafe (Critical)
    Food is unsafe and/or in unsound condition.
    Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
    Comments: HOT LINE 1. .Food (cut egg plant cut and battered) on rusted shelf directly in one door freezer by hand sink. Discontinue.
  • 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: MAIN KITCHEN 1. Raw bacon over bread in walk in cooler number 16. Store raw meat below ready to eat foods.
  • 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: BACK GRILL AREA 1. Not date marking luncheon meat and cheese in 2 door dasani cooler. Date mark all ready to eat potentailly hazardous foods with 7 day disposal date. MAIN KITCHEN 1. Alfredo sauce date marked for 6-30-2013. Disposed of one and one half pot during inspection. 2. Sliced turkey and cheese not date marked in walk in cooler # 17. Date mark with 7 day disposal date.
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: STARBUCKS1. Dishes by hand sink. Wash, rinse, sanitize and air dry dishes. Do not wash, rinse or store by hand sink. HOT LINE 1. Prep table shelves soiled. Clean.MAIN KITCHEN 1. Clean slicer, etc in prep area.a
  • 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: STARBUCKS1. Dishes by hand sink. Remove. Do not place anything on or in the hand sink.
  • Chemical sanitizing exposure time and concentration
    Improper exposure time and/or concentration of sanitizer in chemical manual or mechanical operations.
    Correction: Use approved exposure time and/or chemical concentration.
    Comments: STARBUCKS 1. In place sanitizer over 500 ppm. Maintain at proper concentration.
  • 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: STARBUCKS 1. Box of single service items on the floor. Storer 6 inches off the floor. .
  • 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: MAIN KITCHEN 1. Unlabeled bulk containers in prep area. Label
  • Pests/rodents removed
    Dead pests not removed.
    Correction: Remove dead pests at frequent intervals to avoid accumulation.
    Comments: MAIN KITCHEN 1. Dead roaches in soda area. Remove.
  • Cove molding
    Floor-wall junctures not coved.
    Correction: Install cove molding.
    Comments: MAIN KITCHEN 1. Cove molding missing in walk in freezer # 17. Provide.
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: STARBUCKS 1. Floor by entrance is wrapped. Repair to smooth, non absorbent, easily cleanable state.MAIN KITCHEN 1. FRP loose in dish area. Remove and replace molded insulation and secure FRP to wall. 2. Cove molding broken by hand sink near dish area. Replace.NICS SERVER AREA 1. Repair wall below coffee stainless steel table to be smooth, non absorbent and easily cleanable. Very soiled and unable to be cleaned. HOT LINE 1. Repair crumbling ceiling around light over hand sink. BAR 1. Paint wood in corner. 2. Repair floor and wall where counter was removed. 3. Repair crumbling wall by soda unit in ice machine room. 4. Replace worn floor tiles in ice machine room..
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: MAIN KITCHEN 1. Clean walls in dish area. BACK GRILL AREA1. .Ceiling soiled. Clean.NICS SERVER AREA 1. CLean floors around and below equipment where needed. HOT LINE 1. Ceiling soiled. Clean 2. Wall soiled. Clean. 3. Floor below equipment soiled. Clean.
  • Wiping cloths / storage
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: STARBUCKS 1. Wet cloth towels on the counter. Store in approved strength sanitizer solution.
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: BAR1. Keg cooler #2 is broken. Repair or replace.MAIN KITCHEN1. Ice build up on cooling unit in walk in freezer # 17. Repair and remove ice. PIZZA AREA 1. Three lights out. Provide. HOT LINE 1. Ice build up in reach in freezer by hand sink. Repair or replace. 2. Rusted shelving in reach in freezer by hand sink. Replace.BACK GRILL AREA 1. Two lights out in exhaust hood. Provide.
  • Fixed equipment spacing/sealing
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: STARBUCKS 1. Hand sink loose from counter. Secure to counter.
  • 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: MAIN KITCHEN 1. Bags of onions on the floor. Storer 6 inches off the floor.
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: PIZZA AREA 1. Thaw ice cream chest freezer for easier cleaning. 2. .Lights soiled over clean dishes. Clean lights.
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: MAIN KITCHEN 1. Leak below dish machine. Repair.
 07/11/2013Routine
  • Electrical service (corrected)
    Electrical service equipment, and/or outlet(s) and fixture(s) not properly installed and/or maintained.
    Correction: Electrical service equipment, outlet(s) and fixture(s) shall be properly installed and maintained in good and safe working condition.
    Comments: Mount electrical box on floor at BAR to wall or repiar/replace broken box.
  • 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: Pre-cooked leeks and onion rings at room temperature. Disposed of at time of inspection. Cook to order or refrigerate or hot hold. (HOT LINE old Marker kitchen)
    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: Gnats at BAR. Exterminate.
    Location: Bar
  • Food unsafe (Critical) (corrected)
    Food is unsafe and/or in unsound condition.
    Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
    Comments: Gnats in liquor. Dispose of liquor with gnats in bottles. Note: on follow up inspection June 27 2013 Gnats in bottle of Cruzan Aged Rum. Disposed of at time of inspection.
    Location: Bar
  • 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: Not date marking completely in BACK GRILL area. Date mark all ready to eat potentially hazardous foods with 7 day disposal date.
    Location: Kitchen
    Equipment: Reach in cooler (2 door)
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: Server area Nic's1. Clean shelves below coffee prep areas CORRECTED2. Clean tops of prep tables. CORRECTED BAR1. Keg coolers soiled inside. Clean. Need to clean inside of keg cooler #2 Note: replacing unit2. Clean counters at bar and server area. CORRECTED3. Clean utensils and utensil well at bar. CORRECTED4. Clean ice well behind bar and in server area. CORRECTED
    Location: Service counter
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: Server area Nic's1. Clean shelves below coffee prep areas CORRECTED2. Clean tops of prep tables. CORRECTED BAR1. Keg coolers soiled inside. Clean. Need to clean inside of keg cooler #2 Note: replacing unit2. Clean counters at bar and server area. CORRECTED3. Clean utensils and utensil well at bar. CORRECTED4. Clean ice well behind bar and in server area. CORRECTED
    Location: Bar
  • Hand sink capacity
    Inadequate number of hand washing sinks.
    Correction: Provide adequate number of hand washing sinks.
    Comments: 1. Provide hand sink in service area or remove door to area. 2. Repair hand sink used for dish area.
    Location: Service counter
    Equipment: Hand sink
  • Hand sink capacity
    Inadequate number of hand washing sinks.
    Correction: Provide adequate number of hand washing sinks.
    Comments: 1. Provide hand sink in service area or remove door to area. 2. Repair hand sink used for dish area.
    Location: Dish machine area
    Equipment: Hand sink
  • Hand sink soiled (corrected)
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Comments: Main Kitchen - Pizza area1. Hand sink in pizza area is soiled. Please clean.Server area Nic's 1. Hand sink is soiled. Clean.
    Location: Kitchen
    Equipment: Hand 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: Bleach water container in bar hand sink. Remove. Do not place anything in hand sink.
    Location: Bar
    Equipment: Hand sink
  • Plumbing system / repair (Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: Repair floor drain in server area and repair hand sink and dumpsink for same area.Note: on follow up inspection 3-1-2013 Floor drain still backing up and possibly collapsed in server area. Server area is closed at this time. ARS to ccome out Monday 3-4-2013 at 9:00am to put camera down drains. Will follow up on 3-5-2013 to check on progress. Close off area to employees until repairs are made. Empty ice well and do not use until repairs are complete and it is cleaned. Note: emptied area and closed off to staff at time of inspection.Note: on follow up inspection 3-5-2013 found ARS unable to scope to drain collapse. Looking for plans to work on repairs. Keep area closed until repairs are complete and re-opened by health department. Note: on follow up inspection 6-27-2013 floor drain has been repaired. Add sinks and finish all plumbing repairs.
    Location: Service counter
  • 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: Clean, resurface or replace cutting boards in hot line area. (Old Marker)
    Location: Kitchen
  • Pests/rodents removed (corrected)
    Dead pests not removed.
    Correction: Remove dead pests at frequent intervals to avoid accumulation.
    Comments: Remove dead roaches from Bag n' Box area.
    Location: Kitchen
  • 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: Trash can at BAR is soiled. Clean.
    Location: Bar
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: KITCHEN1. Cove molding missing/wall area crumbling by dish cart storage area. Repair to smooth, non absorbent easily cleanable surface. CORRECTED2. FRP loose from wall and insulation molding in dish area. Secure to wall. 3. Repair or replace wall at end of counter to be smooth non absorbent and easily cleanable in server area for NIC's.4. Repair walls in server area. Make sure all areas are smooth, non absorbent and easy to clean. FRP provided paint walls where needed BAR1. Clean and repair wall and floor in area at bar where the counter was removed. 2. Paint wall corner area to be easily cleanable. 3. Missing floor tile by 4 bay bar sink. Provide. CORRECTED4. Cove missing/wall crumbling behind soda units in ice machine area at bar. Repair to smooth, non absorbent easily cleanable surface.5. Stained/worn floor tiles in ice machine room. Replace. STARBUCKS1. Repair floor by entrance to kitchen area to be smooth, non absorbent 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: KITCHEN1. Cove molding missing/wall area crumbling by dish cart storage area. Repair to smooth, non absorbent easily cleanable surface. CORRECTED2. FRP loose from wall and insulation molding in dish area. Secure to wall. 3. Repair or replace wall at end of counter to be smooth non absorbent and easily cleanable in server area for NIC's.4. Repair walls in server area. Make sure all areas are smooth, non absorbent and easy to clean. FRP provided paint walls where needed BAR1. Clean and repair wall and floor in area at bar where the counter was removed. 2. Paint wall corner area to be easily cleanable. 3. Missing floor tile by 4 bay bar sink. Provide. CORRECTED4. Cove missing/wall crumbling behind soda units in ice machine area at bar. Repair to smooth, non absorbent easily cleanable surface.5. Stained/worn floor tiles in ice machine room. Replace. STARBUCKS1. Repair floor by entrance to kitchen area to be smooth, non absorbent and easily cleanable.
    Location: Bar
  • Physical facility repair (corrected)
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: KITCHEN1. Cove molding missing/wall area crumbling by dish cart storage area. Repair to smooth, non absorbent easily cleanable surface. CORRECTED2. FRP loose from wall and insulation molding in dish area. Secure to wall. 3. Repair or replace wall at end of counter to be smooth non absorbent and easily cleanable in server area for NIC's.4. Repair walls in server area. Make sure all areas are smooth, non absorbent and easy to clean. FRP provided paint walls where needed BAR1. Clean and repair wall and floor in area at bar where the counter was removed. 2. Paint wall corner area to be easily cleanable. 3. Missing floor tile by 4 bay bar sink. Provide. CORRECTED4. Cove missing/wall crumbling behind soda units in ice machine area at bar. Repair to smooth, non absorbent easily cleanable surface.5. Stained/worn floor tiles in ice machine room. Replace. STARBUCKS1. Repair floor by entrance to kitchen area to be smooth, non absorbent 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: KITCHEN1. Cove molding missing/wall area crumbling by dish cart storage area. Repair to smooth, non absorbent easily cleanable surface. CORRECTED2. FRP loose from wall and insulation molding in dish area. Secure to wall. 3. Repair or replace wall at end of counter to be smooth non absorbent and easily cleanable in server area for NIC's.4. Repair walls in server area. Make sure all areas are smooth, non absorbent and easy to clean. FRP provided paint walls where needed BAR1. Clean and repair wall and floor in area at bar where the counter was removed. 2. Paint wall corner area to be easily cleanable. 3. Missing floor tile by 4 bay bar sink. Provide. CORRECTED4. Cove missing/wall crumbling behind soda units in ice machine area at bar. Repair to smooth, non absorbent easily cleanable surface.5. Stained/worn floor tiles in ice machine room. Replace. STARBUCKS1. Repair floor by entrance to kitchen area to be smooth, non absorbent and easily cleanable.
    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: Server area Nic's1. Clean floor below one bay sink, hand sink, and prep table. CORRECTED2. Clean floor-wall junctions. BAR1. Clean floor and wall where counter removed at bar. CORRECTED2. Clean floor below equipment especially floor-wall junctions. CORRECTED3. Spill in wine cabinet and on floor. Clean. CORRECTED
    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: Server area Nic's1. Clean floor below one bay sink, hand sink, and prep table. CORRECTED2. Clean floor-wall junctions. BAR1. Clean floor and wall where counter removed at bar. CORRECTED2. Clean floor below equipment especially floor-wall junctions. CORRECTED3. Spill in wine cabinet and on floor. Clean. CORRECTED
    Location: Bar
  • Wiping cloths / storage (corrected)
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: 1. Wet cloth on counter in meat prep room. Store in approved strength sanitizer solution. CORRECTEDNote: Use separate sanitizer bucket for raw meats than for other areas. 2. Wet cloth towels in bar hand sinkn floor drain. Remove.
    Location: Kitchen
  • Wiping cloths / storage
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: 1. Wet cloth on counter in meat prep room. Store in approved strength sanitizer solution. CORRECTEDNote: Use separate sanitizer bucket for raw meats than for other areas. 2. Wet cloth towels in bar hand sinkn floor drain. Remove.
    Location: Bar
  • Unapproved non-food contact (corrected)
    Unapproved material(s) used in non-food contact surface(s).
    Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
    Comments: BAR1. Shims holding up plumbing by 4 bay sink. Remove shims and provide plumber strapping. 2. Remove wooden shelving for glasses and provide metal or plastic cleanable shelving.
    Location: Bar
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: KITCHEN1. Hot line reach in 1 door freezer has a lot of ice build up. Remove ice and repair, Note: replacing unit.2. Dumpsink removed from unused server area. When repairs are finished and area is going to be used again provide dump sink. CORRECTEDNIC'S SERVER AREA1. Lift plumbing 6 inches off the floor for easier floor cleaning. CORRECTED2. Repair paper towel dispenser at hand sink. CORRECTED BAR1. Keg cooler #2 in poor repair. Repair or replace. Note: replacing unit. When replacing keg cooler #2 repairing floor drains and clean floor-wall junctions.
    Location: Kitchen
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: KITCHEN1. Hot line reach in 1 door freezer has a lot of ice build up. Remove ice and repair, Note: replacing unit.2. Dumpsink removed from unused server area. When repairs are finished and area is going to be used again provide dump sink. CORRECTEDNIC'S SERVER AREA1. Lift plumbing 6 inches off the floor for easier floor cleaning. CORRECTED2. Repair paper towel dispenser at hand sink. CORRECTED BAR1. Keg cooler #2 in poor repair. Repair or replace. Note: replacing unit. When replacing keg cooler #2 repairing floor drains and clean floor-wall junctions.
    Location: Kitchen
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: KITCHEN1. Hot line reach in 1 door freezer has a lot of ice build up. Remove ice and repair, Note: replacing unit.2. Dumpsink removed from unused server area. When repairs are finished and area is going to be used again provide dump sink. CORRECTEDNIC'S SERVER AREA1. Lift plumbing 6 inches off the floor for easier floor cleaning. CORRECTED2. Repair paper towel dispenser at hand sink. CORRECTED BAR1. Keg cooler #2 in poor repair. Repair or replace. Note: replacing unit. When replacing keg cooler #2 repairing floor drains and clean floor-wall junctions.
    Location: Bar
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: BAR1. Clean compressor of keg coolers. 2. Spill from wine in cabinet. Clean.
    Location: Bar
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: Provide paper towels for BAR hand sink.
    Location: Bar
  • Plumbing system/ repair (Non-Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: Server area Nic's1. Repair or replace leaking one bay dump sink. Note Sink removed
    Location: Service counter
    Equipment: Dump sink
 07/08/2013Recheck
  • Electrical service (corrected)
    Electrical service equipment, and/or outlet(s) and fixture(s) not properly installed and/or maintained.
    Correction: Electrical service equipment, outlet(s) and fixture(s) shall be properly installed and maintained in good and safe working condition.
    Comments: Mount electrical box on floor at BAR to wall or repiar/replace broken box.
  • 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: Pre-cooked leeks and onion rings at room temperature. Disposed of at time of inspection. Cook to order or refrigerate or hot hold. (HOT LINE old Marker kitchen)
    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: Gnats at BAR. Exterminate.
    Location: Bar
  • Food unsafe (Critical) (corrected on site)
    Food is unsafe and/or in unsound condition.
    Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
    Comments: Gnats in liquor. Dispose of liquor with gnats in bottles. Note: on follow up inspection June 27 2013 Gnats in bottle of Cruzan Aged Rum. Disposed of at time of inspection.
    Location: Bar
  • 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: Not date marking completely in BACK GRILL area. Date mark all ready to eat potentially hazardous foods with 7 day disposal date.
    Location: Kitchen
    Equipment: Reach in cooler (2 door)
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: Server area Nic's1. Clean shelves below coffee prep areas CORRECTED2. Clean tops of prep tables. CORRECTED BAR1. Keg coolers soiled inside. Clean. Need to clean inside of keg cooler #2 Note: replacing unit2. Clean counters at bar and server area. CORRECTED3. Clean utensils and utensil well at bar. CORRECTED4. Clean ice well behind bar and in server area. CORRECTED
    Location: Service counter
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: Server area Nic's1. Clean shelves below coffee prep areas CORRECTED2. Clean tops of prep tables. CORRECTED BAR1. Keg coolers soiled inside. Clean. Need to clean inside of keg cooler #2 Note: replacing unit2. Clean counters at bar and server area. CORRECTED3. Clean utensils and utensil well at bar. CORRECTED4. Clean ice well behind bar and in server area. CORRECTED
    Location: Bar
  • Hand sink capacity
    Inadequate number of hand washing sinks.
    Correction: Provide adequate number of hand washing sinks.
    Comments: 1. Provide hand sink in service area or remove door to area. 2. Repair hand sink used for dish area.
    Location: Service counter
    Equipment: Hand sink
  • Hand sink capacity
    Inadequate number of hand washing sinks.
    Correction: Provide adequate number of hand washing sinks.
    Comments: 1. Provide hand sink in service area or remove door to area. 2. Repair hand sink used for dish area.
    Location: Dish machine area
    Equipment: Hand sink
  • Hand sink soiled (corrected)
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Comments: Main Kitchen - Pizza area1. Hand sink in pizza area is soiled. Please clean.Server area Nic's 1. Hand sink is soiled. Clean.
    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: Repair floor drain in server area and repair hand sink and dumpsink for same area.Note: on follow up inspection 3-1-2013 Floor drain still backing up and possibly collapsed in server area. Server area is closed at this time. ARS to ccome out Monday 3-4-2013 at 9:00am to put camera down drains. Will follow up on 3-5-2013 to check on progress. Close off area to employees until repairs are made. Empty ice well and do not use until repairs are complete and it is cleaned. Note: emptied area and closed off to staff at time of inspection.Note: on follow up inspection 3-5-2013 found ARS unable to scope to drain collapse. Looking for plans to work on repairs. Keep area closed until repairs are complete and re-opened by health department. Note: on follow up inspection 6-27-2013 floor drain has been repaired. Add sinks and finish all plumbing repairs.
    Location: Service counter
  • 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: Clean, resurface or replace cutting boards in hot line area. (Old Marker)
    Location: Kitchen
  • Pests/rodents removed (corrected)
    Dead pests not removed.
    Correction: Remove dead pests at frequent intervals to avoid accumulation.
    Comments: Remove dead roaches from Bag n' Box area.
    Location: Kitchen
  • 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: Trash can at BAR is soiled. Clean.
    Location: Bar
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: KITCHEN1. Cove molding missing/wall area crumbling by dish cart storage area. Repair to smooth, non absorbent easily cleanable surface. CORRECTED2. FRP loose from wall in dish area. Secure to wall. 3. Repair or replace wall at end of counter to be smooth non absorbent and easily cleanable in server area for NIC's.4. Repair walls in server area. Make sure all areas are smooth, non absorbent and easy to clean. BAR1. Clean and repair wall and floor in area at bar where the counter was removed. 2. Paint wall corner area to be easily cleanable. 3. Missing floor tile by 4 bay bar sink. Provide. CORRECTED4. Cove missing/wall crumbling behind soda units in ice machine area at bar. Repair to smooth, non absorbent easily cleanable surface.5. Stained/worn floor tiles in ice machine room. Replace. STARBUCKS1. Repair floor by entrance to kitchen area to be smooth, non absorbent 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: KITCHEN1. Cove molding missing/wall area crumbling by dish cart storage area. Repair to smooth, non absorbent easily cleanable surface. CORRECTED2. FRP loose from wall in dish area. Secure to wall. 3. Repair or replace wall at end of counter to be smooth non absorbent and easily cleanable in server area for NIC's.4. Repair walls in server area. Make sure all areas are smooth, non absorbent and easy to clean. BAR1. Clean and repair wall and floor in area at bar where the counter was removed. 2. Paint wall corner area to be easily cleanable. 3. Missing floor tile by 4 bay bar sink. Provide. CORRECTED4. Cove missing/wall crumbling behind soda units in ice machine area at bar. Repair to smooth, non absorbent easily cleanable surface.5. Stained/worn floor tiles in ice machine room. Replace. STARBUCKS1. Repair floor by entrance to kitchen area to be smooth, non absorbent and easily cleanable.
    Location: Bar
  • Physical facility repair (corrected)
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: KITCHEN1. Cove molding missing/wall area crumbling by dish cart storage area. Repair to smooth, non absorbent easily cleanable surface. CORRECTED2. FRP loose from wall in dish area. Secure to wall. 3. Repair or replace wall at end of counter to be smooth non absorbent and easily cleanable in server area for NIC's.4. Repair walls in server area. Make sure all areas are smooth, non absorbent and easy to clean. BAR1. Clean and repair wall and floor in area at bar where the counter was removed. 2. Paint wall corner area to be easily cleanable. 3. Missing floor tile by 4 bay bar sink. Provide. CORRECTED4. Cove missing/wall crumbling behind soda units in ice machine area at bar. Repair to smooth, non absorbent easily cleanable surface.5. Stained/worn floor tiles in ice machine room. Replace. STARBUCKS1. Repair floor by entrance to kitchen area to be smooth, non absorbent 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: KITCHEN1. Cove molding missing/wall area crumbling by dish cart storage area. Repair to smooth, non absorbent easily cleanable surface. CORRECTED2. FRP loose from wall in dish area. Secure to wall. 3. Repair or replace wall at end of counter to be smooth non absorbent and easily cleanable in server area for NIC's.4. Repair walls in server area. Make sure all areas are smooth, non absorbent and easy to clean. BAR1. Clean and repair wall and floor in area at bar where the counter was removed. 2. Paint wall corner area to be easily cleanable. 3. Missing floor tile by 4 bay bar sink. Provide. CORRECTED4. Cove missing/wall crumbling behind soda units in ice machine area at bar. Repair to smooth, non absorbent easily cleanable surface.5. Stained/worn floor tiles in ice machine room. Replace. STARBUCKS1. Repair floor by entrance to kitchen area to be smooth, non absorbent and easily cleanable.
    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: Server area Nic's1. Clean floor below one bay sink, hand sink, and prep table. CORRECTED2. Clean floor-wall junctions. BAR1. Clean floor and wall where counter removed at bar. CORRECTED2. Clean floor below equipment especially floor-wall junctions. CORRECTED3. Spill in wine cabinet and on floor. Clean. CORRECTED
    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: Server area Nic's1. Clean floor below one bay sink, hand sink, and prep table. CORRECTED2. Clean floor-wall junctions. BAR1. Clean floor and wall where counter removed at bar. CORRECTED2. Clean floor below equipment especially floor-wall junctions. CORRECTED3. Spill in wine cabinet and on floor. Clean. CORRECTED
    Location: Bar
  • Wiping cloths / storage (corrected)
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: Wet cloth on counter in meat prep room. Store in approved strength sanitizer solution.Note: Use separate sanitizer bucket for raw meats than for other areas.
    Location: Kitchen
  • 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: BAR1. Shims holding up plumbing by 4 bay sink. Remove shims and provide plumber strapping. 2. Remove wooden shelving for glasses and provide metal or plastic cleanable shelving.
    Location: Bar
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: KITCHEN1. Hot line reach in 1 door freezer has a lot of ice build up. Remove ice and repair, Note: replacing unit.2. Dumpsink removed from unused server area. When repairs are finished and area is going to be used again provide dump sink.NIC'S SERVER AREA1. Lift plumbing 6 inches off the floor for easier floor cleaning. CORRECTED2. Repair paper towel dispenser at hand sink. CORRECTED BAR1. Keg cooler #2 in poor repair. Repair or replace. Note: replacing unit. When replacing keg cooler #2 repairing floor drains and clean floor-wall junctions.
    Location: Kitchen
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: KITCHEN1. Hot line reach in 1 door freezer has a lot of ice build up. Remove ice and repair, Note: replacing unit.2. Dumpsink removed from unused server area. When repairs are finished and area is going to be used again provide dump sink.NIC'S SERVER AREA1. Lift plumbing 6 inches off the floor for easier floor cleaning. CORRECTED2. Repair paper towel dispenser at hand sink. CORRECTED BAR1. Keg cooler #2 in poor repair. Repair or replace. Note: replacing unit. When replacing keg cooler #2 repairing floor drains and clean floor-wall junctions.
    Location: Kitchen
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: KITCHEN1. Hot line reach in 1 door freezer has a lot of ice build up. Remove ice and repair, Note: replacing unit.2. Dumpsink removed from unused server area. When repairs are finished and area is going to be used again provide dump sink.NIC'S SERVER AREA1. Lift plumbing 6 inches off the floor for easier floor cleaning. CORRECTED2. Repair paper towel dispenser at hand sink. CORRECTED BAR1. Keg cooler #2 in poor repair. Repair or replace. Note: replacing unit. When replacing keg cooler #2 repairing floor drains and clean floor-wall junctions.
    Location: Bar
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: BAR1. Clean compressor of keg coolers. 2. Spill from wine in cabinet. Clean.
    Location: Bar
  • Hand sink/towels
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: Provide paper towels for BAR hand sink.
    Location: Bar
  • Plumbing system/ repair (Non-Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: Server area Nic's1. Repair or replace leaking one bay dump sink. Note Sink removed
    Location: Service counter
    Equipment: Dump sink
 07/05/2013Recheck
  • Electrical service (corrected)
    Electrical service equipment, and/or outlet(s) and fixture(s) not properly installed and/or maintained.
    Correction: Electrical service equipment, outlet(s) and fixture(s) shall be properly installed and maintained in good and safe working condition.
    Comments: Mount electrical box on floor at BAR to wall or repiar/replace broken box.
  • 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: Pre-cooked leeks and onion rings at room temperature. Disposed of at time of inspection. Cook to order or refrigerate or hot hold. (HOT LINE old Marker kitchen)
    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: Gnats at BAR. Exterminate.
    Location: Bar
  • Food unsafe (Critical) (corrected on site)
    Food is unsafe and/or in unsound condition.
    Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
    Comments: Gnats in liquor. Dispose of liquor with gnats in bottles. Note: on follow up inspection June 27 2013 Gnats in bottle of Cruzan Aged Rum. Disposed of at time of inspection.
    Location: Bar
  • 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: Not date marking completely in BACK GRILL area. Date mark all ready to eat potentially hazardous foods with 7 day disposal date.
    Location: Kitchen
    Equipment: Reach in cooler (2 door)
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: Server area Nic's1. Clean shelves below coffee prep areas CORRECTED2. Clean tops of prep tables. CORRECTED BAR1. Keg coolers soiled inside. Clean. Need to clean inside of keg cooler #2 Note: replacing unit2. Clean counters at bar and server area. CORRECTED3. Clean utensils and utensil well at bar. CORRECTED4. Clean ice well behind bar and in server area. CORRECTED
    Location: Service counter
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: Server area Nic's1. Clean shelves below coffee prep areas CORRECTED2. Clean tops of prep tables. CORRECTED BAR1. Keg coolers soiled inside. Clean. Need to clean inside of keg cooler #2 Note: replacing unit2. Clean counters at bar and server area. CORRECTED3. Clean utensils and utensil well at bar. CORRECTED4. Clean ice well behind bar and in server area. CORRECTED
    Location: Bar
  • Hand sink capacity
    Inadequate number of hand washing sinks.
    Correction: Provide adequate number of hand washing sinks.
    Comments: 1. Provide hand sink in service area or remove door to area. 2. Repair hand sink used for dish area.
    Location: Service counter
    Equipment: Hand sink
  • Hand sink capacity
    Inadequate number of hand washing sinks.
    Correction: Provide adequate number of hand washing sinks.
    Comments: 1. Provide hand sink in service area or remove door to area. 2. Repair hand sink used for dish area.
    Location: Dish machine area
    Equipment: Hand sink
  • Hand sink soiled (corrected)
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Comments: Main Kitchen - Pizza area1. Hand sink in pizza area is soiled. Please clean.Server area Nic's 1. Hand sink is soiled. Clean.
    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: Repair floor drain in server area and repair hand sink and dumpsink for same area.Note: on follow up inspection 3-1-2013 Floor drain still backing up and possibly collapsed in server area. Server area is closed at this time. ARS to ccome out Monday 3-4-2013 at 9:00am to put camera down drains. Will follow up on 3-5-2013 to check on progress. Close off area to employees until repairs are made. Empty ice well and do not use until repairs are complete and it is cleaned. Note: emptied area and closed off to staff at time of inspection.Note: on follow up inspection 3-5-2013 found ARS unable to scope to drain collapse. Looking for plans to work on repairs. Keep area closed until repairs are complete and re-opened by health department. Note: on follow up inspection 6-27-2013 floor drain has been repaired. Add sinks and finish all plumbing repairs.
    Location: Service counter
  • 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: Clean, resurface or replace cutting boards in hot line area. (Old Marker)
    Location: Kitchen
  • Pests/rodents removed (corrected)
    Dead pests not removed.
    Correction: Remove dead pests at frequent intervals to avoid accumulation.
    Comments: Remove dead roaches from Bag n' Box area.
    Location: Kitchen
  • 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: Trash can at BAR is soiled. Clean.
    Location: Bar
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: KITCHEN1. Cove molding missing/wall area crumbling by dish cart storage area. Repair to smooth, non absorbent easily cleanable surface. CORRECTED2. FRP loose from wall in dish area. Secure to wall. 3. Repair or replace wall at end of counter to be smooth non absorbent and easily cleanable in server area for NIC's.4. Repair walls in server area. Make sure all areas are smooth, non absorbent and easy to clean. BAR1. Clean and repair wall and floor in area at bar where the counter was removed. 2. Paint wall corner area to be easily cleanable. 3. Missing floor tile by 4 bay bar sink. Provide. CORRECTED4. Cove missing/wall crumbling behind soda units in ice machine area at bar. Repair to smooth, non absorbent easily cleanable surface.5. Stained/worn floor tiles in ice machine room. Replace. STARBUCKS1. Repair floor by entrance to kitchen area to be smooth, non absorbent 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: KITCHEN1. Cove molding missing/wall area crumbling by dish cart storage area. Repair to smooth, non absorbent easily cleanable surface. CORRECTED2. FRP loose from wall in dish area. Secure to wall. 3. Repair or replace wall at end of counter to be smooth non absorbent and easily cleanable in server area for NIC's.4. Repair walls in server area. Make sure all areas are smooth, non absorbent and easy to clean. BAR1. Clean and repair wall and floor in area at bar where the counter was removed. 2. Paint wall corner area to be easily cleanable. 3. Missing floor tile by 4 bay bar sink. Provide. CORRECTED4. Cove missing/wall crumbling behind soda units in ice machine area at bar. Repair to smooth, non absorbent easily cleanable surface.5. Stained/worn floor tiles in ice machine room. Replace. STARBUCKS1. Repair floor by entrance to kitchen area to be smooth, non absorbent and easily cleanable.
    Location: Bar
  • Physical facility repair (corrected)
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: KITCHEN1. Cove molding missing/wall area crumbling by dish cart storage area. Repair to smooth, non absorbent easily cleanable surface. CORRECTED2. FRP loose from wall in dish area. Secure to wall. 3. Repair or replace wall at end of counter to be smooth non absorbent and easily cleanable in server area for NIC's.4. Repair walls in server area. Make sure all areas are smooth, non absorbent and easy to clean. BAR1. Clean and repair wall and floor in area at bar where the counter was removed. 2. Paint wall corner area to be easily cleanable. 3. Missing floor tile by 4 bay bar sink. Provide. CORRECTED4. Cove missing/wall crumbling behind soda units in ice machine area at bar. Repair to smooth, non absorbent easily cleanable surface.5. Stained/worn floor tiles in ice machine room. Replace. STARBUCKS1. Repair floor by entrance to kitchen area to be smooth, non absorbent 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: KITCHEN1. Cove molding missing/wall area crumbling by dish cart storage area. Repair to smooth, non absorbent easily cleanable surface. CORRECTED2. FRP loose from wall in dish area. Secure to wall. 3. Repair or replace wall at end of counter to be smooth non absorbent and easily cleanable in server area for NIC's.4. Repair walls in server area. Make sure all areas are smooth, non absorbent and easy to clean. BAR1. Clean and repair wall and floor in area at bar where the counter was removed. 2. Paint wall corner area to be easily cleanable. 3. Missing floor tile by 4 bay bar sink. Provide. CORRECTED4. Cove missing/wall crumbling behind soda units in ice machine area at bar. Repair to smooth, non absorbent easily cleanable surface.5. Stained/worn floor tiles in ice machine room. Replace. STARBUCKS1. Repair floor by entrance to kitchen area to be smooth, non absorbent and easily cleanable.
    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: Server area Nic's1. Clean floor below one bay sink, hand sink, and prep table. CORRECTED2. Clean floor-wall junctions. BAR1. Clean floor and wall where counter removed at bar. CORRECTED2. Clean floor below equipment especially floor-wall junctions. CORRECTED3. Spill in wine cabinet and on floor. Clean. CORRECTED
    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: Server area Nic's1. Clean floor below one bay sink, hand sink, and prep table. CORRECTED2. Clean floor-wall junctions. BAR1. Clean floor and wall where counter removed at bar. CORRECTED2. Clean floor below equipment especially floor-wall junctions. CORRECTED3. Spill in wine cabinet and on floor. Clean. CORRECTED
    Location: Bar
  • Wiping cloths / storage (corrected)
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: Wet cloth on counter in meat prep room. Store in approved strength sanitizer solution.Note: Use separate sanitizer bucket for raw meats than for other areas.
    Location: Kitchen
  • 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: BAR1. Shims holding up plumbing by 4 bay sink. Remove shims and provide plumber strapping. 2. Remove wooden shelving for glasses and provide metal or plastic cleanable shelving.
    Location: Bar
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: KITCHEN1. Hot line reach in 1 door freezer has a lot of ice build up. Remove ice and repair, Note: replacing unit.2. Dumpsink removed from unused server area. When repairs are finished and area is going to be used again provide dump sink.NIC'S SERVER AREA1. Lift plumbing 6 inches off the floor for easier floor cleaning. CORRECTED2. Repair paper towel dispenser at hand sink. CORRECTED BAR1. Keg cooler #2 in poor repair. Repair or replace. Note: replacing unit. When replacing keg cooler #2 repairing floor drains and clean floor-wall junctions.
    Location: Kitchen
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: KITCHEN1. Hot line reach in 1 door freezer has a lot of ice build up. Remove ice and repair, Note: replacing unit.2. Dumpsink removed from unused server area. When repairs are finished and area is going to be used again provide dump sink.NIC'S SERVER AREA1. Lift plumbing 6 inches off the floor for easier floor cleaning. CORRECTED2. Repair paper towel dispenser at hand sink. CORRECTED BAR1. Keg cooler #2 in poor repair. Repair or replace. Note: replacing unit. When replacing keg cooler #2 repairing floor drains and clean floor-wall junctions.
    Location: Kitchen
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: KITCHEN1. Hot line reach in 1 door freezer has a lot of ice build up. Remove ice and repair, Note: replacing unit.2. Dumpsink removed from unused server area. When repairs are finished and area is going to be used again provide dump sink.NIC'S SERVER AREA1. Lift plumbing 6 inches off the floor for easier floor cleaning. CORRECTED2. Repair paper towel dispenser at hand sink. CORRECTED BAR1. Keg cooler #2 in poor repair. Repair or replace. Note: replacing unit. When replacing keg cooler #2 repairing floor drains and clean floor-wall junctions.
    Location: Bar
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: BAR1. Clean compressor of keg coolers. 2. Spill from wine in cabinet. Clean.
    Location: Bar
  • Hand sink/towels
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: Provide paper towels for BAR hand sink.
    Location: Bar
  • Plumbing system/ repair (Non-Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: Server area Nic's1. Repair or replace leaking one bay dump sink. Note Sink removed
    Location: Service counter
    Equipment: Dump sink
 06/27/2013Recheck
  • Electrical service
    Electrical service equipment, and/or outlet(s) and fixture(s) not properly installed and/or maintained.
    Correction: Electrical service equipment, outlet(s) and fixture(s) shall be properly installed and maintained in good and safe working condition.
    Comments: Mount electrical box on floor at BAR to wall or repiar/replace broken box.
  • 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: Pre-cooked leeks and onion rings at room temperature. Disposed of at time of inspection. Cook to order or refrigerate or hot hold. (HOT LINE old Marker kitchen)
    Location: Kitchen
  • Pests/rodents (corrected)
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: Gnats at BAR. Exterminate.
    Location: Bar
  • Food unsafe (Critical) (corrected)
    Food is unsafe and/or in unsound condition.
    Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
    Comments: Gnats in liquor. Dispose of liquor with gnats in bottles.
    Location: Bar
  • 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: Not date marking completely in BACK GRILL area. Date mark all ready to eat potentially hazardous foods with 7 day disposal date.
    Location: Kitchen
    Equipment: Reach in cooler (2 door)
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: Server area Nic's1. Clean shelves below coffee prep areas CORRECTED2. Clean tops of prep tables. CORRECTED BAR1. Keg coolers soiled inside. Clean. Need to clean inside of keg cooler #2 Note: replacing unit2. Clean counters at bar and server area. CORRECTED3. Clean utensils and utensil well at bar. CORRECTED4. Clean ice well behind bar and in server area. CORRECTED
    Location: Service counter
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: Server area Nic's1. Clean shelves below coffee prep areas CORRECTED2. Clean tops of prep tables. CORRECTED BAR1. Keg coolers soiled inside. Clean. Need to clean inside of keg cooler #2 Note: replacing unit2. Clean counters at bar and server area. CORRECTED3. Clean utensils and utensil well at bar. CORRECTED4. Clean ice well behind bar and in server area. CORRECTED
    Location: Bar
  • Hand sink soiled (corrected)
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Comments: Main Kitchen - Pizza area1. Hand sink in pizza area is soiled. Please clean.Server area Nic's 1. Hand sink is soiled. Clean.
    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: Repair floor drain in server area and repair hand sink and dumpsink for same area.Note: on follow up inspection 3-1-2013 Floor drain still backing up and possibly collapsed in server area. Server area is closed at this time. ARS to ccome out Monday 3-4-2013 at 9:00am to put camera down drains. Will follow up on 3-5-2013 to check on progress. Close off area to employees until repairs are made. Empty ice well and do not use until repairs are complete and it is cleaned. Note: emptied area and closed off to staff at time of inspection.Note: on follow up inspection 3-5-2013 found ARS unable to scope to drain collapse. Looking for plans to work on repairs. Keep area closed until repairs are complete and re-opened by health department.
    Location: Service counter
  • 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: Clean, resurface or replace cutting boards in hot line area. (Old Marker)
    Location: Kitchen
  • Pests/rodents removed (corrected)
    Dead pests not removed.
    Correction: Remove dead pests at frequent intervals to avoid accumulation.
    Comments: Remove dead roaches from Bag n' Box area.
    Location: Kitchen
  • 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: Trash can at BAR is soiled. Clean.
    Location: Bar
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: KITCHEN1. Cove molding missing/wall area crumbling by dish cart storage area. Repair to smooth, non absorbent easily cleanable surface. CORRECTED2. FRP loose from wall in dish area. Secure to wall. 3. Repair or replace wall at end of counter to be smooth non absorbent and easily cleanable in server area for NIC's BAR1. Counter area removed - repair/clean floor wall areas.2. Paint wall corner area to be easily cleanable. 3. Missing floor tile by 4 bay bar sink. Provide. CORRECTED4. Cove missing/wall crumbling behind soda units in ice machine area at bar. Repair to smooth, non absorbent easily cleanable surface.5. Stained/worn floor tiles in ice machine room. Replace. STARBUCKS1. Repair floor by entrance to kitchen area.
    Location: Kitchen
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: KITCHEN1. Cove molding missing/wall area crumbling by dish cart storage area. Repair to smooth, non absorbent easily cleanable surface. CORRECTED2. FRP loose from wall in dish area. Secure to wall. 3. Repair or replace wall at end of counter to be smooth non absorbent and easily cleanable in server area for NIC's BAR1. Counter area removed - repair/clean floor wall areas.2. Paint wall corner area to be easily cleanable. 3. Missing floor tile by 4 bay bar sink. Provide. CORRECTED4. Cove missing/wall crumbling behind soda units in ice machine area at bar. Repair to smooth, non absorbent easily cleanable surface.5. Stained/worn floor tiles in ice machine room. Replace. STARBUCKS1. Repair floor by entrance to kitchen area.
    Location: Bar
  • Physical facility repair (corrected)
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: KITCHEN1. Cove molding missing/wall area crumbling by dish cart storage area. Repair to smooth, non absorbent easily cleanable surface. CORRECTED2. FRP loose from wall in dish area. Secure to wall. 3. Repair or replace wall at end of counter to be smooth non absorbent and easily cleanable in server area for NIC's BAR1. Counter area removed - repair/clean floor wall areas.2. Paint wall corner area to be easily cleanable. 3. Missing floor tile by 4 bay bar sink. Provide. CORRECTED4. Cove missing/wall crumbling behind soda units in ice machine area at bar. Repair to smooth, non absorbent easily cleanable surface.5. Stained/worn floor tiles in ice machine room. Replace. STARBUCKS1. Repair floor by entrance to kitchen area.
    Location: Kitchen
  • Physical facility repair (corrected)
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: KITCHEN1. Cove molding missing/wall area crumbling by dish cart storage area. Repair to smooth, non absorbent easily cleanable surface. CORRECTED2. FRP loose from wall in dish area. Secure to wall. 3. Repair or replace wall at end of counter to be smooth non absorbent and easily cleanable in server area for NIC's BAR1. Counter area removed - repair/clean floor wall areas.2. Paint wall corner area to be easily cleanable. 3. Missing floor tile by 4 bay bar sink. Provide. CORRECTED4. Cove missing/wall crumbling behind soda units in ice machine area at bar. Repair to smooth, non absorbent easily cleanable surface.5. Stained/worn floor tiles in ice machine room. Replace. STARBUCKS1. Repair floor by entrance to kitchen area.
    Location: Bar
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: Server area Nic's1. Clean floor below one bay sink, hand sink, and prep table. CORRECTED2. Clean floor-wall junctions. BAR1. Clean floor and wall where counter removed at bar. CORRECTED2. Clean floor below equipment especially floor-wall junctions. CORRECTED3. Spill in wine cabinet and on floor. Clean. CORRECTED
    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: Server area Nic's1. Clean floor below one bay sink, hand sink, and prep table. CORRECTED2. Clean floor-wall junctions. BAR1. Clean floor and wall where counter removed at bar. CORRECTED2. Clean floor below equipment especially floor-wall junctions. CORRECTED3. Spill in wine cabinet and on floor. Clean. CORRECTED
    Location: Bar
  • Wiping cloths / storage (corrected)
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: Wet cloth on counter in meat prep room. Store in approved strength sanitizer solution.Note: Use separate sanitizer bucket for raw meats than for other areas.
    Location: Kitchen
  • 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: BAR1. Shims holding up plumbing by 4 bay sink. Remove shims and provide plumber strapping. 2. Remove wooden shelving for glasses and provide metal or plastic cleanable shelving.
    Location: Bar
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: KITCHEN1. Hot line reach in 1 door freezer has a lot of ice build up. Remove ice and repair, 2. Dumpsink removed from unused server area. When repairs are finished and area is going to be used again provide dump sink.NIC'S SERVER AREA1. Lift plumbing 6 inches off the floor for easier floor cleaning. CORRECTED2. Repair paper towel dispenser at hand sink. CORRECTED BAR1. Keg cooler #2 in poor repair. Repair or replace. Note: replacing unit
    Location: Kitchen
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: KITCHEN1. Hot line reach in 1 door freezer has a lot of ice build up. Remove ice and repair, 2. Dumpsink removed from unused server area. When repairs are finished and area is going to be used again provide dump sink.NIC'S SERVER AREA1. Lift plumbing 6 inches off the floor for easier floor cleaning. CORRECTED2. Repair paper towel dispenser at hand sink. CORRECTED BAR1. Keg cooler #2 in poor repair. Repair or replace. Note: replacing unit
    Location: Kitchen
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: KITCHEN1. Hot line reach in 1 door freezer has a lot of ice build up. Remove ice and repair, 2. Dumpsink removed from unused server area. When repairs are finished and area is going to be used again provide dump sink.NIC'S SERVER AREA1. Lift plumbing 6 inches off the floor for easier floor cleaning. CORRECTED2. Repair paper towel dispenser at hand sink. CORRECTED BAR1. Keg cooler #2 in poor repair. Repair or replace. Note: replacing unit
    Location: Bar
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: BAR1. Clean compressor of keg coolers. 2. Spill from wine in cabinet. Clean.
    Location: Bar
  • Hand sink/towels
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: Provide paper towels for BAR hand sink.
    Location: Bar
  • Plumbing system/ repair (Non-Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: Server area Nic's1. Repair or replace leaking one bay dump sink. Note Sink removed
    Location: Service counter
    Equipment: Dump sink
 06/06/2013Recheck
  • Electrical service
    Electrical service equipment, and/or outlet(s) and fixture(s) not properly installed and/or maintained.
    Correction: Electrical service equipment, outlet(s) and fixture(s) shall be properly installed and maintained in good and safe working condition.
    Comments: Mount electrical box on floor at BAR to wall or repiar/replace broken box.
  • 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: Pre-cooked leeks and onion rings at room temperature. Disposed of at time of inspection. Cook to order or refrigerate or hot hold. (HOT LINE old Marker kitchen)
    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: Gnats at BAR. Exterminate.
    Location: Bar
  • Food unsafe (Critical) (corrected on site)
    Food is unsafe and/or in unsound condition.
    Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
    Comments: Gnats in liquor. Dispose of liquor with gnats in bottles.
    Location: Bar
  • 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: Not date marking completely in BACK GRILL area. Date mark all ready to eat potentially hazardous foods with 7 day disposal date.
    Location: Kitchen
    Equipment: Reach in cooler (2 door)
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: Server area Nic's1. Clean shelves below coffee prep areas CORRECTED2. Clean tops of prep tables. CORRECTED BAR1. Keg coolers soiled inside. Clean. Need to clean inside of keg cooler #2 Note: replacing unit2. Clean counters at bar and server area. CORRECTED3. Clean utensils and utensil well at bar. CORRECTED4. Clean ice well behind bar and in server area. CORRECTED
    Location: Service counter
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: Server area Nic's1. Clean shelves below coffee prep areas CORRECTED2. Clean tops of prep tables. CORRECTED BAR1. Keg coolers soiled inside. Clean. Need to clean inside of keg cooler #2 Note: replacing unit2. Clean counters at bar and server area. CORRECTED3. Clean utensils and utensil well at bar. CORRECTED4. Clean ice well behind bar and in server area. CORRECTED
    Location: Bar
  • Hand sink soiled (corrected)
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Comments: Main Kitchen - Pizza area1. Hand sink in pizza area is soiled. Please clean.Server area Nic's 1. Hand sink is soiled. Clean.
    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: Repair floor drain in server area and repair hand sink and dumpsink for same area.Note: on follow up inspection 3-1-2013 Floor drain still backing up and possibly collapsed in server area. Server area is closed at this time. ARS to ccome out Monday 3-4-2013 at 9:00am to put camera down drains. Will follow up on 3-5-2013 to check on progress. Close off area to employees until repairs are made. Empty ice well and do not use until repairs are complete and it is cleaned. Note: emptied area and closed off to staff at time of inspection.Note: on follow up inspection 3-5-2013 found ARS unable to scope to drain collapse. Looking for plans to work on repairs. Keep area closed until repairs are complete and re-opened by health department.
    Location: Service counter
  • 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: Clean, resurface or replace cutting boards in hot line area. (Old Marker)
    Location: Kitchen
  • Pests/rodents removed (corrected)
    Dead pests not removed.
    Correction: Remove dead pests at frequent intervals to avoid accumulation.
    Comments: Remove dead roaches from Bag n' Box area.
    Location: Kitchen
  • 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: Trash can at BAR is soiled. Clean.
    Location: Bar
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: KITCHEN1. Cove molding missing/wall area crumbling by dish cart storage area. Repair to smooth, non absorbent easily cleanable surface. CORRECTED2. FRP loose from wall in dish area. Secure to wall. 3. Repair or replace wall at end of counter to be smooth non absorbent and easily cleanable in server area for NIC's BAR1. Counter area removed - repair/clean floor wall areas.2. Paint wall corner area to be easily cleanable. 3. Missing floor tile by 4 bay bar sink. Provide. CORRECTED4. Cove missing/wall crumbling behind soda units in ice machine area at bar. Repair to smooth, non absorbent easily cleanable surface.5. Stained/worn floor tiles in ice machine room. Replace. STARBUCKS1. Repair floor by entrance to kitchen area.
    Location: Kitchen
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: KITCHEN1. Cove molding missing/wall area crumbling by dish cart storage area. Repair to smooth, non absorbent easily cleanable surface. CORRECTED2. FRP loose from wall in dish area. Secure to wall. 3. Repair or replace wall at end of counter to be smooth non absorbent and easily cleanable in server area for NIC's BAR1. Counter area removed - repair/clean floor wall areas.2. Paint wall corner area to be easily cleanable. 3. Missing floor tile by 4 bay bar sink. Provide. CORRECTED4. Cove missing/wall crumbling behind soda units in ice machine area at bar. Repair to smooth, non absorbent easily cleanable surface.5. Stained/worn floor tiles in ice machine room. Replace. STARBUCKS1. Repair floor by entrance to kitchen area.
    Location: Bar
  • Physical facility repair (corrected)
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: KITCHEN1. Cove molding missing/wall area crumbling by dish cart storage area. Repair to smooth, non absorbent easily cleanable surface. CORRECTED2. FRP loose from wall in dish area. Secure to wall. 3. Repair or replace wall at end of counter to be smooth non absorbent and easily cleanable in server area for NIC's BAR1. Counter area removed - repair/clean floor wall areas.2. Paint wall corner area to be easily cleanable. 3. Missing floor tile by 4 bay bar sink. Provide. CORRECTED4. Cove missing/wall crumbling behind soda units in ice machine area at bar. Repair to smooth, non absorbent easily cleanable surface.5. Stained/worn floor tiles in ice machine room. Replace. STARBUCKS1. Repair floor by entrance to kitchen area.
    Location: Kitchen
  • Physical facility repair (corrected)
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: KITCHEN1. Cove molding missing/wall area crumbling by dish cart storage area. Repair to smooth, non absorbent easily cleanable surface. CORRECTED2. FRP loose from wall in dish area. Secure to wall. 3. Repair or replace wall at end of counter to be smooth non absorbent and easily cleanable in server area for NIC's BAR1. Counter area removed - repair/clean floor wall areas.2. Paint wall corner area to be easily cleanable. 3. Missing floor tile by 4 bay bar sink. Provide. CORRECTED4. Cove missing/wall crumbling behind soda units in ice machine area at bar. Repair to smooth, non absorbent easily cleanable surface.5. Stained/worn floor tiles in ice machine room. Replace. STARBUCKS1. Repair floor by entrance to kitchen area.
    Location: Bar
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: Server area Nic's1. Clean floor below one bay sink, hand sink, and prep table. CORRECTED2. Clean floor-wall junctions. BAR1. Clean floor and wall where counter removed at bar. CORRECTED2. Clean floor below equipment especially floor-wall junctions. CORRECTED3. Spill in wine cabinet and on floor. Clean. CORRECTED
    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: Server area Nic's1. Clean floor below one bay sink, hand sink, and prep table. CORRECTED2. Clean floor-wall junctions. BAR1. Clean floor and wall where counter removed at bar. CORRECTED2. Clean floor below equipment especially floor-wall junctions. CORRECTED3. Spill in wine cabinet and on floor. Clean. CORRECTED
    Location: Bar
  • Wiping cloths / storage (corrected)
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: Wet cloth on counter in meat prep room. Store in approved strength sanitizer solution.Note: Use separate sanitizer bucket for raw meats than for other areas.
    Location: Kitchen
  • 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: BAR1. Shims holding up plumbing by 4 bay sink. Remove shims and provide plumber strapping. 2. Remove wooden shelving for glasses and provide metal or plastic cleanable shelving.
    Location: Bar
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: KITCHEN1. Hot line reach in 1 door freezer has a lot of ice build up. Remove ice and repair, 2. Dumpsink removed from unused server area. When repairs are finished and area is going to be used again provide dump sink.NIC'S SERVER AREA1. Lift plumbing 6 inches off the floor for easier floor cleaning. CORRECTED2. Repair paper towel dispenser at hand sink. CORRECTED BAR1. Keg cooler #2 in poor repair. Repair or replace. Note: replacing unit
    Location: Kitchen
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: KITCHEN1. Hot line reach in 1 door freezer has a lot of ice build up. Remove ice and repair, 2. Dumpsink removed from unused server area. When repairs are finished and area is going to be used again provide dump sink.NIC'S SERVER AREA1. Lift plumbing 6 inches off the floor for easier floor cleaning. CORRECTED2. Repair paper towel dispenser at hand sink. CORRECTED BAR1. Keg cooler #2 in poor repair. Repair or replace. Note: replacing unit
    Location: Kitchen
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: KITCHEN1. Hot line reach in 1 door freezer has a lot of ice build up. Remove ice and repair, 2. Dumpsink removed from unused server area. When repairs are finished and area is going to be used again provide dump sink.NIC'S SERVER AREA1. Lift plumbing 6 inches off the floor for easier floor cleaning. CORRECTED2. Repair paper towel dispenser at hand sink. CORRECTED BAR1. Keg cooler #2 in poor repair. Repair or replace. Note: replacing unit
    Location: Bar
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: BAR1. Clean compressor of keg coolers. 2. Spill from wine in cabinet. Clean.
    Location: Bar
  • Hand sink/towels
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: Provide paper towels for BAR hand sink.
    Location: Bar
  • Plumbing system/ repair (Non-Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: Server area Nic's1. Repair or replace leaking one bay dump sink. Note Sink removed
    Location: Service counter
    Equipment: Dump sink
 05/30/2013Recheck
  • Electrical service
    Electrical service equipment, and/or outlet(s) and fixture(s) not properly installed and/or maintained.
    Correction: Electrical service equipment, outlet(s) and fixture(s) shall be properly installed and maintained in good and safe working condition.
    Comments: Mount electrical box on floor at BAR to wall or repiar/replace broken box.
  • 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: Pre-cooked leeks and onion rings at room temperature. Disposed of at time of inspection. Cook to order or refrigerate or hot hold. (HOT LINE old Marker kitchen)
    Location: Kitchen
  • Pests/rodents (corrected)
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: Gnats at BAR. Exterminate.
    Location: Bar
  • 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: Not date marking completely in BACK GRILL area. Date mark all ready to eat potentially hazardous foods with 7 day disposal date.
    Location: Kitchen
    Equipment: Reach in cooler (2 door)
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: Server area Nic's1. Clean shelves below coffee prep areas CORRECTED2. Clean tops of prep tables. CORRECTED BAR1. Keg coolers soiled inside. Clean. Need to clean inside of keg cooler #22. Clean counters at bar and server area. CORRECTED3. Clean utensils and utensil well at bar. CORRECTED4. Clean ice well behind bar and in server area. CORRECTED
    Location: Service counter
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: Server area Nic's1. Clean shelves below coffee prep areas CORRECTED2. Clean tops of prep tables. CORRECTED BAR1. Keg coolers soiled inside. Clean. Need to clean inside of keg cooler #22. Clean counters at bar and server area. CORRECTED3. Clean utensils and utensil well at bar. CORRECTED4. Clean ice well behind bar and in server area. CORRECTED
    Location: Bar
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: Server area Nic's1. Clean shelves below coffee prep areas CORRECTED2. Clean tops of prep tables. CORRECTED BAR1. Keg coolers soiled inside. Clean. Need to clean inside of keg cooler #22. Clean counters at bar and server area. CORRECTED3. Clean utensils and utensil well at bar. CORRECTED4. Clean ice well behind bar and in server area. CORRECTED
    Location: Bar
  • Hand sink soiled (corrected)
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Comments: Main Kitchen - Pizza area1. Hand sink in pizza area is soiled. Please clean.Server area Nic's 1. Hand sink is soiled. Clean.
    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: Repair floor drain in server area and repair hand sink and dumpsink for same area.Note: on follow up inspection 3-1-2013 Floor drain still backing up and possibly collapsed in server area. Server area is closed at this time. ARS to ccome out Monday 3-4-2013 at 9:00am to put camera down drains. Will follow up on 3-5-2013 to check on progress. Close off area to employees until repairs are made. Empty ice well and do not use until repairs are complete and it is cleaned. Note: emptied area and closed off to staff at time of inspection.Note: on follow up inspection 3-5-2013 found ARS unable to scope to drain collapse. Looking for plans to work on repairs. Keep area closed until repairs are complete and re-opened by health department.
    Location: Service counter
  • 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: Clean, resurface or replace cutting boards in hot line area. (Old Marker)
    Location: Kitchen
  • Pests/rodents removed (corrected)
    Dead pests not removed.
    Correction: Remove dead pests at frequent intervals to avoid accumulation.
    Comments: Remove dead roaches from Bag n' Box area.
    Location: Kitchen
  • 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: Trash can at BAR is soiled. Clean.
    Location: Bar
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: KITCHEN1. Cove molding missing/wall area crumbling by dish cart storage area. Repair to smooth, non absorbent easily cleanable surface. CORRECTED2. FRP loose from wall in dish area. Secure to wall. 3. Repair or replace wall at end of counter to be smooth non absorbent and easily cleanable in server area for NIC's BAR1. Counter area removed - repair/clean floor wall areas.2. Paint wall corner area to be easily cleanable. 3. Missing floor tile by 4 bay bar sink. Provide. 4. Cove missing/wall crumbling behind soda units in ice machine area at bar. Repair to smooth, non absorbent easily cleanable surface.5. Stained/worn floor tiles in ice machine room. Replace. STARBUCKS1. Repair floor by entrance to kitchen area.
    Location: Kitchen
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: KITCHEN1. Cove molding missing/wall area crumbling by dish cart storage area. Repair to smooth, non absorbent easily cleanable surface. CORRECTED2. FRP loose from wall in dish area. Secure to wall. 3. Repair or replace wall at end of counter to be smooth non absorbent and easily cleanable in server area for NIC's BAR1. Counter area removed - repair/clean floor wall areas.2. Paint wall corner area to be easily cleanable. 3. Missing floor tile by 4 bay bar sink. Provide. 4. Cove missing/wall crumbling behind soda units in ice machine area at bar. Repair to smooth, non absorbent easily cleanable surface.5. Stained/worn floor tiles in ice machine room. Replace. STARBUCKS1. Repair floor by entrance to kitchen area.
    Location: Bar
  • Physical facility repair (corrected)
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: KITCHEN1. Cove molding missing/wall area crumbling by dish cart storage area. Repair to smooth, non absorbent easily cleanable surface. CORRECTED2. FRP loose from wall in dish area. Secure to wall. 3. Repair or replace wall at end of counter to be smooth non absorbent and easily cleanable in server area for NIC's BAR1. Counter area removed - repair/clean floor wall areas.2. Paint wall corner area to be easily cleanable. 3. Missing floor tile by 4 bay bar sink. Provide. 4. Cove missing/wall crumbling behind soda units in ice machine area at bar. Repair to smooth, non absorbent easily cleanable surface.5. Stained/worn floor tiles in ice machine room. Replace. STARBUCKS1. Repair floor by entrance to kitchen area.
    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: Server area Nic's1. Clean floor below one bay sink, hand sink, and prep table. CORRECTED2. Clean floor-wall junctions. BAR1. Clean floor and wall where counter removed at bar. CORRECTED2. Clean floor below equipment especially floor-wall junctions. CORRECTED3. Spill in wine cabinet and on floor. Clean. CORRECTED
    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: Server area Nic's1. Clean floor below one bay sink, hand sink, and prep table. CORRECTED2. Clean floor-wall junctions. BAR1. Clean floor and wall where counter removed at bar. CORRECTED2. Clean floor below equipment especially floor-wall junctions. CORRECTED3. Spill in wine cabinet and on floor. Clean. CORRECTED
    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: Server area Nic's1. Clean floor below one bay sink, hand sink, and prep table. CORRECTED2. Clean floor-wall junctions. BAR1. Clean floor and wall where counter removed at bar. CORRECTED2. Clean floor below equipment especially floor-wall junctions. CORRECTED3. Spill in wine cabinet and on floor. Clean. CORRECTED
    Location: Kitchen
  • Wiping cloths / storage (corrected)
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: Wet cloth on counter in meat prep room. Store in approved strength sanitizer solution.Note: Use separate sanitizer bucket for raw meats than for other areas.
    Location: Kitchen
  • 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: BAR1. Shims holding up plumbing by 4 bay sink. Remove shims and provide plumber strapping. 2. Remove wooden shelving for glasses and provide metal or plastic cleanable shelving.
    Location: Bar
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: KITCHEN1. Hot line reach in 1 door freezer has a lot of ice build up. Remove ice and repair, 2. Dumpsink removed from unused server area. When repairs are finished and area is going to be used again provide dump sink.NIC'S SERVER AREA1. Lift plumbing 6 inches off the floor for easier floor cleaning. CORRECTED2. Repair paper towel dispenser at hand sink. CORRECTED BAR1. Keg cooler #2 in poor repair. Repair or replace.
    Location: Kitchen
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: KITCHEN1. Hot line reach in 1 door freezer has a lot of ice build up. Remove ice and repair, 2. Dumpsink removed from unused server area. When repairs are finished and area is going to be used again provide dump sink.NIC'S SERVER AREA1. Lift plumbing 6 inches off the floor for easier floor cleaning. CORRECTED2. Repair paper towel dispenser at hand sink. CORRECTED BAR1. Keg cooler #2 in poor repair. Repair or replace.
    Location: Kitchen
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: KITCHEN1. Hot line reach in 1 door freezer has a lot of ice build up. Remove ice and repair, 2. Dumpsink removed from unused server area. When repairs are finished and area is going to be used again provide dump sink.NIC'S SERVER AREA1. Lift plumbing 6 inches off the floor for easier floor cleaning. CORRECTED2. Repair paper towel dispenser at hand sink. CORRECTED BAR1. Keg cooler #2 in poor repair. Repair or replace.
    Location: Bar
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: BAR1. Clean compressor of keg coolers. 2. Spill from wine in cabinet. Clean.
    Location: Bar
  • Hand sink/towels
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: Provide paper towels for BAR hand sink.
    Location: Bar
  • Plumbing system/ repair (Non-Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: Server area Nic's1. Repair or replace leaking one bay dump sink. Note Sink removed
    Location: Service counter
    Equipment: Dump sink
 05/02/2013Recheck
  • Electrical service
    Electrical service equipment, and/or outlet(s) and fixture(s) not properly installed and/or maintained.
    Correction: Electrical service equipment, outlet(s) and fixture(s) shall be properly installed and maintained in good and safe working condition.
    Comments: Mount electrical box on floor at BAR to wall or repiar/replace broken box.
  • 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: Pre-cooked leeks and onion rings at room temperature. Disposed of at time of inspection. Cook to order or refrigerate or hot hold. (HOT LINE old Marker kitchen)
    Location: Kitchen
  • Pests/rodents (corrected)
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: Gnats at BAR. Exterminate.
    Location: Bar
  • 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: Not date marking completely in BACK GRILL area. Date mark all ready to eat potentially hazardous foods with 7 day disposal date.
    Location: Kitchen
    Equipment: Reach in cooler (2 door)
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: Server area Nic's1. Clean shelves below coffee prep areas CORRECTED2. Clean tops of prep tables. CORRECTED BAR1. Keg coolers soiled inside. Clean. Need to clean inside of keg cooler #1/ replacing keg cooler #22. Clean counters at bar and server area. CORRECTED3. Clean utensils and utensil well at bar. CORRECTED4. Clean ice well behind bar and in server area. CORRECTED
    Location: Service counter
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: Server area Nic's1. Clean shelves below coffee prep areas CORRECTED2. Clean tops of prep tables. CORRECTED BAR1. Keg coolers soiled inside. Clean. Need to clean inside of keg cooler #1/ replacing keg cooler #22. Clean counters at bar and server area. CORRECTED3. Clean utensils and utensil well at bar. CORRECTED4. Clean ice well behind bar and in server area. CORRECTED
    Location: Bar
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: Server area Nic's1. Clean shelves below coffee prep areas CORRECTED2. Clean tops of prep tables. CORRECTED BAR1. Keg coolers soiled inside. Clean. Need to clean inside of keg cooler #1/ replacing keg cooler #22. Clean counters at bar and server area. CORRECTED3. Clean utensils and utensil well at bar. CORRECTED4. Clean ice well behind bar and in server area. CORRECTED
    Location: Bar
  • Hand sink soiled (corrected)
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Comments: Main Kitchen - Pizza area1. Hand sink in pizza area is soiled. Please clean.Server area Nic's 1. Hand sink is soiled. Clean.
    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: Repair floor drain in server area and repair hand sink and dumpsink for same area.Note: on follow up inspection 3-1-2013 Floor drain still backing up and possibly collapsed in server area. Server area is closed at this time. ARS to ccome out Monday 3-4-2013 at 9:00am to put camera down drains. Will follow up on 3-5-2013 to check on progress. Close off area to employees until repairs are made. Empty ice well and do not use until repairs are complete and it is cleaned. Note: emptied area and closed off to staff at time of inspection.Note: on follow up inspection 3-5-2013 found ARS unable to scope to drain collapse. Looking for plans to work on repairs. Keep area closed until repairs are complete and re-opened by health department.
    Location: Service counter
  • 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: Clean, resurface or replace cutting boards in hot line area. (Old Marker)
    Location: Kitchen
  • Pests/rodents removed (corrected)
    Dead pests not removed.
    Correction: Remove dead pests at frequent intervals to avoid accumulation.
    Comments: Remove dead roaches from Bag n' Box area.
    Location: Kitchen
  • 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: Trash can at BAR is soiled. Clean.
    Location: Bar
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: KITCHEN1. Cove molding missing/wall area crumbling by dish cart storage area. Repair to smooth, non absorbent easily cleanable surface. CORRECTED2. FRP loose from wall in dish area. Secure to wall. 3. Repair or replace wall at end of counter to be smooth non absorbent and easily cleanable in server area for NIC's BAR1. Counter area removed - repair/clean floor wall areas.2. Paint wall corner area to be easily cleanable. 3. Missing floor tile by 4 bay bar sink. Provide. 4. Cove missing/wall crumbling behind soda units in ice machine area at bar. Repair to smooth, non absorbent easily cleanable surface.5. Stained/worn floor tiles in ice machine room. Replace. STARBUCKS1. Repair floor by entrance to kitchen area.
    Location: Kitchen
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: KITCHEN1. Cove molding missing/wall area crumbling by dish cart storage area. Repair to smooth, non absorbent easily cleanable surface. CORRECTED2. FRP loose from wall in dish area. Secure to wall. 3. Repair or replace wall at end of counter to be smooth non absorbent and easily cleanable in server area for NIC's BAR1. Counter area removed - repair/clean floor wall areas.2. Paint wall corner area to be easily cleanable. 3. Missing floor tile by 4 bay bar sink. Provide. 4. Cove missing/wall crumbling behind soda units in ice machine area at bar. Repair to smooth, non absorbent easily cleanable surface.5. Stained/worn floor tiles in ice machine room. Replace. STARBUCKS1. Repair floor by entrance to kitchen area.
    Location: Bar
  • Physical facility repair (corrected)
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: KITCHEN1. Cove molding missing/wall area crumbling by dish cart storage area. Repair to smooth, non absorbent easily cleanable surface. CORRECTED2. FRP loose from wall in dish area. Secure to wall. 3. Repair or replace wall at end of counter to be smooth non absorbent and easily cleanable in server area for NIC's BAR1. Counter area removed - repair/clean floor wall areas.2. Paint wall corner area to be easily cleanable. 3. Missing floor tile by 4 bay bar sink. Provide. 4. Cove missing/wall crumbling behind soda units in ice machine area at bar. Repair to smooth, non absorbent easily cleanable surface.5. Stained/worn floor tiles in ice machine room. Replace. STARBUCKS1. Repair floor by entrance to kitchen area.
    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: Server area Nic's1. Clean floor below one bay sink, hand sink, and prep table. CORRECTED2. Clean floor-wall junctions. BAR1. Clean floor and wall where counter removed at bar. CORRECTED2. Clean floor below equipment especially floor-wall junctions. CORRECTED3. Spill in wine cabinet and on floor. Clean. CORRECTED
    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: Server area Nic's1. Clean floor below one bay sink, hand sink, and prep table. CORRECTED2. Clean floor-wall junctions. BAR1. Clean floor and wall where counter removed at bar. CORRECTED2. Clean floor below equipment especially floor-wall junctions. CORRECTED3. Spill in wine cabinet and on floor. Clean. CORRECTED
    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: Server area Nic's1. Clean floor below one bay sink, hand sink, and prep table. CORRECTED2. Clean floor-wall junctions. BAR1. Clean floor and wall where counter removed at bar. CORRECTED2. Clean floor below equipment especially floor-wall junctions. CORRECTED3. Spill in wine cabinet and on floor. Clean. CORRECTED
    Location: Kitchen
  • Wiping cloths / storage (corrected)
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: Wet cloth on counter in meat prep room. Store in approved strength sanitizer solution.Note: Use separate sanitizer bucket for raw meats than for other areas.
    Location: Kitchen
  • 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: BAR1. Shims holding up plumbing by 4 bay sink. Remove shims and provide plumber strapping. 2. Remove wooden shelving for glasses and provide metal or plastic cleanable shelving.
    Location: Bar
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: KITCHEN1. Ice build up in walk in freezer #17 B. Remove ice and repiar. CORRECTED2. Light plate cover missing in meat prep room. Provide. CORRECTED3. Plastic shelf by hot line area is worn and not cleanable. Replace. CORRECTED4. Hot line reach in 1 door freezer has a lot of ice build up. Remove ice and repair, 5. Remove plastic wrap from fry basket handle in hot line area. CORRECTEDNIC'S SERVER AREA1. Lift plumbing 6 inches off the floor for easier floor cleaning.2. Repair paper towel dispenser at hand sink. BAR1. Repair keg cooler so they do not pool fluid and drain to a proper floor drain.2. Keg coolers pooling fluid. Repair. Have drain to proper floor drain. Note: written on last routine inspection. If unable to repair, replace units. Note: replacing keg cooler #2/ need to clean inside of keg cooler #1
    Location: Kitchen
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: KITCHEN1. Ice build up in walk in freezer #17 B. Remove ice and repiar. CORRECTED2. Light plate cover missing in meat prep room. Provide. CORRECTED3. Plastic shelf by hot line area is worn and not cleanable. Replace. CORRECTED4. Hot line reach in 1 door freezer has a lot of ice build up. Remove ice and repair, 5. Remove plastic wrap from fry basket handle in hot line area. CORRECTEDNIC'S SERVER AREA1. Lift plumbing 6 inches off the floor for easier floor cleaning.2. Repair paper towel dispenser at hand sink. BAR1. Repair keg cooler so they do not pool fluid and drain to a proper floor drain.2. Keg coolers pooling fluid. Repair. Have drain to proper floor drain. Note: written on last routine inspection. If unable to repair, replace units. Note: replacing keg cooler #2/ need to clean inside of keg cooler #1
    Location: Kitchen
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: KITCHEN1. Ice build up in walk in freezer #17 B. Remove ice and repiar. CORRECTED2. Light plate cover missing in meat prep room. Provide. CORRECTED3. Plastic shelf by hot line area is worn and not cleanable. Replace. CORRECTED4. Hot line reach in 1 door freezer has a lot of ice build up. Remove ice and repair, 5. Remove plastic wrap from fry basket handle in hot line area. CORRECTEDNIC'S SERVER AREA1. Lift plumbing 6 inches off the floor for easier floor cleaning.2. Repair paper towel dispenser at hand sink. BAR1. Repair keg cooler so they do not pool fluid and drain to a proper floor drain.2. Keg coolers pooling fluid. Repair. Have drain to proper floor drain. Note: written on last routine inspection. If unable to repair, replace units. Note: replacing keg cooler #2/ need to clean inside of keg cooler #1
    Location: Bar
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: BAR1. Clean compressor of keg coolers. 2. Spill from wine in cabinet. Clean.
    Location: Bar
  • Hand sink/towels
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: Provide paper towels for BAR hand sink.
    Location: Bar
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: Server area Nic's1. Repair or replace leaking one bay dump sink.
    Location: Service counter
    Equipment: Dump sink
 03/14/2013Recheck
  • Electrical service
    Electrical service equipment, and/or outlet(s) and fixture(s) not properly installed and/or maintained.
    Correction: Electrical service equipment, outlet(s) and fixture(s) shall be properly installed and maintained in good and safe working condition.
    Comments: Mount electrical box on floor at BAR to wall or repiar/replace broken box.
  • 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: Pre-cooked leeks and onion rings at room temperature. Disposed of at time of inspection. Cook to order or refrigerate or hot hold. (HOT LINE old Marker kitchen)
    Location: Kitchen
  • Pests/rodents (corrected)
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: Gnats at BAR. Exterminate.
    Location: Bar
  • 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: Not date marking completely in BACK GRILL area. Date mark all ready to eat potentially hazardous foods with 7 day disposal date.
    Location: Kitchen
    Equipment: Reach in cooler (2 door)
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: Server area Nic's1. Clean shelves below coffee prep areas CORRECTED2. Clean tops of prep tables. CORRECTED BAR1. Keg coolers soiled inside. Clean. Need to clean inside of keg cooler #1/ replacing keg cooler #22. Clean counters at bar and server area. CORRECTED3. Clean utensils and utensil well at bar. CORRECTED4. Clean ice well behind bar and in server area. CORRECTED
    Location: Service counter
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: Server area Nic's1. Clean shelves below coffee prep areas CORRECTED2. Clean tops of prep tables. CORRECTED BAR1. Keg coolers soiled inside. Clean. Need to clean inside of keg cooler #1/ replacing keg cooler #22. Clean counters at bar and server area. CORRECTED3. Clean utensils and utensil well at bar. CORRECTED4. Clean ice well behind bar and in server area. CORRECTED
    Location: Bar
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: Server area Nic's1. Clean shelves below coffee prep areas CORRECTED2. Clean tops of prep tables. CORRECTED BAR1. Keg coolers soiled inside. Clean. Need to clean inside of keg cooler #1/ replacing keg cooler #22. Clean counters at bar and server area. CORRECTED3. Clean utensils and utensil well at bar. CORRECTED4. Clean ice well behind bar and in server area. CORRECTED
    Location: Bar
  • Hand sink soiled (corrected)
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Comments: Main Kitchen - Pizza area1. Hand sink in pizza area is soiled. Please clean.Server area Nic's 1. Hand sink is soiled. Clean.
    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: Repair floor drain in server area and repair hand sink and dumpsink for same area.Note: on follow up inspection 3-1-2013 Floor drain still backing up and possibly collapsed in server area. Server area is closed at this time. ARS to ccome out Monday 3-4-2013 at 9:00am to put camera down drains. Will follow up on 3-5-2013 to check on progress. Close off area to employees until repairs are made. Empty ice well and do not use until repairs are complete and it is cleaned. Note: emptied area and closed off to staff at time of inspection.Note: on follow up inspection 3-5-2013 found ARS unable to scope to drain collapse. Looking for plans to work on repairs. Keep area closed until repairs are complete and re-opened by health department.
    Location: Service counter
  • 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: Clean, resurface or replace cutting boards in hot line area. (Old Marker)
    Location: Kitchen
  • Pests/rodents removed (corrected)
    Dead pests not removed.
    Correction: Remove dead pests at frequent intervals to avoid accumulation.
    Comments: Remove dead roaches from Bag n' Box area.
    Location: Kitchen
  • 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: Trash can at BAR is soiled. Clean.
    Location: Bar
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: KITCHEN1. Cove molding missing/wall area crumbling by dish cart storage area. Repair to smooth, non absorbent easily cleanable surface. CORRECTED2. FRP loose from wall in dish area. Secure to wall. 3. Repair or replace wall at end of counter to be smooth non absorbent and easily cleanable in server area for NIC's BAR1. Counter area removed - repair/clean floor wall areas.2. Paint wall corner area to be easily cleanable. 3. Missing floor tile by 4 bay bar sink. Provide. 4. Cove missing/wall crumbling behind soda units in ice machine area at bar. Repair to smooth, non absorbent easily cleanable surface.5. Stained/worn floor tiles in ice machine room. Replace. STARBUCKS1. Repair floor by entrance to kitchen area.
    Location: Kitchen
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: KITCHEN1. Cove molding missing/wall area crumbling by dish cart storage area. Repair to smooth, non absorbent easily cleanable surface. CORRECTED2. FRP loose from wall in dish area. Secure to wall. 3. Repair or replace wall at end of counter to be smooth non absorbent and easily cleanable in server area for NIC's BAR1. Counter area removed - repair/clean floor wall areas.2. Paint wall corner area to be easily cleanable. 3. Missing floor tile by 4 bay bar sink. Provide. 4. Cove missing/wall crumbling behind soda units in ice machine area at bar. Repair to smooth, non absorbent easily cleanable surface.5. Stained/worn floor tiles in ice machine room. Replace. STARBUCKS1. Repair floor by entrance to kitchen area.
    Location: Bar
  • Physical facility repair (corrected)
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: KITCHEN1. Cove molding missing/wall area crumbling by dish cart storage area. Repair to smooth, non absorbent easily cleanable surface. CORRECTED2. FRP loose from wall in dish area. Secure to wall. 3. Repair or replace wall at end of counter to be smooth non absorbent and easily cleanable in server area for NIC's BAR1. Counter area removed - repair/clean floor wall areas.2. Paint wall corner area to be easily cleanable. 3. Missing floor tile by 4 bay bar sink. Provide. 4. Cove missing/wall crumbling behind soda units in ice machine area at bar. Repair to smooth, non absorbent easily cleanable surface.5. Stained/worn floor tiles in ice machine room. Replace. STARBUCKS1. Repair floor by entrance to kitchen area.
    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: Server area Nic's1. Clean floor below one bay sink, hand sink, and prep table. CORRECTED2. Clean floor-wall junctions. BAR1. Clean floor and wall where counter removed at bar. CORRECTED2. Clean floor below equipment especially floor-wall junctions. CORRECTED3. Spill in wine cabinet and on floor. Clean. CORRECTED
    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: Server area Nic's1. Clean floor below one bay sink, hand sink, and prep table. CORRECTED2. Clean floor-wall junctions. BAR1. Clean floor and wall where counter removed at bar. CORRECTED2. Clean floor below equipment especially floor-wall junctions. CORRECTED3. Spill in wine cabinet and on floor. Clean. CORRECTED
    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: Server area Nic's1. Clean floor below one bay sink, hand sink, and prep table. CORRECTED2. Clean floor-wall junctions. BAR1. Clean floor and wall where counter removed at bar. CORRECTED2. Clean floor below equipment especially floor-wall junctions. CORRECTED3. Spill in wine cabinet and on floor. Clean. CORRECTED
    Location: Kitchen
  • Wiping cloths / storage (corrected)
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: Wet cloth on counter in meat prep room. Store in approved strength sanitizer solution.Note: Use separate sanitizer bucket for raw meats than for other areas.
    Location: Kitchen
  • 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: BAR1. Shims holding up plumbing by 4 bay sink. Remove shims and provide plumber strapping. 2. Remove wooden shelving for glasses and provide metal or plastic cleanable shelving.
    Location: Bar
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: KITCHEN1. Ice build up in walk in freezer #17 B. Remove ice and repiar. CORRECTED2. Light plate cover missing in meat prep room. Provide. CORRECTED3. Plastic shelf by hot line area is worn and not cleanable. Replace. CORRECTED4. Hot line reach in 1 door freezer has a lot of ice build up. Remove ice and repair, 5. Remove plastic wrap from fry basket handle in hot line area. CORRECTEDNIC'S SERVER AREA1. Lift plumbing 6 inches off the floor for easier floor cleaning.2. Repair paper towel dispenser at hand sink. BAR1. Repair keg cooler so they do not pool fluid and drain to a proper floor drain.2. Keg coolers pooling fluid. Repair. Have drain to proper floor drain. Note: written on last routine inspection. If unable to repair, replace units. Note: replacing keg cooler #2/ need to clean inside of keg cooler #1
    Location: Kitchen
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: KITCHEN1. Ice build up in walk in freezer #17 B. Remove ice and repiar. CORRECTED2. Light plate cover missing in meat prep room. Provide. CORRECTED3. Plastic shelf by hot line area is worn and not cleanable. Replace. CORRECTED4. Hot line reach in 1 door freezer has a lot of ice build up. Remove ice and repair, 5. Remove plastic wrap from fry basket handle in hot line area. CORRECTEDNIC'S SERVER AREA1. Lift plumbing 6 inches off the floor for easier floor cleaning.2. Repair paper towel dispenser at hand sink. BAR1. Repair keg cooler so they do not pool fluid and drain to a proper floor drain.2. Keg coolers pooling fluid. Repair. Have drain to proper floor drain. Note: written on last routine inspection. If unable to repair, replace units. Note: replacing keg cooler #2/ need to clean inside of keg cooler #1
    Location: Kitchen
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: KITCHEN1. Ice build up in walk in freezer #17 B. Remove ice and repiar. CORRECTED2. Light plate cover missing in meat prep room. Provide. CORRECTED3. Plastic shelf by hot line area is worn and not cleanable. Replace. CORRECTED4. Hot line reach in 1 door freezer has a lot of ice build up. Remove ice and repair, 5. Remove plastic wrap from fry basket handle in hot line area. CORRECTEDNIC'S SERVER AREA1. Lift plumbing 6 inches off the floor for easier floor cleaning.2. Repair paper towel dispenser at hand sink. BAR1. Repair keg cooler so they do not pool fluid and drain to a proper floor drain.2. Keg coolers pooling fluid. Repair. Have drain to proper floor drain. Note: written on last routine inspection. If unable to repair, replace units. Note: replacing keg cooler #2/ need to clean inside of keg cooler #1
    Location: Bar
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: BAR1. Clean compressor of keg coolers. 2. Spill from wine in cabinet. Clean.
    Location: Bar
  • Hand sink/towels
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: Provide paper towels for BAR hand sink.
    Location: Bar
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: Server area Nic's1. Repair or replace leaking one bay dump sink.
    Location: Service counter
    Equipment: Dump sink
 03/07/2013Recheck
  • Electrical service
    Electrical service equipment, and/or outlet(s) and fixture(s) not properly installed and/or maintained.
    Correction: Electrical service equipment, outlet(s) and fixture(s) shall be properly installed and maintained in good and safe working condition.
    Comments: Mount electrical box on floor at BAR to wall.
  • 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: Pre-cooked leeks and onion rings at room temperature. Disposed of at time of inspection. Cook to order or refrigerate or hot hold. (HOT LINE old Marker kitchen)
    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: Gnats at BAR. Exterminate.
    Location: Bar
  • 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: Not date marking completely in BACK GRILL area. Date mark all ready to eat potentially hazardous foods with 7 day disposal date.
    Location: Kitchen
    Equipment: Reach in cooler (2 door)
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: Server area Nic's1. Clean shelves below coffee prep areas2. Clean tops of prep tables. BAR1. Keg coolers soiled inside. Clean.2. Clean counters at bar and server area. 3. Clean utensils and utensil well at bar.4. Clean ice well behind bar and in server area.
    Location: Service counter
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: Server area Nic's1. Clean shelves below coffee prep areas2. Clean tops of prep tables. BAR1. Keg coolers soiled inside. Clean.2. Clean counters at bar and server area. 3. Clean utensils and utensil well at bar.4. Clean ice well behind bar and in server area.
    Location: Bar
  • Hand sink soiled
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Comments: Main Kitchen - Pizza area1. Hand sink in pizza area is soiled. Please clean.Server area Nic's 1. Hand sink is soiled. Clean.
    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: Repair floor drain in server area and repair hand sink and dumpsink for same area.Note: on follow up inspection 3-1-2013 Floor drain still backing up and possibly collapsed in server area. Server area is closed at this time. ARS to ccome out Monday 3-4-2013 at 9:00am to put camera down drains. Will follow up on 3-5-2013 to check on progress. Close off area to employees until repairs are made. Empty ice well and do not use until repairs are complete and it is cleaned. Note: emptied area and closed off to staff at time of inspection.Note: on follow up inspection 3-5-2013 found ARS unable to scope to drain collapse. Looking for plans to work on repairs. Keep area closed until repairs are complete and re-opened by health department.
    Location: Service counter
  • 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: Clean, resurface or replace cutting boards in hot line area. (Old Marker)
    Location: Kitchen
  • Pests/rodents removed
    Dead pests not removed.
    Correction: Remove dead pests at frequent intervals to avoid accumulation.
    Comments: Remove dead roaches from Bag n' Box area.
    Location: Kitchen
  • 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: Trash can at BAR is soiled. Clean.
    Location: Bar
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: KITCHEN1. Cove molding missing/wall area crumbling by dish cart storage area. Repair to smooth, non absorbent easily cleanable surface.2. FRP loose from wall in dish area. Secure to wall.3. Repair or replace wall at end of counter to be smooth non absorbent and easily cleanable in server area for NIC's BAR1. Counter area removed - repair/clean floor wall areas.2. Paint wall corner area to be easily cleanable. 3. Missing floor tile by 4 bay bar sink. Provide. 4. Cove missing/wall crumbling behind soda units in ice machine area at bar. Repair to smooth, non absorbent easily cleanable surface.5. Stained/worn floor tiles in ice machine room. Replace. STARBUCKS1. Repair floor by entrance to kitchen area.
    Location: Kitchen
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: KITCHEN1. Cove molding missing/wall area crumbling by dish cart storage area. Repair to smooth, non absorbent easily cleanable surface.2. FRP loose from wall in dish area. Secure to wall.3. Repair or replace wall at end of counter to be smooth non absorbent and easily cleanable in server area for NIC's BAR1. Counter area removed - repair/clean floor wall areas.2. Paint wall corner area to be easily cleanable. 3. Missing floor tile by 4 bay bar sink. Provide. 4. Cove missing/wall crumbling behind soda units in ice machine area at bar. Repair to smooth, non absorbent easily cleanable surface.5. Stained/worn floor tiles in ice machine room. Replace. STARBUCKS1. Repair floor by entrance to kitchen area.
    Location: Bar
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: Server area Nic's1. Clean floor below one bay sink, hand sink, and prep table.2. Clean floor-wall junctions BAR1. Clean floor and wall where counter removed at bar.2. Clean floor below equipment especially floor-wall junctions.3. Spill in wine cabinet and on floor. Clean.
    Location: Kitchen
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: Server area Nic's1. Clean floor below one bay sink, hand sink, and prep table.2. Clean floor-wall junctions BAR1. Clean floor and wall where counter removed at bar.2. Clean floor below equipment especially floor-wall junctions.3. Spill in wine cabinet and on floor. Clean.
    Location: Bar
  • Wiping cloths / storage
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: Wet cloth on counter in meat prep room. Store in approved strength sanitizer solution.Note: Use separate sanitizer bucket for raw meats than for other areas.
    Location: Kitchen
  • 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: BAR1. Shims holding up plumbing by 4 bay sink. Remove shims and provide plumber strapping. 2. Remove wooden shelving for glasses and provide metal or plastic cleanable shelving.
    Location: Bar
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: KITCHEN1. Ice build up in walk in freezer #17 B. Remove ice and repiar.2. Light plate cover missing in meat prep room. Provide.3. Plastic shelf by hot line area is worn and not cleanable. Replace.4. Hot line reach in 1 door freezer has a lot of ice build up. Remove ice and repair, 5. Remove plastic wrap from fry basket handle in hot line area. BAR1. Repair keg cooler so they do not pool fluid and drain to a proper floor drain.2. Keg coolers pooling fluid. Repair. Have drain to proper floor drain. Note: written on last routine inspection. If unable to repair, replace units.
    Location: Kitchen
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: KITCHEN1. Ice build up in walk in freezer #17 B. Remove ice and repiar.2. Light plate cover missing in meat prep room. Provide.3. Plastic shelf by hot line area is worn and not cleanable. Replace.4. Hot line reach in 1 door freezer has a lot of ice build up. Remove ice and repair, 5. Remove plastic wrap from fry basket handle in hot line area. BAR1. Repair keg cooler so they do not pool fluid and drain to a proper floor drain.2. Keg coolers pooling fluid. Repair. Have drain to proper floor drain. Note: written on last routine inspection. If unable to repair, replace units.
    Location: Bar
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: BAR1. Clean compressor of keg coolers. 2. Spill from wine in cabinet. Clean.
    Location: Bar
  • Hand sink/towels
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: Provide paper towels for BAR hand sink.
    Location: Bar
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: Server area Nic's1. Repair or replace leaking one bay dump sink.
    Location: Service counter
    Equipment: Dump sink
 03/05/2013Recheck
  • Electrical service
    Electrical service equipment, and/or outlet(s) and fixture(s) not properly installed and/or maintained.
    Correction: Electrical service equipment, outlet(s) and fixture(s) shall be properly installed and maintained in good and safe working condition.
    Comments: Mount electrical box on floor at BAR to wall.
  • 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: Pre-cooked leeks and onion rings at room temperature. Disposed of at time of inspection. Cook to order or refrigerate or hot hold. (HOT LINE old Marker kitchen)
    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: Gnats at BAR. Exterminate.
    Location: Bar
  • 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: Not date marking completely in BACK GRILL area. Date mark all ready to eat potentially hazardous foods with 7 day disposal date.
    Location: Kitchen
    Equipment: Reach in cooler (2 door)
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: Server area Nic's1. Clean shelves below coffee prep areas2. Clean tops of prep tables. BAR1. Keg coolers soiled inside. Clean.2. Clean counters at bar and server area. 3. Clean utensils and utensil well at bar.4. Clean ice well behind bar and in server area.
    Location: Service counter
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: Server area Nic's1. Clean shelves below coffee prep areas2. Clean tops of prep tables. BAR1. Keg coolers soiled inside. Clean.2. Clean counters at bar and server area. 3. Clean utensils and utensil well at bar.4. Clean ice well behind bar and in server area.
    Location: Bar
  • Hand sink soiled
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Comments: Main Kitchen - Pizza area1. Hand sink in pizza area is soiled. Please clean.Server area Nic's 1. Hand sink is soiled. Clean.
    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: Repair floor drain in server area and repair hand sink and dumpsink for same area.Note: on follow up inspection 3-1-2013 Floor drain still backing up and possibly collapsed in server area. Server area is closed at this time. ARS to ccome out Monday 3-4-2013 at 9:00am to put camera down drains. Will follow up on 3-5-2013 to check on progress. Close off area to employees until repairs are made. Empty ice well and do not use until repairs are complete and it is cleaned. Note: emptied area and closed off to staff at time of inspection.
    Location: Service counter
  • 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: Clean, resurface or replace cutting boards in hot line area. (Old Marker)
    Location: Kitchen
  • Pests/rodents removed
    Dead pests not removed.
    Correction: Remove dead pests at frequent intervals to avoid accumulation.
    Comments: Remove dead roaches from Bag n' Box area.
    Location: Kitchen
  • 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: Trash can at BAR is soiled. Clean.
    Location: Bar
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: KITCHEN1. Cove molding missing/wall area crumbling by dish cart storage area. Repair to smooth, non absorbent easily cleanable surface.2. FRP loose from wall in dish area. Secure to wall.3. Repair or replace wall at end of counter to be smooth non absorbent and easily cleanable in server area for NIC's BAR1. Counter area removed - repair/clean floor wall areas.2. Paint wall corner area to be easily cleanable. 3. Missing floor tile by 4 bay bar sink. Provide. 4. Cove missing/wall crumbling behind soda units in ice machine area at bar. Repair to smooth, non absorbent easily cleanable surface.5. Stained/worn floor tiles in ice machine room. Replace. STARBUCKS1. Repair floor by entrance to kitchen area.
    Location: Kitchen
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: KITCHEN1. Cove molding missing/wall area crumbling by dish cart storage area. Repair to smooth, non absorbent easily cleanable surface.2. FRP loose from wall in dish area. Secure to wall.3. Repair or replace wall at end of counter to be smooth non absorbent and easily cleanable in server area for NIC's BAR1. Counter area removed - repair/clean floor wall areas.2. Paint wall corner area to be easily cleanable. 3. Missing floor tile by 4 bay bar sink. Provide. 4. Cove missing/wall crumbling behind soda units in ice machine area at bar. Repair to smooth, non absorbent easily cleanable surface.5. Stained/worn floor tiles in ice machine room. Replace. STARBUCKS1. Repair floor by entrance to kitchen area.
    Location: Bar
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: Server area Nic's1. Clean floor below one bay sink, hand sink, and prep table.2. Clean floor-wall junctions BAR1. Clean floor and wall where counter removed at bar.2. Clean floor below equipment especially floor-wall junctions.3. Spill in wine cabinet and on floor. Clean.
    Location: Kitchen
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: Server area Nic's1. Clean floor below one bay sink, hand sink, and prep table.2. Clean floor-wall junctions BAR1. Clean floor and wall where counter removed at bar.2. Clean floor below equipment especially floor-wall junctions.3. Spill in wine cabinet and on floor. Clean.
    Location: Bar
  • Wiping cloths / storage
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: Wet cloth on counter in meat prep room. Store in approved strength sanitizer solution.Note: Use separate sanitizer bucket for raw meats than for other areas.
    Location: Kitchen
  • 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: BAR1. Shims holding up plumbing by 4 bay sink. Remove shims and provide plumber strapping. 2. Remove wooden shelving for glasses and provide metal or plastic cleanable shelving.
    Location: Bar
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: KITCHEN1. Ice build up in walk in freezer #17 B. Remove ice and repiar.2. Light plate cover missing in meat prep room. Provide.3. Plastic shelf by hot line area is worn and not cleanable. Replace.4. Hot line reach in 1 door freezer has a lot of ice build up. Remove ice and repair, 5. Remove plastic wrap from fry basket handle in hot line area. BAR1. Repair keg cooler so they do not pool fluid and drain to a proper floor drain.2. Keg coolers pooling fluid. Repair. Have drain to proper floor drain. Note: written on last routine inspection. If unable to repair, replace units.
    Location: Kitchen
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: KITCHEN1. Ice build up in walk in freezer #17 B. Remove ice and repiar.2. Light plate cover missing in meat prep room. Provide.3. Plastic shelf by hot line area is worn and not cleanable. Replace.4. Hot line reach in 1 door freezer has a lot of ice build up. Remove ice and repair, 5. Remove plastic wrap from fry basket handle in hot line area. BAR1. Repair keg cooler so they do not pool fluid and drain to a proper floor drain.2. Keg coolers pooling fluid. Repair. Have drain to proper floor drain. Note: written on last routine inspection. If unable to repair, replace units.
    Location: Bar
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: BAR1. Clean compressor of keg coolers. 2. Spill from wine in cabinet. Clean.
    Location: Bar
  • Hand sink/towels
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: Provide paper towels for BAR hand sink.
    Location: Bar
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: Server area Nic's1. Repair or replace leaking one bay dump sink.
    Location: Service counter
    Equipment: Dump sink
 03/01/2013Recheck
  • Electrical service
    Electrical service equipment, and/or outlet(s) and fixture(s) not properly installed and/or maintained.
    Correction: Electrical service equipment, outlet(s) and fixture(s) shall be properly installed and maintained in good and safe working condition.
    Comments: Mount electrical box on floor at BAR to wall.
  • 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: Pre-cooked leeks and onion rings at room temperature. Disposed of at time of inspection. Cook to order or refrigerate or hot hold. (HOT LINE old Marker kitchen)
    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: Gnats at BAR. Exterminate.
    Location: Bar
  • 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: Not date marking completely in BACK GRILL area. Date mark all ready to eat potentially hazardous foods with 7 day disposal date.
    Location: Kitchen
    Equipment: Reach in cooler (2 door)
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: Server area Nic's1. Clean shelves below coffee prep areas2. Clean tops of prep tables. BAR1. Keg coolers soiled inside. Clean.2. Clean counters at bar and server area. 3. Clean utensils and utensil well at bar.4. Clean ice well behind bar and in server area.
    Location: Service counter
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: Server area Nic's1. Clean shelves below coffee prep areas2. Clean tops of prep tables. BAR1. Keg coolers soiled inside. Clean.2. Clean counters at bar and server area. 3. Clean utensils and utensil well at bar.4. Clean ice well behind bar and in server area.
    Location: Bar
  • Hand sink soiled
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Comments: Main Kitchen - Pizza area1. Hand sink in pizza area is soiled. Please clean.Server area Nic's 1. Hand sink is soiled. Clean.
    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: Repair floor drain in server area and repair hand sink and dumpsink for same area.
    Location: Service counter
  • 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: Clean, resurface or replace cutting boards in hot line area. (Old Marker)
    Location: Kitchen
  • Pests/rodents removed
    Dead pests not removed.
    Correction: Remove dead pests at frequent intervals to avoid accumulation.
    Comments: Remove dead roaches from Bag n' Box area.
    Location: Kitchen
  • 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: Trash can at BAR is soiled. Clean.
    Location: Bar
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: KITCHEN1. Cove molding missing/wall area crumbling by dish cart storage area. Repair to smooth, non absorbent easily cleanable surface.2. FRP loose from wall in dish area. Secure to wall.3. Repair or replace wall at end of counter to be smooth non absorbent and easily cleanable in server area for NIC's BAR1. Counter area removed - repair/clean floor wall areas.2. Paint wall corner area to be easily cleanable. 3. Missing floor tile by 4 bay bar sink. Provide. 4. Cove missing/wall crumbling behind soda units in ice machine area at bar. Repair to smooth, non absorbent easily cleanable surface.5. Stained/worn floor tiles in ice machine room. Replace. STARBUCKS1. Repair floor by entrance to kitchen area.
    Location: Kitchen
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: KITCHEN1. Cove molding missing/wall area crumbling by dish cart storage area. Repair to smooth, non absorbent easily cleanable surface.2. FRP loose from wall in dish area. Secure to wall.3. Repair or replace wall at end of counter to be smooth non absorbent and easily cleanable in server area for NIC's BAR1. Counter area removed - repair/clean floor wall areas.2. Paint wall corner area to be easily cleanable. 3. Missing floor tile by 4 bay bar sink. Provide. 4. Cove missing/wall crumbling behind soda units in ice machine area at bar. Repair to smooth, non absorbent easily cleanable surface.5. Stained/worn floor tiles in ice machine room. Replace. STARBUCKS1. Repair floor by entrance to kitchen area.
    Location: Bar
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: Server area Nic's1. Clean floor below one bay sink, hand sink, and prep table.2. Clean floor-wall junctions BAR1. Clean floor and wall where counter removed at bar.2. Clean floor below equipment especially floor-wall junctions.3. Spill in wine cabinet and on floor. Clean.
    Location: Kitchen
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: Server area Nic's1. Clean floor below one bay sink, hand sink, and prep table.2. Clean floor-wall junctions BAR1. Clean floor and wall where counter removed at bar.2. Clean floor below equipment especially floor-wall junctions.3. Spill in wine cabinet and on floor. Clean.
    Location: Bar
  • Wiping cloths / storage
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: Wet cloth on counter in meat prep room. Store in approved strength sanitizer solution.Note: Use separate sanitizer bucket for raw meats than for other areas.
    Location: Kitchen
  • 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: BAR1. Shims holding up plumbing by 4 bay sink. Remove shims and provide plumber strapping. 2. Remove wooden shelving for glasses and provide metal or plastic cleanable shelving.
    Location: Bar
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: KITCHEN1. Ice build up in walk in freezer #17 B. Remove ice and repiar.2. Light plate cover missing in meat prep room. Provide.3. Plastic shelf by hot line area is worn and not cleanable. Replace.4. Hot line reach in 1 door freezer has a lot of ice build up. Remove ice and repair, 5. Remove plastic wrap from fry basket handle in hot line area. BAR1. Repair keg cooler so they do not pool fluid and drain to a proper floor drain.2. Keg coolers pooling fluid. Repair. Have drain to proper floor drain. Note: written on last routine inspection. If unable to repair, replace units.
    Location: Kitchen
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: KITCHEN1. Ice build up in walk in freezer #17 B. Remove ice and repiar.2. Light plate cover missing in meat prep room. Provide.3. Plastic shelf by hot line area is worn and not cleanable. Replace.4. Hot line reach in 1 door freezer has a lot of ice build up. Remove ice and repair, 5. Remove plastic wrap from fry basket handle in hot line area. BAR1. Repair keg cooler so they do not pool fluid and drain to a proper floor drain.2. Keg coolers pooling fluid. Repair. Have drain to proper floor drain. Note: written on last routine inspection. If unable to repair, replace units.
    Location: Bar
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: BAR1. Clean compressor of keg coolers. 2. Spill from wine in cabinet. Clean.
    Location: Bar
  • Hand sink/towels
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: Provide paper towels for BAR hand sink.
    Location: Bar
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: Server area Nic's1. Repair or replace leaking one bay dump sink.
    Location: Service counter
    Equipment: Dump sink
 02/28/2013Routine
  • 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. Pan of cooked diced chicken at 67.5 deg F. Disposed of at time of inspection. Hold at 41 deg F or below. Cool in approved manner. 2. Repair exhaust hood in old marker kitchen area. Refrigeration and iced foods are unable to maintain temperatures at 41 deg F or below. Will have to discontinue use of area if unable to repair. Disposed of butter at 128 deg F and cooked onions at 65.5 deg F)3. Prep top cooler at 45-50 deg F on top at Starbucks. Please repair to hold foods at 41 deg F or below.
    Location: Kitchen
  • 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 cooked diced chicken at 67.5 deg F. Disposed of at time of inspection. Hold at 41 deg F or below. Cool in approved manner. 2. Repair exhaust hood in old marker kitchen area. Refrigeration and iced foods are unable to maintain temperatures at 41 deg F or below. Will have to discontinue use of area if unable to repair. Disposed of butter at 128 deg F and cooked onions at 65.5 deg F)3. Prep top cooler at 45-50 deg F on top at Starbucks. Please repair to hold foods at 41 deg F or below.
    Location: Kitchen
  • 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 cooked diced chicken at 67.5 deg F. Disposed of at time of inspection. Hold at 41 deg F or below. Cool in approved manner. 2. Repair exhaust hood in old marker kitchen area. Refrigeration and iced foods are unable to maintain temperatures at 41 deg F or below. Will have to discontinue use of area if unable to repair. Disposed of butter at 128 deg F and cooked onions at 65.5 deg F)3. Prep top cooler at 45-50 deg F on top at Starbucks. Please repair to hold foods at 41 deg F or below.
    Location: Kitchen
    Equipment: Prep Top Cooler
  • Pests/rodents (corrected)
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: Gnats at bar and main kitchen. Please exterminate.
    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: Gnats at bar and main kitchen. Please exterminate.
    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: Not date marking all foods as needed. Date mark all ready to eat potentially hazardous foods with 7 day disposal date. (New Grill Area)
    Location: Kitchen
    Equipment: Reach in cooler (2 door)
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1 Beer/water pooling inside both keg coolers at the bar. Clean and sanitize the inside of both keg coolers.2. Inside of Cooler #5 soiled at bar. Clean and sanitize inside of cooler #5. Removing cooler and replacing.3. Clean plastic shelving in walk in cooler #16. CORRECTED
    Location: Bar
    Equipment: Keg cooler
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1 Beer/water pooling inside both keg coolers at the bar. Clean and sanitize the inside of both keg coolers.2. Inside of Cooler #5 soiled at bar. Clean and sanitize inside of cooler #5. Removing cooler and replacing.3. Clean plastic shelving in walk in cooler #16. CORRECTED
    Location: Bar
    Equipment: Reach in cooler
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1 Beer/water pooling inside both keg coolers at the bar. Clean and sanitize the inside of both keg coolers.2. Inside of Cooler #5 soiled at bar. Clean and sanitize inside of cooler #5. Removing cooler and replacing.3. Clean plastic shelving in walk in cooler #16. CORRECTED
    Location: Kitchen
    Equipment: Walk in cooler
  • 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: Container with scrub pad on hand sink at bar. Please remove. Do not place anything on or in hand sinks.
    Location: Bar
    Equipment: Hand sink
  • Chemical sanitizing exposure time and concentration (corrected)
    Improper exposure time and/or concentration of sanitizer in chemical manual or mechanical operations.
    Correction: Use approved exposure time and/or chemical concentration.
    Comments: washing dishes in 2 bay sink at Starbucks without sanitizing. Please sanitize all dishes when washing dishes. May rinse over soapy bay of 2 bay sink.
    Location: Kitchen
    Equipment: 2-bay
  • Ventilation provided (corrected)
    Insufficient capacity and/or no mechanical ventilation provided.
    Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
    Comments: Repair exhaust hood in old marker kitchen area. Refrigeration and iced foods are unable to maintain temperatures at 41 deg F or below. Will have to discontinue use of area if unable to repair. Disposed of butter at 128 deg F and cooked onions at 65.5 deg F)Note: on follow up inspection 11-8-2012 Exhaust hood in "old Marker" kitchen area is not pulling. Butter on ice melted at 110 deg F. Repair unit or ventilation or air flow so that refrigeration/ice at peak business times holds foods at 41 deg F or below. Will close the above section of kitchen if temperature problems are not fixed by Nov 21, 2012
    Location: Kitchen
  • Cove molding (corrected)
    Floor-wall junctures not coved.
    Correction: Install cove molding.
    Comments: Provide missing cove molding in walk in produce cooler.
    Location: Walk-in cooler
  • 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: 1. Clean floor beside ice well at the bar.2. Clean fan guards in walk in cooler #16. CORRECTED3. Clean ceiling around air ducts in server area. CORRECTED
    Location: Bar
  • Walls, floors, etc/soiled (corrected)
    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: 1. Clean floor beside ice well at the bar.2. Clean fan guards in walk in cooler #16. CORRECTED3. Clean ceiling around air ducts in server area. CORRECTED
    Location: Walk-in cooler
  • Walls, floors, etc/soiled (corrected)
    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: 1. Clean floor beside ice well at the bar.2. Clean fan guards in walk in cooler #16. CORRECTED3. Clean ceiling around air ducts in server area. CORRECTED
    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 clearly visible thermometer for pizza/pantry prep top cooler.
    Location: Kitchen
    Equipment: Prep Top Cooler
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Water/Beer pooling inside both keg coolers at the bar. Repair.2. Repair broken cooler #5 at the bar. Note: removing cooler #5 and #6 and replacing with new equipment. 3. Walk in cooler #16 ceiling is leaking. Repair. CORRECTED
    Location: Bar
    Equipment: Keg cooler
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Water/Beer pooling inside both keg coolers at the bar. Repair.2. Repair broken cooler #5 at the bar. Note: removing cooler #5 and #6 and replacing with new equipment. 3. Walk in cooler #16 ceiling is leaking. Repair. CORRECTED
    Location: Bar
    Equipment: Reach in cooler
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Water/Beer pooling inside both keg coolers at the bar. Repair.2. Repair broken cooler #5 at the bar. Note: removing cooler #5 and #6 and replacing with new equipment. 3. Walk in cooler #16 ceiling is leaking. Repair. CORRECTED
    Location: Walk-in cooler
    Equipment: 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. Water coming from drainage lines at ice machine. Repair. CORRECTED2. Leak below prep sink in main kitchen. Repair.3. Leak at server area dump sink. Repair.
    Location: Kitchen
    Equipment: Ice machine
  • Plumbing system/ repair (Non-Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. Water coming from drainage lines at ice machine. Repair. CORRECTED2. Leak below prep sink in main kitchen. Repair.3. Leak at server area dump sink. Repair.
    Location: Kitchen
    Equipment: 2-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. Water coming from drainage lines at ice machine. Repair. CORRECTED2. Leak below prep sink in main kitchen. Repair.3. Leak at server area dump sink. Repair.
    Location: Kitchen
    Equipment: Dump sink
 11/21/2012Recheck
  • 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 cooked diced chicken at 67.5 deg F. Disposed of at time of inspection. Hold at 41 deg F or below. Cool in approved manner. 2. Repair exhaust hood in old marker kitchen area. Refrigeration and iced foods are unable to maintain temperatures at 41 deg F or below. Will have to discontinue use of area if unable to repair. Disposed of butter at 128 deg F and cooked onions at 65.5 deg F)3. Prep top cooler at 45-50 deg F on top at Starbucks. Please repair to hold foods at 41 deg F or below.
    Location: Kitchen
  • 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 cooked diced chicken at 67.5 deg F. Disposed of at time of inspection. Hold at 41 deg F or below. Cool in approved manner. 2. Repair exhaust hood in old marker kitchen area. Refrigeration and iced foods are unable to maintain temperatures at 41 deg F or below. Will have to discontinue use of area if unable to repair. Disposed of butter at 128 deg F and cooked onions at 65.5 deg F)3. Prep top cooler at 45-50 deg F on top at Starbucks. Please repair to hold foods at 41 deg F or below.
    Location: Kitchen
  • 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 cooked diced chicken at 67.5 deg F. Disposed of at time of inspection. Hold at 41 deg F or below. Cool in approved manner. 2. Repair exhaust hood in old marker kitchen area. Refrigeration and iced foods are unable to maintain temperatures at 41 deg F or below. Will have to discontinue use of area if unable to repair. Disposed of butter at 128 deg F and cooked onions at 65.5 deg F)3. Prep top cooler at 45-50 deg F on top at Starbucks. Please repair to hold foods at 41 deg F or below.
    Location: Kitchen
    Equipment: Prep Top Cooler
  • Pests/rodents (corrected)
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: Gnats at bar and main kitchen. Please exterminate.
    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: Gnats at bar and main kitchen. Please exterminate.
    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: Not date marking all foods as needed. Date mark all ready to eat potentially hazardous foods with 7 day disposal date. (New Grill Area)
    Location: Kitchen
    Equipment: Reach in cooler (2 door)
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1 Beer/water pooling inside both keg coolers at the bar. Clean and sanitize the inside of both keg coolers.2. Inside of Cooler #5 soiled at bar. Clean and sanitize inside of cooler #5. Removing cooler and replacing.3. Clean plastic shelving in walk in cooler #16. CORRECTED
    Location: Bar
    Equipment: Keg cooler
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1 Beer/water pooling inside both keg coolers at the bar. Clean and sanitize the inside of both keg coolers.2. Inside of Cooler #5 soiled at bar. Clean and sanitize inside of cooler #5. Removing cooler and replacing.3. Clean plastic shelving in walk in cooler #16. CORRECTED
    Location: Bar
    Equipment: Reach in cooler
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1 Beer/water pooling inside both keg coolers at the bar. Clean and sanitize the inside of both keg coolers.2. Inside of Cooler #5 soiled at bar. Clean and sanitize inside of cooler #5. Removing cooler and replacing.3. Clean plastic shelving in walk in cooler #16. CORRECTED
    Location: Kitchen
    Equipment: Walk in cooler
  • 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: Container with scrub pad on hand sink at bar. Please remove. Do not place anything on or in hand sinks.
    Location: Bar
    Equipment: Hand sink
  • Chemical sanitizing exposure time and concentration (corrected)
    Improper exposure time and/or concentration of sanitizer in chemical manual or mechanical operations.
    Correction: Use approved exposure time and/or chemical concentration.
    Comments: washing dishes in 2 bay sink at Starbucks without sanitizing. Please sanitize all dishes when washing dishes. May rinse over soapy bay of 2 bay sink.
    Location: Kitchen
    Equipment: 2-bay
  • Ventilation provided
    Insufficient capacity and/or no mechanical ventilation provided.
    Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
    Comments: Repair exhaust hood in old marker kitchen area. Refrigeration and iced foods are unable to maintain temperatures at 41 deg F or below. Will have to discontinue use of area if unable to repair. Disposed of butter at 128 deg F and cooked onions at 65.5 deg F)Note: on follow up inspection 11-8-2012 Exhaust hood in "old Marker" kitchen area is not pulling. Butter on ice melted at 110 deg F. Repair unit or ventilation or air flow so that refrigeration/ice at peak business times holds foods at 41 deg F or below. Will close the above section of kitchen if temperature problems are not fixed by Nov 21, 2012
    Location: Kitchen
  • Cove molding
    Floor-wall junctures not coved.
    Correction: Install cove molding.
    Comments: Provide missing cove molding in walk in produce cooler.
    Location: Walk-in cooler
  • 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: 1. Clean floor beside ice well at the bar.2. Clean fan guards in walk in cooler #16. CORRECTED3. Clean ceiling around air ducts in server area.
    Location: Bar
  • Walls, floors, etc/soiled (corrected)
    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: 1. Clean floor beside ice well at the bar.2. Clean fan guards in walk in cooler #16. CORRECTED3. Clean ceiling around air ducts in server area.
    Location: Walk-in cooler
  • 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: 1. Clean floor beside ice well at the bar.2. Clean fan guards in walk in cooler #16. CORRECTED3. Clean ceiling around air ducts in server area.
    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 clearly visible thermometer for pizza/pantry prep top cooler.
    Location: Kitchen
    Equipment: Prep Top Cooler
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Water/Beer pooling inside both keg coolers at the bar. Repair.2. Repair broken cooler #5 at the bar. Note: removing cooler #5 and #6 and replacing with new equipment. 3. Walk in cooler #16 ceiling is leaking. Repair. CORRECTED
    Location: Bar
    Equipment: Keg cooler
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Water/Beer pooling inside both keg coolers at the bar. Repair.2. Repair broken cooler #5 at the bar. Note: removing cooler #5 and #6 and replacing with new equipment. 3. Walk in cooler #16 ceiling is leaking. Repair. CORRECTED
    Location: Bar
    Equipment: Reach in cooler
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Water/Beer pooling inside both keg coolers at the bar. Repair.2. Repair broken cooler #5 at the bar. Note: removing cooler #5 and #6 and replacing with new equipment. 3. Walk in cooler #16 ceiling is leaking. Repair. CORRECTED
    Location: Walk-in cooler
    Equipment: 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. Water coming from drainage lines at ice machine. Repair. CORRECTED2. Leak below prep sink in main kitchen. Repair.3. Leak at server area dump sink. Repair.
    Location: Kitchen
    Equipment: Ice machine
  • Plumbing system/ repair (Non-Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. Water coming from drainage lines at ice machine. Repair. CORRECTED2. Leak below prep sink in main kitchen. Repair.3. Leak at server area dump sink. Repair.
    Location: Kitchen
    Equipment: 2-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. Water coming from drainage lines at ice machine. Repair. CORRECTED2. Leak below prep sink in main kitchen. Repair.3. Leak at server area dump sink. Repair.
    Location: Kitchen
    Equipment: Dump sink
 11/08/2012Recheck
  • 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 cooked diced chicken at 67.5 deg F. Disposed of at time of inspection. Hold at 41 deg F or below. Cool in approved manner. 2. Repair exhaust hood in old marker kitchen area. Refrigeration and iced foods are unable to maintain temperatures at 41 deg F or below. Will have to discontinue use of area if unable to repair. Disposed of butter at 128 deg F and cooked onions at 65.5 deg F)3. Prep top cooler at 45-50 deg F on top at Starbucks. Please repair to hold foods at 41 deg F or below.
    Location: Kitchen
  • 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 cooked diced chicken at 67.5 deg F. Disposed of at time of inspection. Hold at 41 deg F or below. Cool in approved manner. 2. Repair exhaust hood in old marker kitchen area. Refrigeration and iced foods are unable to maintain temperatures at 41 deg F or below. Will have to discontinue use of area if unable to repair. Disposed of butter at 128 deg F and cooked onions at 65.5 deg F)3. Prep top cooler at 45-50 deg F on top at Starbucks. Please repair to hold foods at 41 deg F or below.
    Location: Kitchen
  • 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 cooked diced chicken at 67.5 deg F. Disposed of at time of inspection. Hold at 41 deg F or below. Cool in approved manner. 2. Repair exhaust hood in old marker kitchen area. Refrigeration and iced foods are unable to maintain temperatures at 41 deg F or below. Will have to discontinue use of area if unable to repair. Disposed of butter at 128 deg F and cooked onions at 65.5 deg F)3. Prep top cooler at 45-50 deg F on top at Starbucks. Please repair to hold foods at 41 deg F or below.
    Location: Kitchen
    Equipment: Prep Top Cooler
  • Pests/rodents (corrected)
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: Gnats at bar and main kitchen. Please exterminate.
    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: Gnats at bar and main kitchen. Please exterminate.
    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: Not date marking all foods as needed. Date mark all ready to eat potentially hazardous foods with 7 day disposal date. (New Grill Area)
    Location: Kitchen
    Equipment: Reach in cooler (2 door)
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1 Beer/water pooling inside both keg coolers at the bar. Clean and sanitize the inside of both keg coolers.2. Inside of Cooler #5 soiled at bar. Clean and sanitize inside of cooler #5. Removing cooler and replacing.3. Clean plastic shelving in walk in cooler #16. CORRECTED
    Location: Bar
    Equipment: Keg cooler
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1 Beer/water pooling inside both keg coolers at the bar. Clean and sanitize the inside of both keg coolers.2. Inside of Cooler #5 soiled at bar. Clean and sanitize inside of cooler #5. Removing cooler and replacing.3. Clean plastic shelving in walk in cooler #16. CORRECTED
    Location: Bar
    Equipment: Reach in cooler
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1 Beer/water pooling inside both keg coolers at the bar. Clean and sanitize the inside of both keg coolers.2. Inside of Cooler #5 soiled at bar. Clean and sanitize inside of cooler #5. Removing cooler and replacing.3. Clean plastic shelving in walk in cooler #16. CORRECTED
    Location: Kitchen
    Equipment: Walk in cooler
  • 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: Container with scrub pad on hand sink at bar. Please remove. Do not place anything on or in hand sinks.
    Location: Bar
    Equipment: Hand sink
  • Chemical sanitizing exposure time and concentration (corrected)
    Improper exposure time and/or concentration of sanitizer in chemical manual or mechanical operations.
    Correction: Use approved exposure time and/or chemical concentration.
    Comments: washing dishes in 2 bay sink at Starbucks without sanitizing. Please sanitize all dishes when washing dishes. May rinse over soapy bay of 2 bay sink.
    Location: Kitchen
    Equipment: 2-bay
  • Ventilation provided
    Insufficient capacity and/or no mechanical ventilation provided.
    Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
    Comments: Repair exhaust hood in old marker kitchen area. Refrigeration and iced foods are unable to maintain temperatures at 41 deg F or below. Will have to discontinue use of area if unable to repair. Disposed of butter at 128 deg F and cooked onions at 65.5 deg F)
    Location: Kitchen
  • Cove molding
    Floor-wall junctures not coved.
    Correction: Install cove molding.
    Comments: Provide missing cove molding in walk in produce cooler.
    Location: Walk-in cooler
  • 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: 1. Clean floor beside ice well at the bar.2. Clean fan guards in walk in cooler #16.3. Clean ceiling around air ducts in kitchen and server area. Continue cleaning.
    Location: Bar
  • 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: 1. Clean floor beside ice well at the bar.2. Clean fan guards in walk in cooler #16.3. Clean ceiling around air ducts in kitchen and server area. Continue cleaning.
    Location: Walk-in cooler
  • 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: 1. Clean floor beside ice well at the bar.2. Clean fan guards in walk in cooler #16.3. Clean ceiling around air ducts in kitchen and server area. Continue cleaning.
    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 clearly visible thermometer for pizza/pantry prep top cooler.
    Location: Kitchen
    Equipment: Prep Top Cooler
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Water/Beer pooling inside both keg coolers at the bar. Repair.2. Repair broken cooler #5 at the bar. Note: removing cooler #5 and #6 and replacing with new equipment. 3. Walk in cooler #16 ceiling is leaking. Repair.
    Location: Bar
    Equipment: Keg cooler
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Water/Beer pooling inside both keg coolers at the bar. Repair.2. Repair broken cooler #5 at the bar. Note: removing cooler #5 and #6 and replacing with new equipment. 3. Walk in cooler #16 ceiling is leaking. Repair.
    Location: Bar
    Equipment: Reach in cooler
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Water/Beer pooling inside both keg coolers at the bar. Repair.2. Repair broken cooler #5 at the bar. Note: removing cooler #5 and #6 and replacing with new equipment. 3. Walk in cooler #16 ceiling is leaking. Repair.
    Location: Walk-in cooler
    Equipment: 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. Water coming from drainage lines at ice machine. Repair. CORRECTED2. Leak below prep sink in main kitchen. Repair.3. Leak at server area dump sink. Repair.
    Location: Kitchen
    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: 1. Water coming from drainage lines at ice machine. Repair. CORRECTED2. Leak below prep sink in main kitchen. Repair.3. Leak at server area dump sink. Repair.
    Location: Kitchen
    Equipment: 2-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. Water coming from drainage lines at ice machine. Repair. CORRECTED2. Leak below prep sink in main kitchen. Repair.3. Leak at server area dump sink. Repair.
    Location: Kitchen
    Equipment: Dump sink
 10/18/2012Recheck
  • 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. Pan of cooked diced chicken at 67.5 deg F. Disposed of at time of inspection. Hold at 41 deg F or below. Cool in approved manner. 2. Repair exhaust hood in old marker kitchen area. Refrigeration and iced foods are unable to maintain temperatures at 41 deg F or below. Will have to discontinue use of area if unable to repair. Disposed of butter at 128 deg F and cooked onions at 65.5 deg F)3. Prep top cooler at 45-50 deg F on top at Starbucks. Please repair to hold foods at 41 deg F or below.
    Location: Kitchen
  • 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 cooked diced chicken at 67.5 deg F. Disposed of at time of inspection. Hold at 41 deg F or below. Cool in approved manner. 2. Repair exhaust hood in old marker kitchen area. Refrigeration and iced foods are unable to maintain temperatures at 41 deg F or below. Will have to discontinue use of area if unable to repair. Disposed of butter at 128 deg F and cooked onions at 65.5 deg F)3. Prep top cooler at 45-50 deg F on top at Starbucks. Please repair to hold foods at 41 deg F or below.
    Location: Kitchen
  • 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 cooked diced chicken at 67.5 deg F. Disposed of at time of inspection. Hold at 41 deg F or below. Cool in approved manner. 2. Repair exhaust hood in old marker kitchen area. Refrigeration and iced foods are unable to maintain temperatures at 41 deg F or below. Will have to discontinue use of area if unable to repair. Disposed of butter at 128 deg F and cooked onions at 65.5 deg F)3. Prep top cooler at 45-50 deg F on top at Starbucks. Please repair to hold foods at 41 deg F or below.
    Location: Kitchen
    Equipment: Prep Top Cooler
  • Pests/rodents
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: Gnats at bar and main kitchen. Please exterminate.
    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: Gnats at bar and main kitchen. Please exterminate.
    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: Not date marking all foods as needed. Date mark all ready to eat potentially hazardous foods with 7 day disposal date. (New Grill Area)
    Location: Kitchen
    Equipment: Reach in cooler (2 door)
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Mold and water pooling inside both keg coolers at the bar. Clean and sanitize the inside of both keg coolers.2. Inside of Cooler #5 soiled at bar. Clean and sanitize inside of cooler #5.3. Clean plastic shelving in walk in cooler #16.
    Location: Bar
    Equipment: Keg cooler
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Mold and water pooling inside both keg coolers at the bar. Clean and sanitize the inside of both keg coolers.2. Inside of Cooler #5 soiled at bar. Clean and sanitize inside of cooler #5.3. Clean plastic shelving in walk in cooler #16.
    Location: Bar
    Equipment: Reach in cooler
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Mold and water pooling inside both keg coolers at the bar. Clean and sanitize the inside of both keg coolers.2. Inside of Cooler #5 soiled at bar. Clean and sanitize inside of cooler #5.3. Clean plastic shelving in walk in cooler #16.
    Location: Kitchen
    Equipment: Walk in cooler
  • 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: Container with scrub pad on hand sink at bar. Please remove. Do not place anything on or in hand sinks.
    Location: Bar
    Equipment: Hand sink
  • Chemical sanitizing exposure time and concentration
    Improper exposure time and/or concentration of sanitizer in chemical manual or mechanical operations.
    Correction: Use approved exposure time and/or chemical concentration.
    Comments: washing dishes in 2 bay sink at Starbucks without sanitizing. Please sanitize all dishes when washing dishes. May rinse over soapy bay of 2 bay sink.
    Location: Kitchen
    Equipment: 2-bay
  • Ventilation provided
    Insufficient capacity and/or no mechanical ventilation provided.
    Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
    Comments: Repair exhaust hood in old marker kitchen area. Refrigeration and iced foods are unable to maintain temperatures at 41 deg F or below. Will have to discontinue use of area if unable to repair. Disposed of butter at 128 deg F and cooked onions at 65.5 deg F)
    Location: Kitchen
  • Cove molding
    Floor-wall junctures not coved.
    Correction: Install cove molding.
    Comments: Provide missing cove molding in walk in produce cooler.
    Location: Walk-in cooler
  • 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: 1. Clean floor beside ice well at the bar.2. Clean fan guards in walk in cooler #16.3. Clean ceiling around air ducts in kitchen and server area.
    Location: Bar
  • 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: 1. Clean floor beside ice well at the bar.2. Clean fan guards in walk in cooler #16.3. Clean ceiling around air ducts in kitchen and server area.
    Location: Walk-in cooler
  • 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: 1. Clean floor beside ice well at the bar.2. Clean fan guards in walk in cooler #16.3. Clean ceiling around air ducts in kitchen and server area.
    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 clearly visible thermometer for pizza/pantry prep top cooler.
    Location: Kitchen
    Equipment: Prep Top Cooler
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Water pooling inside both keg coolers at the bar. Repair.2. Repair broken cooler #5 at the bar.
    Location: Bar
    Equipment: Keg cooler
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Water pooling inside both keg coolers at the bar. Repair.2. Repair broken cooler #5 at the bar.
    Location: Bar
    Equipment: Reach 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. Water coming from drainage lines at ice machine. Repair. 2. Leak below prep sink in main kitchen. Repair.
    Location: Kitchen
    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: 1. Water coming from drainage lines at ice machine. Repair. 2. Leak below prep sink in main kitchen. Repair.
    Location: Kitchen
    Equipment: 2-bay
 10/11/2012Routine
  • 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: Cooked sausage and cooked eggs (approximately 12 of each) at room temperature at Starbucks. Disposed of at time of inspection. Do not pre-cook products as there is no hot holding at Starbucks
    Location: Kitchen
  • 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 door line cooler at 45 deg F. Repair to hold foods at 41 deg F or below. (Near ice machine) CORRECTED2. Cooked chicken in starbucks prep top cooler at 47.5 deg F. Make sure to cool foods to 41 deg F or below before bringing from kitchen to starbucks. Note: on follow up inspection 5-24-2012 starbucks prep top cooler is holding at 47 deg F. Repair to hold foods at 41 deg F or below. Disposed of at time of inspection: 2 pans of cooked chicken 17 cooked egg patties at 51.5 deg F 1 pan of cooked pork at 49.5 deg F 12 packets of cream cheese at 47 deg F 1/4 pan of cheese at 57 deg F 1 pan of mozzarella cheese at 50 deg F 1 pan cooked sausage at 51.5 deg F 1 pan from 5-23-2012 & 1/2 pan roast beef at 54.5 deg F 1 pan pulled pork at 51.5 deg F 1/4 pan cooked onions at 59.5 deg F 1 pan pesto mayo from 5-23-2012 at 46 deg F.
    Location: Kitchen
    Equipment: Reach in cooler (2 door)
  • 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 door line cooler at 45 deg F. Repair to hold foods at 41 deg F or below. (Near ice machine) CORRECTED2. Cooked chicken in starbucks prep top cooler at 47.5 deg F. Make sure to cool foods to 41 deg F or below before bringing from kitchen to starbucks. Note: on follow up inspection 5-24-2012 starbucks prep top cooler is holding at 47 deg F. Repair to hold foods at 41 deg F or below. Disposed of at time of inspection: 2 pans of cooked chicken 17 cooked egg patties at 51.5 deg F 1 pan of cooked pork at 49.5 deg F 12 packets of cream cheese at 47 deg F 1/4 pan of cheese at 57 deg F 1 pan of mozzarella cheese at 50 deg F 1 pan cooked sausage at 51.5 deg F 1 pan from 5-23-2012 & 1/2 pan roast beef at 54.5 deg F 1 pan pulled pork at 51.5 deg F 1/4 pan cooked onions at 59.5 deg F 1 pan pesto mayo from 5-23-2012 at 46 deg F.
    Location: Kitchen
    Equipment: Prep Top Cooler
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Clean inside of tap cooler #2 at bar.2. Clean inside of beverage air cooler #7 at bar. CORRECTED
    Location: Bar
    Equipment: Reach in cooler
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Clean inside of tap cooler #2 at bar.2. Clean inside of beverage air cooler #7 at bar. CORRECTED
    Location: Bar
    Equipment: Reach in cooler (2 door)
  • 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. Remove chemical bottle and scrub brush from bar hand sink. 2. Employee drink on Starbucks hand sink. Remove. Do not place items on hand sinks. CORRECTED
    Location: Bar
  • 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. Remove chemical bottle and scrub brush from bar hand sink. 2. Employee drink on Starbucks hand sink. Remove. Do not place items on hand sinks. CORRECTED
    Location: Kitchen
  • Lighting intensity (corrected on site)
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: Two lights out in server area. Please provide.
    Location: Service counter
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: Clean floor at bar below the ice well.
    Location: Bar
  • Wiping cloths / storage (corrected)
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: Wet cloths on counters. Store in approved strength sanitizer solution.
    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: Make sure foods are being cooled properly to 41 deg F or below before taking to Starbucks.
    Location: Kitchen
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: Ice build up in 1 door freezer at Marker kitchen. Remove ice.
    Location: Kitchen
  • Food on display (corrected)
    Food on display unprotected.
    Correction: Food on display shall be protected from contamination.
    Comments: Provide sneeze gaurds or lids for buffet cook area where needed.
    Location: Sales floor
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: Provide paper towels for bar hand sink prior to opening,
    Location: Bar
  • Soap and towels at wrong sink (corrected)
    Unapproved sink(s) provided with hand soap and/ or hand drying provisions.
    Correction: A sink used for food preparation or utensil washing, or mop style sink may not be provided with hand washing aids and devices.
    Comments: Remove hand washing sign over 2 bay dish sink.
    Location: Kitchen
  • Hand washing (where) (corrected)
    Employee used improper location to wash hands.
    Correction: Employees shall wash hands only at designated hand sinks.
    Comments: Employee washing hands in 2 bay dump sink at starbucks. Discontinue. Remove hand washing sign over prep sink. Wash hands at hand sink only.
    Location: Kitchen
  • Light shields (corrected on site)
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: Server area needs two light guards. Provide.
    Location: Service counter
  • Plumbing system/ repair (Non-Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: Dish machine plumbing flooding floor with cone. Repair.
    Location: Dish machine area
 06/04/2012Recheck
No violation noted during this evaluation. 06/04/2012Non-Illness Complaint
  • 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: Cooked sausage and cooked eggs (approximately 12 of each) at room temperature at Starbucks. Disposed of at time of inspection. Do not pre-cook products as there is no hot holding at Starbucks
    Location: Kitchen
  • 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 door line cooler at 45 deg F. Repair to hold foods at 41 deg F or below. (Near ice machine) CORRECTED2. Cooked chicken in starbucks prep top cooler at 47.5 deg F. Make sure to cool foods to 41 deg F or below before bringing from kitchen to starbucks. Note: on follow up inspection 5-24-2012 starbucks prep top cooler is holding at 47 deg F. Repair to hold foods at 41 deg F or below. Disposed of at time of inspection: 2 pans of cooked chicken 17 cooked egg patties at 51.5 deg F 1 pan of cooked pork at 49.5 deg F 12 packets of cream cheese at 47 deg F 1/4 pan of cheese at 57 deg F 1 pan of mozzarella cheese at 50 deg F 1 pan cooked sausage at 51.5 deg F 1 pan from 5-23-2012 & 1/2 pan roast beef at 54.5 deg F 1 pan pulled pork at 51.5 deg F 1/4 pan cooked onions at 59.5 deg F 1 pan pesto mayo from 5-23-2012 at 46 deg F.
    Location: Kitchen
    Equipment: Reach in cooler (2 door)
  • 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 door line cooler at 45 deg F. Repair to hold foods at 41 deg F or below. (Near ice machine) CORRECTED2. Cooked chicken in starbucks prep top cooler at 47.5 deg F. Make sure to cool foods to 41 deg F or below before bringing from kitchen to starbucks. Note: on follow up inspection 5-24-2012 starbucks prep top cooler is holding at 47 deg F. Repair to hold foods at 41 deg F or below. Disposed of at time of inspection: 2 pans of cooked chicken 17 cooked egg patties at 51.5 deg F 1 pan of cooked pork at 49.5 deg F 12 packets of cream cheese at 47 deg F 1/4 pan of cheese at 57 deg F 1 pan of mozzarella cheese at 50 deg F 1 pan cooked sausage at 51.5 deg F 1 pan from 5-23-2012 & 1/2 pan roast beef at 54.5 deg F 1 pan pulled pork at 51.5 deg F 1/4 pan cooked onions at 59.5 deg F 1 pan pesto mayo from 5-23-2012 at 46 deg F.
    Location: Kitchen
    Equipment: Prep Top Cooler
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Clean inside of tap cooler #2 at bar.2. Clean inside of beverage air cooler #7 at bar. CORRECTED
    Location: Bar
    Equipment: Reach in cooler
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Clean inside of tap cooler #2 at bar.2. Clean inside of beverage air cooler #7 at bar. CORRECTED
    Location: Bar
    Equipment: Reach in cooler (2 door)
  • 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. Remove chemical bottle and scrub brush from bar hand sink. 2. Employee drink on Starbucks hand sink. Remove. Do not place items on hand sinks. CORRECTED
    Location: Bar
  • 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: 1. Remove chemical bottle and scrub brush from bar hand sink. 2. Employee drink on Starbucks hand sink. Remove. Do not place items on hand sinks. CORRECTED
    Location: Kitchen
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: Clean floor at bar below the ice well and floor-wall junctions below 3 bay sink.
    Location: Bar
  • Wiping cloths / storage (corrected)
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: Wet cloths on counters. Store in approved strength sanitizer solution.
    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: Make sure foods are being cooled properly to 41 deg F or below before taking to Starbucks.
    Location: Kitchen
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: Ice build up in 1 door freezer at Marker kitchen. Remove ice.
    Location: Kitchen
  • Food on display (corrected)
    Food on display unprotected.
    Correction: Food on display shall be protected from contamination.
    Comments: Provide sneeze gaurds or lids for buffet cook area where needed.
    Location: Sales floor
  • Hand sink/towels
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: Provide paper towels for bar hand sink prior to opening,
    Location: Bar
  • Soap and towels at wrong sink
    Unapproved sink(s) provided with hand soap and/ or hand drying provisions.
    Correction: A sink used for food preparation or utensil washing, or mop style sink may not be provided with hand washing aids and devices.
    Comments: Remove hand washing sign over 2 bay dish sink.
    Location: Kitchen
  • Hand washing (where) (corrected)
    Employee used improper location to wash hands.
    Correction: Employees shall wash hands only at designated hand sinks.
    Comments: Employee washing hands in 2 bay dump sink at starbucks. Discontinue. Remove hand washing sign over prep sink. Wash hands at hand sink only.
    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: Server area needs two light guards. Provide.
    Location: Service counter
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: Dish machine plumbing flooding floor with cone. Repair.
    Location: Dish machine area
 05/24/2012Recheck
  • 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 door line cooler at 45 deg F. Repair to hold foods at 41 deg F or below. (Near ice machine)2. Cooked chicken in starbucks prep top cooler at 47.5 deg F. Make sure to cool foods to 41 deg F or below before bringing from kitchen to starbucks.
    Location: Kitchen
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Clean inside of tap cooler #2 at bar.2. Clean inside of beverage air cooler #7 at bar.
    Location: Bar
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: Clean floor at bar by floor drain , below the ice well, and below 3 bay sink.
    Location: Bar
  • Wiping cloths / storage
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: Wet cloths on counters. Store in approved strength sanitizer solution.
    Location: Kitchen
  • Equipment repair (corrected on site)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: Ice build up in 1 door freezer at Marker kitchen. Remove ice.
    Location: Kitchen
  • Food on display (corrected on site)
    Food on display unprotected.
    Correction: Food on display shall be protected from contamination.
    Comments: Provide sneeze gaurds or lids for buffet cook area where needed.
    Location: Sales floor
  • Hand sink/towels
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: Provide paper towels for bar hand sink prior to opening,
    Location: Bar
  • Hand washing (where)
    Employee used improper location to wash hands.
    Correction: Employees shall wash hands only at designated hand sinks.
    Comments: Employee washing hands in 2 bay dump sink at starbucks. Discontinue. Remove hand washing sign over prep sink. Wash hands at hand sink only.
    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: Server area needs two light guards. Provide.
    Location: Service counter
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: Dish machine plumbing flooding floor with cone. Repair.
    Location: Dish machine area
 05/17/2012Routine
  • CO2 tanks unrestrained (corrected)
    Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
    Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
    Comments: Unrestrained CO2 tank at bar. Restrain CO 2 tanks.
  • 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: Walk in cooler #15 is at 50 deg F. All food is at 48.5 deg F moved from walk in cooler #18 due to the cooler freezing up. Please move all foods to walk in cooler #17 or purchasing walk in coolers until repairs are complete. Monitor temperatures of walk in coolers.
    Location: Kitchen
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Clean utensil holder at bar. --- OK -- 2/1.2. Ice scoops on soda boxes. Please clean and sanitize. Store on cleaned and sanitized surface. -- OK..3. Clean panini presses. --- 2/1/12 -- WORK ON CLEANING MORE THOROUGHLY.
    Location: Bar
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Clean utensil holder at bar. --- OK -- 2/1.2. Ice scoops on soda boxes. Please clean and sanitize. Store on cleaned and sanitized surface. -- OK..3. Clean panini presses. --- 2/1/12 -- WORK ON CLEANING MORE THOROUGHLY.
    Location: Kitchen
  • Hand sink soiled (corrected)
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Comments: Server area hand sink soiled. Please clean.
    Location: Kitchen
  • Ventilation soiled (corrected)
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: Make sure back, pantry exhuast hood is cleaned and tagged. No date on tag on hood currently.--- FILTERS WERE CLEANED BUT HOOD DUCT WORK TO ROOF WAS NOT.
    Location: Kitchen
  • Cove molding (corrected)
    Floor-wall junctures not coved.
    Correction: Install cove molding.
    Comments: 1. Repair/provide cove molding in room in ice machine area at bar.2. Provide cove molding in walk in cooler #15.
    Location: Bar
  • Cove molding (corrected)
    Floor-wall junctures not coved.
    Correction: Install cove molding.
    Comments: 1. Repair/provide cove molding in room in ice machine area at bar.2. Provide cove molding in walk in cooler #15.
    Location: Kitchen
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: Finish ceiling touch up in pantry area of kitchen. (Sand and paint)
    Location: Kitchen
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: Clean ceiling in server area.
    Location: Kitchen
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Lift carborator of floor at bar.
    Location: Bar
  • Food storage (corrected)
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: Box of chips on floor of starbucks. Store 6 inches off the floor.
    Location: Kitchen
  • Food on display
    Food on display unprotected.
    Correction: Food on display shall be protected from contamination.
    Comments: Please provide sneeze guards for buffet area. Note: Being made, have not arrived yet.
    Location: Kitchen
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Clean ice scoop bucket in ice room at bar. 2. Clean fan guards and shelves in walk in cooler #16
    Location: Bar
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Clean ice scoop bucket in ice room at bar. 2. Clean fan guards and shelves in walk in cooler #16
    Location: Kitchen
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: Provide paper towels for bar hand sink.
    Location: Bar
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. Sprayer arm leak in old dish room. Repair. Note: Part ordered2. Water pooling below dish machine. Continue with repairs
    Location: Kitchen
 03/22/2012Recheck
  • CO2 tanks unrestrained (corrected)
    Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
    Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
    Comments: Unrestrained CO2 tank at bar. Restrain CO 2 tanks.
  • 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: Walk in cooler #15 is at 50 deg F. All food is at 48.5 deg F moved from walk in cooler #18 due to the cooler freezing up. Please move all foods to walk in cooler #17 or purchasing walk in coolers until repairs are complete. Monitor temperatures of walk in coolers.
    Location: Kitchen
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Clean utensil holder at bar. --- OK -- 2/1.2. Ice scoops on soda boxes. Please clean and sanitize. Store on cleaned and sanitized surface. -- OK..3. Clean panini presses. --- 2/1/12 -- WORK ON CLEANING MORE THOROUGHLY.
    Location: Bar
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Clean utensil holder at bar. --- OK -- 2/1.2. Ice scoops on soda boxes. Please clean and sanitize. Store on cleaned and sanitized surface. -- OK..3. Clean panini presses. --- 2/1/12 -- WORK ON CLEANING MORE THOROUGHLY.
    Location: Kitchen
  • Hand sink soiled (corrected)
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Comments: Server area hand sink soiled. Please clean.
    Location: Kitchen
  • Ventilation soiled
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: Make sure back, pantry exhuast hood is cleaned and tagged. No date on tag on hood currently.--- FILTERS WERE CLEANED BUT HOOD DUCT WORK TO ROOF WAS NOT.
    Location: Kitchen
  • Cove molding (corrected)
    Floor-wall junctures not coved.
    Correction: Install cove molding.
    Comments: 1. Repair/provide cove molding in room in ice machine area at bar.2. Provide cove molding in walk in cooler #15.
    Location: Bar
  • Cove molding (corrected)
    Floor-wall junctures not coved.
    Correction: Install cove molding.
    Comments: 1. Repair/provide cove molding in room in ice machine area at bar.2. Provide cove molding in walk in cooler #15.
    Location: Kitchen
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: Finish ceiling touch up in pantry area of kitchen. (Sand and paint)
    Location: Kitchen
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: Clean ceiling in server area.
    Location: Kitchen
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Lift carborator of floor at bar.
    Location: Bar
  • Food storage (corrected)
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: Box of chips on floor of starbucks. Store 6 inches off the floor.
    Location: Kitchen
  • Food on display
    Food on display unprotected.
    Correction: Food on display shall be protected from contamination.
    Comments: Please provide sneeze guards for buffet area. Note: Being made, have not arrived yet.
    Location: Kitchen
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Clean ice scoop bucket in ice room at bar. 2. Clean fan guards and shelves in walk in cooler #16
    Location: Bar
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Clean ice scoop bucket in ice room at bar. 2. Clean fan guards and shelves in walk in cooler #16
    Location: Kitchen
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: Provide paper towels for bar hand sink.
    Location: Bar
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. Sprayer arm leak in old dish room. Repair. Note: Part ordered2. Water pooling below dish machine. Continue with repairs
    Location: Kitchen
 02/23/2012Recheck
  • CO2 tanks unrestrained (corrected)
    Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
    Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
    Comments: Unrestrained CO2 tank at bar. Restrain CO 2 tanks.
  • 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: Walk in cooler #15 is at 50 deg F. All food is at 48.5 deg F moved from walk in cooler #18 due to the cooler freezing up. Please move all foods to walk in cooler #17 or purchasing walk in coolers until repairs are complete. Monitor temperatures of walk in coolers.
    Location: Kitchen
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Clean utensil holder at bar. --- OK -- 2/1.2. Ice scoops on soda boxes. Please clean and sanitize. Store on cleaned and sanitized surface. -- OK..3. Clean panini presses. --- 2/1/12 -- WORK ON CLEANING MORE THOROUGHLY.
    Location: Bar
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Clean utensil holder at bar. --- OK -- 2/1.2. Ice scoops on soda boxes. Please clean and sanitize. Store on cleaned and sanitized surface. -- OK..3. Clean panini presses. --- 2/1/12 -- WORK ON CLEANING MORE THOROUGHLY.
    Location: Kitchen
  • Hand sink soiled (corrected)
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Comments: Server area hand sink soiled. Please clean.
    Location: Kitchen
  • Ventilation soiled
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: Make sure back, pantry exhuast hood is cleaned and tagged. No date on tag on hood currently.--- FILTERS WERE CLEANED BUT HOOD DUCT WORK TO ROOF WAS NOT.
    Location: Kitchen
  • Cove molding
    Floor-wall junctures not coved.
    Correction: Install cove molding.
    Comments: 1. Repair/provide cove molding in room in ice machine area at bar.2. Provide cove molding in walk in cooler #15.
    Location: Bar
  • Cove molding
    Floor-wall junctures not coved.
    Correction: Install cove molding.
    Comments: 1. Repair/provide cove molding in room in ice machine area at bar.2. Provide cove molding in walk in cooler #15.
    Location: Kitchen
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: Finish ceiling touch up in pantry area of kitchen.
    Location: Kitchen
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: Clean ceiling in server area.
    Location: Kitchen
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Lift soda lines and carborator of floor at bar. 2. Drain line from tap cooler to floor at bar. Repair or remove.3. Replace broken soap dispenser at bar. --- 2/1/12 -- OK.4. Thaw chest freezer in pantry area in --- 2/1 -- OK.
    Location: Bar
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Lift soda lines and carborator of floor at bar. 2. Drain line from tap cooler to floor at bar. Repair or remove.3. Replace broken soap dispenser at bar. --- 2/1/12 -- OK.4. Thaw chest freezer in pantry area in --- 2/1 -- OK.
    Location: Kitchen
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Lift soda lines and carborator of floor at bar. 2. Drain line from tap cooler to floor at bar. Repair or remove.3. Replace broken soap dispenser at bar. --- 2/1/12 -- OK.4. Thaw chest freezer in pantry area in --- 2/1 -- OK.
    Location: Bar
  • Food storage (corrected)
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: Box of chips on floor of starbucks. Store 6 inches off the floor.
    Location: Kitchen
  • Food on display
    Food on display unprotected.
    Correction: Food on display shall be protected from contamination.
    Comments: Please provide sneeze guards for buffet area. Note: Being made, have not arrived yet.
    Location: Kitchen
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Clean ice scoop bucket in ice room at bar. 2. Clean fan guards and shelves in walk in cooler #16
    Location: Bar
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Clean ice scoop bucket in ice room at bar. 2. Clean fan guards and shelves in walk in cooler #16
    Location: Kitchen
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: Provide paper towels for bar hand sink.
    Location: Bar
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. Disconnected plumbing in ice machine room at bar. Repair.2. Sprayer arm leak in old dish room. Repair.3. Water pooling below dish machine. Repair4. Cold water knob missing on sprayer arm in dish machine room. Repair.
    Location: Bar
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. Disconnected plumbing in ice machine room at bar. Repair.2. Sprayer arm leak in old dish room. Repair.3. Water pooling below dish machine. Repair4. Cold water knob missing on sprayer arm in dish machine room. Repair.
    Location: Kitchen
 02/15/2012Recheck
  • CO2 tanks unrestrained (corrected)
    Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
    Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
    Comments: Unrestrained CO2 tank at bar. Restrain CO 2 tanks.
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Clean utensil holder at bar. --- OK -- 2/1.2. Ice scoops on soda boxes. Please clean and sanitize. Store on cleaned and sanitized surface. -- OK.-- OK.3. Clean panini presses. --- 2/1/12 -- WORK ON CLEANING MORE THOROUGHLY.
    Location: Bar
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Clean utensil holder at bar. --- OK -- 2/1.2. Ice scoops on soda boxes. Please clean and sanitize. Store on cleaned and sanitized surface. -- OK.-- OK.3. Clean panini presses. --- 2/1/12 -- WORK ON CLEANING MORE THOROUGHLY.
    Location: Kitchen
  • Hand sink soiled (corrected)
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Comments: Server area hand sink soiled. Please clean.
    Location: Kitchen
  • Ventilation soiled
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: Make sure back, pantry exhuast hood is cleaned and tagged. No date on tag on hood currently.--- FILTERS WERE CLEANED BUT HOOD DUCT WORK TO ROOF WAS NOT.
    Location: Kitchen
  • Cove molding
    Floor-wall junctures not coved.
    Correction: Install cove molding.
    Comments: 1. Repair/provide cove molding in room in ice machine area at bar.2. Provide cove molding in walk in cooler #15.
    Location: Bar
  • Cove molding
    Floor-wall junctures not coved.
    Correction: Install cove molding.
    Comments: 1. Repair/provide cove molding in room in ice machine area at bar.2. Provide cove molding in walk in cooler #15.
    Location: Kitchen
  • Physical facility repair (corrected)
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: Finish ceiling touch up in pantry area of kitchen.
    Location: Kitchen
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: Clean ceiling in server area.
    Location: Kitchen
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Lift soda lines and carborator of floor at bar. 2. Drain line from tap cooler to floor at bar. Repair or remove.3. Replace broken soap dispenser at bar. --- 2/1/12 -- OK.4. Thaw chest freezer in pantry area in --- 2/1 -- OK.
    Location: Bar
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Lift soda lines and carborator of floor at bar. 2. Drain line from tap cooler to floor at bar. Repair or remove.3. Replace broken soap dispenser at bar. --- 2/1/12 -- OK.4. Thaw chest freezer in pantry area in --- 2/1 -- OK.
    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: Box of chips on floor of starbucks. Store 6 inches off the floor.
    Location: Kitchen
  • Food on display
    Food on display unprotected.
    Correction: Food on display shall be protected from contamination.
    Comments: Please provide sneeze guards for buffet area. Note: Being made.
    Location: Kitchen
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Clean ice scoop bucket in ice room at bar. 2. Clean fan guards and shelves in walk in cooler #16
    Location: Bar
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Clean ice scoop bucket in ice room at bar. 2. Clean fan guards and shelves in walk in cooler #16
    Location: Kitchen
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: Provide paper towels for bar hand sink.
    Location: Bar
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. Disconnected plumbing in ice machine room at bar. Repair.2. Sprayer arm leak in old dish room. Repair.3. Water pooling below dish machine. Repair4. Cold water knob missing on sprayer arm in dish machine room. Repair.
    Location: Bar
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. Disconnected plumbing in ice machine room at bar. Repair.2. Sprayer arm leak in old dish room. Repair.3. Water pooling below dish machine. Repair4. Cold water knob missing on sprayer arm in dish machine room. Repair.
    Location: Kitchen
 02/01/2012Recheck
  • CO2 tanks unrestrained
    Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
    Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
    Comments: Unrestrained CO2 tank at bar. Restrain CO 2 tanks.
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Clean utensil holder at bar. 2. Ice scoops on soda boxes. Please clean and sanitize. Store on cleaned and sanitized surface. 3. Clean panini presses.
    Location: Bar
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Clean utensil holder at bar. 2. Ice scoops on soda boxes. Please clean and sanitize. Store on cleaned and sanitized surface. 3. Clean panini presses.
    Location: Kitchen
  • Hand sink soiled
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Comments: Server area hand sink soiled. Please clean.
    Location: Kitchen
  • Ventilation soiled
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: Make sure back, pantry exhuast hood is cleaned and tagged. No date on tag on hood currently.
    Location: Kitchen
  • Cove molding
    Floor-wall junctures not coved.
    Correction: Install cove molding.
    Comments: 1. Repair/provide cove molding in room in ice machine area at bar.2. Provide cove molding in walk in cooler #15.
    Location: Bar
  • Cove molding
    Floor-wall junctures not coved.
    Correction: Install cove molding.
    Comments: 1. Repair/provide cove molding in room in ice machine area at bar.2. Provide cove molding in walk in cooler #15.
    Location: Kitchen
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: Finish ceiling touch up in pantry area of kitchen.
    Location: Kitchen
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: Clean ceiling in server area.
    Location: Kitchen
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Lift soda lines and carborator of floor at bar. 2. Drain line from tap cooler to floor at bar. Repair or remove.3. Replace broken soap dispenser at bar.4. Thaw chest freezer in pantry area in kitchen.
    Location: Bar
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Lift soda lines and carborator of floor at bar. 2. Drain line from tap cooler to floor at bar. Repair or remove.3. Replace broken soap dispenser at bar.4. Thaw chest freezer in pantry area in kitchen.
    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: Box of chips on floor of starbucks. Store 6 inches off the floor.
    Location: Kitchen
  • Food on display
    Food on display unprotected.
    Correction: Food on display shall be protected from contamination.
    Comments: Please provide sneeze guards for buffet area. Note: Being made.
    Location: Kitchen
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Clean ice scoop bucket in ice room at bar. 2. Clean fan guards and shelves in walk in cooler #16
    Location: Bar
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Clean ice scoop bucket in ice room at bar. 2. Clean fan guards and shelves in walk in cooler #16
    Location: Kitchen
  • Hand sink/towels
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: Provide paper towels for bar hand sink.
    Location: Bar
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. Disconnected plumbing in ice machine room at bar. Repair.2. Sprayer arm leak in old dish room. Repair.3. Water pooling below dish machine. Repair4. Cold water knob missing on sprayer arm in dish machine room. Repair.
    Location: Bar
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. Disconnected plumbing in ice machine room at bar. Repair.2. Sprayer arm leak in old dish room. Repair.3. Water pooling below dish machine. Repair4. Cold water knob missing on sprayer arm in dish machine room. Repair.
    Location: Kitchen
 01/25/2012Routine
  • CO2 tanks unrestrained (corrected)
    Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
    Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
    Comments: Restrain CO2 tanks in waiter area.
  • 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: Chemical spray bottle not labeled at the bar. Label
    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: Chemical spray bottles on counters, etc. 2 ibr, one in kitchen, etc. Separate from food and equipment.
    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: Chemical spray bottles on counters, etc. 2 ibr, one in kitchen, etc. Separate from food and equipment.
    Location: Kitchen
  • Pests/rodents (corrected)
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: Gnats in bar. Exterminate
    Location: Bar
  • 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: Half eaten taco on equipment surface at bar. Do not eat in this area.
    Location: Bar
  • Food unsafe (Critical) (corrected)
    Food is unsafe and/or in unsound condition.
    Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
    Comments: 1. Gnats in liquor at bar. Person in charge discarded 4 and a half bottles. Assess remaining stock. CORRECTED2. Soiled ice particles in ice well at bar. Empty and monitor.
    Location: Bar
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: Clean both panini presses in Starbucks. Cleaning at time of inspection.
    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: 1. Clean soiled sinks at bar. Note On follow up inspection 12-14-0211 wash bay of 4 bay bar sink was still soiled. Please clean.2. Soiled dish carts in dish room. Clean. CORRECTED
    Location: Bar
  • 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: 1. Clean soiled sinks at bar. Note On follow up inspection 12-14-0211 wash bay of 4 bay bar sink was still soiled. Please clean.2. Soiled dish carts in dish room. Clean. CORRECTED
    Location: Dish machine area
  • 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: Soiled spoon in hand sink in pizza area. Remove and clean and sanitize spoon. Do not place anything in or on hand sinks.
    Location: Kitchen
  • 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: In place sanitizer at 0% in bar. Please change out. CORRECTED
    Location: Bar
  • 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. Replace or clean the cutting boards in the Marker kitchen. Note: Shaving cutting boards.
    Location: Kitchen
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: Light out in exhaust hood. Replace.
    Location: Main kitchen
  • Ventilation soiled
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: Have exhaust hood in side storgae back prep kitchen cleaned and tagged.
    Location: Kitchen
  • Cove molding (corrected)
    Floor-wall junctures not coved.
    Correction: Install cove molding.
    Comments: 1. Cove base missing/ in disrepair in pizza area. Please repair or provide. CORRECTED2. Seal cove base to the wall in the main kitchen area. 3. Replace broken cove molding in walk in cooler #15.4. Repair cove molding by ice machine in bar.
    Location: Kitchen
  • Cove molding
    Floor-wall junctures not coved.
    Correction: Install cove molding.
    Comments: 1. Cove base missing/ in disrepair in pizza area. Please repair or provide. CORRECTED2. Seal cove base to the wall in the main kitchen area. 3. Replace broken cove molding in walk in cooler #15.4. Repair cove molding by ice machine in bar.
    Location: Kitchen
  • Cove molding
    Floor-wall junctures not coved.
    Correction: Install cove molding.
    Comments: 1. Cove base missing/ in disrepair in pizza area. Please repair or provide. CORRECTED2. Seal cove base to the wall in the main kitchen area. 3. Replace broken cove molding in walk in cooler #15.4. Repair cove molding by ice machine in bar.
    Location: Bar
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. Repair dry wall areas (ceiling) in side storage (under renovation)2. Ceiling area in disrepair in pizza area (peeling). Repair.3. Gap under 17 A walk in cooler door. Repair. Note: Part ordered.4. Provide beauty ring for plumbing for hand sink by server area.
    Location: Kitchen
  • 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: 1. Clean the soiled wall areas in Marker kitchen. Finish cleaning. CORRECTED2. Clean the soiled floor areas under equipment in the Marker kitchen. Finish cleaning CORRECTED3. Clean the soiled ceiling areas in the waiter/server area. 4. Clean the soiled floor areas in side storage area (under renovation)5. Clean the soiled floors below the equipment in the bar. 6. Clean around the air ducts in the main kitchen where soiled. 7. Clean wall around panini presses at starbucks.
    Location: Walk-in cooler
  • 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: 1. Clean the soiled wall areas in Marker kitchen. Finish cleaning. CORRECTED2. Clean the soiled floor areas under equipment in the Marker kitchen. Finish cleaning CORRECTED3. Clean the soiled ceiling areas in the waiter/server area. 4. Clean the soiled floor areas in side storage area (under renovation)5. Clean the soiled floors below the equipment in the bar. 6. Clean around the air ducts in the main kitchen where soiled. 7. Clean wall around panini presses at starbucks.
    Location: Kitchen
  • 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: 1. Clean the soiled wall areas in Marker kitchen. Finish cleaning. CORRECTED2. Clean the soiled floor areas under equipment in the Marker kitchen. Finish cleaning CORRECTED3. Clean the soiled ceiling areas in the waiter/server area. 4. Clean the soiled floor areas in side storage area (under renovation)5. Clean the soiled floors below the equipment in the bar. 6. Clean around the air ducts in the main kitchen where soiled. 7. Clean wall around panini presses at starbucks.
    Location: Bar
  • Wiping cloths / storage
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: Wet cloth on hand sink in pizza area. Keep in sanitizer solution.
    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 clearly visible thermometer in both coolers in server area.
    Location: Service counter
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Replace gasket on pizza prep top cooler in pizza area. Note: Door Gasket Ordered CORRECTED2. Defrost ice cream chest freezer in pizza area. CORRECTED3. Compressor leaking in walk in freezer #17 B. Please repair. Do not store food below drip. CORRECTED4. Plumbing in ice machine room at bar is disconnected. Repair or remove.5. Soap dispenser is broken at the bar. Repair.6. Lift soda lines off the floor at the bar.7. Lift carborator off the floor at the bar. Provide shelf.8. Drain line from beer cooler draining on bar floor. Repair. CORRECTED
    Location: Kitchen
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Replace gasket on pizza prep top cooler in pizza area. Note: Door Gasket Ordered CORRECTED2. Defrost ice cream chest freezer in pizza area. CORRECTED3. Compressor leaking in walk in freezer #17 B. Please repair. Do not store food below drip. CORRECTED4. Plumbing in ice machine room at bar is disconnected. Repair or remove.5. Soap dispenser is broken at the bar. Repair.6. Lift soda lines off the floor at the bar.7. Lift carborator off the floor at the bar. Provide shelf.8. Drain line from beer cooler draining on bar floor. Repair. CORRECTED
    Location: Walk-in freezer
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Replace gasket on pizza prep top cooler in pizza area. Note: Door Gasket Ordered CORRECTED2. Defrost ice cream chest freezer in pizza area. CORRECTED3. Compressor leaking in walk in freezer #17 B. Please repair. Do not store food below drip. CORRECTED4. Plumbing in ice machine room at bar is disconnected. Repair or remove.5. Soap dispenser is broken at the bar. Repair.6. Lift soda lines off the floor at the bar.7. Lift carborator off the floor at the bar. Provide shelf.8. Drain line from beer cooler draining on bar floor. Repair. CORRECTED
    Location: Bar
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Replace gasket on pizza prep top cooler in pizza area. Note: Door Gasket Ordered CORRECTED2. Defrost ice cream chest freezer in pizza area. CORRECTED3. Compressor leaking in walk in freezer #17 B. Please repair. Do not store food below drip. CORRECTED4. Plumbing in ice machine room at bar is disconnected. Repair or remove.5. Soap dispenser is broken at the bar. Repair.6. Lift soda lines off the floor at the bar.7. Lift carborator off the floor at the bar. Provide shelf.8. Drain line from beer cooler draining on bar floor. Repair. CORRECTED
    Location: Kitchen
  • Food on display (corrected)
    Food on display unprotected.
    Correction: Food on display shall be protected from contamination.
    Comments: Provide sneeze guard protection for buffet.
    Location: Sales floor
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Clean the soiled beer tap cooler. CORRECTED2. Clean the soiled fan at the bar. CORRECTED3. Clean shelving in walk in cooler #15 (Produce walk in cooler)
    Location: Bar
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Clean the soiled beer tap cooler. CORRECTED2. Clean the soiled fan at the bar. CORRECTED3. Clean shelving in walk in cooler #15 (Produce walk in cooler)
    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. Provide light guards where missing in the waiter area. 2. Provide light guards where missing in pizza area.
    Location: Service counter
  • Light shields
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: 1. Provide light guards where missing in the waiter area. 2. Provide light guards where missing in pizza area.
    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. Cold water handle missing on sprayer arm in dish room. Provide.2. Route dish machine drain line so that it does not flood floor. Note: part ordered
    Location: Dish machine area
  • 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: Please make sure starbucks has test strips for sanitizer solution.
    Location: Kitchen
  • Durability / utensils and equipment (corrected)
    Equipment and/or utensil(s) not durable.
    Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
    Comments: Remove wood behind cooking equipment as it is not cleanable and is a fire hazard.
    Location: Kitchen
  • In use utensil storage (corrected)
    In use utensil(s) stored improperly.
    Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
    Comments: 1. Utensils stored in sanitizer bucket water in Marker kitchen. Remove. 2. Knives and utensils stored in sanitizer water with cloth towels in main kitchen. Remove. Do not store utensils in sanitizer solution.
    Location: Kitchen
 12/21/2011Recheck
  • CO2 tanks unrestrained (corrected)
    Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
    Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
    Comments: Restrain CO2 tanks in waiter area.
  • 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: Chemical spray bottle not labeled at the bar. Label
    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: Chemical spray bottles on counters, etc. 2 ibr, one in kitchen, etc. Separate from food and equipment.
    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: Chemical spray bottles on counters, etc. 2 ibr, one in kitchen, etc. Separate from food and equipment.
    Location: Kitchen
  • Pests/rodents (corrected)
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: Gnats in bar. Exterminate
    Location: Bar
  • 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: Half eaten taco on equipment surface at bar. Do not eat in this area.
    Location: Bar
  • Food unsafe (Critical) (corrected)
    Food is unsafe and/or in unsound condition.
    Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
    Comments: 1. Gnats in liquor at bar. Person in charge discarded 4 and a half bottles. Assess remaining stock. CORRECTED2. Soiled ice particles in ice well at bar. Empty and monitor.
    Location: Bar
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: Clean both panini presses in Starbucks.
    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: 1. Clean soiled sinks at bar. Note On follow up inspection 12-14-0211 wash bay of 4 bay bar sink was still soiled. Please clean.2. Soiled dish carts in dish room. Clean. CORRECTED
    Location: Bar
  • 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: 1. Clean soiled sinks at bar. Note On follow up inspection 12-14-0211 wash bay of 4 bay bar sink was still soiled. Please clean.2. Soiled dish carts in dish room. Clean. CORRECTED
    Location: Dish machine area
  • 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: Soiled spoon in hand sink in pizza area. Remove and clean and sanitize spoon. Do not place anything in or on hand sinks.
    Location: Kitchen
  • 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: In place sanitizer at 0% in bar. Please change out. CORRECTED
    Location: Bar
  • 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. Replace or clean the cutting boards in the Marker kitchen. Note: Shaving cutting boards.
    Location: Kitchen
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: Light out in exhaust hood. Replace.
    Location: Main kitchen
  • Ventilation soiled
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: Have exhaust hood in side storgae back prep kitchen cleaned and tagged.
    Location: Kitchen
  • Cove molding (corrected)
    Floor-wall junctures not coved.
    Correction: Install cove molding.
    Comments: 1. Cove base missing/ in disrepair in pizza area. Please repair or provide. CORRECTED2. Seal cove base to the wall in the main kitchen area.
    Location: Kitchen
  • Cove molding
    Floor-wall junctures not coved.
    Correction: Install cove molding.
    Comments: 1. Cove base missing/ in disrepair in pizza area. Please repair or provide. CORRECTED2. Seal cove base to the wall in the main kitchen area.
    Location: Kitchen
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. Repair dry wall areas (ceiling) in side storage (under renovation)2. Ceiling area in disrepair in pizza area (peeling). Repair.3. Gap under 17 A walk in cooler door. Repair. Note: Part ordered.4. Provide beauty ring for plumbing for hand sink by server area.
    Location: Kitchen
  • 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: 1. Clean the soiled wall areas in Marker kitchen. Finish cleaning.2. Clean the soiled floor areas under equipment in the Marker kitchen. Finish cleaning3. Clean the soiled ceiling areas in the waiter/server area. 4. Clean the soiled floor areas in side storage area (under renovation)5. Clean the soiled floors below the equipment in the bar. 6. Clean around the air ducts in the main kitchen where soiled. 7. Clean wall around panini presses at starbucks.
    Location: Walk-in cooler
  • 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: 1. Clean the soiled wall areas in Marker kitchen. Finish cleaning.2. Clean the soiled floor areas under equipment in the Marker kitchen. Finish cleaning3. Clean the soiled ceiling areas in the waiter/server area. 4. Clean the soiled floor areas in side storage area (under renovation)5. Clean the soiled floors below the equipment in the bar. 6. Clean around the air ducts in the main kitchen where soiled. 7. Clean wall around panini presses at starbucks.
    Location: Kitchen
  • 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: 1. Clean the soiled wall areas in Marker kitchen. Finish cleaning.2. Clean the soiled floor areas under equipment in the Marker kitchen. Finish cleaning3. Clean the soiled ceiling areas in the waiter/server area. 4. Clean the soiled floor areas in side storage area (under renovation)5. Clean the soiled floors below the equipment in the bar. 6. Clean around the air ducts in the main kitchen where soiled. 7. Clean wall around panini presses at starbucks.
    Location: Bar
  • Wiping cloths / storage
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: Wet cloth on hand sink in pizza area. Keep in sanitizer solution.
    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 clearly visible thermometer in both coolers in server area.
    Location: Service counter
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Replace gasket on pizza prep top cooler in pizza area. Note: Door Gasket Ordered2. Defrost ice cream chest freezer in pizza area. CORRECTED3. Compressor leaking in walk in freezer #17 B. Please repair. Do not store food below drip.4. Plumbing in ice machine room at bar is disconnected. Repair or remove.5. Soap dispenser is broken at the bar. Repair.6. Lift soda lines off the floor at the bar.7. Lift carborator off the floor at the bar. Provide shelf.8. Drain line from beer cooler draining on bar floor. Repair.
    Location: Kitchen
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Replace gasket on pizza prep top cooler in pizza area. Note: Door Gasket Ordered2. Defrost ice cream chest freezer in pizza area. CORRECTED3. Compressor leaking in walk in freezer #17 B. Please repair. Do not store food below drip.4. Plumbing in ice machine room at bar is disconnected. Repair or remove.5. Soap dispenser is broken at the bar. Repair.6. Lift soda lines off the floor at the bar.7. Lift carborator off the floor at the bar. Provide shelf.8. Drain line from beer cooler draining on bar floor. Repair.
    Location: Walk-in freezer
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Replace gasket on pizza prep top cooler in pizza area. Note: Door Gasket Ordered2. Defrost ice cream chest freezer in pizza area. CORRECTED3. Compressor leaking in walk in freezer #17 B. Please repair. Do not store food below drip.4. Plumbing in ice machine room at bar is disconnected. Repair or remove.5. Soap dispenser is broken at the bar. Repair.6. Lift soda lines off the floor at the bar.7. Lift carborator off the floor at the bar. Provide shelf.8. Drain line from beer cooler draining on bar floor. Repair.
    Location: Bar
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Replace gasket on pizza prep top cooler in pizza area. Note: Door Gasket Ordered2. Defrost ice cream chest freezer in pizza area. CORRECTED3. Compressor leaking in walk in freezer #17 B. Please repair. Do not store food below drip.4. Plumbing in ice machine room at bar is disconnected. Repair or remove.5. Soap dispenser is broken at the bar. Repair.6. Lift soda lines off the floor at the bar.7. Lift carborator off the floor at the bar. Provide shelf.8. Drain line from beer cooler draining on bar floor. Repair.
    Location: Kitchen
  • Food on display
    Food on display unprotected.
    Correction: Food on display shall be protected from contamination.
    Comments: Provide sneeze guard protection for buffet.
    Location: Sales floor
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Clean shelving in walk in cooler #15 (Produce walk in cooler).2. Clean the soiled beer tap cooler. CORRECTED3. Clean the soiled fan at the bar. CORRECTED
    Location: Walk-in cooler
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Clean shelving in walk in cooler #15 (Produce walk in cooler).2. Clean the soiled beer tap cooler. CORRECTED3. Clean the soiled fan at the bar. CORRECTED
    Location: Bar
  • Light shields
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: 1. Provide light guards where missing in the waiter area. 2. Provide light guards where missing in pizza area.
    Location: Service counter
  • Light shields
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: 1. Provide light guards where missing in the waiter area. 2. Provide light guards where missing in pizza area.
    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. Cold water handle missing on sprayer arm in dish room. Provide.2. Route dish machine drain line so that it does not flood floor. Note: part ordered
    Location: Dish machine area
  • 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: Please make sure starbucks has test strips for sanitizer solution.
    Location: Kitchen
  • Durability / utensils and equipment
    Equipment and/or utensil(s) not durable.
    Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
    Comments: Remove wood behind cooking equipment as it is not cleanable and is a fire hazard.
    Location: Kitchen
  • In use utensil storage (corrected)
    In use utensil(s) stored improperly.
    Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
    Comments: 1. Utensils stored in sanitizer bucket water in Marker kitchen. Remove. 2. Knives and utensils stored in sanitizer water with cloth towels in main kitchen. Remove. Do not store utensils in sanitizer solution.
    Location: Kitchen
 12/14/2011Recheck
  • CO2 tanks unrestrained
    Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
    Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
    Comments: Restrain CO2 tanks in waiter area.
  • 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: Chemical spray bottle not labeled at the bar. Label
    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: Chemical spray bottles on counters, etc. 2 ibr, one in kitchen, etc. Separate from food and equipment.
    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: Chemical spray bottles on counters, etc. 2 ibr, one in kitchen, etc. Separate from food and equipment.
    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: Gnats in bar. Exterminate
    Location: Bar
  • 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: Half eaten taco on equipment surface at bar. Do not eat in this area.
    Location: Bar
  • Food unsafe (Critical) (corrected on site)
    Food is unsafe and/or in unsound condition.
    Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
    Comments: 1. Gnats in liquor at bar. Person in charge discarded 4 and a half bottles. Assess remaining stock. CORRECTED2. Soiled ice particles in ice well at bar. Empty and monitor.
    Location: Bar
  • Food unsafe (Critical)
    Food is unsafe and/or in unsound condition.
    Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
    Comments: 1. Gnats in liquor at bar. Person in charge discarded 4 and a half bottles. Assess remaining stock. CORRECTED2. Soiled ice particles in ice well at bar. Empty and monitor.
    Location: Bar
  • 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: 1. Clean soiled sinks at bar.2. Soiled dish carts in dish room. Clean
    Location: Bar
  • 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: 1. Clean soiled sinks at bar.2. Soiled dish carts in dish room. Clean
    Location: Dish machine area
  • 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: In place sanitizer at 0% in bar. Please change out. CORRECTED
    Location: Bar
  • 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. Replace or clean the cutting boards in the Marker kitchen.
    Location: Kitchen
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: Light out in exhaust hood. Replace.
    Location: Main kitchen
  • Cove molding
    Floor-wall junctures not coved.
    Correction: Install cove molding.
    Comments: 1. Cove base missing/ in disrepair in pizza area. Please repair or provide.2. Seal cove base to the wall in the main kitchen area. 3. Repair cove base in ice machine room (Banquet area)
    Location: Kitchen
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. Repair dry wall areas in side storage (under renovation)2. Ceiling area in disrepair in pizza area (peeling). Repair.3. Gap under 17 A walk in cooler door. Repair.
    Location: Kitchen
  • 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: 1. Clean over head cooling unit in meat walk in cooler in purchasing area. 2. Clean the soiled wall areas in Marker kitchen.3. Clean the soiled floor areas under equipment in the Marker kitchen.4. Clean the soiled ceiling areas in the waiter/server area. 5. Clean the soiled floor areas in side storage area (under renovation)6. Clean the soiled floors below the equipment in the bar.
    Location: Walk-in cooler
  • 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: 1. Clean over head cooling unit in meat walk in cooler in purchasing area. 2. Clean the soiled wall areas in Marker kitchen.3. Clean the soiled floor areas under equipment in the Marker kitchen.4. Clean the soiled ceiling areas in the waiter/server area. 5. Clean the soiled floor areas in side storage area (under renovation)6. Clean the soiled floors below the equipment in the bar.
    Location: Kitchen
  • 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: 1. Clean over head cooling unit in meat walk in cooler in purchasing area. 2. Clean the soiled wall areas in Marker kitchen.3. Clean the soiled floor areas under equipment in the Marker kitchen.4. Clean the soiled ceiling areas in the waiter/server area. 5. Clean the soiled floor areas in side storage area (under renovation)6. Clean the soiled floors below the equipment in the bar.
    Location: Bar
  • Wiping cloths / storage
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: Wet cloth on hand sink in pizza area. Keep in sanitizer solution.
    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 clearly visible thermometer in both coolers in server area.
    Location: Service counter
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Replace gasket on pizza prep top cooler in pizza area. 2. Defrost ice cream chest freezer in pizza area. 3. Campressor leaking in walk in freezer #17 B. Please repair. 4. Plumbing in ice machine room at bar is disconnected. Repair or remove. 5. Soap dispenser is broken at the bar. Repair.6. Left soda lines off the floor at the bar.7. Lift carborator off the floor at the bar. Provide shelf.8. Drain line from beer cooler draining on bar floor. Repair.
    Location: Kitchen
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Replace gasket on pizza prep top cooler in pizza area. 2. Defrost ice cream chest freezer in pizza area. 3. Campressor leaking in walk in freezer #17 B. Please repair. 4. Plumbing in ice machine room at bar is disconnected. Repair or remove. 5. Soap dispenser is broken at the bar. Repair.6. Left soda lines off the floor at the bar.7. Lift carborator off the floor at the bar. Provide shelf.8. Drain line from beer cooler draining on bar floor. Repair.
    Location: Walk-in freezer
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Replace gasket on pizza prep top cooler in pizza area. 2. Defrost ice cream chest freezer in pizza area. 3. Campressor leaking in walk in freezer #17 B. Please repair. 4. Plumbing in ice machine room at bar is disconnected. Repair or remove. 5. Soap dispenser is broken at the bar. Repair.6. Left soda lines off the floor at the bar.7. Lift carborator off the floor at the bar. Provide shelf.8. Drain line from beer cooler draining on bar floor. Repair.
    Location: Bar
  • Food on display
    Food on display unprotected.
    Correction: Food on display shall be protected from contamination.
    Comments: Provide sneeze guard protection for buffet.
    Location: Sales floor
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Clean shelving in walk in cooler #15.2. Clean the soiled beer tap cooler. 3. Clean the soiled fan at the bar.
    Location: Walk-in cooler
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Clean shelving in walk in cooler #15.2. Clean the soiled beer tap cooler. 3. Clean the soiled fan at the bar.
    Location: Bar
  • Light shields
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: 1. Provide light guards where missing in the waiter area. 2. Provide light guards where missing in side storage area (under renovation)
    Location: Service counter
  • Light shields
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: 1. Provide light guards where missing in the waiter area. 2. Provide light guards where missing in side storage area (under renovation)
    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. Cold water handle missing on sprayer arm in dish room. Provide.2. Route dish machine drain line so that it does not flood floor.
    Location: Dish machine area
  • 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. Utensils stored in sanitizer bucket water in Marker kitchen. Remove. 2. Knives and utensils stored in sanitizer water with cloth towels in main kitchen. Remove. Do not store utensils in sanitizer solution.
    Location: Kitchen
 12/07/2011Routine

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