- 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: REFRIGERATED COOLER DRAWERS AT 47 - 50 F.*CORRECTIVE ACTION* ICE BATH AND/OR ALTERNATE REFRIGERATION UNIT STORAGE OF 41 F OR BELOW.
Location: Kitchen
Equipment: Cooler drawers
- 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: REFRIGERATED COOLER DRAWERS AT 47 - 50 F.*CORRECTIVE ACTION* ICE BATH AND/OR ALTERNATE REFRIGERATION UNIT STORAGE OF 41 F OR BELOW.
Location: Cook line
- Toxic material(s) separation (corrected)
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: EX. CHEMICAL SPRAY BOTTLES.
Location: Kitchen (front)
- No hand washing (when) (corrected)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: ENSURE THAT ALL EMPLOYEES WASH HANDS PROPERLY BEFORE APPLYING NEW SETS OF GLOVES.
- 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: EMPLOYEE PERSONAL DRINK AND SCRUBBER STORED IN BAR HANDSINK--REMOVE.BAR HANDSINK MUST BE USED FOR HANDWASHING ONLY AND NOT FOR STORAGE.
Location: Bar
Equipment: Hand 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: IN-PLACE SANITIZER BUCKET BELOW 200 PPM FOR QUAT; MAINTAIN AT 200 PPM AND CHANGE AT LEAST EVERY 2 HOURS.
Location: Bar
- 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: KEEP ALL SINGLE-SERVICE USE ITEMS/GLASSWARE STORED OFF FLOOR AT LEAST 6 INCHES AT DRY STORAGE LOCATED BEHIND BUFFET AREA.
Location: Kitchen
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE LIGHT WHERE OUT AT INTERIOR OF HOOD SYSTEM.
Location: Kitchen
- 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 ALL FIRE-EXTINGUISHERS AT BAR AND KITCHENS UPDATED, SERVICED AND RE-TAGGED PROPERLY BY A PROFESSIONAL SERVICE PROVIDER (LAST INSPECTED IN DEC. OF 2012).
Location: Bar
- 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 ALL FIRE-EXTINGUISHERS AT BAR AND KITCHENS UPDATED, SERVICED AND RE-TAGGED PROPERLY BY A PROFESSIONAL SERVICE PROVIDER (LAST INSPECTED IN DEC. OF 2012).
Location: Kitchen
- 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: PROVIDE OR REPLACE CEILING TILES WHERE MISSING OR DAMAGED AT LIQUOR STORAGE ROOM.
Location: Dry storage
- 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF LIQUOR STORAGE ROOM FLOORS.
Location: Dry storage
- Hand sink temperature (corrected)
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: PUBLIC RESTROOMS LOCATED NEAR BAR HANDSINK TEMPERATURE IS BELOW 100 F.
Location: Restroom
Equipment: Hand sink
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPLACE OR RESUFACE RUSTED SHELVING AT KITCHEN HOBART COOLER.
Location: Kitchen
Equipment: Hobart cooler
- 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: KEEP ALL FOODS STORED OFF FLOOR AT LEAST 6 INCHES (EX. LIQUOR STORAGE ROOM).
Location: Dry storage
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED INTERIOR SURFACES/SHELVING OF REACH-IN-COOLER LOCATED AT LIQUOR STORAGE ROOM--CONTINUE TO WORK ON.2) SOILED FRONT BEVERAGE SERVERS STATION SHELVING--CORRECTED.3) SOILED KITCHEN UTENSIL STORAGE DRAWERS--CORRECTED.4) SOILED INTERIOR SURFACES/SHELVING OF KITCHEN HOBART COOLER--CORRECTED.
Location: Dry storage
Equipment: Reach in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED INTERIOR SURFACES/SHELVING OF REACH-IN-COOLER LOCATED AT LIQUOR STORAGE ROOM--CONTINUE TO WORK ON.2) SOILED FRONT BEVERAGE SERVERS STATION SHELVING--CORRECTED.3) SOILED KITCHEN UTENSIL STORAGE DRAWERS--CORRECTED.4) SOILED INTERIOR SURFACES/SHELVING OF KITCHEN HOBART COOLER--CORRECTED.
Location: Kitchen
Equipment: Metal shelving
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED INTERIOR SURFACES/SHELVING OF REACH-IN-COOLER LOCATED AT LIQUOR STORAGE ROOM--CONTINUE TO WORK ON.2) SOILED FRONT BEVERAGE SERVERS STATION SHELVING--CORRECTED.3) SOILED KITCHEN UTENSIL STORAGE DRAWERS--CORRECTED.4) SOILED INTERIOR SURFACES/SHELVING OF KITCHEN HOBART COOLER--CORRECTED.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED INTERIOR SURFACES/SHELVING OF REACH-IN-COOLER LOCATED AT LIQUOR STORAGE ROOM--CONTINUE TO WORK ON.2) SOILED FRONT BEVERAGE SERVERS STATION SHELVING--CORRECTED.3) SOILED KITCHEN UTENSIL STORAGE DRAWERS--CORRECTED.4) SOILED INTERIOR SURFACES/SHELVING OF KITCHEN HOBART COOLER--CORRECTED.
Location: Kitchen
Equipment: Hobart cooler
- 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF INTERIOR SURFACE OF KITCHEN ICE MACHINE.
Location: Kitchen
Equipment: Ice machine
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Bar
Equipment: Hand sink
|
05/07/2014 | Recheck |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: REFRIGERATED COOLER DRAWERS AT 47 - 50 F.*CORRECTIVE ACTION* ICE BATH AND/OR ALTERNATE REFRIGERATION UNIT STORAGE OF 41 F OR BELOW.
Location: Kitchen
Equipment: Cooler drawers
- 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: REFRIGERATED COOLER DRAWERS AT 47 - 50 F.*CORRECTIVE ACTION* ICE BATH AND/OR ALTERNATE REFRIGERATION UNIT STORAGE OF 41 F OR BELOW.
Location: Cook line
- Toxic material(s) separation (corrected)
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: EX. CHEMICAL SPRAY BOTTLES.
Location: Kitchen (front)
- No hand washing (when) (corrected)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: ENSURE THAT ALL EMPLOYEES WASH HANDS PROPERLY BEFORE APPLYING NEW SETS OF GLOVES.
- 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: EMPLOYEE PERSONAL DRINK AND SCRUBBER STORED IN BAR HANDSINK--REMOVE.BAR HANDSINK MUST BE USED FOR HANDWASHING ONLY AND NOT FOR STORAGE.
Location: Bar
Equipment: Hand 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: IN-PLACE SANITIZER BUCKET BELOW 200 PPM FOR QUAT; MAINTAIN AT 200 PPM AND CHANGE AT LEAST EVERY 2 HOURS.
Location: Bar
- 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: KEEP ALL SINGLE-SERVICE USE ITEMS/GLASSWARE STORED OFF FLOOR AT LEAST 6 INCHES AT DRY STORAGE LOCATED BEHIND BUFFET AREA.
Location: Kitchen
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE LIGHT WHERE OUT AT INTERIOR OF HOOD SYSTEM.
Location: Kitchen
- 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 ALL FIRE-EXTINGUISHERS AT BAR AND KITCHENS UPDATED, SERVICED AND RE-TAGGED PROPERLY BY A PROFESSIONAL SERVICE PROVIDER (LAST INSPECTED IN DEC. OF 2012).
Location: Bar
- 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 ALL FIRE-EXTINGUISHERS AT BAR AND KITCHENS UPDATED, SERVICED AND RE-TAGGED PROPERLY BY A PROFESSIONAL SERVICE PROVIDER (LAST INSPECTED IN DEC. OF 2012).
Location: Kitchen
- 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: PROVIDE OR REPLACE CEILING TILES WHERE MISSING OR DAMAGED AT LIQUOR STORAGE ROOM.
Location: Dry storage
- 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF LIQUOR STORAGE ROOM FLOORS.
Location: Dry storage
- Hand sink temperature
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: PUBLIC RESTROOMS LOCATED NEAR BAR HANDSINK TEMPERATURE IS BELOW 100 F.
Location: Restroom
Equipment: Hand sink
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPLACE OR RESUFACE RUSTED SHELVING AT KITCHEN HOBART COOLER.
Location: Kitchen
Equipment: Hobart cooler
- 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: KEEP ALL FOODS STORED OFF FLOOR AT LEAST 6 INCHES (EX. LIQUOR STORAGE ROOM).
Location: Dry storage
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED INTERIOR SURFACES/SHELVING OF REACH-IN-COOLER LOCATED AT LIQUOR STORAGE ROOM--CONTINUE TO WORK ON.2) SOILED FRONT BEVERAGE SERVERS STATION SHELVING--CORRECTED.3) SOILED KITCHEN UTENSIL STORAGE DRAWERS--CORRECTED.4) SOILED INTERIOR SURFACES/SHELVING OF KITCHEN HOBART COOLER--CORRECTED.
Location: Dry storage
Equipment: Reach in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED INTERIOR SURFACES/SHELVING OF REACH-IN-COOLER LOCATED AT LIQUOR STORAGE ROOM--CONTINUE TO WORK ON.2) SOILED FRONT BEVERAGE SERVERS STATION SHELVING--CORRECTED.3) SOILED KITCHEN UTENSIL STORAGE DRAWERS--CORRECTED.4) SOILED INTERIOR SURFACES/SHELVING OF KITCHEN HOBART COOLER--CORRECTED.
Location: Kitchen
Equipment: Metal shelving
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED INTERIOR SURFACES/SHELVING OF REACH-IN-COOLER LOCATED AT LIQUOR STORAGE ROOM--CONTINUE TO WORK ON.2) SOILED FRONT BEVERAGE SERVERS STATION SHELVING--CORRECTED.3) SOILED KITCHEN UTENSIL STORAGE DRAWERS--CORRECTED.4) SOILED INTERIOR SURFACES/SHELVING OF KITCHEN HOBART COOLER--CORRECTED.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED INTERIOR SURFACES/SHELVING OF REACH-IN-COOLER LOCATED AT LIQUOR STORAGE ROOM--CONTINUE TO WORK ON.2) SOILED FRONT BEVERAGE SERVERS STATION SHELVING--CORRECTED.3) SOILED KITCHEN UTENSIL STORAGE DRAWERS--CORRECTED.4) SOILED INTERIOR SURFACES/SHELVING OF KITCHEN HOBART COOLER--CORRECTED.
Location: Kitchen
Equipment: Hobart cooler
- 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF INTERIOR SURFACE OF KITCHEN ICE MACHINE.
Location: Kitchen
Equipment: Ice machine
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Bar
Equipment: Hand sink
|
04/16/2014 | Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: REFRIGERATED COOLER DRAWERS AT 47 - 50 F.*CORRECTIVE ACTION* ICE BATH AND/OR ALTERNATE REFRIGERATION UNIT STORAGE OF 41 F OR BELOW.
Location: Kitchen
Equipment: Cooler drawers
- 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: REFRIGERATED COOLER DRAWERS AT 47 - 50 F.*CORRECTIVE ACTION* ICE BATH AND/OR ALTERNATE REFRIGERATION UNIT STORAGE OF 41 F OR BELOW.
Location: Cook line
- 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: EX. CHEMICAL SPRAY BOTTLES.
Location: Kitchen (front)
- No hand washing (when) (corrected on site)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: ENSURE THAT ALL EMPLOYEES WASH HANDS PROPERLY BEFORE APPLYING NEW SETS OF GLOVES.
- 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: IN-PLACE SANITIZER BUCKET BELOW 200 PPM FOR QUAT; MAINTAIN AT 200 PPM AND CHANGE AT LEAST EVERY 2 HOURS.
Location: Bar
- 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: KEEP ALL SINGLE-SERVICE USE ITEMS/GLASSWARE STORED OFF FLOOR AT LEAST 6 INCHES AT DRY STORAGE LOCATED BEHIND BUFFET AREA.
Location: Kitchen
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE LIGHT WHERE OUT AT INTERIOR OF HOOD SYSTEM.
Location: Kitchen
- 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 ALL FIRE-EXTINGUISHERS AT BAR AND KITCHENS UPDATED, SERVICED AND RE-TAGGED PROPERLY BY A PROFESSIONAL SERVICE PROVIDER (LAST INSPECTED IN DEC. OF 2012).
Location: Bar
- 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 ALL FIRE-EXTINGUISHERS AT BAR AND KITCHENS UPDATED, SERVICED AND RE-TAGGED PROPERLY BY A PROFESSIONAL SERVICE PROVIDER (LAST INSPECTED IN DEC. OF 2012).
Location: Kitchen
- 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 OR REPLACE CEILING TILES WHERE MISSING OR DAMAGED AT LIQUOR STORAGE ROOM.
Location: Dry storage
- 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 ROUTINE DETAILED CLEANING AND SANITIZING OF LIQUOR STORAGE ROOM FLOORS.
Location: Dry storage
- Hand sink temperature
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: PUBLIC RESTROOMS LOCATED NEAR BAR HANDSINK TEMPERATURE IS BELOW 100 F.
Location: Restroom
Equipment: Hand sink
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPLACE OR RESUFACE RUSTED SHELVING AT KITCHEN HOBART COOLER.
Location: Kitchen
Equipment: Hobart cooler
- 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: KEEP ALL FOODS STORED OFF FLOOR AT LEAST 6 INCHES (EX. LIQUOR STORAGE ROOM).
Location: Dry storage
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED INTERIOR SURFACES/SHELVING OF REACH-IN-COOLER LOCATED AT LIQUOR STORAGE ROOM.2) SOILED FRONT BEVERAGE SERVERS STATION SHELVING.3) SOILED KITCHEN UTENSIL STORAGE DRAWERS.4) SOILED INTERIOR SURFACES/SHELVING OF KITCHEN HOBART COOLER.
Location: Dry storage
Equipment: Reach in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED INTERIOR SURFACES/SHELVING OF REACH-IN-COOLER LOCATED AT LIQUOR STORAGE ROOM.2) SOILED FRONT BEVERAGE SERVERS STATION SHELVING.3) SOILED KITCHEN UTENSIL STORAGE DRAWERS.4) SOILED INTERIOR SURFACES/SHELVING OF KITCHEN HOBART COOLER.
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 THE FOLLOWING:1) SOILED INTERIOR SURFACES/SHELVING OF REACH-IN-COOLER LOCATED AT LIQUOR STORAGE ROOM.2) SOILED FRONT BEVERAGE SERVERS STATION SHELVING.3) SOILED KITCHEN UTENSIL STORAGE DRAWERS.4) SOILED INTERIOR SURFACES/SHELVING OF KITCHEN HOBART COOLER.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED INTERIOR SURFACES/SHELVING OF REACH-IN-COOLER LOCATED AT LIQUOR STORAGE ROOM.2) SOILED FRONT BEVERAGE SERVERS STATION SHELVING.3) SOILED KITCHEN UTENSIL STORAGE DRAWERS.4) SOILED INTERIOR SURFACES/SHELVING OF KITCHEN HOBART COOLER.
Location: Kitchen
Equipment: Hobart cooler
- 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF INTERIOR SURFACE OF KITCHEN ICE MACHINE.
Location: Kitchen
Equipment: Ice machine
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Bar
Equipment: Hand sink
|
04/09/2014 | Routine |
- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: ENSURE ICE BATH IS PROPERLY PACKED AROUND ENTIRE FOOD STORAGE CONTAINER AT BREAKFAST BUFFET LOCATION TO ENSURE ALL OF FOOD PRODUCT IS BEING MAINTAINED AT 41 F OR BELOW.
Location: Buffet
- 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).
Location: Buffet
- 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).
Location: Dry storage
- 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 ROUTINE DETAILED CLEANING AND SANITIZING OF WALK-IN-FREEZER AND BAR FLOORS.
Location: Walk-in freezer
- 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 ROUTINE DETAILED CLEANING AND SANITIZING OF WALK-IN-FREEZER AND BAR FLOORS.
Location: Main bar
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF FRONT BEVERAGE COUNTER LOCATION LOW BOY REACH-IN-COOLER INTERIOR AND EXTERIOR SURFACES BELOW COFFEE STATION IN KITCHEN.
Location: Kitchen (front)
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Emp restroom
Equipment: Hand sink
|
09/17/2013 | Routine |
- Food contact cleaning frequency (corrected on site)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: WAFFEL MAKER.
Location: Kitchen
- Storage of Personal Items (corrected on site)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: EMPLOYEE FOOD/DRINKS STORED IN FOOD PREP LOCATIONS AT KITCHEN AND BAR--DISCONTINUE THIS BEHAVIOR.
Location: Kitchen
- Storage of Personal Items (corrected on site)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: EMPLOYEE FOOD/DRINKS STORED IN FOOD PREP LOCATIONS AT KITCHEN AND BAR--DISCONTINUE THIS BEHAVIOR.
Location: Bar
- Single Service/Equipment storage (corrected on site)
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: KEEP SINGLE-SERVICE USE ITEMS STORED OFF FLOOR AT LEAST 6 INCHES BEHIND BREAKFAST BUFFET LOCATION STORAGE.
Location: Kitchen
- Single Service/Equipment storage (corrected on site)
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: KEEP SINGLE-SERVICE USE ITEMS STORED OFF FLOOR AT LEAST 6 INCHES BEHIND BREAKFAST BUFFET LOCATION STORAGE.
Location: Dry storage
- Single Service/Equipment storage (corrected on site)
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: KEEP SINGLE-SERVICE USE ITEMS STORED OFF FLOOR AT LEAST 6 INCHES BEHIND BREAKFAST BUFFET LOCATION STORAGE.
Location: Buffet
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
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 ROUTINE DETAILED CLEANING AND SANITIZING OF FLOORS LOCATED BEHIND BREAKFAST BUFFET LOCATION.
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 ROUTINE DETAILED CLEANING AND SANITIZING OF FLOORS LOCATED BEHIND BREAKFAST BUFFET LOCATION.
Location: Dry storage
- 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 ROUTINE DETAILED CLEANING AND SANITIZING OF FLOORS LOCATED BEHIND BREAKFAST BUFFET LOCATION.
Location: Buffet
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPLACE OR RESURFACE RUSTED CAGE STORAGE UNIT LOCATED IN WALK-IN-COOLER.
Location: Walk-in cooler
- Non food contact surface cleaning frequency (corrected on site)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED UTENSIL STORAGE DRAWERS.-SOILED WALK-IN-COOLER FANGUARDS.-SOILED BAR SPEED RAILS.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED UTENSIL STORAGE DRAWERS.-SOILED WALK-IN-COOLER FANGUARDS.-SOILED BAR SPEED RAILS.
Location: Kitchen
Equipment: Walk in cooler
- Non food contact surface cleaning frequency (corrected on site)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED UTENSIL STORAGE DRAWERS.-SOILED WALK-IN-COOLER FANGUARDS.-SOILED BAR SPEED RAILS.
Location: Bar
- Non potentially hazardous food contact surface(s) soiled (corrected on site)
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.
Location: Bar
Equipment: Soda gun & holster
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Bar
Equipment: Hand sink
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02/19/2013 | Routine |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: KEEP CONTAINERS OF CUT FRUIT UNDER ICE BATHS AT BAR.
Location: Bar
- Jewelry prohibition (corrected)
Employee wearing excessive jewelry.
Correction: While preparing food, employees shall not wear jewelry on their hand(s) or arm(s) except a plain band.
Comments: FOOD HANLDER WEARING WATCH.
- Unnecessary litter (corrected)
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: REMOVE SOILED LINING FROM UNDER CLEAN GLASSWARE AT BAR AND REPLACE WITH CLEAN LINERS.
Location: Bar
- Miscellaneous contamination of food (Non-Critical) (corrected)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: REMOVE BREAKABLE PLATES OUT OF INTERIOR OF SALAD STORAGE FOOD CONTAINERS STORED IN WALK-IN-COOLER; REMOVE TO PREVENT POTENTIAL PHYSICAL HAZARD CROSS-CONTAMINATION.
Location: Walk-in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE THE FOLLOWING:-SOILED UTENSILS AND UTENSIL STORAGE DRAWERS.-SOILED KITCHEN CABINETS AND SHELVING.
Location: Kitchen
- Non potentially hazardous food contact surface(s) soiled (corrected on site)
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: CONTINUE TO WORK ON AND MONITOR.
Location: Bar
Equipment: Soda gun & holster
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Bar
Equipment: Hand sink
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Bar
Equipment: Hand sink
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06/22/2012 | Recheck |
- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: KEEP CONTAINERS OF CUT FRUIT UNDER ICE BATHS AT BAR.
Location: Bar
- Jewelry prohibition (corrected on site)
Employee wearing excessive jewelry.
Correction: While preparing food, employees shall not wear jewelry on their hand(s) or arm(s) except a plain band.
Comments: FOOD HANLDER WEARING WATCH.
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: REMOVE SOILED LINING FROM UNDER CLEAN GLASSWARE AT BAR AND REPLACE WITH CLEAN LINERS.
Location: Bar
- Miscellaneous contamination of food (Non-Critical)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: REMOVE BREAKABLE PLATES OUT OF INTERIOR OF SALAD STORAGE FOOD CONTAINERS STORED IN WALK-IN-COOLER; REMOVE TO PREVENT POTENTIAL PHYSICAL HAZARD CROSS-CONTAMINATION.
Location: Walk-in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE THE FOLLOWING:-SOILED UTENSILS AND UTENSIL STORAGE DRAWERS.-SOILED KITCHEN CABINETS AND 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.
Location: Bar
Equipment: Soda gun & holster
- Hand sink/soap (corrected on site)
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Bar
Equipment: Hand sink
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Bar
Equipment: Hand sink
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05/31/2012 | Routine |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: Cottage cheese at 48.5 deg F on breakfast buffet. Add more ice. CORRECTED
Location: Sales floor
- 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: Three bay bar sink has quat below 200 ppm. Sanitizer in 2 bay sink. Maintain sanitizer at 200ppm in three bay sink. CORRECTED
Location: Bar
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: Hand towels needed at bar hand sink. Provide. CORRECTED
Location: Bar
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02/03/2012 | Super Bowl Recheck |
- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: Cottage cheese at 48.5 deg F on breakfast buffet. Add more ice. CORRECTED
Location: Sales floor
- 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: Three bay bar sink has quat below 200 ppm. Sanitizer in 2 bay sink. Maintain sanitizer at 200ppm in three bay sink. CORRECTED
Location: Bar
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: Hand towels needed at bar hand sink. Provide. CORRECTED
Location: Bar
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01/30/2012 | Super Bowl Routine |
- Food contact cleaning frequency (corrected on site)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Location: Kitchen
Equipment: Slicer
- Walls, floors, etc/soiled (corrected on site)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: IMPROVE ROUTINE DETALIED CLEANING AND SANITIZING OF BAR FLOORS.
Location: Bar
- Food on display
Food on display unprotected.
Correction: Food on display shall be protected from contamination.
Comments: FRUITS WITH EDIBLE SKIN SUCH AS APPLES MUST BE PROTECTED PROPERLY FROM GUEST, EMPLOYEES, AND/OR THE ENVIRONMENT TO PREVENT POTENTIAL CROSS-CONTAMINATION (EX. INDIVIDUALLY WRAP APPLES).
Location: Buffet
- Non food contact surface cleaning frequency (corrected on site)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED INTERIOR SURFACES OF MICROWAVE.-SOILED SHELVING AT MICROWAVE LOCATION AREA.-SOILED UTENSIL STORAGE DRAWERS.-SOILED BAR SPEED RAILS.
Location: Kitchen (front)
Equipment: Microwave oven
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED INTERIOR SURFACES OF MICROWAVE.-SOILED SHELVING AT MICROWAVE LOCATION AREA.-SOILED UTENSIL STORAGE DRAWERS.-SOILED BAR SPEED RAILS.
Location: Kitchen (front)
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 INTERIOR SURFACES OF MICROWAVE.-SOILED SHELVING AT MICROWAVE LOCATION AREA.-SOILED UTENSIL STORAGE DRAWERS.-SOILED BAR SPEED RAILS.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED INTERIOR SURFACES OF MICROWAVE.-SOILED SHELVING AT MICROWAVE LOCATION AREA.-SOILED UTENSIL STORAGE DRAWERS.-SOILED BAR SPEED RAILS.
Location: Bar
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: REPLACE CRACKED LIGHT GUARD SHIELD THAT IS LOCATED AT DRY STORAGE ROOM CEILING.PROVIDE LIGHT GUARD SHIELD FOR EXPOSED LIGHT BULB AT DINING ROOM SODA MACHINE/BEVERAGE STATION LOCATION.
Location: Dry storage
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: REPLACE CRACKED LIGHT GUARD SHIELD THAT IS LOCATED AT DRY STORAGE ROOM CEILING.PROVIDE LIGHT GUARD SHIELD FOR EXPOSED LIGHT BULB AT DINING ROOM SODA MACHINE/BEVERAGE STATION LOCATION.
Location: Dining room
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12/20/2011 | Routine |
Restaurant representatives - add corrected or new information about Pullman's Restaurant & Bar, 123 W LOUISIANA ST, Indianapolis, IN »