- Smoking distance signage
Smoking signs not posted conspicuously at each public entrance.
Correction: An owner, operator, manager, or official in charge of a public place or place of employment shall post conspicuous signs at each public entrance that read "State Law Prohibits Smoking Within 8 Feet of this Entrance" or other similar language.
Comments: SMOKING SIGNS MISSING ON PUBLIC ENTRANCE DOORS. PROVIDE SMOKING DISTANCE SIGNAGE ON ALL PUBLIC ENTRANCES.PROVIDE SMOKING SIGNAGE.RECHECK: NOT CORRECTED.PLEASE POST DISTANCE SIGNAGE ON PUBLIC ENTRANCES.
- 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: CO2 TANK NOT RESTRAINED LOCATED IN BACK DRY STORAGE AREA.PROVIDE AN EFFECTIVE RESTRAINT.
- Toxic labeling (corrected on site)
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: SPRAY BOTTLE CONTAINING WINDOW CLEANER NOT LABELED LOCATED IN THE BAR.LABEL BOTTLE WITH CONTENTS.
Location: Bar
- 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: SPRAY BOTTLE OF WINDOW CLEANER STORED ON SHELF NEXT TO CLEAN AND SANITIZED GLASSES LOCATED IN THE BAR.STORE CLEANING CHEMICALS IN APPROPRIATE AREA AWAY TO PREVENT CONTAMINATION.
Location: Bar
- 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: NO GLOVES AVAILABLE TO HANDLE READY TO EAT FOODS. UTILIZE UTENSILS OR DELI WRAP TO PREVENT BARE HAND CONTACT WITH READY TO EAT FOOD . MANAGEMENT LEFT ESTABLISHMENT IMMEDIATELY TO PURCHASE GLOVES.
- No hand washing (when) (corrected on site)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: LINE COOK REMOVED GLOVES AND APPLIED ANOTHER PAIR WITHOUT WASHING HANDS.ENSURE HANDS ARE WASHED THOROUGHLY IN BETWEEN GLOVE CHANGE.
- 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: LINE COOK WEIGHING RAW GROUND BEEF ON SCALE STORED ON COLD TOP COOLER. SURFACE OF CUTTING BOARD SOILED WITH BITS OF RAW GROUND BEEF AND BLOOD RESIDUES.DISCONTINUE WEIGHING RAW PRODUCT ON CUTTING BOARD TO PREVENT CONTAMINATION OF READY TO EAT FOOD AND FOOD CONTACT SURFACES. UTILIZE AREAS AWAY FROM READY TO EAT FOOD.
Location: Kitchen
Equipment: Cold top
- 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: CONTAINERS OF SLICED HAM AND OTHER MEATS NOT DATE MARKED WITH SEVEN DAY EXPIRATION DATE.
Location: Cook line
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: ALL INTERIOR SURFACES OF ICE MACHINE BIN SOILED WITH MOLD LOCATED IN THE BAR.INCREASE FREQUENCY OF CLEANING AND SANITIZING BIN TO PREVENT MOLD GROWTH AND CONTAMINATION OF BEVERAGE ICE.
Location: Bar
Equipment: Ice machine
- 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: QUAT SANITIZING SOLUTION IN BUCKET ON COOK LINE TOO STRONG MEASURING OVER 500 PPM.MAINTAIN SOLUTION AT THE PROPER CONCENTRATION OF 200 PPM.
Location: Kitchen
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: CERTIFIED FOOD HANDLER ON FILE EXIRED.PROVIDE A CURRENT CERTIIFIED FOOD HANDLER.RECHECK: NOT CORRECTED.PROVIDE A CERTIFIED FOOD HANDLER BY FOLLOW UP DATE.RECHECK 9/2: NOT CORRECTED. PLEASE PROVIDE A CERTIFIED FOOD HANDLER BY FOLLOW UP DATE.
- Wiping cloth(s) / separate cloth(s) (corrected on site)
Wiping cloth(s) used improperly.
Correction: Cloth(s) used for raw animal products shall be kept separate from other cloth(s) and used for other purposes.
Comments: PROVIDE SEPARATE WIPING CLOTHS UTILIZED FOR RAW ANIMAL PRODUCT AND CLOTHS USED FOR OTHER PURPOSES.
Location: Kitchen
|
10/13/2014 | Recheck |
- Smoking distance signage
Smoking signs not posted conspicuously at each public entrance.
Correction: An owner, operator, manager, or official in charge of a public place or place of employment shall post conspicuous signs at each public entrance that read "State Law Prohibits Smoking Within 8 Feet of this Entrance" or other similar language.
Comments: SMOKING SIGNS MISSING ON PUBLIC ENTRANCE DOORS. PROVIDE SMOKING DISTANCE SIGNAGE ON ALL PUBLIC ENTRANCES.PROVIDE SMOKING SIGNAGE.RECHECK: NOT CORRECTED.PLEASE POST DISTANCE SIGNAGE ON PUBLIC ENTRANCES.
- 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: CO2 TANK NOT RESTRAINED LOCATED IN BACK DRY STORAGE AREA.PROVIDE AN EFFECTIVE RESTRAINT.
- Toxic labeling (corrected on site)
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: SPRAY BOTTLE CONTAINING WINDOW CLEANER NOT LABELED LOCATED IN THE BAR.LABEL BOTTLE WITH CONTENTS.
Location: Bar
- 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: SPRAY BOTTLE OF WINDOW CLEANER STORED ON SHELF NEXT TO CLEAN AND SANITIZED GLASSES LOCATED IN THE BAR.STORE CLEANING CHEMICALS IN APPROPRIATE AREA AWAY TO PREVENT CONTAMINATION.
Location: Bar
- 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: NO GLOVES AVAILABLE TO HANDLE READY TO EAT FOODS. UTILIZE UTENSILS OR DELI WRAP TO PREVENT BARE HAND CONTACT WITH READY TO EAT FOOD . MANAGEMENT LEFT ESTABLISHMENT IMMEDIATELY TO PURCHASE GLOVES.
- No hand washing (when) (corrected on site)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: LINE COOK REMOVED GLOVES AND APPLIED ANOTHER PAIR WITHOUT WASHING HANDS.ENSURE HANDS ARE WASHED THOROUGHLY IN BETWEEN GLOVE CHANGE.
- 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: LINE COOK WEIGHING RAW GROUND BEEF ON SCALE STORED ON COLD TOP COOLER. SURFACE OF CUTTING BOARD SOILED WITH BITS OF RAW GROUND BEEF AND BLOOD RESIDUES.DISCONTINUE WEIGHING RAW PRODUCT ON CUTTING BOARD TO PREVENT CONTAMINATION OF READY TO EAT FOOD AND FOOD CONTACT SURFACES. UTILIZE AREAS AWAY FROM READY TO EAT FOOD.
Location: Kitchen
Equipment: Cold top
- 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: CONTAINERS OF SLICED HAM AND OTHER MEATS NOT DATE MARKED WITH SEVEN DAY EXPIRATION DATE.
Location: Cook line
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: ALL INTERIOR SURFACES OF ICE MACHINE BIN SOILED WITH MOLD LOCATED IN THE BAR.INCREASE FREQUENCY OF CLEANING AND SANITIZING BIN TO PREVENT MOLD GROWTH AND CONTAMINATION OF BEVERAGE ICE.
Location: Bar
Equipment: Ice machine
- 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: QUAT SANITIZING SOLUTION IN BUCKET ON COOK LINE TOO STRONG MEASURING OVER 500 PPM.MAINTAIN SOLUTION AT THE PROPER CONCENTRATION OF 200 PPM.
Location: Kitchen
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: CERTIFIED FOOD HANDLER ON FILE EXIRED.PROVIDE A CURRENT CERTIIFIED FOOD HANDLER.RECHECK: NOT CORRECTED.PROVIDE A CERTIFIED FOOD HANDLER BY FOLLOW UP DATE.RECHECK 9/2: NOT CORRECTED. PLEASE PROVIDE A CERTIFIED FOOD HANDLER BY FOLLOW UP DATE.
- Wiping cloth(s) / separate cloth(s) (corrected on site)
Wiping cloth(s) used improperly.
Correction: Cloth(s) used for raw animal products shall be kept separate from other cloth(s) and used for other purposes.
Comments: PROVIDE SEPARATE WIPING CLOTHS UTILIZED FOR RAW ANIMAL PRODUCT AND CLOTHS USED FOR OTHER PURPOSES.
Location: Kitchen
|
09/02/2014 | Recheck |
- Smoking distance signage
Smoking signs not posted conspicuously at each public entrance.
Correction: An owner, operator, manager, or official in charge of a public place or place of employment shall post conspicuous signs at each public entrance that read "State Law Prohibits Smoking Within 8 Feet of this Entrance" or other similar language.
Comments: SMOKING SIGNS MISSING ON PUBLIC ENTRANCE DOORS. PROVIDE SMOKING DISTANCE SIGNAGE ON ALL PUBLIC ENTRANCES.PROVIDE SMOKING SIGNAGE.RECHECK: NOT CORRECTED.PLEASE POST DISTANCE SIGNAGE ON PUBLIC ENTRANCES.
- 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: CO2 TANK NOT RESTRAINED LOCATED IN BACK DRY STORAGE AREA.PROVIDE AN EFFECTIVE RESTRAINT.
- Toxic labeling (corrected on site)
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: SPRAY BOTTLE CONTAINING WINDOW CLEANER NOT LABELED LOCATED IN THE BAR.LABEL BOTTLE WITH CONTENTS.
Location: Bar
- 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: SPRAY BOTTLE OF WINDOW CLEANER STORED ON SHELF NEXT TO CLEAN AND SANITIZED GLASSES LOCATED IN THE BAR.STORE CLEANING CHEMICALS IN APPROPRIATE AREA AWAY TO PREVENT CONTAMINATION.
Location: Bar
- 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: NO GLOVES AVAILABLE TO HANDLE READY TO EAT FOODS. UTILIZE UTENSILS OR DELI WRAP TO PREVENT BARE HAND CONTACT WITH READY TO EAT FOOD . MANAGEMENT LEFT ESTABLISHMENT IMMEDIATELY TO PURCHASE GLOVES.
- No hand washing (when) (corrected on site)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: LINE COOK REMOVED GLOVES AND APPLIED ANOTHER PAIR WITHOUT WASHING HANDS.ENSURE HANDS ARE WASHED THOROUGHLY IN BETWEEN GLOVE CHANGE.
- 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: LINE COOK WEIGHING RAW GROUND BEEF ON SCALE STORED ON COLD TOP COOLER. SURFACE OF CUTTING BOARD SOILED WITH BITS OF RAW GROUND BEEF AND BLOOD RESIDUES.DISCONTINUE WEIGHING RAW PRODUCT ON CUTTING BOARD TO PREVENT CONTAMINATION OF READY TO EAT FOOD AND FOOD CONTACT SURFACES. UTILIZE AREAS AWAY FROM READY TO EAT FOOD.
Location: Kitchen
Equipment: Cold top
- 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: CONTAINERS OF SLICED HAM AND OTHER MEATS NOT DATE MARKED WITH SEVEN DAY EXPIRATION DATE.
Location: Cook line
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: ALL INTERIOR SURFACES OF ICE MACHINE BIN SOILED WITH MOLD LOCATED IN THE BAR.INCREASE FREQUENCY OF CLEANING AND SANITIZING BIN TO PREVENT MOLD GROWTH AND CONTAMINATION OF BEVERAGE ICE.
Location: Bar
Equipment: Ice machine
- 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: QUAT SANITIZING SOLUTION IN BUCKET ON COOK LINE TOO STRONG MEASURING OVER 500 PPM.MAINTAIN SOLUTION AT THE PROPER CONCENTRATION OF 200 PPM.
Location: Kitchen
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: CERTIFIED FOOD HANDLER ON FILE EXIRED.PROVIDE A CURRENT CERTIIFIED FOOD HANDLER.RECHECK: NOT CORRECTED.PROVIDE A CERTIFIED FOOD HANDLER BY FOLLOW UP DATE.
- Wiping cloth(s) / separate cloth(s) (corrected on site)
Wiping cloth(s) used improperly.
Correction: Cloth(s) used for raw animal products shall be kept separate from other cloth(s) and used for other purposes.
Comments: PROVIDE SEPARATE WIPING CLOTHS UTILIZED FOR RAW ANIMAL PRODUCT AND CLOTHS USED FOR OTHER PURPOSES.
Location: Kitchen
|
07/23/2014 | Recheck |
- Smoking distance signage
Smoking signs not posted conspicuously at each public entrance.
Correction: An owner, operator, manager, or official in charge of a public place or place of employment shall post conspicuous signs at each public entrance that read "State Law Prohibits Smoking Within 8 Feet of this Entrance" or other similar language.
Comments: SMOKING SIGNS MISSING ON PUBLIC ENTRANCE DOORS. PROVIDE SMOKING DISTANCE SIGNAGE ON ALL PUBLIC ENTRANCES.
- 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: CO2 TANK NOT RESTRAINED LOCATED IN BACK DRY STORAGE AREA.PROVIDE AN EFFECTIVE RESTRAINT.
- Toxic labeling (corrected on site)
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: SPRAY BOTTLE CONTAINING WINDOW CLEANER NOT LABELED LOCATED IN THE BAR.LABEL BOTTLE WITH CONTENTS.
Location: Bar
- 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: SPRAY BOTTLE OF WINDOW CLEANER STORED ON SHELF NEXT TO CLEAN AND SANITIZED GLASSES LOCATED IN THE BAR.STORE CLEANING CHEMICALS IN APPROPRIATE AREA AWAY TO PREVENT CONTAMINATION.
Location: Bar
- No hand washing (when) (corrected on site)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: LINE COOK REMOVED GLOVES AND APPLIED ANOTHER PAIR WITHOUT WASHING HANDS.ENSURE HANDS ARE WASHED THOROUGHLY IN BETWEEN GLOVE CHANGE.
- 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: LINE COOK WEIGHING RAW GROUND BEEF ON SCALE STORED ON COLD TOP COOLER. SURFACE OF CUTTING BOARD SOILED WITH BITS OF RAW GROUND BEEF AND BLOOD RESIDUES.DISCONTINUE WEIGHING RAW PRODUCT ON CUTTING BOARD TO PREVENT CONTAMINATION OF READY TO EAT FOOD AND FOOD CONTACT SURFACES. UTILIZE AREAS AWAY FROM READY TO EAT FOOD.
Location: Kitchen
Equipment: Cold top
- 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: CONTAINERS OF SLICED HAM AND OTHER MEATS NOT DATE MARKED WITH SEVEN DAY EXPIRATION DATE.
Location: Cook line
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: ALL INTERIOR SURFACES OF ICE MACHINE BIN SOILED WITH MOLD LOCATED IN THE BAR.INCREASE FREQUENCY OF CLEANING AND SANITIZING BIN TO PREVENT MOLD GROWTH AND CONTAMINATION OF BEVERAGE ICE.
Location: Bar
Equipment: Ice machine
- 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: QUAT SANITIZING SOLUTION IN BUCKET ON COOK LINE TOO STRONG MEASURING OVER 500 PPM.MAINTAIN SOLUTION AT THE PROPER CONCENTRATION OF 200 PPM.
Location: Kitchen
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: CERTIFIED FOOD HANDLER ON FILE EXIRED.PROVIDE A CURRENT CERTIIFIED FOOD HANDLER.
- Wiping cloth(s) / separate cloth(s) (corrected on site)
Wiping cloth(s) used improperly.
Correction: Cloth(s) used for raw animal products shall be kept separate from other cloth(s) and used for other purposes.
Comments: PROVIDE SEPARATE WIPING CLOTHS UTILIZED FOR RAW ANIMAL PRODUCT AND CLOTHS USED FOR OTHER PURPOSES.
Location: Kitchen
|
07/14/2014 | Routine |
- 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: LARGE POT OFPREPARED CHILI AND BEEF STEW MISSING SEVEN DAY EXPIRATION DATE LOCATED INSIDE WALK IN COOLER.ENSURE PREPARED FOOD HELD MORE THAN TWENTY FOUR HOURS ARE CLEARLY MARKED WITH A SEVEN DAY EXPIRATION DATE.
Location: Walk-in cooler
- Hand sink soiled (corrected on site)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: HAND SINK BASIN SOILED AND DISPENSER LOCATED IN BACK PREP AREA.KEEP HAND SINK BASIN AND SOAP DISPENSER IN A CLEAN CONDITION AT ALL TIMES.
Location: Kitchen
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: BUILD UP ON THE INTERIOR SODA GUN HOLSTERS LOCATED IN THE BAR.CLEAN AND SANITIZE HOLSTERS ON A REGULAR BASIS TO PREVENT BUILD UP.
Location: Bar
Equipment: Soda gun & holster
|
12/04/2013 | Routine |
- 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: THREE SMALL C02 TANKS NOT RESTRAINED LOCATED IN BACK KITCHEN.PROVIDE AN EFFECTIVE RESTAINT FOR ALL C02 TANKS IN OPERATION.
- 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: LARGE CONTAINER OF CHILI, SLICED DELI MEATS, COOKED CHICKEN WINGS ETC....MISSING DISCARD DATES.ENSURE ALL PREPARED FOODS ARE MARKED WITH A SEVEN DAY EXPIRATION DATE.
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: LARGE CONTAINER OF CHILI, SLICED DELI MEATS, COOKED CHICKEN WINGS ETC....MISSING DISCARD DATES.ENSURE ALL PREPARED FOODS ARE MARKED WITH A SEVEN DAY EXPIRATION DATE.
Location: Walk-in cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: BOTTOM STORAGE SHELF CONTAINING EQUIPMENT AND LARGE CONTAINER OF FLOUR SOILED WITH RUST.CLEAN THOROUGHLY TO REMOVE ALL RUST BUILD UP.
Location: Prep area
- 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 VISIBLE THERMOMETER INSIDE REACH IN COOLER LOCATED ON COOK LINE.
Location: Kitchen
|
05/02/2013 | Recheck |
- 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: THREE SMALL C02 TANKS NOT RESTRAINED LOCATED IN BACK KITCHEN.PROVIDE AN EFFECTIVE RESTAINT FOR ALL C02 TANKS IN OPERATION.
- 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: LARGE CONTAINER OF CHILI, SLICED DELI MEATS, COOKED CHICKEN WINGS ETC....MISSING DISCARD DATES.ENSURE ALL PREPARED FOODS ARE MARKED WITH A SEVEN DAY EXPIRATION DATE.
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: LARGE CONTAINER OF CHILI, SLICED DELI MEATS, COOKED CHICKEN WINGS ETC....MISSING DISCARD DATES.ENSURE ALL PREPARED FOODS ARE MARKED WITH A SEVEN DAY EXPIRATION DATE.
Location: Walk-in cooler
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: BOTTOM STORAGE SHELF CONTAINING EQUIPMENT AND LARGE CONTAINER OF FLOUR SOILED WITH RUST.CLEAN THOROUGHLY TO REMOVE ALL RUST BUILD UP.
Location: Prep area
- 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 VISIBLE THERMOMETER INSIDE REACH IN COOLER LOCATED ON COOK LINE.
Location: Kitchen
|
04/25/2013 | 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: BOX OF LETTUCE STORED NEXT TO A SHEET TRAY CONTAINING SLEEVES OF RAW GROUND BEEF. STORE READY TO EAT FOODS ABOVE RAW TO PROTECT FOOD FROM CROSS CONTAMINATION.
Location: Walk-in cooler
- 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: TWO LARGE POTS OF COOKED FOODS NOT DATE MARKED STORED INSIDE WALK IN COOLER. ENSURE ALL COOKED FOODS ARE PROPERLY DATE MARKED IF NOT USED WITHIN 24 HOURS.
Location: Walk-in cooler
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: HOT WATER SHUT OFF TEMPORARILY AT THREE COMPARTMENT SINK DUE TO A BROKEN SEAL. PROVIDE REPAIR.
Location: Kitchen
- 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 SANITIZING SOLUTION NO SET UP IN BACK PREP AREA TO STORE WET TOWELS. SET UP IN PLACE SANITIZING SOLUTION TO STORE WET TOWELS TO ENSURE FOOD CONTACT SURFACES ARE SANITIZED PROPERLY.
Location: Kitchen
- Miscellaneous contamination of food (Non-Critical) (corrected on site)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: EMPLOYEE FOOD STORED ABOVE AND NEXT TO FOOD UTILIZED FOR CONSUMERS. STORE EMPLOYEE FOOD IN A DESIGNATED AREA AND BELOW FOOD USED FOR CONSUMERS.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. RACKS INSIDE BOTTLED BEER COOLERS SOILED WITH BUILD UP. CLEAN AND SANITIZE COOLERS THOROUGHLY.2. STORAGE SHELVING ABOVE THREE COMPARTMENT SINK SOILED WITH BUILD UP. CLEAN AND SANITIZE THOROUGHLY
Location: Bar
|
11/02/2012 | Recheck |
- 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: BOX OF LETTUCE STORED NEXT TO A SHEET TRAY CONTAINING SLEEVES OF RAW GROUND BEEF. STORE READY TO EAT FOODS ABOVE RAW TO PROTECT FOOD FROM CROSS CONTAMINATION.
Location: Walk-in cooler
- 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: TWO LARGE POTS OF COOKED FOODS NOT DATE MARKED STORED INSIDE WALK IN COOLER. ENSURE ALL COOKED FOODS ARE PROPERLY DATE MARKED IF NOT USED WITHIN 24 HOURS.
Location: Walk-in cooler
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: HOT WATER SHUT OFF TEMPORARILY AT THREE COMPARTMENT SINK DUE TO A BROKEN SEAL. PROVIDE REPAIR.
Location: Kitchen
- 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 SANITIZING SOLUTION NO SET UP IN BACK PREP AREA TO STORE WET TOWELS. SET UP IN PLACE SANITIZING SOLUTION TO STORE WET TOWELS TO ENSURE FOOD CONTACT SURFACES ARE SANITIZED PROPERLY.
Location: Kitchen
- Miscellaneous contamination of food (Non-Critical) (corrected on site)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: EMPLOYEE FOOD STORED ABOVE AND NEXT TO FOOD UTILIZED FOR CONSUMERS. STORE EMPLOYEE FOOD IN A DESIGNATED AREA AND BELOW FOOD USED FOR CONSUMERS.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. RACKS INSIDE BOTTLED BEER COOLERS SOILED WITH BUILD UP. CLEAN AND SANITIZE COOLERS THOROUGHLY.2. STORAGE SHELVING ABOVE THREE COMPARTMENT SINK SOILED WITH BUILD UP. CLEAN AND SANITIZE THOROUGHLY
Location: Bar
|
10/26/2012 | Routine |
| No violation noted during this evaluation. | 06/08/2012 | Non-Illness Complaint |
- 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 ...
- 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: 1. FOOD EMPLOYEE WORKING ON COOK LINE HANDLING READY TO EAT FOOD (BREAD, LETTUCE, ETC...) WITH BARE HANDS. ENSURE GLOVES, TONGS OR UTENSILS ARE USED TO PREVENT BARE HAND CONTACT WITH READY TO EAT FOOD. REPEAT VIOLATION MAY RESULT IN A FINE OF $100.00 OR MORE.2. BARTENDER SCOOPING ICE WITH A GLASS CUP. PROVIDE A SCOOP WITH A HANDLE TO PREVENT BARE HAND CONTACT WITH THE ICE.
- 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: FOOD EMPLOYEE DID NOT WASH HANDS BEFORE PUTTING ON A PAIR OF FOOD SERVICE GLOVES. WASH HANDS THOROUGHLY BEFORE GLOVE USE.
- Eating, drinking, smoking (corrected on site)
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: OPENED CANS OF EMPLOYEE ENERGY DRINKS STORED IN FOOD PREP AREA. ENSURE ALL EMPLOYEE DRINKS ARE STORED IN CONTAINERS WITH LIDS AND STRAWS IN FOOD PREP AREAS.
Location: Kitchen
- 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 READY TO EAT FOODS INSIDE REACH IN COOLER ON COOK LINE. STORE RAW PRODUCT BELOW READY TO EAT FOODS TO PROTECT FOOD FROM CROSS CONTAMINATION.
Location: Kitchen
- Contamination of sanitized tableware
Food contact and/or lip-contact surface of a single service article, single use article, or utensil contaminated and/or unprotected.
Correction: Handle and /or store to prevent contamination.
Comments: CUSTOMERS SERVED UNWRAPPED BEVERAGE STRAWS. PROVIDE PRE-WRAPPED STRAWS TO PROTECT LIP CONTACT SURFACE FROM CONTAMINATION.
|
04/27/2012 | Recheck |
- 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 ...
- 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: 1. FOOD EMPLOYEE WORKING ON COOK LINE HANDLING READY TO EAT FOOD (BREAD, LETTUCE, ETC...) WITH BARE HANDS. ENSURE GLOVES, TONGS OR UTENSILS ARE USED TO PREVENT BARE HAND CONTACT WITH READY TO EAT FOOD. REPEAT VIOLATION MAY RESULT IN A FINE OF $100.00 OR MORE.2. BARTENDER SCOOPING ICE WITH A GLASS CUP. PROVIDE A SCOOP WITH A HANDLE TO PREVENT BARE HAND CONTACT WITH THE ICE.
- 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: FOOD EMPLOYEE DID NOT WASH HANDS BEFORE PUTTING ON A PAIR OF FOOD SERVICE GLOVES. WASH HANDS THOROUGHLY BEFORE GLOVE USE.
- Eating, drinking, smoking (corrected on site)
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: OPENED CANS OF EMPLOYEE ENERGY DRINKS STORED IN FOOD PREP AREA. ENSURE ALL EMPLOYEE DRINKS ARE STORED IN CONTAINERS WITH LIDS AND STRAWS IN FOOD PREP AREAS.
Location: Kitchen
- 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 READY TO EAT FOODS INSIDE REACH IN COOLER ON COOK LINE. STORE RAW PRODUCT BELOW READY TO EAT FOODS TO PROTECT FOOD FROM CROSS CONTAMINATION.
Location: Kitchen
- Contamination of sanitized tableware
Food contact and/or lip-contact surface of a single service article, single use article, or utensil contaminated and/or unprotected.
Correction: Handle and /or store to prevent contamination.
Comments: CUSTOMERS SERVED UNWRAPPED BEVERAGE STRAWS. PROVIDE PRE-WRAPPED STRAWS TO PROTECT LIP CONTACT SURFACE FROM CONTAMINATION.
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04/20/2012 | Routine |
Restaurant representatives - add corrected or new information about PEPPERS BREW GARDEN AND EATERY, 9105 E 56TH ST, Lawrence, IN »