- Smoking distance signage
Smoking signs not posted conspicuously at each public entrance.
Correction: An owner, operator, manager, or official in charge of a public place or place of employment shall post conspicuous signs at each public entrance that read "State Law Prohibits Smoking Within 8 Feet of this Entrance" or other similar language.
Comments: NO SMOKING DISTANCE SIGNAGE. PROVIDED SIGNS TO BARTENDER. PLACE AT EACH ENTRANCE.
- Cooling time
Potentially hazardous foods have been cooled improperly.
Correction: PHF shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours.
Comments: POTATOES COOLING ON TOP OF OVEN. DO NOT PLACE POTATOES ON OVEN AND ALLOW TEMPERATURE OF POTATOES TO ENTER THE DANGER ZONE. POTATOES ARE APPROXIMATELY 87-90 DEGREES F. THE COOLING PROCESS STARTS AT 135 DEGREES F. AT THAT TEMPERATURE, FOODS SHOULD BE PLACED INTO COOLER OR DEPENDING ON THE TYPE OF FOOD, AN ICE BATH CAN BE USED.
Location: Kitchen
- Sanitizer criteria (corrected on site)
Sanitizer does not meet the requirements in 21 CFR 178.1010 including maximum concentration levels.
Correction: Provide only approved chemical sanitizer(s).
Comments: SANITIZER > 200 PPM FOR CHLORINE SANITIZER. ENSURE TEST STRIPS ARE USED TO CHECK FOR PROPER CONCENTRATION.
- Unapproved food contact materials
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: PIZZA DOUGH CONTAINER LIDS (3) ARE CRACKED/BROKEN AND TAPED. REPLACE. WHEN CONTAINERS BECOME CRACKED AND BROKEN THEY MUST BE REPLACED. SURFACES OF EQUIPMENT ARE NOT SMOOTH AND EASILY CLEANABLE WHEN TAPED.
Location: Walk-in cooler
- Date marking
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: LUNCHEON MEATS, TACO MEAT AND PRIM RIB ARE NOT DATEMARKED. ENSURE TO DATEMARK ALL FOODS THAT MEET THE ABOVE CRITERIA.
Location: Kitchen
Equipment: Reach in cooler (2 door)
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: CERTIFIED FOOD HANDLER RECORDED DOES NOT WORK AT THE ESTABLISHMENT. THE CERTIFIED FOOD HANDLER RECORDED WORKS AT ANOTHER FOOD ESTABLISHMENT AND CANNOT BE LISTED AS THE CERTIFIED FOOD HANDLER FOR BOTH.
- 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: BROKEN GLASS IN THE BOTTOM OF BAR COOLER WHERE GLASSES ARE STORED.
Location: Bar
- Floors, walls, ceilings cleanability
Floors, walls and ceilings not smooth and easily cleanable.
Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
Comments: FILL SMALL HOLES IN KITCHEN WALL, WHERE NEEDED. WALL MUST BE SMOOTH AND EASILY CLEANABLE.
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. 1. WALL, CEILING AND VENT IN CORNER OF KITCHEN ARE HEAVILY SOILED WITH DUST. REPEAT VIOLATION. 2. CLEAN SOILED WALL BEHIND SHELVING WHERE SPICES ARE STORED. REPEAT VIOLATION.3. CLEAN FLOOR UNDER FRYERS DUE TO HEAVY GREASE AND FOOD DEBRIS. 4. CLEAN SOILED WALL UNDER CARBONATOR, ABOVE 3 BAY SINK. 5. REMOVE EQUIPMENT FROM KEGS, USED ON THE FLOOR TO KEEP BEER IN BOXES OFF THE FLOOR. PROVIDE EITHER A DUNAGE RACK OR SHELVING FOR BEER IN BOXES.
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. 1. WALL, CEILING AND VENT IN CORNER OF KITCHEN ARE HEAVILY SOILED WITH DUST. REPEAT VIOLATION. 2. CLEAN SOILED WALL BEHIND SHELVING WHERE SPICES ARE STORED. REPEAT VIOLATION.3. CLEAN FLOOR UNDER FRYERS DUE TO HEAVY GREASE AND FOOD DEBRIS. 4. CLEAN SOILED WALL UNDER CARBONATOR, ABOVE 3 BAY SINK. 5. REMOVE EQUIPMENT FROM KEGS, USED ON THE FLOOR TO KEEP BEER IN BOXES OFF THE FLOOR. PROVIDE EITHER A DUNAGE RACK OR SHELVING FOR BEER IN BOXES.
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. 1. WALL, CEILING AND VENT IN CORNER OF KITCHEN ARE HEAVILY SOILED WITH DUST. REPEAT VIOLATION. 2. CLEAN SOILED WALL BEHIND SHELVING WHERE SPICES ARE STORED. REPEAT VIOLATION.3. CLEAN FLOOR UNDER FRYERS DUE TO HEAVY GREASE AND FOOD DEBRIS. 4. CLEAN SOILED WALL UNDER CARBONATOR, ABOVE 3 BAY SINK. 5. REMOVE EQUIPMENT FROM KEGS, USED ON THE FLOOR TO KEEP BEER IN BOXES OFF THE FLOOR. PROVIDE EITHER A DUNAGE RACK OR SHELVING FOR BEER IN BOXES.
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. 1. WALL, CEILING AND VENT IN CORNER OF KITCHEN ARE HEAVILY SOILED WITH DUST. REPEAT VIOLATION. 2. CLEAN SOILED WALL BEHIND SHELVING WHERE SPICES ARE STORED. REPEAT VIOLATION.3. CLEAN FLOOR UNDER FRYERS DUE TO HEAVY GREASE AND FOOD DEBRIS. 4. CLEAN SOILED WALL UNDER CARBONATOR, ABOVE 3 BAY SINK. 5. REMOVE EQUIPMENT FROM KEGS, USED ON THE FLOOR TO KEEP BEER IN BOXES OFF THE FLOOR. PROVIDE EITHER A DUNAGE RACK OR SHELVING FOR BEER IN BOXES.
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. 1. WALL, CEILING AND VENT IN CORNER OF KITCHEN ARE HEAVILY SOILED WITH DUST. REPEAT VIOLATION. 2. CLEAN SOILED WALL BEHIND SHELVING WHERE SPICES ARE STORED. REPEAT VIOLATION.3. CLEAN FLOOR UNDER FRYERS DUE TO HEAVY GREASE AND FOOD DEBRIS. 4. CLEAN SOILED WALL UNDER CARBONATOR, ABOVE 3 BAY SINK. 5. REMOVE EQUIPMENT FROM KEGS, USED ON THE FLOOR TO KEEP BEER IN BOXES OFF THE FLOOR. PROVIDE EITHER A DUNAGE RACK OR SHELVING FOR BEER IN BOXES.
Location: Kitchen (back)
- 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: PRESSED WOOD SHELVING IS EXPOSED DUE TO COATING BEING EXPOSED TO WATER AND PEELING AWAY. REMOVE AND REPLACE WITH SHELVING THAT IS SMOOTH, EASILY CLEANABLE AND NONABSORBANT (WILL NOT DETERIORATE FROM WATER EXPOSURE)
Location: Dish machine area
Equipment: Wood shelving
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REMOVE BUCKET AND PLASTIC BUD LIGHT CONTAINER UNDER SHELF ON FRONT OF ICE BIN, WHERE LIQUOR IS STORED, AFTER THE SHELF IS REPAIRED.
Location: Bar
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: 1. REMOVE SEALANT FROM BEHIND SPRAYER SINK AND REPLACE. 2. SEAL HAND SINK TO WALL.
Location: Dish machine area
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: 1. REMOVE SEALANT FROM BEHIND SPRAYER SINK AND REPLACE. 2. SEAL HAND SINK TO WALL.
Location: Kitchen
Equipment: Hand sink
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. UPRIGHT FREEZER IN KITCHEN HAS FOOD DEBRIS AND ICE BUILDUP ON THE BOTTOM. CLEAN FREEZER REGULARLY. REPEAT VIOLATION.2. BOTH SODA GUN HOLSTERS HAVE STANDING WATER AND ARE CLOGGED/NOT PROPERLY DRAINING. CLEAR DRAIN LINES FROM HOLSTERS REGULARLY TO ENSURE ICE DOES NOT BECOME CONTAMINATED. ICE BINS ARE LOCATED DIRECTLY BELOW THE SODA HOLSTERS. REPEAT VIOLATION.3. CLEAN BOTTOM SHELF OF PREP TABLE, BETWEEN FRYER AND STOVE. 4. CLEAN THE BOTTOM OF THE REACH IN COOLER WITH JUICES AND RED BULL, IN THE BAR. THE BOTTOM OF THE COOLER IS SOILED.
Location: Kitchen
Equipment: Upright freezer
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. UPRIGHT FREEZER IN KITCHEN HAS FOOD DEBRIS AND ICE BUILDUP ON THE BOTTOM. CLEAN FREEZER REGULARLY. REPEAT VIOLATION.2. BOTH SODA GUN HOLSTERS HAVE STANDING WATER AND ARE CLOGGED/NOT PROPERLY DRAINING. CLEAR DRAIN LINES FROM HOLSTERS REGULARLY TO ENSURE ICE DOES NOT BECOME CONTAMINATED. ICE BINS ARE LOCATED DIRECTLY BELOW THE SODA HOLSTERS. REPEAT VIOLATION.3. CLEAN BOTTOM SHELF OF PREP TABLE, BETWEEN FRYER AND STOVE. 4. CLEAN THE BOTTOM OF THE REACH IN COOLER WITH JUICES AND RED BULL, IN THE BAR. THE BOTTOM OF THE COOLER IS SOILED.
Location: Bar
Equipment: Soda gun & holster
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. UPRIGHT FREEZER IN KITCHEN HAS FOOD DEBRIS AND ICE BUILDUP ON THE BOTTOM. CLEAN FREEZER REGULARLY. REPEAT VIOLATION.2. BOTH SODA GUN HOLSTERS HAVE STANDING WATER AND ARE CLOGGED/NOT PROPERLY DRAINING. CLEAR DRAIN LINES FROM HOLSTERS REGULARLY TO ENSURE ICE DOES NOT BECOME CONTAMINATED. ICE BINS ARE LOCATED DIRECTLY BELOW THE SODA HOLSTERS. REPEAT VIOLATION.3. CLEAN BOTTOM SHELF OF PREP TABLE, BETWEEN FRYER AND STOVE. 4. CLEAN THE BOTTOM OF THE REACH IN COOLER WITH JUICES AND RED BULL, IN THE BAR. THE BOTTOM OF THE COOLER IS SOILED.
Location: Kitchen
Equipment: Prep table
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. UPRIGHT FREEZER IN KITCHEN HAS FOOD DEBRIS AND ICE BUILDUP ON THE BOTTOM. CLEAN FREEZER REGULARLY. REPEAT VIOLATION.2. BOTH SODA GUN HOLSTERS HAVE STANDING WATER AND ARE CLOGGED/NOT PROPERLY DRAINING. CLEAR DRAIN LINES FROM HOLSTERS REGULARLY TO ENSURE ICE DOES NOT BECOME CONTAMINATED. ICE BINS ARE LOCATED DIRECTLY BELOW THE SODA HOLSTERS. REPEAT VIOLATION.3. CLEAN BOTTOM SHELF OF PREP TABLE, BETWEEN FRYER AND STOVE. 4. CLEAN THE BOTTOM OF THE REACH IN COOLER WITH JUICES AND RED BULL, IN THE BAR. THE BOTTOM OF THE COOLER IS SOILED.
Location: Bar
Equipment: Reach in cooler
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: BOTH FAUCETS ON 4BAY SINK ARE LEAKING. REPAIR.
Location: Bar
Equipment: 4-bay
|
11/11/2014 | 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: GARLICE OIL AND SPICE MIXTURE STORED IN PAN ON PREP TABLE. KITCHEN EMPLOYEE STATED IT IS USED TO BRUSH ONTO PIZZA CRUST. IF GARLIC IS FRESH FROM A CLOVE, THE MIXTURE MUST BE TEMPERATURE CONTROLLED. THE GARLIC IS CONSIDERED A POTENTIALLY HAZARDOUS FOOD WHEN HELD IN AN OIL MIX.
Location: Kitchen
- 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: FIRE SUPPRESSION SYSTEM IS PAST DUE INSPECTION. LAST INSPECTION WAS 4/2012. INSPECTIONS ARE DUE EVERY 6 MONTHS. RECHECK: 360 SERVICES TO INSPECT FIRE SUPPRESSION SYSTEM 2/25/14
- 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. CLEAN WALL IN KITCHEN WHERE SPICES ARE LOCATED. 2. CLEAN CEILING AND WALLS IN CORNER OF KITCHEN AROUND VENT. DUSTY, SOILED. 3. CLEAN WALL ALONG PREP TABLE, NEXT TO AND BELOW UTENSILS.
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. CLEAN WALL IN KITCHEN WHERE SPICES ARE LOCATED. 2. CLEAN CEILING AND WALLS IN CORNER OF KITCHEN AROUND VENT. DUSTY, SOILED. 3. CLEAN WALL ALONG PREP TABLE, NEXT TO AND BELOW UTENSILS.
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. CLEAN WALL IN KITCHEN WHERE SPICES ARE LOCATED. 2. CLEAN CEILING AND WALLS IN CORNER OF KITCHEN AROUND VENT. DUSTY, SOILED. 3. CLEAN WALL ALONG PREP TABLE, NEXT TO AND BELOW UTENSILS.
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: NO SANITIZER PREPARED, TO STORE WIPING CLOTH IN. KITCHEN EMPLOYEE PREPARED BLEACH WATER AND CORRECTED ON SITE. ENSURE CLOTH TOWELS ARE STORED IN CONTAINER OF SANITIZER, WHEN NOT IN USE.
- 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 THERMOMETER FOR COLD TOP COOLER.
Location: Kitchen
Equipment: Cold top
- Unapproved non-food contact (corrected)
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: SMALL WIRE SHELF ON WALL CONTAINING SAUCES, IS TAPED WITH RED TAPE TO HOLD THE BOTTLES. REMOVE TAPE. INSTALL A PROPER SHELF (METAL OR PLASTIC) OR DISCONTINUE STORING IN THIS MANNER. TAPE IS NOT AN APPROVED SURFACE FOR CLEANING AND SANITIZING.
Location: Kitchen
Equipment: -
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. CLEAN MICROWAVE IN KITCHEN, SOILED. 2. BOTTOM OF UPRIGHT FREEZER IS SOILED WITH FOOD DEBRIS AND ICE. CLEAN.3. CLEAN INTERIOR OF COLD TOP COOLER. HEAVILY SOILED. 4. CLEAN INTERIOR OF REACH IN 3 DOOR FREEZER. SOILED ON BOTTOM WITH FOOD DEBRIS.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. CLEAN MICROWAVE IN KITCHEN, SOILED. 2. BOTTOM OF UPRIGHT FREEZER IS SOILED WITH FOOD DEBRIS AND ICE. CLEAN.3. CLEAN INTERIOR OF COLD TOP COOLER. HEAVILY SOILED. 4. CLEAN INTERIOR OF REACH IN 3 DOOR FREEZER. SOILED ON BOTTOM WITH FOOD DEBRIS.
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. CLEAN MICROWAVE IN KITCHEN, SOILED. 2. BOTTOM OF UPRIGHT FREEZER IS SOILED WITH FOOD DEBRIS AND ICE. CLEAN.3. CLEAN INTERIOR OF COLD TOP COOLER. HEAVILY SOILED. 4. CLEAN INTERIOR OF REACH IN 3 DOOR FREEZER. SOILED ON BOTTOM WITH FOOD DEBRIS.
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. CLEAN MICROWAVE IN KITCHEN, SOILED. 2. BOTTOM OF UPRIGHT FREEZER IS SOILED WITH FOOD DEBRIS AND ICE. CLEAN.3. CLEAN INTERIOR OF COLD TOP COOLER. HEAVILY SOILED. 4. CLEAN INTERIOR OF REACH IN 3 DOOR FREEZER. SOILED ON BOTTOM WITH FOOD DEBRIS.
- Hand sink/soap (corrected on site)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: NO SOAP IN BAR. MANAGER BROUGHT LARGE CONTAINER OF SOAP INTO BAR. KITCHEN THEN DID NOT HAVE SOAP. KITCHEN PROVIDED HAND SANITIZER WHEN ASKED ABOUT SOAP. PROVIDE SOAP DISPENSERS FOR BOTH THE BAR AND THE KITCHEN. IF THE HAND SINK IS TOO SMALL FOR THE DISPENSER, INSTALL A SOAP DISPENSER ON THE WALL, AT EACH LOCATION. KITCHEN MANAGER POURED SOAP IN TWO SINGLE USE CONTAINERS FOR EACH LOCATION. CORRECTED ON SITE. ENSURE SOAP IS USED EVERY TIME HANDS ARE WASHED IN BAR AND KITCHEN. DO NOT USE HAND SANITIZER WHILE WASHING HANDS OR INSTEAD OF HAND WASHING.
Location: Bar
- Hand sink/soap (corrected on site)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: NO SOAP IN BAR. MANAGER BROUGHT LARGE CONTAINER OF SOAP INTO BAR. KITCHEN THEN DID NOT HAVE SOAP. KITCHEN PROVIDED HAND SANITIZER WHEN ASKED ABOUT SOAP. PROVIDE SOAP DISPENSERS FOR BOTH THE BAR AND THE KITCHEN. IF THE HAND SINK IS TOO SMALL FOR THE DISPENSER, INSTALL A SOAP DISPENSER ON THE WALL, AT EACH LOCATION. KITCHEN MANAGER POURED SOAP IN TWO SINGLE USE CONTAINERS FOR EACH LOCATION. CORRECTED ON SITE. ENSURE SOAP IS USED EVERY TIME HANDS ARE WASHED IN BAR AND KITCHEN. DO NOT USE HAND SANITIZER WHILE WASHING HANDS OR INSTEAD OF HAND WASHING.
Location: Kitchen
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. SODA HOLSTER IN BAR IS CLOGGED. FLUSH TO ALLOW FOR PROPER DRAINAGE. 2. CLEAN FLOOR DRAIN IN BAR, WHERE SODA LINES DRAIN. SOILED.
Location: Bar
Equipment: Soda gun & holster
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. SODA HOLSTER IN BAR IS CLOGGED. FLUSH TO ALLOW FOR PROPER DRAINAGE. 2. CLEAN FLOOR DRAIN IN BAR, WHERE SODA LINES DRAIN. SOILED.
Location: Bar
|
02/17/2014 | Recheck |
- Hot holding (corrected on site)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: LIQUID CHEESE ON STEAM TABLE IS NOT HOT. ENSURE STEAM TABLE IS USED TO MAINTAIN HOT TEMPERATURES AND NOT FOR HEATING FOODS TO THE PROPER TEMPERATURE. USE EITHER THE STOVE OR MICROWAVE, FOR EXAMPLE, TO HEAT POTENTIALLY HAZARDOUS FOODS PRIOR TO PLACING IN THE STEAM TABLE.
Location: Kitchen
Equipment: Steam table
- 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: GARLICE OIL AND SPICE MIXTURE STORED IN PAN ON PREP TABLE. KITCHEN EMPLOYEE STATED IT IS USED TO BRUSH ONTO PIZZA CRUST. IF GARLIC IS FRESH FROM A CLOVE, THE MIXTURE MUST BE TEMPERATURE CONTROLLED. THE GARLIC IS CONSIDERED A POTENTIALLY HAZARDOUS FOOD WHEN HELD IN AN OIL MIX.
Location: Kitchen
- 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: FIRE SUPPRESSION SYSTEM IS PAST DUE INSPECTION. LAST INSPECTION WAS 4/2012. INSPECTIONS ARE DUE EVERY 6 MONTHS.
- 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. CLEAN WALL IN KITCHEN WHERE SPICES ARE LOCATED. 2. CLEAN CEILING AND WALLS IN CORNER OF KITCHEN AROUND VENT. DUSTY, SOILED. 3. CLEAN WALL ALONG PREP TABLE, NEXT TO AND BELOW UTENSILS.
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. CLEAN WALL IN KITCHEN WHERE SPICES ARE LOCATED. 2. CLEAN CEILING AND WALLS IN CORNER OF KITCHEN AROUND VENT. DUSTY, SOILED. 3. CLEAN WALL ALONG PREP TABLE, NEXT TO AND BELOW UTENSILS.
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. CLEAN WALL IN KITCHEN WHERE SPICES ARE LOCATED. 2. CLEAN CEILING AND WALLS IN CORNER OF KITCHEN AROUND VENT. DUSTY, SOILED. 3. CLEAN WALL ALONG PREP TABLE, NEXT TO AND BELOW UTENSILS.
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: NO SANITIZER PREPARED, TO STORE WIPING CLOTH IN. KITCHEN EMPLOYEE PREPARED BLEACH WATER AND CORRECTED ON SITE. ENSURE CLOTH TOWELS ARE STORED IN CONTAINER OF SANITIZER, WHEN NOT IN USE.
- 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 THERMOMETER FOR COLD TOP COOLER.
Location: Kitchen
Equipment: Cold top
- Unapproved non-food contact
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: SMALL WIRE SHELF ON WALL CONTAINING SAUCES, IS TAPED WITH RED TAPE TO HOLD THE BOTTLES. REMOVE TAPE. INSTALL A PROPER SHELF (METAL OR PLASTIC) OR DISCONTINUE STORING IN THIS MANNER. TAPE IS NOT AN APPROVED SURFACE FOR CLEANING AND SANITIZING.
Location: Kitchen
Equipment: -
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. CLEAN MICROWAVE IN KITCHEN, SOILED. 2. BOTTOM OF UPRIGHT FREEZER IS SOILED WITH FOOD DEBRIS AND ICE. CLEAN.3. CLEAN INTERIOR OF COLD TOP COOLER. HEAVILY SOILED. 4. CLEAN INTERIOR OF REACH IN 3 DOOR FREEZER. SOILED ON BOTTOM WITH FOOD DEBRIS.
Location: Kitchen
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: NO SOAP IN BAR. MANAGER BROUGHT LARGE CONTAINER OF SOAP INTO BAR. KITCHEN THEN DID NOT HAVE SOAP. KITCHEN PROVIDED HAND SANITIZER WHEN ASKED ABOUT SOAP. PROVIDE SOAP DISPENSERS FOR BOTH THE BAR AND THE KITCHEN. IF THE HAND SINK IS TOO SMALL FOR THE DISPENSER, INSTALL A SOAP DISPENSER ON THE WALL, AT EACH LOCATION. KITCHEN MANAGER POURED SOAP IN TWO SINGLE USE CONTAINERS FOR EACH LOCATION. CORRECTED ON SITE. ENSURE SOAP IS USED EVERY TIME HANDS ARE WASHED IN BAR AND KITCHEN. DO NOT USE HAND SANITIZER WHILE WASHING HANDS OR INSTEAD OF HAND WASHING.
Location: Bar
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: NO SOAP IN BAR. MANAGER BROUGHT LARGE CONTAINER OF SOAP INTO BAR. KITCHEN THEN DID NOT HAVE SOAP. KITCHEN PROVIDED HAND SANITIZER WHEN ASKED ABOUT SOAP. PROVIDE SOAP DISPENSERS FOR BOTH THE BAR AND THE KITCHEN. IF THE HAND SINK IS TOO SMALL FOR THE DISPENSER, INSTALL A SOAP DISPENSER ON THE WALL, AT EACH LOCATION. KITCHEN MANAGER POURED SOAP IN TWO SINGLE USE CONTAINERS FOR EACH LOCATION. CORRECTED ON SITE. ENSURE SOAP IS USED EVERY TIME HANDS ARE WASHED IN BAR AND KITCHEN. DO NOT USE HAND SANITIZER WHILE WASHING HANDS OR INSTEAD OF HAND WASHING.
Location: Kitchen
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. SODA HOLSTER IN BAR IS CLOGGED. FLUSH TO ALLOW FOR PROPER DRAINAGE. 2. CLEAN FLOOR DRAIN IN BAR, WHERE SODA LINES DRAIN. SOILED.
Location: Bar
Equipment: Soda gun & holster
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. SODA HOLSTER IN BAR IS CLOGGED. FLUSH TO ALLOW FOR PROPER DRAINAGE. 2. CLEAN FLOOR DRAIN IN BAR, WHERE SODA LINES DRAIN. SOILED.
Location: Bar
|
02/06/2014 | 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: ALFREDO SAUCE AND STUFFED MEATLOAF IN THE WALK-IN COOLER MEASURED BETWEEN 49-53 DEGREES F. COLD POTENTIALLY HAZARDOUS FOODS MUST BE HELD AT 41 DEGREES F OR BELOW. NOTE: BEER AND FOOD DELIVERIES MADE TODAY. RECHECK AMBIENT AIR TEMPERATURE IN 30-60 MINUTES TO VERIFY IF UNIT RECOVERED FROM DOOR BEING OPEN.
Location: Walk-in cooler
- 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: UNLABELED AND MISLABELED CHEMICAL SPRAY BOTTLES OBSERVED AT THE MOP SINK AND AT THE BAR. PROPERLY LABEL ALL CHEMICAL SPRAY BOTTLES AS TO THEIR CONTENTS.
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: UNLABELED AND MISLABELED CHEMICAL SPRAY BOTTLES OBSERVED AT THE MOP SINK AND AT THE BAR. PROPERLY LABEL ALL CHEMICAL SPRAY BOTTLES AS TO THEIR CONTENTS.
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: SEVERAL CHEMICALS (GLASS CLEANER, AIR FRESHENER, ETC.) OBSERVED STORED NEXT TO THE ICE BIN UNDER THE SODA GUNS NEAR THE TELEVISIONS. STORE ALL CHEMICALS TO PREVENT CONTAMINATION OF FOOD, EQUIPMENT, UTENSILS, LINENS, AND SINGLE-USE ITEMS.
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: COVERED DRINK OBSERVED ON THE PREP TABLE WHERE PIZZAS ARE PREPARED. STORE DRINKS BELOW FOOD AND FOOD CONTACT SURFACES TO PREVENT CONTAMINATION.
Location: Prep area
- 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: NO DATES OBSERVED ON SLICED DELI MEATS IN THE COLD TOP PREP COOLER AND ON THE COOKED STUFFED MEATLOAF IN THE WALK-IN COOLER. PROPERLY MARK PRODUCTS WITH A MAXIMUM DISCARD DATE OF 7 DAYS.
Location: Kitchen
Equipment: Reach in cooler
- Date marking (corrected)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: NO DATES OBSERVED ON SLICED DELI MEATS IN THE COLD TOP PREP COOLER AND ON THE COOKED STUFFED MEATLOAF IN THE WALK-IN COOLER. PROPERLY MARK PRODUCTS WITH A MAXIMUM DISCARD DATE OF 7 DAYS.
Location: Walk-in cooler
- Discarding datemarking (corrected)
Unmarked or expired food(s) not discarded.
Correction: Discard food.
Comments: EXPIRED FOOD PRODUCTS (JUMBALAYA - 4/30, COOKED SAUSAGE - 5/7) OBSERVED IN THE UPRIGHT COOLER NEXT TO THE HAND SINK ON THE COOK LINE. DISCARD EXPIRED PRODUCTS.
Location: Cook line
Equipment: Upright cooler
- No certified food handler (corrected)
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: NO CERTIFIED FOOD HANDLER CERTIFICATE AVAILABLE FOR REVIEW. PROVIDE.
- Drying mop(s) (corrected)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Comments: WET MOPS OBSERVED STORED IN MOP BUCKET AND ON THE FLOOR. HANG WET MOPS TO DRIP DRY BETWEEN USES.
Location: Back room
- Cutting surface(s) (corrected)
Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
Comments: DEEP SCRATCHES AND SCORING OBSERVED IN THE LARGE CUTTING BOARD ON THE COLD TOP PREP COOLER. REPLANE/REPLACE.
Location: Prep area
- 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) SPRAY BOTTLE OF COOKING OIL OBSERVED UNLABELED AT THE GRILL. PROPERLY LABEL FOOD CONTAINERS.(2) BULK CONTAINERS OF FLOUR AND BATTER MIX OBSERVED UNLABELED. PROPERLY LABEL FOOD CONTAINERS.
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) SPRAY BOTTLE OF COOKING OIL OBSERVED UNLABELED AT THE GRILL. PROPERLY LABEL FOOD CONTAINERS.(2) BULK CONTAINERS OF FLOUR AND BATTER MIX OBSERVED UNLABELED. PROPERLY LABEL FOOD CONTAINERS.
Location: Prep area
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: LIGHT BULB OBSERVED NOT FUNCTIONING PROPERLY INSIDE THE UPRIGHT COOLER NEXT TO THE HAND SINK ON THE COOK LINE. REPAIR/REPLACE BULB.
Location: Cook line
- Insect control device/installation (corrected)
Insect control device improperly installed or located.
Correction: Insect control devices shall be installed in an approved location.
Comments: FLY STRIP OBSERVED ABOVE THE CANNED FOOD RACK NEAR THE DISH MACHINE. RELOCATE INSECT CONTROL DEVICES BELOW FOOD AND FOOD CONTACT SURFACES.
Location: Dish machine area
- Dumpster lids open (corrected)
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Comments: GREASE BIN LID OBSERVED OPEN IN THE DUMPSTER ENCLOSURE AREA. KEEP LID CLOSED TO MINIMIZE PEST ATTRACTION.
Location: Dumpster area
- Unnecessary litter (corrected)
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: NON-FUNCTIONING UPRIGHT COOLER UNIT OBSERVED IN THE DUMPSTER ENCLOSURE AREA. REMOVE FROM THE PREMISES.
Location: Dumpster area
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: THERMOMETERS OBSERVED MISSING FROM THE COLD TOP PREP COOLER AND THE WALK-IN COOLER. PROVIDE.
Location: Prep area
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: THERMOMETERS OBSERVED MISSING FROM THE COLD TOP PREP COOLER AND THE WALK-IN COOLER. PROVIDE.
Location: Walk-in cooler
- Warewashing equipment cleaning (corrected)
Warewashing equipment not cleaned at appropriate intervals.
Correction: Clean warewash equipment appropriate intervals.
Comments: EXCESSIVE BUILD-UP OBSERVED ON THE METAL PANELING OF THE WATER RESERVOIR ON THE DISH MACHINE. CLEAN THOROUGHLY.
Location: Dish machine area
Equipment: Dishmachine
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: HAND SINK ON THE COOK LINE OBSERVED LOOSE AND PULLING AWAY FROM THE WALL. ANCHOR/SEAL TO THE WALL.
Location: Cook line
Equipment: Hand sink
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: EXCESSIVE GREASE BUILD-UP OBSERVED IN THE CABINETS OF THE FRYER UNITS. CLEAN THOROUGHLY.
Location: Cook line
Equipment: Deep fryer
- 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: EXCESSIVE SLIME BUILD-UP OBSERVED IN THE SODA GUN HOLSTERS AT THE BAR. CLEAN AND SANITIZE.
Location: Bar
Equipment: Soda gun & holster
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: INTERIORS OF BOTH MICROWAVES OBSERVED SOILED. CLEAN AND SANITIZE.
Location: Cook line
Equipment: Microwave oven
- 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: NO CHLORINE SANITIZER TEST KIT AVAILABLE FOR THE DISH MACHINE. PROVIDE.
- 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: KNIFE OBSERVED STORED BETWEEN THE PREP TABLE AND THE COLD TOP PREP COOLER. STORE IN-USE UTENSILS IN AN APPROVED MANNER.
Location: Prep area
|
06/21/2013 | 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: ALFREDO SAUCE AND STUFFED MEATLOAF IN THE WALK-IN COOLER MEASURED BETWEEN 49-53 DEGREES F. COLD POTENTIALLY HAZARDOUS FOODS MUST BE HELD AT 41 DEGREES F OR BELOW. NOTE: BEER AND FOOD DELIVERIES MADE TODAY. RECHECK AMBIENT AIR TEMPERATURE IN 30-60 MINUTES TO VERIFY IF UNIT RECOVERED FROM DOOR BEING OPEN.
Location: Walk-in cooler
- 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: UNLABELED AND MISLABELED CHEMICAL SPRAY BOTTLES OBSERVED AT THE MOP SINK AND AT THE BAR. PROPERLY LABEL ALL CHEMICAL SPRAY BOTTLES AS TO THEIR CONTENTS.
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: UNLABELED AND MISLABELED CHEMICAL SPRAY BOTTLES OBSERVED AT THE MOP SINK AND AT THE BAR. PROPERLY LABEL ALL CHEMICAL SPRAY BOTTLES AS TO THEIR CONTENTS.
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: SEVERAL CHEMICALS (GLASS CLEANER, AIR FRESHENER, ETC.) OBSERVED STORED NEXT TO THE ICE BIN UNDER THE SODA GUNS NEAR THE TELEVISIONS. STORE ALL CHEMICALS TO PREVENT CONTAMINATION OF FOOD, EQUIPMENT, UTENSILS, LINENS, AND SINGLE-USE ITEMS.
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: COVERED DRINK OBSERVED ON THE PREP TABLE WHERE PIZZAS ARE PREPARED. STORE DRINKS BELOW FOOD AND FOOD CONTACT SURFACES TO PREVENT CONTAMINATION.
Location: Prep area
- 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: NO DATES OBSERVED ON SLICED DELI MEATS IN THE COLD TOP PREP COOLER AND ON THE COOKED STUFFED MEATLOAF IN THE WALK-IN COOLER. PROPERLY MARK PRODUCTS WITH A MAXIMUM DISCARD DATE OF 7 DAYS.
Location: Kitchen
Equipment: Reach in cooler
- Date marking (corrected)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: NO DATES OBSERVED ON SLICED DELI MEATS IN THE COLD TOP PREP COOLER AND ON THE COOKED STUFFED MEATLOAF IN THE WALK-IN COOLER. PROPERLY MARK PRODUCTS WITH A MAXIMUM DISCARD DATE OF 7 DAYS.
Location: Walk-in cooler
- Discarding datemarking (corrected)
Unmarked or expired food(s) not discarded.
Correction: Discard food.
Comments: EXPIRED FOOD PRODUCTS (JUMBALAYA - 4/30, COOKED SAUSAGE - 5/7) OBSERVED IN THE UPRIGHT COOLER NEXT TO THE HAND SINK ON THE COOK LINE. DISCARD EXPIRED PRODUCTS.
Location: Cook line
Equipment: Upright cooler
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: NO CERTIFIED FOOD HANDLER CERTIFICATE AVAILABLE FOR REVIEW. PROVIDE.
- Drying mop(s) (corrected)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Comments: WET MOPS OBSERVED STORED IN MOP BUCKET AND ON THE FLOOR. HANG WET MOPS TO DRIP DRY BETWEEN USES.
Location: Back room
- Cutting surface(s) (corrected)
Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
Comments: DEEP SCRATCHES AND SCORING OBSERVED IN THE LARGE CUTTING BOARD ON THE COLD TOP PREP COOLER. REPLANE/REPLACE.
Location: Prep area
- 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) SPRAY BOTTLE OF COOKING OIL OBSERVED UNLABELED AT THE GRILL. PROPERLY LABEL FOOD CONTAINERS.(2) BULK CONTAINERS OF FLOUR AND BATTER MIX OBSERVED UNLABELED. PROPERLY LABEL FOOD CONTAINERS.
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) SPRAY BOTTLE OF COOKING OIL OBSERVED UNLABELED AT THE GRILL. PROPERLY LABEL FOOD CONTAINERS.(2) BULK CONTAINERS OF FLOUR AND BATTER MIX OBSERVED UNLABELED. PROPERLY LABEL FOOD CONTAINERS.
Location: Prep area
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: LIGHT BULB OBSERVED NOT FUNCTIONING PROPERLY INSIDE THE UPRIGHT COOLER NEXT TO THE HAND SINK ON THE COOK LINE. REPAIR/REPLACE BULB.
Location: Cook line
- Insect control device/installation (corrected)
Insect control device improperly installed or located.
Correction: Insect control devices shall be installed in an approved location.
Comments: FLY STRIP OBSERVED ABOVE THE CANNED FOOD RACK NEAR THE DISH MACHINE. RELOCATE INSECT CONTROL DEVICES BELOW FOOD AND FOOD CONTACT SURFACES.
Location: Dish machine area
- Dumpster lids open (corrected)
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Comments: GREASE BIN LID OBSERVED OPEN IN THE DUMPSTER ENCLOSURE AREA. KEEP LID CLOSED TO MINIMIZE PEST ATTRACTION.
Location: Dumpster area
- Unnecessary litter (corrected)
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: NON-FUNCTIONING UPRIGHT COOLER UNIT OBSERVED IN THE DUMPSTER ENCLOSURE AREA. REMOVE FROM THE PREMISES.
Location: Dumpster area
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: THERMOMETERS OBSERVED MISSING FROM THE COLD TOP PREP COOLER AND THE WALK-IN COOLER. PROVIDE.
Location: Prep area
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: THERMOMETERS OBSERVED MISSING FROM THE COLD TOP PREP COOLER AND THE WALK-IN COOLER. PROVIDE.
Location: Walk-in cooler
- Warewashing equipment cleaning (corrected)
Warewashing equipment not cleaned at appropriate intervals.
Correction: Clean warewash equipment appropriate intervals.
Comments: EXCESSIVE BUILD-UP OBSERVED ON THE METAL PANELING OF THE WATER RESERVOIR ON THE DISH MACHINE. CLEAN THOROUGHLY.
Location: Dish machine area
Equipment: Dishmachine
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: HAND SINK ON THE COOK LINE OBSERVED LOOSE AND PULLING AWAY FROM THE WALL. ANCHOR/SEAL TO THE WALL.
Location: Cook line
Equipment: Hand sink
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: EXCESSIVE GREASE BUILD-UP OBSERVED IN THE CABINETS OF THE FRYER UNITS. CLEAN THOROUGHLY.
Location: Cook line
Equipment: Deep fryer
- 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: EXCESSIVE SLIME BUILD-UP OBSERVED IN THE SODA GUN HOLSTERS AT THE BAR. CLEAN AND SANITIZE.
Location: Bar
Equipment: Soda gun & holster
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: INTERIORS OF BOTH MICROWAVES OBSERVED SOILED. CLEAN AND SANITIZE.
Location: Cook line
Equipment: Microwave oven
- 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: NO CHLORINE SANITIZER TEST KIT AVAILABLE FOR THE DISH MACHINE. PROVIDE.
- 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: KNIFE OBSERVED STORED BETWEEN THE PREP TABLE AND THE COLD TOP PREP COOLER. STORE IN-USE UTENSILS IN AN APPROVED MANNER.
Location: Prep area
|
06/20/2013 | 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: ALFREDO SAUCE AND STUFFED MEATLOAF IN THE WALK-IN COOLER MEASURED BETWEEN 49-53 DEGREES F. COLD POTENTIALLY HAZARDOUS FOODS MUST BE HELD AT 41 DEGREES F OR BELOW. NOTE: BEER AND FOOD DELIVERIES MADE TODAY. RECHECK AMBIENT AIR TEMPERATURE IN 30-60 MINUTES TO VERIFY IF UNIT RECOVERED FROM DOOR BEING OPEN.
Location: Walk-in cooler
- 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: UNLABELED AND MISLABELED CHEMICAL SPRAY BOTTLES OBSERVED AT THE MOP SINK AND AT THE BAR. PROPERLY LABEL ALL CHEMICAL SPRAY BOTTLES AS TO THEIR CONTENTS.
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: UNLABELED AND MISLABELED CHEMICAL SPRAY BOTTLES OBSERVED AT THE MOP SINK AND AT THE BAR. PROPERLY LABEL ALL CHEMICAL SPRAY BOTTLES AS TO THEIR CONTENTS.
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: SEVERAL CHEMICALS (GLASS CLEANER, AIR FRESHENER, ETC.) OBSERVED STORED NEXT TO THE ICE BIN UNDER THE SODA GUNS NEAR THE TELEVISIONS. STORE ALL CHEMICALS TO PREVENT CONTAMINATION OF FOOD, EQUIPMENT, UTENSILS, LINENS, AND SINGLE-USE ITEMS.
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: COVERED DRINK OBSERVED ON THE PREP TABLE WHERE PIZZAS ARE PREPARED. STORE DRINKS BELOW FOOD AND FOOD CONTACT SURFACES TO PREVENT CONTAMINATION.
Location: Prep area
- 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: NO DATES OBSERVED ON SLICED DELI MEATS IN THE COLD TOP PREP COOLER AND ON THE COOKED STUFFED MEATLOAF IN THE WALK-IN COOLER. PROPERLY MARK PRODUCTS WITH A MAXIMUM DISCARD DATE OF 7 DAYS.
Location: Kitchen
Equipment: Reach in cooler
- Date marking (corrected)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: NO DATES OBSERVED ON SLICED DELI MEATS IN THE COLD TOP PREP COOLER AND ON THE COOKED STUFFED MEATLOAF IN THE WALK-IN COOLER. PROPERLY MARK PRODUCTS WITH A MAXIMUM DISCARD DATE OF 7 DAYS.
Location: Walk-in cooler
- Discarding datemarking (corrected)
Unmarked or expired food(s) not discarded.
Correction: Discard food.
Comments: EXPIRED FOOD PRODUCTS (JUMBALAYA - 4/30, COOKED SAUSAGE - 5/7) OBSERVED IN THE UPRIGHT COOLER NEXT TO THE HAND SINK ON THE COOK LINE. DISCARD EXPIRED PRODUCTS.
Location: Cook line
Equipment: Upright cooler
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: NO CERTIFIED FOOD HANDLER EMPLOYED AT ESTABLISHMENT. PROVIDE.
- Drying mop(s) (corrected)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Comments: WET MOPS OBSERVED STORED IN MOP BUCKET AND ON THE FLOOR. HANG WET MOPS TO DRIP DRY BETWEEN USES.
Location: Back room
- Cutting surface(s) (corrected)
Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
Comments: DEEP SCRATCHES AND SCORING OBSERVED IN THE LARGE CUTTING BOARD ON THE COLD TOP PREP COOLER. REPLANE/REPLACE.
Location: Prep area
- 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) SPRAY BOTTLE OF COOKING OIL OBSERVED UNLABELED AT THE GRILL. PROPERLY LABEL FOOD CONTAINERS.(2) BULK CONTAINERS OF FLOUR AND BATTER MIX OBSERVED UNLABELED. PROPERLY LABEL FOOD CONTAINERS.
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) SPRAY BOTTLE OF COOKING OIL OBSERVED UNLABELED AT THE GRILL. PROPERLY LABEL FOOD CONTAINERS.(2) BULK CONTAINERS OF FLOUR AND BATTER MIX OBSERVED UNLABELED. PROPERLY LABEL FOOD CONTAINERS.
Location: Prep area
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: LIGHT BULB OBSERVED NOT FUNCTIONING PROPERLY INSIDE THE UPRIGHT COOLER NEXT TO THE HAND SINK ON THE COOK LINE. REPAIR/REPLACE BULB.
Location: Cook line
- Insect control device/installation (corrected)
Insect control device improperly installed or located.
Correction: Insect control devices shall be installed in an approved location.
Comments: FLY STRIP OBSERVED ABOVE THE CANNED FOOD RACK NEAR THE DISH MACHINE. RELOCATE INSECT CONTROL DEVICES BELOW FOOD AND FOOD CONTACT SURFACES.
Location: Dish machine area
- Dumpster lids open (corrected)
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Comments: GREASE BIN LID OBSERVED OPEN IN THE DUMPSTER ENCLOSURE AREA. KEEP LID CLOSED TO MINIMIZE PEST ATTRACTION.
Location: Dumpster area
- Unnecessary litter (corrected)
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: NON-FUNCTIONING UPRIGHT COOLER UNIT OBSERVED IN THE DUMPSTER ENCLOSURE AREA. REMOVE FROM THE PREMISES.
Location: Dumpster area
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: THERMOMETERS OBSERVED MISSING FROM THE COLD TOP PREP COOLER AND THE WALK-IN COOLER. PROVIDE.
Location: Prep area
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: THERMOMETERS OBSERVED MISSING FROM THE COLD TOP PREP COOLER AND THE WALK-IN COOLER. PROVIDE.
Location: Walk-in cooler
- Warewashing equipment cleaning (corrected)
Warewashing equipment not cleaned at appropriate intervals.
Correction: Clean warewash equipment appropriate intervals.
Comments: EXCESSIVE BUILD-UP OBSERVED ON THE METAL PANELING OF THE WATER RESERVOIR ON THE DISH MACHINE. CLEAN THOROUGHLY.
Location: Dish machine area
Equipment: Dishmachine
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: HAND SINK ON THE COOK LINE OBSERVED LOOSE AND PULLING AWAY FROM THE WALL. ANCHOR/SEAL TO THE WALL.
Location: Cook line
Equipment: Hand sink
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: EXCESSIVE GREASE BUILD-UP OBSERVED IN THE CABINETS OF THE FRYER UNITS. CLEAN THOROUGHLY.
Location: Cook line
Equipment: Deep fryer
- 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: EXCESSIVE SLIME BUILD-UP OBSERVED IN THE SODA GUN HOLSTERS AT THE BAR. CLEAN AND SANITIZE.
Location: Bar
Equipment: Soda gun & holster
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: INTERIORS OF BOTH MICROWAVES OBSERVED SOILED. CLEAN AND SANITIZE.
Location: Cook line
Equipment: Microwave oven
- 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: NO CHLORINE SANITIZER TEST KIT AVAILABLE FOR THE DISH MACHINE. PROVIDE.
- 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: KNIFE OBSERVED STORED BETWEEN THE PREP TABLE AND THE COLD TOP PREP COOLER. STORE IN-USE UTENSILS IN AN APPROVED MANNER.
Location: Prep area
|
05/23/2013 | 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: ALFREDO SAUCE AND STUFFED MEATLOAF IN THE WALK-IN COOLER MEASURED BETWEEN 49-53 DEGREES F. COLD POTENTIALLY HAZARDOUS FOODS MUST BE HELD AT 41 DEGREES F OR BELOW. NOTE: BEER AND FOOD DELIVERIES MADE TODAY. RECHECK AMBIENT AIR TEMPERATURE IN 30-60 MINUTES TO VERIFY IF UNIT RECOVERED FROM DOOR BEING OPEN.
Location: Walk-in cooler
- Toxic labeling (corrected on site)
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: UNLABELED AND MISLABELED CHEMICAL SPRAY BOTTLES OBSERVED AT THE MOP SINK AND AT THE BAR. PROPERLY LABEL ALL CHEMICAL SPRAY BOTTLES AS TO THEIR CONTENTS.
Location: Back room
- Toxic labeling (corrected on site)
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: UNLABELED AND MISLABELED CHEMICAL SPRAY BOTTLES OBSERVED AT THE MOP SINK AND AT THE BAR. PROPERLY LABEL ALL CHEMICAL SPRAY BOTTLES AS TO THEIR CONTENTS.
Location: Bar
- Toxic material(s) separation (corrected on site)
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: SEVERAL CHEMICALS (GLASS CLEANER, AIR FRESHENER, ETC.) OBSERVED STORED NEXT TO THE ICE BIN UNDER THE SODA GUNS NEAR THE TELEVISIONS. STORE ALL CHEMICALS TO PREVENT CONTAMINATION OF FOOD, EQUIPMENT, UTENSILS, LINENS, AND SINGLE-USE ITEMS.
Location: Bar
- Eating, drinking, smoking (corrected on site)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: COVERED DRINK OBSERVED ON THE PREP TABLE WHERE PIZZAS ARE PREPARED. STORE DRINKS BELOW FOOD AND FOOD CONTACT SURFACES TO PREVENT CONTAMINATION.
Location: Prep area
- 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: NO DATES OBSERVED ON SLICED DELI MEATS IN THE COLD TOP PREP COOLER AND ON THE COOKED STUFFED MEATLOAF IN THE WALK-IN COOLER. PROPERLY MARK PRODUCTS WITH A MAXIMUM DISCARD DATE OF 7 DAYS.
Location: Kitchen
Equipment: Reach in cooler
- Date marking
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: NO DATES OBSERVED ON SLICED DELI MEATS IN THE COLD TOP PREP COOLER AND ON THE COOKED STUFFED MEATLOAF IN THE WALK-IN COOLER. PROPERLY MARK PRODUCTS WITH A MAXIMUM DISCARD DATE OF 7 DAYS.
Location: Walk-in cooler
- Discarding datemarking
Unmarked or expired food(s) not discarded.
Correction: Discard food.
Comments: EXPIRED FOOD PRODUCTS (JUMBALAYA - 4/30, COOKED SAUSAGE - 5/7) OBSERVED IN THE UPRIGHT COOLER NEXT TO THE HAND SINK ON THE COOK LINE. DISCARD EXPIRED PRODUCTS.
Location: Cook line
Equipment: Upright cooler
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: NO CERTIFIED FOOD HANDLER EMPLOYED AT ESTABLISHMENT. PROVIDE.
- Drying mop(s) (corrected on site)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Comments: WET MOPS OBSERVED STORED IN MOP BUCKET AND ON THE FLOOR. HANG WET MOPS TO DRIP DRY BETWEEN USES.
Location: Back room
- Cutting surface(s)
Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
Comments: DEEP SCRATCHES AND SCORING OBSERVED IN THE LARGE CUTTING BOARD ON THE COLD TOP PREP COOLER. REPLANE/REPLACE.
Location: Prep area
- Bulk labeling (corrected on site)
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) SPRAY BOTTLE OF COOKING OIL OBSERVED UNLABELED AT THE GRILL. PROPERLY LABEL FOOD CONTAINERS.(2) BULK CONTAINERS OF FLOUR AND BATTER MIX OBSERVED UNLABELED. PROPERLY LABEL FOOD CONTAINERS.
Location: Cook line
- Bulk labeling
Food items removed from original container not properly labeled.
Correction: Working containers holding food items shall be labeled with the common name of the food item.
Comments: (1) SPRAY BOTTLE OF COOKING OIL OBSERVED UNLABELED AT THE GRILL. PROPERLY LABEL FOOD CONTAINERS.(2) BULK CONTAINERS OF FLOUR AND BATTER MIX OBSERVED UNLABELED. PROPERLY LABEL FOOD CONTAINERS.
Location: Prep area
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: LIGHT BULB OBSERVED NOT FUNCTIONING PROPERLY INSIDE THE UPRIGHT COOLER NEXT TO THE HAND SINK ON THE COOK LINE. REPAIR/REPLACE BULB.
Location: Cook line
- Insect control device/installation
Insect control device improperly installed or located.
Correction: Insect control devices shall be installed in an approved location.
Comments: FLY STRIP OBSERVED ABOVE THE CANNED FOOD RACK NEAR THE DISH MACHINE. RELOCATE INSECT CONTROL DEVICES BELOW FOOD AND FOOD CONTACT SURFACES.
Location: Dish machine area
- Dumpster lids open (corrected on site)
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Comments: GREASE BIN LID OBSERVED OPEN IN THE DUMPSTER ENCLOSURE AREA. KEEP LID CLOSED TO MINIMIZE PEST ATTRACTION.
Location: Dumpster area
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: NON-FUNCTIONING UPRIGHT COOLER UNIT OBSERVED IN THE DUMPSTER ENCLOSURE AREA. REMOVE FROM THE PREMISES.
Location: Dumpster area
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: THERMOMETERS OBSERVED MISSING FROM THE COLD TOP PREP COOLER AND THE WALK-IN COOLER. PROVIDE.
Location: Prep area
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: THERMOMETERS OBSERVED MISSING FROM THE COLD TOP PREP COOLER AND THE WALK-IN COOLER. PROVIDE.
Location: Walk-in cooler
- Warewashing equipment cleaning
Warewashing equipment not cleaned at appropriate intervals.
Correction: Clean warewash equipment appropriate intervals.
Comments: EXCESSIVE BUILD-UP OBSERVED ON THE METAL PANELING OF THE WATER RESERVOIR ON THE DISH MACHINE. CLEAN THOROUGHLY.
Location: Dish machine area
Equipment: Dishmachine
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: HAND SINK ON THE COOK LINE OBSERVED LOOSE AND PULLING AWAY FROM THE WALL. ANCHOR/SEAL TO THE WALL.
Location: Cook line
Equipment: Hand sink
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: EXCESSIVE GREASE BUILD-UP OBSERVED IN THE CABINETS OF THE FRYER UNITS. CLEAN THOROUGHLY.
Location: Cook line
Equipment: Deep fryer
- 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: EXCESSIVE SLIME BUILD-UP OBSERVED IN THE SODA GUN HOLSTERS AT THE BAR. CLEAN AND SANITIZE.
Location: Bar
Equipment: Soda gun & holster
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: INTERIORS OF BOTH MICROWAVES OBSERVED SOILED. CLEAN AND SANITIZE.
Location: Cook line
Equipment: Microwave oven
- No test kit
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: NO CHLORINE SANITIZER TEST KIT AVAILABLE FOR THE DISH MACHINE. PROVIDE.
- In use utensil storage (corrected on site)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: KNIFE OBSERVED STORED BETWEEN THE PREP TABLE AND THE COLD TOP PREP COOLER. STORE IN-USE UTENSILS IN AN APPROVED MANNER.
Location: Prep area
|
05/16/2013 | Routine |
- CO2 tanks unrestrained (corrected)
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
Comments: CO2 TANKS AND NITROGEN TANK OBSERVED UNRESTRAINED IN BACK ROOM. SECURE TANKS TO A PERMANENT STRUCTURE WITH CHAIN, BUNGEE CORD, 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: ALFREDO SAUCE IN UPRIGHT COOLER NEAR HAND SINK ON COOK LINE MEASURED 52 DEGREES F. EMPLOYEE STATES PRODUCT WAS MADE YESTERDAY. MAINTAIN COLD FOODS AT 41 DEGREES F. EMPLOYEE DISCARDED PRODUCT.
Location: Cook line
Equipment: Upright cooler
- Toxic material(s) separation (corrected)
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: SPRAY BOTTLE OF DEGREASER OBSERVED ON PREP TABLE NEXT TO SLICER. STORE CHEMICALS SEPERATE AND BELOW FOOD AND FOOD CONTACT SURFACES.
Location: Cook line
- Eating, drinking, smoking (corrected on site)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: UNCOVERED DRINK CUP OBSERVED ON SHELF WITH CLEAN FOOD CONTAINERS UNDER PREP TABLE ON COOK LINE. DRINKS MUST HAVE LIDS AND STRAWS AND BE STORED BELOW FOOD AND FOOD CONTACT SURFACES.
Location: Cook line
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: (1) RAW GROUND BEEF OBSERVED STORED ABOVE COOKED MEATBALLS AND TACO MEAT IN REACH-IN COOLER ON COOK LINE.(2) RAW CHICKEN OBSERVED STORED ON TOP OF RAW BEEF IN WALK-IN COOLER. STORE RAW POULTRY BELOW ALL OTHER RAW MEATS.
Location: Cook line
Equipment: Reach in cooler
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: (1) RAW GROUND BEEF OBSERVED STORED ABOVE COOKED MEATBALLS AND TACO MEAT IN REACH-IN COOLER ON COOK LINE.(2) RAW CHICKEN OBSERVED STORED ON TOP OF RAW BEEF IN WALK-IN COOLER. STORE RAW POULTRY BELOW ALL OTHER RAW MEATS.
Location: Walk-in cooler
- Date marking (corrected on site)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: SEVERAL FOOD PRODUCTS IN REACH-IN COOLER ON COOK LINE AND WALK-IN COOLER (COOKED RICE, COOKED PRIME RIB, COOKED LASAGNA, TACO MEAT, ETC.) OBSERVED WITH NO DATE MARKING.
Location: Cook line
Equipment: Reach in cooler
- Date marking (corrected on site)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: SEVERAL FOOD PRODUCTS IN REACH-IN COOLER ON COOK LINE AND WALK-IN COOLER (COOKED RICE, COOKED PRIME RIB, COOKED LASAGNA, TACO MEAT, ETC.) OBSERVED WITH NO DATE MARKING.
Location: Walk-in cooler
- Discarding datemarking (corrected)
Unmarked or expired food(s) not discarded.
Correction: Discard food.
Comments: SLICED DELI MEATS IN REACH-IN COOLER ON COOK LINE OBSERVED DATE MARKED 10/13 AND 10/14. COLD POTENTIALLY HAZARDOUS FOODS CAN ONLY BE HELD FOR A MAXIMUM OF 7 DAYS. DISCARD EXPIRED PRODUCTS.
Location: Cook line
Equipment: Reach in cooler
- Miscellaneous contamination of food (Critical) (corrected)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: PUSH PINS OBSERVED IN SHELVING ABOVE PREP TABLE ON COOK LINE. REMOVE TO PREVENT PINS FROM FALLING IN TO FOOD BEING PREPARED BELOW.
Location: Cook line
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: FOOD DEBRIS OBSERVED ON SLICER THAT EMPLOYEE STATED HAD NOT BEEN USED TODAY. CLEAN AND SANITIZE IN-USE EQUIPMENT EVERY 4 HOURS.
Location: Cook line
Equipment: Slicer
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: HOT WATER OBSERVED SHUT OFF AT HAND SINK ON COOK LINE DUE TO CONTINUOUSLY RUNNING. RESTORE HOT WATER AND REPAIR HAND SINK TO PROPER WORKING CONDITION.
Location: Cook line
Equipment: Hand sink
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: SPRAY BOTTLES OF QUAT SANITIZER IN BACK ROOM, SERVER AREA, AND BAR MEASURED OVER 500 PPM. MAINTAIN QUAT SANITIZER SOLUTION AT 200 PPM.
Location: Back 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: SPRAY BOTTLES OF QUAT SANITIZER IN BACK ROOM, SERVER AREA, AND BAR MEASURED OVER 500 PPM. MAINTAIN QUAT SANITIZER SOLUTION AT 200 PPM.
Location: Service counter
- 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: SPRAY BOTTLES OF QUAT SANITIZER IN BACK ROOM, SERVER AREA, AND BAR MEASURED OVER 500 PPM. MAINTAIN QUAT SANITIZER SOLUTION AT 200 PPM.
Location: Bar
- Thermometer accuracy (corrected)
Thermometer(s) do not meet accuracy requirements.
Correction: Thermometer(s) that are scaled in F shall be accurate to plus or -2 degrees F in the intended range of use.
Comments: THERMOMETER ON EXTERIOR OF WALK-IN COOLER OBSERVED BROKEN. PROVIDE THERMOMETER FOR INSIDE OF UNIT.
- 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 JACKET OBSERVED STORED ON TOP OF SLICER ON THE COOK LINE. REMOVE FROM PREP AREA.
Location: Prep area
- Drying mop(s) (corrected)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Comments: WET MOP OBSERVED STORED ON FLOOR IN BACK ROOM. INSTALL RACK TO PROPERLY HANG MOPS TO DRIP DRY BETWEEN USES.
Location: Back room
- Cutting surface(s) (corrected)
Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
Comments: CUTTING BOARDS NEAR DISH MACHINE OBSERVED WITH EXCESSIVE BLACK BUILD-UP. RESURFACE OR REPLACE CUTTING BOARDS.
Location: Dish machine area
- 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: SPRAY BOTTLE OF COOKING OIL AT GRILL OBSERVED WITHOUT A LABEL. LABEL BOTTLES AS TO CONTENTS.
Location: Cook line
- Cove molding (corrected)
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: COVE MOLDING OBSERVED MISSING BEHIND THE ICE MACHINE. INSTALL.
Location: Back room
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: FLOOR TILES OBSERVED MISSING BEHIND ICE MACHINE. REPLACE.
Location: Back room
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: (1) EXCESSIVE DUST BUILD-UP OBSERVED ON CEILING TILES AROUND VENT ABOVE THE MICROWAVE. (2) EXCESSIVE BUILD-UP OBSERVED ON FLOORS UNDER AND BEHIND EQUIPMENT ON COOK LINE AND UNDER SINKS IN BACK ROOM. INCREASE CLEANING FREQUENCY TO PREVENT BUILD-UP.
Location: Cook line
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: (1) EXCESSIVE DUST BUILD-UP OBSERVED ON CEILING TILES AROUND VENT ABOVE THE MICROWAVE. (2) EXCESSIVE BUILD-UP OBSERVED ON FLOORS UNDER AND BEHIND EQUIPMENT ON COOK LINE AND UNDER SINKS IN BACK ROOM. INCREASE CLEANING FREQUENCY TO PREVENT BUILD-UP.
Location: Back room
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: MOLD OBSERVED IN CAULKING OF DISH SPRAY SINK. REMOVE CAULK AND RESEAL.
Location: Dish machine area
- 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) MOLD OBSERVED ON INTERIOR PANEL OF ICE MACHINE. CLEAN AND SANITIZE.(2) FRUIT FLY LARVAE OBSERVED IN SODA GUN HOLSTER AT BAR NEAR SERVER ALLEY. CLEAN AND SANITIZE.
Location: Back room
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) MOLD OBSERVED ON INTERIOR PANEL OF ICE MACHINE. CLEAN AND SANITIZE.(2) FRUIT FLY LARVAE OBSERVED IN SODA GUN HOLSTER AT BAR NEAR SERVER ALLEY. CLEAN AND SANITIZE.
Location: Bar
Equipment: Soda gun & holster
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: NO PAPER TOWELS AT HAND SINK ON COOK LINE. PROVIDE.
Location: Cook line
Equipment: Hand sink
- No test kit
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: NO CHLORINE OR QUAT SANITIZER TEST KITS AVAILABLE FOR USE. PROVIDE BOTH TYPES OF TEST KITS.
|
11/05/2012 | 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: CO2 TANKS AND NITROGEN TANK OBSERVED UNRESTRAINED IN BACK ROOM. SECURE TANKS TO A PERMANENT STRUCTURE WITH CHAIN, BUNGEE CORD, ETC.
- 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: ALFREDO SAUCE IN UPRIGHT COOLER NEAR HAND SINK ON COOK LINE MEASURED 52 DEGREES F. EMPLOYEE STATES PRODUCT WAS MADE YESTERDAY. MAINTAIN COLD FOODS AT 41 DEGREES F. EMPLOYEE DISCARDED PRODUCT.
Location: Cook line
Equipment: Upright cooler
- Toxic material(s) separation (corrected on site)
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: SPRAY BOTTLE OF DEGREASER OBSERVED ON PREP TABLE NEXT TO SLICER. STORE CHEMICALS SEPERATE AND BELOW FOOD AND FOOD CONTACT SURFACES.
Location: Cook line
- Eating, drinking, smoking (corrected on site)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: UNCOVERED DRINK CUP OBSERVED ON SHELF ABOVE PREP TABLE ON COOK LINE. DRINKS MUST HAVE LIDS AND STRAWS AND BE STORED BELOW FOOD AND FOOD CONTACT SURFACES.
Location: Cook line
- Cross-contamination (corrected on site)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: (1) RAW GROUND BEEF OBSERVED STORED ABOVE COOKED MEATBALLS AND TACO MEAT IN REACH-IN COOLER ON COOK LINE.(2) RAW CHICKEN OBSERVED STORED ON TOP OF RAW BEEF IN WALK-IN COOLER. STORE RAW POULTRY BELOW ALL OTHER RAW MEATS.
Location: Cook line
Equipment: Reach in cooler
- Cross-contamination (corrected on site)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: (1) RAW GROUND BEEF OBSERVED STORED ABOVE COOKED MEATBALLS AND TACO MEAT IN REACH-IN COOLER ON COOK LINE.(2) RAW CHICKEN OBSERVED STORED ON TOP OF RAW BEEF IN WALK-IN COOLER. STORE RAW POULTRY BELOW ALL OTHER RAW MEATS.
Location: Walk-in cooler
- Date marking
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: SEVERAL FOOD PRODUCTS IN REACH-IN COOLER ON COOK LINE AND WALK-IN COOLER (SLICED DELI MEATS, COOKED LASAGNA, COOKED MASHED POTATOES, TACO MEAT, ETC.) OBSERVED WITH NO DATE MARKING.
Location: Cook line
Equipment: Reach in cooler
- Date marking
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: SEVERAL FOOD PRODUCTS IN REACH-IN COOLER ON COOK LINE AND WALK-IN COOLER (SLICED DELI MEATS, COOKED LASAGNA, COOKED MASHED POTATOES, TACO MEAT, ETC.) OBSERVED WITH NO DATE MARKING.
Location: Walk-in cooler
- Discarding datemarking
Unmarked or expired food(s) not discarded.
Correction: Discard food.
Comments: SLICED DELI MEATS IN REACH-IN COOLER ON COOK LINE OBSERVED DATE MARKED 10/13 AND 10/14. COLD POTENTIALLY HAZARDOUS FOODS CAN ONLY BE HELD FOR A MAXIMUM OF 7 DAYS. DISCARD EXPIRED PRODUCTS.
Location: Cook line
Equipment: Reach in cooler
- Miscellaneous contamination of food (Critical) (corrected on site)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: PUSH PINS OBSERVED IN SHELVING ABOVE PREP TABLE ON COOK LINE. REMOVE TO PREVENT PINS FROM FALLING IN TO FOOD BEING PREPARED BELOW.
Location: Cook line
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: FOOD DEBRIS OBSERVED ON SLICER THAT EMPLOYEE STATED HAD NOT BEEN USED TODAY. CLEAN AND SANITIZE IN-USE EQUIPMENT EVERY 4 HOURS.
Location: Cook line
Equipment: Slicer
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: HOT WATER OBSERVED SHUT OFF AT HAND SINK ON COOK LINE DUE TO CONTINUOUSLY RUNNING. RESTORE HOT WATER AND REPAIR HAND SINK TO PROPER WORKING CONDITION.
Location: Cook line
Equipment: Hand 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: (1) SPRAY BOTTLES OF QUAT SANITIZER IN BACK ROOM AND SERVER AREA MEASURED OVER 500 PPM. MAINTAIN QUAT SANITIZER SOLUTION AT 200 PPM.(2) BLEACH WATER SOLUTION IN BUCKET AT BAR MEASURED OVER 200 PPM. MAINTAIN CHLORINE SANITIZER BETWEEN 50 - 100 PPM.
Location: Back room
- 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) SPRAY BOTTLES OF QUAT SANITIZER IN BACK ROOM AND SERVER AREA MEASURED OVER 500 PPM. MAINTAIN QUAT SANITIZER SOLUTION AT 200 PPM.(2) BLEACH WATER SOLUTION IN BUCKET AT BAR MEASURED OVER 200 PPM. MAINTAIN CHLORINE SANITIZER BETWEEN 50 - 100 PPM.
Location: Service counter
- 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) SPRAY BOTTLES OF QUAT SANITIZER IN BACK ROOM AND SERVER AREA MEASURED OVER 500 PPM. MAINTAIN QUAT SANITIZER SOLUTION AT 200 PPM.(2) BLEACH WATER SOLUTION IN BUCKET AT BAR MEASURED OVER 200 PPM. MAINTAIN CHLORINE SANITIZER BETWEEN 50 - 100 PPM.
Location: Bar
- Thermometer accuracy
Thermometer(s) do not meet accuracy requirements.
Correction: Thermometer(s) that are scaled in F shall be accurate to plus or -2 degrees F in the intended range of use.
Comments: THERMOMETER ON EXTERIOR OF WALK-IN COOLER OBSERVED BROKEN. PROVIDE THERMOMETER FOR INSIDE OF UNIT.
- 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 JACKET OBSERVED STORED ON TOP OF SLICER ON THE COOK LINE. REMOVE FROM PREP AREA.
Location: Prep area
- Drying mop(s)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Comments: WET MOP OBSERVED STORED ON FLOOR IN BACK ROOM. INSTALL RACK TO PROPERLY HANG MOPS TO DRIP DRY BETWEEN USES.
Location: Back room
- Cutting surface(s)
Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
Comments: CUTTING BOARDS NEAR DISH MACHINE OBSERVED WITH EXCESSIVE BLACK BUILD-UP. RESURFACE OR REPLACE CUTTING BOARDS.
Location: Dish machine area
- 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: SPRAY BOTTLE OF COOKING OIL AT GRILL OBSERVED WITHOUT A LABEL. LABEL BOTTLES AS TO CONTENTS.
Location: Cook line
- Cove molding
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: COVE MOLDING OBSERVED MISSING BEHIND THE ICE MACHINE. INSTALL.
Location: Back room
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: FLOOR TILES OBSERVED MISSING BEHIND ICE MACHINE. REPLACE.
Location: Back room
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: (1) EXCESSIVE DUST BUILD-UP OBSERVED ON CEILING TILES AROUND VENT ABOVE THE MICROWAVE. (2) EXCESSIVE BUILD-UP OBSERVED ON FLOORS UNDER AND BEHIND EQUIPMENT ON COOK LINE AND UNDER SINKS IN BACK ROOM. INCREASE CLEANING FREQUENCY TO PREVENT BUILD-UP.
Location: Cook line
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: (1) EXCESSIVE DUST BUILD-UP OBSERVED ON CEILING TILES AROUND VENT ABOVE THE MICROWAVE. (2) EXCESSIVE BUILD-UP OBSERVED ON FLOORS UNDER AND BEHIND EQUIPMENT ON COOK LINE AND UNDER SINKS IN BACK ROOM. INCREASE CLEANING FREQUENCY TO PREVENT BUILD-UP.
Location: Back room
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: MOLD OBSERVED IN CAULKING OF DISH SPRAY SINK. REMOVE CAULK AND RESEAL.
Location: Dish machine area
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: (1) MOLD OBSERVED ON INTERIOR PANEL OF ICE MACHINE. CLEAN AND SANITIZE.(2) FRUIT FLY LARVAE OBSERVED IN SODA GUN HOLSTER AT BAR NEAR SERVER ALLEY. CLEAN AND SANITIZE.
Location: Back room
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) MOLD OBSERVED ON INTERIOR PANEL OF ICE MACHINE. CLEAN AND SANITIZE.(2) FRUIT FLY LARVAE OBSERVED IN SODA GUN HOLSTER AT BAR NEAR SERVER ALLEY. CLEAN AND SANITIZE.
Location: Bar
Equipment: Soda gun & holster
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: NO PAPER TOWELS AT HAND SINK ON COOK LINE. PROVIDE.
Location: Cook line
Equipment: Hand sink
- No test kit
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: NO CHLORINE OR QUAT SANITIZER TEST KITS AVAILABLE FOR USE. PROVIDE BOTH TYPES OF TEST KITS.
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10/30/2012 | 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: The southside bar cooler is 45 F.
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: There is a bottle of de-limer on the The 3 bay sink must be completely cleared, cleaned & sanitized before using for food prep. 3 bay sink while meat is thawing.
Location: Three bay area
- 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: Provide a consumer advisory on your menus.
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: The hot water is shut off to the cook line hand sink. Restore the hot water supply.
Location: Cook line
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: The in place sanitizer is 400 ppm. Adjust to 200 ppm Quat.
Location: Cook line
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) The mop sink is heavily soiled.2) There is ice accumulation inside the 3 door freezer. Defrost.
Location: Kitchen (back)
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) The mop sink is heavily soiled.2) There is ice accumulation inside the 3 door freezer. Defrost.
Location: Cook line
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: The microwaves are soiled inside.
Location: Cook line
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Bar
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Repair the out of order urinal.
Location: Mens 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: Left a test kit.
Location: Cook line
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: There is a hole in the wall over the mop sink.
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: The floor below the cook line equipment is soiled.
Location: Cook line
- 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: Frozen meat is thawing in the 3 bay sink. Thaw in a container under running water.
Location: Kitchen (back)
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07/19/2012 | Pre-Licensing 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: The southside bar cooler is 45 F.
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: There is a bottle of de-limer on the The 3 bay sink must be completely cleared, cleaned & sanitized before using for food prep. 3 bay sink while meat is thawing.
Location: Three bay area
- 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: Provide a consumer advisory on your menus.
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: The hot water is shut off to the cook line hand sink. Restore the hot water supply.
Location: Cook line
- Chemical sanitizer concentration
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: The in place sanitizer is 400 ppm. Adjust to 200 ppm Quat.
Location: Cook line
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) The mop sink is heavily soiled.2) There is ice accumulation inside the 3 door freezer. Defrost.
Location: Kitchen (back)
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) The mop sink is heavily soiled.2) There is ice accumulation inside the 3 door freezer. Defrost.
Location: Cook line
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: The microwaves are soiled inside.
Location: Cook line
- Hand sink/soap (corrected on site)
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Bar
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Repair the out of order urinal.
Location: Mens restroom
- No test kit (corrected on site)
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: Left a test kit.
Location: Cook line
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: There is a hole in the wall over the mop sink.
Location: Kitchen
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: The floor below the cook line equipment is soiled.
Location: Cook line
- 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: Frozen meat is thawing in the 3 bay sink. Thaw in a container under running water.
Location: Kitchen (back)
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07/11/2012 | Pre-Licensing |
Restaurant representatives - add corrected or new information about SOUTHPORT BAR & GRILL, 5220 E SOUTHPORT RD, Indianapolis, IN »