THE PUB INDIANAPOLIS, 30 E GEORGIA ST, Indianapolis, IN - Restaurant inspection findings and violations

  1. All Cities
  2. IN small cities
  3. IN smaller cities
  4. Indiana
  5. Marion County, IN Restaurants

Business Info

Name: THE PUB INDIANAPOLIS
Type: Tavern
Address: 30 E GEORGIA ST, Indianapolis, IN 46204
County: Marion
License #: 96631
Smoking: Smoking
Total inspections: 30
Last inspection: 10/13/2014
Add photo of this business Description:

Restaurant representatives - add corrected or new information about THE PUB INDIANAPOLIS, 30 E GEORGIA ST, Indianapolis, IN »


Inspection findings

Inspection Date

Type
  • 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: PROVIDE ICE BATH FOR CUT FRUIT OR STORE IN PROPER REFRIGERATION OF 41 OR BELOW.
    Location: Bar
  • Toxic labeling (corrected)
    Working container(s) of toxic materials not labeled with common name of contents.
    Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
    Comments: LABEL CHEMICAL SPRAY BOTTLES PROPERLY WHERE NEEDED.
    Location: Bar
  • Bait stations (corrected)
    Open rodent bait station(s).
    Correction: Provide covered, tamper resistant bait stations.
    Comments: REMOVE ALL FLY STRIPS FROM BAR AND OTHER UNAPPROVED INSECT TRAPPING DEVICES.
    Location: Bar
  • Chemical sanitizer concentration (corrected)
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: BAR DISHMACHINE SANITIZING AT 0 PPM FOR CHLORINE; MAINTAIN AT 50 - 100 PPM FOR CHLORINE.*CORRECTIVE ACTION* DISTRICT INSPECTOR PRIMED DISHMACHINE. MANGEMENT AND STAFF HAS BEEN INSTRUCTED TO CHECK DISHMACHINE DAILY TO ENSURE MACHINE IS SANITIZING PROPERLY; USE PROPER TEST STRIPS.
    Location: Bar
    Equipment: Dishmachine
  • No certified food handler (corrected)
    No certified food handler per 410 IAC 7-22.
    Correction: Provide a certified food handler.
    Comments: MANAGEMENT PROVIDED REGISTRATION DOCUMENTATION. PARTICIPANT IS SCHEDULED FOR FOOD HANDLER CERTIFICATION CLASS/EXAM THROUGH SERV SAFE ON 9/10/14. YOU MAY FAX OR EMAIL ME THE EXAM RESULTS AND CERTIFICATE ONCE KNOWN.
  • 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: EX. CLOTHES, TOOLS, ETC.
    Location: Kitchen (back)
  • 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: EX. CLOTHES, TOOLS, ETC.
    Location: Dry storage
  • 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: INVERT OPEN EXPOSED UTENSILS PROPERLY SO THAT HANDLES ARE STORED UP AND NOT HEADS OF UTENSILS.
    Location: Kitchen
  • Lighting intensity (corrected)
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: PROVIDE LIGHTS WERE OUT AT KITCHEN CEILING.
    Location: Kitchen
  • Unnecessary litter (corrected)
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: REMOVE ALL ALUMINUM FOIL OFF KITCHEN SHELVING AND EQUIPMENT.
    Location: Kitchen
  • 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.
    Location: Womens restroom
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN WALK-IN-COOLER WALLS, FLOORS, CEILING, SHELVING AND FANGUARDS.
    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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN WALK-IN-COOLER WALLS, FLOORS, CEILING, SHELVING AND FANGUARDS.
    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: DO NOT COVER AND SEAL HOT FOODS WHEN IN THE COOLING PROCESS.
    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: GROUND BEEF SITTING IN CONTAINER AT 3-BAY SINK--DISCONTINUE THIS THAWING BEHAVIOR.
    Location: Kitchen
    Equipment: 3-bay
  • Thermometer, provided (corrected)
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Comments: PROVIDE AT BAR REACH-IN-COOLERS WHERE MISSING.
    Location: Bar
    Equipment: Reach in cooler
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1) REPAIR KITCHEN DISHMACHINE SPRAY HEAD THAT IS LEAKING--CORRECTED.2) REPLACE AND/OR RESURFACE RUSTED SHELVING AT KITCHEN WALK-IN-COOLER.
    Location: Kitchen
    Equipment: Dishmachine
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1) REPAIR KITCHEN DISHMACHINE SPRAY HEAD THAT IS LEAKING--CORRECTED.2) REPLACE AND/OR RESURFACE RUSTED SHELVING AT KITCHEN WALK-IN-COOLER.
    Location: Kitchen
    Equipment: Walk in cooler
  • Equipment drainage (corrected)
    Equipment compartment(s) not properly draining.
    Correction: Equipment compartments that are subject to accumulation of moisture due to conditions, such as condensation, food or beverage drip, or water from melting ice shall be sloped to an outlet that allows complete draining.
    Comments: REPAIR KITCHEN COLD-TOP UNIT THAT IS POOLING AT INTERIOR OF COOLER. DO NOT STORE FOOD ITEMS ON BOTTOM SHELVING OF COOLER UNTIL ALL REPAIRS ARE COMPLETED.
    Location: Kitchen
    Equipment: Cold top
  • Food storage (corrected)
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: KEEP FOODS COVERED PROPERLY.
    Location: Kitchen
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN DRY STORAGE SHELVING.
    Location: Dry storage
    Equipment: Metal shelving
  • Light shields (corrected)
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: REPLACE DAMAGED LIGHT GUARD SHIELDS WHERE MISSING AT KITCHEN CEILING.PLACE LIGHT GUARD SHIELDS BACK UP PROPERLY WHERE HANGING DOWN AT KITCHEN CEILING.
    Location: Kitchen
 10/13/2014Recheck
  • 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.
    Location: Kitchen
    Equipment: Cold top
  • Chemical sanitizer concentration (corrected)
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: BAR DISHMACHINE SANITIZING AT 0 PPM FOR CHLORINE; REPAIR TO ENSURE THAT BAR DISHMACHINE IS SANITIZING AND MAINTAINING A SANITIZER CONCENTRATION OF 50 - 100 PPM FOR CHLORINE.
    Location: Bar
    Equipment: Dishmachine
  • 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 SHELL EGGS STORED ON TOP OF KETCHUP AND NEAR READY-TO-EAT FOOD AT KITCHEN WALK-IN-COOLER--DISCONTINUE THIS BEHAVIOR.2) RAW MEAT STORED NEXT TO READY-TO-EAT CHEESE AT KITCHEN COLD-TOP COOLER INTERIOR--DISCONTINUE THIS BEHAVIOR.
    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: CONDUCT CONSISTENT DATE-MARKING. TACO MEAT AND CHICKEN NOODLE SOUP WAS DISCARDED.
    Location: Kitchen
    Equipment: Reach in cooler
  • Plumbing system / repair (Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: IN PROGRESS: SCHEDULED TO BE REPAIRED 3/5/14.REPAIR ALL LEAKS AT BOTTOM PIPING OF KITCHEN 3-BAY SINK.
    Location: Kitchen
    Equipment: 3-bay
  • No certified food handler (corrected)
    No certified food handler per 410 IAC 7-22.
    Correction: Provide a certified food handler.
    Comments: MANAGEMENT PROVIDED REGISTRATION DOCUMENTATION. PARTICIPANT IS SCHEDULED FOR FOOD HANDLER CERTIFICATION CLASS/EXAM THROUGH SERV SAFE ON 9/10/14. YOU MAY FAX OR EMAIL ME THE EXAM RESULTS AND CERTIFICATE ONCE KNOWN.
  • Jewelry prohibition (corrected)
    Employee wearing excessive jewelry.
    Correction: While preparing food, employees shall not wear jewelry on their hand(s) or arm(s) except a plain band.
    Comments: FOOD HANDLER WEARING BIG WATCH AND BRACELET AT KITCHEN--REMOVE.
  • Contamination of sanitized tableware (corrected)
    Food contact and/or lip-contact surface of a single service article, single use article, or utensil contaminated and/or unprotected.
    Correction: Handle and /or store to prevent contamination.
    Comments: ALL BAR DRINKING STRAWS MUST BE PRE-WRAPPED; DISCONTINUE UNWRAPPRED DRINKING STRAWS.
  • 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: EX. JACKET.
    Location: Main bar
  • Single Service/Equipment storage (corrected)
    Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
    Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
    Comments: KEEP CLEAN ICE BUCKETS STORED OFF FLOOR AT LEAST 6 INCHES.
    Location: Kitchen
  • Lighting intensity (corrected)
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: IN PROGRESS:PROVIDE LIGHTS WHERE OUT AT KITCHEN BACK DRY STORAGE ROOM CEILING WHERE OUT.
    Location: Kitchen
  • Lighting intensity (corrected)
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: IN PROGRESS:PROVIDE LIGHTS WHERE OUT AT KITCHEN BACK DRY STORAGE ROOM CEILING WHERE OUT.
    Location: Back room
  • Lighting intensity (corrected)
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: IN PROGRESS:PROVIDE LIGHTS WHERE OUT AT KITCHEN BACK DRY STORAGE ROOM CEILING WHERE OUT.
    Location: Dry storage
  • Ventilation provided (corrected)
    Insufficient capacity and/or no mechanical ventilation provided.
    Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
    Comments: HAVE ALL ESTABLISHMENT FIRE-EXTINGUISHERS SERVICED, UPDATED AND RE-TAGGED PROPERLY BY A PROFESSIONAL SERVICE PROVIDER.(LAST INSPECTED IN NOVEMBER OF 2012)
    Location: Bar
  • Ventilation provided (corrected)
    Insufficient capacity and/or no mechanical ventilation provided.
    Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
    Comments: HAVE ALL ESTABLISHMENT FIRE-EXTINGUISHERS SERVICED, UPDATED AND RE-TAGGED PROPERLY BY A PROFESSIONAL SERVICE PROVIDER.(LAST INSPECTED IN NOVEMBER OF 2012)
    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: CONTINUE TO WORK ON:MPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR FLOORS.
    Location: Main bar
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: REPLACE ALL DAMAGED/RUSTED SHELVING AT KITCHEN WALK-IN-COOLER.
    Location: Kitchen
    Equipment: Walk in cooler
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: REPLACE ALL DAMAGED/RUSTED SHELVING AT KITCHEN WALK-IN-COOLER.
    Equipment: Metal shelving
  • Fixed equipment spacing/sealing (corrected)
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: IN PROGRESS: SCHEDULED TO BE REPAIRED 3/5/14.1) REPAIR LOOSE HANDSINK FAUCET AT MENS RESTROOM; ENSURE THAT FAUCET FIXTURE IS NOT MOVABLE--CORRECTED.2) REPAIR LOOSE WOMENS RESTROOM CEILING VENTS THAT ARE SLIGHTLY HANGING; ATTACH PROPERLY.
    Location: Mens restroom
    Equipment: Hand sink
  • Fixed equipment spacing/sealing (corrected)
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: IN PROGRESS: SCHEDULED TO BE REPAIRED 3/5/14.1) REPAIR LOOSE HANDSINK FAUCET AT MENS RESTROOM; ENSURE THAT FAUCET FIXTURE IS NOT MOVABLE--CORRECTED.2) REPAIR LOOSE WOMENS RESTROOM CEILING VENTS THAT ARE SLIGHTLY HANGING; ATTACH PROPERLY.
    Location: Womens restroom
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CONTINUE TO WORK ON:SOILED BAR REACH-IN-COOLER SHELVING.
    Location: Bar
    Equipment: Reach in cooler
 10/13/2014Recheck
  • 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: PROVIDE ICE BATH FOR CUT FRUIT OR STORE IN PROPER REFRIGERATION OF 41 OR BELOW.
    Location: Bar
  • Toxic labeling (corrected)
    Working container(s) of toxic materials not labeled with common name of contents.
    Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
    Comments: LABEL CHEMICAL SPRAY BOTTLES PROPERLY WHERE NEEDED.
    Location: Bar
  • Bait stations (corrected)
    Open rodent bait station(s).
    Correction: Provide covered, tamper resistant bait stations.
    Comments: REMOVE ALL FLY STRIPS FROM BAR AND OTHER UNAPPROVED INSECT TRAPPING DEVICES.
    Location: Bar
  • Chemical sanitizer concentration (corrected)
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: BAR DISHMACHINE SANITIZING AT 0 PPM FOR CHLORINE; MAINTAIN AT 50 - 100 PPM FOR CHLORINE.*CORRECTIVE ACTION* DISTRICT INSPECTOR PRIMED DISHMACHINE. MANGEMENT AND STAFF HAS BEEN INSTRUCTED TO CHECK DISHMACHINE DAILY TO ENSURE MACHINE IS SANITIZING PROPERLY; USE PROPER TEST STRIPS.
    Location: Bar
    Equipment: Dishmachine
  • No certified food handler
    No certified food handler per 410 IAC 7-22.
    Correction: Provide a certified food handler.
    Comments: MANAGEMENT PROVIDED REGISTRATION DOCUMENTATION. PARTICIPANT IS SCHEDULED FOR FOOD HANDLER CERTIFICATION CLASS/EXAM THROUGH SERV SAFE ON 9/10/14. YOU MAY FAX OR EMAIL ME THE EXAM RESULTS AND CERTIFICATE ONCE KNOWN.
  • 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: EX. CLOTHES, TOOLS, ETC.
    Location: Kitchen (back)
  • 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: EX. CLOTHES, TOOLS, ETC.
    Location: Dry storage
  • 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: INVERT OPEN EXPOSED UTENSILS PROPERLY SO THAT HANDLES ARE STORED UP AND NOT HEADS OF UTENSILS.
    Location: Kitchen
  • Lighting intensity (corrected)
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: PROVIDE LIGHTS WERE OUT AT KITCHEN CEILING.
    Location: Kitchen
  • Unnecessary litter (corrected)
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: REMOVE ALL ALUMINUM FOIL OFF KITCHEN SHELVING AND EQUIPMENT.
    Location: Kitchen
  • 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.
    Location: Womens restroom
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN WALK-IN-COOLER WALLS, FLOORS, CEILING, SHELVING AND FANGUARDS.
    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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN WALK-IN-COOLER WALLS, FLOORS, CEILING, SHELVING AND FANGUARDS.
    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: DO NOT COVER AND SEAL HOT FOODS WHEN IN THE COOLING PROCESS.
    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: GROUND BEEF SITTING IN CONTAINER AT 3-BAY SINK--DISCONTINUE THIS THAWING BEHAVIOR.
    Location: Kitchen
    Equipment: 3-bay
  • Thermometer, provided (corrected)
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Comments: PROVIDE AT BAR REACH-IN-COOLERS WHERE MISSING.
    Location: Bar
    Equipment: Reach in cooler
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1) REPAIR KITCHEN DISHMACHINE SPRAY HEAD THAT IS LEAKING--CORRECTED.2) REPLACE AND/OR RESURFACE RUSTED SHELVING AT KITCHEN WALK-IN-COOLER.
    Location: Kitchen
    Equipment: Dishmachine
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1) REPAIR KITCHEN DISHMACHINE SPRAY HEAD THAT IS LEAKING--CORRECTED.2) REPLACE AND/OR RESURFACE RUSTED SHELVING AT KITCHEN WALK-IN-COOLER.
    Location: Kitchen
    Equipment: Walk in cooler
  • Equipment drainage (corrected)
    Equipment compartment(s) not properly draining.
    Correction: Equipment compartments that are subject to accumulation of moisture due to conditions, such as condensation, food or beverage drip, or water from melting ice shall be sloped to an outlet that allows complete draining.
    Comments: REPAIR KITCHEN COLD-TOP UNIT THAT IS POOLING AT INTERIOR OF COOLER. DO NOT STORE FOOD ITEMS ON BOTTOM SHELVING OF COOLER UNTIL ALL REPAIRS ARE COMPLETED.
    Location: Kitchen
    Equipment: Cold top
  • Food storage (corrected)
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: KEEP FOODS COVERED PROPERLY.
    Location: Kitchen
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN DRY STORAGE SHELVING.
    Location: Dry storage
    Equipment: Metal shelving
  • Light shields (corrected)
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: REPLACE DAMAGED LIGHT GUARD SHIELDS WHERE MISSING AT KITCHEN CEILING.PLACE LIGHT GUARD SHIELDS BACK UP PROPERLY WHERE HANGING DOWN AT KITCHEN CEILING.
    Location: Kitchen
 09/11/2014Recheck
  • 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.
    Location: Kitchen
    Equipment: Cold top
  • Chemical sanitizer concentration (corrected)
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: BAR DISHMACHINE SANITIZING AT 0 PPM FOR CHLORINE; REPAIR TO ENSURE THAT BAR DISHMACHINE IS SANITIZING AND MAINTAINING A SANITIZER CONCENTRATION OF 50 - 100 PPM FOR CHLORINE.
    Location: Bar
    Equipment: Dishmachine
  • 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 SHELL EGGS STORED ON TOP OF KETCHUP AND NEAR READY-TO-EAT FOOD AT KITCHEN WALK-IN-COOLER--DISCONTINUE THIS BEHAVIOR.2) RAW MEAT STORED NEXT TO READY-TO-EAT CHEESE AT KITCHEN COLD-TOP COOLER INTERIOR--DISCONTINUE THIS BEHAVIOR.
    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: CONDUCT CONSISTENT DATE-MARKING. TACO MEAT AND CHICKEN NOODLE SOUP WAS DISCARDED.
    Location: Kitchen
    Equipment: Reach in cooler
  • Plumbing system / repair (Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: IN PROGRESS: SCHEDULED TO BE REPAIRED 3/5/14.REPAIR ALL LEAKS AT BOTTOM PIPING OF KITCHEN 3-BAY SINK.
    Location: Kitchen
    Equipment: 3-bay
  • No certified food handler
    No certified food handler per 410 IAC 7-22.
    Correction: Provide a certified food handler.
    Comments: MANAGEMENT PROVIDED REGISTRATION DOCUMENTATION. PARTICIPANT IS SCHEDULED FOR FOOD HANDLER CERTIFICATION CLASS/EXAM THROUGH SERV SAFE ON 9/10/14. YOU MAY FAX OR EMAIL ME THE EXAM RESULTS AND CERTIFICATE ONCE KNOWN.
  • Jewelry prohibition (corrected)
    Employee wearing excessive jewelry.
    Correction: While preparing food, employees shall not wear jewelry on their hand(s) or arm(s) except a plain band.
    Comments: FOOD HANDLER WEARING BIG WATCH AND BRACELET AT KITCHEN--REMOVE.
  • Contamination of sanitized tableware (corrected)
    Food contact and/or lip-contact surface of a single service article, single use article, or utensil contaminated and/or unprotected.
    Correction: Handle and /or store to prevent contamination.
    Comments: ALL BAR DRINKING STRAWS MUST BE PRE-WRAPPED; DISCONTINUE UNWRAPPRED DRINKING STRAWS.
  • 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: EX. JACKET.
    Location: Main bar
  • Single Service/Equipment storage (corrected)
    Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
    Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
    Comments: KEEP CLEAN ICE BUCKETS STORED OFF FLOOR AT LEAST 6 INCHES.
    Location: Kitchen
  • Lighting intensity (corrected)
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: IN PROGRESS:PROVIDE LIGHTS WHERE OUT AT KITCHEN BACK DRY STORAGE ROOM CEILING WHERE OUT.
    Location: Kitchen
  • Lighting intensity (corrected)
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: IN PROGRESS:PROVIDE LIGHTS WHERE OUT AT KITCHEN BACK DRY STORAGE ROOM CEILING WHERE OUT.
    Location: Back room
  • Lighting intensity (corrected)
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: IN PROGRESS:PROVIDE LIGHTS WHERE OUT AT KITCHEN BACK DRY STORAGE ROOM CEILING WHERE OUT.
    Location: Dry storage
  • Ventilation provided (corrected)
    Insufficient capacity and/or no mechanical ventilation provided.
    Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
    Comments: HAVE ALL ESTABLISHMENT FIRE-EXTINGUISHERS SERVICED, UPDATED AND RE-TAGGED PROPERLY BY A PROFESSIONAL SERVICE PROVIDER.(LAST INSPECTED IN NOVEMBER OF 2012)
    Location: Bar
  • Ventilation provided (corrected)
    Insufficient capacity and/or no mechanical ventilation provided.
    Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
    Comments: HAVE ALL ESTABLISHMENT FIRE-EXTINGUISHERS SERVICED, UPDATED AND RE-TAGGED PROPERLY BY A PROFESSIONAL SERVICE PROVIDER.(LAST INSPECTED IN NOVEMBER OF 2012)
    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: CONTINUE TO WORK ON:MPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR FLOORS.
    Location: Main bar
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: REPLACE ALL DAMAGED/RUSTED SHELVING AT KITCHEN WALK-IN-COOLER.
    Location: Kitchen
    Equipment: Walk in cooler
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: REPLACE ALL DAMAGED/RUSTED SHELVING AT KITCHEN WALK-IN-COOLER.
    Equipment: Metal shelving
  • Fixed equipment spacing/sealing (corrected)
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: IN PROGRESS: SCHEDULED TO BE REPAIRED 3/5/14.1) REPAIR LOOSE HANDSINK FAUCET AT MENS RESTROOM; ENSURE THAT FAUCET FIXTURE IS NOT MOVABLE--CORRECTED.2) REPAIR LOOSE WOMENS RESTROOM CEILING VENTS THAT ARE SLIGHTLY HANGING; ATTACH PROPERLY.
    Location: Mens restroom
    Equipment: Hand sink
  • Fixed equipment spacing/sealing (corrected)
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: IN PROGRESS: SCHEDULED TO BE REPAIRED 3/5/14.1) REPAIR LOOSE HANDSINK FAUCET AT MENS RESTROOM; ENSURE THAT FAUCET FIXTURE IS NOT MOVABLE--CORRECTED.2) REPAIR LOOSE WOMENS RESTROOM CEILING VENTS THAT ARE SLIGHTLY HANGING; ATTACH PROPERLY.
    Location: Womens restroom
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CONTINUE TO WORK ON:SOILED BAR REACH-IN-COOLER SHELVING.
    Location: Bar
    Equipment: Reach in cooler
 09/11/2014Recheck
  • 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: PROVIDE ICE BATH FOR CUT FRUIT OR STORE IN PROPER REFRIGERATION OF 41 OR BELOW.
    Location: Bar
  • Toxic labeling (corrected)
    Working container(s) of toxic materials not labeled with common name of contents.
    Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
    Comments: LABEL CHEMICAL SPRAY BOTTLES PROPERLY WHERE NEEDED.
    Location: Bar
  • Bait stations (corrected)
    Open rodent bait station(s).
    Correction: Provide covered, tamper resistant bait stations.
    Comments: REMOVE ALL FLY STRIPS FROM BAR AND OTHER UNAPPROVED INSECT TRAPPING DEVICES.
    Location: Bar
  • Chemical sanitizer concentration (corrected)
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: BAR DISHMACHINE SANITIZING AT 0 PPM FOR CHLORINE; MAINTAIN AT 50 - 100 PPM FOR CHLORINE.*CORRECTIVE ACTION* DISTRICT INSPECTOR PRIMED DISHMACHINE. MANGEMENT AND STAFF HAS BEEN INSTRUCTED TO CHECK DISHMACHINE DAILY TO ENSURE MACHINE IS SANITIZING PROPERLY; USE PROPER TEST STRIPS.
    Location: Bar
    Equipment: Dishmachine
  • No certified food handler
    No certified food handler per 410 IAC 7-22.
    Correction: Provide a certified food handler.
    Comments: PROVIDE PROOF OF REGISTRATION ON THE RECHECK INSPECTION DATE (EX. RECEIPT). YOU MAY FAX OR EMAIL ME THE REGISTRATION INFORMATION.
  • 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: EX. CLOTHES, TOOLS, ETC.
    Location: Kitchen (back)
  • 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: EX. CLOTHES, TOOLS, ETC.
    Location: Dry storage
  • 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: INVERT OPEN EXPOSED UTENSILS PROPERLY SO THAT HANDLES ARE STORED UP AND NOT HEADS OF UTENSILS.
    Location: Kitchen
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: PROVIDE LIGHTS WERE OUT AT KITCHEN CEILING.
    Location: Kitchen
  • Unnecessary litter (corrected)
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: REMOVE ALL ALUMINUM FOIL OFF KITCHEN SHELVING AND EQUIPMENT.
    Location: Kitchen
  • 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.
    Location: Womens restroom
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN WALK-IN-COOLER WALLS, FLOORS, CEILING, SHELVING AND FANGUARDS.
    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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN WALK-IN-COOLER WALLS, FLOORS, CEILING, SHELVING AND FANGUARDS.
    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: DO NOT COVER AND SEAL HOT FOODS WHEN IN THE COOLING PROCESS.
    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: GROUND BEEF SITTING IN CONTAINER AT 3-BAY SINK--DISCONTINUE THIS THAWING BEHAVIOR.
    Location: Kitchen
    Equipment: 3-bay
  • Thermometer, provided (corrected)
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Comments: PROVIDE AT BAR REACH-IN-COOLERS WHERE MISSING.
    Location: Bar
    Equipment: Reach in cooler
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1) REPAIR KITCHEN DISHMACHINE SPRAY HEAD THAT IS LEAKING--CORRECTED.2) REPLACE AND/OR RESURFACE RUSTED SHELVING AT KITCHEN WALK-IN-COOLER.
    Location: Kitchen
    Equipment: Dishmachine
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1) REPAIR KITCHEN DISHMACHINE SPRAY HEAD THAT IS LEAKING--CORRECTED.2) REPLACE AND/OR RESURFACE RUSTED SHELVING AT KITCHEN WALK-IN-COOLER.
    Location: Kitchen
    Equipment: Walk in cooler
  • Equipment drainage (corrected)
    Equipment compartment(s) not properly draining.
    Correction: Equipment compartments that are subject to accumulation of moisture due to conditions, such as condensation, food or beverage drip, or water from melting ice shall be sloped to an outlet that allows complete draining.
    Comments: REPAIR KITCHEN COLD-TOP UNIT THAT IS POOLING AT INTERIOR OF COOLER. DO NOT STORE FOOD ITEMS ON BOTTOM SHELVING OF COOLER UNTIL ALL REPAIRS ARE COMPLETED.
    Location: Kitchen
    Equipment: Cold top
  • Food storage (corrected)
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: KEEP FOODS COVERED PROPERLY.
    Location: Kitchen
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN DRY STORAGE SHELVING.
    Location: Dry storage
    Equipment: Metal shelving
  • Light shields (corrected on site)
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: REPLACE DAMAGED LIGHT GUARD SHIELDS WHERE MISSING AT KITCHEN CEILING.PLACE LIGHT GUARD SHIELDS BACK UP PROPERLY WHERE HANGING DOWN AT KITCHEN CEILING.
    Location: Kitchen
 09/03/2014Recheck
  • 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.
    Location: Kitchen
    Equipment: Cold top
  • Chemical sanitizer concentration (corrected)
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: BAR DISHMACHINE SANITIZING AT 0 PPM FOR CHLORINE; REPAIR TO ENSURE THAT BAR DISHMACHINE IS SANITIZING AND MAINTAINING A SANITIZER CONCENTRATION OF 50 - 100 PPM FOR CHLORINE.
    Location: Bar
    Equipment: Dishmachine
  • 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 SHELL EGGS STORED ON TOP OF KETCHUP AND NEAR READY-TO-EAT FOOD AT KITCHEN WALK-IN-COOLER--DISCONTINUE THIS BEHAVIOR.2) RAW MEAT STORED NEXT TO READY-TO-EAT CHEESE AT KITCHEN COLD-TOP COOLER INTERIOR--DISCONTINUE THIS BEHAVIOR.
    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: CONDUCT CONSISTENT DATE-MARKING. TACO MEAT AND CHICKEN NOODLE SOUP WAS DISCARDED.
    Location: Kitchen
    Equipment: Reach in cooler
  • Plumbing system / repair (Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: IN PROGRESS: SCHEDULED TO BE REPAIRED 3/5/14.REPAIR ALL LEAKS AT BOTTOM PIPING OF KITCHEN 3-BAY SINK.
    Location: Kitchen
    Equipment: 3-bay
  • No certified food handler
    No certified food handler per 410 IAC 7-22.
    Correction: Provide a certified food handler.
    Comments: ESTABLISHMENT PARTICIPANT FAILED THE FOOD HANDLER CERTIFICATION CLASS/EXAM THROUGH SERV SAFE ON 7/9/14. YOU MAY FAX (317-221-3070) OR EMAIL (tgrant@hhcorp.org) ME THE FOOD HANDLER CERTIFICATION REGISTRATION INFO (EX. RECEIPT).
  • Jewelry prohibition (corrected)
    Employee wearing excessive jewelry.
    Correction: While preparing food, employees shall not wear jewelry on their hand(s) or arm(s) except a plain band.
    Comments: FOOD HANDLER WEARING BIG WATCH AND BRACELET AT KITCHEN--REMOVE.
  • Contamination of sanitized tableware (corrected)
    Food contact and/or lip-contact surface of a single service article, single use article, or utensil contaminated and/or unprotected.
    Correction: Handle and /or store to prevent contamination.
    Comments: ALL BAR DRINKING STRAWS MUST BE PRE-WRAPPED; DISCONTINUE UNWRAPPRED DRINKING STRAWS.
  • 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: EX. JACKET.
    Location: Main bar
  • Single Service/Equipment storage (corrected)
    Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
    Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
    Comments: KEEP CLEAN ICE BUCKETS STORED OFF FLOOR AT LEAST 6 INCHES.
    Location: Kitchen
  • Lighting intensity (corrected)
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: IN PROGRESS:PROVIDE LIGHTS WHERE OUT AT KITCHEN BACK DRY STORAGE ROOM CEILING WHERE OUT.
    Location: Kitchen
  • Lighting intensity (corrected)
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: IN PROGRESS:PROVIDE LIGHTS WHERE OUT AT KITCHEN BACK DRY STORAGE ROOM CEILING WHERE OUT.
    Location: Back room
  • Lighting intensity (corrected)
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: IN PROGRESS:PROVIDE LIGHTS WHERE OUT AT KITCHEN BACK DRY STORAGE ROOM CEILING WHERE OUT.
    Location: Dry storage
  • Ventilation provided (corrected)
    Insufficient capacity and/or no mechanical ventilation provided.
    Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
    Comments: HAVE ALL ESTABLISHMENT FIRE-EXTINGUISHERS SERVICED, UPDATED AND RE-TAGGED PROPERLY BY A PROFESSIONAL SERVICE PROVIDER.(LAST INSPECTED IN NOVEMBER OF 2012)
    Location: Bar
  • Ventilation provided (corrected)
    Insufficient capacity and/or no mechanical ventilation provided.
    Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
    Comments: HAVE ALL ESTABLISHMENT FIRE-EXTINGUISHERS SERVICED, UPDATED AND RE-TAGGED PROPERLY BY A PROFESSIONAL SERVICE PROVIDER.(LAST INSPECTED IN NOVEMBER OF 2012)
    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: CONTINUE TO WORK ON:MPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR FLOORS.
    Location: Main bar
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: REPLACE ALL DAMAGED/RUSTED SHELVING AT KITCHEN WALK-IN-COOLER.
    Location: Kitchen
    Equipment: Walk in cooler
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: REPLACE ALL DAMAGED/RUSTED SHELVING AT KITCHEN WALK-IN-COOLER.
    Equipment: Metal shelving
  • Fixed equipment spacing/sealing (corrected)
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: IN PROGRESS: SCHEDULED TO BE REPAIRED 3/5/14.1) REPAIR LOOSE HANDSINK FAUCET AT MENS RESTROOM; ENSURE THAT FAUCET FIXTURE IS NOT MOVABLE--CORRECTED.2) REPAIR LOOSE WOMENS RESTROOM CEILING VENTS THAT ARE SLIGHTLY HANGING; ATTACH PROPERLY.
    Location: Mens restroom
    Equipment: Hand sink
  • Fixed equipment spacing/sealing (corrected)
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: IN PROGRESS: SCHEDULED TO BE REPAIRED 3/5/14.1) REPAIR LOOSE HANDSINK FAUCET AT MENS RESTROOM; ENSURE THAT FAUCET FIXTURE IS NOT MOVABLE--CORRECTED.2) REPAIR LOOSE WOMENS RESTROOM CEILING VENTS THAT ARE SLIGHTLY HANGING; ATTACH PROPERLY.
    Location: Womens restroom
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CONTINUE TO WORK ON:SOILED BAR REACH-IN-COOLER SHELVING.
    Location: Bar
    Equipment: Reach in cooler
 09/03/2014Recheck
  • 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: PROVIDE ICE BATH FOR CUT FRUIT OR STORE IN PROPER REFRIGERATION OF 41 OR BELOW.
    Location: Bar
  • Toxic labeling (corrected)
    Working container(s) of toxic materials not labeled with common name of contents.
    Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
    Comments: LABEL CHEMICAL SPRAY BOTTLES PROPERLY WHERE NEEDED.
    Location: Bar
  • Bait stations (corrected)
    Open rodent bait station(s).
    Correction: Provide covered, tamper resistant bait stations.
    Comments: REMOVE ALL FLY STRIPS FROM BAR AND OTHER UNAPPROVED INSECT TRAPPING DEVICES.
    Location: Bar
  • Chemical sanitizer concentration (corrected)
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: BAR DISHMACHINE SANITIZING AT 0 PPM FOR CHLORINE; MAINTAIN AT 50 - 100 PPM FOR CHLORINE.*CORRECTIVE ACTION* DISTRICT INSPECTOR PRIMED DISHMACHINE. MANGEMENT AND STAFF HAS BEEN INSTRUCTED TO CHECK DISHMACHINE DAILY TO ENSURE MACHINE IS SANITIZING PROPERLY; USE PROPER TEST STRIPS.
    Location: Bar
    Equipment: Dishmachine
  • No certified food handler
    No certified food handler per 410 IAC 7-22.
    Correction: Provide a certified food handler.
    Comments: PROVIDE PROOF OF REGISTRATION ON THE RECHECK INSPECTION DATE (EX. RECEIPT). YOU MAY FAX OR EMAIL ME THE REGISTRATION INFORMATION.
  • 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: EX. CLOTHES, TOOLS, ETC.
    Location: Kitchen (back)
  • 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: EX. CLOTHES, TOOLS, ETC.
    Location: Dry storage
  • 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: INVERT OPEN EXPOSED UTENSILS PROPERLY SO THAT HANDLES ARE STORED UP AND NOT HEADS OF UTENSILS.
    Location: Kitchen
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: PROVIDE LIGHTS WERE OUT AT KITCHEN CEILING.
    Location: Kitchen
  • Unnecessary litter (corrected)
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: REMOVE ALL ALUMINUM FOIL OFF KITCHEN SHELVING AND EQUIPMENT.
    Location: Kitchen
  • 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.
    Location: Womens restroom
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN WALK-IN-COOLER WALLS, FLOORS, CEILING, SHELVING AND FANGUARDS.
    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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN WALK-IN-COOLER WALLS, FLOORS, CEILING, SHELVING AND FANGUARDS.
    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: DO NOT COVER AND SEAL HOT FOODS WHEN IN THE COOLING PROCESS.
    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: GROUND BEEF SITTING IN CONTAINER AT 3-BAY SINK--DISCONTINUE THIS THAWING BEHAVIOR.
    Location: Kitchen
    Equipment: 3-bay
  • Thermometer, provided (corrected)
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Comments: PROVIDE AT BAR REACH-IN-COOLERS WHERE MISSING.
    Location: Bar
    Equipment: Reach in cooler
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1) REPAIR KITCHEN DISHMACHINE SPRAY HEAD THAT IS LEAKING--CORRECTED.2) REPLACE AND/OR RESURFACE RUSTED SHELVING AT KITCHEN WALK-IN-COOLER.
    Location: Kitchen
    Equipment: Dishmachine
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1) REPAIR KITCHEN DISHMACHINE SPRAY HEAD THAT IS LEAKING--CORRECTED.2) REPLACE AND/OR RESURFACE RUSTED SHELVING AT KITCHEN WALK-IN-COOLER.
    Location: Kitchen
    Equipment: Walk in cooler
  • Equipment drainage
    Equipment compartment(s) not properly draining.
    Correction: Equipment compartments that are subject to accumulation of moisture due to conditions, such as condensation, food or beverage drip, or water from melting ice shall be sloped to an outlet that allows complete draining.
    Comments: REPAIR KITCHEN COLD-TOP UNIT THAT IS POOLING AT INTERIOR OF COOLER. DO NOT STORE FOOD ITEMS ON BOTTOM SHELVING OF COOLER UNTIL ALL REPAIRS ARE COMPLETED.
    Location: Kitchen
    Equipment: Cold top
  • Food storage (corrected)
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: KEEP FOODS COVERED PROPERLY.
    Location: Kitchen
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN DRY STORAGE SHELVING.
    Location: Dry storage
    Equipment: Metal shelving
  • Light shields (corrected on site)
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: REPLACE DAMAGED LIGHT GUARD SHIELDS WHERE MISSING AT KITCHEN CEILING.PLACE LIGHT GUARD SHIELDS BACK UP PROPERLY WHERE HANGING DOWN AT KITCHEN CEILING.
    Location: Kitchen
 08/20/2014Recheck
  • 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.
    Location: Kitchen
    Equipment: Cold top
  • Chemical sanitizer concentration (corrected)
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: BAR DISHMACHINE SANITIZING AT 0 PPM FOR CHLORINE; REPAIR TO ENSURE THAT BAR DISHMACHINE IS SANITIZING AND MAINTAINING A SANITIZER CONCENTRATION OF 50 - 100 PPM FOR CHLORINE.
    Location: Bar
    Equipment: Dishmachine
  • 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 SHELL EGGS STORED ON TOP OF KETCHUP AND NEAR READY-TO-EAT FOOD AT KITCHEN WALK-IN-COOLER--DISCONTINUE THIS BEHAVIOR.2) RAW MEAT STORED NEXT TO READY-TO-EAT CHEESE AT KITCHEN COLD-TOP COOLER INTERIOR--DISCONTINUE THIS BEHAVIOR.
    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: CONDUCT CONSISTENT DATE-MARKING. TACO MEAT AND CHICKEN NOODLE SOUP WAS DISCARDED.
    Location: Kitchen
    Equipment: Reach in cooler
  • Plumbing system / repair (Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: IN PROGRESS: SCHEDULED TO BE REPAIRED 3/5/14.REPAIR ALL LEAKS AT BOTTOM PIPING OF KITCHEN 3-BAY SINK.
    Location: Kitchen
    Equipment: 3-bay
  • No certified food handler
    No certified food handler per 410 IAC 7-22.
    Correction: Provide a certified food handler.
    Comments: ESTABLISHMENT PARTICIPANT FAILED THE FOOD HANDLER CERTIFICATION CLASS/EXAM THROUGH SERV SAFE ON 7/9/14. YOU MAY FAX (317-221-3070) OR EMAIL (tgrant@hhcorp.org) ME THE FOOD HANDLER CERTIFICATION REGISTRATION INFO (EX. RECEIPT).
  • Jewelry prohibition (corrected)
    Employee wearing excessive jewelry.
    Correction: While preparing food, employees shall not wear jewelry on their hand(s) or arm(s) except a plain band.
    Comments: FOOD HANDLER WEARING BIG WATCH AND BRACELET AT KITCHEN--REMOVE.
  • Contamination of sanitized tableware (corrected)
    Food contact and/or lip-contact surface of a single service article, single use article, or utensil contaminated and/or unprotected.
    Correction: Handle and /or store to prevent contamination.
    Comments: ALL BAR DRINKING STRAWS MUST BE PRE-WRAPPED; DISCONTINUE UNWRAPPRED DRINKING STRAWS.
  • 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: EX. JACKET.
    Location: Main bar
  • Single Service/Equipment storage (corrected)
    Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
    Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
    Comments: KEEP CLEAN ICE BUCKETS STORED OFF FLOOR AT LEAST 6 INCHES.
    Location: Kitchen
  • Lighting intensity (corrected)
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: IN PROGRESS:PROVIDE LIGHTS WHERE OUT AT KITCHEN BACK DRY STORAGE ROOM CEILING WHERE OUT.
    Location: Kitchen
  • Lighting intensity (corrected)
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: IN PROGRESS:PROVIDE LIGHTS WHERE OUT AT KITCHEN BACK DRY STORAGE ROOM CEILING WHERE OUT.
    Location: Back room
  • Lighting intensity (corrected)
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: IN PROGRESS:PROVIDE LIGHTS WHERE OUT AT KITCHEN BACK DRY STORAGE ROOM CEILING WHERE OUT.
    Location: Dry storage
  • Ventilation provided (corrected)
    Insufficient capacity and/or no mechanical ventilation provided.
    Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
    Comments: HAVE ALL ESTABLISHMENT FIRE-EXTINGUISHERS SERVICED, UPDATED AND RE-TAGGED PROPERLY BY A PROFESSIONAL SERVICE PROVIDER.(LAST INSPECTED IN NOVEMBER OF 2012)
    Location: Bar
  • Ventilation provided (corrected)
    Insufficient capacity and/or no mechanical ventilation provided.
    Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
    Comments: HAVE ALL ESTABLISHMENT FIRE-EXTINGUISHERS SERVICED, UPDATED AND RE-TAGGED PROPERLY BY A PROFESSIONAL SERVICE PROVIDER.(LAST INSPECTED IN NOVEMBER OF 2012)
    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: CONTINUE TO WORK ON:MPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR FLOORS.
    Location: Main bar
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: REPLACE ALL DAMAGED/RUSTED SHELVING AT KITCHEN WALK-IN-COOLER.
    Location: Kitchen
    Equipment: Walk in cooler
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: REPLACE ALL DAMAGED/RUSTED SHELVING AT KITCHEN WALK-IN-COOLER.
    Equipment: Metal shelving
  • Fixed equipment spacing/sealing (corrected)
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: IN PROGRESS: SCHEDULED TO BE REPAIRED 3/5/14.1) REPAIR LOOSE HANDSINK FAUCET AT MENS RESTROOM; ENSURE THAT FAUCET FIXTURE IS NOT MOVABLE--CORRECTED.2) REPAIR LOOSE WOMENS RESTROOM CEILING VENTS THAT ARE SLIGHTLY HANGING; ATTACH PROPERLY.
    Location: Mens restroom
    Equipment: Hand sink
  • Fixed equipment spacing/sealing (corrected)
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: IN PROGRESS: SCHEDULED TO BE REPAIRED 3/5/14.1) REPAIR LOOSE HANDSINK FAUCET AT MENS RESTROOM; ENSURE THAT FAUCET FIXTURE IS NOT MOVABLE--CORRECTED.2) REPAIR LOOSE WOMENS RESTROOM CEILING VENTS THAT ARE SLIGHTLY HANGING; ATTACH PROPERLY.
    Location: Womens restroom
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CONTINUE TO WORK ON:SOILED BAR REACH-IN-COOLER SHELVING.
    Location: Bar
    Equipment: Reach in cooler
 08/20/2014Recheck
  • 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: PROVIDE ICE BATH FOR CUT FRUIT OR STORE IN PROPER REFRIGERATION OF 41 OR BELOW.
    Location: Bar
  • Toxic labeling
    Working container(s) of toxic materials not labeled with common name of contents.
    Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
    Comments: LABEL CHEMICAL SPRAY BOTTLES PROPERLY WHERE NEEDED.
    Location: Bar
  • Bait stations
    Open rodent bait station(s).
    Correction: Provide covered, tamper resistant bait stations.
    Comments: REMOVE ALL FLY STRIPS FROM BAR AND OTHER UNAPPROVED INSECT TRAPPING DEVICES.
    Location: Bar
  • Chemical sanitizer concentration (corrected on site)
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: BAR DISHMACHINE SANITIZING AT 0 PPM FOR CHLORINE; MAINTAIN AT 50 - 100 PPM FOR CHLORINE.*CORRECTIVE ACTION* DISTRICT INSPECTOR PRIMED DISHMACHINE. MANGEMENT AND STAFF HAS BEEN INSTRUCTED TO CHECK DISHMACHINE DAILY TO ENSURE MACHINE IS SANITIZING PROPERLY; USE PROPER TEST STRIPS.
    Location: Bar
    Equipment: Dishmachine
  • No certified food handler
    No certified food handler per 410 IAC 7-22.
    Correction: Provide a certified food handler.
  • Storage of Personal Items
    Improper storage of personal item(s) with food or food contact item(s).
    Correction: Store personal item(s) away from food and food related articles.
    Comments: EX. CLOTHES, TOOLS, ETC.
    Location: Kitchen (back)
  • Storage of Personal Items
    Improper storage of personal item(s) with food or food contact item(s).
    Correction: Store personal item(s) away from food and food related articles.
    Comments: EX. CLOTHES, TOOLS, ETC.
    Location: Dry storage
  • 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: INVERT OPEN EXPOSED UTENSILS PROPERLY SO THAT HANDLES ARE STORED UP AND NOT HEADS OF UTENSILS.
    Location: Kitchen
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: PROVIDE LIGHTS WERE OUT AT KITCHEN CEILING.
    Location: Kitchen
  • Unnecessary litter
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: REMOVE ALL ALUMINUM FOIL OFF KITCHEN SHELVING AND EQUIPMENT.
    Location: Kitchen
  • 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.
    Location: Restroom
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN WALK-IN-COOLER WALLS, FLOORS, CEILING, SHELVING AND FANGUARDS.
    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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN WALK-IN-COOLER WALLS, FLOORS, CEILING, SHELVING AND FANGUARDS.
    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: DO NOT COVER AND SEAL HOT FOODS WHEN IN THE COOLING PROCESS.
    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: GROUND BEEF SITTING IN CONTAINER AT 3-BAY SINK--DISCONTINUE THIS THAWING BEHAVIOR.
    Location: Kitchen
    Equipment: 3-bay
  • Thermometer, provided
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Comments: PROVIDE AT BAR REACH-IN-COOLERS WHERE MISSING.
    Location: Bar
    Equipment: Reach in cooler
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1) REPAIR KITCHEN DISHMACHINE SPRAY HEAD THAT IS LEAKING.2) REPLACE AND/OR RESURFACE RUSTED SHELVING AT KITCHEN WALK-IN-COOLER.
    Location: Kitchen
    Equipment: Dishmachine
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1) REPAIR KITCHEN DISHMACHINE SPRAY HEAD THAT IS LEAKING.2) REPLACE AND/OR RESURFACE RUSTED SHELVING AT KITCHEN WALK-IN-COOLER.
    Location: Kitchen
    Equipment: Walk in cooler
  • Equipment drainage
    Equipment compartment(s) not properly draining.
    Correction: Equipment compartments that are subject to accumulation of moisture due to conditions, such as condensation, food or beverage drip, or water from melting ice shall be sloped to an outlet that allows complete draining.
    Comments: REPAIR KITCHEN COLD-TOP UNIT THAT IS POOLING AT INTERIOR OF COOLER. DO NOT STORE FOOD ITEMS ON BOTTOM SHELVING OF COOLER UNTIL ALL REPAIRS ARE COMPLETED.
    Location: Kitchen
    Equipment: Cold top
  • Food storage
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: KEEP FOODS COVERED PROPERLY.
    Location: Kitchen
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN DRY STORAGE SHELVING.
    Location: Dry storage
    Equipment: Metal shelving
  • Light shields
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: REPLACE DAMAGED LIGHT GUARD SHIELDS WHERE MISSING AT KITCHEN CEILING.PLACE LIGHT GUARD SHIELDS BACK UP PROPERLY WHERE HANGING DOWN AT KITCHEN CEILING.
    Location: Kitchen
 08/13/2014Routine
  • 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.
    Location: Kitchen
    Equipment: Cold top
  • Chemical sanitizer concentration (corrected)
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: BAR DISHMACHINE SANITIZING AT 0 PPM FOR CHLORINE; REPAIR TO ENSURE THAT BAR DISHMACHINE IS SANITIZING AND MAINTAINING A SANITIZER CONCENTRATION OF 50 - 100 PPM FOR CHLORINE.
    Location: Bar
    Equipment: Dishmachine
  • 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 SHELL EGGS STORED ON TOP OF KETCHUP AND NEAR READY-TO-EAT FOOD AT KITCHEN WALK-IN-COOLER--DISCONTINUE THIS BEHAVIOR.2) RAW MEAT STORED NEXT TO READY-TO-EAT CHEESE AT KITCHEN COLD-TOP COOLER INTERIOR--DISCONTINUE THIS BEHAVIOR.
    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: CONDUCT CONSISTENT DATE-MARKING. TACO MEAT AND CHICKEN NOODLE SOUP WAS DISCARDED.
    Location: Kitchen
    Equipment: Reach in cooler
  • Plumbing system / repair (Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: IN PROGRESS: SCHEDULED TO BE REPAIRED 3/5/14.REPAIR ALL LEAKS AT BOTTOM PIPING OF KITCHEN 3-BAY SINK.
    Location: Kitchen
    Equipment: 3-bay
  • No certified food handler
    No certified food handler per 410 IAC 7-22.
    Correction: Provide a certified food handler.
    Comments: ESTABLISHMENT PARTICIPANT HAS REGISTERED FOR FOOD HANDLER CERTIFICATION CLASS/EXAM THROUGH SERV SAFE ON 7/9/14. YOU MAY FAX (317-221-3070) OR EMAIL (tgrant@hhcorp.org) ME THE FOOD HANDLER CERTIFICATION RESULTS AND COPY OF THE CERTIFICATE ONCE THEY ARE KNOWN IF PARTICIPANT PASSES EXAM.
  • Jewelry prohibition (corrected)
    Employee wearing excessive jewelry.
    Correction: While preparing food, employees shall not wear jewelry on their hand(s) or arm(s) except a plain band.
    Comments: FOOD HANDLER WEARING BIG WATCH AND BRACELET AT KITCHEN--REMOVE.
  • Contamination of sanitized tableware (corrected)
    Food contact and/or lip-contact surface of a single service article, single use article, or utensil contaminated and/or unprotected.
    Correction: Handle and /or store to prevent contamination.
    Comments: ALL BAR DRINKING STRAWS MUST BE PRE-WRAPPED; DISCONTINUE UNWRAPPRED DRINKING STRAWS.
  • 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: EX. JACKET.
    Location: Main bar
  • Single Service/Equipment storage (corrected)
    Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
    Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
    Comments: KEEP CLEAN ICE BUCKETS STORED OFF FLOOR AT LEAST 6 INCHES.
    Location: Kitchen
  • Lighting intensity (corrected)
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: IN PROGRESS:PROVIDE LIGHTS WHERE OUT AT KITCHEN BACK DRY STORAGE ROOM CEILING WHERE OUT.
    Location: Kitchen
  • Lighting intensity (corrected)
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: IN PROGRESS:PROVIDE LIGHTS WHERE OUT AT KITCHEN BACK DRY STORAGE ROOM CEILING WHERE OUT.
    Location: Back room
  • Lighting intensity (corrected)
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: IN PROGRESS:PROVIDE LIGHTS WHERE OUT AT KITCHEN BACK DRY STORAGE ROOM CEILING WHERE OUT.
    Location: Dry storage
  • Ventilation provided (corrected)
    Insufficient capacity and/or no mechanical ventilation provided.
    Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
    Comments: HAVE ALL ESTABLISHMENT FIRE-EXTINGUISHERS SERVICED, UPDATED AND RE-TAGGED PROPERLY BY A PROFESSIONAL SERVICE PROVIDER.(LAST INSPECTED IN NOVEMBER OF 2012)
    Location: Bar
  • Ventilation provided (corrected)
    Insufficient capacity and/or no mechanical ventilation provided.
    Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
    Comments: HAVE ALL ESTABLISHMENT FIRE-EXTINGUISHERS SERVICED, UPDATED AND RE-TAGGED PROPERLY BY A PROFESSIONAL SERVICE PROVIDER.(LAST INSPECTED IN NOVEMBER OF 2012)
    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: CONTINUE TO WORK ON:MPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR FLOORS.
    Location: Main bar
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: REPLACE ALL DAMAGED/RUSTED SHELVING AT KITCHEN WALK-IN-COOLER.
    Location: Kitchen
    Equipment: Walk in cooler
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: REPLACE ALL DAMAGED/RUSTED SHELVING AT KITCHEN WALK-IN-COOLER.
    Equipment: Metal shelving
  • Fixed equipment spacing/sealing (corrected)
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: IN PROGRESS: SCHEDULED TO BE REPAIRED 3/5/14.1) REPAIR LOOSE HANDSINK FAUCET AT MENS RESTROOM; ENSURE THAT FAUCET FIXTURE IS NOT MOVABLE--CORRECTED.2) REPAIR LOOSE WOMENS RESTROOM CEILING VENTS THAT ARE SLIGHTLY HANGING; ATTACH PROPERLY.
    Location: Mens restroom
    Equipment: Hand sink
  • Fixed equipment spacing/sealing (corrected)
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: IN PROGRESS: SCHEDULED TO BE REPAIRED 3/5/14.1) REPAIR LOOSE HANDSINK FAUCET AT MENS RESTROOM; ENSURE THAT FAUCET FIXTURE IS NOT MOVABLE--CORRECTED.2) REPAIR LOOSE WOMENS RESTROOM CEILING VENTS THAT ARE SLIGHTLY HANGING; ATTACH PROPERLY.
    Location: Womens restroom
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CONTINUE TO WORK ON:SOILED BAR REACH-IN-COOLER SHELVING.
    Location: Bar
    Equipment: Reach in cooler
 08/13/2014Recheck
  • 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.
    Location: Kitchen
    Equipment: Cold top
  • Chemical sanitizer concentration (corrected)
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: BAR DISHMACHINE SANITIZING AT 0 PPM FOR CHLORINE; REPAIR TO ENSURE THAT BAR DISHMACHINE IS SANITIZING AND MAINTAINING A SANITIZER CONCENTRATION OF 50 - 100 PPM FOR CHLORINE.
    Location: Bar
    Equipment: Dishmachine
  • 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 SHELL EGGS STORED ON TOP OF KETCHUP AND NEAR READY-TO-EAT FOOD AT KITCHEN WALK-IN-COOLER--DISCONTINUE THIS BEHAVIOR.2) RAW MEAT STORED NEXT TO READY-TO-EAT CHEESE AT KITCHEN COLD-TOP COOLER INTERIOR--DISCONTINUE THIS BEHAVIOR.
    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: CONDUCT CONSISTENT DATE-MARKING. TACO MEAT AND CHICKEN NOODLE SOUP WAS DISCARDED.
    Location: Kitchen
    Equipment: Reach in cooler
  • Plumbing system / repair (Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: IN PROGRESS: SCHEDULED TO BE REPAIRED 3/5/14.REPAIR ALL LEAKS AT BOTTOM PIPING OF KITCHEN 3-BAY SINK.
    Location: Kitchen
    Equipment: 3-bay
  • No certified food handler
    No certified food handler per 410 IAC 7-22.
    Correction: Provide a certified food handler.
    Comments: ESTABLISHMENT PARTICIPANT HAS REGISTERED FOR FOOD HANDLER CERTIFICATION CLASS/EXAM THROUGH SERV SAFE ON 7/9/14. YOU MAY FAX (317-221-3070) OR EMAIL (tgrant@hhcorp.org) ME THE FOOD HANDLER CERTIFICATION RESULTS AND COPY OF THE CERTIFICATE ONCE THEY ARE KNOWN IF PARTICIPANT PASSES EXAM.
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CONTINUE TO WORK ON:SOILED BAR REACH-IN-COOLER SHELVING.
    Location: Bar
    Equipment: Reach in cooler
  • Jewelry prohibition (corrected)
    Employee wearing excessive jewelry.
    Correction: While preparing food, employees shall not wear jewelry on their hand(s) or arm(s) except a plain band.
    Comments: FOOD HANDLER WEARING BIG WATCH AND BRACELET AT KITCHEN--REMOVE.
  • Contamination of sanitized tableware (corrected)
    Food contact and/or lip-contact surface of a single service article, single use article, or utensil contaminated and/or unprotected.
    Correction: Handle and /or store to prevent contamination.
    Comments: ALL BAR DRINKING STRAWS MUST BE PRE-WRAPPED; DISCONTINUE UNWRAPPRED DRINKING STRAWS.
  • 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: EX. JACKET.
    Location: Main bar
  • Single Service/Equipment storage (corrected)
    Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
    Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
    Comments: KEEP CLEAN ICE BUCKETS STORED OFF FLOOR AT LEAST 6 INCHES.
    Location: Kitchen
  • Lighting intensity (corrected)
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: IN PROGRESS:PROVIDE LIGHTS WHERE OUT AT KITCHEN BACK DRY STORAGE ROOM CEILING WHERE OUT.
    Location: Kitchen
  • Lighting intensity (corrected)
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: IN PROGRESS:PROVIDE LIGHTS WHERE OUT AT KITCHEN BACK DRY STORAGE ROOM CEILING WHERE OUT.
    Location: Back room
  • Lighting intensity (corrected)
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: IN PROGRESS:PROVIDE LIGHTS WHERE OUT AT KITCHEN BACK DRY STORAGE ROOM CEILING WHERE OUT.
    Location: Dry storage
  • Ventilation provided (corrected)
    Insufficient capacity and/or no mechanical ventilation provided.
    Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
    Comments: HAVE ALL ESTABLISHMENT FIRE-EXTINGUISHERS SERVICED, UPDATED AND RE-TAGGED PROPERLY BY A PROFESSIONAL SERVICE PROVIDER.(LAST INSPECTED IN NOVEMBER OF 2012)
    Location: Bar
  • Ventilation provided (corrected)
    Insufficient capacity and/or no mechanical ventilation provided.
    Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
    Comments: HAVE ALL ESTABLISHMENT FIRE-EXTINGUISHERS SERVICED, UPDATED AND RE-TAGGED PROPERLY BY A PROFESSIONAL SERVICE PROVIDER.(LAST INSPECTED IN NOVEMBER OF 2012)
    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: CONTINUE TO WORK ON:MPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR FLOORS.
    Location: Main bar
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: REPLACE ALL DAMAGED/RUSTED SHELVING AT KITCHEN WALK-IN-COOLER.
    Location: Kitchen
    Equipment: Walk in cooler
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: REPLACE ALL DAMAGED/RUSTED SHELVING AT KITCHEN WALK-IN-COOLER.
    Equipment: Metal shelving
  • Fixed equipment spacing/sealing (corrected)
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: IN PROGRESS: SCHEDULED TO BE REPAIRED 3/5/14.1) REPAIR LOOSE HANDSINK FAUCET AT MENS RESTROOM; ENSURE THAT FAUCET FIXTURE IS NOT MOVABLE--CORRECTED.2) REPAIR LOOSE WOMENS RESTROOM CEILING VENTS THAT ARE SLIGHTLY HANGING; ATTACH PROPERLY.
    Location: Mens restroom
    Equipment: Hand sink
  • Fixed equipment spacing/sealing (corrected)
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: IN PROGRESS: SCHEDULED TO BE REPAIRED 3/5/14.1) REPAIR LOOSE HANDSINK FAUCET AT MENS RESTROOM; ENSURE THAT FAUCET FIXTURE IS NOT MOVABLE--CORRECTED.2) REPAIR LOOSE WOMENS RESTROOM CEILING VENTS THAT ARE SLIGHTLY HANGING; ATTACH PROPERLY.
    Location: Womens restroom
 07/02/2014Recheck
  • 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.
    Location: Kitchen
    Equipment: Cold top
  • Chemical sanitizer concentration (corrected)
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: BAR DISHMACHINE SANITIZING AT 0 PPM FOR CHLORINE; REPAIR TO ENSURE THAT BAR DISHMACHINE IS SANITIZING AND MAINTAINING A SANITIZER CONCENTRATION OF 50 - 100 PPM FOR CHLORINE.
    Location: Bar
    Equipment: Dishmachine
  • 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 SHELL EGGS STORED ON TOP OF KETCHUP AND NEAR READY-TO-EAT FOOD AT KITCHEN WALK-IN-COOLER--DISCONTINUE THIS BEHAVIOR.2) RAW MEAT STORED NEXT TO READY-TO-EAT CHEESE AT KITCHEN COLD-TOP COOLER INTERIOR--DISCONTINUE THIS BEHAVIOR.
    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: CONDUCT CONSISTENT DATE-MARKING. TACO MEAT AND CHICKEN NOODLE SOUP WAS DISCARDED.
    Location: Kitchen
    Equipment: Reach in cooler
  • Plumbing system / repair (Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: IN PROGRESS: SCHEDULED TO BE REPAIRED 3/5/14.REPAIR ALL LEAKS AT BOTTOM PIPING OF KITCHEN 3-BAY SINK.
    Location: Kitchen
    Equipment: 3-bay
  • No certified food handler
    No certified food handler per 410 IAC 7-22.
    Correction: Provide a certified food handler.
    Comments: ESTABLISHMENT PARTICIPANT HAS REGISTERED FOR FOOD HANDLER CERTIFICATION CLASS/EXAM THROUGH SERV SAFE ON 5/14/14. YOU MAY FAX (317-221-3070) OR EMAIL (tgrant@hhcorp.org) ME THE FOOD HANDLER CERTIFICATION RESULTS AND COPY OF THE CERTIFICATE ONCE THEY ARE KNOWN IF PARTICIPANT PASSES EXAM.
  • Jewelry prohibition (corrected)
    Employee wearing excessive jewelry.
    Correction: While preparing food, employees shall not wear jewelry on their hand(s) or arm(s) except a plain band.
    Comments: FOOD HANDLER WEARING BIG WATCH AND BRACELET AT KITCHEN--REMOVE.
  • Contamination of sanitized tableware (corrected)
    Food contact and/or lip-contact surface of a single service article, single use article, or utensil contaminated and/or unprotected.
    Correction: Handle and /or store to prevent contamination.
    Comments: ALL BAR DRINKING STRAWS MUST BE PRE-WRAPPED; DISCONTINUE UNWRAPPRED DRINKING STRAWS.
  • 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: EX. JACKET.
    Location: Main bar
  • Single Service/Equipment storage (corrected)
    Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
    Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
    Comments: KEEP CLEAN ICE BUCKETS STORED OFF FLOOR AT LEAST 6 INCHES.
    Location: Kitchen
  • Lighting intensity (corrected)
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: IN PROGRESS:PROVIDE LIGHTS WHERE OUT AT KITCHEN BACK DRY STORAGE ROOM CEILING WHERE OUT.
    Location: Kitchen
  • Lighting intensity (corrected)
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: IN PROGRESS:PROVIDE LIGHTS WHERE OUT AT KITCHEN BACK DRY STORAGE ROOM CEILING WHERE OUT.
    Location: Back room
  • Lighting intensity (corrected)
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: IN PROGRESS:PROVIDE LIGHTS WHERE OUT AT KITCHEN BACK DRY STORAGE ROOM CEILING WHERE OUT.
    Location: Dry storage
  • Ventilation provided (corrected)
    Insufficient capacity and/or no mechanical ventilation provided.
    Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
    Comments: HAVE ALL ESTABLISHMENT FIRE-EXTINGUISHERS SERVICED, UPDATED AND RE-TAGGED PROPERLY BY A PROFESSIONAL SERVICE PROVIDER.(LAST INSPECTED IN NOVEMBER OF 2012)
    Location: Bar
  • Ventilation provided (corrected)
    Insufficient capacity and/or no mechanical ventilation provided.
    Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
    Comments: HAVE ALL ESTABLISHMENT FIRE-EXTINGUISHERS SERVICED, UPDATED AND RE-TAGGED PROPERLY BY A PROFESSIONAL SERVICE PROVIDER.(LAST INSPECTED IN NOVEMBER OF 2012)
    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: CONTINUE TO WORK ON:MPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR FLOORS.
    Location: Main bar
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: REPLACE ALL DAMAGED/RUSTED SHELVING AT KITCHEN WALK-IN-COOLER.
    Location: Kitchen
    Equipment: Walk in cooler
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: REPLACE ALL DAMAGED/RUSTED SHELVING AT KITCHEN WALK-IN-COOLER.
    Equipment: Metal shelving
  • Fixed equipment spacing/sealing (corrected)
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: IN PROGRESS: SCHEDULED TO BE REPAIRED 3/5/14.1) REPAIR LOOSE HANDSINK FAUCET AT MENS RESTROOM; ENSURE THAT FAUCET FIXTURE IS NOT MOVABLE--CORRECTED.2) REPAIR LOOSE WOMENS RESTROOM CEILING VENTS THAT ARE SLIGHTLY HANGING; ATTACH PROPERLY.
    Location: Mens restroom
    Equipment: Hand sink
  • Fixed equipment spacing/sealing (corrected)
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: IN PROGRESS: SCHEDULED TO BE REPAIRED 3/5/14.1) REPAIR LOOSE HANDSINK FAUCET AT MENS RESTROOM; ENSURE THAT FAUCET FIXTURE IS NOT MOVABLE--CORRECTED.2) REPAIR LOOSE WOMENS RESTROOM CEILING VENTS THAT ARE SLIGHTLY HANGING; ATTACH PROPERLY.
    Location: Womens restroom
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CONTINUE TO WORK ON:SOILED BAR REACH-IN-COOLER SHELVING.
    Location: Bar
    Equipment: Reach in cooler
 06/18/2014Recheck
  • 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.
    Location: Kitchen
    Equipment: Cold top
  • Chemical sanitizer concentration (corrected)
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: BAR DISHMACHINE SANITIZING AT 0 PPM FOR CHLORINE; REPAIR TO ENSURE THAT BAR DISHMACHINE IS SANITIZING AND MAINTAINING A SANITIZER CONCENTRATION OF 50 - 100 PPM FOR CHLORINE.
    Location: Bar
    Equipment: Dishmachine
  • 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 SHELL EGGS STORED ON TOP OF KETCHUP AND NEAR READY-TO-EAT FOOD AT KITCHEN WALK-IN-COOLER--DISCONTINUE THIS BEHAVIOR.2) RAW MEAT STORED NEXT TO READY-TO-EAT CHEESE AT KITCHEN COLD-TOP COOLER INTERIOR--DISCONTINUE THIS BEHAVIOR.
    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: CONDUCT CONSISTENT DATE-MARKING. TACO MEAT AND CHICKEN NOODLE SOUP WAS DISCARDED.
    Location: Kitchen
    Equipment: Reach in cooler
  • Plumbing system / repair (Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: IN PROGRESS: SCHEDULED TO BE REPAIRED 3/5/14.REPAIR ALL LEAKS AT BOTTOM PIPING OF KITCHEN 3-BAY SINK.
    Location: Kitchen
    Equipment: 3-bay
  • No certified food handler
    No certified food handler per 410 IAC 7-22.
    Correction: Provide a certified food handler.
    Comments: ESTABLISHMENT PARTICIPANT HAS REGISTERED FOR FOOD HANDLER CERTIFICATION CLASS/EXAM THROUGH SERV SAFE ON 5/14/14. YOU MAY FAX (317-221-3070) OR EMAIL (tgrant@hhcorp.org) ME THE FOOD HANDLER CERTIFICATION RESULTS AND COPY OF THE CERTIFICATE ONCE THEY ARE KNOWN IF PARTICIPANT PASSES EXAM.
  • Jewelry prohibition (corrected)
    Employee wearing excessive jewelry.
    Correction: While preparing food, employees shall not wear jewelry on their hand(s) or arm(s) except a plain band.
    Comments: FOOD HANDLER WEARING BIG WATCH AND BRACELET AT KITCHEN--REMOVE.
  • Contamination of sanitized tableware (corrected)
    Food contact and/or lip-contact surface of a single service article, single use article, or utensil contaminated and/or unprotected.
    Correction: Handle and /or store to prevent contamination.
    Comments: ALL BAR DRINKING STRAWS MUST BE PRE-WRAPPED; DISCONTINUE UNWRAPPRED DRINKING STRAWS.
  • 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: EX. JACKET.
    Location: Main bar
  • Single Service/Equipment storage (corrected)
    Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
    Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
    Comments: KEEP CLEAN ICE BUCKETS STORED OFF FLOOR AT LEAST 6 INCHES.
    Location: Kitchen
  • Lighting intensity (corrected)
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: IN PROGRESS:PROVIDE LIGHTS WHERE OUT AT KITCHEN BACK DRY STORAGE ROOM CEILING WHERE OUT.
    Location: Kitchen
  • Lighting intensity (corrected)
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: IN PROGRESS:PROVIDE LIGHTS WHERE OUT AT KITCHEN BACK DRY STORAGE ROOM CEILING WHERE OUT.
    Location: Back room
  • Lighting intensity (corrected)
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: IN PROGRESS:PROVIDE LIGHTS WHERE OUT AT KITCHEN BACK DRY STORAGE ROOM CEILING WHERE OUT.
    Location: Dry storage
  • Ventilation provided (corrected)
    Insufficient capacity and/or no mechanical ventilation provided.
    Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
    Comments: HAVE ALL ESTABLISHMENT FIRE-EXTINGUISHERS SERVICED, UPDATED AND RE-TAGGED PROPERLY BY A PROFESSIONAL SERVICE PROVIDER.(LAST INSPECTED IN NOVEMBER OF 2012)
    Location: Bar
  • Ventilation provided (corrected)
    Insufficient capacity and/or no mechanical ventilation provided.
    Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
    Comments: HAVE ALL ESTABLISHMENT FIRE-EXTINGUISHERS SERVICED, UPDATED AND RE-TAGGED PROPERLY BY A PROFESSIONAL SERVICE PROVIDER.(LAST INSPECTED IN NOVEMBER OF 2012)
    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: CONTINUE TO WORK ON:MPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR FLOORS.
    Location: Main bar
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: REPLACE ALL DAMAGED/RUSTED SHELVING AT KITCHEN WALK-IN-COOLER.
    Location: Kitchen
    Equipment: Walk in cooler
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: REPLACE ALL DAMAGED/RUSTED SHELVING AT KITCHEN WALK-IN-COOLER.
    Equipment: Metal shelving
  • Fixed equipment spacing/sealing (corrected)
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: IN PROGRESS: SCHEDULED TO BE REPAIRED 3/5/14.1) REPAIR LOOSE HANDSINK FAUCET AT MENS RESTROOM; ENSURE THAT FAUCET FIXTURE IS NOT MOVABLE--CORRECTED.2) REPAIR LOOSE WOMENS RESTROOM CEILING VENTS THAT ARE SLIGHTLY HANGING; ATTACH PROPERLY.
    Location: Mens restroom
    Equipment: Hand sink
  • Fixed equipment spacing/sealing
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: IN PROGRESS: SCHEDULED TO BE REPAIRED 3/5/14.1) REPAIR LOOSE HANDSINK FAUCET AT MENS RESTROOM; ENSURE THAT FAUCET FIXTURE IS NOT MOVABLE--CORRECTED.2) REPAIR LOOSE WOMENS RESTROOM CEILING VENTS THAT ARE SLIGHTLY HANGING; ATTACH PROPERLY.
    Location: Womens restroom
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CONTINUE TO WORK ON:SOILED BAR REACH-IN-COOLER SHELVING.
    Location: Bar
    Equipment: Reach in cooler
 03/27/2014Recheck
  • 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.
    Location: Kitchen
    Equipment: Cold top
  • Chemical sanitizer concentration (corrected)
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: BAR DISHMACHINE SANITIZING AT 0 PPM FOR CHLORINE; REPAIR TO ENSURE THAT BAR DISHMACHINE IS SANITIZING AND MAINTAINING A SANITIZER CONCENTRATION OF 50 - 100 PPM FOR CHLORINE.
    Location: Bar
    Equipment: Dishmachine
  • 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 SHELL EGGS STORED ON TOP OF KETCHUP AND NEAR READY-TO-EAT FOOD AT KITCHEN WALK-IN-COOLER--DISCONTINUE THIS BEHAVIOR.2) RAW MEAT STORED NEXT TO READY-TO-EAT CHEESE AT KITCHEN COLD-TOP COOLER INTERIOR--DISCONTINUE THIS BEHAVIOR.
    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: CONDUCT CONSISTENT DATE-MARKING. TACO MEAT AND CHICKEN NOODLE SOUP WAS DISCARDED.
    Location: Kitchen
    Equipment: Reach in cooler
  • Plumbing system / repair (Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: IN PROGRESS: SCHEDULED TO BE REPAIRED 3/5/14.REPAIR ALL LEAKS AT BOTTOM PIPING OF KITCHEN 3-BAY SINK.
    Location: Kitchen
    Equipment: 3-bay
  • No certified food handler
    No certified food handler per 410 IAC 7-22.
    Correction: Provide a certified food handler.
    Comments: CURRENT CERTIFIED FOOD HANDLER ON FILE ON LONGER EMPLOYED AT ESTABLISHEMENT. PROVIDE CURRENT CERTIFIED FOOD HANDLER INFORMATION ON RECHECK INSPECTION DATE OR HAVE AN EMPLOYEE AT ESTABLISHMENT BECOME REGISTERED FOR FOOD HANDLER CERTIFICATION CLASS/EXAM BY THE RECHECK INSPECTION DATE. PROVIDE PROOF OF REGISTRATION (EX. RECEIPT).
  • Jewelry prohibition (corrected)
    Employee wearing excessive jewelry.
    Correction: While preparing food, employees shall not wear jewelry on their hand(s) or arm(s) except a plain band.
    Comments: FOOD HANDLER WEARING BIG WATCH AND BRACELET AT KITCHEN--REMOVE.
  • Contamination of sanitized tableware (corrected)
    Food contact and/or lip-contact surface of a single service article, single use article, or utensil contaminated and/or unprotected.
    Correction: Handle and /or store to prevent contamination.
    Comments: ALL BAR DRINKING STRAWS MUST BE PRE-WRAPPED; DISCONTINUE UNWRAPPRED DRINKING STRAWS.
  • 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: EX. JACKET.
    Location: Main bar
  • Single Service/Equipment storage (corrected)
    Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
    Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
    Comments: KEEP CLEAN ICE BUCKETS STORED OFF FLOOR AT LEAST 6 INCHES.
    Location: Kitchen
  • Lighting intensity (corrected)
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: IN PROGRESS:PROVIDE LIGHTS WHERE OUT AT KITCHEN BACK DRY STORAGE ROOM CEILING WHERE OUT.
    Location: Kitchen
  • Lighting intensity (corrected)
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: IN PROGRESS:PROVIDE LIGHTS WHERE OUT AT KITCHEN BACK DRY STORAGE ROOM CEILING WHERE OUT.
    Location: Back room
  • Lighting intensity (corrected)
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: IN PROGRESS:PROVIDE LIGHTS WHERE OUT AT KITCHEN BACK DRY STORAGE ROOM CEILING WHERE OUT.
    Location: Dry storage
  • Ventilation provided (corrected)
    Insufficient capacity and/or no mechanical ventilation provided.
    Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
    Comments: HAVE ALL ESTABLISHMENT FIRE-EXTINGUISHERS SERVICED, UPDATED AND RE-TAGGED PROPERLY BY A PROFESSIONAL SERVICE PROVIDER.(LAST INSPECTED IN NOVEMBER OF 2012)
    Location: Bar
  • Ventilation provided (corrected)
    Insufficient capacity and/or no mechanical ventilation provided.
    Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
    Comments: HAVE ALL ESTABLISHMENT FIRE-EXTINGUISHERS SERVICED, UPDATED AND RE-TAGGED PROPERLY BY A PROFESSIONAL SERVICE PROVIDER.(LAST INSPECTED IN NOVEMBER OF 2012)
    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: CONTINUE TO WORK ON:MPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR FLOORS.
    Location: Main bar
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: REPLACE ALL DAMAGED/RUSTED SHELVING AT KITCHEN WALK-IN-COOLER.
    Location: Kitchen
    Equipment: Walk in cooler
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: REPLACE ALL DAMAGED/RUSTED SHELVING AT KITCHEN WALK-IN-COOLER.
    Equipment: Metal shelving
  • Fixed equipment spacing/sealing (corrected)
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: IN PROGRESS: SCHEDULED TO BE REPAIRED 3/5/14.1) REPAIR LOOSE HANDSINK FAUCET AT MENS RESTROOM; ENSURE THAT FAUCET FIXTURE IS NOT MOVABLE--CORRECTED.2) REPAIR LOOSE WOMENS RESTROOM CEILING VENTS THAT ARE SLIGHTLY HANGING; ATTACH PROPERLY.
    Location: Mens restroom
    Equipment: Hand sink
  • Fixed equipment spacing/sealing
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: IN PROGRESS: SCHEDULED TO BE REPAIRED 3/5/14.1) REPAIR LOOSE HANDSINK FAUCET AT MENS RESTROOM; ENSURE THAT FAUCET FIXTURE IS NOT MOVABLE--CORRECTED.2) REPAIR LOOSE WOMENS RESTROOM CEILING VENTS THAT ARE SLIGHTLY HANGING; ATTACH PROPERLY.
    Location: Womens restroom
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CONTINUE TO WORK ON:SOILED BAR REACH-IN-COOLER SHELVING.
    Location: Bar
    Equipment: Reach in cooler
 03/19/2014Recheck
  • 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.
    Location: Kitchen
    Equipment: Cold top
  • Chemical sanitizer concentration (corrected)
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: BAR DISHMACHINE SANITIZING AT 0 PPM FOR CHLORINE; REPAIR TO ENSURE THAT BAR DISHMACHINE IS SANITIZING AND MAINTAINING A SANITIZER CONCENTRATION OF 50 - 100 PPM FOR CHLORINE.
    Location: Bar
    Equipment: Dishmachine
  • 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 SHELL EGGS STORED ON TOP OF KETCHUP AND NEAR READY-TO-EAT FOOD AT KITCHEN WALK-IN-COOLER--DISCONTINUE THIS BEHAVIOR.2) RAW MEAT STORED NEXT TO READY-TO-EAT CHEESE AT KITCHEN COLD-TOP COOLER INTERIOR--DISCONTINUE THIS BEHAVIOR.
    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: CONDUCT CONSISTENT DATE-MARKING. TACO MEAT AND CHICKEN NOODLE SOUP WAS DISCARDED.
    Location: Kitchen
    Equipment: Reach in cooler
  • Plumbing system / repair (Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: IN PROGRESS: SCHEDULED TO BE REPAIRED 3/5/14.REPAIR ALL LEAKS AT BOTTOM PIPING OF KITCHEN 3-BAY SINK.
    Location: Kitchen
    Equipment: 3-bay
  • No certified food handler
    No certified food handler per 410 IAC 7-22.
    Correction: Provide a certified food handler.
    Comments: CURRENT CERTIFIED FOOD HANDLER ON FILE ON LONGER EMPLOYED AT ESTABLISHEMENT. PROVIDE CURRENT CERTIFIED FOOD HANDLER INFORMATION ON RECHECK INSPECTION DATE OR HAVE AN EMPLOYEE AT ESTABLISHMENT BECOME REGISTERED FOR FOOD HANDLER CERTIFICATION CLASS/EXAM BY THE RECHECK INSPECTION DATE. PROVIDE PROOF OF REGISTRATION (EX. RECEIPT).
  • Jewelry prohibition (corrected)
    Employee wearing excessive jewelry.
    Correction: While preparing food, employees shall not wear jewelry on their hand(s) or arm(s) except a plain band.
    Comments: FOOD HANDLER WEARING BIG WATCH AND BRACELET AT KITCHEN--REMOVE.
  • Contamination of sanitized tableware (corrected)
    Food contact and/or lip-contact surface of a single service article, single use article, or utensil contaminated and/or unprotected.
    Correction: Handle and /or store to prevent contamination.
    Comments: ALL BAR DRINKING STRAWS MUST BE PRE-WRAPPED; DISCONTINUE UNWRAPPRED DRINKING STRAWS.
  • 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: EX. JACKET.
    Location: Main bar
  • Single Service/Equipment storage (corrected)
    Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
    Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
    Comments: KEEP CLEAN ICE BUCKETS STORED OFF FLOOR AT LEAST 6 INCHES.
    Location: Kitchen
  • Lighting intensity (corrected)
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: IN PROGRESS:PROVIDE LIGHTS WHERE OUT AT KITCHEN BACK DRY STORAGE ROOM CEILING WHERE OUT.
    Location: Kitchen
  • Lighting intensity (corrected)
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: IN PROGRESS:PROVIDE LIGHTS WHERE OUT AT KITCHEN BACK DRY STORAGE ROOM CEILING WHERE OUT.
    Location: Back room
  • Lighting intensity (corrected)
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: IN PROGRESS:PROVIDE LIGHTS WHERE OUT AT KITCHEN BACK DRY STORAGE ROOM CEILING WHERE OUT.
    Location: Dry storage
  • Ventilation provided (corrected)
    Insufficient capacity and/or no mechanical ventilation provided.
    Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
    Comments: HAVE ALL ESTABLISHMENT FIRE-EXTINGUISHERS SERVICED, UPDATED AND RE-TAGGED PROPERLY BY A PROFESSIONAL SERVICE PROVIDER.(LAST INSPECTED IN NOVEMBER OF 2012)
    Location: Bar
  • Ventilation provided (corrected)
    Insufficient capacity and/or no mechanical ventilation provided.
    Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
    Comments: HAVE ALL ESTABLISHMENT FIRE-EXTINGUISHERS SERVICED, UPDATED AND RE-TAGGED PROPERLY BY A PROFESSIONAL SERVICE PROVIDER.(LAST INSPECTED IN NOVEMBER OF 2012)
    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: CONTINUE TO WORK ON:MPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR FLOORS.
    Location: Main bar
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: REPLACE ALL DAMAGED/RUSTED SHELVING AT KITCHEN WALK-IN-COOLER.
    Location: Kitchen
    Equipment: Walk in cooler
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: REPLACE ALL DAMAGED/RUSTED SHELVING AT KITCHEN WALK-IN-COOLER.
    Equipment: Metal shelving
  • Fixed equipment spacing/sealing (corrected)
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: IN PROGRESS: SCHEDULED TO BE REPAIRED 3/5/14.1) REPAIR LOOSE HANDSINK FAUCET AT MENS RESTROOM; ENSURE THAT FAUCET FIXTURE IS NOT MOVABLE--CORRECTED.2) REPAIR LOOSE WOMENS RESTROOM CEILING VENTS THAT ARE SLIGHTLY HANGING; ATTACH PROPERLY.
    Location: Mens restroom
    Equipment: Hand sink
  • Fixed equipment spacing/sealing
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: IN PROGRESS: SCHEDULED TO BE REPAIRED 3/5/14.1) REPAIR LOOSE HANDSINK FAUCET AT MENS RESTROOM; ENSURE THAT FAUCET FIXTURE IS NOT MOVABLE--CORRECTED.2) REPAIR LOOSE WOMENS RESTROOM CEILING VENTS THAT ARE SLIGHTLY HANGING; ATTACH PROPERLY.
    Location: Womens restroom
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CONTINUE TO WORK ON:SOILED BAR REACH-IN-COOLER SHELVING.
    Location: Bar
    Equipment: Reach in cooler
 03/12/2014Recheck
  • 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.
    Location: Kitchen
    Equipment: Cold top
  • Chemical sanitizer concentration (corrected)
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: BAR DISHMACHINE SANITIZING AT 0 PPM FOR CHLORINE; REPAIR TO ENSURE THAT BAR DISHMACHINE IS SANITIZING AND MAINTAINING A SANITIZER CONCENTRATION OF 50 - 100 PPM FOR CHLORINE.
    Location: Bar
    Equipment: Dishmachine
  • 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 SHELL EGGS STORED ON TOP OF KETCHUP AND NEAR READY-TO-EAT FOOD AT KITCHEN WALK-IN-COOLER--DISCONTINUE THIS BEHAVIOR.2) RAW MEAT STORED NEXT TO READY-TO-EAT CHEESE AT KITCHEN COLD-TOP COOLER INTERIOR--DISCONTINUE THIS BEHAVIOR.
    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: CONDUCT CONSISTENT DATE-MARKING. TACO MEAT AND CHICKEN NOODLE SOUP WAS DISCARDED.
    Location: Kitchen
    Equipment: Reach in cooler
  • Plumbing system / repair (Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: IN PROGRESS: SCHEDULED TO BE REPAIRED 3/5/14.REPAIR ALL LEAKS AT BOTTOM PIPING OF KITCHEN 3-BAY SINK.
    Location: Kitchen
    Equipment: 3-bay
  • No certified food handler
    No certified food handler per 410 IAC 7-22.
    Correction: Provide a certified food handler.
    Comments: CURRENT CERTIFIED FOOD HANDLER ON FILE ON LONGER EMPLOYED AT ESTABLISHEMENT. PROVIDE CURRENT CERTIFIED FOOD HANDLER INFORMATION ON RECHECK INSPECTION DATE OR HAVE AN EMPLOYEE AT ESTABLISHMENT BECOME REGISTERED FOR FOOD HANDLER CERTIFICATION CLASS/EXAM BY THE RECHECK INSPECTION DATE. PROVIDE PROOF OF REGISTRATION (EX. RECEIPT).
  • Jewelry prohibition (corrected)
    Employee wearing excessive jewelry.
    Correction: While preparing food, employees shall not wear jewelry on their hand(s) or arm(s) except a plain band.
    Comments: FOOD HANDLER WEARING BIG WATCH AND BRACELET AT KITCHEN--REMOVE.
  • Contamination of sanitized tableware (corrected)
    Food contact and/or lip-contact surface of a single service article, single use article, or utensil contaminated and/or unprotected.
    Correction: Handle and /or store to prevent contamination.
    Comments: ALL BAR DRINKING STRAWS MUST BE PRE-WRAPPED; DISCONTINUE UNWRAPPRED DRINKING STRAWS.
  • Storage of Personal Items (corrected on site)
    Improper storage of personal item(s) with food or food contact item(s).
    Correction: Store personal item(s) away from food and food related articles.
    Comments: EX. JACKET.
    Location: Main bar
  • Single Service/Equipment storage (corrected)
    Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
    Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
    Comments: KEEP CLEAN ICE BUCKETS STORED OFF FLOOR AT LEAST 6 INCHES.
    Location: Kitchen
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: IN PROGRESS:PROVIDE LIGHTS WHERE OUT AT KITCHEN BACK DRY STORAGE ROOM CEILING WHERE OUT.
    Location: Kitchen
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: IN PROGRESS:PROVIDE LIGHTS WHERE OUT AT KITCHEN BACK DRY STORAGE ROOM CEILING WHERE OUT.
    Location: Back room
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: IN PROGRESS:PROVIDE LIGHTS WHERE OUT AT KITCHEN BACK DRY STORAGE ROOM CEILING WHERE OUT.
    Location: Dry storage
  • Ventilation provided (corrected)
    Insufficient capacity and/or no mechanical ventilation provided.
    Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
    Comments: HAVE ALL ESTABLISHMENT FIRE-EXTINGUISHERS SERVICED, UPDATED AND RE-TAGGED PROPERLY BY A PROFESSIONAL SERVICE PROVIDER.(LAST INSPECTED IN NOVEMBER OF 2012)
    Location: Bar
  • Ventilation provided (corrected)
    Insufficient capacity and/or no mechanical ventilation provided.
    Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
    Comments: HAVE ALL ESTABLISHMENT FIRE-EXTINGUISHERS SERVICED, UPDATED AND RE-TAGGED PROPERLY BY A PROFESSIONAL SERVICE PROVIDER.(LAST INSPECTED IN NOVEMBER OF 2012)
    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: CONTINUE TO WORK ON:MPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR FLOORS.
    Location: Main bar
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: REPLACE ALL DAMAGED/RUSTED SHELVING AT KITCHEN WALK-IN-COOLER.
    Location: Kitchen
    Equipment: Walk in cooler
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: REPLACE ALL DAMAGED/RUSTED SHELVING AT KITCHEN WALK-IN-COOLER.
    Equipment: Metal shelving
  • Fixed equipment spacing/sealing
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: IN PROGRESS: SCHEDULED TO BE REPAIRED 3/5/14.1) REPAIR LOOSE HANDSINK FAUCET AT MENS RESTROOM; ENSURE THAT FAUCET FIXTURE IS NOT MOVABLE.2) REPAIR LOOSE WOMENS RESTROOM CEILING VENTS THAT ARE SLIGHTLY HANGING; ATTACH PROPERLY.
    Location: Mens restroom
    Equipment: Hand sink
  • Fixed equipment spacing/sealing
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: IN PROGRESS: SCHEDULED TO BE REPAIRED 3/5/14.1) REPAIR LOOSE HANDSINK FAUCET AT MENS RESTROOM; ENSURE THAT FAUCET FIXTURE IS NOT MOVABLE.2) REPAIR LOOSE WOMENS RESTROOM CEILING VENTS THAT ARE SLIGHTLY HANGING; ATTACH PROPERLY.
    Location: Womens restroom
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: SOILED BAR REACH-IN-COOLER SHELVING.
    Location: Bar
    Equipment: Reach in cooler
 03/04/2014Recheck
  • 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.
    Location: Kitchen
    Equipment: Cold top
  • Chemical sanitizer concentration
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: BAR DISHMACHINE SANITIZING AT 0 PPM FOR CHLORINE; REPAIR TO ENSURE THAT BAR DISHMACHINE IS SANITIZING AND MAINTAINING A SANITIZER CONCENTRATION OF 50 - 100 PPM FOR CHLORINE.
    Location: Bar
    Equipment: Dishmachine
  • Cross-contamination (corrected on site)
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: 1) RAW SHELL EGGS STORED ON TOP OF KETCHUP AND NEAR READY-TO-EAT FOOD AT KITCHEN WALK-IN-COOLER--DISCONTINUE THIS BEHAVIOR.2) RAW MEAT STORED NEXT TO READY-TO-EAT CHEESE AT KITCHEN COLD-TOP COOLER INTERIOR--DISCONTINUE THIS BEHAVIOR.
    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: CONDUCT CONSISTENT DATE-MARKING. TACO MEAT AND CHICKEN NOODLE SOUP WAS DISCARDED.
    Location: Kitchen
    Equipment: Reach in cooler
  • Plumbing system / repair (Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: REPAIR ALL LEAKS AT BOTTOM PIPING OF KITCHEN 3-BAY SINK.
    Location: Kitchen
    Equipment: 3-bay
  • No certified food handler
    No certified food handler per 410 IAC 7-22.
    Correction: Provide a certified food handler.
    Comments: CURRENT CERTIFIED FOOD HANDLER ON FILE ON LONGER EMPLOYED AT ESTABLISHEMENT. PROVIDE CURRENT CERTIFIED FOOD HANDLER INFORMATION ON RECHECK INSPECTION DATE OR HAVE AN EMPLOYEE AT ESTABLISHMENT BECOME REGISTERED FOR FOOD HANDLER CERTIFICATION CLASS/EXAM BY THE RECHECK INSPECTION DATE. PROVIDE PROOF OF REGISTRATION (EX. RECEIPT).
  • Jewelry prohibition
    Employee wearing excessive jewelry.
    Correction: While preparing food, employees shall not wear jewelry on their hand(s) or arm(s) except a plain band.
    Comments: FOOD HANDLER WEARING BIG WATCH AND BRACELET AT KITCHEN--REMOVE.
  • Contamination of sanitized tableware
    Food contact and/or lip-contact surface of a single service article, single use article, or utensil contaminated and/or unprotected.
    Correction: Handle and /or store to prevent contamination.
    Comments: ALL BAR DRINKING STRAWS MUST BE PRE-WRAPPED; DISCONTINUE UNWRAPPRED DRINKING STRAWS.
  • Storage of Personal Items
    Improper storage of personal item(s) with food or food contact item(s).
    Correction: Store personal item(s) away from food and food related articles.
    Comments: EX. JACKET.
    Location: Main bar
  • Single Service/Equipment storage (corrected on site)
    Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
    Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
    Comments: KEEP CLEAN ICE BUCKETS STORED OFF FLOOR AT LEAST 6 INCHES.
    Location: Kitchen
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: PROVIDE LIGHTS WHERE OUT AT KITCHEN BACK DRY STORAGE ROOM CEILING WHERE OUT.
    Location: Kitchen
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: PROVIDE LIGHTS WHERE OUT AT KITCHEN BACK DRY STORAGE ROOM CEILING WHERE OUT.
    Location: Back room
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: PROVIDE LIGHTS WHERE OUT AT KITCHEN BACK DRY STORAGE ROOM CEILING WHERE OUT.
    Location: Dry storage
  • Ventilation provided
    Insufficient capacity and/or no mechanical ventilation provided.
    Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
    Comments: HAVE ALL ESTABLISHMENT FIRE-EXTINGUISHERS SERVICED, UPDATED AND RE-TAGGED PROPERLY BY A PROFESSIONAL SERVICE PROVIDER.(LAST INSPECTED IN NOVEMBER OF 2012)
    Location: Bar
  • Ventilation provided
    Insufficient capacity and/or no mechanical ventilation provided.
    Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
    Comments: HAVE ALL ESTABLISHMENT FIRE-EXTINGUISHERS SERVICED, UPDATED AND RE-TAGGED PROPERLY BY A PROFESSIONAL SERVICE PROVIDER.(LAST INSPECTED IN NOVEMBER OF 2012)
    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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR FLOORS.
    Location: Main bar
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: REPLACE ALL DAMAGED/RUSTED SHELVING AT KITCHEN WALK-IN-COOLER.
    Location: Kitchen
    Equipment: Walk in cooler
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: REPLACE ALL DAMAGED/RUSTED SHELVING AT KITCHEN WALK-IN-COOLER.
    Equipment: Metal shelving
  • Fixed equipment spacing/sealing
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: 1) REPAIR LOOSE HANDSINK FAUCET AT MENS RESTROOM; ENSURE THAT FAUCET FIXTURE IS NOT MOVABLE.2) REPAIR LOOSE WOMENS RESTROOM CEILING VENTS THAT ARE SLIGHTLY HANGING; ATTACH PROPERLY.
    Location: Mens restroom
    Equipment: Hand sink
  • Fixed equipment spacing/sealing
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: 1) REPAIR LOOSE HANDSINK FAUCET AT MENS RESTROOM; ENSURE THAT FAUCET FIXTURE IS NOT MOVABLE.2) REPAIR LOOSE WOMENS RESTROOM CEILING VENTS THAT ARE SLIGHTLY HANGING; ATTACH PROPERLY.
    Location: Womens restroom
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: SOILED BAR REACH-IN-COOLER SHELVING.
    Location: Bar
    Equipment: Reach in cooler
 02/19/2014Routine
  • Smoking distance signage
    Smoking signs not posted conspicuously at each public entrance.
    Correction: An owner, operator, manager, or official in charge of a public place or place of employment shall post conspicuous signs at each public entrance that read "State Law Prohibits Smoking Within 8 Feet of this Entrance" or other similar language.
    Comments: ENSURE ON ALL ENTRANCE DOORS.
  • Warning Signs
    Warning signs not posted at each door.
    Correction: Provide and post warning signs on each entrance to facility.
    Comments: ENSURE ON ALL ENTRANCE DOORS.
  • Smoking Paraphernalia (corrected)
    Smoking paraphernalia (ashtrays etc.) observed in non-smoking facility.
    Correction: Remove all smoking paraphernalia from facility.
    Comments: BASEMENT/KITCHEN LOCATION ENTRANCE DOOR: CIGARETTE BUTTS STORED IN ASHTRAY--REMOVE OFF PREMISES. ENSURE ALL EMPLOYEES ARE SMOKING OUTSIDE AND AT LEAST 8 FT AWAY FROM DOOR ENTRANCES/GARAGE DOORS ETC.
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: POTENTIALLY HAZARDOUS FOODS SUCH AS SOUR CREAM, TOMATOES, AND CHEESE NOT ON PROPER ICE BATH OR IN REFRIGERATION OF 41 F OR BELOW. ALSO ESTABLISHMENT MUST IMPROVE PROPER SET-UP OF BAR LUNCH BUFFET ICE BATHS. FOOD CONTAINERS MUST BE PROPERLY SUBMERGED IN ICE BATH BATH; JUST BOTTOM OF FOOD CONTAINERS SHOULD NOT JUST BE THE ONLY THING IN ICE--IMPROVE!PROVIDE ICE BATH OR STORE CUT FRUIT UNDER REFRIGERATION OF 41 F OR BELOW--CORRECTED.
    Location: Bar
  • 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: POTENTIALLY HAZARDOUS FOODS SUCH AS SOUR CREAM, TOMATOES, AND CHEESE NOT ON PROPER ICE BATH OR IN REFRIGERATION OF 41 F OR BELOW. ALSO ESTABLISHMENT MUST IMPROVE PROPER SET-UP OF BAR LUNCH BUFFET ICE BATHS. FOOD CONTAINERS MUST BE PROPERLY SUBMERGED IN ICE BATH BATH; JUST BOTTOM OF FOOD CONTAINERS SHOULD NOT JUST BE THE ONLY THING IN ICE--IMPROVE!PROVIDE ICE BATH OR STORE CUT FRUIT UNDER REFRIGERATION OF 41 F OR BELOW--CORRECTED.
    Location: Buffet
  • Toxic labeling (corrected on site)
    Working container(s) of toxic materials not labeled with common name of contents.
    Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
    Comments: CHEMICAL SPRAY BOTTLE NOT LABELED ON KITCHEN SHELVING.
    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: IMPROVE CONSISTENCY IN DATE-MARKING FOODS.SEVERAL FOOD ITEMS NOT DATE-MARKED AT KITCHEN TRUE REFRIGERATION UNIT:-CORN, SOUPS, GRAVYS--ALL FOOD WAS DISCARDED.
    Location: Kitchen
    Equipment: Reach in cooler
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN CROCK POTS (INTERIOR AND EXTERIOR SURFACES).
    Location: Kitchen
    Equipment: ----- Cooking Equip/Holding -----
  • Food contact cleaning frequency (corrected)
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Location: Kitchen
    Equipment: Can opener
  • 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: HANDSINK BEING USED AS A DUMP SINK (EX. ICE)--DISCONTINUE THIS BEHAVIOR.
    Location: Bar
    Equipment: Hand sink
  • Plumbing system / repair (Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: REPAIR ALL KITCHEN DISHMACHINE AND KITCHEN 3-BAY SINK LEAKS AT BOTTOM PIPING.
    Location: Kitchen
    Equipment: Dishmachine
  • Plumbing system / repair (Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: REPAIR ALL KITCHEN DISHMACHINE AND KITCHEN 3-BAY SINK LEAKS AT BOTTOM PIPING.
    Location: Kitchen
    Equipment: 3-bay
  • No test kit (corrected)
    No test kit provided and /or used to measure the concentration of sanitizer.
    Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
    Comments: PROVIDE CHEMICAL SANITIZER TEST STRIPS FOR CHLORINE AT BAR AND STRIPS FOR QUAT FOR KITCHEN LOCATION.
    Location: Kitchen
  • No test kit
    No test kit provided and /or used to measure the concentration of sanitizer.
    Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
    Comments: PROVIDE CHEMICAL SANITIZER TEST STRIPS FOR CHLORINE AT BAR AND STRIPS FOR QUAT FOR KITCHEN LOCATION.
    Location: Bar
    Equipment: Dishmachine
  • 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.
    Location: Bar
    Equipment: Soda gun & holster
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED BEER BEVERAGE TUBING LINES AT BASEMENT WALK-IN-COOLER (MOLD BUILD-UP).-SOILED KITCHEN DISHWARE STORAGE SHELVING.
    Location: Kitchen
    Equipment: Metal shelving
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED BEER BEVERAGE TUBING LINES AT BASEMENT WALK-IN-COOLER (MOLD BUILD-UP).-SOILED KITCHEN DISHWARE STORAGE SHELVING.
    Location: Kitchen
    Equipment: Walk in cooler
  • Miscellaneous contamination of food (Non-Critical) (corrected)
    Food contaminated by miscellaneous source.
    Correction: Protect food from all sources of contamination.
    Comments: KEEP SODA GUN HOSE STORED OUT OF BAR ICE BINS TO PREVENT CROSS-CONTAMINATION OF CONSUMER DRINK ICE.
    Location: Bar
    Equipment: Ice bin
  • Food on display
    Food on display unprotected.
    Correction: Food on display shall be protected from contamination.
    Comments: BAR LUNCH BUFFETT FOODS NOT PROPERLY COVERED (EX. COOKIES, BROWNIES, SOUR CREAM, SALSA). PROVIDE PROPER COVERINGS SUCH AS SNEEZE GUARDS, DOME LIDS, FOOD-GRADE WRAPPINGS ETC.
    Location: Buffet
  • Thermometer, provided (corrected)
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Comments: PROVIDE INTERIOR VISIBLE WORKING THERMOMETER AT BAR REACH-IN-COOLER WHERE MISSING.
    Location: Bar
    Equipment: Reach in cooler
  • Ventilation provided (corrected)
    Insufficient capacity and/or no mechanical ventilation provided.
    Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
    Comments: FIRE EXTINGUISHERS MUST BE STORED OFF FLOOR IN DESIGNATED REQUIRED LOCATIONS--CONTACT SERVICE PROVIDER (KOORSEN).
    Location: Bar
  • Dumpster lids open (corrected)
    Dumpster and/or waste handling units not covered.
    Correction: Cover all dumpsters and waste handling units.
    Location: Dumpster area
  • Dumpster lids open (corrected)
    Dumpster and/or waste handling units not covered.
    Correction: Cover all dumpsters and waste handling units.
    Location: Basement
  • Pests/rodents removed (corrected)
    Dead pests not removed.
    Correction: Remove dead pests at frequent intervals to avoid accumulation.
    Comments: DEAD ROACH SEEN ON FLOOR AT BACK KITCHEN DRY STORAGE LOCATION; ENSURE THAT ALL KITCHEN AND DRY STORAGE FLOORS AND SWEPT, CLEANED AND SANITIZED ROUTINELY TO ENSURE REMOVAL OF DEAD INSECTS/RODENTS, ETC.
    Location: Dry storage
  • Pests/rodents removed (corrected)
    Dead pests not removed.
    Correction: Remove dead pests at frequent intervals to avoid accumulation.
    Comments: DEAD ROACH SEEN ON FLOOR AT BACK KITCHEN DRY STORAGE LOCATION; ENSURE THAT ALL KITCHEN AND DRY STORAGE FLOORS AND SWEPT, CLEANED AND SANITIZED ROUTINELY TO ENSURE REMOVAL OF DEAD INSECTS/RODENTS, ETC.
    Location: Kitchen (back)
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: IN PROGRESS: ON WORK ORDERPROVIDE LIGHT WHERE OUT AT BACK KITCHEN DRY STORAGE LOCATION CEILING.
    Location: Dry storage
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: IN PROGRESS: ON WORK ORDERPROVIDE LIGHT WHERE OUT AT BACK KITCHEN DRY STORAGE LOCATION CEILING.
    Location: Kitchen (back)
  • Improper storage of clean equipment (corrected)
    Clean equipment and/or utensils stored incorrectly.
    Correction: Store covered or inverted in a self-draining position that allows for air drying.
    Comments: STORE ALL CLEAN DISHWARE/UTENSILS INVERTED ON KITCHEN SHELVING.
    Location: Kitchen
  • Single Service/Equipment storage (corrected)
    Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
    Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
    Comments: KEEP SINGLE-SERVICE USE ITEMS/UTENSILS (EX. GLASSWARE AND PLASTIC CUPS) STORED OFF BASEMENT FLOORS AT LEAST 6-INCHES (LOCATED IN GARAGE BY BASEMENT KITCHEN ENTRANCE DOOR).
    Location: Basement
 05/07/2013Recheck
  • Smoking Paraphernalia
    Smoking paraphernalia (ashtrays etc.) observed in non-smoking facility.
    Correction: Remove all smoking paraphernalia from facility.
    Comments: BASEMENT/KITCHEN LOCATION ENTRANCE DOOR: CIGARETTE BUTTS STORED IN ASHTRAY--REMOVE OFF PREMISES. ENSURE ALL EMPLOYEES ARE SMOKING OUTSIDE AND AT LEAST 8 FT AWAY FROM DOOR ENTRANCES/GARAGE DOORS ETC.
  • Cold holding (corrected on site)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: PROVIDE ICE BATH OR STORE CUT FRUIT UNDER REFRIGERATION OF 41 F OR BELOW.
    Location: Bar
  • Toxic labeling (corrected on site)
    Working container(s) of toxic materials not labeled with common name of contents.
    Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
    Comments: CHEMICAL SPRAY BOTTLE NOT LABELED ON KITCHEN SHELVING.
    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: IMPROVE CONSISTENCY IN DATE-MARKING FOODS.SEVERAL FOOD ITEMS NOT DATE-MARKED AT KITCHEN TRUE REFRIGERATION UNIT:-CORN, SOUPS, GRAVYS--ALL FOOD WAS DISCARDED.
    Location: Kitchen
    Equipment: Reach in cooler
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN CROCK POTS (INTERIOR AND EXTERIOR SURFACES).
    Location: Kitchen
    Equipment: ----- Cooking Equip/Holding -----
  • Food contact cleaning frequency (corrected on site)
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Location: Kitchen
    Equipment: Can opener
  • Hand sink 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: HANDSINK BEING USED AS A DUMP SINK (EX. ICE)--DISCONTINUE THIS BEHAVIOR.
    Location: Bar
    Equipment: Hand sink
  • Plumbing system / repair (Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: REPAIR ALL KITCHEN DISHMACHINE AND KITCHEN 3-BAY SINK LEAKS AT BOTTOM PIPING.
    Location: Kitchen
    Equipment: Dishmachine
  • Plumbing system / repair (Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: REPAIR ALL KITCHEN DISHMACHINE AND KITCHEN 3-BAY SINK LEAKS AT BOTTOM PIPING.
    Location: Kitchen
    Equipment: 3-bay
  • Single Service/Equipment storage
    Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
    Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
    Comments: KEEP SINGLE-SERVICE USE ITEMS/UTENSILS (EX. GLASSWARE AND PLASTIC CUPS) STORED OFF BASEMENT FLOORS AT LEAST 6-INCHES (LOCATED IN GARAGE BY BASEMENT KITCHEN ENTRANCE DOOR).
    Location: Basement
  • 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: STORE ALL CLEAN DISHWARE/UTENSILS INVERTED ON KITCHEN SHELVING.
    Location: Kitchen
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: PROVIDE LIGHT WHERE OUT AT BACK KITCHEN DRY STORAGE LOCATION CEILING.
    Location: Kitchen (back)
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: PROVIDE LIGHT WHERE OUT AT BACK KITCHEN DRY STORAGE LOCATION CEILING.
    Location: Dry storage
  • Pests/rodents removed
    Dead pests not removed.
    Correction: Remove dead pests at frequent intervals to avoid accumulation.
    Comments: DEAD ROACH SEEN ON FLOOR AT BACK KITCHEN DRY STORAGE LOCATION; ENSURE THAT ALL KITCHEN AND DRY STORAGE FLOORS AND SWEPT, CLEANED AND SANITIZED ROUTINELY TO ENSURE REMOVAL OF DEAD INSECTS/RODENTS, ETC.
    Location: Kitchen (back)
  • Pests/rodents removed
    Dead pests not removed.
    Correction: Remove dead pests at frequent intervals to avoid accumulation.
    Comments: DEAD ROACH SEEN ON FLOOR AT BACK KITCHEN DRY STORAGE LOCATION; ENSURE THAT ALL KITCHEN AND DRY STORAGE FLOORS AND SWEPT, CLEANED AND SANITIZED ROUTINELY TO ENSURE REMOVAL OF DEAD INSECTS/RODENTS, ETC.
    Location: Dry storage
  • Dumpster lids open (corrected on site)
    Dumpster and/or waste handling units not covered.
    Correction: Cover all dumpsters and waste handling units.
    Location: Basement
  • Dumpster lids open (corrected on site)
    Dumpster and/or waste handling units not covered.
    Correction: Cover all dumpsters and waste handling units.
    Location: Dumpster area
  • Ventilation provided
    Insufficient capacity and/or no mechanical ventilation provided.
    Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
    Comments: FIRE EXTINGUISHERS MUST BE STORED OFF FLOOR IN DESIGNATED REQUIRED LOCATIONS--CONTACT SERVICE PROVIDER (KOORSEN).
    Location: Bar
  • Thermometer, provided
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Comments: PROVIDE INTERIOR VISIBLE WORKING THERMOMETER AT BAR REACH-IN-COOLER WHERE MISSING.
    Location: Bar
    Equipment: Reach in cooler
  • Miscellaneous contamination of food (Non-Critical) (corrected on site)
    Food contaminated by miscellaneous source.
    Correction: Protect food from all sources of contamination.
    Comments: KEEP SODA GUN HOSE STORED OUT OF BAR ICE BINS TO PREVENT CROSS-CONTAMINATION OF CONSUMER DRINK ICE.
    Location: Bar
    Equipment: Ice bin
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED BEER BEVERAGE TUBING LINES AT BASEMENT WALK-IN-COOLER (MOLD BUILD-UP).-SOILED KITCHEN DISHWARE STORAGE SHELVING.
    Location: Kitchen
    Equipment: Walk in cooler
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED BEER BEVERAGE TUBING LINES AT BASEMENT WALK-IN-COOLER (MOLD BUILD-UP).-SOILED KITCHEN DISHWARE STORAGE SHELVING.
    Location: Kitchen
    Equipment: Metal shelving
  • Non potentially hazardous food contact surface(s) soiled (corrected on site)
    Non-potentially hazardous food contact surface(s) soiled.
    Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
    Location: Bar
    Equipment: Soda gun & holster
  • No test kit
    No test kit provided and /or used to measure the concentration of sanitizer.
    Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
    Comments: PROVIDE CHEMICAL SANITIZER TEST STRIPS FOR CHLORINE AT BAR AND STRIPS FOR QUAT FOR KITCHEN LOCATION.
    Location: Bar
    Equipment: Dishmachine
  • No test kit
    No test kit provided and /or used to measure the concentration of sanitizer.
    Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
    Comments: PROVIDE CHEMICAL SANITIZER TEST STRIPS FOR CHLORINE AT BAR AND STRIPS FOR QUAT FOR KITCHEN LOCATION.
    Location: Kitchen
 04/25/2013Routine
  • CO2 tanks unrestrained (corrected)
    Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
    Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
    Comments: BASEMENT
  • 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: CHICKEN SITTING OUT AT ROOM TEMPERATURE COVERED ON CART THAT WAS COOKED AT 10:00 AM--DISCARD AND DISCONTINUE THIS BEHAVIOR.
    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.
    Location: Kitchen
    Equipment: Reach in cooler
  • Date marking (corrected)
    Potentially hazardous ready-to-eat food not properly date marked.
    Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
    Location: Walk-in cooler
  • Miscellaneous contamination of food (Critical) (corrected)
    Food contaminated by miscellaneous source.
    Correction: Protect food from all sources of contamination.
    Comments: DEAD GNAT FOUND INSIDE BARCARDI OAKHEART SMOOTH SPICED RUM--DISCARD.
    Location: Bar
  • Chemical sanitizer concentration (corrected)
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: IN-PLACE SANITIZER BUCKET FOR CHLORINE AT 0 PPM; MAINTAIN AT 50 - 100 PPM FOR CHLORINE.
    Location: Kitchen
  • No certified food handler (corrected)
    No certified food handler per 410 IAC 7-22.
    Correction: Provide a certified food handler.
    Comments: PARTICIPANT FAILED EXAM. PARTICIPANT RE-TOOK EXAM ON 1/15/13. SESSION # 1194095. ESTABLISHMENT IS CURRENTLY AWAITING EXAM RESULTS. PLEASE CONTACT ME WHEN RESULTS ARE KNOWN. FAX OR EMAIL ME A COPY OF THE EXAM RESULTS AND CERTIFICATE IF YOU PASS. IF FAX, FAX TO (317) 221-3070 AND PROVIDE COVER SHEET.
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: PROVIDE LIGHTS WHERE OUT AT KITCHEN CEILING.
    Location: Kitchen
  • Dumpster lids open (corrected)
    Dumpster and/or waste handling units not covered.
    Correction: Cover all dumpsters and waste handling units.
    Location: Dumpster area
  • Ventilation provided (corrected)
    Insufficient capacity and/or no mechanical ventilation provided.
    Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
    Comments: PLEASE CONTACT KOORSEN AGAIN TO SERVICE ESTABLISHMENT AND CORRECT RED-TAG DEFICIENCY IN KITCHEN.HAVE ALL FIRE EXTINGUISHERS AND KITCHEN FIRE SUPPRESSION SYSTEM SERVICED, INSPECTED AND RE-TAGGED PROPERLY BY PROFESSIONAL SERVICE PROVIDER--CORRECT RED-TAG DEFICIENCY.
    Location: Bar
  • Ventilation provided (corrected)
    Insufficient capacity and/or no mechanical ventilation provided.
    Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
    Comments: PLEASE CONTACT KOORSEN AGAIN TO SERVICE ESTABLISHMENT AND CORRECT RED-TAG DEFICIENCY IN KITCHEN.HAVE ALL FIRE EXTINGUISHERS AND KITCHEN FIRE SUPPRESSION SYSTEM SERVICED, INSPECTED AND RE-TAGGED PROPERLY BY PROFESSIONAL SERVICE PROVIDER--CORRECT RED-TAG DEFICIENCY.
    Location: Dining room
  • Ventilation provided (corrected)
    Insufficient capacity and/or no mechanical ventilation provided.
    Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
    Comments: PLEASE CONTACT KOORSEN AGAIN TO SERVICE ESTABLISHMENT AND CORRECT RED-TAG DEFICIENCY IN KITCHEN.HAVE ALL FIRE EXTINGUISHERS AND KITCHEN FIRE SUPPRESSION SYSTEM SERVICED, INSPECTED AND RE-TAGGED PROPERLY BY PROFESSIONAL SERVICE PROVIDER--CORRECT RED-TAG DEFICIENCY.
    Location: Kitchen
  • Ventilation soiled (corrected)
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF KITCHEN CEILING TILES/VENTS WHERE NEEDED.
    Location: Kitchen
  • Wall and ceiling coverings/attachments (corrected)
    Wall and/or ceiling coverings and/or coatings improperly attached.
    Correction: Wall and ceiling covering materials shall be attached so they are easily cleanable.
    Comments: REPLACE ANY DAMAGED KITCHEN CEILING TILES WHERE NEEDED AT KITCHEN.
    Location: Kitchen
  • Physical facility repair (corrected)
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: IN PROGRESS:REPAIR DAMAGED CEILING AT BASEMENT KITCHEN DRY STORAGE ROOM; ALL CEILING SURFACES MUST BE SOUND, SMOOTH AND EASILY CLEANABLE.
    Location: Kitchen
  • Physical facility repair (corrected)
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: IN PROGRESS:REPAIR DAMAGED CEILING AT BASEMENT KITCHEN DRY STORAGE ROOM; ALL CEILING SURFACES MUST BE SOUND, SMOOTH AND EASILY CLEANABLE.
    Location: Dry storage
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: CONTINUE TO WORK ON:IMPROVE DETAILED ROUTINE FLOOR CLEANING AND SANITIZING OF BAR FLOORS.
    Location: Bar
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: CONTINUE TO WORK ON:IMPROVE DETAILED ROUTINE FLOOR CLEANING AND SANITIZING OF BAR FLOORS.
    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: FROZEN FOOD BEING THAWED AT ROOM TEMPERATURE ON CART--DISCONTINUE THIS BEHAVIOR.
    Location: Kitchen
  • Thermometer, provided
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Comments: PROVIDE INTERIOR VISIBLE THERMOMETER INSIDE BAR REACH-IN-COOLER WHERE MISSING.
    Location: Bar
    Equipment: Reach in cooler
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: REPAIR PAPER TOWEL DISPENSER AT KITCHEN HANDSINK.
    Location: Kitchen
    Equipment: Hand sink
  • Fixed equipment spacing/sealing (corrected)
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: SEAL KITCHEN MOPSINK SO THAT IT IS NOT MOVABLE.
    Location: Kitchen
    Equipment: Mop sink
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED KITCHEN WALK-IN-COOLER FANGUARDS.
    Location: Walk-in cooler
    Equipment: Metal shelving
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED KITCHEN WALK-IN-COOLER FANGUARDS.
    Location: Walk-in cooler
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED KITCHEN WALK-IN-COOLER FANGUARDS.
    Location: Kitchen
    Equipment: Metal shelving
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED KITCHEN WALK-IN-COOLER FANGUARDS.
    Location: Dry storage
    Equipment: Metal shelving
  • 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF INTERIOR AND EXTERIOR SURFACES OF BASEMENT ICE MACHINE.
    Location: Basement
    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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF INTERIOR AND EXTERIOR SURFACES OF BASEMENT ICE MACHINE.
    Location: Bar
    Equipment: Soda gun & holster
  • In use utensil storage (corrected)
    In use utensil(s) stored improperly.
    Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
    Comments: ICE SCOOP LYING IN BAR ICE BIN; KEEP STORED WITH HANDLE UP OR STORE ON CLEANING SANITARY SURFACE OR IN PROPER ICE SCOOP HOLDER.
    Location: Bar
    Equipment: Ice bin
  • 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: INVERT CLEAN DISHES/UTENSILS PROPERLY WHERE NEEDED AT KITCHEN (EX. ON SHELVING).
    Location: Kitchen
 02/15/2013Recheck
  • CO2 tanks unrestrained (corrected)
    Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
    Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
    Comments: BASEMENT
  • 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: CHICKEN SITTING OUT AT ROOM TEMPERATURE COVERED ON CART THAT WAS COOKED AT 10:00 AM--DISCARD AND DISCONTINUE THIS BEHAVIOR.
    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.
    Location: Kitchen
    Equipment: Reach in cooler
  • Date marking (corrected)
    Potentially hazardous ready-to-eat food not properly date marked.
    Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
    Location: Walk-in cooler
  • Miscellaneous contamination of food (Critical) (corrected)
    Food contaminated by miscellaneous source.
    Correction: Protect food from all sources of contamination.
    Comments: DEAD GNAT FOUND INSIDE BARCARDI OAKHEART SMOOTH SPICED RUM--DISCARD.
    Location: Bar
  • Chemical sanitizer concentration (corrected)
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: IN-PLACE SANITIZER BUCKET FOR CHLORINE AT 0 PPM; MAINTAIN AT 50 - 100 PPM FOR CHLORINE.
    Location: Kitchen
  • No certified food handler
    No certified food handler per 410 IAC 7-22.
    Correction: Provide a certified food handler.
    Comments: PARTICIPANT FAILED EXAM. PARTICIPANT RE-TOOK EXAM ON 1/15/13. SESSION # 1194095. ESTABLISHMENT IS CURRENTLY AWAITING EXAM RESULTS. PLEASE CONTACT ME WHEN RESULTS ARE KNOWN. FAX OR EMAIL ME A COPY OF THE EXAM RESULTS AND CERTIFICATE IF YOU PASS. IF FAX, FAX TO (317) 221-3070 AND PROVIDE COVER SHEET.
  • 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: INVERT CLEAN DISHES/UTENSILS PROPERLY WHERE NEEDED AT KITCHEN (EX. ON SHELVING).
    Location: Kitchen
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: PROVIDE LIGHTS WHERE OUT AT KITCHEN CEILING.
    Location: Kitchen
  • Dumpster lids open (corrected)
    Dumpster and/or waste handling units not covered.
    Correction: Cover all dumpsters and waste handling units.
    Location: Dumpster area
  • Ventilation provided (corrected)
    Insufficient capacity and/or no mechanical ventilation provided.
    Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
    Comments: PLEASE CONTACT KOORSEN AGAIN TO SERVICE ESTABLISHMENT AND CORRECT RED-TAG DEFICIENCY IN KITCHEN.HAVE ALL FIRE EXTINGUISHERS AND KITCHEN FIRE SUPPRESSION SYSTEM SERVICED, INSPECTED AND RE-TAGGED PROPERLY BY PROFESSIONAL SERVICE PROVIDER--CORRECT RED-TAG DEFICIENCY.
    Location: Bar
  • Ventilation provided (corrected)
    Insufficient capacity and/or no mechanical ventilation provided.
    Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
    Comments: PLEASE CONTACT KOORSEN AGAIN TO SERVICE ESTABLISHMENT AND CORRECT RED-TAG DEFICIENCY IN KITCHEN.HAVE ALL FIRE EXTINGUISHERS AND KITCHEN FIRE SUPPRESSION SYSTEM SERVICED, INSPECTED AND RE-TAGGED PROPERLY BY PROFESSIONAL SERVICE PROVIDER--CORRECT RED-TAG DEFICIENCY.
    Location: Dining room
  • Ventilation provided
    Insufficient capacity and/or no mechanical ventilation provided.
    Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
    Comments: PLEASE CONTACT KOORSEN AGAIN TO SERVICE ESTABLISHMENT AND CORRECT RED-TAG DEFICIENCY IN KITCHEN.HAVE ALL FIRE EXTINGUISHERS AND KITCHEN FIRE SUPPRESSION SYSTEM SERVICED, INSPECTED AND RE-TAGGED PROPERLY BY PROFESSIONAL SERVICE PROVIDER--CORRECT RED-TAG DEFICIENCY.
    Location: Kitchen
  • Ventilation soiled (corrected)
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF KITCHEN CEILING TILES/VENTS WHERE NEEDED.
    Location: Kitchen
  • Wall and ceiling coverings/attachments (corrected)
    Wall and/or ceiling coverings and/or coatings improperly attached.
    Correction: Wall and ceiling covering materials shall be attached so they are easily cleanable.
    Comments: REPLACE ANY DAMAGED KITCHEN CEILING TILES WHERE NEEDED AT KITCHEN.
    Location: Kitchen
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: IN PROGRESS:REPAIR DAMAGED CEILING AT BASEMENT KITCHEN DRY STORAGE ROOM; ALL CEILING SURFACES MUST BE SOUND, SMOOTH AND EASILY CLEANABLE.
    Location: Kitchen
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: IN PROGRESS:REPAIR DAMAGED CEILING AT BASEMENT KITCHEN DRY STORAGE ROOM; ALL CEILING SURFACES MUST BE SOUND, SMOOTH AND EASILY CLEANABLE.
    Location: Dry storage
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: CONTINUE TO WORK ON:IMPROVE DETAILED ROUTINE FLOOR CLEANING AND SANITIZING OF BAR FLOORS.
    Location: Bar
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: CONTINUE TO WORK ON:IMPROVE DETAILED ROUTINE FLOOR CLEANING AND SANITIZING OF BAR FLOORS.
    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: FROZEN FOOD BEING THAWED AT ROOM TEMPERATURE ON CART--DISCONTINUE THIS BEHAVIOR.
    Location: Kitchen
  • Thermometer, provided
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Comments: PROVIDE INTERIOR VISIBLE THERMOMETER INSIDE BAR REACH-IN-COOLER WHERE MISSING.
    Location: Bar
    Equipment: Reach in cooler
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: REPAIR PAPER TOWEL DISPENSER AT KITCHEN HANDSINK.
    Location: Kitchen
    Equipment: Hand sink
  • Fixed equipment spacing/sealing (corrected)
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: SEAL KITCHEN MOPSINK SO THAT IT IS NOT MOVABLE.
    Location: Kitchen
    Equipment: Mop sink
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED KITCHEN WALK-IN-COOLER FANGUARDS.
    Location: Walk-in cooler
    Equipment: Metal shelving
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED KITCHEN WALK-IN-COOLER FANGUARDS.
    Location: Walk-in cooler
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED KITCHEN WALK-IN-COOLER FANGUARDS.
    Location: Kitchen
    Equipment: Metal shelving
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED KITCHEN WALK-IN-COOLER FANGUARDS.
    Location: Dry storage
    Equipment: Metal shelving
  • 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF INTERIOR AND EXTERIOR SURFACES OF BASEMENT ICE MACHINE.
    Location: Basement
    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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF INTERIOR AND EXTERIOR SURFACES OF BASEMENT ICE MACHINE.
    Location: Bar
    Equipment: Soda gun & holster
  • In use utensil storage (corrected)
    In use utensil(s) stored improperly.
    Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
    Comments: ICE SCOOP LYING IN BAR ICE BIN; KEEP STORED WITH HANDLE UP OR STORE ON CLEANING SANITARY SURFACE OR IN PROPER ICE SCOOP HOLDER.
    Location: Bar
    Equipment: Ice bin
 01/18/2013Recheck
  • CO2 tanks unrestrained (corrected)
    Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
    Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
    Comments: BASEMENT
  • 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: CHICKEN SITTING OUT AT ROOM TEMPERATURE COVERED ON CART THAT WAS COOKED AT 10:00 AM--DISCARD AND DISCONTINUE THIS BEHAVIOR.
    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.
    Location: Kitchen
    Equipment: Reach in cooler
  • Date marking (corrected)
    Potentially hazardous ready-to-eat food not properly date marked.
    Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
    Location: Walk-in cooler
  • Miscellaneous contamination of food (Critical) (corrected)
    Food contaminated by miscellaneous source.
    Correction: Protect food from all sources of contamination.
    Comments: DEAD GNAT FOUND INSIDE BARCARDI OAKHEART SMOOTH SPICED RUM--DISCARD.
    Location: Bar
  • Chemical sanitizer concentration (corrected)
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: IN-PLACE SANITIZER BUCKET FOR CHLORINE AT 0 PPM; MAINTAIN AT 50 - 100 PPM FOR CHLORINE.
    Location: Kitchen
  • No certified food handler
    No certified food handler per 410 IAC 7-22.
    Correction: Provide a certified food handler.
    Comments: ESTABLISHMENT IS CURRENTLY AWAITING EXAM RESULTS. PLEASE CONTACT ME WHEN RESULTS ARE KNOWN. FAX OR EMAIL ME A COPY OF THE EXAM RESULTS AND CERTIFICATE IF YOU PASS. IF FAX, FAX TO (317) 221-3070 AND PROVIDE COVER SHEET.
  • 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: INVERT CLEAN DISHES/UTENSILS PROPERLY WHERE NEEDED AT KITCHEN (EX. ON SHELVING).
    Location: Kitchen
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: PROVIDE LIGHTS WHERE OUT AT KITCHEN CEILING.
    Location: Kitchen
  • Dumpster lids open (corrected)
    Dumpster and/or waste handling units not covered.
    Correction: Cover all dumpsters and waste handling units.
    Location: Dumpster area
  • Ventilation provided (corrected)
    Insufficient capacity and/or no mechanical ventilation provided.
    Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
    Comments: PLEASE CONTACT KOORSEN AGAIN TO SERVICE ESTABLISHMENT AND CORRECT RED-TAG DEFICIENCY IN KITCHEN.HAVE ALL FIRE EXTINGUISHERS AND KITCHEN FIRE SUPPRESSION SYSTEM SERVICED, INSPECTED AND RE-TAGGED PROPERLY BY PROFESSIONAL SERVICE PROVIDER--CORRECT RED-TAG DEFICIENCY.
    Location: Bar
  • Ventilation provided (corrected)
    Insufficient capacity and/or no mechanical ventilation provided.
    Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
    Comments: PLEASE CONTACT KOORSEN AGAIN TO SERVICE ESTABLISHMENT AND CORRECT RED-TAG DEFICIENCY IN KITCHEN.HAVE ALL FIRE EXTINGUISHERS AND KITCHEN FIRE SUPPRESSION SYSTEM SERVICED, INSPECTED AND RE-TAGGED PROPERLY BY PROFESSIONAL SERVICE PROVIDER--CORRECT RED-TAG DEFICIENCY.
    Location: Dining room
  • Ventilation provided
    Insufficient capacity and/or no mechanical ventilation provided.
    Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
    Comments: PLEASE CONTACT KOORSEN AGAIN TO SERVICE ESTABLISHMENT AND CORRECT RED-TAG DEFICIENCY IN KITCHEN.HAVE ALL FIRE EXTINGUISHERS AND KITCHEN FIRE SUPPRESSION SYSTEM SERVICED, INSPECTED AND RE-TAGGED PROPERLY BY PROFESSIONAL SERVICE PROVIDER--CORRECT RED-TAG DEFICIENCY.
    Location: Kitchen
  • Ventilation soiled (corrected)
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF KITCHEN CEILING TILES/VENTS WHERE NEEDED.
    Location: Kitchen
  • Wall and ceiling coverings/attachments (corrected)
    Wall and/or ceiling coverings and/or coatings improperly attached.
    Correction: Wall and ceiling covering materials shall be attached so they are easily cleanable.
    Comments: REPLACE ANY DAMAGED KITCHEN CEILING TILES WHERE NEEDED AT KITCHEN.
    Location: Kitchen
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: IN PROGRESS:REPAIR DAMAGED CEILING AT BASEMENT KITCHEN DRY STORAGE ROOM; ALL CEILING SURFACES MUST BE SOUND, SMOOTH AND EASILY CLEANABLE.
    Location: Kitchen
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: IN PROGRESS:REPAIR DAMAGED CEILING AT BASEMENT KITCHEN DRY STORAGE ROOM; ALL CEILING SURFACES MUST BE SOUND, SMOOTH AND EASILY CLEANABLE.
    Location: Dry storage
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: CONTINUE TO WORK ON:IMPROVE DETAILED ROUTINE FLOOR CLEANING AND SANITIZING OF BAR FLOORS.
    Location: Bar
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: CONTINUE TO WORK ON:IMPROVE DETAILED ROUTINE FLOOR CLEANING AND SANITIZING OF BAR FLOORS.
    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: FROZEN FOOD BEING THAWED AT ROOM TEMPERATURE ON CART--DISCONTINUE THIS BEHAVIOR.
    Location: Kitchen
  • Thermometer, provided
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Comments: PROVIDE INTERIOR VISIBLE THERMOMETER INSIDE BAR REACH-IN-COOLER WHERE MISSING.
    Location: Bar
    Equipment: Reach in cooler
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: REPAIR PAPER TOWEL DISPENSER AT KITCHEN HANDSINK.
    Location: Kitchen
    Equipment: Hand sink
  • Fixed equipment spacing/sealing (corrected)
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: SEAL KITCHEN MOPSINK SO THAT IT IS NOT MOVABLE.
    Location: Kitchen
    Equipment: Mop sink
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED KITCHEN WALK-IN-COOLER FANGUARDS.
    Location: Walk-in cooler
    Equipment: Metal shelving
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED KITCHEN WALK-IN-COOLER FANGUARDS.
    Location: Walk-in cooler
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED KITCHEN WALK-IN-COOLER FANGUARDS.
    Location: Kitchen
    Equipment: Metal shelving
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED KITCHEN WALK-IN-COOLER FANGUARDS.
    Location: Dry storage
    Equipment: Metal shelving
  • 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF INTERIOR AND EXTERIOR SURFACES OF BASEMENT ICE MACHINE.
    Location: Basement
    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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF INTERIOR AND EXTERIOR SURFACES OF BASEMENT ICE MACHINE.
    Location: Bar
    Equipment: Soda gun & holster
  • In use utensil storage (corrected)
    In use utensil(s) stored improperly.
    Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
    Comments: ICE SCOOP LYING IN BAR ICE BIN; KEEP STORED WITH HANDLE UP OR STORE ON CLEANING SANITARY SURFACE OR IN PROPER ICE SCOOP HOLDER.
    Location: Bar
    Equipment: Ice bin
 12/28/2012Recheck
  • CO2 tanks unrestrained (corrected)
    Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
    Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
    Comments: BASEMENT
  • 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: CHICKEN SITTING OUT AT ROOM TEMPERATURE COVERED ON CART THAT WAS COOKED AT 10:00 AM--DISCARD AND DISCONTINUE THIS BEHAVIOR.
    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.
    Location: Kitchen
    Equipment: Reach in cooler
  • Date marking (corrected)
    Potentially hazardous ready-to-eat food not properly date marked.
    Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
    Location: Walk-in cooler
  • Miscellaneous contamination of food (Critical) (corrected)
    Food contaminated by miscellaneous source.
    Correction: Protect food from all sources of contamination.
    Comments: DEAD GNAT FOUND INSIDE BARCARDI OAKHEART SMOOTH SPICED RUM--DISCARD.
    Location: Bar
  • Chemical sanitizer concentration (corrected)
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: IN-PLACE SANITIZER BUCKET FOR CHLORINE AT 0 PPM; MAINTAIN AT 50 - 100 PPM FOR CHLORINE.
    Location: Kitchen
  • No certified food handler
    No certified food handler per 410 IAC 7-22.
    Correction: Provide a certified food handler.
    Comments: ESTABLISHMENT IS CURRENTLY AWAITING EXAM RESULTS. PLEASE CONTACT ME WHEN RESULTS ARE KNOWN. FAX OR EMAIL ME A COPY OF THE EXAM RESULTS AND CERTIFICATE IF YOU PASS. IF FAX, FAX TO (317) 221-3070 AND PROVIDE COVER SHEET.
  • In use utensil storage
    In use utensil(s) stored improperly.
    Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
    Comments: ICE SCOOP LYING IN BAR ICE BIN; KEEP STORED WITH HANDLE UP OR STORE ON CLEANING SANITARY SURFACE OR IN PROPER ICE SCOOP HOLDER.
    Location: Bar
    Equipment: Ice bin
  • 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF INTERIOR AND EXTERIOR SURFACES OF BASEMENT ICE MACHINE.
    Location: Bar
    Equipment: Soda gun & holster
  • 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF INTERIOR AND EXTERIOR SURFACES OF BASEMENT ICE MACHINE.
    Location: Basement
    Equipment: Ice machine
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED KITCHEN WALK-IN-COOLER FANGUARDS.
    Location: Dry storage
    Equipment: Metal shelving
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED KITCHEN WALK-IN-COOLER FANGUARDS.
    Location: Kitchen
    Equipment: Metal shelving
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED KITCHEN WALK-IN-COOLER FANGUARDS.
    Location: Walk-in cooler
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED KITCHEN WALK-IN-COOLER FANGUARDS.
    Location: Walk-in cooler
    Equipment: Metal shelving
  • Fixed equipment spacing/sealing (corrected)
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: SEAL KITCHEN MOPSINK SO THAT IT IS NOT MOVABLE.
    Location: Kitchen
    Equipment: Mop sink
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: REPAIR PAPER TOWEL DISPENSER AT KITCHEN HANDSINK.
    Location: Kitchen
    Equipment: Hand sink
  • Thermometer, provided
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Comments: PROVIDE INTERIOR VISIBLE THERMOMETER INSIDE BAR REACH-IN-COOLER WHERE MISSING.
    Location: Bar
    Equipment: Reach in cooler
  • Thawing (corrected)
    Potentially hazardous food(s) thawing improperly.
    Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
    Comments: FROZEN FOOD BEING THAWED AT ROOM TEMPERATURE ON CART--DISCONTINUE THIS BEHAVIOR.
    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: CONTINUE TO WORK ON:IMPROVE DETAILED ROUTINE FLOOR CLEANING AND SANITIZING OF BAR FLOORS.
    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: CONTINUE TO WORK ON:IMPROVE DETAILED ROUTINE FLOOR CLEANING AND SANITIZING OF BAR FLOORS.
    Location: Bar
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: IN PROGRESS:REPAIR DAMAGED CEILING AT BASEMENT KITCHEN DRY STORAGE ROOM; ALL CEILING SURFACES MUST BE SOUND, SMOOTH AND EASILY CLEANABLE.
    Location: Dry storage
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: IN PROGRESS:REPAIR DAMAGED CEILING AT BASEMENT KITCHEN DRY STORAGE ROOM; ALL CEILING SURFACES MUST BE SOUND, SMOOTH AND EASILY CLEANABLE.
    Location: Kitchen
  • Wall and ceiling coverings/attachments (corrected)
    Wall and/or ceiling coverings and/or coatings improperly attached.
    Correction: Wall and ceiling covering materials shall be attached so they are easily cleanable.
    Comments: REPLACE ANY DAMAGED KITCHEN CEILING TILES WHERE NEEDED AT KITCHEN.
    Location: Kitchen
  • Ventilation soiled (corrected)
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF KITCHEN CEILING TILES/VENTS WHERE NEEDED.
    Location: Kitchen
  • Ventilation provided
    Insufficient capacity and/or no mechanical ventilation provided.
    Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
    Comments: IN PROGRESS: KOORSEN IS SCHEDULED TO SERVICE ESTABLISHMENT ON 11/26/12.KEEP FIRE EXTINGUISHERS STORED OFF FLOOR AT LEAST 6 INCHES AT BAR AND KITCHEN FLOORS; STORE UP PROPERLY.HAVE ALL FIRE EXTINGUISHERS AND KITCHEN FIRE SUPPRESSION SYSTEM SERVICED, INSPECTED AND RE-TAGGED PROPERLY BY PROFESSIONAL SERVICE PROVIDER.(LAST INSPECTED IN JULY OF 2011)
    Location: Kitchen
  • Ventilation provided
    Insufficient capacity and/or no mechanical ventilation provided.
    Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
    Comments: IN PROGRESS: KOORSEN IS SCHEDULED TO SERVICE ESTABLISHMENT ON 11/26/12.KEEP FIRE EXTINGUISHERS STORED OFF FLOOR AT LEAST 6 INCHES AT BAR AND KITCHEN FLOORS; STORE UP PROPERLY.HAVE ALL FIRE EXTINGUISHERS AND KITCHEN FIRE SUPPRESSION SYSTEM SERVICED, INSPECTED AND RE-TAGGED PROPERLY BY PROFESSIONAL SERVICE PROVIDER.(LAST INSPECTED IN JULY OF 2011)
    Location: Dining room
  • Ventilation provided
    Insufficient capacity and/or no mechanical ventilation provided.
    Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
    Comments: IN PROGRESS: KOORSEN IS SCHEDULED TO SERVICE ESTABLISHMENT ON 11/26/12.KEEP FIRE EXTINGUISHERS STORED OFF FLOOR AT LEAST 6 INCHES AT BAR AND KITCHEN FLOORS; STORE UP PROPERLY.HAVE ALL FIRE EXTINGUISHERS AND KITCHEN FIRE SUPPRESSION SYSTEM SERVICED, INSPECTED AND RE-TAGGED PROPERLY BY PROFESSIONAL SERVICE PROVIDER.(LAST INSPECTED IN JULY OF 2011)
    Location: Bar
  • Dumpster lids open (corrected)
    Dumpster and/or waste handling units not covered.
    Correction: Cover all dumpsters and waste handling units.
    Location: Dumpster area
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: PROVIDE LIGHTS WHERE OUT AT KITCHEN CEILING.
    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: INVERT CLEAN DISHES/UTENSILS PROPERLY WHERE NEEDED AT KITCHEN (EX. ON SHELVING).
    Location: Kitchen
 11/20/2012Recheck
  • CO2 tanks unrestrained (corrected)
    Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
    Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
    Comments: BASEMENT
  • 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: CHICKEN SITTING OUT AT ROOM TEMPERATURE COVERED ON CART THAT WAS COOKED AT 10:00 AM--DISCARD AND DISCONTINUE THIS BEHAVIOR.
    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.
    Location: Kitchen
    Equipment: Reach in cooler
  • Date marking (corrected)
    Potentially hazardous ready-to-eat food not properly date marked.
    Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
    Location: Walk-in cooler
  • Miscellaneous contamination of food (Critical) (corrected)
    Food contaminated by miscellaneous source.
    Correction: Protect food from all sources of contamination.
    Comments: DEAD GNAT FOUND INSIDE BARCARDI OAKHEART SMOOTH SPICED RUM--DISCARD.
    Location: Bar
  • Chemical sanitizer concentration (corrected)
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: IN-PLACE SANITIZER BUCKET FOR CHLORINE AT 0 PPM; MAINTAIN AT 50 - 100 PPM FOR CHLORINE.
    Location: Kitchen
  • No certified food handler
    No certified food handler per 410 IAC 7-22.
    Correction: Provide a certified food handler.
    Comments: ESTABLISHMENT HAS REGISTERED AN EMPLOYEE THROUGH SERV SAFE. PLEASE FAX OR EMAIL ME A COPY OF THE REGISTRATION AND CLASS DATE.FAX (317) 221-3070 PROVIDE COVER SHEET IF FAX.
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: CONTINUE TO WORK ON:IMPROVE DETAILED ROUTINE FLOOR CLEANING AND SANITIZING OF BAR FLOORS.
    Location: Bar
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: CONTINUE TO WORK ON:IMPROVE DETAILED ROUTINE FLOOR CLEANING AND SANITIZING OF BAR FLOORS.
    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: FROZEN FOOD BEING THAWED AT ROOM TEMPERATURE ON CART--DISCONTINUE THIS BEHAVIOR.
    Location: Kitchen
  • Thermometer, provided
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Comments: PROVIDE INTERIOR VISIBLE THERMOMETER INSIDE BAR REACH-IN-COOLER WHERE MISSING.
    Location: Bar
    Equipment: Reach in cooler
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: REPAIR PAPER TOWEL DISPENSER AT KITCHEN HANDSINK.
    Location: Kitchen
    Equipment: Hand sink
  • Fixed equipment spacing/sealing (corrected on site)
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: SEAL KITCHEN MOPSINK SO THAT IT IS NOT MOVABLE.
    Location: Kitchen
    Equipment: Mop sink
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED KITCHEN WALK-IN-COOLER FANGUARDS.
    Location: Walk-in cooler
    Equipment: Metal shelving
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED KITCHEN WALK-IN-COOLER FANGUARDS.
    Location: Walk-in cooler
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED KITCHEN WALK-IN-COOLER FANGUARDS.
    Location: Kitchen
    Equipment: Metal shelving
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED KITCHEN WALK-IN-COOLER FANGUARDS.
    Location: Dry storage
    Equipment: Metal shelving
  • 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF INTERIOR AND EXTERIOR SURFACES OF BASEMENT ICE MACHINE.
    Location: Basement
    Equipment: Ice machine
  • Non potentially hazardous food contact surface(s) soiled (corrected on site)
    Non-potentially hazardous food contact surface(s) soiled.
    Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF INTERIOR AND EXTERIOR SURFACES OF BASEMENT ICE MACHINE.
    Location: Bar
    Equipment: Soda gun & holster
  • In use utensil storage (corrected on site)
    In use utensil(s) stored improperly.
    Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
    Comments: ICE SCOOP LYING IN BAR ICE BIN; KEEP STORED WITH HANDLE UP OR STORE ON CLEANING SANITARY SURFACE OR IN PROPER ICE SCOOP HOLDER.
    Location: Bar
    Equipment: Ice bin
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: IN PROGRESS:REPAIR DAMAGED CEILING AT BASEMENT KITCHEN DRY STORAGE ROOM; ALL CEILING SURFACES MUST BE SOUND, SMOOTH AND EASILY CLEANABLE.
    Location: Dry storage
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: IN PROGRESS:REPAIR DAMAGED CEILING AT BASEMENT KITCHEN DRY STORAGE ROOM; ALL CEILING SURFACES MUST BE SOUND, SMOOTH AND EASILY CLEANABLE.
    Location: Kitchen
  • Wall and ceiling coverings/attachments (corrected)
    Wall and/or ceiling coverings and/or coatings improperly attached.
    Correction: Wall and ceiling covering materials shall be attached so they are easily cleanable.
    Comments: REPLACE ANY DAMAGED KITCHEN CEILING TILES WHERE NEEDED AT KITCHEN.
    Location: Kitchen
  • Ventilation soiled (corrected)
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF KITCHEN CEILING TILES/VENTS WHERE NEEDED.
    Location: Kitchen
  • Ventilation provided
    Insufficient capacity and/or no mechanical ventilation provided.
    Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
    Comments: IN PROGRESS: KOORSEN IS SCHEDULED TO SERVICE ESTABLISHMENT ON THE FIRST OF THE WEEK OF OCTOBER 8TH 2012.KEEP FIRE EXTINGUISHERS STORED OFF FLOOR AT LEAST 6 INCHES AT BAR AND KITCHEN FLOORS; STORE UP PROPERLY.HAVE ALL FIRE EXTINGUISHERS AND KITCHEN FIRE SUPPRESSION SYSTEM SERVICED, INSPECTED AND RE-TAGGED PROPERLY BY PROFESSIONAL SERVICE PROVIDER.(LAST INSPECTED IN JULY OF 2011)
    Location: Kitchen
  • Ventilation provided
    Insufficient capacity and/or no mechanical ventilation provided.
    Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
    Comments: IN PROGRESS: KOORSEN IS SCHEDULED TO SERVICE ESTABLISHMENT ON THE FIRST OF THE WEEK OF OCTOBER 8TH 2012.KEEP FIRE EXTINGUISHERS STORED OFF FLOOR AT LEAST 6 INCHES AT BAR AND KITCHEN FLOORS; STORE UP PROPERLY.HAVE ALL FIRE EXTINGUISHERS AND KITCHEN FIRE SUPPRESSION SYSTEM SERVICED, INSPECTED AND RE-TAGGED PROPERLY BY PROFESSIONAL SERVICE PROVIDER.(LAST INSPECTED IN JULY OF 2011)
    Location: Dining room
  • Ventilation provided
    Insufficient capacity and/or no mechanical ventilation provided.
    Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
    Comments: IN PROGRESS: KOORSEN IS SCHEDULED TO SERVICE ESTABLISHMENT ON THE FIRST OF THE WEEK OF OCTOBER 8TH 2012.KEEP FIRE EXTINGUISHERS STORED OFF FLOOR AT LEAST 6 INCHES AT BAR AND KITCHEN FLOORS; STORE UP PROPERLY.HAVE ALL FIRE EXTINGUISHERS AND KITCHEN FIRE SUPPRESSION SYSTEM SERVICED, INSPECTED AND RE-TAGGED PROPERLY BY PROFESSIONAL SERVICE PROVIDER.(LAST INSPECTED IN JULY OF 2011)
    Location: Bar
  • Dumpster lids open (corrected)
    Dumpster and/or waste handling units not covered.
    Correction: Cover all dumpsters and waste handling units.
    Location: Dumpster area
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: PROVIDE LIGHTS WHERE OUT AT KITCHEN CEILING.
    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: INVERT CLEAN DISHES/UTENSILS PROPERLY WHERE NEEDED AT KITCHEN (EX. ON SHELVING).
    Location: Kitchen
 11/05/2012Recheck
  • CO2 tanks unrestrained (corrected)
    Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
    Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
    Comments: BASEMENT
  • 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: CHICKEN SITTING OUT AT ROOM TEMPERATURE COVERED ON CART THAT WAS COOKED AT 10:00 AM--DISCARD AND DISCONTINUE THIS BEHAVIOR.
    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.
    Location: Kitchen
    Equipment: Reach in cooler
  • Date marking (corrected)
    Potentially hazardous ready-to-eat food not properly date marked.
    Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
    Location: Walk-in cooler
  • Miscellaneous contamination of food (Critical) (corrected)
    Food contaminated by miscellaneous source.
    Correction: Protect food from all sources of contamination.
    Comments: DEAD GNAT FOUND INSIDE BARCARDI OAKHEART SMOOTH SPICED RUM--DISCARD.
    Location: Bar
  • Chemical sanitizer concentration (corrected)
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: IN-PLACE SANITIZER BUCKET FOR CHLORINE AT 0 PPM; MAINTAIN AT 50 - 100 PPM FOR CHLORINE.
    Location: Kitchen
  • No certified food handler
    No certified food handler per 410 IAC 7-22.
    Correction: Provide a certified food handler.
    Comments: ESTABLISHMENT HAS REGISTERED AN EMPLOYEE THROUGH SERV SAFE. PLEASE FAX OR EMAIL ME A COPY OF THE REGISTRATION AND CLASS DATE.FAX (317) 221-3070 PROVIDE COVER SHEET IF FAX.
  • 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: INVERT CLEAN DISHES/UTENSILS PROPERLY WHERE NEEDED AT KITCHEN (EX. ON SHELVING).
    Location: Kitchen
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: PROVIDE LIGHTS WHERE OUT AT KITCHEN CEILING.
    Location: Kitchen
  • Dumpster lids open (corrected)
    Dumpster and/or waste handling units not covered.
    Correction: Cover all dumpsters and waste handling units.
    Location: Dumpster area
  • Ventilation provided
    Insufficient capacity and/or no mechanical ventilation provided.
    Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
    Comments: IN PROGRESS: KOORSEN IS SCHEDULED TO SERVICE ESTABLISHMENT ON THE FIRST OF THE WEEK OF OCTOBER 8TH 2012.KEEP FIRE EXTINGUISHERS STORED OFF FLOOR AT LEAST 6 INCHES AT BAR AND KITCHEN FLOORS; STORE UP PROPERLY.HAVE ALL FIRE EXTINGUISHERS AND KITCHEN FIRE SUPPRESSION SYSTEM SERVICED, INSPECTED AND RE-TAGGED PROPERLY BY PROFESSIONAL SERVICE PROVIDER.(LAST INSPECTED IN JULY OF 2011)
    Location: Bar
  • Ventilation provided
    Insufficient capacity and/or no mechanical ventilation provided.
    Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
    Comments: IN PROGRESS: KOORSEN IS SCHEDULED TO SERVICE ESTABLISHMENT ON THE FIRST OF THE WEEK OF OCTOBER 8TH 2012.KEEP FIRE EXTINGUISHERS STORED OFF FLOOR AT LEAST 6 INCHES AT BAR AND KITCHEN FLOORS; STORE UP PROPERLY.HAVE ALL FIRE EXTINGUISHERS AND KITCHEN FIRE SUPPRESSION SYSTEM SERVICED, INSPECTED AND RE-TAGGED PROPERLY BY PROFESSIONAL SERVICE PROVIDER.(LAST INSPECTED IN JULY OF 2011)
    Location: Dining room
  • Ventilation provided
    Insufficient capacity and/or no mechanical ventilation provided.
    Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
    Comments: IN PROGRESS: KOORSEN IS SCHEDULED TO SERVICE ESTABLISHMENT ON THE FIRST OF THE WEEK OF OCTOBER 8TH 2012.KEEP FIRE EXTINGUISHERS STORED OFF FLOOR AT LEAST 6 INCHES AT BAR AND KITCHEN FLOORS; STORE UP PROPERLY.HAVE ALL FIRE EXTINGUISHERS AND KITCHEN FIRE SUPPRESSION SYSTEM SERVICED, INSPECTED AND RE-TAGGED PROPERLY BY PROFESSIONAL SERVICE PROVIDER.(LAST INSPECTED IN JULY OF 2011)
    Location: Kitchen
  • Ventilation soiled (corrected)
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF KITCHEN CEILING TILES/VENTS WHERE NEEDED.
    Location: Kitchen
  • Wall and ceiling coverings/attachments (corrected)
    Wall and/or ceiling coverings and/or coatings improperly attached.
    Correction: Wall and ceiling covering materials shall be attached so they are easily cleanable.
    Comments: REPLACE ANY DAMAGED KITCHEN CEILING TILES WHERE NEEDED AT KITCHEN.
    Location: Kitchen
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: IN PROGRESS:REPAIR DAMAGED CEILING AT BASEMENT KITCHEN DRY STORAGE ROOM; ALL CEILING SURFACES MUST BE SOUND, SMOOTH AND EASILY CLEANABLE.
    Location: Kitchen
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: IN PROGRESS:REPAIR DAMAGED CEILING AT BASEMENT KITCHEN DRY STORAGE ROOM; ALL CEILING SURFACES MUST BE SOUND, SMOOTH AND EASILY CLEANABLE.
    Location: Dry storage
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: CONTINUE TO WORK ON:IMPROVE DETAILED ROUTINE FLOOR CLEANING AND SANITIZING OF BAR FLOORS.
    Location: Bar
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: CONTINUE TO WORK ON:IMPROVE DETAILED ROUTINE FLOOR CLEANING AND SANITIZING OF BAR FLOORS.
    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: FROZEN FOOD BEING THAWED AT ROOM TEMPERATURE ON CART--DISCONTINUE THIS BEHAVIOR.
    Location: Kitchen
  • Thermometer, provided
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Comments: PROVIDE INTERIOR VISIBLE THERMOMETER INSIDE BAR REACH-IN-COOLER WHERE MISSING.
    Location: Bar
    Equipment: Reach in cooler
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: REPAIR PAPER TOWEL DISPENSER AT KITCHEN HANDSINK.
    Location: Kitchen
    Equipment: Hand sink
  • Fixed equipment spacing/sealing (corrected on site)
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: SEAL KITCHEN MOPSINK SO THAT IT IS NOT MOVABLE.
    Location: Kitchen
    Equipment: Mop sink
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED KITCHEN WALK-IN-COOLER FANGUARDS.
    Location: Walk-in cooler
    Equipment: Metal shelving
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED KITCHEN WALK-IN-COOLER FANGUARDS.
    Location: Walk-in cooler
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED KITCHEN WALK-IN-COOLER FANGUARDS.
    Location: Kitchen
    Equipment: Metal shelving
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED KITCHEN WALK-IN-COOLER FANGUARDS.
    Location: Dry storage
    Equipment: Metal shelving
  • 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF INTERIOR AND EXTERIOR SURFACES OF BASEMENT ICE MACHINE.
    Location: Basement
    Equipment: Ice machine
  • Non potentially hazardous food contact surface(s) soiled (corrected on site)
    Non-potentially hazardous food contact surface(s) soiled.
    Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF INTERIOR AND EXTERIOR SURFACES OF BASEMENT ICE MACHINE.
    Location: Bar
    Equipment: Soda gun & holster
  • In use utensil storage (corrected on site)
    In use utensil(s) stored improperly.
    Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
    Comments: ICE SCOOP LYING IN BAR ICE BIN; KEEP STORED WITH HANDLE UP OR STORE ON CLEANING SANITARY SURFACE OR IN PROPER ICE SCOOP HOLDER.
    Location: Bar
    Equipment: Ice bin
 10/05/2012Recheck
  • CO2 tanks unrestrained
    Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
    Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
    Comments: BASEMENT
  • 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: CHICKEN SITTING OUT AT ROOM TEMPERATURE COVERED ON CART THAT WAS COOKED AT 10:00 AM--DISCARD AND DISCONTINUE THIS BEHAVIOR.
    Location: Kitchen
  • Date marking (corrected on site)
    Potentially hazardous ready-to-eat food not properly date marked.
    Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
    Location: Kitchen
    Equipment: Reach in cooler
  • Date marking (corrected on site)
    Potentially hazardous ready-to-eat food not properly date marked.
    Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
    Location: Walk-in cooler
  • Miscellaneous contamination of food (Critical) (corrected on site)
    Food contaminated by miscellaneous source.
    Correction: Protect food from all sources of contamination.
    Comments: DEAD GNAT FOUND INSIDE BARCARDI OAKHEART SMOOTH SPICED RUM--DISCARD.
    Location: Bar
  • Chemical sanitizer concentration (corrected on site)
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: IN-PLACE SANITIZER BUCKET FOR CHLORINE AT 0 PPM; MAINTAIN AT 50 - 100 PPM FOR CHLORINE.
    Location: Kitchen
  • No certified food handler
    No certified food handler per 410 IAC 7-22.
    Correction: Provide a certified food handler.
    Comments: CURRENT CERTIFIED FOOD HANDLER ON FILE HAS EXPIRED. PROVIDE UPDATED INFO OR HAVE AN EMPLOYEE FROM THIS ESTABLISHMENT REGISTERED FOR FOOD HANDLER CERTIFICATION CLASS/EXAM ON RECHECK INSPECTION DATE. INFORMATION FOR RECERTIFICATION HAS BEEN PROVIDED TO ESTABLISHMENT.
  • 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: INVERT CLEAN DISHES/UTENSILS PROPERLY WHERE NEEDED AT KITCHEN (EX. ON SHELVING).
    Location: Kitchen
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: PROVIDE LIGHTS WHERE OUT AT KITCHEN CEILING.
    Location: Kitchen
  • Dumpster lids open
    Dumpster and/or waste handling units not covered.
    Correction: Cover all dumpsters and waste handling units.
    Location: Dumpster area
  • Ventilation provided
    Insufficient capacity and/or no mechanical ventilation provided.
    Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
    Comments: KEEP FIRE EXTINGUISHERS STORED OFF FLOOR AT LEAST 6 INCHES AT BAR AND KITCHEN FLOORS; STORE UP PROPERLY.HAVE ALL FIRE EXTINGUISHERS AND KITCHEN FIRE SUPPRESSION SYSTEM SERVICED, INSPECTED AND RE-TAGGED PROPERLY BY PROFESSIONAL SERVICE PROVIDER.(LAST INSPECTED IN JULY OF 2011)
    Location: Bar
  • Ventilation provided
    Insufficient capacity and/or no mechanical ventilation provided.
    Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
    Comments: KEEP FIRE EXTINGUISHERS STORED OFF FLOOR AT LEAST 6 INCHES AT BAR AND KITCHEN FLOORS; STORE UP PROPERLY.HAVE ALL FIRE EXTINGUISHERS AND KITCHEN FIRE SUPPRESSION SYSTEM SERVICED, INSPECTED AND RE-TAGGED PROPERLY BY PROFESSIONAL SERVICE PROVIDER.(LAST INSPECTED IN JULY OF 2011)
    Location: Dining room
  • Ventilation provided
    Insufficient capacity and/or no mechanical ventilation provided.
    Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
    Comments: KEEP FIRE EXTINGUISHERS STORED OFF FLOOR AT LEAST 6 INCHES AT BAR AND KITCHEN FLOORS; STORE UP PROPERLY.HAVE ALL FIRE EXTINGUISHERS AND KITCHEN FIRE SUPPRESSION SYSTEM SERVICED, INSPECTED AND RE-TAGGED PROPERLY BY PROFESSIONAL SERVICE PROVIDER.(LAST INSPECTED IN JULY OF 2011)
    Location: Kitchen
  • Ventilation soiled
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF KITCHEN CEILING TILES/VENTS WHERE NEEDED.
    Location: Kitchen
  • Wall and ceiling coverings/attachments
    Wall and/or ceiling coverings and/or coatings improperly attached.
    Correction: Wall and ceiling covering materials shall be attached so they are easily cleanable.
    Comments: REPLACE ANY DAMAGED KITCHEN CEILING TILES WHERE NEEDED AT KITCHEN.
    Location: Kitchen
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: REPAIR DAMAGED CEILING AT BASEMENT KITCHEN DRY STORAGE ROOM; ALL CEILING SURFACES MUST BE SOUND, SMOOTH AND EASILY CLEANABLE.
    Location: Kitchen
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: REPAIR DAMAGED CEILING AT BASEMENT KITCHEN DRY STORAGE ROOM; ALL CEILING SURFACES MUST BE SOUND, SMOOTH AND EASILY CLEANABLE.
    Location: Dry storage
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: IMPROVE DETAILED ROUTINE FLOOR CLEANING AND SANITIZING OF BAR FLOORS.IMPROVE ROUTINE DETAILED WALL CLEANING AND SANITIZING AT KITCHEN.
    Location: Bar
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: IMPROVE DETAILED ROUTINE FLOOR CLEANING AND SANITIZING OF BAR FLOORS.IMPROVE ROUTINE DETAILED WALL CLEANING AND SANITIZING AT KITCHEN.
    Location: Kitchen
  • Thawing (corrected on site)
    Potentially hazardous food(s) thawing improperly.
    Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
    Comments: FROZEN FOOD BEING THAWED AT ROOM TEMPERATURE ON CART--DISCONTINUE THIS BEHAVIOR.
    Location: Kitchen
  • Thermometer, provided
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Comments: PROVIDE INTERIOR VISIBLE THERMOMETER INSIDE BAR REACH-IN-COOLER WHERE MISSING.
    Location: Bar
    Equipment: Reach in cooler
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: REPAIR PAPER TOWEL DISPENSER AT KITCHEN HANDSINK.
    Location: Kitchen
    Equipment: Hand sink
  • Fixed equipment spacing/sealing
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: SEAL KITCHEN MOPSINK SO THAT IT IS NOT MOVABLE.
    Location: Kitchen
    Equipment: Mop sink
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED KITCHEN WALK-IN-COOLER SHELVING AND FANGUARDS.-SOILED KITCHEN DRY FOOD STORAGE AND DISH STORAGE SHELVING.
    Location: Walk-in cooler
    Equipment: Metal shelving
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED KITCHEN WALK-IN-COOLER SHELVING AND FANGUARDS.-SOILED KITCHEN DRY FOOD STORAGE AND DISH STORAGE SHELVING.
    Location: Walk-in cooler
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED KITCHEN WALK-IN-COOLER SHELVING AND FANGUARDS.-SOILED KITCHEN DRY FOOD STORAGE AND DISH STORAGE SHELVING.
    Location: Kitchen
    Equipment: Metal shelving
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED KITCHEN WALK-IN-COOLER SHELVING AND FANGUARDS.-SOILED KITCHEN DRY FOOD STORAGE AND DISH STORAGE SHELVING.
    Location: Dry storage
    Equipment: Metal shelving
  • 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF INTERIOR AND EXTERIOR SURFACES OF BASEMENT ICE MACHINE.
    Location: Basement
    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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF INTERIOR AND EXTERIOR SURFACES OF BASEMENT ICE MACHINE.
    Location: Bar
    Equipment: Soda gun & holster
  • In use utensil storage
    In use utensil(s) stored improperly.
    Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
    Comments: ICE SCOOP LYING IN BAR ICE BIN; KEEP STORED WITH HANDLE UP OR STORE ON CLEANING SANITARY SURFACE OR IN PROPER ICE SCOOP HOLDER.
    Location: Bar
    Equipment: Ice bin
 09/26/2012Routine
  • 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.
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: Provide hand towels for the hand sink in the kitchen.
  • Food in prohibited areas (corrected)
    Food stored in unapproved location.
    Correction: Store only in approved manner and location.
    Comments: Discontinue storing items in the beverage ice.
 02/03/2012Super Bowl Recheck
  • Date marking (corrected on site)
    Potentially hazardous ready-to-eat food not properly date marked.
    Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
  • Hand sink/towels (corrected on site)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: Provide hand towels for the hand sink in the kitchen.
  • Food in prohibited areas (corrected on site)
    Food stored in unapproved location.
    Correction: Store only in approved manner and location.
    Comments: Discontinue storing items in the beverage ice.
 01/30/2012Super Bowl Routine
  • 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: FRIED CHICKEN AT BAR BUFFET LOCATION AT 99 F UNDER HEAT LAMP; MAINTAIN HOT-HOLDING FOODS AT 135 F OR ABOVE.
    Location: Bar
    Equipment: Buffet
  • 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: LAND O LAKES BUTTER MUST BE STORED ON ICE OR UNDER REFRIGERATION OF 41 F OR BELOW.SOUR CREAM AND SHREDDED CHEESE SITTING OUT AT ROOM TEMPERATURE; STORE ON ICE BATH OR UNDER REFRIGERATION OF 41 F OR BELOW.CUT FRUIT AT BAR SUCH AS ORANGES MUST BE KEEP ON ICE OR STORED UNDER REFRIGERATION OF 41 F OR BELOW.
    Location: Bar
    Equipment: Buffet
  • 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: LAND O LAKES BUTTER MUST BE STORED ON ICE OR UNDER REFRIGERATION OF 41 F OR BELOW.SOUR CREAM AND SHREDDED CHEESE SITTING OUT AT ROOM TEMPERATURE; STORE ON ICE BATH OR UNDER REFRIGERATION OF 41 F OR BELOW.CUT FRUIT AT BAR SUCH AS ORANGES MUST BE KEEP ON ICE OR STORED UNDER REFRIGERATION OF 41 F OR BELOW.
    Location: Bar
  • Toxic material(s) separation (corrected)
    Toxic material(s) improperly stored.
    Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
    Location: Bar
  • Toxic material(s) separation (corrected)
    Toxic material(s) improperly stored.
    Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
    Location: Kitchen
  • 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: HOT WATER AT RESTROOM AND KITCHEN HANDSINKS ARE TOO HOT (CHECK BAR HANDSINK AS WELL) (CURRENTLY AT 131 F); MAINTAIN AT 100 F - 120 F AT ALL TIMES--REPAIR AND/OR ADJUST PROPERLY.
    Location: Restroom
    Equipment: Hand sink
  • 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: HOT WATER AT RESTROOM AND KITCHEN HANDSINKS ARE TOO HOT (CHECK BAR HANDSINK AS WELL) (CURRENTLY AT 131 F); MAINTAIN AT 100 F - 120 F AT ALL TIMES--REPAIR AND/OR ADJUST PROPERLY.
    Location: Kitchen
    Equipment: Hand sink
  • Contamination of sanitized tableware (corrected)
    Food contact and/or lip-contact surface of a single service article, single use article, or utensil contaminated and/or unprotected.
    Correction: Handle and /or store to prevent contamination.
    Comments: DISCONTINUE USE AND SERVICE OF UNWRAPPED DRINKING STRAWS AND USE PREWRAPPED DRINKING STRAWS ONLY.
  • 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.
    Location: Bar
  • Single Service/Equipment storage (corrected)
    Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
    Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
    Comments: OPEN/EXPOSED SINGLE-SERVICE ITEMS MUST BE STORED ON SANITARY SURFACES AND NOT BARE SOILED COUNTER-TOPS/SHELVING OF BAR.
    Location: Bar
  • Protected outer openings (corrected)
    Outer opening(s) not protected against entry of insects and rodents.
    Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
    Comments: ENSURE ALL OPENINGS ARE SEALED AT BAR SIDE DOOR AT BOTTOM.
    Location: Bar
  • Dumpster lids open
    Dumpster and/or waste handling units not covered.
    Correction: Cover all dumpsters and waste handling units.
    Location: Dumpster area
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF KITCHEN DRY STORAGE ROOM LOCATION FLOORS (ESPECIALLY UNDERNEAT STORAGE RACKS).
    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: IMPROVE ROUTINE CLEANING AND SANITIZING OF KITCHEN DRY STORAGE ROOM LOCATION FLOORS (ESPECIALLY UNDERNEAT STORAGE RACKS).
    Location: Dry storage
  • Thermometer, provided (corrected on site)
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Comments: PROVIDE INTERIOR VISIBLE WORKING THEREMOMETERS AT MINI FRIDGE WHERE SALAD DRESSING IS STORED AT BAR DINING ROOM LOCATION NEAR SODA MACHINE.B
    Location: Bar
    Equipment: ----------------- Coolers ----------------
  • Thermometer, provided (corrected on site)
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Comments: PROVIDE INTERIOR VISIBLE WORKING THEREMOMETERS AT MINI FRIDGE WHERE SALAD DRESSING IS STORED AT BAR DINING ROOM LOCATION NEAR SODA MACHINE.B
    Location: Dining room
    Equipment: Mini-fridge
  • Food storage (corrected)
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: KEEP OPEN EXPOSED FOOD COVERED PROPERLY AT BUFFET (EX. FRUIT, COOKIES). PROVIDE PROPER COVERING, DOME, OR SNEEZE GUARDS.
    Location: Bar
    Equipment: Buffet
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED KITCHEN AND DRY STORAGE ROOM STORAGE SHELVING WHERE NEEDED (EX. WHERE PROBE THERMOMETER AND DRY FOODS ARE STORED).
    Location: Bar
    Equipment: ----------------- Coolers ----------------
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED KITCHEN AND DRY STORAGE ROOM STORAGE SHELVING WHERE NEEDED (EX. WHERE PROBE THERMOMETER AND DRY FOODS ARE STORED).
    Location: Bar
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED KITCHEN AND DRY STORAGE ROOM STORAGE SHELVING WHERE NEEDED (EX. WHERE PROBE THERMOMETER AND DRY FOODS ARE STORED).
    Location: Kitchen
    Equipment: Metal shelving
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED KITCHEN AND DRY STORAGE ROOM STORAGE SHELVING WHERE NEEDED (EX. WHERE PROBE THERMOMETER AND DRY FOODS ARE STORED).
    Location: Dry storage
    Equipment: Metal shelving
 01/25/2012Recheck
  • 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: FRIED CHICKEN AT BAR BUFFET LOCATION AT 99 F UNDER HEAT LAMP; MAINTAIN HOT-HOLDING FOODS AT 135 F OR ABOVE.
    Location: Bar
    Equipment: Buffet
  • 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: LAND O LAKES BUTTER MUST BE STORED ON ICE OR UNDER REFRIGERATION OF 41 F OR BELOW.SOUR CREAM AND SHREDDED CHEESE SITTING OUT AT ROOM TEMPERATURE; STORE ON ICE BATH OR UNDER REFRIGERATION OF 41 F OR BELOW.CUT FRUIT AT BAR SUCH AS ORANGES MUST BE KEEP ON ICE OR STORED UNDER REFRIGERATION OF 41 F OR BELOW.
    Location: Bar
    Equipment: Buffet
  • 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: LAND O LAKES BUTTER MUST BE STORED ON ICE OR UNDER REFRIGERATION OF 41 F OR BELOW.SOUR CREAM AND SHREDDED CHEESE SITTING OUT AT ROOM TEMPERATURE; STORE ON ICE BATH OR UNDER REFRIGERATION OF 41 F OR BELOW.CUT FRUIT AT BAR SUCH AS ORANGES MUST BE KEEP ON ICE OR STORED UNDER REFRIGERATION OF 41 F OR BELOW.
    Location: Bar
  • Toxic material(s) separation (corrected on site)
    Toxic material(s) improperly stored.
    Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
    Location: Bar
  • Toxic material(s) separation (corrected on site)
    Toxic material(s) improperly stored.
    Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
    Location: Kitchen
  • 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: HOT WATER AT RESTROOM AND KITCHEN HANDSINKS ARE TOO HOT (CHECK BAR HANDSINK AS WELL) (CURRENTLY AT 131 F); MAINTAIN AT 100 F - 120 F AT ALL TIMES--REPAIR AND/OR ADJUST PROPERLY.
    Location: Restroom
    Equipment: Hand sink
  • 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: HOT WATER AT RESTROOM AND KITCHEN HANDSINKS ARE TOO HOT (CHECK BAR HANDSINK AS WELL) (CURRENTLY AT 131 F); MAINTAIN AT 100 F - 120 F AT ALL TIMES--REPAIR AND/OR ADJUST PROPERLY.
    Location: Kitchen
    Equipment: Hand sink
  • Contamination of sanitized tableware
    Food contact and/or lip-contact surface of a single service article, single use article, or utensil contaminated and/or unprotected.
    Correction: Handle and /or store to prevent contamination.
    Comments: DISCONTINUE USE AND SERVICE OF UNWRAPPED DRINKING STRAWS AND USE PREWRAPPED DRINKING STRAWS ONLY.
  • Storage of Personal Items
    Improper storage of personal item(s) with food or food contact item(s).
    Correction: Store personal item(s) away from food and food related articles.
    Location: Bar
  • Single Service/Equipment storage
    Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
    Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
    Comments: OPEN/EXPOSED SINGLE-SERVICE ITEMS MUST BE STORED ON SANITARY SURFACES AND NOT BARE SOILED COUNTER-TOPS/SHELVING OF BAR.
    Location: Bar
  • Protected outer openings
    Outer opening(s) not protected against entry of insects and rodents.
    Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
    Comments: ENSURE ALL OPENINGS ARE SEALED AT BAR SIDE DOOR AT BOTTOM.
    Location: Bar
  • Dumpster lids open (corrected on site)
    Dumpster and/or waste handling units not covered.
    Correction: Cover all dumpsters and waste handling units.
    Location: Dumpster area
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF KITCHEN DRY STORAGE ROOM LOCATION FLOORS (ESPECIALLY UNDERNEAT STORAGE RACKS).
    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: IMPROVE ROUTINE CLEANING AND SANITIZING OF KITCHEN DRY STORAGE ROOM LOCATION FLOORS (ESPECIALLY UNDERNEAT STORAGE RACKS).
    Location: Dry storage
  • Thermometer, provided
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Comments: PROVIDE INTERIOR VISIBLE WORKING THEREMOMETERS AT ALL BAR REFRIGERATION UNITS WHERE MISSING; INCLUDING MINI FRIDGE WHERE SALAD DRESSING IS STORED.
    Location: Bar
    Equipment: ----------------- Coolers ----------------
  • Food storage
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: KEEP OPEN EXPOSED FOOD COVERED PROPERLY AT BUFFET (EX. FRUIT, COOKIES). PROVIDE PROPER COVERING, DOME, OR SNEEZE GUARDS.
    Location: Bar
    Equipment: Buffet
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED BAR SPEED RAILS.-SOILED INTERIOR AND EXTERIOR SURFACES OF BAR COOLERS WHERE NEEDED; INCLUDING GLASS CHILLER REACH-IN-COOLERS.-SOILED INTERIOR CABINETS/SHELVING AT BAR.-SOILED KITCHEN AND DRY STORAGE ROOM STORAGE SHELVING WHERE NEEDED (EX. WHERE PROBE THERMOMETER AND DRY FOODS ARE STORED).
    Location: Bar
    Equipment: ----------------- Coolers ----------------
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED BAR SPEED RAILS.-SOILED INTERIOR AND EXTERIOR SURFACES OF BAR COOLERS WHERE NEEDED; INCLUDING GLASS CHILLER REACH-IN-COOLERS.-SOILED INTERIOR CABINETS/SHELVING AT BAR.-SOILED KITCHEN AND DRY STORAGE ROOM STORAGE SHELVING WHERE NEEDED (EX. WHERE PROBE THERMOMETER AND DRY FOODS ARE STORED).
    Location: Bar
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED BAR SPEED RAILS.-SOILED INTERIOR AND EXTERIOR SURFACES OF BAR COOLERS WHERE NEEDED; INCLUDING GLASS CHILLER REACH-IN-COOLERS.-SOILED INTERIOR CABINETS/SHELVING AT BAR.-SOILED KITCHEN AND DRY STORAGE ROOM STORAGE SHELVING WHERE NEEDED (EX. WHERE PROBE THERMOMETER AND DRY FOODS ARE STORED).
    Location: Kitchen
    Equipment: Metal shelving
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED BAR SPEED RAILS.-SOILED INTERIOR AND EXTERIOR SURFACES OF BAR COOLERS WHERE NEEDED; INCLUDING GLASS CHILLER REACH-IN-COOLERS.-SOILED INTERIOR CABINETS/SHELVING AT BAR.-SOILED KITCHEN AND DRY STORAGE ROOM STORAGE SHELVING WHERE NEEDED (EX. WHERE PROBE THERMOMETER AND DRY FOODS ARE STORED).
    Location: Dry storage
    Equipment: Metal shelving
 01/18/2012Routine

Do you have any questions you'd like to ask about THE PUB INDIANAPOLIS? Post them here so others can see them and respond.

×
THE PUB INDIANAPOLIS respresentatives - respond and add information

Write your review!

Your Ratings

You can rate this restaurant in different categories from 1 star (worst) to 5 stars (best) or leave category unrated

Food:
Service:
Price:
Ambience:
Cleanliness:

Your Review


Would you recommend THE PUB INDIANAPOLIS to others? (optional)
  
Add photo of THE PUB INDIANAPOLIS (optional)
Add more info about the restaurant »

About You

Your nickname:

Optional Verification

(additional info to increase the weight and the placement of your review and ratings)

Log in»  |   Register - it's free and very quick!
Real Name:
Email (won't be published):
Date and time of your visit to this restaurant:
Phone number (won't be published):
Leave your signature»

Recently added reviews

Name City Users' Rating
Mr. FrostyIndianapolis, IN
DOMINO'S PIZZA #2568Indianapolis, IN
*
STEAK N SHAKE #255Indianapolis, IN
BURGER KING #5631Indianapolis, IN
**
PIZZA HUTIndianapolis, IN
*****
LA FURIAIndianapolis, IN
*****
INDYO FROZEN YOGURTIndianapolis, IN
*****
CENTRAL CATHOLIC SCHOOLIndianapolis, IN
*
SPEEDWAY #6135Indianapolis, IN
*•
CHIN HILL ASIAN GROCERYIndianapolis, IN

Restaurants in neighborhood

Name
COURTSIDE CONVENIENCE
HOT BOX PIZZA
THE PUB INDIANAPOLIS
HOWL AT THE MOON
Kilroys Bar & Grill
AMAZING POTATO CHIP BLFH SECTION 18
BANKERS LIFE FIELDHOUSE BEST LOCKER ROOM
BANKERS LIFE FIELDHOUSE VARSITY CLUB

Create your own business profile on city-data.com. It's completely free!
Business Search - 14 Million verified businesses
Search for:  near:   

  1. All Cities
  2. IN small cities
  3. IN smaller cities
  4. Indiana
  5. Marion County, IN Restaurants