- Chemical sanitizing exposure time and concentration (corrected on site)
Improper exposure time and/or concentration of sanitizer in chemical manual or mechanical operations.
Correction: Use approved exposure time and/or chemical concentration.
Comments: NO READING OF SANITIZER AT THE IN PLACE SANITIZER BUCKET.
Location: Bar
- Drying mop(s) (corrected on site)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Comments: WET MOP STORED IN TOP OF MOP BUCKET.
Location: Back room
- 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: VENTILATION SOILED. PLEASE CLEAN
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: SODA GUN NOZZLE SOILED. PLEASE CLEAN AND SANITIZE.
Location: Bar
Equipment: Soda gun & holster
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: SINK AT BAR HAS A LEAK. THERE IS A PAN ON THE BOTTOM TO CATCH THE WATER. PLEASE REPAIR.
Location: Bar
|
09/17/2014 | Routine |
- 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: No thermometer provided in the cold top cooler near the cook line.
Location: Kitchen
Equipment: Cold top
|
03/10/2014 | Routine |
- Protected outer openings
Outer opening(s) not protected against entry of insects and rodents.
Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
Comments: Gap observed underneath the back kitchen door. Install a door sweep or other similar weather stripping to the bottom of the back door.
Location: Kitchen (back)
- 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: Grill hood has not been professionally serviced and cleaned this year. Have hood professionally serviced and cleaned.
Location: Kitchen
|
11/19/2013 | Routine |
- 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: Dish machine sanitizer was not at the proper concentration. Service technician was contacted. Sanitize dishes in the 3-bay sink until dish machine has been serviced.
Location: Dish machine area
Equipment: Dishmachine
- Eating, drinking, smoking (corrected)
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: Open employee beverage in the pizza cold top cooler. All employee beverages in food prep areas must have a lid and a straw.
Location: Kitchen
Equipment: Cold top
- Food contact cleaning frequency (corrected)
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: Slicer left soiled overnight.
Location: Kitchen
Equipment: Slicer
- 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 was not at the proper concentration.
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: Grill hood vent covers observed soiled.
Location: Cook line
- 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: Floor beneath the fryers and the char-grill observed soiled.
Location: Cook line
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Bottom of the pizza cold top observed soiled.
Location: Kitchen
Equipment: Cold top
- 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: Soda gun at the bar observed soiled.
Location: Bar
Equipment: Soda gun & holster
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: Sides of the deep fryers observed soiled,
Location: Cook line
Equipment: Deep fryer
|
08/05/2013 | Recheck |
- Chemical sanitizer concentration
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: Dish machine sanitizer was not at the proper concentration. Service technician was contacted. Sanitize dishes in the 3-bay sink until dish machine has been serviced.
Location: Dish machine area
Equipment: Dishmachine
- 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: Open employee beverage in the pizza cold top cooler. All employee beverages in food prep areas must have a lid and a straw.
Location: Kitchen
Equipment: Cold top
- Food contact cleaning frequency
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: Slicer left soiled overnight.
Location: Kitchen
Equipment: Slicer
- 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 was not at the proper concentration.
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: Grill hood vent covers observed soiled.
Location: Cook line
- 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: Floor beneath the fryers and the char-grill observed soiled.
Location: Cook line
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Bottom of the pizza cold top observed soiled.
Location: Kitchen
Equipment: Cold top
- 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: Soda gun at the bar observed soiled.
Location: Bar
Equipment: Soda gun & holster
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: Sides of the deep fryers observed soiled,
Location: Cook line
Equipment: Deep fryer
|
07/29/2013 | Routine |
- CO2 tanks unrestrained (corrected)
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
Comments: CO2 TANKS OBSERVED UNRESTRAINED NEAR THE BEER WALK-IN COOLER. SECURE TANKS WITH THE CHAIN PROVIDED.
- Bare hand contact (critical) (corrected on site)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
Comments: OWNER OBSERVED MAKING SANDWICH WITH HIS BARE HANDS. PROVIDE AND USE UTENSILS (GLOVES, DELI WRAP, TONGS) TO PREVENT BARE HAND CONTACT WITH READY-TO-EAT FOODS -- CORRECTED ON SITE TODAY.
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: (1) RAW CHICKEN OBSERVED STORED ABOVE CUT POTATOES FOR FRIES IN THE 2-DOOR UPRIGHT COOLER NEAR THE COOK LINE. STORE RAW ANIMAL PRODUCTS BELOW READY-TO-EAT FOODS TO PREVENT CROSS-CONTAMINATION.(2) RAW SHELL EGGS, GROUND BEEF SLIDERS, AND BACON OBSERVED STORED ABOVE COOKED CHICKEN WINGS AND BANANA PEPPERS IN THE 2-DOOR UPRIGHT COOLER NEAR THE COOK LINE. STORE RAW ANIMAL PRODUCTS BELOW READY-TO-EAT FOODS TO PREVENT CROSS-CONTAMINATION.(3) RAW CHICKEN OBSERVED STORED ABOVE SALAD DRESSINGS IN THE REACH-IN COOLER ON THE COOK LINE. STORE RAW ANIMAL PRODUCTS BELOW READY-TO-EAT FOODS TO PREVENT CROSS-CONTAMINATION.(4) RAW SHELL EGGS OBSERVED STORED ABOVE CHEESE IN THE WALK-IN COOLER. STORE RAW ANIMAL PRODUCTS BELOW READY-TO-EAT FOODS TO PREVENT CROSS-CONTAMINATION.(5) RAW SAUSAGE OBSERVED STORED ABOVE BUNS IN THE WALK-IN COOLER. STORE RAW ANIMAL PRODUCTS BELOW READY-TO-EAT FOODS TO PREVENT CROSS-CONTAMINATION.
Location: Cook line
Equipment: Upright cooler
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: (1) RAW CHICKEN OBSERVED STORED ABOVE CUT POTATOES FOR FRIES IN THE 2-DOOR UPRIGHT COOLER NEAR THE COOK LINE. STORE RAW ANIMAL PRODUCTS BELOW READY-TO-EAT FOODS TO PREVENT CROSS-CONTAMINATION.(2) RAW SHELL EGGS, GROUND BEEF SLIDERS, AND BACON OBSERVED STORED ABOVE COOKED CHICKEN WINGS AND BANANA PEPPERS IN THE 2-DOOR UPRIGHT COOLER NEAR THE COOK LINE. STORE RAW ANIMAL PRODUCTS BELOW READY-TO-EAT FOODS TO PREVENT CROSS-CONTAMINATION.(3) RAW CHICKEN OBSERVED STORED ABOVE SALAD DRESSINGS IN THE REACH-IN COOLER ON THE COOK LINE. STORE RAW ANIMAL PRODUCTS BELOW READY-TO-EAT FOODS TO PREVENT CROSS-CONTAMINATION.(4) RAW SHELL EGGS OBSERVED STORED ABOVE CHEESE IN THE WALK-IN COOLER. STORE RAW ANIMAL PRODUCTS BELOW READY-TO-EAT FOODS TO PREVENT CROSS-CONTAMINATION.(5) RAW SAUSAGE OBSERVED STORED ABOVE BUNS IN THE WALK-IN COOLER. STORE RAW ANIMAL PRODUCTS BELOW READY-TO-EAT FOODS TO PREVENT CROSS-CONTAMINATION.
Equipment: Reach in cooler
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: (1) RAW CHICKEN OBSERVED STORED ABOVE CUT POTATOES FOR FRIES IN THE 2-DOOR UPRIGHT COOLER NEAR THE COOK LINE. STORE RAW ANIMAL PRODUCTS BELOW READY-TO-EAT FOODS TO PREVENT CROSS-CONTAMINATION.(2) RAW SHELL EGGS, GROUND BEEF SLIDERS, AND BACON OBSERVED STORED ABOVE COOKED CHICKEN WINGS AND BANANA PEPPERS IN THE 2-DOOR UPRIGHT COOLER NEAR THE COOK LINE. STORE RAW ANIMAL PRODUCTS BELOW READY-TO-EAT FOODS TO PREVENT CROSS-CONTAMINATION.(3) RAW CHICKEN OBSERVED STORED ABOVE SALAD DRESSINGS IN THE REACH-IN COOLER ON THE COOK LINE. STORE RAW ANIMAL PRODUCTS BELOW READY-TO-EAT FOODS TO PREVENT CROSS-CONTAMINATION.(4) RAW SHELL EGGS OBSERVED STORED ABOVE CHEESE IN THE WALK-IN COOLER. STORE RAW ANIMAL PRODUCTS BELOW READY-TO-EAT FOODS TO PREVENT CROSS-CONTAMINATION.(5) RAW SAUSAGE OBSERVED STORED ABOVE BUNS IN THE WALK-IN COOLER. STORE RAW ANIMAL PRODUCTS BELOW READY-TO-EAT FOODS TO PREVENT CROSS-CONTAMINATION.
Location: Walk-in cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: DRIED MEAT DEBRIS OBSERVED ON THE BLADE OF THE SLICER IN THE PREP AREA. THOROUGHLY CLEAN AND SANITIZE EQUIPMENT AT ROOM TEMPERATURE USED WITH POTENTIALLY HAZARDOUS FOODS AT LEAST EVERY 4 HOURS.
Location: Prep area
Equipment: Slicer
- Contamination of sanitized tableware (corrected)
Food contact and/or lip-contact surface of a single service article, single use article, or utensil contaminated and/or unprotected.
Correction: Handle and /or store to prevent contamination.
Comments: SERVING UTENSILS OBSERVED WITH ALL HANDLES POINTING DOWN INSIDE HOLDING CONTAINER ON TOP OF THE COLD TOP COOLER AT THE COOK LINE. STORE UTENSILS WITH ALL HANDLES POINTING UP TO PREVENT CONTAMINATION OF THE FOOD CONTACT END WHEN REACHING FOR A UTENSIL.
- 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: ANSUL SYSTEM LAST SERVICED IN AUGUST 2012 PER TAG. ANSUL SYSTEMS MUST BE SERVICED EVERY 6 MONTHS.
- Bulk labeling (corrected)
Food items removed from original container not properly labeled.
Correction: Working containers holding food items shall be labeled with the common name of the food item.
Comments: CONTAINERS OF FLOUR OBSERVED UNLABELED ON THE PREP TABLE HOLDING THE SLICER. PROPERLY LABEL ALL FOOD CONTAINERS.
Location: Prep area
- Sponges (corrected)
Improper use of sponge.
Correction: Sponges may not be used in contact with food-contact surfaces.
Comments: SEVERAL SPONGES OBSERVED AT THE DISH MACHINE. SPONGES MAY NOT BE USED IN CONTACT WITH FOOD CONTACT SURFACES. DISCONTINUE USE.
Location: Dish machine area
- Pests/rodents removed (corrected)
Dead pests not removed.
Correction: Remove dead pests at frequent intervals to avoid accumulation.
Comments: SEVERAL DEAD DRAIN FLIES OBSERVED UNDER THE PREP TABLE ON THE COOK LINE AND ON THE FLOORS BESIDE THE 2-DOOR UPRIGHT COOLER AND AROUND THE WATER HEATER/WATER SOFTENER. CLEAN AREAS AND MONITOR FOR PEST ACTIVITY.
Location: Cook line
- Pests/rodents removed (corrected)
Dead pests not removed.
Correction: Remove dead pests at frequent intervals to avoid accumulation.
Comments: SEVERAL DEAD DRAIN FLIES OBSERVED UNDER THE PREP TABLE ON THE COOK LINE AND ON THE FLOORS BESIDE THE 2-DOOR UPRIGHT COOLER AND AROUND THE WATER HEATER/WATER SOFTENER. CLEAN AREAS AND MONITOR FOR PEST ACTIVITY.
Location: Three bay area
- 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: (1) FLOORS UNDER THE FRYERS OBSERVED SOILED. INCREASE CLEANING FREQUENCY TO PREVENT BUILD-UP.(2) FLOORS UNDER EQUIPMENT AT THE BAR OBSERVED SOILED. INCREASE CLEANING FREQUENCY TO PREVENT BUILD-UP.
Location: Cook line
- 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: (1) FLOORS UNDER THE FRYERS OBSERVED SOILED. INCREASE CLEANING FREQUENCY TO PREVENT BUILD-UP.(2) FLOORS UNDER EQUIPMENT AT THE BAR OBSERVED SOILED. INCREASE CLEANING FREQUENCY TO PREVENT BUILD-UP.
Location: Bar
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: DOOR GASKET ON THE WALK-IN COOLER OBSERVED SEVERELY TORN. REPLACE.
Location: Walk-in cooler
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: DOOR GASKET ON THE WALK-IN COOLER OBSERVED SEVERELY TORN. REPLACE.
Location: Prep area
Equipment: Cold top
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: INTERIOR BOTTOM OF THE PIZZA MAKE TABLE OBSERVED SOILED. CLEAN AND SANITIZE.
Location: Prep area
Equipment: Pizza make table
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: (1) EXCESSIVE DRIED FOOD DEBRIS OBSERVED ON THE LARGE MIXER IN THE PREP AREA. CLEAN AND SANITIZE.(2) DRIED FOOD DEBRIS OBSERVED ON THE INTERIOR OF THE MICROWAVE. CLEAN AND SANITIZE.
Location: Prep area
Equipment: Mixer
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: (1) EXCESSIVE DRIED FOOD DEBRIS OBSERVED ON THE LARGE MIXER IN THE PREP AREA. CLEAN AND SANITIZE.(2) DRIED FOOD DEBRIS OBSERVED ON THE INTERIOR OF THE MICROWAVE. CLEAN AND SANITIZE.
Equipment: Microwave oven
- Single Service Storage (corrected)
Single-service item(s) stored improperly.
Correction: Store in approved manner
Comments: PIZZA BOXES OBSERVED STORED DIRECTLY ON THE FLOOR NEAR THE PIZZA OVEN. STORE SINGLE-USE ITEMS AT LEAST 6 INCHES OFF THE FLOOR.
Location: Prep area
|
03/14/2013 | Recheck |
- CO2 tanks unrestrained
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
Comments: CO2 TANKS OBSERVED UNRESTRAINED NEAR THE BEER WALK-IN COOLER. SECURE TANKS WITH THE CHAIN PROVIDED.
- Cross-contamination
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: (1) RAW CHICKEN OBSERVED STORED ABOVE CUT POTATOES FOR FRIES IN THE 2-DOOR UPRIGHT COOLER NEAR THE COOK LINE. STORE RAW ANIMAL PRODUCTS BELOW READY-TO-EAT FOODS TO PREVENT CROSS-CONTAMINATION.(2) RAW SHELL EGGS, GROUND BEEF SLIDERS, AND BACON OBSERVED STORED ABOVE COOKED CHICKEN WINGS AND BANANA PEPPERS IN THE 2-DOOR UPRIGHT COOLER NEAR THE COOK LINE. STORE RAW ANIMAL PRODUCTS BELOW READY-TO-EAT FOODS TO PREVENT CROSS-CONTAMINATION.(3) RAW CHICKEN OBSERVED STORED ABOVE SALAD DRESSINGS IN THE REACH-IN COOLER ON THE COOK LINE. STORE RAW ANIMAL PRODUCTS BELOW READY-TO-EAT FOODS TO PREVENT CROSS-CONTAMINATION.(4) RAW SHELL EGGS OBSERVED STORED ABOVE CHEESE IN THE WALK-IN COOLER. STORE RAW ANIMAL PRODUCTS BELOW READY-TO-EAT FOODS TO PREVENT CROSS-CONTAMINATION.(5) RAW SAUSAGE OBSERVED STORED ABOVE BUNS IN THE WALK-IN COOLER. STORE RAW ANIMAL PRODUCTS BELOW READY-TO-EAT FOODS TO PREVENT CROSS-CONTAMINATION.
Location: Cook line
Equipment: Upright cooler
- Cross-contamination
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: (1) RAW CHICKEN OBSERVED STORED ABOVE CUT POTATOES FOR FRIES IN THE 2-DOOR UPRIGHT COOLER NEAR THE COOK LINE. STORE RAW ANIMAL PRODUCTS BELOW READY-TO-EAT FOODS TO PREVENT CROSS-CONTAMINATION.(2) RAW SHELL EGGS, GROUND BEEF SLIDERS, AND BACON OBSERVED STORED ABOVE COOKED CHICKEN WINGS AND BANANA PEPPERS IN THE 2-DOOR UPRIGHT COOLER NEAR THE COOK LINE. STORE RAW ANIMAL PRODUCTS BELOW READY-TO-EAT FOODS TO PREVENT CROSS-CONTAMINATION.(3) RAW CHICKEN OBSERVED STORED ABOVE SALAD DRESSINGS IN THE REACH-IN COOLER ON THE COOK LINE. STORE RAW ANIMAL PRODUCTS BELOW READY-TO-EAT FOODS TO PREVENT CROSS-CONTAMINATION.(4) RAW SHELL EGGS OBSERVED STORED ABOVE CHEESE IN THE WALK-IN COOLER. STORE RAW ANIMAL PRODUCTS BELOW READY-TO-EAT FOODS TO PREVENT CROSS-CONTAMINATION.(5) RAW SAUSAGE OBSERVED STORED ABOVE BUNS IN THE WALK-IN COOLER. STORE RAW ANIMAL PRODUCTS BELOW READY-TO-EAT FOODS TO PREVENT CROSS-CONTAMINATION.
Equipment: Reach in cooler
- Cross-contamination
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: (1) RAW CHICKEN OBSERVED STORED ABOVE CUT POTATOES FOR FRIES IN THE 2-DOOR UPRIGHT COOLER NEAR THE COOK LINE. STORE RAW ANIMAL PRODUCTS BELOW READY-TO-EAT FOODS TO PREVENT CROSS-CONTAMINATION.(2) RAW SHELL EGGS, GROUND BEEF SLIDERS, AND BACON OBSERVED STORED ABOVE COOKED CHICKEN WINGS AND BANANA PEPPERS IN THE 2-DOOR UPRIGHT COOLER NEAR THE COOK LINE. STORE RAW ANIMAL PRODUCTS BELOW READY-TO-EAT FOODS TO PREVENT CROSS-CONTAMINATION.(3) RAW CHICKEN OBSERVED STORED ABOVE SALAD DRESSINGS IN THE REACH-IN COOLER ON THE COOK LINE. STORE RAW ANIMAL PRODUCTS BELOW READY-TO-EAT FOODS TO PREVENT CROSS-CONTAMINATION.(4) RAW SHELL EGGS OBSERVED STORED ABOVE CHEESE IN THE WALK-IN COOLER. STORE RAW ANIMAL PRODUCTS BELOW READY-TO-EAT FOODS TO PREVENT CROSS-CONTAMINATION.(5) RAW SAUSAGE OBSERVED STORED ABOVE BUNS IN THE WALK-IN COOLER. STORE RAW ANIMAL PRODUCTS BELOW READY-TO-EAT FOODS TO PREVENT CROSS-CONTAMINATION.
Location: Walk-in cooler
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: DRIED MEAT DEBRIS OBSERVED ON THE BLADE OF THE SLICER IN THE PREP AREA. THOROUGHLY CLEAN AND SANITIZE EQUIPMENT AT ROOM TEMPERATURE USED WITH POTENTIALLY HAZARDOUS FOODS AT LEAST EVERY 4 HOURS.
Location: Prep area
Equipment: Slicer
- Contamination of sanitized tableware
Food contact and/or lip-contact surface of a single service article, single use article, or utensil contaminated and/or unprotected.
Correction: Handle and /or store to prevent contamination.
Comments: SERVING UTENSILS OBSERVED WITH ALL HANDLES POINTING DOWN INSIDE HOLDING CONTAINER ON TOP OF THE COLD TOP COOLER AT THE COOK LINE. STORE UTENSILS WITH ALL HANDLES POINTING UP TO PREVENT CONTAMINATION OF THE FOOD CONTACT END WHEN REACHING FOR A UTENSIL.
- 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: ANSUL SYSTEM LAST SERVICED IN AUGUST 2012 PER TAG. ANSUL SYSTEMS MUST BE SERVICED EVERY 6 MONTHS.
- Bulk labeling
Food items removed from original container not properly labeled.
Correction: Working containers holding food items shall be labeled with the common name of the food item.
Comments: CONTAINERS OF FLOUR OBSERVED UNLABELED ON THE PREP TABLE HOLDING THE SLICER. PROPERLY LABEL ALL FOOD CONTAINERS.
Location: Prep area
- Sponges
Improper use of sponge.
Correction: Sponges may not be used in contact with food-contact surfaces.
Comments: SEVERAL SPONGES OBSERVED AT THE DISH MACHINE. SPONGES MAY NOT BE USED IN CONTACT WITH FOOD CONTACT SURFACES. DISCONTINUE USE.
Location: Dish machine area
- Pests/rodents removed
Dead pests not removed.
Correction: Remove dead pests at frequent intervals to avoid accumulation.
Comments: SEVERAL DEAD DRAIN FLIES OBSERVED UNDER THE PREP TABLE ON THE COOK LINE AND ON THE FLOORS BESIDE THE 2-DOOR UPRIGHT COOLER AND AROUND THE WATER HEATER/WATER SOFTENER. CLEAN AREAS AND MONITOR FOR PEST ACTIVITY.
Location: Cook line
- Pests/rodents removed
Dead pests not removed.
Correction: Remove dead pests at frequent intervals to avoid accumulation.
Comments: SEVERAL DEAD DRAIN FLIES OBSERVED UNDER THE PREP TABLE ON THE COOK LINE AND ON THE FLOORS BESIDE THE 2-DOOR UPRIGHT COOLER AND AROUND THE WATER HEATER/WATER SOFTENER. CLEAN AREAS AND MONITOR FOR PEST ACTIVITY.
Location: Three bay area
- 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: (1) FLOORS UNDER THE FRYERS OBSERVED SOILED. INCREASE CLEANING FREQUENCY TO PREVENT BUILD-UP.(2) FLOORS UNDER EQUIPMENT AT THE BAR OBSERVED SOILED. INCREASE CLEANING FREQUENCY TO PREVENT BUILD-UP.
Location: Cook line
- 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: (1) FLOORS UNDER THE FRYERS OBSERVED SOILED. INCREASE CLEANING FREQUENCY TO PREVENT BUILD-UP.(2) FLOORS UNDER EQUIPMENT AT THE BAR OBSERVED SOILED. INCREASE CLEANING FREQUENCY TO PREVENT BUILD-UP.
Location: Bar
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: (1) DOOR GASKET ON THE WALK-IN COOLER OBSERVED SEVERELY TORN. REPLACE.(2) INTERIOR OF PIZZA MAKE TABLE LID (MIDDLE) OBSERVED LOOSE/FALLING. RESECURE.
Location: Walk-in cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: (1) DOOR GASKET ON THE WALK-IN COOLER OBSERVED SEVERELY TORN. REPLACE.(2) INTERIOR OF PIZZA MAKE TABLE LID (MIDDLE) OBSERVED LOOSE/FALLING. RESECURE.
Location: Prep area
Equipment: Cold top
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: INTERIOR BOTTOM OF THE PIZZA MAKE TABLE OBSERVED SOILED. CLEAN AND SANITIZE.
Location: Prep area
Equipment: Pizza make table
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: (1) EXCESSIVE DRIED FOOD DEBRIS OBSERVED ON THE LARGE MIXER IN THE PREP AREA. CLEAN AND SANITIZE.(2) DRIED FOOD DEBRIS OBSERVED ON THE INTERIOR OF THE MICROWAVE. CLEAN AND SANITIZE.
Location: Prep area
Equipment: Mixer
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: (1) EXCESSIVE DRIED FOOD DEBRIS OBSERVED ON THE LARGE MIXER IN THE PREP AREA. CLEAN AND SANITIZE.(2) DRIED FOOD DEBRIS OBSERVED ON THE INTERIOR OF THE MICROWAVE. CLEAN AND SANITIZE.
Equipment: Microwave oven
- Single Service Storage
Single-service item(s) stored improperly.
Correction: Store in approved manner
Comments: PIZZA BOXES OBSERVED STORED DIRECTLY ON THE FLOOR NEAR THE PIZZA OVEN. STORE SINGLE-USE ITEMS AT LEAST 6 INCHES OFF THE FLOOR.
Location: Prep area
|
03/07/2013 | Routine |
- 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: SPRAY BOTTLE OF ALL-PURPOSE CLEANER OBSERVED STORED ON THE BACK PREP TABLE WITH PLASTIC FOOD WRAP AND CAN OPENER. STORE ALL CHEMICALS BELOW AND AWAY FROM FOOD AND FOOD CONTACT SURFACES.
Location: Prep area
- 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: DRAIN FLIES (MORE THAN 5) OBSERVED ON THE FLOOR AND WALL BEHIND THE WATER HEATER. TAKE CONTROL MEASURES TO ELIMINATE PESTS. THOROUGHLY CLEAN ALL FLOOR DRAINS THROUGHOUT THE KITCHEN AREA.
Location: Dish machine area
- Bare hand contact (critical) (corrected)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
Comments: OWNER OBSERVED MAKING SANDWICHES WITH HIS BARE HANDS. PROVIDE AND USE UTENSILS (GLOVES, TONGS, ETC.) TO PREVENT BARE HAND CONTACT WITH READY-TO-EAT FOODS.
- 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: OWNER OBSERVED USING BROOM, DUST PAN, AND MOP AND THEN RETURNED TO THE COOKLINE AND STARTED PREPARING FOOD WITHOUT FIRST WASHING HIS HANDS. FOOD HANDLERS MUST PROPERLY WASH HANDS AFTER THEY HAVE BEEN CONTAMINATED.
- 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: CHLORINE SANITIZER AT THE DISH MACHINE MEASURED 10 PPM AFTER RUNNING MACHINE THROUGH SEVERAL CYCLES. REPAIR DISH MACHINE TO DISPENSE CHLORINE SANITIZER CONCENTRATION BETWEEN 50-100 PPM. SANITIZE ALL DISHWARE IN THE THREE-COMPARTMENT SINK UNTIL REPAIRS ARE MADE.
Location: Dish machine area
Equipment: Dishmachine
- Date marking (corrected)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: (1) NO DATE MARKING OBSERVED ON COOKED PANS OF LASAGNA IN THE UPRIGHT COOLER NEAR THE COOK LINE.(2) NO DATE MARKING OBSERVED ON SLICED DELI MEATS IN THE PIZZA MAKE TABLE.
Location: Kitchen
Equipment: Upright cooler
- Date marking (corrected)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: (1) NO DATE MARKING OBSERVED ON COOKED PANS OF LASAGNA IN THE UPRIGHT COOLER NEAR THE COOK LINE.(2) NO DATE MARKING OBSERVED ON SLICED DELI MEATS IN THE PIZZA MAKE TABLE.
Equipment: Pizza make table
- Hair restraints (corrected)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: ALL FOOD HANDLERS MUST WEAR AN APPROVED HAIR RESTRAINT.
- Drying mop(s) (corrected)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Comments: WET MOP HEAD OBSERVED STORED INSIDE THE MOP SINK. HANG WET MOPS AND MOP HEADS TO DRIP DRY TO PREVENT PEST ATTRACTION.
Location: Prep area
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: NO WORKING LIGHTS INSIDE THE WALK-IN COOLER BEING UTILIZED TO STORE BEER AND BAR DRINKS. REPAIR LIGHT TO PROVIDE AT LEAST 20 FOOT-CANDLES OF LIGHT INTENSITY.
Location: Walk-in cooler
- Open doors and windows (corrected)
Window(s) and/or door(s) open.
Correction: If the windows and doors are kept open for ventilation or other purpose the openings shall be protected from insect and rodent entry.
Comments: FRONT DOORS OBSERVED PROPPED OPEN. KEEP DOORS CLOSED OR PROVIDE SCREEN DOORS TO PREVENT PEST ENTRY.
Location: Dining room
- Pests/rodents removed (corrected)
Dead pests not removed.
Correction: Remove dead pests at frequent intervals to avoid accumulation.
Comments: NUMEROUS DEAD DRAIN FLIES OBSERVED ON THE FLOOR BEHIND THE LARGE MIXER IN THE PREP AREA. REMOVE DEAD PESTS TO AVOID ACCUMULATION.
Location: Prep area
- Cove molding (corrected)
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: COVE BASE MOLDING OBSERVED MISSING AT THE FLOOR/WALL JUNCTURE BEHIND THE THREE-COMPARTMENT SINK AND WATER HEATER. INSTALL.
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: SEVERAL HOLES OBSERVED IN THE WALLS BEHIND THE THREE-COMPARTMENT SINK AND WATER HEATER. SEAL HOLES TO PREVENT PEST HARBORAGE CONDITIONS.
Location: Three bay area
- No test kit (corrected)
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: NO CHLORINE SANITIZER TEST KIT AVAILABLE FOR USE. PROVIDE.
- Unapproved non-food contact (corrected)
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: RAW WOOD PLANKS OBSERVED UNDERNEATH THE MOP SINK LEGS. SEAL/PAINT WOOD TO PROVIDE A SMOOTH, NON-ABSORBENT SURFACE.
Location: Prep area
- 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: EXCESSIVE DEBRIS OBSERVED INSIDE THE SODA GUN HOLSTER AT THE BAR. INCREASE CLEANING FREQUENCY TO PREVENT BUILD-UP.
Location: Bar
Equipment: Soda gun & holster
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: NO LIGHT SHIELDS OBSERVED FOR FLUORESCENT BULBS IN FIXTURE ABOVE THE LARGE MIXER AND PREP TABLE IN THE BACK AREA. PROVIDE LIGHT SHIELDS OR SHATTER-PROOF BULBS.
Location: Prep area
- Covered trash can in womens restroom (corrected)
No covered trash can for womens restroom.
Correction: Provide a covered trash can.
Comments: NO COVERED WASTE CONTAINER OBSERVED IN THE WOMEN'S RESTROOM. PROVIDE.
Location: Womens restroom
- 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 OBSERVED STORED ON TOP OF THE ICE MACHINE. THIS IS NOT A SANITARY LOCATION. STORE ICE SCOOP IN/ON A CLEAN AND SANITIZED CONTAINER/SURFACE BETWEEN USES
Location: Kitchen
|
11/01/2012 | Recheck |
- 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: SPRAY BOTTLE OF ALL-PURPOSE CLEANER OBSERVED STORED ON THE BACK PREP TABLE WITH PLASTIC FOOD WRAP AND CAN OPENER. STORE ALL CHEMICALS BELOW AND AWAY FROM FOOD AND FOOD CONTACT SURFACES.
Location: Prep area
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: DRAIN FLIES (MORE THAN 5) OBSERVED ON THE FLOOR AND WALL BEHIND THE WATER HEATER. TAKE CONTROL MEASURES TO ELIMINATE PESTS. THOROUGHLY CLEAN ALL FLOOR DRAINS THROUGHOUT THE KITCHEN AREA.
Location: Dish machine area
- Bare hand contact (critical)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
Comments: OWNER OBSERVED MAKING SANDWICHES WITH HIS BARE HANDS. PROVIDE AND USE UTENSILS (GLOVES, TONGS, ETC.) TO PREVENT BARE HAND CONTACT WITH READY-TO-EAT FOODS.
- No hand washing (when)
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: OWNER OBSERVED USING BROOM, DUST PAN, AND MOP AND THEN RETURNED TO THE COOKLINE AND STARTED PREPARING FOOD WITHOUT FIRST WASHING HIS HANDS. FOOD HANDLERS MUST PROPERLY WASH HANDS AFTER THEY HAVE BEEN CONTAMINATED.
- Chemical sanitizer concentration
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: CHLORINE SANITIZER AT THE DISH MACHINE MEASURED 10 PPM AFTER RUNNING MACHINE THROUGH SEVERAL CYCLES. REPAIR DISH MACHINE TO DISPENSE CHLORINE SANITIZER CONCENTRATION BETWEEN 50-100 PPM. SANITIZE ALL DISHWARE IN THE THREE-COMPARTMENT SINK UNTIL REPAIRS ARE MADE.
Location: Dish machine area
Equipment: Dishmachine
- Date marking
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: (1) NO DATE MARKING OBSERVED ON COOKED PANS OF LASAGNA IN THE UPRIGHT COOLER NEAR THE COOK LINE.(2) NO DATE MARKING OBSERVED ON SLICED DELI MEATS IN THE PIZZA MAKE TABLE.
Location: Kitchen
Equipment: Upright cooler
- Date marking
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: (1) NO DATE MARKING OBSERVED ON COOKED PANS OF LASAGNA IN THE UPRIGHT COOLER NEAR THE COOK LINE.(2) NO DATE MARKING OBSERVED ON SLICED DELI MEATS IN THE PIZZA MAKE TABLE.
Equipment: Pizza make table
- Hair restraints
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: ALL FOOD HANDLERS MUST WEAR AN APPROVED HAIR RESTRAINT.
- Drying mop(s)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Comments: WET MOP HEAD OBSERVED STORED INSIDE THE MOP SINK. HANG WET MOPS AND MOP HEADS TO DRIP DRY TO PREVENT PEST ATTRACTION.
Location: Prep area
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: NO WORKING LIGHTS INSIDE THE WALK-IN COOLER BEING UTILIZED TO STORE BEER AND BAR DRINKS. REPAIR LIGHT TO PROVIDE AT LEAST 20 FOOT-CANDLES OF LIGHT INTENSITY.
Location: Walk-in cooler
- Open doors and windows
Window(s) and/or door(s) open.
Correction: If the windows and doors are kept open for ventilation or other purpose the openings shall be protected from insect and rodent entry.
Comments: FRONT DOORS OBSERVED PROPPED OPEN. KEEP DOORS CLOSED OR PROVIDE SCREEN DOORS TO PREVENT PEST ENTRY.
Location: Dining room
- Pests/rodents removed
Dead pests not removed.
Correction: Remove dead pests at frequent intervals to avoid accumulation.
Comments: NUMEROUS DEAD DRAIN FLIES OBSERVED ON THE FLOOR BEHIND THE LARGE MIXER IN THE PREP AREA. REMOVE DEAD PESTS TO AVOID ACCUMULATION.
Location: Prep area
- Cove molding
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: COVE BASE MOLDING OBSERVED MISSING AT THE FLOOR/WALL JUNCTURE BEHIND THE THREE-COMPARTMENT SINK AND WATER HEATER. INSTALL.
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: SEVERAL HOLES OBSERVED IN THE WALLS BEHIND THE THREE-COMPARTMENT SINK AND WATER HEATER. SEAL HOLES TO PREVENT PEST HARBORAGE CONDITIONS.
Location: Three bay area
- No test kit
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: NO CHLORINE SANITIZER TEST KIT AVAILABLE FOR USE. PROVIDE.
- Unapproved non-food contact
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: RAW WOOD PLANKS OBSERVED UNDERNEATH THE MOP SINK LEGS. SEAL/PAINT WOOD TO PROVIDE A SMOOTH, NON-ABSORBENT SURFACE.
Location: Prep area
- 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: EXCESSIVE DEBRIS OBSERVED INSIDE THE SODA GUN HOLSTER AT THE BAR. INCREASE CLEANING FREQUENCY TO PREVENT BUILD-UP.
Location: Bar
Equipment: Soda gun & holster
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: NO LIGHT SHIELDS OBSERVED FOR FLUORESCENT BULBS IN FIXTURE ABOVE THE LARGE MIXER AND PREP TABLE IN THE BACK AREA. PROVIDE LIGHT SHIELDS OR SHATTER-PROOF BULBS.
Location: Prep area
- Covered trash can in womens restroom
No covered trash can for womens restroom.
Correction: Provide a covered trash can.
Comments: NO COVERED WASTE CONTAINER OBSERVED IN THE WOMEN'S RESTROOM. PROVIDE.
Location: Womens restroom
- 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: ICE SCOOP OBSERVED STORED ON TOP OF THE ICE MACHINE. THIS IS NOT A SANITARY LOCATION. STORE ICE SCOOP IN/ON A CLEAN AND SANITIZED CONTAINER/SURFACE BETWEEN USES
Location: Kitchen
|
10/25/2012 | Routine |
- 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: neither walk in cooler is workingrepair
Location: Walk-in 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: neither walk in cooler is workingrepair
Location: Walk-in cooler
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: Three bay leans on no walls however it must be made immovable affix in some way to floor
Location: Three bay area
- Plumbing system/ repair (Non-Critical) (corrected on site)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Ensure hotand cold waters are on correct side of faucet
Location: Kitchen
Equipment: Hand sink
- Frozen temperatures
Frozen food(s) not maintained at proper temperature.
Correction: Stored frozen food(s) shall be maintained frozen and should be stored at 0 degrees F.
Comments: Walk in freezer is not freezingtemperature just under 30 degreesrepair to freeze
Location: Walk-in freezer
|
08/03/2012 | Pre-Licensing 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: neither walk in cooler is workingrepair
Location: Walk-in 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: neither walk in cooler is workingrepair
Location: Walk-in cooler
- Frozen temperatures
Frozen food(s) not maintained at proper temperature.
Correction: Stored frozen food(s) shall be maintained frozen and should be stored at 0 degrees F.
Comments: Walk in freezer is not freezingtemperature just under 30 degreesrepair to freeze
Location: Walk-in freezer
|
08/01/2012 | Pre-Licensing 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: neither walk in cooler is workingrepair
Location: Walk-in 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: neither walk in cooler is workingrepair
Location: Walk-in cooler
- Frozen temperatures
Frozen food(s) not maintained at proper temperature.
Correction: Stored frozen food(s) shall be maintained frozen and should be stored at 0 degrees F.
Comments: Walk in freezer is not freezingtemperature just under 30 degreesrepair to freeze
Location: Walk-in freezer
|
07/25/2012 | Pre-Licensing |
Restaurant representatives - add corrected or new information about STOUT HOUSE, 9454 Haver Way, Indianapolis, IN »