- CO2/Health or safety hazard (corrected on site)
Owner or operator allowing a health or safety hazard on premises.
Correction: Correct the health or safety hazard. Restrain 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: KEEP ALL CUT FRUIT ON ICE BATH OR STORE IN REFRIGERATION UNIT MAINTAINING AT 41 F OR BELOW.
Location: Bar
- Toxic labeling (corrected)
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: LABEL CHEMICAL SPRAY BOTTLES AT BAR PROPERLY.
Location: Bar
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1) REPAIR ALL LEAKS AT MENS RESTROOM HANDSINK.2) REPAIR BAR 4-BAY SINK , ALL SERVICE SINKS AND ALL RESTROOM HANDSINKS TO ENSURE THAT HOT WATER TEMPERATURES ARE MAINTAINED AT 100 F.(CURRENTLY AT 84 F).
Location: Mens restroom
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: 1) REPAIR ALL LEAKS AT MENS RESTROOM HANDSINK.2) REPAIR BAR 4-BAY SINK , ALL SERVICE SINKS AND ALL RESTROOM HANDSINKS TO ENSURE THAT HOT WATER TEMPERATURES ARE MAINTAINED AT 100 F.(CURRENTLY AT 84 F).
Location: Bar
Equipment: Hand sink
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1) REPAIR ALL LEAKS AT MENS RESTROOM HANDSINK.2) REPAIR BAR 4-BAY SINK , ALL SERVICE SINKS AND ALL RESTROOM HANDSINKS TO ENSURE THAT HOT WATER TEMPERATURES ARE MAINTAINED AT 100 F.(CURRENTLY AT 84 F).
Location: Bar
Equipment: 4-bay
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1) REPAIR ALL LEAKS AT MENS RESTROOM HANDSINK.2) REPAIR BAR 4-BAY SINK , ALL SERVICE SINKS AND ALL RESTROOM HANDSINKS TO ENSURE THAT HOT WATER TEMPERATURES ARE MAINTAINED AT 100 F.(CURRENTLY AT 84 F).
Location: Mens restroom
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: 1) REPAIR ALL LEAKS AT MENS RESTROOM HANDSINK.2) REPAIR BAR 4-BAY SINK , ALL SERVICE SINKS AND ALL RESTROOM HANDSINKS TO ENSURE THAT HOT WATER TEMPERATURES ARE MAINTAINED AT 100 F.(CURRENTLY AT 84 F).
Location: Womens restroom
Equipment: Hand sink
- Unapproved food contact materials (corrected)
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: DISCONTINUE USING BAR CUPS/SHAKERS AS ICE SCOOPS AT BAR.USE ONLY APPROVED FOOD GRADE ICE SCOOPS WITH HANDLES TO DISPENSE ICE PROPERLY AT ALL BAR ICE BINS.
Location: Bar
Equipment: Ice bin
- 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 FLOORS AND FLOOR DRAINS.
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 BAR COOLERS WHERE MISSING.
Location: Bar
Equipment: ----------------- Coolers ----------------
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Bar
Equipment: Hand sink
- 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 AND DRAINBOARDS.
Location: Bar
Equipment: 4-bay
|
11/08/2014 | Recheck |
- CO2 tanks unrestrained
Owner or operator allowing a health or safety hazard on premises.
Correction: Correct the health or safety hazard. Restrain CO2 tanks.
- 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: KEEP ALL CUT FRUIT ON ICE BATH OR STORE IN REFRIGERATION UNIT MAINTAINING AT 41 F OR BELOW.
Location: Bar
- Toxic labeling
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: LABEL CHEMICAL SPRAY BOTTLES AT BAR PROPERLY.
Location: Bar
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1) REPAIR ALL LEAKS AT MENS RESTROOM HANDSINK.2) REPAIR BAR 4-BAY SINK , ALL SERVICE SINKS AND ALL RESTROOM HANDSINKS TO ENSURE THAT HOT WATER TEMPERATURES ARE MAINTAINED AT 100 F.(CURRENTLY AT 84 F).
Location: Mens restroom
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: 1) REPAIR ALL LEAKS AT MENS RESTROOM HANDSINK.2) REPAIR BAR 4-BAY SINK , ALL SERVICE SINKS AND ALL RESTROOM HANDSINKS TO ENSURE THAT HOT WATER TEMPERATURES ARE MAINTAINED AT 100 F.(CURRENTLY AT 84 F).
Location: Bar
Equipment: Hand sink
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1) REPAIR ALL LEAKS AT MENS RESTROOM HANDSINK.2) REPAIR BAR 4-BAY SINK , ALL SERVICE SINKS AND ALL RESTROOM HANDSINKS TO ENSURE THAT HOT WATER TEMPERATURES ARE MAINTAINED AT 100 F.(CURRENTLY AT 84 F).
Location: Bar
Equipment: 4-bay
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1) REPAIR ALL LEAKS AT MENS RESTROOM HANDSINK.2) REPAIR BAR 4-BAY SINK , ALL SERVICE SINKS AND ALL RESTROOM HANDSINKS TO ENSURE THAT HOT WATER TEMPERATURES ARE MAINTAINED AT 100 F.(CURRENTLY AT 84 F).
Location: Mens restroom
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: 1) REPAIR ALL LEAKS AT MENS RESTROOM HANDSINK.2) REPAIR BAR 4-BAY SINK , ALL SERVICE SINKS AND ALL RESTROOM HANDSINKS TO ENSURE THAT HOT WATER TEMPERATURES ARE MAINTAINED AT 100 F.(CURRENTLY AT 84 F).
Location: Womens restroom
Equipment: Hand sink
- 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: DISCONTINUE USING BAR CUPS/SHAKERS AS ICE SCOOPS AT BAR.USE ONLY APPROVED FOOD GRADE ICE SCOOPS WITH HANDLES TO DISPENSE ICE PROPERLY AT ALL BAR ICE BINS.
Location: Bar
Equipment: Ice bin
- 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 FLOORS AND FLOOR DRAINS.
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 BAR COOLERS WHERE MISSING.
Location: Bar
Equipment: ----------------- Coolers ----------------
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Bar
Equipment: Hand sink
- 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 AND DRAINBOARDS.
Location: Bar
Equipment: 4-bay
|
11/01/2014 | Routine |
- 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: KEEP CUT FRUIT ON ICE BATH OR IN REFRIGERATION UNIT MAINTAINING AT 41 F OR BELOW.
Location: Bar
- Contamination of sanitized tableware (corrected on site)
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; ONLY USE PRE-WRAPPED DRINKING STRAWS.
- 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 AND BACK DRY STORAGE ROOM FLOORS.
Location: Bar
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR AND BACK DRY STORAGE ROOM FLOORS.
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 ROUTINE DETAILED CLEANING AND SANITIZING OF BAR AND BACK DRY STORAGE ROOM FLOORS.
Location: Dry storage
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BACK ROOM ICE MACHINE (INTERIOR AND EXTERIOR SURFACES).
Location: Back room
Equipment: Ice machine
|
04/12/2014 | Routine |
- 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: KEEP CUT FRUIT ON ICE BATH OR UNDER REFRIGERATION OF 41 F OR BELOW.
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.
Location: Bar
- Hand sink location blocked (corrected on site)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Location: Bar
Equipment: Hand sink
- 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 SINGLE-SERVICE USE ITEMS STORED OFF FLOOR AT LEAST 6 INCHES.
Location: Back room
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Location: Bar
Equipment: Reach in cooler
- Non potentially hazardous food contact surface(s) soiled (corrected on site)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Location: Back room
Equipment: Ice machine
- Hand sink/towels (corrected on site)
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: Womens 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: Bar
- 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: IN USE ICE SCOOP BURIED IN BAR ICE BIN; STORE ICE SCOOPS IN ICE SCOOP HOLDER OR IN ICE BIN WITH HANDLE UP.STORE BACK ROOM ICE SCOOP FOR ICE MACHINE IN ICE SCOOP OR ON SANITARY CLEAN SURFACES.
Location: Bar
Equipment: Ice bin
- 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: IN USE ICE SCOOP BURIED IN BAR ICE BIN; STORE ICE SCOOPS IN ICE SCOOP HOLDER OR IN ICE BIN WITH HANDLE UP.STORE BACK ROOM ICE SCOOP FOR ICE MACHINE IN ICE SCOOP OR ON SANITARY CLEAN SURFACES.
Location: Back room
Equipment: Ice machine
|
09/06/2013 | Routine |
- 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: PROVIDE ICE BATH FOR CUT FRUIT OR STORE UNDER REFRIGERATION OF 41 F OR BELOW.
Location: Bar
- Hand sink improper usage (corrected on site)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: ITEMS STORED IN BAR HANDSINK--REMOVE.
Location: Bar
Equipment: Hand sink
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BACK ROOM TRUE COOLER FANGUARDS.
Location: Back room
Equipment: True cooler
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF INTERIOR AND EXTERIOR SURFACES OF ICE MACHINE.
Location: Back room
Equipment: Ice machine
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Womens restroom
Equipment: Hand sink
- Covered trash can in womens restroom
No covered trash can for womens restroom.
Correction: Provide a covered trash can.
Location: Womens 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 QUAT CHEMICAL SANITIZER TEST STRIPS FOR BAR.
Location: Bar
- 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: ICE SCOOPS STORED IMPROPERLY AT BAR ICE BINS.
Location: Bar
Equipment: Ice bin
|
02/09/2013 | Routine |
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE INTERIOR SURFACES OF REFRIGERATION UNIT FANGUARDS AT BACK STORAGE ROOM.
Location: Back room
Equipment: Reach in cooler
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: IMPROVE DETAILED ROUTINE CLEANING AND SANITIZING OF INTERIOR AND EXTERIOR SURFACES ICE MACHINE AND SODA GUNS.
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 DETAILED ROUTINE CLEANING AND SANITIZING OF INTERIOR AND EXTERIOR SURFACES ICE MACHINE AND SODA GUNS.
Location: Back room
Equipment: Ice machine
- Hand sink/towels (corrected on site)
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: Womens restroom
|
07/14/2012 | Routine |
- 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 ALL CHEMICAL SPRAY BOTTLES PROPERLY AT BAR AND MENS RESTROOM.
Location: Bar
- Toxic labeling (corrected on site)
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: LABEL ALL CHEMICAL SPRAY BOTTLES PROPERLY AT BAR AND MENS RESTROOM.
Location: Mens 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 FLOORS AND BAR FLOOR MATS.
Location: Bar
- Hand sink temperature (corrected)
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: REPAIR AND/OR ADJUST ALL HANDSINKS TO ENSURE THAT HOT WATER IS MAINTAINED AT 100 F - 120 F AT ALLTIMES.
Location: Bar
Equipment: 4-bay
- Hand sink temperature (corrected)
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: REPAIR AND/OR ADJUST ALL HANDSINKS TO ENSURE THAT HOT WATER IS MAINTAINED AT 100 F - 120 F AT ALLTIMES.
Location: Bar
Equipment: Hand sink
- Hand sink temperature (corrected)
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: REPAIR AND/OR ADJUST ALL HANDSINKS TO ENSURE THAT HOT WATER IS MAINTAINED AT 100 F - 120 F AT ALLTIMES.
Location: Womens restroom
Equipment: Hand sink
- Hand sink temperature (corrected)
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: REPAIR AND/OR ADJUST ALL HANDSINKS TO ENSURE THAT HOT WATER IS MAINTAINED AT 100 F - 120 F AT ALLTIMES.
Location: Mens 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 BAR SPEED RAILS.-BAR SOILED INTERIOR AND EXTERIOR SURFACES OF REACH-IN-COOLERS; INCLUDING SHELVING.
Location: Bar
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED BAR SPEED RAILS.-BAR SOILED INTERIOR AND EXTERIOR SURFACES OF REACH-IN-COOLERS; INCLUDING SHELVING.
Location: Bar
Equipment: Reach in cooler
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
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.
Location: Back room
Equipment: Ice machine
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: REPAIR SLOW DRAIN AT BAR HANDSINK.
Location: Bar
Equipment: Hand sink
|
02/21/2012 | 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: LABEL ALL CHEMICAL SPRAY BOTTLES PROPERLY AT BAR AND MENS RESTROOM.
Location: Bar
- Toxic labeling (corrected on site)
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: LABEL ALL CHEMICAL SPRAY BOTTLES PROPERLY AT BAR AND MENS RESTROOM.
Location: Mens 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 FLOORS AND BAR FLOOR MATS.
Location: Bar
- Hand sink temperature (corrected)
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: REPAIR AND/OR ADJUST ALL HANDSINKS TO ENSURE THAT HOT WATER IS MAINTAINED AT 100 F - 120 F AT ALLTIMES.
Location: Bar
Equipment: 4-bay
- Hand sink temperature (corrected)
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: REPAIR AND/OR ADJUST ALL HANDSINKS TO ENSURE THAT HOT WATER IS MAINTAINED AT 100 F - 120 F AT ALLTIMES.
Location: Bar
Equipment: Hand sink
- Hand sink temperature
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: REPAIR AND/OR ADJUST ALL HANDSINKS TO ENSURE THAT HOT WATER IS MAINTAINED AT 100 F - 120 F AT ALLTIMES.
Location: Womens restroom
Equipment: Hand sink
- Hand sink temperature
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: REPAIR AND/OR ADJUST ALL HANDSINKS TO ENSURE THAT HOT WATER IS MAINTAINED AT 100 F - 120 F AT ALLTIMES.
Location: Mens 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 BAR SPEED RAILS.-BAR SOILED INTERIOR AND EXTERIOR SURFACES OF REACH-IN-COOLERS; INCLUDING SHELVING.
Location: Bar
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED BAR SPEED RAILS.-BAR SOILED INTERIOR AND EXTERIOR SURFACES OF REACH-IN-COOLERS; INCLUDING SHELVING.
Location: Bar
Equipment: Reach in cooler
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
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.
Location: Back room
Equipment: Ice machine
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: REPAIR SLOW DRAIN AT BAR HANDSINK.
Location: Bar
Equipment: Hand sink
|
02/04/2012 | Recheck |
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions. PLEASE PROVIDE PAPER TOWELS AT BAR HAND SINK.
Location: Bar
Equipment: Hand sink
|
01/31/2012 | Super Bowl Routine |
- 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 ALL CHEMICAL SPRAY BOTTLES PROPERLY AT BAR AND MENS RESTROOM.
Location: Bar
- Toxic labeling (corrected on site)
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: LABEL ALL CHEMICAL SPRAY BOTTLES PROPERLY AT BAR AND MENS RESTROOM.
Location: Mens 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 FLOORS AND BAR FLOOR MATS.
Location: Bar
- Hand sink temperature
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: REPAIR AND/OR ADJUST ALL HANDSINKS TO ENSURE THAT HOT WATER IS MAINTAINED AT 100 F - 120 F AT ALLTIMES.
Location: Bar
Equipment: 4-bay
- Hand sink temperature
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: REPAIR AND/OR ADJUST ALL HANDSINKS TO ENSURE THAT HOT WATER IS MAINTAINED AT 100 F - 120 F AT ALLTIMES.
Location: Bar
Equipment: Hand sink
- Hand sink temperature
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: REPAIR AND/OR ADJUST ALL HANDSINKS TO ENSURE THAT HOT WATER IS MAINTAINED AT 100 F - 120 F AT ALLTIMES.
Location: Womens restroom
Equipment: Hand sink
- Hand sink temperature
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: REPAIR AND/OR ADJUST ALL HANDSINKS TO ENSURE THAT HOT WATER IS MAINTAINED AT 100 F - 120 F AT ALLTIMES.
Location: Mens 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 BAR SPEED RAILS.-BAR SOILED INTERIOR AND EXTERIOR SURFACES OF REACH-IN-COOLERS; INCLUDING SHELVING.
Location: Bar
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED BAR SPEED RAILS.-BAR SOILED INTERIOR AND EXTERIOR SURFACES OF REACH-IN-COOLERS; INCLUDING SHELVING.
Location: Bar
Equipment: Reach in cooler
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
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.
Location: Back room
Equipment: Ice machine
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: REPAIR SLOW DRAIN AT BAR HANDSINK.
Location: Bar
Equipment: Hand sink
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01/24/2012 | Routine |
Restaurant representatives - add corrected or new information about El Rodeo Mexican Rstrnt & Bar, 250 S MERIDIAN ST, Indianapolis, IN »