- 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 ONIONS AND PEPPERS HOLDING AT 82 DEGREES F ON LEFT SIDE OF STEAM WELL ON COOK LINE. MAINTAIN HOT FOODS AT 135 DEGREES F OR HIGHER. WELL INOPERABLE. MANAGER VOLUNTARILY DISCARDED COOKED VEGETABLES. A WORK ORDER IS IN PROGRESS AND STEAM WELL PUT OUT OF USE UNTIL REPAIRED.
Location: Cook line
- Food contact surface(s) soiled (corrected on site)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. FOOD STORED ON AND BELOW RACK SOILED WITH BUILD UP LOCATED INSIDE REACH IN COOLER ON COOK LINE. CLEAN AND SANITIZE SHELF THOROUGHLY TO PREVENT CONTAMINATION OF FOOD.2. VEGETABLE DEBRIS ON STORED SLICER AND DICER, AND MIXER BASE IN BACK PREP AREA.CLEAN AND SANITIZE EQUIPMENT AFTER EACH USE.
Location: Cook line
Equipment: Reach in cooler
- Food contact surface(s) soiled (corrected on site)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. FOOD STORED ON AND BELOW RACK SOILED WITH BUILD UP LOCATED INSIDE REACH IN COOLER ON COOK LINE. CLEAN AND SANITIZE SHELF THOROUGHLY TO PREVENT CONTAMINATION OF FOOD.2. VEGETABLE DEBRIS ON STORED SLICER AND DICER, AND MIXER BASE IN BACK PREP AREA.CLEAN AND SANITIZE EQUIPMENT AFTER EACH USE.
Location: Prep area
Equipment: Slicer
- 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: PAIR OF TONGS AND GREEN SCRUB PAD STORED INSIDE BAR HAND SINK.HAND SINK SHOULD BE USED SPECIFICALLY FOR WASHING HANDS AND NOT FOR STORAGE PURPOSES.
Location: Bar
Equipment: Hand sink
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. GLASS CHILLER SOILED ON THE BOTTOM INCLUDING BITS OF BROKEN GLASS.CLEAN AND SANITIZE ON A REGULAR BASIS TO PREVENT BUILD UP.2. CAULK SOILED WITH MILDEW AND MISSING IN SOME AREAS ON PERIMETER OF HAND SINK IN DISH MACHINE AREA.PROVIDE FRESH SEALANT.
Location: Bar
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. GLASS CHILLER SOILED ON THE BOTTOM INCLUDING BITS OF BROKEN GLASS.CLEAN AND SANITIZE ON A REGULAR BASIS TO PREVENT BUILD UP.2. CAULK SOILED WITH MILDEW AND MISSING IN SOME AREAS ON PERIMETER OF HAND SINK IN DISH MACHINE AREA.PROVIDE FRESH SEALANT.
Location: Dish machine area
Equipment: Hand sink
- 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: NACHO CHIP STORAGE UNITS SOILED WITH BUILD UP ON INTERIOR AND EXTERIOR LOCATED IN THE BAR AND WAIT STAFF AREA.DETAIL CLEAN BOTH BOXES THOROUGHLY.
Location: Bar
- 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: NACHO CHIP STORAGE UNITS SOILED WITH BUILD UP ON INTERIOR AND EXTERIOR LOCATED IN THE BAR AND WAIT STAFF AREA.DETAIL CLEAN BOTH BOXES THOROUGHLY.
Location: Wait staff area
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: PAPER TOWELS NOT AVAILABLE AT HAND SINK LOCATED IN THE BAR.
Location: Bar
Equipment: Hand sink
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10/01/2014 | Routine |
- Non food contact surface cleaning frequency (corrected on site)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. DOOR SEALS SOILED LOCATED ON REACH IN PREP TOP COOLER DOORS ON COOK LINE. CORRECTED ON SITE2. SHELVING SOILED WITH BUILD UP LOCATED INSIDE WALK IN BEER/ALCOHOL COOLER. 3. BITS OF GLASS AT THE BOTTOM OF THE GLASS CHILLER IN THE BAR. CORRECTED ON SITE.4. COLD TOP COOLER LIDS SOILED WITH BUILD UP LOCATED ON END OF COOK LINE. CORRECTED ON SITE.CLEAN AND SANITIZE THOROUGHLY ON A REGULAR BASIS TO PREVENT BUILD UP.
Location: Cook line
Equipment: Prep Top Cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. DOOR SEALS SOILED LOCATED ON REACH IN PREP TOP COOLER DOORS ON COOK LINE. CORRECTED ON SITE2. SHELVING SOILED WITH BUILD UP LOCATED INSIDE WALK IN BEER/ALCOHOL COOLER. 3. BITS OF GLASS AT THE BOTTOM OF THE GLASS CHILLER IN THE BAR. CORRECTED ON SITE.4. COLD TOP COOLER LIDS SOILED WITH BUILD UP LOCATED ON END OF COOK LINE. CORRECTED ON SITE.CLEAN AND SANITIZE THOROUGHLY ON A REGULAR BASIS TO PREVENT BUILD UP.
Location: Walk-in cooler
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04/10/2014 | Routine |
- Wiping cloths / storage (corrected on site)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: WET TOWEL STORED ON CUTTING BOARD LOCATED AT SALAD PREP AREA ON COOK LINE.STORE WET TOWELS IN SANITIZING SOLUTION WHEN NOT IN USE.
Location: Cook line
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: CORNER EDGES OF LID CRACKED/MISSING LOCATED ON A CONTAINER OF REFRIED BEANS IN WARMER.REPLACE DAMAGED LID.
Location: Cook line
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. SHELVING SOILED WITH BUILD UP LOCATED IN WALK IN BOTTLED BEVERAGE COOLER IN BACK KITCHEN2. BOTTOM KEG COOLER SOILED ON THE INTERIOR LOCATED IN THE BAR.CLEAN THOROUGHLY.
Location: Kitchen (back)
Equipment: Walk in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. SHELVING SOILED WITH BUILD UP LOCATED IN WALK IN BOTTLED BEVERAGE COOLER IN BACK KITCHEN2. BOTTOM KEG COOLER SOILED ON THE INTERIOR LOCATED IN THE BAR.CLEAN THOROUGHLY.
Location: Bar
Equipment: Keg cooler
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: DOOR GASKETS AND DOOR FACE HEAVILY SOILED WITH MOLD RESIDUE LOCATED ON COLD TOP LINE COOLER (WEST END).CLEAN AND SANITIZE SURFACES THOROUGHLY ON A REGULAR BASIS TO PREVENT BUILD UP.
Location: Cook line
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11/06/2013 | Routine |
- Cross-contamination (corrected on site)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: CONTAINER OF RAW SHRIMP STORED ABOVE A CONTAINER OF SHREDDED CHEESE INSIDE WALK IN COOLER.STORE RAW PRODUCT BELOW READY TO EAT TO PREVENT POSSIBLE CROSS CONTAMINATION.
Location: Walk-in cooler
- Food contact cleaning frequency (corrected on site)
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: SLICER STORED UNDER PREP TABLE SOILED WITH FOOD RESIDUE ON BLADE.ENSURE SLICER HAS BEEN THOROUGHLY CLEANED AND SANITIZED BEFORE STORAGE.
Location: Kitchen (back)
Equipment: Slicer
- Floors, walls, ceilings cleanability
Floors, walls and ceilings not smooth and easily cleanable.
Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
Comments: WATER POOLED AT A DIP IN THE FLOOR BELOW SODA FOUNTAIN IN BEVERAGE STATION OUTSIDE KITCHEN.
Location: Wait staff area
- 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: KEG COOLER DOOR GASKETS SOILED WITH MOLD AND MILDEW. BOTTOM INTERIOR SOILED AS WELL.CLEAN AND SANITIZE THOROUGHLY.
Location: Bar
Equipment: Keg cooler
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06/17/2013 | Routine |
| No violation noted during this evaluation. | 03/27/2013 | Non-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: PAN OF BLACK BEANS WERE HOLDING AT 127 DEGREES F IN HOLDING CABINET. ENSURE PRODUCT MAINTAINS THE PROPER HOT HOLDING TEMPERATURE OF 135 DEGREES F OR HIGHER. BEANS WERE REHEATED TO 165 DEGREES F.
Location: Cook line
- Non food contact surface cleaning frequency (corrected on site)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: MOLD GROWTH IN CREVICES OF GASKETS LOCATED ON KEG COOLER DOORS IN THE BAR. CLEAN AND SANITIZE ON A REGULAR BASIS TO PREVENT BUILD UP.
Location: Bar
Equipment: Keg cooler
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02/08/2013 | Routine |
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: INTERIOR KEG COOLER SOILED WITH BUILD UP. CLEAN AND SANITIZE INTERIOR THOROUGHLY.
Location: Bar
- Non potentially hazardous food contact surface(s) soiled (corrected on site)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. SODA GUN NOZZLES SOILED WITH SYRUP BUILD UP LOCATED ON SODA MACHINE IN KITCHEN. CLEAN AND SANITIZE NOZZLES THOROUGHLY ON REGULAR BASIS TO PREVENT BUILD UP. NOZZLES WERE REPLACED WITH A NEW SET.2. GLASS CHILLER SOILED ON THE INTERIOR LOCATED IN THE BAR.3. LIQUOR POUR SPOUTS SOILED WITH BUILD UP LOCATED ON BOTTLES OF ALCOHOL LOCATED IN THE BAR.
Location: Kitchen
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. SODA GUN NOZZLES SOILED WITH SYRUP BUILD UP LOCATED ON SODA MACHINE IN KITCHEN. CLEAN AND SANITIZE NOZZLES THOROUGHLY ON REGULAR BASIS TO PREVENT BUILD UP. NOZZLES WERE REPLACED WITH A NEW SET.2. GLASS CHILLER SOILED ON THE INTERIOR LOCATED IN THE BAR.3. LIQUOR POUR SPOUTS SOILED WITH BUILD UP LOCATED ON BOTTLES OF ALCOHOL LOCATED IN THE BAR.
Location: Bar
- In use utensil storage (corrected on site)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: WHISK STORED INSIDE HAND SINK LOCATED ON COOK LINE. STORE WHISK ON A SANITARY SURFACE IN BETWEEN USE.
Location: Kitchen
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10/31/2012 | Routine |
- Food contact surface(s) soiled (corrected on site)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. PEELER AND MEASURING CUPS STORED SOILED WITH DRIED FOOD RESIDUE LOCATED ON RACK IN BACK PREP AREA.2. BLENDER TOP AND BASE SOILED WITH DRIED FOOD RESIDUE. CLEAN EQUIPMENT THOROUGHLY BEFORE STORAGE.
Location: Kitchen
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. PEELER AND MEASURING CUPS STORED SOILED WITH DRIED FOOD RESIDUE LOCATED ON RACK IN BACK PREP AREA.2. BLENDER TOP AND BASE SOILED WITH DRIED FOOD RESIDUE. CLEAN EQUIPMENT THOROUGHLY BEFORE STORAGE.
Location: Bar
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. GASKET DAMAGED ON SMALL COLD TOP COOLER ON COOK LINE. REPAIR OR REPLACE GASKET. A TEMPORARY GASKET PUT IN UNTIL SHIPMENT OF PERMANENT GASKET.2. COATING ON SHELF PEELING LOCATED IN THE WALK IN LIQUOR COOLER. REPLACE OR RESURFACE SHELF. SHELVES ARE ORDER.
Location: Kitchen
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. GASKET DAMAGED ON SMALL COLD TOP COOLER ON COOK LINE. REPAIR OR REPLACE GASKET. A TEMPORARY GASKET PUT IN UNTIL SHIPMENT OF PERMANENT GASKET.2. COATING ON SHELF PEELING LOCATED IN THE WALK IN LIQUOR COOLER. REPLACE OR RESURFACE SHELF. SHELVES ARE ORDER.
Location: Kitchen (back)
- Food storage (corrected on site)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: LARGE CONTAINER OF MARGARITA MIX STORED UNCOVERED IN LIQUOR COOLER. KEEP MIX COVERED TO PROTECT FROM CONTAMINATION.
Location: Walk-in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1, DOOR FRAME SOILED INSIDE REACH IN FRY SIDE COOLER ON COOK LINE.2. GASKETS SOILED WITH MILDEW LOCATED ON KEG COOLER IN THE BAR AREA.3. BOTTOM OF GLASS CHILLERS SOILED WITH BUILD UP LOCATED IN THE BAR.4. HAND SINK, SOAP AND TOWEL DISPENSER SOILED WITH BUILD UP LOCATED IN DISH MACHINE AREA.CLEAN SURFACES THOROUGHLY.
Location: Cook line
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. SODA GUN HOLSTER SOILED WITH BUILD UP LOCATED IN THE BAR. 2. ICE EXTERIOR, INTERIOR (LID) SOILED WITH SLIME. CLEAN THOROUGHLY INCLUDING FLOOR BELOW.
Location: Bar
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06/19/2012 | Recheck |
- Food contact surface(s) soiled (corrected on site)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. PEELER AND MEASURING CUPS STORED SOILED WITH DRIED FOOD RESIDUE LOCATED ON RACK IN BACK PREP AREA.2. BLENDER TOP AND BASE SOILED WITH DRIED FOOD RESIDUE. CLEAN EQUIPMENT THOROUGHLY BEFORE STORAGE.
Location: Kitchen
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. PEELER AND MEASURING CUPS STORED SOILED WITH DRIED FOOD RESIDUE LOCATED ON RACK IN BACK PREP AREA.2. BLENDER TOP AND BASE SOILED WITH DRIED FOOD RESIDUE. CLEAN EQUIPMENT THOROUGHLY BEFORE STORAGE.
Location: Bar
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. GASKET DAMAGED ON SMALL COLD TOP COOLER ON COOK LINE. REPAIR OR REPLACE GASKET.2. COATING ON SHELF PEELING LOCATED IN THE WALK IN LIQUOR COOLER. REPLACE OR RESURFACE SHELF.
Location: Kitchen
- Food storage (corrected on site)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: LARGE CONTAINER OF MARGARITA MIX STORED UNCOVERED IN LIQUOR COOLER. KEEP MIX COVERED TO PROTECT FROM CONTAMINATION.
Location: Walk-in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1, DOOR FRAME SOILED INSIDE REACH IN FRY SIDE COOLER ON COOK LINE.2. GASKETS SOILED WITH MILDEW LOCATED ON KEG COOLER IN THE BAR AREA.3. BOTTOM OF GLASS CHILLERS SOILED WITH BUILD UP LOCATED IN THE BAR.4. HAND SINK, SOAP AND TOWEL DISPENSER SOILED WITH BUILD UP LOCATED IN DISH MACHINE AREA.CLEAN SURFACES THOROUGHLY.
Location: Cook line
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. SODA GUN HOLSTER SOILED WITH BUILD UP LOCATED IN THE BAR. 2. ICE EXTERIOR, INTERIOR (LID) SOILED WITH SLIME. CLEAN THOROUGHLY INCLUDING FLOOR BELOW.
Location: Bar
|
06/12/2012 | Routine |
- Hot holding (corrected on site)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: HOTEL PAN OF BLACK BEANS HOLDING AT 110 DEGREES IN WARMER. MAINTAIN HOT FOODS AT 135 DEGREES OR WARMER. BEANS REHEATED TO 165 DEGREES F.
Location: Cook line
- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: PRE-PORTIONED BAGS OF MEAT STORED ABOVE LOAD LINE HOLDING AT 55 DEGREES ON COLD TOP COOLER LOCATED ON COOK LINE. STORE FOOD AT OR BELOW LOAD LIMIT TO MAINTAIN THE PROPER COLD HOLDING TEMPERATURE OF 41 DEGREES OR LOWER.
Location: Cook line
- Bare hand contact (critical) (corrected on site)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
Comments: SERVER SCOOPED ICE FROM BIN USING BEVERAGE CUP. ENSURE ICE SCOOPS ARE USED TO DISPENSE ICE TO PREVENT HAND CONTACT WITH THE DRINK ICE.
- Cross-contamination (corrected on site)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: 1. BAG OF LETTUCE TOUCHING A CONTAINER OF RAW BEEF INSIDE COOLER ON COOK LINE.2. CONTAINER OR CHOPPED LETTUCE TOUCHING A CONTAINER OF PRE-PORTIONED RAW ANIMAL PRODUCT INSIDE COOLER ON COOK LINE.STORE ALL RAW FOOD BELOW READY TO EAT FOODS TO PROTECT FOOD FROM CROSS CONTAMINATION.
Location: Cook line
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02/09/2012 | Routine |
Restaurant representatives - add corrected or new information about ON THE BORDER # 130, 6001 E 86TH ST, Indianapolis, IN »