- Hoods inadequate or unapproved
Ventilation hood(s) inadequate or unapproved.
Correction: Ventilation hood systems and devices shall meet the requirements of the Indiana department of fire and building services.
Comments: 1. FIRE SUPPRESSION SYSTEM LAST TAGGED IN DECEMBER 2013.SHOULD BE REINSPECTED AND TAGGED EVERY 6 MONTHS. SCHEDULE.
- Cove molding
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: 1. COVE MOLDING TILES MISSING NEAR BACK DOOR IN KITCHEN.REPLACE.
Location: Kitchen
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. MOLD BUILD UP ON INTERIOR OF ICE MACHINE.CLEAN AND SANITIZE.
Location: Kitchen
Equipment: Ice machine
|
07/07/2014 | Routine |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: Salad cooler across from broiler holding cole slaw at 49 and sauces at 51repair to 41 or belowdispose of slaw, and other itemsA Citation will be given at next temperature issues
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: Blue glass cleaner stored in Quat Sanitizer bottleensure toxins are in correctly labeled bottlesBleach mixture in unlabelled bottleensure all chemical bottles
Location: Bar
- Restricted use pesticides (corrected)
Restricted pesticide(s) do not meet criteria.
Correction: Provide approved restricted use pesticides.
Comments: RAID can in chemical areaensure all chemicals used in building are restaurant/food area approved
- 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: 1. Open drink in glass on tolt skilletuse non-breakable cups in the kitchen provide lid and straw2. Open drink on top of ice machineensure lid and straws - do not store over a food source
Location: Prep area
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: provide thermometers in drawers on cookline - one missing and one broken
Location: Cook line
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Duct tape on dish machinerepair and remove tape
Location: Dish machine area
|
12/19/2013 | Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: Salad cooler across from broiler holding cole slaw at 49 and sauces at 51repair to 41 or belowdispose of slaw, and other itemsA Citation will be given at next temperature issues
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: Blue glass cleaner stored in Quat Sanitizer bottleensure toxins are in correctly labeled bottlesBleach mixture in unlabelled bottleensure all chemical bottles
Location: Bar
- Restricted use pesticides
Restricted pesticide(s) do not meet criteria.
Correction: Provide approved restricted use pesticides.
Comments: RAID can in chemical areaensure all chemicals used in building are restaurant/food area approved
- 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: 1. Open drink in glass on tolt skilletuse non-breakable cups in the kitchen provide lid and straw2. Open drink on top of ice machineensure lid and straws - do not store over a food source
Location: Prep area
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: provide thermometers in drawers on cookline - one missing and one broken
Location: Cook line
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Duct tape on dish machinerepair and remove tape
Location: Dish machine area
|
12/12/2013 | Routine |
- Smoking distance signage (corrected)
Smoking signs not posted conspicuously at each public entrance.
Correction: An owner, operator, manager, or official in charge of a public place or place of employment shall post conspicuous signs at each public entrance that read "State Law Prohibits Smoking Within 8 Feet of this Entrance" or other similar language.
Comments: Provide state required signage
- 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: Facility had to throw away many food items as the cookline coolers were out of temperature"Hot" Cooler and Grill cooler repeatedly out of temperaturetop rail was iced however food pans were set on top of icepans need to be submerged cool all of foodHalf pan most held items so less food is stored out of iceItems thrown away; Corned beef, turkey, steaks, cole slaw, fish, mayo, several sauces, potatoe, pesto etc,....
Location: Cook line
- 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: Facility had to throw away many food items as the cookline coolers were out of temperature"Hot" Cooler and Grill cooler repeatedly out of temperaturetop rail was iced however food pans were set on top of icepans need to be submerged cool all of foodHalf pan most held items so less food is stored out of iceItems thrown away; Corned beef, turkey, steaks, cole slaw, fish, mayo, several sauces, potatoe, pesto etc,....
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: FACILITY HAS HAD PEST VIOLATIONS EVERY INSPECTION FOR A YEARSTRUCTURE OF FACILITY (DETERIORATING) AND LACK OF CLEANING of EQUIPMENT, FLOORS ETC HAS CAUSED AND INFESTATION THAT HASBECOME VERY DIFFICULT TO IRRADICATE.TOO MANY AREAS ALLOW FOR PERFECT HARBORAGE FOR PESTS AND FACILITYWILL NOT BE ABLE TO COUNT ON PEST CONTROL COMPANIES ALONE.REPAIRING STRUCTURAL ISSUES IS A MUST8-27MUCH IMPROVED
Location: Back room
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: FACILITY HAS HAD PEST VIOLATIONS EVERY INSPECTION FOR A YEARSTRUCTURE OF FACILITY (DETERIORATING) AND LACK OF CLEANING of EQUIPMENT, FLOORS ETC HAS CAUSED AND INFESTATION THAT HASBECOME VERY DIFFICULT TO IRRADICATE.TOO MANY AREAS ALLOW FOR PERFECT HARBORAGE FOR PESTS AND FACILITYWILL NOT BE ABLE TO COUNT ON PEST CONTROL COMPANIES ALONE.REPAIRING STRUCTURAL ISSUES IS A MUST8-27MUCH IMPROVED
Location: Dry storage
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: FACILITY HAS HAD PEST VIOLATIONS EVERY INSPECTION FOR A YEARSTRUCTURE OF FACILITY (DETERIORATING) AND LACK OF CLEANING of EQUIPMENT, FLOORS ETC HAS CAUSED AND INFESTATION THAT HASBECOME VERY DIFFICULT TO IRRADICATE.TOO MANY AREAS ALLOW FOR PERFECT HARBORAGE FOR PESTS AND FACILITYWILL NOT BE ABLE TO COUNT ON PEST CONTROL COMPANIES ALONE.REPAIRING STRUCTURAL ISSUES IS A MUST8-27MUCH IMPROVED
Location: Kitchen
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: FACILITY HAS HAD PEST VIOLATIONS EVERY INSPECTION FOR A YEARSTRUCTURE OF FACILITY (DETERIORATING) AND LACK OF CLEANING of EQUIPMENT, FLOORS ETC HAS CAUSED AND INFESTATION THAT HASBECOME VERY DIFFICULT TO IRRADICATE.TOO MANY AREAS ALLOW FOR PERFECT HARBORAGE FOR PESTS AND FACILITYWILL NOT BE ABLE TO COUNT ON PEST CONTROL COMPANIES ALONE.REPAIRING STRUCTURAL ISSUES IS A MUST8-27MUCH IMPROVED
Location: Bar
- No hand washing (when) (corrected)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: Cook applying gloves repeatedly without washing hands in betweenhands must be washed prior to each glove application
- 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: Servers dumping ice into hand sinkuse for hand washing only
Location: Wait staff area
Equipment: Hand sink
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Leak at plumbing at hand sink in front near (Old)ice machinearea is already a problem with moisture and pest presence
Location: Wait staff area
Equipment: Hand sink
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: No sanibuckets contained sanitizer as distributor was emptyuse test strips to enure correct ph
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.
Comments: Purse hanging on metal shelving in prep area with store equipmentStore away from food and food contact items
Location: Prep area
- Floors, walls, ceilings cleanability (corrected)
Floors, walls and ceilings not smooth and easily cleanable.
Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
Comments: Prove a compressor stand with legs so area under ice bin can be cleaned more often and more effectively
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: Floor area behind ice machine and soda machine soiled and dampremove and repair equipment in this areaclean more frequently and effectively
Location: Wait staff area
- Equipment repair (corrected on site)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Hand sink dispenser broken at prep area hand sinkrepair or replace8-27Dispenser on order - towels provided
Location: Prep area
Equipment: Hand sink
- 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: Drain lines not hooked up to soda holsters at barallowing drainage to drip on and near liquor bottles and consumer ice
Location: Bar
Equipment: Soda gun & holster
- Non potentially hazardous food contact surface(s) soiled (corrected on site)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: Table mounted can opener soiled from blade to base _ PLEASE FOCUS ON BASEclean more frequentlyBar soda holster soiled - clean nightly DONE
Location: Prep area
Equipment: Can opener
- 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: Table mounted can opener soiled from blade to base _ PLEASE FOCUS ON BASEclean more frequentlyBar soda holster soiled - clean nightly DONE
Location: Bar
Equipment: Soda gun & holster
|
08/27/2013 | Recheck |
- Smoking distance signage
Smoking signs not posted conspicuously at each public entrance.
Correction: An owner, operator, manager, or official in charge of a public place or place of employment shall post conspicuous signs at each public entrance that read "State Law Prohibits Smoking Within 8 Feet of this Entrance" or other similar language.
Comments: Provide state required signage
- 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: Facility had to throw away many food items as the cookline coolers were out of temperature"Hot" Cooler and Grill cooler repeatedly out of temperaturetop rail was iced however food pans were set on top of icepans need to be submerged cool all of foodHalf pan most held items so less food is stored out of iceItems thrown away; Corned beef, turkey, steaks, cole slaw, fish, mayo, several sauces, potatoe, pesto etc,....
Location: Cook line
- 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: Facility had to throw away many food items as the cookline coolers were out of temperature"Hot" Cooler and Grill cooler repeatedly out of temperaturetop rail was iced however food pans were set on top of icepans need to be submerged cool all of foodHalf pan most held items so less food is stored out of iceItems thrown away; Corned beef, turkey, steaks, cole slaw, fish, mayo, several sauces, potatoe, pesto etc,....
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: FACILITY HAS HAD PEST VIOLATIONS EVERY INSPECTION FOR A YEARSTRUCTURE OF FACILITY (DETERIORATING) AND LACK OF CLEANING of EQUIPMENT, FLOORS ETC HAS CAUSED AND INFESTATION THAT HASBECOME VERY DIFFICULT TO IRRADICATE.TOO MANY AREAS ALLOW FOR PERFECT HARBORAGE FOR PESTS AND FACILITYWILL NOT BE ABLE TO COUNT ON PEST CONTROL COMPANIES ALONE.REPAIRING STRUCTURAL ISSUES IS A MUST
Location: Back room
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: FACILITY HAS HAD PEST VIOLATIONS EVERY INSPECTION FOR A YEARSTRUCTURE OF FACILITY (DETERIORATING) AND LACK OF CLEANING of EQUIPMENT, FLOORS ETC HAS CAUSED AND INFESTATION THAT HASBECOME VERY DIFFICULT TO IRRADICATE.TOO MANY AREAS ALLOW FOR PERFECT HARBORAGE FOR PESTS AND FACILITYWILL NOT BE ABLE TO COUNT ON PEST CONTROL COMPANIES ALONE.REPAIRING STRUCTURAL ISSUES IS A MUST
Location: Dry storage
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: FACILITY HAS HAD PEST VIOLATIONS EVERY INSPECTION FOR A YEARSTRUCTURE OF FACILITY (DETERIORATING) AND LACK OF CLEANING of EQUIPMENT, FLOORS ETC HAS CAUSED AND INFESTATION THAT HASBECOME VERY DIFFICULT TO IRRADICATE.TOO MANY AREAS ALLOW FOR PERFECT HARBORAGE FOR PESTS AND FACILITYWILL NOT BE ABLE TO COUNT ON PEST CONTROL COMPANIES ALONE.REPAIRING STRUCTURAL ISSUES IS A MUST
Location: Kitchen
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: FACILITY HAS HAD PEST VIOLATIONS EVERY INSPECTION FOR A YEARSTRUCTURE OF FACILITY (DETERIORATING) AND LACK OF CLEANING of EQUIPMENT, FLOORS ETC HAS CAUSED AND INFESTATION THAT HASBECOME VERY DIFFICULT TO IRRADICATE.TOO MANY AREAS ALLOW FOR PERFECT HARBORAGE FOR PESTS AND FACILITYWILL NOT BE ABLE TO COUNT ON PEST CONTROL COMPANIES ALONE.REPAIRING STRUCTURAL ISSUES IS A MUST
Location: Bar
- No hand washing (when)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: Cook applying gloves repeatedly without washing hands in betweenhands must be washed prior to each glove application
- 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: Servers dumping ice into hand sinkuse for hand washing only
Location: Wait staff area
Equipment: Hand sink
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Leak at plumbing at hand sink in front near (Old)ice machinearea is already a problem with moisture and pest presence
Location: Wait staff area
Equipment: Hand sink
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: No sanibuckets contained sanitizer as distributor was emptyuse test strips to enure correct ph
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.
Comments: Purse hanging on metal shelving in prep area with store equipmentStore away from food and food contact items
Location: Prep area
- Floors, walls, ceilings cleanability
Floors, walls and ceilings not smooth and easily cleanable.
Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
Comments: Prove a compressor stand with legs so area under ice bin can be cleaned more often and more effectively
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: Floor area behind ice machine and soda machine soiled and dampremove and repair equipment in this areaclean more frequently and effectively
Location: Wait staff area
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Hand sink dispenser broken at prep area hand sinkrepair or replace
Location: Prep area
Equipment: Hand sink
- 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: Drain lines not hooked up to soda holsters at barallowing drainage to drip on and near liquor bottles and consumer ice
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: Table mounted can opener soiled from blade to baseclean more frequentlyBar soda holster soiled - clean nightly
Location: Prep area
Equipment: Can opener
- 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: Table mounted can opener soiled from blade to baseclean more frequentlyBar soda holster soiled - clean nightly
Location: Bar
Equipment: Soda gun & holster
|
08/20/2013 | Routine |
- 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: Prep cooler across from flat top/broil holding foods at 48-53repair to 41 or belowplease look into getting lids to cover during down timeREPEAT VIOLATION4-11While top well was iced down the pans set on the ice rather than in the icecreate an ice bath to cool all sides of the panscurrently getting estimates for a new unit4-19Still using ice as a temporary measure while quotes for a new unit are obtainedHave replaced or repaired by next routine inspection
Location: Cook line
Equipment: Prep Top Cooler
- No hand washing (when) (corrected)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: Hands not washed prior to apply glovesHands must be washed with each glove change
- 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 Red Bull can in expo side coolerNo open drinks especially in coolers where foods are stored
Location: Expo line
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Dried food on slicerensure it is cleaned and sanitized thoroughly after use4-11Not Done
Location: Prep area
Equipment: Slicer
- 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: Both hand sinks had items stored in them - sani bucket-soda gun soakingensure they are not used to store anythin at any time
Location: Bar
Equipment: Hand sink
- No certified food handler (corrected)
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: Please have copy of CFH in store
- 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: Fan covers in walk in cooler dustyclean covers and unit area
Location: Walk-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: Drain line for soda tray missingenusre it is hooked back up after cleaning4-11Not Done
Location: Bar
Equipment: Soda gun & holster
- 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: Several knives stored in sani buckets - Do not store utensils in sanitizer at any time
Location: Prep area
|
04/19/2013 | Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: Prep cooler across from flat top/broil holding foods at 48-53repair to 41 or belowplease look into getting lids to cover during down timeREPEAT VIOLATION4-11While top well was iced down the pans set on the ice rather than in the icecreate an ice bath to cool all sides of the panscurrently getting estimates for a new unit
Location: Cook line
Equipment: Prep Top Cooler
- No hand washing (when) (corrected)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: Hands not washed prior to apply glovesHands must be washed with each glove change
- 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 Red Bull can in expo side coolerNo open drinks especially in coolers where foods are stored
Location: Expo line
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Dried food on slicerensure it is cleaned and sanitized thoroughly after use4-11Not Done
Location: Prep area
Equipment: Slicer
- 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: Both hand sinks had items stored in them - sani bucket-soda gun soakingensure they are not used to store anythin at any time
Location: Bar
Equipment: Hand sink
- No certified food handler (corrected)
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: Please have copy of CFH in store
- 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: Fan covers in walk in cooler dustyclean covers and unit area
Location: Walk-in cooler
- Equipment drainage (corrected on site)
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: Drain line for soda tray missingenusre it is hooked back up after cleaning4-11Not Done
Location: Bar
Equipment: Soda gun & holster
- 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: Several knives stored in sani buckets - Do not store utensils in sanitizer at any time
Location: Prep area
|
04/11/2013 | Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: Prep cooler across from flat top/broil holding foods at 48-53repair to 41 or belowplease look into getting lids to cover during down timeREPEAT VIOLATION
Location: Cook line
Equipment: Prep Top Cooler
- No hand washing (when) (corrected on site)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: Hands not washed prior to apply glovesHands must be washed with each glove change
- 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 Red Bull can in expo side coolerNo open drinks especially in coolers where foods are stored
Location: Expo line
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Dried food on slicerensure it is cleaned and sanitized thoroughly after use
Location: Prep area
Equipment: Slicer
- 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: Both hand sinks had items stored in them - sani bucket-soda gun soakingensure they are not used to store anythin at any time
Location: Bar
Equipment: Hand sink
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: Please have copy of CFH in store
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: Fan covers in walk in cooler dustyclean covers and unit area
Location: Walk-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: Drain line for soda tray missingenusre it is hooked back up after cleaning
Location: Bar
Equipment: Soda gun & holster
- In use utensil storage (corrected on site)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: Several knives stored in sani buckets - Do not store utensils in sanitizer at any time
Location: Prep area
|
04/05/2013 | Routine |
- 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. ONE PAN OF MASHED POTATOES IN UPRIGHT WARMER AT IMPROPER TEMPERATURE. PERSON IN CHARGE DISCARDED.
Location: Cook line
- Bare hand contact (critical) (corrected)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs. COOK HANDLING FOOD WITH BARE HANDS WHEN CUTTING AND ASSEMBLING PLATES - 2 TIMES.
- No hand washing (when) (corrected)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs. EMPLOYEES NOT WASHING HANDS BETWEEN GLOVE CHANGES. WASH HANDS.
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Kitchen (front)
Equipment: Hand sink
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Kitchen (back)
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. FRONT HAND SINK COLD WATER HANDLE NOT FUNCTIONAL. REPAIR.
Location: Kitchen (front)
Equipment: Hand sink
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03/22/2013 | Illness Complaint Recheck |
- Hot holding (corrected on site)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher. ONE PAN OF MASHED POTATOES IN UPRIGHT WARMER AT IMPROPER TEMPERATURE. PERSON IN CHARGE DISCARDED.
Location: Cook line
- Bare hand contact (critical) (corrected on site)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs. COOK HANDLING FOOD WITH BARE HANDS WHEN CUTTING AND ASSEMBLING PLATES - 2 TIMES.
- No hand washing (when) (corrected on site)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs. EMPLOYEES NOT WASHING HANDS BETWEEN GLOVE CHANGES. WASH HANDS.
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Kitchen (front)
Equipment: Hand sink
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Kitchen (back)
Equipment: Hand sink
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained. FRONT HAND SINK COLD WATER HANDLE NOT FUNCTIONAL. REPAIR.
Location: Kitchen (front)
Equipment: Hand sink
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03/20/2013 | Illness Complaint |
- No hand washing (when) (corrected)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: Cook changed gloves on cook line but did not wash hands prior to applying new gloveshands must be washed with each glove change
- 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: Dishmachine not distributing chlorine - container empty - no replacement in facility - another manager picking it up.REWASH/SANITIZE ALL ITEMS RUN THROUGH DISHWASHER WITHOUT SANITIZNG
Location: Dish machine area
Equipment: Dishmachine
- 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 chicken in cooling drawers with and above ready to eat productcorrected
Location: Cook line
Equipment: Cooler drawers
- 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: Glassware stored in bar hand sinkdiscontinuehand sinks are for hand washing onlycorrected
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: Please cleaning vents over three bay sink and at end of cookline near dry storage doorway
Location: Kitchen
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: Empty soap container at hand sink in barPlease do not set soap at any other sinks - hand sinks only
Location: Bar
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11/28/2012 | Recheck |
- No hand washing (when)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: Cook changed gloves on cook line but did not wash hands prior to applying new gloveshands must be washed with each glove change
- 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: Dishmachine not distributing chlorine - container empty - no replacement in facility - another manager picking it up.REWASH/SANITIZE ALL ITEMS RUN THROUGH DISHWASHER WITHOUT SANITIZNG
Location: Dish machine area
Equipment: Dishmachine
- 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 chicken in cooling drawers with and above ready to eat productcorrected
Location: Cook line
Equipment: Cooler drawers
- Hand sink improper usage (corrected on site)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: Glassware stored in bar hand sinkdiscontinuehand sinks are for hand washing onlycorrected
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: Please cleaning vents over three bay sink and at end of cookline near dry storage doorway
Location: Kitchen
- Hand sink/soap (corrected on site)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: Empty soap container at hand sink in barPlease do not set soap at any other sinks - hand sinks only
Location: Bar
|
11/15/2012 | Routine |
- CO2 tanks unrestrained (corrected)
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
Comments: Provide new bungee or chain for CO2 tanks
- 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: Both cook line coolers above required temp7-25One cooler at temperatureRepair on site for the other
Location: Cook line
- 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: Both cook line coolers above required temp7-25One cooler at temperatureRepair on site for the other
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: Chemical in bottle was not the correct toxinEnsure chemical within is written/labeled on outside of bottle
Location: Dry storage
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: Sprayer arm soiled and held up by a cordrepair, replace, remove cord
Location: Dish machine area
- Walls, floors, etc/soiled (corrected on site)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. Clean prep sink plumbing and drain2. Clean wall around dishmachine to remove mold - 7-25 DONE3. Clean floor around compressor and hand sink area in bar - 7-25 DONE
Location: Prep 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. Clean prep sink plumbing and drain2. Clean wall around dishmachine to remove mold - 7-25 DONE3. Clean floor around compressor and hand sink area in bar - 7-25 DONE
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. Clean prep sink plumbing and drain2. Clean wall around dishmachine to remove mold - 7-25 DONE3. Clean floor around compressor and hand sink area in bar - 7-25 DONE
Location: Bar
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: Seal back of hand sink to wall in prep area
Location: Prep area
Equipment: Hand sink
- 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: Plastic souflle cup used as scoop in compoteuse scoop with handle in ready to eat foods
Location: Cook line
|
08/03/2012 | Recheck |
- CO2 tanks unrestrained (corrected)
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
Comments: Provide new bungee or chain for CO2 tanks
- 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: Both cook line coolers above required temp7-25One cooler at temperatureRepair on site for the other
Location: Cook line
- 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: Both cook line coolers above required temp7-25One cooler at temperatureRepair on site for the other
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: Chemical in bottle was not the correct toxinEnsure chemical within is written/labeled on outside of bottle
Location: Dry storage
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: Sprayer arm soiled and held up by a cordrepair, replace, remove cord
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. Clean prep sink plumbing and drain2. Clean wall around dishmachine to remove mold - 7-25 DONE3. Clean floor around compressor and hand sink area in bar - 7-25 DONE
Location: Prep 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. Clean prep sink plumbing and drain2. Clean wall around dishmachine to remove mold - 7-25 DONE3. Clean floor around compressor and hand sink area in bar - 7-25 DONE
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. Clean prep sink plumbing and drain2. Clean wall around dishmachine to remove mold - 7-25 DONE3. Clean floor around compressor and hand sink area in bar - 7-25 DONE
Location: Bar
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: Seal back of hand sink to wall in prep area
Location: Prep area
Equipment: Hand sink
- 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: Plastic souflle cup used as scoop in compoteuse scoop with handle in ready to eat foods
Location: Cook line
|
07/25/2012 | Recheck |
- CO2 tanks unrestrained
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
Comments: Provide new bungee or chain for CO2 tanks
- 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: Chemical in bottle was not the correct toxinEnsure chemical within is written/labeled on outside of bottle
Location: Dry storage
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: Sprayer arm soiled and held up by a cordrepair, replace, remove cord
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. Clean prep sink plumbing and drain2. Clean wall around dishmachine to remove mold3. Clean floor around compressor and hand sink area in bar
Location: Prep 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. Clean prep sink plumbing and drain2. Clean wall around dishmachine to remove mold3. Clean floor around compressor and hand sink area in bar
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. Clean prep sink plumbing and drain2. Clean wall around dishmachine to remove mold3. Clean floor around compressor and hand sink area in bar
Location: Bar
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: Seal back of hand sink to wall in prep area
Location: Prep area
Equipment: Hand sink
- In use utensil storage
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: Plastic souflle cup used as scoop in compoteuse scoop with handle in ready to eat foods
Location: Cook line
|
07/18/2012 | Routine |
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: Please repair dish machine to distribute chlorineuse three bay method until repaired
Location: Dish machine area
Equipment: Dishmachine
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean area around distibutor of dish machine
Location: Dish machine area
Equipment: Dishmachine
- 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: Build up around door and on kick plate of ice machineclean
Location: Kitchen (back)
Equipment: Ice machine
|
04/04/2012 | Recheck |
- 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: Please repair dish machine to distribute chlorineuse three bay method until repaired
Location: Dish machine area
Equipment: Dishmachine
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean area around distibutor of dish machine
Location: Dish machine area
Equipment: Dishmachine
- 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: Build up around door and on kick plate of ice machineclean
Location: Kitchen (back)
Equipment: Ice machine
|
03/28/2012 | Routine |
- Toxic labeling (corrected)
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: Quat in generic containers without labelwrite name on bottles to identify contents
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: Quat in generic containers without labelwrite name on bottles to identify contents
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: Chemical hanging over clean utensil/dishes at dishmachine areastore below or away
Location: Dish machine area
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: Facility using spray bottles with sanitizerdo not lay cloth towel over bottlecloth towels must be stored in sani bucket solution when not in useUse disposable towels with spray bottlesUse sani buckets with cloth towels
Location: Dining room
- 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: No drain lines at and holster at the bar provide
Location: Bar
|
12/19/2011 | Recheck |
- Toxic labeling (corrected on site)
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: Quat in generic containers without labelwrite name on bottles to identify contents
Location: Kitchen
- 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: Quat in generic containers without labelwrite name on bottles to identify contents
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: Chemical hanging over clean utensil/dishes at dishmachine areastore below or away
Location: Dish machine area
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: Facility using spray bottles with sanitizerdo not lay cloth towel over bottlecloth towels must be stored in sani bucket solution when not in useUse disposable towels with spray bottlesUse sani buckets with cloth towels
Location: Dining room
- 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: No drain lines at and holster at the bar provide
Location: Bar
|
12/12/2011 | Routine |
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