- 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: Chicken wings in one door true cooler at 50.8 deg F. Disposed of one pan at time of inspection. Hold at 41 deg F or below.
- 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: Gnats at bar. Exterminate.
- Minimize contact (Critical) (corrected)
Bare hand contact not minimized with non ready to eat food(s).
Correction: Food employees shall minimize contact with non ready to eat foods and shall use suitable utensils when needed.
Comments: Employee cutting tomatoes with bare hands. Discontinue. Must use utensil when handling ready to eat foods.
- 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: Employee eating while cutting tomatoes. Food on prep top. (1/2 eaten sandwich). Discontinue. Eat only in approved areas.
- 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: Cooked pasta in walk in cooler with 7-2-2014 date. Dispose of product.
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean inside bottom of keg cooler.
- 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 soda lines at closed end of bar to be able to better clean floor.
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. Kitchen and server area floor in disrepair. Repair to smooth, non absorbent and easily cleanable surface.2. Two missing floor tiles at bar. Provide.
- 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: Oven thermometer in one door true cooler on cooks line. Provide refrigeration thermometer.
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Repair leaks if needed inside keg cooler.
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Wire shelves on cooks line soiled. Clean.
- 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: Plate inside ice machine is soiled. Please clean.
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: Backs of fryers soiled. Clean.
|
07/23/2014 | 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: Chicken wings in one door true cooler at 50.8 deg F. Disposed of one pan at time of inspection. Hold at 41 deg F or below.
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: Gnats at bar. Exterminate.
- Minimize contact (Critical)
Bare hand contact not minimized with non ready to eat food(s).
Correction: Food employees shall minimize contact with non ready to eat foods and shall use suitable utensils when needed.
Comments: Employee cutting tomatoes with bare hands. Discontinue. Must use utensil when handling ready to eat foods.
- Eating, drinking, smoking
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: Employee eating while cutting tomatoes. Food on prep top. (1/2 eaten sandwich). Discontinue. Eat only in approved areas.
- 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: Cooked pasta in walk in cooler with 7-2-2014 date. Dispose of product.
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean inside bottom of keg cooler.
- 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 soda lines at closed end of bar to be able to better clean floor.
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. Kitchen and server area floor in disrepair. Repair to smooth, non absorbent and easily cleanable surface.2. Two missing floor tiles at bar. Provide.
- 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: Oven thermometer in one door true cooler on cooks line. Provide refrigeration thermometer.
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Repair leaks if needed inside keg cooler.
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Wire shelves on cooks line soiled. Clean.
- 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: Plate inside ice machine is soiled. Please clean.
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: Backs of fryers soiled. Clean.
|
07/22/2014 | 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: Chicken wings in one door true cooler at 50.8 deg F. Disposed of one pan at time of inspection. Hold at 41 deg F or below.
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: Gnats at bar. Exterminate.
- Minimize contact (Critical)
Bare hand contact not minimized with non ready to eat food(s).
Correction: Food employees shall minimize contact with non ready to eat foods and shall use suitable utensils when needed.
Comments: Employee cutting tomatoes with bare hands. Discontinue. Must use utensil when handling ready to eat foods.
- Eating, drinking, smoking
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: Employee eating while cutting tomatoes. Food on prep top. (1/2 eaten sandwich). Discontinue. Eat only in approved areas.
- 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: Cooked pasta in walk in cooler with 7-2-2014 date. Dispose of product.
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean inside bottom of keg cooler.
- 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 soda lines at closed end of bar to be able to better clean floor.
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. Kitchen and server area floor in disrepair. Repair to smooth, non absorbent and easily cleanable surface.2. Two missing floor tiles at bar. Provide.
- 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: Oven thermometer in one door true cooler on cooks line. Provide refrigeration thermometer.
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Repair leaks if needed inside keg cooler.
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Wire shelves on cooks line soiled. Clean.
- 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: Plate inside ice machine is soiled. Please clean.
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: Backs of fryers soiled. Clean.
|
07/15/2014 | 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: 1. Butter milk at room temperature at 60.6 deg F. Disposed of at time of inspection. Hold at 41 deg F or below. CORRECTED2. Boiled potatoes at 91.6 deg F after 2 or 3 hours. Disposed of at time of inspection. Make sure to cool to 70 deg F in 2 hoursor dispose of and to 41 Deg F or below in additional 4 hours or dispose of product. Hold at 41 deg F or below. CORRECTED
- Cooling time (corrected)
Potentially hazardous foods have been cooled improperly.
Correction: PHF shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours.
Comments: Boiled potatoes at 91.6 deg F after 2 or 3 hours. Disposed of at time of inspection. Make sure to cool to 70 deg F in 2 hoursor dispose of and to 41 Deg F or below in additional 4 hours or dispose of product. CORRECTED
- 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: WD 40 used for lower slicer - no food contact surfaces. Stored with spices. Move. Store with other chemicals. Try to find slicer specific oil to use for slicer and remove WD40 from kitchen.
- Toxic labeling (corrected)
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: In place sanitizer bucket in kitchen labeled "butter". Discontinue. Use different container labeled sanitizer.
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Clean rolling cart in walk in cooler. 2. Break down and clean and sanitize slicer.
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: Bar hand sink is soiled. Clean.
- 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: Bar matting in bar hand sink. Remove. Do not place anything in or on bar hand sink. Do not dump in bar hand sink.
- Cutting surface(s) (corrected)
Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
Comments: Clean small green cutting board on cooks line.
- 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: Clean hood filters over fryers.
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. Repair kitchen floor below dish machine and in server area and where needed. 2. Chipped ceiling tile on cooks line. Replace with washable ceiling tile. CORRECTED3. Finish wall and provide cove molding where missing in server area. 4. Missing floor tiles at bar. Provide.
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. Repair kitchen floor below dish machine and in server area and where needed. 2. Chipped ceiling tile on cooks line. Replace with washable ceiling tile. CORRECTED3. Finish wall and provide cove molding where missing in server area. 4. Missing floor tiles at bar. Provide.
- 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. Clean ceiling and light guards in kitchen where soiled. 2. Clean wall behind cooking equipment.3. Clean wall at end of cooks line. 4. Clean bar floor below ice wells in front and at back of bar. 5. Clean floor below 4 bay sink at bar.
- Equipment drainage (corrected)
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: One soda holster at bar holding fluid. Repair to drain freely.
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: Remove old soiled caulk around dish machine drain board. Replace if needed.
- 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: One soda holster at bar soiled. clean
|
04/08/2014 | 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: 1. Butter milk at room temperature at 60.6 deg F. Disposed of at time of inspection. Hold at 41 deg F or below. CORRECTED2. Boiled potatoes at 91.6 deg F after 2 or 3 hours. Disposed of at time of inspection. Make sure to cool to 70 deg F in 2 hoursor dispose of and to 41 Deg F or below in additional 4 hours or dispose of product. Hold at 41 deg F or below. CORRECTED
- Cooling time
Potentially hazardous foods have been cooled improperly.
Correction: PHF shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours.
Comments: Boiled potatoes at 91.6 deg F after 2 or 3 hours. Disposed of at time of inspection. Make sure to cool to 70 deg F in 2 hoursor dispose of and to 41 Deg F or below in additional 4 hours or dispose of product. CORRECTED
- 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: WD 40 used for lower slicer - no food contact surfaces. Stored with spices. Move. Store with other chemicals. Try to find slicer specific oil to use for slicer and remove WD40 from kitchen.
- Toxic labeling
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: In place sanitizer bucket in kitchen labeled "butter". Discontinue. Use different container labeled sanitizer.
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Clean rolling cart in walk in cooler. 2. Break down and clean and sanitize slicer.
- Hand sink soiled
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: Bar hand sink is soiled. Clean.
- 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: Bar matting in bar hand sink. Remove. Do not place anything in or on bar hand sink. Do not dump in bar hand sink.
- Cutting surface(s)
Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
Comments: Clean small green cutting board on cooks line.
- 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: Clean hood filters over fryers.
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. Repair kitchen floor below dish machine and in server area and where needed. 2. Chipped ceiling tile on cooks line. Replace with washable ceiling tile. 3. Finish wall and provide cove molding where missing in server area. 4. Missing floor tiles at bar. Provide.
- 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. Clean ceiling and light guards in kitchen where soiled. 2. Clean wall behind cooking equipment.3. Clean wall at end of cooks line. 4. Clean bar floor below ice wells in front and at back of bar. 5. Clean floor below 4 bay sink at bar.
- 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: One soda holster at bar holding fluid. Repair to drain freely.
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: Remove old soiled caulk around dish machine drain board. Replace if needed.
- 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: One soda holster at bar soiled. clean
|
03/31/2014 | Routine |
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: Chili in hot well at 80.5 deg F. Dispose of or reheat to 165 deg F within 2 hours and hold at 135 deg F or above. Note: Disposed of at time of inspection.Note: on follow up inspection Hot well holding chili at 105 deg F, mash potatoes at 131 deg F, Gravy at 117 deg F. Repair to hold foods at 135 deg F or above. Reheat foods to 165 deg F and hold at 135 deg F.
Location: Kitchen
Equipment: Steam table
- 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: Gnats in kitchen. Exterminate.
Location: Kitchen
- Chemical sanitizing exposure time and concentration (corrected)
Improper exposure time and/or concentration of sanitizer in chemical manual or mechanical operations.
Correction: Use approved exposure time and/or chemical concentration.
Comments: Dish machine is not sanitizing. Repair. May use 3 bay sink to sanitize dishes until repairs are complete
Location: Kitchen
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: Employee drinks without lids and straws. Provide lids and straws.
Location: Kitchen
- No certified food handler (corrected)
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: Provide one employee with food borne illness prevention training. Note: Scheduled to take test Tuesday 11-12-2013. Took test and have not received results yet
- Probe thermometer (corrected)
No food temperature device(s) provided to take temperatures.
Correction: Provide an approved food thermometer.
Comments: Provide probe thermometer to take food temperatures.
- Cutting surface(s) (corrected)
Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
Comments: Prep top cutting board soiled. Clean, resurface, or replace.
Location: Kitchen
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. Corner molding loose by hand sink. Secure to wall. Corner molding missing by hand sink. Provide. CORRECTED2. Repair kitchen floors to be smooth, non absorbent and easy to clean.
Location: Kitchen
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. Corner molding loose by hand sink. Secure to wall. Corner molding missing by hand sink. Provide. CORRECTED2. Repair kitchen floors to be smooth, non absorbent and easy to clean.
Location: Kitchen
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: Finish cleaning floor-wall junctions, floors and ceilings where needed.
Location: Kitchen
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Repair wall/cabinets/floor areas around green cabinet. And replace green cabinet.2. Repair prep top cooler doors to close securely. CORRECTED3. Worn door gasket on chest freezer. Repair. CORRECTED
Location: Wait staff area
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Repair wall/cabinets/floor areas around green cabinet. And replace green cabinet.2. Repair prep top cooler doors to close securely. CORRECTED3. Worn door gasket on chest freezer. Repair. CORRECTED
Location: Kitchen
- Durability / utensils and equipment (corrected)
Equipment and/or utensil(s) not durable.
Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
Comments: Remove wood for supports in walk in cooler. Use smooth, non absorbent and easily cleanable materials in walk in cooler.
Location: Kitchen
Equipment: Walk in cooler
|
12/04/2013 | Recheck |
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: Chili in hot well at 80.5 deg F. Dispose of or reheat to 165 deg F within 2 hours and hold at 135 deg F or above. Note: Disposed of at time of inspection.Note: on follow up inspection Hot well holding chili at 105 deg F, mash potatoes at 131 deg F, Gravy at 117 deg F. Repair to hold foods at 135 deg F or above. Reheat foods to 165 deg F and hold at 135 deg F.
- 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: Gnats in kitchen. Exterminate.
- Chemical sanitizing exposure time and concentration (corrected)
Improper exposure time and/or concentration of sanitizer in chemical manual or mechanical operations.
Correction: Use approved exposure time and/or chemical concentration.
Comments: Dish machine is not sanitizing. Repair. May use 3 bay sink to sanitize dishes until repairs are complete
- 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: Employee drinks without lids and straws. Provide lids and straws.
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: Provide one employee with food borne illness prevention training. Note: Scheduled to take test Tuesday 11-12-2013. Took test and have not received results yet
- Probe thermometer (corrected)
No food temperature device(s) provided to take temperatures.
Correction: Provide an approved food thermometer.
Comments: Provide probe thermometer to take food temperatures.
- Cutting surface(s) (corrected)
Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
Comments: Prep top cutting board soiled. Clean, resurface, or replace.
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. Corner molding loose by hand sink. Secure to wall. Corner molding missing by hand sink. Provide. CORRECTED2. Repair kitchen floors to be smooth, non absorbent and easy to clean.
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. Corner molding loose by hand sink. Secure to wall. Corner molding missing by hand sink. Provide. CORRECTED2. Repair kitchen floors to be smooth, non absorbent and easy to clean.
- 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: Finish cleaning floor-wall junctions, floors and ceilings where needed.
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Repair wall/cabinets/floor areas around green cabinet. And replace green cabinet.2. Repair prep top cooler doors to close securely. CORRECTED3. Worn door gasket on chest freezer. Repair. CORRECTED
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Repair wall/cabinets/floor areas around green cabinet. And replace green cabinet.2. Repair prep top cooler doors to close securely. CORRECTED3. Worn door gasket on chest freezer. Repair. CORRECTED
- Durability / utensils and equipment (corrected)
Equipment and/or utensil(s) not durable.
Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
Comments: Remove wood for supports in walk in cooler. Use smooth, non absorbent and easily cleanable materials in walk in cooler.
|
12/03/2013 | Recheck |
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: Chili in hot well at 80.5 deg F. Dispose of or reheat to 165 deg F within 2 hours and hold at 135 deg F or above. Note: Disposed of at time of inspection.Note: on follow up inspection Hot well holding chili at 105 deg F, mash potatoes at 131 deg F, Gravy at 117 deg F. Repair to hold foods at 135 deg F or above. Reheat foods to 165 deg F and hold at 135 deg F.
- 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: Gnats in kitchen. Exterminate.
- Chemical sanitizing exposure time and concentration (corrected)
Improper exposure time and/or concentration of sanitizer in chemical manual or mechanical operations.
Correction: Use approved exposure time and/or chemical concentration.
Comments: Dish machine is not sanitizing. Repair. May use 3 bay sink to sanitize dishes until repairs are complete
- 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: Employee drinks without lids and straws. Provide lids and straws.
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: Provide one employee with food borne illness prevention training. Note: Scheduled to take test Tuesday 11-12-2013. Took test and have not received results yet
- Probe thermometer (corrected)
No food temperature device(s) provided to take temperatures.
Correction: Provide an approved food thermometer.
Comments: Provide probe thermometer to take food temperatures.
- Cutting surface(s) (corrected)
Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
Comments: Prep top cutting board soiled. Clean, resurface, or replace.
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. Corner molding loose by hand sink. Secure to wall. Corner molding missing by hand sink. Provide. CORRECTED2. Repair kitchen floors to be smooth, non absorbent and easy to clean.
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. Corner molding loose by hand sink. Secure to wall. Corner molding missing by hand sink. Provide. CORRECTED2. Repair kitchen floors to be smooth, non absorbent and easy to clean.
- 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: Finish cleaning floor-wall junctions, floors and ceilings where needed.
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Repair wall/cabinets/floor areas around green cabinet. And replace green cabinet.2. Repair prep top cooler doors to close securely. CORRECTED3. Worn door gasket on chest freezer. Repair. CORRECTED
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Repair wall/cabinets/floor areas around green cabinet. And replace green cabinet.2. Repair prep top cooler doors to close securely. CORRECTED3. Worn door gasket on chest freezer. Repair. CORRECTED
- Durability / utensils and equipment (corrected)
Equipment and/or utensil(s) not durable.
Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
Comments: Remove wood for supports in walk in cooler. Use smooth, non absorbent and easily cleanable materials in walk in cooler.
|
11/25/2013 | Recheck |
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: Chili in hot well at 80.5 deg F. Dispose of or reheat to 165 deg F within 2 hours and hold at 135 deg F or above. Note: Disposed of at time of inspection.Note: on follow up inspection Hot well holding chili at 105 deg F, mash potatoes at 131 deg F, Gravy at 117 deg F. Repair to hold foods at 135 deg F or above. Reheat foods to 165 deg F and hold at 135 deg F.
- 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: Gnats in kitchen. Exterminate.
- Chemical sanitizing exposure time and concentration (corrected)
Improper exposure time and/or concentration of sanitizer in chemical manual or mechanical operations.
Correction: Use approved exposure time and/or chemical concentration.
Comments: Dish machine is not sanitizing. Repair. May use 3 bay sink to sanitize dishes until repairs are complete
- 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: Employee drinks without lids and straws. Provide lids and straws.
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: Provide one employee with food borne illness prevention training. Note: Scheduled to take test Tuesday 11-12-2013. Took test and have not received results yet
- Probe thermometer (corrected)
No food temperature device(s) provided to take temperatures.
Correction: Provide an approved food thermometer.
Comments: Provide probe thermometer to take food temperatures.
- Cutting surface(s) (corrected)
Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
Comments: Prep top cutting board soiled. Clean, resurface, or replace.
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. Corner molding loose by hand sink. Secure to wall. Corner molding missing by hand sink. Provide. CORRECTED2. Repair kitchen floors to be smooth, non absorbent and easy to clean.
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. Corner molding loose by hand sink. Secure to wall. Corner molding missing by hand sink. Provide. CORRECTED2. Repair kitchen floors to be smooth, non absorbent and easy to clean.
- 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: Finish cleaning floor-wall junctions, floors and ceilings where needed.
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Repair wall/cabinets/floor areas around green cabinet. And replace green cabinet.2. Repair prep top cooler doors to close securely. CORRECTED3. Worn door gasket on chest freezer. Repair. CORRECTED
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Repair wall/cabinets/floor areas around green cabinet. And replace green cabinet.2. Repair prep top cooler doors to close securely. CORRECTED3. Worn door gasket on chest freezer. Repair. CORRECTED
- Durability / utensils and equipment (corrected)
Equipment and/or utensil(s) not durable.
Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
Comments: Remove wood for supports in walk in cooler. Use smooth, non absorbent and easily cleanable materials in walk in cooler.
|
11/14/2013 | Recheck |
- Hot holding
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: Chili in hot well at 80.5 deg F. Dispose of or reheat to 165 deg F within 2 hours and hold at 135 deg F or above. Note: Disposed of at time of inspection.Note: on follow up inspection Hot well holding chili at 105 deg F, mash potatoes at 131 deg F, Gravy at 117 deg F. Repair to hold foods at 135 deg F or above. Reheat foods to 165 deg F and hold at 135 deg F.
- 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: Gnats in kitchen. Exterminate.
- Chemical sanitizing exposure time and concentration
Improper exposure time and/or concentration of sanitizer in chemical manual or mechanical operations.
Correction: Use approved exposure time and/or chemical concentration.
Comments: Dish machine is not sanitizing. Repair. May use 3 bay sink to sanitize dishes until repairs are complete
- Eating, drinking, smoking
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: Employee drinks without lids and straws. Provide lids and straws.
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: Provide one employee with food borne illness prevention training. Note: Scheduled to take test Tuesday 11-19-2013
- Probe thermometer (corrected)
No food temperature device(s) provided to take temperatures.
Correction: Provide an approved food thermometer.
Comments: Provide probe thermometer to take food temperatures.
- Cutting surface(s) (corrected)
Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
Comments: Prep top cutting board soiled. Clean, resurface, or replace.
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. Corner molding loose by hand sink. Secure to wall. Corner molding missing by hand sink. Provide. 2. Repair kitchen floors to be smooth, non absorbent and easy to clean.
- 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: Finish cleaning floor-wall junctions, floors and ceilings where needed.
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Repair wall/cabinets/floor areas around green cabinet. And replace green cabinet.2. Repair prep top cooler doors to close securely.3. Worn door gasket on chest freezer. Repair. CORRECTED
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Repair wall/cabinets/floor areas around green cabinet. And replace green cabinet.2. Repair prep top cooler doors to close securely.3. Worn door gasket on chest freezer. Repair. CORRECTED
- Durability / utensils and equipment (corrected)
Equipment and/or utensil(s) not durable.
Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
Comments: Remove wood for supports in walk in cooler. Use smooth, non absorbent and easily cleanable materials in walk in cooler.
|
11/07/2013 | Recheck |
- Hot holding
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: Chili in hot well at 80.5 deg F. Dispose of or reheat to 165 deg F within 2 hours and hold at 135 deg F or above. Note: Disposed of at time of inspection.
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: Gnats in kitchen. Exterminate.
- Chemical sanitizing exposure time and concentration
Improper exposure time and/or concentration of sanitizer in chemical manual or mechanical operations.
Correction: Use approved exposure time and/or chemical concentration.
Comments: Dish machine is not sanitizing. Repair. May use 3 bay sink to sanitize dishes until repairs are complete
- Probe thermometer
No food temperature device(s) provided to take temperatures.
Correction: Provide an approved food thermometer.
Comments: Provide probe thermometer to take food temperatures.
- Cutting surface(s)
Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
Comments: Prep top cutting board soiled. Clean, resurface, or replace.
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: Corner molding loose by hand sink. Secure to wall.
- 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: Finish cleaning floor-wall junctions, floors and ceilings where needed.
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Repair wall/cabinets/floor areas around green cabinet.2. Repair prep top cooler doors to close securely.3. Worn door gasket on chest freezer. Repair.
- Durability / utensils and equipment
Equipment and/or utensil(s) not durable.
Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
Comments: Remove wood for supports in walk in cooler. Use smooth, non absorbent and easily cleanable materials in walk in cooler.
|
10/31/2013 | 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: Walk in cooler at 45-46 deg F. Repair to hold foods at 41 deg F or below. Note: Baked potatoes from night before in cooler at 46-48 deg F. Disposed of 6 baked potatoes at time of inspection. Do not use to hold potentially hazardous foods until repairs are complete.
Location: Walk-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: Gnats at bar. Exterminate.
Location: Bar
- Chemical sanitizing exposure time and concentration (corrected)
Improper exposure time and/or concentration of sanitizer in chemical manual or mechanical operations.
Correction: Use approved exposure time and/or chemical concentration.
Comments: Dish machine is not sanitizing. Repair. may sanitize dishes in 3 bay sink until repairs are complete.
Location: Kitchen
Equipment: Dishmachine
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean inside of True one door cooler on cooks line.
Location: Kitchen
Equipment: True cooler
- Cutting surface(s) (corrected)
Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
Comments: Prep top cooler cutting board is soiled. Please clean, resurface or replace.
Location: Kitchen
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: Broken floor tiles at bar. Please replace.Note: Floor tiles ordered, on back order at this time.
Location: Bar
- 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: Thermometer broken in 2 door mccall cooler. Please replace.
Location: Kitchen
Equipment: McCall cooler
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Walk- in cooler at 48 deg F. Repair to hold foods at 41 deg F or below. Note: no potentially hazardous foods in cooler at this time.
Location: Kitchen
Equipment: Walk in cooler
- Equipment drainage (corrected)
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: One soda holster at bar holding fluid. Repair to drain freely.
Location: Kitchen
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: Hand sink in kitchen is loose from the wall. Secure to wall with silicone caulk.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean can opener mount.
Location: Kitchen
|
07/24/2013 | 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: Walk in cooler at 45-46 deg F. Repair to hold foods at 41 deg F or below. Note: Baked potatoes from night before in cooler at 46-48 deg F. Disposed of 6 baked potatoes at time of inspection. Do not use to hold potentially hazardous foods until repairs are complete.
Location: Walk-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: Gnats at bar. Exterminate.
Location: Bar
- Chemical sanitizing exposure time and concentration (corrected)
Improper exposure time and/or concentration of sanitizer in chemical manual or mechanical operations.
Correction: Use approved exposure time and/or chemical concentration.
Comments: Dish machine is not sanitizing. Repair. may sanitize dishes in 3 bay sink until repairs are complete.
Location: Kitchen
Equipment: Dishmachine
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean inside of True one door cooler on cooks line.
Location: Kitchen
Equipment: True cooler
- Cutting surface(s) (corrected)
Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
Comments: Prep top cooler cutting board is soiled. Please clean, resurface or replace.
Location: Kitchen
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: Broken floor tiles at bar. Please replace.
Location: Bar
- 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: Thermometer broken in 2 door mccall cooler. Please replace.
Location: Kitchen
Equipment: McCall cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Walk- in cooler at 48 deg F. Repair to hold foods at 41 deg F or below. Note: no potentially hazardous foods in cooler at this time.
Location: Kitchen
Equipment: Walk in cooler
- Equipment drainage (corrected)
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: One soda holster at bar holding fluid. Repair to drain freely.
Location: Kitchen
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: Hand sink in kitchen is loose from the wall. Secure to wall with silicone caulk.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean can opener mount.
Location: Kitchen
|
06/26/2013 | 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: Walk in cooler at 45-46 deg F. Repair to hold foods at 41 deg F or below. Note: Baked potatoes from night before in cooler at 46-48 deg F. Disposed of 6 baked potatoes at time of inspection. Do not use to hold potentially hazardous foods until repairs are complete.
Location: Walk-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: Gnats at bar. Exterminate.
Location: Bar
- Chemical sanitizing exposure time and concentration (corrected)
Improper exposure time and/or concentration of sanitizer in chemical manual or mechanical operations.
Correction: Use approved exposure time and/or chemical concentration.
Comments: Dish machine is not sanitizing. Repair. may sanitize dishes in 3 bay sink until repairs are complete.
Location: Kitchen
Equipment: Dishmachine
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean inside of True one door cooler on cooks line.
Location: Kitchen
Equipment: True cooler
- Cutting surface(s) (corrected)
Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
Comments: Prep top cooler cutting board is soiled. Please clean, resurface or replace.
Location: Kitchen
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: Broken floor tiles at bar. Please replace.
Location: Bar
- 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: Thermometer broken in 2 door mccall cooler. Please replace.
Location: Kitchen
Equipment: McCall cooler
- 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: One soda holster at bar holding fluid. Repair to drain freely.
Location: Kitchen
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: Hand sink in kitchen is loose from the wall. Secure to wall with silicone caulk.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean can opener mount.
Location: Kitchen
|
06/19/2013 | 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: Walk in cooler at 45-46 deg F. Repair to hold foods at 41 deg F or below.
Location: Walk-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: Gnats at bar. Exterminate.
Location: Kitchen
- Chemical sanitizing exposure time and concentration
Improper exposure time and/or concentration of sanitizer in chemical manual or mechanical operations.
Correction: Use approved exposure time and/or chemical concentration.
Comments: Dish machine is not sanitizing. Repair. may sanitize dishes in 3 bay sink until repairs are complete.
Location: Kitchen
Equipment: Dishmachine
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean inside of True one door cooler on cooks line.
Location: Kitchen
Equipment: True cooler
- Cutting surface(s)
Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
Comments: Prep top cooler cutting board is soiled. Please clean, resurface or replace.
Location: Kitchen
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: Broken floor tiles at bar. Please replace.
Location: Bar
- 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: Thermometer broken in 2 door mccall cooler. Please replace.
Location: Kitchen
Equipment: McCall cooler
- 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: One soda holster at bar holding fluid. Repair to drain freely.
Location: Kitchen
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: Hand sink in kitchen is loose from the wall. Secure to wall with silicone caulk.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean can opener mount.
Location: Kitchen
|
06/18/2013 | 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: Walk in cooler at 45-46 deg F. Repair to hold foods at 41 deg F or below.
Location: Walk-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: Gnats at bar. Exterminate.
Location: Kitchen
- Chemical sanitizing exposure time and concentration
Improper exposure time and/or concentration of sanitizer in chemical manual or mechanical operations.
Correction: Use approved exposure time and/or chemical concentration.
Comments: Dish machine is not sanitizing. Repair. may sanitize dishes in 3 bay sink until repairs are complete.
Location: Kitchen
Equipment: Dishmachine
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean inside of True one door cooler on cooks line.
Location: Kitchen
Equipment: True cooler
- Cutting surface(s)
Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
Comments: Prep top cooler cutting board is soiled. Please clean, resurface or replace.
Location: Kitchen
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: Broken floor tiles at bar. Please replace.
Location: Bar
- 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: Thermometer broken in 2 door mccall cooler. Please replace.
Location: Kitchen
Equipment: McCall cooler
- 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: One soda holster at bar holding fluid. Repair to drain freely.
Location: Kitchen
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: Hand sink in kitchen is loose from the wall. Secure to wall with silicone caulk.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean can opener mount.
Location: Kitchen
|
06/11/2013 | 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: Pepperoni, cottage cheese, corn beef, and cooked diced chicken at room temperature. Move to refrigeration. Note: moved at time of inspection to walk in cooler.
Location: Kitchen (back)
- Cooling time (corrected)
Potentially hazardous foods have been cooled improperly.
Correction: PHF shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours.
Comments: Meat loaf cooling at room temperature covered with foil. Discontinue. Remove foil and place in walk in cooler to cool. Note: corrected at time of inspection.
Location: Kitchen
- Chemical sanitizing exposure time and concentration (corrected)
Improper exposure time and/or concentration of sanitizer in chemical manual or mechanical operations.
Correction: Use approved exposure time and/or chemical concentration.
Comments: Dish machine is not sanitizing. Repair to sanitize. May sanitize all dishes in 3 bay sink until dish machine is repaired.
Location: Kitchen
Equipment: Dishmachine
- 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: Raw eggs over ready to eat foods (cheese) in 2 door reach in cooler by pizza oven. Store raw eggs below ready to eat foods and produce.
Location: Kitchen
Equipment: Reach in cooler (2 door)
- 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. Not date marking luncheon meat in prep top cooler. Date mark all ready to eat potentially hazardous foods with 7 day disposal date.2. Not date marking foods in walk in cooler. Date mark all ready to eat potentially hazardous foods with 7 day disposal date.
Location: Kitchen
Equipment: Prep Top 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. Not date marking luncheon meat in prep top cooler. Date mark all ready to eat potentially hazardous foods with 7 day disposal date.2. Not date marking foods in walk in cooler. Date mark all ready to eat potentially hazardous foods with 7 day disposal date.
Location: Kitchen
Equipment: Walk in cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Small 2 bay sink in kitchen is heavily soiled. Clean.2. Bottom inside of prep top cooler is soiled. Please clean.
Location: Kitchen
Equipment: 2-bay
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Small 2 bay sink in kitchen is heavily soiled. Clean.2. Bottom inside of prep top cooler is soiled. Please clean.
Location: Kitchen
Equipment: Prep Top Cooler
- Unnecessary litter (corrected)
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: Propane tank in kitchen. Remove from facility.
Location: Kitchen
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: Floor of walk in cooler is coming up. Repair or replace. Note: written on transfer inspection.
Location: Walk-in cooler
- Thawing (corrected)
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: Thawing chicken in stagnant water. Disconitnue. Thaw under running cold water.
Location: Kitchen
Equipment: 3-bay
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Standing water inside prep top cooler. Remove water and repair unit.2. Chest freezer has ice build up. Thaw for easier cleaning.
Location: Kitchen
Equipment: Prep Top Cooler
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Standing water inside prep top cooler. Remove water and repair unit.2. Chest freezer has ice build up. Thaw for easier cleaning.
Location: Kitchen
Equipment: Chest freezer
- 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: 1. Pot of potatoes on floor of walk in cooler. Store 6 inches off the floor. 2. Box of chicken on the floor in the walk in cooler. Store 6 inches off the floor.
Location: Kitchen
Equipment: Walk in cooler
- Uncovered foods (Critical) (corrected)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: Foods not covered in walk in cooler. Cover all foods not cooling to prevent possible contamination.
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: Blodgett oven in back kitchen is soiled. Please clean.
Location: Kitchen
Equipment: Oven
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. Leak at booster heater at dish machine. Repair. Note: Plumber called to repair.2. Ice machine drainage going through garden hose to mop sink. Discontinue. Floor drain plumbing collapsed. Repair plumbing to floor drain. CORRECTED
Location: Kitchen
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. Leak at booster heater at dish machine. Repair. Note: Plumber called to repair.2. Ice machine drainage going through garden hose to mop sink. Discontinue. Floor drain plumbing collapsed. Repair plumbing to floor drain. CORRECTED
Location: Service counter
- Durability / utensils and equipment (corrected)
Equipment and/or utensil(s) not durable.
Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
Comments: Preparing pizzas on chest freezer. Discontinue. Use prep table.
Location: Kitchen
Equipment: Chest freezer
|
02/28/2013 | Recheck |
- 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: Facility has gnats. Exterminator out yesterday 2-20-2013. Continue to exterminate.
Location: Kitchen
|
02/28/2013 | Non-Illness Complaint 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: Pepperoni, cottage cheese, corn beef, and cooked diced chicken at room temperature. Move to refrigeration. Note: moved at time of inspection to walk in cooler.
Location: Kitchen (back)
- Cooling time (corrected on site)
Potentially hazardous foods have been cooled improperly.
Correction: PHF shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours.
Comments: Meat loaf cooling at room temperature covered with foil. Discontinue. Remove foil and place in walk in cooler to cool. Note: corrected at time of inspection.
Location: Kitchen
- Chemical sanitizing exposure time and concentration
Improper exposure time and/or concentration of sanitizer in chemical manual or mechanical operations.
Correction: Use approved exposure time and/or chemical concentration.
Comments: Dish machine is not sanitizing. Repair to sanitize. May sanitize all dishes in 3 bay sink until dish machine is repaired.
Location: Kitchen
Equipment: Dishmachine
- 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: Raw eggs over ready to eat foods (cheese) in 2 door reach in cooler by pizza oven. Store raw eggs below ready to eat foods and produce.
Location: Kitchen
Equipment: Reach in cooler (2 door)
- 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. Not date marking luncheon meat in prep top cooler. Date mark all ready to eat potentially hazardous foods with 7 day disposal date.2. Not date marking foods in walk in cooler. Date mark all ready to eat potentially hazardous foods with 7 day disposal date.
Location: Kitchen
Equipment: Prep Top 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. Not date marking luncheon meat in prep top cooler. Date mark all ready to eat potentially hazardous foods with 7 day disposal date.2. Not date marking foods in walk in cooler. Date mark all ready to eat potentially hazardous foods with 7 day disposal date.
Location: Kitchen
Equipment: Walk in cooler
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Small 2 bay sink in kitchen is heavily soiled. Clean.2. Bottom inside of prep top cooler is soiled. Please clean.
Location: Kitchen
Equipment: 2-bay
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Small 2 bay sink in kitchen is heavily soiled. Clean.2. Bottom inside of prep top cooler is soiled. Please clean.
Location: Kitchen
Equipment: Prep Top Cooler
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: Propane tank in kitchen. Remove from facility.
Location: Kitchen
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: Floor of walk in cooler is coming up. Repair or replace. Note: written on transfer inspection.
Location: Walk-in cooler
- Thawing
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: Thawing chicken in stagnant water. Disconitnue. Thaw under running cold water.
Location: Kitchen
Equipment: 3-bay
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Standing water inside prep top cooler. Remove water and repair unit.2. Chest freezer has ice build up. Thaw for easier cleaning.
Location: Kitchen
Equipment: Prep Top Cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Standing water inside prep top cooler. Remove water and repair unit.2. Chest freezer has ice build up. Thaw for easier cleaning.
Location: Kitchen
Equipment: Chest freezer
- 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: 1. Pot of potatoes on floor of walk in cooler. Store 6 inches off the floor. 2. Box of chicken on the floor in the walk in cooler. Store 6 inches off the floor.
Location: Kitchen
Equipment: Walk in cooler
- Uncovered foods (Critical)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: Foods not covered in walk in cooler. Cover all foods not cooling to prevent possible contamination.
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: Blodgett oven in back kitchen is soiled. Please clean.
Location: Kitchen
Equipment: Oven
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. Leak at booster heater at dish machine. Repair.2. Ice machine drainage going through garden hose to mop sink. Discontinue. Floor drain plumbing collapsed. Repair plumbing to floor drain.
Location: Kitchen
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. Leak at booster heater at dish machine. Repair.2. Ice machine drainage going through garden hose to mop sink. Discontinue. Floor drain plumbing collapsed. Repair plumbing to floor drain.
Location: Service counter
- Durability / utensils and equipment
Equipment and/or utensil(s) not durable.
Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
Comments: Preparing pizzas on chest freezer. Discontinue. Use prep table.
Location: Kitchen
Equipment: Chest freezer
|
02/21/2013 | Routine |
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: Facility has gnats. Exterminator out yesterday 2-20-2013. Continue to exterminate.
Location: Kitchen
|
02/21/2013 | Non-Illness Complaint |
- 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: Egg wash at room temperature from last night. Disposed of at time of inspection. Hold at 41 deg F or below.
Location: Kitchen
- 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: Chemical bottles stored with drinks, etc. Discontinue. Store chemicals bottles separately.
Location: Bar
- Medicines (corrected)
Medicines not necessary to the health of employees in food establishment.
Correction: Only those medicines that are necessary for the health of employee shall be allowed.
Comments: Remove Kaopectate from kitchen. Do not allow ill employees to work with food.
Location: Kitchen
- 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: Not washing hands before putting on gloves. Please wash hands before putting on gloves.
- Chemical sanitizing exposure time and concentration (corrected)
Improper exposure time and/or concentration of sanitizer in chemical manual or mechanical operations.
Correction: Use approved exposure time and/or chemical concentration.
Comments: Dish machine is not sanitizing. Repair to sanitize dishes. Sanitize all dishes in three bay sink now and until dish machine is repaired, Provide two more drain stops for the 3 bay sink.
Location: Kitchen
Equipment: Dishmachine
- Food unsafe (Critical) (corrected)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Comments: Mayo has turned in prep top cooler. Disposed opf at time of inspection. CORRECTED
Location: Kitchen
- 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: Not date marking all items. Please date all ready to eat potentially hazardous foods with 7 day disposal day.
Location: Kitchen
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Clean utensils in soiled container in kitchen. Discontinue. Clean and sanitize utensils and container. 2. Container holding pizza toppings in walk in cooler is soiled. Clean. 3. Clean inside of two door Mccall reach in cooler. 4. Clean sprayer arm at dish machine.
Location: Kitchen
- 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: 1. Chemical bottle on bar hand sink. Discontinue. Do not store anything in or on hand sinks.
Location: Bar
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Bar hand sink is broken. Repair.
Location: Bar
- Unnecessary litter (corrected)
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: Remove old fryer from facility.
Location: Kitchen
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: One light out in kitchen. Provide.
Location: Kitchen
- Cove molding
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: 1. Cove molding missing below green cabinet. Provide. 2. Cove molding missing at bar. Provide.
Location: Kitchen
- Cove molding
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: 1. Cove molding missing below green cabinet. Provide. 2. Cove molding missing at bar. Provide.
Location: Bar
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. Ceiling tiles out in kitchen. Note: adding smoke detectors, etc. Place ceiling tiles when done. CORRECTED2. Floor warpped in walk in cooler. Replace.3. Broken floor tile at bar. Replace.4. Provide beauty ring around plumbing for three bay sink. 5. Clean or replace stained floor tiles in kitchen. 6. Repair/replace worn carpet/floor by kitchen entrance.
Location: Kitchen
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. Ceiling tiles out in kitchen. Note: adding smoke detectors, etc. Place ceiling tiles when done. CORRECTED2. Floor warpped in walk in cooler. Replace.3. Broken floor tile at bar. Replace.4. Provide beauty ring around plumbing for three bay sink. 5. Clean or replace stained floor tiles in kitchen. 6. Repair/replace worn carpet/floor by kitchen entrance.
Location: Bar
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, ceilings and/or attached equipment soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. Clean fan guards in walk in cooler. 2. Clean floor by old fryer and below shelves in stock area. 3. Stained ceiling tile by pass thru. Replace with washable ceiling tile. 4. Clean floor drain at bar by 4 bay sink.
Location: Kitchen
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, ceilings and/or attached equipment soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. Clean fan guards in walk in cooler. 2. Clean floor by old fryer and below shelves in stock area. 3. Stained ceiling tile by pass thru. Replace with washable ceiling tile. 4. Clean floor drain at bar by 4 bay sink.
Location: Bar
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: 1. cloth towel below cutting board. Discontinue. 2. Cloth towel lining inside of prep top cooler and 1 door reach in freezer. Discontinue. Repair units if needed. Clean as needed.
Location: Kitchen
- 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: 1. Soiled container with baskets in it on top of one door reach in freezer by pizza oven. Remove. CORRECTED2. Provide 2 more drain stops for 3 bay kiychen sink.
Location: Kitchen
- 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: 1. Soiled container with baskets in it on top of one door reach in freezer by pizza oven. Remove. CORRECTED2. Provide 2 more drain stops for 3 bay kiychen sink.
Location: Kitchen
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Bulk food container propped up on mouse trap/ bait box. Discontinue. Replace the container. CORRECTED2. Door gasket worn on chest freezer at bar. Repair or replace. Do not use duct tape for repairs.
Location: Kitchen
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Bulk food container propped up on mouse trap/ bait box. Discontinue. Replace the container. CORRECTED2. Door gasket worn on chest freezer at bar. Repair or replace. Do not use duct tape for repairs.
Location: Bar
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: Secure/ seal kitchen hand sink to the wall.
Location: Kitchen
Equipment: Hand sink
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Clean fans in server area and at bar. 2. Two soda holsters holding fluid at bar. remove fluid and clean. 3. Clean fryers. 4. Clean bottom shelf of prep tables and bottom shelf of steam well on cooks line. 5. Remove foil lining bread tray on cooks line. Clean as needed.6. Clean wire shelves above 2 bay and 1 bay sinks and prep areas.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Clean fans in server area and at bar. 2. Two soda holsters holding fluid at bar. remove fluid and clean. 3. Clean fryers. 4. Clean bottom shelf of prep tables and bottom shelf of steam well on cooks line. 5. Remove foil lining bread tray on cooks line. Clean as needed.6. Clean wire shelves above 2 bay and 1 bay sinks and prep areas.
Location: Bar
- Light shields (corrected)
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: Four light guards missing in the klitchen. Please provide.
Location: Kitchen
- 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: Lexon container in pickle bucket in walk in cooler. Use scoop with handle and do not store in pickle bucket.
Location: Kitchen
|
11/28/2012 | 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: Egg wash at room temperature from last night. Disposed of at time of inspection. Hold at 41 deg F or below.
Location: Kitchen
- 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: Chemical bottles stored with drinks, etc. Discontinue. Store chemicals bottles separately.
Location: Bar
- Medicines (corrected)
Medicines not necessary to the health of employees in food establishment.
Correction: Only those medicines that are necessary for the health of employee shall be allowed.
Comments: Remove Kaopectate from kitchen. Do not allow ill employees to work with food.
Location: Kitchen
- 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: Not washing hands before putting on gloves. Please wash hands before putting on gloves.
- Chemical sanitizing exposure time and concentration
Improper exposure time and/or concentration of sanitizer in chemical manual or mechanical operations.
Correction: Use approved exposure time and/or chemical concentration.
Comments: Dish machine is not sanitizing. Repair to sanitize dishes. Sanitize all dishes in three bay sink now and until dish machine is repaired, Provide two more drain stops for the 3 bay sink.
Location: Kitchen
Equipment: Dishmachine
- Food unsafe (Critical) (corrected)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Comments: Mayo has turned in prep top cooler. Disposed opf at time of inspection. CORRECTED
Location: Kitchen
- 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: Not date marking all items. Please date all ready to eat potentially hazardous foods with 7 day disposal day.
Location: Kitchen
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Clean utensils in soiled container in kitchen. Discontinue. Clean and sanitize utensils and container. 2. Container holding pizza toppings in walk in cooler is soiled. Clean. 3. Clean inside of two door Mccall reach in cooler. 4. Clean sprayer arm at dish machine.
Location: Kitchen
- 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: 1. Chemical bottle on bar hand sink. Discontinue. Do not store anything in or on hand sinks.
Location: Bar
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Bar hand sink is broken. Repair.
Location: Bar
- Unnecessary litter (corrected)
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: Remove old fryer from facility.
Location: Kitchen
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: One light out in kitchen. Provide.
Location: Kitchen
- Cove molding
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: 1. Cove molding missing below green cabinet. Provide. 2. Cove molding missing at bar. Provide.
Location: Kitchen
- Cove molding
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: 1. Cove molding missing below green cabinet. Provide. 2. Cove molding missing at bar. Provide.
Location: Bar
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: Ceiling tiles out in kitchen. Note: adding smoke detectors, etc. Place ceiling tiles when done. 2. Floor warpped in walk in cooler. Replace.3. Broken floor tile at bar. Replace.4. Provide beauty ring around plumbing for three bay sink. 5. Clean or replace stained floor tiles in kitchen. 6. Repair/replace worn carpet/floor by kitchen entrance.
Location: Kitchen
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: Ceiling tiles out in kitchen. Note: adding smoke detectors, etc. Place ceiling tiles when done. 2. Floor warpped in walk in cooler. Replace.3. Broken floor tile at bar. Replace.4. Provide beauty ring around plumbing for three bay sink. 5. Clean or replace stained floor tiles in kitchen. 6. Repair/replace worn carpet/floor by kitchen entrance.
Location: Bar
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, ceilings and/or attached equipment soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. Clean fan guards in walk in cooler. 2. Clean floor by old fryer and below shelves in stock area. 3. Stained ceiling tile by pass thru. Replace with washable ceiling tile. 4. Clean floor drain at bar by 4 bay sink.
Location: Kitchen
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, ceilings and/or attached equipment soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. Clean fan guards in walk in cooler. 2. Clean floor by old fryer and below shelves in stock area. 3. Stained ceiling tile by pass thru. Replace with washable ceiling tile. 4. Clean floor drain at bar by 4 bay sink.
Location: Bar
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: 1. cloth towel below cutting board. Discontinue. 2. Cloth towel lining inside of prep top cooler and 1 door reach in freezer. Discontinue. Repair units if needed. Clean as needed.
Location: Kitchen
- 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: 1. Soiled container with baskets in it on top of one door reach in freezer by pizza oven. Remove. CORRECTED2. Provide 2 more drain stops for 3 bay kiychen sink.
Location: Kitchen
- 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: 1. Soiled container with baskets in it on top of one door reach in freezer by pizza oven. Remove. CORRECTED2. Provide 2 more drain stops for 3 bay kiychen sink.
Location: Kitchen
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Bulk food container propped up on mouse trap/ bait box. Discontinue. Replace the container. CORRECTED2. Door gasket worn on chest freezer at bar. Repair or replace. Do not use duct tape for repairs.
Location: Kitchen
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Bulk food container propped up on mouse trap/ bait box. Discontinue. Replace the container. CORRECTED2. Door gasket worn on chest freezer at bar. Repair or replace. Do not use duct tape for repairs.
Location: Bar
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: Secure/ seal kitchen hand sink to the wall.
Location: Kitchen
Equipment: Hand sink
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Clean fans in server area and at bar. 2. Two soda holsters holding fluid at bar. remove fluid and clean. 3. Clean fryers. 4. Clean bottom shelf of prep tables and bottom shelf of steam well on cooks line. 5. Remove foil lining bread tray on cooks line. Clean as needed.6. Clean wire shelves above 2 bay and 1 bay sinks and prep areas.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Clean fans in server area and at bar. 2. Two soda holsters holding fluid at bar. remove fluid and clean. 3. Clean fryers. 4. Clean bottom shelf of prep tables and bottom shelf of steam well on cooks line. 5. Remove foil lining bread tray on cooks line. Clean as needed.6. Clean wire shelves above 2 bay and 1 bay sinks and prep areas.
Location: Bar
- Light shields (corrected)
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: Four light guards missing in the klitchen. Please provide.
Location: Kitchen
- 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: Lexon container in pickle bucket in walk in cooler. Use scoop with handle and do not store in pickle bucket.
Location: Kitchen
|
11/21/2012 | 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: Egg wash at room temperature from last night. Disposed of at time of inspection. Hold at 41 deg F or below.
Location: Kitchen
- Toxic material(s) separation
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: Chemical bottles stored with drinks, etc. Discontinue. Store chemicals bottles separately.
Location: Bar
- Medicines
Medicines not necessary to the health of employees in food establishment.
Correction: Only those medicines that are necessary for the health of employee shall be allowed.
Comments: Remove Kaopectate from kitchen. Do not allow ill employees to work with food.
Location: Kitchen
- 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: Not washing hands before putting on gloves. Please wash hands before putting on gloves.
- Chemical sanitizing exposure time and concentration
Improper exposure time and/or concentration of sanitizer in chemical manual or mechanical operations.
Correction: Use approved exposure time and/or chemical concentration.
Comments: Dish machine is not sanitizing. Repair to sanitize dishes. Sanitize all dishes in three bay sink now and until dish machine is repaired,
Location: Kitchen
Equipment: Dishmachine
- Food unsafe (Critical) (corrected on site)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Comments: Mayo has turned in prep top cooler. Disposed opf at time of inspection. CORRECTED
Location: Kitchen
- 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: Not date marking all items. Please date all ready to eat potentially hazardous foods with 7 day disposal day.
Location: Kitchen
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Clean utensils in soiled container in kitchen. Discontinue. Clean and sanitize utensils and container. 2. Container holding pizza toppings in walk in cooler is soiled. Clean. 3. Clean inside of two door Mccall reach in cooler. 4. Clean sprayer arm at dish machine.
Location: Kitchen
- Hand sink improper usage
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: 1. Chemical bottle on bar hand sink. Discontinue. Do not store anything in or on hand sinks.
Location: Bar
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Bar hand sink is broken. Repair.
Location: Bar
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: Remove old fryer from facility.
Location: Kitchen
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: One light out in kitchen. Provide.
Location: Kitchen
- Cove molding
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: 1. Cove molding missing below green cabinet. Provide. 2. Cove molding missing at bar. Provide.
Location: Kitchen
- Cove molding
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: 1. Cove molding missing below green cabinet. Provide. 2. Cove molding missing at bar. Provide.
Location: Bar
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: Ceiling tiles out in kitchen. Note: adding smoke detectors, etc. Place ceiling tiles when done. 2. Floor warpped in walk in cooler. Replace.3. Broken floor tile at bar. Replace.4. Provide beauty ring around plumbing for three bay sink. 5. Clean or replace stained floor tiles in kitchen. 6. Repair/replace worn carpet/floor by kitchen entrance.
Location: Kitchen
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: Ceiling tiles out in kitchen. Note: adding smoke detectors, etc. Place ceiling tiles when done. 2. Floor warpped in walk in cooler. Replace.3. Broken floor tile at bar. Replace.4. Provide beauty ring around plumbing for three bay sink. 5. Clean or replace stained floor tiles in kitchen. 6. Repair/replace worn carpet/floor by kitchen entrance.
Location: Bar
- Walls, floors, etc/soiled
Physical structure, walls, floors, ceilings and/or attached equipment soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. Clean fan guards in walk in cooler. 2. Clean floor by old fryer and below shelves in stock area. 3. Stained ceiling tile by pass thru. Replace with washable ceiling tile. 4. Clean floor drain at bar by 4 bay sink.
Location: Kitchen
- Walls, floors, etc/soiled
Physical structure, walls, floors, ceilings and/or attached equipment soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. Clean fan guards in walk in cooler. 2. Clean floor by old fryer and below shelves in stock area. 3. Stained ceiling tile by pass thru. Replace with washable ceiling tile. 4. Clean floor drain at bar by 4 bay sink.
Location: Bar
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: 1. cloth towel below cutting board. Discontinue. 2. Cloth towel lining inside of prep top cooler and 1 door reach in freezer. Discontinue. Repair units if needed. Clean as needed.
Location: Kitchen
- 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: 1. Soiled container with baskets in it on top of one door reach in freezer by pizza oven. Remove.
Location: Kitchen
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Bulk food container propped up on mouse trap/ bait box. Discontinue. Replace the container. 2. Door gasket worn on chest freezer at bar. Repair or replace. Do not use duct tape for repairs.
Location: Kitchen
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Bulk food container propped up on mouse trap/ bait box. Discontinue. Replace the container. 2. Door gasket worn on chest freezer at bar. Repair or replace. Do not use duct tape for repairs.
Location: Bar
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: Secure/ seal kitchen hand sink to the wall.
Location: Kitchen
Equipment: Hand sink
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Clean fans in server area and at bar. 2. Two soda holsters holding fluid at bar. remove fluid and clean. 3. Clean fryers. 4. Clean bottom shelf of prep tables and bottom shelf of steam well on cooks line. 5. Remove foil lining bread tray on cooks line. Clean as needed.6. Clean wire shelves above 2 bay and 1 bay sinks and prep areas.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Clean fans in server area and at bar. 2. Two soda holsters holding fluid at bar. remove fluid and clean. 3. Clean fryers. 4. Clean bottom shelf of prep tables and bottom shelf of steam well on cooks line. 5. Remove foil lining bread tray on cooks line. Clean as needed.6. Clean wire shelves above 2 bay and 1 bay sinks and prep areas.
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: Four light guards missing in the klitchen. Please provide.
Location: Kitchen
- 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: Lexon container in pickle bucket in walk in cooler. Use scoop with handle and do not store in pickle bucket.
Location: Kitchen
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11/14/2012 | Routine |
- Electrical service
Electrical service equipment, and/or outlet(s) and fixture(s) not properly installed and/or maintained.
Correction: Electrical service equipment, outlet(s) and fixture(s) shall be properly installed and maintained in good and safe working condition.
Comments: Provide surge protector electrical cords or permenat electrical condiut
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Remove old soiled caulk by dish machine and replace.
Location: Kitchen
- Durability / utensils and equipment
Equipment and/or utensil(s) not durable.
Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
Comments: Remove wooden shelf over green counter by ice machine. Use heavy plastic or metal shelving.
Location: Service counter
- Probe thermometer
No food temperature device(s) provided to take temperatures.
Correction: Provide an approved food thermometer.
Comments: Get probe thermometer to be able to check dish machine temperatures.
- Cove molding
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: provide cove molding below dishmachine and on right side of soda unit in server area. .
Location: Kitchen
- Cove molding
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: provide cove molding below dishmachine and on right side of soda unit in server area. .
Location: Service counter
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. Replace worn/stained floor tiles in kitchen.2. Repair/replace walk in cooler floor.3. Provide beauty ring around 3 bay sink plumbing.
Location: Kitchen
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05/09/2012 | Pre-Licensing |
Restaurant representatives - add corrected or new information about SULLY'S BAR & GRILL, 1229 S GIRLS SCHOOL RD, Indianapolis, IN »