- 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.
Comments: 1. Clean the door gaskets on the prep cooler in the kitchen.2. Clean the inside of the microwave oven.
- 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.
Comments: 1. Clean the door gaskets on the prep cooler in the kitchen.2. Clean the inside of the microwave oven.
- 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: Clean the exhaust hood and filters over the cooking equipment.
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. Clean the floors under the equipment in the kitchen.2. Clean the wall by the deep fryers.
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. Clean the floors under the equipment in the kitchen.2. Clean the wall by the deep fryers.
- 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 a thermometer for the prep cooler in the kitchen.
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: Provide hand soap for the hand sink in the kitchen.
- 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.
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Secure the mop sink to the wall.
|
01/22/2014 | Recheck |
- Food contact cleaning frequency
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.
Comments: 1. Clean the door gaskets on the prep cooler in the kitchen.2. Clean the inside of the microwave oven.
- Food contact cleaning frequency
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.
Comments: 1. Clean the door gaskets on the prep cooler in the kitchen.2. Clean the inside of the microwave oven.
- 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: Clean the exhaust hood and filters over the cooking equipment.
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. Clean the floors under the equipment in the kitchen.2. Clean the wall by the deep fryers.
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. Clean the floors under the equipment in the kitchen.2. Clean the wall by the deep fryers.
- 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 a thermometer for the prep cooler in the kitchen.
- Hand sink/soap (corrected on site)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: Provide hand soap for the hand sink in the kitchen.
- 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.
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Secure the mop sink to the wall.
|
01/13/2014 | Routine |
- Toxic material(s) separation (corrected)
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: SANITIZER TABLETS STORED AT SANITIZED DRAINBOARD AT BAR SINKS. MOVE TABLETS TO CHEMICAL STORAGE, AWAY FROM CLEAN/SANITIZED EQUIPMENT.
Location: Bar
- Improper sanitizing of utensil(s) and equipment (corrected)
Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
Comments: PREP TABLE NOT SANITIZED AFTER BEING CLEANED WITH A WET TOWEL. SANITIZE ALL EQUIPMENT AFTER CLEANING.
Location: Kitchen
Equipment: Prep table
- 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: FLOOR SOILED IN KITCHEN. CLEAN, SANITIZE AND MAINTAIN.
Location: Kitchen
- 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 PACKAGING CLOSED ON FOOD ITEMS IN FREEZER.
Location: Kitchen
Equipment: reach in freezer
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Kitchen
Equipment: Hand sink
|
05/23/2013 | Recheck |
- Toxic material(s) separation
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: SANITIZER TABLETS STORED AT SANITIZED DRAINBOARD AT BAR SINKS. MOVE TABLETS TO CHEMICAL STORAGE, AWAY FROM CLEAN/SANITIZED EQUIPMENT.
Location: Bar
- Improper sanitizing of utensil(s) and equipment
Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
Comments: PREP TABLE NOT SANITIZED AFTER BEING CLEANED WITH A WET TOWEL. SANITIZE ALL EQUIPMENT AFTER CLEANING.
Location: Kitchen
Equipment: Prep table
- 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: FLOOR SOILED IN KITCHEN. CLEAN, SANITIZE AND MAINTAIN.
Location: Kitchen
- Food storage
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: KEEP PACKAGING CLOSED ON FOOD ITEMS IN FREEZER.
Location: Kitchen
Equipment: reach in freezer
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Kitchen
Equipment: Hand sink
|
05/15/2013 | Routine |
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: CERTIFIED FOOD HANDLER CERTIFICATE EXPIRED. PROVIDE NEW CERTIFICATE. RECHECK: OWNERS SON, STEVEN, TOOK TEST NOVEMBER 7, 2012. RECHECK SET TO RECEIVE CERTIFICATE AND FAX. FAX NUMBER PROVIDED TO OWNER. ATTN: KIM
|
12/19/2012 | Recheck |
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: CERTIFIED FOOD HANDLER CERTIFICATE EXPIRED. PROVIDE NEW CERTIFICATE. RECHECK: OWNERS SON, STEVEN, TOOK TEST NOVEMBER 7, 2012. RECHECK SET TO RECEIVE CERTIFICATE AND FAX. FAX NUMBER PROVIDED TO OWNER. ATTN: KIM
|
12/05/2012 | Recheck |
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: FRYER BASKETS ARE SOILED. DEGREASE.
Location: Kitchen
Equipment: Deep fryer
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: FRYER BASKETS ARE SOILED. DEGREASE.
Location: Kitchen
Equipment: Prep table
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: CERTIFIED FOOD HANDLER CERTIFICATE EXPIRED. PROVIDE NEW CERTIFICATE. RECHECK: OWNERS SON, STEVEN, TOOK TEST NOVEMBER 7, 2012. RECHECK SET TO RECEIVE CERTIFICATE AND FAX. FAX NUMBER PROVIDED TO OWNER. ATTN: KIM
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: SEVERAL LIGHTS IN KITCHEN OUT. REPLACE.
Location: Kitchen
- 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: SIDE DOOR IS NOT TIGHT FITTING. LIGHT COMING IN UNDER DOOR.
Location: Bar
- Floors, walls, ceilings cleanability (corrected)
Floors, walls and ceilings not smooth and easily cleanable.
Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
Comments: 1. CEILING TILE NEAR POOL TABLE IS WATER DAMAGED. REPLACE. 2. TILE UNDER 3 BAY SINK IN BAR, IS MISSING. REPLACE TO ENSURE FLOOR IS SMOOTH AND EASILY CLEANABLE. 3. SMALL WINDOW IN KITCHEN HAS DUCT TAPE AROUND FRAME. FINISH WALL WITH DRYWALL AND PAINT.
Location: -
- Floors, walls, ceilings cleanability (corrected)
Floors, walls and ceilings not smooth and easily cleanable.
Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
Comments: 1. CEILING TILE NEAR POOL TABLE IS WATER DAMAGED. REPLACE. 2. TILE UNDER 3 BAY SINK IN BAR, IS MISSING. REPLACE TO ENSURE FLOOR IS SMOOTH AND EASILY CLEANABLE. 3. SMALL WINDOW IN KITCHEN HAS DUCT TAPE AROUND FRAME. FINISH WALL WITH DRYWALL AND PAINT.
Location: Bar
- 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.
Location: Bar
Equipment: Reach in cooler
- Readable thermometer (corrected on site)
Thermometer not designed to be easily readable.
Correction: Provide easily readable thermometer.
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 COLD TOP COOLER. NO FOOD STORED IN COOLER. ENSURE UNIT IS OPERATING PROPERLY PRIOR TO REUSE. 2. DEFROST FREEZER.
Location: Kitchen
Equipment: Cold top
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. REPAIR COLD TOP COOLER. NO FOOD STORED IN COOLER. ENSURE UNIT IS OPERATING PROPERLY PRIOR TO REUSE. 2. DEFROST FREEZER.
Location: Kitchen
Equipment: Upright freezer
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. CLEAN INTERIOR OF ICE MACHINE, METAL KICK PLATE SOILED. 2. FAN IN SMALL WINDOW SOILED. DUSTY. CLEAN3. CHICKEN/BEEF PACKAGES LEAKING IN BOTTOM OF COOLER. CLEAN. PROVIDE CONTAINERS FOR EACH INDIVIDUAL PRODUCT TO AVOID CROSS CONTAMINATION.
Location: Bar
Equipment: Ice machine
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. CLEAN INTERIOR OF ICE MACHINE, METAL KICK PLATE SOILED. 2. FAN IN SMALL WINDOW SOILED. DUSTY. CLEAN3. CHICKEN/BEEF PACKAGES LEAKING IN BOTTOM OF COOLER. CLEAN. PROVIDE CONTAINERS FOR EACH INDIVIDUAL PRODUCT TO AVOID CROSS CONTAMINATION.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. CLEAN INTERIOR OF ICE MACHINE, METAL KICK PLATE SOILED. 2. FAN IN SMALL WINDOW SOILED. DUSTY. CLEAN3. CHICKEN/BEEF PACKAGES LEAKING IN BOTTOM OF COOLER. CLEAN. PROVIDE CONTAINERS FOR EACH INDIVIDUAL PRODUCT TO AVOID CROSS CONTAMINATION.
Location: Kitchen
Equipment: Reach in cooler (2 door)
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: PROVIDE SOAP AT HAND SINKS AT ALL TIMES
Location: Bar
Equipment: Hand sink
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: PROVIDE SOAP AT HAND SINKS AT ALL TIMES
Location: Kitchen
Equipment: Hand sink
|
11/08/2012 | Recheck |
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: FRYER BASKETS ARE SOILED. DEGREASE.
Location: Kitchen
Equipment: Deep fryer
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: FRYER BASKETS ARE SOILED. DEGREASE.
Location: Kitchen
Equipment: Prep table
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: CERTIFIED FOOD HANDLER CERTIFICATE EXPIRED. PROVIDE NEW CERTIFICATE.
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: SEVERAL LIGHTS IN KITCHEN OUT. REPLACE.
Location: Kitchen
- 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: SIDE DOOR IS NOT TIGHT FITTING. LIGHT COMING IN UNDER DOOR.
Location: Bar
- Floors, walls, ceilings cleanability (corrected)
Floors, walls and ceilings not smooth and easily cleanable.
Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
Comments: 1. CEILING TILE NEAR POOL TABLE IS WATER DAMAGED. REPLACE. 2. TILE UNDER 3 BAY SINK IN BAR, IS MISSING. REPLACE TO ENSURE FLOOR IS SMOOTH AND EASILY CLEANABLE. 3. SMALL WINDOW IN KITCHEN HAS DUCT TAPE AROUND FRAME. FINISH WALL WITH DRYWALL AND PAINT.
Location: -
- Floors, walls, ceilings cleanability (corrected)
Floors, walls and ceilings not smooth and easily cleanable.
Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
Comments: 1. CEILING TILE NEAR POOL TABLE IS WATER DAMAGED. REPLACE. 2. TILE UNDER 3 BAY SINK IN BAR, IS MISSING. REPLACE TO ENSURE FLOOR IS SMOOTH AND EASILY CLEANABLE. 3. SMALL WINDOW IN KITCHEN HAS DUCT TAPE AROUND FRAME. FINISH WALL WITH DRYWALL AND PAINT.
Location: Bar
- 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.
Location: Bar
Equipment: Reach in cooler
- Readable thermometer (corrected on site)
Thermometer not designed to be easily readable.
Correction: Provide easily readable thermometer.
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 COLD TOP COOLER. NO FOOD STORED IN COOLER. ENSURE UNIT IS OPERATING PROPERLY PRIOR TO REUSE. 2. DEFROST FREEZER.
Location: Kitchen
Equipment: Cold top
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. REPAIR COLD TOP COOLER. NO FOOD STORED IN COOLER. ENSURE UNIT IS OPERATING PROPERLY PRIOR TO REUSE. 2. DEFROST FREEZER.
Location: Kitchen
Equipment: Upright freezer
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. CLEAN INTERIOR OF ICE MACHINE, METAL KICK PLATE SOILED. 2. FAN IN SMALL WINDOW SOILED. DUSTY. CLEAN3. CHICKEN/BEEF PACKAGES LEAKING IN BOTTOM OF COOLER. CLEAN. PROVIDE CONTAINERS FOR EACH INDIVIDUAL PRODUCT TO AVOID CROSS CONTAMINATION.
Location: Bar
Equipment: Ice machine
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. CLEAN INTERIOR OF ICE MACHINE, METAL KICK PLATE SOILED. 2. FAN IN SMALL WINDOW SOILED. DUSTY. CLEAN3. CHICKEN/BEEF PACKAGES LEAKING IN BOTTOM OF COOLER. CLEAN. PROVIDE CONTAINERS FOR EACH INDIVIDUAL PRODUCT TO AVOID CROSS CONTAMINATION.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. CLEAN INTERIOR OF ICE MACHINE, METAL KICK PLATE SOILED. 2. FAN IN SMALL WINDOW SOILED. DUSTY. CLEAN3. CHICKEN/BEEF PACKAGES LEAKING IN BOTTOM OF COOLER. CLEAN. PROVIDE CONTAINERS FOR EACH INDIVIDUAL PRODUCT TO AVOID CROSS CONTAMINATION.
Location: Kitchen
Equipment: Reach in cooler (2 door)
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: PROVIDE SOAP AT HAND SINKS AT ALL TIMES
Location: Bar
Equipment: Hand sink
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: PROVIDE SOAP AT HAND SINKS AT ALL TIMES
Location: Kitchen
Equipment: Hand sink
|
10/10/2012 | Recheck |
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: FRYER BASKETS ARE SOILED. DEGREASE.
Location: Kitchen
Equipment: Deep fryer
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: FRYER BASKETS ARE SOILED. DEGREASE.
Location: Kitchen
Equipment: Prep table
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: CERTIFIED FOOD HANDLER CERTIFICATE EXPIRED. PROVIDE NEW CERTIFICATE.
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: SEVERAL LIGHTS IN KITCHEN OUT. REPLACE.
Location: Kitchen
- 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: SIDE DOOR IS NOT TIGHT FITTING. LIGHT COMING IN UNDER DOOR.
Location: Bar
- Floors, walls, ceilings cleanability
Floors, walls and ceilings not smooth and easily cleanable.
Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
Comments: 1. CEILING TILE NEAR POOL TABLE IS WATER DAMAGED. REPLACE. 2. TILE UNDER 3 BAY SINK IN BAR, IS MISSING. REPLACE TO ENSURE FLOOR IS SMOOTH AND EASILY CLEANABLE. 3. SMALL WINDOW IN KITCHEN HAS DUCT TAPE AROUND FRAME. FINISH WALL WITH DRYWALL AND PAINT.
Location: -
- Floors, walls, ceilings cleanability
Floors, walls and ceilings not smooth and easily cleanable.
Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
Comments: 1. CEILING TILE NEAR POOL TABLE IS WATER DAMAGED. REPLACE. 2. TILE UNDER 3 BAY SINK IN BAR, IS MISSING. REPLACE TO ENSURE FLOOR IS SMOOTH AND EASILY CLEANABLE. 3. SMALL WINDOW IN KITCHEN HAS DUCT TAPE AROUND FRAME. FINISH WALL WITH DRYWALL AND PAINT.
Location: Bar
- 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.
Location: Bar
Equipment: Reach in cooler
- Readable thermometer (corrected on site)
Thermometer not designed to be easily readable.
Correction: Provide easily readable thermometer.
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 COLD TOP COOLER. NO FOOD STORED IN COOLER. ENSURE UNIT IS OPERATING PROPERLY PRIOR TO REUSE. 2. DEFROST FREEZER.
Location: Kitchen
Equipment: Cold top
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. REPAIR COLD TOP COOLER. NO FOOD STORED IN COOLER. ENSURE UNIT IS OPERATING PROPERLY PRIOR TO REUSE. 2. DEFROST FREEZER.
Location: Kitchen
Equipment: Upright freezer
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. CLEAN INTERIOR OF ICE MACHINE, METAL KICK PLATE SOILED. 2. FAN IN SMALL WINDOW SOILED. DUSTY. CLEAN3. CHICKEN/BEEF PACKAGES LEAKING IN BOTTOM OF COOLER. CLEAN. PROVIDE CONTAINERS FOR EACH INDIVIDUAL PRODUCT TO AVOID CROSS CONTAMINATION.
Location: Bar
Equipment: Ice machine
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. CLEAN INTERIOR OF ICE MACHINE, METAL KICK PLATE SOILED. 2. FAN IN SMALL WINDOW SOILED. DUSTY. CLEAN3. CHICKEN/BEEF PACKAGES LEAKING IN BOTTOM OF COOLER. CLEAN. PROVIDE CONTAINERS FOR EACH INDIVIDUAL PRODUCT TO AVOID CROSS CONTAMINATION.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. CLEAN INTERIOR OF ICE MACHINE, METAL KICK PLATE SOILED. 2. FAN IN SMALL WINDOW SOILED. DUSTY. CLEAN3. CHICKEN/BEEF PACKAGES LEAKING IN BOTTOM OF COOLER. CLEAN. PROVIDE CONTAINERS FOR EACH INDIVIDUAL PRODUCT TO AVOID CROSS CONTAMINATION.
Location: Kitchen
Equipment: Reach in cooler (2 door)
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: PROVIDE SOAP AT HAND SINKS AT ALL TIMES
Location: Bar
Equipment: Hand sink
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: PROVIDE SOAP AT HAND SINKS AT ALL TIMES
Location: Kitchen
Equipment: Hand sink
|
10/02/2012 | Routine |
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. DEGREASE FRY BASKETS2. SOILED PIZZA CUTTER ON TOP OF KNIFE HOLDER. CLEAN, STORE CLEAN. DO NOT CONTAMINATE CLEAN EQUIPMENT. 3. CLEAN CUTTING BOARD AND SURFACE BELOW.
Location: Kitchen
Equipment: Deep fryer
- Food contact surface(s) soiled (corrected on site)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. DEGREASE FRY BASKETS2. SOILED PIZZA CUTTER ON TOP OF KNIFE HOLDER. CLEAN, STORE CLEAN. DO NOT CONTAMINATE CLEAN EQUIPMENT. 3. CLEAN CUTTING BOARD AND SURFACE BELOW.
Location: Kitchen
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. DEGREASE FRY BASKETS2. SOILED PIZZA CUTTER ON TOP OF KNIFE HOLDER. CLEAN, STORE CLEAN. DO NOT CONTAMINATE CLEAN EQUIPMENT. 3. CLEAN CUTTING BOARD AND SURFACE BELOW.
Location: Kitchen
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: REPLACE LIGHTS IN KITCHEN
Location: Kitchen
- 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: CLEAN SODA HOLSTER.KEEP SODA GUN AND HOLSTER CLEAN, EVEN IF NOT USING.
Location: Bar
|
03/02/2012 | Recheck |
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. DEGREASE FRY BASKETS2. SOILED PIZZA CUTTER ON TOP OF KNIFE HOLDER. CLEAN, STORE CLEAN. DO NOT CONTAMINATE CLEAN EQUIPMENT. 3. CLEAN CUTTING BOARD AND SURFACE BELOW.
Location: Kitchen
Equipment: Deep fryer
- Food contact surface(s) soiled (corrected on site)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. DEGREASE FRY BASKETS2. SOILED PIZZA CUTTER ON TOP OF KNIFE HOLDER. CLEAN, STORE CLEAN. DO NOT CONTAMINATE CLEAN EQUIPMENT. 3. CLEAN CUTTING BOARD AND SURFACE BELOW.
Location: Kitchen
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. DEGREASE FRY BASKETS2. SOILED PIZZA CUTTER ON TOP OF KNIFE HOLDER. CLEAN, STORE CLEAN. DO NOT CONTAMINATE CLEAN EQUIPMENT. 3. CLEAN CUTTING BOARD AND SURFACE BELOW.
Location: Kitchen
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: REPLACE LIGHTS IN KITCHEN
Location: Kitchen
- 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: CLEAN SODA HOLSTER.KEEP SODA GUN AND HOLSTER CLEAN, EVEN IF NOT USING.
Location: Bar
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02/21/2012 | Routine |
Restaurant representatives - add corrected or new information about THE ROCKHOUSE CAFE, 3940 S KEYSTONE AVE, Indianapolis, IN »