- 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: BACK BAR:KEEP CHEMICALS SEPERATED PROPERLY OUT OF INTERIOR STORAGE CABINETS AWAY FROM FOOD, SINGLE-SERVICE ITEMS, LIQUOR, ETC.
Location: Bar
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: STAGE BAR & BACK BAR:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF SEE-THRU COOLERS (INTERIOR AND EXTERIOR SURFACES) INCLUDING SHELVING AT STAGE BAR AND BACK BAR.ALSO KEEP UNWORKING COOLERS CLEAN.
Location: 2nd bar
Equipment: Reach in cooler
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: STAGE BAR & BACK BAR:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF SEE-THRU COOLERS (INTERIOR AND EXTERIOR SURFACES) INCLUDING SHELVING AT STAGE BAR AND BACK BAR.ALSO KEEP UNWORKING COOLERS CLEAN.
Location: Bar
Equipment: Reach in cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: STAGE BAR & BACK BAR:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF SEE-THRU COOLERS (INTERIOR AND EXTERIOR SURFACES) INCLUDING SHELVING AT STAGE BAR AND BACK BAR.ALSO KEEP UNWORKING COOLERS CLEAN.
Location: Kitchen
Equipment: Microwave oven
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Location: Mens restroom
Equipment: Hand sink
- Hand sink improper usage (corrected on site)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: STAGE BAR: DO NOT STORE ITEMS IN HANDSINK; USE FOR HANDWASHING ONLY.MAIN BAR:DO NOT STORE ITEMS IN HANDSINK.
Location: 2nd bar
Equipment: Hand sink
- Hand sink improper usage (corrected on site)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: STAGE BAR: DO NOT STORE ITEMS IN HANDSINK; USE FOR HANDWASHING ONLY.MAIN BAR:DO NOT STORE ITEMS IN HANDSINK.
Location: Main 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: BACK BAR:REPAIR BAR HANDSINK TO ENSURE THAT IT IS FUNCTIONING PROPERLY WITH BOTH HOT AND COLD RUNNING WATER.
Location: Bar
Equipment: Hand sink
- Hair restraints
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- 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: MAIN BAR, STAGE BAR & KITCHEN:
Location: Main bar
- 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: MAIN BAR, STAGE BAR & KITCHEN:
Location: 2nd bar
- 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: MAIN BAR, STAGE BAR & KITCHEN:
Location: Kitchen
- Single Service/Equipment storage
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: KEEP ICE BIN LIDS STORED OFF FLOOR AT LEAST 6 INCHES.
Location: Back room
- Single Service/Equipment storage
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: KEEP ICE BIN LIDS STORED OFF FLOOR AT LEAST 6 INCHES.
Location: Bar
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: TAKE OUT 2ND ICE MACHINE THAT ESTABLISHMENT IS NOT USING. IF ESTABLISHMENT IS USING 2ND ICE MACHINE, PLEASE ENSURE THAT ICE MACHINE INTERIOR AND EXTERIOR SURFACES ARE CLEANED AND SANITIZED ROUTINELY.
Location: Back room
- 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 DETAILED CLEANING AND SANITIZING OF KITCHEN CEILING TILES/VENTS AND KITCHEN HOOD SYSTEM AND INTERIOR FILTERS WHERE NEEDED.
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 MAIN BAR, STAGE BAR AND BACK BAR FLOORS AND FLOOR DRAINS.
Location: Main 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 ROUTINE DETAILED CLEANING AND SANITIZING OF MAIN BAR, STAGE BAR AND BACK BAR FLOORS AND FLOOR DRAINS.
Location: 2nd 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 ROUTINE DETAILED CLEANING AND SANITIZING OF MAIN BAR, STAGE BAR AND BACK BAR FLOORS AND FLOOR DRAINS.
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 THERMOMETERS AT ALL COOLERS WHERE MISSING AT ALL BAR LOCATIONS IN ESTABLISHMENT.
Location: Main bar
Equipment: ----------------- Coolers ----------------
- 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 THERMOMETERS AT ALL COOLERS WHERE MISSING AT ALL BAR LOCATIONS IN ESTABLISHMENT.
Location: 2nd bar
Equipment: ----------------- Coolers ----------------
- 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 THERMOMETERS AT ALL COOLERS WHERE MISSING AT ALL BAR LOCATIONS IN ESTABLISHMENT.
Location: Bar
Equipment: ----------------- Coolers ----------------
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: BACK BAR:SEAL AND ANCHOR BACK BAR HANDSINK SO THAT IT IS NOT MOVABLE.
Location: Bar
Equipment: Hand sink
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BACK ROOM WALK-IN-COOLER FANGUARDS.
Location: Back room
Equipment: Walk in cooler
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BACK ROOM 2ND ICE MACHINE INTERIOR AND EXTERIOR SURFACES.
Location: Back room
Equipment: Ice machine
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: PROVIDE SOAP AT BACK BAR HANDSINK.
Location: Main bar
Equipment: Hand sink
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: PROVIDE SOAP AT BACK BAR HANDSINK.
Location: Back room
Equipment: Hand sink
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: PROVIDE SOAP AT BACK BAR HANDSINK.
Location: Bar
Equipment: Hand sink
- Three bay : inappropriate use (corrected)
Inappropriate use of warewashing sink.
Correction: A warewashing sink shall not be used for hand washing or as service sink.
Comments: STAGE BAR:IMPROPER SET-UP OF 4-BAY SINK. SET-UP WITH PROPER WASH/RINSE/SANITIZE METHOD AT ALL TIMES.
Location: 2nd bar
Equipment: 4-bay
- Restroom enclosed
Toilet room not completely enclosed.
Correction: A toilet room located on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door.
Comments: PROVIDE/INSTALL DOOR AT MENS RESTROOM ENTRANCE/EXIT DOOR.
Location: Mens restroom
- 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: KEEP ICE SCOOP STORED WITH HANDLE UP IF STORED IN ICE BIN AT STAGE BAR AND AT MAIN BAR.
Location: 2nd bar
Equipment: Ice bin
- 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: KEEP ICE SCOOP STORED WITH HANDLE UP IF STORED IN ICE BIN AT STAGE BAR AND AT MAIN BAR.
Location: Main bar
Equipment: Ice bin
|
11/08/2014 | 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: BACK BAR:KEEP CHEMICALS SEPERATED PROPERLY OUT OF INTERIOR STORAGE CABINETS AWAY FROM FOOD, SINGLE-SERVICE ITEMS, LIQUOR, ETC.
Location: Bar
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: STAGE BAR & BACK BAR:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF SEE-THRU COOLERS (INTERIOR AND EXTERIOR SURFACES) INCLUDING SHELVING AT STAGE BAR AND BACK BAR.ALSO KEEP UNWORKING COOLERS CLEAN.
Location: 2nd bar
Equipment: Reach in cooler
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: STAGE BAR & BACK BAR:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF SEE-THRU COOLERS (INTERIOR AND EXTERIOR SURFACES) INCLUDING SHELVING AT STAGE BAR AND BACK BAR.ALSO KEEP UNWORKING COOLERS CLEAN.
Location: Bar
Equipment: Reach in cooler
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: STAGE BAR & BACK BAR:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF SEE-THRU COOLERS (INTERIOR AND EXTERIOR SURFACES) INCLUDING SHELVING AT STAGE BAR AND BACK BAR.ALSO KEEP UNWORKING COOLERS CLEAN.
Location: Kitchen
Equipment: Microwave oven
- Hand sink soiled
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Location: Mens restroom
Equipment: Hand sink
- Hand sink improper usage
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: STAGE BAR: DO NOT STORE ITEMS IN HANDSINK; USE FOR HANDWASHING ONLY.
Location: 2nd 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: BACK BAR:REPAIR BAR HANDSINK TO ENSURE THAT IT IS FUNCTIONING PROPERLY WITH BOTH HOT AND COLD RUNNING WATER.
Location: Bar
Equipment: Hand sink
- 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: MAIN BAR, STAGE BAR & KITCHEN:
Location: Main bar
- Storage of Personal Items
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: MAIN BAR, STAGE BAR & KITCHEN:
Location: 2nd bar
- Storage of Personal Items
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: MAIN BAR, STAGE BAR & KITCHEN:
Location: Kitchen
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: TAKE OUT 2ND ICE MACHINE THAT ESTABLISHMENT IS NOT USING. IF ESTABLISHMENT IS USING 2ND ICE MACHINE, PLEASE ENSURE THAT ICE MACHINE INTERIOR AND EXTERIOR SURFACES ARE CLEANED AND SANITIZED ROUTINELY.
Location: Back room
- 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 DETAILED CLEANING AND SANITIZING OF KITCHEN CEILING TILES/VENTS AND KITCHEN HOOD SYSTEM AND INTERIOR FILTERS WHERE NEEDED.
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 MAIN BAR, STAGE BAR AND BACK BAR FLOORS AND FLOOR DRAINS.
Location: Main 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 ROUTINE DETAILED CLEANING AND SANITIZING OF MAIN BAR, STAGE BAR AND BACK BAR FLOORS AND FLOOR DRAINS.
Location: 2nd 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 ROUTINE DETAILED CLEANING AND SANITIZING OF MAIN BAR, STAGE BAR AND BACK BAR FLOORS AND FLOOR DRAINS.
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 THERMOMETERS AT ALL COOLERS WHERE MISSING AT ALL BAR LOCATIONS IN ESTABLISHMENT.
Location: Main bar
Equipment: ----------------- Coolers ----------------
- 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 THERMOMETERS AT ALL COOLERS WHERE MISSING AT ALL BAR LOCATIONS IN ESTABLISHMENT.
Location: 2nd bar
Equipment: ----------------- Coolers ----------------
- 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 THERMOMETERS AT ALL COOLERS WHERE MISSING AT ALL BAR LOCATIONS IN ESTABLISHMENT.
Location: Bar
Equipment: ----------------- Coolers ----------------
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: BACK BAR:SEAL AND ANCHOR BACK BAR HANDSINK SO THAT IT IS NOT MOVABLE.
Location: Bar
Equipment: Hand sink
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BACK ROOM WALK-IN-COOLER FANGUARDS.
Location: Back room
Equipment: Walk in cooler
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BACK ROOM 2ND ICE MACHINE INTERIOR AND EXTERIOR SURFACES.
Location: Back room
Equipment: Ice machine
- Hand sink/soap (corrected on site)
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Main bar
Equipment: Hand sink
- Three bay : inappropriate use
Inappropriate use of warewashing sink.
Correction: A warewashing sink shall not be used for hand washing or as service sink.
Comments: STAGE BAR:IMPROPER SET-UP OF 4-BAY SINK. SET-UP WITH PROPER WASH/RINSE/SANITIZE METHOD AT ALL TIMES.
Location: 2nd bar
Equipment: 4-bay
- Restroom enclosed
Toilet room not completely enclosed.
Correction: A toilet room located on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door.
Comments: PROVIDE/INSTALL DOOR AT MENS RESTROOM ENTRANCE/EXIT DOOR.
Location: Mens restroom
|
11/01/2014 | Routine |
- 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: KEEP ALL CUT FRUIT AT ALL BAR LOCATIONS ON ICE BATH OR IN REFRIGERATION UNITS TO MAINTAIN AT 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).
Comments: BACK ROOM BAR.
Location: 2nd bar
- Hand sink improper usage (corrected on site)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: DO NOT DISCARD ICE OR BEVERAGES DOWN HANDSINKS. DO NOT USE BAR HANDSINKS FOR A DUMP SINK. USE ONLY A DUMP SINK OR BAR 4-BAY SINK TO DUMP BEVERAGES. USE HANDSINKS FOR HANDWASHING ONLY.
Location: Main bar
Equipment: Hand sink
- Hand sink improper usage (corrected on site)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: DO NOT DISCARD ICE OR BEVERAGES DOWN HANDSINKS. DO NOT USE BAR HANDSINKS FOR A DUMP SINK. USE ONLY A DUMP SINK OR BAR 4-BAY SINK TO DUMP BEVERAGES. USE HANDSINKS FOR HANDWASHING ONLY.
Location: 2nd bar
Equipment: Hand sink
- Unapproved food contact materials (corrected on site)
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: DISCONTINUE USING SHAKERS TO SCOOP ICE AT BAR ICE BINS; USE ONLY APPROVED ICE SCOOPS WITH HANDLES TO DISPENSE ICE PROPERLY AT ALL BAR LOCATIONS.
Location: 2nd bar
Equipment: Ice bin
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: REPAIR OR REMOVE ALL UNWORKING EQUIPMENT AT BACK ROOM BAR AND AT KITCHEN AND BACK DRY STORAGE ROOM WHERE NEEDED.(EX. REFRIGERATORS AND ICE MACHINES).
Location: 2nd bar
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: REPAIR OR REMOVE ALL UNWORKING EQUIPMENT AT BACK ROOM BAR AND AT KITCHEN AND BACK DRY STORAGE ROOM WHERE NEEDED.(EX. REFRIGERATORS AND ICE MACHINES).
Location: Kitchen
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: REPAIR OR REMOVE ALL UNWORKING EQUIPMENT AT BACK ROOM BAR AND AT KITCHEN AND BACK DRY STORAGE ROOM WHERE NEEDED.(EX. REFRIGERATORS AND ICE MACHINES).
Location: Back room
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: REPAIR OR REMOVE ALL UNWORKING EQUIPMENT AT BACK ROOM BAR AND AT KITCHEN AND BACK DRY STORAGE ROOM WHERE NEEDED.(EX. REFRIGERATORS AND ICE MACHINES).
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 KITCHEN FIRE SUPPRESSION SYSTEM UPDATED, SERVICED AND RE-TAGGED PROPERLY BY A PROFESSIONAL SERVICE PROVIDER.(LAST INSPECTED IN JULY OF 2012)
Location: Kitchen
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF INTERIOR AND EXTERIOR SURFACES OF BACK ROOM ICE MACHINE.
Location: Back room
Equipment: Ice machine
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF INTERIOR AND EXTERIOR SURFACES OF BACK ROOM ICE MACHINE.
Location: Dry storage
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Main bar
Equipment: Hand sink
|
01/17/2014 | Routine |
- 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: STAGE BAR & MAIN BAR.
Location: 2nd 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: STAGE BAR & MAIN BAR.
Location: Main bar
- Toxic material(s) separation (corrected)
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: STAGE BAR & MAIN BAR:REMOVE CHEMICAL SPRAY BOTTLES OFF HANDSINKS.
Location: 2nd bar
- Toxic material(s) separation (corrected)
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: STAGE BAR & MAIN BAR:REMOVE CHEMICAL SPRAY BOTTLES OFF HANDSINKS.
Location: Main bar
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE LIGHTS WHERE OUT AT INTERIOR OF KITCHEN HOOD SYSTEM.
Location: Kitchen
- Pests/rodents removed (corrected)
Dead pests not removed.
Correction: Remove dead pests at frequent intervals to avoid accumulation.
Comments: STAGE BAR:REMOVE ANY DEAD BUGS/INSECTS.
Location: 2nd bar
- Ventilation soiled (corrected)
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF RESTROOM VENTS/CEILING TILES.
Location: 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 MAIN BAR AND STAGE BAR FLOORS.
Location: Main 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF MAIN BAR AND STAGE BAR FLOORS.
Location: 2nd bar
- 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 THERMOMETERS AT INTERIOR OF KITCHEN CHEST FREEZERS (2).
Location: Kitchen
Equipment: Chest freezer
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: BACK BAR:PROVIDE HANDLE ON REACH-IN-COOLER DOOR WHERE MISSING.
Location: 2nd bar
Equipment: Reach 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: BACK BAR:REACH-IN-COOLER POOLING AT INTERIOR--REPAIR.
Location: 2nd bar
Equipment: Reach in cooler
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: SEAL/ANCHOR KITCHEN 3-BAY SINK TO WALL SO THAT IT IS NOT MOVABLE.
Location: Kitchen
Equipment: 3-bay
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: STAGE BAR:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR COUNTER-TOP, SHELVING, ETC. ESPECIALLY UNDERNEATH EQUIPMENT AND DRINK MACHINES, ETC.
Location: 2nd bar
- 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 BACK ROOM ICE MACHINE (INTERIOR AND EXTERIOR SURFACES).
Location: Back room
Equipment: Ice machine
|
05/10/2013 | Recheck |
- 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: STAGE BAR & MAIN BAR.
Location: 2nd 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: STAGE BAR & MAIN BAR.
Location: Main bar
- Toxic material(s) separation
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: STAGE BAR & MAIN BAR:REMOVE CHEMICAL SPRAY BOTTLES OFF HANDSINKS.
Location: 2nd bar
- Toxic material(s) separation
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: STAGE BAR & MAIN BAR:REMOVE CHEMICAL SPRAY BOTTLES OFF HANDSINKS.
Location: Main bar
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE LIGHTS WHERE OUT AT INTERIOR OF KITCHEN HOOD SYSTEM.
Location: Kitchen
- Pests/rodents removed
Dead pests not removed.
Correction: Remove dead pests at frequent intervals to avoid accumulation.
Comments: STAGE BAR:REMOVE ANY DEAD BUGS/INSECTS.
Location: 2nd bar
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF RESTROOM VENTS/CEILING TILES.
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 MAIN BAR FLOORS.
Location: Main 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 THERMOMETERS AT INTERIOR OF KITCHEN CHEST FREEZERS (2).
Location: Kitchen
Equipment: Chest freezer
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: BACK BAR:PROVIDE HANDLE ON REACH-IN-COOLER DOOR WHERE MISSING.
Location: 2nd bar
Equipment: Reach 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: BACK BAR:REACH-IN-COOLER POOLING AT INTERIOR--REPAIR.
Location: 2nd bar
Equipment: Reach in cooler
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: SEAL/ANCHOR KITCHEN 3-BAY SINK TO WALL SO THAT IT IS NOT MOVABLE.
Location: Kitchen
Equipment: 3-bay
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: STAGE BAR:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR COUNTER-TOP, SHELVING, ETC. ESPECIALLY UNDERNEATH EQUIPMENT AND DRINK MACHINES, ETC.
Location: 2nd bar
- 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 BACK ROOM ICE MACHINE (INTERIOR AND EXTERIOR SURFACES).
Location: Back room
Equipment: Ice machine
|
04/17/2013 | Routine |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: KEEP CUT FRUIT ON ICE AT MAIN BAR FRUIT STORAGE CONTAINERS OR IN REFRIGRATION UNIT OF 41 F OR BELOW.
Location: Main 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 BOTTLE AT CABANA ROOM BAR.
Location: 2nd bar
- Toxic material(s) separation (corrected on site)
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: DO NOT STORE CHEMICAL SPRAY BOTTLES ON HANDSINKS OR SPEED RAILS AT STAGE BAR.CABANA BAR.
Location: 2nd bar
- Toxic material(s) separation (corrected)
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: DO NOT STORE CHEMICAL SPRAY BOTTLES ON HANDSINKS OR SPEED RAILS AT STAGE BAR.CABANA BAR.
Location: Bar
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF MAIN BAR SEE-THRU REACH-IN-COOLERS (INTERIOR AND EXTERIOR SURFACES).
Location: 2nd bar
Equipment: Reach in cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF MAIN BAR SEE-THRU REACH-IN-COOLERS (INTERIOR AND EXTERIOR SURFACES).
Location: Kitchen
Equipment: True cooler
- Food contact surface(s) soiled (corrected on site)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF MAIN BAR SEE-THRU REACH-IN-COOLERS (INTERIOR AND EXTERIOR SURFACES).
Location: Main bar
Equipment: Reach in cooler
- Hand sink location blocked (corrected on site)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: HOT WATER AT KITCHEN HANDSINK IS TOO HOT (CURRENTLY AT 125 F); REPAIR AND/OR ADJUST TO MAINTAIN HOT WATER TEMPERATURE AT 100 F - 120 F.
Location: Kitchen
Equipment: Hand sink
- Hand sink improper usage (corrected)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: USE STAGE BAR HANDSINKS FOR HANDWASHING ONLY; DO NOT USE HANDSINKS AS A STORAGE.
Location: 2nd bar
Equipment: Hand sink
- 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: NO IN-PLACE SANITIZER BUCKET SET-UP IN KITCHEN DURING OPERATION HOURS. MAINTIAN SANITIZER BUCKET AT ALL TIMES DURING OPERATION HOURS AND CHANGE AT LEAST EVERY 2 HOURS. MAINTAIN AT 50 - 100 PPM FOR CHLORINE OR 200 PPM FOR QUAT. USE CHEMICAL SANITIZER TEST STRIPS TO MEASURE.
Location: Kitchen
- Unapproved food contact materials (corrected)
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: ENSURE ALL BAR TENDERS ARE USING PROPER FOOD-GRADE ICE SCOOP WITH HANDLES TO DISPENSE ICE PROPERLY (EX. STAGE BAR).
Location: 2nd bar
- No certified food handler (corrected)
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: ESTABLISHMENT HAS REGISTERED FOR FOOD HANDLER CERTIIFICATION CLASS/EXAM (RECEIPT WAS PROVIDED).PLEASE NOTIFY ME WHEN RESULTS ARE KNOWN. YOU MAY FAX OR EMAIL ME THE RESULTS ONCE YOU RECEIVE YOUR ACTUAL CERTIFICATE. IF FAX, PLEASE USE A COVER-SHEET AND FAX TO (317) 221-3070.
- 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: AT MAIN BAR.EX. CELL PHONES, BAGS, FOOD, ETC.
Location: Main bar
- Storage of Personal Items (corrected)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: AT MAIN BAR.EX. CELL PHONES, BAGS, FOOD, ETC.
Location: 2nd bar
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE LIGHT AT INTERIOR OF WALK-IN-COOLER.
Location: Walk-in cooler
- Unnecessary litter (corrected)
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: GET RID OF ANY UNWANTED EQUIPMENT THAT YOU DO NOT WANT, NEED, OR USE IN KITCHEN AND REMOVE OUT OF KITCHEN.
Location: Kitchen
- 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: PUT HOOD SYSTEM FILTERS BACK INTO HOOD SYSTEM IN KITCHEN.
Location: Kitchen
- Cove molding (corrected)
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: IN PROGRESS:PROVIDE COVE MOLDING WHERE MISSING AT STAGE BAR.
Location: Main bar
- Cove molding
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: IN PROGRESS:PROVIDE COVE MOLDING WHERE MISSING AT STAGE BAR.
Location: 2nd bar
- 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: PROVIDE CEILING TILES WHERE MISSING OR DAMAGED AT BACK ROOM CEILING.
Location: Back room
- Hand sink temperature (corrected)
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: BACK RESTROOM HANDSINKS FOR BOTH MEN AND WOMEN AT CABANA ROOM BAR AT 79 F. REPAIR AND/OR ADJUST TO MAINTAIN HOT WATER AT HANDSINKS AT 100 F - 120 F.
Location: Back room
- Hand sink temperature (corrected)
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: BACK RESTROOM HANDSINKS FOR BOTH MEN AND WOMEN AT CABANA ROOM BAR AT 79 F. REPAIR AND/OR ADJUST TO MAINTAIN HOT WATER AT HANDSINKS AT 100 F - 120 F.
Location: Restroom
Equipment: Hand sink
- 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 THEREMOMETERS WHERE MISSING AT INTERIOR OF REACH-IN-COOLERS AT CABANA ROOM.
Location: 2nd bar
Equipment: Reach in cooler
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: PROVIDE INTERIOR VISIBLE WORKING THEREMOMETERS WHERE MISSING AT INTERIOR OF REACH-IN-COOLERS AT CABANA ROOM.
Location: Kitchen
Equipment: Chest freezer
- 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 THEREMOMETERS WHERE MISSING AT INTERIOR OF REACH-IN-COOLERS AT CABANA ROOM.
Location: Main bar
Equipment: Reach in cooler
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: PROVIDE PANEL TOP WHERE MISSING ON ICE MACHINE.
Location: Back room
Equipment: Ice machine
- 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 CONDENSATION LEAKS WHERE NEEDED AT INTERIOR OF CABANA ROOM BAR REACH IN COOLERS (RIGHT-SIDE COOLER).
Location: 2nd bar
Equipment: Reach 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 CONDENSATION LEAKS WHERE NEEDED AT INTERIOR OF CABANA ROOM BAR REACH IN COOLERS (RIGHT-SIDE COOLER).
Location: Main bar
Equipment: Reach in cooler
- Miscellaneous contamination of food (Non-Critical) (corrected)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: IN PROGRESS:KEEP SODA GUN HOSES STORED OUT OF ICE BINS TO PREVENT POTENTIAL CROSS-CONTAMINATION OF CONSUMER DRINKING ICE.
Location: Main 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.
Location: Main bar
Equipment: Soda gun & holster
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: PROVIDE AT STAGE BAR.
Location: 2nd bar
Equipment: Hand sink
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: PROVIDE AT STAGE BAR.
Location: Main bar
Equipment: Hand sink
- Hand sink/soap (corrected on site)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: PROVIDE AT STAGE BAR.
Location: Bar
Equipment: Hand sink
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: PROVIDE AT STAGE BAR.
Location: 2nd bar
Equipment: Hand sink
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: PROVIDE AT STAGE BAR.
Location: Main bar
Equipment: Hand sink
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: PROVIDE AT STAGE BAR.
Location: Bar
Equipment: Hand sink
- Light shields (corrected)
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: PROVIDE LIGHT GUARD SHIELD FOR EXPOSED LIGHT BULB AT WALK-IN-BEER COOLER.
Location: Walk-in cooler
- Unapproved warewashing (corrected)
Unapproved alternative manual warewashing.
Correction: Alternative manual warewashing equipment may be used with prior regulatory approval.
Comments: BARTENDER OBSERVED WASHING DISHES IMPROPERLY WITH INCORRECT SET-UP AT STAGE BAR: WASH/SANITIZER/RINSE--DISCONTINUE THIS BEHAVIOR.SET-UP BAR 4-BAY SINK WITH PROPER SET-UP OF WASH/RINSE/SANITIZE.
Location: 2nd bar
Equipment: 4-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 QUAT AT ALL BARS AND FOR KITCHEN.
Location: Main bar
- 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 QUAT AT ALL BARS AND FOR KITCHEN.
Location: 2nd bar
- 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 QUAT AT ALL BARS AND FOR KITCHEN.
Location: Bar
- 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 QUAT AT ALL BARS AND FOR KITCHEN.
Location: Kitchen
|
11/02/2012 | Recheck |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: KEEP CUT FRUIT ON ICE AT MAIN BAR FRUIT STORAGE CONTAINERS OR IN REFRIGRATION UNIT OF 41 F OR BELOW.
Location: Main 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 BOTTLE AT CABANA ROOM BAR.
Location: 2nd bar
- Toxic material(s) separation (corrected on site)
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: DO NOT STORE CHEMICAL SPRAY BOTTLES ON HANDSINKS OR SPEED RAILS AT STAGE BAR.CABANA BAR.
Location: 2nd bar
- Toxic material(s) separation (corrected)
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: DO NOT STORE CHEMICAL SPRAY BOTTLES ON HANDSINKS OR SPEED RAILS AT STAGE BAR.CABANA BAR.
Location: Bar
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF MAIN BAR SEE-THRU REACH-IN-COOLERS (INTERIOR AND EXTERIOR SURFACES).
Location: 2nd bar
Equipment: Reach in cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF MAIN BAR SEE-THRU REACH-IN-COOLERS (INTERIOR AND EXTERIOR SURFACES).
Location: Kitchen
Equipment: True cooler
- Food contact surface(s) soiled (corrected on site)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF MAIN BAR SEE-THRU REACH-IN-COOLERS (INTERIOR AND EXTERIOR SURFACES).
Location: Main bar
Equipment: Reach in cooler
- 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 KITCHEN HANDSINK IS TOO HOT (CURRENTLY AT 125 F); REPAIR AND/OR ADJUST TO MAINTAIN HOT WATER TEMPERATURE AT 100 F - 120 F.
Location: Kitchen
Equipment: Hand sink
- Hand sink improper usage (corrected)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: USE STAGE BAR HANDSINKS FOR HANDWASHING ONLY; DO NOT USE HANDSINKS AS A STORAGE.
Location: 2nd bar
Equipment: Hand sink
- 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: NO IN-PLACE SANITIZER BUCKET SET-UP IN KITCHEN DURING OPERATION HOURS. MAINTIAN SANITIZER BUCKET AT ALL TIMES DURING OPERATION HOURS AND CHANGE AT LEAST EVERY 2 HOURS. MAINTAIN AT 50 - 100 PPM FOR CHLORINE OR 200 PPM FOR QUAT. USE CHEMICAL SANITIZER TEST STRIPS TO MEASURE.
Location: Kitchen
- Unapproved food contact materials (corrected)
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: ENSURE ALL BAR TENDERS ARE USING PROPER FOOD-GRADE ICE SCOOP WITH HANDLES TO DISPENSE ICE PROPERLY (EX. STAGE BAR).
Location: 2nd bar
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: ESTABLISHMENT HAS REGISTERED FOR FOOD HANDLER CERTIIFICATION CLASS/EXAM (RECEIPT WAS PROVIDED).PLEASE NOTIFY ME WHEN RESULTS ARE KNOWN. YOU MAY FAX OR EMAIL ME THE RESULTS ONCE YOU RECEIVE YOUR ACTUAL CERTIFICATE. IF FAX, PLEASE USE A COVER-SHEET AND FAX TO (317) 221-3070.
- 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: AT MAIN BAR.EX. CELL PHONES, BAGS, FOOD, ETC.
Location: Main bar
- Storage of Personal Items (corrected)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: AT MAIN BAR.EX. CELL PHONES, BAGS, FOOD, ETC.
Location: 2nd bar
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE LIGHT AT INTERIOR OF WALK-IN-COOLER.
Location: Walk-in cooler
- Unnecessary litter (corrected)
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: GET RID OF ANY UNWANTED EQUIPMENT THAT YOU DO NOT WANT, NEED, OR USE IN KITCHEN AND REMOVE OUT OF KITCHEN.
Location: Kitchen
- 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: PUT HOOD SYSTEM FILTERS BACK INTO HOOD SYSTEM IN KITCHEN.
Location: Kitchen
- Cove molding (corrected)
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: IN PROGRESS:PROVIDE COVE MOLDING WHERE MISSING AT STAGE BAR.
Location: Main bar
- Cove molding
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: IN PROGRESS:PROVIDE COVE MOLDING WHERE MISSING AT STAGE BAR.
Location: 2nd bar
- 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: PROVIDE CEILING TILES WHERE MISSING OR DAMAGED AT BACK ROOM CEILING.
Location: Back room
- Hand sink temperature (corrected)
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: BACK RESTROOM HANDSINKS FOR BOTH MEN AND WOMEN AT CABANA ROOM BAR AT 79 F. REPAIR AND/OR ADJUST TO MAINTAIN HOT WATER AT HANDSINKS AT 100 F - 120 F.
Location: Back room
- Hand sink temperature (corrected)
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: BACK RESTROOM HANDSINKS FOR BOTH MEN AND WOMEN AT CABANA ROOM BAR AT 79 F. REPAIR AND/OR ADJUST TO MAINTAIN HOT WATER AT HANDSINKS AT 100 F - 120 F.
Location: Restroom
Equipment: Hand sink
- 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 THEREMOMETERS WHERE MISSING AT INTERIOR OF REACH-IN-COOLERS AT CABANA ROOM.
Location: 2nd bar
Equipment: Reach in cooler
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: PROVIDE INTERIOR VISIBLE WORKING THEREMOMETERS WHERE MISSING AT INTERIOR OF REACH-IN-COOLERS AT CABANA ROOM.
Location: Kitchen
Equipment: Chest freezer
- 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 THEREMOMETERS WHERE MISSING AT INTERIOR OF REACH-IN-COOLERS AT CABANA ROOM.
Location: Main bar
Equipment: Reach in cooler
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: PROVIDE PANEL TOP WHERE MISSING ON ICE MACHINE.
Location: Back room
Equipment: Ice machine
- 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 CONDENSATION LEAKS WHERE NEEDED AT INTERIOR OF CABANA ROOM BAR REACH IN COOLERS (RIGHT-SIDE COOLER).
Location: 2nd bar
Equipment: Reach 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 CONDENSATION LEAKS WHERE NEEDED AT INTERIOR OF CABANA ROOM BAR REACH IN COOLERS (RIGHT-SIDE COOLER).
Location: Main bar
Equipment: Reach in cooler
- Miscellaneous contamination of food (Non-Critical) (corrected)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: IN PROGRESS:KEEP SODA GUN HOSES STORED OUT OF ICE BINS TO PREVENT POTENTIAL CROSS-CONTAMINATION OF CONSUMER DRINKING ICE.
Location: Main 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.
Location: Main bar
Equipment: Soda gun & holster
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: PROVIDE AT STAGE BAR.
Location: 2nd bar
Equipment: Hand sink
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: PROVIDE AT STAGE BAR.
Location: Main bar
Equipment: Hand sink
- Hand sink/soap (corrected on site)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: PROVIDE AT STAGE BAR.
Location: Bar
Equipment: Hand sink
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: PROVIDE AT STAGE BAR.
Location: 2nd bar
Equipment: Hand sink
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: PROVIDE AT STAGE BAR.
Location: Main bar
Equipment: Hand sink
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: PROVIDE AT STAGE BAR.
Location: Bar
Equipment: Hand sink
- Light shields (corrected)
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: PROVIDE LIGHT GUARD SHIELD FOR EXPOSED LIGHT BULB AT WALK-IN-BEER COOLER.
Location: Walk-in cooler
- Unapproved warewashing (corrected)
Unapproved alternative manual warewashing.
Correction: Alternative manual warewashing equipment may be used with prior regulatory approval.
Comments: BARTENDER OBSERVED WASHING DISHES IMPROPERLY WITH INCORRECT SET-UP AT STAGE BAR: WASH/SANITIZER/RINSE--DISCONTINUE THIS BEHAVIOR.SET-UP BAR 4-BAY SINK WITH PROPER SET-UP OF WASH/RINSE/SANITIZE.
Location: 2nd bar
Equipment: 4-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 QUAT AT ALL BARS AND FOR KITCHEN.
Location: Main bar
- 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 QUAT AT ALL BARS AND FOR KITCHEN.
Location: 2nd bar
- 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 QUAT AT ALL BARS AND FOR KITCHEN.
Location: Bar
- 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 QUAT AT ALL BARS AND FOR KITCHEN.
Location: Kitchen
|
11/01/2012 | Recheck |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: KEEP CUT FRUIT ON ICE AT MAIN BAR FRUIT STORAGE CONTAINERS OR IN REFRIGRATION UNIT OF 41 F OR BELOW.
Location: Main 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 BOTTLE AT CABANA ROOM BAR.
Location: 2nd bar
- Toxic material(s) separation (corrected on site)
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: DO NOT STORE CHEMICAL SPRAY BOTTLES ON HANDSINKS OR SPEED RAILS AT STAGE BAR.CABANA BAR.
Location: 2nd bar
- Toxic material(s) separation (corrected)
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: DO NOT STORE CHEMICAL SPRAY BOTTLES ON HANDSINKS OR SPEED RAILS AT STAGE BAR.CABANA BAR.
Location: Bar
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF MAIN BAR REACH-IN-COOLERS (INTERIOR AND EXTERIOR SURFACES).
Location: 2nd bar
Equipment: Reach in cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF MAIN BAR REACH-IN-COOLERS (INTERIOR AND EXTERIOR SURFACES).
Location: Kitchen
Equipment: True cooler
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF MAIN BAR REACH-IN-COOLERS (INTERIOR AND EXTERIOR SURFACES).
Location: Main bar
Equipment: Reach in cooler
- 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 KITCHEN HANDSINK IS TOO HOT (CURRENTLY AT 150 F); REPAIR AND/OR ADJUST TO MAINTAIN HOT WATER TEMPERATURE AT 100 F - 120 F.
Location: Kitchen
Equipment: Hand sink
- Hand sink improper usage (corrected)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: USE STAGE BAR HANDSINKS FOR HANDWASHING ONLY; DO NOT USE HANDSINKS AS A STORAGE.
Location: 2nd bar
Equipment: Hand sink
- 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: NO IN-PLACE SANITIZER BUCKET SET-UP IN KITCHEN DURING OPERATION HOURS. MAINTIAN SANITIZER BUCKET AT ALL TIMES DURING OPERATION HOURS AND CHANGE AT LEAST EVERY 2 HOURS. MAINTAIN AT 50 - 100 PPM FOR CHLORINE OR 200 PPM FOR QUAT. USE CHEMICAL SANITIZER TEST STRIPS TO MEASURE.
Location: Kitchen
- Unapproved food contact materials (corrected)
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: ENSURE ALL BAR TENDERS ARE USING PROPER FOOD-GRADE ICE SCOOP WITH HANDLES TO DISPENSE ICE PROPERLY (EX. STAGE BAR).
Location: 2nd bar
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: ESTABLISHMENT HAS REGISTERED FOR FOOD HANDLER CERTIIFICATION CLASS/EXAM (RECEIPT WAS PROVIDED).PLEASE NOTIFY ME WHEN RESULTS ARE KNOWN. YOU MAY FAX OR EMAIL ME THE RESULTS ONCE YOU RECEIVE YOUR ACTUAL CERTIFICATE. IF FAX, PLEASE USE A COVER-SHEET AND FAX TO (317) 221-3070.
- 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: AT MAIN BAR.EX. CELL PHONES, BAGS, FOOD, ETC.
Location: Main bar
- Storage of Personal Items (corrected)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: AT MAIN BAR.EX. CELL PHONES, BAGS, FOOD, ETC.
Location: 2nd bar
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE LIGHT AT INTERIOR OF WALK-IN-COOLER.
Location: Walk-in cooler
- Unnecessary litter (corrected)
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: GET RID OF ANY UNWANTED EQUIPMENT THAT YOU DO NOT WANT, NEED, OR USE IN KITCHEN AND REMOVE OUT OF KITCHEN.
Location: Kitchen
- 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: PUT HOOD SYSTEM FILTERS BACK INTO HOOD SYSTEM IN KITCHEN.
Location: Kitchen
- Cove molding
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: IN PROGRESS:PROVIDE COVE MOLDING WHERE MISSING AT MAIN BAR AND AT STAGE BAR.
Location: Main bar
- Cove molding
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: IN PROGRESS:PROVIDE COVE MOLDING WHERE MISSING AT MAIN BAR AND AT STAGE BAR.
Location: 2nd bar
- 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: PROVIDE CEILING TILES WHERE MISSING OR DAMAGED AT BACK ROOM CEILING.
Location: Back room
- Hand sink temperature (corrected)
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: BACK RESTROOM HANDSINKS FOR BOTH MEN AND WOMEN AT CABANA ROOM BAR AT 79 F. REPAIR AND/OR ADJUST TO MAINTAIN HOT WATER AT HANDSINKS AT 100 F - 120 F.
Location: Back room
- Hand sink temperature (corrected)
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: BACK RESTROOM HANDSINKS FOR BOTH MEN AND WOMEN AT CABANA ROOM BAR AT 79 F. REPAIR AND/OR ADJUST TO MAINTAIN HOT WATER AT HANDSINKS AT 100 F - 120 F.
Location: Restroom
Equipment: Hand sink
- 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 THEREMOMETERS WHERE MISSING AT INTERIOR OF REACH-IN-COOLERS AT CABANA ROOM.
Location: 2nd bar
Equipment: Reach in cooler
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: PROVIDE INTERIOR VISIBLE WORKING THEREMOMETERS WHERE MISSING AT INTERIOR OF REACH-IN-COOLERS AT CABANA ROOM.
Location: Kitchen
Equipment: Chest freezer
- 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 THEREMOMETERS WHERE MISSING AT INTERIOR OF REACH-IN-COOLERS AT CABANA ROOM.
Location: Main bar
Equipment: Reach in cooler
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: PROVIDE PANEL TOP WHERE MISSING ON ICE MACHINE.
Location: Back room
Equipment: Ice machine
- 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 CONDENSATION LEAKS WHERE NEEDED AT INTERIOR OF MAIN BAR REACH-IN-COOLERS AND AT CABANA ROOM BAR REACH IN COOLERS (LEFT-SIDE COOLER).
Location: 2nd bar
Equipment: Reach 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 CONDENSATION LEAKS WHERE NEEDED AT INTERIOR OF MAIN BAR REACH-IN-COOLERS AND AT CABANA ROOM BAR REACH IN COOLERS (LEFT-SIDE COOLER).
Location: Main bar
Equipment: Reach in cooler
- Miscellaneous contamination of food (Non-Critical) (corrected)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: IN PROGRESS:KEEP SODA GUN HOSES STORED OUT OF ICE BINS TO PREVENT POTENTIAL CROSS-CONTAMINATION OF CONSUMER DRINKING ICE.
Location: Main 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.
Location: Main bar
Equipment: Soda gun & holster
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: PROVIDE AT STAGE BAR.
Location: 2nd bar
Equipment: Hand sink
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: PROVIDE AT STAGE BAR.
Location: Main bar
Equipment: Hand sink
- Hand sink/soap (corrected on site)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: PROVIDE AT STAGE BAR.
Location: Bar
Equipment: Hand sink
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: PROVIDE AT STAGE BAR.
Location: 2nd bar
Equipment: Hand sink
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: PROVIDE AT STAGE BAR.
Location: Main bar
Equipment: Hand sink
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: PROVIDE AT STAGE BAR.
Location: Bar
Equipment: Hand sink
- Light shields (corrected)
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: PROVIDE LIGHT GUARD SHIELD FOR EXPOSED LIGHT BULB AT WALK-IN-BEER COOLER.
Location: Walk-in cooler
- Unapproved warewashing (corrected)
Unapproved alternative manual warewashing.
Correction: Alternative manual warewashing equipment may be used with prior regulatory approval.
Comments: BARTENDER OBSERVED WASHING DISHES IMPROPERLY WITH INCORRECT SET-UP AT STAGE BAR: WASH/SANITIZER/RINSE--DISCONTINUE THIS BEHAVIOR.SET-UP BAR 4-BAY SINK WITH PROPER SET-UP OF WASH/RINSE/SANITIZE.
Location: 2nd bar
Equipment: 4-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 QUAT AT ALL BARS AND FOR KITCHEN.
Location: Main bar
- 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 QUAT AT ALL BARS AND FOR KITCHEN.
Location: 2nd bar
- 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 QUAT AT ALL BARS AND FOR KITCHEN.
Location: Bar
- 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 QUAT AT ALL BARS AND FOR KITCHEN.
Location: Kitchen
|
08/17/2012 | Recheck |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: KEEP CUT FRUIT ON ICE AT MAIN BAR FRUIT STORAGE CONTAINERS OR IN REFRIGRATION UNIT OF 41 F OR BELOW.
Location: Main 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 BOTTLE AT CABANA ROOM BAR.
Location: 2nd bar
- Toxic material(s) separation
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: DO NOT STORE CHEMICAL SPRAY BOTTLES ON HANDSINKS OR SPEED RAILS AT STAGE BAR.CABANA BAR.
Location: 2nd bar
- Toxic material(s) separation
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: DO NOT STORE CHEMICAL SPRAY BOTTLES ON HANDSINKS OR SPEED RAILS AT STAGE BAR.CABANA BAR.
Location: Bar
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF MAIN BAR REACH-IN-COOLERS (INTERIOR AND EXTERIOR SURFACES).
Location: 2nd bar
Equipment: Reach in cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF MAIN BAR REACH-IN-COOLERS (INTERIOR AND EXTERIOR SURFACES).
Location: Kitchen
Equipment: True cooler
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF MAIN BAR REACH-IN-COOLERS (INTERIOR AND EXTERIOR SURFACES).
Location: Main bar
Equipment: Reach in cooler
- 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 KITCHEN HANDSINK IS TOO HOT (CURRENTLY AT 150 F); REPAIR AND/OR ADJUST TO MAINTAIN HOT WATER TEMPERATURE AT 100 F - 120 F.
Location: Kitchen
Equipment: Hand sink
- Hand sink improper usage (corrected)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: USE STAGE BAR HANDSINKS FOR HANDWASHING ONLY; DO NOT USE HANDSINKS AS A STORAGE.
Location: 2nd bar
Equipment: Hand sink
- 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: NO IN-PLACE SANITIZER BUCKET SET-UP IN KITCHEN DURING OPERATION HOURS. MAINTIAN SANITIZER BUCKET AT ALL TIMES DURING OPERATION HOURS AND CHANGE AT LEAST EVERY 2 HOURS. MAINTAIN AT 50 - 100 PPM FOR CHLORINE OR 200 PPM FOR QUAT. USE CHEMICAL SANITIZER TEST STRIPS TO MEASURE.
Location: Kitchen
- Unapproved food contact materials (corrected)
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: ENSURE ALL BAR TENDERS ARE USING PROPER FOOD-GRADE ICE SCOOP WITH HANDLES TO DISPENSE ICE PROPERLY (EX. STAGE BAR).
Location: 2nd bar
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: ESTABLISHMENT HAS REGISTERED FOR FOOD HANDLER CERTIIFICATION CLASS/EXAM (RECEIPT WAS PROVIDED).PLEASE NOTIFY ME WHEN RESULTS ARE KNOWN. YOU MAY FAX OR EMAIL ME THE RESULTS ONCE YOU RECEIVE YOUR ACTUAL CERTIFICATE. IF FAX, PLEASE USE A COVER-SHEET AND FAX TO (317) 221-3070.
- 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: AT MAIN BAR.EX. CELL PHONES, BAGS, FOOD, ETC.
Location: Main bar
- Storage of Personal Items (corrected)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: AT MAIN BAR.EX. CELL PHONES, BAGS, FOOD, ETC.
Location: 2nd bar
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE LIGHT AT INTERIOR OF WALK-IN-COOLER.
Location: Walk-in cooler
- Unnecessary litter (corrected)
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: GET RID OF ANY UNWANTED EQUIPMENT THAT YOU DO NOT WANT, NEED, OR USE IN KITCHEN AND REMOVE OUT OF KITCHEN.
Location: Kitchen
- 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: PUT HOOD SYSTEM FILTERS BACK INTO HOOD SYSTEM IN KITCHEN.
Location: Kitchen
- Cove molding
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: PROVIDE COVE MOLDING WHERE MISSING AT MAIN BAR AND AT STAGE BAR.
Location: Main bar
- Cove molding
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: PROVIDE COVE MOLDING WHERE MISSING AT MAIN BAR AND AT STAGE BAR.
Location: 2nd bar
- 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: PROVIDE CEILING TILES WHERE MISSING OR DAMAGED AT BACK ROOM CEILING.
Location: Back room
- Hand sink temperature
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: BACK RESTROOM HANDSINKS FOR BOTH MEN AND WOMEN AT CABANA ROOM BAR AT 79 F. REPAIR AND/OR ADJUST TO MAINTAIN HOT WATER AT HANDSINKS AT 100 F - 120 F.
Location: Back room
- Hand sink temperature
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: BACK RESTROOM HANDSINKS FOR BOTH MEN AND WOMEN AT CABANA ROOM BAR AT 79 F. REPAIR AND/OR ADJUST TO MAINTAIN HOT WATER AT HANDSINKS AT 100 F - 120 F.
Location: Restroom
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 WORKING THEREMOMETERS WHERE MISSING AT INTERIOR OF REACH-IN-COOLERS AT CABANA ROOM.
Location: 2nd bar
Equipment: Reach in cooler
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: PROVIDE INTERIOR VISIBLE WORKING THEREMOMETERS WHERE MISSING AT INTERIOR OF REACH-IN-COOLERS AT CABANA ROOM.
Location: Kitchen
Equipment: Chest freezer
- 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 THEREMOMETERS WHERE MISSING AT INTERIOR OF REACH-IN-COOLERS AT CABANA ROOM.
Location: Main bar
Equipment: Reach in cooler
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: PROVIDE PANEL TOP WHERE MISSING ON ICE MACHINE.
Location: Back room
Equipment: Ice machine
- 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 CONDENSATION LEAKS WHERE NEEDED AT INTERIOR OF MAIN BAR REACH-IN-COOLERS AND AT CABANA ROOM BAR REACH IN COOLERS.
Location: 2nd bar
Equipment: Reach 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 CONDENSATION LEAKS WHERE NEEDED AT INTERIOR OF MAIN BAR REACH-IN-COOLERS AND AT CABANA ROOM BAR REACH IN COOLERS.
Location: Main bar
Equipment: Reach in cooler
- Miscellaneous contamination of food (Non-Critical)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: IN PROGRESS:KEEP SODA GUN HOSES STORED OUT OF ICE BINS TO PREVENT POTENTIAL CROSS-CONTAMINATION OF CONSUMER DRINKING ICE.
Location: Main 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.
Location: Main bar
Equipment: Soda gun & holster
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: PROVIDE AT STAGE BAR.
Location: 2nd bar
Equipment: Hand sink
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: PROVIDE AT STAGE BAR.
Location: Main bar
Equipment: Hand sink
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: PROVIDE AT STAGE BAR.
Location: Bar
Equipment: Hand sink
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: PROVIDE AT STAGE BAR.
Location: 2nd bar
Equipment: Hand sink
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: PROVIDE AT STAGE BAR.
Location: Main bar
Equipment: Hand sink
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: PROVIDE AT STAGE BAR.
Location: Bar
Equipment: Hand sink
- Light shields (corrected)
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: PROVIDE LIGHT GUARD SHIELD FOR EXPOSED LIGHT BULB AT WALK-IN-BEER COOLER.
Location: Walk-in cooler
- Unapproved warewashing (corrected)
Unapproved alternative manual warewashing.
Correction: Alternative manual warewashing equipment may be used with prior regulatory approval.
Comments: BARTENDER OBSERVED WASHING DISHES IMPROPERLY WITH INCORRECT SET-UP AT STAGE BAR: WASH/SANITIZER/RINSE--DISCONTINUE THIS BEHAVIOR.SET-UP BAR 4-BAY SINK WITH PROPER SET-UP OF WASH/RINSE/SANITIZE.
Location: 2nd bar
Equipment: 4-bay
- 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 QUAT AT ALL BARS AND FOR KITCHEN.
Location: Main bar
- 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 QUAT AT ALL BARS AND FOR KITCHEN.
Location: 2nd bar
- 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 QUAT AT ALL BARS AND FOR KITCHEN.
Location: Bar
- 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 QUAT AT ALL BARS AND FOR KITCHEN.
Location: Kitchen
|
08/10/2012 | Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: KEEP CUT FRUIT ON ICE AT MAIN BAR FRUIT STORAGE CONTAINERS OR IN REFRIGRATION UNIT OF 41 F OR BELOW.
Location: Main 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 BOTTLE AT CABANA ROOM BAR.
Location: 2nd bar
- Toxic material(s) separation
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: DO NOT STORE CHEMICAL SPRAY BOTTLES ON HANDSINKS AT STAGE BAR.
Location: 2nd bar
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF MAIN BAR REACH-IN-COOLERS, CABANA ROOM BAR REACH IN COOLERS AND KITCHEN TRUE COOLER (INTERIOR AND EXTERIOR SURFACES).
Location: 2nd bar
Equipment: Reach in cooler
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF MAIN BAR REACH-IN-COOLERS, CABANA ROOM BAR REACH IN COOLERS AND KITCHEN TRUE COOLER (INTERIOR AND EXTERIOR SURFACES).
Location: Kitchen
Equipment: True cooler
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF MAIN BAR REACH-IN-COOLERS, CABANA ROOM BAR REACH IN COOLERS AND KITCHEN TRUE COOLER (INTERIOR AND EXTERIOR SURFACES).
Location: Main bar
Equipment: Reach in cooler
- 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 KITCHEN HANDSINK IS TOO HOT (CURRENTLY AT 150 F); REPAIR AND/OR ADJUST TO MAINTAIN HOT WATER TEMPERATURE AT 100 F - 120 F.
Location: Kitchen
Equipment: Hand sink
- Hand sink improper usage
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: USE STAGE BAR HANDSINKS FOR HANDWASHING ONLY; DO NOT USE HANDSINKS AS A STORAGE.
Location: 2nd bar
Equipment: Hand sink
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: NO IN-PLACE SANITIZER BUCKET SET-UP IN KITCHEN DURING OPERATION HOURS. MAINTIAN SANITIZER BUCKET AT ALL TIMES DURING OPERATION HOURS AND CHANGE AT LEAST EVERY 2 HOURS. MAINTAIN AT 50 - 100 PPM FOR CHLORINE OR 200 PPM FOR QUAT. USE CHEMICAL SANITIZER TEST STRIPS TO MEASURE.
Location: Kitchen
- Unapproved food contact materials
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: ENSURE ALL BAR TENDERS ARE USING PROPER FOOD-GRADE ICE SCOOP WITH HANDLES TO DISPENSE ICE PROPERLY (EX. STAGE BAR).
Location: 2nd bar
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: HAVE SOMEONE EMPLOYED AT ESTABLISHMENT TO BECOME FOOD HANDLER CERTIFIED.HAVE SOMEONE REGISTERED FOR CLASS/EXAM BY THE RECHECK INSPECTION DATE OR PROVIDE CERTIFIED FOOD HANDLER INFORMATION ON RECHECK DATE IF SOMEONE IS ALREADY CERTIFIED. PROVIDE PROOF OF REGISTRATION (EX. RECEIPT) ON RECHECK INSPECTION DATE IF REGISTERING SOMEONE.
- 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: AT MAIN BAR AND STAGE BAR.EX. CELL PHONES
Location: Main bar
- Storage of Personal Items
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: AT MAIN BAR AND STAGE BAR.EX. CELL PHONES
Location: 2nd bar
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: GET RID OF ANY UNWANTED EQUIPMENT THAT YOU DO NOT WANT, NEED, OR USE IN KITCHEN AND REMOVE OUT OF KITCHEN.
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: PUT HOOD SYSTEM FILTERS BACK INTO HOOD SYSTEM IN KITCHEN.
Location: Kitchen
- Cove molding
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: PROVIDE COVE MOLDING WHERE MISSING AT MAIN BAR AND AT STAGE BAR.
Location: Main bar
- Cove molding
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: PROVIDE COVE MOLDING WHERE MISSING AT MAIN BAR AND AT STAGE BAR.
Location: 2nd bar
- 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: PROVIDE CEILING TILES WHERE MISSING OR DAMAGED AT BACK ROOM CEILING.
Location: Back room
- Hand sink temperature
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: BACK RESTROOM HANDSINKS FOR BOTH MEN AND WOMEN AT CABANA ROOM BAR AT 79 F. REPAIR AND/OR ADJUST TO MAINTAIN HOT WATER AT HANDSINKS AT 100 F - 120 F.
Location: Back room
- Hand sink temperature
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: BACK RESTROOM HANDSINKS FOR BOTH MEN AND WOMEN AT CABANA ROOM BAR AT 79 F. REPAIR AND/OR ADJUST TO MAINTAIN HOT WATER AT HANDSINKS AT 100 F - 120 F.
Location: Restroom
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 WORKING THEREMOMETERS WHERE MISSING AT INTERIOR OF MAIN BAR REACH-IN-COOLERS, CABANA ROOM BAR REACH IN COOLERS AND AT KITCHEN CHEST FREEZER.
Location: 2nd bar
Equipment: Reach in cooler
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: PROVIDE INTERIOR VISIBLE WORKING THEREMOMETERS WHERE MISSING AT INTERIOR OF MAIN BAR REACH-IN-COOLERS, CABANA ROOM BAR REACH IN COOLERS AND AT KITCHEN CHEST FREEZER.
Location: Kitchen
Equipment: Chest freezer
- 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 WHERE MISSING AT INTERIOR OF MAIN BAR REACH-IN-COOLERS, CABANA ROOM BAR REACH IN COOLERS AND AT KITCHEN CHEST FREEZER.
Location: Main bar
Equipment: Reach in cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: PROVIDE PANEL TOP WHERE MISSING ON ICE MACHINE.
Location: Back room
Equipment: Ice machine
- 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 CONDENSATION LEAKS WHERE NEEDED AT INTERIOR OF MAIN BAR REACH-IN-COOLERS AND AT CABANA ROOM BAR REACH IN COOLERS.
Location: 2nd bar
Equipment: Reach 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 CONDENSATION LEAKS WHERE NEEDED AT INTERIOR OF MAIN BAR REACH-IN-COOLERS AND AT CABANA ROOM BAR REACH IN COOLERS.
Location: Main bar
Equipment: Reach in cooler
- Miscellaneous contamination of food (Non-Critical)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: KEEP SODA GUN HOSES STORED OUT OF ICE BINS TO PREVENT POTENTIAL CROSS-CONTAMINATION OF CONSUMER DRINKING ICE.
Location: Main bar
Equipment: Ice bin
- 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.
Location: Main bar
Equipment: Soda gun & holster
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: PROVIDE AT MAIN BAR, STAGE BAR, AND AT CABANA ROOM BAR.
Location: 2nd bar
Equipment: Hand sink
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: PROVIDE AT MAIN BAR, STAGE BAR, AND AT CABANA ROOM BAR.
Location: Main bar
Equipment: Hand sink
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: PROVIDE AT MAIN BAR, STAGE BAR, AND AT CABANA ROOM BAR.
Location: Bar
Equipment: Hand sink
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: PROVIDE AT MAIN BAR, STAGE BAR, AND AT CABANA ROOM BAR.
Location: 2nd bar
Equipment: Hand sink
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: PROVIDE AT MAIN BAR, STAGE BAR, AND AT CABANA ROOM BAR.
Location: Main bar
Equipment: Hand sink
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: PROVIDE AT MAIN BAR, STAGE BAR, AND AT CABANA ROOM BAR.
Location: Bar
Equipment: Hand sink
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: PROVIDE LIGHT GUARD SHIELD FOR EXPOSED LIGHT BULB AT WALK-IN-BEER COOLER.
Location: Walk-in cooler
- Unapproved warewashing (corrected on site)
Unapproved alternative manual warewashing.
Correction: Alternative manual warewashing equipment may be used with prior regulatory approval.
Comments: BARTENDER OBSERVED WASHING DISHES IMPROPERLY WITH INCORRECT SET-UP AT STAGE BAR: WASH/SANITIZER/RINSE--DISCONTINUE THIS BEHAVIOR.SET-UP BAR 4-BAY SINK WITH PROPER SET-UP OF WASH/RINSE/SANITIZE.
Location: 2nd bar
Equipment: 4-bay
- 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 QUAT AND/OR CHLORINE (DEPENDING ON WHAT SANITIZER YOU ARE USING) AT ALL BARS AND FOR KITCHEN.
Location: Main bar
- 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 QUAT AND/OR CHLORINE (DEPENDING ON WHAT SANITIZER YOU ARE USING) AT ALL BARS AND FOR KITCHEN.
Location: 2nd bar
- 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 QUAT AND/OR CHLORINE (DEPENDING ON WHAT SANITIZER YOU ARE USING) AT ALL BARS AND FOR KITCHEN.
Location: Bar
- 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 QUAT AND/OR CHLORINE (DEPENDING ON WHAT SANITIZER YOU ARE USING) AT ALL BARS AND FOR KITCHEN.
Location: Kitchen
|
06/22/2012 | Routine |
| No violation noted during this evaluation. | 02/02/2012 | Super Bowl Routine |
Restaurant representatives - add corrected or new information about Tiki Bob's, 231 S MERIDIAN ST, Indianapolis, IN »