- Food unsafe (Critical) (corrected on site)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Comments: Gnat in bottle of Calvert at bar. Disposed of at time of insepction. CORRECTED
- 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: Fan guards and ceiling soiled in walk in cooler. Please clean.
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Door gasket loose on chest freezer. Please secure.
|
10/31/2014 | Routine |
| No violation noted during this evaluation. | 07/02/2014 | Illness Complaint |
- 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: STORE RAW SHELL EGGS BELOW AND AWAY FROM READY-TO-EAT FOODS AT WALK-IN-COOLER.
Location: Walk-in cooler
- Storage of Personal Items (corrected on site)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: PERSONAL EMPLOYEE DRINK STORE ABOVE FOOD IN WALK-IN-COOLER AND AT BACK KITCHEN PREP LOCATION ON SHELVING WITH CLEAN UTENSILS--DISCONTINUE THIS BEHAVIOR.
Location: Kitchen (back)
- Storage of Personal Items (corrected on site)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: PERSONAL EMPLOYEE DRINK STORE ABOVE FOOD IN WALK-IN-COOLER AND AT BACK KITCHEN PREP LOCATION ON SHELVING WITH CLEAN UTENSILS--DISCONTINUE THIS BEHAVIOR.
Location: Walk-in cooler
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: SEAL OR ANCHOR KITCHEN ENTRANCE HANDSINK/MOPSINK SO THAT IT IS NOT MOVABLE.
Location: Kitchen
Equipment: Hand sink
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: SEAL OR ANCHOR KITCHEN ENTRANCE HANDSINK/MOPSINK SO THAT IT IS NOT MOVABLE.
Equipment: Mop sink
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Kitchen (back)
Equipment: Hand sink
- Toilet paper (corrected on site)
No toilet paper provided .
Correction: Provide toilet paper.
Location: Mens restroom
|
05/21/2014 | Routine |
| No violation noted during this evaluation. | 12/18/2013 | Non-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 ...
- Cooling time (corrected)
Potentially hazardous foods have been cooled improperly.
Correction: PHF shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours.
Comments: SOUP/BEANS STORED AT WALK-IN-COOLER AT 107 F; FOOD HANDLER STATED THAT SOUP WAS COOKED AT 11:00 AM.
Location: Walk-in cooler
- 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 KITCHEN AT 0 PPM FOR CHLORINE; MAINTAIN AT 50 - 100 PPM FOR CHLORINE AND CHANGE AT LEAST EVERY 2 HOURS.
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: HAVE ALL FIRE-EXTINGUISHERS UPDATED, SERVICED AND RE-TAGGED PROPERLY BY PROFESSIONAL SERVICE PROVIDER.(LAST INSPECTED IN SEPT OF 2012)
- 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.
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.
Location: Kitchen
Equipment: Chest freezer
- 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 ALL FOOD STORED OFF FLOOR AT WALK-IN-COOLER (EX. LEMONS).
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 CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED WALK-IN-COOLER FANGUARDS.2) SOILED INTERIOR SURFACES OF BAR KEG COOLERS.3) SOILED KITCHEN DRY STORAGE SHELVING.4) SOILED INTERIOR SURFACES OF BAR SEE-THRU COOLER.
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 CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED WALK-IN-COOLER FANGUARDS.2) SOILED INTERIOR SURFACES OF BAR KEG COOLERS.3) SOILED KITCHEN DRY STORAGE SHELVING.4) SOILED INTERIOR SURFACES OF BAR SEE-THRU COOLER.
Location: Bar
Equipment: Keg cooler
- 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 WALK-IN-COOLER FANGUARDS.2) SOILED INTERIOR SURFACES OF BAR KEG COOLERS.3) SOILED KITCHEN DRY STORAGE SHELVING.4) SOILED INTERIOR SURFACES OF BAR SEE-THRU COOLER.
Location: Kitchen
Equipment: Metal shelving
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED WALK-IN-COOLER FANGUARDS.2) SOILED INTERIOR SURFACES OF BAR KEG COOLERS.3) SOILED KITCHEN DRY STORAGE SHELVING.4) SOILED INTERIOR SURFACES OF BAR SEE-THRU COOLER.
Location: Bar
Equipment: Reach in cooler
|
11/25/2013 | Recheck |
- 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 ...
- Cooling time
Potentially hazardous foods have been cooled improperly.
Correction: PHF shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours.
Comments: SOUP/BEANS STORED AT WALK-IN-COOLER AT 107 F; FOOD HANDLER STATED THAT SOUP WAS COOKED AT 11:00 AM.
Location: Walk-in cooler
- Chemical sanitizer concentration
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: IN-PLACE SANITIZER BUCKET AT KITCHEN AT 0 PPM FOR CHLORINE; MAINTAIN AT 50 - 100 PPM FOR CHLORINE AND CHANGE AT LEAST EVERY 2 HOURS.
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: HAVE ALL FIRE-EXTINGUISHERS UPDATED, SERVICED AND RE-TAGGED PROPERLY BY PROFESSIONAL SERVICE PROVIDER.(LAST INSPECTED IN SEPT OF 2012)
- 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.
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.
Location: Kitchen
Equipment: Chest freezer
- 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 ALL FOOD STORED OFF FLOOR AT WALK-IN-COOLER (EX. LEMONS).
Location: Walk-in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED WALK-IN-COOLER FANGUARDS.2) SOILED INTERIOR SURFACES OF BAR KEG COOLERS.3) SOILED KITCHEN DRY STORAGE SHELVING.4) SOILED INTERIOR SURFACES OF BAR SEE-THRU COOLER.
Location: Walk-in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED WALK-IN-COOLER FANGUARDS.2) SOILED INTERIOR SURFACES OF BAR KEG COOLERS.3) SOILED KITCHEN DRY STORAGE SHELVING.4) SOILED INTERIOR SURFACES OF BAR SEE-THRU COOLER.
Location: Bar
Equipment: Keg cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED WALK-IN-COOLER FANGUARDS.2) SOILED INTERIOR SURFACES OF BAR KEG COOLERS.3) SOILED KITCHEN DRY STORAGE SHELVING.4) SOILED INTERIOR SURFACES OF BAR SEE-THRU COOLER.
Location: Kitchen
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 WALK-IN-COOLER FANGUARDS.2) SOILED INTERIOR SURFACES OF BAR KEG COOLERS.3) SOILED KITCHEN DRY STORAGE SHELVING.4) SOILED INTERIOR SURFACES OF BAR SEE-THRU COOLER.
Location: Bar
Equipment: Reach in cooler
|
11/18/2013 | Routine |
- Smoking distance signage (corrected)
Smoking signs not posted conspicuously at each public entrance.
Correction: An owner, operator, manager, or official in charge of a public place or place of employment shall post conspicuous signs at each public entrance that read "State Law Prohibits Smoking Within 8 Feet of this Entrance" or other similar language.
Comments: PROVIDED SIGNS TO PERSON IN CHARGE.
- 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. ITEMS STORED INSIDE. PLEASE KEEP FREE AND CLEAR TO PROMOTE USE.
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. PLEASE SEAL/RESEAL ALL HAND SINKS TO WALL, AS APPLICABLE.
Location: Kitchen
Equipment: Hand sink
|
05/07/2013 | Recheck |
- Smoking distance signage (corrected on site)
Smoking signs not posted conspicuously at each public entrance.
Correction: An owner, operator, manager, or official in charge of a public place or place of employment shall post conspicuous signs at each public entrance that read "State Law Prohibits Smoking Within 8 Feet of this Entrance" or other similar language.
Comments: PROVIDED SIGNS TO PERSON IN CHARGE.
- 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. ITEMS STORED INSIDE. PLEASE KEEP FREE AND CLEAR TO PROMOTE USE.
Location: Bar
Equipment: Hand sink
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed. PLEASE SEAL/RESEAL ALL HAND SINKS TO WALL, AS APPLICABLE.
Location: Kitchen
Equipment: Hand sink
|
04/30/2013 | Routine |
- Hand sink capacity (corrected)
Inadequate number of hand washing sinks.
Correction: Provide adequate number of hand washing sinks.
Comments: INSTALL HANDSINK IN KITCHEN FOOD PREP LOCATION.
Location: Kitchen
Equipment: Hand sink
- Hand sink temperature (corrected)
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: IN PROGRESS
Location: Kitchen
Equipment: Hand sink
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: SEAL OR ANCHOR BAR HANDSINK SO THAT IT IS 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 OR ANCHOR BAR HANDSINK SO THAT IT IS NOT MOVABLE.
Location: Kitchen
Equipment: Mop sink
|
01/22/2013 | Recheck |
- Hand sink capacity (corrected)
Inadequate number of hand washing sinks.
Correction: Provide adequate number of hand washing sinks.
Comments: INSTALL HANDSINK IN KITCHEN FOOD PREP LOCATION.
Location: Kitchen
Equipment: Hand sink
- Hand sink temperature
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: IN PROGRESS
Location: Kitchen
Equipment: Hand sink
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: SEAL OR ANCHOR BAR HANDSINK AND KITCHEN MOP SINK SO THAT IT IS 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 OR ANCHOR BAR HANDSINK AND KITCHEN MOP SINK SO THAT IT IS NOT MOVABLE.
Location: Kitchen
Equipment: Mop sink
|
01/15/2013 | Recheck |
- Hand sink capacity
Inadequate number of hand washing sinks.
Correction: Provide adequate number of hand washing sinks.
Comments: INSTALL HANDSINK IN KITCHEN FOOD PREP LOCATION.
Location: Kitchen
Equipment: Hand sink
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: SEAL OR ANCHOR BAR HANDSINK SO THAT IT IS NOT MOVABLE.
Location: Bar
Equipment: Hand sink
|
12/19/2012 | Recheck |
- Probe thermometer
No food temperature device(s) provided to take temperatures.
Correction: Provide an approved food thermometer.
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Location: Kitchen
Equipment: Mop sink
|
12/19/2012 | Routine |
- Hand sink capacity
Inadequate number of hand washing sinks.
Correction: Provide adequate number of hand washing sinks.
Comments: INSTALL HANDSINK IN KITCHEN FOOD PREP LOCATION.
Location: Kitchen
Equipment: Hand sink
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: SEAL OR ANCHOR BAR HANDSINK SO THAT IT IS NOT MOVABLE.
Location: Bar
Equipment: Hand sink
|
11/14/2012 | Routine |
- 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 ...
- 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 DRINKS STORED IN WALK-IN-COOLER.
Location: Walk-in cooler
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: CONTINUE TO MONITOR RAW FOOD STORAGE AT WALK-IN-COOLER AND COLD-TOP REFRIGERATION UNIT.KEEP RAW FOODS SEPERATED AND STORED PROPERLY FROM READY-TO-EAT FOODS AT WALK-IN-COOLER AND COLD-TOP UNIT.
Location: Kitchen
Equipment: Walk in cooler
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: CONTINUE TO MONITOR RAW FOOD STORAGE AT WALK-IN-COOLER AND COLD-TOP REFRIGERATION UNIT.KEEP RAW FOODS SEPERATED AND STORED PROPERLY FROM READY-TO-EAT FOODS AT WALK-IN-COOLER AND COLD-TOP UNIT.
Location: Kitchen
Equipment: Cold top
- Date marking (corrected)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Location: Walk-in cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CONTINUE TO WORK ON:CLEAN AND SANITIZE THE FOLLOWING:-SOILED BAR INTERIOR/EXTERIOR SURFACES OF REACH-IN-COOLERS AND BAR KEG COOLERS (RUST AND MOLD).
Location: Walk-in cooler
Equipment: Metal shelving
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CONTINUE TO WORK ON:CLEAN AND SANITIZE THE FOLLOWING:-SOILED BAR INTERIOR/EXTERIOR SURFACES OF REACH-IN-COOLERS AND BAR KEG COOLERS (RUST AND MOLD).
Location: Bar
Equipment: Reach in cooler
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CONTINUE TO WORK ON:CLEAN AND SANITIZE THE FOLLOWING:-SOILED BAR INTERIOR/EXTERIOR SURFACES OF REACH-IN-COOLERS AND BAR KEG COOLERS (RUST AND MOLD).
Location: Bar
Equipment: Keg cooler
- Hand sink capacity
Inadequate number of hand washing sinks.
Correction: Provide adequate number of hand washing sinks.
Comments: INSTALL A KITCHEN HANDSINK.
Location: Kitchen
Equipment: Hand sink
- Hand sink capacity (corrected)
Inadequate number of hand washing sinks.
Correction: Provide adequate number of hand washing sinks.
Comments: INSTALL A KITCHEN HANDSINK.
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: DO NOT STORE ITEMS IN KITCHEN HANDSINK; KEEP FREE--COS.HOT WATER AT KITCHEN HANDSINK TOO HOT (CURRENTLY AT 143 F); MAINTAIN AT 100 F - 120 F.
Location: Kitchen
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: QUAT SANITIZER AT BAR 3-BAY SINK UNDER 200 PPM; MAINTAIN AT 200 PPM FOR QUAT.
Location: Bar
Equipment: 3-bay
- 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: IN PROGRESS: DISCONTINUE USE OF NON-FOOD GRADE FOOD STORAGE CONTAINERS; USE ONLY APPROVED FOOD GRADE CONTAINERS FOR FOOD STORAGE.
Location: Kitchen
Equipment: Walk in cooler
- 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 GEL STORED IN WALK-IN-COOLER AND AT BAR REACH-IN-COOLER (MEDICINE & ALEO GEL)--DISCONTINUE--COS.EMPLOYEEE PERSONAL JACKETS/PURSES STORED ON SHELVING WITH SINGLE-SERVICE ITEMS AT BAR--COS.
Location: Walk-in cooler
- 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 GEL STORED IN WALK-IN-COOLER AND AT BAR REACH-IN-COOLER (MEDICINE & ALEO GEL)--DISCONTINUE--COS.EMPLOYEEE PERSONAL JACKETS/PURSES STORED ON SHELVING WITH SINGLE-SERVICE ITEMS AT BAR--COS.
Location: Bar
- Unnecessary litter (corrected)
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: DO NOT USE CLOTH TOWELS AS BAR LINES FOR CLEAN GLASSWARE; USE ONLY EASILY CLEANING SUFACES FOR DRY SUCH AT BAR MATS OR PROPER BAR DRAINBOARDS.
Location: Bar
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: CONTINUE TO WORK ON/IMPROVEMENTS HAVE BEEN SEEN:IN PROGRESS WITH NEW UNIT: IMPROVE ROUTINE CLEANING AND SANITIZING OF ALL WALK-IN-COOLER WALL, FLOOR, AND CEILING SURFACES/SHELVING (MOLD BUILD-UP).IMPROVE ROUTINE CLEANING AND SANITIZING OF ALL BAR FLOORS AND FLOOR DRAINS.
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: CONTINUE TO WORK ON/IMPROVEMENTS HAVE BEEN SEEN:IN PROGRESS WITH NEW UNIT: IMPROVE ROUTINE CLEANING AND SANITIZING OF ALL WALK-IN-COOLER WALL, FLOOR, AND CEILING SURFACES/SHELVING (MOLD BUILD-UP).IMPROVE ROUTINE CLEANING AND SANITIZING OF ALL BAR FLOORS AND FLOOR DRAINS.
Location: Bar
- Cooling methods (corrected)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: SOUP AND PASTA STORED IN WALK-IN-COOLER.***CORRECTIVE ACTION*** ICE BATH
Location: Walk-in cooler
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: PROVIDE INTERIOR VISIBLE WORKING THEREMOMETERS AT ANY ESTABLISHMENT REFRIGERATION AND FREEZER UNITS WHERE MISSING.
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 THEREMOMETERS AT ANY ESTABLISHMENT REFRIGERATION AND FREEZER UNITS WHERE MISSING.
Location: Kitchen
- 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 BAR REACH-IN-COOLER SHELIVING AND SUFACES WHERE NEEDED.
Location: Walk-in cooler
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 BAR REACH-IN-COOLER SHELIVING AND SUFACES WHERE NEEDED.
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 KITCHEN MOP SINK TO WALL PROPERLY SO THAT IT IS NOT MOVABLE.
Location: Kitchen
Equipment: Mop 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: KEEP FOODS COVERED PROPERLY AT WALK-IN-COOLER (EX. CUT/EXPOSED VEGETABLES LAYING ON RUSTED/SOILED WALK-IN-COOLER SHELF).
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: IMPROVE ROUTINE CLEANING AND SANITIZING OF INTERIOR/EXTERIOR SURFACES OF DINING ROOM ICE MACHINE.
Location: Dining room
Equipment: Ice machine
- Light shields (corrected)
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: PROVIDE LIGHT GUARD SHIELD FOR EXPOSED LIGHT BULB ABOVE 3-BAY SINK.
Location: Bar
Equipment: 3-bay
- No test kit (corrected)
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: PROVDIE CHEMICAL SANITIZER TEST STRIPS FOR CHLORINE AND QUAT.
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: PROVDIE CHEMICAL SANITIZER TEST STRIPS FOR CHLORINE AND QUAT.
Location: Bar
|
08/07/2012 | Recheck |
- Restricted use pesticides
Restricted pesticide(s) do not meet criteria.
Correction: Provide approved restricted use pesticides.
Comments: RESIDENTAL USE RAID PEST SPRAY STORED AT BAR SHELVING--REMOVE OFF PREMESIS.USE ONLY COMMERICALLY APPROVED PEST CONTROL SPRAYS OR CONSULT A PROFESSIONAL PEST CONTROL PROVIDER.
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: EMPLOYEE OPEN DRINKS--DISCONTINUE THIS BEHAVIOR. ALL EMPLOYEE DRINKS MUST BE COVERED WITH LID AND STRAW.
Location: Kitchen
- 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 OPEN DRINKS--DISCONTINUE THIS BEHAVIOR. ALL EMPLOYEE DRINKS MUST BE COVERED WITH LID AND STRAW.
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 EGGS STORED ABOVE READY-TO-EAT FOODS AT WALK-IN-COOLER.
Location: 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 EXCEEDING 120 F AT KITCHEN HANDSINK (CURRENTLY AT 143 F); REPAIR AND/OR ADJUST TO MAINTAIN AT 100 F - 120 F.CHECK ALL HANDSINKS.
Location: Kitchen
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: SMALL SINGLE-SERVICE CUP BEING USED TO DISPENSE FOODS AT KITCHEN COLD-TOP COOLER; USE ONLY APPROVED FOOD-GRADE SCOOPS/UTENSILS WITH HANDLES TO DISPENSE FOODS PROPERLY.
Location: Kitchen
Equipment: Cold top
- Three bay wash temperature
Wash solution temperature of manual warewashing sink is less than 110 degrees F.
Correction: The temperature of the wash solution in manual warewashing equipment shall be maintained at not less than 110 degrees F.
Location: Kitchen
Equipment: 3-bay
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS AT BAR REACH-IN-COOLER AND KEG COOLER WHERE MISSING.
Location: Bar
Equipment: Reach in cooler
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS AT BAR REACH-IN-COOLER AND KEG COOLER WHERE MISSING.
Location: Bar
Equipment: Keg 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 FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT WALK-IN-COOLER (EX. LEMONS).
Location: Walk-in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING ROUTINELY:-SOILED KITCHEN FAN. ENSURE FANS ARE CLEAN BEFORE USAGE.-SOILED INTERIOR SURFACES AND SHELVING OF BAR KEG COOLER, BAR REACH-IN-COOLER, AND BAR SEE-THUR COOLER WHERE NEEDED.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING ROUTINELY:-SOILED KITCHEN FAN. ENSURE FANS ARE CLEAN BEFORE USAGE.-SOILED INTERIOR SURFACES AND SHELVING OF BAR KEG COOLER, BAR REACH-IN-COOLER, AND BAR SEE-THUR COOLER WHERE NEEDED.
Location: Bar
Equipment: Reach in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING ROUTINELY:-SOILED KITCHEN FAN. ENSURE FANS ARE CLEAN BEFORE USAGE.-SOILED INTERIOR SURFACES AND SHELVING OF BAR KEG COOLER, BAR REACH-IN-COOLER, AND BAR SEE-THUR COOLER WHERE NEEDED.
Location: Bar
Equipment: Keg cooler
- Hand sink/soap (corrected on site)
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Kitchen
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 SHEILEDS FOR EXPOSED LIGHT BULBS AT BAR SEE-THRU COOLER.
Location: Bar
Equipment: Reach in cooler
- In use utensil storage (corrected on site)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: KEEP ICE SCOOP STORED UP AND NOT BURIED IN ICE BUCKET BIN AT BAR.
Location: Bar
Equipment: Ice bin
|
08/07/2012 | Routine |
- 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 ...
- 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 DRINKS STORED IN WALK-IN-COOLER.
Location: Walk-in cooler
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: CONTINUE TO MONITOR RAW FOOD STORAGE AT WALK-IN-COOLER AND COLD-TOP REFRIGERATION UNIT.KEEP RAW FOODS SEPERATED AND STORED PROPERLY FROM READY-TO-EAT FOODS AT WALK-IN-COOLER AND COLD-TOP UNIT.
Location: Kitchen
Equipment: Walk in cooler
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: CONTINUE TO MONITOR RAW FOOD STORAGE AT WALK-IN-COOLER AND COLD-TOP REFRIGERATION UNIT.KEEP RAW FOODS SEPERATED AND STORED PROPERLY FROM READY-TO-EAT FOODS AT WALK-IN-COOLER AND COLD-TOP UNIT.
Location: Kitchen
Equipment: Cold top
- Date marking (corrected)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Location: Walk-in cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CONTINUE TO WORK ON:CLEAN AND SANITIZE THE FOLLOWING:-SOILED BAR INTERIOR/EXTERIOR SURFACES OF REACH-IN-COOLERS AND BAR KEG COOLERS (RUST AND MOLD).
Location: Walk-in cooler
Equipment: Metal shelving
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CONTINUE TO WORK ON:CLEAN AND SANITIZE THE FOLLOWING:-SOILED BAR INTERIOR/EXTERIOR SURFACES OF REACH-IN-COOLERS AND BAR KEG COOLERS (RUST AND MOLD).
Location: Bar
Equipment: Reach in cooler
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CONTINUE TO WORK ON:CLEAN AND SANITIZE THE FOLLOWING:-SOILED BAR INTERIOR/EXTERIOR SURFACES OF REACH-IN-COOLERS AND BAR KEG COOLERS (RUST AND MOLD).
Location: Bar
Equipment: Keg cooler
- Hand sink capacity
Inadequate number of hand washing sinks.
Correction: Provide adequate number of hand washing sinks.
Comments: INSTALL A KITCHEN/BAR HANDSINK.
Location: Kitchen
Equipment: Hand sink
- Hand sink capacity
Inadequate number of hand washing sinks.
Correction: Provide adequate number of hand washing sinks.
Comments: INSTALL A KITCHEN/BAR HANDSINK.
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: DO NOT STORE ITEMS IN KITCHEN HANDSINK; KEEP FREE--COS.HOT WATER AT KITCHEN HANDSINK TOO HOT (CURRENTLY AT 127 F); MAINTAIN AT 100 F - 120 F.
Location: Kitchen
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: QUAT SANITIZER AT BAR 3-BAY SINK UNDER 200 PPM; MAINTAIN AT 200 PPM FOR QUAT.
Location: Bar
Equipment: 3-bay
- 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: IN PROGRESS: DISCONTINUE USE OF NON-FOOD GRADE FOOD STORAGE CONTAINERS; USE ONLY APPROVED FOOD GRADE CONTAINERS FOR FOOD STORAGE.
Location: Kitchen
Equipment: Walk in cooler
- 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 GEL STORED IN WALK-IN-COOLER AND AT BAR REACH-IN-COOLER (MEDICINE & ALEO GEL)--DISCONTINUE--COS.EMPLOYEEE PERSONAL JACKETS/PURSES STORED ON SHELVING WITH SINGLE-SERVICE ITEMS AT BAR--COS.
Location: Walk-in cooler
- Storage of Personal Items (corrected on site)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: EMPLOYEE GEL STORED IN WALK-IN-COOLER AND AT BAR REACH-IN-COOLER (MEDICINE & ALEO GEL)--DISCONTINUE--COS.EMPLOYEEE PERSONAL JACKETS/PURSES STORED ON SHELVING WITH SINGLE-SERVICE ITEMS AT BAR--COS.
Location: Bar
- Unnecessary litter (corrected)
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: DO NOT USE CLOTH TOWELS AS BAR LINES FOR CLEAN GLASSWARE; USE ONLY EASILY CLEANING SUFACES FOR DRY SUCH AT BAR MATS OR PROPER BAR DRAINBOARDS.
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/IMPROVEMENTS HAVE BEEN SEEN:IN PROGRESS WITH NEW UNIT: IMPROVE ROUTINE CLEANING AND SANITIZING OF ALL WALK-IN-COOLER WALL, FLOOR, AND CEILING SURFACES/SHELVING (MOLD BUILD-UP).IMPROVE ROUTINE CLEANING AND SANITIZING OF ALL BAR FLOORS AND FLOOR DRAINS.
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/IMPROVEMENTS HAVE BEEN SEEN:IN PROGRESS WITH NEW UNIT: IMPROVE ROUTINE CLEANING AND SANITIZING OF ALL WALK-IN-COOLER WALL, FLOOR, AND CEILING SURFACES/SHELVING (MOLD BUILD-UP).IMPROVE ROUTINE CLEANING AND SANITIZING OF ALL BAR FLOORS AND FLOOR DRAINS.
Location: Bar
- Cooling methods (corrected)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: SOUP AND PASTA STORED IN WALK-IN-COOLER.***CORRECTIVE ACTION*** ICE BATH
Location: Walk-in cooler
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: PROVIDE INTERIOR VISIBLE WORKING THEREMOMETERS AT ANY ESTABLISHMENT REFRIGERATION AND FREEZER UNITS WHERE MISSING.
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 THEREMOMETERS AT ANY ESTABLISHMENT REFRIGERATION AND FREEZER UNITS WHERE MISSING.
Location: Kitchen
- 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 BAR REACH-IN-COOLER SHELIVING AND SUFACES WHERE NEEDED.
Location: Walk-in cooler
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 BAR REACH-IN-COOLER SHELIVING AND SUFACES WHERE NEEDED.
Location: Bar
Equipment: Reach 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 FOODS COVERED PROPERLY AT WALK-IN-COOLER (EX. CUT/EXPOSED VEGETABLES LAYING ON RUSTED/SOILED WALK-IN-COOLER SHELF).
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: IMPROVE ROUTINE CLEANING AND SANITIZING OF INTERIOR/EXTERIOR SURFACES OF DINING ROOM ICE MACHINE.
Location: Dining room
Equipment: Ice machine
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: PROVIDE LIGHT GUARD SHIELD FOR EXPOSED LIGHT BULB ABOVE 3-BAY SINK.
Location: Bar
Equipment: 3-bay
- No test kit (corrected)
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: PROVDIE CHEMICAL SANITIZER TEST STRIPS FOR CHLORINE AND QUAT.
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: PROVDIE CHEMICAL SANITIZER TEST STRIPS FOR CHLORINE AND QUAT.
Location: Bar
|
05/24/2012 | Recheck |
- 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 ...
- 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 DRINKS STORED IN WALK-IN-COOLER.
Location: Walk-in cooler
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: CONTINUE TO MONITOR RAW FOOD STORAGE AT WALK-IN-COOLER AND COLD-TOP REFRIGERATION UNIT.KEEP RAW FOODS SEPERATED AND STORED PROPERLY FROM READY-TO-EAT FOODS AT WALK-IN-COOLER AND COLD-TOP UNIT.
Location: Kitchen
Equipment: Walk in cooler
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: CONTINUE TO MONITOR RAW FOOD STORAGE AT WALK-IN-COOLER AND COLD-TOP REFRIGERATION UNIT.KEEP RAW FOODS SEPERATED AND STORED PROPERLY FROM READY-TO-EAT FOODS AT WALK-IN-COOLER AND COLD-TOP UNIT.
Location: Kitchen
Equipment: Cold top
- Date marking (corrected)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Location: Walk-in cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CONTINUE TO WORK ON:CLEAN AND SANITIZE THE FOLLOWING:-SOILED BAR INTERIOR/EXTERIOR SURFACES OF REACH-IN-COOLERS AND BAR KEG COOLERS (RUST AND MOLD).
Location: Walk-in cooler
Equipment: Metal shelving
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CONTINUE TO WORK ON:CLEAN AND SANITIZE THE FOLLOWING:-SOILED BAR INTERIOR/EXTERIOR SURFACES OF REACH-IN-COOLERS AND BAR KEG COOLERS (RUST AND MOLD).
Location: Bar
Equipment: Reach in cooler
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CONTINUE TO WORK ON:CLEAN AND SANITIZE THE FOLLOWING:-SOILED BAR INTERIOR/EXTERIOR SURFACES OF REACH-IN-COOLERS AND BAR KEG COOLERS (RUST AND MOLD).
Location: Bar
Equipment: Keg cooler
- Hand sink capacity
Inadequate number of hand washing sinks.
Correction: Provide adequate number of hand washing sinks.
Comments: INSTALL A KITCHEN/BAR HANDSINK.
Location: Kitchen
Equipment: Hand sink
- Hand sink capacity
Inadequate number of hand washing sinks.
Correction: Provide adequate number of hand washing sinks.
Comments: INSTALL A KITCHEN/BAR HANDSINK.
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: DO NOT STORE ITEMS IN KITCHEN HANDSINK; KEEP FREE--COS.HOT WATER AT KITCHEN HANDSINK TOO HOT (CURRENTLY AT 127 F); MAINTAIN AT 100 F - 120 F.
Location: Kitchen
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: QUAT SANITIZER AT BAR 3-BAY SINK UNDER 200 PPM; MAINTAIN AT 200 PPM FOR QUAT.
Location: Bar
Equipment: 3-bay
- 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: IN PROGRESS: DISCONTINUE USE OF NON-FOOD GRADE FOOD STORAGE CONTAINERS; USE ONLY APPROVED FOOD GRADE CONTAINERS FOR FOOD STORAGE.
Location: Kitchen
Equipment: Walk in cooler
- 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 GEL STORED IN WALK-IN-COOLER AND AT BAR REACH-IN-COOLER (MEDICINE & ALEO GEL)--DISCONTINUE--COS.EMPLOYEEE PERSONAL JACKETS/PURSES STORED ON SHELVING WITH SINGLE-SERVICE ITEMS AT BAR--COS.
Location: Walk-in cooler
- Storage of Personal Items (corrected on site)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: EMPLOYEE GEL STORED IN WALK-IN-COOLER AND AT BAR REACH-IN-COOLER (MEDICINE & ALEO GEL)--DISCONTINUE--COS.EMPLOYEEE PERSONAL JACKETS/PURSES STORED ON SHELVING WITH SINGLE-SERVICE ITEMS AT BAR--COS.
Location: Bar
- Unnecessary litter (corrected)
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: DO NOT USE CLOTH TOWELS AS BAR LINES FOR CLEAN GLASSWARE; USE ONLY EASILY CLEANING SUFACES FOR DRY SUCH AT BAR MATS OR PROPER BAR DRAINBOARDS.
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/IMPROVEMENTS HAVE BEEN SEEN:IN PROGRESS WITH NEW UNIT: IMPROVE ROUTINE CLEANING AND SANITIZING OF ALL WALK-IN-COOLER WALL, FLOOR, AND CEILING SURFACES/SHELVING (MOLD BUILD-UP).IMPROVE ROUTINE CLEANING AND SANITIZING OF ALL BAR FLOORS AND FLOOR DRAINS.
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/IMPROVEMENTS HAVE BEEN SEEN:IN PROGRESS WITH NEW UNIT: IMPROVE ROUTINE CLEANING AND SANITIZING OF ALL WALK-IN-COOLER WALL, FLOOR, AND CEILING SURFACES/SHELVING (MOLD BUILD-UP).IMPROVE ROUTINE CLEANING AND SANITIZING OF ALL BAR FLOORS AND FLOOR DRAINS.
Location: Bar
- Cooling methods (corrected)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: SOUP AND PASTA STORED IN WALK-IN-COOLER.***CORRECTIVE ACTION*** ICE BATH
Location: Walk-in cooler
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: PROVIDE INTERIOR VISIBLE WORKING THEREMOMETERS AT ANY ESTABLISHMENT REFRIGERATION AND FREEZER UNITS WHERE MISSING.
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 THEREMOMETERS AT ANY ESTABLISHMENT REFRIGERATION AND FREEZER UNITS WHERE MISSING.
Location: Kitchen
- 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 BAR REACH-IN-COOLER SHELIVING AND SUFACES WHERE NEEDED.
Location: Walk-in cooler
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 BAR REACH-IN-COOLER SHELIVING AND SUFACES WHERE NEEDED.
Location: Bar
Equipment: Reach 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 FOODS COVERED PROPERLY AT WALK-IN-COOLER (EX. CUT/EXPOSED VEGETABLES LAYING ON RUSTED/SOILED WALK-IN-COOLER SHELF).
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: IMPROVE ROUTINE CLEANING AND SANITIZING OF INTERIOR/EXTERIOR SURFACES OF DINING ROOM ICE MACHINE.
Location: Dining room
Equipment: Ice machine
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: PROVIDE LIGHT GUARD SHIELD FOR EXPOSED LIGHT BULB ABOVE 3-BAY SINK.
Location: Bar
Equipment: 3-bay
- No test kit (corrected)
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: PROVDIE CHEMICAL SANITIZER TEST STRIPS FOR CHLORINE AND QUAT.
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: PROVDIE CHEMICAL SANITIZER TEST STRIPS FOR CHLORINE AND QUAT.
Location: Bar
|
04/13/2012 | 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 ...
- 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 DRINKS STORED IN WALK-IN-COOLER.
Location: Walk-in cooler
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: CONTINUE TO MONITOR RAW FOOD STORAGE AT WALK-IN-COOLER AND COLD-TOP REFRIGERATION UNIT.KEEP RAW FOODS SEPERATED AND STORED PROPERLY FROM READY-TO-EAT FOODS AT WALK-IN-COOLER AND COLD-TOP UNIT.
Location: Kitchen
Equipment: Walk in cooler
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: CONTINUE TO MONITOR RAW FOOD STORAGE AT WALK-IN-COOLER AND COLD-TOP REFRIGERATION UNIT.KEEP RAW FOODS SEPERATED AND STORED PROPERLY FROM READY-TO-EAT FOODS AT WALK-IN-COOLER AND COLD-TOP UNIT.
Location: Kitchen
Equipment: Cold top
- Cross-contamination
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: CONTINUE TO MONITOR RAW FOOD STORAGE AT WALK-IN-COOLER AND COLD-TOP REFRIGERATION UNIT.KEEP RAW FOODS SEPERATED AND STORED PROPERLY FROM READY-TO-EAT FOODS AT WALK-IN-COOLER AND COLD-TOP UNIT.
Location: -
- 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: Walk-in cooler
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE THE FOLLOWING:-SOILED/RUSTED WALK-IN-COOLER SHELVING.-SOILED BAR INTERIOR/EXTERIOR SURFACES OF REACH-IN-COOLERS AND BAR KEG COOLERS (RUST AND MOLD).
Location: Kitchen
Equipment: Walk in cooler
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE THE FOLLOWING:-SOILED/RUSTED WALK-IN-COOLER SHELVING.-SOILED BAR INTERIOR/EXTERIOR SURFACES OF REACH-IN-COOLERS AND BAR KEG COOLERS (RUST AND MOLD).
Location: Bar
Equipment: Reach in cooler
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE THE FOLLOWING:-SOILED/RUSTED WALK-IN-COOLER SHELVING.-SOILED BAR INTERIOR/EXTERIOR SURFACES OF REACH-IN-COOLERS AND BAR KEG COOLERS (RUST AND MOLD).
Location: Bar
Equipment: Keg 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: DO NOT STORE ITEMS IN KITCHEN HANDSINK; KEEP FREE--COS.HOT WATER AT KITCHEN HANDSINK TOO HOT (CURRENTLY AT 127 F); MAINTAIN AT 100 F - 120 F.
Location: Kitchen
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: QUAT SANITIZER AT BAR 3-BAY SINK UNDER 200 PPM; MAINTAIN AT 200 PPM FOR QUAT.
Location: Bar
Equipment: 3-bay
- 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: IN PROGRESS: DISCONTINUE USE OF NON-FOOD GRADE FOOD STORAGE CONTAINERS; USE ONLY APPROVED FOOD GRADE CONTAINERS FOR FOOD STORAGE.
Location: Kitchen
Equipment: Walk in cooler
- Storage of Personal Items (corrected on site)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: EMPLOYEE GEL STORED IN WALK-IN-COOLER--DISCONTINUE.
Location: Walk-in cooler
- Unnecessary litter (corrected on site)
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: DO NOT USE CLOTH TOWELS AS BAR LINES FOR CLEAN GLASSWARE; USE ONLY EASILY CLEANING SUFACES FOR DRY SUCH AT BAR MATS OR PROPER BAR DRAINBOARDS.
Location: Bar
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF ALL WALK-IN-COOLER WALL, FLOOR, AND CEILING SURFACES/SHELVING (MOLD BUILD-UP).IMPROVE ROUTINE CLEANING AND SANITIZING OF ALL BAR FLOOR SURFACES AND DUSTY/SOILED AREAS AT BAR 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 CLEANING AND SANITIZING OF ALL WALK-IN-COOLER WALL, FLOOR, AND CEILING SURFACES/SHELVING (MOLD BUILD-UP).IMPROVE ROUTINE CLEANING AND SANITIZING OF ALL BAR FLOOR SURFACES AND DUSTY/SOILED AREAS AT BAR WHERE NEEDED.
Location: Bar
- Cooling methods (corrected)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: SOUP AND PASTA STORED IN WALK-IN-COOLER.***CORRECTIVE ACTION*** ICE BATH
Location: Walk-in cooler
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: PROVIDE INTERIOR VISIBLE WORKING THEREMOMETERS AT ANY ESTABLISHMENT REFRIGERATION OR FREEZER UNIT WHERE MISSING.
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 THEREMOMETERS AT ANY ESTABLISHMENT REFRIGERATION OR FREEZER UNIT WHERE MISSING.
Location: Kitchen
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPLACE OR RESURFACE RUSTED SHELVING AT WALK-IN-COOLER AND AT BAR REACH-IN-COOLER SHELIVING AND SUFACES WHERE NEEDED.
Location: Walk-in cooler
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 WALK-IN-COOLER AND AT BAR REACH-IN-COOLER SHELIVING AND SUFACES WHERE NEEDED.
Location: Bar
Equipment: Reach 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 FOODS COVERED PROPERLY AT WALK-IN-COOLER (EX. CUT/EXPOSED VEGETABLES LAYING ON RUSTED/SOILED WALK-IN-COOLER SHELF).
Location: Walk-in cooler
- Non potentially hazardous food contact surface(s) soiled (corrected on site)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF INTERIOR/EXTERIOR SURFACES OF DINING ROOM ICE MACHINE.
Location: Dining room
Equipment: Ice machine
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: PROVIDE LIGHT GUARD SHIELD FOR EXPOSED LIGHT BULB ABOVE 3-BAY SINK.
Location: Bar
Equipment: 3-bay
- No test kit (corrected)
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: PROVDIE CHEMICAL SANITIZER TEST STRIPS FOR CHLORINE AND QUAT.
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: PROVDIE CHEMICAL SANITIZER TEST STRIPS FOR CHLORINE AND QUAT.
Location: Bar
|
04/06/2012 | Recheck |
- 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 ...
- 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 DRINKS STORED IN WALK-IN-COOLER.
Location: Walk-in cooler
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: CONTINUE TO MONITOR RAW FOOD STORAGE AT WALK-IN-COOLER AND COLD-TOP REFRIGERATION UNIT.KEEP RAW FOODS SEPERATED AND STORED PROPERLY FROM READY-TO-EAT FOODS AT WALK-IN-COOLER AND COLD-TOP UNIT.
Location: Kitchen
Equipment: Walk in cooler
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: CONTINUE TO MONITOR RAW FOOD STORAGE AT WALK-IN-COOLER AND COLD-TOP REFRIGERATION UNIT.KEEP RAW FOODS SEPERATED AND STORED PROPERLY FROM READY-TO-EAT FOODS AT WALK-IN-COOLER AND COLD-TOP UNIT.
Location: Kitchen
Equipment: Cold top
- Cross-contamination
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: CONTINUE TO MONITOR RAW FOOD STORAGE AT WALK-IN-COOLER AND COLD-TOP REFRIGERATION UNIT.KEEP RAW FOODS SEPERATED AND STORED PROPERLY FROM READY-TO-EAT FOODS AT WALK-IN-COOLER AND COLD-TOP UNIT.
Location: -
- 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: Walk-in cooler
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE THE FOLLOWING:-SOILED/RUSTED WALK-IN-COOLER SHELVING.-SOILED BAR INTERIOR/EXTERIOR SURFACES OF REACH-IN-COOLERS AND BAR KEG COOLERS (RUST AND MOLD).
Location: Kitchen
Equipment: Walk in cooler
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE THE FOLLOWING:-SOILED/RUSTED WALK-IN-COOLER SHELVING.-SOILED BAR INTERIOR/EXTERIOR SURFACES OF REACH-IN-COOLERS AND BAR KEG COOLERS (RUST AND MOLD).
Location: Bar
Equipment: Reach in cooler
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE THE FOLLOWING:-SOILED/RUSTED WALK-IN-COOLER SHELVING.-SOILED BAR INTERIOR/EXTERIOR SURFACES OF REACH-IN-COOLERS AND BAR KEG COOLERS (RUST AND MOLD).
Location: Bar
Equipment: Keg 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: DO NOT STORE ITEMS IN KITCHEN HANDSINK; KEEP FREE--COS.HOT WATER AT KITCHEN HANDSINK TOO HOT (CURRENTLY AT 127 F); MAINTAIN AT 100 F - 120 F.
Location: Kitchen
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: QUAT SANITIZER AT BAR 3-BAY SINK UNDER 200 PPM; MAINTAIN AT 200 PPM FOR QUAT.
Location: Bar
Equipment: 3-bay
- 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: IN PROGRESS: DISCONTINUE USE OF NON-FOOD GRADE FOOD STORAGE CONTAINERS; USE ONLY APPROVED FOOD GRADE CONTAINERS FOR FOOD STORAGE.
Location: Kitchen
Equipment: Walk in cooler
- Storage of Personal Items (corrected on site)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: EMPLOYEE GEL STORED IN WALK-IN-COOLER--DISCONTINUE.
Location: Walk-in cooler
- Unnecessary litter (corrected on site)
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: DO NOT USE CLOTH TOWELS AS BAR LINES FOR CLEAN GLASSWARE; USE ONLY EASILY CLEANING SUFACES FOR DRY SUCH AT BAR MATS OR PROPER BAR DRAINBOARDS.
Location: Bar
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF ALL WALK-IN-COOLER WALL, FLOOR, AND CEILING SURFACES/SHELVING (MOLD BUILD-UP).IMPROVE ROUTINE CLEANING AND SANITIZING OF ALL BAR FLOOR SURFACES AND DUSTY/SOILED AREAS AT BAR 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 CLEANING AND SANITIZING OF ALL WALK-IN-COOLER WALL, FLOOR, AND CEILING SURFACES/SHELVING (MOLD BUILD-UP).IMPROVE ROUTINE CLEANING AND SANITIZING OF ALL BAR FLOOR SURFACES AND DUSTY/SOILED AREAS AT BAR WHERE NEEDED.
Location: Bar
- Cooling methods (corrected)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: SOUP AND PASTA STORED IN WALK-IN-COOLER.***CORRECTIVE ACTION*** ICE BATH
Location: Walk-in cooler
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: PROVIDE INTERIOR VISIBLE WORKING THEREMOMETERS AT ANY ESTABLISHMENT REFRIGERATION OR FREEZER UNIT WHERE MISSING.
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 THEREMOMETERS AT ANY ESTABLISHMENT REFRIGERATION OR FREEZER UNIT WHERE MISSING.
Location: Kitchen
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPLACE OR RESURFACE RUSTED SHELVING AT WALK-IN-COOLER AND AT BAR REACH-IN-COOLER SHELIVING AND SUFACES WHERE NEEDED.
Location: Walk-in cooler
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 WALK-IN-COOLER AND AT BAR REACH-IN-COOLER SHELIVING AND SUFACES WHERE NEEDED.
Location: Bar
Equipment: Reach 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 FOODS COVERED PROPERLY AT WALK-IN-COOLER (EX. CUT/EXPOSED VEGETABLES LAYING ON RUSTED/SOILED WALK-IN-COOLER SHELF).
Location: Walk-in cooler
- Non potentially hazardous food contact surface(s) soiled (corrected on site)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF INTERIOR/EXTERIOR SURFACES OF DINING ROOM ICE MACHINE.
Location: Dining room
Equipment: Ice machine
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: PROVIDE LIGHT GUARD SHIELD FOR EXPOSED LIGHT BULB ABOVE 3-BAY SINK.
Location: Bar
Equipment: 3-bay
- No test kit (corrected)
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: PROVDIE CHEMICAL SANITIZER TEST STRIPS FOR CHLORINE AND QUAT.
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: PROVDIE CHEMICAL SANITIZER TEST STRIPS FOR CHLORINE AND QUAT.
Location: Bar
|
03/06/2012 | Recheck |
- 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 ...
- 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 DRINKS STORED IN WALK-IN-COOLER.
Location: Walk-in cooler
- Cross-contamination
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: KEEP RAW FOODS SEPERATED AND STORED PROPERLY FROM READY-TO-EAT FOODS AT WALK-IN-COOLER AND COLD-TOP UNIT.
Location: Kitchen
Equipment: Walk in cooler
- Cross-contamination
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: KEEP RAW FOODS SEPERATED AND STORED PROPERLY FROM READY-TO-EAT FOODS AT WALK-IN-COOLER AND COLD-TOP UNIT.
Location: Kitchen
Equipment: Cold top
- 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: Walk-in cooler
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE THE FOLLOWING:-SOILED/RUSTED WALK-IN-COOLER SHELVING.-SOILED BAR INTERIOR/EXTERIOR SURFACES OF REACH-IN-COOLERS AND BAR KEG COOLERS (RUST AND MOLD).
Location: Kitchen
Equipment: Walk in cooler
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE THE FOLLOWING:-SOILED/RUSTED WALK-IN-COOLER SHELVING.-SOILED BAR INTERIOR/EXTERIOR SURFACES OF REACH-IN-COOLERS AND BAR KEG COOLERS (RUST AND MOLD).
Location: Bar
Equipment: Reach in cooler
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE THE FOLLOWING:-SOILED/RUSTED WALK-IN-COOLER SHELVING.-SOILED BAR INTERIOR/EXTERIOR SURFACES OF REACH-IN-COOLERS AND BAR KEG COOLERS (RUST AND MOLD).
Location: Bar
Equipment: Keg 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: DO NOT STORE ITEMS IN KITCHEN HANDSINK; KEEP FREE.HOT WATER AT KITCHEN HANDSINK TOO HOT (CURRENTLY AT 127 F); MAINTAIN AT 100 F - 120 F.
Location: Kitchen
Equipment: Hand sink
- Chemical sanitizer concentration
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: QUAT SANITIZER AT BAR 3-BAY SINK UNDER 200 PPM; MAINTAIN AT 200 PPM FOR QUAT.
Location: Bar
Equipment: 3-bay
- 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: DISCONTINUE USE OF NON-FOOD GRADE FOOD STORAGE CONTAINERS; USE ONLY APPROVED FOOD GRADE CONTAINERS FOR FOOD STORAGE.
Location: Kitchen
Equipment: Walk in cooler
- 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 GEL STORED IN WALK-IN-COOLER--DISCONTINUE.
Location: Walk-in cooler
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: DO NOT USE CLOTH TOWELS AS BAR LINES FOR CLEAN GLASSWARE; USE ONLY EASILY CLEANING SUFACES FOR DRY SUCH AT BAR MATS OR PROPER BAR DRAINBOARDS.
Location: Bar
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF ALL WALK-IN-COOLER WALL, FLOOR, AND CEILING SURFACES/SHELVING (MOLD BUILD-UP).IMPROVE ROUTINE CLEANING AND SANITIZING OF ALL BAR FLOOR SURFACES AND DUSTY/SOILED AREAS AT BAR 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 CLEANING AND SANITIZING OF ALL WALK-IN-COOLER WALL, FLOOR, AND CEILING SURFACES/SHELVING (MOLD BUILD-UP).IMPROVE ROUTINE CLEANING AND SANITIZING OF ALL BAR FLOOR SURFACES AND DUSTY/SOILED AREAS AT BAR WHERE NEEDED.
Location: Bar
- Cooling methods (corrected on site)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: SOUP AND PASTA STORED IN WALK-IN-COOLER.***CORRECTIVE ACTION*** ICE BATH
Location: Walk-in cooler
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: PROVIDE INTERIOR VISIBLE WORKING THEREMOMETERS AT ANY ESTABLISHMENT REFRIGERATION OR FREEZER UNIT WHERE MISSING.
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 THEREMOMETERS AT ANY ESTABLISHMENT REFRIGERATION OR FREEZER UNIT WHERE MISSING.
Location: Kitchen
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPLACE OR RESURFACE RUSTED SHELVING AT WALK-IN-COOLER AND AT BAR REACH-IN-COOLER SHELIVING AND SUFACES WHERE NEEDED.
Location: Walk-in cooler
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 WALK-IN-COOLER AND AT BAR REACH-IN-COOLER SHELIVING AND SUFACES WHERE NEEDED.
Location: Bar
Equipment: Reach 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 FOODS COVERED PROPERLY AT WALK-IN-COOLER (EX. CUT/EXPOSED VEGETABLES LAYING ON RUSTED/SOILED WALK-IN-COOLER SHELF).
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: IMPROVE ROUTINE CLEANING AND SANITIZING OF INTERIOR/EXTERIOR SURFACES OF DINING ROOM ICE MACHINE.
Location: Dining room
Equipment: Ice machine
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: PROVIDE LIGHT GUARD SHIELD FOR EXPOSED LIGHT BULB ABOVE 3-BAY SINK.
Location: Bar
Equipment: 3-bay
- No test kit
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: PROVDIE CHEMICAL SANITIZER TEST STRIPS FOR CHLORINE AND QUAT.
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: PROVDIE CHEMICAL SANITIZER TEST STRIPS FOR CHLORINE AND QUAT.
Location: Bar
|
02/22/2012 | Routine |
Restaurant representatives - add corrected or new information about Working Man's Friend, 234 N BELMONT AVE, Indianapolis, IN »