- Toxic labeling (corrected)
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: 1. BLUE LIQUID UNLABELED IN SPRAY BOTTLE AT BAR. MANAGER DUMPED CHEMICAL. 2. CLEAR LIQUID UNLABELED IN KITCHEN. LABEL.
Location: Bar
- Toxic labeling (corrected)
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: 1. BLUE LIQUID UNLABELED IN SPRAY BOTTLE AT BAR. MANAGER DUMPED CHEMICAL. 2. CLEAR LIQUID UNLABELED IN KITCHEN. LABEL.
Location: Cook 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).
Comments: CHEMICALS STORED NEXT TO DRY SEASONINGS. SHOWED MANAGER LOCATION.
Location: Kitchen
- Glove Use (Critical) (corrected on site)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
Comments: 11/13/14:1. OBSERVED FOOD HANDLER WEARING TWO GLOVES AND DISCARDED ONE PAIR OF GLOVES TO RESUME WORKING2. FOOD HANDLER TOUCHED A RAW FROZEN MEAT PATTY AND CONTINUED TO WORK WITHOUT REMOVING GLOVESMANAGER DIRECTED FOOD HANDLER TO REMOVE GLOVES AFTER HANDLING A RAW PRODUCT. REVIEWED AND EXPLAINED WITH MANAGER ABOUT WHY "DOUBLE GLOVE" IS NOT APPROVED AND HOW IT EFFECTS HANDWASHING
- Improper hand washing (corrected)
Employee using improper hand washing procedures.
Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
Comments: OBSERVED WAITSTAFF WASHING HANDS WITH SANITIZER SOLUTION AT 3-BAY SINK. WASH HANDS IN APPROVED HANDSINK WITH SOAP AND 100 F WATER.
Location: Kitchen
Equipment: 3-bay
- 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: COAT STORED NEAR COOK LINE. STORE PERSONAL BELONGINGS AWAY FROM PREP AREAS.
Location: Cook line
- Wiping cloths / storage (corrected on site)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: WET WIPING CLOTHS STORED IN GREEN SOAP BUCKET. STORE ALL TOWELS IN SANITIZER. ----------------------------11/13/14:DISCONTINUE STORING TOWELS IN THE GREEN SOAP BUCKET. SOAP DOES NOT INHIBIT GROWTH OF PATHOGENS AFTER WIPING DOWN FOOD AND NON-FOOD CONTACT SURFACES, MUST STORE IN SANITIZER TO EFFECTIVELY SANITIZE TOWELS FOR REUSE.
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: THERMOMETERS NOT PROVIDED IN REACH IN FREEZER. PROVIDE.
Location: Cook line
Equipment: Reach in freezer (4door)
- Hand washing (where) (corrected)
Employee used improper location to wash hands.
Correction: Employees shall wash hands only at designated hand sinks.
Comments: OBSERVED WAITSTAFF WASHING HANDS IN 3-BAY SINK. WASH HANDS IN DESIGNATED HAND SINK.
Location: Kitchen
Equipment: 3-bay
|
11/13/2014 | Recheck |
- 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: 1. BLUE LIQUID UNLABELED IN SPRAY BOTTLE AT BAR. MANAGER DUMPED CHEMICAL. 2. CLEAR LIQUID UNLABELED IN KITCHEN. LABEL.
Location: Bar
- Toxic labeling (corrected on site)
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: 1. BLUE LIQUID UNLABELED IN SPRAY BOTTLE AT BAR. MANAGER DUMPED CHEMICAL. 2. CLEAR LIQUID UNLABELED IN KITCHEN. LABEL.
Location: Cook 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).
Comments: CHEMICALS STORED NEXT TO DRY SEASONINGS. SHOWED MANAGER LOCATION.
Location: Kitchen
- Improper hand washing
Employee using improper hand washing procedures.
Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
Comments: OBSERVED WAITSTAFF WASHING HANDS WITH SANITIZER SOLUTION AT 3-BAY SINK. WASH HANDS IN APPROVED HANDSINK WITH SOAP AND 100 F WATER.
Location: Kitchen
Equipment: 3-bay
- 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: COAT STORED NEAR COOK LINE. STORE PERSONAL BELONGINGS AWAY FROM PREP AREAS.
Location: Cook line
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: WET WIPING CLOTHS STORED IN GREEN SOAP BUCKET. STORE ALL TOWELS IN SANITIZER.
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: THERMOMETERS NOT PROVIDED IN REACH IN FREEZER. PROVIDE.
Location: Cook line
Equipment: Reach in freezer (4door)
- Hand washing (where)
Employee used improper location to wash hands.
Correction: Employees shall wash hands only at designated hand sinks.
Comments: OBSERVED WAITSTAFF WASHING HANDS IN 3-BAY SINK. WASH HANDS IN DESIGNATED HAND SINK.
Location: Kitchen
Equipment: 3-bay
|
11/05/2014 | Routine |
- Bare hand contact (critical) (corrected)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
Comments: OBSERVED EMPLOYEE DRAINED WATER FROM A CONTAINER OF CELERY AND CARROTS USING THEIR BARE HAND. COS DISCARD
- 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: PROVIDE A LID AND STRAW FOR EMPLOYEE DRINKS.
Location: Bar
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: SANITIZER WAS NOT SET UP AT 3 BAY
Location: Bar
- Improper sanitizing of utensil(s) and equipment (corrected)
Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
Comments: OBSERVED EMPLOYEE WASHING A PITCHER OUT THEN RINSING IT BUT NO SANITIZER WAS USE.
Location: Bar
Equipment: 3-bay
- 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: 1. BOXES OF TO GO CONTAINER WERE STORED ON THE FLOOR IN THE DRY STORAGE AREA.2. BOXES OF FOOD STORED ON THE FLOOR INTHE WALK IN COOLER.STORE FOOD AND FOOD EQUIPMENT 6 INCHES ABOVE THE FLOOR.
Location: Dry storage
- 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: 1. BOXES OF TO GO CONTAINER WERE STORED ON THE FLOOR IN THE DRY STORAGE AREA.2. BOXES OF FOOD STORED ON THE FLOOR INTHE WALK IN COOLER.STORE FOOD AND FOOD EQUIPMENT 6 INCHES ABOVE THE FLOOR.
Location: Walk-in cooler
Equipment: 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: OVEN IS SOILED. CLEAN THE OVEN MORE FREQUENTLY.
Location: Kitchen
Equipment: Oven
|
03/31/2014 | Recheck |
- Bare hand contact (critical) (corrected on site)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
Comments: OBSERVED EMPLOYEE DRAINED WATER FROM A CONTAINER OF CELERY AND CARROTS USING THEIR BARE HAND. COS DISCARD
- 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: PROVIDE A LID AND STRAW FOR EMPLOYEE DRINKS.
Location: Bar
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: SANITIZER WAS NOT SET UP AT 3 BAY
Location: Bar
- Improper sanitizing of utensil(s) and equipment (corrected on site)
Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
Comments: OBSERVED EMPLOYEE WASHING A PITCHER OUT THEN RINSING IT BUT NO SANITIZER WAS USE.
Location: Bar
Equipment: 3-bay
- 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: 1. BOXES OF TO GO CONTAINER WERE STORED ON THE FLOOR IN THE DRY STORAGE AREA.2. BOXES OF FOOD STORED ON THE FLOOR INTHE WALK IN COOLER.STORE FOOD AND FOOD EQUIPMENT 6 INCHES ABOVE THE FLOOR.
Location: Dry storage
- 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: 1. BOXES OF TO GO CONTAINER WERE STORED ON THE FLOOR IN THE DRY STORAGE AREA.2. BOXES OF FOOD STORED ON THE FLOOR INTHE WALK IN COOLER.STORE FOOD AND FOOD EQUIPMENT 6 INCHES ABOVE THE FLOOR.
Location: Walk-in cooler
Equipment: Walk in cooler
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: OVEN IS SOILED. CLEAN THE OVEN MORE FREQUENTLY.
Location: Kitchen
Equipment: Oven
|
03/24/2014 | Routine |
- 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: DISH MACHINE OUT OF SANITIZER. COS
Location: Bar
Equipment: Dishmachine
- 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: 1. STRAW FOUNDED IN THE HAND SINK AT THE WAIT STATION ON THE SIDE OF BAR.2. ICE DUMPED IN THE HAND SINK NEAR THE FRONT DOOR. PLEASE ENSURE HAND SINK ARE USED FOR HAND WASHING ONLY .
Location: Bar
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: 1. STRAW FOUNDED IN THE HAND SINK AT THE WAIT STATION ON THE SIDE OF BAR.2. ICE DUMPED IN THE HAND SINK NEAR THE FRONT DOOR. PLEASE ENSURE HAND SINK ARE USED FOR HAND WASHING ONLY .
Location: Dining room
Equipment: Hand sink
- Hot water/capacity (corrected)
Hot water system not sufficient capacity for peak demands.
Correction: Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the retail food establishment.
Location: Cook line
Equipment: Hand sink
- Glove use (Non-Critical) (corrected)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
Comments: HAND WASHING MUST BE DONE BEFORE PUTTING GLOVE.
- 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: HAND SINK WATER TEMPERATURE WAS AT 88 DEGREES
Location: Cook 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: EMPLOYEES ARE PORTIONING FOOD AN STORING IT IN BOXES THAT ARE ON THE FLOOR. DISCONTINUE THIS PROCESS. STORE ALL FOOD AND FOOD EQUIPMENT 6 INCHES ABOVE THE FLOOR.
Location: Cook line
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: HAND SINKS MUST BE FULLY STOCKED WITH PAPER TOWELS AT ALL TIMES.
Location: Cook line
Equipment: Hand sink
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: HAND SINKS MUST BE FULLY STOCKED WITH PAPER TOWELS AT ALL TIMES.
Location: Wait staff area
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: HAND SINKS MUST BE FULLY STOCKED WITH PAPER TOWELS AT ALL TIMES.
Location: Wait staff area
|
09/06/2013 | Recheck |
- 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: DISH MACHINE OUT OF SANITIZER. COS
Location: Bar
Equipment: Dishmachine
- 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: 1. STRAW FOUNDED IN THE HAND SINK AT THE WAIT STATION ON THE SIDE OF BAR.2. ICE DUMPED IN THE HAND SINK NEAR THE FRONT DOOR. PLEASE ENSURE HAND SINK ARE USED FOR HAND WASHING ONLY .
Location: Bar
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: 1. STRAW FOUNDED IN THE HAND SINK AT THE WAIT STATION ON THE SIDE OF BAR.2. ICE DUMPED IN THE HAND SINK NEAR THE FRONT DOOR. PLEASE ENSURE HAND SINK ARE USED FOR HAND WASHING ONLY .
Location: Dining room
Equipment: Hand sink
- Hot water/capacity
Hot water system not sufficient capacity for peak demands.
Correction: Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the retail food establishment.
Location: Cook line
Equipment: Hand sink
- Glove use (Non-Critical) (corrected on site)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
Comments: HAND WASHING MUST BE DONE BEFORE PUTTING GLOVE.
- 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: HAND SINK WATER TEMPERATURE WAS AT 88 DEGREES
Location: Cook line
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: EMPLOYEES ARE PORTIONING FOOD AN STORING IT IN BOXES THAT ARE ON THE FLOOR. DISCONTINUE THIS PROCESS. STORE ALL FOOD AND FOOD EQUIPMENT 6 INCHES ABOVE THE FLOOR.
Location: Cook line
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: HAND SINKS MUST BE FULLY STOCKED WITH PAPER TOWELS AT ALL TIMES.
Location: Cook line
Equipment: Hand sink
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: HAND SINKS MUST BE FULLY STOCKED WITH PAPER TOWELS AT ALL TIMES.
Location: Wait staff area
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: HAND SINKS MUST BE FULLY STOCKED WITH PAPER TOWELS AT ALL TIMES.
Location: Wait staff area
|
08/26/2013 | 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.
- 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: GLASSWASHER AT BAR IS NOT REGISTERING ANY SANITIZER AT FINAL RINSE. ENSURE 50-100 PPM CHLORINE.
Location: Bar
Equipment: Dishmachine
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: SEAL DISHMACHINE DRAINBOARDS TO WALL.
Location: Dish machine area
Equipment: -------- Sinks / Warewash ---------
- 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 A PH TEST KIT FOR CHLORINE SANITIZER AT BAR GLASSWASHER.
Location: Bar
Equipment: Dishmachine
- Hoods inadequate or unapproved (corrected)
Ventilation hood(s) inadequate or unapproved.
Correction: Ventilation hood systems and devices shall meet the requirements of the Indiana department of fire and building services.
Comments: EXHAUST HOOD FINAL TEST IS SCHEDULED FOR TODAY AT 3 PM. MUST BE APPROVED AND TAGGED.
- 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.
Comments: INSTALL A MOP RACK TO HANG UP ALL MOPS AND BROOMS
Location: Back room
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: LIGHT BULBS NOT IN AT EXHAUST HOOD YET.
Location: Cook line
- Utility lines installed (corrected)
Utility service lines obstruct proper cleaning.
Correction: Ensure lines do not obstruct cleaning of floor wall and ceilings.
Comments: RAISE THE DRAIN LINE UNDER THE DRAINBOARD IN THE BAR.
Location: Back room
|
07/30/2013 | Pre-Licensing Recheck |
- 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.
- 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: GLASSWASHER AT BAR IS NOT REGISTERING ANY SANITIZER AT FINAL RINSE. ENSURE 50-100 PPM CHLORINE.
Location: Bar
Equipment: Dishmachine
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: SEAL DISHMACHINE DRAINBOARDS TO WALL.
Location: Dish machine area
Equipment: -------- Sinks / Warewash ---------
- 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 A PH TEST KIT FOR CHLORINE SANITIZER AT BAR GLASSWASHER.
Location: Bar
Equipment: Dishmachine
- Hoods inadequate or unapproved (corrected)
Ventilation hood(s) inadequate or unapproved.
Correction: Ventilation hood systems and devices shall meet the requirements of the Indiana department of fire and building services.
Comments: EXHAUST HOOD FINAL TEST IS SCHEDULED FOR TODAY AT 3 PM. MUST BE APPROVED AND TAGGED.
- 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.
Comments: INSTALL A MOP RACK TO HANG UP ALL MOPS AND BROOMS
Location: Back room
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: LIGHT BULBS NOT IN AT EXHAUST HOOD YET.
Location: Cook line
- Utility lines installed (corrected)
Utility service lines obstruct proper cleaning.
Correction: Ensure lines do not obstruct cleaning of floor wall and ceilings.
Comments: RAISE THE DRAIN LINE UNDER THE DRAINBOARD IN THE BAR.
Location: Back room
|
07/26/2013 | Pre-Licensing Recheck |
- Smoking distance signage
Smoking signs not posted conspicuously at each public entrance.
Correction: An owner, operator, manager, or official in charge of a public place or place of employment shall post conspicuous signs at each public entrance that read "State Law Prohibits Smoking Within 8 Feet of this Entrance" or other similar language.
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: SEAL DISHMACHINE DRAINBOARDS TO WALL.
Location: Dish machine area
Equipment: -------- Sinks / Warewash ---------
- Hoods inadequate or unapproved
Ventilation hood(s) inadequate or unapproved.
Correction: Ventilation hood systems and devices shall meet the requirements of the Indiana department of fire and building services.
Comments: EXHAUST HOOD FINAL TEST IS SCHEDULED FOR TODAY AT 3 PM. MUST BE APPROVED AND TAGGED.
- 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.
Comments: INSTALL A MOP RACK TO HANG UP ALL MOPS AND BROOMS
Location: Back room
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: LIGHT BULBS NOT IN AT EXHAUST HOOD YET.
Location: Cook line
- Utility lines installed
Utility service lines obstruct proper cleaning.
Correction: Ensure lines do not obstruct cleaning of floor wall and ceilings.
Comments: RAISE THE DRAIN LINE UNDER THE DRAINBOARD IN THE BAR.
Location: Back room
|
07/18/2013 | Pre-Licensing |
Restaurant representatives - add corrected or new information about BUFFALO WILD WINGS, 2747 E 62ND ST INDIANPOLIS, , IN »