- 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: 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.SIGN GIVEN TO MANAGER AND CORRECTED ON SITE.
- CO2 tanks unrestrained (corrected)
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
Comments: UNRESTRAINED CO2 TANKS IN WAIT STAFF AREA AND DRY STORAGE ROOM.Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. MILK OUT ON PREP TABLE AT ROOM TEMPERATURE. BRING OUT ONLY ENOUGH MILK THAT WILL BE USED IMMEDIATELY.2. COLD TOP COOLER HOLDING THE FOLLOWING ITEMS OUT OF TEMPERATURE: HOT DOGS AT 47, RAW BEEF AT 51, CRUMBLED CHEESE AT 47, SHREDDED CHEESE AT 45 AND CUT TOMATOES AT 50 DEGREES F. SERVICE OR ADJUST COOLER TO HOLD ALL FOODS AT 41 DEGREES F OR BELOW.
Location: Kitchen
Equipment: Prep table
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. MILK OUT ON PREP TABLE AT ROOM TEMPERATURE. BRING OUT ONLY ENOUGH MILK THAT WILL BE USED IMMEDIATELY.2. COLD TOP COOLER HOLDING THE FOLLOWING ITEMS OUT OF TEMPERATURE: HOT DOGS AT 47, RAW BEEF AT 51, CRUMBLED CHEESE AT 47, SHREDDED CHEESE AT 45 AND CUT TOMATOES AT 50 DEGREES F. SERVICE OR ADJUST COOLER TO HOLD ALL FOODS AT 41 DEGREES F OR BELOW.
Location: Kitchen
Equipment: Cold top
- 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: MULTIPLE SPRAY BOTTLES ARE UNLABELED THROUGHOUT ESTABLISHMENT. LABEL ALL CONTAINERS WITH COMMON NAME OF CONTENTS.
- Toxic storage (Critical) (corrected)
Improper storage or display of toxic material(s) for retail sale.
Correction: Poisonous or toxic materials shall be stored to prevent contamination.
Comments: PACKAGE OF COMPACT FLOURESCENT LIGHT BULBS, SOME WITH BROKEN BULBS ON TOP OF FOOD PRODUCTS.KEEP TOXIC OR BROKEN GLASS AWAY FROM FOOD PRODUCTS. ALL FOOD PRODUCTS AND LIGHT BULBS DISCARDED. CORRECTED ON SITE.
Location: Dry storage
- 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: HOUSE FLIES AND FRUIT FLIES INSIDE ESTABLISHMENT. SEEK PREOFESSIONAL ASSISTANCE TO EXTERMINATE PESTS, KEEP AREA AS CLEAN AND DRY AS POSSIBLE.
Location: Kitchen
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: MEAT SLICER IS SOILED. CLEAN AND SANITIZE.
Location: Kitchen
Equipment: Slicer
- 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. MEAT THAWING IN HAND SINK. UTILIZE HAND SINK FOR HAND WASHING ONLY. MEAT REMOVED CORRECTED ON SITE.
Location: Kitchen
Equipment: Hand sink
- Packaging integrity (corrected)
Packaging integrity has been compromised.
Correction: Food packages shall be in good condition and protect the integrity of the contents so the food is not exposed to adulteration or potential contaminants.
Comments: UNLABELED # 10 CAN DENTED ON THE SEAM. DO NOT SERVE FOOD FROM DENTED CANS. CAN OPENED AND BLACK OLIVES WERE IN CAN. CAN DISCARDED. CORRECTED ON SITE.
Location: Dry storage
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: TOILET IN WOMEN'S RESTROOM IS FULL OF FECES AND TOILET PAPER DUE TO TOILET NOT FLUSHING. REPAIR AND CLEAN TOILET.
Location: Womens restroom
Equipment: -
- Air gap (corrected)
Insufficient air gap between water inlet and flood level rim.
Correction: An air gap between water supply inlet and flood level rim of the plumbing fixture, equipment, or nonfood equipment, shall be at least twice the diameter of the water supply and may not be less that 1 inch.
Comments: 1. SPRAYER HEAD HANGING BELOW FLOOD LEVEL RIM AND PROVIDES NO AIR GAP.An air gap between water supply inlet and flood level rim of the plumbing fixture, equipment, or nonfood equipment, shall be at least twice the diameter of the water supply and may not be less that 1 inch.
Location: Kitchen
Equipment: Dump sink
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: 1. SANITIZER CONCENTRATION TO HIGH AT > 200 PPM BLEACH. UTILIZE TEST STRIPS TO ENSURE BLEACH IS BETWEEN 50-100 PPM. BUCKKET REFILLED CORRECTED ON SITE.2. SANITIZER CONCENTRATION TO HIGH AT > 200 PPM BLEACH, UTILIZE TEST STRIPS TO ENSURE BLEACH IS BETWEEN 50-100 PPM. BUCKKET REFILLED CORRECTED ON SITE.
Location: Kitchen
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: 1. SANITIZER CONCENTRATION TO HIGH AT > 200 PPM BLEACH. UTILIZE TEST STRIPS TO ENSURE BLEACH IS BETWEEN 50-100 PPM. BUCKKET REFILLED CORRECTED ON SITE.2. SANITIZER CONCENTRATION TO HIGH AT > 200 PPM BLEACH, UTILIZE TEST STRIPS TO ENSURE BLEACH IS BETWEEN 50-100 PPM. BUCKKET REFILLED CORRECTED ON SITE.
Location: Wait staff area
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: UNUSED AND INOPERABLE COOLERS AND STEAM TABLE IN KITCHEN. REMOVE UNUSED ITEMS OR HAVE THEM REPAIRED AND PUT TO USE.
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: UNLABELED BULK CONTAINER. LABEL ALL CONTAINERS WITH COMMON NAME OF PRODUCT.
Location: Dry storage
- Dumpster lids open (corrected)
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Comments: DUMPSTER LID OPEN. KEEP LID CLOSED TO PREVENT PEST ENTRY.
Location: Dumpster area
- Unnecessary litter (corrected)
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: LOOSE TRASH AND DEBRIS AROUND DUMPSTER. CLEAN AREA AND STORE ALL REFUSE INSIDE DUMPSTER.
Location: Dumpster 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. FLOOR SOILED IN KITCHEN. PLEASE CLEAN.2. FLOOR SOILED IN DRY STORAGE ROOM. PLEASE CLEAN.
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. FLOOR SOILED IN KITCHEN. PLEASE CLEAN.2. FLOOR SOILED IN DRY STORAGE ROOM. PLEASE CLEAN.
Location: Dry storage
- 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: 1. FROZEN MEAT THAWING IN HAND SINK IN KITCHEN AT ROOM TEMPERATURE.2. SHELL FISH (MUSCLES) THAWING IN POT WITH WATER ON TOP OF CHEST FREEZER.Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Location: Kitchen
Equipment: Hand sink
- 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: 1. FROZEN MEAT THAWING IN HAND SINK IN KITCHEN AT ROOM TEMPERATURE.2. SHELL FISH (MUSCLES) THAWING IN POT WITH WATER ON TOP OF CHEST FREEZER.Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
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: FOOD BOXES ON FLOOR IN WALK IN COOLER. STORE ALL FOOD AT LEAST 6 INCHES OFF THE FLOOR.
Location: Walk-in cooler
- Soap and towels at wrong sink (corrected)
Unapproved sink(s) provided with hand soap and/ or hand drying provisions.
Correction: A sink used for food preparation or utensil washing, or mop style sink may not be provided with hand washing aids and devices.
Comments: SOAP DISPENSER FOR BAR HAND SINK IS DIRECTLY OVER AN OPEN ICE BIN. MOVE SOAP DISPENSER TO A DIFFERENT LOCATION.
Location: Bar
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. KITCHEN HAND SINK DRAIN IS LEAKING. REPAIR LEAK.2. SPRAYER HEAD IS MISSING. REPLACE SPRAYER HEAD.3. PREP SINK FAUCET IS LEAKING. REPAIR LEAK.4. URINAL IN MEN'S ROOM DOES NOT FLUSH. REPAIR URINAL
Location: Kitchen
Equipment: Hand sink
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. KITCHEN HAND SINK DRAIN IS LEAKING. REPAIR LEAK.2. SPRAYER HEAD IS MISSING. REPLACE SPRAYER HEAD.3. PREP SINK FAUCET IS LEAKING. REPAIR LEAK.4. URINAL IN MEN'S ROOM DOES NOT FLUSH. REPAIR URINAL
Location: Kitchen
Equipment: Dump sink
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. KITCHEN HAND SINK DRAIN IS LEAKING. REPAIR LEAK.2. SPRAYER HEAD IS MISSING. REPLACE SPRAYER HEAD.3. PREP SINK FAUCET IS LEAKING. REPAIR LEAK.4. URINAL IN MEN'S ROOM DOES NOT FLUSH. REPAIR URINAL
Location: Kitchen
Equipment: Prep sink
- 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. KITCHEN HAND SINK DRAIN IS LEAKING. REPAIR LEAK.2. SPRAYER HEAD IS MISSING. REPLACE SPRAYER HEAD.3. PREP SINK FAUCET IS LEAKING. REPAIR LEAK.4. URINAL IN MEN'S ROOM DOES NOT FLUSH. REPAIR URINAL
Location: Mens restroom
- In use utensil storage (corrected)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: 1. ICE SCOOP LYING IN ICE BIN WITH HANDLE CONTACTING ICE. STORE ICE SCOOP OUTSIDE ICE BIN.2. SOILED KNIVES STORED IN STEAM TABLE CONTAINER. STORE KNIVES ON A SANITARY SURFACE.
Location: Wait staff area
Equipment: Ice bin
- In use utensil storage (corrected)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: 1. ICE SCOOP LYING IN ICE BIN WITH HANDLE CONTACTING ICE. STORE ICE SCOOP OUTSIDE ICE BIN.2. SOILED KNIVES STORED IN STEAM TABLE CONTAINER. STORE KNIVES ON A SANITARY SURFACE.
Location: Kitchen
Equipment: Prep table
|
08/06/2014 | Recheck |
- Smoking distance signage (corrected on site)
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: 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.SIGN GIVEN TO MANAGER AND CORRECTED ON SITE.
- CO2 tanks unrestrained
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
Comments: UNRESTRAINED CO2 TANKS IN WAIT STAFF AREA AND DRY STORAGE ROOM.Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. MILK OUT ON PREP TABLE AT ROOM TEMPERATURE. BRING OUT ONLY ENOUGH MILK THAT WILL BE USED IMMEDIATELY.2. COLD TOP COOLER HOLDING THE FOLLOWING ITEMS OUT OF TEMPERATURE: HOT DOGS AT 47, RAW BEEF AT 51, CRUMBLED CHEESE AT 47, SHREDDED CHEESE AT 45 AND CUT TOMATOES AT 50 DEGREES F. SERVICE OR ADJUST COOLER TO HOLD ALL FOODS AT 41 DEGREES F OR BELOW.
Location: Kitchen
Equipment: Prep table
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. MILK OUT ON PREP TABLE AT ROOM TEMPERATURE. BRING OUT ONLY ENOUGH MILK THAT WILL BE USED IMMEDIATELY.2. COLD TOP COOLER HOLDING THE FOLLOWING ITEMS OUT OF TEMPERATURE: HOT DOGS AT 47, RAW BEEF AT 51, CRUMBLED CHEESE AT 47, SHREDDED CHEESE AT 45 AND CUT TOMATOES AT 50 DEGREES F. SERVICE OR ADJUST COOLER TO HOLD ALL FOODS AT 41 DEGREES F OR BELOW.
Location: Kitchen
Equipment: Cold top
- 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: MULTIPLE SPRAY BOTTLES ARE UNLABELED THROUGHOUT ESTABLISHMENT. LABEL ALL CONTAINERS WITH COMMON NAME OF CONTENTS.
- Toxic storage (Critical) (corrected on site)
Improper storage or display of toxic material(s) for retail sale.
Correction: Poisonous or toxic materials shall be stored to prevent contamination.
Comments: PACKAGE OF COMPACT FLOURESCENT LIGHT BULBS, SOME WITH BROKEN BULBS ON TOP OF FOOD PRODUCTS.KEEP TOXIC OR BROKEN GLASS AWAY FROM FOOD PRODUCTS. ALL FOOD PRODUCTS AND LIGHT BULBS DISCARDED. CORRECTED ON SITE.
Location: Dry storage
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: HOUSE FLIES AND FRUIT FLIES INSIDE ESTABLISHMENT. SEEK PREOFESSIONAL ASSISTANCE TO EXTERMINATE PESTS, KEEP AREA AS CLEAN AND DRY AS POSSIBLE.
Location: Kitchen
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: MEAT SLICER IS SOILED. CLEAN AND SANITIZE.
Location: Kitchen
Equipment: Slicer
- Hand sink improper usage (corrected on site)
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. MEAT THAWING IN HAND SINK. UTILIZE HAND SINK FOR HAND WASHING ONLY. MEAT REMOVED CORRECTED ON SITE.
Location: Kitchen
Equipment: Hand sink
- Packaging integrity (corrected on site)
Packaging integrity has been compromised.
Correction: Food packages shall be in good condition and protect the integrity of the contents so the food is not exposed to adulteration or potential contaminants.
Comments: UNLABELED # 10 CAN DENTED ON THE SEAM. DO NOT SERVE FOOD FROM DENTED CANS. CAN OPENED AND BLACK OLIVES WERE IN CAN. CAN DISCARDED. CORRECTED ON SITE.
Location: Dry storage
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: TOILET IN WOMEN'S RESTROOM IS FULL OF FECES AND TOILET PAPER DUE TO TOILET NOT FLUSHING. REPAIR AND CLEAN TOILET.
Location: Womens restroom
Equipment: -
- Air gap
Insufficient air gap between water inlet and flood level rim.
Correction: An air gap between water supply inlet and flood level rim of the plumbing fixture, equipment, or nonfood equipment, shall be at least twice the diameter of the water supply and may not be less that 1 inch.
Comments: 1. SPRAYER HEAD HANGING BELOW FLOOD LEVEL RIM AND PROVIDES NO AIR GAP.An air gap between water supply inlet and flood level rim of the plumbing fixture, equipment, or nonfood equipment, shall be at least twice the diameter of the water supply and may not be less that 1 inch.
Location: Kitchen
Equipment: Dump sink
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: 1. SANITIZER CONCENTRATION TO HIGH AT > 200 PPM BLEACH. UTILIZE TEST STRIPS TO ENSURE BLEACH IS BETWEEN 50-100 PPM. BUCKKET REFILLED CORRECTED ON SITE.2. SANITIZER CONCENTRATION TO HIGH AT > 200 PPM BLEACH, UTILIZE TEST STRIPS TO ENSURE BLEACH IS BETWEEN 50-100 PPM. BUCKKET REFILLED CORRECTED ON SITE.
Location: Kitchen
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: 1. SANITIZER CONCENTRATION TO HIGH AT > 200 PPM BLEACH. UTILIZE TEST STRIPS TO ENSURE BLEACH IS BETWEEN 50-100 PPM. BUCKKET REFILLED CORRECTED ON SITE.2. SANITIZER CONCENTRATION TO HIGH AT > 200 PPM BLEACH, UTILIZE TEST STRIPS TO ENSURE BLEACH IS BETWEEN 50-100 PPM. BUCKKET REFILLED CORRECTED ON SITE.
Location: Wait staff area
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: UNUSED AND INOPERABLE COOLERS AND STEAM TABLE IN KITCHEN. REMOVE UNUSED ITEMS OR HAVE THEM REPAIRED AND PUT TO USE.
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: UNLABELED BULK CONTAINER. LABEL ALL CONTAINERS WITH COMMON NAME OF PRODUCT.
Location: Dry storage
- Dumpster lids open
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Comments: DUMPSTER LID OPEN. KEEP LID CLOSED TO PREVENT PEST ENTRY.
Location: Dumpster area
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: LOOSE TRASH AND DEBRIS AROUND DUMPSTER. CLEAN AREA AND STORE ALL REFUSE INSIDE DUMPSTER.
Location: Dumpster 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. FLOOR SOILED IN KITCHEN. PLEASE CLEAN.2. FLOOR SOILED IN DRY STORAGE ROOM. PLEASE CLEAN.
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. FLOOR SOILED IN KITCHEN. PLEASE CLEAN.2. FLOOR SOILED IN DRY STORAGE ROOM. PLEASE CLEAN.
Location: Dry storage
- Thawing
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: 1. FROZEN MEAT THAWING IN HAND SINK IN KITCHEN AT ROOM TEMPERATURE.2. SHELL FISH (MUSCLES) THAWING IN POT WITH WATER ON TOP OF CHEST FREEZER.Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Location: Kitchen
Equipment: Hand sink
- Thawing
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: 1. FROZEN MEAT THAWING IN HAND SINK IN KITCHEN AT ROOM TEMPERATURE.2. SHELL FISH (MUSCLES) THAWING IN POT WITH WATER ON TOP OF CHEST FREEZER.Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
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: FOOD BOXES ON FLOOR IN WALK IN COOLER. STORE ALL FOOD AT LEAST 6 INCHES OFF THE FLOOR.
Location: Walk-in cooler
- Soap and towels at wrong sink
Unapproved sink(s) provided with hand soap and/ or hand drying provisions.
Correction: A sink used for food preparation or utensil washing, or mop style sink may not be provided with hand washing aids and devices.
Comments: SOAP DISPENSER FOR BAR HAND SINK IS DIRECTLY OVER AN OPEN ICE BIN. MOVE SOAP DISPENSER TO A DIFFERENT LOCATION.
Location: Bar
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. KITCHEN HAND SINK DRAIN IS LEAKING. REPAIR LEAK.2. SPRAYER HEAD IS MISSING. REPLACE SPRAYER HEAD.3. PREP SINK FAUCET IS LEAKING. REPAIR LEAK.4. URINAL IN MEN'S ROOM DOES NOT FLUSH. REPAIR URINAL
Location: Kitchen
Equipment: Hand sink
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. KITCHEN HAND SINK DRAIN IS LEAKING. REPAIR LEAK.2. SPRAYER HEAD IS MISSING. REPLACE SPRAYER HEAD.3. PREP SINK FAUCET IS LEAKING. REPAIR LEAK.4. URINAL IN MEN'S ROOM DOES NOT FLUSH. REPAIR URINAL
Location: Kitchen
Equipment: Dump sink
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. KITCHEN HAND SINK DRAIN IS LEAKING. REPAIR LEAK.2. SPRAYER HEAD IS MISSING. REPLACE SPRAYER HEAD.3. PREP SINK FAUCET IS LEAKING. REPAIR LEAK.4. URINAL IN MEN'S ROOM DOES NOT FLUSH. REPAIR URINAL
Location: Kitchen
Equipment: Prep sink
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. KITCHEN HAND SINK DRAIN IS LEAKING. REPAIR LEAK.2. SPRAYER HEAD IS MISSING. REPLACE SPRAYER HEAD.3. PREP SINK FAUCET IS LEAKING. REPAIR LEAK.4. URINAL IN MEN'S ROOM DOES NOT FLUSH. REPAIR URINAL
Location: Mens restroom
- In use utensil storage
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: 1. ICE SCOOP LYING IN ICE BIN WITH HANDLE CONTACTING ICE. STORE ICE SCOOP OUTSIDE ICE BIN.2. SOILED KNIVES STORED IN STEAM TABLE CONTAINER. STORE KNIVES ON A SANITARY SURFACE.
Location: Wait staff area
Equipment: Ice bin
- In use utensil storage
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: 1. ICE SCOOP LYING IN ICE BIN WITH HANDLE CONTACTING ICE. STORE ICE SCOOP OUTSIDE ICE BIN.2. SOILED KNIVES STORED IN STEAM TABLE CONTAINER. STORE KNIVES ON A SANITARY SURFACE.
Location: Kitchen
Equipment: Prep table
|
07/30/2014 | Routine |
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. DELI SLICER SOILED.CLEAN AND SANITIZE.
Location: Kitchen
Equipment: Slicer
- Unapproved non-food contact (corrected)
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: 1. SHELF OVER THREE BAY SINK IS RUSTED.REMOVE AND/OR REPLACE.
Location: Three bay area
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. EXTERIOR OF PREP TOP COOLER NEAR ENTRANCE TO KITCHEN IS SOILED.2. EXTERIOR OF SMALL PREP TOP COOLER IN KITCHEN IS SOILED.3. EXTERIOR OF PREP TOP COOLER ACROSS FROM COOK LINE IS SOILED.CLEAN AND SANITIZE.
Location: Kitchen
Equipment: Prep Top Cooler
- 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: 1. FIRE SUPPRESSION SYSTEM LAST INSPECTED AND TAGGED IN APRIL 2013.SCHEDULE. SHOULD BE INSPECTED AND RETAGGED EVERY 6 MONTHS.
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: 1. ONE LIGHT OUT IN KITCHEN AREA.2. ONE LIGHT OUT IN THREE BAY SINK AREA.REPLACE.
Location: Kitchen
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: 1. ONE LIGHT OUT IN KITCHEN AREA.2. ONE LIGHT OUT IN THREE BAY SINK AREA.REPLACE.
Location: Three bay area
- Cove molding (corrected)
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: 1. COVE MOLDING MISSING ALONG FLOOR-WALL JUNCTION IN BAR AREA.2. COVE MOLDING MISSING ALONG FLOOR-WALL JUNCTION BEHIND TWO BAY SINK.PROVIDE.
Location: Bar
- Cove molding (corrected)
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: 1. COVE MOLDING MISSING ALONG FLOOR-WALL JUNCTION IN BAR AREA.2. COVE MOLDING MISSING ALONG FLOOR-WALL JUNCTION BEHIND TWO BAY SINK.PROVIDE.
Location: Kitchen
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. ONE FLOOR DRAIN IN THREE BAY SINK AREA DOES NOT HAVE A DRAIN COVER.PROVIDE.
Location: Three bay 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. EXCESSIVE WATER BUILD UP ON FLOOR IN THREE BAY SINK AREA.REMOVE WATER. CLEAN AND SANITIZE FLOOR. VERIFY SOURCE OF EXCESS WATER AND CORRECT.
Location: Three bay area
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06/12/2014 | Pre-Licensing Recheck |
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. DELI SLICER SOILED.CLEAN AND SANITIZE.
Location: Kitchen
Equipment: Slicer
- Unapproved non-food contact
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: 1. SHELF OVER THREE BAY SINK IS RUSTED.REMOVE AND/OR REPLACE.
Location: Three bay area
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. EXTERIOR OF PREP TOP COOLER NEAR ENTRANCE TO KITCHEN IS SOILED.2. EXTERIOR OF SMALL PREP TOP COOLER IN KITCHEN IS SOILED.3. EXTERIOR OF PREP TOP COOLER ACROSS FROM COOK LINE IS SOILED.CLEAN AND SANITIZE.
Location: Kitchen
Equipment: Prep Top Cooler
- 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: 1. FIRE SUPPRESSION SYSTEM LAST INSPECTED AND TAGGED IN APRIL 2013.SCHEDULE. SHOULD BE INSPECTED AND RETAGGED EVERY 6 MONTHS.
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: 1. ONE LIGHT OUT IN KITCHEN AREA.2. ONE LIGHT OUT IN THREE BAY SINK AREA.REPLACE.
Location: Kitchen
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: 1. ONE LIGHT OUT IN KITCHEN AREA.2. ONE LIGHT OUT IN THREE BAY SINK AREA.REPLACE.
Location: Three bay area
- Cove molding
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: 1. COVE MOLDING MISSING ALONG FLOOR-WALL JUNCTION IN BAR AREA.2. COVE MOLDING MISSING ALONG FLOOR-WALL JUNCTION BEHIND TWO BAY SINK.PROVIDE.
Location: Bar
- Cove molding
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: 1. COVE MOLDING MISSING ALONG FLOOR-WALL JUNCTION IN BAR AREA.2. COVE MOLDING MISSING ALONG FLOOR-WALL JUNCTION BEHIND TWO BAY SINK.PROVIDE.
Location: Kitchen
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. TWO FLOOR DRAINS IN THREE BAY SINK AREA DO NOT HAVE DRAIN COVER AND ARE STUFFED WITH CLOTH TOWELS.REMOVE CLOTH TOWELS AND PROVIDE DRAIN COVERS.
Location: Three bay 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. EXCESSIVE WATER BUILD UP ON FLOOR IN THREE BAY SINK AREA.REMOVE WATER. CLEAN AND SANITIZE FLOOR. VERIFY SOURCE OF EXCESS WATER AND CORRECT.
Location: Three bay area
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06/11/2014 | Pre-Licensing Recheck |
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. DELI SLICER SOILED.CLEAN AND SANITIZE.
Location: Kitchen
Equipment: Slicer
- Unapproved non-food contact
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: 1. SHELF OVER THREE BAY SINK IS RUSTED.REMOVE AND/OR REPLACE.
Location: Three bay area
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. EXTERIOR OF PREP TOP COOLER NEAR ENTRANCE TO KITCHEN IS SOILED.2. EXTERIOR OF SMALL PREP TOP COOLER IN KITCHEN IS SOILED.3. EXTERIOR OF PREP TOP COOLER ACROSS FROM COOK LINE IS SOILED.CLEAN AND SANITIZE.
Location: Kitchen
Equipment: Prep Top Cooler
- 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: 1. FIRE SUPPRESSION SYSTEM LAST INSPECTED AND TAGGED IN APRIL 2013.SCHEDULE. SHOULD BE INSPECTED AND RETAGGED EVERY 6 MONTHS.
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: 1. ONE LIGHT OUT IN KITCHEN AREA.2. ONE LIGHT OUT IN THREE BAY SINK AREA.REPLACE.
Location: Kitchen
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: 1. ONE LIGHT OUT IN KITCHEN AREA.2. ONE LIGHT OUT IN THREE BAY SINK AREA.REPLACE.
Location: Three bay area
- Cove molding
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: 1. COVE MOLDING MISSING ALONG FLOOR-WALL JUNCTION IN BAR AREA.2. COVE MOLDING MISSING ALONG FLOOR-WALL JUNCTION BEHIND TWO BAY SINK.PROVIDE.
Location: Bar
- Cove molding
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: 1. COVE MOLDING MISSING ALONG FLOOR-WALL JUNCTION IN BAR AREA.2. COVE MOLDING MISSING ALONG FLOOR-WALL JUNCTION BEHIND TWO BAY SINK.PROVIDE.
Location: Kitchen
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. TWO FLOOR DRAINS IN THREE BAY SINK AREA DO NOT HAVE DRAIN COVER AND ARE STUFFED WITH CLOTH TOWELS.REMOVE CLOTH TOWELS AND PROVIDE DRAIN COVERS.
Location: Three bay 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. EXCESSIVE WATER BUILD UP ON FLOOR IN THREE BAY SINK AREA.REMOVE WATER. CLEAN AND SANITIZE FLOOR. VERIFY SOURCE OF EXCESS WATER AND CORRECT.
Location: Three bay area
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05/30/2014 | Pre-Licensing |
Restaurant representatives - add corrected or new information about LA CANTINA BAR & GRILL, 8311 MICHIGAN RD, Indianapolis, IN »