- Open doors and windows (corrected)
Window(s) and/or door(s) open.
Correction: If the windows and doors are kept open for ventilation or other purpose the openings shall be protected from insect and rodent entry.
Comments: BACK DOOR OPEN.
Location: Kitchen (back)
- Ventilation soiled (corrected)
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: HOOD SOILED. PLEASE CLEAN.
Location: Kitchen
- Wiping cloths / storage (corrected on site)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: WET TOWEL ON COUNTER BY DISH MACHINE.
Location: Kitchen
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Location: Kitchen
Equipment: Cooler drawers
- 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: CORRODED WIRE SHELVES IN BOTTOM OF COOLER THAT HAS DRINKING GLASSES INSIDE. PLEASE PAINT OR REPLACE SHELVES.
Location: Bar
Equipment: Reach in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: MOLD GROWING INSIDE ICE MACHINE ON FLAP. PLEASE CLEAN AND SANITIZE.
Location: Kitchen
Equipment: Ice machine
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: BUILD UP OF GREASE ON AND AROUND COOKING SURFACES. PLEASE CLEAN ON, AROUND AND UNDER GRILL AND STOVE.
Location: Kitchen
Equipment: Flat grill
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: BUILD UP OF GREASE ON AND AROUND COOKING SURFACES. PLEASE CLEAN ON, AROUND AND UNDER GRILL AND STOVE.
Location: Kitchen
Equipment: Stove
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. LEAK FROM FAUCET AT 3-BAY SINK IN KITCHEN. PLEASE REPAIR.2. LEAK AT HOT WATER HANDLE IN MEN'S RESTROOM. PLEASE REPAIR9/25/14:THESE VIOLATIONS WERE NOT PRINTED ON THE ROUTINE INSPECTION BECAUSE I DID NOT CLICK VIOLTION WHILE DOING THE REPORT. THE VIOLATIONS WERE OBSERVED THAT DAY BUT NOT CORRECTLY ADDRESSED AT THE END OF THE INSPECTION AND ON THE REPORT. I AM POINTING THIS OUT SO THAT THESE VIOLATIONS ARE CORRECTED BEFORE THE NEXT ROUTINE INSPECTION
Location: Kitchen
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: 1. LEAK FROM FAUCET AT 3-BAY SINK IN KITCHEN. PLEASE REPAIR.2. LEAK AT HOT WATER HANDLE IN MEN'S RESTROOM. PLEASE REPAIR9/25/14:THESE VIOLATIONS WERE NOT PRINTED ON THE ROUTINE INSPECTION BECAUSE I DID NOT CLICK VIOLTION WHILE DOING THE REPORT. THE VIOLATIONS WERE OBSERVED THAT DAY BUT NOT CORRECTLY ADDRESSED AT THE END OF THE INSPECTION AND ON THE REPORT. I AM POINTING THIS OUT SO THAT THESE VIOLATIONS ARE CORRECTED BEFORE THE NEXT ROUTINE INSPECTION
Location: Mens restroom
Equipment: Hand sink
|
09/25/2014 | Recheck |
- Open doors and windows (corrected on site)
Window(s) and/or door(s) open.
Correction: If the windows and doors are kept open for ventilation or other purpose the openings shall be protected from insect and rodent entry.
Comments: BACK DOOR OPEN.
Location: Kitchen (back)
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: HOOD SOILED. PLEASE CLEAN.
Location: Kitchen
- Wiping cloths / storage (corrected on site)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: WET TOWEL ON COUNTER BY DISH MACHINE.
Location: Kitchen
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Location: Kitchen
Equipment: Cooler drawers
- 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: CORRODED WIRE SHELVES IN BOTTOM OF COOLER THAT HAS DRINKING GLASSES INSIDE. PLEASE PAINT OR REPLACE SHELVES.
Location: Bar
Equipment: Reach in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: MOLD GROWING INSIDE ICE MACHINE ON FLAP. PLEASE CLEAN AND SANITIZE.
Location: Kitchen
Equipment: Ice machine
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: BUILD UP OF GREASE ON AND AROUND COOKING SURFACES. PLEASE CLEAN ON, AROUND AND UNDER GRILL AND STOVE.
Location: Kitchen
Equipment: Flat grill
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: BUILD UP OF GREASE ON AND AROUND COOKING SURFACES. PLEASE CLEAN ON, AROUND AND UNDER GRILL AND STOVE.
Location: Kitchen
Equipment: Stove
|
09/16/2014 | Routine |
- Hoods inadequate or unapproved
Ventilation hood(s) inadequate or unapproved.
Correction: Ventilation hood systems and devices shall meet the requirements of the Indiana department of fire and building services.
Comments: 1. FIRE SUPPRESSION SYSTEM (ANSUL SYSTEM) LAST TAGGED IN OCTOBER 2012.MUST BE INSPECTED AND RETAGGED EVERY 6 MONTHS. PLEASE SCHEDULE.
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. INTERIOR PLATE OF ICE MACHINE IS HEAVILY SOILED.CLEAN AND SANITIZE.
Location: Kitchen
Equipment: Ice machine
|
04/15/2014 | Routine |
- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: 1. LIVE ROACH OBSERVED UNDERNEATH DISHMACHINE.2. LIVE ROACH OBSERVED UNDER DUNNAGE RACK NEAR WALK IN COOLER.3. LIVE ROACH OBSERVED ON EXTERIOR OF HOOD OVER COOK LINE.AUGUST 26:1. OBSERVED ONE LIVE ROACH ON WALL UNDERNEATH THREE BAY SINK AND ONE LIVE ROACH ON FLOOR NEAR ICE MACHINE.SEPTEMBER 4:1. OBSERVED ONE LIVE ROACH ON WALL UNDERNEATH DISH MACHINE AND ONE LIVE ROACH ON FLOOR IN COOK LINE AREA.LOCATE SOURCE OF INFESTATION AND ELIMINIATE. CONTINUE ROUTINE PEST CONTROL MEASURES.
Location: Kitchen
- Consumer advisory (corrected)
Establishment serving undercooked and/or raw animal product with no consumer advisory.
Correction: If serving a raw or undercooked animal product, an advisory must be visible to the consumer.
Comments: ESTABLISHMENT SERVES COOKED TO ORDER STEAKS ON MENU AND DOES NOT CURRENTLY HAVE A CONSUMER ADVISORY STATEMENT.PLEASE PROVIDE A CONSUMER ADVISORY STATEMENT ON MENU OR IN A VISIBLE LOCATION FOR CONSUMERS.CHOOSE ONE OF THE FOLLOWING:1. ASTERISK THE MENU ITEMS. PROVIDE A STATEMENT SAYING " REGARDING THE SAFETY OF THESE ITEMS, WRITTEN INFORMATION IS AVAILABLE UPON REQUEST". MUST HAVE INFORMATION ABOUT CONSUMER SAFETY AVAILABLE.2. "CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH, OR EGGS MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS" PLACED ON MENU OR IN VISIBILE LOCATION.3. "CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH, OR EGGS MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS, ESPECIALLY IF YOU HAVE CERTAIN MEDICAL CONDITIONS." PLACED ON MENU OR IN VISIBLE LOCATION.AUGUST 26:1. SIGN ON ORDER.
- 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. IN PLACE CHLORINE BLEACH SANITIZER MEASURED OVER 200 PPM.ENSURE A PROPER CONCENTRATION OF 50-100 PPM. MONITOR WITH TEST STRIPS.
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: 1. LABEL ALL BULK STORAGE CONTAINERS (EX. FLOUR) AS TO CONTENTS.
Location: Kitchen
- Pests/rodents removed (corrected)
Dead pests not removed.
Correction: Remove dead pests at frequent intervals to avoid accumulation.
Comments: 1. ACCUMULATION OF DEAD ROACHES IN BAIT BOXES NEAR CANNED GOODS AND DRY STORAGE AREA.2. DEAD ROACHES ON FLOOR UNDERNEATH SHELVING IN DRY STORAGE AREA.AUGUST 26:1. OBSERVED ONE DEAD ROACH ON THE FLOOR UNDERNEATH THREE BAY SINK.REMOVE ALL DEAD PESTS. DO NOT ALLOW ACCUMULATION OF DEAD PESTS IN BAIT BOXES. CLEAN AND SANITIZE ALL CONTACT SURFACES. CONTINUE ROUTINE PEST CONTROL MEASURES TO ELIMINATE PEST ISSUE.
Location: Kitchen
- Cove molding (corrected)
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: 1. INSTALL COVE MOLDING UNDERNEATH THREE BAY SINK AND DISHMACHINE AND ANYWHERE ELSE IN KITCHEN WHERE IT IS MISSING OR COMING OFF THE WALL.
Location: Kitchen
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: 1. RESEAL/CAULK HAND SINK IN COOK LINE AREA AND DISHMACHINE TO WALL.
Location: Cook line
Equipment: Hand sink
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: 1. RESEAL/CAULK HAND SINK IN COOK LINE AREA AND DISHMACHINE TO WALL.
Location: Dish machine area
Equipment: Dishmachine
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. CLEAN EXTERIOR OR PAPER TOWEL DISPENSER AT HAND SINK ACROSS FROM COOK LINE. HEAVILY SOILED.
Location: Cook line
Equipment: Hand sink
|
09/12/2013 | Recheck |
- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: 1. OBSERVED LIVE ROACHES ON FLOOR THROUGHOUT KITCHEN (EX. DISHMACHINE AREA, DRY STORAGE, THREE BAY SINK, ETC.)AUGUST 26:1. OBSERVED ONE LIVE ROACH UNDERNEATH THREE BAY SINK AND ONE LIVE ROACH ON FLOOR NEAR ICE MACHINE.CONTINUE TO WORK WITH PEST CONTROL COMPANY TO ELIMINATE PESTS FROM ESTABLISHMENT.SEPTEMBER 4:1. OBSERVED ONE LIVE ROACH ON WALL UNDERNEATH DISHMACHINE AND ONE LIVE ROACH ON FLOOR IN COOK LINE AREA.CONTINUE ROUTINE PEST CONTROL MEASURES UNTIL THEY ARE ELIMINATED FROM THE ESTABLISHMENT.
Location: Kitchen
- Pests/rodents removed (corrected)
Dead pests not removed.
Correction: Remove dead pests at frequent intervals to avoid accumulation.
Comments: 1. OBSERVED DEAD PESTS ON FLOOR THROUGHOUT KITCHEN AREA.AUGUST 26:1. OBSERVERD ONE DEAD PEST ON FLOOR UNDERNEATH THREE BAY SINK.REMOVE. THOROUGHLY CLEAN AND SANITIZE CONTACT SURFACES.
Location: Kitchen
|
09/12/2013 | Non-Illness Complaint Recheck |
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: 1. LIVE ROACH OBSERVED UNDERNEATH DISHMACHINE.2. LIVE ROACH OBSERVED UNDER DUNNAGE RACK NEAR WALK IN COOLER.3. LIVE ROACH OBSERVED ON EXTERIOR OF HOOD OVER COOK LINE.AUGUST 26:1. OBSERVED ONE LIVE ROACH ON WALL UNDERNEATH THREE BAY SINK AND ONE LIVE ROACH ON FLOOR NEAR ICE MACHINE.SEPTEMBER 4:1. OBSERVED ONE LIVE ROACH ON WALL UNDERNEATH DISH MACHINE AND ONE LIVE ROACH ON FLOOR IN COOK LINE AREA.LOCATE SOURCE OF INFESTATION AND ELIMINIATE. CONTINUE ROUTINE PEST CONTROL MEASURES.
Location: Kitchen
- Consumer advisory
Establishment serving undercooked and/or raw animal product with no consumer advisory.
Correction: If serving a raw or undercooked animal product, an advisory must be visible to the consumer.
Comments: ESTABLISHMENT SERVES COOKED TO ORDER STEAKS ON MENU AND DOES NOT CURRENTLY HAVE A CONSUMER ADVISORY STATEMENT.PLEASE PROVIDE A CONSUMER ADVISORY STATEMENT ON MENU OR IN A VISIBLE LOCATION FOR CONSUMERS.CHOOSE ONE OF THE FOLLOWING:1. ASTERISK THE MENU ITEMS. PROVIDE A STATEMENT SAYING " REGARDING THE SAFETY OF THESE ITEMS, WRITTEN INFORMATION IS AVAILABLE UPON REQUEST". MUST HAVE INFORMATION ABOUT CONSUMER SAFETY AVAILABLE.2. "CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH, OR EGGS MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS" PLACED ON MENU OR IN VISIBILE LOCATION.3. "CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH, OR EGGS MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS, ESPECIALLY IF YOU HAVE CERTAIN MEDICAL CONDITIONS." PLACED ON MENU OR IN VISIBLE LOCATION.AUGUST 26:1. SIGN ON ORDER.
- 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. IN PLACE CHLORINE BLEACH SANITIZER MEASURED OVER 200 PPM.ENSURE A PROPER CONCENTRATION OF 50-100 PPM. MONITOR WITH TEST STRIPS.
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: 1. LABEL ALL BULK STORAGE CONTAINERS (EX. FLOUR) AS TO CONTENTS.
Location: Kitchen
- Pests/rodents removed (corrected)
Dead pests not removed.
Correction: Remove dead pests at frequent intervals to avoid accumulation.
Comments: 1. ACCUMULATION OF DEAD ROACHES IN BAIT BOXES NEAR CANNED GOODS AND DRY STORAGE AREA.2. DEAD ROACHES ON FLOOR UNDERNEATH SHELVING IN DRY STORAGE AREA.AUGUST 26:1. OBSERVED ONE DEAD ROACH ON THE FLOOR UNDERNEATH THREE BAY SINK.REMOVE ALL DEAD PESTS. DO NOT ALLOW ACCUMULATION OF DEAD PESTS IN BAIT BOXES. CLEAN AND SANITIZE ALL CONTACT SURFACES. CONTINUE ROUTINE PEST CONTROL MEASURES TO ELIMINATE PEST ISSUE.
Location: Kitchen
- Cove molding (corrected)
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: 1. INSTALL COVE MOLDING UNDERNEATH THREE BAY SINK AND DISHMACHINE AND ANYWHERE ELSE IN KITCHEN WHERE IT IS MISSING OR COMING OFF THE WALL.
Location: Kitchen
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: 1. RESEAL/CAULK HAND SINK IN COOK LINE AREA AND DISHMACHINE TO WALL.
Location: Cook line
Equipment: Hand sink
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: 1. RESEAL/CAULK HAND SINK IN COOK LINE AREA AND DISHMACHINE TO WALL.
Location: Dish machine area
Equipment: Dishmachine
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. CLEAN EXTERIOR OR PAPER TOWEL DISPENSER AT HAND SINK ACROSS FROM COOK LINE. HEAVILY SOILED.
Location: Cook line
Equipment: Hand sink
|
09/04/2013 | Recheck |
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: 1. OBSERVED LIVE ROACHES ON FLOOR THROUGHOUT KITCHEN (EX. DISHMACHINE AREA, DRY STORAGE, THREE BAY SINK, ETC.)AUGUST 26:1. OBSERVED ONE LIVE ROACH UNDERNEATH THREE BAY SINK AND ONE LIVE ROACH ON FLOOR NEAR ICE MACHINE.CONTINUE TO WORK WITH PEST CONTROL COMPANY TO ELIMINATE PESTS FROM ESTABLISHMENT.SEPTEMBER 4:1. OBSERVED ONE LIVE ROACH ON WALL UNDERNEATH DISHMACHINE AND ONE LIVE ROACH ON FLOOR IN COOK LINE AREA.CONTINUE ROUTINE PEST CONTROL MEASURES UNTIL THEY ARE ELIMINATED FROM THE ESTABLISHMENT.
Location: Kitchen
- Pests/rodents removed (corrected)
Dead pests not removed.
Correction: Remove dead pests at frequent intervals to avoid accumulation.
Comments: 1. OBSERVED DEAD PESTS ON FLOOR THROUGHOUT KITCHEN AREA.AUGUST 26:1. OBSERVERD ONE DEAD PEST ON FLOOR UNDERNEATH THREE BAY SINK.REMOVE. THOROUGHLY CLEAN AND SANITIZE CONTACT SURFACES.
Location: Kitchen
|
09/04/2013 | Non-Illness Complaint Recheck |
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: 1. LIVE ROACH OBSERVED UNDERNEATH DISHMACHINE.2. LIVE ROACH OBSERVED UNDER DUNNAGE RACK NEAR WALK IN COOLER.3. LIVE ROACH OBSERVED ON EXTERIOR OF HOOD OVER COOK LINE.AUGUST 26:1. OBSERVED ONE LIVE ROACH ON WALL UNDERNEATH THREE BAY SINK AND ONE LIVE ROACH ON FLOOR NEAR ICE MACHINE.LOCATE SOURCE OF INFESTATION AND ELIMINIATE. CONTINUE ROUTINE PEST CONTROL MEASURES.
Location: Kitchen
- Consumer advisory
Establishment serving undercooked and/or raw animal product with no consumer advisory.
Correction: If serving a raw or undercooked animal product, an advisory must be visible to the consumer.
Comments: ESTABLISHMENT SERVES COOKED TO ORDER STEAKS ON MENU AND DOES NOT CURRENTLY HAVE A CONSUMER ADVISORY STATEMENT.PLEASE PROVIDE A CONSUMER ADVISORY STATEMENT ON MENU OR IN A VISIBLE LOCATION FOR CONSUMERS.CHOOSE ONE OF THE FOLLOWING:1. ASTERISK THE MENU ITEMS. PROVIDE A STATEMENT SAYING " REGARDING THE SAFETY OF THESE ITEMS, WRITTEN INFORMATION IS AVAILABLE UPON REQUEST". MUST HAVE INFORMATION ABOUT CONSUMER SAFETY AVAILABLE.2. "CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH, OR EGGS MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS" PLACED ON MENU OR IN VISIBILE LOCATION.3. "CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH, OR EGGS MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS, ESPECIALLY IF YOU HAVE CERTAIN MEDICAL CONDITIONS." PLACED ON MENU OR IN VISIBLE LOCATION.AUGUST 26:1. SIGN ON ORDER.
- 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. IN PLACE CHLORINE BLEACH SANITIZER MEASURED OVER 200 PPM.ENSURE A PROPER CONCENTRATION OF 50-100 PPM. MONITOR WITH TEST STRIPS.
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: 1. LABEL ALL BULK STORAGE CONTAINERS (EX. FLOUR) AS TO CONTENTS.
Location: Kitchen
- Pests/rodents removed
Dead pests not removed.
Correction: Remove dead pests at frequent intervals to avoid accumulation.
Comments: 1. ACCUMULATION OF DEAD ROACHES IN BAIT BOXES NEAR CANNED GOODS AND DRY STORAGE AREA.2. DEAD ROACHES ON FLOOR UNDERNEATH SHELVING IN DRY STORAGE AREA.AUGUST 26:1. OBSERVED ONE DEAD ROACH ON THE FLOOR UNDERNEATH THREE BAY SINK.REMOVE ALL DEAD PESTS. DO NOT ALLOW ACCUMULATION OF DEAD PESTS IN BAIT BOXES. CLEAN AND SANITIZE ALL CONTACT SURFACES. CONTINUE ROUTINE PEST CONTROL MEASURES TO ELIMINATE PEST ISSUE.
Location: Kitchen
- Cove molding
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: 1. INSTALL COVE MOLDING UNDERNEATH THREE BAY SINK AND DISHMACHINE AND ANYWHERE ELSE IN KITCHEN WHERE IT IS MISSING OR COMING OFF THE WALL.
Location: Kitchen
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: 1. RESEAL/CAULK HAND SINK IN COOK LINE AREA AND DISHMACHINE TO WALL.
Location: Cook line
Equipment: Hand sink
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: 1. RESEAL/CAULK HAND SINK IN COOK LINE AREA AND DISHMACHINE TO WALL.
Location: Dish machine area
Equipment: Dishmachine
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. CLEAN EXTERIOR OR PAPER TOWEL DISPENSER AT HAND SINK ACROSS FROM COOK LINE. HEAVILY SOILED.
Location: Cook line
Equipment: Hand sink
|
08/26/2013 | Recheck |
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: 1. OBSERVED LIVE ROACHES ON FLOOR THROUGHOUT KITCHEN (EX. DISHMACHINE AREA, DRY STORAGE, THREE BAY SINK, ETC.)AUGUST 26:1. OBSERVED ONE LIVE ROACH UNDERNEATH THREE BAY SINK AND ONE LIVE ROACH ON FLOOR NEAR ICE MACHINE.CONTINUE TO WORK WITH PEST CONTROL COMPANY TO ELIMINATE PESTS FROM ESTABLISHMENT.
Location: Kitchen
- Pests/rodents removed
Dead pests not removed.
Correction: Remove dead pests at frequent intervals to avoid accumulation.
Comments: 1. OBSERVED DEAD PESTS ON FLOOR THROUGHOUT KITCHEN AREA.AUGUST 26:1. OBSERVERD ONE DEAD PEST ON FLOOR UNDERNEATH THREE BAY SINK.REMOVE. THOROUGHLY CLEAN AND SANITIZE CONTACT SURFACES.
Location: Kitchen
|
08/26/2013 | Non-Illness Complaint Recheck |
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: 1. OBSERVED LIVE ROACHES ON FLOOR THROUGHOUT KITCHEN (EX. DISHMACHINE AREA, DRY STORAGE, THREE BAY SINK, ETC.)CONTINUE TO WORK WITH PEST CONTROL COMPANY TO ELIMINATE PESTS FROM ESTABLISHMENT.
Location: Kitchen
- Pests/rodents removed
Dead pests not removed.
Correction: Remove dead pests at frequent intervals to avoid accumulation.
Comments: 1. OBSERVED DEAD PESTS ON FLOOR THROUGHOUT KITCHEN AREA.REMOVE. THOROUGHLY CLEAN AND SANITIZE CONTACT SURFACES.
Location: Kitchen
|
08/22/2013 | Non-Illness Complaint |
- Consumer advisory
Establishment serving undercooked and/or raw animal product with no consumer advisory.
Correction: If serving a raw or undercooked animal product, an advisory must be visible to the consumer.
Comments: ESTABLISHMENT SERVES COOKED TO ORDER STEAKS ON MENU AND DOES NOT CURRENTLY HAVE A CONSUMER ADVISORY STATEMENT.PLEASE PROVIDE A CONSUMER ADVISORY STATEMENT ON MENU OR IN A VISIBLE LOCATION FOR CONSUMERS.CHOOSE ONE OF THE FOLLOWING:1. ASTERISK THE MENU ITEMS. PROVIDE A STATEMENT SAYING " REGARDING THE SAFETY OF THESE ITEMS, WRITTEN INFORMATION IS AVAILABLE UPON REQUEST". MUST HAVE INFORMATION ABOUT CONSUMER SAFETY AVAILABLE.2. "CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH, OR EGGS MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS" PLACED ON MENU OR IN VISIBILE LOCATION.3. "CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH, OR EGGS MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS, ESPECIALLY IF YOU HAVE CERTAIN MEDICAL CONDITIONS." PLACED ON MENU OR IN VISIBLE LOCATION.
- 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. IN PLACE CHLORINE BLEACH SANITIZER MEASURED OVER 200 PPM.ENSURE A PROPER CONCENTRATION OF 50-100 PPM. MONITOR WITH TEST STRIPS.
Location: Cook line
- Minimize contact (Non-Critical)
Bare hand contact not minimized with non ready to eat food(s).
Correction: Food employees shall minimize contact with non ready to eat foods and shall use suitable utensils when needed.
Comments: 1. UTILIZING BOWL AS SCOOP IN BREAD CRUMB BULK STORAGE CONTAINER.2. UTILIZING METAL CUPS AS ICE SCOOPS IN ICE BINS.PROVIDE SCOOPS WITH HANDLES TO MINIMIZE CONTACT WITH PRODUCT.
- 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: 1. LABEL ALL BULK STORAGE CONTAINERS (EX. FLOUR) AS TO CONTENTS.
Location: Kitchen
- Pests/rodents removed
Dead pests not removed.
Correction: Remove dead pests at frequent intervals to avoid accumulation.
Comments: 1. ACCUMULATION OF DEAD ROACHES IN BAIT BOXES NEAR CANNED GOODS AND DRY STORAGE AREA.2. DEAD ROACHES ON FLOOR UNDERNEATH SHELVING IN DRY STORAGE AREA.REMOVE ALL DEAD PESTS. DO NOT ALLOW ACCUMULATION OF DEAD PESTS IN BAIT BOXES. CLEAN AND SANITIZE ALL CONTACT SURFACES. CONTINUE ROUTINE PEST CONTROL MEASURES TO ELIMINATE PEST ISSUE.
Location: Kitchen
- Cove molding
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: 1. INSTALL COVE MOLDING UNDERNEATH THREE BAY SINK AND DISHMACHINE AND ANYWHERE ELSE IN KITCHEN WHERE IT IS MISSING OR COMING OFF THE WALL.
Location: Kitchen
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: 1. RESEAL/CAULK HAND SINK IN COOK LINE AREA AND DISHMACHINE TO WALL.
Location: Cook line
Equipment: Hand sink
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: 1. RESEAL/CAULK HAND SINK IN COOK LINE AREA AND DISHMACHINE TO WALL.
Location: Dish machine area
Equipment: Dishmachine
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. CLEAN EXTERIOR OR PAPER TOWEL DISPENSER AT HAND SINK ACROSS FROM COOK LINE. HEAVILY SOILED.
Location: Cook line
Equipment: Hand sink
|
08/19/2013 | Routine |
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: 1. HAND SINK SOILED WITH FOOD DEBRIS.PLEASE KEEP HAND SINK CLEAN AND DO NOT USE FOR ANY PURPOSE OTHER THAN HAND WASHING.
Location: Cook line
Equipment: Hand sink
- Hand sink improper usage (corrected)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: 1. OBSERVED PEELER IN HAND SINK ON COOK LINE. PLEASE DO NOT USE THE HAND SINK FOR ANY PURPOSE OTHER THAN HAND WASHING.
Location: Cook line
Equipment: Hand sink
- Packaging integrity (corrected)
Packaging integrity has been compromised.
Correction: Food packages shall be in good condition and protect the integrity of the contents so the food is not exposed to adulteration or potential contaminants.
Comments: 1. ONE CAN OF WATER CHESTNUTS HEAVILY DENTED ON CAN RACK.PLEASE DISCARD AND ENSURE ALL FOOD PACKAGES ARE IN GOOD CONDITION.
Location: Kitchen
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: 1. TWO BOXES OF RAW CHICKEN STORED DIRECLTY ON THE FLOOR IN THE WALK IN COOLER.2. BOX OF FROZEN RAW CHICKEN STORED DIRECTLY ON THE FLOOR IN THE WALK IN FREEZER.PLEASE STORE ALL FOOD ITEMS IN A CLEAN AND DRY LOCATION AND AT LEAST SIX INCHES ABOVE THE FLOOR TO PREVENT CONTAMINATION.
Location: Kitchen
Equipment: 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: 1. TWO BOXES OF RAW CHICKEN STORED DIRECLTY ON THE FLOOR IN THE WALK IN COOLER.2. BOX OF FROZEN RAW CHICKEN STORED DIRECTLY ON THE FLOOR IN THE WALK IN FREEZER.PLEASE STORE ALL FOOD ITEMS IN A CLEAN AND DRY LOCATION AND AT LEAST SIX INCHES ABOVE THE FLOOR TO PREVENT CONTAMINATION.
Location: Kitchen
Equipment: Walk in freezer
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. EXCESSIVE MOLD BUILD UP ON INTERIOR PLATE OF ICE MACHINE.2. SODA GUN HOLSTER IN THE BAR AREA SOILED WITH MOLD AND SLIME BUILD UP.PLEASE IMPROVE ROUTINE CLEANING AND SANITIZING.
Location: Kitchen
Equipment: Ice machine
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. EXCESSIVE MOLD BUILD UP ON INTERIOR PLATE OF ICE MACHINE.2. SODA GUN HOLSTER IN THE BAR AREA SOILED WITH MOLD AND SLIME BUILD UP.PLEASE IMPROVE ROUTINE CLEANING AND SANITIZING.
Location: Bar
Equipment: Soda gun & holster
|
03/04/2013 | Recheck |
- Hand sink soiled
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: 1. HAND SINK SOILED WITH FOOD DEBRIS.PLEASE KEEP HAND SINK CLEAN AND DO NOT USE FOR ANY PURPOSE OTHER THAN HAND WASHING.
Location: Cook line
Equipment: Hand sink
- Hand sink improper usage
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: 1. OBSERVED PEELER IN HAND SINK ON COOK LINE. PLEASE DO NOT USE THE HAND SINK FOR ANY PURPOSE OTHER THAN HAND WASHING.
Location: Cook line
Equipment: Hand sink
- Packaging integrity
Packaging integrity has been compromised.
Correction: Food packages shall be in good condition and protect the integrity of the contents so the food is not exposed to adulteration or potential contaminants.
Comments: 1. ONE CAN OF WATER CHESTNUTS HEAVILY DENTED ON CAN RACK.PLEASE DISCARD AND ENSURE ALL FOOD PACKAGES ARE IN GOOD CONDITION.
Location: Kitchen
- Food storage
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: 1. TWO BOXES OF RAW CHICKEN STORED DIRECLTY ON THE FLOOR IN THE WALK IN COOLER.2. BOX OF FROZEN RAW CHICKEN STORED DIRECTLY ON THE FLOOR IN THE WALK IN FREEZER.PLEASE STORE ALL FOOD ITEMS IN A CLEAN AND DRY LOCATION AND AT LEAST SIX INCHES ABOVE THE FLOOR TO PREVENT CONTAMINATION.
Location: Kitchen
Equipment: Walk in cooler
- 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: 1. TWO BOXES OF RAW CHICKEN STORED DIRECLTY ON THE FLOOR IN THE WALK IN COOLER.2. BOX OF FROZEN RAW CHICKEN STORED DIRECTLY ON THE FLOOR IN THE WALK IN FREEZER.PLEASE STORE ALL FOOD ITEMS IN A CLEAN AND DRY LOCATION AND AT LEAST SIX INCHES ABOVE THE FLOOR TO PREVENT CONTAMINATION.
Location: Kitchen
Equipment: Walk in freezer
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. EXCESSIVE MOLD BUILD UP ON INTERIOR PLATE OF ICE MACHINE.2. SODA GUN HOLSTER IN THE BAR AREA SOILED WITH MOLD AND SLIME BUILD UP.PLEASE IMPROVE ROUTINE CLEANING AND SANITIZING.
Location: Kitchen
Equipment: Ice machine
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. EXCESSIVE MOLD BUILD UP ON INTERIOR PLATE OF ICE MACHINE.2. SODA GUN HOLSTER IN THE BAR AREA SOILED WITH MOLD AND SLIME BUILD UP.PLEASE IMPROVE ROUTINE CLEANING AND SANITIZING.
Location: Bar
Equipment: Soda gun & holster
|
02/25/2013 | Routine |
- 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. Food handler on cooks line touched raw meat with gloved hand and then touched ready to eat bun. Do not handle raw meat then touch ready to eat food items.
Location: Cook line
- Date marking (corrected)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: 1. Food items not date marked in walk in cooler Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Location: Walk-in cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Slicer soiled in back kitchen area. Clean and sanitize. Do not allow to sit soiled.
Location: Kitchen (back)
- Glove use (Non-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: 1. Food handler put on gloves without washing hands first.Wash hands at hand sink first with soap and water before using gloves to handle food items. NOTE > REPEAT VIOLATION.
- Thawing (corrected)
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: 1. Pan of frozen meat / box of bacon thawing out at room temperatrue. Use approved methods to thaw frozen food. Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Location: Kitchen (back)
- 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: 1. Bags of ice on floor of walk in freezer. Remove. Store on approved shelving.
Location: Walk-in freezer
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: 1. Provide hand soap at 4th bay of bar sink for hand washing.
Location: Bar
Equipment: Hand sink
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: 1. Provide hand towels at 4th bay of bar sink for drying hands after hand washing.
Location: Bar
|
09/20/2012 | Recheck |
- 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: 1. Food handler on cooks line touched raw meat with gloved hand and then touched ready to eat bun. Do not handle raw meat then touch ready to eat food items.
Location: Cook line
- Date marking
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: 1. Food items not date marked in walk in cooler Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Location: Walk-in cooler
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Slicer soiled in back kitchen area. Clean and sanitize. Do not allow to sit soiled.
Location: Kitchen (back)
- Glove use (Non-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: 1. Food handler put on gloves without washing hands first.Wash hands at hand sink first with soap and water before using gloves to handle food items. NOTE > REPEAT VIOLATION.
- Thawing
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: 1. Pan of frozen meat / box of bacon thawing out at room temperatrue. Use approved methods to thaw frozen food. Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Location: Kitchen (back)
- 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: 1. Bags of ice on floor of walk in freezer. Remove. Store on approved shelving.
Location: Walk-in freezer
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: 1. Provide hand soap at 4th bay of bar sink for hand washing.
Location: Bar
Equipment: Hand sink
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: 1. Provide hand towels at 4th bay of bar sink for drying hands after hand washing.
Location: Bar
|
09/12/2012 | Routine |
- CO2 tanks unrestrained (corrected)
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
Comments: 1. Small Co2 tank in bar area not restrained. Restrain. tank.
- Toxic restrictions (corrected)
Unapproved toxic materials in food establishment.
Correction: Only those poisonous or toxic materials that are required for operation and maintenance shall be present in establishment.
Comments: 1. WD-40 on bottom shelf of prep table slicer sits on in kitchen area. Remove from food prep areas. WD -40 is not a food grade oil.
Location: Kitchen
- Bare hand contact (critical) (corrected)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
Comments: 1. Food handlers touching ready to eat foods with bare hands. Use approved utensils to handle all ready to eat food items. NOTE > REPEAT VIOLATION.
- 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: 1. Food handlers not washing hands as needed. Food employees shall wash their hands and exposed portions of their arms after contamination occurs. NOTE > REPEAT VIOLATION.
- Date marking (corrected)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: 1. Potententially hazardous ready to eat food items not date marked inside of walk in cooler and inside of bottom section of large prep top cooler on cooks line. Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F. NOTE> REPEAT VIOLATION.
Location: Cook line
Equipment: Make table cooler
- Date marking (corrected)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: 1. Potententially hazardous ready to eat food items not date marked inside of walk in cooler and inside of bottom section of large prep top cooler on cooks line. Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F. NOTE> REPEAT VIOLATION.
Location: Walk-in cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Slicer blade soiled with dry food scraps. Do not allow slicer to sit soiled. Clean and sanitizer after use.
Location: Kitchen
Equipment: Slicer
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: 1. Hand sink on cooks line soiled. Clean 2. Hand sink in bake area soiled. Clean.
Location: Cook line
Equipment: Hand sink
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: 1. Hand sink on cooks line soiled. Clean 2. Hand sink in bake area soiled. Clean.
Location: Kitchen (back)
Equipment: Hand sink
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. Hot water faucet missing at hand sink on cooks line, water running from missing faucet. Repair hand sink to a sound working condition. NOTE > SET UP TEMPEOARY HAND WASHING AT THREE BAY SINK UNTIL REPAIRS ARE MADE TO HAND SINK.
Location: Cook line
Equipment: Hand sink
- No certified food handler (corrected)
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
- Glove use (Non-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: 1, Food handlers put on gloves to handle food items without washing hands at approved hand sink first. Wash hands with soap and water at hand sinks with soap and water before using glvoes to handle food items. NOTE > REPEAT VIOLATION.
- 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. Employee coats on metal shelving by three bay sink. Remove all personal items from shelving and store in approved manner.
Location: Kitchen (back)
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: 1. Light not working in dish machine area. Repair light.
Location: Dish machine area
- Open doors and windows (corrected)
Window(s) and/or door(s) open.
Correction: If the windows and doors are kept open for ventilation or other purpose the openings shall be protected from insect and rodent entry.
Comments: 1. Back door to establishment open. Keep door closed at all times.
Location: Back room
- Cove molding (corrected)
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: 1. Cove base molding missing in kitchen areas. Replace all missing cove base molding.
Location: Kitchen
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. Floor tiles missing / broken in bar area. Repair or replace all missing and dammaged floor tiles.
Location: Bar
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. Wall space soiled in kitchen area by hand sink and dish machine area. Clean all soiled wall space. 2. Floor space soiled in baking area. Clean floor.
Location: Kitchen
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. Wall space soiled in kitchen area by hand sink and dish machine area. Clean all soiled wall space. 2. Floor space soiled in baking area. Clean floor.
Location: Bakery area
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: 1. Wet wiping towels sitting out on cooks line and in bar area. Keep all wet towels clean and stored in approved manner when not in use.
Location: Cook line
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: 1. Wet wiping towels sitting out on cooks line and in bar area. Keep all wet towels clean and stored in approved manner when not in use.
Location: Bar
- Cooling methods (corrected)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: 1. Large plastic pan of cooked chicken wings cooling insdie of " Victory " reach in cooler in back kitchen area. Do not place large amounts of hot chicken in pan to cool. Usen approved methods to cool all hot foods. Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Location: Kitchen
Equipment: Reach in cooler
- Thawing (corrected)
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: 1. Large amounts of frozen meat, chicken thawing out at room temperature at three bay sink. White buckent of fish thawing out on floor in front of three bay sink. Use approved methods to thaw. Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.NOTE > REPEAT VIOLATION.
Location: Kitchen
Equipment: 3-bay
- 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. Cardboard being used to line shelving by hand sink in baking area. Remove cardboard from shelving. Cardboard is not approved for use. 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.
Location: Bakery area
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Water in bottom section of salad prep top cooler. Remove water and repair unit to a sound working conditon. 2. Water in bottom section of large prep top cooler on cooks line. Remove water and repair unit to a sound working conditon. 3. Drain stops missing at thee bay sink. Provide drain stops for three bay sink. NOTE > IF DISH MACHINE STOPS WORKING YOU WILL NEED TO USE THREE BAY SINK UNTIL REPAIRS ARE MADE.
Location: Cook line
Equipment: Make table cooler
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Water in bottom section of salad prep top cooler. Remove water and repair unit to a sound working conditon. 2. Water in bottom section of large prep top cooler on cooks line. Remove water and repair unit to a sound working conditon. 3. Drain stops missing at thee bay sink. Provide drain stops for three bay sink. NOTE > IF DISH MACHINE STOPS WORKING YOU WILL NEED TO USE THREE BAY SINK UNTIL REPAIRS ARE MADE.
Location: Cook line
Equipment: Make table cooler
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Water in bottom section of salad prep top cooler. Remove water and repair unit to a sound working conditon. 2. Water in bottom section of large prep top cooler on cooks line. Remove water and repair unit to a sound working conditon. 3. Drain stops missing at thee bay sink. Provide drain stops for three bay sink. NOTE > IF DISH MACHINE STOPS WORKING YOU WILL NEED TO USE THREE BAY SINK UNTIL REPAIRS ARE MADE.
Location: Kitchen
Equipment: 3-bay
- 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: 1. Plastic container of soup on floor of walk in cooler. Remove from floor and store in approved manner.
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: 1. Baking ovens soiled inside in kitchen area. Clean.
Location: Kitchen (back)
Equipment: 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 guards missing on small light above large prep top cooler on cooks line. Provide light shields.
Location: Cook line
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. No hot water at mop sink. Provide.
Location: Back room
Equipment: Mop sink
|
07/19/2012 | Recheck |
- 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: 1. Small Co2 tank in bar area not restrained. Restrain. tank.
- Toxic restrictions (corrected)
Unapproved toxic materials in food establishment.
Correction: Only those poisonous or toxic materials that are required for operation and maintenance shall be present in establishment.
Comments: 1. WD-40 on bottom shelf of prep table slicer sits on in kitchen area. Remove from food prep areas. WD -40 is not a food grade oil.
Location: Kitchen
- Bare hand contact (critical) (corrected)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
Comments: 1. Food handlers touching ready to eat foods with bare hands. Use approved utensils to handle all ready to eat food items. NOTE > REPEAT VIOLATION.
- 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: 1. Food handlers not washing hands as needed. Food employees shall wash their hands and exposed portions of their arms after contamination occurs. NOTE > REPEAT VIOLATION.
- Date marking (corrected)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: 1. Potententially hazardous ready to eat food items not date marked inside of walk in cooler and inside of bottom section of large prep top cooler on cooks line. Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F. NOTE> REPEAT VIOLATION.
Location: Cook line
Equipment: Make table cooler
- Date marking (corrected)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: 1. Potententially hazardous ready to eat food items not date marked inside of walk in cooler and inside of bottom section of large prep top cooler on cooks line. Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F. NOTE> REPEAT VIOLATION.
Location: Walk-in cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Slicer blade soiled with dry food scraps. Do not allow slicer to sit soiled. Clean and sanitizer after use.
Location: Kitchen
Equipment: Slicer
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: 1. Hand sink on cooks line soiled. Clean 2. Hand sink in bake area soiled. Clean.
Location: Cook line
Equipment: Hand sink
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: 1. Hand sink on cooks line soiled. Clean 2. Hand sink in bake area soiled. Clean.
Location: Kitchen (back)
Equipment: Hand sink
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. Hot water faucet missing at hand sink on cooks line, water running from missing faucet. Repair hand sink to a sound working condition. NOTE > SET UP TEMPEOARY HAND WASHING AT THREE BAY SINK UNTIL REPAIRS ARE MADE TO HAND SINK.
Location: Cook line
Equipment: Hand sink
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
- Glove use (Non-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: 1, Food handlers put on gloves to handle food items without washing hands at approved hand sink first. Wash hands with soap and water at hand sinks with soap and water before using glvoes to handle food items. NOTE > REPEAT VIOLATION.
- 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. Employee coats on metal shelving by three bay sink. Remove all personal items from shelving and store in approved manner.
Location: Kitchen (back)
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: 1. Light not working in dish machine area. Repair light.
Location: Dish machine area
- Open doors and windows (corrected)
Window(s) and/or door(s) open.
Correction: If the windows and doors are kept open for ventilation or other purpose the openings shall be protected from insect and rodent entry.
Comments: 1. Back door to establishment open. Keep door closed at all times.
Location: Back room
- Cove molding (corrected)
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: 1. Cove base molding missing in kitchen areas. Replace all missing cove base molding.
Location: Kitchen
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. Floor tiles missing / broken in bar area. Repair or replace all missing and dammaged floor tiles.
Location: Bar
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. Wall space soiled in kitchen area by hand sink and dish machine area. Clean all soiled wall space. 2. Floor space soiled in baking area. Clean floor.
Location: Kitchen
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. Wall space soiled in kitchen area by hand sink and dish machine area. Clean all soiled wall space. 2. Floor space soiled in baking area. Clean floor.
Location: Bakery area
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: 1. Wet wiping towels sitting out on cooks line and in bar area. Keep all wet towels clean and stored in approved manner when not in use.
Location: Cook line
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: 1. Wet wiping towels sitting out on cooks line and in bar area. Keep all wet towels clean and stored in approved manner when not in use.
Location: Bar
- Cooling methods (corrected)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: 1. Large plastic pan of cooked chicken wings cooling insdie of " Victory " reach in cooler in back kitchen area. Do not place large amounts of hot chicken in pan to cool. Usen approved methods to cool all hot foods. Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Location: Kitchen
Equipment: Reach in cooler
- Thawing (corrected)
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: 1. Large amounts of frozen meat, chicken thawing out at room temperature at three bay sink. White buckent of fish thawing out on floor in front of three bay sink. Use approved methods to thaw. Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.NOTE > REPEAT VIOLATION.
Location: Kitchen
Equipment: 3-bay
- 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. Cardboard being used to line shelving by hand sink in baking area. Remove cardboard from shelving. Cardboard is not approved for use. 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.
Location: Bakery area
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Water in bottom section of salad prep top cooler. Remove water and repair unit to a sound working conditon. 2. Water in bottom section of large prep top cooler on cooks line. Remove water and repair unit to a sound working conditon. 3. Drain stops missing at thee bay sink. Provide drain stops for three bay sink. NOTE > IF DISH MACHINE STOPS WORKING YOU WILL NEED TO USE THREE BAY SINK UNTIL REPAIRS ARE MADE.
Location: Cook line
Equipment: Make table cooler
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Water in bottom section of salad prep top cooler. Remove water and repair unit to a sound working conditon. 2. Water in bottom section of large prep top cooler on cooks line. Remove water and repair unit to a sound working conditon. 3. Drain stops missing at thee bay sink. Provide drain stops for three bay sink. NOTE > IF DISH MACHINE STOPS WORKING YOU WILL NEED TO USE THREE BAY SINK UNTIL REPAIRS ARE MADE.
Location: Cook line
Equipment: Make table cooler
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Water in bottom section of salad prep top cooler. Remove water and repair unit to a sound working conditon. 2. Water in bottom section of large prep top cooler on cooks line. Remove water and repair unit to a sound working conditon. 3. Drain stops missing at thee bay sink. Provide drain stops for three bay sink. NOTE > IF DISH MACHINE STOPS WORKING YOU WILL NEED TO USE THREE BAY SINK UNTIL REPAIRS ARE MADE.
Location: Kitchen
Equipment: 3-bay
- 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: 1. Plastic container of soup on floor of walk in cooler. Remove from floor and store in approved manner.
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: 1. Baking ovens soiled inside in kitchen area. Clean.
Location: Kitchen (back)
Equipment: 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 guards missing on small light above large prep top cooler on cooks line. Provide light shields.
Location: Cook line
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. No hot water at mop sink. Provide.
Location: Back room
Equipment: Mop sink
|
07/05/2012 | Recheck |
- 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: 1. Small Co2 tank in bar area not restrained. Restrain. tank.
- Toxic restrictions (corrected)
Unapproved toxic materials in food establishment.
Correction: Only those poisonous or toxic materials that are required for operation and maintenance shall be present in establishment.
Comments: 1. WD-40 on bottom shelf of prep table slicer sits on in kitchen area. Remove from food prep areas. WD -40 is not a food grade oil.
Location: Kitchen
- Bare hand contact (critical) (corrected)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
Comments: 1. Food handlers touching ready to eat foods with bare hands. Use approved utensils to handle all ready to eat food items. NOTE > REPEAT VIOLATION.
- 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: 1. Food handlers not washing hands as needed. Food employees shall wash their hands and exposed portions of their arms after contamination occurs. NOTE > REPEAT VIOLATION.
- Date marking (corrected)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: 1. Potententially hazardous ready to eat food items not date marked inside of walk in cooler and inside of bottom section of large prep top cooler on cooks line. Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F. NOTE> REPEAT VIOLATION.
Location: Cook line
Equipment: Make table cooler
- Date marking (corrected)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: 1. Potententially hazardous ready to eat food items not date marked inside of walk in cooler and inside of bottom section of large prep top cooler on cooks line. Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F. NOTE> REPEAT VIOLATION.
Location: Walk-in cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Slicer blade soiled with dry food scraps. Do not allow slicer to sit soiled. Clean and sanitizer after use.
Location: Kitchen
Equipment: Slicer
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: 1. Hand sink on cooks line soiled. Clean 2. Hand sink in bake area soiled. Clean.
Location: Cook line
Equipment: Hand sink
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: 1. Hand sink on cooks line soiled. Clean 2. Hand sink in bake area soiled. Clean.
Location: Kitchen (back)
Equipment: Hand sink
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. Hot water faucet missing at hand sink on cooks line, water running from missing faucet. Repair hand sink to a sound working condition. NOTE > SET UP TEMPEOARY HAND WASHING AT THREE BAY SINK UNTIL REPAIRS ARE MADE TO HAND SINK.
Location: Cook line
Equipment: Hand sink
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
- Glove use (Non-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: 1, Food handlers put on gloves to handle food items without washing hands at approved hand sink first. Wash hands with soap and water at hand sinks with soap and water before using glvoes to handle food items. NOTE > REPEAT VIOLATION.
- 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. Employee coats on metal shelving by three bay sink. Remove all personal items from shelving and store in approved manner.
Location: Kitchen (back)
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: 1. Light not working in dish machine area. Repair light.
Location: Dish machine area
- Open doors and windows (corrected)
Window(s) and/or door(s) open.
Correction: If the windows and doors are kept open for ventilation or other purpose the openings shall be protected from insect and rodent entry.
Comments: 1. Back door to establishment open. Keep door closed at all times.
Location: Back room
- Cove molding (corrected)
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: 1. Cove base molding missing in kitchen areas. Replace all missing cove base molding.
Location: Kitchen
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. Floor tiles missing / broken in bar area. Repair or replace all missing and dammaged floor tiles.
Location: Bar
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. Wall space soiled in kitchen area by hand sink and dish machine area. Clean all soiled wall space. 2. Floor space soiled in baking area. Clean floor.
Location: Kitchen
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. Wall space soiled in kitchen area by hand sink and dish machine area. Clean all soiled wall space. 2. Floor space soiled in baking area. Clean floor.
Location: Bakery area
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: 1. Wet wiping towels sitting out on cooks line and in bar area. Keep all wet towels clean and stored in approved manner when not in use.
Location: Cook line
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: 1. Wet wiping towels sitting out on cooks line and in bar area. Keep all wet towels clean and stored in approved manner when not in use.
Location: Bar
- Cooling methods (corrected)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: 1. Large plastic pan of cooked chicken wings cooling insdie of " Victory " reach in cooler in back kitchen area. Do not place large amounts of hot chicken in pan to cool. Usen approved methods to cool all hot foods. Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Location: Kitchen
Equipment: Reach in cooler
- Thawing (corrected)
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: 1. Large amounts of frozen meat, chicken thawing out at room temperature at three bay sink. White buckent of fish thawing out on floor in front of three bay sink. Use approved methods to thaw. Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.NOTE > REPEAT VIOLATION.
Location: Kitchen
Equipment: 3-bay
- 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. Cardboard being used to line shelving by hand sink in baking area. Remove cardboard from shelving. Cardboard is not approved for use. 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.
Location: Bakery area
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Water in bottom section of salad prep top cooler. Remove water and repair unit to a sound working conditon. 2. Water in bottom section of large prep top cooler on cooks line. Remove water and repair unit to a sound working conditon. 3. Drain stops missing at thee bay sink. Provide drain stops for three bay sink. NOTE > IF DISH MACHINE STOPS WORKING YOU WILL NEED TO USE THREE BAY SINK UNTIL REPAIRS ARE MADE.
Location: Cook line
Equipment: Make table cooler
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Water in bottom section of salad prep top cooler. Remove water and repair unit to a sound working conditon. 2. Water in bottom section of large prep top cooler on cooks line. Remove water and repair unit to a sound working conditon. 3. Drain stops missing at thee bay sink. Provide drain stops for three bay sink. NOTE > IF DISH MACHINE STOPS WORKING YOU WILL NEED TO USE THREE BAY SINK UNTIL REPAIRS ARE MADE.
Location: Cook line
Equipment: Make table cooler
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Water in bottom section of salad prep top cooler. Remove water and repair unit to a sound working conditon. 2. Water in bottom section of large prep top cooler on cooks line. Remove water and repair unit to a sound working conditon. 3. Drain stops missing at thee bay sink. Provide drain stops for three bay sink. NOTE > IF DISH MACHINE STOPS WORKING YOU WILL NEED TO USE THREE BAY SINK UNTIL REPAIRS ARE MADE.
Location: Kitchen
Equipment: 3-bay
- 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: 1. Plastic container of soup on floor of walk in cooler. Remove from floor and store in approved manner.
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: 1. Baking ovens soiled inside in kitchen area. Clean.
Location: Kitchen (back)
Equipment: 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 guards missing on small light above large prep top cooler on cooks line. Provide light shields.
Location: Cook line
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. No hot water at mop sink. Provide.
Location: Back room
Equipment: Mop sink
|
05/11/2012 | Recheck |
- 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: 1. Small Co2 tank in bar area not restrained. Restrain. tank.
- Toxic restrictions (corrected)
Unapproved toxic materials in food establishment.
Correction: Only those poisonous or toxic materials that are required for operation and maintenance shall be present in establishment.
Comments: 1. WD-40 on bottom shelf of prep table slicer sits on in kitchen area. Remove from food prep areas. WD -40 is not a food grade oil.
Location: Kitchen
- Bare hand contact (critical) (corrected)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
Comments: 1. Food handlers touching ready to eat foods with bare hands. Use approved utensils to handle all ready to eat food items. NOTE > REPEAT VIOLATION.
- 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: 1. Food handlers not washing hands as needed. Food employees shall wash their hands and exposed portions of their arms after contamination occurs. NOTE > REPEAT VIOLATION.
- Date marking (corrected)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: 1. Potententially hazardous ready to eat food items not date marked inside of walk in cooler and inside of bottom section of large prep top cooler on cooks line. Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F. NOTE> REPEAT VIOLATION.
Location: Cook line
Equipment: Make table cooler
- Date marking (corrected)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: 1. Potententially hazardous ready to eat food items not date marked inside of walk in cooler and inside of bottom section of large prep top cooler on cooks line. Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F. NOTE> REPEAT VIOLATION.
Location: Walk-in cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Slicer blade soiled with dry food scraps. Do not allow slicer to sit soiled. Clean and sanitizer after use.
Location: Kitchen
Equipment: Slicer
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: 1. Hand sink on cooks line soiled. Clean 2. Hand sink in bake area soiled. Clean.
Location: Cook line
Equipment: Hand sink
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: 1. Hand sink on cooks line soiled. Clean 2. Hand sink in bake area soiled. Clean.
Location: Kitchen (back)
Equipment: Hand sink
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. Hot water faucet missing at hand sink on cooks line, water running from missing faucet. Repair hand sink to a sound working condition. NOTE > SET UP TEMPEOARY HAND WASHING AT THREE BAY SINK UNTIL REPAIRS ARE MADE TO HAND SINK.
Location: Cook line
Equipment: Hand sink
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
- Glove use (Non-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: 1, Food handlers put on gloves to handle food items without washing hands at approved hand sink first. Wash hands with soap and water at hand sinks with soap and water before using glvoes to handle food items. NOTE > REPEAT VIOLATION.
- 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. Employee coats on metal shelving by three bay sink. Remove all personal items from shelving and store in approved manner.
Location: Kitchen (back)
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: 1. Light not working in dish machine area. Repair light.
Location: Dish machine area
- Open doors and windows (corrected)
Window(s) and/or door(s) open.
Correction: If the windows and doors are kept open for ventilation or other purpose the openings shall be protected from insect and rodent entry.
Comments: 1. Back door to establishment open. Keep door closed at all times.
Location: Back room
- Cove molding (corrected)
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: 1. Cove base molding missing in kitchen areas. Replace all missing cove base molding.
Location: Kitchen
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. Floor tiles missing / broken in bar area. Repair or replace all missing and dammaged floor tiles.
Location: Bar
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. Wall space soiled in kitchen area by hand sink and dish machine area. Clean all soiled wall space. 2. Floor space soiled in baking area. Clean floor.
Location: Kitchen
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. Wall space soiled in kitchen area by hand sink and dish machine area. Clean all soiled wall space. 2. Floor space soiled in baking area. Clean floor.
Location: Bakery area
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: 1. Wet wiping towels sitting out on cooks line and in bar area. Keep all wet towels clean and stored in approved manner when not in use.
Location: Cook line
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: 1. Wet wiping towels sitting out on cooks line and in bar area. Keep all wet towels clean and stored in approved manner when not in use.
Location: Bar
- Cooling methods (corrected)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: 1. Large plastic pan of cooked chicken wings cooling insdie of " Victory " reach in cooler in back kitchen area. Do not place large amounts of hot chicken in pan to cool. Usen approved methods to cool all hot foods. Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Location: Kitchen
Equipment: Reach in cooler
- Thawing (corrected)
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: 1. Large amounts of frozen meat, chicken thawing out at room temperature at three bay sink. White buckent of fish thawing out on floor in front of three bay sink. Use approved methods to thaw. Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.NOTE > REPEAT VIOLATION.
Location: Kitchen
Equipment: 3-bay
- 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. Cardboard being used to line shelving by hand sink in baking area. Remove cardboard from shelving. Cardboard is not approved for use. 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.
Location: Bakery area
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Water in bottom section of salad prep top cooler. Remove water and repair unit to a sound working conditon. 2. Water in bottom section of large prep top cooler on cooks line. Remove water and repair unit to a sound working conditon. 3. Drain stops missing at thee bay sink. Provide drain stops for three bay sink. NOTE > IF DISH MACHINE STOPS WORKING YOU WILL NEED TO USE THREE BAY SINK UNTIL REPAIRS ARE MADE.
Location: Cook line
Equipment: Make table cooler
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Water in bottom section of salad prep top cooler. Remove water and repair unit to a sound working conditon. 2. Water in bottom section of large prep top cooler on cooks line. Remove water and repair unit to a sound working conditon. 3. Drain stops missing at thee bay sink. Provide drain stops for three bay sink. NOTE > IF DISH MACHINE STOPS WORKING YOU WILL NEED TO USE THREE BAY SINK UNTIL REPAIRS ARE MADE.
Location: Cook line
Equipment: Make table cooler
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Water in bottom section of salad prep top cooler. Remove water and repair unit to a sound working conditon. 2. Water in bottom section of large prep top cooler on cooks line. Remove water and repair unit to a sound working conditon. 3. Drain stops missing at thee bay sink. Provide drain stops for three bay sink. NOTE > IF DISH MACHINE STOPS WORKING YOU WILL NEED TO USE THREE BAY SINK UNTIL REPAIRS ARE MADE.
Location: Kitchen
Equipment: 3-bay
- 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: 1. Plastic container of soup on floor of walk in cooler. Remove from floor and store in approved manner.
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: 1. Baking ovens soiled inside in kitchen area. Clean.
Location: Kitchen (back)
Equipment: 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 guards missing on small light above large prep top cooler on cooks line. Provide light shields.
Location: Cook line
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. No hot water at mop sink. Provide.
Location: Back room
Equipment: Mop sink
|
05/04/2012 | Recheck |
- 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: 1. Small Co2 tank in bar area not restrained. Restrain. tank.
- Toxic restrictions (corrected)
Unapproved toxic materials in food establishment.
Correction: Only those poisonous or toxic materials that are required for operation and maintenance shall be present in establishment.
Comments: 1. WD-40 on bottom shelf of prep table slicer sits on in kitchen area. Remove from food prep areas. WD -40 is not a food grade oil.
Location: Kitchen
- Bare hand contact (critical) (corrected)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
Comments: 1. Food handlers touching ready to eat foods with bare hands. Use approved utensils to handle all ready to eat food items. NOTE > REPEAT VIOLATION.
- 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: 1. Food handlers not washing hands as needed. Food employees shall wash their hands and exposed portions of their arms after contamination occurs. NOTE > REPEAT VIOLATION.
- Date marking (corrected)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: 1. Potententially hazardous ready to eat food items not date marked inside of walk in cooler and inside of bottom section of large prep top cooler on cooks line. Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F. NOTE> REPEAT VIOLATION.
Location: Cook line
Equipment: Make table cooler
- Date marking (corrected)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: 1. Potententially hazardous ready to eat food items not date marked inside of walk in cooler and inside of bottom section of large prep top cooler on cooks line. Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F. NOTE> REPEAT VIOLATION.
Location: Walk-in cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Slicer blade soiled with dry food scraps. Do not allow slicer to sit soiled. Clean and sanitizer after use.
Location: Kitchen
Equipment: Slicer
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: 1. Hand sink on cooks line soiled. Clean 2. Hand sink in bake area soiled. Clean.
Location: Cook line
Equipment: Hand sink
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: 1. Hand sink on cooks line soiled. Clean 2. Hand sink in bake area soiled. Clean.
Location: Kitchen (back)
Equipment: Hand sink
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. Hot water faucet missing at hand sink on cooks line, water running from missing faucet. Repair hand sink to a sound working condition. NOTE > SET UP TEMPEOARY HAND WASHING AT THREE BAY SINK UNTIL REPAIRS ARE MADE TO HAND SINK.
Location: Cook line
Equipment: Hand sink
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
- Glove use (Non-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: 1, Food handlers put on gloves to handle food items without washing hands at approved hand sink first. Wash hands with soap and water at hand sinks with soap and water before using glvoes to handle food items. NOTE > REPEAT VIOLATION.
- 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. Employee coats on metal shelving by three bay sink. Remove all personal items from shelving and store in approved manner.
Location: Kitchen (back)
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: 1. Light not working in dish machine area. Repair light.
Location: Dish machine area
- Open doors and windows (corrected)
Window(s) and/or door(s) open.
Correction: If the windows and doors are kept open for ventilation or other purpose the openings shall be protected from insect and rodent entry.
Comments: 1. Back door to establishment open. Keep door closed at all times.
Location: Back room
- Cove molding (corrected)
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: 1. Cove base molding missing in kitchen areas. Replace all missing cove base molding.
Location: Kitchen
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. Floor tiles missing / broken in bar area. Repair or replace all missing and dammaged floor tiles.
Location: Bar
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. Wall space soiled in kitchen area by hand sink and dish machine area. Clean all soiled wall space. 2. Floor space soiled in baking area. Clean floor.
Location: Kitchen
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. Wall space soiled in kitchen area by hand sink and dish machine area. Clean all soiled wall space. 2. Floor space soiled in baking area. Clean floor.
Location: Bakery area
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: 1. Wet wiping towels sitting out on cooks line and in bar area. Keep all wet towels clean and stored in approved manner when not in use.
Location: Cook line
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: 1. Wet wiping towels sitting out on cooks line and in bar area. Keep all wet towels clean and stored in approved manner when not in use.
Location: Bar
- Cooling methods (corrected)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: 1. Large plastic pan of cooked chicken wings cooling insdie of " Victory " reach in cooler in back kitchen area. Do not place large amounts of hot chicken in pan to cool. Usen approved methods to cool all hot foods. Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Location: Kitchen
Equipment: Reach in cooler
- Thawing (corrected)
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: 1. Large amounts of frozen meat, chicken thawing out at room temperature at three bay sink. White buckent of fish thawing out on floor in front of three bay sink. Use approved methods to thaw. Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.NOTE > REPEAT VIOLATION.
Location: Kitchen
Equipment: 3-bay
- 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. Cardboard being used to line shelving by hand sink in baking area. Remove cardboard from shelving. Cardboard is not approved for use. 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.
Location: Bakery area
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Water in bottom section of salad prep top cooler. Remove water and repair unit to a sound working conditon. 2. Water in bottom section of large prep top cooler on cooks line. Remove water and repair unit to a sound working conditon. 3. Drain stops missing at thee bay sink. Provide drain stops for three bay sink. NOTE > IF DISH MACHINE STOPS WORKING YOU WILL NEED TO USE THREE BAY SINK UNTIL REPAIRS ARE MADE.
Location: Cook line
Equipment: Make table cooler
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Water in bottom section of salad prep top cooler. Remove water and repair unit to a sound working conditon. 2. Water in bottom section of large prep top cooler on cooks line. Remove water and repair unit to a sound working conditon. 3. Drain stops missing at thee bay sink. Provide drain stops for three bay sink. NOTE > IF DISH MACHINE STOPS WORKING YOU WILL NEED TO USE THREE BAY SINK UNTIL REPAIRS ARE MADE.
Location: Cook line
Equipment: Make table cooler
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Water in bottom section of salad prep top cooler. Remove water and repair unit to a sound working conditon. 2. Water in bottom section of large prep top cooler on cooks line. Remove water and repair unit to a sound working conditon. 3. Drain stops missing at thee bay sink. Provide drain stops for three bay sink. NOTE > IF DISH MACHINE STOPS WORKING YOU WILL NEED TO USE THREE BAY SINK UNTIL REPAIRS ARE MADE.
Location: Kitchen
Equipment: 3-bay
- 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: 1. Plastic container of soup on floor of walk in cooler. Remove from floor and store in approved manner.
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: 1. Baking ovens soiled inside in kitchen area. Clean.
Location: Kitchen (back)
Equipment: 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 guards missing on small light above large prep top cooler on cooks line. Provide light shields.
Location: Cook line
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. No hot water at mop sink. Provide.
Location: Back room
Equipment: Mop sink
|
04/19/2012 | Recheck |
- CO2 tanks unrestrained
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
Comments: 1. Small Co2 tank in bar area not restrained. Restrain. tank.
- Toxic restrictions
Unapproved toxic materials in food establishment.
Correction: Only those poisonous or toxic materials that are required for operation and maintenance shall be present in establishment.
Comments: 1. WD-40 on bottom shelf of prep table slicer sits on in kitchen area. Remove from food prep areas. WD -40 is not a food grade oil.
Location: Kitchen
- Bare hand contact (critical)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
Comments: 1. Food handlers touching ready to eat foods with bare hands. Use approved utensils to handle all ready to eat food items. NOTE > REPEAT VIOLATION.
- 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: 1. Food handlers not washing hands as needed. Food employees shall wash their hands and exposed portions of their arms after contamination occurs. NOTE > REPEAT VIOLATION.
- Date marking
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: 1. Potententially hazardous ready to eat food items not date marked inside of walk in cooler and inside of bottom section of large prep top cooler on cooks line. Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F. NOTE> REPEAT VIOLATION.
Location: Cook line
Equipment: Make table cooler
- Date marking
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: 1. Potententially hazardous ready to eat food items not date marked inside of walk in cooler and inside of bottom section of large prep top cooler on cooks line. Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F. NOTE> REPEAT VIOLATION.
Location: Walk-in cooler
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Slicer blade soiled with dry food scraps. Do not allow slicer to sit soiled. Clean and sanitizer after use.
Location: Kitchen
Equipment: Slicer
- Hand sink soiled
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: 1. Hand sink on cooks line soiled. Clean 2. Hand sink in bake area soiled. Clean.
Location: Cook line
Equipment: Hand sink
- Hand sink soiled
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: 1. Hand sink on cooks line soiled. Clean 2. Hand sink in bake area soiled. Clean.
Location: Kitchen (back)
Equipment: Hand sink
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. Hot water faucet missing at hand sink on cooks line, water running from missing faucet. Repair hand sink to a sound working condition. NOTE > SET UP TEMPEOARY HAND WASHING AT THREE BAY SINK UNTIL REPAIRS ARE MADE TO HAND SINK.
Location: Cook line
Equipment: Hand sink
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
- Glove use (Non-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: 1, Food handlers put on gloves to handle food items without washing hands at approved hand sink first. Wash hands with soap and water at hand sinks with soap and water before using glvoes to handle food items. NOTE > REPEAT VIOLATION.
- 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. Employee coats on metal shelving by three bay sink. Remove all personal items from shelving and store in approved manner.
Location: Kitchen (back)
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: 1. Light not working in dish machine area. Repair light.
Location: Dish machine area
- Open doors and windows
Window(s) and/or door(s) open.
Correction: If the windows and doors are kept open for ventilation or other purpose the openings shall be protected from insect and rodent entry.
Comments: 1. Back door to establishment open. Keep door closed at all times.
Location: Back room
- Cove molding
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: 1. Cove base molding missing in kitchen areas. Replace all missing cove base molding.
Location: Kitchen
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. Floor tiles missing / broken in bar area. Repair or replace all missing and dammaged floor tiles.
Location: Bar
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. Wall space soiled in kitchen area by hand sink and dish machine area. Clean all soiled wall space. 2. Floor space soiled in baking area. Clean floor.
Location: Kitchen
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. Wall space soiled in kitchen area by hand sink and dish machine area. Clean all soiled wall space. 2. Floor space soiled in baking area. Clean floor.
Location: Bakery area
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: 1. Wet wiping towels sitting out on cooks line and in bar area. Keep all wet towels clean and stored in approved manner when not in use.
Location: Cook line
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: 1. Wet wiping towels sitting out on cooks line and in bar area. Keep all wet towels clean and stored in approved manner when not in use.
Location: Bar
- Cooling methods
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: 1. Large plastic pan of cooked chicken wings cooling insdie of " Victory " reach in cooler in back kitchen area. Do not place large amounts of hot chicken in pan to cool. Usen approved methods to cool all hot foods. Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Location: Kitchen
Equipment: Reach in cooler
- Thawing
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: 1. Large amounts of frozen meat, chicken thawing out at room temperature at three bay sink. White buckent of fish thawing out on floor in front of three bay sink. Use approved methods to thaw. Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.NOTE > REPEAT VIOLATION.
Location: Kitchen
Equipment: 3-bay
- 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. Cardboard being used to line shelving by hand sink in baking area. Remove cardboard from shelving. Cardboard is not approved for use. 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.
Location: Bakery area
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Water in bottom section of salad prep top cooler. Remove water and repair unit to a sound working conditon. 2. Water in bottom section of large prep top cooler on cooks line. Remove water and repair unit to a sound working conditon. 3. Drain stops missing at thee bay sink. Provide drain stops for three bay sink. NOTE > IF DISH MACHINE STOPS WORKING YOU WILL NEED TO USE THREE BAY SINK UNTIL REPAIRS ARE MADE.
Location: Cook line
Equipment: Make table cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Water in bottom section of salad prep top cooler. Remove water and repair unit to a sound working conditon. 2. Water in bottom section of large prep top cooler on cooks line. Remove water and repair unit to a sound working conditon. 3. Drain stops missing at thee bay sink. Provide drain stops for three bay sink. NOTE > IF DISH MACHINE STOPS WORKING YOU WILL NEED TO USE THREE BAY SINK UNTIL REPAIRS ARE MADE.
Location: Cook line
Equipment: Make table cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Water in bottom section of salad prep top cooler. Remove water and repair unit to a sound working conditon. 2. Water in bottom section of large prep top cooler on cooks line. Remove water and repair unit to a sound working conditon. 3. Drain stops missing at thee bay sink. Provide drain stops for three bay sink. NOTE > IF DISH MACHINE STOPS WORKING YOU WILL NEED TO USE THREE BAY SINK UNTIL REPAIRS ARE MADE.
Location: Kitchen
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: 1. Plastic container of soup on floor of walk in cooler. Remove from floor and store in approved manner.
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: 1. Baking ovens soiled inside in kitchen area. Clean.
Location: Kitchen (back)
Equipment: 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 guards missing on small light above large prep top cooler on cooks line. Provide light shields.
Location: Cook line
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. No hot water at mop sink. Provide.
Location: Back room
Equipment: Mop sink
|
04/12/2012 | Routine |
- Cooling time (corrected)
Potentially hazardous foods have been cooled improperly.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: 1. Large white plastic containers of soup in walk in cooler at 45 to 53 deg. F Use approved methods to cool hot foods. Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F. NOTE > WENT OVER PROPER COOLING WITH OWNER AT TIME OF INSPECTION.
Location: Walk-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. Soup inside of walk in cooler at 45 to 53 deg. F. due to improper cooling Cool soups using approved methods.
Location: Walk-in cooler
- 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: 1. Food handler touching ready to eat food tiem with bare hands. Use approved utensil to handle all ready to eat food itmes. NOTE > REPEAT VIOLATON. IF NOTED ON ANY FUTURE INSPECTIONS A $ 100.;00 CITATION WILL BE GIVEN.
- 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: 1. Employee drinks missing lids and straws. Provide lids and straws or remove all drinks from food prep areas.
Location: Kitchen
- Date marking (corrected)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: 1. Potentially hazardous ready to eat food items not date marked in bottom section of cold top cooler on cooks line and inside of walk in cooler. Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Location: Cook line
- Date marking (corrected)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: 1. Potentially hazardous ready to eat food items not date marked in bottom section of cold top cooler on cooks line and inside of walk in cooler. Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Location: Walk-in cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Slicer soield with food scraps. Do not allow slicer to sit soiled. Clean and sanitize after use. Remove all blade guards when cleaning and saniitzing. 2. Utensil drawer soiled at prep table in baking area. Clean.
Location: Kitchen
Equipment: Slicer
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Slicer soield with food scraps. Do not allow slicer to sit soiled. Clean and sanitize after use. Remove all blade guards when cleaning and saniitzing. 2. Utensil drawer soiled at prep table in baking area. Clean.
Location: Kitchen (back)
- Glove use (Non-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: 1. Food handlers not washing hands at hand sink with soap and water before using gloves for food prep. Wash hands with soap and water at hand sink before glove use.
- 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. Employee coats hanging on metal shelving in kitchen area. Do not store personal items on dry stock or utensil shelving. Store in approved areas.
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: 1. Boxes of single service items on floor below dry stock shelving. Remove.
Location: Kitchen (back)
- Improper storage of clean equipment (corrected)
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: 1. Ice scoop for ice machine stored on top of apron by ice machine. Store scoop in clean container or tray that can be washed and sanitized.
Location: Kitchen (back)
- Unnecessary litter (corrected)
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: 1. Mop sink full of unnecessary items. Remove items so that mop sink can be used to dispose of waste water.
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. Floor soiled in baking area. Clean.
Location: Kitchen (back)
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: 1. Wet wiping towel sitting out in kitchen area. Store all wet towels in approved manner when not in use.
Location: Kitchen
- Thawing (corrected)
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: 1. Frozen fish thawing in bucket of standing water at three bay sink. Use approved methods to thaw frozen items. 2. Beef and pork thawing out at room temperature at three bay sink. Use approved methods to thaw frozen items. Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Location: Kitchen (back)
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Water in bottom section of three door prep top / reach in cooler. Repair unit to a sound working condition.
Location: Cook line
Equipment: Prep Top 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: 1. Containers of food on floor of walk in freezer. Remove. 2. Container of food on floor of walk in cooler. Remove. 3. Bag of flour , container of chocolate chips, container of sugar, on floor in back baking area. Remove.
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: 1. Containers of food on floor of walk in freezer. Remove. 2. Container of food on floor of walk in cooler. Remove. 3. Bag of flour , container of chocolate chips, container of sugar, on floor in back baking area. Remove.
Location: Walk-in freezer
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: 1. Containers of food on floor of walk in freezer. Remove. 2. Container of food on floor of walk in cooler. Remove. 3. Bag of flour , container of chocolate chips, container of sugar, on floor in back baking area. Remove.
Location: Kitchen (back)
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Bottom shelves of prep tables in baking area soiled. Clean and saniitze.
Location: Kitchen (back)
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. White Kick plate inside of ice machine soiled. Clean.
Location: Kitchen (back)
Equipment: Ice machine
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: 1. No hand towels at hand sink in baking area. Provide.
Location: Kitchen (back)
Equipment: Hand sink
|
12/13/2011 | Recheck |
- Cooling time (corrected)
Potentially hazardous foods have been cooled improperly.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: 1. Large white plastic containers of soup in walk in cooler at 45 to 53 deg. F Use approved methods to cool hot foods. Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F. NOTE > WENT OVER PROPER COOLING WITH OWNER AT TIME OF INSPECTION.
Location: Walk-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. Soup inside of walk in cooler at 45 to 53 deg. F. due to improper cooling Cool soups using approved methods.
Location: Walk-in cooler
- 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: 1. Food handler touching ready to eat food tiem with bare hands. Use approved utensil to handle all ready to eat food itmes. NOTE > REPEAT VIOLATON. IF NOTED ON ANY FUTURE INSPECTIONS A $ 100.;00 CITATION WILL BE GIVEN.
- 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: 1. Employee drinks missing lids and straws. Provide lids and straws or remove all drinks from food prep areas.
Location: Kitchen
- Date marking (corrected)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: 1. Potentially hazardous ready to eat food items not date marked in bottom section of cold top cooler on cooks line and inside of walk in cooler. Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Location: Cook line
- Date marking (corrected)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: 1. Potentially hazardous ready to eat food items not date marked in bottom section of cold top cooler on cooks line and inside of walk in cooler. Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Location: Walk-in cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Slicer soield with food scraps. Do not allow slicer to sit soiled. Clean and sanitize after use. Remove all blade guards when cleaning and saniitzing. 2. Utensil drawer soiled at prep table in baking area. Clean.
Location: Kitchen
Equipment: Slicer
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Slicer soield with food scraps. Do not allow slicer to sit soiled. Clean and sanitize after use. Remove all blade guards when cleaning and saniitzing. 2. Utensil drawer soiled at prep table in baking area. Clean.
Location: Kitchen (back)
- Glove use (Non-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: 1. Food handlers not washing hands at hand sink with soap and water before using gloves for food prep. Wash hands with soap and water at hand sink before glove use.
- 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. Employee coats hanging on metal shelving in kitchen area. Do not store personal items on dry stock or utensil shelving. Store in approved areas.
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: 1. Boxes of single service items on floor below dry stock shelving. Remove.
Location: Kitchen (back)
- Improper storage of clean equipment (corrected)
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: 1. Ice scoop for ice machine stored on top of apron by ice machine. Store scoop in clean container or tray that can be washed and sanitized.
Location: Kitchen (back)
- Unnecessary litter (corrected)
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: 1. Mop sink full of unnecessary items. Remove items so that mop sink can be used to dispose of waste water.
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. Floor soiled in baking area. Clean.
Location: Kitchen (back)
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: 1. Wet wiping towel sitting out in kitchen area. Store all wet towels in approved manner when not in use.
Location: Kitchen
- Thawing
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: 1. Frozen fish thawing in bucket of standing water at three bay sink. Use approved methods to thaw frozen items. 2. Beef and pork thawing out at room temperature at three bay sink. Use approved methods to thaw frozen items. Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Location: Kitchen (back)
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Water in bottom section of three door prep top / reach in cooler. Repair unit to a sound working condition.
Location: Cook line
Equipment: Prep Top 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: 1. Containers of food on floor of walk in freezer. Remove. 2. Container of food on floor of walk in cooler. Remove. 3. Bag of flour , container of chocolate chips, container of sugar, on floor in back baking area. Remove.
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: 1. Containers of food on floor of walk in freezer. Remove. 2. Container of food on floor of walk in cooler. Remove. 3. Bag of flour , container of chocolate chips, container of sugar, on floor in back baking area. Remove.
Location: Walk-in freezer
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: 1. Containers of food on floor of walk in freezer. Remove. 2. Container of food on floor of walk in cooler. Remove. 3. Bag of flour , container of chocolate chips, container of sugar, on floor in back baking area. Remove.
Location: Kitchen (back)
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Bottom shelves of prep tables in baking area soiled. Clean and saniitze.
Location: Kitchen (back)
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. White Kick plate inside of ice machine soiled. Clean.
Location: Kitchen (back)
Equipment: Ice machine
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: 1. No hand towels at hand sink in baking area. Provide.
Location: Kitchen (back)
Equipment: Hand sink
|
12/06/2011 | Recheck |
- Cooling time
Potentially hazardous foods have been cooled improperly.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: 1. Large white plastic containers of soup in walk in cooler at 45 to 53 deg. F Use approved methods to cool hot foods. Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F. NOTE > WENT OVER PROPER COOLING WITH OWNER AT TIME OF INSPECTION.
Location: Walk-in cooler
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Soup inside of walk in cooler at 45 to 53 deg. F. due to improper cooling Cool soups using approved methods.
Location: Walk-in cooler
- 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: 1. Employee drinks missing lids and straws. Provide lids and straws or remove all drinks from food prep areas.
Location: Kitchen
- Date marking
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: 1. Potentially hazardous ready to eat food items not date marked in bottom section of cold top cooler on cooks line and inside of walk in cooler. Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Location: Cook line
- Date marking
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: 1. Potentially hazardous ready to eat food items not date marked in bottom section of cold top cooler on cooks line and inside of walk in cooler. Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Location: Walk-in cooler
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Slicer soield with food scraps. Do not allow slicer to sit soiled. Clean and sanitize after use. Remove all blade guards when cleaning and saniitzing. 2. Utensil drawer soiled at prep table in baking area. Clean.
Location: Kitchen
Equipment: Slicer
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Slicer soield with food scraps. Do not allow slicer to sit soiled. Clean and sanitize after use. Remove all blade guards when cleaning and saniitzing. 2. Utensil drawer soiled at prep table in baking area. Clean.
Location: Kitchen (back)
- Glove use (Non-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: 1. Food handlers not washing hands at hand sink with soap and water before using gloves for food prep. Wash hands with soap and water at hand sink before glove use.
- 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. Employee coats hanging on metal shelving in kitchen area. Do not store personal items on dry stock or utensil shelving. Store in approved areas.
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: 1. Boxes of single service items on floor below dry stock shelving. Remove.
Location: Kitchen (back)
- Improper storage of clean equipment
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: 1. Ice scoop for ice machine stored on top of apron by ice machine. Store scoop in clean container or tray that can be washed and sanitized.
Location: Kitchen (back)
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: 1. Mop sink full of unnecessary items. Remove items so that mop sink can be used to dispose of waste water.
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. Floor soiled in baking area. Clean.
Location: Kitchen (back)
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: 1. Wet wiping towels sitting out in kitchen area. Store all wet towels in approved manner when not in use.
Location: Kitchen
- Thawing
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: 1. Frozen fish thawing in bucket of standing water at three bay sink. Use approved methods to thaw frozen items. 2. Beef and pork thawing out at room temperature at three bay sink. Use approved methods to thaw frozen items. Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Location: Kitchen (back)
- 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: 1. Containers of food on floor of walk in freezer. Remove. 2. Container of food on floor of walk in cooler. Remove. 3. Bag of flour , container of chocolate chips, container of sugar, on floor in back baking area. Remove.
Location: Walk-in cooler
- 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: 1. Containers of food on floor of walk in freezer. Remove. 2. Container of food on floor of walk in cooler. Remove. 3. Bag of flour , container of chocolate chips, container of sugar, on floor in back baking area. Remove.
Location: Walk-in freezer
- 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: 1. Containers of food on floor of walk in freezer. Remove. 2. Container of food on floor of walk in cooler. Remove. 3. Bag of flour , container of chocolate chips, container of sugar, on floor in back baking area. Remove.
Location: Kitchen (back)
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Bottom shelves of prep tables in baking area soiled. Clean and saniitze.
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.
Comments: 1. White Kick plate inside of ice machine soiled. Clean.
Location: Kitchen (back)
Equipment: Ice machine
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: 1. No hand towels at hand sink in baking area. Provide.
Location: Kitchen (back)
Equipment: Hand sink
|
11/29/2011 | Routine |
- 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: 1. Food handlers touching ready to eat food items with bare hands in kitchen area. Do not handle any ready to eat foods with bare hands. Use approved utensils to handle all ready to eat food items. NOTE > REPEAT VIOLATION FROM LAST ROUTINE INSPECTON.
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Inside of beer coolers soiled in bar area. Clean inside.
Location: Bar
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. Floor space soiled under cooking equipment and coolers in kitchen area. Clean all soiled floor space.
Location: Kitchen
|
11/29/2011 | Non-Illness Complaint Recheck |
Restaurant representatives - add corrected or new information about SMEE'S PLACE, 1454 W 86TH ST, Indianapolis, IN »