HOWL AT THE MOON, 20 E GEORGIA ST, Indianapolis, IN - Restaurant inspection findings and violations

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Business Info

Name: HOWL AT THE MOON
Type: Tavern
Address: 20 E GEORGIA ST, Indianapolis, IN 46204
County: Marion
License #: 105490
Smoking: Smoke Free
Total inspections: 12
Last inspection: 10/02/2014
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Inspection findings

Inspection Date

Type
  • 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 ...
  • 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 SANITIZER BOTTLES.
    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 CHEMICAL SANITIZER BOTTLES.
    Location: Bar
  • 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: ALSO REMEMBER TO STORE CHEMICALS LOW.
    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: ALSO REMEMBER TO STORE CHEMICALS LOW.
    Location: Bar
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: REMOVE ALL EXCESS MOISTURE/WATER AND RUST OUT OF BAR REACH-IN-COOLERS WHERE NEEDED.
    Location: Bar
    Equipment: Reach in cooler
  • No certified food handler (corrected)
    No certified food handler per 410 IAC 7-22.
    Correction: Provide a certified food handler.
    Comments: PLEASE HAVE AN EMPLOYEE REGISTERED FOR FOOD HANDLER CERTIFICATION CLASS AND EXAM BY THE RECHECK INSPECTION DATE.*CURRENT CERTIFICATION IS NOT THE OFFICAL SERV SAFE MANAGEMENT CERTIFICATE.*
  • 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: EX. EMPLOYEE FOOD.
    Location: Walk-in cooler
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: IN PROGRESS: CONTINUE TO WORK ON LIGHTS THAT ARE OUT.PROVIDE LIGHTS WHERE OUT IN KITCHEN.
    Location: Kitchen
  • Ventilation provided (corrected)
    Insufficient capacity and/or no mechanical ventilation provided.
    Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
    Comments: HAVE ALL ESTABLISHMENT FIRE-EXTINGUISHERS SERVICED AND UPDATED PROPERLY BY A PROFESSIONAL SERVICE PROVIDER.
    Location: Kitchen
  • Ventilation provided (corrected)
    Insufficient capacity and/or no mechanical ventilation provided.
    Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
    Comments: HAVE ALL ESTABLISHMENT FIRE-EXTINGUISHERS SERVICED AND UPDATED PROPERLY BY A PROFESSIONAL SERVICE PROVIDER.
    Location: Bar
  • 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
  • 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: Mens restroom
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: IN PROGRESS:1) REPAIR DAMAGED FLOOR TILES AT ENTRANCE OF KITCHEN.ALL FLOOR SURFACES MUST BE SOUND, SMOOTH AND EASILY CLEANABLE.2) RESURFACE RUSTED BAR REACH-IN-COOLER BOTTOM SURFACES WHERE NEEDED TO ELIMINATE RUST.
    Location: Kitchen
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: IN PROGRESS:1) REPAIR DAMAGED FLOOR TILES AT ENTRANCE OF KITCHEN.ALL FLOOR SURFACES MUST BE SOUND, SMOOTH AND EASILY CLEANABLE.2) RESURFACE RUSTED BAR REACH-IN-COOLER BOTTOM SURFACES WHERE NEEDED TO ELIMINATE RUST.
    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 ROUTINE DETAILED CLEANING AND SANITIZING OF BACK LIQUOR STORAGE ROOM FLOORS AND KITCHEN FLOORS.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF WALK-IN-COOLER SOILED CEILING SURFACES.3) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR FLOORS AND SHELVING; REMOVE ALL SAW DUST AND DUSTY BUILD UP ON BAR LIQUOR STORAGE SHELVING AND FLOORS--CORRECTED.
    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: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BACK LIQUOR STORAGE ROOM FLOORS AND KITCHEN FLOORS.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF WALK-IN-COOLER SOILED CEILING SURFACES.3) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR FLOORS AND SHELVING; REMOVE ALL SAW DUST AND DUSTY BUILD UP ON BAR LIQUOR STORAGE SHELVING AND FLOORS--CORRECTED.
    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: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BACK LIQUOR STORAGE ROOM FLOORS AND KITCHEN FLOORS.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF WALK-IN-COOLER SOILED CEILING SURFACES.3) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR FLOORS AND SHELVING; REMOVE ALL SAW DUST AND DUSTY BUILD UP ON BAR LIQUOR STORAGE SHELVING AND FLOORS--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 ROUTINE DETAILED CLEANING AND SANITIZING OF BACK LIQUOR STORAGE ROOM FLOORS AND KITCHEN FLOORS.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF WALK-IN-COOLER SOILED CEILING SURFACES.3) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR FLOORS AND SHELVING; REMOVE ALL SAW DUST AND DUSTY BUILD UP ON BAR LIQUOR STORAGE SHELVING AND FLOORS--CORRECTED.
    Location: Walk-in cooler
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BACK LIQUOR STORAGE ROOM FLOORS AND KITCHEN FLOORS.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF WALK-IN-COOLER SOILED CEILING SURFACES.3) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR FLOORS AND SHELVING; REMOVE ALL SAW DUST AND DUSTY BUILD UP ON BAR LIQUOR STORAGE SHELVING AND FLOORS--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 THERMOMETERS AT ALL BAR REACH-IN-COOLERS WHERE MISSING.
    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 INTERIOR LEAKS AND FREEZE-UPS WHERE NEEDED AT BAR REACH-IN-COOLERS.
    Location: Bar
    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 WALK-IN-COOLER FAN GUARDS.
    Location: Kitchen
    Equipment: Walk in cooler
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF WALK-IN-COOLER FAN GUARDS.
    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.
    Location: Kitchen
    Equipment: Ice machine
  • Baking/cooking equipment soiled (corrected)
    Food contact surfaces of baking and/or cooking equipment soiled.
    Correction: Clean surfaces at least every 24 hours.
    Location: Kitchen
    Equipment: Microwave oven
  • Light shields (corrected)
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: IN PROGRESS:PROVIDE LIGHT GUARD SHIELDS FOR EXPOSED LIGHT BULBS AT KITCHEN WHERE MISSING.REPLACE ANY CRACKED LIGHT GUARD SHIELDS WHERE NEEDED.
    Location: Kitchen
  • Linens food contact (corrected)
    Linen(s) or napkin(s) in contact with food item(s).
    Correction: Linens and napkins may not be used in contact with food.
    Comments: REMOVE LINEN TOWELS OUT OF BAR COOLERS; DO NOT USE FOR LINERS.
    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 CLEANING AND SANITIZING OF BAR 4-BAY SINK AND DRAIN BOARDS AT BAR.
    Location: Bar
    Equipment: 4-bay
  • No test kit
    No test kit provided and /or used to measure the concentration of sanitizer.
    Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
    Comments: PROVIDE CHEMICAL SANITIZER TEST STRIPS FOR CHLORINE AT KITCHEN AND BAR.
    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 CHLORINE AT KITCHEN AND BAR.
    Location: Kitchen
 10/02/2014Recheck
  • 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 ...
  • 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 SANITIZER BOTTLES.
    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 CHEMICAL SANITIZER BOTTLES.
    Location: Bar
  • 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: ALSO REMEMBER TO STORE CHEMICALS LOW.
    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: ALSO REMEMBER TO STORE CHEMICALS LOW.
    Location: Bar
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: REMOVE ALL EXCESS MOISTURE/WATER AND RUST OUT OF BAR REACH-IN-COOLERS WHERE NEEDED.
    Location: Bar
    Equipment: Reach in cooler
  • No certified food handler
    No certified food handler per 410 IAC 7-22.
    Correction: Provide a certified food handler.
    Comments: PLEASE HAVE AN EMPLOYEE REGISTERED FOR FOOD HANDLER CERTIFICATION CLASS AND EXAM BY THE RECHECK INSPECTION DATE.*CURRENT CERTIFICATION IS NOT THE OFFICAL SERV SAFE MANAGEMENT CERTIFICATE.*
  • 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: EX. EMPLOYEE FOOD.
    Location: Walk-in cooler
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: IN PROGRESS:PROVIDE LIGHTS WHERE OUT IN KITCHEN.
    Location: Kitchen
  • Ventilation provided
    Insufficient capacity and/or no mechanical ventilation provided.
    Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
    Comments: HAVE ALL ESTABLISHMENT FIRE-EXTINGUISHERS SERVICED AND UPDATED PROPERLY BY A PROFESSIONAL SERVICE PROVIDER.
    Location: Kitchen
  • Ventilation provided
    Insufficient capacity and/or no mechanical ventilation provided.
    Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
    Comments: HAVE ALL ESTABLISHMENT FIRE-EXTINGUISHERS SERVICED AND UPDATED PROPERLY BY A PROFESSIONAL SERVICE PROVIDER.
    Location: Bar
  • 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
  • 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: Mens restroom
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1) REPAIR DAMAGED FLOOR TILES AT ENTRANCE OF KITCHEN.ALL FLOOR SURFACES MUST BE SOUND, SMOOTH AND EASILY CLEANABLE.2) RESURFACE RUSTED BAR REACH-IN-COOLER BOTTOM SURFACES WHERE NEEDED TO ELIMINATE RUST.
    Location: Kitchen
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1) REPAIR DAMAGED FLOOR TILES AT ENTRANCE OF KITCHEN.ALL FLOOR SURFACES MUST BE SOUND, SMOOTH AND EASILY CLEANABLE.2) RESURFACE RUSTED BAR REACH-IN-COOLER BOTTOM SURFACES WHERE NEEDED TO ELIMINATE RUST.
    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 ROUTINE DETAILED CLEANING AND SANITIZING OF BACK LIQUOR STORAGE ROOM FLOORS AND KITCHEN FLOORS.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF WALK-IN-COOLER SOILED CEILING SURFACES.3) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR FLOORS AND SHELVING; REMOVE ALL SAW DUST AND DUSTY BUILD UP ON BAR LIQUOR STORAGE SHELVING AND 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: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BACK LIQUOR STORAGE ROOM FLOORS AND KITCHEN FLOORS.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF WALK-IN-COOLER SOILED CEILING SURFACES.3) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR FLOORS AND SHELVING; REMOVE ALL SAW DUST AND DUSTY BUILD UP ON BAR LIQUOR STORAGE SHELVING AND 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: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BACK LIQUOR STORAGE ROOM FLOORS AND KITCHEN FLOORS.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF WALK-IN-COOLER SOILED CEILING SURFACES.3) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR FLOORS AND SHELVING; REMOVE ALL SAW DUST AND DUSTY BUILD UP ON BAR LIQUOR STORAGE SHELVING AND FLOORS.
    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 ROUTINE DETAILED CLEANING AND SANITIZING OF BACK LIQUOR STORAGE ROOM FLOORS AND KITCHEN FLOORS.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF WALK-IN-COOLER SOILED CEILING SURFACES.3) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR FLOORS AND SHELVING; REMOVE ALL SAW DUST AND DUSTY BUILD UP ON BAR LIQUOR STORAGE SHELVING AND FLOORS.
    Location: Walk-in cooler
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BACK LIQUOR STORAGE ROOM FLOORS AND KITCHEN FLOORS.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF WALK-IN-COOLER SOILED CEILING SURFACES.3) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR FLOORS AND SHELVING; REMOVE ALL SAW DUST AND DUSTY BUILD UP ON BAR LIQUOR STORAGE SHELVING AND 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.
    Comments: PROVIDE THERMOMETERS AT ALL BAR REACH-IN-COOLERS WHERE MISSING.
    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 INTERIOR LEAKS AND FREEZE-UPS WHERE NEEDED AT BAR REACH-IN-COOLERS.
    Location: Bar
    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 WALK-IN-COOLER FAN GUARDS.
    Location: Kitchen
    Equipment: Walk in cooler
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF WALK-IN-COOLER FAN GUARDS.
    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.
    Location: Kitchen
    Equipment: Ice machine
  • Baking/cooking equipment soiled (corrected)
    Food contact surfaces of baking and/or cooking equipment soiled.
    Correction: Clean surfaces at least every 24 hours.
    Location: Kitchen
    Equipment: Microwave oven
  • 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:PROVIDE LIGHT GUARD SHIELDS FOR EXPOSED LIGHT BULBS AT KITCHEN WHERE MISSING.REPLACE ANY CRACKED LIGHT GUARD SHIELDS WHERE NEEDED.
    Location: Kitchen
  • Linens food contact (corrected)
    Linen(s) or napkin(s) in contact with food item(s).
    Correction: Linens and napkins may not be used in contact with food.
    Comments: REMOVE LINEN TOWELS OUT OF BAR COOLERS; DO NOT USE FOR LINERS.
    Location: Bar
    Equipment: Reach in cooler
  • Warewashing equipment cleaning
    Warewashing equipment not cleaned at appropriate intervals.
    Correction: Clean warewash equipment appropriate intervals.
    Comments: IMPROVE CLEANING AND SANITIZING OF BAR 4-BAY SINK AND DRAIN BOARDS AT BAR.
    Location: Bar
    Equipment: 4-bay
  • No test kit
    No test kit provided and /or used to measure the concentration of sanitizer.
    Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
    Comments: PROVIDE CHEMICAL SANITIZER TEST STRIPS FOR CHLORINE AND/OR QUAT AT KITCHEN AND BAR.
    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 CHLORINE AND/OR QUAT AT KITCHEN AND BAR.
    Location: Kitchen
 09/22/2014Recheck
  • 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 ...
  • 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 SANITIZER BOTTLES.
    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: LABEL CHEMICAL SANITIZER BOTTLES.
    Location: Bar
  • 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: ALSO REMEMBER TO STORE CHEMICALS LOW.
    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: ALSO REMEMBER TO STORE CHEMICALS LOW.
    Location: Bar
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: REMOVE ALL EXCESS MOISTURE/WATER AND RUST OUT OF BAR REACH-IN-COOLERS WHERE NEEDED.
    Location: Bar
    Equipment: Reach in cooler
  • No certified food handler
    No certified food handler per 410 IAC 7-22.
    Correction: Provide a certified food handler.
    Comments: PLEASE HAVE AN EMPLOYEE REGISTERED FOR FOOD HANDLER CERTIFICATION CLASS AND EXAM BY THE RECHECK INSPECTION DATE.*CURRENT CERTIFICATION IS NOT THE OFFICAL SERV SAFE MANAGEMENT CERTIFICATE.*
  • 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: EX. EMPLOYEE FOOD.
    Location: Walk-in cooler
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: PROVIDE LIGHTS WHERE OUT IN KITCHEN.
    Location: Kitchen
  • Ventilation provided
    Insufficient capacity and/or no mechanical ventilation provided.
    Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
    Comments: HAVE ALL ESTABLISHMENT FIRE-EXTINGUISHERS SERVICED AND UPDATED PROPERLY BY A PROFESSIONAL SERVICE PROVIDER.
    Location: Kitchen
  • Ventilation provided
    Insufficient capacity and/or no mechanical ventilation provided.
    Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
    Comments: HAVE ALL ESTABLISHMENT FIRE-EXTINGUISHERS SERVICED AND UPDATED PROPERLY BY A PROFESSIONAL SERVICE PROVIDER.
    Location: Bar
  • 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
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1) REPAIR DAMAGED FLOOR TILES AT ENTRANCE OF KITCHEN.ALL FLOOR SURFACES MUST BE SOUND, SMOOTH AND EASILY CLEANABLE.2) RESURFACE RUSTED BAR REACH-IN-COOLER BOTTOM SURFACES WHERE NEEDED TO ELIMINATE RUST.
    Location: Kitchen
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1) REPAIR DAMAGED FLOOR TILES AT ENTRANCE OF KITCHEN.ALL FLOOR SURFACES MUST BE SOUND, SMOOTH AND EASILY CLEANABLE.2) RESURFACE RUSTED BAR REACH-IN-COOLER BOTTOM SURFACES WHERE NEEDED TO ELIMINATE RUST.
    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 ROUTINE DETAILED CLEANING AND SANITIZING OF BACK LIQUOR STORAGE ROOM FLOORS AND KITCHEN FLOORS.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF WALK-IN-COOLER SOILED CEILING SURFACES.3) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR FLOORS AND SHELVING; REMOVE ALL SAW DUST AND DUSTY BUILD UP ON BAR LIQUOR STORAGE SHELVING AND 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: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BACK LIQUOR STORAGE ROOM FLOORS AND KITCHEN FLOORS.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF WALK-IN-COOLER SOILED CEILING SURFACES.3) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR FLOORS AND SHELVING; REMOVE ALL SAW DUST AND DUSTY BUILD UP ON BAR LIQUOR STORAGE SHELVING AND 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: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BACK LIQUOR STORAGE ROOM FLOORS AND KITCHEN FLOORS.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF WALK-IN-COOLER SOILED CEILING SURFACES.3) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR FLOORS AND SHELVING; REMOVE ALL SAW DUST AND DUSTY BUILD UP ON BAR LIQUOR STORAGE SHELVING AND FLOORS.
    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 ROUTINE DETAILED CLEANING AND SANITIZING OF BACK LIQUOR STORAGE ROOM FLOORS AND KITCHEN FLOORS.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF WALK-IN-COOLER SOILED CEILING SURFACES.3) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR FLOORS AND SHELVING; REMOVE ALL SAW DUST AND DUSTY BUILD UP ON BAR LIQUOR STORAGE SHELVING AND FLOORS.
    Location: Walk-in cooler
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BACK LIQUOR STORAGE ROOM FLOORS AND KITCHEN FLOORS.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF WALK-IN-COOLER SOILED CEILING SURFACES.3) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR FLOORS AND SHELVING; REMOVE ALL SAW DUST AND DUSTY BUILD UP ON BAR LIQUOR STORAGE SHELVING AND 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.
    Comments: PROVIDE THERMOMETERS AT ALL BAR REACH-IN-COOLERS WHERE MISSING.
    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 INTERIOR LEAKS AND FREEZE-UPS WHERE NEEDED AT BAR REACH-IN-COOLERS.
    Location: Bar
    Equipment: Reach in cooler
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF WALK-IN-COOLER FAN GUARDS.
    Location: Kitchen
    Equipment: Walk in cooler
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF WALK-IN-COOLER FAN GUARDS.
    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: Kitchen
    Equipment: Ice machine
  • Baking/cooking equipment soiled
    Food contact surfaces of baking and/or cooking equipment soiled.
    Correction: Clean surfaces at least every 24 hours.
    Location: Kitchen
    Equipment: Microwave oven
  • 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 SHIELDS FOR EXPOSED LIGHT BULBS AT KITCHEN WHERE MISSING.REPLACE ANY CRACKED LIGHT GUARD SHIELDS WHERE NEEDED.
    Location: Kitchen
  • Linens food contact
    Linen(s) or napkin(s) in contact with food item(s).
    Correction: Linens and napkins may not be used in contact with food.
    Comments: REMOVE LINEN TOWELS OUT OF BAR COOLERS; DO NOT USE FOR LINERS.
    Location: Bar
    Equipment: Reach in cooler
  • Warewashing equipment cleaning
    Warewashing equipment not cleaned at appropriate intervals.
    Correction: Clean warewash equipment appropriate intervals.
    Comments: IMPROVE CLEANING AND SANITIZING OF BAR 4-BAY SINK AND DRAIN BOARDS AT BAR.
    Location: Bar
    Equipment: 4-bay
  • No test kit
    No test kit provided and /or used to measure the concentration of sanitizer.
    Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
    Comments: PROVIDE CHEMICAL SANITIZER TEST STRIPS FOR CHLORINE AND/OR QUAT AT KITCHEN AND BAR.
    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 CHLORINE AND/OR QUAT AT KITCHEN AND BAR.
    Location: Kitchen
 09/03/2014Routine
  • 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).
    Location: Bar
  • 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: Can opener
  • 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: 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.
    Location: Kitchen
    Equipment: Metal shelving
  • 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: EX. PERSONAL FOOD IN COOLERS, CELL PHONES, ETC.
    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 ROUTINE DETAILED CLEANING AND SANITIZING OF LIQUOR STORAGE ROOM 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 ROUTINE DETAILED CLEANING AND SANITIZING OF LIQUOR STORAGE ROOM FLOORS.
    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: CONTINUE TO WORK ON AND MONITOR:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF LIQUOR 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: CONTINUE TO WORK ON AND MONITOR:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF LIQUOR STORAGE ROOM FLOORS.
    Location: Dry storage
  • 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 IN ALL BAR COOLERS WHERE MISSING.
    Location: Bar
    Equipment: Reach in cooler
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: REPLACE DAMAGED DOOR GASKET AND DAMAGED/CRACKED SLIDING DOORS ON KITCHEN ICE MACHINE.
    Location: Kitchen
    Equipment: Ice machine
  • 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 KITCHEN 3-BAY SINK PIPING.
    Location: Kitchen
    Equipment: 3-bay
  • 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
  • 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: Kitchen
    Equipment: Ice machine
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Kitchen
    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: DO NOT STORE ICE SCOOPS ON LIQUOR BOTTLES ON SPEED RAILS; STORE IN PROPER ICE SCOOP HOLDER, IN ICE BIN WITH HANDLES UP OR IN CLEAN/SANITARY SURFACES.
    Location: Bar
 12/06/2013Recheck
  • 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).
    Location: Bar
  • 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
  • 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: 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.
    Location: Kitchen
    Equipment: Metal shelving
  • 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: EX. PERSONAL FOOD IN COOLERS, CELL PHONES, ETC.
    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 KITCHEN FLOORS AND LIQUOR 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 KITCHEN FLOORS AND LIQUOR STORAGE ROOM FLOORS.
    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 DETAILED CLEANING AND SANITIZING OF KITCHEN FLOORS AND LIQUOR 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 KITCHEN FLOORS AND LIQUOR STORAGE ROOM FLOORS.
    Location: Dry storage
  • 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 IN ALL BAR COOLERS WHERE MISSING.
    Location: Bar
    Equipment: Reach in cooler
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: REPLACE DAMAGED DOOR GASKET AND DAMAGED/CRACKED SLIDING DOORS ON KITCHEN ICE MACHINE.
    Location: Kitchen
    Equipment: Ice machine
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN 3-BAY SINK PIPING.
    Location: Kitchen
    Equipment: 3-bay
  • 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: Kitchen
    Equipment: Ice machine
  • Hand sink/towels (corrected on site)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Kitchen
    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: DO NOT STORE ICE SCOOPS ON LIQUOR BOTTLES ON SPEED RAILS; STORE IN PROPER ICE SCOOP HOLDER, IN ICE BIN WITH HANDLES UP OR IN CLEAN/SANITARY SURFACES.
    Location: Bar
 11/22/2013Routine
  • 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 ...
  • 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
  • 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: Can opener
  • 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: 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.
    Location: Kitchen
    Equipment: Hand sink
  • 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: JACKETS, CELL PHONES, ETC--KITCHEN.EMPLOYEE PERSONAL FOOD/DRINKS STORED IN COOLERS AT BAR--DISCONTINUE THIS BEHAVIOR.
    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: JACKETS, CELL PHONES, ETC--KITCHEN.EMPLOYEE PERSONAL FOOD/DRINKS STORED IN COOLERS AT BAR--DISCONTINUE THIS BEHAVIOR.
    Location: Bar
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: IN PROGRESS: PROVIDE LIGHTS WHERE OUT AT KITCHEN CEILING.
    Location: Kitchen
  • Unnecessary litter (corrected)
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: REMOVE LINEN TOWELS OUT OF BAR REACH IN COOLERS THAT ARE USED AS LINERS; USE ONLY SOUND, SMOOTH AND EASILY CLEANABLE LINERS.
    Location: Bar
  • 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 DETAILED CLEANING AND SANITIZING OF MENS RESTROOM VENTS/TILES.
    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 KITCHEN FLOORS AND LIQUOR DRY STORAGE ROOM.
    Location: Kitchen
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: -REPAIR TANK LEAKS AT KITCHEN SODA TANK LOCATION.-REPAIR BAR REACH-IN-COOLER DOOR HANDLES WHERE DAMAGED.
    Location: Kitchen
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: -REPAIR TANK LEAKS AT KITCHEN SODA TANK LOCATION.-REPAIR BAR REACH-IN-COOLER DOOR HANDLES WHERE DAMAGED.
    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: KITCHEN COLD-TOP POOLING AT INTERIOR--REPAIR.
    Location: Kitchen
    Equipment: Cold top
  • Fixed equipment spacing/sealing (corrected)
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: REMOVE OLD MOLDED SEAL AT BAR 4-BAY SINK AND REPLACE WITH FRESH NEW SEAL. ENSURE THAT 4-BAY SINK IS SEALED AND/OR ANCHORED SO THAT IT IS NOT MOVABLE.
    Location: Bar
    Equipment: 4-bay
  • Food on display
    Food on display unprotected.
    Correction: Food on display shall be protected from contamination.
    Comments: PROVIDE SNEEZE GUARDS AND/OR PROTECTION FOR EXPOSED FOODS DURING FOOD BUFFET FEEDING.
    Location: Bar
    Equipment: Buffet
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANTIZING OF THE FOLLOWING:-SOILED KITCHEN 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF INTERIOR AND EXTERIOR SURFACES OF KITCHEN ICE MACHINE AND BAR SODA GUNS; INCLUDING EXTERIOR VENTS.
    Location: Kitchen
    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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF INTERIOR AND EXTERIOR SURFACES OF KITCHEN ICE MACHINE AND BAR SODA GUNS; INCLUDING EXTERIOR VENTS.
    Location: Bar
    Equipment: Soda gun & holster
  • 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 SHIELDS FOR EXPOSED LIGHT BULBS WHERE MISSING AT KITCHEN CEILING.
    Location: Kitchen
 05/10/2013Recheck
  • CO2 tanks unrestrained (corrected on site)
    Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
    Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
  • 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
  • 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.
    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.
    Location: Kitchen
    Equipment: Hand sink
  • 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: JACKETS, CELL PHONES, ETC--KITCHEN.EMPLOYEE PERSONAL FOOD/DRINKS STORED IN COOLERS AT BAR--DISCONTINUE THIS BEHAVIOR.
    Location: Kitchen
  • Storage of Personal Items (corrected on site)
    Improper storage of personal item(s) with food or food contact item(s).
    Correction: Store personal item(s) away from food and food related articles.
    Comments: JACKETS, CELL PHONES, ETC--KITCHEN.EMPLOYEE PERSONAL FOOD/DRINKS STORED IN COOLERS AT BAR--DISCONTINUE THIS BEHAVIOR.
    Location: Bar
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: PROVIDE LIGHTS WHERE OUT AT KITCHEN CEILING.
    Location: Kitchen
  • Unnecessary litter
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: REMOVE LINEN TOWELS OUT OF BAR REACH IN COOLERS THAT ARE USED AS LINERS; USE ONLY SOUND, SMOOTH AND EASILY CLEANABLE LINERS.
    Location: Bar
  • 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 MENS RESTROOM VENTS/TILES.
    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 KITCHEN FLOORS.
    Location: Kitchen
  • 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: KITCHEN COLD-TOP POOLING AT INTERIOR--REPAIR.
    Location: Kitchen
    Equipment: Cold top
  • Fixed equipment spacing/sealing
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: REMOVE OLD MOLDED SEAL AT BAR 4-BAY SINK AND REPLACE WITH FRESH NEW SEAL. ENSURE THAT 4-BAY SINK IS SEALED AND/OR ANCHORED SO THAT IT IS NOT MOVABLE.
    Location: Bar
    Equipment: 4-bay
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANTIZING OF THE FOLLOWING:-SOILED KITCHEN 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 ROUTINE DETAILED CLEANING AND SANITIZING OF INTERIOR AND EXTERIOR SURFACES OF KITCHEN ICE MACHINE AND BAR SODA GUNS; INCLUDING EXTERIOR VENTS.
    Location: Kitchen
    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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF INTERIOR AND EXTERIOR SURFACES OF KITCHEN ICE MACHINE AND BAR SODA GUNS; INCLUDING EXTERIOR VENTS.
    Location: Bar
    Equipment: Soda gun & holster
 04/26/2013Routine
  • 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.
    Comments: KEEP CUT FRUIT ON ICE AT BAR FRUIT CONTAINERS OR STORED AT 41 F OR BELOW IN REFRIGERTION UNIT.FOOD BUFFET COLD-HOLDING FOOD STORED AT ROOM TEMPERATURE--MAINTAIN AT 41 F OR BELOW ON ICE BATH, CHILL BOXES OR IN PROPER REFRIGERATION.
    Location: Bar
  • 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 CUT FRUIT ON ICE AT BAR FRUIT CONTAINERS OR STORED AT 41 F OR BELOW IN REFRIGERTION UNIT.FOOD BUFFET COLD-HOLDING FOOD STORED AT ROOM TEMPERATURE--MAINTAIN AT 41 F OR BELOW ON ICE BATH, CHILL BOXES OR IN PROPER REFRIGERATION.
    Location: Dining room
    Equipment: Buffet
  • 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.
    Location: Bar
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF BAR REACH-IN-COOLERS WHERE NEEDED AND KITCHEN COLD-TOP COOLER AND DOOR GASKETS/SEALS (INTERIOR AND EXTERIOR SURFACES).
    Location: Bar
    Equipment: Reach in cooler
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF BAR REACH-IN-COOLERS WHERE NEEDED AND KITCHEN COLD-TOP COOLER AND DOOR GASKETS/SEALS (INTERIOR AND EXTERIOR SURFACES).
    Location: Kitchen
    Equipment: Cold top
  • 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: Can opener
  • 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.
    Comments: INVERT UTENSILS PROPERLY AT FOOD BUFFET AT BAR; STORE IN HANDLES UP AND NOT HEADS OF UTENSILS TO PREVENT POTENTIAL CROSS-CONTAMINATION.
    Location: Dining room
  • 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.
    Comments: INVERT UTENSILS PROPERLY AT FOOD BUFFET AT BAR; STORE IN HANDLES UP AND NOT HEADS OF UTENSILS TO PREVENT POTENTIAL CROSS-CONTAMINATION.
    Location: Buffet
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: PROVIDE LIGHTS WERE OUT AT KITCHEN CEILING.
    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 RESTROOM CEILING VENTS/TILES.
    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 CLEANING AND SANITIZING OF KITCHEN AND LIQUOR DRY STORAGE ROOM FLOORS AND FLOOR DRAINS.
    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 KITCHEN AND LIQUOR DRY STORAGE ROOM FLOORS AND FLOOR DRAINS.
    Location: Dry storage
  • Thermometer, provided
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Comments: PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS AT BAR REACH-IN-COOLERS WHERE MISSING.
    Location: Bar
    Equipment: Reach in cooler
  • Wood (corrected)
    Improper use of wood as a food contact surface.
    Correction: Use approved wood in an appropriate manner.
    Comments: REMOVE WOOD OUT OF THE INTERIOR OF BAR REACH-IN-COOLERS WHERE LOCATED.
    Location: Bar
    Equipment: Reach in cooler
  • Food on display (corrected)
    Food on display unprotected.
    Correction: Food on display shall be protected from contamination.
    Comments: FOODS ARE NOT COVERED PROPERLY AT BAR FOOD BUFFET; USE PROPER SNEEZE GUARD SHIELDS OR FOOD COVERING FOR FOOD.
    Location: Dining room
    Equipment: Buffet
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED KITCHEN CHEMICAL STORAGE SHELVING.-SOILED WALK-IN-COOLER FANGUARDS AND SHELVING.
    Location: Kitchen
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED KITCHEN CHEMICAL STORAGE SHELVING.-SOILED WALK-IN-COOLER FANGUARDS AND SHELVING.
    Location: Walk-in cooler
  • Non potentially hazardous food contact surface(s) soiled (corrected on site)
    Non-potentially hazardous food contact surface(s) soiled.
    Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
    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.
    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 SHIELDS FOR EXPOSED LIGHT BULBS AT KITCHEN CEILING WHERE NEEDED.
    Location: Kitchen
 08/24/2012Recheck
  • 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 CUT FRUIT ON ICE AT BAR FRUIT CONTAINERS OR STORED AT 41 F OR BELOW IN REFRIGERTION UNIT.FOOD BUFFET COLD-HOLDING FOOD STORED AT ROOM TEMPERATURE--MAINTAIN AT 41 F OR BELOW ON ICE BATH, CHILL BOXES OR IN PROPER REFRIGERATION.
    Location: Bar
  • 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 CUT FRUIT ON ICE AT BAR FRUIT CONTAINERS OR STORED AT 41 F OR BELOW IN REFRIGERTION UNIT.FOOD BUFFET COLD-HOLDING FOOD STORED AT ROOM TEMPERATURE--MAINTAIN AT 41 F OR BELOW ON ICE BATH, CHILL BOXES OR IN PROPER REFRIGERATION.
    Location: Dining room
    Equipment: Buffet
  • 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.
    Location: Bar
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF BAR REACH-IN-COOLERS WHERE NEEDED AND KITCHEN COLD-TOP COOLER AND DOOR GASKETS/SEALS (INTERIOR AND EXTERIOR SURFACES).
    Location: Bar
    Equipment: Reach in cooler
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF BAR REACH-IN-COOLERS WHERE NEEDED AND KITCHEN COLD-TOP COOLER AND DOOR GASKETS/SEALS (INTERIOR AND EXTERIOR SURFACES).
    Location: Kitchen
    Equipment: Cold top
  • 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
  • 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.
    Comments: INVERT UTENSILS PROPERLY AT FOOD BUFFET AT BAR; STORE IN HANDLES UP AND NOT HEADS OF UTENSILS TO PREVENT POTENTIAL CROSS-CONTAMINATION.
    Location: Dining room
  • 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.
    Comments: INVERT UTENSILS PROPERLY AT FOOD BUFFET AT BAR; STORE IN HANDLES UP AND NOT HEADS OF UTENSILS TO PREVENT POTENTIAL CROSS-CONTAMINATION.
    Location: Buffet
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: PROVIDE LIGHTS WERE OUT AT KITCHEN CEILING.
    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 RESTROOM CEILING VENTS/TILES.
    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 CLEANING AND SANITIZING OF KITCHEN AND LIQUOR DRY STORAGE ROOM FLOORS AND FLOOR DRAINS.
    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 AND LIQUOR DRY STORAGE ROOM FLOORS AND FLOOR DRAINS.
    Location: Dry storage
  • Thermometer, provided
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Comments: PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS AT BAR REACH-IN-COOLERS WHERE MISSING.
    Location: Bar
    Equipment: Reach in cooler
  • Wood
    Improper use of wood as a food contact surface.
    Correction: Use approved wood in an appropriate manner.
    Comments: REMOVE WOOD OUT OF THE INTERIOR OF BAR REACH-IN-COOLERS WHERE LOCATED.
    Location: Bar
    Equipment: Reach in cooler
  • Food on display
    Food on display unprotected.
    Correction: Food on display shall be protected from contamination.
    Comments: FOODS ARE NOT COVERED PROPERLY AT BAR FOOD BUFFET; USE PROPER SNEEZE GUARD SHIELDS OR FOOD COVERING FOR FOOD.
    Location: Dining room
    Equipment: Buffet
  • 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 CHEMICAL STORAGE SHELVING.-SOILED WALK-IN-COOLER FANGUARDS AND SHELVING.
    Location: Kitchen
  • 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 CHEMICAL STORAGE SHELVING.-SOILED WALK-IN-COOLER FANGUARDS AND SHELVING.
    Location: Walk-in cooler
  • Non potentially hazardous food contact surface(s) soiled (corrected)
    Non-potentially hazardous food contact surface(s) soiled.
    Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
    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: 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 SHIELDS FOR EXPOSED LIGHT BULBS AT KITCHEN CEILING WHERE NEEDED.
    Location: Kitchen
 08/10/2012Recheck
  • 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 CUT FRUIT ON ICE AT BAR FRUIT CONTAINERS OR STORED AT 41 F OR BELOW IN REFRIGERTION UNIT.
    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.
    Location: Bar
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF BAR REACH-IN-COOLERS WHERE NEEDED AND KITCHEN COLD-TOP COOLER AND DOOR GASKETS/SEALS (INTERIOR AND EXTERIOR SURFACES).
    Location: Bar
    Equipment: Reach in cooler
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF BAR REACH-IN-COOLERS WHERE NEEDED AND KITCHEN COLD-TOP COOLER AND DOOR GASKETS/SEALS (INTERIOR AND EXTERIOR SURFACES).
    Location: Kitchen
    Equipment: Cold top
  • 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
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: PROVIDE LIGHTS WERE OUT AT KITCHEN CEILING.
    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 RESTROOM CEILING VENTS/TILES.
    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 CLEANING AND SANITIZING OF KITCHEN AND LIQUOR DRY STORAGE ROOM FLOORS AND FLOOR DRAINS.
    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 AND LIQUOR DRY STORAGE ROOM FLOORS AND FLOOR DRAINS.
    Location: Dry storage
  • Thermometer, provided
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Comments: PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS AT BAR REACH-IN-COOLERS WHERE MISSING.
    Location: Bar
    Equipment: Reach in cooler
  • Wood
    Improper use of wood as a food contact surface.
    Correction: Use approved wood in an appropriate manner.
    Comments: REMOVE WOOD OUT OF THE INTERIOR OF BAR REACH-IN-COOLERS WHERE LOCATED.
    Location: Bar
    Equipment: Reach in cooler
  • 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 CHEMICAL STORAGE SHELVING.-SOILED WALK-IN-COOLER FANGUARDS AND SHELVING.
    Location: Kitchen
  • 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 CHEMICAL STORAGE SHELVING.-SOILED WALK-IN-COOLER FANGUARDS AND SHELVING.
    Location: Walk-in cooler
  • Non potentially hazardous food contact surface(s) soiled
    Non-potentially hazardous food contact surface(s) soiled.
    Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
    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: 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 SHIELDS FOR EXPOSED LIGHT BULBS AT KITCHEN CEILING WHERE NEEDED.
    Location: Kitchen
 07/14/2012Routine
No violation noted during this evaluation. 01/30/2012Super Bowl 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 ...
  • Miscellaneous contamination of food (Critical) (corrected)
    Food contaminated by miscellaneous source.
    Correction: Protect food from all sources of contamination.
    Comments: BOTTLES OF LIQUOR AND OPEN BEVERAGES (BEER, LIQUOR, BUCKETS OF ENERGY DRINKS, ETC.) STORED IN DRINK ICE AT BAR ICE BIN--DISCONTINUE.KEEP DRINK ICE FOR CUSTOMERS AND ICE USED AS COOLING MEDIUM FOR LIQUOR BOTTLES OR FOOD SEPERATED AT ALL TIMES.
    Location: Bar
    Equipment: Ice bin
  • 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: Can opener
  • 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: TRASH CAN BLOCKING BAR SOAP DISPENSER AT BAR HANDSINK--KEEP FREE AND ACCESSIBLE AT ALL TIMES.
    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: TRASH CAN BLOCKING BAR SOAP DISPENSER AT BAR HANDSINK--KEEP FREE AND ACCESSIBLE AT ALL TIMES.
    Location: Bar
    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: BAR 4-BAY SINK FIXTURES SOILED--KEEP CLEANED AND SANITIZED.
    Location: Bar
    Equipment: 4-bay
  • No certified food handler (corrected)
    No certified food handler per 410 IAC 7-22.
    Correction: Provide a certified food handler.
    Comments: ESTABLISHMENT HAS REGISTERED FOR FOOD HANDLER CERTIFICATION EXAM/CLASS THROUGH DANGER ZONE CONSULTING THROUGH SERV SAFE ON 11/14/11. PLEASE CONTACT ME ONCE RESULTS ARE KNOW. YOU MAY FAX (317) 221-3070 OR E-MAIL ME A COPY OF THE ACTUAL CERTIFICATE ONCE YOU RECEIVE IT IF YOU PASS.
  • 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 SERVICE AND DISTRIBUTION OF UN-WRAPPED DRINKING STRAWS; SERVE 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 ICE BUCKETS STORED OFF FLOOR AT LEAST 6 INCHES AT ALL TIMES.ENSURE THAT EMPLOYEES ARE KEEP ICE BUCKETS STORED OFF THE FLOOR WHEN SCOOPING ICE INTO BUCKETS.
    Location: Kitchen
  • Lighting intensity (corrected)
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: PROVIDE LIGHTS WHERE OUT AT KITCHEN.
    Location: Kitchen
  • Dumpster enclosure condition (corrected)
    Storage areas, enclosures and dumpster in poor condition.
    Correction: Maintain storage areas, enclosures and dumpster in good repair.
    Comments: REPAIR OUTSIDE DUMPSTER WOODEN ENCLOSURE (WOODEN PLANKS).
    Location: Dumpster area
  • Dumpster lids open (corrected)
    Dumpster and/or waste handling units not covered.
    Correction: Cover all dumpsters and waste handling units.
    Location: Dumpster area
  • Dumpster area litter and items
    Trash areas and enclosures not properly maintained.
    Correction: Trash areas and enclosures shall be maintained free of unnecessary items and litter.
    Comments: GREAT IMPROVEMENTS NEEDED; REPEAT VIOLATIONS WIL RESULT WITH CITATIONS BEING ISSUED.
    Location: Dumpster area
  • 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: CLEAN AND SANITIZE RESTROOM AND CEILING VENTS ROUTINELY; INCLUDING VENTS AT CEILING OUTSIDE OF RESTROOMS IN HALLWAY.MONITOR KITCHEN CEILING VENTS AS WELL.
    Location: Restroom
  • 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: CLEAN AND SANITIZE RESTROOM AND CEILING VENTS ROUTINELY; INCLUDING VENTS AT CEILING OUTSIDE OF RESTROOMS IN HALLWAY.MONITOR KITCHEN CEILING VENTS AS WELL.
    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: CLEAN AND SANITIZE LIQUOR STORAGE ROOM FLOORS ROUTINELY.
    Location: Dry storage
  • 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: NO HOT WATER AT BAR HANDSINK--REPAIR.HOT WATER AT ALL HANDSINKS MUST BE AVAILABLE AT ALL TIMES WITH A TEMPERATURE RANGE OF 100 F - 120 F.
    Location: Bar
    Equipment: Hand sink
  • Wood (corrected)
    Improper use of wood as a food contact surface.
    Correction: Use approved wood in an appropriate manner.
    Comments: REMOVE WOODEN COVERING OFF DRAIN BOARD AT BAR SINK.
    Location: Bar
    Equipment: 4-bay
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: IN PROGRESS TO PURCHASE NEW SHELVING: REPLACE OR RESURFACE RUSTED SHELVING AT WALK-IN-COOLER.REPLACE DAMAGED ICE MACHINE GASKET ON ICE MACHINE DOOR IN KITCHEN.
    Location: Walk-in cooler
    Equipment: Metal shelving
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: IN PROGRESS TO PURCHASE NEW SHELVING: REPLACE OR RESURFACE RUSTED SHELVING AT WALK-IN-COOLER.REPLACE DAMAGED ICE MACHINE GASKET ON ICE MACHINE DOOR IN KITCHEN.
    Location: Kitchen
    Equipment: Ice machine
  • Fixed equipment spacing/sealing (corrected)
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: ENSURE ALL SINKS AT BAR ARE SEALED/CAULKED PROPERLY SO THAT NO SINKS ARE MOVABLE.
    Location: Bar
    Equipment: -------- Sinks / Warewash ---------
  • Non food contact surface cleaning frequency (corrected on site)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY: CONTINUE TO MONITOR AND WORK ONSOILED BAR KEG/BEER COOLERS CONTAINING BOTTLED BEER AT BAR.SOILED WALK-IN-COOLER SHELVING AND FANGUARDS.
    Location: Bar
    Equipment: Reach in cooler
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY: CONTINUE TO MONITOR AND WORK ONSOILED BAR KEG/BEER COOLERS CONTAINING BOTTLED BEER AT BAR.SOILED WALK-IN-COOLER SHELVING AND FANGUARDS.
    Location: Walk-in cooler
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY: CONTINUE TO MONITOR AND WORK ONSOILED BAR KEG/BEER COOLERS CONTAINING BOTTLED BEER AT BAR.SOILED WALK-IN-COOLER SHELVING AND FANGUARDS.
    Location: Walk-in cooler
    Equipment: Metal shelving
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY: CONTINUE TO MONITOR AND WORK ONSOILED BAR KEG/BEER COOLERS CONTAINING BOTTLED BEER AT BAR.SOILED WALK-IN-COOLER SHELVING AND FANGUARDS.
    Location: Kitchen
    Equipment: Cold top
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY: CONTINUE TO MONITOR AND WORK ONSOILED BAR KEG/BEER COOLERS CONTAINING BOTTLED BEER AT BAR.SOILED WALK-IN-COOLER SHELVING AND FANGUARDS.
    Location: Kitchen
    Equipment: Microwave oven
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Kitchen
    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 LIGHT GUARD SHIELDS FOR EXPOSED LIGHT BULBS IN KITCHEN WHERE MISSING.
    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 SANITIZER THAT ESTABLISHMENT USES (EX. CHLORINE OR QUAT STRIPS OR BOTH).
    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 SANITIZER THAT ESTABLISHMENT USES (EX. CHLORINE OR QUAT STRIPS OR BOTH).
    Location: Bar
 12/07/2011Recheck

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