- CO2 tanks unrestrained
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
Comments: 1. C02 tanks not restrained. Restrain all tanks.
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: 1. Baking oven soiled inside on cooks line. Clean
Location: Kitchen
|
07/14/2014 | Routine |
| No violation noted during this evaluation. | 02/21/2014 | Routine |
- 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: 1. Dish machine not sanitizing at final rinse. Repair to a sound working condition.
Location: Kitchen
Equipment: Dishmachine
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Two bay prep sinik in kitchen soiled. Clean and sanitize.
Location: Kitchen
Equipment: 2-bay
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Top of dish machine soiled. Clean. 2. Keg cooler in bar by walk in cooler end of kitchen soiled. Clean.
Location: Kitchen
Equipment: Dishmachine
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Top of dish machine soiled. Clean. 2. Keg cooler in bar by walk in cooler end of kitchen soiled. Clean.
Location: Bar
|
09/25/2013 | Recheck |
- 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: 1. Dish machine not sanitizing at final rinse. Repair to a sound working condition.
Location: Kitchen
Equipment: Dishmachine
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Two bay prep sinik in kitchen soiled. Clean and sanitize.
Location: Kitchen
Equipment: 2-bay
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Top of dish machine soiled. Clean. 2. Keg cooler in bar by walk in cooler end of kitchen soiled. Clean.
Location: Kitchen
Equipment: Dishmachine
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Top of dish machine soiled. Clean. 2. Keg cooler in bar by walk in cooler end of kitchen soiled. Clean.
Location: Bar
|
09/18/2013 | Routine |
- CO2 tanks unrestrained
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
Comments: 1. Small C02 tank in bar not restrained. Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
- 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. Mold on wall above work sink in dish machine area. Clean wall.
Location: Dish machine area
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. Drink gun at bar soiled. Clean.
Location: Bar
|
04/29/2013 | Routine |
| No violation noted during this evaluation. | 11/13/2012 | 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: Food in the Crescor hot box is 108-116F. Chicken was placed in the oven. Be sure cold foods are reheated to 165 within 2 hours.
Location: Kitchen
- 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: Beef roast in the glass door refrigerator 44-45 F. All hot-food must be cooled from 135F to 70 in 2 hours & from 70 to 41 F in another 4 hours.
Location: Kitchen
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: There is no sanitizer detected for the final rinse of the dish machine. Use the 3 bay sink to wash dishes, Wash, rinse & sanitize.
Location: Kitchen
- Food unsafe (Critical) (corrected)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Comments: There was a gnat in a bottle of alcohol. Discard.
Location: Kitchen
- 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 chicken is stored over tomatoes. Store raw chicken below all other foods.
Location: Kitchen
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: There is no hot water from the plumbing system. A water heater is scheduled to be installed today. Hot water is available through a large commercial coffee machine.
Location: Kitchen
- Ice reuse (corrected)
Exterior cooling ice used for consumption.
Correction: Ice used as exterior coolant shall not be used for consumption.
Comments: A Pak with milk is in the ice machine. Do not store anything in the ice machine other than the scoop.
Location: Kitchen
- 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: There are boxes of food on the floor in the walk in freezer.
Location: Walk-in freezer
|
05/17/2012 | 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: Food in the Crescor hot box is 108-116F. Chicken was placed in the oven. Be sure cold foods are reheated to 165 within 2 hours.
Location: Kitchen
- 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: Beef roast in the glass door refrigerator 44-45 F. All hot-food must be cooled from 135F to 70 in 2 hours & from 70 to 41 F in another 4 hours.
Location: Kitchen
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: There is no sanitizer detected for the final rinse of the dish machine. Use the 3 bay sink to wash dishes, Wash, rinse & sanitize.
Location: Kitchen
- 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: There was a gnat in a bottle of alcohol. Discard.
Location: Kitchen
- 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 chicken is stored over tomatoes. Store raw chicken below all other foods.
Location: Kitchen
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: There is no hot water from the plumbing system. A water heater is scheduled to be installed today. Hot water is available through a large commercial coffee machine.
Location: Kitchen
- Ice reuse (corrected on site)
Exterior cooling ice used for consumption.
Correction: Ice used as exterior coolant shall not be used for consumption.
Comments: A Pak with milk is in the ice machine. Do not store anything in the ice machine other than the scoop.
Location: Kitchen
- Food storage
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: There are boxes of food on the floor in the walk in freezer.
Location: Walk-in freezer
|
05/16/2012 | 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: Food in the Crescor hot box is 108-116F. Chicken was placed in the oven. Be sure cold foods are reheated to 165 within 2 hours.
Location: Kitchen
- 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: Beef roast in the glass door refrigerator 44-45 F. All hot-food must be cooled from 135F to 70 in 2 hours & from 70 to 41 F in another 4 hours.
Location: Kitchen
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: There is no sanitizer detected for the final rinse of the dish machine. Use the 3 bay sink to wash dishes, Wash, rinse & sanitize.
Location: Kitchen
- 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: There was a gnat in a bottle of alcohol. Discard.
Location: Kitchen
- 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 chicken is stored over tomatoes. Store raw chicken below all other foods.
Location: Kitchen
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: There is no hot water from the plumbing system. A water heater is scheduled to be installed today. Hot water is available through a large commercial coffee machine.
Location: Kitchen
- Ice reuse (corrected on site)
Exterior cooling ice used for consumption.
Correction: Ice used as exterior coolant shall not be used for consumption.
Comments: A Pak with milk is in the ice machine. Do not store anything in the ice machine other than the scoop.
Location: Kitchen
- Food storage
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: There are boxes of food on the floor in the walk in freezer.
Location: Walk-in freezer
|
05/04/2012 | Routine |
- Ventilation provided
Insufficient capacity and/or no mechanical ventilation provided.
Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
Comments: The extinguishing system for the exhaust hood has no tag. Have system inspected & tagged.
Location: Kitchen
|
01/23/2012 | Routine |
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