- 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: Prep top cooler at 44 deg F on end of cooks line. Repair to hold at 41 deg F or below.
- 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: 1. Gnats by dish machine area and prep area. Exterminate.2. Gnats at bar. Exterminate.
Location: Kitchen
- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: 1. Gnats by dish machine area and prep area. Exterminate.2. Gnats at bar. Exterminate.
Location: Bar
- No hand washing (when) (corrected)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: Employee did not wash hands before putting on gloves. Please wash hands before putting on gloves.
- 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 on cooks line. Provide lids and straws.
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Doing meat prep at vegetable prep sink. Discontinue. Clean and sanitize sink.
- Chemical sanitizing exposure time and concentration (corrected)
Improper exposure time and/or concentration of sanitizer in chemical manual or mechanical operations.
Correction: Use approved exposure time and/or chemical concentration.
Comments: In place sanitizer weak on cooks line. Please change frequently enough to maintain at 200 ppm.
- 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: Wool cap on shelf in walk in cooler. Remove. Store in approved area.
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. Floors soiled below and around kitchen equipment. Clean.2. Clean floor below wire shelves on cooks line. 3. Floor in walk in coolers soiled below shelves. Please clean. (in both walk in coolers)4. Grease build up on floor below grill. Please clean. 5. Wall soiled on dirty dish side by dish machine. Clean. 6. Ceiling soiled in kitchen around air ducts and light guards. Clean.7. Floor -wall junctions soiled at bar. Please clean.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Silicone caulk soiled on soiled dish side of drain board. Please replace.
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Sew gas smell by beer walk in cooler. Eliminate.
- Durability / utensils and equipment (corrected on site)
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 on back of grill. Remove and clean as needed. - CORRECTED
|
08/06/2014 | Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: Prep top cooler at 44 deg F on end of cooks line. Repair to hold at 41 deg F or below.
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: 1. Gnats by dish machine area and prep area. Exterminate.2. Gnats at bar. Exterminate.
Location: Kitchen
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: 1. Gnats by dish machine area and prep area. Exterminate.2. Gnats at bar. Exterminate.
Location: Bar
- No hand washing (when)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: Employee did not wash hands before putting on gloves. Please wash hands before putting on gloves.
- 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 on cooks line. Provide lids and straws.
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Doing meat prep at vegetable prep sink. Discontinue. Clean and sanitize sink.
- Chemical sanitizing exposure time and concentration
Improper exposure time and/or concentration of sanitizer in chemical manual or mechanical operations.
Correction: Use approved exposure time and/or chemical concentration.
Comments: In place sanitizer weak on cooks line. Please change frequently enough to maintain at 200 ppm.
- 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: Wool cap on shelf in walk in cooler. Remove. Store in approved area.
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. Floors soiled below and around kitchen equipment. Clean.2. Clean floor below wire shelves on cooks line. 3. Floor in walk in coolers soiled below shelves. Please clean. (in both walk in coolers)4. Grease build up on floor below grill. Please clean. 5. Wall soiled on dirty dish side by dish machine. Clean. 6. Ceiling soiled in kitchen around air ducts and light guards. Clean.7. Floor -wall junctions soiled at bar. Please clean.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Silicone caulk soiled on soiled dish side of drain board. Please replace.
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Sew gas smell by beer walk in cooler. Eliminate.
- 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 on back of grill. Remove and clean as needed.
|
07/30/2014 | Routine |
- 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.
Comments: Wearing gloves to handle raw eggs and then handle clean dishes, etc. Discontinue. Change gloves as needed.
- 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: Employee not washing hands before putting on gloves. Always wash hands before putting on gloves. CORRECTED
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: No reading at in place sanitizer. Change frequently to maintain at 200 ppm or 150-400 ppm depending on product. CORRECTED
- 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: Unlabeled bulk food container. Label.
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: Secure threshold plate on beer walk in cooler.
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. Clean air ducts/ ceiling around them on cooks line where soiled.2. Clean wall by beer walk in cooler. 3. Clean floor below soda unit and equipment.4. Clean floor below ice well at bar entrance.5. Clean floor below wire shelves with clean dishes on cooks line. 6. Finish cleaning floor behind equipment and floor drain where back up occurred. Note: working on at time of inspection.
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: Wet cloth towels on counters. Store in approved strength sanitizer solution.
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Cabinet laminate wearing at bar. Repair or replace. 2. Prep top cooler handle loose. Please repair.Note: parts ordered
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: Secure hand sink to wall where the silicone caulk is loose (hand sink by dish machine)
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Clean stand fan on cooks line.
|
03/11/2014 | Recheck |
- Glove Use (Critical)
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.
Comments: Wearing gloves to handle raw eggs and then handle clean dishes, etc. Discontinue. Change gloves as needed.
- No hand washing (when)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: Employee not washing hands before putting on gloves. Always wash hands before putting on gloves. CORRECTED
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: No reading at in place sanitizer. Change frequently to maintain at 200 ppm or 150-400 ppm depending on product. CORRECTED
- 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: Unlabeled bulk food container. Label.
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: Secure threshold plate on beer walk in cooler.
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. Clean air ducts/ ceiling around them on cooks line where soiled.2. Clean wall by beer walk in cooler. 3. Clean floor below soda unit and equipment.4. Clean floor below ice well at bar entrance.5. Clean floor below wire shelves with clean dishes on cooks line. 6. Finish cleaning floor behind equipment and floor drain where back up occurred. Note: working on at time of inspection.
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: Wet cloth towels on counters. Store in approved strength sanitizer solution.
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Cabinet laminate wearing at bar. Repair or replace. 2. Prep top cooler handle loose. Please repair.
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: Secure hand sink to wall where the silicone caulk is loose (hand sink by dish machine)
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Clean stand fan on cooks line.
|
03/04/2014 | Routine |
- Ceasing operations (corrected)
Facility did not cease operations during emergency health hazard as outlined in 410 IAC 7-24-109.
Correction: Facility shall cease operations during emergency as outlined in section 109.
Comments: SEWAGE / GRAY WATER PRESENT INSIDE THE KITCHEN SINCE 03/02/14 AND DID NOT CLOSE. GRAY WATER COMING BACK UP THROUGH THE FLOOR DRAINS IN THE DISHMACHINE AREA, COOK LINE, AND BY WALK IN COOLER
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: SEWAGE / GRAY WATER PRESENT INSIDE THE KITCHEN SINCE 03/02/14 AND DID NOT CLOSE. GRAY WATER COMING BACK UP THROUGH THE FLOOR DRAINS IN THE DISHMACHINE AREA, COOK LINE, AND BY WALK IN COOLER
Location: Kitchen
|
03/03/2014 | Recheck |
- 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: Gnats by dish machine. Exterminate.
- 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.
Comments: 1. Employee wearing two pairs of gloves. Discontinue. Change gloves when needed and wash hands before putting on new gloves. 2. Wiping gloves with cloth towel. Discontinue. Change gloves when soiled enough to need cleaning.
- 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: Employee took off one glove and placed another without hand washing. Always change both gloves and wash hands.
- Sanitizing exposure time or 160 degrees (corrected)
Hot water sanitizing exposure time or temperature is insufficient.
Correction: Food-contact surface(s) and/or utensil(s) shall be sanitized in hot water manual operation(s) by immersion for at least 30 seconds or by acheiving 160 degrees F at plate level in mechanical warewashing machine.
Comments: Dish machine not reaching 160 deg F at plate level (reaching 143-157 deg F). Repair to reach 160 deg F at plate level. May use 3 bay sink to wash dishes until repairs are complete.
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: Kitchen hand sink by coffee is soiled. Clean.
- Cutting surface(s) (corrected)
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: Cutting board soiled. Clean resurface or replace.
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: One soda gun soiled at the bar. Clean.
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. Plumbing leak at bar hand sink. Repair.2. Leak at 2 bay sink faucet. Repair.
- 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: Suffle cups used as scoops. Discontinue. Use scoop with handle.
|
11/13/2013 | Recheck |
- 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: Gnats by dish machine. Exterminate.
- 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.
Comments: 1. Employee wearing two pairs of gloves. Discontinue. Change gloves when needed and wash hands before putting on new gloves. 2. Wiping gloves with cloth towel. Discontinue. Change gloves when soiled enough to need cleaning.
- No hand washing (when)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: Employee took off one glove and placed another without hand washing. Always change both gloves and wash hands.
- Sanitizing exposure time or 160 degrees (corrected)
Hot water sanitizing exposure time or temperature is insufficient.
Correction: Food-contact surface(s) and/or utensil(s) shall be sanitized in hot water manual operation(s) by immersion for at least 30 seconds or by acheiving 160 degrees F at plate level in mechanical warewashing machine.
Comments: Dish machine not reaching 160 deg F at plate level (reaching 143-157 deg F). Repair to reach 160 deg F at plate level. May use 3 bay sink to wash dishes until repairs are complete.
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: Kitchen hand sink by coffee is soiled. Clean.
- Cutting surface(s) (corrected)
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: Cutting board soiled. Clean resurface or replace.
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: One soda gun soiled at the bar. Clean.
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. Plumbing leak at bar hand sink. Repair.2. Leak at 2 bay sink faucet. Repair.
- 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: Suffle cups used as scoops. Discontinue. Use scoop with handle.
|
11/06/2013 | Recheck |
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: Gnats by dish machine. Exterminate.
- Glove Use (Critical)
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.
Comments: 1. Employee wearing two pairs of gloves. Discontinue. Change gloves when needed and wash hands before putting on new gloves. 2. Wiping gloves with cloth towel. Discontinue. Change gloves when soiled enough to need cleaning.
- Sanitizing exposure time or 160 degrees
Hot water sanitizing exposure time or temperature is insufficient.
Correction: Food-contact surface(s) and/or utensil(s) shall be sanitized in hot water manual operation(s) by immersion for at least 30 seconds or by acheiving 160 degrees F at plate level in mechanical warewashing machine.
Comments: Dish machine not reaching 160 deg F at plate level (reaching 143-157 deg F). Repair to reach 160 deg F at plate level. May use 3 bay sink to wash dishes until repairs are complete.
- Hand sink soiled
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: Kitchen hand sink by coffee is soiled. Clean.
- 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: Cutting board soiled. Clean resurface or replace.
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: One soda gun soiled at the bar. Clean.
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. Plumbing leak at bar hand sink. Repair.2. Leak at 2 bay sink faucet. Repair.
- 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: Suffle cups used as scoops. Discontinue. Use scoop with handle.
|
10/30/2013 | Routine |
- 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: Gnats in kitchen by stock, dish machine and at bar. Exterminate.
Location: Kitchen
- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: Gnats in kitchen by stock, dish machine and at bar. Exterminate.
Location: Bar
- Sanitizing exposure time or 160 degrees (corrected)
Hot water sanitizing exposure time or temperature is insufficient.
Correction: Food-contact surface(s) and/or utensil(s) shall be sanitized in hot water manual operation(s) by immersion for at least 30 seconds or by acheiving 160 degrees F at plate level in mechanical warewashing machine.
Comments: Ran thermometer through dish machine - temperatures 153.5 deg F, 158 deg F, 158 deg F and 160.5 deg F. Have dish machine checked.Note: on follow up inspection dish machine reaching 150.4 deg F, 155.4 deg F. 157.1 deg F, and 157.1 deg F at plate level. Repair to sanitize at 160 deg F at plate level.Note: on follow up inspection 5-30-2013 dish machine at 155.1 deg F, 155.1 deg F, 157.8 deg F, 151.7 deg F, 154.6 deg F, and 156.3 deg F at plate level. Used two different thermometers. Checked calibration of thermometer. Repair to reach 160 deg F at plate level.
Location: Dish machine area
Equipment: Dishmachine
- 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 a lid and straw. Provide lids and straws for employee drinks.
Location: Kitchen
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Bar hand sink leaking. Repair.
Location: Bar
Equipment: Hand sink
- Cutting surface(s) (corrected)
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: Clean, resurface, or replace middle prep top cooler cutting board. CORRECTED
Location: Kitchen
- 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: Labrl bulk food containers on cooks line.
Location: Kitchen
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: Wet cloths on counters in kitchen. Store in approved strength sanitizer solution.
Location: Kitchen
|
05/31/2013 | Recheck |
- 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: Gnats in kitchen by stock, dish machine and at bar. Exterminate.
Location: Kitchen
- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: Gnats in kitchen by stock, dish machine and at bar. Exterminate.
Location: Bar
- Sanitizing exposure time or 160 degrees
Hot water sanitizing exposure time or temperature is insufficient.
Correction: Food-contact surface(s) and/or utensil(s) shall be sanitized in hot water manual operation(s) by immersion for at least 30 seconds or by acheiving 160 degrees F at plate level in mechanical warewashing machine.
Comments: Ran thermometer through dish machine - temperatures 153.5 deg F, 158 deg F, 158 deg F and 160.5 deg F. Have dish machine checked.Note: on follow up inspection dish machine reaching 150.4 deg F, 155.4 deg F. 157.1 deg F, and 157.1 deg F at plate level. Repair to sanitize at 160 deg F at plate level.Note: on follow up inspection 5-30-2013 dish machine at 155.1 deg F, 155.1 deg F, 157.8 deg F, 151.7 deg F, 154.6 deg F, and 156.3 deg F at plate level. Used two different thermometers. Checked calibration of thermometer. Repair to reach 160 deg F at plate level.
Location: Dish machine area
Equipment: Dishmachine
- 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 a lid and straw. Provide lids and straws for employee drinks.
Location: Kitchen
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Bar hand sink leaking. Repair.
Location: Bar
Equipment: Hand sink
- Cutting surface(s) (corrected)
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: Clean, resurface, or replace middle prep top cooler cutting board. CORRECTED
Location: Kitchen
- 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: Labrl bulk food containers on cooks line.
Location: Kitchen
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: Wet cloths on counters in kitchen. Store in approved strength sanitizer solution.
Location: Kitchen
|
05/30/2013 | Recheck |
- 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: Gnats in kitchen by stock, dish machine and at bar. Exterminate.
Location: Kitchen
- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: Gnats in kitchen by stock, dish machine and at bar. Exterminate.
Location: Bar
- Sanitizing exposure time or 160 degrees
Hot water sanitizing exposure time or temperature is insufficient.
Correction: Food-contact surface(s) and/or utensil(s) shall be sanitized in hot water manual operation(s) by immersion for at least 30 seconds or by acheiving 160 degrees F at plate level in mechanical warewashing machine.
Comments: Ran thermometer through dish machine - temperatures 153.5 deg F, 158 deg F, 158 deg F and 160.5 deg F. Have dish machine checked.Note: on follow up inspection dish machine reaching 150.4 deg F, 155.4 deg F. 157.1 deg F, and 157.1 deg F at plate level. Repair to sanitize at 160 deg F at plate level.
Location: Dish machine area
Equipment: Dishmachine
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Bar hand sink leaking. Repair.
Location: Bar
Equipment: Hand sink
- Cutting surface(s) (corrected)
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: Clean, resurface, or replace middle prep top cooler cutting board. CORRECTED
Location: Kitchen
- 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: Labrl bulk food containers on cooks line.
Location: Kitchen
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: Wet cloths on counters in kitchen. Store in approved strength sanitizer solution.
Location: Kitchen
|
05/23/2013 | Recheck |
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: Gnats in kitchen by stock, dish machine and at bar. Exterminate.
Location: Kitchen
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: Gnats in kitchen by stock, dish machine and at bar. Exterminate.
Location: Bar
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Bar hand sink leaking. Repair.
Location: Bar
Equipment: Hand sink
- Cutting surface(s) (corrected on site)
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: Clean, resurface, or replace middle prep top cooler cutting board. CORRECTED
Location: Kitchen
- 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: Labrl bulk food containers on cooks line.
Location: Kitchen
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Ran thermometer through dish machine - temperatures 153.5 deg F, 158 deg F, 158 deg F and 160.5 deg F. Have dish machine checked.
Location: Kitchen
Equipment: Dishmachine
|
05/22/2013 | Recheck |
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: Gnats in kitchen by stock, dish machine and at bar. Exterminate.
Location: Kitchen
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: Gnats in kitchen by stock, dish machine and at bar. Exterminate.
Location: Bar
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Bar hand sink leaking. Repair.
Location: Bar
Equipment: Hand sink
- Cutting surface(s) (corrected on site)
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: Clean, resurface, or replace middle prep top cooler cutting board. CORRECTED
Location: Kitchen
- 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: Labrl bulk food containers on cooks line.
Location: Kitchen
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Ran thermometer through dish machine - temperatures 153.5 deg F, 158 deg F, 158 deg F and 160.5 deg F. Have dish machine checked.
Location: Kitchen
Equipment: Dishmachine
|
05/15/2013 | Routine |
- 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: Continue working with cooling process on foods from shapiro's deli. Must follow complete cooling process. Cooling shows on log down to 92 deg F, 97 deg F, 85 deg F and 119 deg F. No food has been shown to reach 70 deg F in 2 hours or 41 deg F or below in an additional 4 hours. Not sure when food is moved from heat or reaches 135 deg F to start cooling process.
Location: Kitchen
- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: Gnats. Please exterminate.
Location: Kitchen
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Water pressure is very low at hand sinks on cooks line. Hard to get hot water for hand washing. Repair. Note: one sink repaired
Location: Kitchen
Equipment: Hand sink
- Cutting surface(s) (corrected)
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: Clean, resurface or replace worn cutting boards. Note: cutting boards ordered. Note: picking up cutting baords ordered today 2-8-2013.
Location: Kitchen
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: Clean floor-wall junctions and floors below equipment on both cooks lines, server area and below dish machine.
Location: Kitchen
- Cooling methods (corrected)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: Note: Ice bathing corn beef at shapiro's in evening in cambro. Taking temperatures. Ice bath continues when food reaches Indy 500 kitchen. One test trail done so far and foods cooled in approved times.Do several tests to make sure procedure is consistent before using nightly. Once procedure verified and in place check periodically to verify procedure continues to work. Document all time checks. Please check procedure for cooling products from Shapiros. Must continue through entire cooling process to verify effectiveness.
Location: Kitchen
|
03/12/2013 | Recheck |
- 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: Continue working with cooling process on foods from shapiro's deli. Must follow complete cooling process. Cooling shows on log down to 92 deg F, 97 deg F, 85 deg F and 119 deg F. No food has been shown to reach 70 deg F in 2 hours or 41 deg F or below in an additional 4 hours. Not sure when food is moved from heat or reaches 135 deg F to start cooling process.
Location: Kitchen
- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: Gnats. Please exterminate.
Location: Kitchen
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Water pressure is very low at hand sinks on cooks line. Hard to get hot water for hand washing. Repair. Note: one sink repaired
Location: Kitchen
Equipment: Hand sink
- 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: Clean, resurface or replace worn cutting boards. Note: cutting boards ordered. Note: picking up cutting baords ordered today 2-8-2013.
Location: Kitchen
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: Clean floor-wall junctions and floors below equipment on both cooks lines, server area and below dish machine.
Location: Kitchen
- Cooling methods
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: Note: Ice bathing corn beef at shapiro's in evening in cambro. Taking temperatures. Ice bath continues when food reaches Indy 500 kitchen. One test trail done so far and foods cooled in approved times.Do several tests to make sure procedure is consistent before using nightly. Once procedure verified and in place check periodically to verify procedure continues to work. Document all time checks. Please check procedure for cooling products from Shapiros. Must continue through entire cooling process to verify effectiveness.
Location: Kitchen
|
02/25/2013 | Recheck |
- 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: Continue working with cooling process on foods from shapiro's deli. Must follow complete cooling process. Cooling shows on log down to 92 deg F, 97 deg F, 85 deg F and 119 deg F. No food has been shown to reach 70 deg F in 2 hours or 41 deg F or below in an additional 4 hours. Not sure when food is moved from heat or reaches 135 deg F to start cooling process.
Location: Kitchen
- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: Gnats. Please exterminate.
Location: Kitchen
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Water pressure is very low at hand sinks on cooks line. Hard to get hot water for hand washing. Repair. Note: one sink repaired
Location: Kitchen
Equipment: Hand sink
- 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: Clean, resurface or replace worn cutting boards. Note: cutting boards ordered. Note: picking up cutting baords ordered today 2-8-2013.
Location: Kitchen
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: Clean floor-wall junctions and floors below equipment on both cooks lines, server area and below dish machine.
Location: Kitchen
|
02/08/2013 | Recheck |
- 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: Continue working with cooling process on foods from shapiro's deli. Must follow complete cooling process. Cooling shows on log down to 92 deg F, 97 deg F, 85 deg F and 119 deg F. No food has been shown to reach 70 deg F in 2 hours or 41 deg F or below in an additional 4 hours. Not sure when food is moved from heat or reaches 135 deg F to start cooling process.
Location: Kitchen
- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: Gnats. Please exterminate.
Location: Kitchen
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Water pressure is very low at hand sinks on cooks line. Hard to get hot water for hand washing. Repair. Note: one sink repaired
Location: Kitchen
Equipment: Hand sink
- 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: Clean, resurface or replace worn cutting boards. Note: cutting boards ordered.
Location: Kitchen
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: Clean floor-wall junctions and floors below equipment on both cooks lines, server area and below dish machine.
Location: Kitchen
|
02/01/2013 | Recheck |
- 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: Continue working with cooling process on foods from shapiro's deli. Must follow complete cooling process. Cooling shows on log down to 92 deg F, 97 deg F, 85 deg F and 119 deg F. No food has been shown to reach 70 deg F in 2 hours or 41 deg F or below in an additional 4 hours. Not sure when food is moved from heat or reaches 135 deg F to start cooling process.
Location: Kitchen
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: Gnats. Please exterminate.
Location: Kitchen
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Water pressure is very low at hand sinks on cooks line. Hard to get hot water for hand washing. Repair.
Location: Kitchen
Equipment: Hand sink
- 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: Clean, resurface or replace worn cutting boards.
Location: Kitchen
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: Clean floor-wall junctions and floors below equipment on both cooks lines, server area and below dish machine.
Location: Kitchen
|
01/30/2013 | Recheck |
- 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: Continue working with cooling process on foods from shapiro's deli. Must follow complete cooling process. Cooling shows on log down to 92 deg F, 97 deg F, 85 deg F and 119 deg F. No food has been shown to reach 70 deg F in 2 hours or 41 deg F or below in an additional 4 hours. Not sure when food is moved from heat or reaches 135 deg F to start cooling process.
Location: Kitchen
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: Gnats. Please exterminate.
Location: Kitchen
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Water pressure is very low at hand sinks on cooks line. Hard to get hot water for hand washing. Repair.
Location: Kitchen
Equipment: Hand sink
- 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: Clean, resurface or replace worn cutting boards.
Location: Kitchen
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: Clean floor-wall junctions and floors below equipment on both cooks lines, server area and below dish machine.
Location: Kitchen
|
01/23/2013 | Routine |
- 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: Gnats in kitchen, bar and seating area.Please exterminated.
Location: Kitchen
- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: Gnats in kitchen, bar and seating area.Please exterminated.
Location: Bar
- 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: Dumping in kitchen hand sink by coffee. Discontinue. Use for hand washing only.
Location: Kitchen
Equipment: Hand sink
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Bar hand sink leaking. Repair.
Location: Bar
- 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: Using iodine as sanitizer at bar with no way to check strength. Discontinue using until test kit can be provided. Note: changed to quat for sanitizer at time of inspection.
Location: Bar
- No certified food handler (corrected)
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: Provide one employee with food borne illness prevention training. Note: scheduled for exam Nov 15, 2012.
- Cutting surface(s) (corrected)
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: Cutting boards soiled. Clean, resurface or replace. Note: new cutting boards ordered.
Location: Kitchen
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: Clean floor below dish machine, wire shelving and other equipment where needed.
Location: Kitchen
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: Wet cloth towel on counter. Please store in approved strength sanitizer solution. CORRECTED.
Location: Kitchen
- No test kit (corrected)
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: No test kit for iodine. Please provide.
Location: Bar
|
11/29/2012 | Recheck |
- 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: Gnats in kitchen, bar and seating area.Please exterminated.
Location: Kitchen
- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: Gnats in kitchen, bar and seating area.Please exterminated.
Location: Bar
- 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: Dumping in kitchen hand sink by coffee. Discontinue. Use for hand washing only.
Location: Kitchen
Equipment: Hand sink
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Bar hand sink leaking. Repair.
Location: Bar
- 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: Using iodine as sanitizer at bar with no way to check strength. Discontinue using until test kit can be provided. Note: changed to quat for sanitizer at time of inspection.
Location: Bar
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: Provide one employee with food borne illness prevention training. Note: scheduled for exam Nov 15, 2012.
- Cutting surface(s) (corrected)
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: Cutting boards soiled. Clean, resurface or replace. Note: new cutting boards ordered.
Location: Kitchen
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: Clean floor below dish machine, wire shelving and other equipment where needed.
Location: Kitchen
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: Wet cloth towel on counter. Please store in approved strength sanitizer solution. CORRECTED.
Location: Kitchen
- No test kit (corrected)
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: No test kit for iodine. Please provide.
Location: Bar
|
10/03/2012 | Recheck |
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: Gnats in kitchen, bar and seating area.Please exterminated.
Location: Kitchen
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: Gnats in kitchen, bar and seating area.Please exterminated.
Location: Bar
- 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: Dumping in kitchen hand sink by coffee. Discontinue. Use for hand washing only.
Location: Kitchen
Equipment: Hand sink
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Bar hand sink leaking. Repair.
Location: Bar
- 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: Using iodine as sanitizer at bar with no way to check strength. Discontinue using until test kit can be provided. Note: changed to quat for sanitizer at time of inspection.
Location: Bar
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: Provide one employee with food borne illness prevention training.
- 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: Cutting boards soiled. Clean, resurface or replace. Note: new cutting boards ordered.
Location: Kitchen
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: Clean floor below dish machine, wire shelving and other equipment where needed.
Location: Kitchen
- Wiping cloths / storage (corrected on site)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: Wet cloth towel on counter. Please store in approved strength sanitizer solution. CORRECTED.
Location: Kitchen
- No test kit
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: No test kit for iodine. Please provide.
Location: Bar
|
09/26/2012 | Routine |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: Pooled eggs in prep top cooler at 46.5 deg F. Hold at 41 deg F or below.
Location: Kitchen
- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: Several gnats in kitchen. Exterminate.
Location: Kitchen
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: Raw pork over cooked chicken in walk in cooler. Store raw meats below cooked foods.
Location: Kitchen
- Cutting surface(s) (corrected)
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: Clean small prep top cutting board.
Location: Kitchen
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: 1. Four lights out in exhaust hood. Please provide. 2. Two lights out in walk in freezer holding Shapiro's foods. Provide.
Location: Kitchen
- Thawing (corrected)
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: Thawing frozen eggs at room temperature. Discontinue. Thaw in refrigeration.
Location: Kitchen
|
04/20/2012 | 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: Pooled eggs in prep top cooler at 46.5 deg F. Hold at 41 deg F or below.
Location: Kitchen
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: Several gnats in kitchen. Exterminate.
Location: Kitchen
- Cross-contamination
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: Raw pork over cooked chicken in walk in cooler. Store raw meats below cooked foods.
Location: Kitchen
- 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: Clean small prep top cutting board.
Location: Kitchen
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: 1. Four lights out in exhaust hood. Please provide. 2. Two lights out in walk in freezer holding Shapiro's foods. Provide.
Location: Kitchen
- Thawing (corrected on site)
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: Thawing frozen eggs at room temperature. Discontinue. Thaw in refrigeration.
Location: Kitchen
|
04/13/2012 | Routine |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: Cheese in middle prep top cooler at 49.5 deg F and pooled eggs at 47 deg F. Repair to hold foods at 41 deg F or below.
Location: Kitchen
- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: Gnats in kitchen by vegetable prep sink and at bar. 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.
Comments: Gnats in kitchen by vegetable prep sink and at bar. Exterminate.
Location: Kitchen
- Eating, drinking, smoking (corrected)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: Drink without lid and straw by slicer. Provide lids and straws. CORRECTED DURING INSPECTION
Location: Kitchen
- 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: Sanitizer bucket in bar hand sink. Discontinue. Do not store anything in or on hand sinks.
Location: Bar
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: Line hand sink soiled. Clean.
Location: Kitchen
- 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: 1. Washed grapes in hand sink. Discontinue. Use hand sink for hand washing only. 2. Items in bar hand sink. Remove. CORRECTED
Location: Kitchen
- Cutting surface(s) (corrected)
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: Cutting board on middle prep top (burger prep top) is soiled. Please clean.
Location: Kitchen
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: 1. Two lights out in soup exhaust hood. Provide.2. Lights out in Indy 500 walkin cooler and walk in freezer. Please provide.
Location: Kitchen
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: Seal/caulk vegetable prep sink to the wall.
Location: Kitchen
- Water pressure
Insufficient water pressure at food establishment.
Correction: Provide sufficient water pressure throughout.
Comments: Low water pressure at hand sink by slicer/coffee pots. Repair.Note: Replacing mixing valves and working on repairs. Note: New faucet ordered
Location: Kitchen
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01/06/2012 | 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: Cheese in middle prep top cooler at 49.5 deg F and pooled eggs at 47 deg F. Repair to hold foods at 41 deg F or below.
Location: Kitchen
- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: Gnats in kitchen by vegetable prep sink and at bar. 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.
Comments: Gnats in kitchen by vegetable prep sink and at bar. Exterminate.
Location: Kitchen
- Eating, drinking, smoking (corrected on site)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: Drink without lid and straw by slicer. Provide lids and straws. CORRECTED DURING INSPECTION
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: Sanitizer bucket in bar hand sink. Discontinue. Do not store anything in or on hand sinks.
Location: Bar
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: Line hand sink soiled. Clean.
Location: Kitchen
- 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: 1. Washed grapes in hand sink. Discontinue. Use hand sink for hand washing only. 2. Items in bar hand sink. Remove. CORRECTED
Location: Kitchen
- Cutting surface(s) (corrected)
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: Cutting board on middle prep top (burger prep top) is soiled. Please clean.
Location: Kitchen
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: 1. Two lights out in soup exhaust hood. Provide.2. Lights out in Indy 500 walkin cooler and walk in freezer. Please provide.
Location: Kitchen
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: Seal/caulk vegetable prep sink to the wall.
Location: Kitchen
- Water pressure
Insufficient water pressure at food establishment.
Correction: Provide sufficient water pressure throughout.
Comments: Low water pressure at hand sink by slicer/coffee pots. Repair.Note: Replacing mixing valves and working on repairs.
Location: Kitchen
|
12/30/2011 | 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: Cheese in middle prep top cooler at 49.5 deg F and pooled eggs at 47 deg F. Repair to hold foods at 41 deg F or below.
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: Gnats in kitchen by vegetable prep sink and at bar. Exterminate.
- 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: Drink without lid and straw by slicer. Provide lids and straws. CORRECTED>
- Hand sink soiled
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: Line hand sink 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. Washed grapes in hand sink. Discontinue. Use hand sink for hand washing only. 2. Items in bar hand sink. Remove. CORRECTED
- 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: Cutting board on middle prep top (burger prep top) is soiled. Please clean.
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: 1. Two lights out in soup exhaust hood. Provide.2. Lights out in Indy 500 walkin cooler and walk in freezer. Please provide.
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: Seal/caulk vegetable prep sink to the wall.
- Water pressure
Insufficient water pressure at food establishment.
Correction: Provide sufficient water pressure throughout.
Comments: Low water pressure at hand sink by slicer/coffee pots. Repair.
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12/20/2011 | Routine |
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