CLADDAGH IRISH PUB, 234 S MERIDIAN ST, Indianapolis, IN - Restaurant inspection findings and violations

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Business Info

Name: CLADDAGH IRISH PUB
Type: Restaurant
Address: 234 S MERIDIAN ST, Indianapolis, IN 46225
County: Marion
License #: 201755
Smoking: Smoking
Total inspections: 18
Last inspection: 07/29/2014
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Inspection findings

Inspection Date

Type
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: REPAIR, PROVIDE ALTERNATE REFRIGERATION OR STORE FOODS ON PROPER ICE BATHS.SEAL ANY OPENING GAPS.CORRECTIVE ACTION--FOOD WAS DISCARDED. ICE BATHS--COS.MORE ICE AND COLD WATER WAS ADDED TO COLD-TOP ICE BATH.
    Location: Kitchen
    Equipment: Cold top
  • Pests/rodents (corrected)
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: GNATS AND FILES PRESENT AT ESTABLISHMENT BAR.
    Location: Bar
  • 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: 1) MREMOVE RAW MEATS LOCATED NEXT TO READY-TO-EAT CHEESES AT KITCHEN COOK-LINE COOLER DRAWERS.2) REMOVE GREASE PANS FROM COOK-LINE HANDSINK/WALL STORAGE.
    Location: Kitchen
    Equipment: Cooler drawers
  • 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: 1) MREMOVE RAW MEATS LOCATED NEXT TO READY-TO-EAT CHEESES AT KITCHEN COOK-LINE COOLER DRAWERS.2) REMOVE GREASE PANS FROM COOK-LINE HANDSINK/WALL STORAGE.
    Location: Cook line
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BACK KITCHEN COOLER LOCATED BY ICE MACHINE AND KITCHEN COOLER DRAWER INTERIOR SURFACES/PANS WHERE SPINACH DIP IS STORED.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BASEMENT WALK-IN-COOLER SHELVING.
    Location: Cook line
    Equipment: Cooler drawers
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BACK KITCHEN COOLER LOCATED BY ICE MACHINE AND KITCHEN COOLER DRAWER INTERIOR SURFACES/PANS WHERE SPINACH DIP IS STORED.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BASEMENT WALK-IN-COOLER SHELVING.
    Location: Kitchen (back)
    Equipment: Reach in cooler
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BACK KITCHEN COOLER LOCATED BY ICE MACHINE AND KITCHEN COOLER DRAWER INTERIOR SURFACES/PANS WHERE SPINACH DIP IS STORED.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BASEMENT WALK-IN-COOLER SHELVING.
    Location: Basement
    Equipment: Walk in cooler
  • Food contact cleaning frequency (corrected on site)
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Location: Kitchen
    Equipment: Knife/utensil rack
  • Hand sink soiled (corrected)
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Comments: INCLUDING PAPTERTOWEL AND SOAP DISPENSERS.
    Location: Kitchen
    Equipment: Hand sink
  • Hand sink soiled (corrected)
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Comments: INCLUDING PAPTERTOWEL AND SOAP DISPENSERS.
    Location: Cook line
    Equipment: Hand sink
  • 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.
    Comments: 1) BAGGED COOKED MACARONI NOT LABELED PROPERLY AT KITCHEN REACH-IN-COOLER DRAWER--CORRECTED.2) STEW MADE ON 7/21/14 NOT DATE-MARKED AND NOT DISCARDED ON 7/22/14 ON THE RECHECK INSPECTION DATE PROPERLY AT BASEMENT WALK-IN-COOLER--INSPECTOR WITNESSED STEW BEING DISCARDED.
    Location: Kitchen
    Equipment: Cooler drawers
  • 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.
    Comments: 1) BAGGED COOKED MACARONI NOT LABELED PROPERLY AT KITCHEN REACH-IN-COOLER DRAWER--CORRECTED.2) STEW MADE ON 7/21/14 NOT DATE-MARKED AND NOT DISCARDED ON 7/22/14 ON THE RECHECK INSPECTION DATE PROPERLY AT BASEMENT WALK-IN-COOLER--INSPECTOR WITNESSED STEW BEING DISCARDED.
    Location: Basement
    Equipment: Walk in cooler
  • 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: ONLY USE APPROVED FOOD GRADE UTENSILS WITH HANDLES TO DISPENSE FOODS PROPERLY (EX. DISCONTINUE USE OF SINGLE-SERVICE ITEMS TO DISPENSE FOODS).
    Location: Kitchen
    Equipment: Cooler drawers
  • Contamination of sanitized tableware (corrected)
    Food contact and/or lip-contact surface of a single service article, single use article, or utensil contaminated and/or unprotected.
    Correction: Handle and /or store to prevent contamination.
    Comments: DISCONTINUE USE OF UN-WRAPPED DRINKING STRAWS; PROVIDE ONLY PRE-WRAPPED DRINKING STRAWS ONLY.
  • Single Service/Equipment storage (corrected)
    Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
    Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
    Comments: KEEP KITCHEN LIDS STORED OFF FLOOR AT LEAST 6 INCHES.
    Location: Kitchen
  • Bulk labeling (corrected)
    Food items removed from original container not properly labeled.
    Correction: Working containers holding food items shall be labeled with the common name of the food item.
    Comments: LABEL OIL/WATER SPRAY BOTTLES AT KITCHEN COOK-LINE.
    Location: Kitchen
  • Bulk labeling (corrected)
    Food items removed from original container not properly labeled.
    Correction: Working containers holding food items shall be labeled with the common name of the food item.
    Comments: LABEL OIL/WATER SPRAY BOTTLES AT KITCHEN COOK-LINE.
    Location: Cook line
  • Lighting intensity (corrected)
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: PROVIDE LIGHTS WHERE OUT AT INTERIOR OF KITCHEN HOOD SYSTEM ON COOK-LINE.
    Location: Kitchen
  • Lighting intensity (corrected)
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: PROVIDE LIGHTS WHERE OUT AT INTERIOR OF KITCHEN HOOD SYSTEM ON COOK-LINE.
    Location: Cook line
  • Ventilation provided (corrected)
    Insufficient capacity and/or no mechanical ventilation provided.
    Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
    Comments: HAVE KITCHEN FIRE-SUPPRESSION SYSTEM DEFICIENCY RED-TAG CORRECTED, SERVICED, INSPECTED AND RE-TAGGED PROPERLY.
    Location: Kitchen
  • Ventilation soiled (corrected)
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Location: Restroom
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR, BASEMENT AND BASEMENT DRY STORAGE AREA FLOORS.
    Location: Basement
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR, BASEMENT AND BASEMENT DRY STORAGE AREA FLOORS.
    Location: Dry storage
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR, BASEMENT AND BASEMENT DRY STORAGE AREA FLOORS.
    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: Basement
    Equipment: Walk in freezer
  • Warewashing equipment cleaning (corrected)
    Warewashing equipment not cleaned at appropriate intervals.
    Correction: Clean warewash equipment appropriate intervals.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR 4-BAY SINK, KITCHEN 3-BAY SINK AND KITCHEN DISHMACHINE INTERIOR AND EXTERIOR SURFACES.
    Location: Kitchen
    Equipment: Dishmachine
  • Warewashing equipment cleaning (corrected)
    Warewashing equipment not cleaned at appropriate intervals.
    Correction: Clean warewash equipment appropriate intervals.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR 4-BAY SINK, KITCHEN 3-BAY SINK AND KITCHEN DISHMACHINE INTERIOR AND EXTERIOR SURFACES.
    Location: Bar
    Equipment: 4-bay
  • Warewashing equipment cleaning (corrected)
    Warewashing equipment not cleaned at appropriate intervals.
    Correction: Clean warewash equipment appropriate intervals.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR 4-BAY SINK, KITCHEN 3-BAY SINK AND KITCHEN DISHMACHINE INTERIOR AND EXTERIOR SURFACES.
    Location: Kitchen
    Equipment: 3-bay
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1) PROVIDE BATTERIES WERE NEEDED AT PAPERTOWEL DISPENSERS AT RESTROOMS.2) PROVIDE PROPER TOP COVER OF BACK KITCHEN COOLER LOCATED BY ICE MACHINE.3) REPLACE RUSTED KITCHEN SODA MACHINE GRATE.
    Location: Emp restroom
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1) PROVIDE BATTERIES WERE NEEDED AT PAPERTOWEL DISPENSERS AT RESTROOMS.2) PROVIDE PROPER TOP COVER OF BACK KITCHEN COOLER LOCATED BY ICE MACHINE.3) REPLACE RUSTED KITCHEN SODA MACHINE GRATE.
    Location: Restroom
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1) PROVIDE BATTERIES WERE NEEDED AT PAPERTOWEL DISPENSERS AT RESTROOMS.2) PROVIDE PROPER TOP COVER OF BACK KITCHEN COOLER LOCATED BY ICE MACHINE.3) REPLACE RUSTED KITCHEN SODA MACHINE GRATE.
    Location: Kitchen (back)
    Equipment: Reach in cooler
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1) PROVIDE BATTERIES WERE NEEDED AT PAPERTOWEL DISPENSERS AT RESTROOMS.2) PROVIDE PROPER TOP COVER OF BACK KITCHEN COOLER LOCATED BY ICE MACHINE.3) REPLACE RUSTED KITCHEN SODA MACHINE GRATE.
    Location: Kitchen
    Equipment: Soda machine
  • Equipment drainage (corrected)
    Equipment compartment(s) not properly draining.
    Correction: Equipment compartments that are subject to accumulation of moisture due to conditions, such as condensation, food or beverage drip, or water from melting ice shall be sloped to an outlet that allows complete draining.
    Comments: REPAIR BAR AND KITCHEN COOLER LEAKS WERE NEEDED.
    Location: Bar
    Equipment: Reach in cooler
  • Equipment drainage (corrected)
    Equipment compartment(s) not properly draining.
    Correction: Equipment compartments that are subject to accumulation of moisture due to conditions, such as condensation, food or beverage drip, or water from melting ice shall be sloped to an outlet that allows complete draining.
    Comments: REPAIR BAR AND KITCHEN COOLER LEAKS WERE NEEDED.
    Location: Kitchen
    Equipment: Reach 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 FRONT KITCHEN/EXPO-LINE SHELVING.
    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 FRONT KITCHEN/EXPO-LINE SHELVING.
    Location: Expo line
  • 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: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN SODA MACHINE/NOZZELS AND EXTERIOR SURFACES OF ICE BIN.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BACK KITCHEN INTERIOR AND EXTERIOR SURFACES OF ICE MACHINE.
    Location: Kitchen (back)
    Equipment: Ice machine
  • Non potentially hazardous food contact surface(s) soiled (corrected)
    Non-potentially hazardous food contact surface(s) soiled.
    Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
    Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN SODA MACHINE/NOZZELS AND EXTERIOR SURFACES OF ICE BIN.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BACK KITCHEN INTERIOR AND EXTERIOR SURFACES OF ICE MACHINE.
    Location: Kitchen (front)
    Equipment: Soda machine
  • Non potentially hazardous food contact surface(s) soiled (corrected)
    Non-potentially hazardous food contact surface(s) soiled.
    Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
    Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN SODA MACHINE/NOZZELS AND EXTERIOR SURFACES OF ICE BIN.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BACK KITCHEN INTERIOR AND EXTERIOR SURFACES OF ICE MACHINE.
    Location: Kitchen (front)
    Equipment: Ice bin
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Bar
    Equipment: Hand sink
  • Covered trash can in womens restroom (corrected)
    No covered trash can for womens restroom.
    Correction: Provide a covered trash can.
    Location: Basement
  • Covered trash can in womens restroom (corrected)
    No covered trash can for womens restroom.
    Correction: Provide a covered trash can.
    Location: Emp restroom
 07/29/2014Recheck
  • Cold holding (corrected on site)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: REPAIR, PROVIDE ALTERNATE REFRIGERATION OR STORE FOODS ON PROPER ICE BATHS.SEAL ANY OPENING GAPS.CORRECTIVE ACTION--FOOD WAS DISCARDED. ICE BATHS--COS.MORE ICE AND COLD WATER WAS ADDED TO COLD-TOP ICE BATH.
    Location: Kitchen
    Equipment: Cold top
  • Pests/rodents (corrected)
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: GNATS AND FILES PRESENT AT ESTABLISHMENT BAR.
    Location: Bar
  • 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: 1) MREMOVE RAW MEATS LOCATED NEXT TO READY-TO-EAT CHEESES AT KITCHEN COOK-LINE COOLER DRAWERS.2) REMOVE GREASE PANS FROM COOK-LINE HANDSINK/WALL STORAGE.
    Location: Kitchen
    Equipment: Cooler drawers
  • 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: 1) MREMOVE RAW MEATS LOCATED NEXT TO READY-TO-EAT CHEESES AT KITCHEN COOK-LINE COOLER DRAWERS.2) REMOVE GREASE PANS FROM COOK-LINE HANDSINK/WALL STORAGE.
    Location: Cook line
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BACK KITCHEN COOLER LOCATED BY ICE MACHINE AND KITCHEN COOLER DRAWER INTERIOR SURFACES/PANS WHERE SPINACH DIP IS STORED.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BASEMENT WALK-IN-COOLER SHELVING.
    Location: Cook line
    Equipment: Cooler drawers
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BACK KITCHEN COOLER LOCATED BY ICE MACHINE AND KITCHEN COOLER DRAWER INTERIOR SURFACES/PANS WHERE SPINACH DIP IS STORED.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BASEMENT WALK-IN-COOLER SHELVING.
    Location: Kitchen (back)
    Equipment: Reach in cooler
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BACK KITCHEN COOLER LOCATED BY ICE MACHINE AND KITCHEN COOLER DRAWER INTERIOR SURFACES/PANS WHERE SPINACH DIP IS STORED.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BASEMENT WALK-IN-COOLER SHELVING.
    Location: Basement
    Equipment: Walk in cooler
  • Food contact cleaning frequency (corrected on site)
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Location: Kitchen
    Equipment: Knife/utensil rack
  • Hand sink soiled (corrected)
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Comments: INCLUDING PAPTERTOWEL AND SOAP DISPENSERS.
    Location: Kitchen
    Equipment: Hand sink
  • Hand sink soiled (corrected)
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Comments: INCLUDING PAPTERTOWEL AND SOAP DISPENSERS.
    Location: Cook line
    Equipment: Hand sink
  • 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.
    Comments: 1) BAGGED COOKED MACARONI NOT LABELED PROPERLY AT KITCHEN REACH-IN-COOLER DRAWER--CORRECTED.2) STEW MADE ON 7/21/14 NOT DATE-MARKED AND NOT DISCARDED ON 7/22/14 ON THE RECHECK INSPECTION DATE PROPERLY AT BASEMENT WALK-IN-COOLER--INSPECTOR WITNESSED STEW BEING DISCARDED.
    Location: Kitchen
    Equipment: Cooler drawers
  • Date marking (corrected on site)
    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.
    Comments: 1) BAGGED COOKED MACARONI NOT LABELED PROPERLY AT KITCHEN REACH-IN-COOLER DRAWER--CORRECTED.2) STEW MADE ON 7/21/14 NOT DATE-MARKED AND NOT DISCARDED ON 7/22/14 ON THE RECHECK INSPECTION DATE PROPERLY AT BASEMENT WALK-IN-COOLER--INSPECTOR WITNESSED STEW BEING DISCARDED.
    Location: Basement
    Equipment: Walk in cooler
  • 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: ONLY USE APPROVED FOOD GRADE UTENSILS WITH HANDLES TO DISPENSE FOODS PROPERLY (EX. DISCONTINUE USE OF SINGLE-SERVICE ITEMS TO DISPENSE FOODS).
    Location: Kitchen
    Equipment: Cooler drawers
  • Contamination of sanitized tableware (corrected)
    Food contact and/or lip-contact surface of a single service article, single use article, or utensil contaminated and/or unprotected.
    Correction: Handle and /or store to prevent contamination.
    Comments: DISCONTINUE USE OF UN-WRAPPED DRINKING STRAWS; PROVIDE ONLY PRE-WRAPPED DRINKING STRAWS ONLY.
  • Single Service/Equipment storage (corrected)
    Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
    Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
    Comments: KEEP KITCHEN LIDS STORED OFF FLOOR AT LEAST 6 INCHES.
    Location: Kitchen
  • Bulk labeling (corrected)
    Food items removed from original container not properly labeled.
    Correction: Working containers holding food items shall be labeled with the common name of the food item.
    Comments: LABEL OIL/WATER SPRAY BOTTLES AT KITCHEN COOK-LINE.
    Location: Kitchen
  • Bulk labeling (corrected)
    Food items removed from original container not properly labeled.
    Correction: Working containers holding food items shall be labeled with the common name of the food item.
    Comments: LABEL OIL/WATER SPRAY BOTTLES AT KITCHEN COOK-LINE.
    Location: Cook line
  • Lighting intensity (corrected)
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: PROVIDE LIGHTS WHERE OUT AT INTERIOR OF KITCHEN HOOD SYSTEM ON COOK-LINE.
    Location: Kitchen
  • Lighting intensity (corrected)
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: PROVIDE LIGHTS WHERE OUT AT INTERIOR OF KITCHEN HOOD SYSTEM ON COOK-LINE.
    Location: Cook line
  • Ventilation provided (corrected)
    Insufficient capacity and/or no mechanical ventilation provided.
    Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
    Comments: HAVE KITCHEN FIRE-SUPPRESSION SYSTEM DEFICIENCY RED-TAG CORRECTED, SERVICED, INSPECTED AND RE-TAGGED PROPERLY.
    Location: Kitchen
  • Ventilation soiled (corrected)
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Location: Restroom
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR, BASEMENT AND BASEMENT DRY STORAGE AREA FLOORS.
    Location: Basement
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR, BASEMENT AND BASEMENT DRY STORAGE AREA FLOORS.
    Location: Dry storage
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR, BASEMENT AND BASEMENT DRY STORAGE AREA FLOORS.
    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: Basement
    Equipment: Walk in freezer
  • Warewashing equipment cleaning (corrected)
    Warewashing equipment not cleaned at appropriate intervals.
    Correction: Clean warewash equipment appropriate intervals.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR 4-BAY SINK, KITCHEN 3-BAY SINK AND KITCHEN DISHMACHINE INTERIOR AND EXTERIOR SURFACES.
    Location: Kitchen
    Equipment: Dishmachine
  • Warewashing equipment cleaning (corrected)
    Warewashing equipment not cleaned at appropriate intervals.
    Correction: Clean warewash equipment appropriate intervals.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR 4-BAY SINK, KITCHEN 3-BAY SINK AND KITCHEN DISHMACHINE INTERIOR AND EXTERIOR SURFACES.
    Location: Bar
    Equipment: 4-bay
  • Warewashing equipment cleaning (corrected)
    Warewashing equipment not cleaned at appropriate intervals.
    Correction: Clean warewash equipment appropriate intervals.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR 4-BAY SINK, KITCHEN 3-BAY SINK AND KITCHEN DISHMACHINE INTERIOR AND EXTERIOR SURFACES.
    Location: Kitchen
    Equipment: 3-bay
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1) PROVIDE BATTERIES WERE NEEDED AT PAPERTOWEL DISPENSERS AT RESTROOMS.2) PROVIDE PROPER TOP COVER OF BACK KITCHEN COOLER LOCATED BY ICE MACHINE.3) REPLACE RUSTED KITCHEN SODA MACHINE GRATE.
    Location: Emp restroom
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1) PROVIDE BATTERIES WERE NEEDED AT PAPERTOWEL DISPENSERS AT RESTROOMS.2) PROVIDE PROPER TOP COVER OF BACK KITCHEN COOLER LOCATED BY ICE MACHINE.3) REPLACE RUSTED KITCHEN SODA MACHINE GRATE.
    Location: Restroom
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1) PROVIDE BATTERIES WERE NEEDED AT PAPERTOWEL DISPENSERS AT RESTROOMS.2) PROVIDE PROPER TOP COVER OF BACK KITCHEN COOLER LOCATED BY ICE MACHINE.3) REPLACE RUSTED KITCHEN SODA MACHINE GRATE.
    Location: Kitchen (back)
    Equipment: Reach in cooler
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1) PROVIDE BATTERIES WERE NEEDED AT PAPERTOWEL DISPENSERS AT RESTROOMS.2) PROVIDE PROPER TOP COVER OF BACK KITCHEN COOLER LOCATED BY ICE MACHINE.3) REPLACE RUSTED KITCHEN SODA MACHINE GRATE.
    Location: Kitchen
    Equipment: Soda machine
  • Equipment drainage (corrected)
    Equipment compartment(s) not properly draining.
    Correction: Equipment compartments that are subject to accumulation of moisture due to conditions, such as condensation, food or beverage drip, or water from melting ice shall be sloped to an outlet that allows complete draining.
    Comments: REPAIR BAR AND KITCHEN COOLER LEAKS WERE NEEDED.
    Location: Bar
    Equipment: Reach in cooler
  • Equipment drainage (corrected)
    Equipment compartment(s) not properly draining.
    Correction: Equipment compartments that are subject to accumulation of moisture due to conditions, such as condensation, food or beverage drip, or water from melting ice shall be sloped to an outlet that allows complete draining.
    Comments: REPAIR BAR AND KITCHEN COOLER LEAKS WERE NEEDED.
    Location: Kitchen
    Equipment: Reach 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 FRONT KITCHEN/EXPO-LINE SHELVING.
    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 FRONT KITCHEN/EXPO-LINE SHELVING.
    Location: Expo line
  • 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: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN SODA MACHINE/NOZZELS AND EXTERIOR SURFACES OF ICE BIN.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BACK KITCHEN INTERIOR AND EXTERIOR SURFACES OF ICE MACHINE.
    Location: Kitchen (back)
    Equipment: Ice machine
  • Non potentially hazardous food contact surface(s) soiled (corrected)
    Non-potentially hazardous food contact surface(s) soiled.
    Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
    Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN SODA MACHINE/NOZZELS AND EXTERIOR SURFACES OF ICE BIN.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BACK KITCHEN INTERIOR AND EXTERIOR SURFACES OF ICE MACHINE.
    Location: Kitchen (front)
    Equipment: Soda machine
  • Non potentially hazardous food contact surface(s) soiled (corrected)
    Non-potentially hazardous food contact surface(s) soiled.
    Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
    Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN SODA MACHINE/NOZZELS AND EXTERIOR SURFACES OF ICE BIN.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BACK KITCHEN INTERIOR AND EXTERIOR SURFACES OF ICE MACHINE.
    Location: Kitchen (front)
    Equipment: Ice bin
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Bar
    Equipment: Hand sink
  • Covered trash can in womens restroom (corrected)
    No covered trash can for womens restroom.
    Correction: Provide a covered trash can.
    Location: Basement
  • Covered trash can in womens restroom (corrected)
    No covered trash can for womens restroom.
    Correction: Provide a covered trash can.
    Location: Emp restroom
 07/24/2014Recheck
  • Cold holding (corrected on site)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: REPAIR, PROVIDE ALTERNATE REFRIGERATION OR STORE FOODS ON PROPER ICE BATHS.SEAL ANY OPENING GAPS.CORRECTIVE ACTION--FOOD WAS DISCARDED. ICE BATHS--COS.*DO NOT DOUBLE PAN FOOD ITEMS AT KITCHEN COLD-TOP COOK-LINE*
    Location: Kitchen
    Equipment: Cold top
  • Pests/rodents (corrected)
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: GNATS AND FILES PRESENT AT ESTABLISHMENT BAR.
    Location: Bar
  • 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: 1) MREMOVE RAW MEATS LOCATED NEXT TO READY-TO-EAT CHEESES AT KITCHEN COOK-LINE COOLER DRAWERS.2) REMOVE GREASE PANS FROM COOK-LINE HANDSINK/WALL STORAGE.
    Location: Kitchen
    Equipment: Cooler drawers
  • 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: 1) MREMOVE RAW MEATS LOCATED NEXT TO READY-TO-EAT CHEESES AT KITCHEN COOK-LINE COOLER DRAWERS.2) REMOVE GREASE PANS FROM COOK-LINE HANDSINK/WALL STORAGE.
    Location: Cook line
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BACK KITCHEN COOLER LOCATED BY ICE MACHINE AND KITCHEN COOLER DRAWER INTERIOR SURFACES/PANS WHERE SPINACH DIP IS STORED.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BASEMENT WALK-IN-COOLER SHELVING.
    Location: Cook line
    Equipment: Cooler drawers
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BACK KITCHEN COOLER LOCATED BY ICE MACHINE AND KITCHEN COOLER DRAWER INTERIOR SURFACES/PANS WHERE SPINACH DIP IS STORED.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BASEMENT WALK-IN-COOLER SHELVING.
    Location: Kitchen (back)
    Equipment: Reach in cooler
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BACK KITCHEN COOLER LOCATED BY ICE MACHINE AND KITCHEN COOLER DRAWER INTERIOR SURFACES/PANS WHERE SPINACH DIP IS STORED.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BASEMENT WALK-IN-COOLER SHELVING.
    Location: Basement
    Equipment: Walk in cooler
  • Food contact cleaning frequency (corrected on site)
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Location: Kitchen
    Equipment: Knife/utensil rack
  • Hand sink soiled (corrected)
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Comments: INCLUDING PAPTERTOWEL AND SOAP DISPENSERS.
    Location: Kitchen
    Equipment: Hand sink
  • Hand sink soiled (corrected)
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Comments: INCLUDING PAPTERTOWEL AND SOAP DISPENSERS.
    Location: Cook line
    Equipment: Hand sink
  • 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.
    Comments: 1) BAGGED COOKED MACARONI NOT LABELED PROPERLY AT KITCHEN REACH-IN-COOLER DRAWER--CORRECTED.2) STEW MADE ON 7/21/14 NOT DATE-MARKED PROPERLY AT BASEMENT WALK-IN-COOLER--STEW WAS DISCARDED.
    Location: Kitchen
    Equipment: Cooler drawers
  • Date marking (corrected on site)
    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.
    Comments: 1) BAGGED COOKED MACARONI NOT LABELED PROPERLY AT KITCHEN REACH-IN-COOLER DRAWER--CORRECTED.2) STEW MADE ON 7/21/14 NOT DATE-MARKED PROPERLY AT BASEMENT WALK-IN-COOLER--STEW WAS DISCARDED.
    Location: Basement
    Equipment: Walk in cooler
  • Unapproved food contact materials (corrected on site)
    Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
    Correction: Use approved materials for utensils and food contact surface(s).
    Comments: ONLY USE APPROVED FOOD GRADE UTENSILS WITH HANDLES TO DISPENSE FOODS PROPERLY (EX. DISCONTINUE USE OF SINGLE-SERVICE ITEMS TO DISPENSE FOODS).
    Location: Kitchen
    Equipment: Cooler drawers
  • Contamination of sanitized tableware (corrected)
    Food contact and/or lip-contact surface of a single service article, single use article, or utensil contaminated and/or unprotected.
    Correction: Handle and /or store to prevent contamination.
    Comments: DISCONTINUE USE OF UN-WRAPPED DRINKING STRAWS; PROVIDE ONLY PRE-WRAPPED DRINKING STRAWS ONLY.
  • Single Service/Equipment storage (corrected on site)
    Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
    Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
    Comments: KEEP KITCHEN LIDS STORED OFF FLOOR AT LEAST 6 INCHES.
    Location: Kitchen
  • Bulk labeling (corrected)
    Food items removed from original container not properly labeled.
    Correction: Working containers holding food items shall be labeled with the common name of the food item.
    Comments: LABEL OIL/WATER SPRAY BOTTLES AT KITCHEN COOK-LINE.
    Location: Kitchen
  • Bulk labeling (corrected)
    Food items removed from original container not properly labeled.
    Correction: Working containers holding food items shall be labeled with the common name of the food item.
    Comments: LABEL OIL/WATER SPRAY BOTTLES AT KITCHEN COOK-LINE.
    Location: Cook line
  • Lighting intensity (corrected)
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: PROVIDE LIGHTS WHERE OUT AT INTERIOR OF KITCHEN HOOD SYSTEM ON COOK-LINE.
    Location: Kitchen
  • Lighting intensity (corrected)
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: PROVIDE LIGHTS WHERE OUT AT INTERIOR OF KITCHEN HOOD SYSTEM ON COOK-LINE.
    Location: Cook line
  • Ventilation provided (corrected)
    Insufficient capacity and/or no mechanical ventilation provided.
    Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
    Comments: HAVE KITCHEN FIRE-SUPPRESSION SYSTEM DEFICIENCY RED-TAG CORRECTED, SERVICED, INSPECTED AND RE-TAGGED PROPERLY.
    Location: Kitchen
  • Ventilation soiled (corrected)
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Location: Restroom
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR, BASEMENT AND BASEMENT DRY STORAGE AREA FLOORS.
    Location: Basement
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR, BASEMENT AND BASEMENT DRY STORAGE AREA FLOORS.
    Location: Dry storage
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR, BASEMENT AND BASEMENT DRY STORAGE AREA FLOORS.
    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: Basement
    Equipment: Walk in freezer
  • Warewashing equipment cleaning (corrected)
    Warewashing equipment not cleaned at appropriate intervals.
    Correction: Clean warewash equipment appropriate intervals.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR 4-BAY SINK, KITCHEN 3-BAY SINK AND KITCHEN DISHMACHINE INTERIOR AND EXTERIOR SURFACES.
    Location: Kitchen
    Equipment: Dishmachine
  • Warewashing equipment cleaning (corrected)
    Warewashing equipment not cleaned at appropriate intervals.
    Correction: Clean warewash equipment appropriate intervals.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR 4-BAY SINK, KITCHEN 3-BAY SINK AND KITCHEN DISHMACHINE INTERIOR AND EXTERIOR SURFACES.
    Location: Bar
    Equipment: 4-bay
  • Warewashing equipment cleaning (corrected)
    Warewashing equipment not cleaned at appropriate intervals.
    Correction: Clean warewash equipment appropriate intervals.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR 4-BAY SINK, KITCHEN 3-BAY SINK AND KITCHEN DISHMACHINE INTERIOR AND EXTERIOR SURFACES.
    Location: Kitchen
    Equipment: 3-bay
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1) PROVIDE BATTERIES WERE NEEDED AT PAPERTOWEL DISPENSERS AT RESTROOMS.2) PROVIDE PROPER TOP COVER OF BACK KITCHEN COOLER LOCATED BY ICE MACHINE.3) REPLACE RUSTED KITCHEN SODA MACHINE GRATE.
    Location: Emp restroom
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1) PROVIDE BATTERIES WERE NEEDED AT PAPERTOWEL DISPENSERS AT RESTROOMS.2) PROVIDE PROPER TOP COVER OF BACK KITCHEN COOLER LOCATED BY ICE MACHINE.3) REPLACE RUSTED KITCHEN SODA MACHINE GRATE.
    Location: Restroom
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1) PROVIDE BATTERIES WERE NEEDED AT PAPERTOWEL DISPENSERS AT RESTROOMS.2) PROVIDE PROPER TOP COVER OF BACK KITCHEN COOLER LOCATED BY ICE MACHINE.3) REPLACE RUSTED KITCHEN SODA MACHINE GRATE.
    Location: Kitchen (back)
    Equipment: Reach in cooler
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1) PROVIDE BATTERIES WERE NEEDED AT PAPERTOWEL DISPENSERS AT RESTROOMS.2) PROVIDE PROPER TOP COVER OF BACK KITCHEN COOLER LOCATED BY ICE MACHINE.3) REPLACE RUSTED KITCHEN SODA MACHINE GRATE.
    Location: Kitchen
    Equipment: Soda machine
  • Equipment drainage (corrected)
    Equipment compartment(s) not properly draining.
    Correction: Equipment compartments that are subject to accumulation of moisture due to conditions, such as condensation, food or beverage drip, or water from melting ice shall be sloped to an outlet that allows complete draining.
    Comments: REPAIR BAR AND KITCHEN COOLER LEAKS WERE NEEDED.
    Location: Bar
    Equipment: Reach in cooler
  • Equipment drainage (corrected)
    Equipment compartment(s) not properly draining.
    Correction: Equipment compartments that are subject to accumulation of moisture due to conditions, such as condensation, food or beverage drip, or water from melting ice shall be sloped to an outlet that allows complete draining.
    Comments: REPAIR BAR AND KITCHEN COOLER LEAKS WERE NEEDED.
    Location: Kitchen
    Equipment: Reach 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 FRONT KITCHEN/EXPO-LINE SHELVING.
    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 FRONT KITCHEN/EXPO-LINE SHELVING.
    Location: Expo line
  • 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: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN SODA MACHINE/NOZZELS AND EXTERIOR SURFACES OF ICE BIN.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BACK KITCHEN INTERIOR AND EXTERIOR SURFACES OF ICE MACHINE.
    Location: Kitchen (back)
    Equipment: Ice machine
  • Non potentially hazardous food contact surface(s) soiled (corrected)
    Non-potentially hazardous food contact surface(s) soiled.
    Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
    Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN SODA MACHINE/NOZZELS AND EXTERIOR SURFACES OF ICE BIN.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BACK KITCHEN INTERIOR AND EXTERIOR SURFACES OF ICE MACHINE.
    Location: Kitchen (front)
    Equipment: Soda machine
  • Non potentially hazardous food contact surface(s) soiled (corrected)
    Non-potentially hazardous food contact surface(s) soiled.
    Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
    Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN SODA MACHINE/NOZZELS AND EXTERIOR SURFACES OF ICE BIN.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BACK KITCHEN INTERIOR AND EXTERIOR SURFACES OF ICE MACHINE.
    Location: Kitchen (front)
    Equipment: Ice bin
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Bar
    Equipment: Hand sink
  • Covered trash can in womens restroom (corrected)
    No covered trash can for womens restroom.
    Correction: Provide a covered trash can.
    Location: Basement
  • Covered trash can in womens restroom (corrected)
    No covered trash can for womens restroom.
    Correction: Provide a covered trash can.
    Location: Emp restroom
 07/22/2014Recheck
  • Cold holding
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: REPAIR, PROVIDE ALTERNATE REFRIGERATION OR STORE FOODS ON PROPER ICE BATHS.SEAL ANY OPENING GAPS.
    Location: Kitchen
    Equipment: Cold top
  • Pests/rodents
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: GNATS AND FILES PRESENT AT ESTABLISHMENT BAR.
    Location: Bar
  • 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: 1) MREMOVE RAW MEATS LOCATED NEXT TO READY-TO-EAT CHEESES AT KITCHEN COOK-LINE COOLER DRAWERS.2) REMOVE GREASE PANS FROM COOK-LINE HANDSINK/WALL STORAGE.
    Location: Kitchen
    Equipment: Cooler drawers
  • 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: 1) MREMOVE RAW MEATS LOCATED NEXT TO READY-TO-EAT CHEESES AT KITCHEN COOK-LINE COOLER DRAWERS.2) REMOVE GREASE PANS FROM COOK-LINE HANDSINK/WALL STORAGE.
    Location: Cook line
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BACK KITCHEN COOLER LOCATED BY ICE MACHINE AND KITCHEN COOLER DRAWER INTERIOR SURFACES/PANS WHERE SPINACH DIP IS STORED.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BASEMENT WALK-IN-COOLER SHELVING.
    Location: Cook line
    Equipment: Cooler drawers
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BACK KITCHEN COOLER LOCATED BY ICE MACHINE AND KITCHEN COOLER DRAWER INTERIOR SURFACES/PANS WHERE SPINACH DIP IS STORED.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BASEMENT WALK-IN-COOLER SHELVING.
    Location: Kitchen (back)
    Equipment: Reach in cooler
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BACK KITCHEN COOLER LOCATED BY ICE MACHINE AND KITCHEN COOLER DRAWER INTERIOR SURFACES/PANS WHERE SPINACH DIP IS STORED.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BASEMENT WALK-IN-COOLER SHELVING.
    Location: Basement
    Equipment: Walk in cooler
  • Hand sink soiled
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Comments: INCLUDING PAPTERTOWEL AND SOAP DISPENSERS.
    Location: Kitchen
    Equipment: Hand sink
  • Hand sink soiled
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Comments: INCLUDING PAPTERTOWEL AND SOAP DISPENSERS.
    Location: Cook line
    Equipment: Hand sink
  • 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.
    Comments: BAGGED COOKED MACARONI NOT LABELED PROPERLY AT KITCHEN REACH-IN-COOLER DRAWER.
    Location: Kitchen
    Equipment: Cooler drawers
  • Contamination of sanitized tableware
    Food contact and/or lip-contact surface of a single service article, single use article, or utensil contaminated and/or unprotected.
    Correction: Handle and /or store to prevent contamination.
    Comments: DISCONTINUE USE OF UN-WRAPPED DRINKING STRAWS; PROVIDE ONLY PRE-WRAPPED DRINKING STRAWS ONLY.
  • Bulk labeling
    Food items removed from original container not properly labeled.
    Correction: Working containers holding food items shall be labeled with the common name of the food item.
    Comments: LABEL OIL/WATER SPRAY BOTTLES AT KITCHEN COOK-LINE.
    Location: Kitchen
  • Bulk labeling
    Food items removed from original container not properly labeled.
    Correction: Working containers holding food items shall be labeled with the common name of the food item.
    Comments: LABEL OIL/WATER SPRAY BOTTLES AT KITCHEN COOK-LINE.
    Location: Cook line
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: PROVIDE LIGHTS WHERE OUT AT INTERIOR OF KITCHEN HOOD SYSTEM ON COOK-LINE.
    Location: Kitchen
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: PROVIDE LIGHTS WHERE OUT AT INTERIOR OF KITCHEN HOOD SYSTEM ON COOK-LINE.
    Location: Cook line
  • Ventilation provided
    Insufficient capacity and/or no mechanical ventilation provided.
    Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
    Comments: HAVE KITCHEN FIRE-SUPPRESSION SYSTEM DEFICIENCY RED-TAG CORRECTED, SERVICED, INSPECTED AND RE-TAGGED PROPERLY.
    Location: Kitchen
  • Ventilation soiled
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Location: Restroom
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR, BASEMENT AND BASEMENT DRY STORAGE AREA FLOORS.
    Location: Basement
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR, BASEMENT AND BASEMENT DRY STORAGE AREA FLOORS.
    Location: Dry storage
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR, BASEMENT AND BASEMENT DRY STORAGE AREA FLOORS.
    Location: Bar
  • Thermometer, provided
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Location: Basement
    Equipment: Walk in freezer
  • Warewashing equipment cleaning
    Warewashing equipment not cleaned at appropriate intervals.
    Correction: Clean warewash equipment appropriate intervals.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR 4-BAY SINK, KITCHEN 3-BAY SINK AND KITCHEN DISHMACHINE INTERIOR AND EXTERIOR SURFACES.
    Location: Kitchen
    Equipment: Dishmachine
  • Warewashing equipment cleaning
    Warewashing equipment not cleaned at appropriate intervals.
    Correction: Clean warewash equipment appropriate intervals.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR 4-BAY SINK, KITCHEN 3-BAY SINK AND KITCHEN DISHMACHINE INTERIOR AND EXTERIOR SURFACES.
    Location: Bar
    Equipment: 4-bay
  • Warewashing equipment cleaning
    Warewashing equipment not cleaned at appropriate intervals.
    Correction: Clean warewash equipment appropriate intervals.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR 4-BAY SINK, KITCHEN 3-BAY SINK AND KITCHEN DISHMACHINE INTERIOR AND EXTERIOR SURFACES.
    Location: Kitchen
    Equipment: 3-bay
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1) PROVIDE BATTERIES WERE NEEDED AT PAPERTOWEL DISPENSERS AT RESTROOMS.2) PROVIDE PROPER TOP COVER OF BACK KITCHEN COOLER LOCATED BY ICE MACHINE.3) REPLACE RUSTED KITCHEN SODA MACHINE GRATE.
    Location: Emp restroom
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1) PROVIDE BATTERIES WERE NEEDED AT PAPERTOWEL DISPENSERS AT RESTROOMS.2) PROVIDE PROPER TOP COVER OF BACK KITCHEN COOLER LOCATED BY ICE MACHINE.3) REPLACE RUSTED KITCHEN SODA MACHINE GRATE.
    Location: Restroom
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1) PROVIDE BATTERIES WERE NEEDED AT PAPERTOWEL DISPENSERS AT RESTROOMS.2) PROVIDE PROPER TOP COVER OF BACK KITCHEN COOLER LOCATED BY ICE MACHINE.3) REPLACE RUSTED KITCHEN SODA MACHINE GRATE.
    Location: Kitchen (back)
    Equipment: Reach in cooler
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1) PROVIDE BATTERIES WERE NEEDED AT PAPERTOWEL DISPENSERS AT RESTROOMS.2) PROVIDE PROPER TOP COVER OF BACK KITCHEN COOLER LOCATED BY ICE MACHINE.3) REPLACE RUSTED KITCHEN SODA MACHINE GRATE.
    Location: Kitchen
    Equipment: Soda machine
  • Equipment drainage
    Equipment compartment(s) not properly draining.
    Correction: Equipment compartments that are subject to accumulation of moisture due to conditions, such as condensation, food or beverage drip, or water from melting ice shall be sloped to an outlet that allows complete draining.
    Comments: REPAIR BAR AND KITCHEN COOLER LEAKS WERE NEEDED.
    Location: Bar
    Equipment: Reach in cooler
  • Equipment drainage
    Equipment compartment(s) not properly draining.
    Correction: Equipment compartments that are subject to accumulation of moisture due to conditions, such as condensation, food or beverage drip, or water from melting ice shall be sloped to an outlet that allows complete draining.
    Comments: REPAIR BAR AND KITCHEN COOLER LEAKS WERE NEEDED.
    Location: Kitchen
    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 FRONT KITCHEN/EXPO-LINE SHELVING.
    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 FRONT KITCHEN/EXPO-LINE SHELVING.
    Location: Expo line
  • 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: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN SODA MACHINE/NOZZELS AND EXTERIOR SURFACES OF ICE BIN.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BACK KITCHEN INTERIOR AND EXTERIOR SURFACES OF ICE MACHINE.
    Location: Kitchen (back)
    Equipment: Ice machine
  • Non potentially hazardous food contact surface(s) soiled
    Non-potentially hazardous food contact surface(s) soiled.
    Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
    Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN SODA MACHINE/NOZZELS AND EXTERIOR SURFACES OF ICE BIN.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BACK KITCHEN INTERIOR AND EXTERIOR SURFACES OF ICE MACHINE.
    Location: Kitchen (front)
    Equipment: Soda machine
  • Non potentially hazardous food contact surface(s) soiled
    Non-potentially hazardous food contact surface(s) soiled.
    Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
    Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN SODA MACHINE/NOZZELS AND EXTERIOR SURFACES OF ICE BIN.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BACK KITCHEN INTERIOR AND EXTERIOR SURFACES OF ICE MACHINE.
    Location: Kitchen (front)
    Equipment: Ice bin
  • Hand sink/towels
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Bar
    Equipment: Hand sink
  • Covered trash can in womens restroom
    No covered trash can for womens restroom.
    Correction: Provide a covered trash can.
    Location: Basement
  • Covered trash can in womens restroom
    No covered trash can for womens restroom.
    Correction: Provide a covered trash can.
    Location: Emp restroom
 07/14/2014Routine
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IN PROCESS
    Location: Kitchen
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: IN PROCESS
    Location: Kitchen
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IN PROCESS
    Location: Kitchen
 03/24/2014Recheck
  • 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 ...
    Comments: BASEMENT LOCATION.
  • Hot holding (corrected)
    Potentially hazardous food(s) not held at proper temperatures.
    Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
    Comments: POTATOE CABBAGE SOUP AT 98 F.
    Location: Kitchen
    Equipment: ----- Cooking Equip/Holding -----
  • Improper reheating (corrected)
    Cooked and cooled potentially hazardous food not reheated to 165 degrees F.
    Correction: Reheat to 165 degrees F all foods that have been previously cooked and cooled.
    Comments: POTATOE CABBAGE SOUP AT 98 F STORED AT WARMER CABINET.*CORRECTIVE ACTION* SOUP REHEATED TO 165 F.
    Location: Kitchen
    Equipment: ----- Cooking Equip/Holding -----
  • 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: 1) KITCHEN--EX. PEROXIDE.2) BASMENT: STORE ALL CHEMICALS ON BOTTOM SHELVING LOW BELOW UTENSILS, LINEN, TOWELS, SINGLE-SERVICE USE ITEMS, ETC.
    Location: Kitchen
  • Toxic material(s) separation (corrected)
    Toxic material(s) improperly stored.
    Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
    Comments: 1) KITCHEN--EX. PEROXIDE.2) BASMENT: STORE ALL CHEMICALS ON BOTTOM SHELVING LOW BELOW UTENSILS, LINEN, TOWELS, SINGLE-SERVICE USE ITEMS, ETC.
    Location: Basement
  • Pests/rodents (corrected)
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: MINOR FLIES/GNATS PRESENT AT BAR; IMPROVE BAR FLOOR CLEANING WHERE NEEDED. REMOVE NON-FUNCTIONING SODA GUNS.
    Location: Bar
  • Pests/rodents (corrected)
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: MINOR FLIES/GNATS PRESENT AT BAR; IMPROVE BAR FLOOR CLEANING WHERE NEEDED. REMOVE NON-FUNCTIONING SODA GUNS.
    Location: Dish machine area
  • Eating, drinking, smoking (corrected)
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: OPEN EMPLOYEE DRINKS STORED ON KITCHEN PREP TABLES/SHELVING--REMOVE AND DISCONTINUE THIS BEHAVIOR.ALL EMPLOYEE DRINKS MUST BE COVERED WITH LID AND STRAW AND STORED AWAY OFF OF PREP TABLES/SHELVING, FOOD AND SINGLE-SERVICE USE ITEMS.
    Location: Kitchen
    Equipment: Prep table
  • Eating, drinking, smoking (corrected)
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: OPEN EMPLOYEE DRINKS STORED ON KITCHEN PREP TABLES/SHELVING--REMOVE AND DISCONTINUE THIS BEHAVIOR.ALL EMPLOYEE DRINKS MUST BE COVERED WITH LID AND STRAW AND STORED AWAY OFF OF PREP TABLES/SHELVING, FOOD AND SINGLE-SERVICE USE ITEMS.
    Location: Kitchen
    Equipment: Metal shelving
  • 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: KEEP RAW FOOD STORED BELOW AND AWAY FROM READY-TO-EAT/COOKED FOODS AT BASEMENT WALK-IN-COOLER (STORE FOODS PROPERLY).
    Location: Basement
    Equipment: Walk in cooler
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED BEVERAGE TUBING AT BASEMENT WALK-IN-BEER COOLER (MOLD BUILD-UP).2) SOILED INTERIOR SURFACE OF KITCHEN AND BAR REACH-IN-COOLERS/FREEZERS WHERE NEEDED.3) SOILED BASEMENT WALK-IN-COOLER SHELVING--CORRECTED.4) SOILED EXTERIOR AND INTERIOR OF KITCHEN DEEP FRYERS.
    Location: Basement
    Equipment: Walk in cooler
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED BEVERAGE TUBING AT BASEMENT WALK-IN-BEER COOLER (MOLD BUILD-UP).2) SOILED INTERIOR SURFACE OF KITCHEN AND BAR REACH-IN-COOLERS/FREEZERS WHERE NEEDED.3) SOILED BASEMENT WALK-IN-COOLER SHELVING--CORRECTED.4) SOILED EXTERIOR AND INTERIOR OF KITCHEN DEEP FRYERS.
    Location: Bar
    Equipment: Reach in cooler
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED BEVERAGE TUBING AT BASEMENT WALK-IN-BEER COOLER (MOLD BUILD-UP).2) SOILED INTERIOR SURFACE OF KITCHEN AND BAR REACH-IN-COOLERS/FREEZERS WHERE NEEDED.3) SOILED BASEMENT WALK-IN-COOLER SHELVING--CORRECTED.4) SOILED EXTERIOR AND INTERIOR OF KITCHEN DEEP FRYERS.
    Location: Kitchen
    Equipment: Reach in cooler
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED BEVERAGE TUBING AT BASEMENT WALK-IN-BEER COOLER (MOLD BUILD-UP).2) SOILED INTERIOR SURFACE OF KITCHEN AND BAR REACH-IN-COOLERS/FREEZERS WHERE NEEDED.3) SOILED BASEMENT WALK-IN-COOLER SHELVING--CORRECTED.4) SOILED EXTERIOR AND INTERIOR OF KITCHEN DEEP FRYERS.
    Location: Kitchen
    Equipment: reach in freezer
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED BEVERAGE TUBING AT BASEMENT WALK-IN-BEER COOLER (MOLD BUILD-UP).2) SOILED INTERIOR SURFACE OF KITCHEN AND BAR REACH-IN-COOLERS/FREEZERS WHERE NEEDED.3) SOILED BASEMENT WALK-IN-COOLER SHELVING--CORRECTED.4) SOILED EXTERIOR AND INTERIOR OF KITCHEN DEEP FRYERS.
    Location: Kitchen
    Equipment: Deep fryer
  • Food contact cleaning frequency (corrected)
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Comments: *DO NOT USE SLICER AS AS STORAGE.
    Location: Kitchen
    Equipment: Slicer
  • Food contact cleaning frequency (corrected)
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Comments: *DO NOT USE SLICER AS AS STORAGE.
    Location: Kitchen
    Equipment: Prep table
  • Food contact cleaning frequency (corrected)
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Comments: *DO NOT USE SLICER AS AS STORAGE.
    Location: Kitchen
    Equipment: Metal shelving
  • Contamination of sanitized tableware (corrected)
    Food contact and/or lip-contact surface of a single service article, single use article, or utensil contaminated and/or unprotected.
    Correction: Handle and /or store to prevent contamination.
    Comments: PROVIDE PRE-WRAPPED DRINKING STRAWS FOR KITCHEN AND BAR--DISCONTINUE USE OF NON-WRAPPED DRINKING STRAWS.
  • 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.
    Location: Kitchen
  • Single Service/Equipment storage (corrected)
    Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
    Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
    Comments: STORE CLEAN LINEN/TOWELS AT APPROPRIATE CLEAN/DRY LOCATIONS AWAY FROM FOOD AND FOOD STORAGE LOCATIONS IN KITCHEN.
    Location: Kitchen
  • Bulk labeling (corrected)
    Food items removed from original container not properly labeled.
    Correction: Working containers holding food items shall be labeled with the common name of the food item.
    Comments: 1) LABEL ALL FOOD COOKING BOTTLES PROPERLY AT KITCHEN COOK-LINE.2) LABEL ALL BULK FOOD INGREDIENT CONTAINERS PROPERLY AT BASEMENT DRY FOOD STORAGE LOCATION.
    Location: Kitchen
  • Bulk labeling (corrected)
    Food items removed from original container not properly labeled.
    Correction: Working containers holding food items shall be labeled with the common name of the food item.
    Comments: 1) LABEL ALL FOOD COOKING BOTTLES PROPERLY AT KITCHEN COOK-LINE.2) LABEL ALL BULK FOOD INGREDIENT CONTAINERS PROPERLY AT BASEMENT DRY FOOD STORAGE LOCATION.
    Location: Basement
  • Bulk labeling (corrected)
    Food items removed from original container not properly labeled.
    Correction: Working containers holding food items shall be labeled with the common name of the food item.
    Comments: 1) LABEL ALL FOOD COOKING BOTTLES PROPERLY AT KITCHEN COOK-LINE.2) LABEL ALL BULK FOOD INGREDIENT CONTAINERS PROPERLY AT BASEMENT DRY FOOD STORAGE LOCATION.
    Location: Dry storage
  • Lighting intensity (corrected)
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: PROVIDE LIGHTS WHERE OUT AT INTERIOR OF KITCHEN HOOD SYSTEM.
    Location: Kitchen
  • Lighting intensity (corrected)
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: PROVIDE LIGHTS WHERE OUT AT INTERIOR OF KITCHEN HOOD SYSTEM.
    Location: Cook line
  • Unnecessary litter (corrected)
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: 1) REMOVE ALUMINUM OFF KITCHEN WALLS--CORRECTED.2) GET RID OF ANY ITEMS, EQUIPMENT, ETC AT BASEMENT THAT YOU DO NOT WANT, NEED OR USE--IN PROGRESS.
    Location: Basement
  • Unnecessary litter (corrected)
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: 1) REMOVE ALUMINUM OFF KITCHEN WALLS--CORRECTED.2) GET RID OF ANY ITEMS, EQUIPMENT, ETC AT BASEMENT THAT YOU DO NOT WANT, NEED OR USE--IN PROGRESS.
    Location: Kitchen
  • Ventilation soiled (corrected)
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: CONTINUE TO WORK ON KITCHEN HOOD SYSTEM FILTERS AND INTERIOR CLEANING AND SANITIZING.IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN INTERIOR AND EXTERIOR SURFACES OF HOOD SYSTEM AND FILTERS.(PROVIDE ALL DOCUMENTATION ON RECHECK INSPECTION DATE; INCLUDING DUCT CLEANING SCHEDULE, ETC).
    Location: Kitchen
  • Ventilation soiled (corrected)
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: CONTINUE TO WORK ON KITCHEN HOOD SYSTEM FILTERS AND INTERIOR CLEANING AND SANITIZING.IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN INTERIOR AND EXTERIOR SURFACES OF HOOD SYSTEM AND FILTERS.(PROVIDE ALL DOCUMENTATION ON RECHECK INSPECTION DATE; INCLUDING DUCT CLEANING SCHEDULE, ETC).
    Location: Cook line
  • Cove molding
    Floor-wall junctures not coved.
    Correction: Install cove molding.
    Comments: IN PROGRESS:PROVIDE COVE MOLDING WHERE MISSING AT BAR.
    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: 1) IMPROVE OVERALL DETAILED CLEANING AND SANITIZING OF KITCHEN DISHMACHINE AREA WALLS AND COOK-LINE WALLS AND FLOORS.2) IMPROVE ROUTINE DETAILED BAR FLOOR CLEANING/SANITIZING--CORRECTED.
    Location: Kitchen
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: 1) IMPROVE OVERALL DETAILED CLEANING AND SANITIZING OF KITCHEN DISHMACHINE AREA WALLS AND COOK-LINE WALLS AND FLOORS.2) IMPROVE ROUTINE DETAILED BAR FLOOR CLEANING/SANITIZING--CORRECTED.
    Location: Dish machine area
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: 1) IMPROVE OVERALL DETAILED CLEANING AND SANITIZING OF KITCHEN DISHMACHINE AREA WALLS AND COOK-LINE WALLS AND FLOORS.2) IMPROVE ROUTINE DETAILED BAR FLOOR CLEANING/SANITIZING--CORRECTED.
    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 THERMOMETERS AT ALL ESTABLISHMENT REFRIGERATION AND FREEZER UNITS WHERE MISSING OR BROKEN (ABOVE LOCATIONS).
    Location: Kitchen
    Equipment: Reach in cooler
  • Thermometer, provided (corrected)
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Comments: PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS AT ALL ESTABLISHMENT REFRIGERATION AND FREEZER UNITS WHERE MISSING OR BROKEN (ABOVE LOCATIONS).
    Location: Basement
    Equipment: Walk in cooler
  • Thermometer, provided (corrected)
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Comments: PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS AT ALL ESTABLISHMENT REFRIGERATION AND FREEZER UNITS WHERE MISSING OR BROKEN (ABOVE LOCATIONS).
    Location: Basement
    Equipment: Walk in freezer
  • Thermometer, provided (corrected)
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Comments: PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS AT ALL ESTABLISHMENT REFRIGERATION AND FREEZER UNITS WHERE MISSING OR BROKEN (ABOVE LOCATIONS).
    Location: Bar
    Equipment: Reach in cooler
  • Warewashing equipment cleaning (corrected)
    Warewashing equipment not cleaned at appropriate intervals.
    Correction: Clean warewash equipment appropriate intervals.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF DISHMACHINE INTERIOR AND EXTERIOR SURFACES. DO NOT USE DISHMACHINE AS A STORAGE.
    Location: Kitchen
    Equipment: Dishmachine
  • Fixed equipment spacing/sealing (corrected)
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: SEAL AND/OR ANCHOR KITCHEN MOP SINK 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: 1) KEEP FOODS COVERED PROPERLY AT BASMENT WALK-IN-COOLERS AND WALK-IN-FREEZER.2) KEEP FOODS AND ICE WANDS STORED OFF FLOOR AT LEAST 6 INCHES AT BASEMENT WALK-IN-COOLER AND WALK-IN-FREEZER.
    Location: Basement
    Equipment: Walk in cooler
  • Food storage (corrected)
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: 1) KEEP FOODS COVERED PROPERLY AT BASMENT WALK-IN-COOLERS AND WALK-IN-FREEZER.2) KEEP FOODS AND ICE WANDS STORED OFF FLOOR AT LEAST 6 INCHES AT BASEMENT WALK-IN-COOLER AND WALK-IN-FREEZER.
    Location: Basement
    Equipment: Walk in freezer
  • Non potentially hazardous food contact surface(s) soiled (corrected)
    Non-potentially hazardous food contact surface(s) soiled.
    Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR ICE BINS.
    Location: Bar
    Equipment: Ice bin
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Kitchen
    Equipment: Hand sink
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Bar
    Equipment: Hand sink
  • Light shields (corrected)
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: PROVIDE PROPER LIGHT GUARD SHIELDS FOR EXPOSED LIGHT BULBS AT KITCHEN INTERIOR HOOD SYSTEM AND AT BASEMENT WALK-IN-UNITS WHERE MISSING.
    Location: Kitchen
  • Light shields (corrected)
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: PROVIDE PROPER LIGHT GUARD SHIELDS FOR EXPOSED LIGHT BULBS AT KITCHEN INTERIOR HOOD SYSTEM AND AT BASEMENT WALK-IN-UNITS WHERE MISSING.
    Location: Cook line
  • 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 PROPER LIGHT GUARD SHIELDS FOR EXPOSED LIGHT BULBS AT KITCHEN INTERIOR HOOD SYSTEM AND AT BASEMENT WALK-IN-UNITS WHERE MISSING.
    Location: Basement
    Equipment: Walk in cooler
  • Restroom enclosed (corrected)
    Toilet room not completely enclosed.
    Correction: A toilet room located on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door.
    Location: Basement
  • Restroom enclosed (corrected)
    Toilet room not completely enclosed.
    Correction: A toilet room located on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door.
    Location: Emp restroom
  • No test kit (corrected)
    No test kit provided and /or used to measure the concentration of sanitizer.
    Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
    Comments: PROVIDE CHEMICAL SANITIZER TEST STRIPS FOR QUAT.
    Location: Kitchen
  • No test kit (corrected)
    No test kit provided and /or used to measure the concentration of sanitizer.
    Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
    Comments: PROVIDE CHEMICAL SANITIZER TEST STRIPS FOR QUAT.
    Location: Bar
  • No test kit (corrected)
    No test kit provided and /or used to measure the concentration of sanitizer.
    Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
    Comments: PROVIDE CHEMICAL SANITIZER TEST STRIPS FOR QUAT.
    Location: Dish machine area
 12/18/2013Recheck
  • 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 ...
    Comments: BASEMENT LOCATION.
  • Hot holding (corrected)
    Potentially hazardous food(s) not held at proper temperatures.
    Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
    Comments: POTATOE CABBAGE SOUP AT 98 F.
    Location: Kitchen
    Equipment: ----- Cooking Equip/Holding -----
  • Improper reheating (corrected)
    Cooked and cooled potentially hazardous food not reheated to 165 degrees F.
    Correction: Reheat to 165 degrees F all foods that have been previously cooked and cooled.
    Comments: POTATOE CABBAGE SOUP AT 98 F STORED AT WARMER CABINET.*CORRECTIVE ACTION* SOUP REHEATED TO 165 F.
    Location: Kitchen
    Equipment: ----- Cooking Equip/Holding -----
  • 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: 1) KITCHEN--EX. PEROXIDE.2) BASMENT: STORE ALL CHEMICALS ON BOTTOM SHELVING LOW BELOW UTENSILS, LINEN, TOWELS, SINGLE-SERVICE USE ITEMS, ETC.
    Location: Kitchen
  • Toxic material(s) separation (corrected)
    Toxic material(s) improperly stored.
    Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
    Comments: 1) KITCHEN--EX. PEROXIDE.2) BASMENT: STORE ALL CHEMICALS ON BOTTOM SHELVING LOW BELOW UTENSILS, LINEN, TOWELS, SINGLE-SERVICE USE ITEMS, ETC.
    Location: Basement
  • Pests/rodents
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: MINOR FLIES/GNATS PRESENT AT BAR; IMPROVE BAR FLOOR CLEANING WHERE NEEDED. REMOVE NON-FUNCTIONING SODA GUNS.
    Location: Bar
  • Pests/rodents
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: MINOR FLIES/GNATS PRESENT AT BAR; IMPROVE BAR FLOOR CLEANING WHERE NEEDED. REMOVE NON-FUNCTIONING SODA GUNS.
    Location: Dish machine area
  • Eating, drinking, smoking (corrected)
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: OPEN EMPLOYEE DRINKS STORED ON KITCHEN PREP TABLES/SHELVING--REMOVE AND DISCONTINUE THIS BEHAVIOR.ALL EMPLOYEE DRINKS MUST BE COVERED WITH LID AND STRAW AND STORED AWAY OFF OF PREP TABLES/SHELVING, FOOD AND SINGLE-SERVICE USE ITEMS.
    Location: Kitchen
    Equipment: Prep table
  • Eating, drinking, smoking (corrected)
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: OPEN EMPLOYEE DRINKS STORED ON KITCHEN PREP TABLES/SHELVING--REMOVE AND DISCONTINUE THIS BEHAVIOR.ALL EMPLOYEE DRINKS MUST BE COVERED WITH LID AND STRAW AND STORED AWAY OFF OF PREP TABLES/SHELVING, FOOD AND SINGLE-SERVICE USE ITEMS.
    Location: Kitchen
    Equipment: Metal shelving
  • 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: KEEP RAW FOOD STORED BELOW AND AWAY FROM READY-TO-EAT/COOKED FOODS AT BASEMENT WALK-IN-COOLER (STORE FOODS PROPERLY).
    Location: Basement
    Equipment: Walk in cooler
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED BEVERAGE TUBING AT BASEMENT WALK-IN-BEER COOLER (MOLD BUILD-UP).2) SOILED INTERIOR SURFACE OF KITCHEN AND BAR REACH-IN-COOLERS/FREEZERS WHERE NEEDED.3) SOILED BASEMENT WALK-IN-COOLER SHELVING--CORRECTED.4) SOILED EXTERIOR AND INTERIOR OF KITCHEN DEEP FRYERS.
    Location: Basement
    Equipment: Walk in cooler
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED BEVERAGE TUBING AT BASEMENT WALK-IN-BEER COOLER (MOLD BUILD-UP).2) SOILED INTERIOR SURFACE OF KITCHEN AND BAR REACH-IN-COOLERS/FREEZERS WHERE NEEDED.3) SOILED BASEMENT WALK-IN-COOLER SHELVING--CORRECTED.4) SOILED EXTERIOR AND INTERIOR OF KITCHEN DEEP FRYERS.
    Location: Bar
    Equipment: Reach in cooler
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED BEVERAGE TUBING AT BASEMENT WALK-IN-BEER COOLER (MOLD BUILD-UP).2) SOILED INTERIOR SURFACE OF KITCHEN AND BAR REACH-IN-COOLERS/FREEZERS WHERE NEEDED.3) SOILED BASEMENT WALK-IN-COOLER SHELVING--CORRECTED.4) SOILED EXTERIOR AND INTERIOR OF KITCHEN DEEP FRYERS.
    Location: Kitchen
    Equipment: Reach in cooler
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED BEVERAGE TUBING AT BASEMENT WALK-IN-BEER COOLER (MOLD BUILD-UP).2) SOILED INTERIOR SURFACE OF KITCHEN AND BAR REACH-IN-COOLERS/FREEZERS WHERE NEEDED.3) SOILED BASEMENT WALK-IN-COOLER SHELVING--CORRECTED.4) SOILED EXTERIOR AND INTERIOR OF KITCHEN DEEP FRYERS.
    Location: Kitchen
    Equipment: reach in freezer
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED BEVERAGE TUBING AT BASEMENT WALK-IN-BEER COOLER (MOLD BUILD-UP).2) SOILED INTERIOR SURFACE OF KITCHEN AND BAR REACH-IN-COOLERS/FREEZERS WHERE NEEDED.3) SOILED BASEMENT WALK-IN-COOLER SHELVING--CORRECTED.4) SOILED EXTERIOR AND INTERIOR OF KITCHEN DEEP FRYERS.
    Location: Kitchen
    Equipment: Deep fryer
  • Food contact cleaning frequency (corrected on site)
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Comments: *DO NOT USE SLICER AS AS STORAGE.
    Location: Kitchen
    Equipment: Slicer
  • Food contact cleaning frequency (corrected)
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Comments: *DO NOT USE SLICER AS AS STORAGE.
    Location: Kitchen
    Equipment: Prep table
  • Food contact cleaning frequency (corrected)
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Comments: *DO NOT USE SLICER AS AS STORAGE.
    Location: Kitchen
    Equipment: Metal shelving
  • Contamination of sanitized tableware (corrected)
    Food contact and/or lip-contact surface of a single service article, single use article, or utensil contaminated and/or unprotected.
    Correction: Handle and /or store to prevent contamination.
    Comments: PROVIDE PRE-WRAPPED DRINKING STRAWS FOR KITCHEN AND BAR--DISCONTINUE USE OF NON-WRAPPED DRINKING STRAWS.
  • 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.
    Location: Kitchen
  • Single Service/Equipment storage (corrected)
    Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
    Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
    Comments: STORE CLEAN LINEN/TOWELS AT APPROPRIATE CLEAN/DRY LOCATIONS AWAY FROM FOOD AND FOOD STORAGE LOCATIONS IN KITCHEN.
    Location: Kitchen
  • Bulk labeling (corrected)
    Food items removed from original container not properly labeled.
    Correction: Working containers holding food items shall be labeled with the common name of the food item.
    Comments: 1) LABEL ALL FOOD COOKING BOTTLES PROPERLY AT KITCHEN COOK-LINE.2) LABEL ALL BULK FOOD INGREDIENT CONTAINERS PROPERLY AT BASEMENT DRY FOOD STORAGE LOCATION.
    Location: Kitchen
  • Bulk labeling (corrected)
    Food items removed from original container not properly labeled.
    Correction: Working containers holding food items shall be labeled with the common name of the food item.
    Comments: 1) LABEL ALL FOOD COOKING BOTTLES PROPERLY AT KITCHEN COOK-LINE.2) LABEL ALL BULK FOOD INGREDIENT CONTAINERS PROPERLY AT BASEMENT DRY FOOD STORAGE LOCATION.
    Location: Basement
  • Bulk labeling (corrected)
    Food items removed from original container not properly labeled.
    Correction: Working containers holding food items shall be labeled with the common name of the food item.
    Comments: 1) LABEL ALL FOOD COOKING BOTTLES PROPERLY AT KITCHEN COOK-LINE.2) LABEL ALL BULK FOOD INGREDIENT CONTAINERS PROPERLY AT BASEMENT DRY FOOD STORAGE LOCATION.
    Location: Dry storage
  • Lighting intensity (corrected)
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: PROVIDE LIGHTS WHERE OUT AT INTERIOR OF KITCHEN HOOD SYSTEM.
    Location: Kitchen
  • Lighting intensity (corrected)
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: PROVIDE LIGHTS WHERE OUT AT INTERIOR OF KITCHEN HOOD SYSTEM.
    Location: Cook line
  • Unnecessary litter
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: 1) REMOVE ALUMINUM OFF KITCHEN WALLS--CORRECTED.2) GET RID OF ANY ITEMS, EQUIPMENT, ETC AT BASEMENT THAT YOU DO NOT WANT, NEED OR USE--IN PROGRESS.
    Location: Basement
  • Unnecessary litter
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: 1) REMOVE ALUMINUM OFF KITCHEN WALLS--CORRECTED.2) GET RID OF ANY ITEMS, EQUIPMENT, ETC AT BASEMENT THAT YOU DO NOT WANT, NEED OR USE--IN PROGRESS.
    Location: Kitchen
  • Ventilation soiled
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: CONTINUE TO WORK ON KITCHEN HOOD SYSTEM FILTERS AND INTERIOR CLEANING AND SANITIZING.IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN INTERIOR AND EXTERIOR SURFACES OF HOOD SYSTEM AND FILTERS.(PROVIDE ALL DOCUMENTATION ON RECHECK INSPECTION DATE; INCLUDING DUCT CLEANING SCHEDULE, ETC).
    Location: Kitchen
  • Ventilation soiled
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: CONTINUE TO WORK ON KITCHEN HOOD SYSTEM FILTERS AND INTERIOR CLEANING AND SANITIZING.IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN INTERIOR AND EXTERIOR SURFACES OF HOOD SYSTEM AND FILTERS.(PROVIDE ALL DOCUMENTATION ON RECHECK INSPECTION DATE; INCLUDING DUCT CLEANING SCHEDULE, ETC).
    Location: Cook line
  • Cove molding
    Floor-wall junctures not coved.
    Correction: Install cove molding.
    Comments: IN PROGRESS:PROVIDE COVE MOLDING WHERE MISSING AT BAR.
    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: 1) IMPROVE OVERALL DETAILED CLEANING AND SANITIZING OF KITCHEN DISHMACHINE AREA WALLS AND COOK-LINE WALLS AND FLOORS.2) IMPROVE ROUTINE DETAILED BAR FLOOR CLEANING/SANITIZING--CORRECTED.
    Location: Kitchen
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: 1) IMPROVE OVERALL DETAILED CLEANING AND SANITIZING OF KITCHEN DISHMACHINE AREA WALLS AND COOK-LINE WALLS AND FLOORS.2) IMPROVE ROUTINE DETAILED BAR FLOOR CLEANING/SANITIZING--CORRECTED.
    Location: Dish machine area
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: 1) IMPROVE OVERALL DETAILED CLEANING AND SANITIZING OF KITCHEN DISHMACHINE AREA WALLS AND COOK-LINE WALLS AND FLOORS.2) IMPROVE ROUTINE DETAILED BAR FLOOR CLEANING/SANITIZING--CORRECTED.
    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 THERMOMETERS AT ALL ESTABLISHMENT REFRIGERATION AND FREEZER UNITS WHERE MISSING OR BROKEN (ABOVE LOCATIONS).
    Location: Kitchen
    Equipment: Reach in cooler
  • Thermometer, provided (corrected)
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Comments: PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS AT ALL ESTABLISHMENT REFRIGERATION AND FREEZER UNITS WHERE MISSING OR BROKEN (ABOVE LOCATIONS).
    Location: Basement
    Equipment: Walk in cooler
  • Thermometer, provided (corrected)
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Comments: PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS AT ALL ESTABLISHMENT REFRIGERATION AND FREEZER UNITS WHERE MISSING OR BROKEN (ABOVE LOCATIONS).
    Location: Basement
    Equipment: Walk in freezer
  • Thermometer, provided (corrected)
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Comments: PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS AT ALL ESTABLISHMENT REFRIGERATION AND FREEZER UNITS WHERE MISSING OR BROKEN (ABOVE LOCATIONS).
    Location: Bar
    Equipment: Reach in cooler
  • Warewashing equipment cleaning (corrected)
    Warewashing equipment not cleaned at appropriate intervals.
    Correction: Clean warewash equipment appropriate intervals.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF DISHMACHINE INTERIOR AND EXTERIOR SURFACES. DO NOT USE DISHMACHINE AS A STORAGE.
    Location: Kitchen
    Equipment: Dishmachine
  • Fixed equipment spacing/sealing
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: SEAL AND/OR ANCHOR KITCHEN MOP SINK 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: 1) KEEP FOODS COVERED PROPERLY AT BASMENT WALK-IN-COOLERS AND WALK-IN-FREEZER.2) KEEP FOODS AND ICE WANDS STORED OFF FLOOR AT LEAST 6 INCHES AT BASEMENT WALK-IN-COOLER AND WALK-IN-FREEZER.
    Location: Basement
    Equipment: Walk in cooler
  • Food storage (corrected)
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: 1) KEEP FOODS COVERED PROPERLY AT BASMENT WALK-IN-COOLERS AND WALK-IN-FREEZER.2) KEEP FOODS AND ICE WANDS STORED OFF FLOOR AT LEAST 6 INCHES AT BASEMENT WALK-IN-COOLER AND WALK-IN-FREEZER.
    Location: Basement
    Equipment: Walk in freezer
  • Non potentially hazardous food contact surface(s) soiled (corrected)
    Non-potentially hazardous food contact surface(s) soiled.
    Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR ICE BINS.
    Location: Bar
    Equipment: Ice bin
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Kitchen
    Equipment: Hand sink
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Bar
    Equipment: Hand sink
  • Light shields (corrected)
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: PROVIDE PROPER LIGHT GUARD SHIELDS FOR EXPOSED LIGHT BULBS AT KITCHEN INTERIOR HOOD SYSTEM AND AT BASEMENT WALK-IN-UNITS WHERE MISSING.
    Location: Kitchen
  • Light shields (corrected)
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: PROVIDE PROPER LIGHT GUARD SHIELDS FOR EXPOSED LIGHT BULBS AT KITCHEN INTERIOR HOOD SYSTEM AND AT BASEMENT WALK-IN-UNITS WHERE MISSING.
    Location: Cook line
  • 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 PROPER LIGHT GUARD SHIELDS FOR EXPOSED LIGHT BULBS AT KITCHEN INTERIOR HOOD SYSTEM AND AT BASEMENT WALK-IN-UNITS WHERE MISSING.
    Location: Basement
    Equipment: Walk in cooler
  • Restroom enclosed (corrected)
    Toilet room not completely enclosed.
    Correction: A toilet room located on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door.
    Location: Basement
  • Restroom enclosed (corrected)
    Toilet room not completely enclosed.
    Correction: A toilet room located on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door.
    Location: Emp restroom
  • No test kit
    No test kit provided and /or used to measure the concentration of sanitizer.
    Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
    Comments: PROVIDE CHEMICAL SANITIZER TEST STRIPS FOR QUAT.
    Location: Kitchen
  • No test kit
    No test kit provided and /or used to measure the concentration of sanitizer.
    Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
    Comments: PROVIDE CHEMICAL SANITIZER TEST STRIPS FOR QUAT.
    Location: Bar
  • No test kit
    No test kit provided and /or used to measure the concentration of sanitizer.
    Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
    Comments: PROVIDE CHEMICAL SANITIZER TEST STRIPS FOR QUAT.
    Location: Dish machine area
 12/10/2013Recheck
  • CO2 tanks unrestrained
    Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
    Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
    Comments: BASEMENT LOCATION.
  • Hot holding
    Potentially hazardous food(s) not held at proper temperatures.
    Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
    Comments: POTATOE CABBAGE SOUP AT 98 F.
    Location: Kitchen
    Equipment: ----- Cooking Equip/Holding -----
  • Improper reheating (corrected on site)
    Cooked and cooled potentially hazardous food not reheated to 165 degrees F.
    Correction: Reheat to 165 degrees F all foods that have been previously cooked and cooled.
    Comments: POTATOE CABBAGE SOUP AT 98 F STORED AT WARMER CABINET.*CORRECTIVE ACTION* SOUP REHEATED TO 165 F.
    Location: Kitchen
    Equipment: ----- Cooking Equip/Holding -----
  • 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: 1) KITCHEN--EX. PEROXIDE.2) BASMENT: STORE ALL CHEMICALS ON BOTTOM SHELVING LOW BELOW UTENSILS, LINEN, TOWELS, SINGLE-SERVICE USE ITEMS, ETC.
    Location: Kitchen
  • Toxic material(s) separation
    Toxic material(s) improperly stored.
    Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
    Comments: 1) KITCHEN--EX. PEROXIDE.2) BASMENT: STORE ALL CHEMICALS ON BOTTOM SHELVING LOW BELOW UTENSILS, LINEN, TOWELS, SINGLE-SERVICE USE ITEMS, ETC.
    Location: Basement
  • Pests/rodents
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: MINOR FLIES/GNATS PRESENT AT BAR; IMPROVE BAR FLOOR CLEANING WHERE NEEDED. REMOVE NON-FUNCTIONING SODA GUNS.
    Location: Bar
  • Eating, drinking, smoking (corrected on site)
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: OPEN EMPLOYEE DRINKS STORED ON KITCHEN PREP TABLES/SHELVING--REMOVE AND DISCONTINUE THIS BEHAVIOR.ALL EMPLOYEE DRINKS MUST BE COVERED WITH LID AND STRAW AND STORED AWAY OFF OF PREP TABLES/SHELVING, FOOD AND SINGLE-SERVICE USE ITEMS.
    Location: Kitchen
    Equipment: Prep table
  • Eating, drinking, smoking
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: OPEN EMPLOYEE DRINKS STORED ON KITCHEN PREP TABLES/SHELVING--REMOVE AND DISCONTINUE THIS BEHAVIOR.ALL EMPLOYEE DRINKS MUST BE COVERED WITH LID AND STRAW AND STORED AWAY OFF OF PREP TABLES/SHELVING, FOOD AND SINGLE-SERVICE USE ITEMS.
    Location: Kitchen
    Equipment: Metal shelving
  • 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 FOOD STORED BELOW AND AWAY FROM READY-TO-EAT/COOKED FOODS AT BASEMENT WALK-IN-COOLER (STORE FOODS PROPERLY).
    Location: Basement
    Equipment: Walk in cooler
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED BEVERAGE TUBING AT BASEMENT WALK-IN-BEER COOLER (MOLD BUILD-UP).2) SOILED INTERIOR SURFACE OF KITCHEN AND BAR REACH-IN-COOLERS/FREEZERS WHERE NEEDED.3) SOILED BASEMENT WALK-IN-COOLER SHELVING.
    Location: Basement
    Equipment: Walk in cooler
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED BEVERAGE TUBING AT BASEMENT WALK-IN-BEER COOLER (MOLD BUILD-UP).2) SOILED INTERIOR SURFACE OF KITCHEN AND BAR REACH-IN-COOLERS/FREEZERS WHERE NEEDED.3) SOILED BASEMENT WALK-IN-COOLER SHELVING.
    Location: Bar
    Equipment: Reach in cooler
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED BEVERAGE TUBING AT BASEMENT WALK-IN-BEER COOLER (MOLD BUILD-UP).2) SOILED INTERIOR SURFACE OF KITCHEN AND BAR REACH-IN-COOLERS/FREEZERS WHERE NEEDED.3) SOILED BASEMENT WALK-IN-COOLER SHELVING.
    Location: Kitchen
    Equipment: Reach in cooler
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED BEVERAGE TUBING AT BASEMENT WALK-IN-BEER COOLER (MOLD BUILD-UP).2) SOILED INTERIOR SURFACE OF KITCHEN AND BAR REACH-IN-COOLERS/FREEZERS WHERE NEEDED.3) SOILED BASEMENT WALK-IN-COOLER SHELVING.
    Location: Kitchen
    Equipment: reach in freezer
  • Food contact cleaning frequency
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Comments: *DO NOT USE SLICER AS AS STORAGE.
    Location: Kitchen
    Equipment: Slicer
  • Food contact cleaning frequency
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Comments: *DO NOT USE SLICER AS AS STORAGE.
    Location: Kitchen
    Equipment: Prep table
  • Food contact cleaning frequency
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Comments: *DO NOT USE SLICER AS AS STORAGE.
    Location: Kitchen
    Equipment: Metal shelving
  • Contamination of sanitized tableware
    Food contact and/or lip-contact surface of a single service article, single use article, or utensil contaminated and/or unprotected.
    Correction: Handle and /or store to prevent contamination.
    Comments: PROVIDE PRE-WRAPPED DRINKING STRAWS FOR KITCHEN AND BAR--DISCONTINUE USE OF NON-WRAPPED DRINKING STRAWS.
  • 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.
    Location: Kitchen
  • Single Service/Equipment storage
    Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
    Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
    Comments: STORE CLEAN LINEN/TOWELS AT APPROPRIATE CLEAN/DRY LOCATIONS AWAY FROM FOOD AND FOOD STORAGE LOCATIONS IN KITCHEN.
    Location: Kitchen
  • Bulk labeling
    Food items removed from original container not properly labeled.
    Correction: Working containers holding food items shall be labeled with the common name of the food item.
    Comments: 1) LABEL ALL FOOD COOKING BOTTLES PROPERLY AT KITCHEN COOK-LINE.2) LABEL ALL BULK FOOD INGREDIENT CONTAINERS PROPERLY AT BASEMENT DRY FOOD STORAGE LOCATION.
    Location: Kitchen
  • Bulk labeling
    Food items removed from original container not properly labeled.
    Correction: Working containers holding food items shall be labeled with the common name of the food item.
    Comments: 1) LABEL ALL FOOD COOKING BOTTLES PROPERLY AT KITCHEN COOK-LINE.2) LABEL ALL BULK FOOD INGREDIENT CONTAINERS PROPERLY AT BASEMENT DRY FOOD STORAGE LOCATION.
    Location: Basement
  • Bulk labeling
    Food items removed from original container not properly labeled.
    Correction: Working containers holding food items shall be labeled with the common name of the food item.
    Comments: 1) LABEL ALL FOOD COOKING BOTTLES PROPERLY AT KITCHEN COOK-LINE.2) LABEL ALL BULK FOOD INGREDIENT CONTAINERS PROPERLY AT BASEMENT DRY FOOD STORAGE LOCATION.
    Location: Dry storage
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: PROVIDE LIGHTS WHERE OUT AT INTERIOR OF KITCHEN HOOD SYSTEM.
    Location: Kitchen
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: PROVIDE LIGHTS WHERE OUT AT INTERIOR OF KITCHEN HOOD SYSTEM.
    Location: Cook line
  • Unnecessary litter
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: 1) REMOVE ALUMINUM OFF KITCHEN WALLS.2) GET RID OF ANY ITEMS, EQUIPMENT, ETC AT BASEMENT THAT YOU DO NOT WANT, NEED OR USE.
    Location: Basement
  • Unnecessary litter
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: 1) REMOVE ALUMINUM OFF KITCHEN WALLS.2) GET RID OF ANY ITEMS, EQUIPMENT, ETC AT BASEMENT THAT YOU DO NOT WANT, NEED OR USE.
    Location: Kitchen
  • Ventilation soiled
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN INTERIOR AND EXTERIOR SURFACES OF HOOD SYSTEM AND FILTERS.(PROVIDE ALL DOCUMENTATION ON RECHECK INSPECTION DATE; INCLUDING DUCT CLEANING SCHEDULE, ETC).
    Location: Kitchen
  • Ventilation soiled
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN INTERIOR AND EXTERIOR SURFACES OF HOOD SYSTEM AND FILTERS.(PROVIDE ALL DOCUMENTATION ON RECHECK INSPECTION DATE; INCLUDING DUCT CLEANING SCHEDULE, ETC).
    Location: Cook line
  • Cove molding
    Floor-wall junctures not coved.
    Correction: Install cove molding.
    Comments: PROVIDE COVE MOLDING WHERE MISSING AT BAR.
    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: 1) IMPROVE OVERALL DETAILED CLEANING AND SANITIZING OF KITCHEN DISHMACHINE AREA.2) IMPROVE ROUTINE DETAILED BAR FLOOR CLEANING/SANITIZING.
    Location: Kitchen
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: 1) IMPROVE OVERALL DETAILED CLEANING AND SANITIZING OF KITCHEN DISHMACHINE AREA.2) IMPROVE ROUTINE DETAILED BAR FLOOR CLEANING/SANITIZING.
    Location: Dish machine area
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: 1) IMPROVE OVERALL DETAILED CLEANING AND SANITIZING OF KITCHEN DISHMACHINE AREA.2) IMPROVE ROUTINE DETAILED BAR FLOOR CLEANING/SANITIZING.
    Location: Bar
  • Thermometer, provided
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Comments: PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS AT ALL ESTABLISHMENT REFRIGERATION AND FREEZER UNITS WHERE MISSING OR BROKEN (ABOVE LOCATIONS).
    Location: Kitchen
    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 ALL ESTABLISHMENT REFRIGERATION AND FREEZER UNITS WHERE MISSING OR BROKEN (ABOVE LOCATIONS).
    Location: Basement
    Equipment: 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 THERMOMETERS AT ALL ESTABLISHMENT REFRIGERATION AND FREEZER UNITS WHERE MISSING OR BROKEN (ABOVE LOCATIONS).
    Location: Basement
    Equipment: Walk in freezer
  • Thermometer, provided
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Comments: PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS AT ALL ESTABLISHMENT REFRIGERATION AND FREEZER UNITS WHERE MISSING OR BROKEN (ABOVE LOCATIONS).
    Location: Bar
    Equipment: Reach in cooler
  • Warewashing equipment cleaning
    Warewashing equipment not cleaned at appropriate intervals.
    Correction: Clean warewash equipment appropriate intervals.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF DISHMACHINE INTERIOR AND EXTERIOR SURFACES. DO NOT USE DISHMACHINE AS A STORAGE.
    Location: Kitchen
    Equipment: Dishmachine
  • Fixed equipment spacing/sealing
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: SEAL AND/OR ANCHOR KITCHEN MOP SINK SO THAT IT IS NOT MOVABLE.
    Location: Kitchen
    Equipment: Mop sink
  • Food storage
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: 1) KEEP FOODS COVERED PROPERLY AT BASMENT WALK-IN-COOLERS AND WALK-IN-FREEZER.2) KEEP FOODS AND ICE WANDS STORED OFF FLOOR AT LEAST 6 INCHES AT BASEMENT WALK-IN-COOLER AND WALK-IN-FREEZER.
    Location: Basement
    Equipment: Walk in cooler
  • Food storage
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: 1) KEEP FOODS COVERED PROPERLY AT BASMENT WALK-IN-COOLERS AND WALK-IN-FREEZER.2) KEEP FOODS AND ICE WANDS STORED OFF FLOOR AT LEAST 6 INCHES AT BASEMENT WALK-IN-COOLER AND WALK-IN-FREEZER.
    Location: Basement
    Equipment: Walk in freezer
  • Non potentially hazardous food contact surface(s) soiled
    Non-potentially hazardous food contact surface(s) soiled.
    Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR ICE BINS.
    Location: Bar
    Equipment: Ice bin
  • Hand sink/towels (corrected on site)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Kitchen
    Equipment: Hand sink
  • Hand sink/towels
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Bar
    Equipment: Hand sink
  • Light shields
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: PROVIDE PROPER LIGHT GUARD SHIELDS FOR EXPOSED LIGHT BULBS AT KITCHEN INTERIOR HOOD SYSTEM AND AT BASEMENT WALK-IN-UNITS WHERE MISSING.
    Location: Kitchen
  • Light shields
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: PROVIDE PROPER LIGHT GUARD SHIELDS FOR EXPOSED LIGHT BULBS AT KITCHEN INTERIOR HOOD SYSTEM AND AT BASEMENT WALK-IN-UNITS WHERE MISSING.
    Location: Cook line
  • Light shields
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: PROVIDE PROPER LIGHT GUARD SHIELDS FOR EXPOSED LIGHT BULBS AT KITCHEN INTERIOR HOOD SYSTEM AND AT BASEMENT WALK-IN-UNITS WHERE MISSING.
    Location: Basement
    Equipment: Walk in cooler
  • Restroom enclosed
    Toilet room not completely enclosed.
    Correction: A toilet room located on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door.
    Location: Basement
  • Restroom enclosed
    Toilet room not completely enclosed.
    Correction: A toilet room located on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door.
    Location: Emp restroom
  • No test kit
    No test kit provided and /or used to measure the concentration of sanitizer.
    Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
    Comments: PROVIDE CHEMICAL SANITIZER TEST STRIPS FOR QUAT AND CHLORINE.
    Location: Kitchen
  • No test kit
    No test kit provided and /or used to measure the concentration of sanitizer.
    Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
    Comments: PROVIDE CHEMICAL SANITIZER TEST STRIPS FOR QUAT AND CHLORINE.
    Location: Bar
  • No test kit
    No test kit provided and /or used to measure the concentration of sanitizer.
    Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
    Comments: PROVIDE CHEMICAL SANITIZER TEST STRIPS FOR QUAT AND CHLORINE.
    Location: Dish machine area
 12/03/2013Routine
  • Eating, drinking, smoking (corrected on site)
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: EMPLOYEE BEVERAGES STORED IN CUPS ON COOK LINE WITHOUT LIDS AND STRAWS.ENSURE ALL EMPLOYEE DRINKS ARE STORED INSIDE CONTAINERS WITH LIDS AND STRAWS ON COOK LINE.
    Location: Cook line
  • Date marking (corrected on site)
    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.
    Comments: LARGE 12 QT CONTAINER OF CLAM CHOWDER NOT DATE MARKED WITH DISCARD DATE.ENSURE ALL PREPARED FOODS NOT USED WITHING 24 HOURS ARE PROPERLY DATE MARKED.
    Location: Walk-in cooler
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: COATING ON SURFACE OF GRATE ERRODED LOCATED ON SODA MACHINE ON EXPO LINE.REPLACE GRATE.
    Location: Expo line
    Equipment: Soda machine
  • Non potentially hazardous food contact surface(s) soiled
    Non-potentially hazardous food contact surface(s) soiled.
    Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
    Comments: SLIME MOLD ON SURFACE OF KICK TRAY INSIDE ICE MACHINE IN BACK HALL WAY.CLEAN AND SANITIZE ON A REGULAR BASIS TO PREVENT ACCUMULATION OF MOLD.
    Location: Dry storage
    Equipment: Ice machine
  • In use utensil storage
    In use utensil(s) stored improperly.
    Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
    Comments: ICE SCOOP HANDLE LYING DOWN IN THE ICE LOCATED IN BIN ON EXPO LINE.STORE ICE SCOOP WITH HANDLE ABOVE ICE IN BETWEEN USE OR STORE IN A CLEAN CONTAINER.
    Location: Expo line
 05/24/2013Routine
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower. DO NOT STORE POTENTIALLY HAZARDOUS FOOD INSIDE OR ON TOP OF MAKE TABLE UNIT WITH DRAWERS IF UNABLE TO KEEP FOOD AT PROPER TEMPERATURE.
    Location: Cook line
    Equipment: Make table cooler
  • Food unsafe (Critical) (corrected)
    Food is unsafe and/or in unsound condition.
    Correction: Food shall be safe, unadulterated, not misbranded and honestly presented. FOOD IN TEMPERATURE DANGER ZONE FOR GREATER THAN 4 HOURS DISCARDED.
    Location: Cook line
    Equipment: Cooler drawers
  • Improper storage of clean equipment (corrected)
    Clean equipment and/or utensils stored incorrectly.
    Correction: Store covered or inverted in a self-draining position that allows for air drying. REMOVE CUTTING BOARDS FROM STORAGE ON CONTAINER.
    Location: Cook line
  • Fixed equipment spacing/sealing
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed. RESEAL HAND SINK AND DISHMACHINE AREA.
    Location: Kitchen
    Equipment: Hand sink
  • Fixed equipment spacing/sealing
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed. RESEAL HAND SINK AND DISHMACHINE AREA.
    Location: Dish machine area
    Equipment: ------------ Miscellaneous -----------
  • Ice reuse (corrected)
    Exterior cooling ice used for consumption.
    Correction: Ice used as exterior coolant shall not be used for consumption. DRINK STORED IN ICE. ICE EMPTIED.
    Location: Bar
    Equipment: Ice bin
  • Non potentially hazardous food contact surface(s) soiled (corrected)
    Non-potentially hazardous food contact surface(s) soiled.
    Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
    Location: Bar
    Equipment: Soda gun & holster
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Cook line
    Equipment: Hand sink
  • Plumbing system/ repair (Non-Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained. PLEASE REPAIR LEAK IN FAUCET AT BAR.
    Location: Bar
    Equipment: 3-bay
 01/10/2013Recheck
  • Cold holding
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower. DO NOT STORE POTENTIALLY HAZARDOUS FOOD INSIDE OR ON TOP OF MAKE TABLE UNIT WITH DRAWERS IF UNABLE TO KEEP FOOD AT PROPER TEMPERATURE.
    Location: Cook line
    Equipment: Make table cooler
  • Food unsafe (Critical)
    Food is unsafe and/or in unsound condition.
    Correction: Food shall be safe, unadulterated, not misbranded and honestly presented. FOOD IN TEMPERATURE DANGER ZONE FOR GREATER THAN 4 HOURS DISCARDED.
    Location: Cook line
    Equipment: Cooler drawers
  • Improper storage of clean equipment
    Clean equipment and/or utensils stored incorrectly.
    Correction: Store covered or inverted in a self-draining position that allows for air drying. REMOVE CUTTING BOARDS FROM STORAGE ON CONTAINER.
    Location: Cook line
  • Fixed equipment spacing/sealing
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed. RESEAL HAND SINK AND DISHMACHINE AREA.
    Location: Kitchen
    Equipment: Hand sink
  • Fixed equipment spacing/sealing
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed. RESEAL HAND SINK AND DISHMACHINE AREA.
    Location: Dish machine area
    Equipment: ------------ Miscellaneous -----------
  • Ice reuse (corrected on site)
    Exterior cooling ice used for consumption.
    Correction: Ice used as exterior coolant shall not be used for consumption. DRINK STORED IN ICE. ICE EMPTIED.
    Location: Bar
    Equipment: Ice bin
  • Non potentially hazardous food contact surface(s) soiled
    Non-potentially hazardous food contact surface(s) soiled.
    Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
    Location: Bar
    Equipment: Soda gun & holster
  • Hand sink/towels (corrected on site)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Cook line
    Equipment: Hand sink
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained. PLEASE REPAIR LEAK IN FAUCET AT BAR.
    Location: Bar
    Equipment: 4-bay
 01/02/2013Routine
  • Toxic material(s) separation (corrected)
    Toxic material(s) improperly stored.
    Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
    Location: Kitchen
  • Toxic material(s) separation (corrected)
    Toxic material(s) improperly stored.
    Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
    Location: Cook line
  • Pests/rodents (corrected)
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: CONTINUE TO WORK ON AND MONITOR:GNATS PRESENT AT BAR LOCATION.PROVIDE PEST CONTROL REPORTS ON RECHECK INSPECTION DATE.
    Location: Bar
  • Miscellaneous contamination of food (Critical) (corrected)
    Food contaminated by miscellaneous source.
    Correction: Protect food from all sources of contamination.
    Comments: GNATS INSIDE LIQUEUR DU BOUCHETT LIQUOR BOTTLE--DISCARD.
    Location: Bar
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE INTERIOR AND EXTERIOR SURFACES OF TRUE REFRIGERATION UNIT (EX. FANS).
    Location: Kitchen
    Equipment: True cooler
  • Food contact cleaning frequency (corrected)
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Location: Kitchen
    Equipment: Slicer
  • Hand sink location blocked (corrected)
    Hand washing facilities not properly located and/or accessible.
    Correction: A hand washing facility shall be properly located and accessible at all times.
    Comments: HOT WATER AT KITCHEN AND RESTROOM HANDSINKS ARE TOO HOT (CURRENTLY AT 130 F); REPAIR AND/OR ADJUST TO ENSURE THAT HOT WATER IS MAINTAINED AT 100 F - 120 F.
    Location: Kitchen
    Equipment: Hand sink
  • Hand sink location blocked (corrected)
    Hand washing facilities not properly located and/or accessible.
    Correction: A hand washing facility shall be properly located and accessible at all times.
    Comments: HOT WATER AT KITCHEN AND RESTROOM HANDSINKS ARE TOO HOT (CURRENTLY AT 130 F); REPAIR AND/OR ADJUST TO ENSURE THAT HOT WATER IS MAINTAINED AT 100 F - 120 F.
    Location: Restroom
    Equipment: Hand sink
  • Hand sink soiled (corrected)
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Location: Cook line
    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: DO NOT USE BAR HANDSINKS AS STORAGE; KEEP CLEAR AT ALL TIMES.
    Location: Bar
    Equipment: Hand sink
  • Chemical sanitizer concentration (corrected)
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: CONTINUE TO WORK ON AND MONITOR: SANITIZER WAS AT 300 PPM.IN-PLACE SANITIZER TOO STRONG (ABOVE 400 PPM) FOR QUAT AT KITCHEN COOK-LINE; MAINTAIN AT 200 PPM AND CHANGE AT LEAST EVERY 2 HOURS.
    Location: Kitchen
  • No certified food handler (corrected on site)
    No certified food handler per 410 IAC 7-22.
    Correction: Provide a certified food handler.
    Comments: PROVIDE UPDATED FOOD HANDLER CERTIFICATION INFO VIA FAX OR E-MAIL. IF FAX, FAX WITH PROPER COVER-SHEET TO MY ATTENTION AT (317) 221-3070.IF YOU DO NOT HAVE A CERTIFIED FOOD HANDLER CONTACT ME TO LET ME KNOW AND I WILL HELP TO SCHEDULE YOU FOR A FOOD HANDLER CERTIFICATION CLASS/EXAM.
  • Single Service/Equipment storage (corrected)
    Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
    Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
    Comments: KEEP COLD-TOP COOLER LIDS STORED OFF FLOOR AT LEAST 6 INCHES.KEEP EQUIPMENT/UTENSILS STORED OFF FLOOR AT LEAST 6 INCHES AT BASEMENT FLOORS WHERE NEEDED.
    Location: Kitchen
  • Single Service/Equipment storage (corrected)
    Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
    Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
    Comments: KEEP COLD-TOP COOLER LIDS STORED OFF FLOOR AT LEAST 6 INCHES.KEEP EQUIPMENT/UTENSILS STORED OFF FLOOR AT LEAST 6 INCHES AT BASEMENT FLOORS WHERE NEEDED.
    Location: Basement
  • Lighting intensity (corrected)
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: PROVIDE MORE LIGHTING WHERE OUT AT BASEMENT.
    Location: Basement
  • Physical facility repair (corrected)
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: REPAIR AND/OR RESURFACE DAMAGED DUCT VENTALATION SURFACES LOCATED ABOVE BACK DOOR.
    Location: Back room
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: CONTINUE TO WORK ON AND MONITOR:IMPROVE DETAILED ROUTINE CLEANING AND SANITIZING OF BAR AND BASEMENT FLOORS.
    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 AND MONITOR:IMPROVE DETAILED ROUTINE CLEANING AND SANITIZING OF BAR AND BASEMENT FLOORS.
    Location: Basement
  • Wiping cloths / storage (corrected)
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Location: Kitchen
  • Warewashing equipment cleaning (corrected)
    Warewashing equipment not cleaned at appropriate intervals.
    Correction: Clean warewash equipment appropriate intervals.
    Comments: IMPROVE INTERIOR AND EXTERIOR CLEANING AND SANITIZING OF SURFACES AT KITCHEN DISHMACHINE.
    Location: Kitchen
    Equipment: Dishmachine
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: IN PROGRESS:REPLACE KITCHEN ICE MACHINE DOOR THAT IS DAMAGED.MONITOR:PROVIDE PROPER HOOD SYSTEM FILTERS WHERE MISSING AT KITCHEN COOK-LINE HOOD SYSTEM TO ENSURE THAT ALL GAPS ARE CLOSED PROPERLY IN HOOD SYSTEM.
    Location: Kitchen
    Equipment: Ice machine
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: IN PROGRESS:REPLACE KITCHEN ICE MACHINE DOOR THAT IS DAMAGED.MONITOR:PROVIDE PROPER HOOD SYSTEM FILTERS WHERE MISSING AT KITCHEN COOK-LINE HOOD SYSTEM TO ENSURE THAT ALL GAPS ARE CLOSED PROPERLY IN HOOD SYSTEM.
    Location: Kitchen
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: IN PROGRESS:REPLACE KITCHEN ICE MACHINE DOOR THAT IS DAMAGED.MONITOR:PROVIDE PROPER HOOD SYSTEM FILTERS WHERE MISSING AT KITCHEN COOK-LINE HOOD SYSTEM TO ENSURE THAT ALL GAPS ARE CLOSED PROPERLY IN HOOD SYSTEM.
    Location: Cook line
  • Food storage (corrected)
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: KEEP FOODS COVERED PROPERLY AT BASEMENT WALK-IN-COOLERS.
    Location: Basement
    Equipment: Walk in cooler
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED KITCHEN SHELVING.-SOILED BAR SPEED RAILS.-SOILED BASEMENT SHELVING.-SOILED BASEMENT WALK-IN-COOLER SHELVING.
    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 CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED KITCHEN SHELVING.-SOILED BAR SPEED RAILS.-SOILED BASEMENT SHELVING.-SOILED BASEMENT WALK-IN-COOLER SHELVING.
    Location: Bar
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED KITCHEN SHELVING.-SOILED BAR SPEED RAILS.-SOILED BASEMENT SHELVING.-SOILED BASEMENT WALK-IN-COOLER SHELVING.
    Location: Basement
    Equipment: Metal shelving
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED KITCHEN SHELVING.-SOILED BAR SPEED RAILS.-SOILED BASEMENT SHELVING.-SOILED BASEMENT WALK-IN-COOLER SHELVING.
    Location: Walk-in cooler
    Equipment: Metal shelving
  • Non potentially hazardous food contact surface(s) soiled (corrected)
    Non-potentially hazardous food contact surface(s) soiled.
    Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
    Comments: CONTINUE TO WORK ON AND MONITOR SODA MACHINE:IMPROVE INTERIOR AND EXTERIOR SURFACES OF KITCHEN ICE MACHINE AND SODA MACHINE NOZZELS.
    Location: Kitchen
    Equipment: Soda machine
  • Non potentially hazardous food contact surface(s) soiled (corrected)
    Non-potentially hazardous food contact surface(s) soiled.
    Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
    Comments: CONTINUE TO WORK ON AND MONITOR SODA MACHINE:IMPROVE INTERIOR AND EXTERIOR SURFACES OF KITCHEN ICE MACHINE AND SODA MACHINE NOZZELS.
    Location: Kitchen
    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 SHEILDS FOR EXPOSED LIGHT BULBS AT KITCHEN CEILING WHERE MISSING AND REPLACE ANY DAMAGED/CRACKED LIGHT GUARD SHIELDS.PROVIDE LIGHT GUARD SHIELDS FOR EXPOSED LIGHT BULBS AT WALK-IN-FREEZER.
    Location: Kitchen
  • Light shields (corrected)
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: PROVIDE LIGHT GUARD SHEILDS FOR EXPOSED LIGHT BULBS AT KITCHEN CEILING WHERE MISSING AND REPLACE ANY DAMAGED/CRACKED LIGHT GUARD SHIELDS.PROVIDE LIGHT GUARD SHIELDS FOR EXPOSED LIGHT BULBS AT WALK-IN-FREEZER.
    Location: Walk-in freezer
  • No test kit (corrected)
    No test kit provided and /or used to measure the concentration of sanitizer.
    Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
    Comments: PROVIDE CHEMICAL SANITIZER TEST STRIPS FOR QUAT AND CHLORINE.
    Location: Kitchen
  • No test kit (corrected)
    No test kit provided and /or used to measure the concentration of sanitizer.
    Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
    Comments: PROVIDE CHEMICAL SANITIZER TEST STRIPS FOR QUAT AND CHLORINE.
    Location: Kitchen
    Equipment: Dishmachine
 08/01/2012Recheck
  • Toxic material(s) separation (corrected)
    Toxic material(s) improperly stored.
    Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
    Location: Kitchen
  • Toxic material(s) separation (corrected)
    Toxic material(s) improperly stored.
    Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
    Location: Cook line
  • Pests/rodents (corrected)
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: CONTINUE TO WORK ON AND MONITOR:GNATS PRESENT AT BAR LOCATION.PROVIDE PEST CONTROL REPORTS ON RECHECK INSPECTION DATE.
    Location: Bar
  • Miscellaneous contamination of food (Critical) (corrected)
    Food contaminated by miscellaneous source.
    Correction: Protect food from all sources of contamination.
    Comments: GNATS INSIDE LIQUEUR DU BOUCHETT LIQUOR BOTTLE--DISCARD.
    Location: Bar
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE INTERIOR AND EXTERIOR SURFACES OF TRUE REFRIGERATION UNIT (EX. FANS).
    Location: Kitchen
    Equipment: True cooler
  • Food contact cleaning frequency (corrected)
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Location: Kitchen
    Equipment: Slicer
  • Hand sink location blocked (corrected)
    Hand washing facilities not properly located and/or accessible.
    Correction: A hand washing facility shall be properly located and accessible at all times.
    Comments: HOT WATER AT KITCHEN AND RESTROOM HANDSINKS ARE TOO HOT (CURRENTLY AT 130 F); REPAIR AND/OR ADJUST TO ENSURE THAT HOT WATER IS MAINTAINED AT 100 F - 120 F.
    Location: Kitchen
    Equipment: Hand sink
  • Hand sink location blocked (corrected)
    Hand washing facilities not properly located and/or accessible.
    Correction: A hand washing facility shall be properly located and accessible at all times.
    Comments: HOT WATER AT KITCHEN AND RESTROOM HANDSINKS ARE TOO HOT (CURRENTLY AT 130 F); REPAIR AND/OR ADJUST TO ENSURE THAT HOT WATER IS MAINTAINED AT 100 F - 120 F.
    Location: Restroom
    Equipment: Hand sink
  • Hand sink soiled (corrected)
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Location: Cook line
    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: DO NOT USE BAR HANDSINKS AS STORAGE; KEEP CLEAR AT ALL TIMES.
    Location: Bar
    Equipment: Hand sink
  • Chemical sanitizer concentration (corrected)
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: CONTINUE TO WORK ON AND MONITOR: SANITIZER WAS AT 300 PPM.IN-PLACE SANITIZER TOO STRONG (ABOVE 400 PPM) FOR QUAT AT KITCHEN COOK-LINE; MAINTAIN AT 200 PPM AND CHANGE AT LEAST EVERY 2 HOURS.
    Location: Kitchen
  • No certified food handler
    No certified food handler per 410 IAC 7-22.
    Correction: Provide a certified food handler.
    Comments: PROVIDE UPDATED FOOD HANDLER CERTIFICATION INFO VIA FAX OR E-MAIL. IF FAX, FAX WITH PROPER COVER-SHEET TO MY ATTENTION AT (317) 221-3070.IF YOU DO NOT HAVE A CERTIFIED FOOD HANDLER CONTACT ME TO LET ME KNOW AND I WILL HELP TO SCHEDULE YOU FOR A FOOD HANDLER CERTIFICATION CLASS/EXAM.
  • Single Service/Equipment storage (corrected)
    Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
    Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
    Comments: KEEP COLD-TOP COOLER LIDS STORED OFF FLOOR AT LEAST 6 INCHES.KEEP EQUIPMENT/UTENSILS STORED OFF FLOOR AT LEAST 6 INCHES AT BASEMENT FLOORS WHERE NEEDED.
    Location: Kitchen
  • Single Service/Equipment storage (corrected)
    Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
    Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
    Comments: KEEP COLD-TOP COOLER LIDS STORED OFF FLOOR AT LEAST 6 INCHES.KEEP EQUIPMENT/UTENSILS STORED OFF FLOOR AT LEAST 6 INCHES AT BASEMENT FLOORS WHERE NEEDED.
    Location: Basement
  • Lighting intensity (corrected)
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: PROVIDE MORE LIGHTING WHERE OUT AT BASEMENT.
    Location: Basement
  • Physical facility repair (corrected)
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: REPAIR AND/OR RESURFACE DAMAGED DUCT VENTALATION SURFACES LOCATED ABOVE BACK DOOR.
    Location: Back room
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: CONTINUE TO WORK ON AND MONITOR:IMPROVE DETAILED ROUTINE CLEANING AND SANITIZING OF BAR AND BASEMENT FLOORS.
    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 AND MONITOR:IMPROVE DETAILED ROUTINE CLEANING AND SANITIZING OF BAR AND BASEMENT FLOORS.
    Location: Basement
  • Wiping cloths / storage (corrected)
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Location: Kitchen
  • Warewashing equipment cleaning (corrected)
    Warewashing equipment not cleaned at appropriate intervals.
    Correction: Clean warewash equipment appropriate intervals.
    Comments: IMPROVE INTERIOR AND EXTERIOR CLEANING AND SANITIZING OF SURFACES AT KITCHEN DISHMACHINE.
    Location: Kitchen
    Equipment: Dishmachine
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: IN PROGRESS:REPLACE KITCHEN ICE MACHINE DOOR THAT IS DAMAGED.MONITOR:PROVIDE PROPER HOOD SYSTEM FILTERS WHERE MISSING AT KITCHEN COOK-LINE HOOD SYSTEM TO ENSURE THAT ALL GAPS ARE CLOSED PROPERLY IN HOOD SYSTEM.
    Location: Kitchen
    Equipment: Ice machine
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: IN PROGRESS:REPLACE KITCHEN ICE MACHINE DOOR THAT IS DAMAGED.MONITOR:PROVIDE PROPER HOOD SYSTEM FILTERS WHERE MISSING AT KITCHEN COOK-LINE HOOD SYSTEM TO ENSURE THAT ALL GAPS ARE CLOSED PROPERLY IN HOOD SYSTEM.
    Location: Kitchen
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: IN PROGRESS:REPLACE KITCHEN ICE MACHINE DOOR THAT IS DAMAGED.MONITOR:PROVIDE PROPER HOOD SYSTEM FILTERS WHERE MISSING AT KITCHEN COOK-LINE HOOD SYSTEM TO ENSURE THAT ALL GAPS ARE CLOSED PROPERLY IN HOOD SYSTEM.
    Location: Cook line
  • Food storage (corrected)
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: KEEP FOODS COVERED PROPERLY AT BASEMENT WALK-IN-COOLERS.
    Location: Basement
    Equipment: Walk in cooler
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED KITCHEN SHELVING.-SOILED BAR SPEED RAILS.-SOILED BASEMENT SHELVING.-SOILED BASEMENT WALK-IN-COOLER SHELVING.
    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 CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED KITCHEN SHELVING.-SOILED BAR SPEED RAILS.-SOILED BASEMENT SHELVING.-SOILED BASEMENT WALK-IN-COOLER SHELVING.
    Location: Bar
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED KITCHEN SHELVING.-SOILED BAR SPEED RAILS.-SOILED BASEMENT SHELVING.-SOILED BASEMENT WALK-IN-COOLER SHELVING.
    Location: Basement
    Equipment: Metal shelving
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED KITCHEN SHELVING.-SOILED BAR SPEED RAILS.-SOILED BASEMENT SHELVING.-SOILED BASEMENT WALK-IN-COOLER SHELVING.
    Location: Walk-in cooler
    Equipment: Metal shelving
  • Non potentially hazardous food contact surface(s) soiled (corrected)
    Non-potentially hazardous food contact surface(s) soiled.
    Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
    Comments: CONTINUE TO WORK ON AND MONITOR SODA MACHINE:IMPROVE INTERIOR AND EXTERIOR SURFACES OF KITCHEN ICE MACHINE AND SODA MACHINE NOZZELS.
    Location: Kitchen
    Equipment: Soda machine
  • Non potentially hazardous food contact surface(s) soiled (corrected)
    Non-potentially hazardous food contact surface(s) soiled.
    Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
    Comments: CONTINUE TO WORK ON AND MONITOR SODA MACHINE:IMPROVE INTERIOR AND EXTERIOR SURFACES OF KITCHEN ICE MACHINE AND SODA MACHINE NOZZELS.
    Location: Kitchen
    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 SHEILDS FOR EXPOSED LIGHT BULBS AT KITCHEN CEILING WHERE MISSING AND REPLACE ANY DAMAGED/CRACKED LIGHT GUARD SHIELDS.PROVIDE LIGHT GUARD SHIELDS FOR EXPOSED LIGHT BULBS AT WALK-IN-FREEZER.
    Location: Kitchen
  • Light shields (corrected)
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: PROVIDE LIGHT GUARD SHEILDS FOR EXPOSED LIGHT BULBS AT KITCHEN CEILING WHERE MISSING AND REPLACE ANY DAMAGED/CRACKED LIGHT GUARD SHIELDS.PROVIDE LIGHT GUARD SHIELDS FOR EXPOSED LIGHT BULBS AT WALK-IN-FREEZER.
    Location: Walk-in freezer
  • No test kit (corrected)
    No test kit provided and /or used to measure the concentration of sanitizer.
    Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
    Comments: PROVIDE CHEMICAL SANITIZER TEST STRIPS FOR QUAT AND CHLORINE.
    Location: Kitchen
  • No test kit (corrected)
    No test kit provided and /or used to measure the concentration of sanitizer.
    Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
    Comments: PROVIDE CHEMICAL SANITIZER TEST STRIPS FOR QUAT AND CHLORINE.
    Location: Kitchen
    Equipment: Dishmachine
 07/25/2012Recheck
  • Toxic material(s) separation (corrected)
    Toxic material(s) improperly stored.
    Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
    Location: Kitchen
  • Toxic material(s) separation (corrected)
    Toxic material(s) improperly stored.
    Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
    Location: Cook line
  • Pests/rodents
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: CONTINUE TO WORK ON AND MONITOR:GNATS PRESENT AT BAR LOCATION.PROVIDE PEST CONTROL REPORTS ON RECHECK INSPECTION DATE.
    Location: Bar
  • Miscellaneous contamination of food (Critical) (corrected)
    Food contaminated by miscellaneous source.
    Correction: Protect food from all sources of contamination.
    Comments: GNATS INSIDE LIQUEUR DU BOUCHETT LIQUOR BOTTLE--DISCARD.
    Location: Bar
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE INTERIOR AND EXTERIOR SURFACES OF TRUE REFRIGERATION UNIT (EX. FANS).
    Location: Kitchen
    Equipment: True cooler
  • Food contact cleaning frequency (corrected)
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Location: Kitchen
    Equipment: Slicer
  • Hand sink location blocked
    Hand washing facilities not properly located and/or accessible.
    Correction: A hand washing facility shall be properly located and accessible at all times.
    Comments: HOT WATER AT KITCHEN AND RESTROOM HANDSINKS ARE TOO HOT (CURRENTLY AT 130 F); REPAIR AND/OR ADJUST TO ENSURE THAT HOT WATER IS MAINTAINED AT 100 F - 120 F.
    Location: Kitchen
    Equipment: Hand sink
  • Hand sink location blocked
    Hand washing facilities not properly located and/or accessible.
    Correction: A hand washing facility shall be properly located and accessible at all times.
    Comments: HOT WATER AT KITCHEN AND RESTROOM HANDSINKS ARE TOO HOT (CURRENTLY AT 130 F); REPAIR AND/OR ADJUST TO ENSURE THAT HOT WATER IS MAINTAINED AT 100 F - 120 F.
    Location: Restroom
    Equipment: Hand sink
  • Hand sink soiled (corrected)
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Location: Cook line
    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: DO NOT USE BAR HANDSINKS AS STORAGE; KEEP CLEAR AT ALL TIMES.
    Location: Bar
    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: CONTINUE TO WORK ON AND MONITOR: SANITIZER WAS AT 300 PPM.IN-PLACE SANITIZER TOO STRONG (ABOVE 400 PPM) FOR QUAT AT KITCHEN COOK-LINE; MAINTAIN AT 200 PPM AND CHANGE AT LEAST EVERY 2 HOURS.
    Location: Kitchen
  • Single Service/Equipment storage (corrected)
    Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
    Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
    Comments: KEEP COLD-TOP COOLER LIDS STORED OFF FLOOR AT LEAST 6 INCHES.KEEP EQUIPMENT/UTENSILS STORED OFF FLOOR AT LEAST 6 INCHES AT BASEMENT FLOORS WHERE NEEDED.
    Location: Kitchen
  • Single Service/Equipment storage (corrected)
    Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
    Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
    Comments: KEEP COLD-TOP COOLER LIDS STORED OFF FLOOR AT LEAST 6 INCHES.KEEP EQUIPMENT/UTENSILS STORED OFF FLOOR AT LEAST 6 INCHES AT BASEMENT FLOORS WHERE NEEDED.
    Location: Basement
  • Lighting intensity (corrected)
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: PROVIDE MORE LIGHTING WHERE OUT AT BASEMENT.
    Location: Basement
  • Physical facility repair (corrected)
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: REPAIR AND/OR RESURFACE DAMAGED DUCT VENTALATION SURFACES LOCATED ABOVE BACK DOOR.
    Location: Back room
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: IMPROVE DETAILED ROUTINE CLEANING AND SANITIZING OF BAR AND BASEMENT FLOORS.
    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: IMPROVE DETAILED ROUTINE CLEANING AND SANITIZING OF BAR AND BASEMENT FLOORS.
    Location: Basement
  • Wiping cloths / storage (corrected)
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Location: Kitchen
  • Warewashing equipment cleaning (corrected)
    Warewashing equipment not cleaned at appropriate intervals.
    Correction: Clean warewash equipment appropriate intervals.
    Comments: IMPROVE INTERIOR AND EXTERIOR CLEANING AND SANITIZING OF SURFACES AT KITCHEN DISHMACHINE.
    Location: Kitchen
    Equipment: Dishmachine
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: IN PROGRESS:REPLACE KITCHEN ICE MACHINE DOOR THAT IS DAMAGED.MONITOR:PROVIDE PROPER HOOD SYSTEM FILTERS WHERE MISSING AT KITCHEN COOK-LINE HOOD SYSTEM TO ENSURE THAT ALL GAPS ARE CLOSED PROPERLY IN HOOD SYSTEM.
    Location: Kitchen
    Equipment: Ice machine
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: IN PROGRESS:REPLACE KITCHEN ICE MACHINE DOOR THAT IS DAMAGED.MONITOR:PROVIDE PROPER HOOD SYSTEM FILTERS WHERE MISSING AT KITCHEN COOK-LINE HOOD SYSTEM TO ENSURE THAT ALL GAPS ARE CLOSED PROPERLY IN HOOD SYSTEM.
    Location: Kitchen
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: IN PROGRESS:REPLACE KITCHEN ICE MACHINE DOOR THAT IS DAMAGED.MONITOR:PROVIDE PROPER HOOD SYSTEM FILTERS WHERE MISSING AT KITCHEN COOK-LINE HOOD SYSTEM TO ENSURE THAT ALL GAPS ARE CLOSED PROPERLY IN HOOD SYSTEM.
    Location: Cook line
  • Food storage (corrected)
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: KEEP FOODS COVERED PROPERLY AT BASEMENT WALK-IN-COOLERS.
    Location: Basement
    Equipment: Walk in cooler
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED KITCHEN SHELVING.-SOILED BAR SPEED RAILS.-SOILED BASEMENT SHELVING.-SOILED BASEMENT WALK-IN-COOLER SHELVING.
    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 CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED KITCHEN SHELVING.-SOILED BAR SPEED RAILS.-SOILED BASEMENT SHELVING.-SOILED BASEMENT WALK-IN-COOLER SHELVING.
    Location: Bar
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED KITCHEN SHELVING.-SOILED BAR SPEED RAILS.-SOILED BASEMENT SHELVING.-SOILED BASEMENT WALK-IN-COOLER SHELVING.
    Location: Basement
    Equipment: Metal shelving
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED KITCHEN SHELVING.-SOILED BAR SPEED RAILS.-SOILED BASEMENT SHELVING.-SOILED BASEMENT WALK-IN-COOLER SHELVING.
    Location: Walk-in cooler
    Equipment: Metal shelving
  • Non potentially hazardous food contact surface(s) soiled
    Non-potentially hazardous food contact surface(s) soiled.
    Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
    Comments: CONTINUE TO WORK ON AND MONITOR SODA MACHINE:IMPROVE INTERIOR AND EXTERIOR SURFACES OF KITCHEN ICE MACHINE AND SODA MACHINE NOZZELS.
    Location: Kitchen
    Equipment: Soda machine
  • Non potentially hazardous food contact surface(s) soiled (corrected)
    Non-potentially hazardous food contact surface(s) soiled.
    Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
    Comments: CONTINUE TO WORK ON AND MONITOR SODA MACHINE:IMPROVE INTERIOR AND EXTERIOR SURFACES OF KITCHEN ICE MACHINE AND SODA MACHINE NOZZELS.
    Location: Kitchen
    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 SHEILDS FOR EXPOSED LIGHT BULBS AT KITCHEN CEILING WHERE MISSING AND REPLACE ANY DAMAGED/CRACKED LIGHT GUARD SHIELDS.PROVIDE LIGHT GUARD SHIELDS FOR EXPOSED LIGHT BULBS AT WALK-IN-FREEZER.
    Location: Kitchen
  • Light shields
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: PROVIDE LIGHT GUARD SHEILDS FOR EXPOSED LIGHT BULBS AT KITCHEN CEILING WHERE MISSING AND REPLACE ANY DAMAGED/CRACKED LIGHT GUARD SHIELDS.PROVIDE LIGHT GUARD SHIELDS FOR EXPOSED LIGHT BULBS AT WALK-IN-FREEZER.
    Location: Walk-in freezer
  • No test kit (corrected)
    No test kit provided and /or used to measure the concentration of sanitizer.
    Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
    Comments: PROVIDE CHEMICAL SANITIZER TEST STRIPS FOR QUAT AND CHLORINE.
    Location: Kitchen
  • No test kit (corrected)
    No test kit provided and /or used to measure the concentration of sanitizer.
    Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
    Comments: PROVIDE CHEMICAL SANITIZER TEST STRIPS FOR QUAT AND CHLORINE.
    Location: Kitchen
    Equipment: Dishmachine
 06/22/2012Recheck
  • Toxic material(s) separation
    Toxic material(s) improperly stored.
    Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
    Location: Kitchen
  • Toxic material(s) separation
    Toxic material(s) improperly stored.
    Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
    Location: Cook line
  • Pests/rodents
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: GNATS PRESENT AT BAR LOCATION.PROVIDE PEST CONTROL REPORTS ON RECHECK INSPECTION DATE.
    Location: Bar
  • Miscellaneous contamination of food (Critical)
    Food contaminated by miscellaneous source.
    Correction: Protect food from all sources of contamination.
    Comments: GNATS INSIDE LIQUEUR DU BOUCHETT LIQUOR BOTTLE--DISCARD.
    Location: Bar
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE INTERIOR AND EXTERIOR SURFACES OF TRUE REFRIGERATION UNIT.
    Location: Kitchen
    Equipment: True cooler
  • Food contact cleaning frequency
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Location: Kitchen
    Equipment: Slicer
  • Hand sink location blocked
    Hand washing facilities not properly located and/or accessible.
    Correction: A hand washing facility shall be properly located and accessible at all times.
    Comments: HOT WATER AT KITCHEN AND RESTROOM HANDSINKS ARE TOO HOT (CURRENTLY AT 130 F); REPAIR AND/OR ADJUST TO ENSURE THAT HOT WATER IS MAINTAINED AT 100 F - 120 F.
    Location: Kitchen
    Equipment: Hand sink
  • Hand sink location blocked
    Hand washing facilities not properly located and/or accessible.
    Correction: A hand washing facility shall be properly located and accessible at all times.
    Comments: HOT WATER AT KITCHEN AND RESTROOM HANDSINKS ARE TOO HOT (CURRENTLY AT 130 F); REPAIR AND/OR ADJUST TO ENSURE THAT HOT WATER IS MAINTAINED AT 100 F - 120 F.
    Location: Restroom
    Equipment: Hand sink
  • Hand sink soiled
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Location: Cook line
    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: DO NOT USE BAR HANDSINKS AS STORAGE; KEEP CLEAR AT ALL TIMES.
    Location: Bar
    Equipment: Hand sink
  • Chemical sanitizer concentration (corrected on site)
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: IN-PLACE SANITIZER TOO STRONG (ABOVE 400 PPM) FOR QUAT AT KITCHEN COOK-LINE; MAINTAIN AT 200 PPM AND CHANGE AT LEAST EVERY 2 HOURS.
    Location: Kitchen
  • Single Service/Equipment storage
    Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
    Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
    Comments: KEEP COLD-TOP COOLER LIDS STORED OFF FLOOR AT LEAST 6 INCHES.KEEP EQUIPMENT/UTENSILS STORED OFF FLOOR AT LEAST 6 INCHES AT BASEMENT FLOORS WHERE NEEDED.
    Location: Kitchen
  • Single Service/Equipment storage
    Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
    Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
    Comments: KEEP COLD-TOP COOLER LIDS STORED OFF FLOOR AT LEAST 6 INCHES.KEEP EQUIPMENT/UTENSILS STORED OFF FLOOR AT LEAST 6 INCHES AT BASEMENT FLOORS WHERE NEEDED.
    Location: Basement
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: PROVIDE MORE LIGHTING WHERE OUT AT BASEMENT.
    Location: Basement
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: REPAIR AND/OR RESURFACE DAMAGED DUCT VENTALATION SURFACES LOCATED ABOVE BACK DOOR.
    Location: Back room
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: IMPROVE DETAILED ROUTINE CLEANING AND SANITIZING OF BAR AND BASEMENT FLOORS.
    Location: Bar
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: IMPROVE DETAILED ROUTINE CLEANING AND SANITIZING OF BAR AND BASEMENT FLOORS.
    Location: Basement
  • Wiping cloths / storage
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Location: Kitchen
  • Warewashing equipment cleaning
    Warewashing equipment not cleaned at appropriate intervals.
    Correction: Clean warewash equipment appropriate intervals.
    Comments: IMPROVE INTERIOR AND EXTERIOR CLEANING AND SANITIZING OF SURFACES AT KITCHEN DISHMACHINE.
    Location: Kitchen
    Equipment: Dishmachine
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: REPLACE KITCHEN ICE MACHINE DOOR THAT IS DAMAGED.PROVIDE PROPER HOOD SYSTEM FILTERS WHERE MISSING AT KITCHEN COOK-LINE HOOD SYSTEM TO ENSURE THAT ALL GAPS ARE CLOSED PROPERLY IN HOOD SYSTEM.
    Location: Kitchen
    Equipment: Ice machine
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: REPLACE KITCHEN ICE MACHINE DOOR THAT IS DAMAGED.PROVIDE PROPER HOOD SYSTEM FILTERS WHERE MISSING AT KITCHEN COOK-LINE HOOD SYSTEM TO ENSURE THAT ALL GAPS ARE CLOSED PROPERLY IN HOOD SYSTEM.
    Location: Kitchen
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: REPLACE KITCHEN ICE MACHINE DOOR THAT IS DAMAGED.PROVIDE PROPER HOOD SYSTEM FILTERS WHERE MISSING AT KITCHEN COOK-LINE HOOD SYSTEM TO ENSURE THAT ALL GAPS ARE CLOSED PROPERLY IN HOOD SYSTEM.
    Location: Cook line
  • 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 BASEMENT WALK-IN-COOLERS.
    Location: Basement
    Equipment: Walk in cooler
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED KITCHEN SHELVING.-SOILED BAR SPEED RAILS.-SOILED BASEMENT SHELVING.-SOILED BASEMENT WALK-IN-COOLER SHELVING.
    Location: Kitchen
    Equipment: Metal shelving
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED KITCHEN SHELVING.-SOILED BAR SPEED RAILS.-SOILED BASEMENT SHELVING.-SOILED BASEMENT WALK-IN-COOLER SHELVING.
    Location: Bar
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED KITCHEN SHELVING.-SOILED BAR SPEED RAILS.-SOILED BASEMENT SHELVING.-SOILED BASEMENT WALK-IN-COOLER SHELVING.
    Location: Basement
    Equipment: Metal shelving
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED KITCHEN SHELVING.-SOILED BAR SPEED RAILS.-SOILED BASEMENT SHELVING.-SOILED BASEMENT WALK-IN-COOLER SHELVING.
    Location: Walk-in cooler
    Equipment: Metal shelving
  • 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 INTERIOR AND EXTERIOR SURFACES OF KITCHEN ICE MACHINE AND SODA MACHINE NOZZELS.
    Location: Kitchen
    Equipment: Soda machine
  • Non potentially hazardous food contact surface(s) soiled
    Non-potentially hazardous food contact surface(s) soiled.
    Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
    Comments: IMPROVE INTERIOR AND EXTERIOR SURFACES OF KITCHEN ICE MACHINE AND SODA MACHINE NOZZELS.
    Location: Kitchen
    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 SHEILDS FOR EXPOSED LIGHT BULBS AT KITCHEN CEILING WHERE MISSING AND REPLACE ANY DAMAGED/CRACKED LIGHT GUARD SHIELDS.PROVIDE LIGHT GUARD SHIELDS FOR EXPOSED LIGHT BULBS AT WALK-IN-FREEZER.
    Location: Kitchen
  • Light shields
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: PROVIDE LIGHT GUARD SHEILDS FOR EXPOSED LIGHT BULBS AT KITCHEN CEILING WHERE MISSING AND REPLACE ANY DAMAGED/CRACKED LIGHT GUARD SHIELDS.PROVIDE LIGHT GUARD SHIELDS FOR EXPOSED LIGHT BULBS AT WALK-IN-FREEZER.
    Location: Walk-in freezer
  • No test kit
    No test kit provided and /or used to measure the concentration of sanitizer.
    Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
    Comments: PROVIDE CHEMICAL SANITIZER TEST STRIPS FOR QUAT AND CHLORINE.
    Location: Kitchen
  • No test kit
    No test kit provided and /or used to measure the concentration of sanitizer.
    Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
    Comments: PROVIDE CHEMICAL SANITIZER TEST STRIPS FOR QUAT AND CHLORINE.
    Location: Kitchen
    Equipment: Dishmachine
 05/31/2012Routine
  • Hand sink/towels (corrected on site)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
 01/30/2012Super Bowl Routine
  • 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: GRAVY AT KITCHEN TRUE REFRIGERATION UNIT AT 178 F AND HAS WRONG DATE ON LABEL FOR DATE-MARKING.EDUCATE ALL FOOD HANDLING EMPLOYEES ON PROPER COOLING PROCEDURES; ENSURE CONSISTENT CORRECT METHODS BY ALL EMPLOYEES.
    Location: Kitchen
    Equipment: True cooler
  • Hot holding (corrected)
    Potentially hazardous food(s) not held at proper temperatures.
    Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
    Comments: SHEPARDS PIE AT 122 F AT KITCHEN HOT-HOLDING UNIT.
    Location: Kitchen
    Equipment: ----- Cooking Equip/Holding -----
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: RAW CHICKEN AT 55 F AT REFRIGERATION DRAWER; CHICKEN WAS REMOVED AND PUT IN ALTERNATE WORKING REFRIGERATION UNIT. DO NOT PUT ANY FOOD IN REFRIGERATION DRAWER UNIT UNTIL REPAIRS HAVE BEEN COMPLETED.
    Location: Kitchen
    Equipment: Cold top
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: RAW CHICKEN AT 55 F AT REFRIGERATION DRAWER; CHICKEN WAS REMOVED AND PUT IN ALTERNATE WORKING REFRIGERATION UNIT. DO NOT PUT ANY FOOD IN REFRIGERATION DRAWER UNIT UNTIL REPAIRS HAVE BEEN COMPLETED.
    Location: Kitchen
    Equipment: Reach in cooler
  • Cold holding (corrected on site)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: RAW CHICKEN AT 55 F AT REFRIGERATION DRAWER; CHICKEN WAS REMOVED AND PUT IN ALTERNATE WORKING REFRIGERATION UNIT. DO NOT PUT ANY FOOD IN REFRIGERATION DRAWER UNIT UNTIL REPAIRS HAVE BEEN COMPLETED.
    Location: Kitchen
    Equipment: Cooler drawers
  • Toxic labeling (corrected)
    Working container(s) of toxic materials not labeled with common name of contents.
    Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
    Comments: LABEL OIL (FOOD) AND CHEMICAL SPRAY BOTTLES THAT ARE NOT LABELED PROPERLY.LABEL CHEMICAL SPRAY BOTTLES PROPERLY AT DINING ROOM LOCATION.
    Location: Kitchen
  • Toxic labeling (corrected)
    Working container(s) of toxic materials not labeled with common name of contents.
    Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
    Comments: LABEL OIL (FOOD) AND CHEMICAL SPRAY BOTTLES THAT ARE NOT LABELED PROPERLY.LABEL CHEMICAL SPRAY BOTTLES PROPERLY AT DINING ROOM LOCATION.
    Location: Cook line
  • Toxic labeling (corrected)
    Working container(s) of toxic materials not labeled with common name of contents.
    Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
    Comments: LABEL OIL (FOOD) AND CHEMICAL SPRAY BOTTLES THAT ARE NOT LABELED PROPERLY.LABEL CHEMICAL SPRAY BOTTLES PROPERLY AT DINING ROOM LOCATION.
    Location: Dining room
  • 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: SEPERATE CHEMICALS PROPERLY AT KITCHEN (EX. GOO BE GONE) STORED AT FRONT EXPO LINE--DISCONTINUE.
    Location: Kitchen
  • Cross-contamination (corrected)
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: RAW EGGS STORED ABOVE READY-TO-EAT FOODS AT KITCHEN TRUE REFRIGERATION UNIT; STORE ALL RAW FOODS BELOW READY-TO-EAT FOODS.
    Location: Kitchen
    Equipment: True cooler
  • 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.
    Comments: ENSURE CONSISTENT DATE MARKING AND THAT EMPLOYEES ARE PUTTING THE CORRECT DATE ON LABELS AND FOOD PRODUCT WHEN DATING FOODS.SHORT RIBS STORED IN KITCHEN REFRIGERATION UNIT DATED 12/19/11--OUTDATED; FOOD WAS DISCARDED.ENSURE PROPER ROTATION OF FOODS TO COMPLY WITH DATE-MARKING PROCEDURES.
    Location: Kitchen
    Equipment: ----------------- Coolers ----------------
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: -IMPROVE ROUTINE CLEANING AND SANITIZING OF ALL KITCHEN EQUIPMENT (INTERIOR AND EXTERIOR SURFACES).-CLEAN AND DEFROST KITCHEN FREEZERS.-CLEAN INTERIOR AND EXTERIOR SURACE OF KITCHEN MCCALL REFRIGERATION UNIT.
    Location: Kitchen
    Equipment: ----- Cooking Equip/Holding -----
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: -IMPROVE ROUTINE CLEANING AND SANITIZING OF ALL KITCHEN EQUIPMENT (INTERIOR AND EXTERIOR SURFACES).-CLEAN AND DEFROST KITCHEN FREEZERS.-CLEAN INTERIOR AND EXTERIOR SURACE OF KITCHEN MCCALL REFRIGERATION UNIT.
    Location: Kitchen
    Equipment: ---------------- Freezers ---------------
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: -IMPROVE ROUTINE CLEANING AND SANITIZING OF ALL KITCHEN EQUIPMENT (INTERIOR AND EXTERIOR SURFACES).-CLEAN AND DEFROST KITCHEN FREEZERS.-CLEAN INTERIOR AND EXTERIOR SURACE OF KITCHEN MCCALL REFRIGERATION UNIT.
    Location: Kitchen
    Equipment: McCall cooler
  • Food contact cleaning frequency (corrected on site)
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Comments: CONTINUE TO MONITOR AND WORK ON.
    Location: Kitchen
    Equipment: Knife/utensil rack
  • Food contact cleaning frequency (corrected)
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Comments: CONTINUE TO MONITOR AND WORK ON.
    Location: Kitchen
    Equipment: Can opener
  • 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 TOO HOT AT RESTROOMS (CURRENTLY AT 130 F); HOT WATER AT HANDSINKS MUST BE MAINTAINED AT 100 F - 120 F.--REPAIR AND/OR ADJUST PROPERLY.
    Location: Restroom
    Equipment: Hand sink
  • Hand sink soiled (corrected)
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Location: Kitchen
    Equipment: Hand sink
  • 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: CONTINUE TO WORK ON AND MONITOR:QUAT SANITIZER AT 0 PPM; QUAT SANITIZER MUST BE MAINTAINED AT 200 PPM--USE TEST STRIPS.ALSO ENSURE THAT SANITIZER BUCKETS ARE CHANGED AT LEAST EVERY 2 HOURS.
    Location: Kitchen
  • Unapproved food contact materials (corrected)
    Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
    Correction: Use approved materials for utensils and food contact surface(s).
    Comments: PROVIDE PROPER FOOD GRADE SCOOPS WITH HANDLES TO DISPENSE FOOD PRODUCTS; DISCONTINUE USE OF SINGLE-SERVICE ITEM SMALL CUPS OR BOWLS WITHOUT HANDLES TO DISPENSE FOODS.
    Location: Kitchen
  • Fixed equipment spacing/sealing
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: SEAL KITCHEN 2-BAY SINK TO WALL (LOOSE)--REPAIR TO ENSURE THAT IT IS NOT MOVABLE.
    Location: Kitchen
    Equipment: 2-bay
  • Fixed equipment spacing/sealing (corrected)
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: SEAL KITCHEN 2-BAY SINK TO WALL (LOOSE)--REPAIR TO ENSURE THAT IT IS NOT MOVABLE.
    Location: Mens restroom
    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 KITCHEN 2-BAY SINK TO WALL (LOOSE)--REPAIR TO ENSURE THAT IT IS NOT MOVABLE.
    Location: Basement
    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 KITCHEN 2-BAY SINK TO WALL (LOOSE)--REPAIR TO ENSURE THAT IT IS NOT MOVABLE.
    Location: Emp restroom
    Equipment: Hand sink
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CONTINUE TO WORK ON AND MONITOR WHERE NEEDED:CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED KITCHEN SHELVING; CLEAN ALL KITCHEN SHELVING.-SOILED BASEMENT DRY AND FOOD STORAGE SHELVING.
    Location: Kitchen
    Equipment: Metal shelving
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CONTINUE TO WORK ON AND MONITOR WHERE NEEDED:CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED KITCHEN SHELVING; CLEAN ALL KITCHEN SHELVING.-SOILED BASEMENT DRY AND FOOD STORAGE SHELVING.
    Location: Basement
    Equipment: Metal shelving
  • Non potentially hazardous food contact surface(s) soiled (corrected)
    Non-potentially hazardous food contact surface(s) soiled.
    Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
    Comments: CONTINUE TO MONITOR AND WORK ON:IMPROVE ROUTINE CLEANING AND SANITIZING OF INTERIOR AND EXTERIOR SURFACES OF ICE MACHINE LOCATED IN HALLWAY WHERE BACK DOOR IS LOCATED.IMPROVE BAR SODA GUN AND HOLDER CLEANING AND SANITIZING ROUTINELY.
    Location: Bar
    Equipment: Soda gun & holster
  • Non potentially hazardous food contact surface(s) soiled (corrected)
    Non-potentially hazardous food contact surface(s) soiled.
    Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
    Comments: CONTINUE TO MONITOR AND WORK ON:IMPROVE ROUTINE CLEANING AND SANITIZING OF INTERIOR AND EXTERIOR SURFACES OF ICE MACHINE LOCATED IN HALLWAY WHERE BACK DOOR IS LOCATED.IMPROVE BAR SODA GUN AND HOLDER CLEANING AND SANITIZING ROUTINELY.
    Location: Kitchen
    Equipment: Ice machine
  • Hand sink/soap (corrected)
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Location: Kitchen
    Equipment: Hand sink
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Kitchen
    Equipment: Hand sink
  • Hand sink/towels
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Bar
    Equipment: Hand sink
  • Light shields
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: IN PROGRESS/LIGHT GUARD SHIELDS ON WORK ORDER:REPLACED DAMAGED/CRACKED LIGHT GUARD SHIELDS AT CEILING OF KITCHEN WHERE NEEDED.
    Location: Kitchen
  • Plumbing system/ repair (Non-Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: SWITCH WATER AT RESTROOM HANDSINKS SO THAT COLD WATER IS COMING OUT ON THE RIGHT SIDE AND HOT WATER IS COMING OUT ON THE LEFT SIDE (LABEL PROPERLY).
    Location: Restroom
    Equipment: Hand sink
  • Toilet paper (corrected)
    No toilet paper provided .
    Correction: Provide toilet paper.
    Location: Basement
  • Toilet paper (corrected)
    No toilet paper provided .
    Correction: Provide toilet paper.
    Location: Emp restroom
  • In use utensil storage (corrected)
    In use utensil(s) stored improperly.
    Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
    Comments: ENSURE THAT BAR ICE SCOOPS ARE STORED PROPERLY IN ICE SCOOP HOLDER, ON SANITARY SURFACE, OR IN ICE BIN WITH HANDLE UP AND OUT TO PREVENT POTENTIAL CROSS-CONTAMINATION.
    Location: Bar
    Equipment: Ice bin
  • 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.
    Location: Kitchen
  • 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.
    Location: Bar
  • Storage of Personal Items (corrected)
    Improper storage of personal item(s) with food or food contact item(s).
    Correction: Store personal item(s) away from food and food related articles.
    Location: Dry storage
  • Single Service/Equipment storage (corrected)
    Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
    Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
    Comments: KEEP SINGLE-SERVICE ITEMS STORED OFF FLOOR AT LEAST 6 INCHES AT BASEMENT.
    Location: Basement
  • Lighting intensity (corrected)
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: PROVIDE LIGHT WHERE OUT AT INTERIOR OF KITCHEN HOOD SYSTEM.
    Location: Kitchen
  • Unnecessary litter (corrected)
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: REMOVE CARDBOARD LINING OFF SHELVING AT BASEMENT DRY STORAGE LOCATION; ALL SHELF LINING MUST BE EASILY CLEANABLE.
    Location: Basement
  • 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: KEEP FIRE-EXTINGUISHERS STORED OFF FLOOR AT LEAST 6 INCHES.HAVE SERVICE PROVIDER COME PICK-UP OLD FIRE-EXTINGUISHERS LOCATED IN BASEMENT.
    Location: Bar
  • Ventilation provided
    Insufficient capacity and/or no mechanical ventilation provided.
    Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
    Comments: KEEP FIRE-EXTINGUISHERS STORED OFF FLOOR AT LEAST 6 INCHES.HAVE SERVICE PROVIDER COME PICK-UP OLD FIRE-EXTINGUISHERS LOCATED IN BASEMENT.
    Location: Basement
  • Ventilation soiled (corrected)
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF FILTERS AT INTERIOR OF HOOD SYSTEM.
    Location: Kitchen
  • Ventilation soiled (corrected)
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF FILTERS AT INTERIOR OF HOOD SYSTEM.
    Location: Cook line
  • Physical facility repair (corrected)
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: PAINT KITCHEN; ALL WALL/CELING SURFACES MUST BE SOUND, SMOOTH, AND EASILY CLEANABLE.
    Location: Kitchen
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF BASEMENT WALK-IN-COOLER FLOORS AND GENERAL BASEMENT FLOOR CLEANING.
    Location: Kitchen
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF BASEMENT WALK-IN-COOLER FLOORS AND GENERAL BASEMENT FLOOR CLEANING.
    Location: Basement
  • 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 BASEMENT WALK-IN-COOLER FLOORS AND GENERAL BASEMENT FLOOR CLEANING.
    Location: Walk-in cooler
  • 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: GRAVY AT KITCHEN TRUE REFRIGERATION UNIT AT 178 F AND HAS WRONG DATE ON LABEL FOR DATE-MARKING.EDUCATE ALL FOOD HANDLING EMPLOYEES ON PROPER COOLING PROCEDURES; ENSURE CONSISTENT CORRECT METHODS BY ALL EMPLOYEES.
    Location: Kitchen
    Equipment: True 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 KITCHEN REFRIGERATION DRAWERS WHERE MISSING.PROVIDE INTERIOR THEREMOMETERS AT BASEMENT WALK-IN-FREEZER.
    Location: Kitchen
    Equipment: Cooler drawers
  • 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 THERMOMETERS AT KITCHEN REFRIGERATION DRAWERS WHERE MISSING.PROVIDE INTERIOR THEREMOMETERS AT BASEMENT WALK-IN-FREEZER.
    Location: Basement
    Equipment: 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 THERMOMETERS AT KITCHEN REFRIGERATION DRAWERS WHERE MISSING.PROVIDE INTERIOR THEREMOMETERS AT BASEMENT WALK-IN-FREEZER.
    Location: Basement
    Equipment: Walk in freezer
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: REPAIR MENS RESTROOM PAPERTOWEL DISPENSER (NOT WORKING).REPLACE ICE MACHINE DOOR.
    Location: Mens restroom
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: REPAIR MENS RESTROOM PAPERTOWEL DISPENSER (NOT WORKING).REPLACE ICE MACHINE DOOR.
    Location: Kitchen
    Equipment: Ice machine
 01/17/2012Recheck
  • Cooling time (corrected on site)
    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: GRAVY AT KITCHEN TRUE REFRIGERATION UNIT AT 178 F AND HAS WRONG DATE ON LABEL FOR DATE-MARKING.EDUCATE ALL FOOD HANDLING EMPLOYEES ON PROPER COOLING PROCEDURES; ENSURE CONSISTENT CORRECT METHODS BY ALL EMPLOYEES.
    Location: Kitchen
    Equipment: True cooler
  • Hot holding
    Potentially hazardous food(s) not held at proper temperatures.
    Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
    Comments: SHEPARDS PIE AT 122 F AT KITCHEN HOT-HOLDING UNIT.
    Location: Kitchen
    Equipment: ----- Cooking Equip/Holding -----
  • Cold holding
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: SEASONED SOUR CREAM AT 48 F.IRISH BACON AT 49 F.RAW CHICKEN AT 48 F AT REFRIGERATION DRAWER.SPINACH DIP AND COLE SLAW AT 44 F- 47 F AT REFRIGERATION DRAWER.
    Location: Kitchen
    Equipment: Cold top
  • Cold holding
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: SEASONED SOUR CREAM AT 48 F.IRISH BACON AT 49 F.RAW CHICKEN AT 48 F AT REFRIGERATION DRAWER.SPINACH DIP AND COLE SLAW AT 44 F- 47 F AT REFRIGERATION DRAWER.
    Location: Kitchen
    Equipment: Reach in cooler
  • Toxic labeling (corrected on site)
    Working container(s) of toxic materials not labeled with common name of contents.
    Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
    Comments: LABEL OIL (FOOD) AND CHEMICAL SPRAY BOTTLES THAT ARE NOT LABELED PROPERLY.LABEL CHEMICAL SPRAY BOTTLES PROPERLY AT DINING ROOM LOCATION.
    Location: Kitchen
  • Toxic labeling (corrected on site)
    Working container(s) of toxic materials not labeled with common name of contents.
    Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
    Comments: LABEL OIL (FOOD) AND CHEMICAL SPRAY BOTTLES THAT ARE NOT LABELED PROPERLY.LABEL CHEMICAL SPRAY BOTTLES PROPERLY AT DINING ROOM LOCATION.
    Location: Cook line
  • Toxic labeling
    Working container(s) of toxic materials not labeled with common name of contents.
    Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
    Comments: LABEL OIL (FOOD) AND CHEMICAL SPRAY BOTTLES THAT ARE NOT LABELED PROPERLY.LABEL CHEMICAL SPRAY BOTTLES PROPERLY AT DINING ROOM LOCATION.
    Location: Dining room
  • 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: SEPERATE CHEMICALS PROPERLY AT KITCHEN (EX. GOO BE GONE) STORED AT FRONT EXPO LINE--DISCONTINUE.
    Location: Kitchen
  • 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 KITCHEN TRUE REFRIGERATION UNIT; STORE ALL RAW FOODS BELOW READY-TO-EAT FOODS.
    Location: Kitchen
    Equipment: True cooler
  • Date marking (corrected on site)
    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.
    Comments: ENSURE CONSISTENT DATE MARKING AND THAT EMPLOYEES ARE PUTTING THE CORRECT DATE ON LABELS AND FOOD PRODUCT WHEN DATING FOODS.SHORT RIBS STORED IN KITCHEN REFRIGERATION UNIT DATED 12/19/11--OUTDATED; FOOD WAS DISCARDED.ENSURE PROPER ROTATION OF FOODS TO COMPLY WITH DATE-MARKING PROCEDURES.
    Location: Kitchen
    Equipment: ----------------- Coolers ----------------
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: -IMPROVE ROUTINE CLEANING AND SANITIZING OF ALL KITCHEN EQUIPMENT (INTERIOR AND EXTERIOR SURFACES).-CLEAN AND DEFROST KITCHEN FREEZERS.-CLEAN INTERIOR AND EXTERIOR SURACE OF KITCHEN MCCALL REFRIGERATION UNIT.
    Location: Kitchen
    Equipment: ----- Cooking Equip/Holding -----
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: -IMPROVE ROUTINE CLEANING AND SANITIZING OF ALL KITCHEN EQUIPMENT (INTERIOR AND EXTERIOR SURFACES).-CLEAN AND DEFROST KITCHEN FREEZERS.-CLEAN INTERIOR AND EXTERIOR SURACE OF KITCHEN MCCALL REFRIGERATION UNIT.
    Location: Kitchen
    Equipment: ---------------- Freezers ---------------
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: -IMPROVE ROUTINE CLEANING AND SANITIZING OF ALL KITCHEN EQUIPMENT (INTERIOR AND EXTERIOR SURFACES).-CLEAN AND DEFROST KITCHEN FREEZERS.-CLEAN INTERIOR AND EXTERIOR SURACE OF KITCHEN MCCALL REFRIGERATION UNIT.
    Location: Kitchen
    Equipment: McCall cooler
  • Food contact cleaning frequency (corrected on site)
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Location: Kitchen
    Equipment: Knife/utensil rack
  • Food contact cleaning frequency
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Location: Kitchen
    Equipment: Can opener
  • 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 TOO HOT AT RESTROOMS (CURRENTLY AT 130 F); HOT WATER AT HANDSINKS MUST BE MAINTAINED AT 100 F - 120 F.--REPAIR AND/OR ADJUST PROPERLY.
    Location: Restroom
    Equipment: Hand sink
  • Hand sink soiled
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Location: Kitchen
    Equipment: Hand sink
  • 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: QUAT SANITIZER AT 0 PPM; QUAT SANITIZER MUST BE MAINTAINED AT 200 PPM--USE TEST STRIPS.ALSO ENSURE THAT SANITIZER BUCKETS ARE CHANGED AT LEAST EVERY 2 HOURS.
    Location: Kitchen
  • Unapproved food contact materials
    Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
    Correction: Use approved materials for utensils and food contact surface(s).
    Comments: PROVIDE PROPER FOOD GRADE SCOOPS WITH HANDLES TO DISPENSE FOOD PRODUCTS; DISCONTINUE USE OF SINGLE-SERVICE ITEM SMALL CUPS OR BOWLS WITHOUT HANDLES TO DISPENSE FOODS.
    Location: Kitchen
  • 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.
    Location: Kitchen
  • 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.
    Location: Bar
  • Storage of Personal Items
    Improper storage of personal item(s) with food or food contact item(s).
    Correction: Store personal item(s) away from food and food related articles.
    Location: Dry storage
  • Single Service/Equipment storage
    Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
    Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
    Comments: KEEP SINGLE-SERVICE ITEMS STORED OFF FLOOR AT LEAST 6 INCHES AT BASEMENT.
    Location: Basement
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: PROVIDE LIGHT WHERE OUT AT INTERIOR OF KITCHEN HOOD SYSTEM.
    Location: Kitchen
  • Unnecessary litter
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: REMOVE CARDBOARD LINING OFF SHELVING AT BASEMENT DRY STORAGE LOCATION; ALL SHELF LINING MUST BE EASILY CLEANABLE.
    Location: Basement
  • 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: KEEP FIRE-EXTINGUISHERS STORED OFF FLOOR AT LEAST 6 INCHES.HAVE SERVICE PROVIDER COME PICK-UP OLD FIRE-EXTINGUISHERS LOCATED IN BASEMENT.
    Location: Bar
  • Ventilation provided
    Insufficient capacity and/or no mechanical ventilation provided.
    Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
    Comments: KEEP FIRE-EXTINGUISHERS STORED OFF FLOOR AT LEAST 6 INCHES.HAVE SERVICE PROVIDER COME PICK-UP OLD FIRE-EXTINGUISHERS LOCATED IN BASEMENT.
    Location: Basement
  • Ventilation soiled
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF FILTERS AT INTERIOR OF HOOD SYSTEM.
    Location: Kitchen
  • Ventilation soiled
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF FILTERS AT INTERIOR OF HOOD SYSTEM.
    Location: Cook line
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: PAINT KITCHEN; ALL WALL/CELING SURFACES MUST BE SOUND, SMOOTH, AND EASILY CLEANABLE.
    Location: Kitchen
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF KITCHEN WALLS.IMPROVE ROUTINE CLEANING AND SANITIZING OF BASEMENT WALK-IN-COOLER FLOORS AND GENERAL BASEMENT FLOOR CLEANING.
    Location: Kitchen
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF KITCHEN WALLS.IMPROVE ROUTINE CLEANING AND SANITIZING OF BASEMENT WALK-IN-COOLER FLOORS AND GENERAL BASEMENT FLOOR CLEANING.
    Location: Basement
  • 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 KITCHEN WALLS.IMPROVE ROUTINE CLEANING AND SANITIZING OF BASEMENT WALK-IN-COOLER FLOORS AND GENERAL BASEMENT FLOOR CLEANING.
    Location: Walk-in cooler
  • 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: GRAVY AT KITCHEN TRUE REFRIGERATION UNIT AT 178 F AND HAS WRONG DATE ON LABEL FOR DATE-MARKING.EDUCATE ALL FOOD HANDLING EMPLOYEES ON PROPER COOLING PROCEDURES; ENSURE CONSISTENT CORRECT METHODS BY ALL EMPLOYEES.
    Location: Kitchen
    Equipment: True 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 ALL REFRIGERATION AND/OR REFRIGERATION DRAWERS WHERE MISSING AT KITCHEN.PROVIDE INTERIOR THEREMOMETERS AT BASEMENT WALK-IN-BEER COOLER AND WALK-IN-FREEZER.
    Location: Kitchen
    Equipment: ----------------- Coolers ----------------
  • Thermometer, provided
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Comments: PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS AT ALL REFRIGERATION AND/OR REFRIGERATION DRAWERS WHERE MISSING AT KITCHEN.PROVIDE INTERIOR THEREMOMETERS AT BASEMENT WALK-IN-BEER COOLER AND WALK-IN-FREEZER.
    Location: Basement
    Equipment: 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 THERMOMETERS AT ALL REFRIGERATION AND/OR REFRIGERATION DRAWERS WHERE MISSING AT KITCHEN.PROVIDE INTERIOR THEREMOMETERS AT BASEMENT WALK-IN-BEER COOLER AND WALK-IN-FREEZER.
    Location: Basement
    Equipment: Walk in freezer
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: REPAIR MENS RESTROOM PAPERTOWEL DISPENSER (NOT WORKING).
    Location: Mens restroom
  • Fixed equipment spacing/sealing
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: MENS RESTROOM HANDSINK, BASEMENT EMPLOYEE RESTROOM AND 2-BAY SINK FAUCET HEAD LOOSE--REPAIR TO ENSURE THAT IT IS NOT MOVABLE.
    Location: Kitchen
    Equipment: 2-bay
  • Fixed equipment spacing/sealing
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: MENS RESTROOM HANDSINK, BASEMENT EMPLOYEE RESTROOM AND 2-BAY SINK FAUCET HEAD LOOSE--REPAIR TO ENSURE THAT IT IS NOT MOVABLE.
    Location: Mens restroom
    Equipment: Hand sink
  • Fixed equipment spacing/sealing
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: MENS RESTROOM HANDSINK, BASEMENT EMPLOYEE RESTROOM AND 2-BAY SINK FAUCET HEAD LOOSE--REPAIR TO ENSURE THAT IT IS NOT MOVABLE.
    Location: Basement
    Equipment: Hand sink
  • Fixed equipment spacing/sealing
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: MENS RESTROOM HANDSINK, BASEMENT EMPLOYEE RESTROOM AND 2-BAY SINK FAUCET HEAD LOOSE--REPAIR TO ENSURE THAT IT IS NOT MOVABLE.
    Location: Emp restroom
    Equipment: Hand sink
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED KITCHEN SHELVING; CLEAN ALL KITCHEN SHELVING.-SOILED BASEMENT DRY AND FOOD STORAGE SHELVING.
    Location: Kitchen
    Equipment: Metal shelving
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED KITCHEN SHELVING; CLEAN ALL KITCHEN SHELVING.-SOILED BASEMENT DRY AND FOOD STORAGE SHELVING.
    Location: Basement
    Equipment: Metal shelving
  • 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 AND EXTERIOR SURFACES OF ICE MACHINE LOCATED IN HALLWAY WHERE BACK DOOR IS LOCATED.IMPROVE BAR SODA GUN AND HOLDER CLEANING AND SANITIZING ROUTINELY.
    Location: Bar
    Equipment: Soda gun & holster
  • 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 AND EXTERIOR SURFACES OF ICE MACHINE LOCATED IN HALLWAY WHERE BACK DOOR IS LOCATED.IMPROVE BAR SODA GUN AND HOLDER CLEANING AND SANITIZING ROUTINELY.
    Location: Kitchen
    Equipment: Ice machine
  • Hand sink/soap
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Location: Kitchen
    Equipment: Hand sink
  • Hand sink/towels
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Kitchen
    Equipment: Hand sink
  • Hand sink/towels
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Bar
    Equipment: Hand sink
  • Light shields
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: REPLACED DAMAGED/CRACKED LIGHT GUARD SHIELDS AT CEILING OF KITCHEN WHERE NEEDED; ALSO REMOVE KNIFE OUT OF KITCHEN LIGHT GUARD SHIELD AT KITCHEN CEILING.
    Location: Kitchen
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: SWITCH WATER AT RESTROOM HANDSINKS SO THAT COLD WATER IS COMING OUT ON THE RIGHT SIDE AND HOT WATER IS COMING OUT ON THE LEFT SIDE (LABEL PROPERLY).
    Location: Restroom
    Equipment: Hand sink
  • Toilet paper
    No toilet paper provided .
    Correction: Provide toilet paper.
    Location: Basement
  • Toilet paper
    No toilet paper provided .
    Correction: Provide toilet paper.
    Location: Emp restroom
  • In use utensil storage
    In use utensil(s) stored improperly.
    Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
    Comments: ENSURE THAT BAR ICE SCOOPS ARE STORED PROPERLY IN ICE SCOOP HOLDER, ON SANITARY SURFACE, OR IN ICE BIN WITH HANDLE UP AND OUT TO PREVENT POTENTIAL CROSS-CONTAMINATION.
    Location: Bar
    Equipment: Ice bin
 12/28/2011Routine

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