Tilted Kilt Pub & Eatery, 141 S MERIDIAN ST, Indianapolis, IN - Restaurant inspection findings and violations

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Business Info

Name: Tilted Kilt Pub & Eatery
Type: Restaurant
Address: 141 S MERIDIAN ST, Indianapolis, IN 46225
County: Marion
License #: 203722
Smoking: Smoke Free
Total inspections: 31
Last inspection: 07/28/2014
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Inspection findings

Inspection Date

Type
  • Ceasing operations (corrected)
    Facility did not cease operations during emergency health hazard as outlined in 410 IAC 7-24-109.
    Correction: Facility shall cease operations during emergency as outlined in section 109.
    Comments: ESTABLISHMENT IS CURRENTLY UNDERGOING MAJOR FLOOR REPAIRS/REMODLING ALONG WITH ADDITIONAL HEALTH HAZARDS SUCH AS MOLD DETECTION IN ESTABLISHMENT KITCHEN.ESTABLISHMENT MUST REMAIN CLOSED UNTIL ALL REPAIRS/REMMODLING IS COMPLETE, ESTABLISHMENT IS THROUGHLY CLEANED AND SANITIZED AND MOLD DETECTION IS TREATED, CORRECTED AND REMOVED PROFESSIONALLY. PROVIDE DOCUMENTATION OF ALL ISSUES, WORK ORDERS, MOLD INSPECTION REPORTS, ETC.ESTABLISHMENT MAY ONLY RE-OPEN UPON APPROVAL OF MCPHD FOOD SAFETY INSPECTOR.
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: ESTABLISHMENT MUST THROUGHLY CLEANED AND SANITIZED. PROVIDE DOCUMENTATION OF ALL ISSUES, WORK ORDERS, MOLD INSPECTION REPORTS, ETC.
    Location: Bar
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: ESTABLISHMENT MUST THROUGHLY CLEANED AND SANITIZED. PROVIDE DOCUMENTATION OF ALL ISSUES, WORK ORDERS, MOLD INSPECTION REPORTS, ETC.
    Location: Kitchen
 07/28/2014Recheck
  • Ceasing operations (corrected)
    Facility did not cease operations during emergency health hazard as outlined in 410 IAC 7-24-109.
    Correction: Facility shall cease operations during emergency as outlined in section 109.
    Comments: ESTABLISHMENT IS CURRENTLY UNDERGOING MAJOR FLOOR REPAIRS/REMODLING ALONG WITH ADDITIONAL HEALTH HAZARDS SUCH AS MOLD DETECTION IN ESTABLISHMENT KITCHEN.ESTABLISHMENT MUST REMAIN CLOSED UNTIL ALL REPAIRS/REMMODLING IS COMPLETE, ESTABLISHMENT IS THROUGHLY CLEANED AND SANITIZED AND MOLD DETECTION IS TREATED, CORRECTED AND REMOVED PROFESSIONALLY. PROVIDE DOCUMENTATION OF ALL ISSUES, WORK ORDERS, MOLD INSPECTION REPORTS, ETC.ESTABLISHMENT MAY ONLY RE-OPEN UPON APPROVAL OF MCPHD FOOD SAFETY INSPECTOR.
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: ESTABLISHMENT MUST THROUGHLY CLEANED AND SANITIZED. PROVIDE DOCUMENTATION OF ALL ISSUES, WORK ORDERS, MOLD INSPECTION REPORTS, ETC.
    Location: Bar
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: ESTABLISHMENT MUST THROUGHLY CLEANED AND SANITIZED. PROVIDE DOCUMENTATION OF ALL ISSUES, WORK ORDERS, MOLD INSPECTION REPORTS, ETC.
    Location: Kitchen
 07/22/2014Recheck
  • Ceasing operations (corrected)
    Facility did not cease operations during emergency health hazard as outlined in 410 IAC 7-24-109.
    Correction: Facility shall cease operations during emergency as outlined in section 109.
    Comments: ESTABLISHMENT IS CURRENTLY UNDERGOING MAJOR FLOOR REPAIRS/REMODLING ALONG WITH ADDITIONAL HEALTH HAZARDS SUCH AS MOLD DETECTION IN ESTABLISHMENT KITCHEN.ESTABLISHMENT MUST REMAIN CLOSED UNTIL ALL REPAIRS/REMMODLING IS COMPLETE, ESTABLISHMENT IS THROUGHLY CLEANED AND SANITIZED AND MOLD DETECTION IS TREATED, CORRECTED AND REMOVED PROFESSIONALLY. PROVIDE DOCUMENTATION OF ALL ISSUES, WORK ORDERS, MOLD INSPECTION REPORTS, ETC.ESTABLISHMENT MAY ONLY RE-OPEN UPON APPROVAL OF MCPHD FOOD SAFETY INSPECTOR.
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: ESTABLISHMENT MUST THROUGHLY CLEANED AND SANITIZED. PROVIDE DOCUMENTATION OF ALL ISSUES, WORK ORDERS, MOLD INSPECTION REPORTS, ETC.
    Location: Bar
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: ESTABLISHMENT MUST THROUGHLY CLEANED AND SANITIZED. PROVIDE DOCUMENTATION OF ALL ISSUES, WORK ORDERS, MOLD INSPECTION REPORTS, ETC.
    Location: Kitchen
 07/07/2014Recheck
  • Toxic material(s) separation (corrected)
    Toxic material(s) improperly stored.
    Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
    Location: Expo line
  • Toxic material(s) separation (corrected)
    Toxic material(s) improperly stored.
    Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
    Location: Bar
  • Eating, drinking, smoking (corrected)
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: FOOD HANDLER ON COOK-LINE CHEWING GUM--DISCONTINUE THIS BEHAVIOR.
    Location: Kitchen
  • Eating, drinking, smoking (corrected)
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: FOOD HANDLER ON COOK-LINE CHEWING GUM--DISCONTINUE THIS BEHAVIOR.
    Location: Cook line
  • Cross-contamination (corrected)
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: RAW SHELL EGGS STORED ON TOP SHELF AT COOK-LINE REACH-IN-COOLER ABOVE READY-TO-EAT FOODS; STORE ALL RAW FOODS BELOW READY-TO-EAT FOODS.
    Location: Cook line
    Equipment: Reach in cooler
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR REACH-IN-COOLER AND GLASS/MUG CHILLERS WHERE NEEDED.
    Location: Bar
    Equipment: Reach in cooler
  • Food contact cleaning frequency (corrected)
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Location: Kitchen (back)
    Equipment: Knife/utensil rack
  • Food contact cleaning frequency (corrected)
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Location: Kitchen (back)
    Equipment: Slicer
  • Hand sink location blocked (corrected)
    Hand washing facilities not properly located and/or accessible.
    Correction: A hand washing facility shall be properly located and accessible at all times.
    Location: Kitchen
    Equipment: Hand sink
  • Hand sink location blocked (corrected)
    Hand washing facilities not properly located and/or accessible.
    Correction: A hand washing facility shall be properly located and accessible at all times.
    Location: Cook line
  • 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: DO NOT USE DESIGNATED BAR HANDSINKS AS DUMP SINKS.
    Location: Bar
    Equipment: Hand sink
  • Plumbing system / repair (Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: REPAIR EXPO-LINE DUMP SINK TO ENSURE THAT SINK IS FUNCTIONING WITH BOTH HOT AND COLD RUNNING WATER AND DRAINING PROPERLY.
    Location: Expo line
    Equipment: Dump 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: IN-PLACE SANITIZER BUCKETS AT 0 PPM FOR QUAT AT KITCHEN COOK-LINE AND AT BAR LOCATION; MAINTAIN IN-PLACE SANITIZER BUCKETS AT 200 PPM FOR QUAT AND CHANGE AT LEAST EVERY 2 HOURS.
    Location: Kitchen
  • Chemical sanitizer concentration (corrected)
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: IN-PLACE SANITIZER BUCKETS AT 0 PPM FOR QUAT AT KITCHEN COOK-LINE AND AT BAR LOCATION; MAINTAIN IN-PLACE SANITIZER BUCKETS AT 200 PPM FOR QUAT AND CHANGE AT LEAST EVERY 2 HOURS.
    Location: Cook line
  • Chemical sanitizer concentration (corrected)
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: IN-PLACE SANITIZER BUCKETS AT 0 PPM FOR QUAT AT KITCHEN COOK-LINE AND AT BAR LOCATION; MAINTAIN IN-PLACE SANITIZER BUCKETS AT 200 PPM FOR QUAT AND CHANGE AT LEAST EVERY 2 HOURS.
    Location: Bar
  • Hair restraints (corrected)
    Food employees not wearing proper hair restraint.
    Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
    Comments: FOOD HANDLERS ON COOK-LINE NOT WEARING HAIR RESTRAINTS--DISCONTINUE THIS BEHAVIOR.
  • Single Service/Equipment storage (corrected)
    Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
    Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
    Comments: KEEP ICE WANDS STORED OFF FLOOR AT LEAST 6 INCHES AT WALK-IN-FREEZER.
    Location: Walk-in freezer
  • Mops and brooms (corrected)
    Maintenance tool(s) not stored in approved locations and/or manner.
    Correction: Maintenance tools, such as brooms, mops, vacuum cleaners, and similar items, shall be stored so they do not contaminate food, equipment, utensils, linens or single service items.
    Location: Kitchen
  • Ventilation soiled (corrected)
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN HOOD SYSTEM (INTERIOR AND EXTERIOR SURFACES); INCLUDING FILTERS--CORRECTED.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF RESTROOM CEILING VENTS/TILES.
    Location: Kitchen
  • Ventilation soiled (corrected)
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN HOOD SYSTEM (INTERIOR AND EXTERIOR SURFACES); INCLUDING FILTERS--CORRECTED.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF RESTROOM CEILING VENTS/TILES.
    Location: Cook line
  • Ventilation soiled
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN HOOD SYSTEM (INTERIOR AND EXTERIOR SURFACES); INCLUDING FILTERS--CORRECTED.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF RESTROOM CEILING VENTS/TILES.
    Location: Mens restroom
  • Floors, walls, ceilings cleanability (corrected)
    Floors, walls and ceilings not smooth and easily cleanable.
    Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
    Comments: REPAIR AND RESURFACE DAMAGED BACK KITCHEN WALK-IN-BEER COOLER FLOORS.
    Location: Kitchen (back)
  • Floors, walls, ceilings cleanability (corrected)
    Floors, walls and ceilings not smooth and easily cleanable.
    Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
    Comments: REPAIR AND RESURFACE DAMAGED BACK KITCHEN WALK-IN-BEER COOLER FLOORS.
    Location: Walk-in cooler
  • Walls finished or sealed (corrected)
    Walls improperly finished.
    Correction: Wall shall be finished and sealed to provide a smooth, nonabsorbent, easily cleanable surface.
    Comments: REPAIR HOLE AT WALL OF WOMENS RESTROOM.
    Location: Womens restroom
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN WALK-IN-BEER COOLER FLOORS AND MOP SINK CLOSET ROOM FLOORS.
    Location: Kitchen (back)
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN WALK-IN-BEER COOLER FLOORS AND MOP SINK CLOSET ROOM FLOORS.
    Location: Walk-in cooler
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN WALK-IN-BEER COOLER FLOORS AND MOP SINK CLOSET ROOM FLOORS.
    Location: Kitchen (back)
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN WALK-IN-BEER COOLER FLOORS AND MOP SINK CLOSET ROOM FLOORS.
    Location: Chemical room
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN WALK-IN-BEER COOLER FLOORS AND MOP SINK CLOSET ROOM FLOORS.
    Location: Expo line
  • Thermometer, provided (corrected)
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Comments: PROVIDE AT BAR REACH-IN-COOLERS WHERE MISSING.
    Location: Bar
    Equipment: Reach in cooler
  • Warewashing equipment cleaning (corrected)
    Warewashing equipment not cleaned at appropriate intervals.
    Correction: Clean warewash equipment appropriate intervals.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF DISHMACHINE (INTERIOR AND EXTERIOR SURFACES). DO NOT USE TOP OF DISHMACHINE AS STORAGE; KEEP CLEAN AND FREE OF ITEMS.
    Location: Dish machine area
    Equipment: Dishmachine
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: IN PROGRESS: ON ORDER.INSTALL PROPER HOOD SYSTEM FILTERS AT INTERIOR OF HOOD SYSTEM WHERE MISSING GAPS ARE PRESENT.
    Location: Kitchen
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: IN PROGRESS: ON ORDER.INSTALL PROPER HOOD SYSTEM FILTERS AT INTERIOR OF HOOD SYSTEM WHERE MISSING GAPS ARE PRESENT.
    Location: Cook line
  • Fixed equipment spacing/sealing (corrected)
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: SEAL LOOSE BAR HANDSINK SO THAT IT IS NOT MOVABLE.
    Location: Bar
    Equipment: Hand sink
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED PAPERTOWEL DISPENSERS AT HANDSINK STATIONS--CORRECTED.2) SOILED CLEAN DISH STORAGE SHELVING (CLEAN DISHES MUST BE STORED ON CLEAN SHELVING)--CORRECTED.3) SOILED MAIN WALK-IN-COOLER FANGUARDS.
    Location: Kitchen
    Equipment: Hand sink
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED PAPERTOWEL DISPENSERS AT HANDSINK STATIONS--CORRECTED.2) SOILED CLEAN DISH STORAGE SHELVING (CLEAN DISHES MUST BE STORED ON CLEAN SHELVING)--CORRECTED.3) SOILED MAIN WALK-IN-COOLER FANGUARDS.
    Location: Dish machine area
    Equipment: Metal shelving
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED PAPERTOWEL DISPENSERS AT HANDSINK STATIONS--CORRECTED.2) SOILED CLEAN DISH STORAGE SHELVING (CLEAN DISHES MUST BE STORED ON CLEAN SHELVING)--CORRECTED.3) SOILED MAIN WALK-IN-COOLER FANGUARDS.
    Location: Walk-in cooler
  • Non potentially hazardous food contact surface(s) soiled (corrected)
    Non-potentially hazardous food contact surface(s) soiled.
    Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
    Comments: INTERIOR SURFACES.
    Location: Expo line
    Equipment: Ice bin
  • Non potentially hazardous food contact surface(s) soiled (corrected)
    Non-potentially hazardous food contact surface(s) soiled.
    Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
    Comments: INTERIOR SURFACES.
    Location: Bar
    Equipment: Soda gun & holster
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: PROVIDE AT ALL BAR HANDSINKS.
    Location: Bar
    Equipment: Hand sink
  • Plumbing system/ repair (Non-Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: REPAIR FAUCET HEAD LEAKS AT BACK KITCHEN 2-BAY PREP SINK.
    Location: Kitchen (back)
    Equipment: 2-bay
  • Restroom enclosed (corrected)
    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: REPAIR DOOR AT WOMENS RESTROOM TO ENSURE THAT IT IS A SELF-CLOSING DOOR.
    Location: Womens restroom
 07/02/2014Recheck
  • Ceasing operations (corrected)
    Facility did not cease operations during emergency health hazard as outlined in 410 IAC 7-24-109.
    Correction: Facility shall cease operations during emergency as outlined in section 109.
    Comments: ESTABLISHMENT IS CURRENTLY UNDERGOING MAJOR FLOOR REPAIRS/REMODLING ALONG WITH ADDITIONAL HEALTH HAZARDS SUCH AS MOLD DETECTION IN ESTABLISHMENT KITCHEN.ESTABLISHMENT MUST REMAIN CLOSED UNTIL ALL REPAIRS/REMMODLING IS COMPLETE, ESTABLISHMENT IS THROUGHLY CLEANED AND SANITIZED AND MOLD DETECTION IS TREATED, CORRECTED AND REMOVED PROFESSIONALLY. PROVIDE DOCUMENTATION OF ALL ISSUES, WORK ORDERS, MOLD INSPECTION REPORTS, ETC.ESTABLISHMENT MAY ONLY RE-OPEN UPON APPROVAL OF MCPHD FOOD SAFETY INSPECTOR.
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: ESTABLISHMENT MUST THROUGHLY CLEANED AND SANITIZED. PROVIDE DOCUMENTATION OF ALL ISSUES, WORK ORDERS, MOLD INSPECTION REPORTS, ETC.
    Location: Bar
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: ESTABLISHMENT MUST THROUGHLY CLEANED AND SANITIZED. PROVIDE DOCUMENTATION OF ALL ISSUES, WORK ORDERS, MOLD INSPECTION REPORTS, ETC.
    Location: Kitchen
 07/02/2014Recheck
  • Toxic material(s) separation (corrected)
    Toxic material(s) improperly stored.
    Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
    Location: Expo line
  • Toxic material(s) separation (corrected)
    Toxic material(s) improperly stored.
    Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
    Location: Bar
  • Eating, drinking, smoking (corrected)
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: FOOD HANDLER ON COOK-LINE CHEWING GUM--DISCONTINUE THIS BEHAVIOR.
    Location: Kitchen
  • Eating, drinking, smoking (corrected)
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: FOOD HANDLER ON COOK-LINE CHEWING GUM--DISCONTINUE THIS BEHAVIOR.
    Location: Cook line
  • Cross-contamination (corrected)
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: RAW SHELL EGGS STORED ON TOP SHELF AT COOK-LINE REACH-IN-COOLER ABOVE READY-TO-EAT FOODS; STORE ALL RAW FOODS BELOW READY-TO-EAT FOODS.
    Location: Cook line
    Equipment: Reach in cooler
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR REACH-IN-COOLER AND GLASS/MUG CHILLERS WHERE NEEDED.
    Location: Bar
    Equipment: Reach in cooler
  • Food contact cleaning frequency (corrected)
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Location: Kitchen (back)
    Equipment: Knife/utensil rack
  • Food contact cleaning frequency (corrected)
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Location: Kitchen (back)
    Equipment: Slicer
  • Hand sink location blocked (corrected)
    Hand washing facilities not properly located and/or accessible.
    Correction: A hand washing facility shall be properly located and accessible at all times.
    Location: Kitchen
    Equipment: Hand sink
  • Hand sink location blocked (corrected)
    Hand washing facilities not properly located and/or accessible.
    Correction: A hand washing facility shall be properly located and accessible at all times.
    Location: Cook line
  • 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: DO NOT USE DESIGNATED BAR HANDSINKS AS DUMP SINKS.
    Location: Bar
    Equipment: Hand sink
  • Plumbing system / repair (Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: REPAIR EXPO-LINE DUMP SINK TO ENSURE THAT SINK IS FUNCTIONING WITH BOTH HOT AND COLD RUNNING WATER AND DRAINING PROPERLY.
    Location: Expo line
    Equipment: Dump 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: IN-PLACE SANITIZER BUCKETS AT 0 PPM FOR QUAT AT KITCHEN COOK-LINE AND AT BAR LOCATION; MAINTAIN IN-PLACE SANITIZER BUCKETS AT 200 PPM FOR QUAT AND CHANGE AT LEAST EVERY 2 HOURS.
    Location: Kitchen
  • Chemical sanitizer concentration (corrected)
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: IN-PLACE SANITIZER BUCKETS AT 0 PPM FOR QUAT AT KITCHEN COOK-LINE AND AT BAR LOCATION; MAINTAIN IN-PLACE SANITIZER BUCKETS AT 200 PPM FOR QUAT AND CHANGE AT LEAST EVERY 2 HOURS.
    Location: Cook line
  • Chemical sanitizer concentration (corrected)
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: IN-PLACE SANITIZER BUCKETS AT 0 PPM FOR QUAT AT KITCHEN COOK-LINE AND AT BAR LOCATION; MAINTAIN IN-PLACE SANITIZER BUCKETS AT 200 PPM FOR QUAT AND CHANGE AT LEAST EVERY 2 HOURS.
    Location: Bar
  • Hair restraints (corrected)
    Food employees not wearing proper hair restraint.
    Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
    Comments: FOOD HANDLERS ON COOK-LINE NOT WEARING HAIR RESTRAINTS--DISCONTINUE THIS BEHAVIOR.
  • Single Service/Equipment storage (corrected)
    Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
    Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
    Comments: KEEP ICE WANDS STORED OFF FLOOR AT LEAST 6 INCHES AT WALK-IN-FREEZER.
    Location: Walk-in freezer
  • Mops and brooms (corrected)
    Maintenance tool(s) not stored in approved locations and/or manner.
    Correction: Maintenance tools, such as brooms, mops, vacuum cleaners, and similar items, shall be stored so they do not contaminate food, equipment, utensils, linens or single service items.
    Location: Kitchen
  • Ventilation soiled (corrected)
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN HOOD SYSTEM (INTERIOR AND EXTERIOR SURFACES); INCLUDING FILTERS--CORRECTED.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF RESTROOM CEILING VENTS/TILES.
    Location: Kitchen
  • Ventilation soiled (corrected)
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN HOOD SYSTEM (INTERIOR AND EXTERIOR SURFACES); INCLUDING FILTERS--CORRECTED.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF RESTROOM CEILING VENTS/TILES.
    Location: Cook line
  • Ventilation soiled (corrected)
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN HOOD SYSTEM (INTERIOR AND EXTERIOR SURFACES); INCLUDING FILTERS--CORRECTED.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF RESTROOM CEILING VENTS/TILES.
    Location: Mens restroom
  • Floors, walls, ceilings cleanability (corrected)
    Floors, walls and ceilings not smooth and easily cleanable.
    Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
    Comments: REPAIR AND RESURFACE DAMAGED BACK KITCHEN WALK-IN-BEER COOLER FLOORS.
    Location: Kitchen (back)
  • Floors, walls, ceilings cleanability (corrected)
    Floors, walls and ceilings not smooth and easily cleanable.
    Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
    Comments: REPAIR AND RESURFACE DAMAGED BACK KITCHEN WALK-IN-BEER COOLER FLOORS.
    Location: Walk-in cooler
  • Walls finished or sealed (corrected)
    Walls improperly finished.
    Correction: Wall shall be finished and sealed to provide a smooth, nonabsorbent, easily cleanable surface.
    Comments: REPAIR HOLE AT WALL OF WOMENS RESTROOM.
    Location: Womens restroom
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN WALK-IN-BEER COOLER FLOORS AND MOP SINK CLOSET ROOM FLOORS.
    Location: Kitchen (back)
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN WALK-IN-BEER COOLER FLOORS AND MOP SINK CLOSET ROOM FLOORS.
    Location: Walk-in cooler
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN WALK-IN-BEER COOLER FLOORS AND MOP SINK CLOSET ROOM FLOORS.
    Location: Kitchen (back)
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN WALK-IN-BEER COOLER FLOORS AND MOP SINK CLOSET ROOM FLOORS.
    Location: Chemical room
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN WALK-IN-BEER COOLER FLOORS AND MOP SINK CLOSET ROOM FLOORS.
    Location: Expo line
  • Thermometer, provided (corrected)
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Comments: PROVIDE AT BAR REACH-IN-COOLERS WHERE MISSING.
    Location: Bar
    Equipment: Reach in cooler
  • Warewashing equipment cleaning (corrected)
    Warewashing equipment not cleaned at appropriate intervals.
    Correction: Clean warewash equipment appropriate intervals.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF DISHMACHINE (INTERIOR AND EXTERIOR SURFACES). DO NOT USE TOP OF DISHMACHINE AS STORAGE; KEEP CLEAN AND FREE OF ITEMS.
    Location: Dish machine area
    Equipment: Dishmachine
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: IN PROGRESS: ON ORDER.INSTALL PROPER HOOD SYSTEM FILTERS AT INTERIOR OF HOOD SYSTEM WHERE MISSING GAPS ARE PRESENT.
    Location: Kitchen
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: IN PROGRESS: ON ORDER.INSTALL PROPER HOOD SYSTEM FILTERS AT INTERIOR OF HOOD SYSTEM WHERE MISSING GAPS ARE PRESENT.
    Location: Cook line
  • Fixed equipment spacing/sealing (corrected)
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: SEAL LOOSE BAR HANDSINK SO THAT IT IS NOT MOVABLE.
    Location: Bar
    Equipment: Hand sink
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED PAPERTOWEL DISPENSERS AT HANDSINK STATIONS--CORRECTED.2) SOILED CLEAN DISH STORAGE SHELVING (CLEAN DISHES MUST BE STORED ON CLEAN SHELVING)--CORRECTED.3) SOILED MAIN WALK-IN-COOLER FANGUARDS.
    Location: Kitchen
    Equipment: Hand sink
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED PAPERTOWEL DISPENSERS AT HANDSINK STATIONS--CORRECTED.2) SOILED CLEAN DISH STORAGE SHELVING (CLEAN DISHES MUST BE STORED ON CLEAN SHELVING)--CORRECTED.3) SOILED MAIN WALK-IN-COOLER FANGUARDS.
    Location: Dish machine area
    Equipment: Metal shelving
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED PAPERTOWEL DISPENSERS AT HANDSINK STATIONS--CORRECTED.2) SOILED CLEAN DISH STORAGE SHELVING (CLEAN DISHES MUST BE STORED ON CLEAN SHELVING)--CORRECTED.3) SOILED MAIN WALK-IN-COOLER FANGUARDS.
    Location: Walk-in cooler
  • Non potentially hazardous food contact surface(s) soiled (corrected)
    Non-potentially hazardous food contact surface(s) soiled.
    Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
    Comments: INTERIOR SURFACES.
    Location: Expo line
    Equipment: Ice bin
  • Non potentially hazardous food contact surface(s) soiled (corrected)
    Non-potentially hazardous food contact surface(s) soiled.
    Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
    Comments: INTERIOR SURFACES.
    Location: Bar
    Equipment: Soda gun & holster
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: PROVIDE AT ALL BAR HANDSINKS.
    Location: Bar
    Equipment: Hand sink
  • Plumbing system/ repair (Non-Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: REPAIR FAUCET HEAD LEAKS AT BACK KITCHEN 2-BAY PREP SINK.
    Location: Kitchen (back)
    Equipment: 2-bay
  • Restroom enclosed (corrected)
    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: REPAIR DOOR AT WOMENS RESTROOM TO ENSURE THAT IT IS A SELF-CLOSING DOOR.
    Location: Womens restroom
 06/25/2014Recheck
  • Ceasing operations (corrected)
    Facility did not cease operations during emergency health hazard as outlined in 410 IAC 7-24-109.
    Correction: Facility shall cease operations during emergency as outlined in section 109.
    Comments: ESTABLISHMENT IS CURRENTLY UNDERGOING MAJOR FLOOR REPAIRS/REMODLING ALONG WITH ADDITIONAL HEALTH HAZARDS SUCH AS MOLD DETECTION IN ESTABLISHMENT KITCHEN.ESTABLISHMENT MUST REMAIN CLOSED UNTIL ALL REPAIRS/REMMODLING IS COMPLETE, ESTABLISHMENT IS THROUGHLY CLEANED AND SANITIZED AND MOLD DETECTION IS TREATED, CORRECTED AND REMOVED PROFESSIONALLY. PROVIDE DOCUMENTATION OF ALL ISSUES, WORK ORDERS, MOLD INSPECTION REPORTS, ETC.ESTABLISHMENT MAY ONLY RE-OPEN UPON APPROVAL OF MCPHD FOOD SAFETY INSPECTOR.
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: ESTABLISHMENT MUST THROUGHLY CLEANED AND SANITIZED. PROVIDE DOCUMENTATION OF ALL ISSUES, WORK ORDERS, MOLD INSPECTION REPORTS, ETC.
    Location: Bar
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: ESTABLISHMENT MUST THROUGHLY CLEANED AND SANITIZED. PROVIDE DOCUMENTATION OF ALL ISSUES, WORK ORDERS, MOLD INSPECTION REPORTS, ETC.
    Location: Kitchen
 06/25/2014Recheck
  • Ceasing operations
    Facility did not cease operations during emergency health hazard as outlined in 410 IAC 7-24-109.
    Correction: Facility shall cease operations during emergency as outlined in section 109.
    Comments: ESTABLISHMENT IS CURRENTLY UNDERGOING MAJOR FLOOR REPAIRS/REMODLING ALONG WITH ADDITIONAL HEALTH HAZARDS SUCH AS MOLD DETECTION IN ESTABLISHMENT KITCHEN.ESTABLISHMENT MUST REMAIN CLOSED UNTIL ALL REPAIRS/REMMODLING IS COMPLETE, ESTABLISHMENT IS THROUGHLY CLEANED AND SANITIZED AND MOLD DETECTION IS TREATED, CORRECTED AND REMOVED PROFESSIONALLY. PROVIDE DOCUMENTATION OF ALL ISSUES, WORK ORDERS, MOLD INSPECTION REPORTS, ETC.ESTABLISHMENT MAY ONLY RE-OPEN UPON APPROVAL OF MCPHD FOOD SAFETY INSPECTOR.
 06/12/2014Routine
  • Toxic material(s) separation (corrected)
    Toxic material(s) improperly stored.
    Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
    Location: Expo line
  • Toxic material(s) separation (corrected)
    Toxic material(s) improperly stored.
    Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
    Location: Bar
  • Eating, drinking, smoking (corrected)
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: FOOD HANDLER ON COOK-LINE CHEWING GUM--DISCONTINUE THIS BEHAVIOR.
    Location: Kitchen
  • Eating, drinking, smoking (corrected)
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: FOOD HANDLER ON COOK-LINE CHEWING GUM--DISCONTINUE THIS BEHAVIOR.
    Location: Cook line
  • Cross-contamination (corrected)
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: RAW SHELL EGGS STORED ON TOP SHELF AT COOK-LINE REACH-IN-COOLER ABOVE READY-TO-EAT FOODS; STORE ALL RAW FOODS BELOW READY-TO-EAT FOODS.
    Location: Cook line
    Equipment: Reach in cooler
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR REACH-IN-COOLER AND GLASS/MUG CHILLERS WHERE NEEDED.
    Location: Bar
    Equipment: Reach in cooler
  • Food contact cleaning frequency (corrected)
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Location: Kitchen (back)
    Equipment: Knife/utensil rack
  • Food contact cleaning frequency (corrected)
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Location: Kitchen (back)
    Equipment: Slicer
  • Hand sink location blocked (corrected)
    Hand washing facilities not properly located and/or accessible.
    Correction: A hand washing facility shall be properly located and accessible at all times.
    Location: Kitchen
    Equipment: Hand sink
  • Hand sink location blocked (corrected)
    Hand washing facilities not properly located and/or accessible.
    Correction: A hand washing facility shall be properly located and accessible at all times.
    Location: Cook line
  • 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: DO NOT USE DESIGNATED BAR HANDSINKS AS DUMP SINKS.
    Location: Bar
    Equipment: Hand sink
  • Plumbing system / repair (Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: REPAIR EXPO-LINE DUMP SINK TO ENSURE THAT SINK IS FUNCTIONING WITH BOTH HOT AND COLD RUNNING WATER AND DRAINING PROPERLY.
    Location: Expo line
    Equipment: Dump 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: IN-PLACE SANITIZER BUCKETS AT 0 PPM FOR QUAT AT KITCHEN COOK-LINE AND AT BAR LOCATION; MAINTAIN IN-PLACE SANITIZER BUCKETS AT 200 PPM FOR QUAT AND CHANGE AT LEAST EVERY 2 HOURS.
    Location: Kitchen
  • Chemical sanitizer concentration (corrected)
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: IN-PLACE SANITIZER BUCKETS AT 0 PPM FOR QUAT AT KITCHEN COOK-LINE AND AT BAR LOCATION; MAINTAIN IN-PLACE SANITIZER BUCKETS AT 200 PPM FOR QUAT AND CHANGE AT LEAST EVERY 2 HOURS.
    Location: Cook line
  • Chemical sanitizer concentration (corrected)
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: IN-PLACE SANITIZER BUCKETS AT 0 PPM FOR QUAT AT KITCHEN COOK-LINE AND AT BAR LOCATION; MAINTAIN IN-PLACE SANITIZER BUCKETS AT 200 PPM FOR QUAT AND CHANGE AT LEAST EVERY 2 HOURS.
    Location: Bar
  • Hair restraints (corrected)
    Food employees not wearing proper hair restraint.
    Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
    Comments: FOOD HANDLERS ON COOK-LINE NOT WEARING HAIR RESTRAINTS--DISCONTINUE THIS BEHAVIOR.
  • Single Service/Equipment storage (corrected)
    Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
    Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
    Comments: KEEP ICE WANDS STORED OFF FLOOR AT LEAST 6 INCHES AT WALK-IN-FREEZER.
    Location: Walk-in freezer
  • Mops and brooms (corrected)
    Maintenance tool(s) not stored in approved locations and/or manner.
    Correction: Maintenance tools, such as brooms, mops, vacuum cleaners, and similar items, shall be stored so they do not contaminate food, equipment, utensils, linens or single service items.
    Location: Kitchen
  • Ventilation soiled (corrected)
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN HOOD SYSTEM (INTERIOR AND EXTERIOR SURFACES); INCLUDING FILTERS--CORRECTED.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF RESTROOM CEILING VENTS/TILES.
    Location: Kitchen
  • Ventilation soiled (corrected)
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN HOOD SYSTEM (INTERIOR AND EXTERIOR SURFACES); INCLUDING FILTERS--CORRECTED.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF RESTROOM CEILING VENTS/TILES.
    Location: Cook line
  • Ventilation soiled
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN HOOD SYSTEM (INTERIOR AND EXTERIOR SURFACES); INCLUDING FILTERS--CORRECTED.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF RESTROOM CEILING VENTS/TILES.
    Location: Mens restroom
  • Floors, walls, ceilings cleanability
    Floors, walls and ceilings not smooth and easily cleanable.
    Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
    Comments: REPAIR AND RESURFACE DAMAGED BACK KITCHEN WALK-IN-BEER COOLER FLOORS.
    Location: Kitchen (back)
  • Floors, walls, ceilings cleanability
    Floors, walls and ceilings not smooth and easily cleanable.
    Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
    Comments: REPAIR AND RESURFACE DAMAGED BACK KITCHEN WALK-IN-BEER COOLER FLOORS.
    Location: Walk-in cooler
  • Walls finished or sealed (corrected)
    Walls improperly finished.
    Correction: Wall shall be finished and sealed to provide a smooth, nonabsorbent, easily cleanable surface.
    Comments: REPAIR HOLE AT WALL OF WOMENS RESTROOM.
    Location: Womens restroom
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN WALK-IN-BEER COOLER FLOORS AND MOP SINK CLOSET ROOM FLOORS.
    Location: Kitchen (back)
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN WALK-IN-BEER COOLER FLOORS AND MOP SINK CLOSET ROOM FLOORS.
    Location: Walk-in cooler
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN WALK-IN-BEER COOLER FLOORS AND MOP SINK CLOSET ROOM FLOORS.
    Location: Kitchen (back)
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN WALK-IN-BEER COOLER FLOORS AND MOP SINK CLOSET ROOM FLOORS.
    Location: Chemical room
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN WALK-IN-BEER COOLER FLOORS AND MOP SINK CLOSET ROOM FLOORS.
    Location: Expo line
  • Thermometer, provided (corrected)
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Comments: PROVIDE AT BAR REACH-IN-COOLERS WHERE MISSING.
    Location: Bar
    Equipment: Reach in cooler
  • Warewashing equipment cleaning (corrected)
    Warewashing equipment not cleaned at appropriate intervals.
    Correction: Clean warewash equipment appropriate intervals.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF DISHMACHINE (INTERIOR AND EXTERIOR SURFACES). DO NOT USE TOP OF DISHMACHINE AS STORAGE; KEEP CLEAN AND FREE OF ITEMS.
    Location: Dish machine area
    Equipment: Dishmachine
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: IN PROGRESS: ON ORDER.INSTALL PROPER HOOD SYSTEM FILTERS AT INTERIOR OF HOOD SYSTEM WHERE MISSING GAPS ARE PRESENT.
    Location: Kitchen
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: IN PROGRESS: ON ORDER.INSTALL PROPER HOOD SYSTEM FILTERS AT INTERIOR OF HOOD SYSTEM WHERE MISSING GAPS ARE PRESENT.
    Location: Cook line
  • Fixed equipment spacing/sealing (corrected)
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: SEAL LOOSE BAR HANDSINK SO THAT IT IS NOT MOVABLE.
    Location: Bar
    Equipment: Hand sink
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED PAPERTOWEL DISPENSERS AT HANDSINK STATIONS--CORRECTED.2) SOILED CLEAN DISH STORAGE SHELVING (CLEAN DISHES MUST BE STORED ON CLEAN SHELVING)--CORRECTED.3) SOILED MAIN WALK-IN-COOLER FANGUARDS.
    Location: Kitchen
    Equipment: Hand sink
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED PAPERTOWEL DISPENSERS AT HANDSINK STATIONS--CORRECTED.2) SOILED CLEAN DISH STORAGE SHELVING (CLEAN DISHES MUST BE STORED ON CLEAN SHELVING)--CORRECTED.3) SOILED MAIN WALK-IN-COOLER FANGUARDS.
    Location: Dish machine area
    Equipment: Metal shelving
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED PAPERTOWEL DISPENSERS AT HANDSINK STATIONS--CORRECTED.2) SOILED CLEAN DISH STORAGE SHELVING (CLEAN DISHES MUST BE STORED ON CLEAN SHELVING)--CORRECTED.3) SOILED MAIN WALK-IN-COOLER FANGUARDS.
    Location: Walk-in cooler
  • Non potentially hazardous food contact surface(s) soiled (corrected)
    Non-potentially hazardous food contact surface(s) soiled.
    Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
    Comments: INTERIOR SURFACES.
    Location: Expo line
    Equipment: Ice bin
  • Non potentially hazardous food contact surface(s) soiled (corrected)
    Non-potentially hazardous food contact surface(s) soiled.
    Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
    Comments: INTERIOR SURFACES.
    Location: Bar
    Equipment: Soda gun & holster
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: PROVIDE AT ALL BAR HANDSINKS.
    Location: Bar
    Equipment: Hand sink
  • Plumbing system/ repair (Non-Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: REPAIR FAUCET HEAD LEAKS AT BACK KITCHEN 2-BAY PREP SINK.
    Location: Kitchen (back)
    Equipment: 2-bay
  • Restroom enclosed (corrected)
    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: REPAIR DOOR AT WOMENS RESTROOM TO ENSURE THAT IT IS A SELF-CLOSING DOOR.
    Location: Womens restroom
 06/12/2014Recheck
  • Toxic material(s) separation (corrected)
    Toxic material(s) improperly stored.
    Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
    Location: Expo line
  • Toxic material(s) separation (corrected)
    Toxic material(s) improperly stored.
    Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
    Location: Bar
  • Eating, drinking, smoking (corrected)
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: FOOD HANDLER ON COOK-LINE CHEWING GUM--DISCONTINUE THIS BEHAVIOR.
    Location: Kitchen
  • Eating, drinking, smoking (corrected)
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: FOOD HANDLER ON COOK-LINE CHEWING GUM--DISCONTINUE THIS BEHAVIOR.
    Location: Cook line
  • Cross-contamination (corrected)
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: RAW SHELL EGGS STORED ON TOP SHELF AT COOK-LINE REACH-IN-COOLER ABOVE READY-TO-EAT FOODS; STORE ALL RAW FOODS BELOW READY-TO-EAT FOODS.
    Location: Cook line
    Equipment: Reach in cooler
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR REACH-IN-COOLER AND GLASS/MUG CHILLERS WHERE NEEDED.
    Location: Bar
    Equipment: Reach in cooler
  • Food contact cleaning frequency (corrected)
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Location: Kitchen (back)
    Equipment: Knife/utensil rack
  • Food contact cleaning frequency (corrected)
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Location: Kitchen (back)
    Equipment: Slicer
  • Hand sink location blocked (corrected)
    Hand washing facilities not properly located and/or accessible.
    Correction: A hand washing facility shall be properly located and accessible at all times.
    Location: Kitchen
    Equipment: Hand sink
  • Hand sink location blocked (corrected)
    Hand washing facilities not properly located and/or accessible.
    Correction: A hand washing facility shall be properly located and accessible at all times.
    Location: Cook line
  • 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: DO NOT USE DESIGNATED BAR HANDSINKS AS DUMP SINKS.
    Location: Bar
    Equipment: Hand sink
  • Plumbing system / repair (Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: REPAIR EXPO-LINE DUMP SINK TO ENSURE THAT SINK IS FUNCTIONING WITH BOTH HOT AND COLD RUNNING WATER AND DRAINING PROPERLY.
    Location: Expo line
    Equipment: Dump 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: IN-PLACE SANITIZER BUCKETS AT 0 PPM FOR QUAT AT KITCHEN COOK-LINE AND AT BAR LOCATION; MAINTAIN IN-PLACE SANITIZER BUCKETS AT 200 PPM FOR QUAT AND CHANGE AT LEAST EVERY 2 HOURS.
    Location: Kitchen
  • Chemical sanitizer concentration (corrected)
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: IN-PLACE SANITIZER BUCKETS AT 0 PPM FOR QUAT AT KITCHEN COOK-LINE AND AT BAR LOCATION; MAINTAIN IN-PLACE SANITIZER BUCKETS AT 200 PPM FOR QUAT AND CHANGE AT LEAST EVERY 2 HOURS.
    Location: Cook line
  • Chemical sanitizer concentration (corrected)
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: IN-PLACE SANITIZER BUCKETS AT 0 PPM FOR QUAT AT KITCHEN COOK-LINE AND AT BAR LOCATION; MAINTAIN IN-PLACE SANITIZER BUCKETS AT 200 PPM FOR QUAT AND CHANGE AT LEAST EVERY 2 HOURS.
    Location: Bar
  • Hair restraints (corrected)
    Food employees not wearing proper hair restraint.
    Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
    Comments: FOOD HANDLERS ON COOK-LINE NOT WEARING HAIR RESTRAINTS--DISCONTINUE THIS BEHAVIOR.
  • Single Service/Equipment storage (corrected)
    Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
    Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
    Comments: KEEP ICE WANDS STORED OFF FLOOR AT LEAST 6 INCHES AT WALK-IN-FREEZER.
    Location: Walk-in freezer
  • Mops and brooms (corrected)
    Maintenance tool(s) not stored in approved locations and/or manner.
    Correction: Maintenance tools, such as brooms, mops, vacuum cleaners, and similar items, shall be stored so they do not contaminate food, equipment, utensils, linens or single service items.
    Location: Kitchen
  • Ventilation soiled (corrected)
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN HOOD SYSTEM (INTERIOR AND EXTERIOR SURFACES); INCLUDING FILTERS--CORRECTED.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF RESTROOM CEILING VENTS/TILES.
    Location: Kitchen
  • Ventilation soiled (corrected)
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN HOOD SYSTEM (INTERIOR AND EXTERIOR SURFACES); INCLUDING FILTERS--CORRECTED.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF RESTROOM CEILING VENTS/TILES.
    Location: Cook line
  • Ventilation soiled
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN HOOD SYSTEM (INTERIOR AND EXTERIOR SURFACES); INCLUDING FILTERS--CORRECTED.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF RESTROOM CEILING VENTS/TILES.
    Location: Mens restroom
  • Floors, walls, ceilings cleanability
    Floors, walls and ceilings not smooth and easily cleanable.
    Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
    Comments: REPAIR AND RESURFACE DAMAGED BACK KITCHEN WALK-IN-BEER COOLER FLOORS.
    Location: Kitchen (back)
  • Floors, walls, ceilings cleanability
    Floors, walls and ceilings not smooth and easily cleanable.
    Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
    Comments: REPAIR AND RESURFACE DAMAGED BACK KITCHEN WALK-IN-BEER COOLER FLOORS.
    Location: Walk-in cooler
  • Walls finished or sealed (corrected)
    Walls improperly finished.
    Correction: Wall shall be finished and sealed to provide a smooth, nonabsorbent, easily cleanable surface.
    Comments: REPAIR HOLE AT WALL OF WOMENS RESTROOM.
    Location: Womens restroom
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN WALK-IN-BEER COOLER FLOORS AND MOP SINK CLOSET ROOM FLOORS.
    Location: Kitchen (back)
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN WALK-IN-BEER COOLER FLOORS AND MOP SINK CLOSET ROOM FLOORS.
    Location: Walk-in cooler
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN WALK-IN-BEER COOLER FLOORS AND MOP SINK CLOSET ROOM FLOORS.
    Location: Kitchen (back)
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN WALK-IN-BEER COOLER FLOORS AND MOP SINK CLOSET ROOM FLOORS.
    Location: Chemical room
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN WALK-IN-BEER COOLER FLOORS AND MOP SINK CLOSET ROOM FLOORS.
    Location: Expo line
  • Thermometer, provided (corrected)
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Comments: PROVIDE AT BAR REACH-IN-COOLERS WHERE MISSING.
    Location: Bar
    Equipment: Reach in cooler
  • Warewashing equipment cleaning (corrected)
    Warewashing equipment not cleaned at appropriate intervals.
    Correction: Clean warewash equipment appropriate intervals.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF DISHMACHINE (INTERIOR AND EXTERIOR SURFACES). DO NOT USE TOP OF DISHMACHINE AS STORAGE; KEEP CLEAN AND FREE OF ITEMS.
    Location: Dish machine area
    Equipment: Dishmachine
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: IN PROGRESS: ON ORDER.INSTALL PROPER HOOD SYSTEM FILTERS AT INTERIOR OF HOOD SYSTEM WHERE MISSING GAPS ARE PRESENT.
    Location: Kitchen
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: IN PROGRESS: ON ORDER.INSTALL PROPER HOOD SYSTEM FILTERS AT INTERIOR OF HOOD SYSTEM WHERE MISSING GAPS ARE PRESENT.
    Location: Cook line
  • Fixed equipment spacing/sealing (corrected)
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: SEAL LOOSE BAR HANDSINK SO THAT IT IS NOT MOVABLE.
    Location: Bar
    Equipment: Hand sink
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED PAPERTOWEL DISPENSERS AT HANDSINK STATIONS--CORRECTED.2) SOILED CLEAN DISH STORAGE SHELVING (CLEAN DISHES MUST BE STORED ON CLEAN SHELVING)--CORRECTED.3) SOILED MAIN WALK-IN-COOLER FANGUARDS.
    Location: Kitchen
    Equipment: Hand sink
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED PAPERTOWEL DISPENSERS AT HANDSINK STATIONS--CORRECTED.2) SOILED CLEAN DISH STORAGE SHELVING (CLEAN DISHES MUST BE STORED ON CLEAN SHELVING)--CORRECTED.3) SOILED MAIN WALK-IN-COOLER FANGUARDS.
    Location: Dish machine area
    Equipment: Metal shelving
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED PAPERTOWEL DISPENSERS AT HANDSINK STATIONS--CORRECTED.2) SOILED CLEAN DISH STORAGE SHELVING (CLEAN DISHES MUST BE STORED ON CLEAN SHELVING)--CORRECTED.3) SOILED MAIN WALK-IN-COOLER FANGUARDS.
    Location: Walk-in cooler
  • Non potentially hazardous food contact surface(s) soiled (corrected)
    Non-potentially hazardous food contact surface(s) soiled.
    Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
    Comments: INTERIOR SURFACES.
    Location: Expo line
    Equipment: Ice bin
  • Non potentially hazardous food contact surface(s) soiled (corrected)
    Non-potentially hazardous food contact surface(s) soiled.
    Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
    Comments: INTERIOR SURFACES.
    Location: Bar
    Equipment: Soda gun & holster
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: PROVIDE AT ALL BAR HANDSINKS.
    Location: Bar
    Equipment: Hand sink
  • Plumbing system/ repair (Non-Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: REPAIR FAUCET HEAD LEAKS AT BACK KITCHEN 2-BAY PREP SINK.
    Location: Kitchen (back)
    Equipment: 2-bay
  • Restroom enclosed (corrected)
    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: REPAIR DOOR AT WOMENS RESTROOM TO ENSURE THAT IT IS A SELF-CLOSING DOOR.
    Location: Womens restroom
 05/19/2014Recheck
  • Toxic material(s) separation (corrected)
    Toxic material(s) improperly stored.
    Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
    Location: Expo line
  • Toxic material(s) separation (corrected)
    Toxic material(s) improperly stored.
    Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
    Location: Bar
  • Eating, drinking, smoking (corrected)
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: FOOD HANDLER ON COOK-LINE CHEWING GUM--DISCONTINUE THIS BEHAVIOR.
    Location: Kitchen
  • Eating, drinking, smoking (corrected)
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: FOOD HANDLER ON COOK-LINE CHEWING GUM--DISCONTINUE THIS BEHAVIOR.
    Location: Cook line
  • Cross-contamination (corrected)
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: RAW SHELL EGGS STORED ON TOP SHELF AT COOK-LINE REACH-IN-COOLER ABOVE READY-TO-EAT FOODS; STORE ALL RAW FOODS BELOW READY-TO-EAT FOODS.
    Location: Cook line
    Equipment: Reach in cooler
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR REACH-IN-COOLER AND GLASS/MUG CHILLERS WHERE NEEDED.
    Location: Bar
    Equipment: Reach in cooler
  • Food contact cleaning frequency (corrected)
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Location: Kitchen (back)
    Equipment: Knife/utensil rack
  • Food contact cleaning frequency (corrected)
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Location: Kitchen (back)
    Equipment: Slicer
  • Hand sink location blocked (corrected)
    Hand washing facilities not properly located and/or accessible.
    Correction: A hand washing facility shall be properly located and accessible at all times.
    Location: Kitchen
    Equipment: Hand sink
  • Hand sink location blocked (corrected)
    Hand washing facilities not properly located and/or accessible.
    Correction: A hand washing facility shall be properly located and accessible at all times.
    Location: Cook line
  • 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: DO NOT USE DESIGNATED BAR HANDSINKS AS DUMP SINKS.
    Location: Bar
    Equipment: Hand sink
  • Plumbing system / repair (Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: REPAIR EXPO-LINE DUMP SINK TO ENSURE THAT SINK IS FUNCTIONING WITH BOTH HOT AND COLD RUNNING WATER AND DRAINING PROPERLY.
    Location: Expo line
    Equipment: Dump 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: IN-PLACE SANITIZER BUCKETS AT 0 PPM FOR QUAT AT KITCHEN COOK-LINE AND AT BAR LOCATION; MAINTAIN IN-PLACE SANITIZER BUCKETS AT 200 PPM FOR QUAT AND CHANGE AT LEAST EVERY 2 HOURS.
    Location: Kitchen
  • Chemical sanitizer concentration (corrected)
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: IN-PLACE SANITIZER BUCKETS AT 0 PPM FOR QUAT AT KITCHEN COOK-LINE AND AT BAR LOCATION; MAINTAIN IN-PLACE SANITIZER BUCKETS AT 200 PPM FOR QUAT AND CHANGE AT LEAST EVERY 2 HOURS.
    Location: Cook line
  • Chemical sanitizer concentration (corrected)
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: IN-PLACE SANITIZER BUCKETS AT 0 PPM FOR QUAT AT KITCHEN COOK-LINE AND AT BAR LOCATION; MAINTAIN IN-PLACE SANITIZER BUCKETS AT 200 PPM FOR QUAT AND CHANGE AT LEAST EVERY 2 HOURS.
    Location: Bar
  • Hair restraints (corrected)
    Food employees not wearing proper hair restraint.
    Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
    Comments: FOOD HANDLERS ON COOK-LINE NOT WEARING HAIR RESTRAINTS--DISCONTINUE THIS BEHAVIOR.
  • Single Service/Equipment storage (corrected)
    Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
    Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
    Comments: KEEP ICE WANDS STORED OFF FLOOR AT LEAST 6 INCHES AT WALK-IN-FREEZER.
    Location: Walk-in freezer
  • Mops and brooms (corrected)
    Maintenance tool(s) not stored in approved locations and/or manner.
    Correction: Maintenance tools, such as brooms, mops, vacuum cleaners, and similar items, shall be stored so they do not contaminate food, equipment, utensils, linens or single service items.
    Location: Kitchen
  • Ventilation soiled (corrected)
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN HOOD SYSTEM (INTERIOR AND EXTERIOR SURFACES); INCLUDING FILTERS--CORRECTED.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF RESTROOM CEILING VENTS/TILES.
    Location: Kitchen
  • Ventilation soiled (corrected)
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN HOOD SYSTEM (INTERIOR AND EXTERIOR SURFACES); INCLUDING FILTERS--CORRECTED.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF RESTROOM CEILING VENTS/TILES.
    Location: Cook line
  • Ventilation soiled
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN HOOD SYSTEM (INTERIOR AND EXTERIOR SURFACES); INCLUDING FILTERS--CORRECTED.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF RESTROOM CEILING VENTS/TILES.
    Location: Mens restroom
  • Floors, walls, ceilings cleanability
    Floors, walls and ceilings not smooth and easily cleanable.
    Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
    Comments: REPAIR AND RESURFACE DAMAGED BACK KITCHEN WALK-IN-BEER COOLER FLOORS.
    Location: Kitchen (back)
  • Floors, walls, ceilings cleanability
    Floors, walls and ceilings not smooth and easily cleanable.
    Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
    Comments: REPAIR AND RESURFACE DAMAGED BACK KITCHEN WALK-IN-BEER COOLER FLOORS.
    Location: Walk-in cooler
  • Walls finished or sealed (corrected)
    Walls improperly finished.
    Correction: Wall shall be finished and sealed to provide a smooth, nonabsorbent, easily cleanable surface.
    Comments: REPAIR HOLE AT WALL OF WOMENS RESTROOM.
    Location: Womens restroom
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN WALK-IN-BEER COOLER FLOORS AND MOP SINK CLOSET ROOM FLOORS.
    Location: Kitchen (back)
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN WALK-IN-BEER COOLER FLOORS AND MOP SINK CLOSET ROOM FLOORS.
    Location: Walk-in cooler
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN WALK-IN-BEER COOLER FLOORS AND MOP SINK CLOSET ROOM FLOORS.
    Location: Kitchen (back)
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN WALK-IN-BEER COOLER FLOORS AND MOP SINK CLOSET ROOM FLOORS.
    Location: Chemical room
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN WALK-IN-BEER COOLER FLOORS AND MOP SINK CLOSET ROOM FLOORS.
    Location: Expo line
  • Thermometer, provided (corrected)
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Comments: PROVIDE AT BAR REACH-IN-COOLERS WHERE MISSING.
    Location: Bar
    Equipment: Reach in cooler
  • Warewashing equipment cleaning (corrected)
    Warewashing equipment not cleaned at appropriate intervals.
    Correction: Clean warewash equipment appropriate intervals.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF DISHMACHINE (INTERIOR AND EXTERIOR SURFACES). DO NOT USE TOP OF DISHMACHINE AS STORAGE; KEEP CLEAN AND FREE OF ITEMS.
    Location: Dish machine area
    Equipment: Dishmachine
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: IN PROGRESS: ON ORDER.INSTALL PROPER HOOD SYSTEM FILTERS AT INTERIOR OF HOOD SYSTEM WHERE MISSING GAPS ARE PRESENT.
    Location: Kitchen
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: IN PROGRESS: ON ORDER.INSTALL PROPER HOOD SYSTEM FILTERS AT INTERIOR OF HOOD SYSTEM WHERE MISSING GAPS ARE PRESENT.
    Location: Cook line
  • Fixed equipment spacing/sealing (corrected)
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: SEAL LOOSE BAR HANDSINK SO THAT IT IS NOT MOVABLE.
    Location: Bar
    Equipment: Hand sink
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED PAPERTOWEL DISPENSERS AT HANDSINK STATIONS--CORRECTED.2) SOILED CLEAN DISH STORAGE SHELVING (CLEAN DISHES MUST BE STORED ON CLEAN SHELVING)--CORRECTED.3) SOILED MAIN WALK-IN-COOLER FANGUARDS.
    Location: Kitchen
    Equipment: Hand sink
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED PAPERTOWEL DISPENSERS AT HANDSINK STATIONS--CORRECTED.2) SOILED CLEAN DISH STORAGE SHELVING (CLEAN DISHES MUST BE STORED ON CLEAN SHELVING)--CORRECTED.3) SOILED MAIN WALK-IN-COOLER FANGUARDS.
    Location: Dish machine area
    Equipment: Metal shelving
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED PAPERTOWEL DISPENSERS AT HANDSINK STATIONS--CORRECTED.2) SOILED CLEAN DISH STORAGE SHELVING (CLEAN DISHES MUST BE STORED ON CLEAN SHELVING)--CORRECTED.3) SOILED MAIN WALK-IN-COOLER FANGUARDS.
    Location: Walk-in cooler
  • Non potentially hazardous food contact surface(s) soiled (corrected)
    Non-potentially hazardous food contact surface(s) soiled.
    Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
    Comments: INTERIOR SURFACES.
    Location: Expo line
    Equipment: Ice bin
  • Non potentially hazardous food contact surface(s) soiled (corrected)
    Non-potentially hazardous food contact surface(s) soiled.
    Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
    Comments: INTERIOR SURFACES.
    Location: Bar
    Equipment: Soda gun & holster
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: PROVIDE AT ALL BAR HANDSINKS.
    Location: Bar
    Equipment: Hand sink
  • Plumbing system/ repair (Non-Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: REPAIR FAUCET HEAD LEAKS AT BACK KITCHEN 2-BAY PREP SINK.
    Location: Kitchen (back)
    Equipment: 2-bay
  • Restroom enclosed (corrected)
    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: REPAIR DOOR AT WOMENS RESTROOM TO ENSURE THAT IT IS A SELF-CLOSING DOOR.
    Location: Womens restroom
 04/16/2014Recheck
  • Toxic material(s) separation (corrected)
    Toxic material(s) improperly stored.
    Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
    Location: Expo line
  • Toxic material(s) separation (corrected)
    Toxic material(s) improperly stored.
    Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
    Location: Bar
  • Eating, drinking, smoking (corrected)
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: FOOD HANDLER ON COOK-LINE CHEWING GUM--DISCONTINUE THIS BEHAVIOR.
    Location: Kitchen
  • Eating, drinking, smoking (corrected)
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: FOOD HANDLER ON COOK-LINE CHEWING GUM--DISCONTINUE THIS BEHAVIOR.
    Location: Cook line
  • Cross-contamination (corrected)
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: RAW SHELL EGGS STORED ON TOP SHELF AT COOK-LINE REACH-IN-COOLER ABOVE READY-TO-EAT FOODS; STORE ALL RAW FOODS BELOW READY-TO-EAT FOODS.
    Location: Cook line
    Equipment: Reach in cooler
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR REACH-IN-COOLER AND GLASS/MUG CHILLERS WHERE NEEDED.
    Location: Bar
    Equipment: Reach in cooler
  • Food contact cleaning frequency (corrected)
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Location: Kitchen (back)
    Equipment: Knife/utensil rack
  • Food contact cleaning frequency (corrected)
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Location: Kitchen (back)
    Equipment: Slicer
  • Hand sink location blocked (corrected)
    Hand washing facilities not properly located and/or accessible.
    Correction: A hand washing facility shall be properly located and accessible at all times.
    Location: Kitchen
    Equipment: Hand sink
  • Hand sink location blocked (corrected)
    Hand washing facilities not properly located and/or accessible.
    Correction: A hand washing facility shall be properly located and accessible at all times.
    Location: Cook line
  • 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: DO NOT USE DESIGNATED BAR HANDSINKS AS DUMP SINKS.
    Location: Bar
    Equipment: Hand sink
  • Plumbing system / repair (Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: REPAIR EXPO-LINE DUMP SINK TO ENSURE THAT SINK IS FUNCTIONING WITH BOTH HOT AND COLD RUNNING WATER AND DRAINING PROPERLY.
    Location: Expo line
    Equipment: Dump 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: IN-PLACE SANITIZER BUCKETS AT 0 PPM FOR QUAT AT KITCHEN COOK-LINE AND AT BAR LOCATION; MAINTAIN IN-PLACE SANITIZER BUCKETS AT 200 PPM FOR QUAT AND CHANGE AT LEAST EVERY 2 HOURS.
    Location: Kitchen
  • Chemical sanitizer concentration (corrected)
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: IN-PLACE SANITIZER BUCKETS AT 0 PPM FOR QUAT AT KITCHEN COOK-LINE AND AT BAR LOCATION; MAINTAIN IN-PLACE SANITIZER BUCKETS AT 200 PPM FOR QUAT AND CHANGE AT LEAST EVERY 2 HOURS.
    Location: Cook line
  • Chemical sanitizer concentration (corrected)
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: IN-PLACE SANITIZER BUCKETS AT 0 PPM FOR QUAT AT KITCHEN COOK-LINE AND AT BAR LOCATION; MAINTAIN IN-PLACE SANITIZER BUCKETS AT 200 PPM FOR QUAT AND CHANGE AT LEAST EVERY 2 HOURS.
    Location: Bar
  • Hair restraints (corrected on site)
    Food employees not wearing proper hair restraint.
    Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
    Comments: FOOD HANDLERS ON COOK-LINE NOT WEARING HAIR RESTRAINTS--DISCONTINUE THIS BEHAVIOR.
  • Single Service/Equipment storage (corrected)
    Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
    Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
    Comments: KEEP ICE WANDS STORED OFF FLOOR AT LEAST 6 INCHES AT WALK-IN-FREEZER.
    Location: Walk-in freezer
  • Mops and brooms
    Maintenance tool(s) not stored in approved locations and/or manner.
    Correction: Maintenance tools, such as brooms, mops, vacuum cleaners, and similar items, shall be stored so they do not contaminate food, equipment, utensils, linens or single service items.
    Location: Kitchen
  • Ventilation soiled (corrected)
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN HOOD SYSTEM (INTERIOR AND EXTERIOR SURFACES); INCLUDING FILTERS--CORRECTED.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF RESTROOM CEILING VENTS/TILES.
    Location: Kitchen
  • Ventilation soiled (corrected)
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN HOOD SYSTEM (INTERIOR AND EXTERIOR SURFACES); INCLUDING FILTERS--CORRECTED.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF RESTROOM CEILING VENTS/TILES.
    Location: Cook line
  • Ventilation soiled
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN HOOD SYSTEM (INTERIOR AND EXTERIOR SURFACES); INCLUDING FILTERS--CORRECTED.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF RESTROOM CEILING VENTS/TILES.
    Location: Mens restroom
  • Floors, walls, ceilings cleanability
    Floors, walls and ceilings not smooth and easily cleanable.
    Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
    Comments: REPAIR AND RESURFACE DAMAGED BACK KITCHEN WALK-IN-BEER COOLER FLOORS.
    Location: Kitchen (back)
  • Floors, walls, ceilings cleanability
    Floors, walls and ceilings not smooth and easily cleanable.
    Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
    Comments: REPAIR AND RESURFACE DAMAGED BACK KITCHEN WALK-IN-BEER COOLER FLOORS.
    Location: Walk-in cooler
  • Walls finished or sealed (corrected)
    Walls improperly finished.
    Correction: Wall shall be finished and sealed to provide a smooth, nonabsorbent, easily cleanable surface.
    Comments: REPAIR HOLE AT WALL OF WOMENS RESTROOM.
    Location: Womens restroom
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN WALK-IN-BEER COOLER FLOORS AND MOP SINK CLOSET ROOM FLOORS.
    Location: Kitchen (back)
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN WALK-IN-BEER COOLER FLOORS AND MOP SINK CLOSET ROOM FLOORS.
    Location: Walk-in cooler
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN WALK-IN-BEER COOLER FLOORS AND MOP SINK CLOSET ROOM FLOORS.
    Location: Kitchen (back)
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN WALK-IN-BEER COOLER FLOORS AND MOP SINK CLOSET ROOM FLOORS.
    Location: Chemical room
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN WALK-IN-BEER COOLER FLOORS AND MOP SINK CLOSET ROOM FLOORS.
    Location: Expo line
  • Thermometer, provided (corrected)
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Comments: PROVIDE AT BAR REACH-IN-COOLERS WHERE MISSING.
    Location: Bar
    Equipment: Reach in cooler
  • Warewashing equipment cleaning (corrected)
    Warewashing equipment not cleaned at appropriate intervals.
    Correction: Clean warewash equipment appropriate intervals.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF DISHMACHINE (INTERIOR AND EXTERIOR SURFACES). DO NOT USE TOP OF DISHMACHINE AS STORAGE; KEEP CLEAN AND FREE OF ITEMS.
    Location: Dish machine area
    Equipment: Dishmachine
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: IN PROGRESS: ON ORDER.INSTALL PROPER HOOD SYSTEM FILTERS AT INTERIOR OF HOOD SYSTEM WHERE MISSING GAPS ARE PRESENT.
    Location: Kitchen
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: IN PROGRESS: ON ORDER.INSTALL PROPER HOOD SYSTEM FILTERS AT INTERIOR OF HOOD SYSTEM WHERE MISSING GAPS ARE PRESENT.
    Location: Cook line
  • Fixed equipment spacing/sealing (corrected)
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: SEAL LOOSE BAR HANDSINK SO THAT IT IS NOT MOVABLE.
    Location: Bar
    Equipment: Hand sink
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED PAPERTOWEL DISPENSERS AT HANDSINK STATIONS--CORRECTED.2) SOILED CLEAN DISH STORAGE SHELVING (CLEAN DISHES MUST BE STORED ON CLEAN SHELVING).3) SOILED MAIN WALK-IN-COOLER FANGUARDS.
    Location: Kitchen
    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 THE FOLLOWING:1) SOILED PAPERTOWEL DISPENSERS AT HANDSINK STATIONS--CORRECTED.2) SOILED CLEAN DISH STORAGE SHELVING (CLEAN DISHES MUST BE STORED ON CLEAN SHELVING).3) SOILED MAIN WALK-IN-COOLER FANGUARDS.
    Location: Dish machine area
    Equipment: Metal shelving
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED PAPERTOWEL DISPENSERS AT HANDSINK STATIONS--CORRECTED.2) SOILED CLEAN DISH STORAGE SHELVING (CLEAN DISHES MUST BE STORED ON CLEAN SHELVING).3) SOILED MAIN WALK-IN-COOLER FANGUARDS.
    Location: Walk-in cooler
  • Non potentially hazardous food contact surface(s) soiled (corrected)
    Non-potentially hazardous food contact surface(s) soiled.
    Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
    Comments: INTERIOR SURFACES.
    Location: Expo line
    Equipment: Ice bin
  • Non potentially hazardous food contact surface(s) soiled (corrected)
    Non-potentially hazardous food contact surface(s) soiled.
    Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
    Comments: INTERIOR SURFACES.
    Location: Bar
    Equipment: Soda gun & holster
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: PROVIDE AT ALL BAR HANDSINKS.
    Location: Bar
    Equipment: Hand sink
  • Plumbing system/ repair (Non-Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: REPAIR FAUCET HEAD LEAKS AT BACK KITCHEN 2-BAY PREP SINK.
    Location: Kitchen (back)
    Equipment: 2-bay
  • Restroom enclosed (corrected)
    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: REPAIR DOOR AT WOMENS RESTROOM TO ENSURE THAT IT IS A SELF-CLOSING DOOR.
    Location: Womens restroom
 03/12/2014Recheck
  • Toxic material(s) separation (corrected on site)
    Toxic material(s) improperly stored.
    Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
    Location: Expo line
  • Toxic material(s) separation (corrected on site)
    Toxic material(s) improperly stored.
    Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
    Location: Bar
  • Eating, drinking, smoking (corrected on site)
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: FOOD HANDLER ON COOK-LINE CHEWING GUM--DISCONTINUE THIS BEHAVIOR.
    Location: Kitchen
  • Eating, drinking, smoking (corrected on site)
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: FOOD HANDLER ON COOK-LINE CHEWING GUM--DISCONTINUE THIS BEHAVIOR.
    Location: Cook line
  • Cross-contamination (corrected on site)
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: RAW SHELL EGGS STORED ON TOP SHELF AT COOK-LINE REACH-IN-COOLER ABOVE READY-TO-EAT FOODS; STORE ALL RAW FOODS BELOW READY-TO-EAT FOODS.
    Location: Cook line
    Equipment: Reach in cooler
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR REACH-IN-COOLER AND GLASS/MUG CHILLERS WHERE NEEDED.
    Location: Bar
    Equipment: Reach in cooler
  • Food contact cleaning frequency (corrected on site)
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Location: Kitchen (back)
    Equipment: Knife/utensil rack
  • Food contact cleaning frequency (corrected on site)
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Location: Kitchen (back)
    Equipment: Slicer
  • 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.
    Location: Kitchen
    Equipment: Hand sink
  • 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.
    Location: Cook line
  • 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 USE DESIGNATED BAR HANDSINKS AS DUMP SINKS.
    Location: Bar
    Equipment: Hand sink
  • Plumbing system / repair (Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: REPAIR EXPO-LINE DUMP SINK TO ENSURE THAT SINK IS FUNCTIONING WITH BOTH HOT AND COLD RUNNING WATER AND DRAINING PROPERLY.
    Location: Expo line
    Equipment: Dump sink
  • Chemical sanitizer concentration (corrected on site)
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: IN-PLACE SANITIZER BUCKETS AT 0 PPM FOR QUAT AT KITCHEN COOK-LINE AND AT BAR LOCATION; MAINTAIN IN-PLACE SANITIZER BUCKETS AT 200 PPM FOR QUAT AND CHANGE AT LEAST EVERY 2 HOURS.
    Location: Kitchen
  • Chemical sanitizer concentration (corrected on site)
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: IN-PLACE SANITIZER BUCKETS AT 0 PPM FOR QUAT AT KITCHEN COOK-LINE AND AT BAR LOCATION; MAINTAIN IN-PLACE SANITIZER BUCKETS AT 200 PPM FOR QUAT AND CHANGE AT LEAST EVERY 2 HOURS.
    Location: Cook line
  • Chemical sanitizer concentration (corrected on site)
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: IN-PLACE SANITIZER BUCKETS AT 0 PPM FOR QUAT AT KITCHEN COOK-LINE AND AT BAR LOCATION; MAINTAIN IN-PLACE SANITIZER BUCKETS AT 200 PPM FOR QUAT AND CHANGE AT LEAST EVERY 2 HOURS.
    Location: Bar
  • Hair restraints (corrected on site)
    Food employees not wearing proper hair restraint.
    Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
    Comments: FOOD HANDLERS ON COOK-LINE NOT WEARING HAIR RESTRAINTS--DISCONTINUE THIS BEHAVIOR.
  • Single Service/Equipment storage (corrected on site)
    Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
    Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
    Comments: KEEP ICE WANDS STORED OFF FLOOR AT LEAST 6 INCHES AT WALK-IN-FREEZER.
    Location: Walk-in freezer
  • Mops and brooms
    Maintenance tool(s) not stored in approved locations and/or manner.
    Correction: Maintenance tools, such as brooms, mops, vacuum cleaners, and similar items, shall be stored so they do not contaminate food, equipment, utensils, linens or single service items.
    Location: Kitchen
  • Ventilation soiled
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN HOOD SYSTEM (INTERIOR AND EXTERIOR SURFACES); INCLUDING FILTERS.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF RESTROOM CEILING VENTS/TILES.
    Location: Kitchen
  • Ventilation soiled
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN HOOD SYSTEM (INTERIOR AND EXTERIOR SURFACES); INCLUDING FILTERS.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF RESTROOM CEILING VENTS/TILES.
    Location: Cook line
  • Ventilation soiled
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN HOOD SYSTEM (INTERIOR AND EXTERIOR SURFACES); INCLUDING FILTERS.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF RESTROOM CEILING VENTS/TILES.
    Location: Restroom
  • Floors, walls, ceilings cleanability
    Floors, walls and ceilings not smooth and easily cleanable.
    Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
    Comments: REPAIR AND RESURFACE DAMAGED BACK KITCHEN WALK-IN-BEER COOLER FLOORS.
    Location: Kitchen (back)
  • Floors, walls, ceilings cleanability
    Floors, walls and ceilings not smooth and easily cleanable.
    Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
    Comments: REPAIR AND RESURFACE DAMAGED BACK KITCHEN WALK-IN-BEER COOLER FLOORS.
    Location: Walk-in cooler
  • Walls finished or sealed
    Walls improperly finished.
    Correction: Wall shall be finished and sealed to provide a smooth, nonabsorbent, easily cleanable surface.
    Comments: REPAIR HOLE AT WALL OF WOMENS RESTROOM.
    Location: Womens restroom
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN WALK-IN-BEER COOLER FLOORS, KITCHEN CHEMICAL ROOM FLOORS, MOP SINK CLOSET ROOM FLOORS AND EXPO-LINE FLOORS.
    Location: Kitchen (back)
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN WALK-IN-BEER COOLER FLOORS, KITCHEN CHEMICAL ROOM FLOORS, MOP SINK CLOSET ROOM FLOORS AND EXPO-LINE FLOORS.
    Location: Walk-in cooler
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN WALK-IN-BEER COOLER FLOORS, KITCHEN CHEMICAL ROOM FLOORS, MOP SINK CLOSET ROOM FLOORS AND EXPO-LINE FLOORS.
    Location: Kitchen (back)
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN WALK-IN-BEER COOLER FLOORS, KITCHEN CHEMICAL ROOM FLOORS, MOP SINK CLOSET ROOM FLOORS AND EXPO-LINE FLOORS.
    Location: Chemical room
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN WALK-IN-BEER COOLER FLOORS, KITCHEN CHEMICAL ROOM FLOORS, MOP SINK CLOSET ROOM FLOORS AND EXPO-LINE FLOORS.
    Location: Expo line
  • Thermometer, provided
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Comments: PROVIDE AT BAR REACH-IN-COOLERS WHERE MISSING.
    Location: Bar
    Equipment: Reach in cooler
  • Warewashing equipment cleaning
    Warewashing equipment not cleaned at appropriate intervals.
    Correction: Clean warewash equipment appropriate intervals.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF DISHMACHINE (INTERIOR AND EXTERIOR SURFACES). DO NOT USE TOP OF DISHMACHINE AS STORAGE; KEEP CLEAN AND FREE OF ITEMS.
    Location: Dish machine area
    Equipment: Dishmachine
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: INSTALL PROPER HOOD SYSTEM FILTERS AT INTERIOR OF HOOD SYSTEM WHERE MISSING GAPS ARE PRESENT.
    Location: Kitchen
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: INSTALL PROPER HOOD SYSTEM FILTERS AT INTERIOR OF HOOD SYSTEM WHERE MISSING GAPS ARE PRESENT.
    Location: Cook line
  • Fixed equipment spacing/sealing
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: SEAL LOOSE 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 THE FOLLOWING:1) SOILED PAPERTOWEL DISPENSERS AT HANDSINK STATIONS.2) SOILED CLEAN DISH STORAGE SHELVING (CLEAN DISHES MUST BE STORED ON CLEAN SHELVING).3) SOILED MAIN WALK-IN-COOLER FANGUARDS.
    Location: Kitchen
    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 THE FOLLOWING:1) SOILED PAPERTOWEL DISPENSERS AT HANDSINK STATIONS.2) SOILED CLEAN DISH STORAGE SHELVING (CLEAN DISHES MUST BE STORED ON CLEAN SHELVING).3) SOILED MAIN WALK-IN-COOLER FANGUARDS.
    Location: Dish machine area
    Equipment: Metal shelving
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED PAPERTOWEL DISPENSERS AT HANDSINK STATIONS.2) SOILED CLEAN DISH STORAGE SHELVING (CLEAN DISHES MUST BE STORED ON CLEAN SHELVING).3) SOILED MAIN WALK-IN-COOLER FANGUARDS.
    Location: 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: INTERIOR SURFACES.
    Location: Expo line
    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.
    Comments: INTERIOR SURFACES.
    Location: Bar
    Equipment: Soda gun & holster
  • Hand sink/towels
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: PROVIDE AT ALL BAR HANDSINKS.
    Location: Bar
    Equipment: Hand sink
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: REPAIR FAUCET HEAD LEAKS AT BACK KITCHEN 2-BAY PREP SINK.
    Location: Kitchen (back)
    Equipment: 2-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: REPAIR DOOR AT WOMENS RESTROOM TO ENSURE THAT IT IS A SELF-CLOSING DOOR.
    Location: Womens restroom
 03/04/2014Routine
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: FOOD PREPPED AND PREPARED ON 10/14/13 OUT OF TEMP--ALL FOOD WAS DISCARDED.1) SPINANCH DIP AT 45 F.2) BROCOLLI & POTATOE SOUP AT 53 F.3) TACO SOUP AT 45 F - 47 F.
    Location: Walk-in cooler
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: FOOD PREPPED AND PREPARED ON 10/14/13 OUT OF TEMP--ALL FOOD WAS DISCARDED.1) SPINANCH DIP AT 45 F.2) BROCOLLI & POTATOE SOUP AT 53 F.3) TACO SOUP AT 45 F - 47 F.
    Location: Walk-in cooler
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: FOOD PREPPED AND PREPARED ON 10/14/13 OUT OF TEMP--ALL FOOD WAS DISCARDED.1) SPINANCH DIP AT 45 F.2) BROCOLLI & POTATOE SOUP AT 53 F.3) TACO SOUP AT 45 F - 47 F.
    Location: Walk-in cooler
  • Eating, drinking, smoking (corrected)
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: SERVER WAS OBSERVED EATING ON THE EXPO-LINE DURING SERVICE--DISCONTINUE THIS BEHAVIOR.EMPLOYEE DRINK STORED ON BACK PREP TABLE WHILE FOOD HANDLER IS PREPPING FOOD--DISCONTINUE THIS BEHAVIOR.
    Location: Expo line
  • Eating, drinking, smoking (corrected on site)
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: SERVER WAS OBSERVED EATING ON THE EXPO-LINE DURING SERVICE--DISCONTINUE THIS BEHAVIOR.EMPLOYEE DRINK STORED ON BACK PREP TABLE WHILE FOOD HANDLER IS PREPPING FOOD--DISCONTINUE THIS BEHAVIOR.
    Location: Kitchen (back)
    Equipment: Prep table
  • Food contact cleaning frequency (corrected on site)
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Location: Kitchen (back)
    Equipment: Knife/utensil rack
  • Hair restraints (corrected on site)
    Food employees not wearing proper hair restraint.
    Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
    Comments: FOOD HANDLER NOT WEARING HAIR RESTRAINT WHILE PREPPING FOOD AT BACK KITCHEN PREP LOCATION.
 10/22/2013Illness Complaint 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: FOOD PREPPED AND PREPARED ON 10/14/13 OUT OF TEMP--ALL FOOD WAS DISCARDED.1) SPINANCH DIP AT 45 F.2) BROCOLLI & POTATOE SOUP AT 53 F.3) TACO SOUP AT 45 F - 47 F.
    Location: Walk-in cooler
  • Cold holding
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: FOOD PREPPED AND PREPARED ON 10/14/13 OUT OF TEMP--ALL FOOD WAS DISCARDED.1) SPINANCH DIP AT 45 F.2) BROCOLLI & POTATOE SOUP AT 53 F.3) TACO SOUP AT 45 F - 47 F.
    Location: Walk-in cooler
  • Cold holding
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: FOOD PREPPED AND PREPARED ON 10/14/13 OUT OF TEMP--ALL FOOD WAS DISCARDED.1) SPINANCH DIP AT 45 F.2) BROCOLLI & POTATOE SOUP AT 53 F.3) TACO SOUP AT 45 F - 47 F.
    Location: Walk-in cooler
  • Eating, drinking, smoking
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: SERVER WAS OBSERVED EATING ON THE EXPO-LINE DURING SERVICE--DISCONTINUE THIS BEHAVIOR.
    Location: Expo line
 10/15/2013Illness Complaint
  • CO2 tanks unrestrained (corrected)
    Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
    Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
  • Toxic material(s) separation (corrected)
    Toxic material(s) improperly stored.
    Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
    Location: Expo line
  • Toxic material(s) separation (corrected)
    Toxic material(s) improperly stored.
    Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
    Location: Bar
  • Pests/rodents (corrected)
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: *IMPROVEMENTS SEEN CONTINUE TO WORK ON:GNATS/FLIES PRESENT AT BAR, KITCHEN DISHMACHINE AREA LOCATION AND EXPO-LINE.
    Location: Dish machine area
  • Pests/rodents (corrected)
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: *IMPROVEMENTS SEEN CONTINUE TO WORK ON:GNATS/FLIES PRESENT AT BAR, KITCHEN DISHMACHINE AREA LOCATION AND EXPO-LINE.
    Location: Expo line
  • Pests/rodents (corrected)
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: *IMPROVEMENTS SEEN CONTINUE TO WORK ON:GNATS/FLIES PRESENT AT BAR, KITCHEN DISHMACHINE AREA LOCATION AND EXPO-LINE.
    Location: Bar
  • No hand washing (when) (corrected)
    Food employees’ hands became contaminated and were not washed to eliminate contamination.
    Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
    Comments: FOOD HANDER NOT WASHING HANDS BEFORE APPLYING NEW SETS OF GLOVES--DISCONTINUE THIS BEHAVIOR.
  • Eating, drinking, smoking (corrected)
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: EMPLOYEE PERSONAL DRINK STORED ON COOK-LINE--DISCONTINUE THIS BEHAVIOR.EMPLOYEE PERSONAL DRINK STORED ON BACK KITCHEN PREP TABLE--DISCONTINUE THIS BEHAVIOR--CORRECTED.OPEN EMPLOYEE DRINKS AT EXPO-LINE LOCATION--DISCONTINE THIS BEHAVIOR--CORRECTED.
    Location: Kitchen (back)
    Equipment: Prep table
  • Eating, drinking, smoking (corrected)
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: EMPLOYEE PERSONAL DRINK STORED ON COOK-LINE--DISCONTINUE THIS BEHAVIOR.EMPLOYEE PERSONAL DRINK STORED ON BACK KITCHEN PREP TABLE--DISCONTINUE THIS BEHAVIOR--CORRECTED.OPEN EMPLOYEE DRINKS AT EXPO-LINE LOCATION--DISCONTINE THIS BEHAVIOR--CORRECTED.
    Location: Expo line
  • Eating, drinking, smoking (corrected)
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: EMPLOYEE PERSONAL DRINK STORED ON COOK-LINE--DISCONTINUE THIS BEHAVIOR.EMPLOYEE PERSONAL DRINK STORED ON BACK KITCHEN PREP TABLE--DISCONTINUE THIS BEHAVIOR--CORRECTED.OPEN EMPLOYEE DRINKS AT EXPO-LINE LOCATION--DISCONTINE THIS BEHAVIOR--CORRECTED.
    Location: Cook line
  • Date marking (corrected)
    Potentially hazardous ready-to-eat food not properly date marked.
    Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
    Location: Kitchen
    Equipment: ----------------- Coolers ----------------
  • Miscellaneous contamination of food (Critical) (corrected)
    Food contaminated by miscellaneous source.
    Correction: Protect food from all sources of contamination.
    Comments: DEAD GNATS/FLIES PRESENT AT BAR ICE BIN--CLEAN AND SANITIZE ALL ICE BINS. PROVIDE PROPER COVERS FOR ICE BINS WHEN NOT IN USE.
    Location: Bar
    Equipment: Ice bin
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING (INTERIOR AND EXTERIOR):-BULK INGREDIENT BINS (EX. FLOUR BINS)-DISHMACHINE AREA LOCATION SHELVING.
    Location: Kitchen (back)
    Equipment: Bulk food containers
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING (INTERIOR AND EXTERIOR):-BULK INGREDIENT BINS (EX. FLOUR BINS)-DISHMACHINE AREA LOCATION SHELVING.
    Location: Dish machine area
    Equipment: Metal shelving
  • Food contact cleaning frequency (corrected)
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING AT THE ABOVE LOCATIONS/EQUIPMENT: CONTINUE TO WORK ON.
    Location: Kitchen (back)
    Equipment: Slicer
  • Food contact cleaning frequency (corrected)
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING AT THE ABOVE LOCATIONS/EQUIPMENT: CONTINUE TO WORK ON.
    Location: Kitchen (back)
    Equipment: Prep table
  • Food contact cleaning frequency (corrected)
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING AT THE ABOVE LOCATIONS/EQUIPMENT: CONTINUE TO WORK ON.
    Location: Kitchen (back)
    Equipment: Metal shelving
  • Hand sink soiled (corrected)
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Comments: CONTINUE TO WORK ON.
    Location: Kitchen (back)
    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: ITEMS STORED IN BACK KITCHEN AND EXPO-LINE HANDSINKS--REMOVE.
    Location: Kitchen (back)
    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: ITEMS STORED IN BACK KITCHEN AND EXPO-LINE HANDSINKS--REMOVE.
    Location: Expo line
    Equipment: Hand sink
  • Unapproved food contact materials (corrected)
    Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
    Correction: Use approved materials for utensils and food contact surface(s).
    Comments: PROVIDE SCOOPS WITH HANDLES TO DISPENSE FOODS AT COOK-LINE LOCATION.
    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: PROVIDE SCOOPS WITH HANDLES TO DISPENSE FOODS AT COOK-LINE LOCATION.
    Location: Cook line
  • Jewelry prohibition (corrected)
    Employee wearing excessive jewelry.
    Correction: While preparing food, employees shall not wear jewelry on their hand(s) or arm(s) except a plain band.
    Comments: FOOD HANDLERS WEARING BRACELETS ON ARMS--REMOVE.
  • Cutting surface(s) (corrected)
    Cutting surface(s) in poor condition.
    Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
    Comments: REPLACE ALL DAMAGED CUTTING BOARDS ON COOK-LINE PREP TABLE TOPS.
    Location: Cook line
  • Single Service/Equipment storage (corrected)
    Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
    Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
    Comments: KEEP ALL SINGLE-SERVICE USE ITEMS STORED OFF FLOOR AT LEAST 6 INCHES AT BACK KITCHEN AND BAR LOCATIONS.
    Location: Kitchen (back)
  • Single Service/Equipment storage (corrected)
    Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
    Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
    Comments: KEEP ALL SINGLE-SERVICE USE ITEMS STORED OFF FLOOR AT LEAST 6 INCHES AT BACK KITCHEN AND BAR LOCATIONS.
    Location: Bar
  • Ventilation provided
    Insufficient capacity and/or no mechanical ventilation provided.
    Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
    Comments: HAVE KITCHEN FIRE SUPPRESSION SYSTEM TAGGED PROPERLY BY PROFESSIONAL SERVICE PROVIDER.(CURRENTLY NO TAG IS PRESENT)
    Location: Kitchen
  • Ventilation soiled (corrected)
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN HOOD SYSTEM INTERIOR AND EXTERIOR SURFACES; INCLUDING FILTERS.
    Location: Kitchen
  • Ventilation soiled (corrected)
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN HOOD SYSTEM INTERIOR AND EXTERIOR SURFACES; INCLUDING FILTERS.
    Location: Cook line
  • Floors, walls, ceilings cleanability (corrected)
    Floors, walls and ceilings not smooth and easily cleanable.
    Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
    Comments: REPAIR DAMAGED WALK-IN-BEER COOLER FLOORS WHERE NEEDED.
    Location: Kitchen (back)
  • Floors, walls, ceilings cleanability (corrected)
    Floors, walls and ceilings not smooth and easily cleanable.
    Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
    Comments: REPAIR DAMAGED WALK-IN-BEER COOLER FLOORS WHERE NEEDED.
    Location: Walk-in cooler
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: CONTINUE TO WORK ON:MPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR, EXPO-LINE, WALK-IN-BEER COOLER, SODA SYRUP BOX STORAGE ROOM AND DISHMACHINE AREA LOCATION FLOORS; INCLUDING ALL FLOOR DRAINS AND PIPING.
    Location: Kitchen (back)
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: CONTINUE TO WORK ON:MPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR, EXPO-LINE, WALK-IN-BEER COOLER, SODA SYRUP BOX STORAGE ROOM AND DISHMACHINE AREA LOCATION FLOORS; INCLUDING ALL FLOOR DRAINS AND PIPING.
    Location: Kitchen
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: CONTINUE TO WORK ON:MPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR, EXPO-LINE, WALK-IN-BEER COOLER, SODA SYRUP BOX STORAGE ROOM AND DISHMACHINE AREA LOCATION FLOORS; INCLUDING ALL FLOOR DRAINS AND PIPING.
    Location: Dry storage
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: CONTINUE TO WORK ON:MPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR, EXPO-LINE, WALK-IN-BEER COOLER, SODA SYRUP BOX STORAGE ROOM AND DISHMACHINE AREA LOCATION FLOORS; INCLUDING ALL FLOOR DRAINS AND PIPING.
    Location: Dish machine area
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: CONTINUE TO WORK ON:MPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR, EXPO-LINE, WALK-IN-BEER COOLER, SODA SYRUP BOX STORAGE ROOM AND DISHMACHINE AREA LOCATION FLOORS; INCLUDING ALL FLOOR DRAINS AND PIPING.
    Location: Expo line
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: CONTINUE TO WORK ON:MPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR, EXPO-LINE, WALK-IN-BEER COOLER, SODA SYRUP BOX STORAGE ROOM AND DISHMACHINE AREA LOCATION FLOORS; INCLUDING ALL FLOOR DRAINS AND PIPING.
    Location: 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 INTERIOR VISIBLE WORKING THERMOMETER AT BAR REACH-IN-COOLER WHERE MISSING.
    Location: Bar
    Equipment: Reach in cooler
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: REPLACE DAMAGED/BUSTED KITCHEN COOK-LINE HOOD SYSTEM FILTERS WHERE NEEDED--IN PROGRESS ON WORK ORDER.
    Location: Kitchen
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: REPLACE DAMAGED/BUSTED KITCHEN COOK-LINE HOOD SYSTEM FILTERS WHERE NEEDED--IN PROGRESS ON WORK ORDER.
    Location: Cook line
  • Fixed equipment spacing/sealing (corrected)
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: SEAL/ANCHOR KITCHEN HANDSINK LOCATED BY ICE MACHINE SO THAT IT IS NOT MOVABLE.
    Location: Kitchen (front)
    Equipment: Hand sink
  • Food storage (corrected)
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: FOOD STORED ON FLOOR AT WALK-IN-FREEZER; KEEP FOODS STORED OFF FLOOR AT LEAST 6 INCHES.
    Location: Walk-in freezer
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CLEAN, SANITIZE AND ORGANIZE KITCHEN SODA SYRUP BOX STORAGE ROOM.
    Location: Kitchen
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CLEAN, SANITIZE AND ORGANIZE KITCHEN SODA SYRUP BOX STORAGE ROOM.
    Location: Dry storage
  • 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 KITCHEN ICE MACHINE (INTERIOR AND EXTERIOR SURFACES).
    Location: Kitchen
    Equipment: Ice machine
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Bar
    Equipment: Hand sink
  • Hand sink/trash can (corrected)
    No waste receptacle at hand sink.
    Correction: Provide waste receptacle.
    Location: Expo line
    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: REPLACE CRACKED LIGHT GUARD SHIELD AT KITCHEN DRESSING ROOM.
    Location: Kitchen
  • Light shields (corrected)
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: REPLACE CRACKED LIGHT GUARD SHIELD AT KITCHEN DRESSING ROOM.
    Location: Emp restroom
  • In use utensil storage (corrected)
    In use utensil(s) stored improperly.
    Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
    Comments: UTENSILS STORED IN CONTAINER OF STAGNANT WATER AT COOK-LINE--DISCONTINUE THIS BEHAVIOR.KNIVES STORED IN BETWEEN EQUIPMENT--DISCONTINUE THIS BEHAVIOR TO PREVENT CROSS-CONTAMINATION.
    Location: Kitchen
  • In use utensil storage (corrected)
    In use utensil(s) stored improperly.
    Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
    Comments: UTENSILS STORED IN CONTAINER OF STAGNANT WATER AT COOK-LINE--DISCONTINUE THIS BEHAVIOR.KNIVES STORED IN BETWEEN EQUIPMENT--DISCONTINUE THIS BEHAVIOR TO PREVENT CROSS-CONTAMINATION.
    Location: Cook line
  • In use utensil storage (corrected)
    In use utensil(s) stored improperly.
    Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
    Comments: UTENSILS STORED IN CONTAINER OF STAGNANT WATER AT COOK-LINE--DISCONTINUE THIS BEHAVIOR.KNIVES STORED IN BETWEEN EQUIPMENT--DISCONTINUE THIS BEHAVIOR TO PREVENT CROSS-CONTAMINATION.
    Location: Cook line
    Equipment: Knife/utensil rack
 09/24/2013Recheck
  • CO2 tanks unrestrained
    Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
    Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
  • Toxic material(s) separation (corrected)
    Toxic material(s) improperly stored.
    Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
    Location: Expo line
  • Toxic material(s) separation (corrected)
    Toxic material(s) improperly stored.
    Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
    Location: Bar
  • Pests/rodents
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: *IMPROVEMENTS SEEN CONTINUE TO WORK ON:GNATS/FLIES PRESENT AT BAR, KITCHEN DISHMACHINE AREA LOCATION AND EXPO-LINE.
    Location: Dish machine area
  • Pests/rodents
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: *IMPROVEMENTS SEEN CONTINUE TO WORK ON:GNATS/FLIES PRESENT AT BAR, KITCHEN DISHMACHINE AREA LOCATION AND EXPO-LINE.
    Location: Expo line
  • Pests/rodents
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: *IMPROVEMENTS SEEN CONTINUE TO WORK ON:GNATS/FLIES PRESENT AT BAR, KITCHEN DISHMACHINE AREA LOCATION AND EXPO-LINE.
    Location: Bar
  • No hand washing (when) (corrected)
    Food employees’ hands became contaminated and were not washed to eliminate contamination.
    Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
    Comments: FOOD HANDER NOT WASHING HANDS BEFORE APPLYING NEW SETS OF GLOVES--DISCONTINUE THIS BEHAVIOR.
  • Eating, drinking, smoking (corrected)
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: EMPLOYEE PERSONAL DRINK STORED ON COOK-LINE--DISCONTINUE THIS BEHAVIOR.EMPLOYEE PERSONAL DRINK STORED ON BACK KITCHEN PREP TABLE--DISCONTINUE THIS BEHAVIOR--CORRECTED.OPEN EMPLOYEE DRINKS AT EXPO-LINE LOCATION--DISCONTINE THIS BEHAVIOR--CORRECTED.
    Location: Kitchen (back)
    Equipment: Prep table
  • Eating, drinking, smoking (corrected)
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: EMPLOYEE PERSONAL DRINK STORED ON COOK-LINE--DISCONTINUE THIS BEHAVIOR.EMPLOYEE PERSONAL DRINK STORED ON BACK KITCHEN PREP TABLE--DISCONTINUE THIS BEHAVIOR--CORRECTED.OPEN EMPLOYEE DRINKS AT EXPO-LINE LOCATION--DISCONTINE THIS BEHAVIOR--CORRECTED.
    Location: Expo line
  • Eating, drinking, smoking (corrected on site)
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: EMPLOYEE PERSONAL DRINK STORED ON COOK-LINE--DISCONTINUE THIS BEHAVIOR.EMPLOYEE PERSONAL DRINK STORED ON BACK KITCHEN PREP TABLE--DISCONTINUE THIS BEHAVIOR--CORRECTED.OPEN EMPLOYEE DRINKS AT EXPO-LINE LOCATION--DISCONTINE THIS BEHAVIOR--CORRECTED.
    Location: Cook line
  • Date marking (corrected)
    Potentially hazardous ready-to-eat food not properly date marked.
    Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
    Location: Kitchen
    Equipment: ----------------- Coolers ----------------
  • Miscellaneous contamination of food (Critical) (corrected)
    Food contaminated by miscellaneous source.
    Correction: Protect food from all sources of contamination.
    Comments: DEAD GNATS/FLIES PRESENT AT BAR ICE BIN--CLEAN AND SANITIZE ALL ICE BINS. PROVIDE PROPER COVERS FOR ICE BINS WHEN NOT IN USE.
    Location: Bar
    Equipment: Ice bin
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING (INTERIOR AND EXTERIOR):-BULK INGREDIENT BINS (EX. FLOUR BINS)-DISHMACHINE AREA LOCATION SHELVING.
    Location: Kitchen (back)
    Equipment: Bulk food containers
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING (INTERIOR AND EXTERIOR):-BULK INGREDIENT BINS (EX. FLOUR BINS)-DISHMACHINE AREA LOCATION SHELVING.
    Location: Dish machine area
    Equipment: Metal shelving
  • Food contact cleaning frequency (corrected)
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING AT THE ABOVE LOCATIONS/EQUIPMENT: CONTINUE TO WORK ON.
    Location: Kitchen (back)
    Equipment: Slicer
  • Food contact cleaning frequency (corrected)
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING AT THE ABOVE LOCATIONS/EQUIPMENT: CONTINUE TO WORK ON.
    Location: Kitchen (back)
    Equipment: Prep table
  • Food contact cleaning frequency
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING AT THE ABOVE LOCATIONS/EQUIPMENT: CONTINUE TO WORK ON.
    Location: Kitchen (back)
    Equipment: Metal shelving
  • Hand sink soiled (corrected)
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Comments: CONTINUE TO WORK ON.
    Location: Kitchen (back)
    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: ITEMS STORED IN BACK KITCHEN AND EXPO-LINE HANDSINKS--REMOVE.
    Location: Kitchen (back)
    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: ITEMS STORED IN BACK KITCHEN AND EXPO-LINE HANDSINKS--REMOVE.
    Location: Expo line
    Equipment: Hand sink
  • Unapproved food contact materials (corrected)
    Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
    Correction: Use approved materials for utensils and food contact surface(s).
    Comments: PROVIDE SCOOPS WITH HANDLES TO DISPENSE FOODS AT COOK-LINE LOCATION.
    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: PROVIDE SCOOPS WITH HANDLES TO DISPENSE FOODS AT COOK-LINE LOCATION.
    Location: Cook line
  • Jewelry prohibition (corrected on site)
    Employee wearing excessive jewelry.
    Correction: While preparing food, employees shall not wear jewelry on their hand(s) or arm(s) except a plain band.
    Comments: FOOD HANDLERS WEARING BRACELETS ON ARMS--REMOVE.
  • Cutting surface(s)
    Cutting surface(s) in poor condition.
    Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
    Comments: REPLACE ALL DAMAGED CUTTING BOARDS ON COOK-LINE PREP TABLE TOPS.
    Location: Cook line
  • Single Service/Equipment storage (corrected)
    Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
    Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
    Comments: KEEP ALL SINGLE-SERVICE USE ITEMS STORED OFF FLOOR AT LEAST 6 INCHES AT BACK KITCHEN AND BAR LOCATIONS.
    Location: Kitchen (back)
  • Single Service/Equipment storage (corrected)
    Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
    Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
    Comments: KEEP ALL SINGLE-SERVICE USE ITEMS STORED OFF FLOOR AT LEAST 6 INCHES AT BACK KITCHEN AND BAR LOCATIONS.
    Location: Bar
  • Ventilation provided
    Insufficient capacity and/or no mechanical ventilation provided.
    Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
    Comments: HAVE ALL ESTABLISHMNENT FIRE-EXTINGUISHERS AND KITCHEN FIRE SUPPRESSION SYSTEM INSPECTED, UPDATED AND RE-TAGGED PROPERLY BY PROFESSIONAL SERVICE PROVIDER.(LAST INSPECTED IN JUNE OF 2012)
    Location: Kitchen
  • Ventilation soiled (corrected)
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN HOOD SYSTEM INTERIOR AND EXTERIOR SURFACES; INCLUDING FILTERS.
    Location: Kitchen
  • Ventilation soiled (corrected)
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN HOOD SYSTEM INTERIOR AND EXTERIOR SURFACES; INCLUDING FILTERS.
    Location: Cook line
  • Floors, walls, ceilings cleanability
    Floors, walls and ceilings not smooth and easily cleanable.
    Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
    Comments: REPAIR DAMAGED WALK-IN-BEER COOLER FLOORS WHERE NEEDED.
    Location: Kitchen (back)
  • Floors, walls, ceilings cleanability
    Floors, walls and ceilings not smooth and easily cleanable.
    Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
    Comments: REPAIR DAMAGED WALK-IN-BEER COOLER FLOORS WHERE NEEDED.
    Location: Walk-in cooler
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: CONTINUE TO WORK ON:MPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR, EXPO-LINE, WALK-IN-BEER COOLER, SODA SYRUP BOX STORAGE ROOM AND DISHMACHINE AREA LOCATION FLOORS; INCLUDING ALL FLOOR DRAINS AND PIPING.REPLACE ALL DAMAGED MOLDED RUGS AT DINING ROOM FLOORS; ENSURE ALL DINING ROOM FLOOR ARE CLEAN AND SANITIZED ROUTINELY AND ALSO UNDER RUGS.
    Location: Kitchen (back)
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: CONTINUE TO WORK ON:MPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR, EXPO-LINE, WALK-IN-BEER COOLER, SODA SYRUP BOX STORAGE ROOM AND DISHMACHINE AREA LOCATION FLOORS; INCLUDING ALL FLOOR DRAINS AND PIPING.REPLACE ALL DAMAGED MOLDED RUGS AT DINING ROOM FLOORS; ENSURE ALL DINING ROOM FLOOR ARE CLEAN AND SANITIZED ROUTINELY AND ALSO UNDER RUGS.
    Location: Walk-in cooler
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: CONTINUE TO WORK ON:MPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR, EXPO-LINE, WALK-IN-BEER COOLER, SODA SYRUP BOX STORAGE ROOM AND DISHMACHINE AREA LOCATION FLOORS; INCLUDING ALL FLOOR DRAINS AND PIPING.REPLACE ALL DAMAGED MOLDED RUGS AT DINING ROOM FLOORS; ENSURE ALL DINING ROOM FLOOR ARE CLEAN AND SANITIZED ROUTINELY AND ALSO UNDER RUGS.
    Location: Kitchen
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: CONTINUE TO WORK ON:MPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR, EXPO-LINE, WALK-IN-BEER COOLER, SODA SYRUP BOX STORAGE ROOM AND DISHMACHINE AREA LOCATION FLOORS; INCLUDING ALL FLOOR DRAINS AND PIPING.REPLACE ALL DAMAGED MOLDED RUGS AT DINING ROOM FLOORS; ENSURE ALL DINING ROOM FLOOR ARE CLEAN AND SANITIZED ROUTINELY AND ALSO UNDER RUGS.
    Location: Dry storage
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: CONTINUE TO WORK ON:MPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR, EXPO-LINE, WALK-IN-BEER COOLER, SODA SYRUP BOX STORAGE ROOM AND DISHMACHINE AREA LOCATION FLOORS; INCLUDING ALL FLOOR DRAINS AND PIPING.REPLACE ALL DAMAGED MOLDED RUGS AT DINING ROOM FLOORS; ENSURE ALL DINING ROOM FLOOR ARE CLEAN AND SANITIZED ROUTINELY AND ALSO UNDER RUGS.
    Location: Dish machine area
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: CONTINUE TO WORK ON:MPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR, EXPO-LINE, WALK-IN-BEER COOLER, SODA SYRUP BOX STORAGE ROOM AND DISHMACHINE AREA LOCATION FLOORS; INCLUDING ALL FLOOR DRAINS AND PIPING.REPLACE ALL DAMAGED MOLDED RUGS AT DINING ROOM FLOORS; ENSURE ALL DINING ROOM FLOOR ARE CLEAN AND SANITIZED ROUTINELY AND ALSO UNDER RUGS.
    Location: Expo line
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: CONTINUE TO WORK ON:MPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR, EXPO-LINE, WALK-IN-BEER COOLER, SODA SYRUP BOX STORAGE ROOM AND DISHMACHINE AREA LOCATION FLOORS; INCLUDING ALL FLOOR DRAINS AND PIPING.REPLACE ALL DAMAGED MOLDED RUGS AT DINING ROOM FLOORS; ENSURE ALL DINING ROOM FLOOR ARE CLEAN AND SANITIZED ROUTINELY AND ALSO UNDER RUGS.
    Location: Bar
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: CONTINUE TO WORK ON:MPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR, EXPO-LINE, WALK-IN-BEER COOLER, SODA SYRUP BOX STORAGE ROOM AND DISHMACHINE AREA LOCATION FLOORS; INCLUDING ALL FLOOR DRAINS AND PIPING.REPLACE ALL DAMAGED MOLDED RUGS AT DINING ROOM FLOORS; ENSURE ALL DINING ROOM FLOOR ARE CLEAN AND SANITIZED ROUTINELY AND ALSO UNDER RUGS.
    Location: Dining room
  • Thermometer, provided
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Comments: PROVIDE INTERIOR VISIBLE WORKING THERMOMETER AT BAR REACH-IN-COOLER WHERE MISSING.
    Location: Bar
    Equipment: Reach in cooler
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: REPLACE AND/OR RESURFACE RUSTED DAMAGED DISHMACHINE LOCATION SHELVING--CORRECTED.REPLACE DAMAGED/BUSTED KITCHEN COOK-LINE HOOD SYSTEM FILTERS WHERE NEEDED--IN PROGRESS ON WORK ORDER.REPAIR KITCHEN DISHMACHIEN WASH AND RINSE GAUGES TO ENSURE PROPER TEMPERATURE READINGS.REPAIR DAMAGED DOOR GASKET AT BAR REACH-IN-COOLER WHERE MILK IS STORED.
    Location: Dish machine area
    Equipment: Metal shelving
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: REPLACE AND/OR RESURFACE RUSTED DAMAGED DISHMACHINE LOCATION SHELVING--CORRECTED.REPLACE DAMAGED/BUSTED KITCHEN COOK-LINE HOOD SYSTEM FILTERS WHERE NEEDED--IN PROGRESS ON WORK ORDER.REPAIR KITCHEN DISHMACHIEN WASH AND RINSE GAUGES TO ENSURE PROPER TEMPERATURE READINGS.REPAIR DAMAGED DOOR GASKET AT BAR REACH-IN-COOLER WHERE MILK IS STORED.
    Location: Kitchen
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: REPLACE AND/OR RESURFACE RUSTED DAMAGED DISHMACHINE LOCATION SHELVING--CORRECTED.REPLACE DAMAGED/BUSTED KITCHEN COOK-LINE HOOD SYSTEM FILTERS WHERE NEEDED--IN PROGRESS ON WORK ORDER.REPAIR KITCHEN DISHMACHIEN WASH AND RINSE GAUGES TO ENSURE PROPER TEMPERATURE READINGS.REPAIR DAMAGED DOOR GASKET AT BAR REACH-IN-COOLER WHERE MILK IS STORED.
    Location: Cook line
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: REPLACE AND/OR RESURFACE RUSTED DAMAGED DISHMACHINE LOCATION SHELVING--CORRECTED.REPLACE DAMAGED/BUSTED KITCHEN COOK-LINE HOOD SYSTEM FILTERS WHERE NEEDED--IN PROGRESS ON WORK ORDER.REPAIR KITCHEN DISHMACHIEN WASH AND RINSE GAUGES TO ENSURE PROPER TEMPERATURE READINGS.REPAIR DAMAGED DOOR GASKET AT BAR REACH-IN-COOLER WHERE MILK IS STORED.
    Location: Dish machine area
    Equipment: Dishmachine
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: REPLACE AND/OR RESURFACE RUSTED DAMAGED DISHMACHINE LOCATION SHELVING--CORRECTED.REPLACE DAMAGED/BUSTED KITCHEN COOK-LINE HOOD SYSTEM FILTERS WHERE NEEDED--IN PROGRESS ON WORK ORDER.REPAIR KITCHEN DISHMACHIEN WASH AND RINSE GAUGES TO ENSURE PROPER TEMPERATURE READINGS.REPAIR DAMAGED DOOR GASKET AT BAR REACH-IN-COOLER WHERE MILK IS STORED.
    Location: 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 HANDSINK LOCATED BY ICE MACHINE SO THAT IT IS NOT MOVABLE.
    Location: Kitchen (front)
    Equipment: Hand sink
  • Food storage (corrected)
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: FOOD STORED ON FLOOR AT WALK-IN-FREEZER; KEEP FOODS STORED OFF FLOOR AT LEAST 6 INCHES.
    Location: Walk-in freezer
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CLEAN, SANITIZE AND ORGANIZE KITCHEN SODA SYRUP BOX STORAGE ROOM.
    Location: Kitchen
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CLEAN, SANITIZE AND ORGANIZE KITCHEN SODA SYRUP BOX STORAGE ROOM.
    Location: Dry storage
  • 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 KITCHEN ICE MACHINE (INTERIOR AND EXTERIOR SURFACES).
    Location: Kitchen
    Equipment: Ice machine
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Bar
    Equipment: Hand sink
  • Hand sink/trash can
    No waste receptacle at hand sink.
    Correction: Provide waste receptacle.
    Location: Expo line
    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: REPLACE CRACKED LIGHT GUARD SHIELD AT KITCHEN DRESSING ROOM.
    Location: Kitchen
  • Light shields
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: REPLACE CRACKED LIGHT GUARD SHIELD AT KITCHEN DRESSING ROOM.
    Location: Emp restroom
  • In use utensil storage (corrected)
    In use utensil(s) stored improperly.
    Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
    Comments: UTENSILS STORED IN CONTAINER OF STAGNANT WATER AT COOK-LINE--DISCONTINUE THIS BEHAVIOR.KNIVES STORED IN BETWEEN EQUIPMENT--DISCONTINUE THIS BEHAVIOR TO PREVENT CROSS-CONTAMINATION.
    Location: Kitchen
  • In use utensil storage (corrected)
    In use utensil(s) stored improperly.
    Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
    Comments: UTENSILS STORED IN CONTAINER OF STAGNANT WATER AT COOK-LINE--DISCONTINUE THIS BEHAVIOR.KNIVES STORED IN BETWEEN EQUIPMENT--DISCONTINUE THIS BEHAVIOR TO PREVENT CROSS-CONTAMINATION.
    Location: Cook line
  • In use utensil storage (corrected)
    In use utensil(s) stored improperly.
    Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
    Comments: UTENSILS STORED IN CONTAINER OF STAGNANT WATER AT COOK-LINE--DISCONTINUE THIS BEHAVIOR.KNIVES STORED IN BETWEEN EQUIPMENT--DISCONTINUE THIS BEHAVIOR TO PREVENT CROSS-CONTAMINATION.
    Location: Cook line
    Equipment: Knife/utensil rack
 08/20/2013Recheck
  • CO2 tanks unrestrained
    Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
    Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
  • 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).
    Location: Expo line
  • 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).
    Location: Bar
  • Pests/rodents
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: GNATS/FLIES PRESENT AT BAR, KITCHEN DISHMACHINE AREA LOCATION AND EXPO-LINE.
    Location: Dish machine area
  • Pests/rodents
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: GNATS/FLIES PRESENT AT BAR, KITCHEN DISHMACHINE AREA LOCATION AND EXPO-LINE.
    Location: Expo line
  • Pests/rodents
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: GNATS/FLIES PRESENT AT BAR, KITCHEN DISHMACHINE AREA LOCATION AND EXPO-LINE.
    Location: Bar
  • No hand washing (when) (corrected on site)
    Food employees’ hands became contaminated and were not washed to eliminate contamination.
    Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
    Comments: FOOD HANDER NOT WASHING HANDS BEFORE APPLYING NEW SETS OF GLOVES--DISCONTINUE THIS BEHAVIOR.
  • Eating, drinking, smoking
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: EMPLOYEE PERSONAL DRINK STORED ON BACK KITCHEN PREP TABLE--DISCONTINUE THIS BEHAVIOR.OPEN EMPLOYEE DRINKS AT EXPO-LINE LOCATION--DISCONTINE THIS BEHAVIOR.
    Location: Kitchen (back)
    Equipment: Prep table
  • Eating, drinking, smoking
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: EMPLOYEE PERSONAL DRINK STORED ON BACK KITCHEN PREP TABLE--DISCONTINUE THIS BEHAVIOR.OPEN EMPLOYEE DRINKS AT EXPO-LINE LOCATION--DISCONTINE THIS BEHAVIOR.
    Location: Expo line
  • Date marking
    Potentially hazardous ready-to-eat food not properly date marked.
    Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
    Location: Kitchen
    Equipment: ----------------- Coolers ----------------
  • Miscellaneous contamination of food (Critical)
    Food contaminated by miscellaneous source.
    Correction: Protect food from all sources of contamination.
    Comments: DEAD GNATS/FLIES PRESENT AT BAR ICE BIN--CLEAN AND SANITIZE ALL ICE BINS. PROVIDE PROPER COVERS FOR ICE BINS WHEN NOT IN USE.
    Location: Bar
    Equipment: Ice bin
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING (INTERIOR AND EXTERIOR):-BULK INGREDIENT BINS (EX. FLOUR BINS)-DISHMACHINE AREA LOCATION SHELVING.
    Location: Kitchen (back)
    Equipment: Bulk food containers
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING (INTERIOR AND EXTERIOR):-BULK INGREDIENT BINS (EX. FLOUR BINS)-DISHMACHINE AREA LOCATION SHELVING.
    Location: Dish machine area
    Equipment: Metal shelving
  • Food contact cleaning frequency
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING AT THE ABOVE LOCATIONS/EQUIPMENT:
    Location: Kitchen (back)
    Equipment: Slicer
  • Food contact cleaning frequency
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING AT THE ABOVE LOCATIONS/EQUIPMENT:
    Location: Kitchen (back)
    Equipment: Prep table
  • Food contact cleaning frequency
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING AT THE ABOVE LOCATIONS/EQUIPMENT:
    Location: Kitchen (back)
    Equipment: Metal shelving
  • Hand sink soiled
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Location: Kitchen (back)
    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: ITEMS STORED IN BACK KITCHEN AND EXPO-LINE HANDSINKS--REMOVE.
    Location: Kitchen (back)
    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: ITEMS STORED IN BACK KITCHEN AND EXPO-LINE HANDSINKS--REMOVE.
    Location: Expo line
    Equipment: Hand sink
  • 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: PROVIDE SCOOPS WITH HANDLES TO DISPENSE FOODS AT COOK-LINE LOCATION.
    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: PROVIDE SCOOPS WITH HANDLES TO DISPENSE FOODS AT COOK-LINE LOCATION.
    Location: Cook line
  • Jewelry prohibition (corrected on site)
    Employee wearing excessive jewelry.
    Correction: While preparing food, employees shall not wear jewelry on their hand(s) or arm(s) except a plain band.
    Comments: FOOD HANDLERS WEARING BRACELETS ON ARMS--REMOVE.
  • 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 ALL SINGLE-SERVICE USE ITEMS STORED OFF FLOOR AT LEAST 6 INCHES AT BACK KITCHEN AND BAR LOCATIONS.
    Location: Kitchen (back)
  • 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 ALL SINGLE-SERVICE USE ITEMS STORED OFF FLOOR AT LEAST 6 INCHES AT BACK KITCHEN AND BAR LOCATIONS.
    Location: Bar
  • Ventilation provided
    Insufficient capacity and/or no mechanical ventilation provided.
    Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
    Comments: HAVE ALL ESTABLISHMNENT FIRE-EXTINGUISHERS AND KITCHEN FIRE SUPPRESSION SYSTEM INSPECTED, UPDATED AND RE-TAGGED PROPERLY BY PROFESSIONAL SERVICE PROVIDER.(LAST INSPECTED IN JUNE OF 2012)
    Location: Kitchen
  • Ventilation soiled
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN HOOD SYSTEM INTERIOR AND EXTERIOR SURFACES; INCLUDING FILTERS.
    Location: Kitchen
  • Ventilation soiled
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN HOOD SYSTEM INTERIOR AND EXTERIOR SURFACES; INCLUDING FILTERS.
    Location: Cook line
  • Floors, walls, ceilings cleanability
    Floors, walls and ceilings not smooth and easily cleanable.
    Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
    Comments: REPAIR DAMAGED WALK-IN-BEER COOLER FLOORS WHERE NEEDED.
    Location: Kitchen (back)
  • Floors, walls, ceilings cleanability
    Floors, walls and ceilings not smooth and easily cleanable.
    Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
    Comments: REPAIR DAMAGED WALK-IN-BEER COOLER FLOORS WHERE NEEDED.
    Location: Walk-in cooler
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR, EXPO-LINE, WALK-IN-BEER COOLER, SODA SYRUP BOX STORAGE ROOM AND DISHMACHINE AREA LOCATION FLOORS.
    Location: Kitchen (back)
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR, EXPO-LINE, WALK-IN-BEER COOLER, SODA SYRUP BOX STORAGE ROOM AND DISHMACHINE AREA LOCATION FLOORS.
    Location: Walk-in cooler
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR, EXPO-LINE, WALK-IN-BEER COOLER, SODA SYRUP BOX STORAGE ROOM AND DISHMACHINE AREA LOCATION FLOORS.
    Location: Kitchen
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR, EXPO-LINE, WALK-IN-BEER COOLER, SODA SYRUP BOX STORAGE ROOM AND DISHMACHINE AREA LOCATION FLOORS.
    Location: Dry storage
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR, EXPO-LINE, WALK-IN-BEER COOLER, SODA SYRUP BOX STORAGE ROOM AND DISHMACHINE AREA LOCATION FLOORS.
    Location: Dish machine area
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR, EXPO-LINE, WALK-IN-BEER COOLER, SODA SYRUP BOX STORAGE ROOM AND DISHMACHINE AREA LOCATION FLOORS.
    Location: Expo line
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR, EXPO-LINE, WALK-IN-BEER COOLER, SODA SYRUP BOX STORAGE ROOM AND DISHMACHINE AREA LOCATION FLOORS.
    Location: Bar
  • Thermometer, provided
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Comments: PROVIDE INTERIOR VISIBLE WORKING THERMOMETER AT BAR REACH-IN-COOLER WHERE MISSING.
    Location: Bar
    Equipment: Reach in cooler
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: REPLACE AND/OR RESURFACE RUSTED DAMAGED DISHMACHINE LOCATION SHELVING.REPLACE DAMAGED/BUSTED KITCHEN COOK-LINE HOOD SYSTEM FILTERS WHERE NEEDED.REPAIR KITCHEN DISHMACHIEN WASH AND RINSE GAUGES TO ENSURE PROPER TEMPERATURE READINGS.REPAIR DAMAGED DOOR GASKET AT BAR REACH-IN-COOLER WHERE MILK IS STORED.
    Location: Dish machine area
    Equipment: Metal shelving
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: REPLACE AND/OR RESURFACE RUSTED DAMAGED DISHMACHINE LOCATION SHELVING.REPLACE DAMAGED/BUSTED KITCHEN COOK-LINE HOOD SYSTEM FILTERS WHERE NEEDED.REPAIR KITCHEN DISHMACHIEN WASH AND RINSE GAUGES TO ENSURE PROPER TEMPERATURE READINGS.REPAIR DAMAGED DOOR GASKET AT BAR REACH-IN-COOLER WHERE MILK IS STORED.
    Location: Kitchen
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: REPLACE AND/OR RESURFACE RUSTED DAMAGED DISHMACHINE LOCATION SHELVING.REPLACE DAMAGED/BUSTED KITCHEN COOK-LINE HOOD SYSTEM FILTERS WHERE NEEDED.REPAIR KITCHEN DISHMACHIEN WASH AND RINSE GAUGES TO ENSURE PROPER TEMPERATURE READINGS.REPAIR DAMAGED DOOR GASKET AT BAR REACH-IN-COOLER WHERE MILK IS STORED.
    Location: Cook line
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: REPLACE AND/OR RESURFACE RUSTED DAMAGED DISHMACHINE LOCATION SHELVING.REPLACE DAMAGED/BUSTED KITCHEN COOK-LINE HOOD SYSTEM FILTERS WHERE NEEDED.REPAIR KITCHEN DISHMACHIEN WASH AND RINSE GAUGES TO ENSURE PROPER TEMPERATURE READINGS.REPAIR DAMAGED DOOR GASKET AT BAR REACH-IN-COOLER WHERE MILK IS STORED.
    Location: Dish machine area
    Equipment: Dishmachine
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: REPLACE AND/OR RESURFACE RUSTED DAMAGED DISHMACHINE LOCATION SHELVING.REPLACE DAMAGED/BUSTED KITCHEN COOK-LINE HOOD SYSTEM FILTERS WHERE NEEDED.REPAIR KITCHEN DISHMACHIEN WASH AND RINSE GAUGES TO ENSURE PROPER TEMPERATURE READINGS.REPAIR DAMAGED DOOR GASKET AT BAR REACH-IN-COOLER WHERE MILK IS STORED.
    Location: 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 HANDSINK LOCATED BY ICE MACHINE SO THAT IT IS NOT MOVABLE.
    Location: Kitchen (front)
    Equipment: Hand sink
  • Food storage (corrected on site)
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: FOOD STORED ON FLOOR AT WALK-IN-FREEZER; KEEP FOODS STORED OFF FLOOR AT LEAST 6 INCHES.
    Location: Walk-in freezer
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CLEAN, SANITIZE AND ORGANIZE KITCHEN SODA SYRUP BOX STORAGE ROOM.
    Location: Kitchen
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CLEAN, SANITIZE AND ORGANIZE KITCHEN SODA SYRUP BOX STORAGE ROOM.
    Location: Dry storage
  • 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 KITCHEN ICE MACHINE (INTERIOR AND EXTERIOR SURFACES).
    Location: Kitchen
    Equipment: Ice machine
  • Hand sink/towels
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Bar
    Equipment: Hand sink
  • Hand sink/trash can
    No waste receptacle at hand sink.
    Correction: Provide waste receptacle.
    Location: Expo line
    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 BULBS AT KITCHEN DRESSING ROOM.
    Location: Kitchen
  • 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 BULBS AT KITCHEN DRESSING ROOM.
    Location: Emp restroom
  • In use utensil storage
    In use utensil(s) stored improperly.
    Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
    Comments: UTENSILS STORED IN CONTAINER OF STAGNANT WATER AT COOK-LINE--DISCONTINUE THIS BEHAVIOR.KNIVES STORED IN BETWEEN EQUIPMENT--DISCONTINUE THIS BEHAVIOR TO PREVENT CROSS-CONTAMINATION.
    Location: Kitchen
  • In use utensil storage
    In use utensil(s) stored improperly.
    Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
    Comments: UTENSILS STORED IN CONTAINER OF STAGNANT WATER AT COOK-LINE--DISCONTINUE THIS BEHAVIOR.KNIVES STORED IN BETWEEN EQUIPMENT--DISCONTINUE THIS BEHAVIOR TO PREVENT CROSS-CONTAMINATION.
    Location: Cook line
  • In use utensil storage
    In use utensil(s) stored improperly.
    Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
    Comments: UTENSILS STORED IN CONTAINER OF STAGNANT WATER AT COOK-LINE--DISCONTINUE THIS BEHAVIOR.KNIVES STORED IN BETWEEN EQUIPMENT--DISCONTINUE THIS BEHAVIOR TO PREVENT CROSS-CONTAMINATION.
    Location: Cook line
    Equipment: Knife/utensil rack
 07/24/2013Routine
  • Toxic labeling (corrected on site)
    Working container(s) of toxic materials not labeled with common name of contents.
    Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
    Comments: LABEL CHEMICAL SPRAY BOTTLE.
    Location: Bar
  • Eating, drinking, smoking (corrected)
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: OPEN EMPLOYEE DRINK STORED AT BACK KITCHEN ON TOP OF SODA SYRUP BOXES--DISCONTINUE THIS BEHAVIOR.
    Location: Kitchen (back)
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BACK KITCHEN VICTORY FREEZER (INTERIOR AND EXTERIOR SURFACES).
    Location: Kitchen (back)
    Equipment: reach in freezer
  • Food contact cleaning frequency (corrected)
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Location: Kitchen
    Equipment: Knife/utensil rack
  • Food contact cleaning frequency (corrected)
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Location: Kitchen
    Equipment: Slicer
  • Food contact cleaning frequency (corrected)
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Location: Kitchen
    Equipment: Can opener
  • Jewelry prohibition (corrected)
    Employee wearing excessive jewelry.
    Correction: While preparing food, employees shall not wear jewelry on their hand(s) or arm(s) except a plain band.
    Comments: FOOD HANDLER WEARING DANGLING BRACLET HANDLING FOOD ON COOK-LINE--REMOVE.
  • Storage of Personal Items (corrected)
    Improper storage of personal item(s) with food or food contact item(s).
    Correction: Store personal item(s) away from food and food related articles.
    Comments: EMPLOYEE PERSONAL ITEMS AND DRINKS STORED ABOVE SINGLE-SERVICE ITEMS AND UTENSILS ON SHELVING AND IN MINI RED BULL COOLER (EMPLOYEE PROTEIN DRINK).
    Location: Expo line
  • Single Service/Equipment storage (corrected)
    Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
    Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
    Comments: KEEP IN-USE UTENSILS STORED OFF FLOOR AT LEAST 6 INCHES LOCATED NEXT TO DEEP FRYERS (IF USING PANS/CONTAINERS FOR COOK-LINE STORED OFF FLOOR).
    Location: Kitchen
  • Single Service/Equipment storage (corrected)
    Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
    Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
    Comments: KEEP IN-USE UTENSILS STORED OFF FLOOR AT LEAST 6 INCHES LOCATED NEXT TO DEEP FRYERS (IF USING PANS/CONTAINERS FOR COOK-LINE STORED OFF FLOOR).
    Location: Cook line
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: PROVIDE MORE LIGHTING AT DISHMACHINE AREA LOCATION; CONDUCT PROPER INSTALLATION.
    Location: Dish machine area
  • Dumpster enclosure condition
    Storage areas, enclosures and dumpster in poor condition.
    Correction: Maintain storage areas, enclosures and dumpster in good repair.
    Location: Dumpster area
  • Dumpster lids open
    Dumpster and/or waste handling units not covered.
    Correction: Cover all dumpsters and waste handling units.
    Location: Dumpster area
  • Dumpster area litter and items (corrected)
    Trash areas and enclosures not properly maintained.
    Correction: Trash areas and enclosures shall be maintained free of unnecessary items and litter.
    Location: Dumpster area
  • 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: CONTINUE TO WORK ON AND IMPROVE AND ENSURE CLEANING IS BEING CONDUCTED ON SUNDAY AND WEDNESDAY.IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN INTERIOR SURFACES OF HOOD SYSTEM AND FILTERS.
    Location: Kitchen
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN SODA ROOM WALLS/FLOORS/CEILING SURFACES. IMPROVEMENTS NEEDED!!!IMPROVE DISHMACHINE LOCATION WALL CLEANING AND SANITIZING--CORRECTEDIMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR FLOOR DRAINS--CORRECTED
    Location: Kitchen
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN SODA ROOM WALLS/FLOORS/CEILING SURFACES. IMPROVEMENTS NEEDED!!!IMPROVE DISHMACHINE LOCATION WALL CLEANING AND SANITIZING--CORRECTEDIMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR FLOOR DRAINS--CORRECTED
    Location: Dry storage
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN SODA ROOM WALLS/FLOORS/CEILING SURFACES. IMPROVEMENTS NEEDED!!!IMPROVE DISHMACHINE LOCATION WALL CLEANING AND SANITIZING--CORRECTEDIMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR FLOOR DRAINS--CORRECTED
    Location: Dish machine area
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN SODA ROOM WALLS/FLOORS/CEILING SURFACES. IMPROVEMENTS NEEDED!!!IMPROVE DISHMACHINE LOCATION WALL CLEANING AND SANITIZING--CORRECTEDIMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR FLOOR DRAINS--CORRECTED
    Location: Bar
  • Warewashing equipment cleaning (corrected)
    Warewashing equipment not cleaned at appropriate intervals.
    Correction: Clean warewash equipment appropriate intervals.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF INTERIOR AND EXTERIOR SURFACES OF DISHMACHINE.
    Location: Dish machine area
    Equipment: Dishmachine
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: REPLACE OR RESURFACE RUSTED SHELVING AT DISHMACHINE AREA LOCATION.REPAIR EXPO LINE PAPER TOWEL DISPENSER--CORRECTED
    Location: Dish machine area
    Equipment: Metal shelving
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: REPLACE OR RESURFACE RUSTED SHELVING AT DISHMACHINE AREA LOCATION.REPAIR EXPO LINE PAPER TOWEL DISPENSER--CORRECTED
    Location: Expo line
    Equipment: Hand sink
  • Food storage (corrected)
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: LEMONS STORED ON FLOOR AT WALK-IN-PRODUCE COOLER; KEEP FOODS STORED OFF FLOOR AT LEAST 6 INCHES.
    Location: Walk-in cooler
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANNG AND SANITIZING OF THE FOLLOWING:-SOILED DISH MACHINE LOCATION SHELVING.-SOILED EXTERIOR VENTS OF BAR REACH-IN-COOLERS.-SOILED BAR REACH-IN-COOLER/GLASS CHILLER INTERIOR SURFACES WHERE NEEDED.
    Location: Dish machine area
    Equipment: Metal shelving
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANNG AND SANITIZING OF THE FOLLOWING:-SOILED DISH MACHINE LOCATION SHELVING.-SOILED EXTERIOR VENTS OF BAR REACH-IN-COOLERS.-SOILED BAR REACH-IN-COOLER/GLASS CHILLER INTERIOR SURFACES WHERE NEEDED.
    Location: Bar
    Equipment: Reach in cooler
  • Non potentially hazardous food contact surface(s) soiled (corrected)
    Non-potentially hazardous food contact surface(s) soiled.
    Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF INTERIOR AND EXTERIOR SURFACES OF KITCHEN ICE MACHINE.IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF INTERIOR AND EXTERIOR SURFACES OF BAR SODA GUN UNITS AND HOLSTERS WHERE NEEDED.
    Location: Kitchen
    Equipment: Ice machine
  • Non potentially hazardous food contact surface(s) soiled (corrected)
    Non-potentially hazardous food contact surface(s) soiled.
    Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF INTERIOR AND EXTERIOR SURFACES OF KITCHEN ICE MACHINE.IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF INTERIOR AND EXTERIOR SURFACES OF BAR SODA GUN UNITS AND HOLSTERS WHERE NEEDED.
    Location: Bar
    Equipment: Soda gun & holster
  • 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 AND CHLORINE FOR KITCHEN.
    Location: Kitchen
    Equipment: Dishmachine
  • 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 AND CHLORINE FOR KITCHEN.
    Location: Kitchen
 02/19/2013Recheck
  • 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.
    Location: Bar
  • Eating, drinking, smoking
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: OPEN EMPLOYEE DRINK STORED AT BACK KITCHEN ON TOP OF SODA SYRUP BOXES--DISCONTINUE THIS BEHAVIOR.
    Location: Kitchen (back)
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BACK KITCHEN VICTORY FREEZER (INTERIOR AND EXTERIOR SURFACES).
    Location: Kitchen (back)
    Equipment: reach in freezer
  • Food contact cleaning frequency
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Location: Kitchen
    Equipment: Knife/utensil rack
  • Food contact cleaning frequency
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Location: Kitchen
    Equipment: Slicer
  • Food contact cleaning frequency
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Location: Kitchen
    Equipment: Can opener
  • Jewelry prohibition (corrected on site)
    Employee wearing excessive jewelry.
    Correction: While preparing food, employees shall not wear jewelry on their hand(s) or arm(s) except a plain band.
    Comments: FOOD HANDLER WEARING DANGLING BRACLET HANDLING FOOD ON COOK-LINE--REMOVE.
  • Storage of Personal Items
    Improper storage of personal item(s) with food or food contact item(s).
    Correction: Store personal item(s) away from food and food related articles.
    Comments: EMPLOYEE PERSONAL ITEMS AND DRINKS STORED ABOVE SINGLE-SERVICE ITEMS AND UTENSILS ON SHELVING AND IN MINI RED BULL COOLER (EMPLOYEE PROTEIN DRINK).
    Location: Expo line
  • 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 IN-USE UTENSILS STORED OFF FLOOR AT LEAST 6 INCHES LOCATED NEXT TO DEEP FRYERS (IF USING PANS/CONTAINERS FOR COOK-LINE STORED OFF FLOOR).
    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 IN-USE UTENSILS STORED OFF FLOOR AT LEAST 6 INCHES LOCATED NEXT TO DEEP FRYERS (IF USING PANS/CONTAINERS FOR COOK-LINE STORED OFF FLOOR).
    Location: Cook line
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: PROVIDE MORE LIGHTING AT DISHMACHINE AREA LOCATION; CONDUCT PROPER INSTALLATION.
    Location: Dish machine area
  • Dumpster enclosure condition
    Storage areas, enclosures and dumpster in poor condition.
    Correction: Maintain storage areas, enclosures and dumpster in good repair.
    Location: Dumpster area
  • Dumpster lids open
    Dumpster and/or waste handling units not covered.
    Correction: Cover all dumpsters and waste handling units.
    Location: Dumpster area
  • Dumpster area litter and items
    Trash areas and enclosures not properly maintained.
    Correction: Trash areas and enclosures shall be maintained free of unnecessary items and litter.
    Location: Dumpster area
  • 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 INTERIOR SURFACES OF HOOD SYSTEM AND FILTERS.
    Location: Kitchen
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN SODA ROOM WALLS/FLOORS/CEILING SURFACES. IMPROVEMENTS NEEDED!!!IMPROVE DISHMACHINE LOCATION WALL CLEANING AND SANITIZING.IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR FLOOR DRAINS.
    Location: Kitchen
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN SODA ROOM WALLS/FLOORS/CEILING SURFACES. IMPROVEMENTS NEEDED!!!IMPROVE DISHMACHINE LOCATION WALL CLEANING AND SANITIZING.IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR FLOOR DRAINS.
    Location: Dry storage
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN SODA ROOM WALLS/FLOORS/CEILING SURFACES. IMPROVEMENTS NEEDED!!!IMPROVE DISHMACHINE LOCATION WALL CLEANING AND SANITIZING.IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR FLOOR DRAINS.
    Location: Dish machine area
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN SODA ROOM WALLS/FLOORS/CEILING SURFACES. IMPROVEMENTS NEEDED!!!IMPROVE DISHMACHINE LOCATION WALL CLEANING AND SANITIZING.IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR FLOOR DRAINS.
    Location: Bar
  • Warewashing equipment cleaning
    Warewashing equipment not cleaned at appropriate intervals.
    Correction: Clean warewash equipment appropriate intervals.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF INTERIOR AND EXTERIOR SURFACES OF DISHMACHINE.
    Location: Dish machine area
    Equipment: Dishmachine
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: REPLACE OR RESURFACE RUSTED SHELVING AT DISHMACHINE AREA LOCATION.REPAIR EXPO LINE PAPER TOWEL DISPENSER.
    Location: Dish machine area
    Equipment: Metal shelving
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: REPLACE OR RESURFACE RUSTED SHELVING AT DISHMACHINE AREA LOCATION.REPAIR EXPO LINE PAPER TOWEL DISPENSER.
    Location: Expo line
    Equipment: Hand sink
  • Food storage
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: LEMONS STORED ON FLOOR AT WALK-IN-PRODUCE COOLER; KEEP FOODS STORED OFF FLOOR AT LEAST 6 INCHES.
    Location: Walk-in cooler
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANNG AND SANITIZING OF THE FOLLOWING:-SOILED DISH MACHINE LOCATION SHELVING.-SOILED EXTERIOR VENTS OF BAR REACH-IN-COOLERS.-SOILED BAR REACH-IN-COOLER/GLASS CHILLER INTERIOR SURFACES WHERE NEEDED.
    Location: Dish machine area
    Equipment: Metal shelving
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANNG AND SANITIZING OF THE FOLLOWING:-SOILED DISH MACHINE LOCATION SHELVING.-SOILED EXTERIOR VENTS OF BAR REACH-IN-COOLERS.-SOILED BAR REACH-IN-COOLER/GLASS CHILLER INTERIOR SURFACES WHERE NEEDED.
    Location: Bar
    Equipment: Reach in cooler
  • Non potentially hazardous food contact surface(s) soiled
    Non-potentially hazardous food contact surface(s) soiled.
    Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF INTERIOR AND EXTERIOR SURFACES OF KITCHEN ICE MACHINE.IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF INTERIOR AND EXTERIOR SURFACES OF BAR SODA GUN UNITS AND HOLSTERS WHERE NEEDED.
    Location: Kitchen
    Equipment: Ice machine
  • Non potentially hazardous food contact surface(s) soiled
    Non-potentially hazardous food contact surface(s) soiled.
    Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF INTERIOR AND EXTERIOR SURFACES OF KITCHEN ICE MACHINE.IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF INTERIOR AND EXTERIOR SURFACES OF BAR SODA GUN UNITS AND HOLSTERS WHERE NEEDED.
    Location: Bar
    Equipment: Soda gun & holster
  • No test kit
    No test kit provided and /or used to measure the concentration of sanitizer.
    Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
    Comments: PROVIDE CHEMICAL SANITIZER TEST STRIPS FOR QUAT AND CHLORINE FOR KITCHEN.
    Location: Kitchen
    Equipment: Dishmachine
  • No test kit
    No test kit provided and /or used to measure the concentration of sanitizer.
    Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
    Comments: PROVIDE CHEMICAL SANITIZER TEST STRIPS FOR QUAT AND CHLORINE FOR KITCHEN.
    Location: Kitchen
 02/12/2013Routine
  • Dumpster area litter and items (corrected on site)
    Trash areas and enclosures not properly maintained.
    Correction: Trash areas and enclosures shall be maintained free of unnecessary items and litter.
    Location: Dumpster area
 12/03/2012Non-Illness Complaint
  • CO2 tanks unrestrained (corrected)
    Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
    Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
  • Pests/rodents (corrected)
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: GNATS/DRAIN FLIES PRESENT AT KITCHEN AND BAR.CONSULT PROFESSIONAL PEST CONTROL PROVIDER TO HELP ELIMINATE THIS ISSUE. PEST CONTROL AND SANITATION WORK HAND AND HAND.ELIMINATE ALL HARBORAGE--EX--DIRTY BROOMS, DUST PANS, NO COVERS FOR TRASH BINS, NOT TAKING OUT TRASH, STAGNANT WATER ON FLOORS, NOT PROPERLY CLEANING AND SANITIZING ESTABLISHMENT, SOILED FLOOR DRAINS, ETC.
    Location: Kitchen
  • Pests/rodents (corrected)
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: GNATS/DRAIN FLIES PRESENT AT KITCHEN AND BAR.CONSULT PROFESSIONAL PEST CONTROL PROVIDER TO HELP ELIMINATE THIS ISSUE. PEST CONTROL AND SANITATION WORK HAND AND HAND.ELIMINATE ALL HARBORAGE--EX--DIRTY BROOMS, DUST PANS, NO COVERS FOR TRASH BINS, NOT TAKING OUT TRASH, STAGNANT WATER ON FLOORS, NOT PROPERLY CLEANING AND SANITIZING ESTABLISHMENT, SOILED FLOOR DRAINS, ETC.
    Location: Bar
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF BAR REACH-IN GLASS CHILLERS INTERIOR SHELVING SURFACES AND REMOVE BROKEN GLASS.
    Location: Bar
    Equipment: Reach in cooler
  • Plumbing system / repair (Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: DUMPSINK AT BAR NOT DRAINING; REPAIR TO ENSURE PROPER DRAINAGE.
    Location: Bar
    Equipment: Dump sink
  • Contamination of sanitized tableware (corrected)
    Food contact and/or lip-contact surface of a single service article, single use article, or utensil contaminated and/or unprotected.
    Correction: Handle and /or store to prevent contamination.
    Comments: PROVIDE PRE-WRAPPED DRINKING STRAWS AT ESTABLISHMENT. FAILURE OF COMPLIANCE AND MAINTAINING COMPLIANCE WILL RESULT WITH CITATION.
  • 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: EMPLOYEE DRINKS STORED ON SODA SYRUP BOXES AND ON FRONT COOK-LINE AND EXPO-LINE--DISCONTINUE THIS BEHAVIOR.
    Location: Kitchen (back)
  • Storage of Personal Items (corrected)
    Improper storage of personal item(s) with food or food contact item(s).
    Correction: Store personal item(s) away from food and food related articles.
    Comments: EMPLOYEE DRINKS STORED ON SODA SYRUP BOXES AND ON FRONT COOK-LINE AND EXPO-LINE--DISCONTINUE THIS BEHAVIOR.
    Location: Expo line
  • 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: EMPLOYEE DRINKS STORED ON SODA SYRUP BOXES AND ON FRONT COOK-LINE AND EXPO-LINE--DISCONTINUE THIS BEHAVIOR.
    Location: Cook line
  • Mops and brooms (corrected)
    Maintenance tool(s) not stored in approved locations and/or manner.
    Correction: Maintenance tools, such as brooms, mops, vacuum cleaners, and similar items, shall be stored so they do not contaminate food, equipment, utensils, linens or single service items.
    Location: Kitchen
  • Mops and brooms (corrected)
    Maintenance tool(s) not stored in approved locations and/or manner.
    Correction: Maintenance tools, such as brooms, mops, vacuum cleaners, and similar items, shall be stored so they do not contaminate food, equipment, utensils, linens or single service items.
    Location: Chemical room
  • Drying mop(s) (corrected)
    Improper drying of wet mop(s).
    Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
    Location: Kitchen
  • Drying mop(s) (corrected)
    Improper drying of wet mop(s).
    Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
    Location: Chemical room
  • Ventilation provided (corrected)
    Insufficient capacity and/or no mechanical ventilation provided.
    Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
    Comments: CONTACT PROFESSIONAL SERVICE PROVIDER (KOORSEN) AND HAVE ALL FIRE-EXTINGUISHERS SERVICED, INSPECTED AND TAGGED PROPERLY. ENSURE PROPER POSITIONING OF FIRE EXTINGUISHERS AND THAT ALL FIRE-EXTINGUISHERS ARE ELEVATED PROPERLY OFF FLOOR.
    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: CONTACT PROFESSIONAL SERVICE PROVIDER (KOORSEN) AND HAVE ALL FIRE-EXTINGUISHERS SERVICED, INSPECTED AND TAGGED PROPERLY. ENSURE PROPER POSITIONING OF FIRE EXTINGUISHERS AND THAT ALL FIRE-EXTINGUISHERS ARE ELEVATED PROPERLY OFF FLOOR.
    Location: Expo line
  • 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: CONTACT PROFESSIONAL SERVICE PROVIDER (KOORSEN) AND HAVE ALL FIRE-EXTINGUISHERS SERVICED, INSPECTED AND TAGGED PROPERLY. ENSURE PROPER POSITIONING OF FIRE EXTINGUISHERS AND THAT ALL FIRE-EXTINGUISHERS ARE ELEVATED PROPERLY OFF FLOOR.
    Location: Dining room
  • Ventilation provided (corrected)
    Insufficient capacity and/or no mechanical ventilation provided.
    Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
    Comments: CONTACT PROFESSIONAL SERVICE PROVIDER (KOORSEN) AND HAVE ALL FIRE-EXTINGUISHERS SERVICED, INSPECTED AND TAGGED PROPERLY. ENSURE PROPER POSITIONING OF FIRE EXTINGUISHERS AND THAT ALL FIRE-EXTINGUISHERS ARE ELEVATED PROPERLY OFF FLOOR.
    Location: Bar
  • Ventilation soiled (corrected)
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF INTERIOR SURFACES OF COOK-LINE HOOD SYSTEM VENTS/FILTERS.
    Location: Restroom
  • 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 INTERIOR SURFACES OF COOK-LINE HOOD SYSTEM VENTS/FILTERS.
    Location: Kitchen
  • Ventilation soiled (corrected)
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF INTERIOR SURFACES OF COOK-LINE HOOD SYSTEM VENTS/FILTERS.
    Location: Cook line
  • 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 AT CEILING ABOVE OFFICE AND ABOVE ICE MACHINE LOCATION.
    Location: Kitchen (back)
  • 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 AT CEILING ABOVE OFFICE AND ABOVE ICE MACHINE LOCATION.
    Location: Kitchen (front)
  • 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 AT INTERIOR OF COLD-TOP COOLERS ON COOK-LINE WHERE MISSING (2).
    Location: Kitchen
  • 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 AT INTERIOR OF COLD-TOP COOLERS ON COOK-LINE WHERE MISSING (2).
    Location: Cook line
    Equipment: Cold top
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: IN PROGRESS WITH ECOLAB:REPAIR STOPPERS AT 3 BAY SINK BAYS.
    Location: Dish machine area
    Equipment: 3-bay
  • Fixed equipment spacing/sealing (corrected)
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: SEAL BAR HANDSINKS AND DUMPSINKS WHERE NEEDED AT BAR SO THAT SINKS ARE NOT MOVABLE.
    Location: Bar
    Equipment: Hand sink
  • Fixed equipment spacing/sealing (corrected)
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: SEAL BAR HANDSINKS AND DUMPSINKS WHERE NEEDED AT BAR SO THAT SINKS ARE NOT MOVABLE.
    Location: Bar
    Equipment: Dump sink
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED BAR SHELVING.-SOILED EXTERIOR VENT SURFACES OF BAR REFRIGERATION UNITS WHERE NEEDED.
    Location: Bar
    Equipment: Metal shelving
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED BAR SHELVING.-SOILED EXTERIOR VENT SURFACES OF BAR REFRIGERATION UNITS WHERE NEEDED.
    Location: Bar
    Equipment: Reach in cooler
  • Non potentially hazardous food contact surface(s) soiled (corrected)
    Non-potentially hazardous food contact surface(s) soiled.
    Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
    Comments: CONTINUE TO WORK ON AND MONITOR: DETAILED EXTERIOR CLEANING OF INTERIOR DOOR NEEDED.IMPROVE DETAILED ROUTINE CLEANING AND SANITIZING OF KITCHEN ICE MACHINE INTERIOR AND EXTERIOR SURFACES.
    Location: Kitchen
    Equipment: Ice machine
  • Hand sink/soap (corrected)
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Location: Bar
    Equipment: Hand sink
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Bar
    Equipment: Hand sink
  • Plumbing system/ repair (Non-Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: SWITCH HOT AND COLD WATER AT BAR DUMP SINK (HOT=LEFT/COLD=RIGHT) AND ENSURE CORRECT HOT & COLD WATER KNOB LABELS.
    Location: Bar
    Equipment: Dump sink
  • No test kit (corrected)
    No test kit provided and /or used to measure the concentration of sanitizer.
    Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
    Comments: PROVIDE CHEMICAL SANITIZER TEST STRIPS FOR CHLORINE.
    Location: Kitchen
  • No test kit (corrected)
    No test kit provided and /or used to measure the concentration of sanitizer.
    Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
    Comments: PROVIDE CHEMICAL SANITIZER TEST STRIPS FOR CHLORINE.
    Location: Bar
  • In use utensil storage (corrected)
    In use utensil(s) stored improperly.
    Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
    Comments: UTENSILS STORED IN STAGNANT WATER AT COOK-LINE AND AT BAR--DISCONTINUE THIS BEHAVIOR; STORE IN FREE-FLOWING WATER (DIP-WELL), CLEAN SANITARY DRY SURFACE OR CONTAINER, ON IN HOT WATER MAINTAINING AT LEAST AT 135 F.
    Location: Kitchen
  • In use utensil storage (corrected)
    In use utensil(s) stored improperly.
    Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
    Comments: UTENSILS STORED IN STAGNANT WATER AT COOK-LINE AND AT BAR--DISCONTINUE THIS BEHAVIOR; STORE IN FREE-FLOWING WATER (DIP-WELL), CLEAN SANITARY DRY SURFACE OR CONTAINER, ON IN HOT WATER MAINTAINING AT LEAST AT 135 F.
    Location: Cook line
  • In use utensil storage (corrected)
    In use utensil(s) stored improperly.
    Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
    Comments: UTENSILS STORED IN STAGNANT WATER AT COOK-LINE AND AT BAR--DISCONTINUE THIS BEHAVIOR; STORE IN FREE-FLOWING WATER (DIP-WELL), CLEAN SANITARY DRY SURFACE OR CONTAINER, ON IN HOT WATER MAINTAINING AT LEAST AT 135 F.
    Location: Bar
 10/17/2012Recheck
  • CO2 tanks unrestrained (corrected)
    Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
    Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
  • Pests/rodents (corrected)
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: GNATS/DRAIN FLIES PRESENT AT KITCHEN AND BAR.CONSULT PROFESSIONAL PEST CONTROL PROVIDER TO HELP ELIMINATE THIS ISSUE. PEST CONTROL AND SANITATION WORK HAND AND HAND.ELIMINATE ALL HARBORAGE--EX--DIRTY BROOMS, DUST PANS, NO COVERS FOR TRASH BINS, NOT TAKING OUT TRASH, STAGNANT WATER ON FLOORS, NOT PROPERLY CLEANING AND SANITIZING ESTABLISHMENT, SOILED FLOOR DRAINS, ETC.
    Location: Kitchen
  • Pests/rodents
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: GNATS/DRAIN FLIES PRESENT AT KITCHEN AND BAR.CONSULT PROFESSIONAL PEST CONTROL PROVIDER TO HELP ELIMINATE THIS ISSUE. PEST CONTROL AND SANITATION WORK HAND AND HAND.ELIMINATE ALL HARBORAGE--EX--DIRTY BROOMS, DUST PANS, NO COVERS FOR TRASH BINS, NOT TAKING OUT TRASH, STAGNANT WATER ON FLOORS, NOT PROPERLY CLEANING AND SANITIZING ESTABLISHMENT, SOILED FLOOR DRAINS, ETC.
    Location: Bar
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF BAR REACH-IN GLASS CHILLERS INTERIOR SHELVING SURFACES AND REMOVE BROKEN GLASS.
    Location: Bar
    Equipment: Reach in cooler
  • Plumbing system / repair (Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: DUMPSINK AT BAR NOT DRAINING; REPAIR TO ENSURE PROPER DRAINAGE.
    Location: Bar
    Equipment: Dump sink
  • Contamination of sanitized tableware
    Food contact and/or lip-contact surface of a single service article, single use article, or utensil contaminated and/or unprotected.
    Correction: Handle and /or store to prevent contamination.
    Comments: PROVIDE PRE-WRAPPED DRINKING STRAWS AT ESTABLISHMENT. FAILURE OF COMPLIANCE AND MAINTAINING COMPLIANCE WILL RESULT WITH CITATION.
  • 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: EMPLOYEE DRINKS STORED ON SODA SYRUP BOXES AND ON FRONT COOK-LINE AND EXPO-LINE--DISCONTINUE THIS BEHAVIOR.
    Location: Kitchen (back)
  • Storage of Personal Items (corrected)
    Improper storage of personal item(s) with food or food contact item(s).
    Correction: Store personal item(s) away from food and food related articles.
    Comments: EMPLOYEE DRINKS STORED ON SODA SYRUP BOXES AND ON FRONT COOK-LINE AND EXPO-LINE--DISCONTINUE THIS BEHAVIOR.
    Location: Expo line
  • 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: EMPLOYEE DRINKS STORED ON SODA SYRUP BOXES AND ON FRONT COOK-LINE AND EXPO-LINE--DISCONTINUE THIS BEHAVIOR.
    Location: Cook line
  • Mops and brooms (corrected)
    Maintenance tool(s) not stored in approved locations and/or manner.
    Correction: Maintenance tools, such as brooms, mops, vacuum cleaners, and similar items, shall be stored so they do not contaminate food, equipment, utensils, linens or single service items.
    Location: Kitchen
  • Mops and brooms (corrected)
    Maintenance tool(s) not stored in approved locations and/or manner.
    Correction: Maintenance tools, such as brooms, mops, vacuum cleaners, and similar items, shall be stored so they do not contaminate food, equipment, utensils, linens or single service items.
    Location: Chemical room
  • Drying mop(s) (corrected)
    Improper drying of wet mop(s).
    Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
    Location: Kitchen
  • Drying mop(s) (corrected)
    Improper drying of wet mop(s).
    Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
    Location: Chemical room
  • Ventilation provided (corrected)
    Insufficient capacity and/or no mechanical ventilation provided.
    Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
    Comments: CONTACT PROFESSIONAL SERVICE PROVIDER (KOORSEN) AND HAVE ALL FIRE-EXTINGUISHERS SERVICED, INSPECTED AND TAGGED PROPERLY. ENSURE PROPER POSITIONING OF FIRE EXTINGUISHERS AND THAT ALL FIRE-EXTINGUISHERS ARE ELEVATED PROPERLY OFF FLOOR.
    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: CONTACT PROFESSIONAL SERVICE PROVIDER (KOORSEN) AND HAVE ALL FIRE-EXTINGUISHERS SERVICED, INSPECTED AND TAGGED PROPERLY. ENSURE PROPER POSITIONING OF FIRE EXTINGUISHERS AND THAT ALL FIRE-EXTINGUISHERS ARE ELEVATED PROPERLY OFF FLOOR.
    Location: Expo line
  • 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: CONTACT PROFESSIONAL SERVICE PROVIDER (KOORSEN) AND HAVE ALL FIRE-EXTINGUISHERS SERVICED, INSPECTED AND TAGGED PROPERLY. ENSURE PROPER POSITIONING OF FIRE EXTINGUISHERS AND THAT ALL FIRE-EXTINGUISHERS ARE ELEVATED PROPERLY OFF FLOOR.
    Location: Dining room
  • Ventilation provided (corrected)
    Insufficient capacity and/or no mechanical ventilation provided.
    Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
    Comments: CONTACT PROFESSIONAL SERVICE PROVIDER (KOORSEN) AND HAVE ALL FIRE-EXTINGUISHERS SERVICED, INSPECTED AND TAGGED PROPERLY. ENSURE PROPER POSITIONING OF FIRE EXTINGUISHERS AND THAT ALL FIRE-EXTINGUISHERS ARE ELEVATED PROPERLY OFF FLOOR.
    Location: Bar
  • Ventilation soiled (corrected)
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF INTERIOR SURFACES OF COOK-LINE HOOD SYSTEM VENTS/FILTERS.
    Location: Restroom
  • 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 INTERIOR SURFACES OF COOK-LINE HOOD SYSTEM VENTS/FILTERS.
    Location: Kitchen
  • Ventilation soiled
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF INTERIOR SURFACES OF COOK-LINE HOOD SYSTEM VENTS/FILTERS.
    Location: Cook line
  • 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 AT CEILING ABOVE OFFICE AND ABOVE ICE MACHINE LOCATION.
    Location: Kitchen (back)
  • 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 AT CEILING ABOVE OFFICE AND ABOVE ICE MACHINE LOCATION.
    Location: Kitchen (front)
  • Thermometer, provided (corrected on site)
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Comments: PROVIDE INTERIOR VISIBLE WORKING THEREMOMETERS AT INTERIOR OF COLD-TOP COOLERS ON COOK-LINE WHERE MISSING (2).
    Location: Kitchen
  • Thermometer, provided (corrected on site)
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Comments: PROVIDE INTERIOR VISIBLE WORKING THEREMOMETERS AT INTERIOR OF COLD-TOP COOLERS ON COOK-LINE WHERE MISSING (2).
    Location: Cook line
    Equipment: Cold top
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: IN PROGRESS WITH ECOLAB:REPAIR STOPPERS AT 3 BAY SINK BAYS.
    Location: Dish machine area
    Equipment: 3-bay
  • Fixed equipment spacing/sealing
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: SEAL BAR HANDSINKS AND DUMPSINKS WHERE NEEDED AT BAR SO THAT SINKS ARE NOT MOVABLE.
    Location: Bar
    Equipment: Hand sink
  • Fixed equipment spacing/sealing
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: SEAL BAR HANDSINKS AND DUMPSINKS WHERE NEEDED AT BAR SO THAT SINKS ARE NOT MOVABLE.
    Location: Bar
    Equipment: Dump sink
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED BAR SHELVING.-SOILED EXTERIOR VENT SURFACES OF BAR REFRIGERATION UNITS WHERE NEEDED.
    Location: Bar
    Equipment: Metal shelving
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED BAR SHELVING.-SOILED EXTERIOR VENT SURFACES OF BAR REFRIGERATION UNITS WHERE NEEDED.
    Location: Bar
    Equipment: Reach in cooler
  • Non potentially hazardous food contact surface(s) soiled
    Non-potentially hazardous food contact surface(s) soiled.
    Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
    Comments: CONTINUE TO WORK ON AND MONITOR: DETAILED EXTERIOR CLEANING OF INTERIOR DOOR NEEDED.IMPROVE DETAILED ROUTINE CLEANING AND SANITIZING OF KITCHEN ICE MACHINE INTERIOR AND EXTERIOR SURFACES.
    Location: Kitchen
    Equipment: Ice machine
  • Hand sink/soap
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Location: Bar
    Equipment: Hand sink
  • Hand sink/towels
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Bar
    Equipment: Hand sink
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: SWITCH HOT AND COLD WATER AT BAR DUMP SINK (HOT=LEFT/COLD=RIGHT) AND ENSURE CORRECT HOT & COLD WATER KNOB LABELS.
    Location: Bar
    Equipment: Dump sink
  • No test kit (corrected)
    No test kit provided and /or used to measure the concentration of sanitizer.
    Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
    Comments: PROVIDE CHEMICAL SANITIZER TEST STRIPS FOR CHLORINE.
    Location: Kitchen
  • No test kit (corrected)
    No test kit provided and /or used to measure the concentration of sanitizer.
    Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
    Comments: PROVIDE CHEMICAL SANITIZER TEST STRIPS FOR CHLORINE.
    Location: Bar
  • In use utensil storage (corrected)
    In use utensil(s) stored improperly.
    Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
    Comments: UTENSILS STORED IN STAGNANT WATER AT COOK-LINE AND AT BAR--DISCONTINUE THIS BEHAVIOR; STORE IN FREE-FLOWING WATER (DIP-WELL), CLEAN SANITARY DRY SURFACE OR CONTAINER, ON IN HOT WATER MAINTAINING AT LEAST AT 135 F.
    Location: Kitchen
  • In use utensil storage (corrected)
    In use utensil(s) stored improperly.
    Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
    Comments: UTENSILS STORED IN STAGNANT WATER AT COOK-LINE AND AT BAR--DISCONTINUE THIS BEHAVIOR; STORE IN FREE-FLOWING WATER (DIP-WELL), CLEAN SANITARY DRY SURFACE OR CONTAINER, ON IN HOT WATER MAINTAINING AT LEAST AT 135 F.
    Location: Cook line
  • 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: UTENSILS STORED IN STAGNANT WATER AT COOK-LINE AND AT BAR--DISCONTINUE THIS BEHAVIOR; STORE IN FREE-FLOWING WATER (DIP-WELL), CLEAN SANITARY DRY SURFACE OR CONTAINER, ON IN HOT WATER MAINTAINING AT LEAST AT 135 F.
    Location: Bar
 10/04/2012Recheck
  • CO2 tanks unrestrained
    Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
    Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
  • Pests/rodents
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: GNATS/DRAIN FLIES PRESENT AT KITCHEN AND BAR.CONSULT PROFESSIONAL PEST CONTROL PROVIDER TO HELP ELIMINATE THIS ISSUE. PEST CONTROL AND SANITATION WORK HAND AND HAND.ELIMINATE ALL HARBORAGE--EX--DIRTY BROOMS, DUST PANS, NO COVERS FOR TRASH BINS, NOT TAKING OUT TRASH, STAGNANT WATER ON FLOORS, NOT PROPERLY CLEANING AND SANITIZING ESTABLISHMENT, SOILED FLOOR DRAINS, ETC.
    Location: Kitchen
  • Pests/rodents
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: GNATS/DRAIN FLIES PRESENT AT KITCHEN AND BAR.CONSULT PROFESSIONAL PEST CONTROL PROVIDER TO HELP ELIMINATE THIS ISSUE. PEST CONTROL AND SANITATION WORK HAND AND HAND.ELIMINATE ALL HARBORAGE--EX--DIRTY BROOMS, DUST PANS, NO COVERS FOR TRASH BINS, NOT TAKING OUT TRASH, STAGNANT WATER ON FLOORS, NOT PROPERLY CLEANING AND SANITIZING ESTABLISHMENT, SOILED FLOOR DRAINS, ETC.
    Location: Bar
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF BAR REACH-IN GLASS CHILLERS INTERIOR SHELVING SURFACES AND REMOVE BROKEN GLASS.
    Location: Bar
    Equipment: Reach in cooler
  • Plumbing system / repair (Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: DUMPSINK AT BAR NOT DRAINING; REPAIR TO ENSURE PROPER DRAINAGE.
    Location: Bar
    Equipment: Dump sink
  • Contamination of sanitized tableware
    Food contact and/or lip-contact surface of a single service article, single use article, or utensil contaminated and/or unprotected.
    Correction: Handle and /or store to prevent contamination.
    Comments: PROVIDE PRE-WRAPPED DRINKING STRAWS AT ESTABLISHMENT. FAILURE OF COMPLIANCE AND MAINTAINING COMPLIANCE WILL RESULT WITH CITATION.
  • 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: EMPLOYEE DRINKS STORED ON SODA SYRUP BOXES AND ON FRONT COOK-LINE AND EXPO-LINE--DISCONTINUE THIS BEHAVIOR.
    Location: Kitchen (back)
  • Storage of Personal Items
    Improper storage of personal item(s) with food or food contact item(s).
    Correction: Store personal item(s) away from food and food related articles.
    Comments: EMPLOYEE DRINKS STORED ON SODA SYRUP BOXES AND ON FRONT COOK-LINE AND EXPO-LINE--DISCONTINUE THIS BEHAVIOR.
    Location: Expo line
  • 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: EMPLOYEE DRINKS STORED ON SODA SYRUP BOXES AND ON FRONT COOK-LINE AND EXPO-LINE--DISCONTINUE THIS BEHAVIOR.
    Location: Cook line
  • Mops and brooms
    Maintenance tool(s) not stored in approved locations and/or manner.
    Correction: Maintenance tools, such as brooms, mops, vacuum cleaners, and similar items, shall be stored so they do not contaminate food, equipment, utensils, linens or single service items.
    Location: Kitchen
  • Mops and brooms
    Maintenance tool(s) not stored in approved locations and/or manner.
    Correction: Maintenance tools, such as brooms, mops, vacuum cleaners, and similar items, shall be stored so they do not contaminate food, equipment, utensils, linens or single service items.
    Location: Chemical room
  • Drying mop(s)
    Improper drying of wet mop(s).
    Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
    Location: Kitchen
  • Drying mop(s)
    Improper drying of wet mop(s).
    Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
    Location: Chemical room
  • Ventilation provided
    Insufficient capacity and/or no mechanical ventilation provided.
    Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
    Comments: CONTACT PROFESSIONAL SERVICE PROVIDER (KOORSEN) AND HAVE ALL FIRE-EXTINGUISHERS SERVICED, INSPECTED AND TAGGED PROPERLY. ENSURE PROPER POSITIONING OF FIRE EXTINGUISHERS AND THAT ALL FIRE-EXTINGUISHERS ARE ELEVATED PROPERLY OFF FLOOR.
    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: CONTACT PROFESSIONAL SERVICE PROVIDER (KOORSEN) AND HAVE ALL FIRE-EXTINGUISHERS SERVICED, INSPECTED AND TAGGED PROPERLY. ENSURE PROPER POSITIONING OF FIRE EXTINGUISHERS AND THAT ALL FIRE-EXTINGUISHERS ARE ELEVATED PROPERLY OFF FLOOR.
    Location: Expo line
  • 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: CONTACT PROFESSIONAL SERVICE PROVIDER (KOORSEN) AND HAVE ALL FIRE-EXTINGUISHERS SERVICED, INSPECTED AND TAGGED PROPERLY. ENSURE PROPER POSITIONING OF FIRE EXTINGUISHERS AND THAT ALL FIRE-EXTINGUISHERS ARE ELEVATED PROPERLY OFF FLOOR.
    Location: Dining room
  • Ventilation provided
    Insufficient capacity and/or no mechanical ventilation provided.
    Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
    Comments: CONTACT PROFESSIONAL SERVICE PROVIDER (KOORSEN) AND HAVE ALL FIRE-EXTINGUISHERS SERVICED, INSPECTED AND TAGGED PROPERLY. ENSURE PROPER POSITIONING OF FIRE EXTINGUISHERS AND THAT ALL FIRE-EXTINGUISHERS ARE ELEVATED PROPERLY OFF FLOOR.
    Location: Bar
  • Ventilation soiled
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF RESTROOM CEILING VENTS AND INTERIOR SURFACES OF COOK-LINE HOOD SYSTEM VENTS/FILTERS.
    Location: Restroom
  • 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 CEILING VENTS AND INTERIOR SURFACES OF COOK-LINE HOOD SYSTEM VENTS/FILTERS.
    Location: Kitchen
  • Ventilation soiled
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF RESTROOM CEILING VENTS AND INTERIOR SURFACES OF COOK-LINE HOOD SYSTEM VENTS/FILTERS.
    Location: Cook line
  • 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 AT CEILING ABOVE OFFICE AND ABOVE ICE MACHINE LOCATION.
    Location: Kitchen (back)
  • 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 AT CEILING ABOVE OFFICE AND ABOVE ICE MACHINE LOCATION.
    Location: Kitchen (front)
  • Thermometer, provided (corrected on site)
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Comments: PROVIDE INTERIOR VISIBLE WORKING THEREMOMETERS AT INTERIOR OF COLD-TOP COOLERS ON COOK-LINE WHERE MISSING (2).
    Location: Kitchen
  • Thermometer, provided
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Comments: PROVIDE INTERIOR VISIBLE WORKING THEREMOMETERS AT INTERIOR OF COLD-TOP COOLERS ON COOK-LINE WHERE MISSING (2).
    Location: Cook line
    Equipment: Cold top
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: REPAIR STOPPERS AT 3 BAY SINK BAYS.
    Location: Dish machine area
    Equipment: 3-bay
  • Fixed equipment spacing/sealing
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: SEAL BAR HANDSINKS AND DUMPSINKS WHERE NEEDED AT BAR SO THAT SINKS ARE NOT MOVABLE.
    Location: Bar
    Equipment: Hand sink
  • Fixed equipment spacing/sealing
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: SEAL BAR HANDSINKS AND DUMPSINKS WHERE NEEDED AT BAR SO THAT SINKS ARE NOT MOVABLE.
    Location: Bar
    Equipment: Dump sink
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED BAR SHELVING.-SOILED EXTERIOR VENT SURFACES OF BAR REFRIGERATION UNITS WHERE NEEDED.
    Location: Bar
    Equipment: Metal shelving
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED BAR SHELVING.-SOILED EXTERIOR VENT SURFACES OF BAR REFRIGERATION UNITS WHERE NEEDED.
    Location: Bar
    Equipment: Reach in cooler
  • Non potentially hazardous food contact surface(s) soiled
    Non-potentially hazardous food contact surface(s) soiled.
    Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
    Comments: IMPROVE DETAILED ROUTINE CLEANING AND SANITIZING OF KITCHEN ICE MACHINE INTERIOR AND EXTERIOR SURFACES.
    Location: Kitchen
    Equipment: Ice machine
  • Hand sink/soap
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Location: Bar
    Equipment: Hand sink
  • Hand sink/towels
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Bar
    Equipment: Hand sink
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: SWITCH HOT AND COLD WATER AT BAR DUMP SINK (HOT=LEFT/COLD=RIGHT) AND ENSURE CORRECT HOT & COLD WATER KNOB LABELS.
    Location: Bar
    Equipment: Dump sink
  • No test kit
    No test kit provided and /or used to measure the concentration of sanitizer.
    Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
    Comments: PROVIDE CHEMICAL SANITIZER TEST STRIPS FOR CHLORINE.
    Location: Kitchen
  • No test kit
    No test kit provided and /or used to measure the concentration of sanitizer.
    Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
    Comments: PROVIDE CHEMICAL SANITIZER TEST STRIPS FOR CHLORINE.
    Location: Bar
  • In use utensil storage
    In use utensil(s) stored improperly.
    Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
    Comments: UTENSILS STORED IN STAGNANT WATER AT COOK-LINE AND AT BAR--DISCONTINUE THIS BEHAVIOR; STORE IN FREE-FLOWING WATER (DIP-WELL), CLEAN SANITARY DRY SURFACE OR CONTAINER, ON IN HOT WATER MAINTAINING AT LEAST AT 135 F.
    Location: Kitchen
  • In use utensil storage
    In use utensil(s) stored improperly.
    Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
    Comments: UTENSILS STORED IN STAGNANT WATER AT COOK-LINE AND AT BAR--DISCONTINUE THIS BEHAVIOR; STORE IN FREE-FLOWING WATER (DIP-WELL), CLEAN SANITARY DRY SURFACE OR CONTAINER, ON IN HOT WATER MAINTAINING AT LEAST AT 135 F.
    Location: Cook line
  • In use utensil storage
    In use utensil(s) stored improperly.
    Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
    Comments: UTENSILS STORED IN STAGNANT WATER AT COOK-LINE AND AT BAR--DISCONTINUE THIS BEHAVIOR; STORE IN FREE-FLOWING WATER (DIP-WELL), CLEAN SANITARY DRY SURFACE OR CONTAINER, ON IN HOT WATER MAINTAINING AT LEAST AT 135 F.
    Location: Bar
 09/27/2012Routine
  • Electrical service (corrected)
    Electrical service equipment, and/or outlet(s) and fixture(s) not properly installed and/or maintained.
    Correction: Electrical service equipment, outlet(s) and fixture(s) shall be properly installed and maintained in good and safe working condition.
    Comments: ELIMINATE EXTENTION CORDS ON WET FLOORS AT BAR LOCATION--REMOVE.
  • 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: ENSURE THAT CUT FRUIT AT BAR IS PROPERLY HELD ON ICE IN CONTAINERS.
    Location: Bar
  • Toxic labeling (corrected)
    Working container(s) of toxic materials not labeled with common name of contents.
    Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
    Location: Expo line
  • 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.
    Location: Kitchen
  • Toxic material(s) separation (corrected)
    Toxic material(s) improperly stored.
    Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
    Location: Kitchen
  • Toxic material(s) separation (corrected)
    Toxic material(s) improperly stored.
    Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
    Location: Expo line
  • Toxic material(s) separation (corrected)
    Toxic material(s) improperly stored.
    Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
    Location: Bar
  • Pests/rodents (corrected)
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: SERVERAL DRAIN FLIES PRESENT IN ESTABLISHMENT. ESTABLISHMENT HAS RECENTLY CHANGED PEST CONTROL SERVICES FROM TERMINIX TO ECOLAB SERVICES. ESTABLISHMENT WAS LAST INSPECTED BY ECOLAB ON 3/29/12; ECOLAB WITH CONDUCT THE NEXT INSPECTION AND SERVICE THE ESTABLISHMENT ON 4/12/12.
    Location: Kitchen
  • Pests/rodents (corrected)
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: SERVERAL DRAIN FLIES PRESENT IN ESTABLISHMENT. ESTABLISHMENT HAS RECENTLY CHANGED PEST CONTROL SERVICES FROM TERMINIX TO ECOLAB SERVICES. ESTABLISHMENT WAS LAST INSPECTED BY ECOLAB ON 3/29/12; ECOLAB WITH CONDUCT THE NEXT INSPECTION AND SERVICE THE ESTABLISHMENT ON 4/12/12.
    Location: Bar
  • Pests/rodents (corrected)
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: SERVERAL DRAIN FLIES PRESENT IN ESTABLISHMENT. ESTABLISHMENT HAS RECENTLY CHANGED PEST CONTROL SERVICES FROM TERMINIX TO ECOLAB SERVICES. ESTABLISHMENT WAS LAST INSPECTED BY ECOLAB ON 3/29/12; ECOLAB WITH CONDUCT THE NEXT INSPECTION AND SERVICE THE ESTABLISHMENT ON 4/12/12.
    Location: Dining room
  • Food unsafe (Critical) (corrected)
    Food is unsafe and/or in unsound condition.
    Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
    Comments: DEAD FLIES STORED INSIDE LIQUOR BOTTLES AT BAR LOCATION (CABO WABO TEQUILA BLANCO & AVION SILVER TEQUILA)--DISCARD.ENSURE THAT ALL LIQUOR IS INSPECTED PROPERLY AND PROTECTED FROM PEST ENTRY.
    Location: Bar
  • Cross-contamination (corrected on site)
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: CONTINUE TO WORK ON AND MONITOR:RAW BEEF STORED ABOVE FISH IN WALK-IN-COOLER; STORE ALL RAW FOODS PROPERLY ON CORRECT STORAGE LEVELS AT WALK-IN-COOLER SHELVING.
    Location: Kitchen
    Equipment: Walk in cooler
  • Hand sink location blocked (corrected)
    Hand washing facilities not properly located and/or accessible.
    Correction: A hand washing facility shall be properly located and accessible at all times.
    Comments: HOT WATER TEMPERATURE AT HANDSINKS TOO HOT (CURRENTLY AT 135 F); MAINTAIN AT 100 F - 120 F AT ALL TIMES--REPAIR OR ADJUST.
    Location: Kitchen
    Equipment: Hand sink
  • Hand sink location blocked (corrected)
    Hand washing facilities not properly located and/or accessible.
    Correction: A hand washing facility shall be properly located and accessible at all times.
    Comments: HOT WATER TEMPERATURE AT HANDSINKS TOO HOT (CURRENTLY AT 135 F); MAINTAIN AT 100 F - 120 F AT ALL TIMES--REPAIR OR ADJUST.
    Location: Expo line
    Equipment: Hand sink
  • Hand sink location blocked (corrected)
    Hand washing facilities not properly located and/or accessible.
    Correction: A hand washing facility shall be properly located and accessible at all times.
    Comments: HOT WATER TEMPERATURE AT HANDSINKS TOO HOT (CURRENTLY AT 135 F); MAINTAIN AT 100 F - 120 F AT ALL TIMES--REPAIR OR ADJUST.
    Location: Bar
    Equipment: Hand sink
  • Hand sink location blocked (corrected)
    Hand washing facilities not properly located and/or accessible.
    Correction: A hand washing facility shall be properly located and accessible at all times.
    Comments: HOT WATER TEMPERATURE AT HANDSINKS TOO HOT (CURRENTLY AT 135 F); MAINTAIN AT 100 F - 120 F AT ALL TIMES--REPAIR OR ADJUST.
    Location: Restroom
    Equipment: Hand sink
  • Hand sink soiled (corrected)
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Location: Kitchen
    Equipment: Hand sink
  • Hand sink soiled (corrected)
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Location: Expo line
    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: INVOICES FROM MAIN STREET MECHANICALS WERE PROVIDED ON RECHECK INSPECTION DATE SHOWING COMPLETION OF SERVICES.REPAIR BAR DUMPSINK SO THAT IT IS DRAINING PROPER AND REPAIR ALL LEAKS AT BAR SINKS WHERE NEEDED.
    Location: Bar
    Equipment: Hand sink
  • Plumbing system / repair (Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: INVOICES FROM MAIN STREET MECHANICALS WERE PROVIDED ON RECHECK INSPECTION DATE SHOWING COMPLETION OF SERVICES.REPAIR BAR DUMPSINK SO THAT IT IS DRAINING PROPER AND REPAIR ALL LEAKS AT BAR SINKS WHERE NEEDED.
    Location: Bar
    Equipment: Dump 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: IN-PLACE SANITIZER BUCKET AT BACK PREP LOCATION IN KITCHEN AT 0 PPM FOR QUAT; MAINTAIN AT 200 PPM FOR QUAT AND CHANGE SANITIZER BUCKETS AT LEAST EVERY 2 HOURS.
    Location: Kitchen (back)
    Equipment: Prep table
  • Jewelry prohibition (corrected on site)
    Employee wearing excessive jewelry.
    Correction: While preparing food, employees shall not wear jewelry on their hand(s) or arm(s) except a plain band.
    Comments: FOOD HANDLERS ON COOK-LINE WEARING JEWELRY (EX. BRACELETS, RINGS WITH STONES, WATCHES)--DISCONTINUE.
  • Contamination of sanitized tableware
    Food contact and/or lip-contact surface of a single service article, single use article, or utensil contaminated and/or unprotected.
    Correction: Handle and /or store to prevent contamination.
    Comments: DISCONTINUE USE AND SERVICE OF UNWRAPPED DRINKING STRAWS AT ESTABLISHENT AND PROVIDE AND USE PRE-WRAPPED DRINKING STRAWS ONLY.
  • Storage of Personal Items (corrected)
    Improper storage of personal item(s) with food or food contact item(s).
    Correction: Store personal item(s) away from food and food related articles.
    Comments: EX. CELL PHONE IN FOOD PANS, SOILED APRONS HANGING ON HAND SINK FAUCETS.
    Location: Kitchen (back)
  • Storage of Personal Items (corrected)
    Improper storage of personal item(s) with food or food contact item(s).
    Correction: Store personal item(s) away from food and food related articles.
    Comments: EX. CELL PHONE IN FOOD PANS, SOILED APRONS HANGING ON HAND SINK FAUCETS.
    Location: Expo line
  • Single Service/Equipment storage (corrected)
    Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
    Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
    Comments: KEEP CLEAN LINEN TOWELS STORED OFF FLOOR AT LEAST 6 INCHES AT KITCHEN OFFICE.DO NOT STORE SINGLE-SERVICE ITEMS AND BOXES CONTAINING SINGLE-SERVICE ITEMS ON TOP OF THE TRASH CANS AT THE EXPO-LINE LOCATION.KEEP BAR EQUIPMENT LIDS STORED OFF FLOOR AT LEAST 6 INCHES AT BAR.
    Location: Kitchen
  • Single Service/Equipment storage (corrected)
    Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
    Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
    Comments: KEEP CLEAN LINEN TOWELS STORED OFF FLOOR AT LEAST 6 INCHES AT KITCHEN OFFICE.DO NOT STORE SINGLE-SERVICE ITEMS AND BOXES CONTAINING SINGLE-SERVICE ITEMS ON TOP OF THE TRASH CANS AT THE EXPO-LINE LOCATION.KEEP BAR EQUIPMENT LIDS STORED OFF FLOOR AT LEAST 6 INCHES AT BAR.
    Location: Expo line
  • Single Service/Equipment storage (corrected)
    Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
    Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
    Comments: KEEP CLEAN LINEN TOWELS STORED OFF FLOOR AT LEAST 6 INCHES AT KITCHEN OFFICE.DO NOT STORE SINGLE-SERVICE ITEMS AND BOXES CONTAINING SINGLE-SERVICE ITEMS ON TOP OF THE TRASH CANS AT THE EXPO-LINE LOCATION.KEEP BAR EQUIPMENT LIDS STORED OFF FLOOR AT LEAST 6 INCHES AT BAR.
    Location: Bar
  • Mops and brooms (corrected)
    Maintenance tool(s) not stored in approved locations and/or manner.
    Correction: Maintenance tools, such as brooms, mops, vacuum cleaners, and similar items, shall be stored so they do not contaminate food, equipment, utensils, linens or single service items.
    Location: Kitchen
  • Mops and brooms (corrected)
    Maintenance tool(s) not stored in approved locations and/or manner.
    Correction: Maintenance tools, such as brooms, mops, vacuum cleaners, and similar items, shall be stored so they do not contaminate food, equipment, utensils, linens or single service items.
    Location: Expo line
  • Dumpster lids open (corrected on site)
    Dumpster and/or waste handling units not covered.
    Correction: Cover all dumpsters and waste handling units.
    Location: Dumpster area
  • Dumpster area litter and items (corrected)
    Trash areas and enclosures not properly maintained.
    Correction: Trash areas and enclosures shall be maintained free of unnecessary items and litter.
    Comments: CONTINUE TO WORK ON AND MONITOR.
    Location: Dumpster area
  • Dumpster area litter and items
    Trash areas and enclosures not properly maintained.
    Correction: Trash areas and enclosures shall be maintained free of unnecessary items and litter.
    Comments: CONTINUE TO WORK ON AND MONITOR.
    Location: -
  • Unnecessary litter (corrected)
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: REMOVE LINEN TOWELS OUT OF REACH-IN-COOLER ON COOK-LINE.
    Location: Cook line
  • Ventilation soiled (corrected)
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF KITCHEN HOOD SYSTEM INTERIOR SURFACES AND FILTERS.
    Location: Cook line
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: CONTINUE TO WORK ON AND MONITOR BAR FLOOR CLEANING AND WET FLOORS.IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL FLOORS AND FLOOR DRAINS AT THE ABOVE LOCATIONS (INCLUDING CO2 TANK STORAGE ROOM FLOORS).
    Location: Kitchen
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: CONTINUE TO WORK ON AND MONITOR BAR FLOOR CLEANING AND WET FLOORS.IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL FLOORS AND FLOOR DRAINS AT THE ABOVE LOCATIONS (INCLUDING CO2 TANK STORAGE ROOM FLOORS).
    Location: Dish machine area
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: CONTINUE TO WORK ON AND MONITOR BAR FLOOR CLEANING AND WET FLOORS.IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL FLOORS AND FLOOR DRAINS AT THE ABOVE LOCATIONS (INCLUDING CO2 TANK STORAGE ROOM FLOORS).
    Location: Expo line
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: CONTINUE TO WORK ON AND MONITOR BAR FLOOR CLEANING AND WET FLOORS.IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL FLOORS AND FLOOR DRAINS AT THE ABOVE LOCATIONS (INCLUDING CO2 TANK STORAGE ROOM FLOORS).
    Location: Bar
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: CONTINUE TO WORK ON AND MONITOR BAR FLOOR CLEANING AND WET FLOORS.IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL FLOORS AND FLOOR DRAINS AT THE ABOVE LOCATIONS (INCLUDING CO2 TANK STORAGE ROOM FLOORS).
    Location: -
  • Thermometer, provided (corrected)
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Comments: PROVIDE INTERIOR VISIBLE WORKING THERMOMETER AT RED BULL MINI COOLER ON FRONT EXPO-LINE, MINI COOLER AT BAR WHERE MILK IS STORED AND AT REFRIGERATION DRAWERS ON COOK-LINE.
    Location: Cook line
    Equipment: Cooler drawers
  • Thermometer, provided (corrected on site)
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Comments: PROVIDE INTERIOR VISIBLE WORKING THERMOMETER AT RED BULL MINI COOLER ON FRONT EXPO-LINE, MINI COOLER AT BAR WHERE MILK IS STORED AND AT REFRIGERATION DRAWERS ON COOK-LINE.
    Location: Expo line
    Equipment: Mini-fridge
  • Thermometer, provided (corrected)
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Comments: PROVIDE INTERIOR VISIBLE WORKING THERMOMETER AT RED BULL MINI COOLER ON FRONT EXPO-LINE, MINI COOLER AT BAR WHERE MILK IS STORED AND AT REFRIGERATION DRAWERS ON COOK-LINE.
    Location: Bar
    Equipment: Mini-fridge
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: PROVIDE PROPER HOOD SYSTEM FILTERS THAT FIT CORRECTLY AT INTERIOR OF KITCHEN HOOD SYSTEM.
    Location: Cook line
  • Food storage (corrected)
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: KEEP FRUIT STORED OFF FLOOR AT LEAST 6 INCHES AT WALK-IN-BEER COOLER AND AT MAIN WALK-IN-COOLER AND WALK-IN-FREEZER.
    Location: Kitchen
    Equipment: Walk in cooler
  • Food storage (corrected)
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: KEEP FRUIT STORED OFF FLOOR AT LEAST 6 INCHES AT WALK-IN-BEER COOLER AND AT MAIN WALK-IN-COOLER AND WALK-IN-FREEZER.
    Location: Kitchen
    Equipment: Walk in freezer
  • Hand sink/soap (corrected)
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Location: Kitchen
    Equipment: Hand sink
  • Hand sink/soap (corrected)
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Location: Expo line
    Equipment: Hand sink
  • Hand sink/soap (corrected)
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Location: Bar
    Equipment: Hand sink
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Kitchen
    Equipment: Hand sink
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Expo line
    Equipment: Hand sink
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Bar
    Equipment: Hand sink
  • 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: CONTINUE TO WORK ON AND MONITOR:DO NOT STORE KNIVES OR UTENSILS IN BETWEEN EQUIPMENT OR IN BETWEEN EQUIPMENT OR WALL SURFACES.SOILED LADELS STORED ON DISH STORAGE RACK/SHELVING SOILED. RECOMMENDATION: STORE CLEAN LADLES INVERTED IN A BUCKET TO ELIMINATE WATER/FOOD RESIDUE SETTLING IN THE INTERIOR OF THE LADLES.
    Location: Kitchen (back)
 05/07/2012Recheck
  • Electrical service (corrected)
    Electrical service equipment, and/or outlet(s) and fixture(s) not properly installed and/or maintained.
    Correction: Electrical service equipment, outlet(s) and fixture(s) shall be properly installed and maintained in good and safe working condition.
    Comments: ELIMINATE EXTENTION CORDS ON WET FLOORS AT BAR LOCATION--REMOVE.
  • 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: ENSURE THAT CUT FRUIT AT BAR IS PROPERLY HELD ON ICE IN CONTAINERS.
    Location: Bar
  • Toxic labeling (corrected)
    Working container(s) of toxic materials not labeled with common name of contents.
    Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
    Location: Expo line
  • 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.
    Location: Kitchen
  • Toxic material(s) separation (corrected)
    Toxic material(s) improperly stored.
    Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
    Location: Kitchen
  • Toxic material(s) separation (corrected)
    Toxic material(s) improperly stored.
    Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
    Location: Expo line
  • Toxic material(s) separation (corrected)
    Toxic material(s) improperly stored.
    Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
    Location: Bar
  • Pests/rodents (corrected)
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: SERVERAL DRAIN FLIES PRESENT IN ESTABLISHMENT. ESTABLISHMENT HAS RECENTLY CHANGED PEST CONTROL SERVICES FROM TERMINIX TO ECOLAB SERVICES. ESTABLISHMENT WAS LAST INSPECTED BY ECOLAB ON 3/29/12; ECOLAB WITH CONDUCT THE NEXT INSPECTION AND SERVICE THE ESTABLISHMENT ON 4/12/12.
    Location: Kitchen
  • Pests/rodents (corrected)
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: SERVERAL DRAIN FLIES PRESENT IN ESTABLISHMENT. ESTABLISHMENT HAS RECENTLY CHANGED PEST CONTROL SERVICES FROM TERMINIX TO ECOLAB SERVICES. ESTABLISHMENT WAS LAST INSPECTED BY ECOLAB ON 3/29/12; ECOLAB WITH CONDUCT THE NEXT INSPECTION AND SERVICE THE ESTABLISHMENT ON 4/12/12.
    Location: Bar
  • Pests/rodents (corrected)
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: SERVERAL DRAIN FLIES PRESENT IN ESTABLISHMENT. ESTABLISHMENT HAS RECENTLY CHANGED PEST CONTROL SERVICES FROM TERMINIX TO ECOLAB SERVICES. ESTABLISHMENT WAS LAST INSPECTED BY ECOLAB ON 3/29/12; ECOLAB WITH CONDUCT THE NEXT INSPECTION AND SERVICE THE ESTABLISHMENT ON 4/12/12.
    Location: Dining room
  • Food unsafe (Critical) (corrected)
    Food is unsafe and/or in unsound condition.
    Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
    Comments: DEAD FLIES STORED INSIDE LIQUOR BOTTLES AT BAR LOCATION (CABO WABO TEQUILA BLANCO & AVION SILVER TEQUILA)--DISCARD.ENSURE THAT ALL LIQUOR IS INSPECTED PROPERLY AND PROTECTED FROM PEST ENTRY.
    Location: Bar
  • Cross-contamination (corrected on site)
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: CONTINUE TO WORK ON AND MONITOR:RAW BEEF STORED ABOVE FISH IN WALK-IN-COOLER; STORE ALL RAW FOODS PROPERLY ON CORRECT STORAGE LEVELS AT WALK-IN-COOLER SHELVING.
    Location: Kitchen
    Equipment: Walk in cooler
  • Hand sink location blocked (corrected)
    Hand washing facilities not properly located and/or accessible.
    Correction: A hand washing facility shall be properly located and accessible at all times.
    Comments: HOT WATER TEMPERATURE AT HANDSINKS TOO HOT (CURRENTLY AT 135 F); MAINTAIN AT 100 F - 120 F AT ALL TIMES--REPAIR OR ADJUST.
    Location: Kitchen
    Equipment: Hand sink
  • Hand sink location blocked (corrected)
    Hand washing facilities not properly located and/or accessible.
    Correction: A hand washing facility shall be properly located and accessible at all times.
    Comments: HOT WATER TEMPERATURE AT HANDSINKS TOO HOT (CURRENTLY AT 135 F); MAINTAIN AT 100 F - 120 F AT ALL TIMES--REPAIR OR ADJUST.
    Location: Expo line
    Equipment: Hand sink
  • Hand sink location blocked (corrected)
    Hand washing facilities not properly located and/or accessible.
    Correction: A hand washing facility shall be properly located and accessible at all times.
    Comments: HOT WATER TEMPERATURE AT HANDSINKS TOO HOT (CURRENTLY AT 135 F); MAINTAIN AT 100 F - 120 F AT ALL TIMES--REPAIR OR ADJUST.
    Location: Bar
    Equipment: Hand sink
  • Hand sink location blocked (corrected)
    Hand washing facilities not properly located and/or accessible.
    Correction: A hand washing facility shall be properly located and accessible at all times.
    Comments: HOT WATER TEMPERATURE AT HANDSINKS TOO HOT (CURRENTLY AT 135 F); MAINTAIN AT 100 F - 120 F AT ALL TIMES--REPAIR OR ADJUST.
    Location: Restroom
    Equipment: Hand sink
  • Hand sink soiled (corrected)
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Location: Kitchen
    Equipment: Hand sink
  • Hand sink soiled (corrected)
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Location: Expo line
    Equipment: Hand sink
  • Plumbing system / repair (Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: REPAIR BAR DUMPSINK SO THAT IT IS DRAINING PROPER AND REPAIR ALL LEAKS AT BAR SINKS WHERE NEEDED.
    Location: Bar
    Equipment: Hand sink
  • Plumbing system / repair (Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: REPAIR BAR DUMPSINK SO THAT IT IS DRAINING PROPER AND REPAIR ALL LEAKS AT BAR SINKS WHERE NEEDED.
    Location: Bar
    Equipment: Dump 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: IN-PLACE SANITIZER BUCKET AT BACK PREP LOCATION IN KITCHEN AT 0 PPM FOR QUAT; MAINTAIN AT 200 PPM FOR QUAT AND CHANGE SANITIZER BUCKETS AT LEAST EVERY 2 HOURS.
    Location: Kitchen (back)
    Equipment: Prep table
  • Jewelry prohibition (corrected on site)
    Employee wearing excessive jewelry.
    Correction: While preparing food, employees shall not wear jewelry on their hand(s) or arm(s) except a plain band.
    Comments: FOOD HANDLERS ON COOK-LINE WEARING JEWELRY (EX. BRACELETS, RINGS WITH STONES, WATCHES)--DISCONTINUE.
  • Contamination of sanitized tableware
    Food contact and/or lip-contact surface of a single service article, single use article, or utensil contaminated and/or unprotected.
    Correction: Handle and /or store to prevent contamination.
    Comments: DISCONTINUE USE AND SERVICE OF UNWRAPPED DRINKING STRAWS AT ESTABLISHENT AND PROVIDE AND USE PRE-WRAPPED DRINKING STRAWS ONLY.
  • Storage of Personal Items (corrected)
    Improper storage of personal item(s) with food or food contact item(s).
    Correction: Store personal item(s) away from food and food related articles.
    Comments: EX. CELL PHONE IN FOOD PANS, SOILED APRONS HANGING ON HAND SINK FAUCETS.
    Location: Kitchen (back)
  • Storage of Personal Items (corrected)
    Improper storage of personal item(s) with food or food contact item(s).
    Correction: Store personal item(s) away from food and food related articles.
    Comments: EX. CELL PHONE IN FOOD PANS, SOILED APRONS HANGING ON HAND SINK FAUCETS.
    Location: Expo line
  • Single Service/Equipment storage (corrected)
    Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
    Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
    Comments: KEEP CLEAN LINEN TOWELS STORED OFF FLOOR AT LEAST 6 INCHES AT KITCHEN OFFICE.DO NOT STORE SINGLE-SERVICE ITEMS AND BOXES CONTAINING SINGLE-SERVICE ITEMS ON TOP OF THE TRASH CANS AT THE EXPO-LINE LOCATION.KEEP BAR EQUIPMENT LIDS STORED OFF FLOOR AT LEAST 6 INCHES AT BAR.
    Location: Kitchen
  • Single Service/Equipment storage (corrected)
    Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
    Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
    Comments: KEEP CLEAN LINEN TOWELS STORED OFF FLOOR AT LEAST 6 INCHES AT KITCHEN OFFICE.DO NOT STORE SINGLE-SERVICE ITEMS AND BOXES CONTAINING SINGLE-SERVICE ITEMS ON TOP OF THE TRASH CANS AT THE EXPO-LINE LOCATION.KEEP BAR EQUIPMENT LIDS STORED OFF FLOOR AT LEAST 6 INCHES AT BAR.
    Location: Expo line
  • Single Service/Equipment storage (corrected)
    Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
    Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
    Comments: KEEP CLEAN LINEN TOWELS STORED OFF FLOOR AT LEAST 6 INCHES AT KITCHEN OFFICE.DO NOT STORE SINGLE-SERVICE ITEMS AND BOXES CONTAINING SINGLE-SERVICE ITEMS ON TOP OF THE TRASH CANS AT THE EXPO-LINE LOCATION.KEEP BAR EQUIPMENT LIDS STORED OFF FLOOR AT LEAST 6 INCHES AT BAR.
    Location: Bar
  • Mops and brooms (corrected)
    Maintenance tool(s) not stored in approved locations and/or manner.
    Correction: Maintenance tools, such as brooms, mops, vacuum cleaners, and similar items, shall be stored so they do not contaminate food, equipment, utensils, linens or single service items.
    Location: Kitchen
  • Mops and brooms (corrected)
    Maintenance tool(s) not stored in approved locations and/or manner.
    Correction: Maintenance tools, such as brooms, mops, vacuum cleaners, and similar items, shall be stored so they do not contaminate food, equipment, utensils, linens or single service items.
    Location: Expo line
  • Dumpster lids open (corrected on site)
    Dumpster and/or waste handling units not covered.
    Correction: Cover all dumpsters and waste handling units.
    Location: Dumpster area
  • Dumpster area litter and items (corrected)
    Trash areas and enclosures not properly maintained.
    Correction: Trash areas and enclosures shall be maintained free of unnecessary items and litter.
    Comments: CONTINUE TO WORK ON AND MONITOR.
    Location: Dumpster area
  • Dumpster area litter and items
    Trash areas and enclosures not properly maintained.
    Correction: Trash areas and enclosures shall be maintained free of unnecessary items and litter.
    Comments: CONTINUE TO WORK ON AND MONITOR.
    Location: -
  • Unnecessary litter (corrected)
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: REMOVE LINEN TOWELS OUT OF REACH-IN-COOLER ON COOK-LINE.
    Location: Cook line
  • Ventilation soiled
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF KITCHEN HOOD SYSTEM INTERIOR SURFACES AND FILTERS.
    Location: Cook line
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: CONTINUE TO WORK ON AND MONITOR BAR FLOOR CLEANING AND WET FLOORS.IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL FLOORS AND FLOOR DRAINS AT THE ABOVE LOCATIONS (INCLUDING CO2 TANK STORAGE ROOM FLOORS).
    Location: Kitchen
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: CONTINUE TO WORK ON AND MONITOR BAR FLOOR CLEANING AND WET FLOORS.IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL FLOORS AND FLOOR DRAINS AT THE ABOVE LOCATIONS (INCLUDING CO2 TANK STORAGE ROOM FLOORS).
    Location: Dish machine area
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: CONTINUE TO WORK ON AND MONITOR BAR FLOOR CLEANING AND WET FLOORS.IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL FLOORS AND FLOOR DRAINS AT THE ABOVE LOCATIONS (INCLUDING CO2 TANK STORAGE ROOM FLOORS).
    Location: Expo line
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: CONTINUE TO WORK ON AND MONITOR BAR FLOOR CLEANING AND WET FLOORS.IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL FLOORS AND FLOOR DRAINS AT THE ABOVE LOCATIONS (INCLUDING CO2 TANK STORAGE ROOM FLOORS).
    Location: Bar
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: CONTINUE TO WORK ON AND MONITOR BAR FLOOR CLEANING AND WET FLOORS.IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL FLOORS AND FLOOR DRAINS AT THE ABOVE LOCATIONS (INCLUDING CO2 TANK STORAGE ROOM FLOORS).
    Location: -
  • Thermometer, provided (corrected)
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Comments: PROVIDE INTERIOR VISIBLE WORKING THERMOMETER AT RED BULL MINI COOLER ON FRONT EXPO-LINE, MINI COOLER AT BAR WHERE MILK IS STORED AND AT REFRIGERATION DRAWERS ON COOK-LINE.
    Location: Cook line
    Equipment: Cooler drawers
  • Thermometer, provided (corrected on site)
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Comments: PROVIDE INTERIOR VISIBLE WORKING THERMOMETER AT RED BULL MINI COOLER ON FRONT EXPO-LINE, MINI COOLER AT BAR WHERE MILK IS STORED AND AT REFRIGERATION DRAWERS ON COOK-LINE.
    Location: Expo line
    Equipment: Mini-fridge
  • Thermometer, provided (corrected)
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Comments: PROVIDE INTERIOR VISIBLE WORKING THERMOMETER AT RED BULL MINI COOLER ON FRONT EXPO-LINE, MINI COOLER AT BAR WHERE MILK IS STORED AND AT REFRIGERATION DRAWERS ON COOK-LINE.
    Location: Bar
    Equipment: Mini-fridge
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: PROVIDE PROPER HOOD SYSTEM FILTERS THAT FIT CORRECTLY AT INTERIOR OF KITCHEN HOOD SYSTEM.
    Location: Cook line
  • Food storage (corrected)
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: KEEP FRUIT STORED OFF FLOOR AT LEAST 6 INCHES AT WALK-IN-BEER COOLER AND AT MAIN WALK-IN-COOLER AND WALK-IN-FREEZER.
    Location: Kitchen
    Equipment: Walk in cooler
  • Food storage (corrected)
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: KEEP FRUIT STORED OFF FLOOR AT LEAST 6 INCHES AT WALK-IN-BEER COOLER AND AT MAIN WALK-IN-COOLER AND WALK-IN-FREEZER.
    Location: Kitchen
    Equipment: Walk in freezer
  • Hand sink/soap (corrected)
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Location: Kitchen
    Equipment: Hand sink
  • Hand sink/soap (corrected)
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Location: Expo line
    Equipment: Hand sink
  • Hand sink/soap (corrected)
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Location: Bar
    Equipment: Hand sink
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Kitchen
    Equipment: Hand sink
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Expo line
    Equipment: Hand sink
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Bar
    Equipment: Hand sink
  • 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: CONTINUE TO WORK ON AND MONITOR:DO NOT STORE KNIVES OR UTENSILS IN BETWEEN EQUIPMENT OR IN BETWEEN EQUIPMENT OR WALL SURFACES.SOILED LADELS STORED ON DISH STORAGE RACK/SHELVING SOILED. RECOMMENDATION: STORE CLEAN LADLES INVERTED IN A BUCKET TO ELIMINATE WATER/FOOD RESIDUE SETTLING IN THE INTERIOR OF THE LADLES.
    Location: Kitchen (back)
 04/26/2012Recheck
  • Electrical service (corrected)
    Electrical service equipment, and/or outlet(s) and fixture(s) not properly installed and/or maintained.
    Correction: Electrical service equipment, outlet(s) and fixture(s) shall be properly installed and maintained in good and safe working condition.
    Comments: ELIMINATE EXTENTION CORDS ON WET FLOORS AT BAR LOCATION--REMOVE.
  • 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: ENSURE THAT CUT FRUIT AT BAR IS PROPERLY HELD ON ICE IN CONTAINERS.
    Location: Bar
  • Toxic labeling (corrected)
    Working container(s) of toxic materials not labeled with common name of contents.
    Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
    Location: Expo line
  • 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.
    Location: Kitchen
  • Toxic material(s) separation (corrected)
    Toxic material(s) improperly stored.
    Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
    Location: Kitchen
  • Toxic material(s) separation (corrected)
    Toxic material(s) improperly stored.
    Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
    Location: Expo line
  • Toxic material(s) separation (corrected)
    Toxic material(s) improperly stored.
    Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
    Location: Bar
  • Pests/rodents (corrected)
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: SERVERAL DRAIN FLIES PRESENT IN ESTABLISHMENT. ESTABLISHMENT HAS RECENTLY CHANGED PEST CONTROL SERVICES FROM TERMINIX TO ECOLAB SERVICES. ESTABLISHMENT WAS LAST INSPECTED BY ECOLAB ON 3/29/12; ECOLAB WITH CONDUCT THE NEXT INSPECTION AND SERVICE THE ESTABLISHMENT ON 4/12/12.
    Location: Kitchen
  • Pests/rodents (corrected)
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: SERVERAL DRAIN FLIES PRESENT IN ESTABLISHMENT. ESTABLISHMENT HAS RECENTLY CHANGED PEST CONTROL SERVICES FROM TERMINIX TO ECOLAB SERVICES. ESTABLISHMENT WAS LAST INSPECTED BY ECOLAB ON 3/29/12; ECOLAB WITH CONDUCT THE NEXT INSPECTION AND SERVICE THE ESTABLISHMENT ON 4/12/12.
    Location: Bar
  • Pests/rodents (corrected)
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: SERVERAL DRAIN FLIES PRESENT IN ESTABLISHMENT. ESTABLISHMENT HAS RECENTLY CHANGED PEST CONTROL SERVICES FROM TERMINIX TO ECOLAB SERVICES. ESTABLISHMENT WAS LAST INSPECTED BY ECOLAB ON 3/29/12; ECOLAB WITH CONDUCT THE NEXT INSPECTION AND SERVICE THE ESTABLISHMENT ON 4/12/12.
    Location: Dining room
  • Food unsafe (Critical) (corrected)
    Food is unsafe and/or in unsound condition.
    Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
    Comments: DEAD FLIES STORED INSIDE LIQUOR BOTTLES AT BAR LOCATION (CABO WABO TEQUILA BLANCO & AVION SILVER TEQUILA)--DISCARD.ENSURE THAT ALL LIQUOR IS INSPECTED PROPERLY AND PROTECTED FROM PEST ENTRY.
    Location: Bar
  • Cross-contamination (corrected on site)
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: CONTINUE TO WORK ON AND MONITOR:RAW BEEF STORED ABOVE FISH IN WALK-IN-COOLER; STORE ALL RAW FOODS PROPERLY ON CORRECT STORAGE LEVELS AT WALK-IN-COOLER SHELVING.
    Location: Kitchen
    Equipment: Walk in cooler
  • Hand sink location blocked (corrected)
    Hand washing facilities not properly located and/or accessible.
    Correction: A hand washing facility shall be properly located and accessible at all times.
    Comments: HOT WATER TEMPERATURE AT HANDSINKS TOO HOT (CURRENTLY AT 135 F); MAINTAIN AT 100 F - 120 F AT ALL TIMES--REPAIR OR ADJUST.
    Location: Kitchen
    Equipment: Hand sink
  • Hand sink location blocked (corrected)
    Hand washing facilities not properly located and/or accessible.
    Correction: A hand washing facility shall be properly located and accessible at all times.
    Comments: HOT WATER TEMPERATURE AT HANDSINKS TOO HOT (CURRENTLY AT 135 F); MAINTAIN AT 100 F - 120 F AT ALL TIMES--REPAIR OR ADJUST.
    Location: Expo line
    Equipment: Hand sink
  • Hand sink location blocked (corrected)
    Hand washing facilities not properly located and/or accessible.
    Correction: A hand washing facility shall be properly located and accessible at all times.
    Comments: HOT WATER TEMPERATURE AT HANDSINKS TOO HOT (CURRENTLY AT 135 F); MAINTAIN AT 100 F - 120 F AT ALL TIMES--REPAIR OR ADJUST.
    Location: Bar
    Equipment: Hand sink
  • Hand sink location blocked (corrected)
    Hand washing facilities not properly located and/or accessible.
    Correction: A hand washing facility shall be properly located and accessible at all times.
    Comments: HOT WATER TEMPERATURE AT HANDSINKS TOO HOT (CURRENTLY AT 135 F); MAINTAIN AT 100 F - 120 F AT ALL TIMES--REPAIR OR ADJUST.
    Location: Restroom
    Equipment: Hand sink
  • Hand sink soiled (corrected)
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Location: Kitchen
    Equipment: Hand sink
  • Hand sink soiled (corrected)
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Location: Expo line
    Equipment: Hand sink
  • Plumbing system / repair (Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: REPAIR BAR HANDSINK LEAKS AND PIPING ATTACHMENT AT BOTTOM OF BAR HANDSINK.
    Location: 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: IN-PLACE SANITIZER BUCKET AT BACK PREP LOCATION IN KITCHEN AT 0 PPM FOR QUAT; MAINTAIN AT 200 PPM FOR QUAT AND CHANGE SANITIZER BUCKETS AT LEAST EVERY 2 HOURS.
    Location: Kitchen (back)
    Equipment: Prep table
  • Jewelry prohibition (corrected on site)
    Employee wearing excessive jewelry.
    Correction: While preparing food, employees shall not wear jewelry on their hand(s) or arm(s) except a plain band.
    Comments: FOOD HANDLERS ON COOK-LINE WEARING JEWELRY (EX. BRACELETS, RINGS WITH STONES, WATCHES)--DISCONTINUE.
  • Contamination of sanitized tableware (corrected)
    Food contact and/or lip-contact surface of a single service article, single use article, or utensil contaminated and/or unprotected.
    Correction: Handle and /or store to prevent contamination.
    Comments: DISCONTINUE USE AND SERVICE OF UNWRAPPED DRINKING STRAWS AT ESTABLISHENT AND PROVIDE AND USE PRE-WRAPPED DRINKING STRAWS ONLY.
  • Storage of Personal Items (corrected)
    Improper storage of personal item(s) with food or food contact item(s).
    Correction: Store personal item(s) away from food and food related articles.
    Comments: EX. CELL PHONE IN FOOD PANS, SOILED APRONS HANGING ON HAND SINK FAUCETS.
    Location: Kitchen (back)
  • Storage of Personal Items (corrected)
    Improper storage of personal item(s) with food or food contact item(s).
    Correction: Store personal item(s) away from food and food related articles.
    Comments: EX. CELL PHONE IN FOOD PANS, SOILED APRONS HANGING ON HAND SINK FAUCETS.
    Location: Expo line
  • Single Service/Equipment storage (corrected)
    Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
    Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
    Comments: KEEP CLEAN LINEN TOWELS STORED OFF FLOOR AT LEAST 6 INCHES AT KITCHEN OFFICE.DO NOT STORE SINGLE-SERVICE ITEMS AND BOXES CONTAINING SINGLE-SERVICE ITEMS ON TOP OF THE TRASH CANS AT THE EXPO-LINE LOCATION.KEEP BAR EQUIPMENT LIDS STORED OFF FLOOR AT LEAST 6 INCHES AT BAR.
    Location: Kitchen
  • Single Service/Equipment storage (corrected)
    Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
    Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
    Comments: KEEP CLEAN LINEN TOWELS STORED OFF FLOOR AT LEAST 6 INCHES AT KITCHEN OFFICE.DO NOT STORE SINGLE-SERVICE ITEMS AND BOXES CONTAINING SINGLE-SERVICE ITEMS ON TOP OF THE TRASH CANS AT THE EXPO-LINE LOCATION.KEEP BAR EQUIPMENT LIDS STORED OFF FLOOR AT LEAST 6 INCHES AT BAR.
    Location: Expo line
  • Single Service/Equipment storage (corrected)
    Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
    Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
    Comments: KEEP CLEAN LINEN TOWELS STORED OFF FLOOR AT LEAST 6 INCHES AT KITCHEN OFFICE.DO NOT STORE SINGLE-SERVICE ITEMS AND BOXES CONTAINING SINGLE-SERVICE ITEMS ON TOP OF THE TRASH CANS AT THE EXPO-LINE LOCATION.KEEP BAR EQUIPMENT LIDS STORED OFF FLOOR AT LEAST 6 INCHES AT BAR.
    Location: Bar
  • Mops and brooms (corrected)
    Maintenance tool(s) not stored in approved locations and/or manner.
    Correction: Maintenance tools, such as brooms, mops, vacuum cleaners, and similar items, shall be stored so they do not contaminate food, equipment, utensils, linens or single service items.
    Location: Kitchen
  • Mops and brooms (corrected)
    Maintenance tool(s) not stored in approved locations and/or manner.
    Correction: Maintenance tools, such as brooms, mops, vacuum cleaners, and similar items, shall be stored so they do not contaminate food, equipment, utensils, linens or single service items.
    Location: Expo line
  • Dumpster lids open (corrected on site)
    Dumpster and/or waste handling units not covered.
    Correction: Cover all dumpsters and waste handling units.
    Location: Dumpster area
  • Dumpster area litter and items (corrected)
    Trash areas and enclosures not properly maintained.
    Correction: Trash areas and enclosures shall be maintained free of unnecessary items and litter.
    Comments: CONTINUE TO WORK ON AND MONITOR.
    Location: Dumpster area
  • Dumpster area litter and items
    Trash areas and enclosures not properly maintained.
    Correction: Trash areas and enclosures shall be maintained free of unnecessary items and litter.
    Comments: CONTINUE TO WORK ON AND MONITOR.
    Location: -
  • Unnecessary litter (corrected)
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: REMOVE LINEN TOWELS OUT OF REACH-IN-COOLER ON COOK-LINE.
    Location: Cook line
  • Ventilation soiled
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF KITCHEN HOOD SYSTEM INTERIOR SURFACES AND FILTERS.
    Location: Cook line
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: CONTINUE TO WORK ON AND MONITOR BAR FLOOR CLEANING AND WET FLOORS.IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL FLOORS AND FLOOR DRAINS AT THE ABOVE LOCATIONS (INCLUDING CO2 TANK STORAGE ROOM FLOORS).
    Location: Kitchen
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: CONTINUE TO WORK ON AND MONITOR BAR FLOOR CLEANING AND WET FLOORS.IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL FLOORS AND FLOOR DRAINS AT THE ABOVE LOCATIONS (INCLUDING CO2 TANK STORAGE ROOM FLOORS).
    Location: Dish machine area
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: CONTINUE TO WORK ON AND MONITOR BAR FLOOR CLEANING AND WET FLOORS.IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL FLOORS AND FLOOR DRAINS AT THE ABOVE LOCATIONS (INCLUDING CO2 TANK STORAGE ROOM FLOORS).
    Location: Expo line
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: CONTINUE TO WORK ON AND MONITOR BAR FLOOR CLEANING AND WET FLOORS.IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL FLOORS AND FLOOR DRAINS AT THE ABOVE LOCATIONS (INCLUDING CO2 TANK STORAGE ROOM FLOORS).
    Location: Bar
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: CONTINUE TO WORK ON AND MONITOR BAR FLOOR CLEANING AND WET FLOORS.IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL FLOORS AND FLOOR DRAINS AT THE ABOVE LOCATIONS (INCLUDING CO2 TANK STORAGE ROOM FLOORS).
    Location: -
  • Thermometer, provided (corrected)
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Comments: PROVIDE INTERIOR VISIBLE WORKING THERMOMETER AT RED BULL MINI COOLER ON FRONT EXPO-LINE, MINI COOLER AT BAR WHERE MILK IS STORED AND AT REFRIGERATION DRAWERS ON COOK-LINE.
    Location: Cook line
    Equipment: Cooler drawers
  • Thermometer, provided (corrected on site)
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Comments: PROVIDE INTERIOR VISIBLE WORKING THERMOMETER AT RED BULL MINI COOLER ON FRONT EXPO-LINE, MINI COOLER AT BAR WHERE MILK IS STORED AND AT REFRIGERATION DRAWERS ON COOK-LINE.
    Location: Expo line
    Equipment: Mini-fridge
  • Thermometer, provided (corrected)
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Comments: PROVIDE INTERIOR VISIBLE WORKING THERMOMETER AT RED BULL MINI COOLER ON FRONT EXPO-LINE, MINI COOLER AT BAR WHERE MILK IS STORED AND AT REFRIGERATION DRAWERS ON COOK-LINE.
    Location: Bar
    Equipment: Mini-fridge
  • Food storage (corrected)
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: KEEP FRUIT STORED OFF FLOOR AT LEAST 6 INCHES AT WALK-IN-BEER COOLER AND AT MAIN WALK-IN-COOLER AND WALK-IN-FREEZER.
    Location: Kitchen
    Equipment: Walk in cooler
  • Food storage (corrected)
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: KEEP FRUIT STORED OFF FLOOR AT LEAST 6 INCHES AT WALK-IN-BEER COOLER AND AT MAIN WALK-IN-COOLER AND WALK-IN-FREEZER.
    Location: Kitchen
    Equipment: Walk in freezer
  • Hand sink/soap (corrected)
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Location: Kitchen
    Equipment: Hand sink
  • Hand sink/soap (corrected)
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Location: Expo line
    Equipment: Hand sink
  • Hand sink/soap (corrected)
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Location: Bar
    Equipment: Hand sink
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Kitchen
    Equipment: Hand sink
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Expo line
    Equipment: Hand sink
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Bar
    Equipment: Hand sink
  • 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: CONTINUE TO WORK ON AND MONITOR:DO NOT STORE KNIVES OR UTENSILS IN BETWEEN EQUIPMENT OR IN BETWEEN EQUIPMENT OR WALL SURFACES.SOILED LADELS STORED ON DISH STORAGE RACK/SHELVING SOILED. RECOMMENDATION: STORE CLEAN LADLES INVERTED IN A BUCKET TO ELIMINATE WATER/FOOD RESIDUE SETTLING IN THE INTERIOR OF THE LADLES.
    Location: Kitchen (back)
 04/18/2012Recheck
  • Electrical service (corrected)
    Electrical service equipment, and/or outlet(s) and fixture(s) not properly installed and/or maintained.
    Correction: Electrical service equipment, outlet(s) and fixture(s) shall be properly installed and maintained in good and safe working condition.
    Comments: ELIMINATE EXTENTION CORDS ON WET FLOORS AT BAR LOCATION--REMOVE.
  • 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: ENSURE THAT CUT FRUIT AT BAR IS PROPERLY HELD ON ICE IN CONTAINERS.
    Location: Bar
  • Toxic labeling (corrected)
    Working container(s) of toxic materials not labeled with common name of contents.
    Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
    Location: Expo line
  • 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.
    Location: Kitchen
  • Toxic material(s) separation (corrected)
    Toxic material(s) improperly stored.
    Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
    Location: Kitchen
  • Toxic material(s) separation (corrected)
    Toxic material(s) improperly stored.
    Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
    Location: Expo line
  • Toxic material(s) separation (corrected)
    Toxic material(s) improperly stored.
    Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
    Location: Bar
  • Pests/rodents (corrected)
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: SERVERAL DRAIN FLIES PRESENT IN ESTABLISHMENT. ESTABLISHMENT HAS RECENTLY CHANGED PEST CONTROL SERVICES FROM TERMINIX TO ECOLAB SERVICES. ESTABLISHMENT WAS LAST INSPECTED BY ECOLAB ON 3/29/12; ECOLAB WITH CONDUCT THE NEXT INSPECTION AND SERVICE THE ESTABLISHMENT ON 4/12/12.
    Location: Kitchen
  • Pests/rodents (corrected)
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: SERVERAL DRAIN FLIES PRESENT IN ESTABLISHMENT. ESTABLISHMENT HAS RECENTLY CHANGED PEST CONTROL SERVICES FROM TERMINIX TO ECOLAB SERVICES. ESTABLISHMENT WAS LAST INSPECTED BY ECOLAB ON 3/29/12; ECOLAB WITH CONDUCT THE NEXT INSPECTION AND SERVICE THE ESTABLISHMENT ON 4/12/12.
    Location: Bar
  • Pests/rodents (corrected)
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: SERVERAL DRAIN FLIES PRESENT IN ESTABLISHMENT. ESTABLISHMENT HAS RECENTLY CHANGED PEST CONTROL SERVICES FROM TERMINIX TO ECOLAB SERVICES. ESTABLISHMENT WAS LAST INSPECTED BY ECOLAB ON 3/29/12; ECOLAB WITH CONDUCT THE NEXT INSPECTION AND SERVICE THE ESTABLISHMENT ON 4/12/12.
    Location: Dining room
  • Food unsafe (Critical) (corrected)
    Food is unsafe and/or in unsound condition.
    Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
    Comments: DEAD FLIES STORED INSIDE LIQUOR BOTTLES AT BAR LOCATION (CABO WABO TEQUILA BLANCO & AVION SILVER TEQUILA)--DISCARD.ENSURE THAT ALL LIQUOR IS INSPECTED PROPERLY AND PROTECTED FROM PEST ENTRY.
    Location: Bar
  • Cross-contamination (corrected on site)
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: CONTINUE TO WORK ON AND MONITOR:RAW BEEF STORED ABOVE FISH IN WALK-IN-COOLER; STORE ALL RAW FOODS PROPERLY ON CORRECT STORAGE LEVELS AT WALK-IN-COOLER SHELVING.
    Location: Kitchen
    Equipment: Walk in cooler
  • Hand sink location blocked (corrected)
    Hand washing facilities not properly located and/or accessible.
    Correction: A hand washing facility shall be properly located and accessible at all times.
    Comments: HOT WATER TEMPERATURE AT HANDSINKS TOO HOT (CURRENTLY AT 135 F); MAINTAIN AT 100 F - 120 F AT ALL TIMES--REPAIR OR ADJUST.
    Location: Kitchen
    Equipment: Hand sink
  • Hand sink location blocked (corrected)
    Hand washing facilities not properly located and/or accessible.
    Correction: A hand washing facility shall be properly located and accessible at all times.
    Comments: HOT WATER TEMPERATURE AT HANDSINKS TOO HOT (CURRENTLY AT 135 F); MAINTAIN AT 100 F - 120 F AT ALL TIMES--REPAIR OR ADJUST.
    Location: Expo line
    Equipment: Hand sink
  • Hand sink location blocked (corrected)
    Hand washing facilities not properly located and/or accessible.
    Correction: A hand washing facility shall be properly located and accessible at all times.
    Comments: HOT WATER TEMPERATURE AT HANDSINKS TOO HOT (CURRENTLY AT 135 F); MAINTAIN AT 100 F - 120 F AT ALL TIMES--REPAIR OR ADJUST.
    Location: Bar
    Equipment: Hand sink
  • Hand sink location blocked (corrected)
    Hand washing facilities not properly located and/or accessible.
    Correction: A hand washing facility shall be properly located and accessible at all times.
    Comments: HOT WATER TEMPERATURE AT HANDSINKS TOO HOT (CURRENTLY AT 135 F); MAINTAIN AT 100 F - 120 F AT ALL TIMES--REPAIR OR ADJUST.
    Location: Restroom
    Equipment: Hand sink
  • Hand sink soiled (corrected)
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Location: Kitchen
    Equipment: Hand sink
  • Hand sink soiled (corrected)
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Location: Expo line
    Equipment: Hand sink
  • Plumbing system / repair (Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: REPAIR BAR HANDSINK LEAKS AND PIPING ATTACHMENT AT BOTTOM OF BAR HANDSINK.
    Location: 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: IN-PLACE SANITIZER BUCKET AT BACK PREP LOCATION IN KITCHEN AT 0 PPM FOR QUAT; MAINTAIN AT 200 PPM FOR QUAT AND CHANGE SANITIZER BUCKETS AT LEAST EVERY 2 HOURS.
    Location: Kitchen (back)
    Equipment: Prep table
  • Jewelry prohibition (corrected on site)
    Employee wearing excessive jewelry.
    Correction: While preparing food, employees shall not wear jewelry on their hand(s) or arm(s) except a plain band.
    Comments: FOOD HANDLERS ON COOK-LINE WEARING JEWELRY (EX. BRACELETS, RINGS WITH STONES, WATCHES)--DISCONTINUE.
  • Contamination of sanitized tableware (corrected)
    Food contact and/or lip-contact surface of a single service article, single use article, or utensil contaminated and/or unprotected.
    Correction: Handle and /or store to prevent contamination.
    Comments: DISCONTINUE USE AND SERVICE OF UNWRAPPED DRINKING STRAWS AT ESTABLISHENT AND PROVIDE AND USE PRE-WRAPPED DRINKING STRAWS ONLY.
  • Storage of Personal Items (corrected)
    Improper storage of personal item(s) with food or food contact item(s).
    Correction: Store personal item(s) away from food and food related articles.
    Comments: EX. CELL PHONE IN FOOD PANS, SOILED APRONS HANGING ON HAND SINK FAUCETS.
    Location: Kitchen (back)
  • Storage of Personal Items (corrected)
    Improper storage of personal item(s) with food or food contact item(s).
    Correction: Store personal item(s) away from food and food related articles.
    Comments: EX. CELL PHONE IN FOOD PANS, SOILED APRONS HANGING ON HAND SINK FAUCETS.
    Location: Expo line
  • Single Service/Equipment storage (corrected)
    Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
    Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
    Comments: KEEP CLEAN LINEN TOWELS STORED OFF FLOOR AT LEAST 6 INCHES AT KITCHEN OFFICE.DO NOT STORE SINGLE-SERVICE ITEMS AND BOXES CONTAINING SINGLE-SERVICE ITEMS ON TOP OF THE TRASH CANS AT THE EXPO-LINE LOCATION.KEEP BAR EQUIPMENT LIDS STORED OFF FLOOR AT LEAST 6 INCHES AT BAR.
    Location: Kitchen
  • Single Service/Equipment storage (corrected)
    Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
    Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
    Comments: KEEP CLEAN LINEN TOWELS STORED OFF FLOOR AT LEAST 6 INCHES AT KITCHEN OFFICE.DO NOT STORE SINGLE-SERVICE ITEMS AND BOXES CONTAINING SINGLE-SERVICE ITEMS ON TOP OF THE TRASH CANS AT THE EXPO-LINE LOCATION.KEEP BAR EQUIPMENT LIDS STORED OFF FLOOR AT LEAST 6 INCHES AT BAR.
    Location: Expo line
  • Single Service/Equipment storage (corrected)
    Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
    Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
    Comments: KEEP CLEAN LINEN TOWELS STORED OFF FLOOR AT LEAST 6 INCHES AT KITCHEN OFFICE.DO NOT STORE SINGLE-SERVICE ITEMS AND BOXES CONTAINING SINGLE-SERVICE ITEMS ON TOP OF THE TRASH CANS AT THE EXPO-LINE LOCATION.KEEP BAR EQUIPMENT LIDS STORED OFF FLOOR AT LEAST 6 INCHES AT BAR.
    Location: Bar
  • Mops and brooms (corrected)
    Maintenance tool(s) not stored in approved locations and/or manner.
    Correction: Maintenance tools, such as brooms, mops, vacuum cleaners, and similar items, shall be stored so they do not contaminate food, equipment, utensils, linens or single service items.
    Location: Kitchen
  • Mops and brooms (corrected)
    Maintenance tool(s) not stored in approved locations and/or manner.
    Correction: Maintenance tools, such as brooms, mops, vacuum cleaners, and similar items, shall be stored so they do not contaminate food, equipment, utensils, linens or single service items.
    Location: Expo line
  • Dumpster lids open (corrected on site)
    Dumpster and/or waste handling units not covered.
    Correction: Cover all dumpsters and waste handling units.
    Location: Dumpster area
  • Dumpster area litter and items (corrected)
    Trash areas and enclosures not properly maintained.
    Correction: Trash areas and enclosures shall be maintained free of unnecessary items and litter.
    Comments: CONTINUE TO WORK ON AND MONITOR.
    Location: Dumpster area
  • Dumpster area litter and items
    Trash areas and enclosures not properly maintained.
    Correction: Trash areas and enclosures shall be maintained free of unnecessary items and litter.
    Comments: CONTINUE TO WORK ON AND MONITOR.
    Location: -
  • Unnecessary litter (corrected)
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: REMOVE LINEN TOWELS OUT OF REACH-IN-COOLER ON COOK-LINE.
    Location: Cook line
  • Ventilation soiled (corrected on site)
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF KITCHEN HOOD SYSTEM INTERIOR SURFACES AND FILTERS.
    Location: Cook line
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: CONTINUE TO WORK ON AND MONITOR BAR FLOOR CLEANING AND WET FLOORS.IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL FLOORS AND FLOOR DRAINS AT THE ABOVE LOCATIONS (INCLUDING CO2 TANK STORAGE ROOM FLOORS).
    Location: Kitchen
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: CONTINUE TO WORK ON AND MONITOR BAR FLOOR CLEANING AND WET FLOORS.IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL FLOORS AND FLOOR DRAINS AT THE ABOVE LOCATIONS (INCLUDING CO2 TANK STORAGE ROOM FLOORS).
    Location: Dish machine area
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: CONTINUE TO WORK ON AND MONITOR BAR FLOOR CLEANING AND WET FLOORS.IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL FLOORS AND FLOOR DRAINS AT THE ABOVE LOCATIONS (INCLUDING CO2 TANK STORAGE ROOM FLOORS).
    Location: Expo line
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: CONTINUE TO WORK ON AND MONITOR BAR FLOOR CLEANING AND WET FLOORS.IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL FLOORS AND FLOOR DRAINS AT THE ABOVE LOCATIONS (INCLUDING CO2 TANK STORAGE ROOM FLOORS).
    Location: Bar
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: CONTINUE TO WORK ON AND MONITOR BAR FLOOR CLEANING AND WET FLOORS.IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL FLOORS AND FLOOR DRAINS AT THE ABOVE LOCATIONS (INCLUDING CO2 TANK STORAGE ROOM FLOORS).
    Location: -
  • Thermometer, provided (corrected)
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Comments: PROVIDE INTERIOR VISIBLE WORKING THERMOMETER AT RED BULL MINI COOLER ON FRONT EXPO-LINE, MINI COOLER AT BAR WHERE MILK IS STORED AND AT REFRIGERATION DRAWERS ON COOK-LINE.
    Location: Cook line
    Equipment: Cooler drawers
  • Thermometer, provided (corrected on site)
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Comments: PROVIDE INTERIOR VISIBLE WORKING THERMOMETER AT RED BULL MINI COOLER ON FRONT EXPO-LINE, MINI COOLER AT BAR WHERE MILK IS STORED AND AT REFRIGERATION DRAWERS ON COOK-LINE.
    Location: Expo line
    Equipment: Mini-fridge
  • Thermometer, provided (corrected)
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Comments: PROVIDE INTERIOR VISIBLE WORKING THERMOMETER AT RED BULL MINI COOLER ON FRONT EXPO-LINE, MINI COOLER AT BAR WHERE MILK IS STORED AND AT REFRIGERATION DRAWERS ON COOK-LINE.
    Location: Bar
    Equipment: Mini-fridge
  • Food storage (corrected)
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: KEEP FRUIT STORED OFF FLOOR AT LEAST 6 INCHES AT WALK-IN-BEER COOLER AND AT MAIN WALK-IN-COOLER AND WALK-IN-FREEZER.
    Location: Kitchen
    Equipment: Walk in cooler
  • Food storage (corrected)
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: KEEP FRUIT STORED OFF FLOOR AT LEAST 6 INCHES AT WALK-IN-BEER COOLER AND AT MAIN WALK-IN-COOLER AND WALK-IN-FREEZER.
    Location: Kitchen
    Equipment: Walk in freezer
  • Hand sink/soap (corrected)
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Location: Kitchen
    Equipment: Hand sink
  • Hand sink/soap (corrected)
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Location: Expo line
    Equipment: Hand sink
  • Hand sink/soap (corrected)
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Location: Bar
    Equipment: Hand sink
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Kitchen
    Equipment: Hand sink
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Expo line
    Equipment: Hand sink
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Bar
    Equipment: Hand sink
  • 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: CONTINUE TO WORK ON AND MONITOR:DO NOT STORE KNIVES OR UTENSILS IN BETWEEN EQUIPMENT OR IN BETWEEN EQUIPMENT OR WALL SURFACES.SOILED LADELS STORED ON DISH STORAGE RACK/SHELVING SOILED. RECOMMENDATION: STORE CLEAN LADLES INVERTED IN A BUCKET TO ELIMINATE WATER/FOOD RESIDUE SETTLING IN THE INTERIOR OF THE LADLES.
    Location: Kitchen (back)
 04/16/2012Recheck
  • Electrical service
    Electrical service equipment, and/or outlet(s) and fixture(s) not properly installed and/or maintained.
    Correction: Electrical service equipment, outlet(s) and fixture(s) shall be properly installed and maintained in good and safe working condition.
    Comments: ELIMINATE EXTENTION CORDS ON WET FLOORS AT BAR LOCATION--REMOVE.
  • 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: ENSURE THAT CUT FRUIT AT BAR IS PROPERLY HELD ON ICE IN CONTAINERS.
    Location: Bar
  • Toxic labeling
    Working container(s) of toxic materials not labeled with common name of contents.
    Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
    Location: Expo line
  • 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.
    Location: Kitchen
  • 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).
    Location: Kitchen
  • 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).
    Location: Expo line
  • 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).
    Location: Bar
  • Pests/rodents
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: SERVERAL DRAIN FLIES PRESENT IN ESTABLISHMENT. ESTABLISHMENT HAS RECENTLY CHANGED PEST CONTROL SERVICES FROM TERMINIX TO ECOLAB SERVICES. ESTABLISHMENT WAS LAST INSPECTED BY ECOLAB ON 3/29/12; ECOLAB WITH CONDUCT THE NEXT INSPECTION AND SERVICE THE ESTABLISHMENT ON 4/12/12.
    Location: Kitchen
  • Pests/rodents
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: SERVERAL DRAIN FLIES PRESENT IN ESTABLISHMENT. ESTABLISHMENT HAS RECENTLY CHANGED PEST CONTROL SERVICES FROM TERMINIX TO ECOLAB SERVICES. ESTABLISHMENT WAS LAST INSPECTED BY ECOLAB ON 3/29/12; ECOLAB WITH CONDUCT THE NEXT INSPECTION AND SERVICE THE ESTABLISHMENT ON 4/12/12.
    Location: Bar
  • Pests/rodents
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: SERVERAL DRAIN FLIES PRESENT IN ESTABLISHMENT. ESTABLISHMENT HAS RECENTLY CHANGED PEST CONTROL SERVICES FROM TERMINIX TO ECOLAB SERVICES. ESTABLISHMENT WAS LAST INSPECTED BY ECOLAB ON 3/29/12; ECOLAB WITH CONDUCT THE NEXT INSPECTION AND SERVICE THE ESTABLISHMENT ON 4/12/12.
    Location: Dining room
  • Food unsafe (Critical)
    Food is unsafe and/or in unsound condition.
    Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
    Comments: DEAD FLIES STORED INSIDE LIQUOR BOTTLES AT BAR LOCATION (CABO WABO TEQUILA BLANCO & AVION SILVER TEQUILA)--DISCARD.ENSURE THAT ALL LIQUOR IS INSPECTED PROPERLY AND PROTECTED FROM PEST ENTRY.
    Location: Bar
  • Cross-contamination (corrected on site)
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: RAW BEEF STORED ABOVE FISH IN WALK-IN-COOLER; STORE ALL RAW FOODS PROPERLY ON CORRECT STORAGE LEVELS AT WALK-IN-COOLER SHELVING.
    Location: Kitchen
    Equipment: Walk 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 TEMPERATURE AT HANDSINKS TOO HOT (CURRENTLY AT 135 F); MAINTAIN AT 100 F - 120 F AT ALL TIMES--REPAIR OR ADJUST.
    Location: Kitchen
    Equipment: Hand sink
  • Hand sink location blocked
    Hand washing facilities not properly located and/or accessible.
    Correction: A hand washing facility shall be properly located and accessible at all times.
    Comments: HOT WATER TEMPERATURE AT HANDSINKS TOO HOT (CURRENTLY AT 135 F); MAINTAIN AT 100 F - 120 F AT ALL TIMES--REPAIR OR ADJUST.
    Location: Expo line
    Equipment: Hand sink
  • Hand sink location blocked
    Hand washing facilities not properly located and/or accessible.
    Correction: A hand washing facility shall be properly located and accessible at all times.
    Comments: HOT WATER TEMPERATURE AT HANDSINKS TOO HOT (CURRENTLY AT 135 F); MAINTAIN AT 100 F - 120 F AT ALL TIMES--REPAIR OR ADJUST.
    Location: Bar
    Equipment: Hand sink
  • Hand sink location blocked
    Hand washing facilities not properly located and/or accessible.
    Correction: A hand washing facility shall be properly located and accessible at all times.
    Comments: HOT WATER TEMPERATURE AT HANDSINKS TOO HOT (CURRENTLY AT 135 F); MAINTAIN AT 100 F - 120 F AT ALL TIMES--REPAIR OR ADJUST.
    Location: Restroom
    Equipment: Hand sink
  • Hand sink soiled
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Location: Kitchen
    Equipment: Hand sink
  • Hand sink soiled
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Location: Expo line
    Equipment: Hand sink
  • Chemical sanitizer concentration (corrected on site)
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: IN-PLACE SANITIZER BUCKET AT BACK PREP LOCATION IN KITCHEN AT 0 PPM FOR QUAT; MAINTAIN AT 200 PPM FOR QUAT AND CHANGE SANITIZER BUCKETS AT LEAST EVERY 2 HOURS.
    Location: Kitchen (back)
    Equipment: Prep table
  • Jewelry prohibition
    Employee wearing excessive jewelry.
    Correction: While preparing food, employees shall not wear jewelry on their hand(s) or arm(s) except a plain band.
    Comments: FOOD HANDLERS ON COOK-LINE WEARING JEWELRY (EX. BRACELETS, RINGS WITH STONES, WATCHES)--DISCONTINUE.
  • Contamination of sanitized tableware
    Food contact and/or lip-contact surface of a single service article, single use article, or utensil contaminated and/or unprotected.
    Correction: Handle and /or store to prevent contamination.
    Comments: DISCONTINUE USE AND SERVICE OF UNWRAPPED DRINKING STRAWS AT ESTABLISHENT AND PROVIDE AND USE PRE-WRAPPED DRINKING STRAWS ONLY.
  • Storage of Personal Items
    Improper storage of personal item(s) with food or food contact item(s).
    Correction: Store personal item(s) away from food and food related articles.
    Comments: EX. CELL PHONE IN FOOD PANS, SOILED APRONS HANGING ON HAND SINK FAUCETS.
    Location: Kitchen (back)
  • Storage of Personal Items
    Improper storage of personal item(s) with food or food contact item(s).
    Correction: Store personal item(s) away from food and food related articles.
    Comments: EX. CELL PHONE IN FOOD PANS, SOILED APRONS HANGING ON HAND SINK FAUCETS.
    Location: Expo line
  • 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 CLEAN LINEN TOWELS STORED OFF FLOOR AT LEAST 6 INCHES AT KITCHEN OFFICE.DO NOT STORE SINGLE-SERVICE ITEMS AND BOXES CONTAINING SINGLE-SERVICE ITEMS ON TOP OF THE TRASH CANS AT THE EXPO-LINE LOCATION.KEEP BAR EQUIPMENT LIDS STORED OFF FLOOR AT LEAST 6 INCHES AT BAR.
    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 CLEAN LINEN TOWELS STORED OFF FLOOR AT LEAST 6 INCHES AT KITCHEN OFFICE.DO NOT STORE SINGLE-SERVICE ITEMS AND BOXES CONTAINING SINGLE-SERVICE ITEMS ON TOP OF THE TRASH CANS AT THE EXPO-LINE LOCATION.KEEP BAR EQUIPMENT LIDS STORED OFF FLOOR AT LEAST 6 INCHES AT BAR.
    Location: Expo line
  • 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 CLEAN LINEN TOWELS STORED OFF FLOOR AT LEAST 6 INCHES AT KITCHEN OFFICE.DO NOT STORE SINGLE-SERVICE ITEMS AND BOXES CONTAINING SINGLE-SERVICE ITEMS ON TOP OF THE TRASH CANS AT THE EXPO-LINE LOCATION.KEEP BAR EQUIPMENT LIDS STORED OFF FLOOR AT LEAST 6 INCHES AT BAR.
    Location: Bar
  • Mops and brooms
    Maintenance tool(s) not stored in approved locations and/or manner.
    Correction: Maintenance tools, such as brooms, mops, vacuum cleaners, and similar items, shall be stored so they do not contaminate food, equipment, utensils, linens or single service items.
    Location: Kitchen
  • Mops and brooms
    Maintenance tool(s) not stored in approved locations and/or manner.
    Correction: Maintenance tools, such as brooms, mops, vacuum cleaners, and similar items, shall be stored so they do not contaminate food, equipment, utensils, linens or single service items.
    Location: Expo line
  • Dumpster lids open
    Dumpster and/or waste handling units not covered.
    Correction: Cover all dumpsters and waste handling units.
    Location: Dumpster area
  • Dumpster area litter and items
    Trash areas and enclosures not properly maintained.
    Correction: Trash areas and enclosures shall be maintained free of unnecessary items and litter.
    Location: Dumpster area
  • Unnecessary litter
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: REMOVE LINEN TOWELS OUT OF REACH-IN-COOLER ON COOK-LINE.
    Location: Cook line
  • Ventilation soiled
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF KITCHEN HOOD SYSTEM INTERIOR SURFACES AND FILTERS.
    Location: Cook line
  • 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 ALL FLOORS AND FLOOR DRAINS AT THE ABOVE LOCATIONS (INCLUDING CO2 TANK STORAGE ROOM FLOORS).
    Location: Kitchen
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL FLOORS AND FLOOR DRAINS AT THE ABOVE LOCATIONS (INCLUDING CO2 TANK STORAGE ROOM FLOORS).
    Location: Dish machine area
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL FLOORS AND FLOOR DRAINS AT THE ABOVE LOCATIONS (INCLUDING CO2 TANK STORAGE ROOM FLOORS).
    Location: Expo line
  • 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 ALL FLOORS AND FLOOR DRAINS AT THE ABOVE LOCATIONS (INCLUDING CO2 TANK STORAGE ROOM FLOORS).
    Location: Bar
  • Thermometer, provided
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Comments: PROVIDE INTERIOR VISIBLE WORKING THERMOMETER AT RED BULL MINI COOLER ON FRONT EXPO-LINE, MINI COOLER AT BAR WHERE MILK IS STORED AND AT REFRIGERATION DRAWERS ON COOK-LINE.
    Location: Cook line
    Equipment: Cooler drawers
  • Thermometer, provided
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Comments: PROVIDE INTERIOR VISIBLE WORKING THERMOMETER AT RED BULL MINI COOLER ON FRONT EXPO-LINE, MINI COOLER AT BAR WHERE MILK IS STORED AND AT REFRIGERATION DRAWERS ON COOK-LINE.
    Location: Expo line
    Equipment: Mini-fridge
  • Thermometer, provided
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Comments: PROVIDE INTERIOR VISIBLE WORKING THERMOMETER AT RED BULL MINI COOLER ON FRONT EXPO-LINE, MINI COOLER AT BAR WHERE MILK IS STORED AND AT REFRIGERATION DRAWERS ON COOK-LINE.
    Location: Bar
    Equipment: Mini-fridge
  • Food storage
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: KEEP FRUIT STORED OFF FLOOR AT LEAST 6 INCHES AT WALK-IN-BEER COOLER AND AT MAIN WALK-IN-COOLER AND WALK-IN-FREEZER.
    Location: Kitchen
    Equipment: Walk in cooler
  • Food storage
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: KEEP FRUIT STORED OFF FLOOR AT LEAST 6 INCHES AT WALK-IN-BEER COOLER AND AT MAIN WALK-IN-COOLER AND WALK-IN-FREEZER.
    Location: Kitchen
    Equipment: Walk in freezer
  • Hand sink/soap
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Location: Kitchen
    Equipment: Hand sink
  • Hand sink/soap
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Location: Expo line
    Equipment: Hand sink
  • Hand sink/soap
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Location: Bar
    Equipment: Hand sink
  • Hand sink/towels
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Kitchen
    Equipment: Hand sink
  • Hand sink/towels
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Expo line
    Equipment: Hand sink
  • Hand sink/towels
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Bar
    Equipment: Hand sink
  • In use utensil storage
    In use utensil(s) stored improperly.
    Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
    Comments: DO NOT STORE KNIVES OR UTENSILS IN BETWEEN EQUIPMENT OR IN BETWEEN EQUIPMENT OR WALL SURFACES.SOILED LADELS STORED ON DISH STORAGE RACK/SHELVING SOILED. RECOMMENDATION: STORE CLEAN LADLES INVERTED IN A BUCKET TO ELIMINATE WATER/FOOD RESIDUE SETTLING IN THE INTERIOR OF THE LADLES.
    Location: Kitchen (back)
 04/09/2012Routine
  • CO2 tanks unrestrained (corrected on site)
    Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
    Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
  • Chemical sanitizing exposure time and concentration (corrected)
    Improper exposure time and/or concentration of sanitizer in chemical manual or mechanical operations.Sanitizer not currently set up. Check concentration before running utensils and dishes.
    Correction: Use approved exposure time and/or chemical concentration.
    Equipment: Dishmachine
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.Clean all food preparation surfaces throughout facility before food preparation begins,
    Correction: Clean and sanitize.
    Location: Kitchen
  • 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.
    Location: Dish machine area
    Equipment: Dishmachine
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.Install hand towel dispensers throughout kitchen.
    Correction: Provide approved hand drying provisions.
 12/06/2011Pre-Licensing Recheck
  • CO2 tanks unrestrained (corrected on site)
    Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
    Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
  • Chemical sanitizing exposure time and concentration
    Improper exposure time and/or concentration of sanitizer in chemical manual or mechanical operations.Sanitizer not currently set up. Check concentration before running utensils and dishes.
    Correction: Use approved exposure time and/or chemical concentration.
    Equipment: Dishmachine
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.Clean all food preparation surfaces throughout facility before food preparation begins,
    Correction: Clean and sanitize.
    Location: Kitchen
  • No test kit
    No test kit provided and /or used to measure the concentration of sanitizer.
    Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
    Location: Dish machine area
    Equipment: Dishmachine
  • Hand sink/towels
    No hand drying provisions at hand sink.Install hand towel dispensers throughout kitchen.
    Correction: Provide approved hand drying provisions.
 11/29/2011Pre-Licensing

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