- No certified food handler (corrected)
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: 4/7/2014: PROVIDE CERTIFIED FOOD HANDLER CERTIFICATE. UPDATE WITHIN 3 MONTHS OR RECEIVE A $100 CITATION FOR FAILURE TO COMPLY.
- Wiping cloths / storage (corrected on site)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: 4/7/2014: STORE WET CLOTHS IN SANITIZER SOLUTION OR IN SOILED LINEN STORAGE WHEN NOT IN USE. WET CLOTHS BREED BACTERIA WHEN LEFT LAYING AROUND WET OUTSIDE OF SANITIZER SOLUTION.
Location: Three bay area
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 4/7/2014: EMPTY MOP WATER WHEN FINISHED USING. CLEAN AND SANITIZE MOP BUCKET AND HANG MOP TO DRY.
Location: Back room
|
09/16/2014 | Recheck |
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: 4/7/2014: PROVIDE CERTIFIED FOOD HANDLER CERTIFICATE. UPDATE WITHIN 3 MONTHS OR RECEIVE A $100 CITATION FOR FAILURE TO COMPLY.
- Wiping cloths / storage (corrected on site)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: 4/7/2014: STORE WET CLOTHS IN SANITIZER SOLUTION OR IN SOILED LINEN STORAGE WHEN NOT IN USE. WET CLOTHS BREED BACTERIA WHEN LEFT LAYING AROUND WET OUTSIDE OF SANITIZER SOLUTION.
Location: Three bay area
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 4/7/2014: EMPTY MOP WATER WHEN FINISHED USING. CLEAN AND SANITIZE MOP BUCKET AND HANG MOP TO DRY.
Location: Back room
|
04/14/2014 | Recheck |
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: 4/7/2014: PROVIDE CERTIFIED FOOD HANDLER CERTIFICATE. UPDATE WITHIN 3 MONTHS OR RECEIVE A $100 CITATION FOR FAILURE TO COMPLY.
- Wiping cloths / storage (corrected on site)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: 4/7/2014: STORE WET CLOTHS IN SANITIZER SOLUTION OR IN SOILED LINEN STORAGE WHEN NOT IN USE. WET CLOTHS BREED BACTERIA WHEN LEFT LAYING AROUND WET OUTSIDE OF SANITIZER SOLUTION.
Location: Three bay area
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 4/7/2014: EMPTY MOP WATER WHEN FINISHED USING. CLEAN AND SANITIZE MOP BUCKET AND HANG MOP TO DRY.
Location: Back room
|
04/07/2014 | Routine |
- Improper hand washing (corrected)
Employee using improper hand washing procedures.
Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
Comments: EMPLOYEE IMPROPERLY WASHING HANDS AT 3-BAY SINK. NO SOAP OR TOWELS USED.
Location: Kitchen
Equipment: 3-bay
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: IN-PLACE SANITIZER TESTING AT 200+ PPM. DISCARD AND MAKE FRESH SOLUTION. MAINTAIN BETWEEN 50-100 PPM. USE TEST STRIPS TO VERIFY CONCENTRATION.
Location: Kitchen
- Hand washing (where) (corrected)
Employee used improper location to wash hands.
Correction: Employees shall wash hands only at designated hand sinks.
Comments: EMPLOYEE RINSED HANDS AT 3-BAY SINK INSTEAD OF USING HAND SINK. USE HAND SINK ONLY.
Location: Kitchen
Equipment: 3-bay
- 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: DO NOT STORE UTENSILS IN FOOD CONTAINERS WHEN FOOD IS IN STORAGE. UTENSILS SHALL BE WASHED, RINSED, SANITIZED AND AIR DRIED BEFORE NEXT USE.
Location: Kitchen
Equipment: Reach in cooler (2 door)
|
08/05/2013 | Recheck |
- Improper hand washing
Employee using improper hand washing procedures.
Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
Comments: EMPLOYEE IMPROPERLY WASHING HANDS AT 3-BAY SINK. NO SOAP OR TOWELS USED.
Location: Kitchen
Equipment: 3-bay
- Chemical sanitizer concentration
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: IN-PLACE SANITIZER TESTING AT 200+ PPM. DISCARD AND MAKE FRESH SOLUTION. MAINTAIN BETWEEN 50-100 PPM. USE TEST STRIPS TO VERIFY CONCENTRATION.
Location: Kitchen
- Hand washing (where)
Employee used improper location to wash hands.
Correction: Employees shall wash hands only at designated hand sinks.
Comments: EMPLOYEE RINSED HANDS AT 3-BAY SINK INSTEAD OF USING HAND SINK. USE HAND SINK ONLY.
Location: Kitchen
Equipment: 3-bay
- 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: DO NOT STORE UTENSILS IN FOOD CONTAINERS WHEN FOOD IS IN STORAGE. UTENSILS SHALL BE WASHED, RINSED, SANITIZED AND AIR DRIED BEFORE NEXT USE.
Location: Kitchen
Equipment: Reach in cooler (2 door)
|
07/26/2013 | Routine |
- Electrical service (corrected)
Electrical service equipment, and/or outlet(s) and fixture(s) not properly installed and/or maintained.
Correction: Electrical service equipment, outlet(s) and fixture(s) shall be properly installed and maintained in good and safe working condition.
Comments: Electrical cords throughout
- 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: The only cooler on-site in kitchen was over 60 degreesensure all coolers are holding at 41 or below
Location: Kitchen
Equipment: Randell cooler
- Unapproved food contact materials (corrected)
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: Freezer not NSF approvedno homestyle equipment will be approvedinside bottom of freezer is rusted
Location: Kitchen
Equipment: Upright freezer
- Hand sink capacity (corrected)
Inadequate number of hand washing sinks.
Correction: Provide adequate number of hand washing sinks.
Comments: Cookline hand sink is through doorway in three bay areaprovide a hand sink to cook areahaving a hand sink in the three bay area is preferred but more importantto have nearer to cooklineCurrent hand sink is under many plumbing lines -5-13New hand sink on cookline is not finishedcomplete plumbing prior to open
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: 5-13Repair new hand sink to working order prior to open
Location: Cook line
Equipment: Hand sink
- Improper sanitizing of utensil(s) and equipment (corrected on site)
Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
Comments: Equipment has not been cleaned or sanitizedNo sanitizer on-site
Location: Cook line
- Food equipment classification standards. (corrected)
Food equipment does not meet certification or classification standards.
Correction: Food equipment that is certified or classified for sanitation by an American National Standards Institute accredited certification program will be deemed to comply with the code requirements.
Comments: Microwave is noy NSF approved - Provide a commercial microwave
Location: Kitchen
Equipment: Microwave oven
- 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: Remove all raw wood from under grease trap and three bay area and anywhere in kitchen and bar
Location: Three bay area
- Equipment drainage (corrected)
Equipment compartment(s) not properly draining.
Correction: Equipment compartments that are subject to accumulation of moisture due to conditions, such as condensation, food or beverage drip, or water from melting ice shall be sloped to an outlet that allows complete draining.
Comments: Drip pan under water heater broken and soiledreplace
Location: Three bay area
Equipment: -
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: Ensure all sinks are affixed - and sealed with silicone
Location: Three bay area
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: Ensure all sinks are affixed - and sealed with silicone
Location: Bar
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 5-13Clean inside and door of microwave oven
Location: Kitchen
Equipment: Microwave oven
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Three bay area
Equipment: Hand sink
- Hand sink/soap (corrected on site)
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Bar
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Three bay area
Equipment: Hand sink
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
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: 5-13Leak at three bay faucet - repair
Location: Three bay area
Equipment: 3-bay
- Covered trash can in womens restroom (corrected)
No covered trash can for womens restroom.
Correction: Provide a covered trash can.
Location: Womens restroom
- No test kit (corrected)
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: No sanitizer test strips on-siteChlorine CM 240 - 50-100ppmQuat 200ppm5-13Provide new test kit current is old and soiled
Location: Kitchen
- Heating and cooling capacity (corrected on site)
Insufficient number of refrigerators, freezers or heating units to maintain foods at proper temperatures.
Correction: Provide a sufficient number of heating and cooling units to maintain foods at 41 F or less or 135 F or more.
Comments: Currently not enough coolers to hold safely menu items5-13Facility limited menu to 6 items using microwave oven and 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: Hood system has not had final approval from Fire MarshalThe electrical box is too close to heat of cookline and will near a guard to avoid splashing onto electrical box5-13Not using hood system - microwave onlyFire Marshal did approve hood
- Mops and brooms (corrected)
Maintenance tool(s) not stored in approved locations and/or manner.
Correction: Maintenance tools, such as brooms, mops, vacuum cleaners, and similar items, shall be stored so they do not contaminate food, equipment, utensils, linens or single service items.
Comments: Provide a mop rack over or near mop sink
Location: Three bay area
- Ventilation provided (corrected)
Insufficient capacity and/or no mechanical ventilation provided.
Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
Comments: Ensure restroom ventilation is on and working
Location: Womens restroom
- Ventilation provided (corrected)
Insufficient capacity and/or no mechanical ventilation provided.
Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
Comments: Ensure restroom ventilation is on and working
Location: Mens restroom
- Floors, walls, ceilings design (corrected)
Surface characteristics of material(s) used for indoor construction and repair not approved.
Correction: Use only approved materials for construction and repair.
Comments: Use approved cleanable wall coverings
Location: Kitchen
- Floors, walls, ceilings design (corrected)
Surface characteristics of material(s) used for indoor construction and repair not approved.
Correction: Use only approved materials for construction and repair.
Comments: Use approved cleanable wall coverings
Location: Bar
- Floors, walls, ceilings cleanability (corrected)
Floors, walls and ceilings not smooth and easily cleanable.
Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
Comments: 1. Brick wall near prep cooler in kitchen is not an approved wall - make smooth non-absorbant and cleanable - FRPover dry wall....2. Cover brick wall in three bay room3. cover inside bar with FRP or cleanable surface no raw wood beams permitted4. Ensure walls in non working walk in a re cleanable if to be used for a food storage space5. Lift bar compressor off ground with approved shelf
Location: Kitchen
- Floors, walls, ceilings cleanability (corrected)
Floors, walls and ceilings not smooth and easily cleanable.
Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
Comments: 1. Brick wall near prep cooler in kitchen is not an approved wall - make smooth non-absorbant and cleanable - FRPover dry wall....2. Cover brick wall in three bay room3. cover inside bar with FRP or cleanable surface no raw wood beams permitted4. Ensure walls in non working walk in a re cleanable if to be used for a food storage space5. Lift bar compressor off ground with approved shelf
Location: Three bay area
- Floors, walls, ceilings cleanability (corrected)
Floors, walls and ceilings not smooth and easily cleanable.
Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
Comments: 1. Brick wall near prep cooler in kitchen is not an approved wall - make smooth non-absorbant and cleanable - FRPover dry wall....2. Cover brick wall in three bay room3. cover inside bar with FRP or cleanable surface no raw wood beams permitted4. Ensure walls in non working walk in a re cleanable if to be used for a food storage space5. Lift bar compressor off ground with approved shelf
Location: Bar
- Floors, walls, ceilings cleanability (corrected)
Floors, walls and ceilings not smooth and easily cleanable.
Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
Comments: 1. Brick wall near prep cooler in kitchen is not an approved wall - make smooth non-absorbant and cleanable - FRPover dry wall....2. Cover brick wall in three bay room3. cover inside bar with FRP or cleanable surface no raw wood beams permitted4. Ensure walls in non working walk in a re cleanable if to be used for a food storage space5. Lift bar compressor off ground with approved shelf
Location: Walk-in cooler
- Cove molding
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: Finish coving in the kitchen and areas with new FRP
Location: Kitchen
|
05/17/2013 | Pre-Licensing Recheck |
- Electrical service (corrected)
Electrical service equipment, and/or outlet(s) and fixture(s) not properly installed and/or maintained.
Correction: Electrical service equipment, outlet(s) and fixture(s) shall be properly installed and maintained in good and safe working condition.
Comments: Electrical cords throughout
- 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: The only cooler on-site in kitchen was over 60 degreesensure all coolers are holding at 41 or below
Location: Kitchen
Equipment: Randell cooler
- Unapproved food contact materials (corrected)
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: Freezer not NSF approvedno homestyle equipment will be approvedinside bottom of freezer is rusted
Location: Kitchen
Equipment: Upright freezer
- Hand sink capacity
Inadequate number of hand washing sinks.
Correction: Provide adequate number of hand washing sinks.
Comments: Cookline hand sink is through doorway in three bay areaprovide a hand sink to cook areahaving a hand sink in the three bay area is preferred but more importantto have nearer to cooklineCurrent hand sink is under many plumbing lines -5-13New hand sink on cookline is not finishedcomplete plumbing prior to open
Location: Kitchen
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 5-13Repair new hand sink to working order prior to open
Location: Cook line
Equipment: Hand sink
- Improper sanitizing of utensil(s) and equipment (corrected on site)
Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
Comments: Equipment has not been cleaned or sanitizedNo sanitizer on-site
Location: Cook line
- Food equipment classification standards.
Food equipment does not meet certification or classification standards.
Correction: Food equipment that is certified or classified for sanitation by an American National Standards Institute accredited certification program will be deemed to comply with the code requirements.
Comments: Microwave is noy NSF approved - Provide a commercial microwave
Location: Kitchen
Equipment: Microwave oven
- 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: Remove all raw wood from under grease trap and three bay area and anywhere in kitchen and bar
Location: Three bay area
- Equipment drainage (corrected)
Equipment compartment(s) not properly draining.
Correction: Equipment compartments that are subject to accumulation of moisture due to conditions, such as condensation, food or beverage drip, or water from melting ice shall be sloped to an outlet that allows complete draining.
Comments: Drip pan under water heater broken and soiledreplace
Location: Three bay area
Equipment: -
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: Ensure all sinks are affixed - and sealed with silicone
Location: Three bay area
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: Ensure all sinks are affixed - and sealed with silicone
Location: Bar
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 5-13Clean inside and door of microwave oven
Location: Kitchen
Equipment: Microwave oven
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Three bay area
Equipment: Hand sink
- Hand sink/soap (corrected on site)
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Bar
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Three bay area
Equipment: Hand sink
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
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: 5-13Leak at three bay faucet - repair
Location: Three bay area
Equipment: 3-bay
- Covered trash can in womens restroom (corrected)
No covered trash can for womens restroom.
Correction: Provide a covered trash can.
Location: Womens restroom
- No test kit
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: No sanitizer test strips on-siteChlorine CM 240 - 50-100ppmQuat 200ppm5-13Provide new test kit current is old and soiled
Location: Kitchen
- Heating and cooling capacity (corrected on site)
Insufficient number of refrigerators, freezers or heating units to maintain foods at proper temperatures.
Correction: Provide a sufficient number of heating and cooling units to maintain foods at 41 F or less or 135 F or more.
Comments: Currently not enough coolers to hold safely menu items5-13Facility limited menu to 6 items using microwave oven and 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: Hood system has not had final approval from Fire MarshalThe electrical box is too close to heat of cookline and will near a guard to avoid splashing onto electrical box5-13Not using hood system - microwave onlyFire Marshal did approve hood
- Mops and brooms (corrected)
Maintenance tool(s) not stored in approved locations and/or manner.
Correction: Maintenance tools, such as brooms, mops, vacuum cleaners, and similar items, shall be stored so they do not contaminate food, equipment, utensils, linens or single service items.
Comments: Provide a mop rack over or near mop sink
Location: Three bay area
- Ventilation provided (corrected)
Insufficient capacity and/or no mechanical ventilation provided.
Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
Comments: Ensure restroom ventilation is on and working
Location: Womens restroom
- Ventilation provided (corrected)
Insufficient capacity and/or no mechanical ventilation provided.
Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
Comments: Ensure restroom ventilation is on and working
Location: Mens restroom
- Floors, walls, ceilings design (corrected)
Surface characteristics of material(s) used for indoor construction and repair not approved.
Correction: Use only approved materials for construction and repair.
Comments: Use approved cleanable wall coverings
Location: Kitchen
- Floors, walls, ceilings design (corrected)
Surface characteristics of material(s) used for indoor construction and repair not approved.
Correction: Use only approved materials for construction and repair.
Comments: Use approved cleanable wall coverings
Location: Bar
- Floors, walls, ceilings cleanability (corrected)
Floors, walls and ceilings not smooth and easily cleanable.
Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
Comments: 1. Brick wall near prep cooler in kitchen is not an approved wall - make smooth non-absorbant and cleanable - FRPover dry wall....2. Cover brick wall in three bay room3. cover inside bar with FRP or cleanable surface no raw wood beams permitted4. Ensure walls in non working walk in a re cleanable if to be used for a food storage space5. Lift bar compressor off ground with approved shelf
Location: Kitchen
- Floors, walls, ceilings cleanability (corrected)
Floors, walls and ceilings not smooth and easily cleanable.
Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
Comments: 1. Brick wall near prep cooler in kitchen is not an approved wall - make smooth non-absorbant and cleanable - FRPover dry wall....2. Cover brick wall in three bay room3. cover inside bar with FRP or cleanable surface no raw wood beams permitted4. Ensure walls in non working walk in a re cleanable if to be used for a food storage space5. Lift bar compressor off ground with approved shelf
Location: Three bay area
- Floors, walls, ceilings cleanability (corrected)
Floors, walls and ceilings not smooth and easily cleanable.
Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
Comments: 1. Brick wall near prep cooler in kitchen is not an approved wall - make smooth non-absorbant and cleanable - FRPover dry wall....2. Cover brick wall in three bay room3. cover inside bar with FRP or cleanable surface no raw wood beams permitted4. Ensure walls in non working walk in a re cleanable if to be used for a food storage space5. Lift bar compressor off ground with approved shelf
Location: Bar
- Floors, walls, ceilings cleanability (corrected)
Floors, walls and ceilings not smooth and easily cleanable.
Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
Comments: 1. Brick wall near prep cooler in kitchen is not an approved wall - make smooth non-absorbant and cleanable - FRPover dry wall....2. Cover brick wall in three bay room3. cover inside bar with FRP or cleanable surface no raw wood beams permitted4. Ensure walls in non working walk in a re cleanable if to be used for a food storage space5. Lift bar compressor off ground with approved shelf
Location: Walk-in cooler
- Cove molding
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: Finish coving in the kitchen and areas with new FRP
Location: Kitchen
|
05/13/2013 | Pre-Licensing Recheck |
- Electrical service
Electrical service equipment, and/or outlet(s) and fixture(s) not properly installed and/or maintained.
Correction: Electrical service equipment, outlet(s) and fixture(s) shall be properly installed and maintained in good and safe working condition.
Comments: Electrical cords throughout
- 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: The only cooler on-site in kitchen was over 60 degreesensure all coolers are holding at 41 or below
Location: Kitchen
Equipment: Randell cooler
- Unapproved food contact materials
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: Freezer not NSF approvedno homestyle equipment will be approvedinside bottom of freezer is rusted
Location: Kitchen
Equipment: Upright freezer
- Hand sink capacity
Inadequate number of hand washing sinks.
Correction: Provide adequate number of hand washing sinks.
Comments: Cookline hand sink is through doorway in three bay areaprovide a hand sink to cook areahaving a hand sink in the three bay area is preferred but more importantto have nearer to cooklineCurrent hand sink is under many plumbing lines -
Location: Kitchen
- Improper sanitizing of utensil(s) and equipment
Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
Comments: Equipment has not been cleaned or sanitizedNo sanitizer on-site
Location: Cook line
- 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: Remove all raw wood from under grease trap and three bay area and anywhere in kitchen and bar
Location: Three bay area
- Equipment drainage
Equipment compartment(s) not properly draining.
Correction: Equipment compartments that are subject to accumulation of moisture due to conditions, such as condensation, food or beverage drip, or water from melting ice shall be sloped to an outlet that allows complete draining.
Comments: Drip pan under water heater broken and soiledreplace
Location: Three bay area
Equipment: -
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: Ensure all sinks are affixed - and sealed with silicone
Location: Three bay area
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: Ensure all sinks are affixed - and sealed with silicone
Location: Bar
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Three bay area
Equipment: Hand sink
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Three bay area
Equipment: Hand sink
- Covered trash can in womens restroom
No covered trash can for womens restroom.
Correction: Provide a covered trash can.
Location: Womens restroom
- No test kit
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: No sanitizer test strips on-siteChlorine CM 240 - 50-100ppmQuat 200ppm
Location: Kitchen
- Heating and cooling capacity
Insufficient number of refrigerators, freezers or heating units to maintain foods at proper temperatures.
Correction: Provide a sufficient number of heating and cooling units to maintain foods at 41 F or less or 135 F or more.
Comments: Currently not enough coolers to hold safely menu items
- 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: Hood system has not had final approval from Fire MarshalThe electrical box is too close to heat of cookline and will near a guard to avoid splashing onto electrical box
- Mops and brooms
Maintenance tool(s) not stored in approved locations and/or manner.
Correction: Maintenance tools, such as brooms, mops, vacuum cleaners, and similar items, shall be stored so they do not contaminate food, equipment, utensils, linens or single service items.
Comments: Provide a mop rack over or near mop sink
Location: Three bay area
- Ventilation provided
Insufficient capacity and/or no mechanical ventilation provided.
Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
Comments: Ensure restroom ventilation is on and working
Location: Womens restroom
- Ventilation provided
Insufficient capacity and/or no mechanical ventilation provided.
Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
Comments: Ensure restroom ventilation is on and working
Location: Mens restroom
- Floors, walls, ceilings design
Surface characteristics of material(s) used for indoor construction and repair not approved.
Correction: Use only approved materials for construction and repair.
Comments: Use approved cleanable wall coverings
Location: Kitchen
- Floors, walls, ceilings design
Surface characteristics of material(s) used for indoor construction and repair not approved.
Correction: Use only approved materials for construction and repair.
Comments: Use approved cleanable wall coverings
Location: Bar
- Floors, walls, ceilings cleanability
Floors, walls and ceilings not smooth and easily cleanable.
Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
Comments: 1. Brick wall near prep cooler in kitchen is not an approved wall - make smooth non-absorbant and cleanable - FRPover dry wall....2. Cover brick wall in three bay room3. cover inside bar with FRP or cleanable surface no raw wood beams permitted4. Ensure walls in non working walk in a re cleanable if to be used for a food storage space5. Lift bar compressor off ground with approved shelf
Location: Kitchen
- Floors, walls, ceilings cleanability
Floors, walls and ceilings not smooth and easily cleanable.
Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
Comments: 1. Brick wall near prep cooler in kitchen is not an approved wall - make smooth non-absorbant and cleanable - FRPover dry wall....2. Cover brick wall in three bay room3. cover inside bar with FRP or cleanable surface no raw wood beams permitted4. Ensure walls in non working walk in a re cleanable if to be used for a food storage space5. Lift bar compressor off ground with approved shelf
Location: Three bay area
- Floors, walls, ceilings cleanability
Floors, walls and ceilings not smooth and easily cleanable.
Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
Comments: 1. Brick wall near prep cooler in kitchen is not an approved wall - make smooth non-absorbant and cleanable - FRPover dry wall....2. Cover brick wall in three bay room3. cover inside bar with FRP or cleanable surface no raw wood beams permitted4. Ensure walls in non working walk in a re cleanable if to be used for a food storage space5. Lift bar compressor off ground with approved shelf
Location: Bar
- Floors, walls, ceilings cleanability
Floors, walls and ceilings not smooth and easily cleanable.
Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
Comments: 1. Brick wall near prep cooler in kitchen is not an approved wall - make smooth non-absorbant and cleanable - FRPover dry wall....2. Cover brick wall in three bay room3. cover inside bar with FRP or cleanable surface no raw wood beams permitted4. Ensure walls in non working walk in a re cleanable if to be used for a food storage space5. Lift bar compressor off ground with approved shelf
Location: Walk-in cooler
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04/05/2013 | Pre-Licensing |
Restaurant representatives - add corrected or new information about Niteowls, 343 S 1st AVE, Beech Grove, IN »