- Wall and ceiling coverings/attachments (corrected)
Wall and/or ceiling coverings and/or coatings improperly attached.
Correction: Wall and ceiling covering materials shall be attached so they are easily cleanable.
Comments: CONTINUE TO WORK ON:PROVIDE AND/OR REPLACE ANY DAMAGED OR MISSING CEILING TILES WHERE NEEDED AT KITCHEN.
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: CONTINUE TO WORK ON:IMPROVE OVERALL FLOOR CLEANING AND SANITIZING WHERE NEEDED.
Location: Kitchen
- Warewashing equipment cleaning (corrected)
Warewashing equipment not cleaned at appropriate intervals.
Correction: Clean warewash equipment appropriate intervals.
Comments: CONTINUE TO WORK ON:KEEP EXTERIOR SURFACES OF KITCHEN DISHMACHINE CLEAN/SANITIZED REGULARY; DO NOT USE DISHMACHINE AS STORAGE (EX. CEILING TILE ON TOP OF DISHMACHINE).
Location: Kitchen
Equipment: Dishmachine
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CONTINUE TO WORK ON:1) IMPROVE ROUTINE DETAILED CLEANING OF ALL OF KITCHEN LOCATION AND BEVERAGE SERVERS STATION (INCLUDING SHELVING, COUNTER-TOPS, ETC).2) CLEAN ALL EQUPIMENT, SINKS, ETC WHERE NEEDED.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CONTINUE TO WORK ON:1) IMPROVE ROUTINE DETAILED CLEANING OF ALL OF KITCHEN LOCATION AND BEVERAGE SERVERS STATION (INCLUDING SHELVING, COUNTER-TOPS, ETC).2) CLEAN ALL EQUPIMENT, SINKS, ETC WHERE NEEDED.
Location: Service counter
|
05/07/2014 | Recheck |
- Wall and ceiling coverings/attachments
Wall and/or ceiling coverings and/or coatings improperly attached.
Correction: Wall and ceiling covering materials shall be attached so they are easily cleanable.
Comments: CONTINUE TO WORK ON:PROVIDE AND/OR REPLACE ANY DAMAGED OR MISSING CEILING TILES WHERE NEEDED AT KITCHEN.
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: CONTINUE TO WORK ON:IMPROVE OVERALL FLOOR CLEANING AND SANITIZING WHERE NEEDED.
Location: Kitchen
- Warewashing equipment cleaning (corrected on site)
Warewashing equipment not cleaned at appropriate intervals.
Correction: Clean warewash equipment appropriate intervals.
Comments: CONTINUE TO WORK ON:KEEP EXTERIOR SURFACES OF KITCHEN DISHMACHINE CLEAN/SANITIZED REGULARY; DO NOT USE DISHMACHINE AS STORAGE (EX. CEILING TILE ON TOP OF DISHMACHINE).
Location: Kitchen
Equipment: Dishmachine
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CONTINUE TO WORK ON:1) IMPROVE ROUTINE DETAILED CLEANING OF ALL OF KITCHEN LOCATION AND BEVERAGE SERVERS STATION (INCLUDING SHELVING, COUNTER-TOPS, ETC).2) CLEAN ALL EQUPIMENT, SINKS, ETC WHERE NEEDED.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CONTINUE TO WORK ON:1) IMPROVE ROUTINE DETAILED CLEANING OF ALL OF KITCHEN LOCATION AND BEVERAGE SERVERS STATION (INCLUDING SHELVING, COUNTER-TOPS, ETC).2) CLEAN ALL EQUPIMENT, SINKS, ETC WHERE NEEDED.
Location: Service counter
|
04/16/2014 | Recheck |
- Wall and ceiling coverings/attachments
Wall and/or ceiling coverings and/or coatings improperly attached.
Correction: Wall and ceiling covering materials shall be attached so they are easily cleanable.
Comments: PROVIDE AND/OR REPLACE ANY DAMAGED OR MISSING CEILING TILES WHERE NEEDED AT KITCHEN.
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: IMPROVE OVERALL FLOOR CLEANING AND SANITIZING WHERE NEEDED.
Location: Kitchen
- Warewashing equipment cleaning (corrected on site)
Warewashing equipment not cleaned at appropriate intervals.
Correction: Clean warewash equipment appropriate intervals.
Comments: KEEP EXTERIOR SURFACES OF KITCHEN DISHMACHINE CLEAN/SANITIZED REGULARY; DO NOT USE DISHMACHINE AS STORAGE (EX. CEILING TILE ON TOP OF DISHMACHINE).
Location: Kitchen
Equipment: Dishmachine
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) IMPROVE ROUTINE DETAILED CLEANING OF ALL OF KITCHEN LOCATION AND BEVERAGE SERVERS STATION (INCLUDING SHELVING, COUNTER-TOPS, ETC).2) CLEAN ALL EQUPIMENT, SINKS, ETC WHERE NEEDED.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) IMPROVE ROUTINE DETAILED CLEANING OF ALL OF KITCHEN LOCATION AND BEVERAGE SERVERS STATION (INCLUDING SHELVING, COUNTER-TOPS, ETC).2) CLEAN ALL EQUPIMENT, SINKS, ETC WHERE NEEDED.
Location: Service counter
|
04/09/2014 | Routine |
| No violation noted during this evaluation. | 09/17/2013 | Routine |
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL SHELVING WHERE NEEDED.
Location: Kitchen
Equipment: Metal shelving
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL SHELVING WHERE NEEDED.
Location: Dry storage
Equipment: Metal shelving
- Warewashing equipment cleaning
Warewashing equipment not cleaned at appropriate intervals.
Correction: Clean warewash equipment appropriate intervals.
Comments: IMPROVE DETAILED CLEANING AND SANITIZING OF KITCHEN 3-BAY SINK AFTER EACH USE OR DUMPING TO PREVENT ANY CROSS-CONTAMINATION.
Location: Kitchen
Equipment: 3-bay
|
02/19/2013 | Routine |
- Sanitizing exposure time or 160 degrees (corrected)
Hot water sanitizing exposure time or temperature is insufficient.
Correction: Food-contact surface(s) and/or utensil(s) shall be sanitized in hot water manual operation(s) by immersion for at least 30 seconds or by acheiving 160 degrees F at plate level in mechanical warewashing machine.
Comments: CONTINUE TO MONITOR:FINAL RINSE TEMPERATURE OF KITCHEN DISHMACHINE ONLY REACHING 140 F; REPAIR TO ENSURE THAT FINAL RINSE TEMPERATURE OF DISHMACHINE IS REACHING AT LEAST 180 F ACCORDING TO DATA PLATE.
Location: Kitchen
Equipment: Dishmachine
- Hand sink location blocked
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: CONTINUE TO WORK ON:HOT WATER TEMPERATUE AT KITCHEN HANDSINKS TOO HOT (CURRENTLY AT 140 F); REPAIR AND/OR ADJUST TO MAINTAIN HOT WATER TEMPERATURES AT 100 F - 120 F.
Location: Kitchen
Equipment: Hand sink
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE LIGHTS WHERE OUT AT INTERIOR OF HOOD SYSTEMS.
Location: Kitchen
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE LIGHTS WHERE OUT AT INTERIOR OF HOOD SYSTEMS.
Location: Cook line
- 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: HAVE FIRE-SUPPRESSION SYSTEM INSPECTED, SERVICED, AND RE-TAGGED PROPERLY BY PROFESSIONAL SERVICE PROVIDER TO BE IN PROPER CODE STANDARDS.
Location: Kitchen
- Ventilation soiled (corrected)
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF KITCHEN CEILING VENTS/TILES.
Location: Kitchen
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Location: Kitchen
Equipment: reach in freezer
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPLACE DAMAGED INTERIOR OF ICE MACHINE TRAY AND DAMAGED DOOR GASKET ON ICE MACHINE DOOR.
Location: Kitchen
Equipment: Ice machine
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED WALK-IN-BEER COOLER SHELVING.-SOILED KITCHEN DRY STORAGE AND DISH STORAGE SHELVING.
Location: Walk-in cooler
Equipment: Metal shelving
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED WALK-IN-BEER COOLER SHELVING.-SOILED KITCHEN DRY STORAGE AND DISH STORAGE SHELVING.
Location: Kitchen
Equipment: Metal shelving
|
06/22/2012 | Recheck |
- Sanitizing exposure time or 160 degrees
Hot water sanitizing exposure time or temperature is insufficient.
Correction: Food-contact surface(s) and/or utensil(s) shall be sanitized in hot water manual operation(s) by immersion for at least 30 seconds or by acheiving 160 degrees F at plate level in mechanical warewashing machine.
Comments: FINAL RINSE TEMPERATURE OF KITCHEN DISHMACHINE ONLY REACHING 140 F; REPAIR TO ENSURE THAT FINAL RINSE TEMPERATURE OF DISHMACHINE IS REACHING AT LEAST 180 F ACCORDING TO DATA PLATE.
Location: Kitchen
Equipment: Dishmachine
- Hand sink location blocked
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: HOT WATER TEMPERATUE AT KITCHEN HANDSINKS TOO HOT; REPAIR AND/OR ADJUST TO MAINTAIN HOT WATER TEMPERATURES AT 100 F - 120 F.
Location: Kitchen
Equipment: Hand sink
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE LIGHTS WHERE OUT AT INTERIOR OF HOOD SYSTEMS.
Location: Kitchen
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE LIGHTS WHERE OUT AT INTERIOR OF HOOD SYSTEMS.
Location: Cook line
- 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: HAVE FIRE-SUPPRESSION SYSTEM INSPECTED, SERVICED, AND RE-TAGGED PROPERLY BY PROFESSIONAL SERVICE PROVIDER TO BE IN PROPER CODE STANDARDS.
Location: Kitchen
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF KITCHEN CEILING VENTS/TILES.
Location: Kitchen
- Thermometer, provided (corrected on site)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Location: Kitchen
Equipment: reach in freezer
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPLACE DAMAGED INTERIOR OF ICE MACHINE TRAY AND DAMAGED DOOR GASKET ON ICE MACHINE DOOR.
Location: Kitchen
Equipment: Ice machine
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED WALK-IN-BEER COOLER SHELVING.-SOILED KITCHEN DRY STORAGE AND DISH STORAGE SHELVING.
Location: Walk-in cooler
Equipment: Metal shelving
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED WALK-IN-BEER COOLER SHELVING.-SOILED KITCHEN DRY STORAGE AND DISH STORAGE SHELVING.
Location: Kitchen
Equipment: Metal shelving
|
05/31/2012 | Routine |
| No violation noted during this evaluation. | 01/30/2012 | Super Bowl Routine |
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE LIGHTS WHERE OUT AT SODA STORAGE WALK-IN-COOLER AND AT INTERIOR OF HOOD SYSTEMS.
Location: Walk-in cooler
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE LIGHTS WHERE OUT AT SODA STORAGE WALK-IN-COOLER AND AT INTERIOR OF HOOD SYSTEMS.
Location: Kitchen
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: REMOVE BIKE WHEEL OFF EXPOSED PIZZA BOXES.
Location: Dry storage
- Wall and ceiling coverings/attachments
Wall and/or ceiling coverings and/or coatings improperly attached.
Correction: Wall and ceiling covering materials shall be attached so they are easily cleanable.
Comments: PROVIDE CEILING TILE AT CEILING WHERE MISSING WHERE BIKE WHEEL IS LOCATED.
Location: Dry storage
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPAIR KITCHEN 3-BAY SINK STOPPERS; SEAL/REPAIR PROPERLY SO THAT BAYS MAINTAIN WATER/DETERGENT/SANITIZER SOLUTIONS.
Location: Kitchen
Equipment: 3-bay
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE ALL KITCHEN SHELVING ROUTINELY TO ELIMINATE DUST BUILD-UP WHERE NEEDED.
Location: Kitchen
Equipment: Metal shelving
|
12/20/2011 | Routine |
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