SHANGHAI LIL, 8505 KEYSTONE CROSSING, Indianapolis, IN - Restaurant inspection findings and violations

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Business Info

Name: SHANGHAI LIL
Type: Restaurant
Address: 8505 KEYSTONE CROSSING, Indianapolis, IN 46240
County: Marion
License #: 104305
Smoking: Smoke Free
Total inspections: 20
Last inspection: 08/20/2014
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Inspection findings

Inspection Date

Type
No violation noted during this evaluation. 08/20/2014Routine
  • Restricted use pesticides (corrected on site)
    Restricted pesticide(s) do not meet criteria.
    Correction: Provide approved restricted use pesticides.
    Comments: Hot shot roach killer stored on a shelf in the kitchen. Do not use home based pesticides.
    Location: Kitchen
  • Glove Use (Critical) (corrected)
    Gloves used incorrectly.
    Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
    Comments: 3/26/2014: TRAIN EMPLOYEES ON PROPER GLOVE USE AND USING GLOVES FOR ONE TASK ONLY. EMPLOYEE WAS EATING PIZZA IN KITCHEN WITH GLOVES ON. INSTRUCTED EMPLOYEE TO REMOVE GLOVES. EMPLOYEE LEFT GLOVES ON AND THEN TOUCHED OTHER EQUIPMENT IN KITCHEN. GLOVES MUST BE CHANGED AFTER EATING, HANDS WASHED,AND NEW SET OF GLOVES PUT ON BEFORE RESUMING FOOD HANDLING AND PREPERATION.
  • Hand sink capacity
    Inadequate number of hand washing sinks.
    Correction: Provide adequate number of hand washing sinks.
    Comments: No hand sink for the back kitchen area or for the bar. Install hand sinks in both locations.
    Location: Kitchen (back)
  • Hand sink capacity (corrected)
    Inadequate number of hand washing sinks.
    Correction: Provide adequate number of hand washing sinks.
    Comments: No hand sink for the back kitchen area or for the bar. Install hand sinks in both locations.
    Location: Bar
  • No certified food handler (corrected)
    No certified food handler per 410 IAC 7-22.
    Correction: Provide a certified food handler.
    Comments: No certified food hanlder employed at the establishment.
  • Plan approval
    Establishment did not submit plans and specifications prior to construction or remodel.
    Correction: Submit plans and specifications as required.
    Comments: No plans were submitted for the current kitchen remodel. 3/26/2014: SUBMIT FLOOR PLANS AND PLAN REVIEW DOCUMENT TO MCPHD OFFICES FOR REMODEL/ADDITION TO BACK AREA OF FACILITY. PLANS NEED REVIEWED PRIOR TO EQUIPMENT INSTALLATION AND FOOD SERVICE OPERATION.
  • Protected outer openings (corrected)
    Outer opening(s) not protected against entry of insects and rodents.
    Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
    Comments: Door sweep along the back door of the kitchen is insuficient to prevent pest entry. Repair/replace door threshold and door sweep to prevent pest entry.3/26/2014: INSTALL DOOR SWEEP AT BACK DOOR OF KITCHEN. DOOR DOES NOT PROPERLY SHUT AND GAPS/HOLES ARE SHOWING AT BOTTOM AND AROUND DOOR. SEAL DOOR TIGHTLY TO PREVENT PEST AND RODENTS FROM ENTERING.
    Location: Kitchen (back)
  • Wiping cloths / storage (corrected)
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: 3/26/2014: WET CLOTHS ARE TO BE STORED IN IN-PLACE SANITIZER BUCKET OR PLACED IN SOILED LINEN STORAGE WHEN NOT IN USE. EMPLOYEE RINSED CLOTH UNDER FAUCET AT 2-BAY SINK AND PLACED CLOTH ON SINK DIVIDER. WET CLOTHS PROLIFERATE BACTERIA WHEN SITTING OUT WET AT ROOM TEMPERATURE.
    Location: Three bay area
  • Hood system drip prevention (corrected)
    Exhaust hood system(s) not provided with adequate drip prevention.
    Correction: Provide adequate drip prevention to exhaust hoods.
    Comments: Missing vent covers for the exhaust hood above the cook line. Replace missing covers.
    Equipment: -
  • 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: No thermometers provided in any of the coolers, except for the Coca-cola cooler. Provide thermometers in all coolers holding potentially hazardous foods.
    Location: Kitchen
    Equipment: Cooler drawers
  • 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: No thermometers provided in any of the coolers, except for the Coca-cola cooler. Provide thermometers in all coolers holding potentially hazardous foods.
    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: No thermometers provided in any of the coolers, except for the Coca-cola cooler. Provide thermometers in all coolers holding potentially hazardous foods.
    Location: Kitchen
    Equipment: Reach in cooler
  • 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: No thermometers provided in any of the coolers, except for the Coca-cola cooler. Provide thermometers in all coolers holding potentially hazardous foods.
    Location: Walk-in cooler
  • Readable thermometer (corrected)
    Thermometer not designed to be easily readable.
    Correction: Provide easily readable thermometer.
    Comments: 3/26/2014: PROVIDE READABLE THERMOMETER IN COLD-TOP COOLER. CURRENT THERMOMETER IS UNREADABLE. A READABLE THERMOMETER IS NECCESSARY FOR MONITORING INTERNAL COOLER TEMPERATURE AND FOOD TEMPERATURES.
    Location: Cook line
    Equipment: Cold top
  • 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: 1) Flat grill is stored on a bare wood stand. Do not use wood for cooking equipment. Replace with a stainless steel stand. 2) Bare wood shelf on the rolling cart in the bar. Paint or seal the shelf to create a smooth and easily cleanable surface. 3/26/2014: BARE WOOD SHELF ON ROLLING CART IN BAR HAS NOT BEEN SEALED OR REMOVED FROM CART. PAINT, SEAL OR REPLACE WOOD SHELF WITH SMOOTH AND EASILY CLEANABLE SURFACE.
    Location: Cook line
    Equipment: Flat grill
  • 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: 1) Flat grill is stored on a bare wood stand. Do not use wood for cooking equipment. Replace with a stainless steel stand. 2) Bare wood shelf on the rolling cart in the bar. Paint or seal the shelf to create a smooth and easily cleanable surface. 3/26/2014: BARE WOOD SHELF ON ROLLING CART IN BAR HAS NOT BEEN SEALED OR REMOVED FROM CART. PAINT, SEAL OR REPLACE WOOD SHELF WITH SMOOTH AND EASILY CLEANABLE SURFACE.
    Location: Bar
    Equipment: Rolling cart
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: Leak in the ceiling of the walk in cooler allowing runoff water from outside to run into the cooler.
    Location: Walk-in cooler
  • Miscellaneous contamination of food (Non-Critical) (corrected on site)
    Food contaminated by miscellaneous source.
    Correction: Protect food from all sources of contamination.
    Comments: Water from the leak in the ceiling of the walk in cooler is dripping onto food stored on the wire shelves. Remove food from the top shelf and use containers to prevent water from dripping onto food until the leak is repaired.
    Location: Walk-in cooler
  • Hand sink/soap (corrected)
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Comments: 3/26/2014: PROVIDE SOAP AT HAND SINK IN BAR WHERE EASILY ACCESSIBLE FOR EMPLOYEE USE. HAND SOAP IS NEEDED TO PROPERLY WASH HANDS AFTER HANDLING SOILED EQUIPMENT OR ANY TIME HANDS BECOME CONTAMINATED.
    Location: Bar
    Equipment: Hand sink
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: 3/26/2014: PROVIDE HAND TOWELS AT BAR HAND SINK FOR PROPERLY DRYING HANDS AFTER WASHING WITH SOAP. HANDS NEED TO BE PROPERLY DRIED TO PREVENT FURTHER BACTERIAL GROWTH ON HANDS.
    Location: Bar
    Equipment: Hand sink
  • Plumbing system/ repair (Non-Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: Plumbing leak observed in the water line for the toilet in the womens restroom.
    Location: Restroom
    Equipment: -
  • 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: Provide chlorine test strips to measure chemical sanitizer concentration. 3/26/2014: PROVIDE TEST STRIPS AT DISH MACHINE FOR MONITORING SANITIZER CONCENTRATION. MACHINE MUST BE TESTED DAILY TO VERIFY PROPER SANITIZING OF EQUIPMENT.
    Location: Kitchen
 08/20/2014Recheck
  • Restricted use pesticides (corrected on site)
    Restricted pesticide(s) do not meet criteria.
    Correction: Provide approved restricted use pesticides.
    Comments: Hot shot roach killer stored on a shelf in the kitchen. Do not use home based pesticides.
    Location: Kitchen
  • Glove Use (Critical) (corrected)
    Gloves used incorrectly.
    Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
    Comments: 3/26/2014: TRAIN EMPLOYEES ON PROPER GLOVE USE AND USING GLOVES FOR ONE TASK ONLY. EMPLOYEE WAS EATING PIZZA IN KITCHEN WITH GLOVES ON. INSTRUCTED EMPLOYEE TO REMOVE GLOVES. EMPLOYEE LEFT GLOVES ON AND THEN TOUCHED OTHER EQUIPMENT IN KITCHEN. GLOVES MUST BE CHANGED AFTER EATING, HANDS WASHED,AND NEW SET OF GLOVES PUT ON BEFORE RESUMING FOOD HANDLING AND PREPERATION.
  • Hand sink capacity
    Inadequate number of hand washing sinks.
    Correction: Provide adequate number of hand washing sinks.
    Comments: No hand sink for the back kitchen area or for the bar. Install hand sinks in both locations.
    Location: Kitchen (back)
  • Hand sink capacity (corrected)
    Inadequate number of hand washing sinks.
    Correction: Provide adequate number of hand washing sinks.
    Comments: No hand sink for the back kitchen area or for the bar. Install hand sinks in both locations.
    Location: Bar
  • No certified food handler (corrected)
    No certified food handler per 410 IAC 7-22.
    Correction: Provide a certified food handler.
    Comments: No certified food hanlder employed at the establishment.
  • Plan approval
    Establishment did not submit plans and specifications prior to construction or remodel.
    Correction: Submit plans and specifications as required.
    Comments: No plans were submitted for the current kitchen remodel. 3/26/2014: SUBMIT FLOOR PLANS AND PLAN REVIEW DOCUMENT TO MCPHD OFFICES FOR REMODEL/ADDITION TO BACK AREA OF FACILITY. PLANS NEED REVIEWED PRIOR TO EQUIPMENT INSTALLATION AND FOOD SERVICE OPERATION.
  • Protected outer openings (corrected)
    Outer opening(s) not protected against entry of insects and rodents.
    Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
    Comments: Door sweep along the back door of the kitchen is insuficient to prevent pest entry. Repair/replace door threshold and door sweep to prevent pest entry.3/26/2014: INSTALL DOOR SWEEP AT BACK DOOR OF KITCHEN. DOOR DOES NOT PROPERLY SHUT AND GAPS/HOLES ARE SHOWING AT BOTTOM AND AROUND DOOR. SEAL DOOR TIGHTLY TO PREVENT PEST AND RODENTS FROM ENTERING.
    Location: Kitchen (back)
  • Wiping cloths / storage (corrected)
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: 3/26/2014: WET CLOTHS ARE TO BE STORED IN IN-PLACE SANITIZER BUCKET OR PLACED IN SOILED LINEN STORAGE WHEN NOT IN USE. EMPLOYEE RINSED CLOTH UNDER FAUCET AT 2-BAY SINK AND PLACED CLOTH ON SINK DIVIDER. WET CLOTHS PROLIFERATE BACTERIA WHEN SITTING OUT WET AT ROOM TEMPERATURE.
    Location: Three bay area
  • Hood system drip prevention (corrected)
    Exhaust hood system(s) not provided with adequate drip prevention.
    Correction: Provide adequate drip prevention to exhaust hoods.
    Comments: Missing vent covers for the exhaust hood above the cook line. Replace missing covers.
    Equipment: -
  • 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: No thermometers provided in any of the coolers, except for the Coca-cola cooler. Provide thermometers in all coolers holding potentially hazardous foods.
    Location: Kitchen
    Equipment: Cooler drawers
  • 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: No thermometers provided in any of the coolers, except for the Coca-cola cooler. Provide thermometers in all coolers holding potentially hazardous foods.
    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: No thermometers provided in any of the coolers, except for the Coca-cola cooler. Provide thermometers in all coolers holding potentially hazardous foods.
    Location: Kitchen
    Equipment: Reach in cooler
  • 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: No thermometers provided in any of the coolers, except for the Coca-cola cooler. Provide thermometers in all coolers holding potentially hazardous foods.
    Location: Walk-in cooler
  • Readable thermometer (corrected)
    Thermometer not designed to be easily readable.
    Correction: Provide easily readable thermometer.
    Comments: 3/26/2014: PROVIDE READABLE THERMOMETER IN COLD-TOP COOLER. CURRENT THERMOMETER IS UNREADABLE. A READABLE THERMOMETER IS NECCESSARY FOR MONITORING INTERNAL COOLER TEMPERATURE AND FOOD TEMPERATURES.
    Location: Cook line
    Equipment: Cold top
  • 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: 1) Flat grill is stored on a bare wood stand. Do not use wood for cooking equipment. Replace with a stainless steel stand. 2) Bare wood shelf on the rolling cart in the bar. Paint or seal the shelf to create a smooth and easily cleanable surface. 3/26/2014: BARE WOOD SHELF ON ROLLING CART IN BAR HAS NOT BEEN SEALED OR REMOVED FROM CART. PAINT, SEAL OR REPLACE WOOD SHELF WITH SMOOTH AND EASILY CLEANABLE SURFACE.
    Location: Cook line
    Equipment: Flat grill
  • 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: 1) Flat grill is stored on a bare wood stand. Do not use wood for cooking equipment. Replace with a stainless steel stand. 2) Bare wood shelf on the rolling cart in the bar. Paint or seal the shelf to create a smooth and easily cleanable surface. 3/26/2014: BARE WOOD SHELF ON ROLLING CART IN BAR HAS NOT BEEN SEALED OR REMOVED FROM CART. PAINT, SEAL OR REPLACE WOOD SHELF WITH SMOOTH AND EASILY CLEANABLE SURFACE.
    Location: Bar
    Equipment: Rolling cart
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: Leak in the ceiling of the walk in cooler allowing runoff water from outside to run into the cooler.
    Location: Walk-in cooler
  • Miscellaneous contamination of food (Non-Critical) (corrected on site)
    Food contaminated by miscellaneous source.
    Correction: Protect food from all sources of contamination.
    Comments: Water from the leak in the ceiling of the walk in cooler is dripping onto food stored on the wire shelves. Remove food from the top shelf and use containers to prevent water from dripping onto food until the leak is repaired.
    Location: Walk-in cooler
  • Hand sink/soap (corrected)
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Comments: 3/26/2014: PROVIDE SOAP AT HAND SINK IN BAR WHERE EASILY ACCESSIBLE FOR EMPLOYEE USE. HAND SOAP IS NEEDED TO PROPERLY WASH HANDS AFTER HANDLING SOILED EQUIPMENT OR ANY TIME HANDS BECOME CONTAMINATED.
    Location: Bar
    Equipment: Hand sink
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: 3/26/2014: PROVIDE HAND TOWELS AT BAR HAND SINK FOR PROPERLY DRYING HANDS AFTER WASHING WITH SOAP. HANDS NEED TO BE PROPERLY DRIED TO PREVENT FURTHER BACTERIAL GROWTH ON HANDS.
    Location: Bar
    Equipment: Hand sink
  • Plumbing system/ repair (Non-Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: Plumbing leak observed in the water line for the toilet in the womens restroom.
    Location: Restroom
    Equipment: -
  • 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: Provide chlorine test strips to measure chemical sanitizer concentration. 3/26/2014: PROVIDE TEST STRIPS AT DISH MACHINE FOR MONITORING SANITIZER CONCENTRATION. MACHINE MUST BE TESTED DAILY TO VERIFY PROPER SANITIZING OF EQUIPMENT.
    Location: Kitchen
 07/28/2014Recheck
  • Restricted use pesticides (corrected on site)
    Restricted pesticide(s) do not meet criteria.
    Correction: Provide approved restricted use pesticides.
    Comments: Hot shot roach killer stored on a shelf in the kitchen. Do not use home based pesticides.
    Location: Kitchen
  • Glove Use (Critical) (corrected)
    Gloves used incorrectly.
    Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
    Comments: 3/26/2014: TRAIN EMPLOYEES ON PROPER GLOVE USE AND USING GLOVES FOR ONE TASK ONLY. EMPLOYEE WAS EATING PIZZA IN KITCHEN WITH GLOVES ON. INSTRUCTED EMPLOYEE TO REMOVE GLOVES. EMPLOYEE LEFT GLOVES ON AND THEN TOUCHED OTHER EQUIPMENT IN KITCHEN. GLOVES MUST BE CHANGED AFTER EATING, HANDS WASHED,AND NEW SET OF GLOVES PUT ON BEFORE RESUMING FOOD HANDLING AND PREPERATION.
  • Hand sink capacity
    Inadequate number of hand washing sinks.
    Correction: Provide adequate number of hand washing sinks.
    Comments: No hand sink for the back kitchen area or for the bar. Install hand sinks in both locations.
    Location: Kitchen (back)
  • Hand sink capacity (corrected)
    Inadequate number of hand washing sinks.
    Correction: Provide adequate number of hand washing sinks.
    Comments: No hand sink for the back kitchen area or for the bar. Install hand sinks in both locations.
    Location: Bar
  • No certified food handler (corrected)
    No certified food handler per 410 IAC 7-22.
    Correction: Provide a certified food handler.
    Comments: No certified food hanlder employed at the establishment.
  • Plan approval
    Establishment did not submit plans and specifications prior to construction or remodel.
    Correction: Submit plans and specifications as required.
    Comments: No plans were submitted for the current kitchen remodel. 3/26/2014: SUBMIT FLOOR PLANS AND PLAN REVIEW DOCUMENT TO MCPHD OFFICES FOR REMODEL/ADDITION TO BACK AREA OF FACILITY. PLANS NEED REVIEWED PRIOR TO EQUIPMENT INSTALLATION AND FOOD SERVICE OPERATION.
  • Protected outer openings (corrected)
    Outer opening(s) not protected against entry of insects and rodents.
    Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
    Comments: Door sweep along the back door of the kitchen is insuficient to prevent pest entry. Repair/replace door threshold and door sweep to prevent pest entry.3/26/2014: INSTALL DOOR SWEEP AT BACK DOOR OF KITCHEN. DOOR DOES NOT PROPERLY SHUT AND GAPS/HOLES ARE SHOWING AT BOTTOM AND AROUND DOOR. SEAL DOOR TIGHTLY TO PREVENT PEST AND RODENTS FROM ENTERING.
    Location: Kitchen (back)
  • Wiping cloths / storage (corrected)
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: 3/26/2014: WET CLOTHS ARE TO BE STORED IN IN-PLACE SANITIZER BUCKET OR PLACED IN SOILED LINEN STORAGE WHEN NOT IN USE. EMPLOYEE RINSED CLOTH UNDER FAUCET AT 2-BAY SINK AND PLACED CLOTH ON SINK DIVIDER. WET CLOTHS PROLIFERATE BACTERIA WHEN SITTING OUT WET AT ROOM TEMPERATURE.
    Location: Three bay area
  • Hood system drip prevention (corrected)
    Exhaust hood system(s) not provided with adequate drip prevention.
    Correction: Provide adequate drip prevention to exhaust hoods.
    Comments: Missing vent covers for the exhaust hood above the cook line. Replace missing covers.
    Equipment: -
  • 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: No thermometers provided in any of the coolers, except for the Coca-cola cooler. Provide thermometers in all coolers holding potentially hazardous foods.
    Location: Kitchen
    Equipment: Cooler drawers
  • 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: No thermometers provided in any of the coolers, except for the Coca-cola cooler. Provide thermometers in all coolers holding potentially hazardous foods.
    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: No thermometers provided in any of the coolers, except for the Coca-cola cooler. Provide thermometers in all coolers holding potentially hazardous foods.
    Location: Kitchen
    Equipment: Reach in cooler
  • 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: No thermometers provided in any of the coolers, except for the Coca-cola cooler. Provide thermometers in all coolers holding potentially hazardous foods.
    Location: Walk-in cooler
  • Readable thermometer (corrected)
    Thermometer not designed to be easily readable.
    Correction: Provide easily readable thermometer.
    Comments: 3/26/2014: PROVIDE READABLE THERMOMETER IN COLD-TOP COOLER. CURRENT THERMOMETER IS UNREADABLE. A READABLE THERMOMETER IS NECCESSARY FOR MONITORING INTERNAL COOLER TEMPERATURE AND FOOD TEMPERATURES.
    Location: Cook line
    Equipment: Cold top
  • 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: 1) Flat grill is stored on a bare wood stand. Do not use wood for cooking equipment. Replace with a stainless steel stand. 2) Bare wood shelf on the rolling cart in the bar. Paint or seal the shelf to create a smooth and easily cleanable surface. 3/26/2014: BARE WOOD SHELF ON ROLLING CART IN BAR HAS NOT BEEN SEALED OR REMOVED FROM CART. PAINT, SEAL OR REPLACE WOOD SHELF WITH SMOOTH AND EASILY CLEANABLE SURFACE.
    Location: Cook line
    Equipment: Flat grill
  • 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: 1) Flat grill is stored on a bare wood stand. Do not use wood for cooking equipment. Replace with a stainless steel stand. 2) Bare wood shelf on the rolling cart in the bar. Paint or seal the shelf to create a smooth and easily cleanable surface. 3/26/2014: BARE WOOD SHELF ON ROLLING CART IN BAR HAS NOT BEEN SEALED OR REMOVED FROM CART. PAINT, SEAL OR REPLACE WOOD SHELF WITH SMOOTH AND EASILY CLEANABLE SURFACE.
    Location: Bar
    Equipment: Rolling cart
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: Leak in the ceiling of the walk in cooler allowing runoff water from outside to run into the cooler.
    Location: Walk-in cooler
  • Miscellaneous contamination of food (Non-Critical) (corrected on site)
    Food contaminated by miscellaneous source.
    Correction: Protect food from all sources of contamination.
    Comments: Water from the leak in the ceiling of the walk in cooler is dripping onto food stored on the wire shelves. Remove food from the top shelf and use containers to prevent water from dripping onto food until the leak is repaired.
    Location: Walk-in cooler
  • Hand sink/soap (corrected)
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Comments: 3/26/2014: PROVIDE SOAP AT HAND SINK IN BAR WHERE EASILY ACCESSIBLE FOR EMPLOYEE USE. HAND SOAP IS NEEDED TO PROPERLY WASH HANDS AFTER HANDLING SOILED EQUIPMENT OR ANY TIME HANDS BECOME CONTAMINATED.
    Location: Bar
    Equipment: Hand sink
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: 3/26/2014: PROVIDE HAND TOWELS AT BAR HAND SINK FOR PROPERLY DRYING HANDS AFTER WASHING WITH SOAP. HANDS NEED TO BE PROPERLY DRIED TO PREVENT FURTHER BACTERIAL GROWTH ON HANDS.
    Location: Bar
    Equipment: Hand sink
  • Plumbing system/ repair (Non-Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: Plumbing leak observed in the water line for the toilet in the womens restroom.
    Location: Restroom
    Equipment: -
  • 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: Provide chlorine test strips to measure chemical sanitizer concentration. 3/26/2014: PROVIDE TEST STRIPS AT DISH MACHINE FOR MONITORING SANITIZER CONCENTRATION. MACHINE MUST BE TESTED DAILY TO VERIFY PROPER SANITIZING OF EQUIPMENT.
    Location: Kitchen
 06/25/2014Recheck
  • Restricted use pesticides (corrected on site)
    Restricted pesticide(s) do not meet criteria.
    Correction: Provide approved restricted use pesticides.
    Comments: Hot shot roach killer stored on a shelf in the kitchen. Do not use home based pesticides.
    Location: Kitchen
  • Glove Use (Critical) (corrected)
    Gloves used incorrectly.
    Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
    Comments: 3/26/2014: TRAIN EMPLOYEES ON PROPER GLOVE USE AND USING GLOVES FOR ONE TASK ONLY. EMPLOYEE WAS EATING PIZZA IN KITCHEN WITH GLOVES ON. INSTRUCTED EMPLOYEE TO REMOVE GLOVES. EMPLOYEE LEFT GLOVES ON AND THEN TOUCHED OTHER EQUIPMENT IN KITCHEN. GLOVES MUST BE CHANGED AFTER EATING, HANDS WASHED,AND NEW SET OF GLOVES PUT ON BEFORE RESUMING FOOD HANDLING AND PREPERATION.
  • Hand sink capacity
    Inadequate number of hand washing sinks.
    Correction: Provide adequate number of hand washing sinks.
    Comments: No hand sink for the back kitchen area or for the bar. Install hand sinks in both locations.
    Location: Kitchen (back)
  • Hand sink capacity (corrected)
    Inadequate number of hand washing sinks.
    Correction: Provide adequate number of hand washing sinks.
    Comments: No hand sink for the back kitchen area or for the bar. Install hand sinks in both locations.
    Location: Bar
  • No certified food handler (corrected)
    No certified food handler per 410 IAC 7-22.
    Correction: Provide a certified food handler.
    Comments: No certified food hanlder employed at the establishment.
  • Plan approval
    Establishment did not submit plans and specifications prior to construction or remodel.
    Correction: Submit plans and specifications as required.
    Comments: No plans were submitted for the current kitchen remodel. 3/26/2014: SUBMIT FLOOR PLANS AND PLAN REVIEW DOCUMENT TO MCPHD OFFICES FOR REMODEL/ADDITION TO BACK AREA OF FACILITY. PLANS NEED REVIEWED PRIOR TO EQUIPMENT INSTALLATION AND FOOD SERVICE OPERATION.
  • Protected outer openings (corrected)
    Outer opening(s) not protected against entry of insects and rodents.
    Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
    Comments: Door sweep along the back door of the kitchen is insuficient to prevent pest entry. Repair/replace door threshold and door sweep to prevent pest entry.3/26/2014: INSTALL DOOR SWEEP AT BACK DOOR OF KITCHEN. DOOR DOES NOT PROPERLY SHUT AND GAPS/HOLES ARE SHOWING AT BOTTOM AND AROUND DOOR. SEAL DOOR TIGHTLY TO PREVENT PEST AND RODENTS FROM ENTERING.
    Location: Kitchen (back)
  • Wiping cloths / storage (corrected)
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: 3/26/2014: WET CLOTHS ARE TO BE STORED IN IN-PLACE SANITIZER BUCKET OR PLACED IN SOILED LINEN STORAGE WHEN NOT IN USE. EMPLOYEE RINSED CLOTH UNDER FAUCET AT 2-BAY SINK AND PLACED CLOTH ON SINK DIVIDER. WET CLOTHS PROLIFERATE BACTERIA WHEN SITTING OUT WET AT ROOM TEMPERATURE.
    Location: Three bay area
  • Hood system drip prevention (corrected)
    Exhaust hood system(s) not provided with adequate drip prevention.
    Correction: Provide adequate drip prevention to exhaust hoods.
    Comments: Missing vent covers for the exhaust hood above the cook line. Replace missing covers.
    Equipment: -
  • 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: No thermometers provided in any of the coolers, except for the Coca-cola cooler. Provide thermometers in all coolers holding potentially hazardous foods.
    Location: Kitchen
    Equipment: Cooler drawers
  • 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: No thermometers provided in any of the coolers, except for the Coca-cola cooler. Provide thermometers in all coolers holding potentially hazardous foods.
    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: No thermometers provided in any of the coolers, except for the Coca-cola cooler. Provide thermometers in all coolers holding potentially hazardous foods.
    Location: Kitchen
    Equipment: Reach in cooler
  • 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: No thermometers provided in any of the coolers, except for the Coca-cola cooler. Provide thermometers in all coolers holding potentially hazardous foods.
    Location: Walk-in cooler
  • Readable thermometer (corrected)
    Thermometer not designed to be easily readable.
    Correction: Provide easily readable thermometer.
    Comments: 3/26/2014: PROVIDE READABLE THERMOMETER IN COLD-TOP COOLER. CURRENT THERMOMETER IS UNREADABLE. A READABLE THERMOMETER IS NECCESSARY FOR MONITORING INTERNAL COOLER TEMPERATURE AND FOOD TEMPERATURES.
    Location: Cook line
    Equipment: Cold top
  • 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: 1) Flat grill is stored on a bare wood stand. Do not use wood for cooking equipment. Replace with a stainless steel stand. 2) Bare wood shelf on the rolling cart in the bar. Paint or seal the shelf to create a smooth and easily cleanable surface. 3/26/2014: BARE WOOD SHELF ON ROLLING CART IN BAR HAS NOT BEEN SEALED OR REMOVED FROM CART. PAINT, SEAL OR REPLACE WOOD SHELF WITH SMOOTH AND EASILY CLEANABLE SURFACE.
    Location: Cook line
    Equipment: Flat grill
  • 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: 1) Flat grill is stored on a bare wood stand. Do not use wood for cooking equipment. Replace with a stainless steel stand. 2) Bare wood shelf on the rolling cart in the bar. Paint or seal the shelf to create a smooth and easily cleanable surface. 3/26/2014: BARE WOOD SHELF ON ROLLING CART IN BAR HAS NOT BEEN SEALED OR REMOVED FROM CART. PAINT, SEAL OR REPLACE WOOD SHELF WITH SMOOTH AND EASILY CLEANABLE SURFACE.
    Location: Bar
    Equipment: Rolling cart
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: Leak in the ceiling of the walk in cooler allowing runoff water from outside to run into the cooler.
    Location: Walk-in cooler
  • Miscellaneous contamination of food (Non-Critical) (corrected on site)
    Food contaminated by miscellaneous source.
    Correction: Protect food from all sources of contamination.
    Comments: Water from the leak in the ceiling of the walk in cooler is dripping onto food stored on the wire shelves. Remove food from the top shelf and use containers to prevent water from dripping onto food until the leak is repaired.
    Location: Walk-in cooler
  • Hand sink/soap (corrected)
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Comments: 3/26/2014: PROVIDE SOAP AT HAND SINK IN BAR WHERE EASILY ACCESSIBLE FOR EMPLOYEE USE. HAND SOAP IS NEEDED TO PROPERLY WASH HANDS AFTER HANDLING SOILED EQUIPMENT OR ANY TIME HANDS BECOME CONTAMINATED.
    Location: Bar
    Equipment: Hand sink
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: 3/26/2014: PROVIDE HAND TOWELS AT BAR HAND SINK FOR PROPERLY DRYING HANDS AFTER WASHING WITH SOAP. HANDS NEED TO BE PROPERLY DRIED TO PREVENT FURTHER BACTERIAL GROWTH ON HANDS.
    Location: Bar
    Equipment: Hand sink
  • Plumbing system/ repair (Non-Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: Plumbing leak observed in the water line for the toilet in the womens restroom.
    Location: Restroom
    Equipment: -
  • 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: Provide chlorine test strips to measure chemical sanitizer concentration. 3/26/2014: PROVIDE TEST STRIPS AT DISH MACHINE FOR MONITORING SANITIZER CONCENTRATION. MACHINE MUST BE TESTED DAILY TO VERIFY PROPER SANITIZING OF EQUIPMENT.
    Location: Kitchen
 05/09/2014Recheck
  • Restricted use pesticides (corrected on site)
    Restricted pesticide(s) do not meet criteria.
    Correction: Provide approved restricted use pesticides.
    Comments: Hot shot roach killer stored on a shelf in the kitchen. Do not use home based pesticides.
    Location: Kitchen
  • Glove Use (Critical) (corrected)
    Gloves used incorrectly.
    Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
    Comments: 3/26/2014: TRAIN EMPLOYEES ON PROPER GLOVE USE AND USING GLOVES FOR ONE TASK ONLY. EMPLOYEE WAS EATING PIZZA IN KITCHEN WITH GLOVES ON. INSTRUCTED EMPLOYEE TO REMOVE GLOVES. EMPLOYEE LEFT GLOVES ON AND THEN TOUCHED OTHER EQUIPMENT IN KITCHEN. GLOVES MUST BE CHANGED AFTER EATING, HANDS WASHED,AND NEW SET OF GLOVES PUT ON BEFORE RESUMING FOOD HANDLING AND PREPERATION.
  • Hand sink capacity
    Inadequate number of hand washing sinks.
    Correction: Provide adequate number of hand washing sinks.
    Comments: No hand sink for the back kitchen area or for the bar. Install hand sinks in both locations.
    Location: Kitchen (back)
  • Hand sink capacity (corrected)
    Inadequate number of hand washing sinks.
    Correction: Provide adequate number of hand washing sinks.
    Comments: No hand sink for the back kitchen area or for the bar. Install hand sinks in both locations.
    Location: Bar
  • No certified food handler (corrected)
    No certified food handler per 410 IAC 7-22.
    Correction: Provide a certified food handler.
    Comments: No certified food hanlder employed at the establishment.
  • Plan approval
    Establishment did not submit plans and specifications prior to construction or remodel.
    Correction: Submit plans and specifications as required.
    Comments: No plans were submitted for the current kitchen remodel. 3/26/2014: SUBMIT FLOOR PLANS AND PLAN REVIEW DOCUMENT TO MCPHD OFFICES FOR REMODEL/ADDITION TO BACK AREA OF FACILITY. PLANS NEED REVIEWED PRIOR TO EQUIPMENT INSTALLATION AND FOOD SERVICE OPERATION.
  • Protected outer openings (corrected)
    Outer opening(s) not protected against entry of insects and rodents.
    Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
    Comments: Door sweep along the back door of the kitchen is insuficient to prevent pest entry. Repair/replace door threshold and door sweep to prevent pest entry.3/26/2014: INSTALL DOOR SWEEP AT BACK DOOR OF KITCHEN. DOOR DOES NOT PROPERLY SHUT AND GAPS/HOLES ARE SHOWING AT BOTTOM AND AROUND DOOR. SEAL DOOR TIGHTLY TO PREVENT PEST AND RODENTS FROM ENTERING.
    Location: Kitchen (back)
  • Wiping cloths / storage (corrected)
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: 3/26/2014: WET CLOTHS ARE TO BE STORED IN IN-PLACE SANITIZER BUCKET OR PLACED IN SOILED LINEN STORAGE WHEN NOT IN USE. EMPLOYEE RINSED CLOTH UNDER FAUCET AT 2-BAY SINK AND PLACED CLOTH ON SINK DIVIDER. WET CLOTHS PROLIFERATE BACTERIA WHEN SITTING OUT WET AT ROOM TEMPERATURE.
    Location: Three bay area
  • Hood system drip prevention (corrected)
    Exhaust hood system(s) not provided with adequate drip prevention.
    Correction: Provide adequate drip prevention to exhaust hoods.
    Comments: Missing vent covers for the exhaust hood above the cook line. Replace missing covers.
    Equipment: -
  • 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: No thermometers provided in any of the coolers, except for the Coca-cola cooler. Provide thermometers in all coolers holding potentially hazardous foods.
    Location: Kitchen
    Equipment: Cooler drawers
  • 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: No thermometers provided in any of the coolers, except for the Coca-cola cooler. Provide thermometers in all coolers holding potentially hazardous foods.
    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: No thermometers provided in any of the coolers, except for the Coca-cola cooler. Provide thermometers in all coolers holding potentially hazardous foods.
    Location: Kitchen
    Equipment: Reach in cooler
  • 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: No thermometers provided in any of the coolers, except for the Coca-cola cooler. Provide thermometers in all coolers holding potentially hazardous foods.
    Location: Walk-in cooler
  • Readable thermometer (corrected)
    Thermometer not designed to be easily readable.
    Correction: Provide easily readable thermometer.
    Comments: 3/26/2014: PROVIDE READABLE THERMOMETER IN COLD-TOP COOLER. CURRENT THERMOMETER IS UNREADABLE. A READABLE THERMOMETER IS NECCESSARY FOR MONITORING INTERNAL COOLER TEMPERATURE AND FOOD TEMPERATURES.
    Location: Cook line
    Equipment: Cold top
  • 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: 1) Flat grill is stored on a bare wood stand. Do not use wood for cooking equipment. Replace with a stainless steel stand. 2) Bare wood shelf on the rolling cart in the bar. Paint or seal the shelf to create a smooth and easily cleanable surface. 3/26/2014: BARE WOOD SHELF ON ROLLING CART IN BAR HAS NOT BEEN SEALED OR REMOVED FROM CART. PAINT, SEAL OR REPLACE WOOD SHELF WITH SMOOTH AND EASILY CLEANABLE SURFACE.
    Location: Cook line
    Equipment: Flat grill
  • 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: 1) Flat grill is stored on a bare wood stand. Do not use wood for cooking equipment. Replace with a stainless steel stand. 2) Bare wood shelf on the rolling cart in the bar. Paint or seal the shelf to create a smooth and easily cleanable surface. 3/26/2014: BARE WOOD SHELF ON ROLLING CART IN BAR HAS NOT BEEN SEALED OR REMOVED FROM CART. PAINT, SEAL OR REPLACE WOOD SHELF WITH SMOOTH AND EASILY CLEANABLE SURFACE.
    Location: Bar
    Equipment: Rolling cart
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: Leak in the ceiling of the walk in cooler allowing runoff water from outside to run into the cooler.
    Location: Walk-in cooler
  • Miscellaneous contamination of food (Non-Critical) (corrected on site)
    Food contaminated by miscellaneous source.
    Correction: Protect food from all sources of contamination.
    Comments: Water from the leak in the ceiling of the walk in cooler is dripping onto food stored on the wire shelves. Remove food from the top shelf and use containers to prevent water from dripping onto food until the leak is repaired.
    Location: Walk-in cooler
  • Hand sink/soap (corrected)
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Comments: 3/26/2014: PROVIDE SOAP AT HAND SINK IN BAR WHERE EASILY ACCESSIBLE FOR EMPLOYEE USE. HAND SOAP IS NEEDED TO PROPERLY WASH HANDS AFTER HANDLING SOILED EQUIPMENT OR ANY TIME HANDS BECOME CONTAMINATED.
    Location: Bar
    Equipment: Hand sink
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: 3/26/2014: PROVIDE HAND TOWELS AT BAR HAND SINK FOR PROPERLY DRYING HANDS AFTER WASHING WITH SOAP. HANDS NEED TO BE PROPERLY DRIED TO PREVENT FURTHER BACTERIAL GROWTH ON HANDS.
    Location: Bar
    Equipment: Hand sink
  • Plumbing system/ repair (Non-Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: Plumbing leak observed in the water line for the toilet in the womens restroom.
    Location: Restroom
    Equipment: -
  • 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: Provide chlorine test strips to measure chemical sanitizer concentration. 3/26/2014: PROVIDE TEST STRIPS AT DISH MACHINE FOR MONITORING SANITIZER CONCENTRATION. MACHINE MUST BE TESTED DAILY TO VERIFY PROPER SANITIZING OF EQUIPMENT.
    Location: Kitchen
 04/30/2014Recheck
  • Restricted use pesticides (corrected on site)
    Restricted pesticide(s) do not meet criteria.
    Correction: Provide approved restricted use pesticides.
    Comments: Hot shot roach killer stored on a shelf in the kitchen. Do not use home based pesticides.
    Location: Kitchen
  • Glove Use (Critical) (corrected)
    Gloves used incorrectly.
    Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
    Comments: 3/26/2014: TRAIN EMPLOYEES ON PROPER GLOVE USE AND USING GLOVES FOR ONE TASK ONLY. EMPLOYEE WAS EATING PIZZA IN KITCHEN WITH GLOVES ON. INSTRUCTED EMPLOYEE TO REMOVE GLOVES. EMPLOYEE LEFT GLOVES ON AND THEN TOUCHED OTHER EQUIPMENT IN KITCHEN. GLOVES MUST BE CHANGED AFTER EATING, HANDS WASHED,AND NEW SET OF GLOVES PUT ON BEFORE RESUMING FOOD HANDLING AND PREPERATION.
  • Hand sink capacity
    Inadequate number of hand washing sinks.
    Correction: Provide adequate number of hand washing sinks.
    Comments: No hand sink for the back kitchen area or for the bar. Install hand sinks in both locations.
    Location: Kitchen (back)
  • Hand sink capacity (corrected)
    Inadequate number of hand washing sinks.
    Correction: Provide adequate number of hand washing sinks.
    Comments: No hand sink for the back kitchen area or for the bar. Install hand sinks in both locations.
    Location: Bar
  • No certified food handler
    No certified food handler per 410 IAC 7-22.
    Correction: Provide a certified food handler.
    Comments: No certified food hanlder employed at the establishment.
  • Plan approval
    Establishment did not submit plans and specifications prior to construction or remodel.
    Correction: Submit plans and specifications as required.
    Comments: No plans were submitted for the current kitchen remodel. 3/26/2014: SUBMIT FLOOR PLANS AND PLAN REVIEW DOCUMENT TO MCPHD OFFICES FOR REMODEL/ADDITION TO BACK AREA OF FACILITY. PLANS NEED REVIEWED PRIOR TO EQUIPMENT INSTALLATION AND FOOD SERVICE OPERATION.
  • Protected outer openings (corrected)
    Outer opening(s) not protected against entry of insects and rodents.
    Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
    Comments: Door sweep along the back door of the kitchen is insuficient to prevent pest entry. Repair/replace door threshold and door sweep to prevent pest entry.3/26/2014: INSTALL DOOR SWEEP AT BACK DOOR OF KITCHEN. DOOR DOES NOT PROPERLY SHUT AND GAPS/HOLES ARE SHOWING AT BOTTOM AND AROUND DOOR. SEAL DOOR TIGHTLY TO PREVENT PEST AND RODENTS FROM ENTERING.
    Location: Kitchen (back)
  • Wiping cloths / storage (corrected)
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: 3/26/2014: WET CLOTHS ARE TO BE STORED IN IN-PLACE SANITIZER BUCKET OR PLACED IN SOILED LINEN STORAGE WHEN NOT IN USE. EMPLOYEE RINSED CLOTH UNDER FAUCET AT 2-BAY SINK AND PLACED CLOTH ON SINK DIVIDER. WET CLOTHS PROLIFERATE BACTERIA WHEN SITTING OUT WET AT ROOM TEMPERATURE.
    Location: Three bay area
  • Hood system drip prevention (corrected)
    Exhaust hood system(s) not provided with adequate drip prevention.
    Correction: Provide adequate drip prevention to exhaust hoods.
    Comments: Missing vent covers for the exhaust hood above the cook line. Replace missing covers.
    Equipment: -
  • 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: No thermometers provided in any of the coolers, except for the Coca-cola cooler. Provide thermometers in all coolers holding potentially hazardous foods.
    Location: Kitchen
    Equipment: Cooler drawers
  • 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: No thermometers provided in any of the coolers, except for the Coca-cola cooler. Provide thermometers in all coolers holding potentially hazardous foods.
    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: No thermometers provided in any of the coolers, except for the Coca-cola cooler. Provide thermometers in all coolers holding potentially hazardous foods.
    Location: Kitchen
    Equipment: Reach in cooler
  • 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: No thermometers provided in any of the coolers, except for the Coca-cola cooler. Provide thermometers in all coolers holding potentially hazardous foods.
    Location: Walk-in cooler
  • Readable thermometer (corrected)
    Thermometer not designed to be easily readable.
    Correction: Provide easily readable thermometer.
    Comments: 3/26/2014: PROVIDE READABLE THERMOMETER IN COLD-TOP COOLER. CURRENT THERMOMETER IS UNREADABLE. A READABLE THERMOMETER IS NECCESSARY FOR MONITORING INTERNAL COOLER TEMPERATURE AND FOOD TEMPERATURES.
    Location: Cook line
    Equipment: Cold top
  • 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: 1) Flat grill is stored on a bare wood stand. Do not use wood for cooking equipment. Replace with a stainless steel stand. 2) Bare wood shelf on the rolling cart in the bar. Paint or seal the shelf to create a smooth and easily cleanable surface. 3/26/2014: BARE WOOD SHELF ON ROLLING CART IN BAR HAS NOT BEEN SEALED OR REMOVED FROM CART. PAINT, SEAL OR REPLACE WOOD SHELF WITH SMOOTH AND EASILY CLEANABLE SURFACE.
    Location: Cook line
    Equipment: Flat grill
  • 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: 1) Flat grill is stored on a bare wood stand. Do not use wood for cooking equipment. Replace with a stainless steel stand. 2) Bare wood shelf on the rolling cart in the bar. Paint or seal the shelf to create a smooth and easily cleanable surface. 3/26/2014: BARE WOOD SHELF ON ROLLING CART IN BAR HAS NOT BEEN SEALED OR REMOVED FROM CART. PAINT, SEAL OR REPLACE WOOD SHELF WITH SMOOTH AND EASILY CLEANABLE SURFACE.
    Location: Bar
    Equipment: Rolling cart
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: Leak in the ceiling of the walk in cooler allowing runoff water from outside to run into the cooler.
    Location: Walk-in cooler
  • Miscellaneous contamination of food (Non-Critical) (corrected on site)
    Food contaminated by miscellaneous source.
    Correction: Protect food from all sources of contamination.
    Comments: Water from the leak in the ceiling of the walk in cooler is dripping onto food stored on the wire shelves. Remove food from the top shelf and use containers to prevent water from dripping onto food until the leak is repaired.
    Location: Walk-in cooler
  • Hand sink/soap (corrected)
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Comments: 3/26/2014: PROVIDE SOAP AT HAND SINK IN BAR WHERE EASILY ACCESSIBLE FOR EMPLOYEE USE. HAND SOAP IS NEEDED TO PROPERLY WASH HANDS AFTER HANDLING SOILED EQUIPMENT OR ANY TIME HANDS BECOME CONTAMINATED.
    Location: Bar
    Equipment: Hand sink
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: 3/26/2014: PROVIDE HAND TOWELS AT BAR HAND SINK FOR PROPERLY DRYING HANDS AFTER WASHING WITH SOAP. HANDS NEED TO BE PROPERLY DRIED TO PREVENT FURTHER BACTERIAL GROWTH ON HANDS.
    Location: Bar
    Equipment: Hand sink
  • Plumbing system/ repair (Non-Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: Plumbing leak observed in the water line for the toilet in the womens restroom.
    Location: Restroom
    Equipment: -
  • 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: Provide chlorine test strips to measure chemical sanitizer concentration. 3/26/2014: PROVIDE TEST STRIPS AT DISH MACHINE FOR MONITORING SANITIZER CONCENTRATION. MACHINE MUST BE TESTED DAILY TO VERIFY PROPER SANITIZING OF EQUIPMENT.
    Location: Kitchen
 04/07/2014Recheck
  • Restricted use pesticides (corrected on site)
    Restricted pesticide(s) do not meet criteria.
    Correction: Provide approved restricted use pesticides.
    Comments: Hot shot roach killer stored on a shelf in the kitchen. Do not use home based pesticides.
    Location: Kitchen
  • Glove Use (Critical) (corrected)
    Gloves used incorrectly.
    Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
    Comments: 3/26/2014: TRAIN EMPLOYEES ON PROPER GLOVE USE AND USING GLOVES FOR ONE TASK ONLY. EMPLOYEE WAS EATING PIZZA IN KITCHEN WITH GLOVES ON. INSTRUCTED EMPLOYEE TO REMOVE GLOVES. EMPLOYEE LEFT GLOVES ON AND THEN TOUCHED OTHER EQUIPMENT IN KITCHEN. GLOVES MUST BE CHANGED AFTER EATING, HANDS WASHED,AND NEW SET OF GLOVES PUT ON BEFORE RESUMING FOOD HANDLING AND PREPERATION.
  • Hand sink capacity
    Inadequate number of hand washing sinks.
    Correction: Provide adequate number of hand washing sinks.
    Comments: No hand sink for the back kitchen area or for the bar. Install hand sinks in both locations.
    Location: Kitchen (back)
  • Hand sink capacity (corrected)
    Inadequate number of hand washing sinks.
    Correction: Provide adequate number of hand washing sinks.
    Comments: No hand sink for the back kitchen area or for the bar. Install hand sinks in both locations.
    Location: Bar
  • No certified food handler
    No certified food handler per 410 IAC 7-22.
    Correction: Provide a certified food handler.
    Comments: No certified food hanlder employed at the establishment.
  • Plan approval
    Establishment did not submit plans and specifications prior to construction or remodel.
    Correction: Submit plans and specifications as required.
    Comments: No plans were submitted for the current kitchen remodel. 3/26/2014: SUBMIT FLOOR PLANS AND PLAN REVIEW DOCUMENT TO MCPHD OFFICES FOR REMODEL/ADDITION TO BACK AREA OF FACILITY. PLANS NEED REVIEWED PRIOR TO EQUIPMENT INSTALLATION AND FOOD SERVICE OPERATION.
  • Protected outer openings (corrected)
    Outer opening(s) not protected against entry of insects and rodents.
    Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
    Comments: Door sweep along the back door of the kitchen is insuficient to prevent pest entry. Repair/replace door threshold and door sweep to prevent pest entry.3/26/2014: INSTALL DOOR SWEEP AT BACK DOOR OF KITCHEN. DOOR DOES NOT PROPERLY SHUT AND GAPS/HOLES ARE SHOWING AT BOTTOM AND AROUND DOOR. SEAL DOOR TIGHTLY TO PREVENT PEST AND RODENTS FROM ENTERING.
    Location: Kitchen (back)
  • Wiping cloths / storage (corrected)
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: 3/26/2014: WET CLOTHS ARE TO BE STORED IN IN-PLACE SANITIZER BUCKET OR PLACED IN SOILED LINEN STORAGE WHEN NOT IN USE. EMPLOYEE RINSED CLOTH UNDER FAUCET AT 2-BAY SINK AND PLACED CLOTH ON SINK DIVIDER. WET CLOTHS PROLIFERATE BACTERIA WHEN SITTING OUT WET AT ROOM TEMPERATURE.
    Location: Three bay area
  • Hood system drip prevention (corrected)
    Exhaust hood system(s) not provided with adequate drip prevention.
    Correction: Provide adequate drip prevention to exhaust hoods.
    Comments: Missing vent covers for the exhaust hood above the cook line. Replace missing covers.
    Equipment: -
  • 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: No thermometers provided in any of the coolers, except for the Coca-cola cooler. Provide thermometers in all coolers holding potentially hazardous foods.
    Location: Kitchen
    Equipment: Cooler drawers
  • 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: No thermometers provided in any of the coolers, except for the Coca-cola cooler. Provide thermometers in all coolers holding potentially hazardous foods.
    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: No thermometers provided in any of the coolers, except for the Coca-cola cooler. Provide thermometers in all coolers holding potentially hazardous foods.
    Location: Kitchen
    Equipment: Reach in cooler
  • 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: No thermometers provided in any of the coolers, except for the Coca-cola cooler. Provide thermometers in all coolers holding potentially hazardous foods.
    Location: Walk-in cooler
  • Readable thermometer (corrected)
    Thermometer not designed to be easily readable.
    Correction: Provide easily readable thermometer.
    Comments: 3/26/2014: PROVIDE READABLE THERMOMETER IN COLD-TOP COOLER. CURRENT THERMOMETER IS UNREADABLE. A READABLE THERMOMETER IS NECCESSARY FOR MONITORING INTERNAL COOLER TEMPERATURE AND FOOD TEMPERATURES.
    Location: Cook line
    Equipment: Cold top
  • 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: 1) Flat grill is stored on a bare wood stand. Do not use wood for cooking equipment. Replace with a stainless steel stand. 2) Bare wood shelf on the rolling cart in the bar. Paint or seal the shelf to create a smooth and easily cleanable surface. 3/26/2014: BARE WOOD SHELF ON ROLLING CART IN BAR HAS NOT BEEN SEALED OR REMOVED FROM CART. PAINT, SEAL OR REPLACE WOOD SHELF WITH SMOOTH AND EASILY CLEANABLE SURFACE.
    Location: Cook line
    Equipment: Flat grill
  • 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: 1) Flat grill is stored on a bare wood stand. Do not use wood for cooking equipment. Replace with a stainless steel stand. 2) Bare wood shelf on the rolling cart in the bar. Paint or seal the shelf to create a smooth and easily cleanable surface. 3/26/2014: BARE WOOD SHELF ON ROLLING CART IN BAR HAS NOT BEEN SEALED OR REMOVED FROM CART. PAINT, SEAL OR REPLACE WOOD SHELF WITH SMOOTH AND EASILY CLEANABLE SURFACE.
    Location: Bar
    Equipment: Rolling cart
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: Leak in the ceiling of the walk in cooler allowing runoff water from outside to run into the cooler.
    Location: Walk-in cooler
  • Miscellaneous contamination of food (Non-Critical) (corrected on site)
    Food contaminated by miscellaneous source.
    Correction: Protect food from all sources of contamination.
    Comments: Water from the leak in the ceiling of the walk in cooler is dripping onto food stored on the wire shelves. Remove food from the top shelf and use containers to prevent water from dripping onto food until the leak is repaired.
    Location: Walk-in cooler
  • Hand sink/soap (corrected)
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Comments: 3/26/2014: PROVIDE SOAP AT HAND SINK IN BAR WHERE EASILY ACCESSIBLE FOR EMPLOYEE USE. HAND SOAP IS NEEDED TO PROPERLY WASH HANDS AFTER HANDLING SOILED EQUIPMENT OR ANY TIME HANDS BECOME CONTAMINATED.
    Location: Bar
    Equipment: Hand sink
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: 3/26/2014: PROVIDE HAND TOWELS AT BAR HAND SINK FOR PROPERLY DRYING HANDS AFTER WASHING WITH SOAP. HANDS NEED TO BE PROPERLY DRIED TO PREVENT FURTHER BACTERIAL GROWTH ON HANDS.
    Location: Bar
    Equipment: Hand sink
  • Plumbing system/ repair (Non-Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: Plumbing leak observed in the water line for the toilet in the womens restroom.
    Location: Restroom
    Equipment: -
  • 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: Provide chlorine test strips to measure chemical sanitizer concentration. 3/26/2014: PROVIDE TEST STRIPS AT DISH MACHINE FOR MONITORING SANITIZER CONCENTRATION. MACHINE MUST BE TESTED DAILY TO VERIFY PROPER SANITIZING OF EQUIPMENT.
    Location: Kitchen
 04/02/2014Recheck
  • Restricted use pesticides (corrected on site)
    Restricted pesticide(s) do not meet criteria.
    Correction: Provide approved restricted use pesticides.
    Comments: Hot shot roach killer stored on a shelf in the kitchen. Do not use home based pesticides.
    Location: Kitchen
  • Glove Use (Critical)
    Gloves used incorrectly.
    Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
    Comments: 3/26/2014: TRAIN EMPLOYEES ON PROPER GLOVE USE AND USING GLOVES FOR ONE TASK ONLY. EMPLOYEE WAS EATING PIZZA IN KITCHEN WITH GLOVES ON. INSTRUCTED EMPLOYEE TO REMOVE GLOVES. EMPLOYEE LEFT GLOVES ON AND THEN TOUCHED OTHER EQUIPMENT IN KITCHEN. GLOVES MUST BE CHANGED AFTER EATING, HANDS WASHED,AND NEW SET OF GLOVES PUT ON BEFORE RESUMING FOOD HANDLING AND PREPERATION.
  • Hand sink capacity
    Inadequate number of hand washing sinks.
    Correction: Provide adequate number of hand washing sinks.
    Comments: No hand sink for the back kitchen area or for the bar. Install hand sinks in both locations.
    Location: Kitchen (back)
  • Hand sink capacity (corrected)
    Inadequate number of hand washing sinks.
    Correction: Provide adequate number of hand washing sinks.
    Comments: No hand sink for the back kitchen area or for the bar. Install hand sinks in both locations.
    Location: Bar
  • No certified food handler
    No certified food handler per 410 IAC 7-22.
    Correction: Provide a certified food handler.
    Comments: No certified food hanlder employed at the establishment.
  • Plan approval
    Establishment did not submit plans and specifications prior to construction or remodel.
    Correction: Submit plans and specifications as required.
    Comments: No plans were submitted for the current kitchen remodel. 3/26/2014: SUBMIT FLOOR PLANS AND PLAN REVIEW DOCUMENT TO MCPHD OFFICES FOR REMODEL/ADDITION TO BACK AREA OF FACILITY. PLANS NEED REVIEWED PRIOR TO EQUIPMENT INSTALLATION AND FOOD SERVICE OPERATION.
  • Protected outer openings
    Outer opening(s) not protected against entry of insects and rodents.
    Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
    Comments: Door sweep along the back door of the kitchen is insuficient to prevent pest entry. Repair/replace door threshold and door sweep to prevent pest entry.3/26/2014: INSTALL DOOR SWEEP AT BACK DOOR OF KITCHEN. DOOR DOES NOT PROPERLY SHUT AND GAPS/HOLES ARE SHOWING AT BOTTOM AND AROUND DOOR. SEAL DOOR TIGHTLY TO PREVENT PEST AND RODENTS FROM ENTERING.
    Location: Kitchen (back)
  • Wiping cloths / storage
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: 3/26/2014: WET CLOTHS ARE TO BE STORED IN IN-PLACE SANITIZER BUCKET OR PLACED IN SOILED LINEN STORAGE WHEN NOT IN USE. EMPLOYEE RINSED CLOTH UNDER FAUCET AT 2-BAY SINK AND PLACED CLOTH ON SINK DIVIDER. WET CLOTHS PROLIFERATE BACTERIA WHEN SITTING OUT WET AT ROOM TEMPERATURE.
    Location: Three bay area
  • Hood system drip prevention (corrected)
    Exhaust hood system(s) not provided with adequate drip prevention.
    Correction: Provide adequate drip prevention to exhaust hoods.
    Comments: Missing vent covers for the exhaust hood above the cook line. Replace missing covers.
    Equipment: -
  • 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: No thermometers provided in any of the coolers, except for the Coca-cola cooler. Provide thermometers in all coolers holding potentially hazardous foods.
    Location: Kitchen
    Equipment: Cooler drawers
  • 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: No thermometers provided in any of the coolers, except for the Coca-cola cooler. Provide thermometers in all coolers holding potentially hazardous foods.
    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: No thermometers provided in any of the coolers, except for the Coca-cola cooler. Provide thermometers in all coolers holding potentially hazardous foods.
    Location: Kitchen
    Equipment: Reach in cooler
  • 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: No thermometers provided in any of the coolers, except for the Coca-cola cooler. Provide thermometers in all coolers holding potentially hazardous foods.
    Location: Walk-in cooler
  • Readable thermometer
    Thermometer not designed to be easily readable.
    Correction: Provide easily readable thermometer.
    Comments: 3/26/2014: PROVIDE READABLE THERMOMETER IN COLD-TOP COOLER. CURRENT THERMOMETER IS UNREADABLE. A READABLE THERMOMETER IS NECCESSARY FOR MONITORING INTERNAL COOLER TEMPERATURE AND FOOD TEMPERATURES.
    Location: Cook line
    Equipment: Cold top
  • 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: 1) Flat grill is stored on a bare wood stand. Do not use wood for cooking equipment. Replace with a stainless steel stand. 2) Bare wood shelf on the rolling cart in the bar. Paint or seal the shelf to create a smooth and easily cleanable surface. 3/26/2014: BARE WOOD SHELF ON ROLLING CART IN BAR HAS NOT BEEN SEALED OR REMOVED FROM CART. PAINT, SEAL OR REPLACE WOOD SHELF WITH SMOOTH AND EASILY CLEANABLE SURFACE.
    Location: Cook line
    Equipment: Flat grill
  • 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: 1) Flat grill is stored on a bare wood stand. Do not use wood for cooking equipment. Replace with a stainless steel stand. 2) Bare wood shelf on the rolling cart in the bar. Paint or seal the shelf to create a smooth and easily cleanable surface. 3/26/2014: BARE WOOD SHELF ON ROLLING CART IN BAR HAS NOT BEEN SEALED OR REMOVED FROM CART. PAINT, SEAL OR REPLACE WOOD SHELF WITH SMOOTH AND EASILY CLEANABLE SURFACE.
    Location: Bar
    Equipment: Rolling cart
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: Leak in the ceiling of the walk in cooler allowing runoff water from outside to run into the cooler.
    Location: Walk-in cooler
  • Miscellaneous contamination of food (Non-Critical) (corrected on site)
    Food contaminated by miscellaneous source.
    Correction: Protect food from all sources of contamination.
    Comments: Water from the leak in the ceiling of the walk in cooler is dripping onto food stored on the wire shelves. Remove food from the top shelf and use containers to prevent water from dripping onto food until the leak is repaired.
    Location: Walk-in cooler
  • Hand sink/soap
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Comments: 3/26/2014: PROVIDE SOAP AT HAND SINK IN BAR WHERE EASILY ACCESSIBLE FOR EMPLOYEE USE. HAND SOAP IS NEEDED TO PROPERLY WASH HANDS AFTER HANDLING SOILED EQUIPMENT OR ANY TIME HANDS BECOME CONTAMINATED.
    Location: Bar
    Equipment: Hand sink
  • Hand sink/towels
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: 3/26/2014: PROVIDE HAND TOWELS AT BAR HAND SINK FOR PROPERLY DRYING HANDS AFTER WASHING WITH SOAP. HANDS NEED TO BE PROPERLY DRIED TO PREVENT FURTHER BACTERIAL GROWTH ON HANDS.
    Location: Bar
    Equipment: Hand sink
  • Plumbing system/ repair (Non-Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: Plumbing leak observed in the water line for the toilet in the womens restroom.
    Location: Restroom
    Equipment: -
  • 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: Provide chlorine test strips to measure chemical sanitizer concentration. 3/26/2014: PROVIDE TEST STRIPS AT DISH MACHINE FOR MONITORING SANITIZER CONCENTRATION. MACHINE MUST BE TESTED DAILY TO VERIFY PROPER SANITIZING OF EQUIPMENT.
    Location: Kitchen
 03/26/2014Recheck
  • Restricted use pesticides (corrected on site)
    Restricted pesticide(s) do not meet criteria.
    Correction: Provide approved restricted use pesticides.
    Comments: Hot shot roach killer stored on a shelf in the kitchen. Do not use home based pesticides.
    Location: Kitchen
  • Hand sink capacity
    Inadequate number of hand washing sinks.
    Correction: Provide adequate number of hand washing sinks.
    Comments: No hand sink for the back kitchen area or for the bar. Install hand sinks in both locations.
    Location: Kitchen (back)
  • Hand sink capacity
    Inadequate number of hand washing sinks.
    Correction: Provide adequate number of hand washing sinks.
    Comments: No hand sink for the back kitchen area or for the bar. Install hand sinks in both locations.
    Location: Bar
  • No certified food handler
    No certified food handler per 410 IAC 7-22.
    Correction: Provide a certified food handler.
    Comments: No certified food hanlder employed at the establishment.
  • Plan approval
    Establishment did not submit plans and specifications prior to construction or remodel.
    Correction: Submit plans and specifications as required.
    Comments: No plans were submitted for the current kitchen remodel.
  • Protected outer openings
    Outer opening(s) not protected against entry of insects and rodents.
    Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
    Comments: Door sweep along the back door of the kitchen is insuficient to prevent pest entry. Repair/replace door threshold and door sweep to prevent pest entry.
    Location: Kitchen (back)
  • Hood system drip prevention
    Exhaust hood system(s) not provided with adequate drip prevention.
    Correction: Provide adequate drip prevention to exhaust hoods.
    Comments: Missing vent covers for the exhaust hood above the cook line. Replace missing covers.
    Equipment: -
  • 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: No thermometers provided in any of the coolers, except for the Coca-cola cooler. Provide thermometers in all coolers holding potentially hazardous foods.
    Location: Kitchen
    Equipment: Cooler drawers
  • 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: No thermometers provided in any of the coolers, except for the Coca-cola cooler. Provide thermometers in all coolers holding potentially hazardous foods.
    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: No thermometers provided in any of the coolers, except for the Coca-cola cooler. Provide thermometers in all coolers holding potentially hazardous foods.
    Location: Kitchen
    Equipment: Reach in cooler
  • 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: No thermometers provided in any of the coolers, except for the Coca-cola cooler. Provide thermometers in all coolers holding potentially hazardous foods.
    Location: Walk-in cooler
  • 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: 1) Flat grill is stored on a bare wood stand. Do not use wood for cooking equipment. Replace with a stainless steel stand. 2) Bare wood shelf on the rolling cart in the bar. Paint or seal the shelf to create a smooth and easily cleanable surface.
    Location: Cook line
    Equipment: Flat grill
  • 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: 1) Flat grill is stored on a bare wood stand. Do not use wood for cooking equipment. Replace with a stainless steel stand. 2) Bare wood shelf on the rolling cart in the bar. Paint or seal the shelf to create a smooth and easily cleanable surface.
    Location: Bar
    Equipment: Rolling cart
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: Leak in the ceiling of the walk in cooler allowing runoff water from outside to run into the cooler.
    Location: Walk-in cooler
  • Miscellaneous contamination of food (Non-Critical) (corrected on site)
    Food contaminated by miscellaneous source.
    Correction: Protect food from all sources of contamination.
    Comments: Water from the leak in the ceiling of the walk in cooler is dripping onto food stored on the wire shelves. Remove food from the top shelf and use containers to prevent water from dripping onto food until the leak is repaired.
    Location: Walk-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: Plumbing leak observed in the water line for the toilet in the womens restroom.
    Location: Restroom
    Equipment: -
  • 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: Provide chlorine test strips to measure chemical sanitizer concentration.
    Location: Kitchen
 03/06/2014Routine
  • 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: Containers of cooked vegetables store on top of the cold top cooler pans. Store potentially hazardous foods at 41 degrees F or below, or store them at 135 degrees F or above. If food is to be held in the temperature danger zone between 135 and 41 an approved method of controlling the time food is held at that temperature must be used.
    Location: Prep area
    Equipment: Cold top
  • 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: Unlabeled spray bottle of degreaser stored in the back of the kitchen. Label all chemical spray bottles.
    Location: Kitchen (back)
  • 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: Employee observed not washing their hands pefore putting on gloves and resuming cooking. Employees must wash hands before putting on gloves.
  • 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: Raw ground beef stored above raw whole muscle beef and pork in the walk in cooler. Store raw ground beef below whole muscle beef and pork.
    Location: Walk-in cooler
  • 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) Canned food item stored in the kitchen hand sink. 2) Cold top cooler pan was stored in the hand sink. Do not store any items in the hand sinks. They must remain available for hand washing at all times.
    Location: Kitchen
    Equipment: Hand sink
  • 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) Canned food item stored in the kitchen hand sink. 2) Cold top cooler pan was stored in the hand sink. Do not store any items in the hand sinks. They must remain available for hand washing at all times.
    Location: Bar
    Equipment: Hand sink
  • 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 chemical sanitizer buckets were not at the proper concentration. Use test strips to check buckets regularly and ensure they are maintained.
    Location: Kitchen
  • No certified food handler
    No certified food handler per 410 IAC 7-22.
    Correction: Provide a certified food handler.
    Comments: Under new ownership. Provide a certified food handler within 6 months.
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: Several lights not functioning in the front of the kitchen. Replace light bulbs or repair fixtures to good working condition.
    Location: Kitchen
  • Pests/rodents removed
    Dead pests not removed.
    Correction: Remove dead pests at frequent intervals to avoid accumulation.
    Comments: Dead roaches observed on the floor next to and beneath equipment and shelving. Remove dead roaches.
    Location: Kitchen
  • Extension cords/utility lines exposed
    Utility service line(s) and pipe(s) exposed.
    Correction: Utility lines and pipes may not be exposed.
    Comments: Ceiling tiles are missing above the wire rack holding spices. This is exposing various utility lines. Replace missing ceiling tiles.
    Location: Kitchen
  • Walls finished or sealed
    Walls improperly finished.
    Correction: Wall shall be finished and sealed to provide a smooth, nonabsorbent, easily cleanable surface.
    Comments: Wall surface deteriorated next to the cook line in the kitchen. Repaint, reseal, or cover walls with a smooth and easilty cleanable material.
    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: The walls and the floors behind and beneath cooking equipment and shelving are soild with grease build up and food debris. Clean behind and beneath all equipment.
    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: The walls and the floors behind and beneath cooking equipment and shelving are soild with grease build up and food debris. Clean behind and beneath all equipment.
    Location: Cook line
  • Hand sink temperature (corrected on site)
    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: Hot water handle was not functioning on the kitchen hand sink. Repair hot water source to the kitchen hand sink.
    Location: Kitchen
    Equipment: Hand sink
  • Thermometer, provided (corrected on site)
    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: No thermometer provided in the prep area cold top.
    Location: Prep area
    Equipment: Cold top
  • 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: Middle bay of the bar 3-bay sink is corroded and rusted. Repair attempt was made using silicone sealant. Sink is damaged beyond repair and must be replaced.
    Location: Bar
    Equipment: 3-bay
  • 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: Containers of raw ducks, muscles, and other produce stored on the floor in the walk in cooler. Store all food items at least 6 inches above the floor.
    Location: Walk-in cooler
  • Hand sink/soap
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Location: Kitchen
    Equipment: Hand sink
  • Hand sink/towels
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    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: Missing light shields observed along the cook line and in the back of the kitchen near the 3-bay sink. Replace all missing light shields.
    Location: Cook line
  • Light shields
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: Missing light shields observed along the cook line and in the back of the kitchen near the 3-bay sink. Replace all missing light shields.
    Location: Kitchen (back)
  • 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: No test kit available. Provide chlorine test strips.
    Location: Kitchen
 10/24/2013Routine
  • 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: CO2 TANKS (2) AT THE BAR OBSERVED UNRESTRAINED. SECURE TANKS WITH THE BUNGEE CORD PROVIDED.
  • 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: CAN OF WD-40 OBSERVED ON THE SHELVING ABOVE THE TWO-COMPARTMENT VEGETABLE PREP SINK. STORE ALL CHEMICALS IN A DESIGNATED AREA TO PREVENT CONTAMINATION OF FOOD, EQUIPMENT, UTENSILS, LINENS, AND SINGLE-USE ITEMS. -- REPEAT VIOLATION
    Location: Prep area
  • 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: GERMAN COCKROACHES OBSERVED INSIDE THE CABINETS HOUSING THE CIRCUIT BREAKER BOXES IN THE DISH MACHINE AREA. TAKE CONTROL MEASURES TO ELIMINATE PESTS FROM THE ESTABLISHMENT. -- REPEAT VIOLATION
    Location: Dish machine area
  • 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: CHLORINE SANITIZER AT THE DISH MACHINE MEASURED LESS THAN 10 PPM AFTER RUNNING THROUGH SEVERAL CYCLES. MAINTAIN CHLORINE SANITIZER CONCENTRATION BETWEEN 50-100 PPM. CONTACT SERVICE TECHNICIAN IMMEDIATELY. SANITIZE DISHWARE IN THE THREE-COMPARTMENT SINK UNTIL THE DISH MACHINE IS REPAIRED. -- REPEAT VIOLATION
    Location: Dish machine area
    Equipment: Dishmachine
  • Eating, drinking, smoking (corrected)
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: OPEN DRINK CUP OBSERVED ON THE SHELVING ABOVE THE TWO-COMPARTMENT VEGETABLE PREP SINK. DRINKS MUST BE COVERED OR HAVE LIDS AND STRAWS AND BE STORED TO PREVENT CONTAMINATION OF FOOD, EQUIPMENT, UTENSILS, LINENS, AND SINGLE-USE ITEMS. -- REPEAT VIOLATION
    Location: Prep area
  • 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: (1) RAW SHELL EGGS OBSERVED STORED ABOVE COOKED NOODLES IN THE REACH-IN COOLER ON THE COOK LINE. STORE RAW ANIMAL PRODUCTS BELOW COOKED AND READY-TO-EAT FOODS TO PREVENT CROSS-CONTAMINATION. -- REPEAT VIOLATION(2) RAW CHICKEN OBSERVED STORED ABOVE ALMOND JELLY DESSERT IN THE WALK-IN COOLER. STORE RAW ANIMAL PRODUCTS BELOW COOKED AND READY-TO-EAT FOODS TO PREVENT CROSS-CONTAMINATION. -- REPEAT VIOLATION
    Location: Cook line
    Equipment: Reach in cooler
  • 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: (1) RAW SHELL EGGS OBSERVED STORED ABOVE COOKED NOODLES IN THE REACH-IN COOLER ON THE COOK LINE. STORE RAW ANIMAL PRODUCTS BELOW COOKED AND READY-TO-EAT FOODS TO PREVENT CROSS-CONTAMINATION. -- REPEAT VIOLATION(2) RAW CHICKEN OBSERVED STORED ABOVE ALMOND JELLY DESSERT IN THE WALK-IN COOLER. STORE RAW ANIMAL PRODUCTS BELOW COOKED AND READY-TO-EAT FOODS TO PREVENT CROSS-CONTAMINATION. -- REPEAT VIOLATION
    Location: Walk-in cooler
  • 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: BLEACH WATER SOLUTION IN CONTAINER AT THE TWO-COMPARTMENT VEGETABLE PREP SINK MEASURED LESS THAN 10 PPM. MAINTAIN CHLORINE SANITIZER CONCENTRATION BETWEEN 50-100 PPM. -- REPEAT VIOLATION
    Location: Prep area
  • Unapproved food contact materials (corrected)
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: GERMAN COCKROACHES OBSERVED INSIDE THE CABINETS HOUSING THE CIRCUIT BREAKER BOXES IN THE DISH MACHINE AREA. TAKE CONTROL MEASURES TO ELIMINATE PESTS FROM THE ESTABLISHMENT. -- REPEAT VIOLATION
    Location: Dish machine area
  • 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: (1) PURSE OBSERVED STORED WITH PLASTIC FOOD WRAP AND FOOD CONTAINERS ON THE SHELVING ABOVE THE SERVER AREA. STORE PERSONAL ITEMS AWAY FROM FOOD AND FOOD PREP AREAS.(2) SEVERAL PERSONAL ITEMS (HAIR BRUSH, COFFEE, ETC.) OBSERVED STORED ON THE PREP TABLE NEXT TO THE COOK LINE. STORE PERSONAL ITEMS AWAY FROM FOOD AND FOOD PREP AREAS.
    Location: Wait staff area
  • 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: (1) PURSE OBSERVED STORED WITH PLASTIC FOOD WRAP AND FOOD CONTAINERS ON THE SHELVING ABOVE THE SERVER AREA. STORE PERSONAL ITEMS AWAY FROM FOOD AND FOOD PREP AREAS.(2) SEVERAL PERSONAL ITEMS (HAIR BRUSH, COFFEE, ETC.) OBSERVED STORED ON THE PREP TABLE NEXT TO THE COOK LINE. STORE PERSONAL ITEMS AWAY FROM FOOD AND FOOD PREP AREAS.
    Location: Cook line
  • 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: BULK CONTAINERS OF SUGAR AND FLOUR OBSERVED UNLABELED ON THE COOK LINE. PROPERLY LABEL FOOD CONTAINERS.
    Location: Cook line
  • Lighting intensity (corrected)
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: LIGHT FIXTURE IN THE BACK DRY STORAGE AREA OBSERVED NOT FUNCTIONING PROPERLY. REPLACE BULBS OR REPAIR FIXTURE.
    Location: Dry storage
  • Pests/rodents removed (corrected)
    Dead pests not removed.
    Correction: Remove dead pests at frequent intervals to avoid accumulation.
    Comments: SEVERAL DEAD GERMAN COCKROACHES OBSERVED UNDER THE TWO-COMPARTMENT PREP SINK IN THE BACK KITCHEN AREA. REMOVE DEAD PESTS TO AVOID ACCUMULATION.
    Location: Prep area
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: CEILING OBSERVED PEELING ABOVE CLEAN DISHWARE IN THE DISH MACHINE AREA. REPAIR CEILING TO PREVENT CONTAMINATION OF DISHWARE STORED BELOW.
    Location: Dish machine area
  • 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) BLACK BUILD-UP OBSERVED ON THE FLOOR UNDER THE WOK. CLEAN THOROUGHLY.(2) BLACK BUILD-UP OBSERVED INSIDE THE FLOOR DRAIN UNDER THE THREE-COMPARTMENT SINK. CLEAN THOROUGHLY.
    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) BLACK BUILD-UP OBSERVED ON THE FLOOR UNDER THE WOK. CLEAN THOROUGHLY.(2) BLACK BUILD-UP OBSERVED INSIDE THE FLOOR DRAIN UNDER THE THREE-COMPARTMENT SINK. CLEAN THOROUGHLY.
    Location: Three bay area
  • Ice reuse (corrected)
    Exterior cooling ice used for consumption.
    Correction: Ice used as exterior coolant shall not be used for consumption.
    Comments: PLATE OF CUT LEMONS OBSERVED STORED INSIDE THE ICE BIN AT THE BAR. ICE USED AS AN EXTERIOR COOLANT SHALL NOT BE USED FOR CONSUMPTION.
    Location: Bar
    Equipment: Ice bin
  • 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: CASE OF RAW CHICKEN OBSERVED STORED DIRECTLY ON THE FLOOR IN THE WALK-IN COOLER. STORE ALL FOOD PRODUCTS AT LEAST 6 INCHES OFF THE FLOOR.
    Location: Walk-in cooler
  • Baking/cooking equipment soiled (corrected)
    Food contact surfaces of baking and/or cooking equipment soiled.
    Correction: Clean surfaces at least every 24 hours.
    Comments: MICROWAVE OVEN AT THE COFFEE AND TEA STATION OBSERVED EXCESSIVELY SOILED. CLEAN AND SANITIZE.
    Location: Wait staff area
    Equipment: Microwave oven
  • Light shields (corrected)
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: NO LIGHT SHIELDS OBSERVED FOR THE FIXTURES (2) IN THE DISH MACHINE AREA. PROVIDE.
    Location: Dish machine area
  • Unapproved use of two bay (corrected)
    Unapproved use of 2 compartment sink for warewashing.
    Correction: Use 2 bay sinks for approved uses only.
    Comments: EMPLOYEE OBSERVED SCRUBBING MICROWAVE PLATE AND METAL BOWL WITH STEEL WOOL IN THE TWO-COMPARTMENT VEGETABLE PREP SINK WHERE VEGETABLES WERE BEING PREPARED AND RINSED. DISCONTINUE USING THE TWO-COMPARTMENT SINK FOR WAREWASHING. WAREWASHING MUST BE DONE AT THE THREE-COMPARTMENT SINK OR DISH MACHINE.
    Location: Prep area
    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: LEAK OBSERVED AT THE DRAIN PIPE UNDER THE HAND SINK NEXT TO THE WALK-IN COOLER. REPAIR.
    Location: Prep area
    Equipment: Hand sink
  • 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: SCOOP FOR COOKED RICE OBSERVED STORED IN A CONTAINER OF ICE WATER AT THE EXPO AREA. STORE SCOOP ON A CLEAN AND SANITARY SURFACE IN BETWEEN USES AND WASH AND SANITIZE EVERY 4 HOURS OR STORE IN HOT WATER MAINTAINED AT 135 DEGREES F OR ABOVE.
    Location: Expo line
  • Single Service Storage (corrected)
    Single-service item(s) stored improperly.
    Correction: Store in approved manner
    Comments: PACKAGES OF STYROFOAM FOOD CONTAINERS OBSERVED STORED DIRECTLY ON THE FLOOR IN THE LIQUOR STORAGE ROOM. STORE SINGLE-USE ITEMS AT LEAST 6 INCHES OFF THE FLOOR.
    Location: Dry storage
 07/03/2013Recheck
  • 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 TANKS (2) AT THE BAR OBSERVED UNRESTRAINED. SECURE TANKS WITH THE BUNGEE CORD PROVIDED.
  • 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: CAN OF WD-40 OBSERVED ON THE SHELVING ABOVE THE TWO-COMPARTMENT VEGETABLE PREP SINK. STORE ALL CHEMICALS IN A DESIGNATED AREA TO PREVENT CONTAMINATION OF FOOD, EQUIPMENT, UTENSILS, LINENS, AND SINGLE-USE ITEMS. -- REPEAT VIOLATION
    Location: Prep area
  • Pests/rodents
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: GERMAN COCKROACHES OBSERVED INSIDE THE CABINETS HOUSING THE CIRCUIT BREAKER BOXES IN THE DISH MACHINE AREA. TAKE CONTROL MEASURES TO ELIMINATE PESTS FROM THE ESTABLISHMENT. -- REPEAT VIOLATION
    Location: Dish machine area
  • 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: CHLORINE SANITIZER AT THE DISH MACHINE MEASURED LESS THAN 10 PPM AFTER RUNNING THROUGH SEVERAL CYCLES. MAINTAIN CHLORINE SANITIZER CONCENTRATION BETWEEN 50-100 PPM. CONTACT SERVICE TECHNICIAN IMMEDIATELY. SANITIZE DISHWARE IN THE THREE-COMPARTMENT SINK UNTIL THE DISH MACHINE IS REPAIRED. -- REPEAT VIOLATION
    Location: Dish machine area
    Equipment: Dishmachine
  • 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: OPEN DRINK CUP OBSERVED ON THE SHELVING ABOVE THE TWO-COMPARTMENT VEGETABLE PREP SINK. DRINKS MUST BE COVERED OR HAVE LIDS AND STRAWS AND BE STORED TO PREVENT CONTAMINATION OF FOOD, EQUIPMENT, UTENSILS, LINENS, AND SINGLE-USE ITEMS. -- REPEAT VIOLATION
    Location: Prep area
  • 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) RAW SHELL EGGS OBSERVED STORED ABOVE COOKED NOODLES IN THE REACH-IN COOLER ON THE COOK LINE. STORE RAW ANIMAL PRODUCTS BELOW COOKED AND READY-TO-EAT FOODS TO PREVENT CROSS-CONTAMINATION. -- REPEAT VIOLATION(2) RAW CHICKEN OBSERVED STORED ABOVE ALMOND JELLY DESSERT IN THE WALK-IN COOLER. STORE RAW ANIMAL PRODUCTS BELOW COOKED AND READY-TO-EAT FOODS TO PREVENT CROSS-CONTAMINATION. -- REPEAT VIOLATION
    Location: Cook line
    Equipment: Reach in cooler
  • 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) RAW SHELL EGGS OBSERVED STORED ABOVE COOKED NOODLES IN THE REACH-IN COOLER ON THE COOK LINE. STORE RAW ANIMAL PRODUCTS BELOW COOKED AND READY-TO-EAT FOODS TO PREVENT CROSS-CONTAMINATION. -- REPEAT VIOLATION(2) RAW CHICKEN OBSERVED STORED ABOVE ALMOND JELLY DESSERT IN THE WALK-IN COOLER. STORE RAW ANIMAL PRODUCTS BELOW COOKED AND READY-TO-EAT FOODS TO PREVENT CROSS-CONTAMINATION. -- REPEAT VIOLATION
    Location: Walk-in cooler
  • 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: BLEACH WATER SOLUTION IN CONTAINER AT THE TWO-COMPARTMENT VEGETABLE PREP SINK MEASURED LESS THAN 10 PPM. MAINTAIN CHLORINE SANITIZER CONCENTRATION BETWEEN 50-100 PPM. -- REPEAT VIOLATION
    Location: Prep area
  • Unapproved food contact materials
    Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
    Correction: Use approved materials for utensils and food contact surface(s).
    Comments: RUSTED METAL PAINT PAN AND PAINT ROLLER OBSERVED INSIDE THE WALK-IN COOLER. MANAGER STATES COOK USES PAINT SUPPLIES FOR ROLLING COOKING OIL ON TO DOUGH. THESE ITEMS ARE NOT APPROVED FOOD CONTACT MATERIALS. REMOVE FROM THE PREMISES.
    Location: Walk-in cooler
  • Storage of Personal Items
    Improper storage of personal item(s) with food or food contact item(s).
    Correction: Store personal item(s) away from food and food related articles.
    Comments: (1) PURSE OBSERVED STORED WITH PLASTIC FOOD WRAP AND FOOD CONTAINERS ON THE SHELVING ABOVE THE SERVER AREA. STORE PERSONAL ITEMS AWAY FROM FOOD AND FOOD PREP AREAS.(2) SEVERAL PERSONAL ITEMS (HAIR BRUSH, COFFEE, ETC.) OBSERVED STORED ON THE PREP TABLE NEXT TO THE COOK LINE. STORE PERSONAL ITEMS AWAY FROM FOOD AND FOOD PREP AREAS.
    Location: Wait staff area
  • Storage of Personal Items (corrected on site)
    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: (1) PURSE OBSERVED STORED WITH PLASTIC FOOD WRAP AND FOOD CONTAINERS ON THE SHELVING ABOVE THE SERVER AREA. STORE PERSONAL ITEMS AWAY FROM FOOD AND FOOD PREP AREAS.(2) SEVERAL PERSONAL ITEMS (HAIR BRUSH, COFFEE, ETC.) OBSERVED STORED ON THE PREP TABLE NEXT TO THE COOK LINE. STORE PERSONAL ITEMS AWAY FROM FOOD AND FOOD PREP AREAS.
    Location: Cook line
  • 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: BULK CONTAINERS OF SUGAR AND FLOUR OBSERVED UNLABELED ON THE COOK LINE. PROPERLY LABEL FOOD CONTAINERS.
    Location: Cook line
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: LIGHT FIXTURE IN THE BACK DRY STORAGE AREA OBSERVED NOT FUNCTIONING PROPERLY. REPLACE BULBS OR REPAIR FIXTURE.
    Location: Dry storage
  • Pests/rodents removed
    Dead pests not removed.
    Correction: Remove dead pests at frequent intervals to avoid accumulation.
    Comments: SEVERAL DEAD GERMAN COCKROACHES OBSERVED UNDER THE TWO-COMPARTMENT PREP SINK IN THE BACK KITCHEN AREA. REMOVE DEAD PESTS TO AVOID ACCUMULATION.
    Location: Prep area
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: CEILING OBSERVED PEELING ABOVE CLEAN DISHWARE IN THE DISH MACHINE AREA. REPAIR CEILING TO PREVENT CONTAMINATION OF DISHWARE STORED BELOW.
    Location: Dish machine area
  • 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) BLACK BUILD-UP OBSERVED ON THE FLOOR UNDER THE WOK. CLEAN THOROUGHLY.(2) BLACK BUILD-UP OBSERVED INSIDE THE FLOOR DRAIN UNDER THE THREE-COMPARTMENT SINK. CLEAN THOROUGHLY.
    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) BLACK BUILD-UP OBSERVED ON THE FLOOR UNDER THE WOK. CLEAN THOROUGHLY.(2) BLACK BUILD-UP OBSERVED INSIDE THE FLOOR DRAIN UNDER THE THREE-COMPARTMENT SINK. CLEAN THOROUGHLY.
    Location: Three bay area
  • Ice reuse (corrected on site)
    Exterior cooling ice used for consumption.
    Correction: Ice used as exterior coolant shall not be used for consumption.
    Comments: PLATE OF CUT LEMONS OBSERVED STORED INSIDE THE ICE BIN AT THE BAR. ICE USED AS AN EXTERIOR COOLANT SHALL NOT BE USED FOR CONSUMPTION.
    Location: Bar
    Equipment: Ice bin
  • 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: CASE OF RAW CHICKEN OBSERVED STORED DIRECTLY ON THE FLOOR IN THE WALK-IN COOLER. STORE ALL FOOD PRODUCTS AT LEAST 6 INCHES OFF THE FLOOR.
    Location: Walk-in cooler
  • Baking/cooking equipment soiled
    Food contact surfaces of baking and/or cooking equipment soiled.
    Correction: Clean surfaces at least every 24 hours.
    Comments: MICROWAVE OVEN AT THE COFFEE AND TEA STATION OBSERVED EXCESSIVELY SOILED. CLEAN AND SANITIZE.
    Location: Wait staff area
    Equipment: Microwave oven
  • Light shields
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: NO LIGHT SHIELDS OBSERVED FOR THE FIXTURES (2) IN THE DISH MACHINE AREA. PROVIDE.
    Location: Dish machine area
  • Unapproved use of two bay
    Unapproved use of 2 compartment sink for warewashing.
    Correction: Use 2 bay sinks for approved uses only.
    Comments: EMPLOYEE OBSERVED SCRUBBING MICROWAVE PLATE AND METAL BOWL WITH STEEL WOOL IN THE TWO-COMPARTMENT VEGETABLE PREP SINK WHERE VEGETABLES WERE BEING PREPARED AND RINSED. DISCONTINUE USING THE TWO-COMPARTMENT SINK FOR WAREWASHING. WAREWASHING MUST BE DONE AT THE THREE-COMPARTMENT SINK OR DISH MACHINE.
    Location: Prep area
    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: LEAK OBSERVED AT THE DRAIN PIPE UNDER THE HAND SINK NEXT TO THE WALK-IN COOLER. REPAIR.
    Location: Prep area
    Equipment: Hand sink
  • 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: SCOOP FOR COOKED RICE OBSERVED STORED IN A CONTAINER OF ICE WATER AT THE EXPO AREA. STORE SCOOP ON A CLEAN AND SANITARY SURFACE IN BETWEEN USES AND WASH AND SANITIZE EVERY 4 HOURS OR STORE IN HOT WATER MAINTAINED AT 135 DEGREES F OR ABOVE.
    Location: Expo line
  • Single Service Storage
    Single-service item(s) stored improperly.
    Correction: Store in approved manner
    Comments: PACKAGES OF STYROFOAM FOOD CONTAINERS OBSERVED STORED DIRECTLY ON THE FLOOR IN THE LIQUOR STORAGE ROOM. STORE SINGLE-USE ITEMS AT LEAST 6 INCHES OFF THE FLOOR.
    Location: Dry storage
 06/27/2013Routine
  • 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: COOKED DUCK IN A METAL BOWL ON TOP OF THE COLD TOP COOLER ON THE COOK LINE MEASURED 57 DEGREES F. COLD POTENTIALLY HAZARDOUS FOODS MUST BE HELD AT 41 DEGREES F OR BELOW. STORE PRODUCT INSIDE COOLER UNIT UNTIL NEEDED FOR SERVICE.
    Location: Cook line
    Equipment: Cold top
  • 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 BOTTLE OF DEGREASER OBSERVED AT THE TWO-COMPARTMENT SINK WITH NO LABEL. PROPERLY LABEL ALL CHEMICAL SPRAY BOTTLES AS TO THEIR CONTENTS.(2) SPRAY BOTTLE OF WINDOW CLEANER OBSERVED IN THE MOP ROOM WITH NO LABEL. PROPERLY LABEL ALL CHEMICAL SPRAY BOTTLES AS TO THEIR CONTENTS.
    Location: Prep 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: (1) SPRAY BOTTLE OF DEGREASER OBSERVED AT THE TWO-COMPARTMENT SINK WITH NO LABEL. PROPERLY LABEL ALL CHEMICAL SPRAY BOTTLES AS TO THEIR CONTENTS.(2) SPRAY BOTTLE OF WINDOW CLEANER OBSERVED IN THE MOP ROOM WITH NO LABEL. PROPERLY LABEL ALL CHEMICAL SPRAY BOTTLES AS TO THEIR CONTENTS.
    Location: Chemical room
  • 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: SPRAY BOTTLE OF DEGREASER OBSERVED ON THE DRAIN BOARD OF THE TWO-COMPARTMENT PREP SINK. STORE ALL CHEMICALS SEPARATE, BELOW, AND AWAY FROM FOOD AND FOOD CONTACT SURFACES.
    Location: Prep area
  • 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: LIVE GERMAN COCKROACH NYMPH OBSERVED ON THE SHELVING UNDER THE RANGE ON THE COOK LINE. TAKE CONTROL MEASURES TO ELIMINATE COCKROACHES FROM THE ESTABLISHMENT. THOROUGHLY CLEAN UNDER AND BETWEEN EQUIPMENT TO PREVENT PEST ATTRACTION.
    Location: Cook line
  • 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: EMPLOYEE OBSERVED PREPARING RAW CHICKEN WITH GLOVED HANDS THEN REMOVED GLOVES AND BEGAN PREPARING FOOD ON THE COOK LINE WITHOUT FIRST WASHING HIS HANDS. FOOD HANDLERS MUST PROPERLY WASH THEIR HANDS WHEN THEY HAVE BECOME CONTAMINATED AND PRIOR TO DONNING GLOVES.
  • 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: (1) RAW CHICKEN OBSERVED STORED ABOVE VEGETABLES IN THE REACH-IN COOLER ON THE COOK LINE. STORE ALL RAW ANIMAL PRODUCTS BELOW READY-TO-EAT FOODS TO PREVENT CROSS-CONTAMINATION.(2) RAW BEEF, PORK, AND SHRIMP OBSERVED STORED OVER SEVERAL COOKED FOODS IN THE WALK-IN COOLER. STORE ALL RAW ANIMAL PRODUCTS BELOW COOKED AND READY-TO-EAT FOODS TO PREVENT CROSS-CONTAMINATION.
    Location: Cook line
    Equipment: Reach in cooler
  • 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: (1) RAW CHICKEN OBSERVED STORED ABOVE VEGETABLES IN THE REACH-IN COOLER ON THE COOK LINE. STORE ALL RAW ANIMAL PRODUCTS BELOW READY-TO-EAT FOODS TO PREVENT CROSS-CONTAMINATION.(2) RAW BEEF, PORK, AND SHRIMP OBSERVED STORED OVER SEVERAL COOKED FOODS IN THE WALK-IN COOLER. STORE ALL RAW ANIMAL PRODUCTS BELOW COOKED AND READY-TO-EAT FOODS TO PREVENT CROSS-CONTAMINATION.
    Location: Walk-in cooler
  • 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: BLEACH WATER IN CONTAINER AT THE TWO-COMPARTMENT PREP SINK MEASURED 0 PPM. MAINTAIN CHLORINE SANITIZER CONCENTRATION BETWEEN 50-100 PPM.
    Location: Prep area
  • 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: SEVERAL PERSONAL ITEMS (DRINK CUPS, COFFEE, SHAMPOO, LOTION, ETC.) OBSERVED STORED ON THE SHELVING IN THE FOLLOWING LOCATIONS:(1) ABOVE THE COLD TOP COOLER ON THE COOK LINE(2) ABOVE THE TWO-COMPARTMENT PREP SINK(3) IN THE DISH MACHINE AREA.STORE PERSONAL ITEMS AWAY FROM FOOD AND FOOD PREP AREAS.
    Location: Cook line
  • 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: SEVERAL PERSONAL ITEMS (DRINK CUPS, COFFEE, SHAMPOO, LOTION, ETC.) OBSERVED STORED ON THE SHELVING IN THE FOLLOWING LOCATIONS:(1) ABOVE THE COLD TOP COOLER ON THE COOK LINE(2) ABOVE THE TWO-COMPARTMENT PREP SINK(3) IN THE DISH MACHINE AREA.STORE PERSONAL ITEMS AWAY FROM FOOD AND FOOD PREP AREAS.
    Location: Prep area
  • 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: SEVERAL PERSONAL ITEMS (DRINK CUPS, COFFEE, SHAMPOO, LOTION, ETC.) OBSERVED STORED ON THE SHELVING IN THE FOLLOWING LOCATIONS:(1) ABOVE THE COLD TOP COOLER ON THE COOK LINE(2) ABOVE THE TWO-COMPARTMENT PREP SINK(3) IN THE DISH MACHINE AREA.STORE PERSONAL ITEMS AWAY FROM FOOD AND FOOD PREP AREAS.
    Location: Dish machine area
  • Drying mop(s) (corrected)
    Improper drying of wet mop(s).
    Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
    Comments: MOPS (2) OBSERVED STORED ON THE FLOOR IN THE MOP ROOM. HANG WET MOPS TO DRIP DRY BETWEEN USES.
    Location: Chemical room
  • 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) EXCESSIVE SOIL AND FOOD DEBRIS OBSERVED UNDER AND BEHIND ALL EQUIPMENT ON THE COOK LINE. THOROUGHLY CLEAN FLOOR AREAS TO PREVENT PEST ATTRACTION.(2) MOLD OBSERVED IN THE FAN GUARDS OF THE CONDENSER UNIT INSIDE THE WALK-IN COOLER. INCREASE CLEANING FREQUENCY TO PREVENT MOLD GROWTH AND PRODUCT CONTAMINATION.
    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) EXCESSIVE SOIL AND FOOD DEBRIS OBSERVED UNDER AND BEHIND ALL EQUIPMENT ON THE COOK LINE. THOROUGHLY CLEAN FLOOR AREAS TO PREVENT PEST ATTRACTION.(2) MOLD OBSERVED IN THE FAN GUARDS OF THE CONDENSER UNIT INSIDE THE WALK-IN COOLER. INCREASE CLEANING FREQUENCY TO PREVENT MOLD GROWTH AND PRODUCT CONTAMINATION.
    Location: Walk-in cooler
  • 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: METAL POTS CONTAINING COOKED BEEF AND SAUCE OBSERVED STORED DIRECTLY ON THE FLOOR IN THE WALK-IN COOLER. STORE FOOD PRODUCTS AT LEAST 6 INCHES OFF THE FLOOR.
    Location: Walk-in cooler
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: EXCESSIVE SOIL AND BUILD-UP OBSERVED ON THE SHELVING UNDER THE COOK LINE EQUIPMENT AND IN BETWEEN THE COLD TOP COOLER UNITS. CLEAN AND SANITIZE.
    Location: Cook line
  • Baking/cooking equipment soiled (corrected)
    Food contact surfaces of baking and/or cooking equipment soiled.
    Correction: Clean surfaces at least every 24 hours.
    Comments: BOTH MICROWAVES IN THE KITCHEN AREA OBSERVED EXCESSIVELY SOILED. CLEAN AND SANITIZE.
    Location: Prep area
    Equipment: Microwave oven
  • Light shields (corrected)
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: (1) LIGHT SHIELD OBSERVED MISSING FROM THE FIXTURE ABOVE THE TWO-COMPARTMENT PREP SINK. PROVIDE.(2) END CAPS OBSERVED MISSING FROM ALL LIGHT SHIELDS THROUGHOUT THE KITCHEN. PROVIDE TO ENSURE PLASTIC SLEEVES REMAIN IN PLACE.
    Location: Prep area
  • Light shields (corrected)
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: (1) LIGHT SHIELD OBSERVED MISSING FROM THE FIXTURE ABOVE THE TWO-COMPARTMENT PREP SINK. PROVIDE.(2) END CAPS OBSERVED MISSING FROM ALL LIGHT SHIELDS THROUGHOUT THE KITCHEN. PROVIDE TO ENSURE PLASTIC SLEEVES REMAIN IN PLACE.
    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: LEAK OBSERVED AT THE DRAIN PIPE UNDER THE HAND SINK IN THE PREP AREA. REPAIR.
    Location: Prep area
    Equipment: Hand sink
 02/05/2013Recheck
  • 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: COOKED DUCK IN A METAL BOWL ON TOP OF THE COLD TOP COOLER ON THE COOK LINE MEASURED 57 DEGREES F. COLD POTENTIALLY HAZARDOUS FOODS MUST BE HELD AT 41 DEGREES F OR BELOW. STORE PRODUCT INSIDE COOLER UNIT UNTIL NEEDED FOR SERVICE.
    Location: Cook line
    Equipment: Cold top
  • 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 BOTTLE OF DEGREASER OBSERVED AT THE TWO-COMPARTMENT SINK WITH NO LABEL. PROPERLY LABEL ALL CHEMICAL SPRAY BOTTLES AS TO THEIR CONTENTS.(2) SPRAY BOTTLE OF WINDOW CLEANER OBSERVED IN THE MOP ROOM WITH NO LABEL. PROPERLY LABEL ALL CHEMICAL SPRAY BOTTLES AS TO THEIR CONTENTS.
    Location: Prep 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: (1) SPRAY BOTTLE OF DEGREASER OBSERVED AT THE TWO-COMPARTMENT SINK WITH NO LABEL. PROPERLY LABEL ALL CHEMICAL SPRAY BOTTLES AS TO THEIR CONTENTS.(2) SPRAY BOTTLE OF WINDOW CLEANER OBSERVED IN THE MOP ROOM WITH NO LABEL. PROPERLY LABEL ALL CHEMICAL SPRAY BOTTLES AS TO THEIR CONTENTS.
    Location: Chemical room
  • 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 DEGREASER OBSERVED ON THE DRAIN BOARD OF THE TWO-COMPARTMENT PREP SINK. STORE ALL CHEMICALS SEPARATE, BELOW, AND AWAY FROM FOOD AND FOOD CONTACT SURFACES.
    Location: Prep area
  • Pests/rodents
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: LIVE GERMAN COCKROACH NYMPH OBSERVED ON THE SHELVING UNDER THE RANGE ON THE COOK LINE. TAKE CONTROL MEASURES TO ELIMINATE COCKROACHES FROM THE ESTABLISHMENT. THOROUGHLY CLEAN UNDER AND BETWEEN EQUIPMENT TO PREVENT PEST ATTRACTION.
    Location: Cook line
  • 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: EMPLOYEE OBSERVED PREPARING RAW CHICKEN WITH GLOVED HANDS THEN REMOVED GLOVES AND BEGAN PREPARING FOOD ON THE COOK LINE WITHOUT FIRST WASHING HIS HANDS. FOOD HANDLERS MUST PROPERLY WASH THEIR HANDS WHEN THEY HAVE BECOME CONTAMINATED AND PRIOR TO DONNING GLOVES.
  • 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) RAW CHICKEN OBSERVED STORED ABOVE VEGETABLES IN THE REACH-IN COOLER ON THE COOK LINE. STORE ALL RAW ANIMAL PRODUCTS BELOW READY-TO-EAT FOODS TO PREVENT CROSS-CONTAMINATION.(2) RAW BEEF, PORK, AND SHRIMP OBSERVED STORED OVER SEVERAL COOKED FOODS IN THE WALK-IN COOLER. STORE ALL RAW ANIMAL PRODUCTS BELOW COOKED AND READY-TO-EAT FOODS TO PREVENT CROSS-CONTAMINATION.
    Location: Cook line
    Equipment: Reach in cooler
  • 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) RAW CHICKEN OBSERVED STORED ABOVE VEGETABLES IN THE REACH-IN COOLER ON THE COOK LINE. STORE ALL RAW ANIMAL PRODUCTS BELOW READY-TO-EAT FOODS TO PREVENT CROSS-CONTAMINATION.(2) RAW BEEF, PORK, AND SHRIMP OBSERVED STORED OVER SEVERAL COOKED FOODS IN THE WALK-IN COOLER. STORE ALL RAW ANIMAL PRODUCTS BELOW COOKED AND READY-TO-EAT FOODS TO PREVENT CROSS-CONTAMINATION.
    Location: Walk-in cooler
  • 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: BLEACH WATER IN CONTAINER AT THE TWO-COMPARTMENT PREP SINK MEASURED 0 PPM. MAINTAIN CHLORINE SANITIZER CONCENTRATION BETWEEN 50-100 PPM.
    Location: Prep area
  • 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: SEVERAL PERSONAL ITEMS (DRINK CUPS, COFFEE, SHAMPOO, LOTION, ETC.) OBSERVED STORED ON THE SHELVING IN THE FOLLOWING LOCATIONS:(1) ABOVE THE COLD TOP COOLER ON THE COOK LINE(2) ABOVE THE TWO-COMPARTMENT PREP SINK(3) IN THE DISH MACHINE AREA.STORE PERSONAL ITEMS AWAY FROM FOOD AND FOOD PREP AREAS.
    Location: Cook line
  • 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: SEVERAL PERSONAL ITEMS (DRINK CUPS, COFFEE, SHAMPOO, LOTION, ETC.) OBSERVED STORED ON THE SHELVING IN THE FOLLOWING LOCATIONS:(1) ABOVE THE COLD TOP COOLER ON THE COOK LINE(2) ABOVE THE TWO-COMPARTMENT PREP SINK(3) IN THE DISH MACHINE AREA.STORE PERSONAL ITEMS AWAY FROM FOOD AND FOOD PREP AREAS.
    Location: Prep area
  • 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: SEVERAL PERSONAL ITEMS (DRINK CUPS, COFFEE, SHAMPOO, LOTION, ETC.) OBSERVED STORED ON THE SHELVING IN THE FOLLOWING LOCATIONS:(1) ABOVE THE COLD TOP COOLER ON THE COOK LINE(2) ABOVE THE TWO-COMPARTMENT PREP SINK(3) IN THE DISH MACHINE AREA.STORE PERSONAL ITEMS AWAY FROM FOOD AND FOOD PREP AREAS.
    Location: Dish machine area
  • Drying mop(s)
    Improper drying of wet mop(s).
    Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
    Comments: MOPS (2) OBSERVED STORED ON THE FLOOR IN THE MOP ROOM. HANG WET MOPS TO DRIP DRY BETWEEN USES.
    Location: Chemical 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: (1) EXCESSIVE SOIL AND FOOD DEBRIS OBSERVED UNDER AND BEHIND ALL EQUIPMENT ON THE COOK LINE. THOROUGHLY CLEAN FLOOR AREAS TO PREVENT PEST ATTRACTION.(2) MOLD OBSERVED IN THE FAN GUARDS OF THE CONDENSER UNIT INSIDE THE WALK-IN COOLER. INCREASE CLEANING FREQUENCY TO PREVENT MOLD GROWTH AND PRODUCT CONTAMINATION.
    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) EXCESSIVE SOIL AND FOOD DEBRIS OBSERVED UNDER AND BEHIND ALL EQUIPMENT ON THE COOK LINE. THOROUGHLY CLEAN FLOOR AREAS TO PREVENT PEST ATTRACTION.(2) MOLD OBSERVED IN THE FAN GUARDS OF THE CONDENSER UNIT INSIDE THE WALK-IN COOLER. INCREASE CLEANING FREQUENCY TO PREVENT MOLD GROWTH AND PRODUCT CONTAMINATION.
    Location: Walk-in cooler
  • 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: METAL POTS CONTAINING COOKED BEEF AND SAUCE OBSERVED STORED DIRECTLY ON THE FLOOR IN THE WALK-IN COOLER. STORE FOOD PRODUCTS AT LEAST 6 INCHES OFF THE FLOOR.
    Location: Walk-in cooler
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: EXCESSIVE SOIL AND BUILD-UP OBSERVED ON THE SHELVING UNDER THE COOK LINE EQUIPMENT AND IN BETWEEN THE COLD TOP COOLER UNITS. CLEAN AND SANITIZE.
    Location: Cook line
  • Baking/cooking equipment soiled
    Food contact surfaces of baking and/or cooking equipment soiled.
    Correction: Clean surfaces at least every 24 hours.
    Comments: BOTH MICROWAVES IN THE KITCHEN AREA OBSERVED EXCESSIVELY SOILED. CLEAN AND SANITIZE.
    Location: Prep area
    Equipment: Microwave oven
  • Light shields
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: (1) LIGHT SHIELD OBSERVED MISSING FROM THE FIXTURE ABOVE THE TWO-COMPARTMENT PREP SINK. PROVIDE.(2) END CAPS OBSERVED MISSING FROM ALL LIGHT SHIELDS THROUGHOUT THE KITCHEN. PROVIDE TO ENSURE PLASTIC SLEEVES REMAIN IN PLACE.
    Location: Prep area
  • Light shields
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: (1) LIGHT SHIELD OBSERVED MISSING FROM THE FIXTURE ABOVE THE TWO-COMPARTMENT PREP SINK. PROVIDE.(2) END CAPS OBSERVED MISSING FROM ALL LIGHT SHIELDS THROUGHOUT THE KITCHEN. PROVIDE TO ENSURE PLASTIC SLEEVES REMAIN IN PLACE.
    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: LEAK OBSERVED AT THE DRAIN PIPE UNDER THE HAND SINK IN THE PREP AREA. REPAIR.
    Location: Prep area
    Equipment: Hand sink
 01/29/2013Routine
No violation noted during this evaluation. 01/08/2013Non-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 ...
    Comments: CO2 TANKS (2) IN THE BAR AND IN THE BAR STORAGE ROOM OBSERVED NOT RESTRAINED.
  • 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: SPRAY BOTTLE OF PURPLE COLORED CHEMICAL OBSERVED ABOVE THE PREP SINK WITHOUT A LABEL.
    Location: Prep area
  • 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: SPRAY BOTTLE OF PURPLE COLORED CHEMICAL OBSERVED STORED ABOVE NOODLES BEING PREPARED IN THE PREP SINK. STORE CHEMICALS BELOW FOOD AND FOOD CONTACT SURFACES TO PREVENT CONTAMINATION.
    Location: Prep area
  • 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: LIVE COCKROACHES (MORE THAN 15) OBSERVED IN/ON THE DISH MACHINE RACKS ON THE FLOOR NEAR THE DISH MACHINE. CONTACT YOUR PEST CONTROL COMPANY FOR SERVICE IMMEDIATELY.
    Location: Dish machine area
  • 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: EMPLOYEE OBSERVED PLACING COOKED RICE ONTO CUSTOMER PLATES WITH HER BARE HANDS.
  • Reusing tasting utensil (corrected)
    Food employee reusing utensil to taste food.
    Correction: A food employee shall provide new utensil for each item tasted.
    Comments: EMPLOYEE OBSERVED USING LADLE TO TASTE FOOD PREPARED IN THE WOK THEN REUSING THE SAME LADLE TO CONTINUE PREPARING THE FOOD.
  • 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: EMPLOYEE OBSERVED TOUCHING HER FACE THEN PROCEEDING TO PREPARE FOODS ON THE COOK LINE WITHOUT FIRST WASHING HER HANDS.
  • 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: UNCOVERED EMPLOYEE DRINK OBSERVED ON THE SHELVING ABOVE CLEAN DISHES NEAR THE DISH MACHINE. PROVIDE LIDS AND STRAWS FOR DRINKS AND STORE BELOW FOOD AND FOOD CONTACT SURFACES.
    Location: Dish machine area
  • Unapproved food contact materials (corrected)
    Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
    Correction: Use approved materials for utensils and food contact surface(s).
    Comments: CUT PLASTIC BOTTLE OBSERVED BEING USED AS A SCOOP FOR THE BULK BREAD FLOUR. PROVIDE AN APPROVED FOOD GRADE SCOOP TO DISPENSE FLOUR.
    Location: Cook line
  • 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: (1) CHLORINE SANITIZER CONCENTRATION IN THE BUCKET AT THE PREP SINK MEASURED MORE THAN 200 PPM. MAINTAIN CHLORINE SANITIZER BETWEEN 50-100 PPM.(2) CHLORINE SANITIZER CONCENTRATION IN THE DISH MACHINE MEASURED 0 PPM. MAINTAIN CHLORINE SANITIZER CONCENTRATION BETWEEN 50-100 PPM. SANITIZE DISHES IN THE THREE-COMPARTMENT SINK UNTIL DISH MACHINE IS REPAIRED.
    Location: Prep area
  • 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: (1) CHLORINE SANITIZER CONCENTRATION IN THE BUCKET AT THE PREP SINK MEASURED MORE THAN 200 PPM. MAINTAIN CHLORINE SANITIZER BETWEEN 50-100 PPM.(2) CHLORINE SANITIZER CONCENTRATION IN THE DISH MACHINE MEASURED 0 PPM. MAINTAIN CHLORINE SANITIZER CONCENTRATION BETWEEN 50-100 PPM. SANITIZE DISHES IN THE THREE-COMPARTMENT SINK UNTIL DISH MACHINE IS REPAIRED.
    Location: Dish machine area
    Equipment: Dishmachine
  • 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: BULK CONTAINERS OF SUGAR AND FLOUR OBSERVED ON THE COOK LINE WITH NO LABELS. PROPERLY LABEL BULK PRODUCTS AS TO THEIR CONTENTS.
    Location: Cook line
  • Pests/rodents removed (corrected)
    Dead pests not removed.
    Correction: Remove dead pests at frequent intervals to avoid accumulation.
    Comments: DEAD COCKROACHES OBSERVED IN CABINET UNDER THE COOK LINE. THOROUGHLY CLEAN CABINET TO PREVENT THE ACCUMULATION AND ATTRACTION OF PESTS.
    Location: Cook line
  • 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: SINGLE SERVICE UTENSILS (FORKS, KNIVES, SPOONS) OBSERVED FACE UP IN CONTAINER ON THE EXPO LINE. STORE UTENSILS WITH THE HANDLES FACING UP TO PREVENT CONTAMINATION OF THE FOOD CONTACT END.
    Location: Expo 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) EXCESSIVE BLACK BUILD-UP OBSERVED ON THE FLOORS UNDER THE WOK AND EQUIPMENT AT THE COOK LINE. INCREASE CLEANING FREQUENCY TO PREVENT BUILD-UP.(2) EXCESSIVE LITTER AND BUILD-UP OBSERVED ON THE FLOORS IN THE BAR. INCREASE CLEANING FREQUENCY TO PREVENT BUILD-UP.
    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) EXCESSIVE BLACK BUILD-UP OBSERVED ON THE FLOORS UNDER THE WOK AND EQUIPMENT AT THE COOK LINE. INCREASE CLEANING FREQUENCY TO PREVENT BUILD-UP.(2) EXCESSIVE LITTER AND BUILD-UP OBSERVED ON THE FLOORS IN THE BAR. INCREASE CLEANING FREQUENCY TO PREVENT BUILD-UP.
    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: CASES OF NAPPA CABBAGE, GREEN BEANS, AND RAW DUCK OBSERVED STORED DIRECTLY ON THE FLOOR IN THE WALK-IN COOLER. STORE ITEMS AT LEAST 6 INCHES OFF THE FLOOR.
    Location: Walk-in cooler
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: EXCESSIVE BUILD-UP OBSERVED ON THE EXTERIOR DOORS AND HANDLES OF THE REACH-IN COOLERS AND MICROWAVE ON THE COOK LINE. PROPERLY CLEAN AND SANITIZE TO PREVENT BUILD-UP.
    Location: Cook line
    Equipment: Reach in cooler
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: EXCESSIVE BUILD-UP OBSERVED ON THE EXTERIOR DOORS AND HANDLES OF THE REACH-IN COOLERS AND MICROWAVE ON THE COOK LINE. PROPERLY CLEAN AND SANITIZE TO PREVENT BUILD-UP.
    Equipment: Microwave oven
  • Light shields
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: END CAPS OBSERVED MISSING FROM THE LIGHT SHIELDS ABOVE THE COOK LINE. PROVIDE.
    Location: Cook line
  • Light shields (corrected)
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: END CAPS OBSERVED MISSING FROM THE LIGHT SHIELDS ABOVE THE COOK LINE. PROVIDE.
    Location: Walk-in cooler
  • Warewashing equipment cleaning (corrected)
    Warewashing equipment not cleaned at appropriate intervals.
    Correction: Clean warewash equipment appropriate intervals.
    Comments: EXCESSIVE BUILD-UP OBSERVED INSIDE THE BASINS OF THE THREE-COMPARTMENT SINK IN THE BAR. THOROUGHLY CLEAN AND SANITIZE BASINS TO PREVENT BUILD-UP.
    Location: Bar
    Equipment: 3-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: LEAK OBSERVED AT THE DRAIN PIPE UNDER THE HAND SINK NEAR THE WALK-IN COOLER. REPAIR.
    Location: Prep area
    Equipment: Hand sink
 07/17/2012Recheck
  • 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: CO2 TANKS (2) IN THE BAR AND IN THE BAR STORAGE ROOM OBSERVED NOT RESTRAINED.
  • 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: SPRAY BOTTLE OF PURPLE COLORED CHEMICAL OBSERVED ABOVE THE PREP SINK WITHOUT A LABEL.
    Location: Prep area
  • 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: SPRAY BOTTLE OF PURPLE COLORED CHEMICAL OBSERVED STORED ABOVE NOODLES BEING PREPARED IN THE PREP SINK. STORE CHEMICALS BELOW FOOD AND FOOD CONTACT SURFACES TO PREVENT CONTAMINATION.
    Location: Prep area
  • Pests/rodents
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: LIVE COCKROACHES (MORE THAN 15) OBSERVED IN/ON THE DISH MACHINE RACKS ON THE FLOOR NEAR THE DISH MACHINE. CONTACT YOUR PEST CONTROL COMPANY FOR SERVICE IMMEDIATELY.
    Location: Dish machine area
  • 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: EMPLOYEE OBSERVED PLACING COOKED RICE ONTO CUSTOMER PLATES WITH HER BARE HANDS.
  • Reusing tasting utensil
    Food employee reusing utensil to taste food.
    Correction: A food employee shall provide new utensil for each item tasted.
    Comments: EMPLOYEE OBSERVED USING LADLE TO TASTE FOOD PREPARED IN THE WOK THEN REUSING THE SAME LADLE TO CONTINUE PREPARING THE FOOD.
  • 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: EMPLOYEE OBSERVED TOUCHING HER FACE THEN PROCEEDING TO PREPARE FOODS ON THE COOK LINE WITHOUT FIRST WASHING HER HANDS.
  • 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: UNCOVERED EMPLOYEE DRINK OBSERVED ON THE SHELVING ABOVE CLEAN DISHES NEAR THE DISH MACHINE. PROVIDE LIDS AND STRAWS FOR DRINKS AND STORE BELOW FOOD AND FOOD CONTACT SURFACES.
    Location: Dish machine area
  • Unapproved food contact materials
    Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
    Correction: Use approved materials for utensils and food contact surface(s).
    Comments: CUT PLASTIC BOTTLE OBSERVED BEING USED AS A SCOOP FOR THE BULK BREAD FLOUR. PROVIDE AN APPROVED FOOD GRADE SCOOP TO DISPENSE FLOUR.
    Location: Cook line
  • 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: (1) CHLORINE SANITIZER CONCENTRATION IN THE BUCKET AT THE PREP SINK MEASURED MORE THAN 200 PPM. MAINTAIN CHLORINE SANITIZER BETWEEN 50-100 PPM.(2) CHLORINE SANITIZER CONCENTRATION IN THE DISH MACHINE MEASURED 0 PPM. MAINTAIN CHLORINE SANITIZER CONCENTRATION BETWEEN 50-100 PPM. SANITIZE DISHES IN THE THREE-COMPARTMENT SINK UNTIL DISH MACHINE IS REPAIRED.
    Location: Prep area
  • 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: (1) CHLORINE SANITIZER CONCENTRATION IN THE BUCKET AT THE PREP SINK MEASURED MORE THAN 200 PPM. MAINTAIN CHLORINE SANITIZER BETWEEN 50-100 PPM.(2) CHLORINE SANITIZER CONCENTRATION IN THE DISH MACHINE MEASURED 0 PPM. MAINTAIN CHLORINE SANITIZER CONCENTRATION BETWEEN 50-100 PPM. SANITIZE DISHES IN THE THREE-COMPARTMENT SINK UNTIL DISH MACHINE IS REPAIRED.
    Location: Dish machine area
    Equipment: Dishmachine
  • 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: BULK CONTAINERS OF SUGAR AND FLOUR OBSERVED ON THE COOK LINE WITH NO LABELS. PROPERLY LABEL BULK PRODUCTS AS TO THEIR CONTENTS.
    Location: Cook line
  • Pests/rodents removed
    Dead pests not removed.
    Correction: Remove dead pests at frequent intervals to avoid accumulation.
    Comments: DEAD COCKROACHES OBSERVED IN CABINET UNDER THE COOK LINE. THOROUGHLY CLEAN CABINET TO PREVENT THE ACCUMULATION AND ATTRACTION OF PESTS.
    Location: Cook line
  • 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: SINGLE SERVICE UTENSILS (FORKS, KNIVES, SPOONS) OBSERVED FACE UP IN CONTAINER ON THE EXPO LINE. STORE UTENSILS WITH THE HANDLES FACING UP TO PREVENT CONTAMINATION OF THE FOOD CONTACT END.
    Location: Expo 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) EXCESSIVE BLACK BUILD-UP OBSERVED ON THE FLOORS UNDER THE WOK AND EQUIPMENT AT THE COOK LINE. INCREASE CLEANING FREQUENCY TO PREVENT BUILD-UP.(2) EXCESSIVE LITTER AND BUILD-UP OBSERVED ON THE FLOORS IN THE BAR. INCREASE CLEANING FREQUENCY TO PREVENT BUILD-UP.
    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) EXCESSIVE BLACK BUILD-UP OBSERVED ON THE FLOORS UNDER THE WOK AND EQUIPMENT AT THE COOK LINE. INCREASE CLEANING FREQUENCY TO PREVENT BUILD-UP.(2) EXCESSIVE LITTER AND BUILD-UP OBSERVED ON THE FLOORS IN THE BAR. INCREASE CLEANING FREQUENCY TO PREVENT BUILD-UP.
    Location: Bar
  • 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: CASES OF NAPPA CABBAGE, GREEN BEANS, AND RAW DUCK OBSERVED STORED DIRECTLY ON THE FLOOR IN THE WALK-IN COOLER. STORE ITEMS AT LEAST 6 INCHES OFF THE FLOOR.
    Location: Walk-in cooler
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: EXCESSIVE BUILD-UP OBSERVED ON THE EXTERIOR DOORS AND HANDLES OF THE REACH-IN COOLERS AND MICROWAVE ON THE COOK LINE. PROPERLY CLEAN AND SANITIZE TO PREVENT BUILD-UP.
    Location: Cook line
    Equipment: Reach in cooler
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: EXCESSIVE BUILD-UP OBSERVED ON THE EXTERIOR DOORS AND HANDLES OF THE REACH-IN COOLERS AND MICROWAVE ON THE COOK LINE. PROPERLY CLEAN AND SANITIZE TO PREVENT BUILD-UP.
    Equipment: Microwave oven
  • Light shields
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: (1) NO LIGHT SHIELDS OBSERVED FOR LIGHT FIXTURES ABOVE THE COOK LINE. PROVIDE.(1) NO LIGHT SHIELD OBSERVED FOR LIGHT FIXTURE IN THE WALK-IN COOLER. PROVIDE.
    Location: Cook line
  • Light shields
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: (1) NO LIGHT SHIELDS OBSERVED FOR LIGHT FIXTURES ABOVE THE COOK LINE. PROVIDE.(1) NO LIGHT SHIELD OBSERVED FOR LIGHT FIXTURE IN THE WALK-IN COOLER. PROVIDE.
    Location: Walk-in cooler
  • Warewashing equipment cleaning
    Warewashing equipment not cleaned at appropriate intervals.
    Correction: Clean warewash equipment appropriate intervals.
    Comments: EXCESSIVE BUILD-UP OBSERVED INSIDE THE BASINS OF THE THREE-COMPARTMENT SINK IN THE BAR. THOROUGHLY CLEAN AND SANITIZE BASINS TO PREVENT BUILD-UP.
    Location: Bar
    Equipment: 3-bay
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: LEAK OBSERVED AT THE DRAIN PIPE UNDER THE HAND SINK NEAR THE WALK-IN COOLER. REPAIR.
    Location: Prep area
    Equipment: Hand sink
 07/10/2012Routine
  • 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. end make table cooler - food not placed inside of cooler - do not double pan, allow the cold air to circulate.2. reach in cooler - do not store food inside until repaired.
    Location: Cook line
    Equipment: Reach in cooler
  • 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. end make table cooler - food not placed inside of cooler - do not double pan, allow the cold air to circulate.2. reach in cooler - do not store food inside until repaired.
    Location: Cook line
    Equipment: Make table cooler
  • 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: Dishmachine sanitizer at 0% concentration. Use 3-bay to sanitize until repaired.
    Equipment: Dishmachine
  • 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: Raw meat stored above other food. Store below.
    Location: Walk-in cooler
  • 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: sinks, prep tops, etc...
    Location: Kitchen (back)
  • 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: Knives stored between wall and dishmachine.
    Location: Dish machine area
  • 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: floor under/behind cooking equipment.
    Location: Cook line
  • No test kit (corrected)
    No test kit provided and /or used to measure the concentration of sanitizer.
    Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
    Location: Kitchen
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: Reach in cooler on cooks line - do not store food inside until repaired.
    Location: Cook line
    Equipment: Reach in cooler
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: exteriors of equipment and shelving, door handles, etc...
    Location: Kitchen (front)
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: exteriors of equipment and shelving, door handles, etc...
    Location: Kitchen (back)
  • 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.
    Location: Bar
    Equipment: Soda gun & holster
  • Baking/cooking equipment soiled (corrected)
    Food contact surfaces of baking and/or cooking equipment soiled.
    Correction: Clean surfaces at least every 24 hours.
    Location: Kitchen (front)
  • Baking/cooking equipment soiled (corrected)
    Food contact surfaces of baking and/or cooking equipment soiled.
    Correction: Clean surfaces at least every 24 hours.
    Location: Kitchen (back)
 02/24/2012Recheck
  • 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: 1. end make table cooler - food not placed inside of cooler - do not double pan, allow the cold air to circulate.2. reach in cooler - do not store food inside until repaired.
    Location: Cook line
    Equipment: Reach in cooler
  • 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: 1. end make table cooler - food not placed inside of cooler - do not double pan, allow the cold air to circulate.2. reach in cooler - do not store food inside until repaired.
    Location: Cook line
    Equipment: Make table cooler
  • 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: Dishmachine sanitizer at 0% concentration. Use 3-bay to sanitize until repaired.
    Equipment: Dishmachine
  • 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: Raw meat stored above other food. Store below.
    Location: Walk-in cooler
  • 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: sinks, prep tops, etc...
    Location: Kitchen (back)
  • 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: Knives stored between wall and dishmachine.
    Location: Dish machine area
  • 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: floor under/behind cooking equipment.
    Location: Cook line
  • No test kit
    No test kit provided and /or used to measure the concentration of sanitizer.
    Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
    Location: Kitchen
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: Reach in cooler on cooks line - do not store food inside until repaired.
    Location: Cook line
    Equipment: Reach in cooler
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: exteriors of equipment and shelving, door handles, etc...
    Location: Kitchen (front)
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: exteriors of equipment and shelving, door handles, etc...
    Location: Kitchen (back)
  • 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.
    Location: Bar
    Equipment: Soda gun & holster
  • Baking/cooking equipment soiled
    Food contact surfaces of baking and/or cooking equipment soiled.
    Correction: Clean surfaces at least every 24 hours.
    Location: Kitchen (front)
  • Baking/cooking equipment soiled
    Food contact surfaces of baking and/or cooking equipment soiled.
    Correction: Clean surfaces at least every 24 hours.
    Location: Kitchen (back)
 02/17/2012Routine

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