- 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 ...
- 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: STORE SALAD DRESSINGS SUBMERGED PROPERLY IN ICE BATH.
Location: Kitchen
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: KEEP ALL RAW FOODS STORED BELOW AND AWAY FROM READY-TO-EAT FOODS.(EX. RAW CUBE STEAK STORED ON TOP OF READY-TO-EAT SOFT TORTILLA AND RAW SHELL EGGS STORED ABOVE READY-TO-EAT PRODUCE AT WALK-IN-COOLER)
Location: Kitchen
Equipment: Reach in cooler
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: KEEP ALL RAW FOODS STORED BELOW AND AWAY FROM READY-TO-EAT FOODS.(EX. RAW CUBE STEAK STORED ON TOP OF READY-TO-EAT SOFT TORTILLA AND RAW SHELL EGGS STORED ABOVE READY-TO-EAT PRODUCE AT WALK-IN-COOLER)
Location: Kitchen
Equipment: Walk in cooler
- Open doors and windows (corrected)
Window(s) and/or door(s) open.
Correction: If the windows and doors are kept open for ventilation or other purpose the openings shall be protected from insect and rodent entry.
Comments: FRONT ENTRANCE DOOR OPEN; KEEP CLOSED.
Location: Bar
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: REPAIR DAMAGED FLOORS/FLOORS TILES AT KITCHEN UNDERNEATH KITCHEN DEEP FRYERS.ALL FLOOR SURFACES MUST BE SOUND, SMOOTH AND EASILY CLEANABLE.
Location: Kitchen
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPAIR DAMAGED ICE MACHINE DOOR GASKETS AT BACK BAR ICE MACHINE.
Location: Bar
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 BACK BAR ICE MACHINE INTERIOR SURFACES, INTERIOR KICK TRAYS AND SLIDING DOORS.
Location: Bar
Equipment: Ice machine
- Restroom enclosed
Toilet room not completely enclosed.
Correction: A toilet room located on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door.
Comments: IN PROGRESS: PENDING DISCUSSION.
Location: Restroom
|
10/08/2014 | Recheck |
- CO2 tanks unrestrained (corrected)
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
- 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: STORE SALAD DRESSINGS SUBMERGED PROPERLY IN ICE BATH.
Location: Kitchen
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: KEEP ALL RAW FOODS STORED BELOW AND AWAY FROM READY-TO-EAT FOODS.(EX. RAW CUBE STEAK STORED ON TOP OF READY-TO-EAT SOFT TORTILLA AND RAW SHELL EGGS STORED ABOVE READY-TO-EAT PRODUCE AT WALK-IN-COOLER)
Location: Kitchen
Equipment: Reach in cooler
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: KEEP ALL RAW FOODS STORED BELOW AND AWAY FROM READY-TO-EAT FOODS.(EX. RAW CUBE STEAK STORED ON TOP OF READY-TO-EAT SOFT TORTILLA AND RAW SHELL EGGS STORED ABOVE READY-TO-EAT PRODUCE AT WALK-IN-COOLER)
Location: Kitchen
Equipment: Walk in cooler
- Open doors and windows (corrected)
Window(s) and/or door(s) open.
Correction: If the windows and doors are kept open for ventilation or other purpose the openings shall be protected from insect and rodent entry.
Comments: FRONT ENTRANCE DOOR OPEN; KEEP CLOSED.
Location: Bar
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: REPAIR DAMAGED FLOORS/FLOORS TILES AT KITCHEN UNDERNEATH KITCHEN DEEP FRYERS.ALL FLOOR SURFACES MUST BE SOUND, SMOOTH AND EASILY CLEANABLE.
Location: Kitchen
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPAIR DAMAGED ICE MACHINE DOOR GASKETS AT BACK BAR ICE MACHINE.
Location: Bar
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 BACK BAR ICE MACHINE INTERIOR SURFACES, INTERIOR KICK TRAYS AND SLIDING DOORS.
Location: Bar
Equipment: Ice machine
- Restroom enclosed
Toilet room not completely enclosed.
Correction: A toilet room located on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door.
Location: Restroom
|
09/29/2014 | Recheck |
- CO2 tanks unrestrained (corrected)
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
- 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: STORE SALAD DRESSINGS SUBMERGED PROPERLY IN ICE BATH.
Location: Kitchen
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: KEEP ALL RAW FOODS STORED BELOW AND AWAY FROM READY-TO-EAT FOODS.(EX. RAW CUBE STEAK STORED ON TOP OF READY-TO-EAT SOFT TORTILLA AND RAW SHELL EGGS STORED ABOVE READY-TO-EAT PRODUCE AT WALK-IN-COOLER)
Location: Kitchen
Equipment: Reach in cooler
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: KEEP ALL RAW FOODS STORED BELOW AND AWAY FROM READY-TO-EAT FOODS.(EX. RAW CUBE STEAK STORED ON TOP OF READY-TO-EAT SOFT TORTILLA AND RAW SHELL EGGS STORED ABOVE READY-TO-EAT PRODUCE AT WALK-IN-COOLER)
Location: Kitchen
Equipment: Walk in cooler
- Open doors and windows (corrected)
Window(s) and/or door(s) open.
Correction: If the windows and doors are kept open for ventilation or other purpose the openings shall be protected from insect and rodent entry.
Comments: FRONT ENTRANCE DOOR OPEN; KEEP CLOSED.
Location: Bar
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: REPAIR DAMAGED FLOORS/FLOORS TILES AT KITCHEN UNDERNEATH KITCHEN DEEP FRYERS.ALL FLOOR SURFACES MUST BE SOUND, SMOOTH AND EASILY CLEANABLE.
Location: Kitchen
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPAIR DAMAGED ICE MACHINE DOOR GASKETS AT BACK BAR ICE MACHINE.
Location: Bar
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 BACK BAR ICE MACHINE INTERIOR SURFACES, INTERIOR KICK TRAYS AND SLIDING DOORS.
Location: Bar
Equipment: Ice machine
- Restroom enclosed
Toilet room not completely enclosed.
Correction: A toilet room located on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door.
Location: Restroom
|
09/22/2014 | Recheck |
- 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 ...
- 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: STORE SALAD DRESSINGS SUBMERGED PROPERLY IN ICE BATH.
Location: Kitchen
- Cross-contamination (corrected on site)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: KEEP ALL RAW FOODS STORED BELOW AND AWAY FROM READY-TO-EAT FOODS.(EX. RAW CUBE STEAK STORED ON TOP OF READY-TO-EAT SOFT TORTILLA AND RAW SHELL EGGS STORED ABOVE READY-TO-EAT PRODUCE AT WALK-IN-COOLER)
Location: Kitchen
Equipment: Reach in cooler
- Cross-contamination (corrected on site)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: KEEP ALL RAW FOODS STORED BELOW AND AWAY FROM READY-TO-EAT FOODS.(EX. RAW CUBE STEAK STORED ON TOP OF READY-TO-EAT SOFT TORTILLA AND RAW SHELL EGGS STORED ABOVE READY-TO-EAT PRODUCE AT WALK-IN-COOLER)
Location: Kitchen
Equipment: Walk in cooler
- Open doors and windows
Window(s) and/or door(s) open.
Correction: If the windows and doors are kept open for ventilation or other purpose the openings shall be protected from insect and rodent entry.
Comments: FRONT ENTRANCE DOOR OPEN; KEEP CLOSED.
Location: Bar
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: REPAIR DAMAGED FLOORS/FLOORS TILES AT KITCHEN UNDERNEATH KITCHEN DEEP FRYERS.ALL FLOOR SURFACES MUST BE SOUND, SMOOTH AND EASILY CLEANABLE.
Location: Kitchen
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPAIR DAMAGED ICE MACHINE DOOR GASKETS AT BACK BAR ICE MACHINE.
Location: Bar
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 BACK BAR ICE MACHINE INTERIOR SURFACES, INTERIOR KICK TRAYS AND SLIDING DOORS.
Location: Bar
Equipment: Ice machine
- Restroom enclosed
Toilet room not completely enclosed.
Correction: A toilet room located on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door.
Location: Restroom
|
08/18/2014 | Routine |
- No certified food handler (corrected)
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: IN PROGRESS:PARTICIPANT STATED THAT HE PASSED EXAM; HOWERVER, RESULTS HAVE NOT BEEN PROVIDED. PLEASE PROVIDE EXAM RESULTS AND CERTIFICATE BY THE RECHECK INSPECTION DATE OR YOU MAY FAX OR EMAIL ME THE RESULTS AND CERTIFICATE. FAX 317-221-3070 tgrant@hhcorp.org
|
06/18/2014 | Non-Illness Complaint Recheck |
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: IN PROGRESS:PARTICIPANT STATED THAT HE PASSED EXAM; HOWERVER, RESULTS HAVE NOT BEEN PROVIDED. PLEASE PROVIDE EXAM RESULTS AND CERTIFICATE BY THE RECHECK INSPECTION DATE OR YOU MAY FAX OR EMAIL ME THE RESULTS AND CERTIFICATE. FAX 317-221-3070 tgrant@hhcorp.org
|
06/12/2014 | Non-Illness Complaint Recheck |
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: IN PROGRESS:PARTICIPANT SCHEDULED TO TAKE SERV SAFE CLASS AND EXAM ON 4/7/14. PLEASE CONTACT ME ONCE RESULTS ARE KNOWN VIA EMAIL tgrant@hhcorp.org OR FAX (317) 221-3070 ( PLEASE SEND COPY OF EXACT CERTIFICATE).
|
03/24/2014 | Non-Illness Complaint Recheck |
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: IN PROGRESS
|
03/13/2014 | Non-Illness Complaint Recheck |
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
|
03/06/2014 | Non-Illness Complaint |
- CO2 tanks unrestrained (corrected)
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
Comments: BAR.
- 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: CONTINUE TO WORK ON:SET-UP PROPER ICE BATH AT KITCHEN FOR SALAD DRESSINGS OR STORE IN REFRIGERATED UNIT.***ICE BATH IS CURRENTLY SET-UP IMPROPERLY (ICE NOT TOUCHING FOOD CONTAINERS). FOOD CONTAINER MUST BE PROPERLY STORED OR SUBMERGED IN ICE SO THAT ALL OF FOOD PRODUCT IS BEING MAINTAINED AT 41 F OR BELOW.***
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 CHEMICALSPRAY BOTTLES.
Location: Kitchen
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: KEEP RAW FOODS (EX. SHELL EGGS) STORED BELOW COOKED/READY-TO-EAT FOODS AT WALK-IN-COOLER.
Location: Kitchen
Equipment: Walk in cooler
- Date marking (corrected)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: DATE MARK POTENTIALLY HAZARDOUS FOODS AT KITCHEN REACH-IN-COOLERS (EX. GROUND BEEF).
Location: Kitchen
Equipment: Reach in cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN REFRIGERATION/FREEZER UNITS AND BAR REACH-IN-COOLERS AND SHELVING (MOLD BUILD-UP); INTERIOR AND EXTERIOR SURFACES.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF INTERIOR AND EXTERIOR SURFACES OF KITCHEN DEEP FRYERS--CONTINUE TO WORK ON.
Location: Bar
Equipment: Reach in cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN REFRIGERATION/FREEZER UNITS AND BAR REACH-IN-COOLERS AND SHELVING (MOLD BUILD-UP); INTERIOR AND EXTERIOR SURFACES.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF INTERIOR AND EXTERIOR SURFACES OF KITCHEN DEEP FRYERS--CONTINUE TO WORK ON.
Location: Kitchen
Equipment: reach in freezer
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN REFRIGERATION/FREEZER UNITS AND BAR REACH-IN-COOLERS AND SHELVING (MOLD BUILD-UP); INTERIOR AND EXTERIOR SURFACES.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF INTERIOR AND EXTERIOR SURFACES OF KITCHEN DEEP FRYERS--CONTINUE TO WORK ON.
Location: Kitchen
Equipment: Reach in cooler
- Food contact surface(s) soiled (corrected on site)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN REFRIGERATION/FREEZER UNITS AND BAR REACH-IN-COOLERS AND SHELVING (MOLD BUILD-UP); INTERIOR AND EXTERIOR SURFACES.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF INTERIOR AND EXTERIOR SURFACES OF KITCHEN DEEP FRYERS--CONTINUE TO WORK ON.
Location: Kitchen
Equipment: Deep fryer
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: BAR SANITIZER BAY AT 0 PPM FOR CHLORINE; MAINTAIN AT 50 - 100 PPM FOR CHLORINE.
Location: Bar
Equipment: 4-bay
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: IN-PLACE SANITIZER BUCKET AT 0 PPM AND EXCEEDING 100 PPM FOR CHLORINE; MAINTAIN AT 50 - 100 PPM FOR CHLORINE AND CHANGE AT LEAST EVERY 2 HOURS.
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: DO NOT STORE PERSONAL EMPLOYEE DRINKS (EX. BOTTLE WATER) AT INTERIOR OF KITCHEN REACH-IN-FREEZER.
Location: Kitchen
- Ventilation soiled (corrected)
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Location: Kitchen
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Location: Restroom
- Cove molding
Floor-wall junctures not coved.
Correction: Install cove molding.
Location: Bar
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Location: Kitchen
Equipment: Reach in cooler
- Thermometer, provided (corrected on site)
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: Kitchen
Equipment: Walk in cooler
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Location: Bar
Equipment: Reach in cooler
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: KEEP FOODS COVERED PROPERLY AT KITCHEN REACH-IN-FREEZER.
Location: Kitchen
Equipment: reach in freezer
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: CONTINUE TO WORK ON:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF INTERIOR AND EXTERIOR SURFACES OF ICE MACHINE.
Location: Back room
Equipment: Ice machine
- Restroom enclosed
Toilet room not completely enclosed.
Correction: A toilet room located on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door.
Comments: PROVIDE SELF-CLOSING DOORS AT MENS AND WOMENS RESTROOMS.
Location: Mens restroom
- Restroom enclosed
Toilet room not completely enclosed.
Correction: A toilet room located on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door.
Comments: PROVIDE SELF-CLOSING DOORS AT MENS AND WOMENS RESTROOMS.
Location: Womens restroom
- No test kit (corrected)
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: PROVIDE CHEMICAL SANITIZER TEST STRIPS FOR CHLORINE.
Location: Kitchen
|
11/21/2013 | Recheck |
- CO2 tanks unrestrained
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
Comments: 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: SET-UP PROPER ICE BATH AT KITCHEN FOR SALAD DRESSINGS OR STORE IN REFRIGERATED UNIT.***ICE BATH IS CURRENTLY SET-UP IMPROPERLY (ICE NOT TOUCHING FOOD CONTAINERS). FOOD CONTAINER MUST BE PROPERLY STORED OR SUBMERGED IN ICE SO THAT ALL OF FOOD PRODUCT IS BEING MAINTAINED AT 41 F OR BELOW.***
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 CHEMICALSPRAY BOTTLES.
Location: Kitchen
- Cross-contamination
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: KEEP RAW FOODS (EX. SHELL EGGS) STORED BELOW COOKED/READY-TO-EAT FOODS AT WALK-IN-COOLER.
Location: Kitchen
Equipment: Walk in cooler
- Date marking
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: DATE MARK POTENTIALLY HAZARDOUS FOODS AT KITCHEN REACH-IN-COOLERS (EX. GROUND BEEF).
Location: Kitchen
Equipment: Reach in cooler
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN REFRIGERATION/FREEZER UNITS AND BAR REACH-IN-COOLERS AND SHELVING (MOLD BUILD-UP); INTERIOR AND EXTERIOR SURFACES.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF INTERIOR AND EXTERIOR SURFACES OF KITCHEN DEEP FRYERS.
Location: Bar
Equipment: Reach in cooler
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN REFRIGERATION/FREEZER UNITS AND BAR REACH-IN-COOLERS AND SHELVING (MOLD BUILD-UP); INTERIOR AND EXTERIOR SURFACES.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF INTERIOR AND EXTERIOR SURFACES OF KITCHEN DEEP FRYERS.
Location: Kitchen
Equipment: reach in freezer
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN REFRIGERATION/FREEZER UNITS AND BAR REACH-IN-COOLERS AND SHELVING (MOLD BUILD-UP); INTERIOR AND EXTERIOR SURFACES.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF INTERIOR AND EXTERIOR SURFACES OF KITCHEN DEEP FRYERS.
Location: Kitchen
Equipment: Reach in cooler
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN REFRIGERATION/FREEZER UNITS AND BAR REACH-IN-COOLERS AND SHELVING (MOLD BUILD-UP); INTERIOR AND EXTERIOR SURFACES.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF INTERIOR AND EXTERIOR SURFACES OF KITCHEN DEEP FRYERS.
Location: Kitchen
Equipment: Deep fryer
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: BAR SANITIZER BAY AT 0 PPM FOR CHLORINE; MAINTAIN AT 50 - 100 PPM FOR CHLORINE.
Location: Bar
Equipment: 4-bay
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: IN-PLACE SANITIZER BUCKET AT 0 PPM AND EXCEEDING 100 PPM FOR CHLORINE; MAINTAIN AT 50 - 100 PPM FOR CHLORINE AND CHANGE AT LEAST EVERY 2 HOURS.
Location: Kitchen
- Storage of Personal Items
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: DO NOT STORE PERSONAL EMPLOYEE DRINKS (EX. BOTTLE WATER) AT INTERIOR OF KITCHEN REACH-IN-FREEZER.
Location: Kitchen
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Location: Kitchen
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Location: Restroom
- Cove molding
Floor-wall junctures not coved.
Correction: Install cove molding.
Location: Bar
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Location: Kitchen
Equipment: Reach in cooler
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Location: Kitchen
Equipment: Walk in cooler
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Location: Bar
Equipment: Reach in cooler
- Food storage
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: KEEP FOODS COVERED PROPERLY AT KITCHEN REACH-IN-FREEZER.
Location: Kitchen
Equipment: reach in freezer
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF INTERIOR AND EXTERIOR SURFACES OF ICE MACHINE.
Location: Back room
Equipment: Ice machine
- Restroom enclosed
Toilet room not completely enclosed.
Correction: A toilet room located on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door.
Comments: PROVIDE SELF-CLOSING DOORS AT MENS AND WOMENS RESTROOMS.
Location: Mens restroom
- Restroom enclosed
Toilet room not completely enclosed.
Correction: A toilet room located on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door.
Comments: PROVIDE SELF-CLOSING DOORS AT MENS AND WOMENS RESTROOMS.
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 CHLORINE.
Location: Kitchen
|
11/13/2013 | Routine |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: PROVIDE PROER ICE BATH FOR KITCHEN POTENTIALLY HAZARDOS FOODS AND CUT FRUIT AT BAR WHERE NEEDED.ENSURE THAT PROPER ICE BATH IS SET-UP TO ENSURE THAT ALL OF FOOD CONTAINER IS PROPERLY SUBMERGED IN ICE BATH TO ENSURE ALL OF FOOD PRODUCT IS MAINTAINED AT 41 F OR BELOW.
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: PROVIDE PROER ICE BATH FOR KITCHEN POTENTIALLY HAZARDOS FOODS AND CUT FRUIT AT BAR WHERE NEEDED.ENSURE THAT PROPER ICE BATH IS SET-UP TO ENSURE THAT ALL OF FOOD CONTAINER IS PROPERLY SUBMERGED IN ICE BATH TO ENSURE ALL OF FOOD PRODUCT IS MAINTAINED AT 41 F OR BELOW.
Location: Kitchen
- Eating, drinking, smoking (corrected)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: EMPLOYEE OPEN DRINKS STORED ABOVE KITCHEN COLD-TOP COOLER--REMOVE AND DISCONTINUE THIS BEHAVIOR.EMPLOYEE DRINKS MUST BE COVERED WITH LID AND CONTAIN A STRAW (NO BOTTLED DRINKS).
Location: Kitchen
- Date marking (corrected)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Location: Kitchen
Equipment: Walk in cooler
- Date marking (corrected)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Location: Kitchen
Equipment: Reach in cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED KITCHEN INTERIOR SURFACES OF COLD-TOP UNITS WHERE NEEDED,-SOILED KITCHEN TRUE FREEZER (INTERIOR AND EXTERIOR) SURFACES.-SOILED BAR REACH-IN-COOLER SURFACES WHERE NEEDED.-SOILED BAR COUNTER-TOP FRUIT STORAGE CONTAINERS.
Location: Kitchen
Equipment: Cold top
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED KITCHEN INTERIOR SURFACES OF COLD-TOP UNITS WHERE NEEDED,-SOILED KITCHEN TRUE FREEZER (INTERIOR AND EXTERIOR) SURFACES.-SOILED BAR REACH-IN-COOLER SURFACES WHERE NEEDED.-SOILED BAR COUNTER-TOP FRUIT STORAGE CONTAINERS.
Location: Kitchen
Equipment: True freezer
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED KITCHEN INTERIOR SURFACES OF COLD-TOP UNITS WHERE NEEDED,-SOILED KITCHEN TRUE FREEZER (INTERIOR AND EXTERIOR) SURFACES.-SOILED BAR REACH-IN-COOLER SURFACES WHERE NEEDED.-SOILED BAR COUNTER-TOP FRUIT STORAGE CONTAINERS.
Location: Bar
Equipment: Reach in cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED KITCHEN INTERIOR SURFACES OF COLD-TOP UNITS WHERE NEEDED,-SOILED KITCHEN TRUE FREEZER (INTERIOR AND EXTERIOR) SURFACES.-SOILED BAR REACH-IN-COOLER SURFACES WHERE NEEDED.-SOILED BAR COUNTER-TOP FRUIT STORAGE CONTAINERS.
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: Slicer
- Hand sink capacity (corrected)
Inadequate number of hand washing sinks.
Correction: Provide adequate number of hand washing sinks.
Comments: IN PROGRESS:INSTALL HANDSINK AT BAR.
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.
Location: Kitchen
Equipment: Hand sink
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: IN-PLACE SANITIZER BUCKET FOR CHLORINE EXCEEDING 100 PPM; MAINTAIN AT 50 - 100 PPM FOR CHLORINE AND CHANGE AT LEAST EVERY 2 HOURS.
Location: Kitchen
- Unapproved food contact materials (corrected)
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: SMALL PLASTIC CUP STORE IN SALSA AT KITCHEN COLD-TOP UNIT WITH NOT HANDLE--DISCONTINUE THIS BEHAVIOR.USE ONLY FOOD GRADE APPROVED UTENSILS WITH HANDLE TO DISPENSE FOODS PROPERLY.
Location: Kitchen
Equipment: Cold top
- Hair restraints (corrected)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: FOOD HANDLER ON COOK-LINE NOT WEARING HAIR RESTRAINT.
- Unnecessary litter (corrected)
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: REMOVE FOIL LINING OFF SHELVING IN KITCHEN.ALL LINER SURFACES MUST BE SOUND, SMOOTH AND EASILY CLEANABLE.
Location: Kitchen
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BACK ROOM FLOORS, KITCHEN FLOORS, WALK-IN-COOLER AND BAR FLOORS.IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN AND WALK-IN-COOLER UNIT FLOORS, WALLS AND CEILING SURFACES.
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 DETAILED CLEANING AND SANITIZING OF BACK ROOM FLOORS, KITCHEN FLOORS, WALK-IN-COOLER AND BAR FLOORS.IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN AND WALK-IN-COOLER UNIT FLOORS, WALLS AND CEILING SURFACES.
Location: Bar
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BACK ROOM FLOORS, KITCHEN FLOORS, WALK-IN-COOLER AND BAR FLOORS.IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN AND WALK-IN-COOLER UNIT FLOORS, WALLS AND CEILING SURFACES.
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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BACK ROOM FLOORS, KITCHEN FLOORS, WALK-IN-COOLER AND BAR FLOORS.IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN AND WALK-IN-COOLER UNIT FLOORS, WALLS AND CEILING SURFACES.
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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BACK ROOM FLOORS, KITCHEN FLOORS, WALK-IN-COOLER AND BAR FLOORS.IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN AND WALK-IN-COOLER UNIT FLOORS, WALLS AND CEILING SURFACES.
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 AT INTERIOR OF BAR REACH-IN-COOLER 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 OR RESURFACE RUSTED WALK-IN-COOLER SHELVING AT WALK-IN-BEER COOLER.REPAIR PAPER TOWEL DISPENSER AT WOMENS RESTROOM HANDSINK.
Location: Back room
Equipment: Walk in cooler
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPLACE OR RESURFACE RUSTED WALK-IN-COOLER SHELVING AT WALK-IN-BEER COOLER.REPAIR PAPER TOWEL DISPENSER AT WOMENS RESTROOM HANDSINK.
Location: Womens restroom
Equipment: Hand sink
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPLACE OR RESURFACE RUSTED WALK-IN-COOLER SHELVING AT WALK-IN-BEER COOLER.REPAIR PAPER TOWEL DISPENSER AT WOMENS RESTROOM HANDSINK.
- 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 THE FOLLOWING:-SOILED KITCHEN SHELVING.
Location: Kitchen
Equipment: Metal shelving
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: CONTINUE TO WORK ON: GREAT IMPROVEMENTS NEEDED!FLUSH, CLEAN AND SANITIZER SODA GUNS AT BAR ROUTINELY.
Location: Bar
Equipment: Soda gun & holster
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: CONTINUE TO WORK ON: GREAT IMPROVEMENTS NEEDED!FLUSH, CLEAN AND SANITIZER SODA GUNS AT BAR ROUTINELY.
Location: Back room
Equipment: Ice machine
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Bar
Equipment: Hand sink
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Bar
Equipment: Hand sink
- Restroom enclosed
Toilet room not completely enclosed.
Correction: A toilet room located on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door.
Comments: IN PROGRESS.
Location: Mens restroom
- Restroom enclosed
Toilet room not completely enclosed.
Correction: A toilet room located on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door.
Comments: IN PROGRESS.
Location: Womens restroom
- No test kit (corrected)
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: PROVIDE CHEMICAL SANITIZER TEST STRIPS FOR CHLORINE.
Location: Kitchen
- No test kit (corrected)
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: PROVIDE CHEMICAL SANITIZER TEST STRIPS FOR CHLORINE.
Location: Bar
|
06/13/2013 | Recheck |
- 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: PROVIDE PROER ICE BATH FOR KITCHEN POTENTIALLY HAZARDOS FOODS AND CUT FRUIT AT BAR WHERE NEEDED.ENSURE THAT PROPER ICE BATH IS SET-UP TO ENSURE THAT ALL OF FOOD CONTAINER IS PROPERLY SUBMERGED IN ICE BATH TO ENSURE ALL OF FOOD PRODUCT IS MAINTAINED AT 41 F OR BELOW.
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: PROVIDE PROER ICE BATH FOR KITCHEN POTENTIALLY HAZARDOS FOODS AND CUT FRUIT AT BAR WHERE NEEDED.ENSURE THAT PROPER ICE BATH IS SET-UP TO ENSURE THAT ALL OF FOOD CONTAINER IS PROPERLY SUBMERGED IN ICE BATH TO ENSURE ALL OF FOOD PRODUCT IS MAINTAINED AT 41 F OR BELOW.
Location: Kitchen
- Eating, drinking, smoking (corrected)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: EMPLOYEE OPEN DRINKS STORED ABOVE KITCHEN COLD-TOP COOLER--REMOVE AND DISCONTINUE THIS BEHAVIOR.EMPLOYEE DRINKS MUST BE COVERED WITH LID AND CONTAIN A STRAW (NO BOTTLED DRINKS).
Location: Kitchen
- Date marking (corrected)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Location: Kitchen
Equipment: Walk in cooler
- Date marking (corrected)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Location: Kitchen
Equipment: Reach in cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED KITCHEN INTERIOR SURFACES OF COLD-TOP UNITS WHERE NEEDED,-SOILED KITCHEN TRUE FREEZER (INTERIOR AND EXTERIOR) SURFACES.-SOILED BAR REACH-IN-COOLER SURFACES WHERE NEEDED.-SOILED BAR COUNTER-TOP FRUIT STORAGE CONTAINERS.
Location: Kitchen
Equipment: Cold top
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED KITCHEN INTERIOR SURFACES OF COLD-TOP UNITS WHERE NEEDED,-SOILED KITCHEN TRUE FREEZER (INTERIOR AND EXTERIOR) SURFACES.-SOILED BAR REACH-IN-COOLER SURFACES WHERE NEEDED.-SOILED BAR COUNTER-TOP FRUIT STORAGE CONTAINERS.
Location: Kitchen
Equipment: True freezer
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED KITCHEN INTERIOR SURFACES OF COLD-TOP UNITS WHERE NEEDED,-SOILED KITCHEN TRUE FREEZER (INTERIOR AND EXTERIOR) SURFACES.-SOILED BAR REACH-IN-COOLER SURFACES WHERE NEEDED.-SOILED BAR COUNTER-TOP FRUIT STORAGE CONTAINERS.
Location: Bar
Equipment: Reach in cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED KITCHEN INTERIOR SURFACES OF COLD-TOP UNITS WHERE NEEDED,-SOILED KITCHEN TRUE FREEZER (INTERIOR AND EXTERIOR) SURFACES.-SOILED BAR REACH-IN-COOLER SURFACES WHERE NEEDED.-SOILED BAR COUNTER-TOP FRUIT STORAGE CONTAINERS.
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: Slicer
- Hand sink capacity
Inadequate number of hand washing sinks.
Correction: Provide adequate number of hand washing sinks.
Comments: IN PROGRESS:INSTALL HANDSINK AT BAR.
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.
Location: Kitchen
Equipment: Hand sink
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: IN-PLACE SANITIZER BUCKET FOR CHLORINE EXCEEDING 100 PPM; MAINTAIN AT 50 - 100 PPM FOR CHLORINE AND CHANGE AT LEAST EVERY 2 HOURS.
Location: Kitchen
- Unapproved food contact materials (corrected)
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: SMALL PLASTIC CUP STORE IN SALSA AT KITCHEN COLD-TOP UNIT WITH NOT HANDLE--DISCONTINUE THIS BEHAVIOR.USE ONLY FOOD GRADE APPROVED UTENSILS WITH HANDLE TO DISPENSE FOODS PROPERLY.
Location: Kitchen
Equipment: Cold top
- Hair restraints (corrected)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: FOOD HANDLER ON COOK-LINE NOT WEARING HAIR RESTRAINT.
- Unnecessary litter (corrected)
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: REMOVE FOIL LINING OFF SHELVING IN KITCHEN.ALL LINER SURFACES MUST BE SOUND, SMOOTH AND EASILY CLEANABLE.
Location: Kitchen
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BACK ROOM FLOORS, KITCHEN FLOORS, WALK-IN-COOLER AND BAR FLOORS.IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN AND WALK-IN-COOLER UNIT FLOORS, WALLS AND CEILING SURFACES.
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 DETAILED CLEANING AND SANITIZING OF BACK ROOM FLOORS, KITCHEN FLOORS, WALK-IN-COOLER AND BAR FLOORS.IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN AND WALK-IN-COOLER UNIT FLOORS, WALLS AND CEILING SURFACES.
Location: Bar
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BACK ROOM FLOORS, KITCHEN FLOORS, WALK-IN-COOLER AND BAR FLOORS.IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN AND WALK-IN-COOLER UNIT FLOORS, WALLS AND CEILING SURFACES.
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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BACK ROOM FLOORS, KITCHEN FLOORS, WALK-IN-COOLER AND BAR FLOORS.IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN AND WALK-IN-COOLER UNIT FLOORS, WALLS AND CEILING SURFACES.
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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BACK ROOM FLOORS, KITCHEN FLOORS, WALK-IN-COOLER AND BAR FLOORS.IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN AND WALK-IN-COOLER UNIT FLOORS, WALLS AND CEILING SURFACES.
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 AT INTERIOR OF BAR REACH-IN-COOLER 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 OR RESURFACE RUSTED WALK-IN-COOLER SHELVING AT WALK-IN-BEER COOLER.REPAIR PAPER TOWEL DISPENSER AT WOMENS RESTROOM HANDSINK.
Location: Back room
Equipment: Walk in cooler
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPLACE OR RESURFACE RUSTED WALK-IN-COOLER SHELVING AT WALK-IN-BEER COOLER.REPAIR PAPER TOWEL DISPENSER AT WOMENS RESTROOM HANDSINK.
Location: Womens restroom
Equipment: Hand sink
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPLACE OR RESURFACE RUSTED WALK-IN-COOLER SHELVING AT WALK-IN-BEER COOLER.REPAIR PAPER TOWEL DISPENSER AT WOMENS RESTROOM HANDSINK.
- 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 THE FOLLOWING:-SOILED KITCHEN SHELVING.
Location: Kitchen
Equipment: Metal shelving
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: CONTINUE TO WORK ON: GREAT IMPROVEMENTS NEEDED!FLUSH, CLEAN AND SANITIZER SODA GUNS AT BAR ROUTINELY.
Location: Bar
Equipment: Soda gun & holster
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: CONTINUE TO WORK ON: GREAT IMPROVEMENTS NEEDED!FLUSH, CLEAN AND SANITIZER SODA GUNS AT BAR ROUTINELY.
Location: Back room
Equipment: Ice machine
- Restroom enclosed
Toilet room not completely enclosed.
Correction: A toilet room located on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door.
Comments: IN PROGRESS.
Location: Mens restroom
- Restroom enclosed
Toilet room not completely enclosed.
Correction: A toilet room located on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door.
Comments: IN PROGRESS.
Location: Womens restroom
- No test kit (corrected)
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: PROVIDE CHEMICAL SANITIZER TEST STRIPS FOR CHLORINE.
Location: Kitchen
- No test kit (corrected)
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: PROVIDE CHEMICAL SANITIZER TEST STRIPS FOR CHLORINE.
Location: Bar
|
05/10/2013 | Recheck |
- 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: PROVIDE PROER ICE BATH FOR KITCHEN POTENTIALLY HAZARDOS FOODS AND CUT FRUIT AT BAR WHERE NEEDED.ENSURE THAT PROPER ICE BATH IS SET-UP TO ENSURE THAT ALL OF FOOD CONTAINER IS PROPERLY SUBMERGED IN ICE BATH TO ENSURE ALL OF FOOD PRODUCT IS MAINTAINED AT 41 F OR BELOW.
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: PROVIDE PROER ICE BATH FOR KITCHEN POTENTIALLY HAZARDOS FOODS AND CUT FRUIT AT BAR WHERE NEEDED.ENSURE THAT PROPER ICE BATH IS SET-UP TO ENSURE THAT ALL OF FOOD CONTAINER IS PROPERLY SUBMERGED IN ICE BATH TO ENSURE ALL OF FOOD PRODUCT IS MAINTAINED AT 41 F OR BELOW.
Location: Kitchen
- Eating, drinking, smoking (corrected)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: EMPLOYEE OPEN DRINKS STORED ABOVE KITCHEN COLD-TOP COOLER--REMOVE AND DISCONTINUE THIS BEHAVIOR.EMPLOYEE DRINKS MUST BE COVERED WITH LID AND CONTAIN A STRAW (NO BOTTLED DRINKS).
Location: Kitchen
- Date marking (corrected)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Location: Kitchen
Equipment: Walk in cooler
- Date marking (corrected)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Location: Kitchen
Equipment: Reach in cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED KITCHEN INTERIOR SURFACES OF COLD-TOP UNITS WHERE NEEDED,-SOILED KITCHEN TRUE FREEZER (INTERIOR AND EXTERIOR) SURFACES.-SOILED BAR REACH-IN-COOLER SURFACES WHERE NEEDED.-SOILED BAR COUNTER-TOP FRUIT STORAGE CONTAINERS.
Location: Kitchen
Equipment: Cold top
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED KITCHEN INTERIOR SURFACES OF COLD-TOP UNITS WHERE NEEDED,-SOILED KITCHEN TRUE FREEZER (INTERIOR AND EXTERIOR) SURFACES.-SOILED BAR REACH-IN-COOLER SURFACES WHERE NEEDED.-SOILED BAR COUNTER-TOP FRUIT STORAGE CONTAINERS.
Location: Kitchen
Equipment: True freezer
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED KITCHEN INTERIOR SURFACES OF COLD-TOP UNITS WHERE NEEDED,-SOILED KITCHEN TRUE FREEZER (INTERIOR AND EXTERIOR) SURFACES.-SOILED BAR REACH-IN-COOLER SURFACES WHERE NEEDED.-SOILED BAR COUNTER-TOP FRUIT STORAGE CONTAINERS.
Location: Bar
Equipment: Reach in cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED KITCHEN INTERIOR SURFACES OF COLD-TOP UNITS WHERE NEEDED,-SOILED KITCHEN TRUE FREEZER (INTERIOR AND EXTERIOR) SURFACES.-SOILED BAR REACH-IN-COOLER SURFACES WHERE NEEDED.-SOILED BAR COUNTER-TOP FRUIT STORAGE CONTAINERS.
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: Slicer
- Hand sink capacity
Inadequate number of hand washing sinks.
Correction: Provide adequate number of hand washing sinks.
Comments: IN PROGRESS:INSTALL HANDSINK AT BAR.
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.
Location: Kitchen
Equipment: Hand sink
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: IN-PLACE SANITIZER BUCKET FOR CHLORINE EXCEEDING 100 PPM; MAINTAIN AT 50 - 100 PPM FOR CHLORINE AND CHANGE AT LEAST EVERY 2 HOURS.
Location: Kitchen
- Unapproved food contact materials (corrected)
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: SMALL PLASTIC CUP STORE IN SALSA AT KITCHEN COLD-TOP UNIT WITH NOT HANDLE--DISCONTINUE THIS BEHAVIOR.USE ONLY FOOD GRADE APPROVED UTENSILS WITH HANDLE TO DISPENSE FOODS PROPERLY.
Location: Kitchen
Equipment: Cold top
- Hair restraints (corrected on site)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: FOOD HANDLER ON COOK-LINE NOT WEARING HAIR RESTRAINT.
- Unnecessary litter (corrected)
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: REMOVE FOIL LINING OFF SHELVING IN KITCHEN.ALL LINER SURFACES MUST BE SOUND, SMOOTH AND EASILY CLEANABLE.
Location: Kitchen
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BACK ROOM FLOORS, KITCHEN FLOORS, WALK-IN-COOLER AND BAR FLOORS.IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN AND WALK-IN-COOLER UNIT FLOORS, WALLS AND CEILING SURFACES.
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 DETAILED CLEANING AND SANITIZING OF BACK ROOM FLOORS, KITCHEN FLOORS, WALK-IN-COOLER AND BAR FLOORS.IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN AND WALK-IN-COOLER UNIT FLOORS, WALLS AND CEILING SURFACES.
Location: Bar
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BACK ROOM FLOORS, KITCHEN FLOORS, WALK-IN-COOLER AND BAR FLOORS.IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN AND WALK-IN-COOLER UNIT FLOORS, WALLS AND CEILING SURFACES.
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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BACK ROOM FLOORS, KITCHEN FLOORS, WALK-IN-COOLER AND BAR FLOORS.IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN AND WALK-IN-COOLER UNIT FLOORS, WALLS AND CEILING SURFACES.
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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BACK ROOM FLOORS, KITCHEN FLOORS, WALK-IN-COOLER AND BAR FLOORS.IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN AND WALK-IN-COOLER UNIT FLOORS, WALLS AND CEILING SURFACES.
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 AT INTERIOR OF BAR REACH-IN-COOLER 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 OR RESURFACE RUSTED WALK-IN-COOLER SHELVING AT WALK-IN-BEER COOLER.REPAIR PAPER TOWEL DISPENSER AT WOMENS RESTROOM HANDSINK.
Location: Back room
Equipment: Walk in cooler
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPLACE OR RESURFACE RUSTED WALK-IN-COOLER SHELVING AT WALK-IN-BEER COOLER.REPAIR PAPER TOWEL DISPENSER AT WOMENS RESTROOM HANDSINK.
Location: Womens restroom
Equipment: Hand sink
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPLACE OR RESURFACE RUSTED WALK-IN-COOLER SHELVING AT WALK-IN-BEER COOLER.REPAIR PAPER TOWEL DISPENSER AT WOMENS RESTROOM HANDSINK.
- 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 THE FOLLOWING:-SOILED KITCHEN SHELVING.
Location: Kitchen
Equipment: Metal shelving
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: CONTINUE TO WORK ON: GREAT IMPROVEMENTS NEEDED!FLUSH, CLEAN AND SANITIZER SODA GUNS AT BAR ROUTINELY.
Location: Bar
Equipment: Soda gun & holster
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: CONTINUE TO WORK ON: GREAT IMPROVEMENTS NEEDED!FLUSH, CLEAN AND SANITIZER SODA GUNS AT BAR ROUTINELY.
Location: Back room
Equipment: Ice machine
- Restroom enclosed
Toilet room not completely enclosed.
Correction: A toilet room located on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door.
Comments: IN PROGRESS.
Location: Mens restroom
- Restroom enclosed
Toilet room not completely enclosed.
Correction: A toilet room located on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door.
Comments: IN PROGRESS.
Location: Womens restroom
- No test kit (corrected)
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: PROVIDE CHEMICAL SANITIZER TEST STRIPS FOR CHLORINE.
Location: Kitchen
- No test kit (corrected)
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: PROVIDE CHEMICAL SANITIZER TEST STRIPS FOR CHLORINE.
Location: Bar
|
05/03/2013 | Recheck |
- 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 PROER ICE BATH FOR KITCHEN POTENTIALLY HAZARDOS FOODS AND CUT FRUIT AT BAR WHERE NEEDED.ENSURE THAT PROPER ICE BATH IS SET-UP TO ENSURE THAT ALL OF FOOD CONTAINER IS PROPERLY SUBMERGED IN ICE BATH TO ENSURE ALL OF FOOD PRODUCT IS MAINTAINED AT 41 F OR BELOW.
Location: Bar
- 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 PROER ICE BATH FOR KITCHEN POTENTIALLY HAZARDOS FOODS AND CUT FRUIT AT BAR WHERE NEEDED.ENSURE THAT PROPER ICE BATH IS SET-UP TO ENSURE THAT ALL OF FOOD CONTAINER IS PROPERLY SUBMERGED IN ICE BATH TO ENSURE ALL OF FOOD PRODUCT IS MAINTAINED AT 41 F OR BELOW.
Location: Kitchen
- Eating, drinking, smoking (corrected on site)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: EMPLOYEE OPEN DRINKS STORED ABOVE KITCHEN COLD-TOP COOLER--REMOVE AND DISCONTINUE THIS BEHAVIOR.EMPLOYEE DRINKS MUST BE COVERED WITH LID AND CONTAIN A STRAW (NO BOTTLED DRINKS).
Location: Kitchen
- Date marking (corrected)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Location: Kitchen
Equipment: Walk in cooler
- Date marking (corrected)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Location: Kitchen
Equipment: Reach in cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED KITCHEN INTERIOR SURFACES OF COLD-TOP UNITS WHERE NEEDED,-SOILED KITCHEN TRUE FREEZER (INTERIOR AND EXTERIOR) SURFACES.-SOILED BAR REACH-IN-COOLER SURFACES WHERE NEEDED.-SOILED BAR COUNTER-TOP FRUIT STORAGE CONTAINERS.
Location: Kitchen
Equipment: Cold top
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED KITCHEN INTERIOR SURFACES OF COLD-TOP UNITS WHERE NEEDED,-SOILED KITCHEN TRUE FREEZER (INTERIOR AND EXTERIOR) SURFACES.-SOILED BAR REACH-IN-COOLER SURFACES WHERE NEEDED.-SOILED BAR COUNTER-TOP FRUIT STORAGE CONTAINERS.
Location: Kitchen
Equipment: True freezer
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED KITCHEN INTERIOR SURFACES OF COLD-TOP UNITS WHERE NEEDED,-SOILED KITCHEN TRUE FREEZER (INTERIOR AND EXTERIOR) SURFACES.-SOILED BAR REACH-IN-COOLER SURFACES WHERE NEEDED.-SOILED BAR COUNTER-TOP FRUIT STORAGE CONTAINERS.
Location: Bar
Equipment: Reach in cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED KITCHEN INTERIOR SURFACES OF COLD-TOP UNITS WHERE NEEDED,-SOILED KITCHEN TRUE FREEZER (INTERIOR AND EXTERIOR) SURFACES.-SOILED BAR REACH-IN-COOLER SURFACES WHERE NEEDED.-SOILED BAR COUNTER-TOP FRUIT STORAGE CONTAINERS.
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: Slicer
- Hand sink capacity
Inadequate number of hand washing sinks.
Correction: Provide adequate number of hand washing sinks.
Comments: IN PROGRESS:INSTALL HANDSINK AT BAR.
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.
Location: Kitchen
Equipment: Hand sink
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: IN-PLACE SANITIZER BUCKET FOR CHLORINE EXCEEDING 100 PPM; MAINTAIN AT 50 - 100 PPM FOR CHLORINE AND CHANGE AT LEAST EVERY 2 HOURS.
Location: Kitchen
- Unapproved food contact materials (corrected)
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: SMALL PLASTIC CUP STORE IN SALSA AT KITCHEN COLD-TOP UNIT WITH NOT HANDLE--DISCONTINUE THIS BEHAVIOR.USE ONLY FOOD GRADE APPROVED UTENSILS WITH HANDLE TO DISPENSE FOODS PROPERLY.
Location: Kitchen
Equipment: Cold top
- Hair restraints
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: FOOD HANDLER ON COOK-LINE NOT WEARING HAIR RESTRAINT.
- Unnecessary litter (corrected)
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: REMOVE FOIL LINING OFF SHELVING IN KITCHEN.ALL LINER SURFACES MUST BE SOUND, SMOOTH AND EASILY CLEANABLE.
Location: Kitchen
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BACK ROOM FLOORS, KITCHEN FLOORS, WALK-IN-COOLER AND BAR FLOORS.IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN AND WALK-IN-COOLER UNIT FLOORS, WALLS AND CEILING SURFACES.
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 DETAILED CLEANING AND SANITIZING OF BACK ROOM FLOORS, KITCHEN FLOORS, WALK-IN-COOLER AND BAR FLOORS.IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN AND WALK-IN-COOLER UNIT FLOORS, WALLS AND CEILING SURFACES.
Location: Bar
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BACK ROOM FLOORS, KITCHEN FLOORS, WALK-IN-COOLER AND BAR FLOORS.IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN AND WALK-IN-COOLER UNIT FLOORS, WALLS AND CEILING SURFACES.
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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BACK ROOM FLOORS, KITCHEN FLOORS, WALK-IN-COOLER AND BAR FLOORS.IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN AND WALK-IN-COOLER UNIT FLOORS, WALLS AND CEILING SURFACES.
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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BACK ROOM FLOORS, KITCHEN FLOORS, WALK-IN-COOLER AND BAR FLOORS.IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN AND WALK-IN-COOLER UNIT FLOORS, WALLS AND CEILING SURFACES.
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 AT INTERIOR OF BAR REACH-IN-COOLER 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 OR RESURFACE RUSTED WALK-IN-COOLER SHELVING AT WALK-IN-BEER COOLER.REPAIR PAPER TOWEL DISPENSER AT WOMENS RESTROOM HANDSINK.
Location: Back room
Equipment: Walk in cooler
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPLACE OR RESURFACE RUSTED WALK-IN-COOLER SHELVING AT WALK-IN-BEER COOLER.REPAIR PAPER TOWEL DISPENSER AT WOMENS RESTROOM HANDSINK.
Location: Womens restroom
Equipment: Hand sink
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPLACE OR RESURFACE RUSTED WALK-IN-COOLER SHELVING AT WALK-IN-BEER COOLER.REPAIR PAPER TOWEL DISPENSER AT WOMENS RESTROOM HANDSINK.
- 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 THE FOLLOWING:-SOILED KITCHEN SHELVING.
Location: Kitchen
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: FLUSH, CLEAN AND SANITIZER SODA GUNS AT BAR ROUTINELY.
Location: Bar
Equipment: Soda gun & holster
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: FLUSH, CLEAN AND SANITIZER SODA GUNS AT BAR ROUTINELY.
Location: Back room
Equipment: Ice machine
- Restroom enclosed
Toilet room not completely enclosed.
Correction: A toilet room located on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door.
Comments: IN PROGRESS.
Location: Mens restroom
- Restroom enclosed
Toilet room not completely enclosed.
Correction: A toilet room located on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door.
Comments: IN PROGRESS.
Location: Womens restroom
- No test kit (corrected)
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: PROVIDE CHEMICAL SANITIZER TEST STRIPS FOR CHLORINE.
Location: Kitchen
- No test kit (corrected)
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: PROVIDE CHEMICAL SANITIZER TEST STRIPS FOR CHLORINE.
Location: Bar
|
03/29/2013 | Recheck |
- Eating, drinking, smoking
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: EMPLOYEE OPEN DRINKS STORED ABOVE KITCHEN COLD-TOP COOLER--REMOVE AND DISCONTINUE THIS BEHAVIOR.EMPLOYEE DRINKS MUST BE COVERED WITH LID AND CONTAIN A STRAW (NO BOTTLED DRINKS).
Location: Kitchen
- Date marking
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Location: Kitchen
Equipment: Walk in cooler
- Date marking
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Location: Kitchen
Equipment: Reach in cooler
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED KITCHEN INTERIOR SURFACES OF COLD-TOP UNITS WHERE NEEDED,-SOILED KITCHEN TRUE FREEZER (INTERIOR AND EXTERIOR) SURFACES.-SOILED BAR REACH-IN-COOLER SURFACES WHERE NEEDED.-SOILED BAR COUNTER-TOP FRUIT STORAGE CONTAINERS.
Location: Kitchen
Equipment: Cold top
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED KITCHEN INTERIOR SURFACES OF COLD-TOP UNITS WHERE NEEDED,-SOILED KITCHEN TRUE FREEZER (INTERIOR AND EXTERIOR) SURFACES.-SOILED BAR REACH-IN-COOLER SURFACES WHERE NEEDED.-SOILED BAR COUNTER-TOP FRUIT STORAGE CONTAINERS.
Location: Kitchen
Equipment: True freezer
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED KITCHEN INTERIOR SURFACES OF COLD-TOP UNITS WHERE NEEDED,-SOILED KITCHEN TRUE FREEZER (INTERIOR AND EXTERIOR) SURFACES.-SOILED BAR REACH-IN-COOLER SURFACES WHERE NEEDED.-SOILED BAR COUNTER-TOP FRUIT STORAGE CONTAINERS.
Location: Bar
Equipment: Reach in cooler
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED KITCHEN INTERIOR SURFACES OF COLD-TOP UNITS WHERE NEEDED,-SOILED KITCHEN TRUE FREEZER (INTERIOR AND EXTERIOR) SURFACES.-SOILED BAR REACH-IN-COOLER SURFACES WHERE NEEDED.-SOILED BAR COUNTER-TOP FRUIT STORAGE CONTAINERS.
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: Slicer
- Hand sink capacity
Inadequate number of hand washing sinks.
Correction: Provide adequate number of hand washing sinks.
Comments: INSTALL HANDSINK AT BAR.
Location: Bar
Equipment: Hand sink
- Hand sink soiled
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Location: Kitchen
Equipment: Hand sink
- Chemical sanitizer concentration
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: IN-PLACE SANITIZER BUCKET FOR CHLORINE EXCEEDING 100 PPM; MAINTAIN AT 50 - 100 PPM FOR CHLORINE AND CHANGE AT LEAST EVERY 2 HOURS.
Location: Kitchen
- Unapproved food contact materials
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: SMALL PLASTIC CUP STORE IN SALSA AT KITCHEN COLD-TOP UNIT WITH NOT HANDLE--DISCONTINUE THIS BEHAVIOR.USE ONLY FOOD GRADE APPROVED UTENSILS WITH HANDLE TO DISPENSE FOODS PROPERLY.
Location: Kitchen
Equipment: Cold top
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: REMOVE FOIL LINING OFF SHELVING IN KITCHEN.ALL LINER SURFACES MUST BE SOUND, SMOOTH AND EASILY CLEANABLE.
Location: Kitchen
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BACK ROOM FLOORS, KITCHEN FLOORS, WALK-IN-COOLER AND BAR FLOORS.IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN AND WALK-IN-COOLER UNIT FLOORS, WALLS AND CEILING SURFACES.
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 BACK ROOM FLOORS, KITCHEN FLOORS, WALK-IN-COOLER AND BAR FLOORS.IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN AND WALK-IN-COOLER UNIT FLOORS, WALLS AND CEILING SURFACES.
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 BACK ROOM FLOORS, KITCHEN FLOORS, WALK-IN-COOLER AND BAR FLOORS.IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN AND WALK-IN-COOLER UNIT FLOORS, WALLS AND CEILING SURFACES.
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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BACK ROOM FLOORS, KITCHEN FLOORS, WALK-IN-COOLER AND BAR FLOORS.IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN AND WALK-IN-COOLER UNIT FLOORS, WALLS AND CEILING SURFACES.
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 BACK ROOM FLOORS, KITCHEN FLOORS, WALK-IN-COOLER AND BAR FLOORS.IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN AND WALK-IN-COOLER UNIT FLOORS, WALLS AND CEILING SURFACES.
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 AT INTERIOR OF BAR REACH-IN-COOLER 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 OR RESURFACE RUSTED WALK-IN-COOLER SHELVING AT WALK-IN-BEER COOLER.REPAIR PAPER TOWEL DISPENSER AT WOMENS RESTROOM HANDSINK.
Location: Back room
Equipment: Walk in cooler
- Equipment repair (corrected on site)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPLACE OR RESURFACE RUSTED WALK-IN-COOLER SHELVING AT WALK-IN-BEER COOLER.REPAIR PAPER TOWEL DISPENSER AT WOMENS RESTROOM HANDSINK.
Location: Womens restroom
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 THE FOLLOWING:-SOILED KITCHEN SHELVING.
Location: Kitchen
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: FLUSH, CLEAN AND SANITIZER SODA GUNS, TUBING AND HOLSTERS AT BAR ROUTINELY; CONDUCT SAME ROUTINE CLEANING AND SANITIZING WITH BACK ROOM ICE MACHINE.
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: FLUSH, CLEAN AND SANITIZER SODA GUNS, TUBING AND HOLSTERS AT BAR ROUTINELY; CONDUCT SAME ROUTINE CLEANING AND SANITIZING WITH BACK ROOM ICE MACHINE.
Location: Back room
Equipment: Ice machine
- Restroom enclosed
Toilet room not completely enclosed.
Correction: A toilet room located on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door.
Location: Mens restroom
- Restroom enclosed
Toilet room not completely enclosed.
Correction: A toilet room located on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door.
Location: 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 CHLORINE.
Location: Kitchen
- No test kit
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: PROVIDE CHEMICAL SANITIZER TEST STRIPS FOR CHLORINE.
Location: Bar
|
03/18/2013 | Routine |
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: CHEESE SAUCE AND CHILI AT 125 F.***CORRECTIVE ACTION*** MORE WATER WAS ADDED TO STEAM WELLS
Location: Kitchen
Equipment: Steam table
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: SALAD DRESSING AND SAUCES NOT IN PROPER ICE BATH IN KITCHEN; ICE BATH NOT TOUCHING FOOD CONTAINERS TO MAINTAIN A COLD-HOLDING TEMPERATURE OF 41 F OR BELOW.
Location: Kitchen
- Eating, drinking, smoking (corrected)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: EMPLOYEE OPEN DRINK IN KITCHEN--DISCONTINUE THIS BEHAVIOR.
Location: Kitchen
- Date marking (corrected on site)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Location: Kitchen
Equipment: Cold top
- Date marking (corrected)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Location: Kitchen
Equipment: Walk in cooler
- Miscellaneous contamination of food (Critical) (corrected)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: SEVERAL GNATS FOUND INSIDE LIQUOR BOTTLES AT BAR:-CREME DE MENTHE LIQUEUR BOLS ?????-DU BOUCHETT ANISETTE-DEKUYPER CHERRY, WILD STRAWBERRY AND APRICOT FLAVORED BRANDY-DEKUYPER CREME DE MENTHE
Location: Bar
- Food contact surface(s) soiled (corrected on site)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CONTINUE TO WORK ON AND MONITOR:CLEAN AND SANITIZE ALL KITCHEN EQUIPMENT (INTERIOR & EXTERIOR) ROUTINELY; CONTINUE TO WORK ON KITCHEN DEEP FRYERS.
Location: Kitchen
Equipment: Deep fryer
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Location: Kitchen
Equipment: Slicer
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Location: Kitchen
Equipment: Can opener
- 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: DO NOT STORE FOOD IN TRASH BAGS AT KITCHEN WALK-IN-COOLER; USE ONLY APPROVED FOOD-GRADE CONTAINERS OR WRAPPING TO STORE AND WRAP FOOD.
Location: Kitchen
Equipment: Walk in cooler
- Contamination of sanitized tableware (corrected)
Food contact and/or lip-contact surface of a single service article, single use article, or utensil contaminated and/or unprotected.
Correction: Handle and /or store to prevent contamination.
Comments: DISCONTINUE USE OF UN-WRAPPED DRINKING STRAWS AND PROVIDE PRE-WRAPPED DRINKING STRAWS.
- Drying mop(s) (corrected)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
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 KITCHEN CEILING TILES/VENTS.
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 DETAILED CLEANING AND SANITIZING OF KITCHEN AND BACK DRY STORAGE ROOM FLOORS, WALL, AND CEILING SURFACES; INCLUDING WALK-IN-COOLERS AND BAR SOILED AREAS.
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 DETAILED CLEANING AND SANITIZING OF KITCHEN AND BACK DRY STORAGE ROOM FLOORS, WALL, AND CEILING SURFACES; INCLUDING WALK-IN-COOLERS AND BAR SOILED AREAS.
Location: Bar
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN AND BACK DRY STORAGE ROOM FLOORS, WALL, AND CEILING SURFACES; INCLUDING WALK-IN-COOLERS AND BAR SOILED AREAS.
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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN AND BACK DRY STORAGE ROOM FLOORS, WALL, AND CEILING SURFACES; INCLUDING WALK-IN-COOLERS AND BAR SOILED AREAS.
Location: Dry storage
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPLACE OR RESURFACE RUSTED SHELVING AT BACK LIQUOR STORAGE WALK-IN-COOLER AND BACK DRY STORAGE SHELVING WHERE NEEDED.***CORRECTED: PROVIDE AT LEAST 3 STOPPERS FOR KITCHEN 3-BAY SINK; DISCONTINUE USING DRINK CUP LIDS.
Location: Kitchen
Equipment: 3-bay
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPLACE OR RESURFACE RUSTED SHELVING AT BACK LIQUOR STORAGE WALK-IN-COOLER AND BACK DRY STORAGE SHELVING WHERE NEEDED.***CORRECTED: PROVIDE AT LEAST 3 STOPPERS FOR KITCHEN 3-BAY SINK; DISCONTINUE USING DRINK CUP LIDS.
Location: Back room
Equipment: Walk in cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPLACE OR RESURFACE RUSTED SHELVING AT BACK LIQUOR STORAGE WALK-IN-COOLER AND BACK DRY STORAGE SHELVING WHERE NEEDED.***CORRECTED: PROVIDE AT LEAST 3 STOPPERS FOR KITCHEN 3-BAY SINK; DISCONTINUE USING DRINK CUP LIDS.
Location: Back room
Equipment: Metal shelving
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: SEAL SINKS TO WALLS OR ANCHOR PROPERLY SO THAT THE SINKS ARE NOT MOVABLE.
Location: Kitchen
Equipment: 3-bay
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: SEAL SINKS TO WALLS OR ANCHOR PROPERLY SO THAT THE SINKS ARE NOT MOVABLE.
Location: Bar
Equipment: 4-bay
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: KEEP CHEESE SAUCE COVERED AT KITCHEN HOT-HOLDING WARMER.
Location: Kitchen
Equipment: Steam table
- 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 SHELVING.-SOILED LIQUOR WALK-IN-COOLER FANGUARDS.
Location: Kitchen
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:-SOILED KITCHEN SHELVING.-SOILED LIQUOR WALK-IN-COOLER FANGUARDS.
Location: Back room
Equipment: Walk in cooler
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: CONTINUE TO WORK ON AND IMPROVE AT BAR AND BACK ICE MACHINE: FAILURE OF COMPLIANCE OF COMPLETE AND THROUGH CLEANING AND SANITIZING OF ICE MACHINE WILL RESULT WITH CITATION ON ANY FUTURE ROUTINE, RECHECK OR COMPLAINT INSPECTIONS.IMPROVE ROUTINE CLEANING AND SANITIZING OF INTERIOR AND EXTERIOR SURFACES OF BAR SODA GUNS & HOLSTERS AND BACK ROOM ICE MACHINE.
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: CONTINUE TO WORK ON AND IMPROVE AT BAR AND BACK ICE MACHINE: FAILURE OF COMPLIANCE OF COMPLETE AND THROUGH CLEANING AND SANITIZING OF ICE MACHINE WILL RESULT WITH CITATION ON ANY FUTURE ROUTINE, RECHECK OR COMPLAINT INSPECTIONS.IMPROVE ROUTINE CLEANING AND SANITIZING OF INTERIOR AND EXTERIOR SURFACES OF BAR SODA GUNS & HOLSTERS AND BACK ROOM ICE MACHINE.
Location: Back room
Equipment: Ice machine
- Light shields (corrected)
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: PROVIDE LIGHT WHERE OUT AT INTERIOR OF KITCHEN HOOD SYSTEM.
Location: Kitchen
- Light shields (corrected)
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: PROVIDE LIGHT WHERE OUT AT INTERIOR OF KITCHEN HOOD SYSTEM.
Location: Cook line
|
09/21/2012 | Recheck |
- Hot holding
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: CHEESE SAUCE AND CHILI AT 125 F.***CORRECTIVE ACTION*** MORE WATER WAS ADDED TO STEAM WELLS
Location: Kitchen
Equipment: Steam table
- 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: SALAD DRESSING AND SAUCES NOT IN PROPER ICE BATH IN KITCHEN; ICE BATH NOT TOUCHING FOOD CONTAINERS TO MAINTAIN A COLD-HOLDING TEMPERATURE OF 41 F OR BELOW.
Location: Kitchen
- Eating, drinking, smoking
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: EMPLOYEE OPEN DRINK IN KITCHEN--DISCONTINUE THIS BEHAVIOR.
Location: Kitchen
- Date marking
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Location: Kitchen
Equipment: Cold top
- Date marking
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Location: Kitchen
Equipment: Walk in cooler
- Miscellaneous contamination of food (Critical) (corrected on site)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: SEVERAL GNATS FOUND INSIDE LIQUOR BOTTLES AT BAR:-CREME DE MENTHE LIQUEUR BOLS ?????-DU BOUCHETT ANISETTE-DEKUYPER CHERRY, WILD STRAWBERRY AND APRICOT FLAVORED BRANDY-DEKUYPER CREME DE MENTHE
Location: Bar
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE ALL KITCHEN EQUIPMENT (INTERIOR & EXTERIOR) ROUTINELY.
Location: Kitchen
Equipment: ----- Cooking Equip/Holding -----
- Food contact cleaning frequency
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Location: Kitchen
Equipment: Slicer
- 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
- Unapproved food contact materials
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: DO NOT STORE FOOD IN TRASH BAGS AT KITCHEN WALK-IN-COOLER; USE ONLY APPROVED FOOD-GRADE CONTAINERS OR WRAPPING TO STORE AND WRAP FOOD.
Location: Kitchen
Equipment: Walk in cooler
- Contamination of sanitized tableware
Food contact and/or lip-contact surface of a single service article, single use article, or utensil contaminated and/or unprotected.
Correction: Handle and /or store to prevent contamination.
Comments: DISCONTINUE USE OF UN-WRAPPED DRINKING STRAWS AND PROVIDE PRE-WRAPPED DRINKING STRAWS.
- Drying mop(s)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
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 KITCHEN CEILING TILES/VENTS.
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 AND BACK DRY STORAGE ROOM FLOORS, WALL, AND CEILING SURFACES; INCLUDING WALK-IN-COOLERS AND BAR SOILED AREAS.
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 AND BACK DRY STORAGE ROOM FLOORS, WALL, AND CEILING SURFACES; INCLUDING WALK-IN-COOLERS AND BAR SOILED AREAS.
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 AND BACK DRY STORAGE ROOM FLOORS, WALL, AND CEILING SURFACES; INCLUDING WALK-IN-COOLERS AND BAR SOILED AREAS.
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 AND BACK DRY STORAGE ROOM FLOORS, WALL, AND CEILING SURFACES; INCLUDING WALK-IN-COOLERS AND BAR SOILED AREAS.
Location: Dry storage
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: PROVIDE AT LEAST 3 STOPPERS FOR KITCHEN 3-BAY SINK; DISCONTINUE USING DRINK CUP LIDS.REPLACE OR RESURFACE RUSTED SHELVING AT BACK LIQUOR STORAGE WALK-IN-COOLER AND BACK DRY STORAGE SHELVING WHERE NEEDED.
Location: Kitchen
Equipment: 3-bay
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: PROVIDE AT LEAST 3 STOPPERS FOR KITCHEN 3-BAY SINK; DISCONTINUE USING DRINK CUP LIDS.REPLACE OR RESURFACE RUSTED SHELVING AT BACK LIQUOR STORAGE WALK-IN-COOLER AND BACK DRY STORAGE SHELVING WHERE NEEDED.
Location: Back room
Equipment: Walk in cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: PROVIDE AT LEAST 3 STOPPERS FOR KITCHEN 3-BAY SINK; DISCONTINUE USING DRINK CUP LIDS.REPLACE OR RESURFACE RUSTED SHELVING AT BACK LIQUOR STORAGE WALK-IN-COOLER AND BACK DRY STORAGE SHELVING WHERE NEEDED.
Location: Back room
Equipment: Metal shelving
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: SEAL SINKS TO WALLS OR ANCHOR PROPERLY SO THAT THE SINKS ARE NOT MOVABLE.
Location: Kitchen
Equipment: 3-bay
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: SEAL SINKS TO WALLS OR ANCHOR PROPERLY SO THAT THE SINKS ARE NOT MOVABLE.
Location: Bar
Equipment: 4-bay
- Food storage
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: KEEP CHEESE SAUCE COVERED AT KITCHEN HOT-HOLDING WARMER.
Location: Kitchen
Equipment: Steam table
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED KITCHEN SHELVING.-SOILED LIQUOR WALK-IN-COOLER FANGUARDS.
Location: Kitchen
Equipment: Metal shelving
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED KITCHEN SHELVING.-SOILED LIQUOR WALK-IN-COOLER FANGUARDS.
Location: Back room
Equipment: Walk in cooler
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF INTERIOR AND EXTERIOR SURFACES OF BAR SODA GUNS & HOLSTERS AND BACK ROOM ICE MACHINE.
Location: Bar
Equipment: Soda gun & holster
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF INTERIOR AND EXTERIOR SURFACES OF BAR SODA GUNS & HOLSTERS AND BACK ROOM ICE MACHINE.
Location: Back room
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 WHERE OUT AT INTERIOR OF KITCHEN HOOD SYSTEM.
Location: Kitchen
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: PROVIDE LIGHT WHERE OUT AT INTERIOR OF KITCHEN HOOD SYSTEM.
Location: Cook line
|
09/13/2012 | Routine |
- CO2 tanks unrestrained (corrected)
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
- 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 THAT ARE NOT LABELED.
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: CHEMICAL (FEBREEZE) STORED NEXT TO SLICER IN KITCHEN.
Location: Kitchen
- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: LIVE GNATS SEEN AT BAR.
Location: Bar
- Food unsafe (Critical) (corrected)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Comments: SEVERAL BOTTLES OF LIQUOR IS CONTAMINATED WITH GNATS AT INTERIOR OF BOTTLES--DISCARD.CHECK ALL LIQUOR FREQUENTLY.
Location: Bar
- Date marking (corrected)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: CORRECT. ALSO INCLUDE POTENTIALLY HAZARDOUS SALAD DRESSINGS ONCE OPENED SHOULD BE DATE-MARKED.
Location: Kitchen
Equipment: Walk in cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED INTERIOR AND EXTERIOR SURFACES OF KITCHEN MICROWAVE.-SOILED INTERIOR AND EXTERIOR SURFACES OF BAR REACH-IN-COOLERS WHERE NEEDED.-SOILED KITCHEN OVEN ROLLER.-SOILED INTERIOR AND EXTERIOR SURFACES OF KITCHEN FREEZER.
Location: Kitchen
Equipment: Microwave oven
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED INTERIOR AND EXTERIOR SURFACES OF KITCHEN MICROWAVE.-SOILED INTERIOR AND EXTERIOR SURFACES OF BAR REACH-IN-COOLERS WHERE NEEDED.-SOILED KITCHEN OVEN ROLLER.-SOILED INTERIOR AND EXTERIOR SURFACES OF KITCHEN FREEZER.
Location: Bar
Equipment: ----------------- Coolers ----------------
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED INTERIOR AND EXTERIOR SURFACES OF KITCHEN MICROWAVE.-SOILED INTERIOR AND EXTERIOR SURFACES OF BAR REACH-IN-COOLERS WHERE NEEDED.-SOILED KITCHEN OVEN ROLLER.-SOILED INTERIOR AND EXTERIOR SURFACES OF KITCHEN FREEZER.
Location: Kitchen
Equipment: ----- Cooking Equip/Holding -----
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED INTERIOR AND EXTERIOR SURFACES OF KITCHEN MICROWAVE.-SOILED INTERIOR AND EXTERIOR SURFACES OF BAR REACH-IN-COOLERS WHERE NEEDED.-SOILED KITCHEN OVEN ROLLER.-SOILED INTERIOR AND EXTERIOR SURFACES OF KITCHEN FREEZER.
Location: Kitchen
Equipment: reach in freezer
- 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: HOT WATER AT KITCHEN HANDSINK TOO HOT (CURRENTLY AT 129 F); MAINTAIN HOT WATER AT HANDSINKS AT 100 F - 120 F--REPAIR AND/OR ADJUST.
Location: Kitchen
Equipment: Hand sink
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: NO IN-PLACE SANITIZER WAS SET-UP IN KITCHEN AT THE START OF INSPECTION; MAINTAIN IN-PLACE SANITIZER BUCKETS AT ALL TIMES DURING OPERATION HOURS AND CHANGE AT LEAST EVERY 2 HOURS.ONCE CORRECTED SANITIZER CONCENTRATION FOR CHLORINE WAS TOO STRONG; MAINTAIN SANITIZER CONCENTRATION FOR CHLORINE AT 50 - 100 PPM.USE CHEMICAL SANITIZER TEST STRIPS.
Location: Kitchen
- Contamination of sanitized tableware
Food contact and/or lip-contact surface of a single service article, single use article, or utensil contaminated and/or unprotected.
Correction: Handle and /or store to prevent contamination.
Comments: DISCONTINUE USE AND SERVICE OF UNWRAPPED DRINKING STRAWS; USE AND DISTRIBUTE WRAPPED DRINKING STRAWS ONLY.
- 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: EMPLOYEE JACKET STORED ON BAR REACH-IN-COOLER--DISCONTINUE THIS BEHAVIOR.
Location: Bar
- 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 ALL SINGLE-SERVICE ITEMS STORED OFF FLOOR AT LEAST 6 INCHES (EX. PLASTIC SILVERWARE).
Location: Kitchen
- Drying mop(s) (corrected on site)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
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: MONITOR AND IMPROVE ROUTINE CLEANING AND SANITIZING OF KITCHEN CEILING VENTS/TILES.
Location: Kitchen
- Wall and ceiling coverings/attachments
Wall and/or ceiling coverings and/or coatings improperly attached.
Correction: Wall and ceiling covering materials shall be attached so they are easily cleanable.
Comments: PROVIDE AT KITCHEN CEILING WHERE MISSING (EXPOSED OPENING ABOVE KITCHEN WALK-IN-COOLER).
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: REPAIR AND/OR REPLACE DAMAGED FLOORS OR FLOOR TILES WHERE NEEDED AT KITCHEN. REPAIR LOW GROUT WHERE NEEDED. EXTENSTION ON REPAIRS CAN BE GIVEN FOR RECHECK.
Location: Kitchen
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS AT ALL BAR REACH-IN-COOLERS WHERE MISSING AT BAR LOCATION.
Location: Bar
Equipment: ----------------- Coolers ----------------
- Food storage
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: KEEP FOODS COVERED AND PROTECTED PROPERLY AT KITCHEN REACH-IN-FREEZER.
Location: Kitchen
Equipment: reach in freezer
- Miscellaneous contamination of food (Non-Critical) (corrected on site)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: DO NOT STACK PANS OF FOOD ON TOP OF OTHER PANS OF FOOD THAT IS NOT COVERED OR PROTECTED PROPERLY TO ELIMINATE ANY POTENTIAL CROSS-CONTAMINATION.
Location: Kitchen
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 BACK WALK-IN-BEER COOLER FANGUARDS.-SOILED BAR SPEED RAILS.-SOILED BAR SURFACES AND SHELVING UNDERNEATH BAR MATS WHERE NEEDED.
Location: Back room
Equipment: Walk 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 BACK WALK-IN-BEER COOLER FANGUARDS.-SOILED BAR SPEED RAILS.-SOILED BAR SURFACES AND SHELVING UNDERNEATH BAR MATS WHERE NEEDED.
Location: Bar
- 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 CLEANING AND SANITIZING OF ESTABLISHMENT ICE MACHINE (INTERIOR & EXTERIOR SURFACES) AND BAR SODA GUNS AND HOLSTERS.
Location: Back room
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 DETAILED CLEANING AND SANITIZING OF ESTABLISHMENT ICE MACHINE (INTERIOR & EXTERIOR SURFACES) AND BAR SODA GUNS AND HOLSTERS.
Location: Bar
Equipment: Soda gun & holster
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: SWITCH HOT AND COLD WATER AT KITCHEN HANDSINK. HOT WATER MUST COME FROM LEFT SIDE AND COLD WATER FROM THE RIGHT SIDE OF HANDSINK.
Location: Kitchen
Equipment: Hand sink
- 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 FOR BOTH KITCHEN AND BAR.
Location: Kitchen
- No test kit
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: PROVIDE CHEMICAL SANITIZER TEST STRIPS FOR CHLORINE FOR BOTH KITCHEN AND BAR.
Location: Bar
|
02/04/2012 | Recheck |
| No violation noted during this evaluation. | 02/02/2012 | Super Bowl Routine |
- 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 SPRAY BOTTLES AT BAR THAT ARE NOT LABELED.
Location: Bar
- Toxic material(s) separation (corrected on site)
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: CHEMICAL (FEBREEZE) STORED NEXT TO SLICER IN KITCHEN.
Location: Kitchen
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: LIVE GNATS SEEN AT BAR.
Location: Bar
- Food unsafe (Critical) (corrected on site)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Comments: SEVERAL BOTTLES OF LIQUOR IS CONTAMINATED WITH GNATS AT INTERIOR OF BOTTLES--DISCARD.CHECK ALL LIQUOR FREQUENTLY.
Location: Bar
- Date marking
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: CORRECT. ALSO INCLUDE POTENTIALLY HAZARDOUS SALAD DRESSINGS ONCE OPENED SHOULD BE DATE-MARKED.
Location: Kitchen
Equipment: Walk in cooler
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED INTERIOR AND EXTERIOR SURFACES OF KITCHEN MICROWAVE.-SOILED INTERIOR AND EXTERIOR SURFACES OF BAR REACH-IN-COOLERS WHERE NEEDED.-SOILED KITCHEN OVEN ROLLER.-SOILED INTERIOR AND EXTERIOR SURFACES OF KITCHEN FREEZER.
Location: Kitchen
Equipment: Microwave oven
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED INTERIOR AND EXTERIOR SURFACES OF KITCHEN MICROWAVE.-SOILED INTERIOR AND EXTERIOR SURFACES OF BAR REACH-IN-COOLERS WHERE NEEDED.-SOILED KITCHEN OVEN ROLLER.-SOILED INTERIOR AND EXTERIOR SURFACES OF KITCHEN FREEZER.
Location: Bar
Equipment: ----------------- Coolers ----------------
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED INTERIOR AND EXTERIOR SURFACES OF KITCHEN MICROWAVE.-SOILED INTERIOR AND EXTERIOR SURFACES OF BAR REACH-IN-COOLERS WHERE NEEDED.-SOILED KITCHEN OVEN ROLLER.-SOILED INTERIOR AND EXTERIOR SURFACES OF KITCHEN FREEZER.
Location: Kitchen
Equipment: ----- Cooking Equip/Holding -----
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED INTERIOR AND EXTERIOR SURFACES OF KITCHEN MICROWAVE.-SOILED INTERIOR AND EXTERIOR SURFACES OF BAR REACH-IN-COOLERS WHERE NEEDED.-SOILED KITCHEN OVEN ROLLER.-SOILED INTERIOR AND EXTERIOR SURFACES OF KITCHEN FREEZER.
Location: Kitchen
Equipment: reach in freezer
- Food contact cleaning frequency (corrected on site)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Location: Kitchen
Equipment: Can opener
- Hand sink location blocked
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: HOT WATER AT KITCHEN HANDSINK TOO HOT (CURRENTLY AT 129 F); MAINTAIN HOT WATER AT HANDSINKS AT 100 F - 120 F--REPAIR AND/OR ADJUST.
Location: Kitchen
Equipment: Hand sink
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: NO IN-PLACE SANITIZER WAS SET-UP IN KITCHEN AT THE START OF INSPECTION; MAINTAIN IN-PLACE SANITIZER BUCKETS AT ALL TIMES DURING OPERATION HOURS AND CHANGE AT LEAST EVERY 2 HOURS.ONCE CORRECTED SANITIZER CONCENTRATION FOR CHLORINE WAS TOO STRONG; MAINTAIN SANITIZER CONCENTRATION FOR CHLORINE AT 50 - 100 PPM.USE CHEMICAL SANITIZER TEST STRIPS.
Location: Kitchen
- Contamination of sanitized tableware
Food contact and/or lip-contact surface of a single service article, single use article, or utensil contaminated and/or unprotected.
Correction: Handle and /or store to prevent contamination.
Comments: DISCONTINUE USE AND SERVICE OF UNWRAPPED DRINKING STRAWS; USE AND DISTRIBUTE WRAPPED DRINKING STRAWS ONLY.
- 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: EMPLOYEE JACKET STORED ON BAR REACH-IN-COOLER--DISCONTINUE THIS BEHAVIOR.
Location: Bar
- 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 ALL SINGLE-SERVICE ITEMS STORED OFF FLOOR AT LEAST 6 INCHES (EX. PLASTIC SILVERWARE).
Location: Kitchen
- Drying mop(s) (corrected on site)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
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: MONITOR AND IMPROVE ROUTINE CLEANING AND SANITIZING OF KITCHEN CEILING VENTS/TILES.
Location: Kitchen
- Wall and ceiling coverings/attachments
Wall and/or ceiling coverings and/or coatings improperly attached.
Correction: Wall and ceiling covering materials shall be attached so they are easily cleanable.
Comments: PROVIDE AT KITCHEN CEILING WHERE MISSING (EXPOSED OPENING ABOVE KITCHEN WALK-IN-COOLER).
Location: Kitchen
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: REPAIR AND/OR REPLACE DAMAGED FLOORS OR FLOOR TILES WHERE NEEDED AT KITCHEN. REPAIR LOW GROUT WHERE NEEDED. EXTENSTION ON REPAIRS CAN BE GIVEN FOR RECHECK.
Location: Kitchen
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS AT ALL BAR REACH-IN-COOLERS WHERE MISSING AT BAR LOCATION.
Location: Bar
Equipment: ----------------- Coolers ----------------
- Food storage
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: KEEP FOODS COVERED AND PROTECTED PROPERLY AT KITCHEN REACH-IN-FREEZER.
Location: Kitchen
Equipment: reach in freezer
- Miscellaneous contamination of food (Non-Critical) (corrected on site)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: DO NOT STACK PANS OF FOOD ON TOP OF OTHER PANS OF FOOD THAT IS NOT COVERED OR PROTECTED PROPERLY TO ELIMINATE ANY POTENTIAL CROSS-CONTAMINATION.
Location: Kitchen
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 BACK WALK-IN-BEER COOLER FANGUARDS.-SOILED BAR SPEED RAILS.-SOILED BAR SURFACES AND SHELVING UNDERNEATH BAR MATS WHERE NEEDED.
Location: Back room
Equipment: Walk 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 BACK WALK-IN-BEER COOLER FANGUARDS.-SOILED BAR SPEED RAILS.-SOILED BAR SURFACES AND SHELVING UNDERNEATH BAR MATS WHERE NEEDED.
Location: Bar
- 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 CLEANING AND SANITIZING OF ESTABLISHMENT ICE MACHINE (INTERIOR & EXTERIOR SURFACES) AND BAR SODA GUNS AND HOLSTERS.
Location: Back room
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 DETAILED CLEANING AND SANITIZING OF ESTABLISHMENT ICE MACHINE (INTERIOR & EXTERIOR SURFACES) AND BAR SODA GUNS AND HOLSTERS.
Location: Bar
Equipment: Soda gun & holster
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: SWITCH HOT AND COLD WATER AT KITCHEN HANDSINK. HOT WATER MUST COME FROM LEFT SIDE AND COLD WATER FROM THE RIGHT SIDE OF HANDSINK.
Location: Kitchen
Equipment: Hand sink
- 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 FOR BOTH KITCHEN AND BAR.
Location: Kitchen
- No test kit
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: PROVIDE CHEMICAL SANITIZER TEST STRIPS FOR CHLORINE FOR BOTH KITCHEN AND BAR.
Location: Bar
|
01/26/2012 | Routine |
Restaurant representatives - add corrected or new information about IKE & JONESY'S, 17 JACKSON PL, Indianapolis, IN »