- 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. Prep top cooler across from grill:P shredded mozz at 46, shredded cheddar blend at 47, cooked fish in reach-in below prep top at 44. Adjust settings on cooler, keep covered when kitchen is slow, so that unit holds at 41 or below.2. Prep top cooler and reach-in underneath, across from dish srea: sr cream at 52, tartar sauce at 50, feta at 53, shredded cheddar blend at 52; hard boiled eggs at 51, diced chicken at 64, taco meat at 51, chicken taco meat at 50. All discarded, Health Dept policy is to discard anything over 50 F. Ambient temp in reach-in reading at about 50F. *** HAVE THIS UNIT SERVICED AND REPAIRED. KITCHEN IS HOT, BUT UNIT IS DESIGNED TO BE ABLE TO HOLD FOOD AT 41 OR BELOW IN SPITE OF AMBIENT ROOM TEMP ISSUES.*** RECHECK 10/10.14: PREP TOP FACING COOK LINE IS OK, ALL TEMPS 41 OR BELOW; HOWEVER PREP TOP FACING DISH MACHINE STILL HOLDING SHREDDED CHEESE AT 62, SLAW AT 52, SOUR CREAM AT 56 (DISCARDED). MANAGER STATES TEMP HAS BEEN 38-39 AT OPENING ALL WEEK. FOOD WARMER UNIT IS MOUNTED DIRECTLY ABOVE PREP TOP; MANAGER WILL TRY KEEPING THIS TURNED OFF AS IT IS NOT NEEDED. TAKE TEMPS AFTER LUNCH RUSH THIS WEEK. IF TURNING HEAT UNIT OFF DOES NOT RESULT IN TEMPS IN LOW 40S DURING THIS TIME PERIOD, CALL FOR SERVICE.
Location: Cook line
Equipment: Prep Top Cooler
- 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. Prep top cooler across from grill:P shredded mozz at 46, shredded cheddar blend at 47, cooked fish in reach-in below prep top at 44. Adjust settings on cooler, keep covered when kitchen is slow, so that unit holds at 41 or below.2. Prep top cooler and reach-in underneath, across from dish srea: sr cream at 52, tartar sauce at 50, feta at 53, shredded cheddar blend at 52; hard boiled eggs at 51, diced chicken at 64, taco meat at 51, chicken taco meat at 50. All discarded, Health Dept policy is to discard anything over 50 F. Ambient temp in reach-in reading at about 50F. *** HAVE THIS UNIT SERVICED AND REPAIRED. KITCHEN IS HOT, BUT UNIT IS DESIGNED TO BE ABLE TO HOLD FOOD AT 41 OR BELOW IN SPITE OF AMBIENT ROOM TEMP ISSUES.*** RECHECK 10/10.14: PREP TOP FACING COOK LINE IS OK, ALL TEMPS 41 OR BELOW; HOWEVER PREP TOP FACING DISH MACHINE STILL HOLDING SHREDDED CHEESE AT 62, SLAW AT 52, SOUR CREAM AT 56 (DISCARDED). MANAGER STATES TEMP HAS BEEN 38-39 AT OPENING ALL WEEK. FOOD WARMER UNIT IS MOUNTED DIRECTLY ABOVE PREP TOP; MANAGER WILL TRY KEEPING THIS TURNED OFF AS IT IS NOT NEEDED. TAKE TEMPS AFTER LUNCH RUSH THIS WEEK. IF TURNING HEAT UNIT OFF DOES NOT RESULT IN TEMPS IN LOW 40S DURING THIS TIME PERIOD, CALL FOR SERVICE.
Location: Cook line
Equipment: Prep Top Cooler
- Miscellaneous contamination of food (Critical) (corrected)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: Towels for hand sink mounted over unlidded ice bin. Move towels so that they are not over open ice or food.
Location: Bar
- 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: Dust accumulated on ceiling tiles in kitchen near cook line. Clean; schedule regular cleaning so it does not accumulate.
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.
Comments: 1. Could not find thermometer in bar reach-in; corrected on site by adding new thermometer. Ambient temnp OK at 40F. 2. Could not find a thermometer in cook line reach-in; locate it or provide one. Ambient temp is high at about 44 F.
Location: Bar
Equipment: Reach in cooler
- 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.
Comments: 1. Could not find thermometer in bar reach-in; corrected on site by adding new thermometer. Ambient temnp OK at 40F. 2. Could not find a thermometer in cook line reach-in; locate it or provide one. Ambient temp is high at about 44 F.
Location: Cook line
Equipment: Reach in cooler
- Floor mounted installation (corrected)
Floor mounted equipment improperly installed.
Correction: Floor mounted equipment shall be sealed to the floor or elevated on legs to provide at least a 6 inch clearance.
Comments: Mount chemical buckets on whelled dollies so that can be moved to clean, or provide racks at least 6" off floor so it is possible to clean underneath.
Location: Dish machine area
- 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: Pan of chicken wings in walk-in that has cooled down to 40 F, uncovered. Please cover all food in walk-in once it has cooled down to storage temp.
Location: Walk-in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Clean both interior and exterior of dish machine to eliminate debris, film, lime scale, etc. 2. Excessive dust on fan housings in walk-in; clean.
Location: Kitchen
Equipment: Dishmachine
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Clean both interior and exterior of dish machine to eliminate debris, film, lime scale, etc. 2. Excessive dust on fan housings in walk-in; clean.
Location: Kitchen
Equipment: Walk in 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: 1. Clean accumulated sugar and soilage out of soda nozzles, especially north one. Schedule regular cleaning of nozzles so soil does not build up.2. Ice machine has slight accumulation of mold behind kickplate where it cannot be easily seen. Clean; ensure service cleans all of ice bin regularly.
Location: Bar
Equipment: Soda gun & holster
- 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: 1. Clean accumulated sugar and soilage out of soda nozzles, especially north one. Schedule regular cleaning of nozzles so soil does not build up.2. Ice machine has slight accumulation of mold behind kickplate where it cannot be easily seen. Clean; ensure service cleans all of ice bin regularly.
Location: Kitchen
Equipment: Ice machine
- 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: Ice scoop stored on side of machine, contacting boxes of gloves. Ice scoop is a food contact surface, store in clean container or install rack for storage.
Location: Kitchen
Equipment: Ice machine
|
10/27/2014 | 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: 1. Prep top cooler across from grill:P shredded mozz at 46, shredded cheddar blend at 47, cooked fish in reach-in below prep top at 44. Adjust settings on cooler, keep covered when kitchen is slow, so that unit holds at 41 or below.2. Prep top cooler and reach-in underneath, across from dish srea: sr cream at 52, tartar sauce at 50, feta at 53, shredded cheddar blend at 52; hard boiled eggs at 51, diced chicken at 64, taco meat at 51, chicken taco meat at 50. All discarded, Health Dept policy is to discard anything over 50 F. Ambient temp in reach-in reading at about 50F. *** HAVE THIS UNIT SERVICED AND REPAIRED. KITCHEN IS HOT, BUT UNIT IS DESIGNED TO BE ABLE TO HOLD FOOD AT 41 OR BELOW IN SPITE OF AMBIENT ROOM TEMP ISSUES.*** RECHECK 10/10.14: PREP TOP FACING COOK LINE IS OK, ALL TEMPS 41 OR BELOW; HOWEVER PREP TOP FACING DISH MACHINE STILL HOLDING SHREDDED CHEESE AT 62, SLAW AT 52, SOUR CREAM AT 56 (DISCARDED). MANAGER STATES TEMP HAS BEEN 38-39 AT OPENING ALL WEEK. FOOD WARMER UNIT IS MOUNTED DIRECTLY ABOVE PREP TOP; MANAGER WILL TRY KEEPING THIS TURNED OFF AS IT IS NOT NEEDED. TAKE TEMPS AFTER LUNCH RUSH THIS WEEK. IF TURNING HEAT UNIT OFF DOES NOT RESULT IN TEMPS IN LOW 40S DURING THIS TIME PERIOD, CALL FOR SERVICE.
Location: Cook line
Equipment: Prep Top Cooler
- 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. Prep top cooler across from grill:P shredded mozz at 46, shredded cheddar blend at 47, cooked fish in reach-in below prep top at 44. Adjust settings on cooler, keep covered when kitchen is slow, so that unit holds at 41 or below.2. Prep top cooler and reach-in underneath, across from dish srea: sr cream at 52, tartar sauce at 50, feta at 53, shredded cheddar blend at 52; hard boiled eggs at 51, diced chicken at 64, taco meat at 51, chicken taco meat at 50. All discarded, Health Dept policy is to discard anything over 50 F. Ambient temp in reach-in reading at about 50F. *** HAVE THIS UNIT SERVICED AND REPAIRED. KITCHEN IS HOT, BUT UNIT IS DESIGNED TO BE ABLE TO HOLD FOOD AT 41 OR BELOW IN SPITE OF AMBIENT ROOM TEMP ISSUES.*** RECHECK 10/10.14: PREP TOP FACING COOK LINE IS OK, ALL TEMPS 41 OR BELOW; HOWEVER PREP TOP FACING DISH MACHINE STILL HOLDING SHREDDED CHEESE AT 62, SLAW AT 52, SOUR CREAM AT 56 (DISCARDED). MANAGER STATES TEMP HAS BEEN 38-39 AT OPENING ALL WEEK. FOOD WARMER UNIT IS MOUNTED DIRECTLY ABOVE PREP TOP; MANAGER WILL TRY KEEPING THIS TURNED OFF AS IT IS NOT NEEDED. TAKE TEMPS AFTER LUNCH RUSH THIS WEEK. IF TURNING HEAT UNIT OFF DOES NOT RESULT IN TEMPS IN LOW 40S DURING THIS TIME PERIOD, CALL FOR SERVICE.
Location: Cook line
Equipment: Prep Top Cooler
- Miscellaneous contamination of food (Critical) (corrected)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: Towels for hand sink mounted over unlidded ice bin. Move towels so that they are not over open ice or food.
Location: Bar
- 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: Dust accumulated on ceiling tiles in kitchen near cook line. Clean; schedule regular cleaning so it does not accumulate.
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.
Comments: 1. Could not find thermometer in bar reach-in; corrected on site by adding new thermometer. Ambient temnp OK at 40F. 2. Could not find a thermometer in cook line reach-in; locate it or provide one. Ambient temp is high at about 44 F.
Location: Bar
Equipment: Reach in cooler
- 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.
Comments: 1. Could not find thermometer in bar reach-in; corrected on site by adding new thermometer. Ambient temnp OK at 40F. 2. Could not find a thermometer in cook line reach-in; locate it or provide one. Ambient temp is high at about 44 F.
Location: Cook line
Equipment: Reach in cooler
- Floor mounted installation (corrected)
Floor mounted equipment improperly installed.
Correction: Floor mounted equipment shall be sealed to the floor or elevated on legs to provide at least a 6 inch clearance.
Comments: Mount chemical buckets on whelled dollies so that can be moved to clean, or provide racks at least 6" off floor so it is possible to clean underneath.
Location: Dish machine area
- 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: Pan of chicken wings in walk-in that has cooled down to 40 F, uncovered. Please cover all food in walk-in once it has cooled down to storage temp.
Location: Walk-in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Clean both interior and exterior of dish machine to eliminate debris, film, lime scale, etc. 2. Excessive dust on fan housings in walk-in; clean.
Location: Kitchen
Equipment: Dishmachine
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Clean both interior and exterior of dish machine to eliminate debris, film, lime scale, etc. 2. Excessive dust on fan housings in walk-in; clean.
Location: Kitchen
Equipment: Walk in 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: 1. Clean accumulated sugar and soilage out of soda nozzles, especially north one. Schedule regular cleaning of nozzles so soil does not build up.2. Ice machine has slight accumulation of mold behind kickplate where it cannot be easily seen. Clean; ensure service cleans all of ice bin regularly.
Location: Bar
Equipment: Soda gun & holster
- 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: 1. Clean accumulated sugar and soilage out of soda nozzles, especially north one. Schedule regular cleaning of nozzles so soil does not build up.2. Ice machine has slight accumulation of mold behind kickplate where it cannot be easily seen. Clean; ensure service cleans all of ice bin regularly.
Location: Kitchen
Equipment: Ice machine
- 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: Ice scoop stored on side of machine, contacting boxes of gloves. Ice scoop is a food contact surface, store in clean container or install rack for storage.
Location: Kitchen
Equipment: Ice machine
|
10/20/2014 | 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. Prep top cooler across from grill:P shredded mozz at 46, shredded cheddar blend at 47, cooked fish in reach-in below prep top at 44. Adjust settings on cooler, keep covered when kitchen is slow, so that unit holds at 41 or below.2. Prep top cooler and reach-in underneath, across from dish srea: sr cream at 52, tartar sauce at 50, feta at 53, shredded cheddar blend at 52; hard boiled eggs at 51, diced chicken at 64, taco meat at 51, chicken taco meat at 50. All discarded, Health Dept policy is to discard anything over 50 F. Ambient temp in reach-in reading at about 50F. *** HAVE THIS UNIT SERVICED AND REPAIRED. KITCHEN IS HOT, BUT UNIT IS DESIGNED TO BE ABLE TO HOLD FOOD AT 41 OR BELOW IN SPITE OF AMBIENT ROOM TEMP ISSUES.***
Location: Cook line
Equipment: Prep Top Cooler
- 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. Prep top cooler across from grill:P shredded mozz at 46, shredded cheddar blend at 47, cooked fish in reach-in below prep top at 44. Adjust settings on cooler, keep covered when kitchen is slow, so that unit holds at 41 or below.2. Prep top cooler and reach-in underneath, across from dish srea: sr cream at 52, tartar sauce at 50, feta at 53, shredded cheddar blend at 52; hard boiled eggs at 51, diced chicken at 64, taco meat at 51, chicken taco meat at 50. All discarded, Health Dept policy is to discard anything over 50 F. Ambient temp in reach-in reading at about 50F. *** HAVE THIS UNIT SERVICED AND REPAIRED. KITCHEN IS HOT, BUT UNIT IS DESIGNED TO BE ABLE TO HOLD FOOD AT 41 OR BELOW IN SPITE OF AMBIENT ROOM TEMP ISSUES.***
Location: Cook line
Equipment: Prep Top Cooler
- Miscellaneous contamination of food (Critical)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: Towels for hand sink mounted over unlidded ice bin. Move towels so that they are not over open ice or food.
Location: Bar
- 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: Dust accumulated on ceiling tiles in kitchen near cook line. Clean; schedule regular cleaning so it does not accumulate.
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.
Comments: 1. Could not find thermometer in bar reach-in; corrected on site by adding new thermometer. Ambient temnp OK at 40F. 2. Could not find a thermometer in cook line reach-in; locate it or provide one. Ambient temp is high at about 44 F.
Location: Bar
Equipment: Reach in cooler
- Thermometer, provided
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.
Comments: 1. Could not find thermometer in bar reach-in; corrected on site by adding new thermometer. Ambient temnp OK at 40F. 2. Could not find a thermometer in cook line reach-in; locate it or provide one. Ambient temp is high at about 44 F.
Location: Cook line
Equipment: Reach in cooler
- Floor mounted installation
Floor mounted equipment improperly installed.
Correction: Floor mounted equipment shall be sealed to the floor or elevated on legs to provide at least a 6 inch clearance.
Comments: Mount chemical buckets on whelled dollies so that can be moved to clean, or provide racks at least 6" off floor so it is possible to clean underneath.
Location: Dish machine area
- 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: Pan of chicken wings in walk-in that has cooled down to 40 F, uncovered. Please cover all food in walk-in once it has cooled down to storage temp.
Location: Walk-in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Clean both interior and exterior of dish machine to eliminate debris, film, lime scale, etc. 2. Excessive dust on fan housings in walk-in; clean.
Location: Kitchen
Equipment: Dishmachine
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Clean both interior and exterior of dish machine to eliminate debris, film, lime scale, etc. 2. Excessive dust on fan housings in walk-in; clean.
Location: Kitchen
Equipment: Walk in 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: 1. Clean accumulated sugar and soilage out of soda nozzles, especially north one. Schedule regular cleaning of nozzles so soil does not build up.2. Ice machine has slight accumulation of mold behind kickplate where it cannot be easily seen. Clean; ensure service cleans all of ice bin regularly.
Location: Bar
Equipment: Soda gun & holster
- 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: 1. Clean accumulated sugar and soilage out of soda nozzles, especially north one. Schedule regular cleaning of nozzles so soil does not build up.2. Ice machine has slight accumulation of mold behind kickplate where it cannot be easily seen. Clean; ensure service cleans all of ice bin regularly.
Location: Kitchen
Equipment: Ice machine
- 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: Ice scoop stored on side of machine, contacting boxes of gloves. Ice scoop is a food contact surface, store in clean container or install rack for storage.
Location: Kitchen
Equipment: Ice machine
|
10/10/2014 | Routine |
- Food contact surface(s) soiled (corrected on site)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean and sanitize can opener. CORRECTED ON SITE, thank you.
Location: Kitchen
Equipment: Can opener
- No certified food handler (corrected)
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: GM Mike McFarlane has certification but doesn't have a copy on hand, will e-mail or fax certificate to me.
- 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 coats stored next to ice machine. Please find a place to store coats that is not near any type of food item. CORRECTED ON SITE, thanks.
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: Accumulation of soil on vent filters, remove and clean.Upper exhaust system due for cleaning January 2014; please schedule service.
Location: Cook line
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Next to salad prep top: box where 1 oz single serve cups are kept is showing soil. Remove cardboard box, use cleanable container instead, schedule regular cleaning.
Location: Kitchen
|
02/18/2014 | Recheck |
- Food contact surface(s) soiled (corrected on site)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean and sanitize can opener. CORRECTED ON SITE, thank you.
Location: Kitchen
Equipment: Can opener
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: GM Mike McFarlane has certification but doesn't have a copy on hand, will e-mail or fax certificate to me.
- 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 coats stored next to ice machine. Please find a place to store coats that is not near any type of food item. CORRECTED ON SITE, thanks.
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: Accumulation of soil on vent filters, remove and clean.Upper exhaust system due for cleaning January 2014; please schedule service.
Location: Cook line
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Next to salad prep top: box where 1 oz single serve cups are kept is showing soil. Remove cardboard box, use cleanable container instead, schedule regular cleaning.
Location: Kitchen
|
02/03/2014 | Routine |
| No violation noted during this evaluation. | 10/08/2013 | Non-Illness Complaint |
- 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: Spray bottle of degreaser observed with at label. Label all chemical spray bottles.
Location: Kitchen
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: Dish machine sanitizer was not at the proper concentration. Check the concentrate container regularly to make sure it is not empty.
Location: Kitchen
Equipment: Dishmachine
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Sides of the flat grill observed soiled. Clean the sides of the flat grill and the top of the cooler drawers.
Location: Cook line
Equipment: Flat grill
|
08/06/2013 | Routine |
- Improper storage location
Cleaned and sanitized equipment, utensils, laundered linens, single service articles, or single use articles stored in improper location.
Correction: Store item(s) in an approved location.
Comments: Grill pads stored in cardboard box under 2-bay sink. Store 6 inches off the floor.
Location: Kitchen
- Food storage
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: Buckets of pickles stored on floor in walk in cooler. Store at least 6 inches above the floor.
Location: Walk-in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Microwave oven soiled.
Location: Prep area
Equipment: Microwave oven
|
03/11/2013 | Routine |
| No violation noted during this evaluation. | 10/03/2012 | Routine |
- 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: Create drain line for ice bin drip
Location: Bar
Equipment: Ice bin
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: Affix and seal hand sink at bar
Location: Bar
Equipment: Hand sink
- Improper storage of clean equipment
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: Lift all shelving for 6 inch clearance
Location: Kitchen
- Cove molding (corrected on site)
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: cove base bar area
Location: Bar
|
08/07/2012 | Pre-Licensing |
Restaurant representatives - add corrected or new information about STACKED PICKLE, 910 W 10TH ST, Indianapolis, IN »