- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: The soap dispenser at the handsink in the upstairs bar is soiled. Clean and sanitize the dispenser.
Location: Bar
Equipment: Hand sink
|
08/28/2014 | Routine |
- Single Service/Equipment storage (corrected on site)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: 1. A container of bread bowls were stored on the floor in the back kitchen. An employee corrected the issue on site and move the container of bread bowls 6 inches above the floor. 2. A soda gun nozzle was stored touching soiled pipes. An employee corrected the issue on site by cleaning and sanitzing the soda gun and storing it in the soda gun holster.
Location: Kitchen (back)
- Mops and brooms (corrected on site)
Maintenance tool(s) not stored in approved locations and/or manner.
Correction: Maintenance tools, such as brooms, mops, vacuum cleaners, and similar items, shall be stored so they do not contaminate food, equipment, utensils, linens or single service items.
Comments: The mops in the upstairs utility room and back area of the kitchen was stored improperly. The head chef corrected the issue on site and stored the mops hanging invertedly to dry.
Location: Utility room
- Mops and brooms (corrected on site)
Maintenance tool(s) not stored in approved locations and/or manner.
Correction: Maintenance tools, such as brooms, mops, vacuum cleaners, and similar items, shall be stored so they do not contaminate food, equipment, utensils, linens or single service items.
Comments: The mops in the upstairs utility room and back area of the kitchen was stored improperly. The head chef corrected the issue on site and stored the mops hanging invertedly to dry.
Location: Kitchen (back)
- Uncovered foods (Critical) (corrected on site)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: Container of lettuce was stored in the walk in cooler uncovered. The head chef corrected the issue on site and covered the lettuce with plastic wrappings.
Location: Walk-in cooler
- Non potentially hazardous food contact surface(s) soiled (corrected on site)
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: The soda gun near the bar was soiled by being stored on dirty pipes. An employee corrected the issue on site and cleaned and santized the soda gun and stored in the proper location.
Location: Bar
Equipment: Soda gun & holster
|
04/30/2014 | Routine |
| No violation noted during this evaluation. | 03/06/2014 | Non-Illness Complaint |
- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. The dressing on the cold top in the prep area was holding at 45 degree F. The chef corrected the issue on site and put more ice in the cold top to maintain the appropriate temperature.2. The cheese on the cold top in the cook line area was holding at 46 degree F. The chef corrected the issue on site and put the cheese in ice to maintain the appropriate temperature.
Location: Prep area
Equipment: Cold top
- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. The dressing on the cold top in the prep area was holding at 45 degree F. The chef corrected the issue on site and put more ice in the cold top to maintain the appropriate temperature.2. The cheese on the cold top in the cook line area was holding at 46 degree F. The chef corrected the issue on site and put the cheese in ice to maintain the appropriate temperature.
Location: Cook line
Equipment: Cold top
- Food contact surface(s) soiled (corrected on site)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. The can opener attached to the prep table is soiled and has build up. Clean and sanitize the can opener regularly and thoroughly to ensure cleanliness and prevent build up.2. The soda gun holster is soiled. An employee corrected the issue on site and cleaned the holster.3. Two soda gun holsters are soiled in the upstairs bar. Clean and sanitize holsters regularly and thoroughly to ensure cleanliness.4. The nozzles in the soda machine is soiled in the upstairs service station near the bathrooms, and the main level service station next to the bar. Clean and sanitize the nozzles throughly. Scrub off soda residue consistently.
Location: Prep area
Equipment: Can opener
- Food contact surface(s) soiled (corrected on site)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. The can opener attached to the prep table is soiled and has build up. Clean and sanitize the can opener regularly and thoroughly to ensure cleanliness and prevent build up.2. The soda gun holster is soiled. An employee corrected the issue on site and cleaned the holster.3. Two soda gun holsters are soiled in the upstairs bar. Clean and sanitize holsters regularly and thoroughly to ensure cleanliness.4. The nozzles in the soda machine is soiled in the upstairs service station near the bathrooms, and the main level service station next to the bar. Clean and sanitize the nozzles throughly. Scrub off soda residue consistently.
Location: Bar
Equipment: Soda gun & holster
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. The can opener attached to the prep table is soiled and has build up. Clean and sanitize the can opener regularly and thoroughly to ensure cleanliness and prevent build up.2. The soda gun holster is soiled. An employee corrected the issue on site and cleaned the holster.3. Two soda gun holsters are soiled in the upstairs bar. Clean and sanitize holsters regularly and thoroughly to ensure cleanliness.4. The nozzles in the soda machine is soiled in the upstairs service station near the bathrooms, and the main level service station next to the bar. Clean and sanitize the nozzles throughly. Scrub off soda residue consistently.
Location: Service counter
Equipment: Soda machine
- Thermometer, provided (corrected on site)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: There was no theremometer in the cooler drawers in the prep area. The chef corrected the issue on site and put a thermometer in the drawer.
Location: Prep area
Equipment: Cooler drawers
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: There are no paper towels at the handsink in the upstairs bar. Provide dry paper towels at all handsinks.
Location: Bar
Equipment: Hand sink
|
12/05/2013 | Routine |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: -PAN OF WILD RICE AND CHICKEN STORED IN WALK-IN-COOLER AT 46-48 F.-SAUTEE COLD-TOP ON FRONT COOK-LINE AT 47 F - 48 F--CORRECTED.-STEAK TEMPING AT 44 F AT BACK COOK-LINE COOLER DRAWERS--CONTINUE TO WORK ON AND MONITOR.***CORRECTIVE ACTION*** IMPROPER ICE BATH METHOD FOR COLD-TOP AT BACK COOK-LINE WHERE STEAKS ARE STORED. CONDUCT PROPER ICE BATHS TO ENSURE ALL OF FOOD PRODUCT/FOOD CONTAINER IS PROPERLY SUBMERGED AND PACKED IN ICE AND NOT JUST BOTTOM OF FOOD CONTAINER TO ENSURE COLD-HOLDING TEMP IS MAINTAINED AT 41 F OR BELOW.(CHILL BOXES ON ORDER. INVOICE PROVIDED BY MANGER)-ENSURE THAT HALF & HALF IS STORED ON PROPER ICE BATH AT BEVERAGE SERVERS STATIONS.
Location: Walk-in cooler
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: -PAN OF WILD RICE AND CHICKEN STORED IN WALK-IN-COOLER AT 46-48 F.-SAUTEE COLD-TOP ON FRONT COOK-LINE AT 47 F - 48 F--CORRECTED.-STEAK TEMPING AT 44 F AT BACK COOK-LINE COOLER DRAWERS--CONTINUE TO WORK ON AND MONITOR.***CORRECTIVE ACTION*** IMPROPER ICE BATH METHOD FOR COLD-TOP AT BACK COOK-LINE WHERE STEAKS ARE STORED. CONDUCT PROPER ICE BATHS TO ENSURE ALL OF FOOD PRODUCT/FOOD CONTAINER IS PROPERLY SUBMERGED AND PACKED IN ICE AND NOT JUST BOTTOM OF FOOD CONTAINER TO ENSURE COLD-HOLDING TEMP IS MAINTAINED AT 41 F OR BELOW.(CHILL BOXES ON ORDER. INVOICE PROVIDED BY MANGER)-ENSURE THAT HALF & HALF IS STORED ON PROPER ICE BATH AT BEVERAGE SERVERS STATIONS.
Location: Cook line
Equipment: Cold top
- 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: -PAN OF WILD RICE AND CHICKEN STORED IN WALK-IN-COOLER AT 46-48 F.-SAUTEE COLD-TOP ON FRONT COOK-LINE AT 47 F - 48 F--CORRECTED.-STEAK TEMPING AT 44 F AT BACK COOK-LINE COOLER DRAWERS--CONTINUE TO WORK ON AND MONITOR.***CORRECTIVE ACTION*** IMPROPER ICE BATH METHOD FOR COLD-TOP AT BACK COOK-LINE WHERE STEAKS ARE STORED. CONDUCT PROPER ICE BATHS TO ENSURE ALL OF FOOD PRODUCT/FOOD CONTAINER IS PROPERLY SUBMERGED AND PACKED IN ICE AND NOT JUST BOTTOM OF FOOD CONTAINER TO ENSURE COLD-HOLDING TEMP IS MAINTAINED AT 41 F OR BELOW.(CHILL BOXES ON ORDER. INVOICE PROVIDED BY MANGER)-ENSURE THAT HALF & HALF IS STORED ON PROPER ICE BATH AT BEVERAGE SERVERS STATIONS.
Location: Cook line
Equipment: Cooler drawers
- 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: -PAN OF WILD RICE AND CHICKEN STORED IN WALK-IN-COOLER AT 46-48 F.-SAUTEE COLD-TOP ON FRONT COOK-LINE AT 47 F - 48 F--CORRECTED.-STEAK TEMPING AT 44 F AT BACK COOK-LINE COOLER DRAWERS--CONTINUE TO WORK ON AND MONITOR.***CORRECTIVE ACTION*** IMPROPER ICE BATH METHOD FOR COLD-TOP AT BACK COOK-LINE WHERE STEAKS ARE STORED. CONDUCT PROPER ICE BATHS TO ENSURE ALL OF FOOD PRODUCT/FOOD CONTAINER IS PROPERLY SUBMERGED AND PACKED IN ICE AND NOT JUST BOTTOM OF FOOD CONTAINER TO ENSURE COLD-HOLDING TEMP IS MAINTAINED AT 41 F OR BELOW.(CHILL BOXES ON ORDER. INVOICE PROVIDED BY MANGER)-ENSURE THAT HALF & HALF IS STORED ON PROPER ICE BATH AT BEVERAGE SERVERS STATIONS.
Location: Cook line
Equipment: Cold top
- Cooling time (corrected)
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: -COOKED CHICKEN STORED IN WALK-IN-COOLER COOKED AT 10:00 AM TODAY 5/29/13 TEMPED AT 50 F (PAST 6 HOURING COOLING TIME EXPIRATION)--DISCARDED.-RICE COOKED ON 5/28/13 TEMPING AT 46 F IN WALK-IN-COOLER--DISCARDED.***RE-EVALUATE THE FOLLOWING:1) COOLING METHODS AND PROCEDURES. RE-EDUCATE ALL EMPLOYEES ON COOLING PROCEDURES AND ENSURE ALL FOOD HANDLER EMPLOYEES ARE CONDUCTING CONSISTENT COOLING METHODS.***RECOMMENDATIONS***1) PURCHASE A CHILL BLASTER2) PURCHASE ICE WANDS3) METAL PANS4) CONDUCTING PROPER ICE BATHS5) UTILIZING WALK-IN-FREEZER MORE FOR COOLING PROCEDURES6) CHANGE WALK-IN-COOLER DEFROST CYCLES (CHANGE FROM 2 PM TO 11 AM & 11 PM)7) ENSURE THAT ALL FOOD HANDLERS/EMPLOYEE THERMOMETERS ARE CALIBRATED PROPERLY; PURCHASE DIGITAL THERMOMETERS.8) IMPROVE COOLING PROCEDURE DOCUMENTATION AND MONITORING PROCEDURES BY EMPLOYEES/MANGEMENT.
Location: Walk-in cooler
- Hot water/capacity (corrected)
Hot water system not sufficient capacity for peak demands.
Correction: Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the retail food establishment.
Comments: KITCHEN PREP SINK AT 73 F; REPAIR TO ENSURE HOT WATER OF AT LEAST 100 F AT PREP SINK.
Location: Kitchen
Equipment: Prep sink
- Unapproved food contact materials (corrected)
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: USE PROPER FOOD GRADE CAN INSERT FOR HOT FUDGE WARMER AT KITCHEN PREP LOCATION; DISCONTINUE USE OF ORIGINAL FOOD CAN AS INSERT FOR WARMER.
Location: Kitchen
- Unapproved food contact materials (corrected)
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: USE PROPER FOOD GRADE CAN INSERT FOR HOT FUDGE WARMER AT KITCHEN PREP LOCATION; DISCONTINUE USE OF ORIGINAL FOOD CAN AS INSERT FOR WARMER.
Location: Prep area
- Single Service/Equipment storage (corrected)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: -KEEP ICE BUCKETS STORED OFF FLOOR AT LEAST 6 INCHES AT LOUNGE BAR.-KEEP ALL UNTENSILS, SINGLE-SERVICE ITEMS AND CLEAN LINEN STORED OFF FLOOR AT LEAST 6 INCHES AT BASEMENT DRY STORAGE LOCATIONS.-KEEP CHERRIES/OLIVES STORED OFF FLOOR AT LEAST 6 INCHES LOCATED AT DRY STORAGE ROOM BEHIND MAIN BAR.
Location: 2nd bar
- Single Service/Equipment storage (corrected)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: -KEEP ICE BUCKETS STORED OFF FLOOR AT LEAST 6 INCHES AT LOUNGE BAR.-KEEP ALL UNTENSILS, SINGLE-SERVICE ITEMS AND CLEAN LINEN STORED OFF FLOOR AT LEAST 6 INCHES AT BASEMENT DRY STORAGE LOCATIONS.-KEEP CHERRIES/OLIVES STORED OFF FLOOR AT LEAST 6 INCHES LOCATED AT DRY STORAGE ROOM BEHIND MAIN BAR.
Location: Basement
- Single Service/Equipment storage (corrected)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: -KEEP ICE BUCKETS STORED OFF FLOOR AT LEAST 6 INCHES AT LOUNGE BAR.-KEEP ALL UNTENSILS, SINGLE-SERVICE ITEMS AND CLEAN LINEN STORED OFF FLOOR AT LEAST 6 INCHES AT BASEMENT DRY STORAGE LOCATIONS.-KEEP CHERRIES/OLIVES STORED OFF FLOOR AT LEAST 6 INCHES LOCATED AT DRY STORAGE ROOM BEHIND MAIN BAR.
Location: Main bar
- Ventilation provided (corrected)
Insufficient capacity and/or no mechanical ventilation provided.
Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
Comments: HAVE UN-TAGGED FIRE-EXTINGUISHER LOCATED AT LOUNGE BAR DRY STORAGE ROOM INSPECTED AND RE-TAGGED PROPERLY BY PROFESSIONAL SERVICE PROVIDER (CAN IT BE REMOVED?).
Location: 2nd bar
- Ventilation provided (corrected)
Insufficient capacity and/or no mechanical ventilation provided.
Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
Comments: HAVE UN-TAGGED FIRE-EXTINGUISHER LOCATED AT LOUNGE BAR DRY STORAGE ROOM INSPECTED AND RE-TAGGED PROPERLY BY PROFESSIONAL SERVICE PROVIDER (CAN IT BE REMOVED?).
Location: Dry storage
- 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: CONTINUE TO WORK ON AND MONITOR:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF LOUNGE BAR FLOORS WHERE NEEDED.
Location: 2nd bar
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-REMOVE BROKEN GLASS OUT OF INTERIOR OF GLASS CHILLER REACH-IN-COOLERS AT BOTH MAIN BAR AND LOUNGE BAR WHERE NEEDED.-SOILED BASEMENT WOODEN WALK-IN-COOLER FANGUARDS.-SOILED BASEMENT BAR FANGUARDS AT REACH-IN-COOLER.
Location: Main bar
Equipment: Reach in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-REMOVE BROKEN GLASS OUT OF INTERIOR OF GLASS CHILLER REACH-IN-COOLERS AT BOTH MAIN BAR AND LOUNGE BAR WHERE NEEDED.-SOILED BASEMENT WOODEN WALK-IN-COOLER FANGUARDS.-SOILED BASEMENT BAR FANGUARDS AT REACH-IN-COOLER.
Location: 2nd bar
Equipment: Reach in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-REMOVE BROKEN GLASS OUT OF INTERIOR OF GLASS CHILLER REACH-IN-COOLERS AT BOTH MAIN BAR AND LOUNGE BAR WHERE NEEDED.-SOILED BASEMENT WOODEN WALK-IN-COOLER FANGUARDS.-SOILED BASEMENT BAR FANGUARDS AT REACH-IN-COOLER.
Location: Basement
Equipment: Walk in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-REMOVE BROKEN GLASS OUT OF INTERIOR OF GLASS CHILLER REACH-IN-COOLERS AT BOTH MAIN BAR AND LOUNGE BAR WHERE NEEDED.-SOILED BASEMENT WOODEN WALK-IN-COOLER FANGUARDS.-SOILED BASEMENT BAR FANGUARDS AT REACH-IN-COOLER.
Location: Basement
Equipment: Reach in cooler
- Hand sink/trash can (corrected)
No waste receptacle at hand sink.
Correction: Provide waste receptacle.
Comments: PROVIDE TRASH CAN AT LOUNGE BAR DRY STORAGE ROOM HANDSINK.
Location: 2nd bar
- Hand sink/trash can (corrected)
No waste receptacle at hand sink.
Correction: Provide waste receptacle.
Comments: PROVIDE TRASH CAN AT LOUNGE BAR DRY STORAGE ROOM HANDSINK.
Location: Dry storage
|
06/11/2013 | 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: -PAN OF WILD RICE AND CHICKEN STORED IN WALK-IN-COOLER AT 46-48 F.-SAUTEE COLD-TOP ON FRONT COOK-LINE AT 47 F - 48 F--CORRECTED.-STEAK TEMPING AT 44 F AT BACK COOK-LINE COOLER DRAWERS--CONTINUE TO WORK ON AND MONITOR.***CORRECTIVE ACTION*** IMPROPER ICE BATH METHOD FOR COLD-TOP AT BACK COOK-LINE WHERE STEAKS ARE STORED. CONDUCT PROPER ICE BATHS TO ENSURE ALL OF FOOD PRODUCT/FOOD CONTAINER IS PROPERLY SUBMERGED AND PACKED IN ICE AND NOT JUST BOTTOM OF FOOD CONTAINER TO ENSURE COLD-HOLDING TEMP IS MAINTAINED AT 41 F OR BELOW.(CHILL BOXES ON ORDER. INVOICE PROVIDED BY MANGER)-ENSURE THAT HALF & HALF IS STORED ON PROPER ICE BATH AT BEVERAGE SERVERS STATIONS.
Location: Walk-in cooler
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: -PAN OF WILD RICE AND CHICKEN STORED IN WALK-IN-COOLER AT 46-48 F.-SAUTEE COLD-TOP ON FRONT COOK-LINE AT 47 F - 48 F--CORRECTED.-STEAK TEMPING AT 44 F AT BACK COOK-LINE COOLER DRAWERS--CONTINUE TO WORK ON AND MONITOR.***CORRECTIVE ACTION*** IMPROPER ICE BATH METHOD FOR COLD-TOP AT BACK COOK-LINE WHERE STEAKS ARE STORED. CONDUCT PROPER ICE BATHS TO ENSURE ALL OF FOOD PRODUCT/FOOD CONTAINER IS PROPERLY SUBMERGED AND PACKED IN ICE AND NOT JUST BOTTOM OF FOOD CONTAINER TO ENSURE COLD-HOLDING TEMP IS MAINTAINED AT 41 F OR BELOW.(CHILL BOXES ON ORDER. INVOICE PROVIDED BY MANGER)-ENSURE THAT HALF & HALF IS STORED ON PROPER ICE BATH AT BEVERAGE SERVERS STATIONS.
Location: Cook line
Equipment: Cold top
- 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: -PAN OF WILD RICE AND CHICKEN STORED IN WALK-IN-COOLER AT 46-48 F.-SAUTEE COLD-TOP ON FRONT COOK-LINE AT 47 F - 48 F--CORRECTED.-STEAK TEMPING AT 44 F AT BACK COOK-LINE COOLER DRAWERS--CONTINUE TO WORK ON AND MONITOR.***CORRECTIVE ACTION*** IMPROPER ICE BATH METHOD FOR COLD-TOP AT BACK COOK-LINE WHERE STEAKS ARE STORED. CONDUCT PROPER ICE BATHS TO ENSURE ALL OF FOOD PRODUCT/FOOD CONTAINER IS PROPERLY SUBMERGED AND PACKED IN ICE AND NOT JUST BOTTOM OF FOOD CONTAINER TO ENSURE COLD-HOLDING TEMP IS MAINTAINED AT 41 F OR BELOW.(CHILL BOXES ON ORDER. INVOICE PROVIDED BY MANGER)-ENSURE THAT HALF & HALF IS STORED ON PROPER ICE BATH AT BEVERAGE SERVERS STATIONS.
Location: Cook line
Equipment: Cooler drawers
- 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: -PAN OF WILD RICE AND CHICKEN STORED IN WALK-IN-COOLER AT 46-48 F.-SAUTEE COLD-TOP ON FRONT COOK-LINE AT 47 F - 48 F--CORRECTED.-STEAK TEMPING AT 44 F AT BACK COOK-LINE COOLER DRAWERS--CONTINUE TO WORK ON AND MONITOR.***CORRECTIVE ACTION*** IMPROPER ICE BATH METHOD FOR COLD-TOP AT BACK COOK-LINE WHERE STEAKS ARE STORED. CONDUCT PROPER ICE BATHS TO ENSURE ALL OF FOOD PRODUCT/FOOD CONTAINER IS PROPERLY SUBMERGED AND PACKED IN ICE AND NOT JUST BOTTOM OF FOOD CONTAINER TO ENSURE COLD-HOLDING TEMP IS MAINTAINED AT 41 F OR BELOW.(CHILL BOXES ON ORDER. INVOICE PROVIDED BY MANGER)-ENSURE THAT HALF & HALF IS STORED ON PROPER ICE BATH AT BEVERAGE SERVERS STATIONS.
Location: Cook line
Equipment: Cold top
- 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: -COOKED CHICKEN STORED IN WALK-IN-COOLER COOKED AT 10:00 AM TODAY 5/29/13 TEMPED AT 50 F (PAST 6 HOURING COOLING TIME EXPIRATION)--DISCARDED.-RICE COOKED ON 5/28/13 TEMPING AT 46 F IN WALK-IN-COOLER--DISCARDED.***RE-EVALUATE THE FOLLOWING:1) COOLING METHODS AND PROCEDURES. RE-EDUCATE ALL EMPLOYEES ON COOLING PROCEDURES AND ENSURE ALL FOOD HANDLER EMPLOYEES ARE CONDUCTING CONSISTENT COOLING METHODS.***RECOMMENDATIONS***1) PURCHASE A CHILL BLASTER2) PURCHASE ICE WANDS3) METAL PANS4) CONDUCTING PROPER ICE BATHS5) UTILIZING WALK-IN-FREEZER MORE FOR COOLING PROCEDURES6) CHANGE WALK-IN-COOLER DEFROST CYCLES (CHANGE FROM 2 PM TO 11 AM & 11 PM)7) ENSURE THAT ALL FOOD HANDLERS/EMPLOYEE THERMOMETERS ARE CALIBRATED PROPERLY; PURCHASE DIGITAL THERMOMETERS.8) IMPROVE COOLING PROCEDURE DOCUMENTATION AND MONITORING PROCEDURES BY EMPLOYEES/MANGEMENT.
Location: Walk-in cooler
- Hot water/capacity (corrected)
Hot water system not sufficient capacity for peak demands.
Correction: Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the retail food establishment.
Comments: KITCHEN PREP SINK AT 73 F; REPAIR TO ENSURE HOT WATER OF AT LEAST 100 F AT PREP SINK.
Location: Kitchen
Equipment: Prep sink
- Unapproved food contact materials (corrected)
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: USE PROPER FOOD GRADE CAN INSERT FOR HOT FUDGE WARMER AT KITCHEN PREP LOCATION; DISCONTINUE USE OF ORIGINAL FOOD CAN AS INSERT FOR WARMER.
Location: Kitchen
- Unapproved food contact materials (corrected)
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: USE PROPER FOOD GRADE CAN INSERT FOR HOT FUDGE WARMER AT KITCHEN PREP LOCATION; DISCONTINUE USE OF ORIGINAL FOOD CAN AS INSERT FOR WARMER.
Location: Prep area
- Single Service/Equipment storage (corrected)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: -KEEP ICE BUCKETS STORED OFF FLOOR AT LEAST 6 INCHES AT LOUNGE BAR.-KEEP ALL UNTENSILS, SINGLE-SERVICE ITEMS AND CLEAN LINEN STORED OFF FLOOR AT LEAST 6 INCHES AT BASEMENT DRY STORAGE LOCATIONS.-KEEP CHERRIES/OLIVES STORED OFF FLOOR AT LEAST 6 INCHES LOCATED AT DRY STORAGE ROOM BEHIND MAIN BAR.
Location: 2nd bar
- Single Service/Equipment storage (corrected)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: -KEEP ICE BUCKETS STORED OFF FLOOR AT LEAST 6 INCHES AT LOUNGE BAR.-KEEP ALL UNTENSILS, SINGLE-SERVICE ITEMS AND CLEAN LINEN STORED OFF FLOOR AT LEAST 6 INCHES AT BASEMENT DRY STORAGE LOCATIONS.-KEEP CHERRIES/OLIVES STORED OFF FLOOR AT LEAST 6 INCHES LOCATED AT DRY STORAGE ROOM BEHIND MAIN BAR.
Location: Basement
- Single Service/Equipment storage (corrected)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: -KEEP ICE BUCKETS STORED OFF FLOOR AT LEAST 6 INCHES AT LOUNGE BAR.-KEEP ALL UNTENSILS, SINGLE-SERVICE ITEMS AND CLEAN LINEN STORED OFF FLOOR AT LEAST 6 INCHES AT BASEMENT DRY STORAGE LOCATIONS.-KEEP CHERRIES/OLIVES STORED OFF FLOOR AT LEAST 6 INCHES LOCATED AT DRY STORAGE ROOM BEHIND MAIN BAR.
Location: Main bar
- Ventilation provided (corrected)
Insufficient capacity and/or no mechanical ventilation provided.
Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
Comments: HAVE UN-TAGGED FIRE-EXTINGUISHER LOCATED AT LOUNGE BAR DRY STORAGE ROOM INSPECTED AND RE-TAGGED PROPERLY BY PROFESSIONAL SERVICE PROVIDER (CAN IT BE REMOVED?).
Location: 2nd bar
- Ventilation provided (corrected)
Insufficient capacity and/or no mechanical ventilation provided.
Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
Comments: HAVE UN-TAGGED FIRE-EXTINGUISHER LOCATED AT LOUNGE BAR DRY STORAGE ROOM INSPECTED AND RE-TAGGED PROPERLY BY PROFESSIONAL SERVICE PROVIDER (CAN IT BE REMOVED?).
Location: Dry storage
- 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: CONTINUE TO WORK ON AND MONITOR:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF LOUNGE BAR FLOORS WHERE NEEDED.
Location: 2nd bar
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-REMOVE BROKEN GLASS OUT OF INTERIOR OF GLASS CHILLER REACH-IN-COOLERS AT BOTH MAIN BAR AND LOUNGE BAR WHERE NEEDED.-SOILED BASEMENT WOODEN WALK-IN-COOLER FANGUARDS.-SOILED BASEMENT BAR FANGUARDS AT REACH-IN-COOLER.
Location: Main bar
Equipment: Reach in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-REMOVE BROKEN GLASS OUT OF INTERIOR OF GLASS CHILLER REACH-IN-COOLERS AT BOTH MAIN BAR AND LOUNGE BAR WHERE NEEDED.-SOILED BASEMENT WOODEN WALK-IN-COOLER FANGUARDS.-SOILED BASEMENT BAR FANGUARDS AT REACH-IN-COOLER.
Location: 2nd bar
Equipment: Reach in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-REMOVE BROKEN GLASS OUT OF INTERIOR OF GLASS CHILLER REACH-IN-COOLERS AT BOTH MAIN BAR AND LOUNGE BAR WHERE NEEDED.-SOILED BASEMENT WOODEN WALK-IN-COOLER FANGUARDS.-SOILED BASEMENT BAR FANGUARDS AT REACH-IN-COOLER.
Location: Basement
Equipment: Walk in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-REMOVE BROKEN GLASS OUT OF INTERIOR OF GLASS CHILLER REACH-IN-COOLERS AT BOTH MAIN BAR AND LOUNGE BAR WHERE NEEDED.-SOILED BASEMENT WOODEN WALK-IN-COOLER FANGUARDS.-SOILED BASEMENT BAR FANGUARDS AT REACH-IN-COOLER.
Location: Basement
Equipment: Reach in cooler
- Hand sink/trash can (corrected)
No waste receptacle at hand sink.
Correction: Provide waste receptacle.
Comments: PROVIDE TRASH CAN AT LOUNGE BAR DRY STORAGE ROOM HANDSINK.
Location: 2nd bar
- Hand sink/trash can (corrected)
No waste receptacle at hand sink.
Correction: Provide waste receptacle.
Comments: PROVIDE TRASH CAN AT LOUNGE BAR DRY STORAGE ROOM HANDSINK.
Location: Dry storage
|
05/29/2013 | Recheck |
- 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: -PAN OF WILD RICE STORED IN WALK-IN-COOLER AT 44 F (PREPARED ON 5/21/13)--DISCARDED.-SAUTEE COLD-TOP ON FRONT COOK-LINE AT 47 F - 48 F--***CORRECTIVE ACTION*** ICE BATH.-STEAK TEMPING AT 47 F AT BACK COOK-LINE COOLER DRAWERS--CONTINUE TO WORK ON AND MONITOR.-HALF & HALF STORED AT ROOM TEMPERATURE AT BEVERAGE SERVERS STATION AT MAIN LEVEL SIDE-BACK DINING ROOM LOCATION--***CORRECTIVE ACTION***DISCARDED/ICE BATH.
Location: Walk-in cooler
- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: -PAN OF WILD RICE STORED IN WALK-IN-COOLER AT 44 F (PREPARED ON 5/21/13)--DISCARDED.-SAUTEE COLD-TOP ON FRONT COOK-LINE AT 47 F - 48 F--***CORRECTIVE ACTION*** ICE BATH.-STEAK TEMPING AT 47 F AT BACK COOK-LINE COOLER DRAWERS--CONTINUE TO WORK ON AND MONITOR.-HALF & HALF STORED AT ROOM TEMPERATURE AT BEVERAGE SERVERS STATION AT MAIN LEVEL SIDE-BACK DINING ROOM LOCATION--***CORRECTIVE ACTION***DISCARDED/ICE BATH.
Location: Cook line
Equipment: Cold top
- 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: -PAN OF WILD RICE STORED IN WALK-IN-COOLER AT 44 F (PREPARED ON 5/21/13)--DISCARDED.-SAUTEE COLD-TOP ON FRONT COOK-LINE AT 47 F - 48 F--***CORRECTIVE ACTION*** ICE BATH.-STEAK TEMPING AT 47 F AT BACK COOK-LINE COOLER DRAWERS--CONTINUE TO WORK ON AND MONITOR.-HALF & HALF STORED AT ROOM TEMPERATURE AT BEVERAGE SERVERS STATION AT MAIN LEVEL SIDE-BACK DINING ROOM LOCATION--***CORRECTIVE ACTION***DISCARDED/ICE BATH.
Location: Cook line
Equipment: Cooler drawers
- 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: -PAN OF WILD RICE STORED IN WALK-IN-COOLER AT 44 F (PREPARED ON 5/21/13)--DISCARDED.-SAUTEE COLD-TOP ON FRONT COOK-LINE AT 47 F - 48 F--***CORRECTIVE ACTION*** ICE BATH.-STEAK TEMPING AT 47 F AT BACK COOK-LINE COOLER DRAWERS--CONTINUE TO WORK ON AND MONITOR.-HALF & HALF STORED AT ROOM TEMPERATURE AT BEVERAGE SERVERS STATION AT MAIN LEVEL SIDE-BACK DINING ROOM LOCATION--***CORRECTIVE ACTION***DISCARDED/ICE BATH.
Location: Service counter
- Hot water/capacity
Hot water system not sufficient capacity for peak demands.
Correction: Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the retail food establishment.
Comments: KITCHEN PREP SINK AT 73 F; REPAIR TO ENSURE HOT WATER OF AT LEAST 100 F AT PREP SINK.
Location: Kitchen
Equipment: Prep sink
- Unapproved food contact materials (corrected on site)
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: USE PROPER FOOD GRADE CAN INSERT FOR HOT FUDGE WARMER AT KITCHEN PREP LOCATION; DISCONTINUE USE OF ORIGINAL FOOD CAN AS INSERT FOR WARMER.
Location: Kitchen
- Unapproved food contact materials (corrected on site)
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: USE PROPER FOOD GRADE CAN INSERT FOR HOT FUDGE WARMER AT KITCHEN PREP LOCATION; DISCONTINUE USE OF ORIGINAL FOOD CAN AS INSERT FOR WARMER.
Location: Prep area
- Single Service/Equipment storage (corrected on site)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: -KEEP ICE BUCKETS STORED OFF FLOOR AT LEAST 6 INCHES AT LOUNGE BAR.-KEEP ALL UNTENSILS, SINGLE-SERVICE ITEMS AND CLEAN LINEN STORED OFF FLOOR AT LEAST 6 INCHES AT BASEMENT DRY STORAGE LOCATIONS.-KEEP CHERRIES/OLIVES STORED OFF FLOOR AT LEAST 6 INCHES LOCATED AT DRY STORAGE ROOM BEHIND MAIN BAR.
Location: 2nd bar
- 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: -KEEP ICE BUCKETS STORED OFF FLOOR AT LEAST 6 INCHES AT LOUNGE BAR.-KEEP ALL UNTENSILS, SINGLE-SERVICE ITEMS AND CLEAN LINEN STORED OFF FLOOR AT LEAST 6 INCHES AT BASEMENT DRY STORAGE LOCATIONS.-KEEP CHERRIES/OLIVES STORED OFF FLOOR AT LEAST 6 INCHES LOCATED AT DRY STORAGE ROOM BEHIND MAIN BAR.
Location: Basement
- Single Service/Equipment storage (corrected on site)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: -KEEP ICE BUCKETS STORED OFF FLOOR AT LEAST 6 INCHES AT LOUNGE BAR.-KEEP ALL UNTENSILS, SINGLE-SERVICE ITEMS AND CLEAN LINEN STORED OFF FLOOR AT LEAST 6 INCHES AT BASEMENT DRY STORAGE LOCATIONS.-KEEP CHERRIES/OLIVES STORED OFF FLOOR AT LEAST 6 INCHES LOCATED AT DRY STORAGE ROOM BEHIND MAIN BAR.
Location: Main bar
- Ventilation provided
Insufficient capacity and/or no mechanical ventilation provided.
Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
Comments: HAVE UN-TAGGED FIRE-EXTINGUISHER LOCATED AT LOUNGE BAR DRY STORAGE ROOM INSPECTED AND RE-TAGGED PROPERLY BY PROFESSIONAL SERVICE PROVIDER (CAN IT BE REMOVED?).
Location: 2nd bar
- Ventilation provided
Insufficient capacity and/or no mechanical ventilation provided.
Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
Comments: HAVE UN-TAGGED FIRE-EXTINGUISHER LOCATED AT LOUNGE BAR DRY STORAGE ROOM INSPECTED AND RE-TAGGED PROPERLY BY PROFESSIONAL SERVICE PROVIDER (CAN IT BE REMOVED?).
Location: Dry storage
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF LOUNGE BAR FLOORS WHERE NEEDED.
Location: 2nd bar
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-REMOVE BROKEN GLASS OUT OF INTERIOR OF GLASS CHILLER REACH-IN-COOLERS AT BOTH MAIN BAR AND LOUNGE BAR WHERE NEEDED.-SOILED BASEMENT WOODEN WALK-IN-COOLER FANGUARDS.-SOILED BASEMENT BAR FANGUARDS AT REACH-IN-COOLER.
Location: Main bar
Equipment: Reach in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-REMOVE BROKEN GLASS OUT OF INTERIOR OF GLASS CHILLER REACH-IN-COOLERS AT BOTH MAIN BAR AND LOUNGE BAR WHERE NEEDED.-SOILED BASEMENT WOODEN WALK-IN-COOLER FANGUARDS.-SOILED BASEMENT BAR FANGUARDS AT REACH-IN-COOLER.
Location: 2nd bar
Equipment: Reach in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-REMOVE BROKEN GLASS OUT OF INTERIOR OF GLASS CHILLER REACH-IN-COOLERS AT BOTH MAIN BAR AND LOUNGE BAR WHERE NEEDED.-SOILED BASEMENT WOODEN WALK-IN-COOLER FANGUARDS.-SOILED BASEMENT BAR FANGUARDS AT REACH-IN-COOLER.
Location: Basement
Equipment: Walk in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-REMOVE BROKEN GLASS OUT OF INTERIOR OF GLASS CHILLER REACH-IN-COOLERS AT BOTH MAIN BAR AND LOUNGE BAR WHERE NEEDED.-SOILED BASEMENT WOODEN WALK-IN-COOLER FANGUARDS.-SOILED BASEMENT BAR FANGUARDS AT REACH-IN-COOLER.
Location: Basement
Equipment: Reach in cooler
- Hand sink/trash can
No waste receptacle at hand sink.
Correction: Provide waste receptacle.
Comments: PROVIDE TRASH CAN AT LOUNGE BAR DRY STORAGE ROOM HANDSINK.
Location: 2nd bar
- Hand sink/trash can
No waste receptacle at hand sink.
Correction: Provide waste receptacle.
Comments: PROVIDE TRASH CAN AT LOUNGE BAR DRY STORAGE ROOM HANDSINK.
Location: Dry storage
|
05/22/2013 | Routine |
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: RAW MEAT STORED UP TOP AT COOLER DRAWERS BY READY-TO-EAT BREAD ON COOK-LINE--DISCONTINUE THIS BEHAVIOR. ALWAYS KEEP RAW MEATS STORE LOW AND AWAY FROM READY-TO-EAT FOODS.
Location: Kitchen
Equipment: Cooler drawers
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: RAW MEAT STORED UP TOP AT COOLER DRAWERS BY READY-TO-EAT BREAD ON COOK-LINE--DISCONTINUE THIS BEHAVIOR. ALWAYS KEEP RAW MEATS STORE LOW AND AWAY FROM READY-TO-EAT FOODS.
Location: Cook line
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Location: Kitchen
Equipment: Slicer
- 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: IN-PLACE SANITIZER BUCKET AT BASMENT BEVERAGE SERVERS STATION BELOW 200 PPM FOR QUAT; MAINTAIN ALL SANITIZER BUCKETS AT 200 PPM FOR QUAT AND CHANGE AT LEAST EVERY 2 HOURS.
Location: Basement
- Data plate
No data plate provided.
Correction: Provide data plate.
Comments: IN PROGRESS: DATA PLATE HAS BEEN ORDERED AND WILL ARRIVED AT ESTABLISHMENT ON 10/9/12. WORK ORDER PURCHASE WAS PROVIDED.
Location: Kitchen
Equipment: Dishmachine
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: IN PROGRESS: NEW SHELVING HAS BEEN PURCHASED/WORK PURCHASE ORDER WAS PROVIDED:REPLACE OR RESURFACE RUSTED SHELVING AT KITCHEN WALK-IN-COOLER WHERE HALF & HALF IS STORED.
Location: Kitchen
Equipment: Metal shelving
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED KITCHEN WALK-IN-COOLER SHELVING WHERE HALF & HALF IS STORED.-SOILED BASEMENT BAR SEE-THRU REACH-IN-COOLER SLIDING DOOR TRACKS.-SOILED INTERIOR SURFACES/SHELVING AT UPSTAIRS LOUNGE BAR KEG COOLER.
Location: Kitchen
Equipment: Walk in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED KITCHEN WALK-IN-COOLER SHELVING WHERE HALF & HALF IS STORED.-SOILED BASEMENT BAR SEE-THRU REACH-IN-COOLER SLIDING DOOR TRACKS.-SOILED INTERIOR SURFACES/SHELVING AT UPSTAIRS LOUNGE BAR KEG COOLER.
Location: Basement
Equipment: Reach in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED KITCHEN WALK-IN-COOLER SHELVING WHERE HALF & HALF IS STORED.-SOILED BASEMENT BAR SEE-THRU REACH-IN-COOLER SLIDING DOOR TRACKS.-SOILED INTERIOR SURFACES/SHELVING AT UPSTAIRS LOUNGE BAR KEG COOLER.
Location: 2nd bar
Equipment: Keg cooler
|
10/08/2012 | Recheck |
- Cross-contamination (corrected on site)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: RAW MEAT STORED UP TOP AT COOLER DRAWERS BY READY-TO-EAT BREAD ON COOK-LINE--DISCONTINUE THIS BEHAVIOR. ALWAYS KEEP RAW MEATS STORE LOW AND AWAY FROM READY-TO-EAT FOODS.
Location: Kitchen
Equipment: Cooler drawers
- Cross-contamination (corrected on site)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: RAW MEAT STORED UP TOP AT COOLER DRAWERS BY READY-TO-EAT BREAD ON COOK-LINE--DISCONTINUE THIS BEHAVIOR. ALWAYS KEEP RAW MEATS STORE LOW AND AWAY FROM READY-TO-EAT FOODS.
Location: Cook line
- Food contact cleaning frequency (corrected on site)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Location: Kitchen
Equipment: Slicer
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: IN-PLACE SANITIZER BUCKET AT BASMENT BEVERAGE SERVERS STATION BELOW 200 PPM FOR QUAT; MAINTAIN ALL SANITIZER BUCKETS AT 200 PPM FOR QUAT AND CHANGE AT LEAST EVERY 2 HOURS.
Location: Basement
- Data plate
No data plate provided.
Correction: Provide data plate.
Location: Kitchen
Equipment: Dishmachine
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPLACE OR RESURFACE RUSTED SHELVING AT KITCHEN WALK-IN-COOLER WHERE HALF & HALF IS STORED.
Location: Kitchen
Equipment: Metal shelving
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED KITCHEN WALK-IN-COOLER SHELVING WHERE HALF & HALF IS STORED.-SOILED BASEMENT BAR SEE-THRU REACH-IN-COOLER SLIDING DOOR TRACKS.-SOILED INTERIOR SURFACES/SHELVING AT UPSTAIRS LOUNGE BAR KEG COOLER.
Location: Kitchen
Equipment: Walk in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED KITCHEN WALK-IN-COOLER SHELVING WHERE HALF & HALF IS STORED.-SOILED BASEMENT BAR SEE-THRU REACH-IN-COOLER SLIDING DOOR TRACKS.-SOILED INTERIOR SURFACES/SHELVING AT UPSTAIRS LOUNGE BAR KEG COOLER.
Location: Basement
Equipment: Reach in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED KITCHEN WALK-IN-COOLER SHELVING WHERE HALF & HALF IS STORED.-SOILED BASEMENT BAR SEE-THRU REACH-IN-COOLER SLIDING DOOR TRACKS.-SOILED INTERIOR SURFACES/SHELVING AT UPSTAIRS LOUNGE BAR KEG COOLER.
Location: 2nd bar
Equipment: Keg cooler
|
10/01/2012 | Routine |
- 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: SOUP AT 120 F AT WARMER.
Location: Basement
- Improper reheating (corrected on site)
Cooked and cooled potentially hazardous food not reheated to 165 degrees F.
Correction: Reheat to 165 degrees F all foods that have been previously cooked and cooled.
Comments: SOUP WAS REHEATED PROPERLY AT KITCHEN TO AT LEAST 165 F.
Location: Kitchen
- Eating, drinking, smoking (corrected on site)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: OPEN EMPLOYEE DRINK WITH NO LID OR STRAW AT SALAD PREP STATION IN KITCHEN.
Location: Prep area
- Eating, drinking, smoking (corrected on site)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: OPEN EMPLOYEE DRINK WITH NO LID OR STRAW AT SALAD PREP STATION IN KITCHEN.
Location: Kitchen
- Food contact cleaning frequency (corrected on site)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Location: Kitchen
Equipment: Can opener
- Hand sink location blocked (corrected on site)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: DO NOT BLOCK HANDSINK AT UPSTAIRS BAR.
Location: Bar
Equipment: Hand sink
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: IN-PLACE SANITIZER BUCKET BELOW 200 PPM FOR QUAT AT DINING ROOM BEVERAGE STATION.
Location: Dining room
- Unapproved food contact materials (corrected on site)
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: ENSURE ALL BAR TENDERS ARE USING ICE SCOOPS AND NOT GLASSES TO SCOOP ICE PROPERLY.
Location: Bar
Equipment: Ice bin
- Food storage
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: KEEP FOOD AND SODA SYRUP BOXES STORED OFF FLOOR AT LEAST 6 INCHES.
Location: Kitchen
- Food storage
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: KEEP FOOD AND SODA SYRUP BOXES STORED OFF FLOOR AT LEAST 6 INCHES.
Location: Basement
- Hair restraints (corrected on site)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
|
01/31/2012 | Super Bowl Routine |
- 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).
Location: Kitchen
- 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).
Location: Prep area
- 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: CONTINUE TO MONITOR AND WORK ON:EMPLOYEE DRINKS STORED ON SHELVING NEAR OPEN DESSERT AND ABOVE PREP AREA WHILE FOOD HANDLERS ARE PREPPING FOOD--DISCONTINUE THIS BEHAVIOR.EMPLOYEE PERSONAL DRINK (SMOOTHIE) STORED ON SHELVING AT BEVERAGE LOCATION STATION AT BASEMENT--DISCONTINUE THIS BEHAVIOR.
Location: Kitchen
Equipment: Prep table
- 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: CONTINUE TO MONITOR AND WORK ON:EMPLOYEE DRINKS STORED ON SHELVING NEAR OPEN DESSERT AND ABOVE PREP AREA WHILE FOOD HANDLERS ARE PREPPING FOOD--DISCONTINUE THIS BEHAVIOR.EMPLOYEE PERSONAL DRINK (SMOOTHIE) STORED ON SHELVING AT BEVERAGE LOCATION STATION AT BASEMENT--DISCONTINUE THIS BEHAVIOR.
Location: Prep area
- 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: CONTINUE TO MONITOR AND WORK ON:EMPLOYEE DRINKS STORED ON SHELVING NEAR OPEN DESSERT AND ABOVE PREP AREA WHILE FOOD HANDLERS ARE PREPPING FOOD--DISCONTINUE THIS BEHAVIOR.EMPLOYEE PERSONAL DRINK (SMOOTHIE) STORED ON SHELVING AT BEVERAGE LOCATION STATION AT BASEMENT--DISCONTINUE THIS BEHAVIOR.
Location: Basement
- 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: CONTINUE TO WORK ON AND MONITOR:IN-PLACE SANITIZER NOT SET-UP AT SALAD PREP LOCATION IN BASEMENT; MAINTAIN AT ALL TIMES WHEN PREP AREA IS IN USE AND CHANGE SANITIZER BUCKET AT LEAST EVERY 2 HOURS.
Location: Basement
Equipment: Prep table
- 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: CONTINUE TO WORK ON AND MONITOR:IN-PLACE SANITIZER NOT SET-UP AT SALAD PREP LOCATION IN BASEMENT; MAINTAIN AT ALL TIMES WHEN PREP AREA IS IN USE AND CHANGE SANITIZER BUCKET AT LEAST EVERY 2 HOURS.
Location: Prep area
- Jewelry prohibition (corrected)
Employee wearing excessive jewelry.
Correction: While preparing food, employees shall not wear jewelry on their hand(s) or arm(s) except a plain band.
Comments: FOOD HANDLERS IN KITCHEN WEARING BRACELET AND DANGLING EARRINGS--REMOVE.
- 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: STORE EMPLOYEE JACKET AT EMPLOYEE DESIGNATED AREA WHERE EMPLOYEES CAN STORE PERSONAL JACKETS/ITEMS, ETC AT UPSTAIRS BAR DRY STORAGE ROOM LOCATED BEHIND BAR.
Location: 2nd bar
- 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: STORE EMPLOYEE JACKET AT EMPLOYEE DESIGNATED AREA WHERE EMPLOYEES CAN STORE PERSONAL JACKETS/ITEMS, ETC AT UPSTAIRS BAR DRY STORAGE ROOM LOCATED BEHIND BAR.
Location: Dry storage
- Single Service/Equipment storage (corrected on site)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: KEEP COLD-TOP REFRIGERATION LIDS STORED OFF FLOOR AT LEAST 6 INCHES AT DRY STORAGE ROOM LOCATED BEHIND UPSTAIRS BAR.
Location: 2nd bar
- Wash temperature (corrected)
Dishmachine wash temperature too low.
Correction: Provide a wash solution temperature in accordance with data plate specifications.
Comments: WASH AND FINAL RINSE TEMPERATURES ARE FLUCTUATING AT KITCHEN DISHMACHINE--REPAIR. ENSURE THAT ALL WASH AND FINAL RINSE TEMPERATURES ARE WITHIN PROPER RANGE ACCORDING TO THE DATE PLATE.IN PROGRESS: LABTEK SERVICE PROVIDER TECH WAS CONTACTED ON-SITE DURING INSPECTION.
Location: Kitchen
Equipment: Display freezer
- Wood (corrected)
Improper use of wood as a food contact surface.
Correction: Use approved wood in an appropriate manner.
Comments: REMOVE WOOD FROM UNDERNEATH BASEMENT BAR 4-BAY SINK LEGS; REPLACE WITH MATERIALS THAT ARE DURABLE AND EASILY CLEANABLE.
Location: Basement
Equipment: 4-bay
- Wood (corrected)
Improper use of wood as a food contact surface.
Correction: Use approved wood in an appropriate manner.
Comments: REMOVE WOOD FROM UNDERNEATH BASEMENT BAR 4-BAY SINK LEGS; REPLACE WITH MATERIALS THAT ARE DURABLE AND EASILY CLEANABLE.
Location: Bar
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: REMOVE OLD MOLDED SEAL AND APPLY FRESH NEW SEAL AT KITCHEN DISHMACHINE LOCATION WALLS; REMOVE OLD MOLDED SEAL.SEAL BASEMENT BAR LOCATION 4-BAY SINK TO WALL PROPERLY SO THAT IT IS NOT MOVABLE.
Location: Kitchen
Equipment: Dishmachine
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: REMOVE OLD MOLDED SEAL AND APPLY FRESH NEW SEAL AT KITCHEN DISHMACHINE LOCATION WALLS; REMOVE OLD MOLDED SEAL.SEAL BASEMENT BAR LOCATION 4-BAY SINK TO WALL PROPERLY SO THAT IT IS NOT MOVABLE.
Location: Basement
Equipment: 4-bay
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: REMOVE OLD MOLDED SEAL AND APPLY FRESH NEW SEAL AT KITCHEN DISHMACHINE LOCATION WALLS; REMOVE OLD MOLDED SEAL.SEAL BASEMENT BAR LOCATION 4-BAY SINK TO WALL PROPERLY SO THAT IT IS NOT MOVABLE.
Location: Bar
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: SODA SYRUP BOX STORED ON FLOOR AT BASEMENT LOCATION NEAR ICE MACHINE; KEEP SODA STORED OFF FLOOR AT LEAST 6 INCHES.
Location: Basement
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CONTINUE TO WORK ON ALL ITEMS:CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED WALK-IN-COOLER SHELVING WHERE NEEDED.-SOILED INTERIOR SURFACES (EX. FANGUARDS, DOOR TRACKS) OF BASEMENT BAR LOCATION SEE-THRU REFRIGERATION UNIT.-SOILED 1ST FLOOR MAIN BAR REACH-IN-GLASS COOLERS (EX. BROKEN GLASS).
Location: Kitchen
Equipment: Walk in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CONTINUE TO WORK ON ALL ITEMS:CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED WALK-IN-COOLER SHELVING WHERE NEEDED.-SOILED INTERIOR SURFACES (EX. FANGUARDS, DOOR TRACKS) OF BASEMENT BAR LOCATION SEE-THRU REFRIGERATION UNIT.-SOILED 1ST FLOOR MAIN BAR REACH-IN-GLASS COOLERS (EX. BROKEN GLASS).
Location: Basement
Equipment: Reach in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CONTINUE TO WORK ON ALL ITEMS:CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED WALK-IN-COOLER SHELVING WHERE NEEDED.-SOILED INTERIOR SURFACES (EX. FANGUARDS, DOOR TRACKS) OF BASEMENT BAR LOCATION SEE-THRU REFRIGERATION UNIT.-SOILED 1ST FLOOR MAIN BAR REACH-IN-GLASS COOLERS (EX. BROKEN GLASS).
Location: Bar
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CONTINUE TO WORK ON ALL ITEMS:CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED WALK-IN-COOLER SHELVING WHERE NEEDED.-SOILED INTERIOR SURFACES (EX. FANGUARDS, DOOR TRACKS) OF BASEMENT BAR LOCATION SEE-THRU REFRIGERATION UNIT.-SOILED 1ST FLOOR MAIN BAR REACH-IN-GLASS COOLERS (EX. BROKEN GLASS).
Location: Main bar
Equipment: Reach in cooler
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01/17/2012 | Recheck |
- 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).
Location: Kitchen
- 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).
Location: Prep area
- 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: EMPLOYEE DRINKS STORED ON SHELVING NEAR OPEN DESSERT AND ABOVE PREP AREA WHILE FOOD HANDLERS ARE PREPPING FOOD--DISCONTINUE THIS BEHAVIOR.EMPLOYEE PERSONAL DRINK (SMOOTHIE) STORED ON SHELVING AT BEVERAGE LOCATION STATION AT BASEMENT--DISCONTINUE THIS BEHAVIOR.
Location: Kitchen
Equipment: Prep table
- 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: EMPLOYEE DRINKS STORED ON SHELVING NEAR OPEN DESSERT AND ABOVE PREP AREA WHILE FOOD HANDLERS ARE PREPPING FOOD--DISCONTINUE THIS BEHAVIOR.EMPLOYEE PERSONAL DRINK (SMOOTHIE) STORED ON SHELVING AT BEVERAGE LOCATION STATION AT BASEMENT--DISCONTINUE THIS BEHAVIOR.
Location: Prep area
- 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: EMPLOYEE DRINKS STORED ON SHELVING NEAR OPEN DESSERT AND ABOVE PREP AREA WHILE FOOD HANDLERS ARE PREPPING FOOD--DISCONTINUE THIS BEHAVIOR.EMPLOYEE PERSONAL DRINK (SMOOTHIE) STORED ON SHELVING AT BEVERAGE LOCATION STATION AT BASEMENT--DISCONTINUE THIS BEHAVIOR.
Location: Basement
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: IN-PLACE SANITIZER NOT SET-UP AT SALAD PREP LOCATION IN BASEMENT; MAINTAIN AT ALL TIMES WHEN PREP AREA IS IN USE AND CHANGE SANITIZER BUCKET AT LEAST EVERY 2 HOURS.
Location: Basement
Equipment: Prep table
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: IN-PLACE SANITIZER NOT SET-UP AT SALAD PREP LOCATION IN BASEMENT; MAINTAIN AT ALL TIMES WHEN PREP AREA IS IN USE AND CHANGE SANITIZER BUCKET AT LEAST EVERY 2 HOURS.
Location: Prep area
- Jewelry prohibition (corrected on site)
Employee wearing excessive jewelry.
Correction: While preparing food, employees shall not wear jewelry on their hand(s) or arm(s) except a plain band.
Comments: FOOD HANDLERS IN KITCHEN WEARING BRACELET AND DANGLING EARRINGS--REMOVE.
- Storage of Personal Items
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: STORE EMPLOYEE JACKET AT EMPLOYEE DESIGNATED AREA WHERE EMPLOYEES CAN STORE PERSONAL JACKETS/ITEMS, ETC AT UPSTAIRS BAR DRY STORAGE ROOM LOCATED BEHIND BAR.
Location: 2nd bar
- Storage of Personal Items
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: STORE EMPLOYEE JACKET AT EMPLOYEE DESIGNATED AREA WHERE EMPLOYEES CAN STORE PERSONAL JACKETS/ITEMS, ETC AT UPSTAIRS BAR DRY STORAGE ROOM LOCATED BEHIND BAR.
Location: Dry storage
- 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: KEEP COLD-TOP REFRIGERATION LIDS STORED OFF FLOOR AT LEAST 6 INCHES AT DRY STORAGE ROOM LOCATED BEHIND UPSTAIRS BAR.
Location: 2nd bar
- Wash temperature
Dishmachine wash temperature too low.
Correction: Provide a wash solution temperature in accordance with data plate specifications.
Comments: WASH AND FINAL RINSE TEMPERATURES ARE FLUCTUATING AT KITCHEN DISHMACHINE--REPAIR. ENSURE THAT ALL WASH AND FINAL RINSE TEMPERATURES ARE WITHIN PROPER RANGE ACCORDING TO THE DATE PLATE.IN PROGRESS: LABTEK SERVICE PROVIDER TECH WAS CONTACTED ON-SITE DURING INSPECTION.
Location: Kitchen
Equipment: Display freezer
- Wood
Improper use of wood as a food contact surface.
Correction: Use approved wood in an appropriate manner.
Comments: REMOVE WOOD FROM UNDERNEATH BASEMENT BAR 4-BAY SINK LEGS; REPLACE WITH MATERIALS THAT ARE DURABLE AND EASILY CLEANABLE.
Location: Basement
Equipment: 4-bay
- Wood
Improper use of wood as a food contact surface.
Correction: Use approved wood in an appropriate manner.
Comments: REMOVE WOOD FROM UNDERNEATH BASEMENT BAR 4-BAY SINK LEGS; REPLACE WITH MATERIALS THAT ARE DURABLE AND EASILY CLEANABLE.
Location: Bar
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: REMOVE OLD MOLDED SEAL AND APPLY FRESH NEW SEAL AT KITCHEN DISHMACHINE LOCATION WALLS; REMOVE OLD MOLDED SEAL.SEAL BASEMENT BAR LOCATION 4-BAY SINK TO WALL PROPERLY SO THAT IT IS NOT MOVABLE.
Location: Kitchen
Equipment: Dishmachine
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: REMOVE OLD MOLDED SEAL AND APPLY FRESH NEW SEAL AT KITCHEN DISHMACHINE LOCATION WALLS; REMOVE OLD MOLDED SEAL.SEAL BASEMENT BAR LOCATION 4-BAY SINK TO WALL PROPERLY SO THAT IT IS NOT MOVABLE.
Location: Basement
Equipment: 4-bay
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: REMOVE OLD MOLDED SEAL AND APPLY FRESH NEW SEAL AT KITCHEN DISHMACHINE LOCATION WALLS; REMOVE OLD MOLDED SEAL.SEAL BASEMENT BAR LOCATION 4-BAY SINK TO WALL PROPERLY SO THAT IT IS NOT MOVABLE.
Location: Bar
- Food storage (corrected on site)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: SODA SYRUP BOX STORED ON FLOOR AT BASEMENT LOCATION NEAR ICE MACHINE; KEEP SODA STORED OFF FLOOR AT LEAST 6 INCHES.
Location: Basement
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED WALK-IN-COOLER SHELVING WHERE NEEDED.-SOILED INTERIOR SURFACES (EX. FANGUARDS, DOOR TRACKS) OF BASEMENT BAR LOCATION SEE-THRU REFRIGERATION UNIT.-SOILED 1ST FLOOR MAIN BAR REACH-IN-GLASS COOLERS (EX. BROKEN GLASS).
Location: Kitchen
Equipment: Walk in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED WALK-IN-COOLER SHELVING WHERE NEEDED.-SOILED INTERIOR SURFACES (EX. FANGUARDS, DOOR TRACKS) OF BASEMENT BAR LOCATION SEE-THRU REFRIGERATION UNIT.-SOILED 1ST FLOOR MAIN BAR REACH-IN-GLASS COOLERS (EX. BROKEN GLASS).
Location: Basement
Equipment: Reach in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED WALK-IN-COOLER SHELVING WHERE NEEDED.-SOILED INTERIOR SURFACES (EX. FANGUARDS, DOOR TRACKS) OF BASEMENT BAR LOCATION SEE-THRU REFRIGERATION UNIT.-SOILED 1ST FLOOR MAIN BAR REACH-IN-GLASS COOLERS (EX. BROKEN GLASS).
Location: Bar
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED WALK-IN-COOLER SHELVING WHERE NEEDED.-SOILED INTERIOR SURFACES (EX. FANGUARDS, DOOR TRACKS) OF BASEMENT BAR LOCATION SEE-THRU REFRIGERATION UNIT.-SOILED 1ST FLOOR MAIN BAR REACH-IN-GLASS COOLERS (EX. BROKEN GLASS).
Location: Main bar
Equipment: Reach in cooler
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01/09/2012 | Routine |
Restaurant representatives - add corrected or new information about ST ELMO STEAK HOUSE, 127 S ILLINOIS ST, Indianapolis, IN »