- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: STORE CUT FRUIT ON ICE BATH OR IN PROPER REFRIGERATION UNIT.
Location: Bar
- Bait stations (corrected on site)
Open rodent bait station(s).
Correction: Provide covered, tamper resistant bait stations.
Comments: REMOVE OPEN BAIT STATIONS AT BAR LOCATION.CONSULT PROFESSIONAL PEST CONTROL PROVIDER FOR PROPER SOLUTIONS.
Location: Bar
- Equipment repair (corrected on site)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: INSTALL NEW BATTERIES AT WOMENS RESTROOM PAPERTOWEL DISPENSER.
Location: Womens restroom
|
08/22/2014 | Routine |
- 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: KEEP ALL BAR CUT FRUIT ON ICE BATH OR STORE IN REFRIGERATION UNIT TO MAINTAIN A TEMPERATURE OF 41 F OR BELOW.
Location: Bar
- Toxic material(s) separation (corrected)
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: STORE ALL CHEMICALS LOW AT BAR DRY STORAGE CLOSET (CURRENTLY HANGING HIGH ON SHELF); STORE ON BOTTOM SHELF.
Location: Bar
- Toxic material(s) separation (corrected)
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: STORE ALL CHEMICALS LOW AT BAR DRY STORAGE CLOSET (CURRENTLY HANGING HIGH ON SHELF); STORE ON BOTTOM SHELF.
Location: Dry storage
- Miscellaneous contamination of food (Critical) (corrected)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: KEEP CONSUMER DRINKING ICE AND ICE USED FOR A COOLING MEDIUM TO CHILL LIQUOR BOTTLES (EX. PATRON GLASS BOTTLES) STORED SEPERATELY TO PREVENT CROSS-CONTAMINATION OR ANY POTENTIAL PHYSICAL HAZARDS SUCH AS GLASS.
Location: Bar
Equipment: Ice bin
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: IN PROGRESS: SCHEDULED TO BE REPAIRED BY THIS COMING MID-WEEK.REPAIR ALL LEAKS AT BOTTOM PIPING OF BAR HANDSINK.
Location: Bar
Equipment: Hand sink
- 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF RESTROOM CEILING VENTS.
Location: Mens restroom
- 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF RESTROOM CEILING VENTS.
Location: Womens restroom
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS AT BAR REACH-IN-COOLERS WHERE MISSING.
Location: Bar
Equipment: Reach in cooler
- In use utensil storage (corrected)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: ICE SCOOPS ARE BURIED IN ICE AT BAR ICE BINS; STORE WITH HANDLES UP OR STORE IN ICE SCOOP HOLDER OR STORE ON CLEAN SANITARY SURFACES.
Location: Bar
Equipment: Ice bin
|
01/24/2014 | Recheck |
- 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: KEEP ALL BAR CUT FRUIT ON ICE BATH OR STORE IN REFRIGERATION UNIT TO MAINTAIN A TEMPERATURE OF 41 F OR BELOW.
Location: Bar
- Toxic material(s) separation (corrected)
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: STORE ALL CHEMICALS LOW AT BAR DRY STORAGE CLOSET (CURRENTLY HANGING HIGH ON SHELF); STORE ON BOTTOM SHELF.
Location: Bar
- Toxic material(s) separation (corrected)
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: STORE ALL CHEMICALS LOW AT BAR DRY STORAGE CLOSET (CURRENTLY HANGING HIGH ON SHELF); STORE ON BOTTOM SHELF.
Location: Dry storage
- Miscellaneous contamination of food (Critical) (corrected)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: KEEP CONSUMER DRINKING ICE AND ICE USED FOR A COOLING MEDIUM TO CHILL LIQUOR BOTTLES (EX. PATRON GLASS BOTTLES) STORED SEPERATELY TO PREVENT CROSS-CONTAMINATION OR ANY POTENTIAL PHYSICAL HAZARDS SUCH AS GLASS.
Location: Bar
Equipment: Ice bin
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: IN PROGRESS: SCHEDULED TO BE REPAIRED BY THIS COMING MID-WEEK.REPAIR ALL LEAKS AT BOTTOM PIPING OF BAR HANDSINK.
Location: Bar
Equipment: Hand sink
- 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF RESTROOM CEILING VENTS.
Location: Mens restroom
- 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF RESTROOM CEILING VENTS.
Location: Womens restroom
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS AT BAR REACH-IN-COOLERS WHERE MISSING.
Location: Bar
Equipment: Reach in cooler
- In use utensil storage (corrected)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: ICE SCOOPS ARE BURIED IN ICE AT BAR ICE BINS; STORE WITH HANDLES UP OR STORE IN ICE SCOOP HOLDER OR STORE ON CLEAN SANITARY SURFACES.
Location: Bar
Equipment: Ice bin
|
01/17/2014 | Recheck |
- 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: KEEP ALL BAR CUT FRUIT ON ICE BATH OR STORE IN REFRIGERATION UNIT TO MAINTAIN A TEMPERATURE OF 41 F OR BELOW.
Location: Bar
- Toxic material(s) separation
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: STORE ALL CHEMICALS LOW AT BAR DRY STORAGE CLOSET (CURRENTLY HANGING HIGH ON SHELF); STORE ON BOTTOM SHELF.
Location: Bar
- Toxic material(s) separation
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: STORE ALL CHEMICALS LOW AT BAR DRY STORAGE CLOSET (CURRENTLY HANGING HIGH ON SHELF); STORE ON BOTTOM SHELF.
Location: Dry storage
- Miscellaneous contamination of food (Critical)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: KEEP CONSUMER DRINKING ICE AND ICE USED FOR A COOLING MEDIUM TO CHILL LIQUOR BOTTLES (EX. PATRON GLASS BOTTLES) STORED SEPERATELY TO PREVENT CROSS-CONTAMINATION OR ANY POTENTIAL PHYSICAL HAZARDS SUCH AS GLASS.
Location: Bar
Equipment: Ice bin
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: REPAIR ALL LEAKS AT BOTTOM PIPING OF BAR HANDSINK.
Location: Bar
Equipment: Hand sink
- 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF RESTROOM CEILING VENTS.
Location: Mens restroom
- 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF RESTROOM CEILING VENTS.
Location: Womens restroom
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS AT BAR REACH-IN-COOLERS WHERE MISSING.
Location: Bar
Equipment: Reach in cooler
- In use utensil storage
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: ICE SCOOPS ARE BURIED IN ICE AT BAR ICE BINS; STORE WITH HANDLES UP OR STORE IN ICE SCOOP HOLDER OR STORE ON CLEAN SANITARY SURFACES.
Location: Bar
Equipment: Ice bin
|
01/10/2014 | Routine |
- Electrical service (corrected)
Electrical service equipment, and/or outlet(s) and fixture(s) not properly installed and/or maintained.
Correction: Electrical service equipment, outlet(s) and fixture(s) shall be properly installed and maintained in good and safe working condition.
Comments: IN PROGRESS:PROVIDE OUTLET COVERS FOR EXPOSED OUTLETS AT RESTROOMS.
- 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: KEEP CUT FRUIT STORED ON ICE BATH OR IN REFRIGERATION OF 41 F OR BELOW AT BAR COUNTER-TOPS/CONTAINERS.
Location: Bar
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: -NOT HOT WATER (78 F) AT BAR HANDSINK/PREP SINK--REPAIR. HOT WATER MUST BE AT 89 F - 91 F.-SLOW DRAINAGE AT BAR PREP/DUMP SINK--REPAIR.-LEAKS AT BOTTOM PIPING AT BAR PREP/DUMP SINK--REPAIR.
Location: Bar
Equipment: Hand sink
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: -NOT HOT WATER (78 F) AT BAR HANDSINK/PREP SINK--REPAIR. HOT WATER MUST BE AT 89 F - 91 F.-SLOW DRAINAGE AT BAR PREP/DUMP SINK--REPAIR.-LEAKS AT BOTTOM PIPING AT BAR PREP/DUMP SINK--REPAIR.
Equipment: Prep sink
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: BAR DISHMACHINE NOT SANITIZING FOR CHLORINE (0 PPM)--REPAIR. DISCONTINUE USE UNTIL DISHMACHINE IS REPAIRED.***CORRECTIVE ACTION***BAR SWITCHED TO PLASTIC CUPS FOR DRINK SERVICE***
Location: Bar
Equipment: Dishmachine
- Contamination of sanitized tableware (corrected)
Food contact and/or lip-contact surface of a single service article, single use article, or utensil contaminated and/or unprotected.
Correction: Handle and /or store to prevent contamination.
Comments: PROVIDE PRE-WRAPPED DRINKING STRAWS; DISCONTINUE USE ON NON-WRAPPED DRINKING STRAWS AT BAR.
- Unnecessary litter (corrected)
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: REMOVE CARDBOARD LINERS OUT OF INTERIOR OF BAR REACH-IN-COOLERS. IF YOU USE LINERS, LINERS MUST BE SOUND, SMOOTH AND EASILY CLEANABLE.
Location: Bar
- 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF RESTROOM CEILING VENTS/TILES.
Location: Restroom
- 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR FLOORS.
Location: Bar
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS AT BAR REACH-IN-COOLERS WHERE MISSING.
Location: Bar
Equipment: Reach in cooler
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS AT BAR REACH-IN-COOLERS WHERE MISSING.
Location: Bar
Equipment: Keg cooler
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPAIR MENS RESTROOM CEILING VENT.
Location: Mens restroom
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR REACH-IN-COOLERS.CLEAN AND ORGANIZE BAR LIQUOR STORAGE CLOSET/ROOM.
Location: Bar
Equipment: Reach in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR REACH-IN-COOLERS.CLEAN AND ORGANIZE BAR LIQUOR STORAGE CLOSET/ROOM.
Location: Dry storage
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Bar
Equipment: Hand sink
- Covered trash can in womens restroom (corrected)
No covered trash can for womens restroom.
Correction: Provide a covered trash can.
Comments: IN PROGRESS:
Location: Womens restroom
- No test kit (corrected)
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: PROVIDE CHLORINE CHEMICAL SANITIZER TEST STRIPS FOR BAR DISHMACHINE.
Location: Bar
Equipment: Dishmachine
|
08/10/2013 | Recheck |
- Electrical service (corrected)
Electrical service equipment, and/or outlet(s) and fixture(s) not properly installed and/or maintained.
Correction: Electrical service equipment, outlet(s) and fixture(s) shall be properly installed and maintained in good and safe working condition.
Comments: IN PROGRESS:PROVIDE OUTLET COVERS FOR EXPOSED OUTLETS AT RESTROOMS.
- 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: KEEP CUT FRUIT STORED ON ICE BATH OR IN REFRIGERATION OF 41 F OR BELOW AT BAR COUNTER-TOPS/CONTAINERS.
Location: Bar
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: -NOT HOT WATER (78 F) AT BAR HANDSINK/PREP SINK--REPAIR. HOT WATER MUST BE AT 100 F - 120 F.-SLOW DRAINAGE AT BAR PREP/DUMP SINK--REPAIR.-LEAKS AT BOTTOM PIPING AT BAR PREP/DUMP SINK--REPAIR.
Location: Bar
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: -NOT HOT WATER (78 F) AT BAR HANDSINK/PREP SINK--REPAIR. HOT WATER MUST BE AT 100 F - 120 F.-SLOW DRAINAGE AT BAR PREP/DUMP SINK--REPAIR.-LEAKS AT BOTTOM PIPING AT BAR PREP/DUMP SINK--REPAIR.
Equipment: Prep sink
- Chemical sanitizer concentration
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: BAR DISHMACHINE NOT SANITIZING FOR CHLORINE (0 PPM)--REPAIR. DISCONTINUE USE UNTIL DISHMACHINE IS REPAIRED.***CORRECTIVE ACTION***BAR SWITCHED TO PLASTIC CUPS FOR DRINK SERVICE***
Location: Bar
Equipment: Dishmachine
- Contamination of sanitized tableware
Food contact and/or lip-contact surface of a single service article, single use article, or utensil contaminated and/or unprotected.
Correction: Handle and /or store to prevent contamination.
Comments: PROVIDE PRE-WRAPPED DRINKING STRAWS; DISCONTINUE USE ON NON-WRAPPED DRINKING STRAWS AT BAR.
- Unnecessary litter (corrected)
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: REMOVE CARDBOARD LINERS OUT OF INTERIOR OF BAR REACH-IN-COOLERS. IF YOU USE LINERS, LINERS MUST BE SOUND, SMOOTH AND EASILY CLEANABLE.
Location: Bar
- 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF RESTROOM CEILING VENTS/TILES.
Location: Restroom
- 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR FLOORS.
Location: Bar
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS AT BAR REACH-IN-COOLERS WHERE MISSING.
Location: Bar
Equipment: Reach in cooler
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS AT BAR REACH-IN-COOLERS WHERE MISSING.
Location: Bar
Equipment: Keg cooler
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPAIR MENS RESTROOM CEILING VENT.
Location: Mens restroom
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR REACH-IN-COOLERS.CLEAN AND ORGANIZE BAR LIQUOR STORAGE CLOSET/ROOM.
Location: Bar
Equipment: Reach in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR REACH-IN-COOLERS.CLEAN AND ORGANIZE BAR LIQUOR STORAGE CLOSET/ROOM.
Location: Dry storage
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Bar
Equipment: Hand sink
- Covered trash can in womens restroom
No covered trash can for womens restroom.
Correction: Provide a covered trash can.
Comments: IN PROGRESS:
Location: Womens restroom
- No test kit
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: PROVIDE CHLORINE CHEMICAL SANITIZER TEST STRIPS FOR BAR DISHMACHINE.
Location: Bar
Equipment: Dishmachine
|
07/26/2013 | Recheck |
- Electrical service
Electrical service equipment, and/or outlet(s) and fixture(s) not properly installed and/or maintained.
Correction: Electrical service equipment, outlet(s) and fixture(s) shall be properly installed and maintained in good and safe working condition.
Comments: IN PROGRESS:PROVIDE OUTLET COVERS FOR EXPOSED OUTLETS AT RESTROOMS.
- 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: KEEP CUT FRUIT STORED ON ICE BATH OR IN REFRIGERATION OF 41 F OR BELOW AT BAR COUNTER-TOPS/CONTAINERS.
Location: Bar
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: NOT HOT WATER AT BAR HANDSINK/PREP SINK--REPAIR. HOT WATER MUST BE AT 100 F - 120 F.
Location: Bar
Equipment: Hand sink
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: NOT HOT WATER AT BAR HANDSINK/PREP SINK--REPAIR. HOT WATER MUST BE AT 100 F - 120 F.
Equipment: Prep sink
- Unnecessary litter (corrected)
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: REMOVE CARDBOARD LINERS OUT OF INTERIOR OF BAR REACH-IN-COOLERS. IF YOU USE LINERS, LINERS MUST BE SOUND, SMOOTH AND EASILY CLEANABLE.
Location: Bar
- 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF RESTROOM CEILING VENTS/TILES.
Location: Restroom
- 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR FLOORS.
Location: Bar
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS AT BAR REACH-IN-COOLERS WHERE MISSING.
Location: Bar
Equipment: Reach in cooler
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS AT BAR REACH-IN-COOLERS WHERE MISSING.
Location: Bar
Equipment: Keg cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPAIR MENS RESTROOM CEILING VENT.
Location: Mens restroom
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR REACH-IN-COOLERS.CLEAN AND ORGANIZE BAR LIQUOR STORAGE CLOSET/ROOM.
Location: Bar
Equipment: Reach in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR REACH-IN-COOLERS.CLEAN AND ORGANIZE BAR LIQUOR STORAGE CLOSET/ROOM.
Location: Dry storage
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Bar
Equipment: Hand sink
- Covered trash can in womens restroom
No covered trash can for womens restroom.
Correction: Provide a covered trash can.
Comments: IN PROGRESS:
Location: Womens restroom
|
07/12/2013 | Recheck |
- Electrical service
Electrical service equipment, and/or outlet(s) and fixture(s) not properly installed and/or maintained.
Correction: Electrical service equipment, outlet(s) and fixture(s) shall be properly installed and maintained in good and safe working condition.
Comments: IN PROGRESS:PROVIDE OUTLET COVERS FOR EXPOSED OUTLETS AT RESTROOMS.
- 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: KEEP CUT FRUIT STORED ON ICE BATH OR IN REFRIGERATION OF 41 F OR BELOW AT BAR COUNTER-TOPS/CONTAINERS.
Location: Bar
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: NOT HOT WATER AT BAR HANDSINK/PREP SINK--REPAIR. HOT WATER MUST BE AT 100 F - 120 F.
Location: Bar
Equipment: Hand sink
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: NOT HOT WATER AT BAR HANDSINK/PREP SINK--REPAIR. HOT WATER MUST BE AT 100 F - 120 F.
Equipment: Prep sink
- Unnecessary litter (corrected)
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: REMOVE CARDBOARD LINERS OUT OF INTERIOR OF BAR REACH-IN-COOLERS. IF YOU USE LINERS, LINERS MUST BE SOUND, SMOOTH AND EASILY CLEANABLE.
Location: Bar
- 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF RESTROOM CEILING VENTS/TILES.
Location: Restroom
- 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR FLOORS.
Location: Bar
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS AT BAR REACH-IN-COOLERS WHERE MISSING.
Location: Bar
Equipment: Reach in cooler
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS AT BAR REACH-IN-COOLERS WHERE MISSING.
Location: Bar
Equipment: Keg cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR REACH-IN-COOLERS.CLEAN AND ORGANIZE BAR LIQUOR STORAGE CLOSET/ROOM.
Location: Bar
Equipment: Reach in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR REACH-IN-COOLERS.CLEAN AND ORGANIZE BAR LIQUOR STORAGE CLOSET/ROOM.
Location: Dry storage
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Bar
Equipment: Hand sink
- Covered trash can in womens restroom
No covered trash can for womens restroom.
Correction: Provide a covered trash can.
Comments: IN PROGRESS:
Location: Womens restroom
|
05/10/2013 | Recheck |
- Electrical service
Electrical service equipment, and/or outlet(s) and fixture(s) not properly installed and/or maintained.
Correction: Electrical service equipment, outlet(s) and fixture(s) shall be properly installed and maintained in good and safe working condition.
Comments: PROVIDE OUTLET COVERS FOR EXPOSED OUTLETS AT RESTROOMS.
- 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: KEEP CUT FRUIT STORED ON ICE BATH OR IN REFRIGERATION OF 41 F OR BELOW AT BAR COUNTER-TOPS/CONTAINERS.
Location: Bar
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: NOT HOT WATER AT BAR HANDSINK/PREP SINK--REPAIR. HOT WATER MUST BE AT 100 F - 120 F.
Location: Bar
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: NOT HOT WATER AT BAR HANDSINK/PREP SINK--REPAIR. HOT WATER MUST BE AT 100 F - 120 F.
Equipment: Prep sink
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: REMOVE CARDBOARD LINERS OUT OF INTERIOR OF BAR REACH-IN-COOLERS. IF YOU USE LINERS, LINERS MUST BE SOUND, SMOOTH AND EASILY CLEANABLE.
Location: Bar
- 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF RESTROOM CEILING VENTS/TILES.
Location: Restroom
- 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR FLOORS.
Location: Bar
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS AT BAR REACH-IN-COOLERS WHERE MISSING.
Location: Bar
Equipment: Reach in cooler
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS AT BAR REACH-IN-COOLERS WHERE MISSING.
Location: Bar
Equipment: Keg cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR REACH-IN-COOLERS.CLEAN AND ORGANIZE BAR LIQUOR STORAGE CLOSET/ROOM.
Location: Bar
Equipment: Reach in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR REACH-IN-COOLERS.CLEAN AND ORGANIZE BAR LIQUOR STORAGE CLOSET/ROOM.
Location: Dry storage
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Bar
Equipment: Hand sink
- Covered trash can in womens restroom
No covered trash can for womens restroom.
Correction: Provide a covered trash can.
Location: Womens restroom
|
04/27/2013 | Routine |
- 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: PUT CUT FRUIT ON ICE BATH IN CONTAINERS AT BAR.
Location: Bar
- Toxic labeling (corrected)
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: LABEL CHEMICAL SPRAY BOTTLES.
Location: Back room
- Toxic labeling (corrected)
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: LABEL CHEMICAL SPRAY BOTTLES.
Location: Chemical room
- 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: NO SANITIZER PRESENT AT DISHMACHINE.DISHMACHINE FOR CHLORINE SANITIZER AT 0 PPM.
Location: Bar
Equipment: Dishmachine
- 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: EMPLOYEE PERSONAL FOOD STORED IN BAR KEG COOLER (EX. TUNA)--REMOVE AND DISCONTINUE THIS BEHAVIOR.EMPLOYEE PERSONAL ITEMS ON BAR MATS (EX. CELL PHONE).
Location: Bar
- 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: KEEP ICE BUCKETS STORED OFF FLOOR AT LEAST 6 INCHES.
Location: Back room
- 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: KEEP ICE BUCKETS STORED OFF FLOOR AT LEAST 6 INCHES.
Location: Chemical room
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE LIGHT WHERE OUT AT DRY STORAGE ROOM.
Location: Dry storage
- 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: IMPROVE ROUTINE CLEANING AND SANITIZING OF RESTROOM CEILING VENTS.
Location: Restroom
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: PROVIDE INTERIOR VISIBLE WORKING THERMOMETER AT BAR KEG COOLER.
Location: Bar
Equipment: Keg cooler
|
09/13/2012 | Recheck |
- 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: PUT CUT FRUIT ON ICE BATH IN CONTAINERS AT BAR.
Location: Bar
- Toxic labeling
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: LABEL CHEMICAL SPRAY BOTTLES.
Location: Back room
- Toxic labeling
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: LABEL CHEMICAL SPRAY BOTTLES.
Location: Chemical room
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: NO SANITIZER PRESENT AT DISHMACHINE.DISHMACHINE FOR CHLORINE SANITIZER AT 0 PPM.
Location: Bar
Equipment: Dishmachine
- Storage of Personal Items (corrected on site)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: EMPLOYEE PERSONAL FOOD STORED IN BAR KEG COOLER (EX. TUNA)--REMOVE AND DISCONTINUE THIS BEHAVIOR.EMPLOYEE PERSONAL ITEMS ON BAR MATS (EX. CELL PHONE).
Location: Bar
- Single Service/Equipment storage (corrected on site)
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: KEEP ICE BUCKETS STORED OFF FLOOR AT LEAST 6 INCHES.
Location: Back room
- Single Service/Equipment storage (corrected on site)
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: KEEP ICE BUCKETS STORED OFF FLOOR AT LEAST 6 INCHES.
Location: Chemical room
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE LIGHT WHERE OUT AT DRY STORAGE ROOM.
Location: Dry storage
- 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: IMPROVE ROUTINE CLEANING AND SANITIZING OF RESTROOM CEILING VENTS.
Location: Restroom
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: PROVIDE INTERIOR VISIBLE WORKING THERMOMETER AT BAR REACH-IN-COOLER (SLIDING DOOR) WHERE MISSING.
Location: Bar
Equipment: Reach in cooler
|
09/06/2012 | 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 ...
- 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: ENSURE PROPER ICE BATH AT BAR CONTER-TOPS FOR CUT FRUIT BIN CONTAINERS.
Location: Bar
- Eating, drinking, smoking (corrected)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: EMPLOYEE OPEN DRINKS LOCATED AT BAR--DISCONTINUE.
Location: Bar
- Hand sink improper usage (corrected)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: DO NOT STORE ITEMS IN HANDSINK OR USE AS A DUMP SINK TO DISCARD DRINKS, ICE, STRAWS, ETC.DO NOT STORE CHEMICALS OR CHEMICALS SPRAY BOTTLES AT HANDSINK.
Location: Back room
Equipment: Hand sink
- Contamination of sanitized tableware (corrected)
Food contact and/or lip-contact surface of a single service article, single use article, or utensil contaminated and/or unprotected.
Correction: Handle and /or store to prevent contamination.
Comments: DISCONTINUE USE AND DISTRIBUTION OF UNWRAPPED DRINKING STRAWS. PROVIDE PREWRAPPED DRINKING STRAWS FOR ESTABLISHMENT.
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE LIGHTING AT LINEN/CHEMICAL STORAGE ROOM.
Location: Dry storage
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE LIGHTING AT LINEN/CHEMICAL STORAGE ROOM.
Location: Chemical room
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: MONITOR AND IMPROVE ROUTINE CLEANING AND SANITIZING OF BAR FLOORS (DETAILED).
Location: Bar
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: PROVIDE THEREMOMETERS AT INTERIOR OF REFRIGERATION UNITS WHERE MISSING.
Location: Bar
Equipment: Reach in cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: IN PROGRESS: NEW DOOR HANDLE ON ORDERPROVIDE PROPER DOOR HANDLE AT TRUE BAR REACH-IN-SEE THRU REFRIGERATION UNIT WHERE MISSING.
Location: Bar
Equipment: True cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF BAR REACH-IN-COOLER INTERIOR AND EXTERIOR SURFACES.
Location: Bar
Equipment: Reach in cooler
|
03/10/2012 | 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 ...
- 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: ENSURE PROPER ICE BATH AT BAR CONTER-TOPS FOR CUT FRUIT BIN CONTAINERS.
Location: Bar
- Eating, drinking, smoking
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: EMPLOYEE OPEN DRINKS LOCATED AT BAR--DISCONTINUE.
Location: Bar
- 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: DO NOT STORE ITEMS IN HANDSINK OR USE AS A DUMP SINK TO DISCARD DRINKS, ICE, STRAWS, ETC.DO NOT STORE CHEMICALS OR CHEMICALS SPRAY BOTTLES AT HANDSINK.
Location: Back room
Equipment: Hand sink
- Contamination of sanitized tableware
Food contact and/or lip-contact surface of a single service article, single use article, or utensil contaminated and/or unprotected.
Correction: Handle and /or store to prevent contamination.
Comments: DISCONTINUE USE AND DISTRIBUTION OF UNWRAPPED DRINKING STRAWS. PROVIDE PREWRAPPED DRINKING STRAWS FOR ESTABLISHMENT.
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE LIGHTING AT LINEN/CHEMICAL STORAGE ROOM.
Location: Dry storage
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE LIGHTING AT LINEN/CHEMICAL STORAGE ROOM.
Location: Chemical room
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: MONITOR AND IMPROVE ROUTINE CLEANING AND SANITIZING OF BAR FLOORS (DETAILED).
Location: Bar
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: PROVIDE THEREMOMETERS AT INTERIOR OF REFRIGERATION UNITS WHERE MISSING.
Location: Bar
Equipment: Reach in cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: PROVIDE PROPER DOOR HANDLE AT TRUE BAR REACH-IN-SEE THRU REFRIGERATION UNIT WHERE MISSING.
Location: Bar
Equipment: True cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF BAR REACH-IN-COOLER INTERIOR AND EXTERIOR SURFACES.
Location: Bar
Equipment: Reach in cooler
|
03/03/2012 | Routine |
- No test kit (corrected)
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: CHLORINE PH TEST KIT.
Location: Bar
- Floor mounted installation (corrected)
Floor mounted equipment improperly installed.
Correction: Floor mounted equipment shall be sealed to the floor or elevated on legs to provide at least a 6 inch clearance.
Comments: INSTALL CARBONATOR ON METAL STAND WITH 6" CLEARANCE TO FLOOR (FOR EASY CLEANING)
Location: Bar
Equipment: -
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Bar
Equipment: Hand sink
- Light shields (corrected)
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: LIGHTS ABOVE ICE BINS OR CLEAN GLASSWARE MUST BE SHIELDED OR SHATTER RESISTANT.
Location: Bar
- Restroom enclosed (corrected)
Toilet room not completely enclosed.
Correction: A toilet room located on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door.
Comments: INSTALL SELF CLOSURES ON RESTROOM DOORS.
Location: Womens restroom
- Restroom enclosed (corrected)
Toilet room not completely enclosed.
Correction: A toilet room located on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door.
Comments: INSTALL SELF CLOSURES ON RESTROOM DOORS.
Location: Mens restroom
- Wash temperature (corrected)
Dishmachine wash temperature too low.
Correction: Provide a wash solution temperature in accordance with data plate specifications.
Comments: ENSURE THAT THE DISHMACHINE IS AT PROPER TEMPS ACCORDING TO THE DATA PLATE.
Location: Dish machine area
|
01/19/2012 | Pre-Licensing Recheck |
- No test kit
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: CHLORINE PH TEST KIT.
Location: Bar
- Floor mounted installation
Floor mounted equipment improperly installed.
Correction: Floor mounted equipment shall be sealed to the floor or elevated on legs to provide at least a 6 inch clearance.
Comments: INSTALL CARBONATOR ON METAL STAND WITH 6" CLEARANCE TO FLOOR (FOR EASY CLEANING)
Location: Bar
Equipment: -
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Bar
Equipment: Hand sink
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: LIGHTS ABOVE ICE BINS OR CLEAN GLASSWARE MUST BE SHIELDED OR SHATTER RESISTANT.
Location: Bar
- Restroom enclosed
Toilet room not completely enclosed.
Correction: A toilet room located on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door.
Comments: INSTALL SELF CLOSURES ON RESTROOM DOORS.
Location: Womens restroom
- Restroom enclosed
Toilet room not completely enclosed.
Correction: A toilet room located on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door.
Comments: INSTALL SELF CLOSURES ON RESTROOM DOORS.
Location: Mens restroom
- Wash temperature
Dishmachine wash temperature too low.
Correction: Provide a wash solution temperature in accordance with data plate specifications.
Comments: ENSURE THAT THE DISHMACHINE IS AT PROPER TEMPS ACCORDING TO THE DATA PLATE.
Location: Dish machine area
|
01/13/2012 | Pre-Licensing |
Restaurant representatives - add corrected or new information about SOCIAL, 245 MCCREA ST, Indianapolis, IN »