INDIANAPOLIS COLTS GRILLE, 110 W WASHINGTON ST, Indianapolis, IN - Restaurant inspection findings and violations

  1. All Cities
  2. IN small cities
  3. IN smaller cities
  4. Indiana
  5. Marion County, IN Restaurants

Business Info

Name: INDIANAPOLIS COLTS GRILLE
Type: Restaurant
Address: 110 W WASHINGTON ST, Indianapolis, IN 46204
County: Marion
License #: 203406
Smoking: Smoke Free
Total inspections: 29
Last inspection: 05/12/2014
Add photo of this business Description:

Restaurant representatives - add corrected or new information about INDIANAPOLIS COLTS GRILLE, 110 W WASHINGTON ST, Indianapolis, IN »


Inspection findings

Inspection Date

Type
  • 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: Couple of fruit flies seen at end of bar. Utilize professional pest control, ensure all drains are clean and kept clean.
    Location: Bar
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Dirty knife in clean knife rack.2. Can opener cutting surface soiled.
    Location: Prep area
    Equipment: Knife/utensil rack
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Dirty knife in clean knife rack.2. Can opener cutting surface soiled.
    Location: Prep area
    Equipment: Can opener
  • 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: 1. Dishmachine not dispensing any sani at time of inspection; tech had just been out that morning to work on machine, sani line had been replaced, and it had been calibrated before he left. Tech returning to fix sani issue today.2. No quat sani present at 3 bay dispenser. Had apparently just run out, as buckets were all reading OK. Corrected on site by replacing concentrate, thanks.
    Location: Dish machine area
    Equipment: Dishmachine
  • 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: 1. Dishmachine not dispensing any sani at time of inspection; tech had just been out that morning to work on machine, sani line had been replaced, and it had been calibrated before he left. Tech returning to fix sani issue today.2. No quat sani present at 3 bay dispenser. Had apparently just run out, as buckets were all reading OK. Corrected on site by replacing concentrate, thanks.
    Location: Dish machine area
    Equipment: 3-bay
  • Lighting intensity (corrected)
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: Light in hood over cook line not working; insufficient lighting intensity at this location. Repair.
    Location: Cook line
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: Dust accumulating in fan guards; clean.
    Location: Walk-in freezer
 05/12/2014Recheck
  • Ventilation provided
    Insufficient capacity and/or no mechanical ventilation provided.
    Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
    Comments: Dish machine is currently being used at low temp with chemical sanitizer, so there is no mechanical ventilation currently in place in this area. Dish machine does put off quite a bit of steam when in operation, which is currently being blown out of area with a box fan; this is not a permanant solution, as it is moving the moisture around the kitchen instead of removing it entirely to prevent condensation. Chef states that either replacing current dish machine, or converting existing machine back to heat sanitization, is being discussed. Please ensure that adequate ventilation of steam is occuring, whichever option is chosen. Inspector will follow up on this issue at next routine inspection in about 4 months. Please either have the issue resolved or have a plan in place to do so at that time.
    Location: Dish machine area
 05/07/2014Non-Illness Complaint
  • Pests/rodents
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: Couple of fruit flies seen at end of bar. Utilize professional pest control, ensure all drains are clean and kept clean.
    Location: Bar
  • Food contact surface(s) soiled (corrected on site)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Dirty knife in clean knife rack.2. Can opener cutting surface soiled.
    Location: Prep area
    Equipment: Knife/utensil rack
  • Food contact surface(s) soiled (corrected on site)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Dirty knife in clean knife rack.2. Can opener cutting surface soiled.
    Location: Prep area
    Equipment: Can opener
  • 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: 1. Dishmachine not dispensing any sani at time of inspection; tech had just been out that morning to work on machine, sani line had been replaced, and it had been calibrated before he left. Tech returning to fix sani issue today.2. No quat sani present at 3 bay dispenser. Had apparently just run out, as buckets were all reading OK. Corrected on site by replacing concentrate, thanks.
    Location: Dish machine area
    Equipment: Dishmachine
  • 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: 1. Dishmachine not dispensing any sani at time of inspection; tech had just been out that morning to work on machine, sani line had been replaced, and it had been calibrated before he left. Tech returning to fix sani issue today.2. No quat sani present at 3 bay dispenser. Had apparently just run out, as buckets were all reading OK. Corrected on site by replacing concentrate, thanks.
    Location: Dish machine area
    Equipment: 3-bay
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: Light in hood over cook line not working; insufficient lighting intensity at this location. Repair.
    Location: Cook line
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: Dust accumulating in fan guards; clean.
    Location: Walk-in freezer
 05/07/2014Routine
No violation noted during this evaluation. 03/18/2014Non-Illness Complaint
  • 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: 1. Prep top cooler closest to dish machine area holding at 45 deg F. Repair to hold foods on top at 41 deg F or below.2. Cooked chicken at room temperature at 61.7 deg F and cooked tomatoes and cooked onions at room temperature at 62.4 deg F. Disposed of one pan of each at time of inspection CORRECTED
  • Cooling time (corrected)
    Potentially hazardous foods have been cooled improperly.
    Correction: PHF shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours.
    Comments: Cooked chicken at room temperature at 61.7 deg F and cooked tomatoes and cooked onions at room temperature at 62.4 deg F. Disposed of one pan of each at time of inspection. Cool all foods to 70 deg F within 2 hours or dispose of and then cool from 70 deg F to 41 deg F or below in additional 4 hours or dispose of foods. NOTE: REVIEW PROPER COOLING PROCEDURES WITH STAFF
  • Restricted use pesticides (corrected)
    Restricted pesticide(s) do not meet criteria.
    Correction: Provide approved restricted use pesticides.
    Comments: Remove gnat traps at server area hand sinks. Provide approved pest control.
  • No hand washing (when) (corrected)
    Food employees’ hands became contaminated and were not washed to eliminate contamination.
    Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
    Comments: No hand washing before putting on gloves. Always wash hands before putting on gloves. CORRECTED
  • 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 drink without lid and straw. Provide lids and straws.
  • Miscellaneous contamination of food (Critical) (corrected)
    Food contaminated by miscellaneous source.
    Correction: Protect food from all sources of contamination.
    Comments: Soda guns in ice in drink ice at bar. Do not store any thing in drink ice. Store drink gun out of ice.
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Knives stored between prep tables. Discontinue. Clean and sanitize knives. CORRECTED2. Clean and sanitize dished in dish area step stool was touching. CORRECTED3. Clean dishes on cloth napkins on soiled rolling carts. Clean or replace rolling carts.
  • 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: 1. Dish area hand sink blocked by carts. Discontinue. Do not block any hand sinks. CORRECTED2. Bucket blocking use of hand sink at bar. Discontinue.
    Location: Bar
  • 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: 1. Dish area hand sink blocked by carts. Discontinue. Do not block any hand sinks. CORRECTED2. Bucket blocking use of hand sink at bar. Discontinue.
    Location: Kitchen
  • Hand sink soiled (corrected)
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Comments: 1. Hand sink in dish room is soiled. Clean2. Bar hand sinks are soiled. Clean.
  • Hand sink improper usage (corrected)
    Hand washing facility used for purposes other than hand washing.
    Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
    Comments: Lemon and straw and ice in bar hand sink. Remove all items. Do not dump in hand sinks. Use only for hand washing.
  • Plumbing system / repair (Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: Remove plunger from dish room.
  • Improper sanitizing of utensil(s) and equipment (corrected)
    Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
    Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
    Comments: Wetting cloth towels in hand sinks at server areas to wipe counters. Discontinue. Must sanitize all surfaces in kitchena and server areas.
  • 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: Coats on can rack and purse/coats on soda boxes. Discontinue. Store in approved area.
  • Cutting surface(s)
    Cutting surface(s) in poor condition.
    Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
    Comments: All cutting boards soiled. Clean, resurface or replace all cutting boards. Note: Cleaning daily, cutting board planing kit ordered.Recheck 2/4/14: Kit still on order, still clenaing/bleaching daily.
  • Improper storage location (corrected)
    Cleaned and sanitized equipment, utensils, laundered linens, single service articles, or single use articles stored in improper location.
    Correction: Store item(s) in an approved location.
    Comments: 1. Spill on cups below hand sink. Dispose of soiled product.2. Clean glasses store below soap dispenser at front server area hand sink. Discontinue.
  • Bulk labeling (corrected)
    Food items removed from original container not properly labeled.
    Correction: Working containers holding food items shall be labeled with the common name of the food item.
    Comments: Label bulk containers.
  • Soiled dumpsters and receptacles (corrected)
    Waste handling units not clean or improperly cleaned.
    Correction: Clean waste handling units at a frequency to prevent build up and in a manner to prevent contamination of food, equipment, utensils or single service items.
    Comments: Clean bar trash can.
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: Repair floor in keg walk in cooler to be smooth, non absorbent and easy to clean.Recheck 2/4/14: Plan is to hammer down raised area, and add strip over it to make area smooth and easily cleanable.
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, ceilings and/or attached equipment soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: 1. Walk in cooler fan guards are soiled. Clean. CORRECTED2. Clean floor in dish room below chemicals. CORRECTED3. Clean floor below and around equipment in kitchen. CORRECTED4. Clean floor wall junction below hand sink at bar.5. Clean floor below hand sink in front server area. 6. Clean floor in keg walk in cooler. CORRECTED
  • Wiping cloths / storage (corrected)
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: 1. Wet cloth towels on front server area hand sink. Discontinue. Store wet cloth towels in approved strength sanitizer solution.2. Wet cloth towels in sanitizer solution through out kitchen. Store all wet cloth towels in approved strength sanitizer solution.CORRECTED
  • Slacking (corrected)
    Slacked potentially hazardous food not maintained frozen or below 41degrees F.
    Correction: Slacked potentially hazardous food shall be maintained frozen at or below 41degrees F.
    Comments: Slacking one and 1/2 box of frys at room temperature. Discontinue. Slack in refrigerator.
  • Unapproved non-food contact
    Unapproved material(s) used in non-food contact surface(s).
    Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
    Comments: Soda gun holsters on bar have been installed on wood framing (did not want to drill into granite bar top to install). Please paint all exposed wood with water proof paint to render it easily cleanable.
    Location: Bar
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Exhaust hood lights broken. Repair. Note: scheduled to do repairs. RECHECK 2/4/14: Issues with hood contactor over who will pay for lighting system repairs. Staff is working on getting this issue resolved.2. Water pooling in light guards in beer and food walk in cooler. Remove water and repair. CORRECTED3. Rusted supports for ceiling tiles in dish room. Repair. CORRECTED4. Plastic push car in dish machine areat has large cuts etc. on top of cart. Repair or replace cart so as to provide a surface that is smooth and easily cleanable. CORRECTED
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Exhaust hood lights broken. Repair. Note: scheduled to do repairs. RECHECK 2/4/14: Issues with hood contactor over who will pay for lighting system repairs. Staff is working on getting this issue resolved.2. Water pooling in light guards in beer and food walk in cooler. Remove water and repair. CORRECTED3. Rusted supports for ceiling tiles in dish room. Repair. CORRECTED4. Plastic push car in dish machine areat has large cuts etc. on top of cart. Repair or replace cart so as to provide a surface that is smooth and easily cleanable. CORRECTED
  • Equipment drainage (corrected)
    Equipment compartment(s) not properly draining.
    Correction: Equipment compartments that are subject to accumulation of moisture due to conditions, such as condensation, food or beverage drip, or water from melting ice shall be sloped to an outlet that allows complete draining.
    Comments: Soda guns in ice in drink ice at bar. Do not store any thing in drink ice. Store drink gun out of ice. Note: soda holsters ordered, can not mount to marble counter. If using wood block to secure make sure it is painted. Try to use a non absorbent, smooth and easily cleanable substance instead of wood.
    Location: Bar
  • Plumbing system/ repair (Non-Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: Leak below 3 bay sink drain line. Repair.
  • Durability / utensils and equipment (corrected)
    Equipment and/or utensil(s) not durable.
    Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
    Comments: Foil lining breading station, lines behind fryers and back of stove. Remove foil and clean as needed.
  • In use utensil storage (corrected)
    In use utensil(s) stored improperly.
    Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
    Comments: 1. Knives stored between prep tables. Discontinue. Store on cleaned and sanitized surface. CORRECTED2. Tongs on side of fryer. Discontinue. Store on cleaned and sanitized surface. CORRECTED3. Ice scoop on ice machine. Store on cleaned and sanitized surface.4. Soda guns in ice in drink ice at bar. Do not store any thing in drink ice. Store drink guns out of ice. CORRECTED
 02/04/2014Recheck
  • Sewage removal (corrected)
    Sewage being conveyed in an unapproved manner.
    Correction: Sewage shall be conveyed to the point of disposal through an approved sanitary sewage system.
    Comments: Remove waste from basement.
    Location: Basement
  • Plumbing system / repair (Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: Grease trap in basement is leaking. Repair. Note: plumber coming at 1:00pm today to repair.
    Location: Basement
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: Clean floors in basement.
    Location: Basement
 02/04/2014Non-Illness Complaint Recheck
  • Sewage removal (corrected)
    Sewage being conveyed in an unapproved manner.
    Correction: Sewage shall be conveyed to the point of disposal through an approved sanitary sewage system.
    Comments: Empty any standing waste from trash cans below unit. (empty in approved manner)Note: remove waste after plumber repairs leak this afternoon.
    Location: Basement
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: Repair or replace grease trap if problems continue. New sealant placed on grease trap at last cleaning.Note: grease trap is leaking again after last inspection. Plumber scheduled today at 1:00 pm to repair leak. Facility wanting to remove unit and provide grease trap on three bay sink upstairs in dish area.
    Location: Basement
    Equipment: -
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: Clean floors where grease spills have occurred.Note: clean floors after repairs complete and waste removed this afternoon.
    Location: Basement
 02/04/2014Non-Illness Complaint Recheck
  • Sewage removal
    Sewage being conveyed in an unapproved manner.
    Correction: Sewage shall be conveyed to the point of disposal through an approved sanitary sewage system.
    Comments: Empty any standing waste from trash cans below unit. (empty in approved manner)Note: remove waste after plumber repairs leak this afternoon.
    Location: Basement
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: Repair or replace grease trap if problems continue. New sealant placed on grease trap at last cleaning.Note: grease trap is leaking again after last inspection. Plumber scheduled today at 1:00 pm to repair leak. Facility wanting to remove unit and provide grease trap on three bay sink upstairs in dish area.
    Location: Basement
    Equipment: -
  • 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: Clean floors where grease spills have occurred.Note: clean floors after repairs complete and waste removed this afternoon.
    Location: Basement
 01/17/2014Non-Illness Complaint Recheck
  • Sewage removal
    Sewage being conveyed in an unapproved manner.
    Correction: Sewage shall be conveyed to the point of disposal through an approved sanitary sewage system.
    Comments: Remove waste from basement.
    Location: Basement
  • Plumbing system / repair (Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: Grease trap in basement is leaking. Repair. Note: plumber coming at 1:00pm today to repair.
    Location: Basement
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: Clean floors in basement.
    Location: Basement
 01/17/2014Non-Illness Complaint 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: 1. Prep top cooler closest to dish machine area holding at 45 deg F. Repair to hold foods on top at 41 deg F or below.2. Cooked chicken at room temperature at 61.7 deg F and cooked tomatoes and cooked onions at room temperature at 62.4 deg F. Disposed of one pan of each at time of inspection CORRECTED
  • Cooling time (corrected)
    Potentially hazardous foods have been cooled improperly.
    Correction: PHF shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours.
    Comments: Cooked chicken at room temperature at 61.7 deg F and cooked tomatoes and cooked onions at room temperature at 62.4 deg F. Disposed of one pan of each at time of inspection. Cool all foods to 70 deg F within 2 hours or dispose of and then cool from 70 deg F to 41 deg F or below in additional 4 hours or dispose of foods. NOTE: REVIEW PROPER COOLING PROCEDURES WITH STAFF
  • Restricted use pesticides (corrected)
    Restricted pesticide(s) do not meet criteria.
    Correction: Provide approved restricted use pesticides.
    Comments: Remove gnat traps at server area hand sinks. Provide approved pest control.
  • No hand washing (when) (corrected)
    Food employees’ hands became contaminated and were not washed to eliminate contamination.
    Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
    Comments: No hand washing before putting on gloves. Always wash hands before putting on gloves. CORRECTED
  • 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 drink without lid and straw. Provide lids and straws.
  • Miscellaneous contamination of food (Critical) (corrected)
    Food contaminated by miscellaneous source.
    Correction: Protect food from all sources of contamination.
    Comments: Soda guns in ice in drink ice at bar. Do not store any thing in drink ice. Store drink gun out of ice.
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Knives stored between prep tables. Discontinue. Clean and sanitize knives. CORRECTED2. Clean and sanitize dished in dish area step stool was touching. CORRECTED3. Clean dishes on cloth napkins on soiled rolling carts. Clean or replace rolling carts.
  • 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: 1. Dish area hand sink blocked by carts. Discontinue. Do not block any hand sinks. CORRECTED2. Bucket blocking use of hand sink at bar. Discontinue.
    Location: Bar
  • 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: 1. Dish area hand sink blocked by carts. Discontinue. Do not block any hand sinks. CORRECTED2. Bucket blocking use of hand sink at bar. Discontinue.
    Location: Kitchen
  • Hand sink soiled (corrected)
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Comments: 1. Hand sink in dish room is soiled. Clean2. Bar hand sinks are soiled. Clean.
  • Hand sink improper usage (corrected)
    Hand washing facility used for purposes other than hand washing.
    Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
    Comments: Lemon and straw and ice in bar hand sink. Remove all items. Do not dump in hand sinks. Use only for hand washing.
  • Plumbing system / repair (Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: Remove plunger from dish room.
  • Improper sanitizing of utensil(s) and equipment (corrected)
    Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
    Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
    Comments: Wetting cloth towels in hand sinks at server areas to wipe counters. Discontinue. Must sanitize all surfaces in kitchena and server areas.
  • 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: Coats on can rack and purse/coats on soda boxes. Discontinue. Store in approved area.
  • Cutting surface(s)
    Cutting surface(s) in poor condition.
    Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
    Comments: All cutting boards soiled. Clean, resurface or replace all cutting boards. Note: Cleaning daily, cutting board planing kit ordered.
  • Improper storage location (corrected)
    Cleaned and sanitized equipment, utensils, laundered linens, single service articles, or single use articles stored in improper location.
    Correction: Store item(s) in an approved location.
    Comments: 1. Spill on cups below hand sink. Dispose of soiled product.2. Clean glasses store below soap dispenser at front server area hand sink. Discontinue.
  • Bulk labeling (corrected)
    Food items removed from original container not properly labeled.
    Correction: Working containers holding food items shall be labeled with the common name of the food item.
    Comments: Label bulk containers.
  • Soiled dumpsters and receptacles (corrected)
    Waste handling units not clean or improperly cleaned.
    Correction: Clean waste handling units at a frequency to prevent build up and in a manner to prevent contamination of food, equipment, utensils or single service items.
    Comments: Clean bar trash can.
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: Repair floor in keg walk in cooler to be smooth, non absorbent and easy to clean.
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, ceilings and/or attached equipment soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: 1. Walk in cooler fan guards are soiled. Clean. CORRECTED2. Clean floor in dish room below chemicals. CORRECTED3. Clean floor below and around equipment in kitchen. CORRECTED4. Clean floor wall junction below hand sink at bar.5. Clean floor below hand sink in front server area. 6. Clean floor in keg walk in cooler. CORRECTED
  • Wiping cloths / storage (corrected)
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: 1. Wet cloth towels on front server area hand sink. Discontinue. Store wet cloth towels in approved strength sanitizer solution.2. Wet cloth towels in sanitizer solution through out kitchen. Store all wet cloth towels in approved strength sanitizer solution.CORRECTED
  • Slacking (corrected)
    Slacked potentially hazardous food not maintained frozen or below 41degrees F.
    Correction: Slacked potentially hazardous food shall be maintained frozen at or below 41degrees F.
    Comments: Slacking one and 1/2 box of frys at room temperature. Discontinue. Slack in refrigerator.
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Exhaust hood lights broken. Repair. Note: scheduled to do repairs. 2. Water pooling in light guards in beer and food walk in cooler. Remove water and repair. CORRECTED3. Rusted supports for ceiling tiles in dish room. Repair. CORRECTED4. Plastic push car in dish machine areat has large cuts etc. on top of cart. Repair or replace cart so as to provide a surface that is smooth and easily cleanable. CORRECTED
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Exhaust hood lights broken. Repair. Note: scheduled to do repairs. 2. Water pooling in light guards in beer and food walk in cooler. Remove water and repair. CORRECTED3. Rusted supports for ceiling tiles in dish room. Repair. CORRECTED4. Plastic push car in dish machine areat has large cuts etc. on top of cart. Repair or replace cart so as to provide a surface that is smooth and easily cleanable. CORRECTED
  • Equipment drainage
    Equipment compartment(s) not properly draining.
    Correction: Equipment compartments that are subject to accumulation of moisture due to conditions, such as condensation, food or beverage drip, or water from melting ice shall be sloped to an outlet that allows complete draining.
    Comments: Soda guns in ice in drink ice at bar. Do not store any thing in drink ice. Store drink gun out of ice. Note: soda holsters ordered, can not mount to marble counter. If using wood block to secure make sure it is painted. Try to use a non absorbent, smooth and easily cleanable substance instead of wood.
    Location: Bar
  • Plumbing system/ repair (Non-Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: Leak below 3 bay sink drain line. Repair.
  • Durability / utensils and equipment
    Equipment and/or utensil(s) not durable.
    Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
    Comments: Foil lining breading station, lines behind fryers and back of stove. Remove foil and clean as needed.
  • In use utensil storage (corrected)
    In use utensil(s) stored improperly.
    Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
    Comments: 1. Knives stored between prep tables. Discontinue. Store on cleaned and sanitized surface. CORRECTED2. Tongs on side of fryer. Discontinue. Store on cleaned and sanitized surface. CORRECTED3. Ice scoop on ice machine. Store on cleaned and sanitized surface.4. Soda guns in ice in drink ice at bar. Do not store any thing in drink ice. Store drink guns out of ice. CORRECTED
 01/17/2014Recheck
  • 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: 1. Prep top cooler closest to dish machine area holding at 45 deg F. Repair to hold foods on top at 41 deg F or below.2. Cooked chicken at room temperature at 61.7 deg F and cooked tomatoes and cooked onions at room temperature at 62.4 deg F. Disposed of one pan of each at time of inspection CORRECTED
  • Cooling time (corrected)
    Potentially hazardous foods have been cooled improperly.
    Correction: PHF shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours.
    Comments: Cooked chicken at room temperature at 61.7 deg F and cooked tomatoes and cooked onions at room temperature at 62.4 deg F. Disposed of one pan of each at time of inspection. Cool all foods to 70 deg F within 2 hours or dispose of and then cool from 70 deg F to 41 deg F or below in additional 4 hours or dispose of foods. NOTE: REVIEW PROPER COOLING PROCEDURES WITH STAFF
  • Restricted use pesticides (corrected)
    Restricted pesticide(s) do not meet criteria.
    Correction: Provide approved restricted use pesticides.
    Comments: Remove gnat traps at server area hand sinks. Provide approved pest control.
  • No hand washing (when) (corrected)
    Food employees’ hands became contaminated and were not washed to eliminate contamination.
    Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
    Comments: No hand washing before putting on gloves. Always wash hands before putting on gloves. CORRECTED
  • 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 drink without lid and straw. Provide lids and straws.
  • Miscellaneous contamination of food (Critical) (corrected)
    Food contaminated by miscellaneous source.
    Correction: Protect food from all sources of contamination.
    Comments: Soda guns in ice in drink ice at bar. Do not store any thing in drink ice. Store drink gun out of ice.
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Knives stored between prep tables. Discontinue. Clean and sanitize knives. CORRECTED2. Clean and sanitize dished in dish area step stool was touching. CORRECTED3. Clean dishes on cloth napkins on soiled rolling carts. Clean or replace rolling carts.
  • 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: 1. Dish area hand sink blocked by carts. Discontinue. Do not block any hand sinks. CORRECTED2. Bucket blocking use of hand sink at bar. Discontinue.
    Location: Bar
  • 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: 1. Dish area hand sink blocked by carts. Discontinue. Do not block any hand sinks. CORRECTED2. Bucket blocking use of hand sink at bar. Discontinue.
    Location: Kitchen
  • Hand sink soiled (corrected)
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Comments: 1. Hand sink in dish room is soiled. Clean2. Bar hand sinks are soiled. Clean.
  • Hand sink improper usage
    Hand washing facility used for purposes other than hand washing.
    Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
    Comments: Lemon and straw and ice in bar hand sink. Remove all items. Do not dump in hand sinks. Use only for hand washing.
  • Plumbing system / repair (Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: Remove plunger from dish room.
  • Improper sanitizing of utensil(s) and equipment (corrected)
    Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
    Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
    Comments: Wetting cloth towels in hand sinks at server areas to wipe counters. Discontinue. Must sanitize all surfaces in kitchena and server areas.
  • 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: Coats on can rack and purse/coats on soda boxes. Discontinue. Store in approved area.
  • Cutting surface(s)
    Cutting surface(s) in poor condition.
    Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
    Comments: All cutting boards soiled. Clean, resurface or replace all cutting boards. Note: Cleaning daily, cutting board planing kit ordered.
  • Improper storage location (corrected)
    Cleaned and sanitized equipment, utensils, laundered linens, single service articles, or single use articles stored in improper location.
    Correction: Store item(s) in an approved location.
    Comments: 1. Spill on cups below hand sink. Dispose of soiled product.2. Clean glasses store below soap dispenser at front server area hand sink. Discontinue.
  • Bulk labeling (corrected)
    Food items removed from original container not properly labeled.
    Correction: Working containers holding food items shall be labeled with the common name of the food item.
    Comments: Label bulk containers.
  • Soiled dumpsters and receptacles (corrected)
    Waste handling units not clean or improperly cleaned.
    Correction: Clean waste handling units at a frequency to prevent build up and in a manner to prevent contamination of food, equipment, utensils or single service items.
    Comments: Clean bar trash can.
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: Repair floor in keg walk in cooler to be smooth, non absorbent and easy to clean.
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, ceilings and/or attached equipment soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: 1. Walk in cooler fan guards are soiled. Clean. CORRECTED2. Clean floor in dish room below chemicals. CORRECTED3. Clean floor below and around equipment in kitchen. CORRECTED4. Clean floor wall junction below hand sink at bar.5. Clean floor below hand sink in front server area. 6. Clean floor in keg walk in cooler. CORRECTED
  • Wiping cloths / storage (corrected)
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: 1. Wet cloth towels on front server area hand sink. Discontinue. Store wet cloth towels in approved strength sanitizer solution.2. Wet cloth towels in sanitizer solution through out kitchen. Store all wet cloth towels in approved strength sanitizer solution.CORRECTED
  • Slacking (corrected)
    Slacked potentially hazardous food not maintained frozen or below 41degrees F.
    Correction: Slacked potentially hazardous food shall be maintained frozen at or below 41degrees F.
    Comments: Slacking one and 1/2 box of frys at room temperature. Discontinue. Slack in refrigerator.
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Exhaust hood lights broken. Repair. Note: scheduled to do repairs. 2. Water pooling in light guards in beer and food walk in cooler. Remove water and repair. CORRECTED3. Rusted supports for ceiling tiles in dish room. Repair. CORRECTED4. Plastic push car in dish machine areat has large cuts etc. on top of cart. Repair or replace cart so as to provide a surface that is smooth and easily cleanable. CORRECTED
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Exhaust hood lights broken. Repair. Note: scheduled to do repairs. 2. Water pooling in light guards in beer and food walk in cooler. Remove water and repair. CORRECTED3. Rusted supports for ceiling tiles in dish room. Repair. CORRECTED4. Plastic push car in dish machine areat has large cuts etc. on top of cart. Repair or replace cart so as to provide a surface that is smooth and easily cleanable. CORRECTED
  • Plumbing system/ repair (Non-Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: Leak below 3 bay sink drain line. Repair.
  • Durability / utensils and equipment
    Equipment and/or utensil(s) not durable.
    Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
    Comments: Foil lining breading station, lines behind fryers and back of stove. Remove foil and clean as needed.
  • In use utensil storage
    In use utensil(s) stored improperly.
    Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
    Comments: 1. Knives stored between prep tables. Discontinue. Store on cleaned and sanitized surface. CORRECTED2. Tongs on side of fryer. Discontinue. Store on cleaned and sanitized surface. CORRECTED3. Ice scoop on ice machine. Store on cleaned and sanitized surface.4. Soda guns in ice in drink ice at bar. Do not store any thing in drink ice. Store drink guns out of ice. CORRECTED
  • In use utensil storage (corrected)
    In use utensil(s) stored improperly.
    Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
    Comments: 1. Knives stored between prep tables. Discontinue. Store on cleaned and sanitized surface. CORRECTED2. Tongs on side of fryer. Discontinue. Store on cleaned and sanitized surface. CORRECTED3. Ice scoop on ice machine. Store on cleaned and sanitized surface.4. Soda guns in ice in drink ice at bar. Do not store any thing in drink ice. Store drink guns out of ice. CORRECTED
 01/10/2014Recheck
  • Sewage removal
    Sewage being conveyed in an unapproved manner.
    Correction: Sewage shall be conveyed to the point of disposal through an approved sanitary sewage system.
    Comments: Remove waste from basement.
  • Plumbing system / repair (Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: Grease trap in basement is leaking. Repair. Note: plumber coming at 1:00pm today to repair.
  • 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: Clean floors in basement.
 01/10/2014Non-Illness Complaint
  • Sewage removal
    Sewage being conveyed in an unapproved manner.
    Correction: Sewage shall be conveyed to the point of disposal through an approved sanitary sewage system.
    Comments: Empty any standing waste from trash cans below unit. (empty in approved manner)Note: remove waste after plumber repairs leak this afternoon.
    Location: Basement
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: Repair or replace grease trap if problems continue. New sealant placed on grease trap at last cleaning.Note: grease trap is leaking again after last inspection. Plumber scheduled today at 1:00 pm to repair leak. Facility wanting to remove unit and provide grease trap on three bay sink upstairs in dish area.
    Location: Basement
    Equipment: -
  • 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: Clean floors where grease spills have occurred.Note: clean floors after repairs complete and waste removed this afternoon.
    Location: Basement
 01/10/2014Non-Illness Complaint Recheck
  • Cold holding
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1. Prep top cooler closest to dish machine area holding at 45 deg F. Repair to hold foods on top at 41 deg F or below.2. Cooked chicken at room temperature at 61.7 deg F and cooked tomatoes and cooked onions at room temperature at 62.4 deg F. Disposed of one pan of each at time of inspection CORRECTED
  • Cooling time (corrected)
    Potentially hazardous foods have been cooled improperly.
    Correction: PHF shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours.
    Comments: Cooked chicken at room temperature at 61.7 deg F and cooked tomatoes and cooked onions at room temperature at 62.4 deg F. Disposed of one pan of each at time of inspection. Cool all foods to 70 deg F within 2 hours or dispose of and then cool from 70 deg F to 41 deg F or below in additional 4 hours or dispose of foods. NOTE: REVIEW PROPER COOLING PROCEDURES WITH STAFF
  • Restricted use pesticides (corrected)
    Restricted pesticide(s) do not meet criteria.
    Correction: Provide approved restricted use pesticides.
    Comments: Remove gnat traps at server area hand sinks. Provide approved pest control.
  • No hand washing (when) (corrected)
    Food employees’ hands became contaminated and were not washed to eliminate contamination.
    Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
    Comments: No hand washing before putting on gloves. Always wash hands before putting on gloves. CORRECTED
  • 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 drink without lid and straw. Provide lids and straws.
  • Miscellaneous contamination of food (Critical)
    Food contaminated by miscellaneous source.
    Correction: Protect food from all sources of contamination.
    Comments: Soda guns in ice in drink ice at bar. Do not store any thing in drink ice. Store drink gun out of ice.
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Knives stored between prep tables. Discontinue. Clean and sanitize knives. CORRECTED2. Clean and sanitize dished in dish area step stool was touching. CORRECTED3. Clean dishes on cloth napkins on soiled rolling carts. Clean or replace rolling carts.
  • 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: Dish area hand sink blocked by carts. Discontinue. Do not block any hand sinks.
  • Hand sink soiled (corrected)
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Comments: 1. Hand sink in dish room is soiled. Clean2. Bar hand sinks are soiled. Clean.
  • Hand sink improper usage
    Hand washing facility used for purposes other than hand washing.
    Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
    Comments: 1. Lemon in and dumping in kitchen server area hand sink. Discontinue. Use hand sink only for hand washing. CORRECTED2. Cloth towel over faucet in front server area hand sinks. Discontinue. Do not place anything in or on hand sinks. 3. Lemon and straw and basket in bar hand sink. Remove all items. Do not dump in hand sinks. Use only for hand washing. CORRECTED4. Beer bucket in other bar hand sink. Remove all items. Do not place any thing in or on hand sinks.5. Foot stool on hand sink in dish area. Remove. Do not place anything in or on hand sinks. CORRECTED
  • Plumbing system / repair (Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: Remove plunger from dish room.
  • Improper sanitizing of utensil(s) and equipment (corrected)
    Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
    Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
    Comments: Wetting cloth towels in hand sinks at server areas to wipe counters. Discontinue. Must sanitize all surfaces in kitchena and server areas.
  • 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: Coats on can rack and purse/coats on soda boxes. Discontinue. Store in approved area.
  • Cutting surface(s)
    Cutting surface(s) in poor condition.
    Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
    Comments: All cutting boards soiled. Clean, resurface or replace all cutting boards.
  • Improper storage location (corrected)
    Cleaned and sanitized equipment, utensils, laundered linens, single service articles, or single use articles stored in improper location.
    Correction: Store item(s) in an approved location.
    Comments: 1. Spill on cups below hand sink. Dispose of soiled product.2. Clean glasses store below soap dispenser at front server area hand sink. Discontinue.
  • Bulk labeling (corrected)
    Food items removed from original container not properly labeled.
    Correction: Working containers holding food items shall be labeled with the common name of the food item.
    Comments: Label bulk containers.
  • Soiled dumpsters and receptacles (corrected)
    Waste handling units not clean or improperly cleaned.
    Correction: Clean waste handling units at a frequency to prevent build up and in a manner to prevent contamination of food, equipment, utensils or single service items.
    Comments: Clean bar trash can.
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: Repair floor in keg walk in cooler to be smooth, non absorbent and easy to clean.
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, ceilings and/or attached equipment soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: 1. Walk in cooler fan guards are soiled. Clean. CORRECTED2. Clean floor in dish room below chemicals. CORRECTED3. Clean floor below and around equipment in kitchen. CORRECTED4. Clean floor wall junction below hand sink at bar.5. Clean floor below hand sink in front server area. 6. Clean floor in keg walk in cooler. CORRECTED
  • Wiping cloths / storage
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: 1. Wet cloth towels on front server area hand sink. Discontinue. Store wet cloth towels in approved strength sanitizer solution.2. Wet cloth towels in sanitizer solution through out kitchen. Store all wet cloth towels in approved strength sanitizer solution.CORRECTED
  • Slacking (corrected)
    Slacked potentially hazardous food not maintained frozen or below 41degrees F.
    Correction: Slacked potentially hazardous food shall be maintained frozen at or below 41degrees F.
    Comments: Slacking one and 1/2 box of frys at room temperature. Discontinue. Slack in refrigerator.
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Exhaust hood lights broken. Repair. Note: scheduled to do repairs. 2. Water pooling in light guards in beer and food walk in cooler. Remove water and repair. CORRECTED3. Rusted supports for ceiling tiles in dish room. Repair. CORRECTED4. Plastic push car in dish machine areat has large cuts etc. on top of cart. Repair or replace cart so as to provide a surface that is smooth and easily cleanable.
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: Leak below 3 bay sink drain line. Repair.
  • Durability / utensils and equipment
    Equipment and/or utensil(s) not durable.
    Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
    Comments: Foil lining breading station, lines behind fryers and back of stove. Remove foil and clean as needed.
  • In use utensil storage
    In use utensil(s) stored improperly.
    Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
    Comments: 1. Knives stored between prep tables. Discontinue. Store on cleaned and sanitized surface. CORRECTED2. Tongs on side of fryer. Discontinue. Store on cleaned and sanitized surface.3. Ice scoop on ice machine. Store on cleaned and sanitized surface.4. Soda guns in ice in drink ice at bar. Do not store any thing in drink ice. Store drink guns out of ice.
 01/07/2014Recheck
  • Sewage removal
    Sewage being conveyed in an unapproved manner.
    Correction: Sewage shall be conveyed to the point of disposal through an approved sanitary sewage system.
    Comments: Empty any standing waste from trash cans below unit. (empty in approved manner)
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: Repair or replace grease trap if problems continue. New sealant placed on grease trap at last cleaning.
  • 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: Clean floors where grease spills have occurred.
 01/07/2014Non-Illness Complaint Recheck
  • Sewage removal
    Sewage being conveyed in an unapproved manner.
    Correction: Sewage shall be conveyed to the point of disposal through an approved sanitary sewage system.
    Comments: Empty any standing waste from trash cans below unit. (empty in approved manner)
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: Repair or replace grease trap if problems continue. New sealant placed on grease trap at last cleaning.
  • 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: Clean floors where grease spills have occurred.
 12/31/2013Non-Illness Complaint Recheck
  • Cold holding
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1. Prep top cooler closest to dish machine area holding at 45 deg F. Repair to hold foods on top at 41 deg F or below.2. Cooked chicken at room temperature at 61.7 deg F and cooked tomatoes and cooked onions at room temperature at 62.4 deg F. Disposed of one pan of each at time of inspection CORRECTED
  • Cooling time (corrected)
    Potentially hazardous foods have been cooled improperly.
    Correction: PHF shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours.
    Comments: Cooked chicken at room temperature at 61.7 deg F and cooked tomatoes and cooked onions at room temperature at 62.4 deg F. Disposed of one pan of each at time of inspection. Cool all foods to 70 deg F within 2 hours or dispose of and then cool from 70 deg F to 41 deg F or below in additional 4 hours or dispose of foods. NOTE: REVIEW PROPER COOLING PROCEDURES WITH STAFF
  • Restricted use pesticides (corrected)
    Restricted pesticide(s) do not meet criteria.
    Correction: Provide approved restricted use pesticides.
    Comments: Remove gnat traps at server area hand sinks. Provide approved pest control.
  • No hand washing (when) (corrected)
    Food employees’ hands became contaminated and were not washed to eliminate contamination.
    Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
    Comments: No hand washing before putting on gloves. Always wash hands before putting on gloves. CORRECTED
  • 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 drink without lid and straw. Provide lids and straws.
  • Miscellaneous contamination of food (Critical)
    Food contaminated by miscellaneous source.
    Correction: Protect food from all sources of contamination.
    Comments: Soda guns in ice in drink ice at bar. Do not store any thing in drink ice. Store drink gun out of ice.
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Knives stored between prep tables. Discontinue. Clean and sanitize knives. CORRECTED2. Clean and sanitize dished in dish area step stool was touching. CORRECTED3. Clean dishes on cloth napkins on soiled rolling carts. Clean or replace rolling carts.
  • 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: Dish area hand sink blocked by carts. Discontinue. Do not block any hand sinks.
  • Hand sink soiled (corrected)
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Comments: 1. Hand sink in dish room is soiled. Clean2. Bar hand sinks are soiled. Clean.
  • Hand sink improper usage
    Hand washing facility used for purposes other than hand washing.
    Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
    Comments: 1. Lemon in and dumping in kitchen server area hand sink. Discontinue. Use hand sink only for hand washing. CORRECTED2. Cloth towel over faucet in front server area hand sinks. Discontinue. Do not place anything in or on hand sinks. 3. Lemon and straw and basket in bar hand sink. Remove all items. Do not dump in hand sinks. Use only for hand washing. CORRECTED4. Beer bucket in other bar hand sink. Remove all items. Do not place any thing in or on hand sinks.5. Foot stool on hand sink in dish area. Remove. Do not place anything in or on hand sinks. CORRECTED
  • Plumbing system / repair (Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: Remove plunger from dish room.
  • Improper sanitizing of utensil(s) and equipment (corrected)
    Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
    Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
    Comments: Wetting cloth towels in hand sinks at server areas to wipe counters. Discontinue. Must sanitize all surfaces in kitchena and server areas.
  • 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: Coats on can rack and purse/coats on soda boxes. Discontinue. Store in approved area.
  • Cutting surface(s)
    Cutting surface(s) in poor condition.
    Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
    Comments: All cutting boards soiled. Clean, resurface or replace all cutting boards.
  • Improper storage location (corrected)
    Cleaned and sanitized equipment, utensils, laundered linens, single service articles, or single use articles stored in improper location.
    Correction: Store item(s) in an approved location.
    Comments: 1. Spill on cups below hand sink. Dispose of soiled product.2. Clean glasses store below soap dispenser at front server area hand sink. Discontinue.
  • Bulk labeling (corrected)
    Food items removed from original container not properly labeled.
    Correction: Working containers holding food items shall be labeled with the common name of the food item.
    Comments: Label bulk containers.
  • Soiled dumpsters and receptacles (corrected)
    Waste handling units not clean or improperly cleaned.
    Correction: Clean waste handling units at a frequency to prevent build up and in a manner to prevent contamination of food, equipment, utensils or single service items.
    Comments: Clean bar trash can.
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: Repair floor in keg walk in cooler to be smooth, non absorbent and easy to clean.
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, ceilings and/or attached equipment soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: 1. Walk in cooler fan guards are soiled. Clean. CORRECTED2. Clean floor in dish room below chemicals. CORRECTED3. Clean floor below and around equipment in kitchen. CORRECTED4. Clean floor wall junction below hand sink at bar.5. Clean floor below hand sink in front server area. 6. Clean floor in keg walk in cooler. CORRECTED
  • Wiping cloths / storage
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: 1. Wet cloth towels on front server area hand sink. Discontinue. Store wet cloth towels in approved strength sanitizer solution.2. Wet cloth towels in sanitizer solution through out kitchen. Store all wet cloth towels in approved strength sanitizer solution.CORRECTED
  • Slacking (corrected)
    Slacked potentially hazardous food not maintained frozen or below 41degrees F.
    Correction: Slacked potentially hazardous food shall be maintained frozen at or below 41degrees F.
    Comments: Slacking one and 1/2 box of frys at room temperature. Discontinue. Slack in refrigerator.
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Exhaust hood lights broken. Repair. Note: scheduled to do repairs. 2. Water pooling in light guards in beer and food walk in cooler. Remove water and repair. CORRECTED3. Rusted supports for ceiling tiles in dish room. Repair. CORRECTED4. Plastic push car in dish machine areat has large cuts etc. on top of cart. Repair or replace cart so as to provide a surface that is smooth and easily cleanable.
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: Leak below 3 bay sink drain line. Repair.
  • Durability / utensils and equipment
    Equipment and/or utensil(s) not durable.
    Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
    Comments: Foil lining breading station, lines behind fryers and back of stove. Remove foil and clean as needed.
  • In use utensil storage
    In use utensil(s) stored improperly.
    Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
    Comments: 1. Knives stored between prep tables. Discontinue. Store on cleaned and sanitized surface. CORRECTED2. Tongs on side of fryer. Discontinue. Store on cleaned and sanitized surface.3. Ice scoop on ice machine. Store on cleaned and sanitized surface.4. Soda guns in ice in drink ice at bar. Do not store any thing in drink ice. Store drink guns out of ice.
 12/31/2013Recheck
  • Cold holding
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1. Prep top cooler closest to dish machine area holding at 46.9 deg F. Repair to hold foods on top at 41 deg F or below.2. Cooked chicken at room temperature at 61.7 deg F and cooked tomatoes and cooked onions at room temperature at 62.4 deg F. Disposed of one pan of each at time of inspection
  • Cooling time
    Potentially hazardous foods have been cooled improperly.
    Correction: PHF shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours.
    Comments: Cooked chicken at room temperature at 61.7 deg F and cooked tomatoes and cooked onions at room temperature at 62.4 deg F. Disposed of one pan of each at time of inspection. Cool all foods to 70 deg F within 2 hours or dispose of and then cool from 70 deg F to 41 deg F or below in additional 4 hours or dispose of foods. NOTE: REVIEW PROPER COOLING PROCEDURES WITH STAFF
  • Restricted use pesticides
    Restricted pesticide(s) do not meet criteria.
    Correction: Provide approved restricted use pesticides.
    Comments: Remove gnat traps at server area hand sinks. Provide approved pest control.
  • No hand washing (when) (corrected on site)
    Food employees’ hands became contaminated and were not washed to eliminate contamination.
    Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
    Comments: No hand washing before putting on gloves. Always wash hands before putting on gloves. CORRECTED
  • 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 drink without lid and straw. Provide lids and straws.
  • Miscellaneous contamination of food (Critical)
    Food contaminated by miscellaneous source.
    Correction: Protect food from all sources of contamination.
    Comments: Soda guns and ice scoops with handle in ice in drink ice at bar. Do not store any thing in drink ice. Store scoops with handles out of ice.
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Knives stored between prep tables. Discontinue. Clean and sanitize knives.2. Clean and sanitize dished in dish area step stool was touching.3. Clean dishes on napkins on soiled rolling carts. Clean or replace rolling carts.
  • 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: Dish area hand sink blocked by carts. Discontinue. Do not block any hand sinks.
  • Hand sink soiled
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Comments: 1. Hand sink in dish room is soiled. Clean2. Bar hand sinks are soiled. Clean.
  • Hand sink improper usage
    Hand washing facility used for purposes other than hand washing.
    Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
    Comments: 1. Lemon in and dumping in kitchen server area hand sink. Discontinue. Use hand sink only for hand washing. 2. Cloth towel over faucet of both server area hand sinks. Discontinue. Do not place anything in or on hand sinks. 3. Lemon and straw and basket in bar hand sink. Remove all items. Do not dump in hand sinks. Use only for hand washing. 4. Straw paper and scrubbers on other bar hand sink. Remove all items. Do not place any thing in or on hand sinks.5. Foot stool on hand sink in dish area. Remove. Do not place anything in or on hand sinks.
  • Plumbing system / repair (Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: Remove plunger and sanke drain in dish room if needed.
  • Improper sanitizing of utensil(s) and equipment
    Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
    Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
    Comments: Wetting cloth towels in hand sinks at server areas to wipe counters. Discontinue. Must sanitize all surfaces in kitchena and server areas.
  • 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: Coats on can rack and purse/coats on soda boxes. Discontinue. Store in approved area.
  • Cutting surface(s)
    Cutting surface(s) in poor condition.
    Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
    Comments: All cutting boards soiled. Clean, resurface or replace all cutting boards.
  • Improper storage location
    Cleaned and sanitized equipment, utensils, laundered linens, single service articles, or single use articles stored in improper location.
    Correction: Store item(s) in an approved location.
    Comments: 1. Spill on cups below hand sink. Dispose of soiled product.2. Clean glasses store below soap dispenser at front server area hand sink. Discontinue.
  • Bulk labeling
    Food items removed from original container not properly labeled.
    Correction: Working containers holding food items shall be labeled with the common name of the food item.
    Comments: Label bulk containers.
  • Soiled dumpsters and receptacles
    Waste handling units not clean or improperly cleaned.
    Correction: Clean waste handling units at a frequency to prevent build up and in a manner to prevent contamination of food, equipment, utensils or single service items.
    Comments: Clean bar trash can.
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: Repair floor in keg walk in cooler to be smooth, non absorbent and easy to clean.
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, ceilings and/or attached equipment soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: 1. Walk in cooler fan guards are soiled. Clean.2. Clean floor in dish room below chemicals.3. Clean floor below and around equipment in kitchen.4. Clean floor wall junction below hand sink at bar.5. Clean floor below hand sink in front server area. 6. Clean floor in keg walk in cooler.
  • Wiping cloths / storage
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: 1. Wet cloth towels on both server area hand sinks. Discontinue. Store wet cloth towels in approved strength sanitizer solution.2. Wet cloth towels in sanitizer solution through out kitchen. Store all wet cloth towels in approved strength sanitizer solution.
  • Slacking
    Slacked potentially hazardous food not maintained frozen or below 41degrees F.
    Correction: Slacked potentially hazardous food shall be maintained frozen at or below 41degrees F.
    Comments: Slacking one and 1/2 box of frys at room temperature. Discontinue. Slack in refrigerator.
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Exhaust hood lights broken. Repair. Note: scheduled to do repairs. 2. Water pooling in light guards in beer and food walk in cooler. Remove water and repair.3. Rusted supports for ceiling tiles in dish room. Repair.
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: Leak below 3 bay sink. Repair.
  • Durability / utensils and equipment
    Equipment and/or utensil(s) not durable.
    Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
    Comments: Foil lining breading station, lines behind fryers and back of stove. Remove foil and clean as needed.
  • In use utensil storage
    In use utensil(s) stored improperly.
    Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
    Comments: 1. Knives stored between prep tables. Discontinue. Store on cleaned and sanitized surface.2. Tongs on side of fryer. Discontinue. Store on cleaned and sanitized surface.3. Ice scoop on ice machine. Store on cleaned and sanitized surface.4. Soda guns and ice scoops with handle in ice in drink ice at bar. Do not store any thing in drink ice. Store scoops with handles out of ice.
 12/17/2013Routine
  • Sewage removal
    Sewage being conveyed in an unapproved manner.
    Correction: Sewage shall be conveyed to the point of disposal through an approved sanitary sewage system.
    Comments: Empty any standing waste from trash cans below unit. (empty in approved manner)
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: Repair or replace grease trap if problems continue. New sealant placed on grease trap at last cleaning.
  • 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: Clean floors where grease spills have occurred.
 12/17/2013Non-Illness Complaint Recheck
No violation noted during this evaluation. 12/13/2013Non-Illness Complaint
  • 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. ONE PAN OF COOKED PORK IN COOLER SINCE YESTERDAY. PERSON IN CHARGE DISCARDED. VALUE OF $10. PLEASE MONITOR. 6/18 COOLER DRAWERS NOT IN USE.
    Location: Cook line
    Equipment: Cooler drawers
  • Pests/rodents (corrected)
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions. SMALL FLIES. CURRENT PROFESSIONAL TREATMENT ONGOING.
    Location: Bar
  • Pests/rodents (corrected)
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions. SMALL FLIES. CURRENT PROFESSIONAL TREATMENT ONGOING.
    Location: Dish machine area
  • Thermometer, provided (corrected)
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing. PROVIDE IN ALL WHERE MISSING.
    Location: Cook line
    Equipment: Make table cooler
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Location: Cook line
    Equipment: Cooler drawers
  • Fixed equipment spacing/sealing (corrected)
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Location: Dish machine area
  • In use utensil storage (corrected)
    In use utensil(s) stored improperly.
    Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner. KNIVES AND TONGS - STORED IN WATER; STORED BETWEEN SURFACES. DISCONTINUE PRACTICE.
    Location: Cook line
 06/25/2013Recheck
  • 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. ONE PAN OF COOKED PORK IN COOLER SINCE YESTERDAY. PERSON IN CHARGE DISCARDED. VALUE OF $10. PLEASE MONITOR. 6/18 COOLER DRAWERS NOT IN USE.
    Location: Cook line
    Equipment: Cooler drawers
  • Pests/rodents (corrected)
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions. SMALL FLIES. CURRENT PROFESSIONAL TREATMENT ONGOING.
    Location: Bar
  • Pests/rodents (corrected)
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions. SMALL FLIES. CURRENT PROFESSIONAL TREATMENT ONGOING.
    Location: Dish machine area
  • Thermometer, provided (corrected)
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing. PROVIDE IN ALL WHERE MISSING.
    Location: Cook line
    Equipment: Make table cooler
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Location: Cook line
    Equipment: Cooler drawers
  • Fixed equipment spacing/sealing (corrected)
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Location: Dish machine area
  • In use utensil storage (corrected)
    In use utensil(s) stored improperly.
    Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner. KNIVES AND TONGS - STORED IN WATER; STORED BETWEEN SURFACES. DISCONTINUE PRACTICE.
    Location: Cook line
 06/18/2013Recheck
  • 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. ONE PAN OF COOKED PORK IN COOLER SINCE YESTERDAY. PERSON IN CHARGE DISCARDED. VALUE OF $10. PLEASE MONITOR.
    Location: Cook line
    Equipment: Cooler drawers
  • Pests/rodents
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions. SMALL FLIES. CURRENT PROFESSIONAL TREATMENT ONGOING.
    Location: Bar
  • Pests/rodents
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions. SMALL FLIES. CURRENT PROFESSIONAL TREATMENT ONGOING.
    Location: Dish machine area
  • Thermometer, provided
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing. PROVIDE IN ALL WHERE MISSING.
    Location: Cook line
    Equipment: Make table cooler
  • Fixed equipment spacing/sealing
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Location: Dish machine area
  • In use utensil storage
    In use utensil(s) stored improperly.
    Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner. KNIVES AND TONGS - STORED IN WATER; STORED BETWEEN SURFACES. DISCONTINUE PRACTICE.
    Location: Cook line
 06/06/2013Routine
  • Glove Use (Critical) (corrected)
    Gloves used incorrectly.
    Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation. PLEASE CHANGE GLOVES AND WASH HANDS AFTER USING CELL PHONES.
  • 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. PLEASE USE 3-BAY TO SANITIZE UNTIL CORRECTED.
    Equipment: Dishmachine
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Cook line
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained. PLEASE REPAIR FAUCET AT 3-BAY SINK AND PIPE THAT LEADS TO FLOOR DRAIN.
    Location: Dish machine area
    Equipment: 3-bay
 02/15/2013Recheck
  • Glove Use (Critical) (corrected on site)
    Gloves used incorrectly.
    Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation. PLEASE CHANGE GLOVES AND WASH HANDS AFTER USING CELL PHONES.
  • 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. PLEASE USE 3-BAY TO SANITIZE UNTIL CORRECTED.
    Equipment: Dishmachine
  • Hand sink/towels (corrected on site)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Cook line
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained. PLEASE REPAIR FAUCET AT 3-BAY SINK AND PIPE THAT LEADS TO FLOOR DRAIN.
    Location: Dish machine area
    Equipment: 3-bay
 02/01/2013Routine
  • 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.
    Location: Bar
  • Pests/rodents (corrected)
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions. FLIES - ONE BOTTLE OF LIQUOR WITH FLY. EXTERMINATE.
    Location: Bar
  • Pests/rodents (corrected)
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions. FLIES - ONE BOTTLE OF LIQUOR WITH FLY. EXTERMINATE.
    Location: Dish machine area
  • 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. HAMBURGER STORED ABOVE OTHER FOOD. STORE BELOW.
    Location: Cook line
    Equipment: Reach in cooler (2 door)
  • 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. FLOOR DRAIN UNDERNEATH DISHMACHINE.
    Location: Dish machine area
  • Thermometer, provided (corrected)
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Location: Cook line
    Equipment: Reach in cooler (2 door)
  • Fixed equipment spacing/sealing
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed. RE-CAULK DISHMACHINE AREA AND SODA MACHINE BASE (corrected)
    Location: Dish machine area
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Equipment: Dishmachine
  • In use utensil storage (corrected)
    In use utensil(s) stored improperly.
    Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner. DO NOT STORE SPATULAS IN ROOM TEMPERATURE WATER.
    Location: Cook line
 10/03/2012Recheck
  • Toxic labeling (corrected on site)
    Working container(s) of toxic materials not labeled with common name of contents.
    Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
    Location: Bar
  • Pests/rodents
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions. FLIES - ONE BOTTLE OF LIQUOR WITH FLY. EXTERMINATE.
    Location: Bar
  • Pests/rodents
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions. FLIES - ONE BOTTLE OF LIQUOR WITH FLY. EXTERMINATE.
    Location: Dish machine area
  • 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. HAMBURGER STORED ABOVE OTHER FOOD. STORE BELOW.
    Location: Cook line
    Equipment: Reach in cooler (2 door)
  • 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. FLOOR DRAIN UNDERNEATH DISHMACHINE.
    Location: Dish machine area
  • 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: Cook line
    Equipment: Reach in cooler (2 door)
  • Fixed equipment spacing/sealing
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed. RE-CAULK DISHMACHINE AREA AND SODA MACHINE BASE.
    Location: Dish machine area
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Equipment: Dishmachine
  • In use utensil storage
    In use utensil(s) stored improperly.
    Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner. DO NOT STORE SPATULAS IN ROOM TEMPERATURE WATER.
    Location: Cook line
 09/20/2012Routine
  • Pests/rodents
    Presence of pests in facility. (A Few small flies/gnats observed in dish machine area of kitchen)
    Correction: Exterminate pests using approved methods and elimination harborage conditions.
    Comments: Extermination program on going with professional service extermination company. Continue with extermination program.
    Location: Kitchen
  • Hand sink improper usage (corrected on site)
    Hand washing facility used for purposes other than hand washing. (Sanitizer bucket in hand sink)
    Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
    Comments: Corrected during inspection
    Location: Dish machine area
    Equipment: Hand sink
  • Bulk labeling (corrected on site)
    Food items removed from original container not properly labeled.
    Correction: Working containers holding food items shall be labeled with the common name of the food item.
    Comments: Corrected during inspection
    Location: Prep area
  • Dumpster area litter and items
    Trash areas and enclosures not properly maintained.
    Correction: Trash areas and enclosures shall be maintained free of unnecessary items and litter.
    Comments: Clean up area around dumpster as needed...
    Location: Dumpster area
  • Improper storage of clean equipment (corrected on site)
    Clean equipment and/or utensils stored incorrectly. (A few pots/pans need to be inverted)
    Correction: Store covered or inverted in a self-draining position that allows for air drying.
    Comments: Corrected during inspection
    Location: Dish machine area
  • In use utensil storage (corrected on site)
    In use utensil(s) stored improperly.
    Correction: Keep soda hose/gun out of contact with drink ice at bar area.
    Comments: Corrected during inspection
    Location: Bar
    Equipment: Ice bin
 05/24/2012Routine
  • 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: GNAT OBSERVED IN BOTTLE OF ITALIAN ALCOHOL. DISCARD
    Location: Bar
  • 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: 1. WRAPS STORED NEXT TO RAW CHICKEN ON COOK LINE. RAW GROUND BEEF STORED NEXT TO SLICED CHEESE. STORE ALL RAW ANIMAL PRODUCT BELOW READY TO EAT FOODS TO PROTECT FROM CROSS CONTAMINATION.2. ALL KNIVES STORED IN KNIFE BLOCK SOILED WITH DRIED FOOD RESIDUE. ENSURE KNIVES HAVE BEEN THOROUGHLY CLEANED BEFORE STORAGE.
    Location: Cook line
  • Date marking (corrected on site)
    Potentially hazardous ready-to-eat food not properly date marked.
    Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
    Comments: 12QT CONTAINER OF SLICED TURKEY MEAT NOT DATE MARKED.
    Location: Kitchen
  • Hand sink location blocked (corrected on site)
    Hand washing facilities not properly located and/or accessible.
    Correction: A hand washing facility shall be properly located and accessible at all times.
    Comments: HAND SINK BLOCKED IN PREP AREA AND DISH MACHINE AREA. STORE NOTHING IN FRONT OF HAND SINK. KEEP ACCESSIBLE AT ALL TIMES.
    Location: Kitchen
  • Improper hand washing (corrected on site)
    Employee using improper hand washing procedures.
    Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
    Comments: EMPLOYEES NOT WASHING HANDS IN BETWEEN GLOVE CHANGE. ENSURE HANDS ARE WASHED THOROUGHLY IN BETWEEN GLOVE CHANGE AND BEFORE PUTTING ON A NEW SET OF GLOVES.
    Location: Kitchen
  • Hand sink/soap (corrected on site)
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Location: Bar
  • Contamination of sanitized tableware (corrected on site)
    Food contact and/or lip-contact surface of a single service article, single use article, or utensil contaminated and/or unprotected.
    Correction: Handle and /or store to prevent contamination.
    Comments: PROVIDE PRE-WRAPPED BEVERAGE STRAWS.
 01/31/2012Super Bowl Routine

Do you have any questions you'd like to ask about INDIANAPOLIS COLTS GRILLE? Post them here so others can see them and respond.

×
Indianapolis Colts Grille respresentatives - respond and add information

Write your review!

Your Ratings

You can rate this restaurant in different categories from 1 star (worst) to 5 stars (best) or leave category unrated

Food:
Service:
Price:
Ambience:
Cleanliness:

Your Review


Would you recommend INDIANAPOLIS COLTS GRILLE to others? (optional)
  
Add photo of INDIANAPOLIS COLTS GRILLE (optional)
Add more info about the restaurant »

About You

Your nickname:

Optional Verification

(additional info to increase the weight and the placement of your review and ratings)

Log in»  |   Register - it's free and very quick!
Real Name:
Email (won't be published):
Date and time of your visit to this restaurant:
Phone number (won't be published):
Leave your signature»

Recently added reviews

Name City Users' Rating
Mr. FrostyIndianapolis, IN
DOMINO'S PIZZA #2568Indianapolis, IN
*
STEAK N SHAKE #255Indianapolis, IN
BURGER KING #5631Indianapolis, IN
**
PIZZA HUTIndianapolis, IN
*****
LA FURIAIndianapolis, IN
*****
INDYO FROZEN YOGURTIndianapolis, IN
*****
CENTRAL CATHOLIC SCHOOLIndianapolis, IN
*
SPEEDWAY #6135Indianapolis, IN
*•
CHIN HILL ASIAN GROCERYIndianapolis, IN

Restaurants in neighborhood

Name
Indianapolis Colts Grille
INDIANAPOLIS COLTS GRILLE
GIFT SHOP III
PIZZA DI TITO
SUBWAY #15304
PEARINGS FROZEN YOGURT & BEYOND
WEBER GRILL RESTAURANT

Create your own business profile on city-data.com. It's completely free!
Business Search - 14 Million verified businesses
Search for:  near:   

  1. All Cities
  2. IN small cities
  3. IN smaller cities
  4. Indiana
  5. Marion County, IN Restaurants