THE MUCKY DUCK PUB, 4425 SOUTHPORT CROSSINGS WAY, Indianapolis, IN - Restaurant inspection findings and violations

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Business Info

Name: THE MUCKY DUCK PUB
Type: Tavern
Address: 4425 SOUTHPORT CROSSINGS WAY, Indianapolis, IN 46237
County: Marion
License #: 202449
Smoking: Smoke Free
Total inspections: 26
Last inspection: 07/09/2014
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Inspection findings

Inspection Date

Type
  • 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: 1. Pork that was cooked and removed from oven at 11:00 am was at 120 deg. F. at 2:15 pm. cooling inside of walk in cooler in large deep pan. Use approved methods to cool all potentially hazardous foods. Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient. Potentially hazardous foods 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. NOTE > PORK WAS DISCARDED AT TIME OF INSPECTION.
    Location: Walk-in cooler
  • Cross-contamination (corrected)
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: 1. Raw chicken stored above ready to eat meats inside of walk in cooler. Store all raw meats below and away from all other food items.
    Location: Walk-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: 1. Potentially hazardous ready to eat foods not date marked in following units. a. Inside of walk in cooler b. Inside of bottom section of cold top cooler in kitchen. c. Inside of two door reach in cooler in kitchen area. NOTE > Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
    Location: Kitchen
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Slicer soiled in kitchen area. Do not allow to sit soiled. Clean and sanitize.
    Location: Kitchen
    Equipment: Slicer
  • Hand sink improper usage (corrected)
    Hand washing facility used for purposes other than hand washing.
    Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
    Comments: 1. Drink mixing cups on hand sink at outside bar. Remove. Do not store any items on or in hand sinks.
    Location: Bar
    Equipment: Hand sink
  • Improper storage of clean equipment (corrected)
    Clean equipment and/or utensils stored incorrectly.
    Correction: Store covered or inverted in a self-draining position that allows for air drying.
    Comments: 1. Ice scoop on top of ice machine. Remove. Do not store scoop on top of machine. Store in approved manner. 2. Metal fry basket hanging above hand sink in kitchen area. Do not hang above hand sink.
    Location: Kitchen
  • Improper storage of clean equipment (corrected)
    Clean equipment and/or utensils stored incorrectly.
    Correction: Store covered or inverted in a self-draining position that allows for air drying.
    Comments: 1. Ice scoop on top of ice machine. Remove. Do not store scoop on top of machine. Store in approved manner. 2. Metal fry basket hanging above hand sink in kitchen area. Do not hang above hand 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: 1. Floor drain soiled in back bar by hand sink. Clean.
    Location: Bar
  • Wiping cloths / storage (corrected)
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: 1. Wet wiping towels sitting out in kitchen area. Wet towels shall be stored in sanitizer when not in use.
    Location: Kitchen
  • Cooling methods (corrected)
    Food(s) cooling without utilizing proper cooling methods.
    Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
    Comments: 1. Pork that was cooked and removed from oven at 11:00 am was at 120 deg. F. at 2:15 pm. cooling inside of walk in cooler in large deep pan. Use approved methods to cool all hot foods. Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient. NOTE > PORK WAS DISCARDED AT TIME OF INSPECTION.
    Location: Walk-in cooler
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Water leaking from ceiling inside of walk in cooler. Repair to a sound condtion.
    Location: Walk-in cooler
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Outside of reach in freezer doors soiled. Clean. 2. Drink guns in back bar soiled. ( handles of guns. ) Clean.
    Location: Kitchen
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Outside of reach in freezer doors soiled. Clean. 2. Drink guns in back bar soiled. ( handles of guns. ) Clean.
    Location: Bar
  • Hand sink/soap (corrected)
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Comments: 1. No hand soap at hand sink at outside bar. Provide 2. No hand soap at hand sink main bar inside. Provide.
    Location: Bar
    Equipment: Hand sink
  • Hand sink/soap (corrected)
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Comments: 1. No hand soap at hand sink at outside bar. Provide 2. No hand soap at hand sink main bar inside. Provide.
    Location: Bar
    Equipment: Hand sink
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: 1. No hand towels at hand sink in kitchen area. Provide hand towels at all times. CORRECTED AT TIME OF INSPECTON. 2. No hand towels at hand sink in main bar inside. Provide. 3. No hand towels at hand sink at outside bar. Provide.
    Location: Kitchen
    Equipment: Hand sink
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: 1. No hand towels at hand sink in kitchen area. Provide hand towels at all times. CORRECTED AT TIME OF INSPECTON. 2. No hand towels at hand sink in main bar inside. Provide. 3. No hand towels at hand sink at outside bar. Provide.
    Location: Bar
    Equipment: Hand sink
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: 1. No hand towels at hand sink in kitchen area. Provide hand towels at all times. CORRECTED AT TIME OF INSPECTON. 2. No hand towels at hand sink in main bar inside. Provide. 3. No hand towels at hand sink at outside bar. Provide.
    Location: Bar
    Equipment: Hand sink
  • Light shields (corrected)
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: 1. LIgtht guards in poor repair in kitchen area. Repair or replace all dammaged light shileds.
    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. Drain pipe leaking below back bar hand sink. Repair.
    Location: Bar
    Equipment: Hand sink
 07/09/2014Recheck
  • 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: 1. Pork that was cooked and removed from oven at 11:00 am was at 120 deg. F. at 2:15 pm. cooling inside of walk in cooler in large deep pan. Use approved methods to cool all potentially hazardous foods. Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient. Potentially hazardous foods 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. NOTE > PORK WAS DISCARDED AT TIME OF INSPECTION.
    Location: Walk-in cooler
  • Cross-contamination (corrected)
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: 1. Raw chicken stored above ready to eat meats inside of walk in cooler. Store all raw meats below and away from all other food items.
    Location: Walk-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: 1. Potentially hazardous ready to eat foods not date marked in following units. a. Inside of walk in cooler b. Inside of bottom section of cold top cooler in kitchen. c. Inside of two door reach in cooler in kitchen area. NOTE > Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
    Location: Kitchen
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Slicer soiled in kitchen area. Do not allow to sit soiled. Clean and sanitize.
    Location: Kitchen
    Equipment: Slicer
  • Hand sink improper usage (corrected)
    Hand washing facility used for purposes other than hand washing.
    Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
    Comments: 1. Drink mixing cups on hand sink at outside bar. Remove. Do not store any items on or in hand sinks.
    Location: Bar
    Equipment: Hand sink
  • Improper storage of clean equipment (corrected)
    Clean equipment and/or utensils stored incorrectly.
    Correction: Store covered or inverted in a self-draining position that allows for air drying.
    Comments: 1. Ice scoop on top of ice machine. Remove. Do not store scoop on top of machine. Store in approved manner. 2. Metal fry basket hanging above hand sink in kitchen area. Do not hang above hand sink.
    Location: Kitchen
  • Improper storage of clean equipment (corrected)
    Clean equipment and/or utensils stored incorrectly.
    Correction: Store covered or inverted in a self-draining position that allows for air drying.
    Comments: 1. Ice scoop on top of ice machine. Remove. Do not store scoop on top of machine. Store in approved manner. 2. Metal fry basket hanging above hand sink in kitchen area. Do not hang above hand 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: 1. Floor drain soiled in back bar by hand sink. Clean.
    Location: Bar
  • Wiping cloths / storage (corrected)
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: 1. Wet wiping towels sitting out in kitchen area. Wet towels shall be stored in sanitizer when not in use.
    Location: Kitchen
  • Cooling methods (corrected)
    Food(s) cooling without utilizing proper cooling methods.
    Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
    Comments: 1. Pork that was cooked and removed from oven at 11:00 am was at 120 deg. F. at 2:15 pm. cooling inside of walk in cooler in large deep pan. Use approved methods to cool all hot foods. Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient. NOTE > PORK WAS DISCARDED AT TIME OF INSPECTION.
    Location: Walk-in cooler
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Water leaking from ceiling inside of walk in cooler. Repair to a sound condtion.
    Location: Walk-in cooler
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Outside of reach in freezer doors soiled. Clean. 2. Drink guns in back bar soiled. ( handles of guns. ) Clean.
    Location: Kitchen
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Outside of reach in freezer doors soiled. Clean. 2. Drink guns in back bar soiled. ( handles of guns. ) Clean.
    Location: Bar
  • Hand sink/soap (corrected)
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Comments: 1. No hand soap at hand sink at outside bar. Provide 2. No hand soap at hand sink main bar inside. Provide.
    Location: Bar
    Equipment: Hand sink
  • Hand sink/soap (corrected)
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Comments: 1. No hand soap at hand sink at outside bar. Provide 2. No hand soap at hand sink main bar inside. Provide.
    Location: Bar
    Equipment: Hand sink
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: 1. No hand towels at hand sink in kitchen area. Provide hand towels at all times. CORRECTED AT TIME OF INSPECTON. 2. No hand towels at hand sink in main bar inside. Provide. 3. No hand towels at hand sink at outside bar. Provide.
    Location: Kitchen
    Equipment: Hand sink
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: 1. No hand towels at hand sink in kitchen area. Provide hand towels at all times. CORRECTED AT TIME OF INSPECTON. 2. No hand towels at hand sink in main bar inside. Provide. 3. No hand towels at hand sink at outside bar. Provide.
    Location: Bar
    Equipment: Hand sink
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: 1. No hand towels at hand sink in kitchen area. Provide hand towels at all times. CORRECTED AT TIME OF INSPECTON. 2. No hand towels at hand sink in main bar inside. Provide. 3. No hand towels at hand sink at outside bar. Provide.
    Location: Bar
    Equipment: Hand sink
  • Light shields (corrected)
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: 1. LIgtht guards in poor repair in kitchen area. Repair or replace all dammaged light shileds.
    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. Drain pipe leaking below back bar hand sink. Repair.
    Location: Bar
    Equipment: Hand sink
 07/02/2014Recheck
  • 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: 1. Pork that was cooked and removed from oven at 11:00 am was at 120 deg. F. at 2:15 pm. cooling inside of walk in cooler in large deep pan. Use approved methods to cool all potentially hazardous foods. Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient. Potentially hazardous foods 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. NOTE > PORK WAS DISCARDED AT TIME OF INSPECTION.
    Location: Walk-in cooler
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1. Ham held at 54 deg. F , Cheese held at 46 deg. F on top of cold top / reach in cooler on cooks line. Hold all cold foods at 41 deg. F. or below.
    Location: Kitchen
    Equipment: Cold top
  • Cross-contamination (corrected)
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: 1. Raw chicken stored above ready to eat meats inside of walk in cooler. Store all raw meats below and away from all other food items.
    Location: Walk-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: 1. Potentially hazardous ready to eat foods not date marked in following units. a. Inside of walk in cooler b. Inside of bottom section of cold top cooler in kitchen. c. Inside of two door reach in cooler in kitchen area. NOTE > Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
    Location: Kitchen
  • Cooling methods (corrected)
    Food(s) cooling without utilizing proper cooling methods.
    Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
    Comments: 1. Pork that was cooked and removed from oven at 11:00 am was at 120 deg. F. at 2:15 pm. cooling inside of walk in cooler in large deep pan. Use approved methods to cool all hot foods. Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient. NOTE > PORK WAS DISCARDED AT TIME OF INSPECTION.
    Location: Walk-in cooler
  • Hand sink/soap (corrected)
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Comments: 1. No hand soap at hand sink at outside bar. Provide 2. No hand soap at hand sink main bar inside. Provide.
    Location: Bar
    Equipment: Hand sink
  • Hand sink/soap (corrected)
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Comments: 1. No hand soap at hand sink at outside bar. Provide 2. No hand soap at hand sink main bar inside. Provide.
    Location: Bar
    Equipment: Hand sink
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: 1. No hand towels at hand sink in kitchen area. Provide hand towels at all times. CORRECTED AT TIME OF INSPECTION. 2. No hand towels at hand sink in main bar inside. Provide. 3. No hand towels at hand sink at outside bar. Provide.
    Location: Kitchen
    Equipment: Hand sink
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: 1. No hand towels at hand sink in kitchen area. Provide hand towels at all times. CORRECTED AT TIME OF INSPECTION. 2. No hand towels at hand sink in main bar inside. Provide. 3. No hand towels at hand sink at outside bar. Provide.
    Location: Bar
    Equipment: Hand sink
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: 1. No hand towels at hand sink in kitchen area. Provide hand towels at all times. CORRECTED AT TIME OF INSPECTION. 2. No hand towels at hand sink in main bar inside. Provide. 3. No hand towels at hand sink at outside bar. Provide.
    Location: Bar
    Equipment: Hand sink
 07/02/2014Illness Complaint Recheck
  • 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: 1. Pork that was cooked and removed from oven at 11:00 am was at 120 deg. F. at 2:15 pm. cooling inside of walk in cooler in large deep pan. Use approved methods to cool all potentially hazardous foods. Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient. Potentially hazardous foods 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. NOTE > PORK WAS DISCARDED AT TIME OF INSPECTION.
    Location: Walk-in cooler
  • Cross-contamination
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: 1. Raw chicken stored above ready to eat meats inside of walk in cooler. Store all raw meats below and away from all other food items.
    Location: Walk-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: 1. Potentially hazardous ready to eat foods not date marked in following units. a. Inside of walk in cooler b. Inside of bottom section of cold top cooler in kitchen. c. Inside of two door reach in cooler in kitchen area. NOTE > Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
    Location: Kitchen
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Slicer soiled in kitchen area. Do not allow to sit soiled. Clean and sanitize.
    Location: Kitchen
    Equipment: Slicer
  • Hand sink improper usage (corrected)
    Hand washing facility used for purposes other than hand washing.
    Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
    Comments: 1. Drink mixing cups on hand sink at outside bar. Remove. Do not store any items on or in hand sinks.
    Location: Bar
    Equipment: Hand sink
  • Improper storage of clean equipment (corrected)
    Clean equipment and/or utensils stored incorrectly.
    Correction: Store covered or inverted in a self-draining position that allows for air drying.
    Comments: 1. Ice scoop on top of ice machine. Remove. Do not store scoop on top of machine. Store in approved manner. 2. Metal fry basket hanging above hand sink in kitchen area. Do not hang above hand sink.
    Location: Kitchen
  • Improper storage of clean equipment (corrected)
    Clean equipment and/or utensils stored incorrectly.
    Correction: Store covered or inverted in a self-draining position that allows for air drying.
    Comments: 1. Ice scoop on top of ice machine. Remove. Do not store scoop on top of machine. Store in approved manner. 2. Metal fry basket hanging above hand sink in kitchen area. Do not hang above hand 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: 1. Floor drain soiled in back bar by hand sink. Clean.
    Location: Bar
  • Wiping cloths / storage (corrected)
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: 1. Wet wiping towels sitting out in kitchen area. Wet towels shall be stored in sanitizer when not in use.
    Location: Kitchen
  • Cooling methods (corrected)
    Food(s) cooling without utilizing proper cooling methods.
    Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
    Comments: 1. Pork that was cooked and removed from oven at 11:00 am was at 120 deg. F. at 2:15 pm. cooling inside of walk in cooler in large deep pan. Use approved methods to cool all hot foods. Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient. NOTE > PORK WAS DISCARDED AT TIME OF INSPECTION.
    Location: Walk-in cooler
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Water leaking from ceiling inside of walk in cooler. Repair to a sound condtion.
    Location: Walk-in cooler
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Outside of reach in freezer doors soiled. Clean. 2. Drink guns in back bar soiled. ( handles of guns. ) Clean.
    Location: Kitchen
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Outside of reach in freezer doors soiled. Clean. 2. Drink guns in back bar soiled. ( handles of guns. ) Clean.
    Location: Bar
  • Hand sink/soap (corrected)
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Comments: 1. No hand soap at hand sink at outside bar. Provide 2. No hand soap at hand sink main bar inside. Provide.
    Location: Bar
    Equipment: Hand sink
  • Hand sink/soap (corrected)
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Comments: 1. No hand soap at hand sink at outside bar. Provide 2. No hand soap at hand sink main bar inside. Provide.
    Location: Bar
    Equipment: Hand sink
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: 1. No hand towels at hand sink in kitchen area. Provide hand towels at all times. CORRECTED AT TIME OF INSPECTON. 2. No hand towels at hand sink in main bar inside. Provide. 3. No hand towels at hand sink at outside bar. Provide.
    Location: Kitchen
    Equipment: Hand sink
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: 1. No hand towels at hand sink in kitchen area. Provide hand towels at all times. CORRECTED AT TIME OF INSPECTON. 2. No hand towels at hand sink in main bar inside. Provide. 3. No hand towels at hand sink at outside bar. Provide.
    Location: Bar
    Equipment: Hand sink
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: 1. No hand towels at hand sink in kitchen area. Provide hand towels at all times. CORRECTED AT TIME OF INSPECTON. 2. No hand towels at hand sink in main bar inside. Provide. 3. No hand towels at hand sink at outside bar. Provide.
    Location: Bar
    Equipment: Hand sink
  • Light shields (corrected)
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: 1. LIgtht guards in poor repair in kitchen area. Repair or replace all dammaged light shileds.
    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. Drain pipe leaking below back bar hand sink. Repair.
    Location: Bar
    Equipment: Hand sink
 06/25/2014Recheck
  • 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: 1. Pork that was cooked and removed from oven at 11:00 am was at 120 deg. F. at 2:15 pm. cooling inside of walk in cooler in large deep pan. Use approved methods to cool all potentially hazardous foods. Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient. Potentially hazardous foods 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. NOTE > PORK WAS DISCARDED AT TIME OF INSPECTION.
    Location: Walk-in cooler
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1. Ham held at 54 deg. F , Cheese held at 46 deg. F on top of cold top / reach in cooler on cooks line. Hold all cold foods at 41 deg. F. or below.
    Location: Kitchen
    Equipment: Cold top
  • Cross-contamination
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: 1. Raw chicken stored above ready to eat meats inside of walk in cooler. Store all raw meats below and away from all other food items.
    Location: Walk-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: 1. Potentially hazardous ready to eat foods not date marked in following units. a. Inside of walk in cooler b. Inside of bottom section of cold top cooler in kitchen. c. Inside of two door reach in cooler in kitchen area. NOTE > Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
    Location: Kitchen
  • Cooling methods (corrected)
    Food(s) cooling without utilizing proper cooling methods.
    Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
    Comments: 1. Pork that was cooked and removed from oven at 11:00 am was at 120 deg. F. at 2:15 pm. cooling inside of walk in cooler in large deep pan. Use approved methods to cool all hot foods. Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient. NOTE > PORK WAS DISCARDED AT TIME OF INSPECTION.
    Location: Walk-in cooler
  • Hand sink/soap (corrected)
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Comments: 1. No hand soap at hand sink at outside bar. Provide 2. No hand soap at hand sink main bar inside. Provide.
    Location: Bar
    Equipment: Hand sink
  • Hand sink/soap (corrected)
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Comments: 1. No hand soap at hand sink at outside bar. Provide 2. No hand soap at hand sink main bar inside. Provide.
    Location: Bar
    Equipment: Hand sink
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: 1. No hand towels at hand sink in kitchen area. Provide hand towels at all times. CORRECTED AT TIME OF INSPECTION. 2. No hand towels at hand sink in main bar inside. Provide. 3. No hand towels at hand sink at outside bar. Provide.
    Location: Kitchen
    Equipment: Hand sink
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: 1. No hand towels at hand sink in kitchen area. Provide hand towels at all times. CORRECTED AT TIME OF INSPECTION. 2. No hand towels at hand sink in main bar inside. Provide. 3. No hand towels at hand sink at outside bar. Provide.
    Location: Bar
    Equipment: Hand sink
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: 1. No hand towels at hand sink in kitchen area. Provide hand towels at all times. CORRECTED AT TIME OF INSPECTION. 2. No hand towels at hand sink in main bar inside. Provide. 3. No hand towels at hand sink at outside bar. Provide.
    Location: Bar
    Equipment: Hand sink
 06/25/2014Illness Complaint Recheck
  • Cooling time (corrected on site)
    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: 1. Pork that was cooked and removed from oven at 11:00 am was at 120 deg. F. at 2:15 pm. cooling inside of walk in cooler in large deep pan. Use approved methods to cool all potentially hazardous foods. Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient. Potentially hazardous foods 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. NOTE > PORK WAS DISCARDED AT TIME OF INSPECTION.
    Location: Walk-in cooler
  • Cross-contamination
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: 1. Raw chicken stored above cooked pork inside of walk in cooler. Store all raw meats below and away from all other food items.
    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: 1. Potentially hazardous ready to eat foods not date marked in following units. a. Inside of walk in cooler b. Inside of bottom section of cold top cooler in kitchen. c. Inside of two door reach in cooler in kitchen area. NOTE > Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
    Location: Kitchen
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Slicer soiled in kitchen area. Do not allow to sit soiled. Clean and sanitize.
    Location: Kitchen
    Equipment: Slicer
  • Hand sink improper usage
    Hand washing facility used for purposes other than hand washing.
    Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
    Comments: 1. Drink mixing cups on hand sink at outside bar. Remove. Do not store any items on or in hand sinks.
    Location: Bar
    Equipment: Hand sink
  • Improper storage of clean equipment
    Clean equipment and/or utensils stored incorrectly.
    Correction: Store covered or inverted in a self-draining position that allows for air drying.
    Comments: 1. Ice scoop on top of ice machine. Remove. Do not store scoop on top of machine. Store in approved manner. 2. Metal fry basket hanging above hand sink in kitchen area. Do not hang above hand sink.
    Location: Kitchen
  • Improper storage of clean equipment
    Clean equipment and/or utensils stored incorrectly.
    Correction: Store covered or inverted in a self-draining position that allows for air drying.
    Comments: 1. Ice scoop on top of ice machine. Remove. Do not store scoop on top of machine. Store in approved manner. 2. Metal fry basket hanging above hand sink in kitchen area. Do not hang above hand 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: 1. Floor drain soiled in back bar by hand sink. Clean.
    Location: Bar
  • Wiping cloths / storage
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: 1. Wet wiping towels sitting out in kitchen area. Wet towels shall be stored in sanitizer when not in use.
    Location: Kitchen
  • Cooling methods (corrected on site)
    Food(s) cooling without utilizing proper cooling methods.
    Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
    Comments: 1. Pork that was cooked and removed from oven at 11:00 am was at 120 deg. F. at 2:15 pm. cooling inside of walk in cooler in large deep pan. Use approved methods to cool all hot foods. Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient. NOTE > PORK WAS DISCARDED AT TIME OF INSPECTION.
    Location: Walk-in cooler
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Water leaking from ceiling inside of walk in cooler. Repair to a sound condtion.
    Location: Walk-in cooler
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Outside of reach in freezer doors soiled. Clean. 2. Drink guns in back bar soiled. ( handles of guns. ) Clean.
    Location: Kitchen
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Outside of reach in freezer doors soiled. Clean. 2. Drink guns in back bar soiled. ( handles of guns. ) Clean.
    Location: Bar
  • Hand sink/soap
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Comments: 1. No hand soap at hand sink at outside bar. Provide 2. No hand soap at hand sink main bar inside. Provide.
    Location: Bar
    Equipment: Hand sink
  • Hand sink/soap
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Comments: 1. No hand soap at hand sink at outside bar. Provide 2. No hand soap at hand sink main bar inside. Provide.
    Location: Bar
    Equipment: Hand sink
  • Hand sink/towels (corrected on site)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: 1. No hand towels at hand sink in kitchen area. Provide hand towels at all times. CORRECTED AT TIME OF INSPECTON. 2. No hand towels at hand sink in main bar inside. Provide. 3. No hand towels at hand sink at outside bar. Provide.
    Location: Kitchen
    Equipment: Hand sink
  • Hand sink/towels
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: 1. No hand towels at hand sink in kitchen area. Provide hand towels at all times. CORRECTED AT TIME OF INSPECTON. 2. No hand towels at hand sink in main bar inside. Provide. 3. No hand towels at hand sink at outside bar. Provide.
    Location: Bar
    Equipment: Hand sink
  • Hand sink/towels
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: 1. No hand towels at hand sink in kitchen area. Provide hand towels at all times. CORRECTED AT TIME OF INSPECTON. 2. No hand towels at hand sink in main bar inside. Provide. 3. No hand towels at hand sink at outside bar. Provide.
    Location: Bar
    Equipment: Hand sink
  • Light shields
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: 1. LIgtht guards in poor repair in kitchen area. Repair or replace all dammaged light shileds.
    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. Drain pipe leaking below back bar hand sink. Repair.
    Location: Bar
    Equipment: Hand sink
 06/18/2014Routine
  • Cooling time (corrected on site)
    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: 1. Pork that was cooked and removed from oven at 11:00 am was at 120 deg. F. at 2:15 pm. cooling inside of walk in cooler in large deep pan. Use approved methods to cool all potentially hazardous foods. Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient. Potentially hazardous foods 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. NOTE > PORK WAS DISCARDED AT TIME OF INSPECTION.
    Location: Walk-in cooler
  • Cold holding
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1. Ham held at 54 deg. F , Cheese held at 46 deg. F on top of cold top / reach in cooler on cooks line. Hold all cold foods at 41 deg. F. or below.
    Location: Kitchen
    Equipment: Cold top
  • Cross-contamination
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: 1. Raw chicken stored above cooked pork inside of walk in cooler. Store all raw meats below and away from all other food items.
    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: 1. Potentially hazardous ready to eat foods not date marked in following units. a. Inside of walk in cooler b. Inside of bottom section of cold top cooler in kitchen. c. Inside of two door reach in cooler in kitchen area. NOTE > Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
    Location: Kitchen
  • Cooling methods (corrected on site)
    Food(s) cooling without utilizing proper cooling methods.
    Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
    Comments: 1. Pork that was cooked and removed from oven at 11:00 am was at 120 deg. F. at 2:15 pm. cooling inside of walk in cooler in large deep pan. Use approved methods to cool all hot foods. Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient. NOTE > PORK WAS DISCARDED AT TIME OF INSPECTION.
    Location: Walk-in cooler
  • Hand sink/soap
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Comments: 1. No hand soap at hand sink at outside bar. Provide 2. No hand soap at hand sink main bar inside. Provide.
    Location: Bar
    Equipment: Hand sink
  • Hand sink/soap
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Comments: 1. No hand soap at hand sink at outside bar. Provide 2. No hand soap at hand sink main bar inside. Provide.
    Location: Bar
    Equipment: Hand sink
  • Hand sink/towels (corrected on site)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: 1. No hand towels at hand sink in kitchen area. Provide hand towels at all times. CORRECTED AT TIME OF INSPECTION. 2. No hand towels at hand sink in main bar inside. Provide. 3. No hand towels at hand sink at outside bar. Provide.
    Location: Kitchen
    Equipment: Hand sink
  • Hand sink/towels
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: 1. No hand towels at hand sink in kitchen area. Provide hand towels at all times. CORRECTED AT TIME OF INSPECTION. 2. No hand towels at hand sink in main bar inside. Provide. 3. No hand towels at hand sink at outside bar. Provide.
    Location: Bar
    Equipment: Hand sink
  • Hand sink/towels
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: 1. No hand towels at hand sink in kitchen area. Provide hand towels at all times. CORRECTED AT TIME OF INSPECTION. 2. No hand towels at hand sink in main bar inside. Provide. 3. No hand towels at hand sink at outside bar. Provide.
    Location: Bar
    Equipment: Hand sink
 06/18/2014Illness Complaint
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1. Egg wash and milk sitting out at room temperature on cooks line. Do not sit potentially hazardous foods out at room temperature. Hold at 41 deg. F or below. 2. Cold top / reach in cooler holding potentially hazardous foods at 65 deg. F on top and in bottom section of cooler. Repair cooler to a sound working condtion so as to hold all cold foods at 41 deg. F. or below. NOTE > FOLLOWING ITEMS DISCARDED AT TIME OF INSPECTION. 1. Queso dip in small metel pan. 2. Pan of cole slaw 3. Pan of wraped ham 4. Pan of wraped turkey 5. Container of cottage cheese 6. Pan of Mayo.
    Location: Cook line
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1. Egg wash and milk sitting out at room temperature on cooks line. Do not sit potentially hazardous foods out at room temperature. Hold at 41 deg. F or below. 2. Cold top / reach in cooler holding potentially hazardous foods at 65 deg. F on top and in bottom section of cooler. Repair cooler to a sound working condtion so as to hold all cold foods at 41 deg. F. or below. NOTE > FOLLOWING ITEMS DISCARDED AT TIME OF INSPECTION. 1. Queso dip in small metel pan. 2. Pan of cole slaw 3. Pan of wraped ham 4. Pan of wraped turkey 5. Container of cottage cheese 6. Pan of Mayo.
    Location: Cook line
    Equipment: Cold top
  • 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 steaks stored above ready to eat ham inside of walk in cooler. Store all raw meats, chicken, raw whole eggs, fish below and away from all other food items. Food shall be protected from cross contamination.
    Location: Walk-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: 1. Pans of wraped meats not date marked inside of two door reach in cooler on cooks line. Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
    Location: Cook line
    Equipment: Reach in cooler (2 door)
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Slicer soiled with dried on food. Clean and sanitize after each use, do not allow to sit soiled. Remove blade guard when cleaning. 2. Can opener blade soiled. Clean and sanitize.
    Location: Kitchen
    Equipment: Slicer
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Slicer soiled with dried on food. Clean and sanitize after each use, do not allow to sit soiled. Remove blade guard when cleaning. 2. Can opener blade soiled. Clean and sanitize.
    Location: Kitchen
    Equipment: Can opener
  • Glove use (Non-Critical) (corrected)
    Gloves used incorrectly.
    Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
    Comments: 1. Food handler not washing hands before putting on gloves to handle food items. You must wash hands at approved hand sink with soap and water before putting on gloves to handle food items.
  • Improper storage of clean equipment (corrected)
    Clean equipment and/or utensils stored incorrectly.
    Correction: Store covered or inverted in a self-draining position that allows for air drying.
    Comments: 1. Glass cleaner machine stored on floor in back bar. Remove from floor.
    Location: Bar
  • Ventilation soiled (corrected)
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: 1. Exhaust hood and filters soiled above cooking equipment. Have hood and filters cleaned.
    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: 1. Ceiling tiles misisng in kitchen area. Replace all missing tiles.
    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. Floor space soiled throughout back bar and in customer area. Clean floor and remove all items from floor in bar area.
    Location: Bar
  • Cooling methods (corrected)
    Food(s) cooling without utilizing proper cooling methods.
    Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
    Comments: 1. Metal pan of cooked hamburger cooing in walk in cooler. Do not cool food in large pots, pans etc. Use approved methods to cool all hot foods. Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient. NOTE > HAD MANAGER CORRECT AT TIME OF INSPECTION. 2. Pan of hot Queso cheese cooling in bottom section of cold top cooler. Use approved methods to cool all hot foods. Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
    Location: Walk-in cooler
  • Cooling methods (corrected)
    Food(s) cooling without utilizing proper cooling methods.
    Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
    Comments: 1. Metal pan of cooked hamburger cooing in walk in cooler. Do not cool food in large pots, pans etc. Use approved methods to cool all hot foods. Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient. NOTE > HAD MANAGER CORRECT AT TIME OF INSPECTION. 2. Pan of hot Queso cheese cooling in bottom section of cold top cooler. Use approved methods to cool all hot foods. Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
    Location: Cook line
    Equipment: Cold top
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Silicone seal on hand sink in kitchen area for sink and spash guards soiled and in poor repair. Remove dammed caulk and re seal sink. 2. Water in bottom section of cold top cooler across from cooking equipment. Remove water and repair if needed.
    Location: Kitchen
    Equipment: Hand sink
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Silicone seal on hand sink in kitchen area for sink and spash guards soiled and in poor repair. Remove dammed caulk and re seal sink. 2. Water in bottom section of cold top cooler across from cooking equipment. Remove water and repair if needed.
    Location: Kitchen
    Equipment: Cold top
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Top shelf above steam table soiled in kithchen area. Clean.
    Location: Kitchen
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: 1. No hand towels at hand sink in back bar womens restroom. Provide towels.
    Location: Womens restroom
    Equipment: Hand sink
  • Plumbing system/ repair (Non-Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. Drain pipe below hand snk in back bar area leaking. Repair. 2. Drain slow at hand sink in back bar. Repair.
    Location: Bar
    Equipment: Hand sink
 05/15/2014Recheck
  • Cold holding
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1. Egg wash and milk sitting out at room temperature on cooks line. Do not sit potentially hazardous foods out at room temperature. Hold at 41 deg. F or below. 2. Cold top / reach in cooler holding potentially hazardous foods at 65 deg. F on top and in bottom section of cooler. Repair cooler to a sound working condtion so as to hold all cold foods at 41 deg. F. or below. NOTE > FOLLOWING ITEMS DISCARDED AT TIME OF INSPECTION. 1. Queso dip in small metel pan. 2. Pan of cole slaw 3. Pan of wraped ham 4. Pan of wraped turkey 5. Container of cottage cheese 6. Pan of Mayo.
    Location: Cook line
  • Cold holding
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1. Egg wash and milk sitting out at room temperature on cooks line. Do not sit potentially hazardous foods out at room temperature. Hold at 41 deg. F or below. 2. Cold top / reach in cooler holding potentially hazardous foods at 65 deg. F on top and in bottom section of cooler. Repair cooler to a sound working condtion so as to hold all cold foods at 41 deg. F. or below. NOTE > FOLLOWING ITEMS DISCARDED AT TIME OF INSPECTION. 1. Queso dip in small metel pan. 2. Pan of cole slaw 3. Pan of wraped ham 4. Pan of wraped turkey 5. Container of cottage cheese 6. Pan of Mayo.
    Location: Cook line
    Equipment: Cold top
  • Cross-contamination
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: 1. Raw steaks stored above ready to eat ham inside of walk in cooler. Store all raw meats, chicken, raw whole eggs, fish below and away from all other food items. Food shall be protected from cross contamination.
    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: 1. Pans of wraped meats not date marked inside of two door reach in cooler on cooks line. Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
    Location: Cook line
    Equipment: Reach in cooler (2 door)
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Slicer soiled with dried on food. Clean and sanitize after each use, do not allow to sit soiled. Remove blade guard when cleaning. 2. Can opener blade soiled. Clean and sanitize.
    Location: Kitchen
    Equipment: Slicer
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Slicer soiled with dried on food. Clean and sanitize after each use, do not allow to sit soiled. Remove blade guard when cleaning. 2. Can opener blade soiled. Clean and sanitize.
    Location: Kitchen
    Equipment: Can opener
  • Glove use (Non-Critical)
    Gloves used incorrectly.
    Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
    Comments: 1. Food handler not washing hands before putting on gloves to handle food items. You must wash hands at approved hand sink with soap and water before putting on gloves to handle food items.
  • Improper storage of clean equipment
    Clean equipment and/or utensils stored incorrectly.
    Correction: Store covered or inverted in a self-draining position that allows for air drying.
    Comments: 1. Glass cleaner machine stored on floor in back bar. Remove from floor.
    Location: Bar
  • Ventilation soiled
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: 1. Exhaust hood and filters soiled above cooking equipment. Have hood and filters cleaned.
    Location: Cook line
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. Ceiling tiles misisng in kitchen area. Replace all missing tiles.
    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. Floor space soiled throughout back bar and in customer area. Clean floor and remove all items from floor in bar area.
    Location: Bar
  • Cooling methods
    Food(s) cooling without utilizing proper cooling methods.
    Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
    Comments: 1. Metal pan of cooked hamburger cooing in walk in cooler. Do not cool food in large pots, pans etc. Use approved methods to cool all hot foods. Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient. NOTE > HAD MANAGER CORRECT AT TIME OF INSPECTION. 2. Pan of hot Queso cheese cooling in bottom section of cold top cooler. Use approved methods to cool all hot foods. Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
    Location: Walk-in cooler
  • Cooling methods
    Food(s) cooling without utilizing proper cooling methods.
    Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
    Comments: 1. Metal pan of cooked hamburger cooing in walk in cooler. Do not cool food in large pots, pans etc. Use approved methods to cool all hot foods. Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient. NOTE > HAD MANAGER CORRECT AT TIME OF INSPECTION. 2. Pan of hot Queso cheese cooling in bottom section of cold top cooler. Use approved methods to cool all hot foods. Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
    Location: Cook line
    Equipment: Cold top
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Silicone seal on hand sink in kitchen area for sink and spash guards soiled and in poor repair. Remove dammed caulk and re seal sink. 2. Water in bottom section of cold top cooler across from cooking equipment. Remove water and repair if needed.
    Location: Kitchen
    Equipment: Hand sink
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Silicone seal on hand sink in kitchen area for sink and spash guards soiled and in poor repair. Remove dammed caulk and re seal sink. 2. Water in bottom section of cold top cooler across from cooking equipment. Remove water and repair if needed.
    Location: Kitchen
    Equipment: Cold top
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Top shelf above steam table soiled in kithchen area. Clean.
    Location: Kitchen
  • Hand sink/towels
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: 1. No hand towels at hand sink in back bar womens restroom. Provide towels.
    Location: Womens restroom
    Equipment: Hand sink
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. Drain pipe below hand snk in back bar area leaking. Repair. 2. Drain slow at hand sink in back bar. Repair.
    Location: Bar
    Equipment: Hand sink
 05/07/2014Recheck
  • Cold holding
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1. Egg wash and milk sitting out at room temperature on cooks line. Do not sit potentially hazardous foods out at room temperature. Hold at 41 deg. F or below. 2. Cold top / reach in cooler holding potentially hazardous foods at 65 deg. F on top and in bottom section of cooler. Repair cooler to a sound working condtion so as to hold all cold foods at 41 deg. F. or below. NOTE > FOLLOWING ITEMS DISCARDED AT TIME OF INSPECTION. 1. Queso dip in small metel pan. 2. Pan of cole slaw 3. Pan of wraped ham 4. Pan of wraped turkey 5. Container of cottage cheese 6. Pan of Mayo.
    Location: Cook line
  • Cold holding
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1. Egg wash and milk sitting out at room temperature on cooks line. Do not sit potentially hazardous foods out at room temperature. Hold at 41 deg. F or below. 2. Cold top / reach in cooler holding potentially hazardous foods at 65 deg. F on top and in bottom section of cooler. Repair cooler to a sound working condtion so as to hold all cold foods at 41 deg. F. or below. NOTE > FOLLOWING ITEMS DISCARDED AT TIME OF INSPECTION. 1. Queso dip in small metel pan. 2. Pan of cole slaw 3. Pan of wraped ham 4. Pan of wraped turkey 5. Container of cottage cheese 6. Pan of Mayo.
    Location: Cook line
    Equipment: Cold top
  • Cross-contamination
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: 1. Raw steaks stored above ready to eat ham inside of walk in cooler. Store all raw meats, chicken, raw whole eggs, fish below and away from all other food items. Food shall be protected from cross contamination.
    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: 1. Pans of wraped meats not date marked inside of two door reach in cooler on cooks line. Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
    Location: Cook line
    Equipment: Reach in cooler (2 door)
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Slicer soiled with dried on food. Clean and sanitize after each use, do not allow to sit soiled. Remove blade guard when cleaning. 2. Can opener blade soiled. Clean and sanitize.
    Location: Kitchen
    Equipment: Slicer
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Slicer soiled with dried on food. Clean and sanitize after each use, do not allow to sit soiled. Remove blade guard when cleaning. 2. Can opener blade soiled. Clean and sanitize.
    Location: Kitchen
    Equipment: Can opener
  • Glove use (Non-Critical)
    Gloves used incorrectly.
    Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
    Comments: 1. Food handler not washing hands before putting on gloves to handle food items. You must wash hands at approved hand sink with soap and water before putting on gloves to handle food items.
  • Improper storage of clean equipment
    Clean equipment and/or utensils stored incorrectly.
    Correction: Store covered or inverted in a self-draining position that allows for air drying.
    Comments: 1. Glass cleaner machine stored on floor in back bar. Remove from floor.
    Location: Bar
  • Ventilation soiled
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: 1. Exhaust hood and filters soiled above cooking equipment. Have hood and filters cleaned.
    Location: Cook line
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. Ceiling tiles misisng in kitchen area. Replace all missing tiles.
    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. Floor space soiled throughout back bar and in customer area. Clean floor and remove all items from floor in bar area.
    Location: Bar
  • Cooling methods
    Food(s) cooling without utilizing proper cooling methods.
    Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
    Comments: 1. Metal pan of cooked hamburger cooing in walk in cooler. Do not cool food in large pots, pans etc. Use approved methods to cool all hot foods. Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient. NOTE > HAD MANAGER CORRECT AT TIME OF INSPECTION. 2. Pan of hot Queso cheese cooling in bottom section of cold top cooler. Use approved methods to cool all hot foods. Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
    Location: Walk-in cooler
  • Cooling methods
    Food(s) cooling without utilizing proper cooling methods.
    Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
    Comments: 1. Metal pan of cooked hamburger cooing in walk in cooler. Do not cool food in large pots, pans etc. Use approved methods to cool all hot foods. Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient. NOTE > HAD MANAGER CORRECT AT TIME OF INSPECTION. 2. Pan of hot Queso cheese cooling in bottom section of cold top cooler. Use approved methods to cool all hot foods. Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
    Location: Cook line
    Equipment: Cold top
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Silicone seal on hand sink in kitchen area for sink and spash guards soiled and in poor repair. Remove dammed caulk and re seal sink. 2. Water in bottom section of cold top cooler across from cooking equipment. Remove water and repair if needed.
    Location: Kitchen
    Equipment: Hand sink
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Silicone seal on hand sink in kitchen area for sink and spash guards soiled and in poor repair. Remove dammed caulk and re seal sink. 2. Water in bottom section of cold top cooler across from cooking equipment. Remove water and repair if needed.
    Location: Kitchen
    Equipment: Cold top
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Top shelf above steam table soiled in kithchen area. Clean.
    Location: Kitchen
  • Hand sink/towels
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: 1. No hand towels at hand sink in back bar womens restroom. Provide towels.
    Location: Womens restroom
    Equipment: Hand sink
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. Drain pipe below hand snk in back bar area leaking. Repair. 2. Drain slow at hand sink in back bar. Repair.
    Location: Bar
    Equipment: Hand sink
 04/30/2014Routine
  • Hot holding (corrected)
    Potentially hazardous food(s) not held at proper temperatures.
    Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
    Comments: 1. White cheese held at 87 deg. F at steam table in kitchen area. Hold all hot foods at 135 deg. F or above.
    Location: Kitchen
    Equipment: Steam table
  • Bare hand contact (critical) (corrected)
    Bare hand contact with ready to eat food.
    Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
    Comments: 1. Food handler in kitchen cutting up lettuce with bare hands. Use approved utensils to handle all ready to eat food items.
  • No hand washing (when) (corrected)
    Food employees’ hands became contaminated and were not washed to eliminate contamination.
    Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
    Comments: 1. No handwashing, Food handler preping food without washing hands at approved hand sink with soap and water. Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
  • Eating, drinking, smoking (corrected)
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: 1. Employee drink missing lid and straw in kitchen area. Provide lid and straw.
    Location: Kitchen
  • Date marking (corrected)
    Potentially hazardous ready-to-eat food not properly date marked.
    Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
    Comments: 1. Metal pans of baged potentially hazardous ready to eat meats inside of walk in cooler not date marked. Date mark. Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
    Location: Walk-in cooler
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Slicer soiled. Clean and sanitize. Do not allow to sit soiled. Clean and sanitize after use. 2. Can opener blade soiled in kitchen area. Clean and sanitize.
    Location: Kitchen
    Equipment: Slicer
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Slicer soiled. Clean and sanitize. Do not allow to sit soiled. Clean and sanitize after use. 2. Can opener blade soiled in kitchen area. Clean and sanitize.
    Location: Kitchen
    Equipment: Can opener
  • Hand sink location blocked (corrected)
    Hand washing facilities not properly located and/or accessible.
    Correction: A hand washing facility shall be properly located and accessible at all times.
    Comments: 1. Access to hand sink blocked by cart in kitchen area. Move cart away from hand sink so as to provide easy access for hand washing. NOTE > HAD COOK MOVE CART AT TIME OF INSPECTION.
    Location: Kitchen
    Equipment: Hand sink
  • Hand sink soiled (corrected)
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Comments: 1. Back bar hand sink soiled. Clean.
    Location: Bar
    Equipment: Hand sink
  • Hand sink improper usage (corrected)
    Hand washing facility used for purposes other than hand washing.
    Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
    Comments: 1. Items / cups being stored at and on front shelf of hand sink at outside bar. Remove all items from hand sink, Do not store drink cups at hand sink. Hand sink should only be used for hand washing.
    Location: Bar
    Equipment: Hand sink
  • Glove use (Non-Critical) (corrected)
    Gloves used incorrectly.
    Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
    Comments: 1. Food handler put on gloves to handle ready to eat foods without washing hands. You must wash hands at approved hand sink with soap and water before putting on gloves to handle all ready to eat food items.
  • Improper storage of clean equipment (corrected)
    Clean equipment and/or utensils stored incorrectly.
    Correction: Store covered or inverted in a self-draining position that allows for air drying.
    Comments: 1. Ice scoop on top of ice machine. Do not store on top of ice machine. Store scoop in approved manner.
    Location: Kitchen
  • Physical facility repair (corrected)
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. Ceiling tile missing above three bay sink in kitchen area. Replace.
    Location: Kitchen
  • Wiping cloths / storage (corrected)
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: 1. Wet wiping towel sititng out in kitchen area. Wet towels shall be stored in sanitizer when not in use.
    Location: Kitchen
  • Unapproved non-food contact (corrected)
    Unapproved material(s) used in non-food contact surface(s).
    Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
    Comments: 1. Small plastic push cart lined with foil. Do not line with foil. Remove and clean cart. 2. Foil on metal shelf above small stove on cooks line. Remove, Do not line any shelving with foil.
    Location: Kitchen
  • Unapproved non-food contact (corrected)
    Unapproved material(s) used in non-food contact surface(s).
    Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
    Comments: 1. Small plastic push cart lined with foil. Do not line with foil. Remove and clean cart. 2. Foil on metal shelf above small stove on cooks line. Remove, Do not line any shelving with foil.
    Location: Cook line
    Equipment: Stove
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Lights not workking in one fixture in kitchen area. Repair.
    Location: Kitchen
  • 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. Top of ice machine soiled. Clean. 2. Three door reach in beer cooler has standing water inside of cooler. Remove water and clean cooler. 3. Keg cooler soiled in main bar. Clean cooler.
    Location: Kitchen
    Equipment: Ice machine
  • Non potentially hazardous food contact surface(s) soiled (corrected)
    Non-potentially hazardous food contact surface(s) soiled.
    Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
    Comments: 1. Top of ice machine soiled. Clean. 2. Three door reach in beer cooler has standing water inside of cooler. Remove water and clean cooler. 3. Keg cooler soiled in main bar. Clean cooler.
    Location: Bar
    Equipment: Reach in cooler
  • 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. Top of ice machine soiled. Clean. 2. Three door reach in beer cooler has standing water inside of cooler. Remove water and clean cooler. 3. Keg cooler soiled in main bar. Clean cooler.
    Location: Bar
    Equipment: Keg cooler
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: 1. No hand towels at hand sink in kitchen area. Provide towels at all times.
    Location: Kitchen
    Equipment: Hand sink
 11/08/2013Recheck
  • Hot holding
    Potentially hazardous food(s) not held at proper temperatures.
    Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
    Comments: 1. White cheese held at 87 deg. F at steam table in kitchen area. Hold all hot foods at 135 deg. F or above.
    Location: Kitchen
    Equipment: Steam table
  • Bare hand contact (critical)
    Bare hand contact with ready to eat food.
    Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
    Comments: 1. Food handler in kitchen cutting up lettuce with bare hands. Use approved utensils to handle all ready to eat food items.
  • No hand washing (when)
    Food employees’ hands became contaminated and were not washed to eliminate contamination.
    Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
    Comments: 1. No handwashing, Food handler preping food without washing hands at approved hand sink with soap and water. Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
  • Eating, drinking, smoking
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: 1. Employee drink missing lid and straw in kitchen area. Provide lid and straw.
    Location: Kitchen
  • Date marking
    Potentially hazardous ready-to-eat food not properly date marked.
    Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
    Comments: 1. Metal pans of baged potentially hazardous ready to eat meats inside of walk in cooler not date marked. Date mark. Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
    Location: Walk-in cooler
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Slicer soiled. Clean and sanitize. Do not allow to sit soiled. Clean and sanitize after use. 2. Can opener blade soiled in kitchen area. Clean and sanitize.
    Location: Kitchen
    Equipment: Slicer
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Slicer soiled. Clean and sanitize. Do not allow to sit soiled. Clean and sanitize after use. 2. Can opener blade soiled in kitchen area. Clean and sanitize.
    Location: Kitchen
    Equipment: Can opener
  • Hand sink location blocked
    Hand washing facilities not properly located and/or accessible.
    Correction: A hand washing facility shall be properly located and accessible at all times.
    Comments: 1. Access to hand sink blocked by cart in kitchen area. Move cart away from hand sink so as to provide easy access for hand washing. NOTE > HAD COOK MOVE CART AT TIME OF INSPECTION.
    Location: Kitchen
    Equipment: Hand sink
  • Hand sink soiled
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Comments: 1. Back bar hand sink soiled. Clean.
    Location: Bar
    Equipment: Hand sink
  • Hand sink improper usage
    Hand washing facility used for purposes other than hand washing.
    Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
    Comments: 1. Items / cups being stored at and on front shelf of hand sink at outside bar. Remove all items from hand sink, Do not store drink cups at hand sink. Hand sink should only be used for hand washing.
    Location: Bar
    Equipment: Hand sink
  • Glove use (Non-Critical)
    Gloves used incorrectly.
    Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
    Comments: 1. Food handler put on gloves to handle ready to eat foods without washing hands. You must wash hands at approved hand sink with soap and water before putting on gloves to handle all ready to eat food items.
  • Improper storage of clean equipment
    Clean equipment and/or utensils stored incorrectly.
    Correction: Store covered or inverted in a self-draining position that allows for air drying.
    Comments: 1. Ice scoop on top of ice machine. Do not store on top of ice machine. Store scoop in approved manner.
    Location: Kitchen
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. Ceiling tile missing above three bay sink in kitchen area. Replace.
    Location: Kitchen
  • Wiping cloths / storage
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: 1. Wet wiping towel sititng out in kitchen area. Wet towels shall be stored in sanitizer when not in use.
    Location: Kitchen
  • Unapproved non-food contact
    Unapproved material(s) used in non-food contact surface(s).
    Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
    Comments: 1. Small plastic push cart lined with foil. Do not line with foil. Remove and clean cart. 2. Foil on metal shelf above small stove on cooks line. Remove, Do not line any shelving with foil.
    Location: Kitchen
  • Unapproved non-food contact
    Unapproved material(s) used in non-food contact surface(s).
    Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
    Comments: 1. Small plastic push cart lined with foil. Do not line with foil. Remove and clean cart. 2. Foil on metal shelf above small stove on cooks line. Remove, Do not line any shelving with foil.
    Location: Cook line
    Equipment: Stove
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Lights not workking in one fixture in kitchen area. Repair.
    Location: Kitchen
  • 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. Top of ice machine soiled. Clean. 2. Three door reach in beer cooler has standing water inside of cooler. Remove water and clean cooler. 3. Keg cooler soiled in main bar. Clean cooler.
    Location: Kitchen
    Equipment: Ice machine
  • Non potentially hazardous food contact surface(s) soiled
    Non-potentially hazardous food contact surface(s) soiled.
    Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
    Comments: 1. Top of ice machine soiled. Clean. 2. Three door reach in beer cooler has standing water inside of cooler. Remove water and clean cooler. 3. Keg cooler soiled in main bar. Clean cooler.
    Location: Bar
    Equipment: Reach in cooler
  • 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. Top of ice machine soiled. Clean. 2. Three door reach in beer cooler has standing water inside of cooler. Remove water and clean cooler. 3. Keg cooler soiled in main bar. Clean cooler.
    Location: Bar
    Equipment: Keg cooler
  • Hand sink/towels
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: 1. No hand towels at hand sink in kitchen area. Provide towels at all times.
    Location: Kitchen
    Equipment: Hand sink
 11/01/2013Routine
  • Date marking (corrected)
    Potentially hazardous ready-to-eat food not properly date marked.
    Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
    Comments: 1. Potentially hazardous ready to eat pan of sliced turkey inside of walk in cooler not date marked. Date mark. 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. 2. Potentially hazardous ready to eat pans of turkey etc. not date marked in bottom secttion of both cold top coolers in kitchen area. Date mark.
    Location: Kitchen
    Equipment: Walk 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: 1. Potentially hazardous ready to eat pan of sliced turkey inside of walk in cooler not date marked. Date mark. 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. 2. Potentially hazardous ready to eat pans of turkey etc. not date marked in bottom secttion of both cold top coolers in kitchen area. Date mark.
    Location: Kitchen
    Equipment: Make table cooler
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Water in bottom section of cold top cooler in kitchen area. Clean.
    Location: Kitchen
    Equipment: Make table cooler
  • Hand sink soiled (corrected)
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Comments: 1. Hand sink in club bar soiled. Clean.
    Location: Bar
    Equipment: Hand sink
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Lights not working in exhaust hood above cooking equipment. Repair / replace.
    Location: Kitchen
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Water in bottom of beer cooer in club bar. Remove water and clean and repair if necessary.
    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: 1. Uniral not working in club bar mens restroom. Repair.
    Location: Mens restroom
  • 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: 1. Utensils stored inside of container of standing water in kitchen area. Do not store in water, Store in approved manner. Wash and sanitize utensils every four hours when in use.
    Location: Kitchen
 05/15/2013Recheck
  • Date marking
    Potentially hazardous ready-to-eat food not properly date marked.
    Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
    Comments: 1. Potentially hazardous ready to eat pan of sliced turkey inside of walk in cooler not date marked. Date mark. 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. 2. Potentially hazardous ready to eat pans of turkey etc. not date marked in bottom secttion of both cold top coolers in kitchen area. Date mark.
    Location: Kitchen
    Equipment: 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: 1. Potentially hazardous ready to eat pan of sliced turkey inside of walk in cooler not date marked. Date mark. 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. 2. Potentially hazardous ready to eat pans of turkey etc. not date marked in bottom secttion of both cold top coolers in kitchen area. Date mark.
    Location: Kitchen
    Equipment: Make table cooler
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Water in bottom section of cold top cooler in kitchen area. Clean.
    Location: Kitchen
    Equipment: Make table cooler
  • Hand sink soiled
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Comments: 1. Hand sink in club bar soiled. Clean.
    Location: Bar
    Equipment: Hand sink
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Lights not working in exhaust hood above cooking equipment. Repair / replace.
    Location: Kitchen
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Water in bottom of beer cooer in club bar. Remove water and clean and repair if necessary.
    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: 1. Uniral not working in club bar mens restroom. Repair.
    Location: Mens restroom
  • In use utensil storage
    In use utensil(s) stored improperly.
    Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
    Comments: 1. Utensils stored inside of container of standing water in kitchen area. Do not store in water, Store in approved manner. Wash and sanitize utensils every four hours when in use.
    Location: Kitchen
 05/08/2013Routine
  • 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 whole eggs stored above pickles inside of walk in cooler. Store all raw whole eggs below and away from all ready to eat food items.
    Location: Walk-in cooler
  • Single Service/Equipment storage (corrected)
    Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
    Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
    Comments: 1. Box of single service cups on floor in kitchen area. Remove.
    Location: Kitchen
  • Improper storage of clean equipment (corrected)
    Clean equipment and/or utensils stored incorrectly.
    Correction: Store covered or inverted in a self-draining position that allows for air drying.
    Comments: 1. Ice scoops at both ice machines in kitchen area stored on top of ice machines. Do not store scoops on top of machine. Store in approved manner. 2. Ice scoop at outside ice machine stored on top of ice machine. Do not keep scoop stoed on top of machine or exposed to outside contamination. Store in approved manner. 3. Drink cups stored on shelf in front of hand sink at outside bar. Remove cups so as to prevent contamination from hand washing.
    Location: Kitchen
  • Improper storage of clean equipment (corrected)
    Clean equipment and/or utensils stored incorrectly.
    Correction: Store covered or inverted in a self-draining position that allows for air drying.
    Comments: 1. Ice scoops at both ice machines in kitchen area stored on top of ice machines. Do not store scoops on top of machine. Store in approved manner. 2. Ice scoop at outside ice machine stored on top of ice machine. Do not keep scoop stoed on top of machine or exposed to outside contamination. Store in approved manner. 3. Drink cups stored on shelf in front of hand sink at outside bar. Remove cups so as to prevent contamination from hand washing.
  • Improper storage of clean equipment (corrected)
    Clean equipment and/or utensils stored incorrectly.
    Correction: Store covered or inverted in a self-draining position that allows for air drying.
    Comments: 1. Ice scoops at both ice machines in kitchen area stored on top of ice machines. Do not store scoops on top of machine. Store in approved manner. 2. Ice scoop at outside ice machine stored on top of ice machine. Do not keep scoop stoed on top of machine or exposed to outside contamination. Store in approved manner. 3. Drink cups stored on shelf in front of hand sink at outside bar. Remove cups so as to prevent contamination from hand washing.
  • Wiping cloths / storage (corrected)
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: 1. No sanitizer in wiping towel water in kitchen area. Provide sanitizer at proper concentration. 2. Wet wiping towel sitting out in kitchen area. Keep all wet towels clean and stored in sanitizer water when not in use.
    Location: Kitchen
  • Unapproved non-food contact (corrected)
    Unapproved material(s) used in non-food contact surface(s).
    Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
    Comments: 1. Two door reach in freezer has cardboard lining shelves inside of unit. Remove all cardboard from freezer. 2. Foiling lineing shelving and equipment in kitchen area. Remove all foil from equipment and sheving. 3. Tape on knife at cold top in kitchen area. Remove tape. Tape is not smooth and easily cleanable. 4. Cardboard box used to store pizza pans. Remove. Cardboard is not approved for this use. Provide container that is smooth and easily cleanable.
    Location: Kitchen
    Equipment: Reach in cooler (2 door)
  • Unapproved non-food contact (corrected)
    Unapproved material(s) used in non-food contact surface(s).
    Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
    Comments: 1. Two door reach in freezer has cardboard lining shelves inside of unit. Remove all cardboard from freezer. 2. Foiling lineing shelving and equipment in kitchen area. Remove all foil from equipment and sheving. 3. Tape on knife at cold top in kitchen area. Remove tape. Tape is not smooth and easily cleanable. 4. Cardboard box used to store pizza pans. Remove. Cardboard is not approved for this use. Provide container that is smooth and easily cleanable.
    Location: Kitchen
  • 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. Drink guns soiled in outside bar area. Clean 2. Beer cooler have water in bottom of units in outside bar. Remove water and clean cooler. 3. Water in bootom of beer coolers in back bar. Remove and clean coolers. 4. Water in bottom section of keg cooler at main bar. Remove and clean.
  • Hand sink/soap (corrected)
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Comments: 1. No hand soap at hand sink at outside bar. Provide soap.
    Location: Bar
    Equipment: Hand sink
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: 1. No hand towels at hand sink at outside bar. Provide towels. 2. No hand towels at hand sink in back bar. Provide towels.
    Location: Bar
    Equipment: Hand sink
  • Light shields (corrected)
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: 1. Light guard missing on light fixture in kitchen area. Provide.
    Location: Kitchen
 12/19/2012Recheck
  • Cross-contamination
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: 1. Raw whole eggs stored above pickles inside of walk in cooler. Store all raw whole eggs below and away from all ready to eat food items.
    Location: Walk-in cooler
  • Single Service/Equipment storage
    Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
    Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
    Comments: 1. Box of single service cups on floor in kitchen area. Remove.
    Location: Kitchen
  • Improper storage of clean equipment
    Clean equipment and/or utensils stored incorrectly.
    Correction: Store covered or inverted in a self-draining position that allows for air drying.
    Comments: 1. Ice scoops at both ice machines in kitchen area stored on top of ice machines. Do not store scoops on top of machine. Store in approved manner. 2. Ice scoop at outside ice machine stored on top of ice machine. Do not keep scoop stoed on top of machine or exposed to outside contamination. Store in approved manner. 3. Drink cups stored on shelf in front of hand sink at outside bar. Remove cups so as to prevent contamination from hand washing.
    Location: Kitchen
  • Improper storage of clean equipment
    Clean equipment and/or utensils stored incorrectly.
    Correction: Store covered or inverted in a self-draining position that allows for air drying.
    Comments: 1. Ice scoops at both ice machines in kitchen area stored on top of ice machines. Do not store scoops on top of machine. Store in approved manner. 2. Ice scoop at outside ice machine stored on top of ice machine. Do not keep scoop stoed on top of machine or exposed to outside contamination. Store in approved manner. 3. Drink cups stored on shelf in front of hand sink at outside bar. Remove cups so as to prevent contamination from hand washing.
  • Improper storage of clean equipment
    Clean equipment and/or utensils stored incorrectly.
    Correction: Store covered or inverted in a self-draining position that allows for air drying.
    Comments: 1. Ice scoops at both ice machines in kitchen area stored on top of ice machines. Do not store scoops on top of machine. Store in approved manner. 2. Ice scoop at outside ice machine stored on top of ice machine. Do not keep scoop stoed on top of machine or exposed to outside contamination. Store in approved manner. 3. Drink cups stored on shelf in front of hand sink at outside bar. Remove cups so as to prevent contamination from hand washing.
  • Wiping cloths / storage
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: 1. No sanitizer in wiping towel water in kitchen area. Provide sanitizer at proper concentration. 2. Wet wiping towel sitting out in kitchen area. Keep all wet towels clean and stored in sanitizer water when not in use.
    Location: Kitchen
  • Unapproved non-food contact
    Unapproved material(s) used in non-food contact surface(s).
    Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
    Comments: 1. Two door reach in freezer has cardboard lining shelves inside of unit. Remove all cardboard from freezer. 2. Foiling lineing shelving and equipment in kitchen area. Remove all foil from equipment and sheving. 3. Tape on knife at cold top in kitchen area. Remove tape. Tape is not smooth and easily cleanable. 4. Cardboard box used to store pizza pans. Remove. Cardboard is not approved for this use. Provide container that is smooth and easily cleanable.
    Location: Kitchen
    Equipment: Reach in cooler (2 door)
  • Unapproved non-food contact
    Unapproved material(s) used in non-food contact surface(s).
    Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
    Comments: 1. Two door reach in freezer has cardboard lining shelves inside of unit. Remove all cardboard from freezer. 2. Foiling lineing shelving and equipment in kitchen area. Remove all foil from equipment and sheving. 3. Tape on knife at cold top in kitchen area. Remove tape. Tape is not smooth and easily cleanable. 4. Cardboard box used to store pizza pans. Remove. Cardboard is not approved for this use. Provide container that is smooth and easily cleanable.
    Location: Kitchen
  • 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. Drink guns soiled in outside bar area. Clean 2. Beer cooler have water in bottom of units in outside bar. Remove water and clean cooler. 3. Water in bootom of beer coolers in back bar. Remove and clean coolers. 4. Water in bottom section of keg cooler at main bar. Remove and clean.
  • Hand sink/soap
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Comments: 1. No hand soap at hand sink at outside bar. Provide soap.
    Location: Bar
    Equipment: Hand sink
  • Hand sink/towels
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: 1. No hand towels at hand sink at outside bar. Provide towels. 2. No hand towels at hand sink in back bar. Provide towels.
    Location: Bar
    Equipment: Hand sink
  • Light shields
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: 1. Light guard missing on light fixture in kitchen area. Provide.
    Location: Kitchen
 12/12/2012Routine
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1) The cold top foods (closest to fryer) are 46-47 F. This cooler was 42-43 F inside.2) The reach in cooler below the pass through is 43-44F (foods inside are 46-48F). CORRECTED3) The walk in cooler was 43-44 F.4) Fish & shrimp thawing in the 3 bay sink were 58-63 F. Discard. CORRECTED5) The beer cooler in the main bar (closest to the restrooms) is 48-49 F. CORRECTED
    Location: Kitchen
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1) The cold top foods (closest to fryer) are 46-47 F. This cooler was 42-43 F inside.2) The reach in cooler below the pass through is 43-44F (foods inside are 46-48F). CORRECTED3) The walk in cooler was 43-44 F.4) Fish & shrimp thawing in the 3 bay sink were 58-63 F. Discard. CORRECTED5) The beer cooler in the main bar (closest to the restrooms) is 48-49 F. CORRECTED
    Location: Kitchen
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1) The cold top foods (closest to fryer) are 46-47 F. This cooler was 42-43 F inside.2) The reach in cooler below the pass through is 43-44F (foods inside are 46-48F). CORRECTED3) The walk in cooler was 43-44 F.4) Fish & shrimp thawing in the 3 bay sink were 58-63 F. Discard. CORRECTED5) The beer cooler in the main bar (closest to the restrooms) is 48-49 F. CORRECTED
    Location: Kitchen
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1) The cold top foods (closest to fryer) are 46-47 F. This cooler was 42-43 F inside.2) The reach in cooler below the pass through is 43-44F (foods inside are 46-48F). CORRECTED3) The walk in cooler was 43-44 F.4) Fish & shrimp thawing in the 3 bay sink were 58-63 F. Discard. CORRECTED5) The beer cooler in the main bar (closest to the restrooms) is 48-49 F. CORRECTED
    Location: Walk-in cooler
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1) The cold top foods (closest to fryer) are 46-47 F. This cooler was 42-43 F inside.2) The reach in cooler below the pass through is 43-44F (foods inside are 46-48F). CORRECTED3) The walk in cooler was 43-44 F.4) Fish & shrimp thawing in the 3 bay sink were 58-63 F. Discard. CORRECTED5) The beer cooler in the main bar (closest to the restrooms) is 48-49 F. CORRECTED
    Location: Three bay area
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1) The cold top foods (closest to fryer) are 46-47 F. This cooler was 42-43 F inside.2) The reach in cooler below the pass through is 43-44F (foods inside are 46-48F). CORRECTED3) The walk in cooler was 43-44 F.4) Fish & shrimp thawing in the 3 bay sink were 58-63 F. Discard. CORRECTED5) The beer cooler in the main bar (closest to the restrooms) is 48-49 F. CORRECTED
    Location: Main bar
  • 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 wings in walk in cooler at 46-47 deg F from yesterday. Disposed of at time of inspection. Make sure to cool foods properly from 135 deg F to 70 deg F in 2 hours and then from 70 deg F to 41 deg F or below in an additional 4 hours. Be sure to cool chicken to 41 F or less before bagging.
    Location: Kitchen
    Equipment: Walk in 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: There are spray bottles hanging on a fry basket over the 3 bay sink. Only chemicals necessary for the operation of the 3 bay sink may be stored over the 3 bay sink.
    Location: Three bay area
  • Toxic labeling (corrected)
    Working container(s) of toxic materials not labeled with common name of contents.
    Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
    Comments: There are several spray bottles incorrectly or not labeled over the3 bay sink.
    Location: Three bay area
  • Food unsafe (Critical) (corrected)
    Food is unsafe and/or in unsound condition.
    Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
    Comments: There were gnats in the alcohol bottles in the 2nd bar. Discard alcohol with gnats.
    Location: 2nd bar
  • 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: The 3 bay sink was understood prep & soiled dishes were present. Be sure all soiled dishes are cleaned, sanitized & put away before using the 3 bay to prep food. The sink must also be cleaned & sanitized before using to prep food.
    Location: Three bay 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: There are no discard dates on leftover ready to eat potentially hazardous foods in the walk in cooler (cooked chicken etc),
    Location: Walk-in cooler
  • Hand sink improper usage (corrected)
    Hand washing facility used for purposes other than hand washing.
    Correction: A hand washing facility may not be used for purpose(s) other than hand washing. Never store anything in a hand sink.
    Comments: There is a spray bottle in the main bar hand sink.
    Location: Bar
  • Hair restraints (corrected)
    Food employees not wearing proper hair restraint.
    Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
  • Hoods inadequate or unapproved (corrected)
    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: Correct red tag violations on exhaust hood.
  • Lighting intensity (corrected)
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: Provide more lighting for womens restroom in the 2nd bar (one of five bulbs is working).
    Location: Womens restroom
  • Physical facility repair (corrected)
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: Replace the damaged ceiling tile over the dish machine.
    Location: Kitchen
  • Wiping cloths / storage (corrected)
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: There was a wet towel on prep cooler cutting board. Provide sanitizer at 50-100ppm chlorine or 200 ppm Quat.
    Location: Kitchen
  • Thawing (corrected)
    Potentially hazardous food(s) thawing improperly.
    Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
    Comments: Foods were thawing in the 3 bay sink in standing water. Thaw under running water.
    Location: Three bay area
 07/24/2012Recheck
  • Cold holding
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1) The cold top foods (closest to fryer) are 46-47 F. This cooler was 42-43 F inside.2) The reach in cooler below the pass through is 43-44F (foods inside are 46-48F). CORRECTED3) The walk in cooler was 43-44 F.4) Fish & shrimp thawing in the 3 bay sink were 58-63 F. Discard. CORRECTED5) The beer cooler in the main bar (closest to the restrooms) is 48-49 F. CORRECTED
    Location: Kitchen
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1) The cold top foods (closest to fryer) are 46-47 F. This cooler was 42-43 F inside.2) The reach in cooler below the pass through is 43-44F (foods inside are 46-48F). CORRECTED3) The walk in cooler was 43-44 F.4) Fish & shrimp thawing in the 3 bay sink were 58-63 F. Discard. CORRECTED5) The beer cooler in the main bar (closest to the restrooms) is 48-49 F. CORRECTED
    Location: Kitchen
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1) The cold top foods (closest to fryer) are 46-47 F. This cooler was 42-43 F inside.2) The reach in cooler below the pass through is 43-44F (foods inside are 46-48F). CORRECTED3) The walk in cooler was 43-44 F.4) Fish & shrimp thawing in the 3 bay sink were 58-63 F. Discard. CORRECTED5) The beer cooler in the main bar (closest to the restrooms) is 48-49 F. CORRECTED
    Location: Kitchen
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1) The cold top foods (closest to fryer) are 46-47 F. This cooler was 42-43 F inside.2) The reach in cooler below the pass through is 43-44F (foods inside are 46-48F). CORRECTED3) The walk in cooler was 43-44 F.4) Fish & shrimp thawing in the 3 bay sink were 58-63 F. Discard. CORRECTED5) The beer cooler in the main bar (closest to the restrooms) is 48-49 F. CORRECTED
    Location: Walk-in cooler
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1) The cold top foods (closest to fryer) are 46-47 F. This cooler was 42-43 F inside.2) The reach in cooler below the pass through is 43-44F (foods inside are 46-48F). CORRECTED3) The walk in cooler was 43-44 F.4) Fish & shrimp thawing in the 3 bay sink were 58-63 F. Discard. CORRECTED5) The beer cooler in the main bar (closest to the restrooms) is 48-49 F. CORRECTED
    Location: Three bay area
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1) The cold top foods (closest to fryer) are 46-47 F. This cooler was 42-43 F inside.2) The reach in cooler below the pass through is 43-44F (foods inside are 46-48F). CORRECTED3) The walk in cooler was 43-44 F.4) Fish & shrimp thawing in the 3 bay sink were 58-63 F. Discard. CORRECTED5) The beer cooler in the main bar (closest to the restrooms) is 48-49 F. CORRECTED
    Location: Main bar
  • 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 wings in walk in cooler at 46-47 deg F from yesterday. Disposed of at time of inspection. Make sure to cool foods properly from 135 deg F to 70 deg F in 2 hours and then from 70 deg F to 41 deg F or below in an additional 4 hours. Be sure to cool chicken to 41 F or less before bagging.
    Location: Kitchen
    Equipment: Walk in 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: There are spray bottles hanging on a fry basket over the 3 bay sink. Only chemicals necessary for the operation of the 3 bay sink may be stored over the 3 bay sink.
    Location: Three bay area
  • Toxic labeling (corrected)
    Working container(s) of toxic materials not labeled with common name of contents.
    Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
    Comments: There are several spray bottles incorrectly or not labeled over the3 bay sink.
    Location: Three bay area
  • Food unsafe (Critical) (corrected)
    Food is unsafe and/or in unsound condition.
    Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
    Comments: There were gnats in the alcohol bottles in the 2nd bar. Discard alcohol with gnats.
    Location: 2nd bar
  • 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: The 3 bay sink was understood prep & soiled dishes were present. Be sure all soiled dishes are cleaned, sanitized & put away before using the 3 bay to prep food. The sink must also be cleaned & sanitized before using to prep food.
    Location: Three bay 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: There are no discard dates on leftover ready to eat potentially hazardous foods in the walk in cooler (cooked chicken etc),
    Location: Walk-in cooler
  • Hand sink improper usage (corrected)
    Hand washing facility used for purposes other than hand washing.
    Correction: A hand washing facility may not be used for purpose(s) other than hand washing. Never store anything in a hand sink.
    Comments: There is a spray bottle in the main bar hand sink.
    Location: Bar
  • Hair restraints (corrected)
    Food employees not wearing proper hair restraint.
    Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
  • Hoods inadequate or unapproved (corrected)
    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: Correct red tag violations on exhaust hood.
  • Lighting intensity (corrected)
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: Provide more lighting for womens restroom in the 2nd bar (one of five bulbs is working).
    Location: Womens restroom
  • Physical facility repair (corrected)
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: Replace the damaged ceiling tile over the dish machine.
    Location: Kitchen
  • Wiping cloths / storage (corrected)
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: There was a wet towel on prep cooler cutting board. Provide sanitizer at 50-100ppm chlorine or 200 ppm Quat.
    Location: Kitchen
  • Thawing (corrected)
    Potentially hazardous food(s) thawing improperly.
    Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
    Comments: Foods were thawing in the 3 bay sink in standing water. Thaw under running water.
    Location: Three bay area
 07/17/2012Recheck
  • Cold holding
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1) The cold top foods (closest to fryer) are 45-50 F.Not being used to hold food at this time. Make sure temperature is 41 deg F or below before using for foods. 2) The reach in cooler below the pass through is 43-44F (foods inside are 46-48F). CORRECTED3) The walk in cooler was 43-44 F.4) Fish & shrimp thawing in the 3 bay sink were 58-63 F. Discard. CORRECTED5) The beer cooler in the main bar (closest to the restrooms) is 48-49 F. CORRECTED
    Location: Kitchen
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1) The cold top foods (closest to fryer) are 45-50 F.Not being used to hold food at this time. Make sure temperature is 41 deg F or below before using for foods. 2) The reach in cooler below the pass through is 43-44F (foods inside are 46-48F). CORRECTED3) The walk in cooler was 43-44 F.4) Fish & shrimp thawing in the 3 bay sink were 58-63 F. Discard. CORRECTED5) The beer cooler in the main bar (closest to the restrooms) is 48-49 F. CORRECTED
    Location: Kitchen
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1) The cold top foods (closest to fryer) are 45-50 F.Not being used to hold food at this time. Make sure temperature is 41 deg F or below before using for foods. 2) The reach in cooler below the pass through is 43-44F (foods inside are 46-48F). CORRECTED3) The walk in cooler was 43-44 F.4) Fish & shrimp thawing in the 3 bay sink were 58-63 F. Discard. CORRECTED5) The beer cooler in the main bar (closest to the restrooms) is 48-49 F. CORRECTED
    Location: Kitchen
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1) The cold top foods (closest to fryer) are 45-50 F.Not being used to hold food at this time. Make sure temperature is 41 deg F or below before using for foods. 2) The reach in cooler below the pass through is 43-44F (foods inside are 46-48F). CORRECTED3) The walk in cooler was 43-44 F.4) Fish & shrimp thawing in the 3 bay sink were 58-63 F. Discard. CORRECTED5) The beer cooler in the main bar (closest to the restrooms) is 48-49 F. CORRECTED
    Location: Walk-in cooler
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1) The cold top foods (closest to fryer) are 45-50 F.Not being used to hold food at this time. Make sure temperature is 41 deg F or below before using for foods. 2) The reach in cooler below the pass through is 43-44F (foods inside are 46-48F). CORRECTED3) The walk in cooler was 43-44 F.4) Fish & shrimp thawing in the 3 bay sink were 58-63 F. Discard. CORRECTED5) The beer cooler in the main bar (closest to the restrooms) is 48-49 F. CORRECTED
    Location: Three bay area
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1) The cold top foods (closest to fryer) are 45-50 F.Not being used to hold food at this time. Make sure temperature is 41 deg F or below before using for foods. 2) The reach in cooler below the pass through is 43-44F (foods inside are 46-48F). CORRECTED3) The walk in cooler was 43-44 F.4) Fish & shrimp thawing in the 3 bay sink were 58-63 F. Discard. CORRECTED5) The beer cooler in the main bar (closest to the restrooms) is 48-49 F. CORRECTED
    Location: Main bar
  • 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 wings in walk in cooler at 46-47 deg F from yesterday. Disposed of at time of inspection. Make sure to cool foods properly from 135 deg F to 70 deg F in 2 hours and then from 70 deg F to 41 deg F or below in an additional 4 hours. Be sure to cool chicken to 41 F or less before bagging.
    Location: Kitchen
    Equipment: Walk in 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: There are spray bottles hanging on a fry basket over the 3 bay sink. Only chemicals necessary for the operation of the 3 bay sink may be stored over the 3 bay sink.
    Location: Three bay area
  • Toxic labeling (corrected)
    Working container(s) of toxic materials not labeled with common name of contents.
    Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
    Comments: There are several spray bottles incorrectly or not labeled over the3 bay sink.
    Location: Three bay area
  • Food unsafe (Critical) (corrected)
    Food is unsafe and/or in unsound condition.
    Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
    Comments: There were gnats in the alcohol bottles in the 2nd bar. Discard alcohol with gnats.
    Location: 2nd bar
  • 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: The 3 bay sink was understood prep & soiled dishes were present. Be sure all soiled dishes are cleaned, sanitized & put away before using the 3 bay to prep food. The sink must also be cleaned & sanitized before using to prep food.
    Location: Three bay 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: There are no discard dates on leftover ready to eat potentially hazardous foods in the walk in cooler (cooked chicken etc),
    Location: Walk-in cooler
  • Hand sink improper usage (corrected)
    Hand washing facility used for purposes other than hand washing.
    Correction: A hand washing facility may not be used for purpose(s) other than hand washing. Never store anything in a hand sink.
    Comments: There is a spray bottle in the main bar hand sink.
    Location: Bar
  • Hair restraints (corrected)
    Food employees not wearing proper hair restraint.
    Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
  • Hoods inadequate or unapproved (corrected)
    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: Correct red tag violations on exhaust hood.
  • Lighting intensity (corrected)
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: Provide more lighting for womens restroom in the 2nd bar (one of five bulbs is working).
    Location: Womens restroom
  • Physical facility repair (corrected)
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: Replace the damaged ceiling tile over the dish machine.
    Location: Kitchen
  • Wiping cloths / storage (corrected)
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: There was a wet towel on prep cooler cutting board. Provide sanitizer at 50-100ppm chlorine or 200 ppm Quat.
    Location: Kitchen
  • Thawing (corrected)
    Potentially hazardous food(s) thawing improperly.
    Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
    Comments: Foods were thawing in the 3 bay sink in standing water. Thaw under running water.
    Location: Three bay area
 07/10/2012Recheck
  • Cold holding
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1) The cold top foods (closest to fryer) are 45-50 F.Not being used to hold food at this time. Make sure temperature is 41 deg F or below before using for foods. 2) The reach in cooler below the pass through is 43-44F (foods inside are 46-48F). CORRECTED3) The walk in cooler was 43-44 F.4) Fish & shrimp thawing in the 3 bay sink were 58-63 F. Discard. CORRECTED5) The beer cooler in the main bar (closest to the restrooms) is 48-49 F. CORRECTED
    Location: Kitchen
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1) The cold top foods (closest to fryer) are 45-50 F.Not being used to hold food at this time. Make sure temperature is 41 deg F or below before using for foods. 2) The reach in cooler below the pass through is 43-44F (foods inside are 46-48F). CORRECTED3) The walk in cooler was 43-44 F.4) Fish & shrimp thawing in the 3 bay sink were 58-63 F. Discard. CORRECTED5) The beer cooler in the main bar (closest to the restrooms) is 48-49 F. CORRECTED
    Location: Kitchen
  • Cold holding
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1) The cold top foods (closest to fryer) are 45-50 F.Not being used to hold food at this time. Make sure temperature is 41 deg F or below before using for foods. 2) The reach in cooler below the pass through is 43-44F (foods inside are 46-48F). CORRECTED3) The walk in cooler was 43-44 F.4) Fish & shrimp thawing in the 3 bay sink were 58-63 F. Discard. CORRECTED5) The beer cooler in the main bar (closest to the restrooms) is 48-49 F. CORRECTED
    Location: Kitchen
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1) The cold top foods (closest to fryer) are 45-50 F.Not being used to hold food at this time. Make sure temperature is 41 deg F or below before using for foods. 2) The reach in cooler below the pass through is 43-44F (foods inside are 46-48F). CORRECTED3) The walk in cooler was 43-44 F.4) Fish & shrimp thawing in the 3 bay sink were 58-63 F. Discard. CORRECTED5) The beer cooler in the main bar (closest to the restrooms) is 48-49 F. CORRECTED
    Location: Walk-in cooler
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1) The cold top foods (closest to fryer) are 45-50 F.Not being used to hold food at this time. Make sure temperature is 41 deg F or below before using for foods. 2) The reach in cooler below the pass through is 43-44F (foods inside are 46-48F). CORRECTED3) The walk in cooler was 43-44 F.4) Fish & shrimp thawing in the 3 bay sink were 58-63 F. Discard. CORRECTED5) The beer cooler in the main bar (closest to the restrooms) is 48-49 F. CORRECTED
    Location: Three bay area
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1) The cold top foods (closest to fryer) are 45-50 F.Not being used to hold food at this time. Make sure temperature is 41 deg F or below before using for foods. 2) The reach in cooler below the pass through is 43-44F (foods inside are 46-48F). CORRECTED3) The walk in cooler was 43-44 F.4) Fish & shrimp thawing in the 3 bay sink were 58-63 F. Discard. CORRECTED5) The beer cooler in the main bar (closest to the restrooms) is 48-49 F. CORRECTED
    Location: Main bar
  • 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 wings in walk in cooler at 46-47 deg F from yesterday. Disposed of at time of inspection. Make sure to cool foods properly from 135 deg F to 70 deg F in 2 hours and then from 70 deg F to 41 deg F or below in an additional 4 hours. Be sure to cool chicken to 41 F or less before bagging.
    Location: Kitchen
    Equipment: Walk in 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: There are spray bottles hanging on a fry basket over the 3 bay sink. Only chemicals necessary for the operation of the 3 bay sink may be stored over the 3 bay sink.
    Location: Three bay area
  • Toxic labeling (corrected)
    Working container(s) of toxic materials not labeled with common name of contents.
    Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
    Comments: There are several spray bottles incorrectly or not labeled over the3 bay sink.
    Location: Three bay area
  • Food unsafe (Critical) (corrected)
    Food is unsafe and/or in unsound condition.
    Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
    Comments: There were gnats in the alcohol bottles in the 2nd bar. Discard alcohol with gnats.
    Location: 2nd bar
  • 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: The 3 bay sink was understood prep & soiled dishes were present. Be sure all soiled dishes are cleaned, sanitized & put away before using the 3 bay to prep food. The sink must also be cleaned & sanitized before using to prep food.
    Location: Three bay 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: There are no discard dates on leftover ready to eat potentially hazardous foods in the walk in cooler (cooked chicken etc),
    Location: Walk-in cooler
  • Hand sink improper usage (corrected)
    Hand washing facility used for purposes other than hand washing.
    Correction: A hand washing facility may not be used for purpose(s) other than hand washing. Never store anything in a hand sink.
    Comments: There is a spray bottle in the main bar hand sink.
    Location: Bar
  • Hair restraints (corrected)
    Food employees not wearing proper hair restraint.
    Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
  • Hoods inadequate or unapproved (corrected)
    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: Correct red tag violations on exhaust hood.
  • Lighting intensity (corrected)
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: Provide more lighting for womens restroom in the 2nd bar (one of five bulbs is working).
    Location: Womens restroom
  • Physical facility repair (corrected)
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: Replace the damaged ceiling tile over the dish machine.
    Location: Kitchen
  • Wiping cloths / storage (corrected)
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: There was a wet towel on prep cooler cutting board. Provide sanitizer at 50-100ppm chlorine or 200 ppm Quat.
    Location: Kitchen
  • Thawing (corrected)
    Potentially hazardous food(s) thawing improperly.
    Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
    Comments: Foods were thawing in the 3 bay sink in standing water. Thaw under running water.
    Location: Three bay area
 07/03/2012Recheck
  • Cold holding
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1) The cold top foods (closest to fryer) are 45-50 F.Not being used to hold food at this time. Make sure temperature is 41 deg F or below before using for foods. 2) The reach in cooler below the pass through is 43-44F (foods inside are 46-48F). CORRECTED3) The walk in cooler was 43-44 F. CORRECTED4) Fish & shrimp thawing in the 3 bay sink were 58-63 F. Discard. CORRECTED5) The beer cooler in the main bar (closest to the restrooms) is 48-49 F. CORRECTED
    Location: Kitchen
  • Cold holding
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1) The cold top foods (closest to fryer) are 45-50 F.Not being used to hold food at this time. Make sure temperature is 41 deg F or below before using for foods. 2) The reach in cooler below the pass through is 43-44F (foods inside are 46-48F). CORRECTED3) The walk in cooler was 43-44 F. CORRECTED4) Fish & shrimp thawing in the 3 bay sink were 58-63 F. Discard. CORRECTED5) The beer cooler in the main bar (closest to the restrooms) is 48-49 F. CORRECTED
    Location: Kitchen
  • Cold holding
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1) The cold top foods (closest to fryer) are 45-50 F.Not being used to hold food at this time. Make sure temperature is 41 deg F or below before using for foods. 2) The reach in cooler below the pass through is 43-44F (foods inside are 46-48F). CORRECTED3) The walk in cooler was 43-44 F. CORRECTED4) Fish & shrimp thawing in the 3 bay sink were 58-63 F. Discard. CORRECTED5) The beer cooler in the main bar (closest to the restrooms) is 48-49 F. CORRECTED
    Location: Kitchen
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1) The cold top foods (closest to fryer) are 45-50 F.Not being used to hold food at this time. Make sure temperature is 41 deg F or below before using for foods. 2) The reach in cooler below the pass through is 43-44F (foods inside are 46-48F). CORRECTED3) The walk in cooler was 43-44 F. CORRECTED4) Fish & shrimp thawing in the 3 bay sink were 58-63 F. Discard. CORRECTED5) The beer cooler in the main bar (closest to the restrooms) is 48-49 F. CORRECTED
    Location: Walk-in cooler
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1) The cold top foods (closest to fryer) are 45-50 F.Not being used to hold food at this time. Make sure temperature is 41 deg F or below before using for foods. 2) The reach in cooler below the pass through is 43-44F (foods inside are 46-48F). CORRECTED3) The walk in cooler was 43-44 F. CORRECTED4) Fish & shrimp thawing in the 3 bay sink were 58-63 F. Discard. CORRECTED5) The beer cooler in the main bar (closest to the restrooms) is 48-49 F. CORRECTED
    Location: Three bay area
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1) The cold top foods (closest to fryer) are 45-50 F.Not being used to hold food at this time. Make sure temperature is 41 deg F or below before using for foods. 2) The reach in cooler below the pass through is 43-44F (foods inside are 46-48F). CORRECTED3) The walk in cooler was 43-44 F. CORRECTED4) Fish & shrimp thawing in the 3 bay sink were 58-63 F. Discard. CORRECTED5) The beer cooler in the main bar (closest to the restrooms) is 48-49 F. CORRECTED
    Location: Main bar
  • 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 wings in walk in cooler at 46-47 deg F from yesterday. Disposed of at time of inspection. Make sure to cool foods properly from 135 deg F to 70 deg F in 2 hours and then from 70 deg F to 41 deg F or below in an additional 4 hours.
    Location: Kitchen
    Equipment: Walk in 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: There are spray bottles hanging on a fry basket over the 3 bay sink. Only chemicals necessary for the operation of the 3 bay sink may be stored over the 3 bay sink.
    Location: Three bay area
  • Toxic labeling (corrected)
    Working container(s) of toxic materials not labeled with common name of contents.
    Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
    Comments: There are several spray bottles incorrectly or not labeled over the3 bay sink.
    Location: Three bay area
  • Food unsafe (Critical) (corrected)
    Food is unsafe and/or in unsound condition.
    Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
    Comments: There were gnats in the alcohol bottles in the 2nd bar. Discard alcohol with gnats.
    Location: 2nd bar
  • 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: The 3 bay sink was understood prep & soiled dishes were present. Be sure all soiled dishes are cleaned, sanitized & put away before using the 3 bay to prep food. The sink must also be cleaned & sanitized before using to prep food.
    Location: Three bay 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: There are no discard dates on leftover ready to eat potentially hazardous foods in the walk in cooler (cooked chicken etc),
    Location: Walk-in cooler
  • Hand sink improper usage (corrected)
    Hand washing facility used for purposes other than hand washing.
    Correction: A hand washing facility may not be used for purpose(s) other than hand washing. Never store anything in a hand sink.
    Comments: There is a spray bottle in the main bar hand sink.
    Location: Bar
  • Hair restraints (corrected)
    Food employees not wearing proper hair restraint.
    Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
  • Hoods inadequate or unapproved (corrected)
    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: Correct red tag violations on exhaust hood.
  • Lighting intensity (corrected)
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: Provide more lighting for womens restroom in the 2nd bar (one of five bulbs is working).
    Location: Womens restroom
  • Physical facility repair (corrected)
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: Replace the damaged ceiling tile over the dish machine.
    Location: Kitchen
  • Wiping cloths / storage (corrected)
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: There was a wet towel on prep cooler cutting board. Provide sanitizer at 50-100ppm chlorine or 200 ppm Quat.
    Location: Kitchen
  • Thawing (corrected)
    Potentially hazardous food(s) thawing improperly.
    Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
    Comments: Foods were thawing in the 3 bay sink in standing water. Thaw under running water.
    Location: Three bay area
 06/26/2012Recheck
  • Cold holding
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1) The cold top foods (closest to fryer) are 45-50 F.2) The prep cooler (closest to the fryer) is 46-47 F inside.3) The reach in cooler below the pass through is 43-44F (foods inside are 46-48F).4) The walk in cooler was 43-44 F.5) Fish & shrimp thawing in the 3 bay sink were 58-63 F. Discard.6) The beer cooler in the main bar (closest to the restrooms) is 48-49 F.
    Location: Kitchen
  • Cold holding
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1) The cold top foods (closest to fryer) are 45-50 F.2) The prep cooler (closest to the fryer) is 46-47 F inside.3) The reach in cooler below the pass through is 43-44F (foods inside are 46-48F).4) The walk in cooler was 43-44 F.5) Fish & shrimp thawing in the 3 bay sink were 58-63 F. Discard.6) The beer cooler in the main bar (closest to the restrooms) is 48-49 F.
    Location: Kitchen
  • Cold holding
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1) The cold top foods (closest to fryer) are 45-50 F.2) The prep cooler (closest to the fryer) is 46-47 F inside.3) The reach in cooler below the pass through is 43-44F (foods inside are 46-48F).4) The walk in cooler was 43-44 F.5) Fish & shrimp thawing in the 3 bay sink were 58-63 F. Discard.6) The beer cooler in the main bar (closest to the restrooms) is 48-49 F.
    Location: Kitchen
  • Cold holding
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1) The cold top foods (closest to fryer) are 45-50 F.2) The prep cooler (closest to the fryer) is 46-47 F inside.3) The reach in cooler below the pass through is 43-44F (foods inside are 46-48F).4) The walk in cooler was 43-44 F.5) Fish & shrimp thawing in the 3 bay sink were 58-63 F. Discard.6) The beer cooler in the main bar (closest to the restrooms) is 48-49 F.
    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: 1) The cold top foods (closest to fryer) are 45-50 F.2) The prep cooler (closest to the fryer) is 46-47 F inside.3) The reach in cooler below the pass through is 43-44F (foods inside are 46-48F).4) The walk in cooler was 43-44 F.5) Fish & shrimp thawing in the 3 bay sink were 58-63 F. Discard.6) The beer cooler in the main bar (closest to the restrooms) is 48-49 F.
    Location: Three bay area
  • Cold holding
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1) The cold top foods (closest to fryer) are 45-50 F.2) The prep cooler (closest to the fryer) is 46-47 F inside.3) The reach in cooler below the pass through is 43-44F (foods inside are 46-48F).4) The walk in cooler was 43-44 F.5) Fish & shrimp thawing in the 3 bay sink were 58-63 F. Discard.6) The beer cooler in the main bar (closest to the restrooms) is 48-49 F.
    Location: Main 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 are spray bottles hanging on a fry basket over the 3 bay sink. Only chemicals necessary for the operation of the 3 bay sink may be stored over the 3 bay sink.
    Location: Three bay area
  • Toxic labeling
    Working container(s) of toxic materials not labeled with common name of contents.
    Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
    Comments: There are several spray bottles incorrectly or not labeled over the3 bay sink.
    Location: Three bay area
  • Food unsafe (Critical)
    Food is unsafe and/or in unsound condition.
    Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
    Comments: There were gnats in the alcohol bottles in the 2nd bar. Discard alcohol with gnats.
    Location: 2nd bar
  • Cross-contamination
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: The 3 bay sink was understood prep & soiled dishes were present. Be sure all soiled dishes are cleaned, sanitized & put away before using the 3 bay to prep food. The sink must also be cleaned & sanitized before using to prep food.
    Location: Three bay 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: There are no discard dates on leftover ready to eat potentially hazardous foods in the walk in cooler (cooked chicken etc),
    Location: Walk-in cooler
  • Hand sink improper usage (corrected on site)
    Hand washing facility used for purposes other than hand washing.
    Correction: A hand washing facility may not be used for purpose(s) other than hand washing. Never store anything in a hand sink.
    Comments: There is a spray bottle in the main bar hand sink.
    Location: Bar
  • Hair restraints
    Food employees not wearing proper hair restraint.
    Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
  • 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: Correct red tag violations on exhaust hood.
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: Provide more lighting for womens restroom in the 2nd bar (one of five bulbs is working).
    Location: Womens restroom
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: Replace the damaged ceiling tile over the dish machine.
    Location: Kitchen
  • Wiping cloths / storage
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: There was a wet towel on prep cooler cutting board. Provide sanitizer at 50-100ppm chlorine or 200 ppm Quat.
    Location: Kitchen
  • Thawing
    Potentially hazardous food(s) thawing improperly.
    Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
    Comments: Foods were thawing in the 3 bay sink in standing water. Thaw under running water.
    Location: Three bay area
 06/19/2012Routine
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: Foods are in ice on the pizza cold top & 47-48 F. Discontinue using ice & place the pans in the cold top. When ice is used, pans must be in the ice & not in top of the ice.
    Location: Kitchen
    Equipment: Pizza make table
  • 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: There was no sanitizer detected on the final rinse for the dish machine. Do not use until it dispense 50 ppm chlorine.
    Location: Kitchen
    Equipment: Dishmachine
  • Food unsafe (Critical) (corrected)
    Food is unsafe and/or in unsound condition.
    Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
    Comments: There are gnats in alcohol bottles. Discard alcohol with gnats.
    Location: 2nd bar
  • 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: There are no discard dates on left over potentially hazardous, ready to eat food (cooked foods, sliced or bagged meats etc)..
    Location: Kitchen
  • Hair restraints (corrected)
    Food employees not wearing proper hair restraint.
    Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
  • Open doors and windows (corrected)
    Window(s) and/or door(s) open.
    Correction: If the windows and doors are kept open for ventilation or other purpose the openings shall be protected from insect and rodent entry.
    Comments: The back door is open. Provide a screen door or keep exterior doors closed.
    Location: Kitchen (back)
  • 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 black microwave is soiled inside (roof).
    Location: Kitchen
    Equipment: Microwave oven
  • Plumbing system/ repair (Non-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 at the 2 bay sink. Restore hot water supply.
    Location: Kitchen
 03/07/2012Recheck
  • 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: Foods are in ice on the pizza cold top & 47-48 F. Discontinue using ice & place the pans in the cold top. When ice is used, pans must be in the ice & not in top of the ice.
    Location: Kitchen
    Equipment: Pizza make table
  • 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: There was no sanitizer detected on the final rinse for the dish machine. Do not use until it dispense 50 ppm chlorine.
    Location: Kitchen
    Equipment: Dishmachine
  • Food unsafe (Critical)
    Food is unsafe and/or in unsound condition.
    Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
    Comments: There are gnats in alcohol bottles. Discard alcohol with gnats.
    Location: 2nd bar
  • 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: There are no discard dates on left over potentially hazardous , ready to eat food (cooked foods, sliced or bagged meats etc)..
    Location: Kitchen
  • Hair restraints
    Food employees not wearing proper hair restraint.
    Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
  • Open doors and windows
    Window(s) and/or door(s) open.
    Correction: If the windows and doors are kept open for ventilation or other purpose the openings shall be protected from insect and rodent entry.
    Comments: The back door is open. Provide a screen door or keep exterior doors closed.
    Location: Kitchen (back)
  • Baking/cooking equipment soiled
    Food contact surfaces of baking and/or cooking equipment soiled.
    Correction: Clean surfaces at least every 24 hours.
    Comments: The black microwave is soiled inside (roof).
    Location: Kitchen
    Equipment: Microwave oven
  • Plumbing system/ repair (Non-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 at the 2 bay sink. Restore hot water supply.
    Location: Kitchen
 02/29/2012Routine
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: The 2 door upright "True" refrigerator is 50 F. Foods inside are 46-47 F.
    Location: Kitchen
  • No hand washing (when) (corrected)
    Food employees’ hands became contaminated and were not washed to eliminate contamination.
    Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
    Comments: The Cook put on gloves without washing his hands. Always wash your hands before putting on gloves & at each glove change.
  • Food unsafe (Critical) (corrected)
    Food is unsafe and/or in unsound condition.
    Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
    Comments: There were gnats in some alcohol bottles. Discard alcohol with gnats.
    Location: Bar
  • Food unsafe (Critical) (corrected)
    Food is unsafe and/or in unsound condition.
    Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
    Comments: There were gnats in some alcohol bottles. Discard alcohol with gnats.
    Location: 2nd bar
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1) The Slicer has dried food on the blade & behind the guard.2) The bottom of the beer cooler in the second bar is soiled.
    Location: Kitchen
    Equipment: Slicer
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1) The Slicer has dried food on the blade & behind the guard.2) The bottom of the beer cooler in the second bar is soiled.
    Location: 2nd bar
  • No certified food handler (corrected)
    No certified food handler per 410 IAC 7-22.
    Correction: Provide a certified food handler.
  • 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: There is a coat on the dry storage shelves.
    Location: Dry storage
  • Soiled dumpsters and receptacles (corrected)
    Waste handling units not clean or improperly cleaned.
    Correction: Clean waste handling units at a frequency to prevent build up and in a manner to prevent contamination of food, equipment, utensils or single service items.
    Comments: The trash can is soiled in the mens restroom.
    Location: Mens restroom
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: One trashcan has melted on the side. Discard.
    Location: Kitchen
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: The mop sink is heavily soiled. Clean the sink & be sure to empty mop buckets.
    Location: Utility room
  • Light shields (corrected)
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Location: Kitchen
 02/29/2012Recheck
  • 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 2 door upright "True" refrigerator is 50 F. Foods inside are 46-47 F.
    Location: Kitchen
  • No hand washing (when) (corrected)
    Food employees’ hands became contaminated and were not washed to eliminate contamination.
    Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
    Comments: The Cook put on gloves without washing his hands. Always wash your hands before putting on gloves & at each glove change.
  • Food unsafe (Critical) (corrected)
    Food is unsafe and/or in unsound condition.
    Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
    Comments: There were gnats in some alcohol bottles. Discard alcohol with gnats.
    Location: Bar
  • Food unsafe (Critical) (corrected)
    Food is unsafe and/or in unsound condition.
    Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
    Comments: There were gnats in some alcohol bottles. Discard alcohol with gnats.
    Location: 2nd bar
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1) The Slicer has dried food on the blade & behind the guard.2) The bottom of the beer cooler in the second bar is soiled.
    Location: Kitchen
    Equipment: Slicer
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1) The Slicer has dried food on the blade & behind the guard.2) The bottom of the beer cooler in the second bar is soiled.
    Location: 2nd bar
  • No certified food handler
    No certified food handler per 410 IAC 7-22.
    Correction: Provide a certified food handler.
  • 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: There is a coat on the dry storage shelves.
    Location: Dry storage
  • Soiled dumpsters and receptacles (corrected)
    Waste handling units not clean or improperly cleaned.
    Correction: Clean waste handling units at a frequency to prevent build up and in a manner to prevent contamination of food, equipment, utensils or single service items.
    Comments: The trash can is soiled in the mens restroom.
    Location: Mens restroom
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: One trashcan has melted on the side. Discard.
    Location: Kitchen
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: The mop sink is heavily soiled. Clean the sink & be sure to empty mop buckets.
    Location: Utility room
  • Light shields (corrected)
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Location: Kitchen
 11/28/2011Recheck

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