- 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. RAW BURGER PATTIES, COOKED FISH, AND COOKED PASTA IN REACH IN COOLER MEASURED 50 DEGREES F.ENSURE ALL POTENTIALLY HAZARDOUS FOODS BEING HELD COLD ARE KEPT AT 41 DEGREES F OR BELOW.
Location: Cook line
Equipment: Reach in cooler
- 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: 1. OBSERVED SEVERAL FRUIT FLIES/GNATS IN BAR AREA ESPECIALLY LOCATED NEAR SODA GUNS.LOCATE SOURCE OF INFESTATION AND ELIMINATE.
Location: Bar
- Hoods inadequate or unapproved (corrected)
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 (ANSUL) LAST INSPECTED AND TAGGED IN OCTOBER 2013.SHOULD BE INSPECTED AND RETAGGED EVERY 6 MONTHS. SCHEDULE.
- Soiled dumpsters and receptacles
Waste handling units not clean or improperly cleaned.
Correction: Clean waste handling units at a frequency to prevent build up and in a manner to prevent contamination of food, equipment, utensils or single service items.
Comments: 1. GREASE DUMPSTER IS COMPLETELY FULL AND OVERFLOWING OR LEAKING ONTO DUMPSTER PAD.HAVE DUMPSTER EMPTIED. CLEAN DUMPSTER PAD. CLEAN EXTERIOR OF GREASE DUMPSTER.SEPTEMBER 4: ESTABLISHMENT HAS CLEANED GREASE AROUND DUMPSTER. GREASE DUMPSTER CONTINUES TO ACCUMULATE GREASE UNDERNEATH. GREASE DUMPSTER MAY HAVE A LEAK AND BE IN NEED OF REPLACEMENT.
Location: Dumpster area
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. GREASE AND OIL ACCUMULATING INSIDE LIGHT SHIELDS IN HOOD. DISCOVER THE SOURCE OF THE PROBLEM AND REPAIR.
Location: Cook line
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09/04/2014 | 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: 1. RAW BURGER PATTIES, COOKED FISH, AND COOKED PASTA IN REACH IN COOLER MEASURED 50 DEGREES F.ENSURE ALL POTENTIALLY HAZARDOUS FOODS BEING HELD COLD ARE KEPT AT 41 DEGREES F OR BELOW.
Location: Cook line
Equipment: Reach in cooler
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: 1. OBSERVED SEVERAL FRUIT FLIES/GNATS IN BAR AREA ESPECIALLY LOCATED NEAR SODA GUNS.LOCATE SOURCE OF INFESTATION AND ELIMINATE.
Location: Bar
- 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 (ANSUL) LAST INSPECTED AND TAGGED IN OCTOBER 2013.SHOULD BE INSPECTED AND RETAGGED EVERY 6 MONTHS. SCHEDULE.
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. GREASE AND OIL ACCUMULATING INSIDE LIGHT SHIELDS IN HOOD. DISCOVER THE SOURCE OF THE PROBLEM AND REPAIR.
Location: Cook line
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08/28/2014 | Routine |
- Eating, drinking, smoking (corrected on site)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: 1. EMPLOYEE DRINK WITHOUT LID OR STRAW ABOVE SALAD PREP AREA. MAKE SURE DRINKS HAVE A LID AND STRAW.
Location: Prep area
Equipment: Cold top
- 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: 1. EMPLOYEE CELLPHONE IN FOOD PREP AREA. EMPLOYEE PERSONAL ITEMS SHOULD BE KEPT SEGREGATED FROM FOOD PREP AREAS.
Location: Prep area
- Wiping cloths / storage (corrected on site)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: 1. WET WIPING CLOTH ON COUNTER. STORE WET CLOTHS IN SANITIZED WATER.
Location: Kitchen
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03/05/2014 | Routine |
- Toxic labeling (corrected on site)
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: Yellow chemical in unlabeled generic spray bottleEnsure all bottles have toxin name
Location: Dish machine area
- 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: Ensure sani buckets are tested for correct quat ph
Location: Cook line
- 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: Purse stored with condimentsstore personal items away from food and food contact items
Location: Kitchen
- In use utensil storage (corrected on site)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: Plastic to-go souffle cups used as scoops in mango salsa and tunaprovide scoop with handle
Location: Cook line
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11/01/2013 | Routine |
- Smoking distance signage (corrected)
Smoking signs not posted conspicuously at each public entrance.
Correction: An owner, operator, manager, or official in charge of a public place or place of employment shall post conspicuous signs at each public entrance that read "State Law Prohibits Smoking Within 8 Feet of this Entrance" or other similar language.
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Leak at plumbing under dishmachinerepair
Location: Dish machine area
Equipment: Dishmachine
- Air dry (equipment and/or utensil(s))
Equipment and/or utensil(s) not air dried or properly drained before use.
Correction: Use approved methods of air drying.
Comments: Provide a sloped drain at dishmachine10-16Not done
Location: Dish machine area
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: Repair coving at end of bar
Location: Bar
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10/16/2013 | Pre-Licensing Recheck |
- Smoking distance signage
Smoking signs not posted conspicuously at each public entrance.
Correction: An owner, operator, manager, or official in charge of a public place or place of employment shall post conspicuous signs at each public entrance that read "State Law Prohibits Smoking Within 8 Feet of this Entrance" or other similar language.
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Leak at plumbing under dishmachinerepair
Location: Dish machine area
Equipment: Dishmachine
- Air dry (equipment and/or utensil(s))
Equipment and/or utensil(s) not air dried or properly drained before use.
Correction: Use approved methods of air drying.
Comments: Provide a sloped drain at dishmachine
Location: Dish machine area
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: Repair coving at end of bar
Location: Bar
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10/03/2013 | Pre-Licensing |
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