- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: 1.BAKED POTATOES STORED ON COUNTER TOP WITHOUT TEMPERATURE CONTROL, WERE HOLDING AT 83 DEGREES F.COOKED FOODS SHOULD BE MAINTAINED AT 135 DEGREES F OR HIGHER. NEVER STORE AT ROOM TEMPERATURE. POTATOES DISCARDED.2. SLICED CHEESE HOLDING AT 52 DEGREES F STORED ABOVE LOAD LIMIT ON COLD TOP COOLER.STORE CHEESE BELOW LOAD LIMIT TO MAINTAIN 41 DEGREES F OR LOWER.
Location: Cook line
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: 1.BAKED POTATOES STORED ON COUNTER TOP WITHOUT TEMPERATURE CONTROL, WERE HOLDING AT 83 DEGREES F.COOKED FOODS SHOULD BE MAINTAINED AT 135 DEGREES F OR HIGHER. NEVER STORE AT ROOM TEMPERATURE. POTATOES DISCARDED.2. SLICED CHEESE HOLDING AT 52 DEGREES F STORED ABOVE LOAD LIMIT ON COLD TOP COOLER.STORE CHEESE BELOW LOAD LIMIT TO MAINTAIN 41 DEGREES F OR LOWER.
Location: Kitchen
- Toxic labeling (corrected)
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: CLEANING CHEMICALS STORED IN UNLABLED SPRAY BOTTLES IN BACK PREP AREA.LABEL ALL CLEANING PRODUCTS WITH CONTENTS.
Location: Kitchen (back)
- Toxic material(s) separation (corrected on site)
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: SPRAY BOTTLE CONTAINING CLEANING CHEMICAL HANGING ON SHELF WITH CLEAN EQUIPMENT.STORE CLEANING PRODUCTS AWAY FROM CLEAN EQUIPMENT.
Location: Kitchen (back)
- Date marking (corrected)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: SEVEN DAY EXPIRARTION DATES MISSING ON PREPARED FOODS INSIDE WALK IN COOLER.
Location: 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: FOOD STORAGE CONTAINERS UTILIZED TO HOLD UP DAMAGED PIPE UNDER THREE BAY SINK.PROVIDE REPAIR,
Location: Kitchen
Equipment: 3-bay
- No certified food handler (corrected)
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: CERTIFIED FOOD HANDLER CERTIFICATION EXPIRED FEB. 9, 2014RECHECK; NOT CORRECTED. PROVIDE A CERTIFIED FOOD HANDLER BY NEXT FOLLOW UP DATE.
- Hoods inadequate or unapproved
Ventilation hood(s) inadequate or unapproved.
Correction: Ventilation hood systems and devices shall meet the requirements of the Indiana department of fire and building services.
Comments: FIRE SUPPRESSION ON HOOD SYSTEM NOT INSPECTED SINCE 2012.PROVIDE SERVICE TO HAVE ANSUL SYSTEM CHECKED.RECHECK: NOT CORRECTED. SCHEDULED.
- 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: AREA UNDER THREE BAY SINK SOILED LOCATED IN KITCHEN.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. BOTTOM OF BOTTLED BEER COOLERS SOILED WITH BUILD UP IN BOTH BARS.2. HEAVY CALCIUM BUILD UP ON SURFACE OF 4 BAY SINK IN MAIN BAR. DELIME THOROUGHLY.
Location: Bar
Equipment: ----------------- Coolers ----------------
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. BOTTOM OF BOTTLED BEER COOLERS SOILED WITH BUILD UP IN BOTH BARS.2. HEAVY CALCIUM BUILD UP ON SURFACE OF 4 BAY SINK IN MAIN BAR. DELIME THOROUGHLY.
Location: 2nd bar
Equipment: ----------------- Coolers ----------------
- Hand sink/trash can (corrected)
No waste receptacle at hand sink.
Correction: Provide waste receptacle.
Location: Kitchen
|
08/05/2014 | Recheck |
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: 1.BAKED POTATOES STORED ON COUNTER TOP WITHOUT TEMPERATURE CONTROL, WERE HOLDING AT 83 DEGREES F.COOKED FOODS SHOULD BE MAINTAINED AT 135 DEGREES F OR HIGHER. NEVER STORE AT ROOM TEMPERATURE. POTATOES DISCARDED.2. SLICED CHEESE HOLDING AT 52 DEGREES F STORED ABOVE LOAD LIMIT ON COLD TOP COOLER.STORE CHEESE BELOW LOAD LIMIT TO MAINTAIN 41 DEGREES F OR LOWER.
Location: Cook line
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: 1.BAKED POTATOES STORED ON COUNTER TOP WITHOUT TEMPERATURE CONTROL, WERE HOLDING AT 83 DEGREES F.COOKED FOODS SHOULD BE MAINTAINED AT 135 DEGREES F OR HIGHER. NEVER STORE AT ROOM TEMPERATURE. POTATOES DISCARDED.2. SLICED CHEESE HOLDING AT 52 DEGREES F STORED ABOVE LOAD LIMIT ON COLD TOP COOLER.STORE CHEESE BELOW LOAD LIMIT TO MAINTAIN 41 DEGREES F OR LOWER.
Location: Kitchen
- Toxic labeling (corrected)
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: CLEANING CHEMICALS STORED IN UNLABLED SPRAY BOTTLES IN BACK PREP AREA.LABEL ALL CLEANING PRODUCTS WITH CONTENTS.
Location: Kitchen (back)
- Toxic material(s) separation (corrected on site)
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: SPRAY BOTTLE CONTAINING CLEANING CHEMICAL HANGING ON SHELF WITH CLEAN EQUIPMENT.STORE CLEANING PRODUCTS AWAY FROM CLEAN EQUIPMENT.
Location: Kitchen (back)
- Date marking (corrected)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: SEVEN DAY EXPIRARTION DATES MISSING ON PREPARED FOODS INSIDE WALK IN COOLER.
Location: 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: FOOD STORAGE CONTAINERS UTILIZED TO HOLD UP DAMAGED PIPE UNDER THREE BAY SINK.PROVIDE REPAIR,
Location: Kitchen
Equipment: 3-bay
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: CERTIFIED FOOD HANDLER CERTIFICATION EXPIRED FEB. 9, 2014RECHECK; NOT CORRECTED. PROVIDE A CERTIFIED FOOD HANDLER BY NEXT FOLLOW UP DATE.
- Hoods inadequate or unapproved
Ventilation hood(s) inadequate or unapproved.
Correction: Ventilation hood systems and devices shall meet the requirements of the Indiana department of fire and building services.
Comments: FIRE SUPPRESSION ON HOOD SYSTEM NOT INSPECTED SINCE 2012.PROVIDE SERVICE TO HAVE ANSUL SYSTEM CHECKED.RECHECK: NOT CORRECTED. SCHEDULED.
- 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: AREA UNDER THREE BAY SINK SOILED LOCATED IN KITCHEN.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. BOTTOM OF BOTTLED BEER COOLERS SOILED WITH BUILD UP IN BOTH BARS.2. HEAVY CALCIUM BUILD UP ON SURFACE OF 4 BAY SINK IN MAIN BAR. DELIME THOROUGHLY.
Location: Bar
Equipment: ----------------- Coolers ----------------
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. BOTTOM OF BOTTLED BEER COOLERS SOILED WITH BUILD UP IN BOTH BARS.2. HEAVY CALCIUM BUILD UP ON SURFACE OF 4 BAY SINK IN MAIN BAR. DELIME THOROUGHLY.
Location: 2nd bar
Equipment: ----------------- Coolers ----------------
- Hand sink/trash can (corrected)
No waste receptacle at hand sink.
Correction: Provide waste receptacle.
Location: Kitchen
|
05/02/2014 | Recheck |
- Hot holding (corrected on site)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: 1.BAKED POTATOES STORED ON COUNTER TOP WITHOUT TEMPERATURE CONTROL, WERE HOLDING AT 83 DEGREES F.COOKED FOODS SHOULD BE MAINTAINED AT 135 DEGREES F OR HIGHER. NEVER STORE AT ROOM TEMPERATURE. POTATOES DISCARDED.2. SLICED CHEESE HOLDING AT 52 DEGREES F STORED ABOVE LOAD LIMIT ON COLD TOP COOLER.STORE CHEESE BELOW LOAD LIMIT TO MAINTAIN 41 DEGREES F OR LOWER.
Location: Cook line
- Hot holding (corrected on site)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: 1.BAKED POTATOES STORED ON COUNTER TOP WITHOUT TEMPERATURE CONTROL, WERE HOLDING AT 83 DEGREES F.COOKED FOODS SHOULD BE MAINTAINED AT 135 DEGREES F OR HIGHER. NEVER STORE AT ROOM TEMPERATURE. POTATOES DISCARDED.2. SLICED CHEESE HOLDING AT 52 DEGREES F STORED ABOVE LOAD LIMIT ON COLD TOP COOLER.STORE CHEESE BELOW LOAD LIMIT TO MAINTAIN 41 DEGREES F OR LOWER.
Location: Kitchen
- Toxic labeling
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: CLEANING CHEMICALS STORED IN UNLABLED SPRAY BOTTLES IN BACK PREP AREA.LABEL ALL CLEANING PRODUCTS WITH CONTENTS.
Location: Kitchen (back)
- Toxic material(s) separation (corrected on site)
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: SPRAY BOTTLE CONTAINING CLEANING CHEMICAL HANGING ON SHELF WITH CLEAN EQUIPMENT.STORE CLEANING PRODUCTS AWAY FROM CLEAN EQUIPMENT.
Location: Kitchen (back)
- Date marking
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: SEVEN DAY EXPIRARTION DATES MISSING ON PREPARED FOODS INSIDE WALK IN COOLER.
Location: Walk-in cooler
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: FOOD STORAGE CONTAINERS UTILIZED TO HOLD UP DAMAGED PIPE UNDER THREE BAY SINK.PROVIDE REPAIR,
Location: Kitchen
Equipment: 3-bay
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: CERTIFIED FOOD HANDLER CERTIFICATION EXPIRED FEB. 9, 2014
- Hoods inadequate or unapproved
Ventilation hood(s) inadequate or unapproved.
Correction: Ventilation hood systems and devices shall meet the requirements of the Indiana department of fire and building services.
Comments: FIRE SUPPRESSION ON HOOD SYSTEM NOT INSPECTED SINCE 2012.PROVIDE SERVICE TO HAVE ANSUL SYSTEM CHECKED.
- 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: AREA UNDER THREE BAY SINK SOILED LOCATED IN KITCHEN.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. BOTTOM OF BOTTLED BEER COOLERS SOILED WITH BUILD UP IN BOTH BARS.2. HEAVY CALCIUM BUILD UP ON SURFACE OF 4 BAY SINK IN MAIN BAR. DELIME THOROUGHLY.
Location: Bar
Equipment: ----------------- Coolers ----------------
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. BOTTOM OF BOTTLED BEER COOLERS SOILED WITH BUILD UP IN BOTH BARS.2. HEAVY CALCIUM BUILD UP ON SURFACE OF 4 BAY SINK IN MAIN BAR. DELIME THOROUGHLY.
Location: 2nd bar
Equipment: ----------------- Coolers ----------------
- Hand sink/trash can
No waste receptacle at hand sink.
Correction: Provide waste receptacle.
Location: Kitchen
|
04/25/2014 | 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 OBSERVED IN THE SECONDARY BAR.ELIMINATE BREEDING GROUNDS FOR GNATSRECHECK 10/24: GNATS STILL REMAIN IN CORNER NEAR BEVERAGE LINES.CONTINUE TO ELIMINATE GNAT ACTIVITY. PROVIDE PEST CONTROL IF NECESSARY.
Location: Bar
- Date marking (corrected)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: PREPARED FOODS SUCH AS CHILI, SALAD DRESSINGS, SHREDDED CHEESE NOT DATEMARKED STORED INSIDE WALK IN COOLER.PROVIDE SEVEN DAY EXPIRATION DATE ON ALL PREPARED FOODS NOT USED WITHIN 7 DAYS.
Location: Walk-in cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. SLICER STORED SOILED WITH DRIED FOOD SOIL.CLEAN SLICER EVERY FOUR HOURS TO PREVENT MICROBRIAL GROWTH ON DISEASE CAUSING BACTERIA.2, KICK PLATE INSIDE ICE BIN LOCATED IN SECONDARY BAR. CLEAN AND SANITIZE THOROUGHLY.
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: FLOOR SOILED BELOW ICE MACHINE IN KITCHEN AREA.CLEAN THOROUGHLY.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: FOAM COVERING BEVERAGE LINES LOCATED IN BOTH BARS HEAVILY SOILED WITH BUILD UP.REPLACE COVERING ON BOTH LINES.RECHECK 11/7: BEVERAGE LINES HEAVILY SOILED AND FOAM COVERING DETERIORATED. COCA COLA COMPANY HAS MADE AN ASSESSMENT AND IS SCHEDULED TO INSULATE AND REPLACE BEVERAGE LINES
Location: Bar
|
11/07/2013 | 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 OBSERVED IN THE SECONDARY BAR.ELIMINATE BREEDING GROUNDS FOR GNATSRECHECK 10/24: GNATS STILL REMAIN IN CORNER NEAR BEVERAGE LINES.CONTINUE TO ELIMINATE GNAT ACTIVITY. PROVIDE PEST CONTROL IF NECESSARY.
Location: Bar
- Date marking (corrected)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: PREPARED FOODS SUCH AS CHILI, SALAD DRESSINGS, SHREDDED CHEESE NOT DATEMARKED STORED INSIDE WALK IN COOLER.PROVIDE SEVEN DAY EXPIRATION DATE ON ALL PREPARED FOODS NOT USED WITHIN 7 DAYS.
Location: Walk-in cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. SLICER STORED SOILED WITH DRIED FOOD SOIL.CLEAN SLICER EVERY FOUR HOURS TO PREVENT MICROBRIAL GROWTH ON DISEASE CAUSING BACTERIA.2, KICK PLATE INSIDE ICE BIN LOCATED IN SECONDARY BAR. CLEAN AND SANITIZE THOROUGHLY.
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: FLOOR SOILED BELOW ICE MACHINE IN KITCHEN AREA.CLEAN THOROUGHLY.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: FOAM COVERING BEVERAGE LINES LOCATED IN BOTH BARS HEAVILY SOILED WITH BUILD UP.REPLACE COVERING ON BOTH LINES.RECHECK 10/24: COCA COLA IS SCHEDULED TO CHANGE HEAVILY SOILED HOSES AND BEVERAGE LINES.
Location: Bar
|
10/24/2013 | 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 OBSERVED IN THE SECONDARY BAR.ELIMINATE BREEDING GROUNDS FOR GNATS
Location: Bar
- Date marking
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: PREPARED FOODS SUCH AS CHILI, SALAD DRESSINGS, SHREDDED CHEESE NOT DATEMARKED STORED INSIDE WALK IN COOLER.PROVIDE SEVEN DAY EXPIRATION DATE ON ALL PREPARED FOODS NOT USED WITHIN 7 DAYS.
Location: Walk-in cooler
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. SLICER STORED SOILED WITH DRIED FOOD SOIL.CLEAN SLICER EVERY FOUR HOURS TO PREVENT MICROBRIAL GROWTH ON DISEASE CAUSING BACTERIA.2, KICK PLATE INSIDE ICE BIN LOCATED IN SECONDARY BAR. CLEAN AND SANITIZE THOROUGHLY.
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: FLOOR SOILED BELOW ICE MACHINE IN KITCHEN AREA.CLEAN THOROUGHLY.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: FOAM COVERING BEVERAGE LINES LOCATED IN BOTH BARS HEAVILY SOILED WITH BUILD UP.REPLACE COVERING ON BOTH LINES.
Location: Bar
|
10/17/2013 | Routine |
- Bare hand contact (critical) (corrected on site)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
Comments: SOUFFLE CUPS STORED INSIDE A CONTAINER OF HOT SAUCE AND SALAD DRESSING INSIDE COOLER ON COOK LINE. PROVIDE A SCOOP WITH A UTENSIL TO DISPENSE FOOD.
- Date marking (corrected)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: DISCARD DATE MISSING ON PREPARED FOODS STORED INSIDE WALK IN COOLER. PROVIDE 7 DAY EXPIRATION DATE ON ALL PREPARED FOODS. EG. CHILI, RICE, BEANS,SLICED DELI MEAT, PREPARED TUNA, CHICKEN SALAD, EXCLUDES RAW MEAT, PRODUCE, AND UNOPENED FOODS.
Location: Walk-in cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: BACK SIDE OF SLICER SOILED WITH DRIED FOOD RESIDUE. DISMANTLE SLICER AND CLEAN AND SANITIZE THOROUGHLY TO PREVENT GROWTH OF DISEASE CAUSING BACTERIA.
Location: Kitchen (back)
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: SURFACE OF SHELVING INSIDE WALK IN COOLER SOILED WITH RUST IN SOME AREAS. RESURFACE OR REPLACE RECHECK: NOT CORRECTED. RESURFACE OR REPLACE SHELVING SOILED WITH RUST INSIDE WALK IN COOLER.RECHECK 3/27: NOT COMPLETED. EXPOSED FOOD STORED ON SHELVING SOILED WITH RUST. REPLACE OR RESURFACE COOLER.
Location: Kitchen
- 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: 1. KICK TRAY INSIDE ICE MACHINE LOCATED IN KITCHEN SOILED WITH SLIME MOLD. CLEAN AND SANITIZE THOROUGHLY.2. COLD PLATE SOILED WITH MILDEW AND OTHER TYPES OF SOIL. CLEAN AND SANITIZE THOROUGHLY.
Location: Kitchen
- 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: 1. KICK TRAY INSIDE ICE MACHINE LOCATED IN KITCHEN SOILED WITH SLIME MOLD. CLEAN AND SANITIZE THOROUGHLY.2. COLD PLATE SOILED WITH MILDEW AND OTHER TYPES OF SOIL. CLEAN AND SANITIZE THOROUGHLY.
Location: Bar
- Linens food contact (corrected)
Linen(s) or napkin(s) in contact with food item(s).
Correction: Linens and napkins may not be used in contact with food.
Comments: FRIED CHICKEN STORED ON LINENS/TOWELS INSIDE WALK IN COOLER. DISHES DRAINING ON TOWELS. TOWELS SHOULD NOT COME IN CONTACT WITH FOOD OR FOOD CONTACT SURFACES. PROVIDE AN APPROVED MATERIAL TO DRAIN FOOD AND LINE DISH RACK.
Location: Walk-in cooler
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: SMALL STREAM OF WATER FLOWING FROM HAND SINK TURNED ON MAXIMUM. INCREASE WATER VELOCITY TO PROVIDE AN ADEQUATE FLOW OF WATER.RECHECK: NOT CORRECTED. PROVIDE ENOUGH PRESSURE TO PROVIDE ADEQUATE WATER FLOW FROM HAND SINK LOCATED IN THE SECONDARY BAR
Location: Bar
Equipment: Hand sink
|
04/10/2013 | Recheck |
- Bare hand contact (critical) (corrected on site)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
Comments: SOUFFLE CUPS STORED INSIDE A CONTAINER OF HOT SAUCE AND SALAD DRESSING INSIDE COOLER ON COOK LINE. PROVIDE A SCOOP WITH A UTENSIL TO DISPENSE FOOD.
- Date marking (corrected)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: DISCARD DATE MISSING ON PREPARED FOODS STORED INSIDE WALK IN COOLER. PROVIDE 7 DAY EXPIRATION DATE ON ALL PREPARED FOODS. EG. CHILI, RICE, BEANS,SLICED DELI MEAT, PREPARED TUNA, CHICKEN SALAD, EXCLUDES RAW MEAT, PRODUCE, AND UNOPENED FOODS.
Location: Walk-in cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: BACK SIDE OF SLICER SOILED WITH DRIED FOOD RESIDUE. DISMANTLE SLICER AND CLEAN AND SANITIZE THOROUGHLY TO PREVENT GROWTH OF DISEASE CAUSING BACTERIA.
Location: Kitchen (back)
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: SURFACE OF SHELVING INSIDE WALK IN COOLER SOILED WITH RUST IN SOME AREAS. RESURFACE OR REPLACE RECHECK: NOT CORRECTED. RESURFACE OR REPLACE SHELVING SOILED WITH RUST INSIDE WALK IN COOLER.RECHECK 3/27: NOT COMPLETED. EXPOSED FOOD STORED ON SHELVING SOILED WITH RUST. REPLACE OR RESURFACE COOLER.
Location: Kitchen
- 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: 1. KICK TRAY INSIDE ICE MACHINE LOCATED IN KITCHEN SOILED WITH SLIME MOLD. CLEAN AND SANITIZE THOROUGHLY.2. COLD PLATE SOILED WITH MILDEW AND OTHER TYPES OF SOIL. CLEAN AND SANITIZE THOROUGHLY.
Location: Kitchen
- 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: 1. KICK TRAY INSIDE ICE MACHINE LOCATED IN KITCHEN SOILED WITH SLIME MOLD. CLEAN AND SANITIZE THOROUGHLY.2. COLD PLATE SOILED WITH MILDEW AND OTHER TYPES OF SOIL. CLEAN AND SANITIZE THOROUGHLY.
Location: Bar
- Linens food contact (corrected)
Linen(s) or napkin(s) in contact with food item(s).
Correction: Linens and napkins may not be used in contact with food.
Comments: FRIED CHICKEN STORED ON LINENS/TOWELS INSIDE WALK IN COOLER. DISHES DRAINING ON TOWELS. TOWELS SHOULD NOT COME IN CONTACT WITH FOOD OR FOOD CONTACT SURFACES. PROVIDE AN APPROVED MATERIAL TO DRAIN FOOD AND LINE DISH RACK.
Location: Walk-in cooler
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: SMALL STREAM OF WATER FLOWING FROM HAND SINK TURNED ON MAXIMUM. INCREASE WATER VELOCITY TO PROVIDE AN ADEQUATE FLOW OF WATER.RECHECK: NOT CORRECTED. PROVIDE ENOUGH PRESSURE TO PROVIDE ADEQUATE WATER FLOW FROM HAND SINK LOCATED IN THE SECONDARY BAR
Location: Bar
Equipment: Hand sink
|
03/27/2013 | Recheck |
- Bare hand contact (critical) (corrected on site)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
Comments: SOUFFLE CUPS STORED INSIDE A CONTAINER OF HOT SAUCE AND SALAD DRESSING INSIDE COOLER ON COOK LINE. PROVIDE A SCOOP WITH A UTENSIL TO DISPENSE FOOD.
- Date marking (corrected)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: DISCARD DATE MISSING ON PREPARED FOODS STORED INSIDE WALK IN COOLER. PROVIDE 7 DAY EXPIRATION DATE ON ALL PREPARED FOODS. EG. CHILI, RICE, BEANS,SLICED DELI MEAT, PREPARED TUNA, CHICKEN SALAD, EXCLUDES RAW MEAT, PRODUCE, AND UNOPENED FOODS.
Location: Walk-in cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: BACK SIDE OF SLICER SOILED WITH DRIED FOOD RESIDUE. DISMANTLE SLICER AND CLEAN AND SANITIZE THOROUGHLY TO PREVENT GROWTH OF DISEASE CAUSING BACTERIA.
Location: Kitchen (back)
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: SURFACE OF SHELVING INSIDE WALK IN COOLER SOILED WITH RUST IN SOME AREAS. RESURFACE OR REPLACE RECHECK: NOT CORRECTED. RESURFACE OR REPLACE SHELVING SOILED WITH RUST INSIDE WALK IN COOLER.
Location: Kitchen
- 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: 1. KICK TRAY INSIDE ICE MACHINE LOCATED IN KITCHEN SOILED WITH SLIME MOLD. CLEAN AND SANITIZE THOROUGHLY.2. COLD PLATE SOILED WITH MILDEW AND OTHER TYPES OF SOIL. CLEAN AND SANITIZE THOROUGHLY.
Location: Kitchen
- 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: 1. KICK TRAY INSIDE ICE MACHINE LOCATED IN KITCHEN SOILED WITH SLIME MOLD. CLEAN AND SANITIZE THOROUGHLY.2. COLD PLATE SOILED WITH MILDEW AND OTHER TYPES OF SOIL. CLEAN AND SANITIZE THOROUGHLY.
Location: Bar
- Linens food contact (corrected)
Linen(s) or napkin(s) in contact with food item(s).
Correction: Linens and napkins may not be used in contact with food.
Comments: FRIED CHICKEN STORED ON LINENS/TOWELS INSIDE WALK IN COOLER. DISHES DRAINING ON TOWELS. TOWELS SHOULD NOT COME IN CONTACT WITH FOOD OR FOOD CONTACT SURFACES. PROVIDE AN APPROVED MATERIAL TO DRAIN FOOD AND LINE DISH RACK.
Location: Walk-in cooler
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: SMALL STREAM OF WATER FLOWING FROM HAND SINK TURNED ON MAXIMUM. INCREASE WATER VELOCITY TO PROVIDE AN ADEQUATE FLOW OF WATER.RECHECK: NOT CORRECTED. PROVIDE ENOUGH PRESSURE TO PROVIDE ADEQUATE WATER FLOW FROM HAND SINK LOCATED IN THE SECONDARY BAR
Location: Bar
Equipment: Hand sink
|
03/20/2013 | Recheck |
- Bare hand contact (critical) (corrected on site)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
Comments: SOUFFLE CUPS STORED INSIDE A CONTAINER OF HOT SAUCE AND SALAD DRESSING INSIDE COOLER ON COOK LINE. PROVIDE A SCOOP WITH A UTENSIL TO DISPENSE FOOD.
- Date marking
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: DISCARD DATE MISSING ON PREPARED FOODS STORED INSIDE WALK IN COOLER. PROVIDE 7 DAY EXPIRATION DATE ON ALL PREPARED FOODS. EG. CHILI, RICE, BEANS,SLICED DELI MEAT, PREPARED TUNA, CHICKEN SALAD, EXCLUDES RAW MEAT, PRODUCE, AND UNOPENED FOODS.
Location: Walk-in cooler
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: BACK SIDE OF SLICER SOILED WITH DRIED FOOD RESIDUE. DISMANTLE SLICER AND CLEAN AND SANITIZE THOROUGHLY TO PREVENT GROWTH OF DISEASE CAUSING BACTERIA.
Location: Kitchen (back)
- Equipment repair (corrected on site)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: SURFACE OF SHELVING INSIDE WALK IN COOLER SOILED WITH RUST IN SOME AREAS. RESURFACE OR REPLACE SHELVING.
Location: Kitchen
- 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: 1. KICK TRAY INSIDE ICE MACHINE LOCATED IN KITCHEN SOILED WITH SLIME MOLD. CLEAN AND SANITIZE THOROUGHLY.2. COLD PLATE SOILED WITH MILDEW AND OTHER TYPES OF SOIL. CLEAN AND SANITIZE THOROUGHLY.
Location: Kitchen
- Linens food contact
Linen(s) or napkin(s) in contact with food item(s).
Correction: Linens and napkins may not be used in contact with food.
Comments: FRIED CHICKEN STORED ON LINENS/TOWELS INSIDE WALK IN COOLER. DISHES DRAINING ON TOWELS. TOWELS SHOULD NOT COME IN CONTACT WITH FOOD OR FOOD CONTACT SURFACES. PROVIDE AN APPROVED MATERIAL TO DRAIN FOOD AND LINE DISH RACK.
Location: Walk-in cooler
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: SMALL STREAM OF WATER FLOWING FROM HAND SINK TURNED ON MAXIMUM. INCREASE WATER VELOCITY TO PROVIDE AN ADEQUATE FLOW OF WATER.
Location: Bar
Equipment: Hand sink
|
03/08/2013 | Routine |
- Smoking distance signage (corrected)
Smoking signs not posted conspicuously at each public entrance.
Correction: An owner, operator, manager, or official in charge of a public place or place of employment shall post conspicuous signs at each public entrance that read "State Law Prohibits Smoking Within 8 Feet of this Entrance" or other similar language.
Comments: PROVIDE SMOKING SIGNS AT EACH PUBLIC ENTRANCE.
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. BACK OF THE SLICER SOILED WITH DRIED FOOD RESIDUE AND BUILD UP ON BASE. SLICER SHOULD BE THOROUGHLY CLEANED AND SANITIZED IN BETWEEN USE.2. KNIFE AND UTENSIL HOLDER SOILED ON THE EXTERIOR LOCATED IN THE KITCHEN AREA.. CLEAN THOROUGHLYRECHECK: SLICER SOILED WITH DRIED FOOD RESIDUE IN CREVICES AND BASE. SLICER SHOULD BE DISMANTLED AT THE END OF THE DAY AND CLEANED AND SANITIZED THOROUGHLY TO PREVENT CROSS CONTAMINATION.
Location: Kitchen
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: BUILD UP ON HAND SINK LOCATED IN KITCHEN AND FAUCET IN WOMENS RESTROOM. CLEAN THOROUGHLY.
Location: Kitchen
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: BUILD UP ON HAND SINK LOCATED IN KITCHEN AND FAUCET IN WOMENS RESTROOM. CLEAN THOROUGHLY.
Location: Womens restroom
- 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: WET TOWEL STORED ON COUNTER TOP. WET WIPING CLOTHS MUST BE SORED IN SANITIZING SOLUTION.
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 LOCATED ON COLD TOP COOLER STAINED AND SCORCHED. RESURFACE OR REPLACE.
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: 1. HEAVY BUILD UP OF GREASE AND GRIME ON THE FLOOR BELOW/BEHIND FLAT TOP GRILL. CLEAN THOROUGHLY.2. MOP SINK SOILED. KEG STORED INSIDE. CLEAN THOROUGHLY. DISCONTINUE USING SINK AS STORAGE.3. PIPES BELOW SINKS IN THE BAR SOILED WITH BUILD UP AND LAYERED WITH DUST. CLEAN THOROUGHLY.RECHECK: HEAVY BUILD UP OF GREASE BELOW FLAT TOP GRILL AND COLD TOP COOLER.
Location: Kitchen
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: WATER POOLING AT THE BOTTOM OF REACH IN COLD TOP COOLER INSIDE KITCHEN AREA. CLEAR DRAIN LINE TO PREVENT CONDENSATION BACKING UP INTO COOLER.
Location: Kitchen
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: CRISPY MIX LEFT OPEN LOCATED IN THE DRY STORAGE ROOM. KEEP FOODS COVERED/CLOSED INSIDE DRY STORAGE ROOM.
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. STORAGE SHELVING BELOW EXPO WINDOW IN THE BAR SOILED WITH BUILD UP. CLEAN THOROUGHLY.2. REMOVE FOIL COVERING STORAGE SHELVING BELOW COUNTER TOP IN KITCHEN AREA AND CLEAN AND SANITZE SURFACE THOROUGHLY.RECHECK: FOIL PUT OVER SOILED STORAGE SHELF BELOW MICROWAVE. REMOVE FOILD COVERING AND CLEAN STORAGE SHELF THOROUGHLY. DISCONTINUE COVERING SHELF WITH FOIL TO PREVENT INSECT HARBORAGE.
Location: Bar
- 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: 1, KICK TRAY INSIDE ICE MACHINE SOILED WITH BUILD UP.2. BEER TAP SOILED WITH BUILD UP ON SURFACE.3.BEVERAGE LINES PASSING ABOVE ICE BIN HEAVILY SOILED WITH BUILD UP. WRAP DETERIORATED AND SOILED. CLEAN AND SANITZE BEVERAGE TUBING AND PROVIDE FRESH WRAP. 4. BOTTOM OF BEER COOLER SOILED LOCATED IN THE BAR. CLEAN AND SANITIZE SURFACES THOROUGHLY.RECHECK: COLD PLATE AND BEVERAGE TUBING SOILED WITH BUILD UP. CLEAN THOROGHLY TO PREVENT CONTAMINATION OF DRINK ICE. PROVIDE FRESH WRAP.RECHEC: KICK TRAY SOILED INSIDE ICE MACHINE. CLEAN THOROUGHLY.RECHECK: BEVERAGE TUBING HAS NOT BEEN REPLACED. OWNER CONTACTED COCA COLA WHO STATED THEY WOULD BE PUT ON THE LIST TO HAVE NEW LINES INSTALLED.
Location: Kitchen
- 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: 1, KICK TRAY INSIDE ICE MACHINE SOILED WITH BUILD UP.2. BEER TAP SOILED WITH BUILD UP ON SURFACE.3.BEVERAGE LINES PASSING ABOVE ICE BIN HEAVILY SOILED WITH BUILD UP. WRAP DETERIORATED AND SOILED. CLEAN AND SANITZE BEVERAGE TUBING AND PROVIDE FRESH WRAP. 4. BOTTOM OF BEER COOLER SOILED LOCATED IN THE BAR. CLEAN AND SANITIZE SURFACES THOROUGHLY.RECHECK: COLD PLATE AND BEVERAGE TUBING SOILED WITH BUILD UP. CLEAN THOROGHLY TO PREVENT CONTAMINATION OF DRINK ICE. PROVIDE FRESH WRAP.RECHEC: KICK TRAY SOILED INSIDE ICE MACHINE. CLEAN THOROUGHLY.RECHECK: BEVERAGE TUBING HAS NOT BEEN REPLACED. OWNER CONTACTED COCA COLA WHO STATED THEY WOULD BE PUT ON THE LIST TO HAVE NEW LINES INSTALLED.
Location: Bar
|
10/09/2012 | Recheck |
- Smoking distance signage (corrected)
Smoking signs not posted conspicuously at each public entrance.
Correction: An owner, operator, manager, or official in charge of a public place or place of employment shall post conspicuous signs at each public entrance that read "State Law Prohibits Smoking Within 8 Feet of this Entrance" or other similar language.
Comments: PROVIDE SMOKING SIGNS AT EACH PUBLIC ENTRANCE.
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. BACK OF THE SLICER SOILED WITH DRIED FOOD RESIDUE AND BUILD UP ON BASE. SLICER SHOULD BE THOROUGHLY CLEANED AND SANITIZED IN BETWEEN USE.2. KNIFE AND UTENSIL HOLDER SOILED ON THE EXTERIOR LOCATED IN THE KITCHEN AREA.. CLEAN THOROUGHLYRECHECK: SLICER SOILED WITH DRIED FOOD RESIDUE IN CREVICES AND BASE. SLICER SHOULD BE DISMANTLED AT THE END OF THE DAY AND CLEANED AND SANITIZED THOROUGHLY TO PREVENT CROSS CONTAMINATION.
Location: Kitchen
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: BUILD UP ON HAND SINK LOCATED IN KITCHEN AND FAUCET IN WOMENS RESTROOM. CLEAN THOROUGHLY.
Location: Kitchen
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: BUILD UP ON HAND SINK LOCATED IN KITCHEN AND FAUCET IN WOMENS RESTROOM. CLEAN THOROUGHLY.
Location: Womens restroom
- 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: WET TOWEL STORED ON COUNTER TOP. WET WIPING CLOTHS MUST BE SORED IN SANITIZING SOLUTION.
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 LOCATED ON COLD TOP COOLER STAINED AND SCORCHED. RESURFACE OR REPLACE.
Location: Kitchen
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. HEAVY BUILD UP OF GREASE AND GRIME ON THE FLOOR BELOW/BEHIND FLAT TOP GRILL. CLEAN THOROUGHLY.2. MOP SINK SOILED. KEG STORED INSIDE. CLEAN THOROUGHLY. DISCONTINUE USING SINK AS STORAGE.3. PIPES BELOW SINKS IN THE BAR SOILED WITH BUILD UP AND LAYERED WITH DUST. CLEAN THOROUGHLY.RECHECK: HEAVY BUILD UP OF GREASE BELOW FLAT TOP GRILL AND COLD TOP COOLER.
Location: Kitchen
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: WATER POOLING AT THE BOTTOM OF REACH IN COLD TOP COOLER INSIDE KITCHEN AREA. CLEAR DRAIN LINE TO PREVENT CONDENSATION BACKING UP INTO COOLER.
Location: Kitchen
- Food storage
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: CRISPY MIX LEFT OPEN LOCATED IN THE DRY STORAGE ROOM. KEEP FOODS COVERED/CLOSED INSIDE DRY STORAGE ROOM.
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. STORAGE SHELVING BELOW EXPO WINDOW IN THE BAR SOILED WITH BUILD UP. CLEAN THOROUGHLY.2. REMOVE FOIL COVERING STORAGE SHELVING BELOW COUNTER TOP IN KITCHEN AREA AND CLEAN AND SANITZE SURFACE THOROUGHLY.RECHECK: FOIL PUT OVER SOILED STORAGE SHELF BELOW MICROWAVE. REMOVE FOILD COVERING AND CLEAN STORAGE SHELF THOROUGHLY. DISCONTINUE COVERING SHELF WITH FOIL TO PREVENT INSECT HARBORAGE.
Location: Bar
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1, KICK TRAY INSIDE ICE MACHINE SOILED WITH BUILD UP.2. BEER TAP SOILED WITH BUILD UP ON SURFACE.3.BEVERAGE LINES PASSING ABOVE ICE BIN HEAVILY SOILED WITH BUILD UP. WRAP DETERIORATED AND SOILED. CLEAN AND SANITZE BEVERAGE TUBING AND PROVIDE FRESH WRAP. 4. BOTTOM OF BEER COOLER SOILED LOCATED IN THE BAR. CLEAN AND SANITIZE SURFACES THOROUGHLY.RECHECK: COLD PLATE AND BEVERAGE TUBING SOILED WITH BUILD UP. CLEAN THOROGHLY TO PREVENT CONTAMINATION OF DRINK ICE. PROVIDE FRESH WRAP.RECHEC: KICK TRAY SOILED INSIDE ICE MACHINE. CLEAN THOROUGHLY.L
Location: Kitchen
- 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: 1, KICK TRAY INSIDE ICE MACHINE SOILED WITH BUILD UP.2. BEER TAP SOILED WITH BUILD UP ON SURFACE.3.BEVERAGE LINES PASSING ABOVE ICE BIN HEAVILY SOILED WITH BUILD UP. WRAP DETERIORATED AND SOILED. CLEAN AND SANITZE BEVERAGE TUBING AND PROVIDE FRESH WRAP. 4. BOTTOM OF BEER COOLER SOILED LOCATED IN THE BAR. CLEAN AND SANITIZE SURFACES THOROUGHLY.RECHECK: COLD PLATE AND BEVERAGE TUBING SOILED WITH BUILD UP. CLEAN THOROGHLY TO PREVENT CONTAMINATION OF DRINK ICE. PROVIDE FRESH WRAP.RECHEC: KICK TRAY SOILED INSIDE ICE MACHINE. CLEAN THOROUGHLY.L
Location: Bar
|
10/02/2012 | Recheck |
- Smoking distance signage
Smoking signs not posted conspicuously at each public entrance.
Correction: An owner, operator, manager, or official in charge of a public place or place of employment shall post conspicuous signs at each public entrance that read "State Law Prohibits Smoking Within 8 Feet of this Entrance" or other similar language.
Comments: PROVIDE SMOKING SIGNS AT EACH PUBLIC ENTRANCE.
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. BACK OF THE SLICER SOILED WITH DRIED FOOD RESIDUE AND BUILD UP ON BASE. SLICER SHOULD BE THOROUGHLY CLEANED AND SANITIZED IN BETWEEN USE.2. KNIFE AND UTENSIL HOLDER SOILED ON THE EXTERIOR LOCATED IN THE KITCHEN AREA.. CLEAN THOROUGHLY
Location: Kitchen
- Hand sink soiled
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: BUILD UP ON HAND SINK LOCATED IN KITCHEN AND FAUCET IN WOMENS RESTROOM. CLEAN THOROUGHLY.
Location: Kitchen
- Hand sink soiled
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: BUILD UP ON HAND SINK LOCATED IN KITCHEN AND FAUCET IN WOMENS RESTROOM. CLEAN THOROUGHLY.
Location: Womens restroom
- 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: WET TOWEL STORED ON COUNTER TOP. WET WIPING CLOTHS MUST BE SORED IN SANITIZING SOLUTION.
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: CUTTING BOARD LOCATED ON COLD TOP COOLER STAINED AND SCORCHED. RESURFACE OR REPLACE.
Location: Kitchen
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. HEAVY BUILD UP OF GREASE AND GRIME ON THE FLOOR BELOW/BEHIND FLAT TOP GRILL. CLEAN THOROUGHLY.2. MOP SINK SOILED. KEG STORED INSIDE. CLEAN THOROUGHLY. DISCONTINUE USING SINK AS STORAGE.3. PIPES BELOW SINKS IN THE BAR SOILED WITH BUILD UP AND LAYERED WITH DUST. CLEAN THOROUGHLY.
Location: Kitchen
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: WATER POOLING AT THE BOTTOM OF REACH IN COLD TOP COOLER INSIDE KITCHEN AREA. CLEAR DRAIN LINE TO PREVENT CONDENSATION BACKING UP INTO COOLER.
Location: Kitchen
- Food storage
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: CRISPY MIX LEFT OPEN LOCATED IN THE DRY STORAGE ROOM. KEEP FOODS COVERED/CLOSED INSIDE DRY STORAGE ROOM.
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. STORAGE SHELVING BELOW EXPO WINDOW IN THE BAR SOILED WITH BUILD UP. CLEAN THOROUGHLY.2. REMOVE FOIL COVERING STORAGE SHELVING BELOW COUNTER TOP IN KITCHEN AREA AND CLEAN AND SANITZE SURFACE THOROUGHLY.
Location: Bar
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1, KICK TRAY INSIDE ICE MACHINE SOILED WITH BUILD UP.2. BEER TAP SOILED WITH BUILD UP ON SURFACE.3.BEVERAGE LINES PASSING ABOVE ICE BIN HEAVILY SOILED WITH BUILD UP. WRAP DETERIORATED AND SOILED. CLEAN AND SANITZE BEVERAGE TUBING AND PROVIDE FRESH WRAP. 4. BOTTOM OF BEER COOLER SOILED LOCATED IN THE BAR. CLEAN AND SANITIZE SURFACES THOROUGHLY.
Location: Kitchen
- 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: 1, KICK TRAY INSIDE ICE MACHINE SOILED WITH BUILD UP.2. BEER TAP SOILED WITH BUILD UP ON SURFACE.3.BEVERAGE LINES PASSING ABOVE ICE BIN HEAVILY SOILED WITH BUILD UP. WRAP DETERIORATED AND SOILED. CLEAN AND SANITZE BEVERAGE TUBING AND PROVIDE FRESH WRAP. 4. BOTTOM OF BEER COOLER SOILED LOCATED IN THE BAR. CLEAN AND SANITIZE SURFACES THOROUGHLY.
Location: Bar
|
09/25/2012 | Routine |
- Toxic labeling (corrected)
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: BOTTLE CONTAINING SANITIZING SOLUTION NOT LABELED STORED IN THE BAR. LABEL BOTTLE WITH CONTENTS.
Location: Bar
- Date marking (corrected)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: PREPARED FOODS SUCH AS CHILI AND SLICED DELI MEATS MISSING DATE MARK.
Location: Walk-in cooler
- 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 STORED ON COLD TOP COOLER HEAVILY WORN, SCRATCHED, AND SOILED IN THE CREVICES. RESURFACE OR REPLACE.
Location: Kitchen
- Single Service/Equipment storage (corrected)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: PROVIDE A SPLASH GUARD IN BETWEEN HAND SINK AND THREE COMPARTMENT SINK DRAIN BOARD TO PREVENT CONTAMINATION OF CLEAN AND SANITIZED DISH WARE.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: BEER COOLER SOILED ON THE BOTTOM LOCATED IN THE BAR. CLEAN THOROUGHLY.
Location: Bar
- 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: COLD PLATE SOILED WITH BUILD UP LOCATED IN THE BAR. CLEAN THOROUGHLY TO REMOVE BUILD UP.
Location: Bar
|
03/21/2012 | Recheck |
- Toxic labeling
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: BOTTLE CONTAINING SANITIZING SOLUTION NOT LABELED STORED IN THE BAR. LABEL BOTTLE WITH CONTENTS.
Location: Bar
- Date marking
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: PREPARED FOODS SUCH AS CHILI AND SLICED DELI MEATS MISSING DATE MARK.
Location: Walk-in cooler
- 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 STORED ON COLD TOP COOLER HEAVILY WORN, SCRATCHED, AND SOILED IN THE CREVICES. RESURFACE OR REPLACE.
Location: Kitchen
- Single Service/Equipment storage
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: PROVIDE A SPLASH GUARD IN BETWEEN HAND SINK AND THREE COMPARTMENT SINK DRAIN BOARD TO PREVENT CONTAMINATION OF CLEAN AND SANITIZED DISH WARE.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: BEER COOLER SOILED ON THE BOTTOM LOCATED IN THE BAR. CLEAN THOROUGHLY.
Location: Bar
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: COLD PLATE SOILED WITH BUILD UP LOCATED IN THE BAR. CLEAN THOROUGHLY TO REMOVE BUILD UP.
Location: Bar
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03/14/2012 | Routine |
Restaurant representatives - add corrected or new information about JOE'S GRILL, 6645 E 82ND ST, Indianapolis, IN »