- 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.
Location: Restroom
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: SEAL LOOSE FAUCET ATTACHED AT MAIN BAR 4-BAY SINK SO THAT IT IS NOT MOVABLE.
Location: Main bar
Equipment: 4-bay
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF WHITE BAR REACH-IN COOLER INTERIOR SURFACES AND SHELVING.
Location: 2nd bar
Equipment: Reach in cooler
|
08/02/2014 | Routine |
- Toxic material(s) separation (corrected)
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
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: KITCHEN DISHMACHINE NOT SANITIZING FOR CHLORINE (CURRENTLY AT 0 PPM); REPAIR DISHMACHINE TO ENSURE THAT IT IS SANITIZING FOR CHLORINE AT 50 - 100 PPM.
Location: Kitchen
Equipment: Dishmachine
- Food contact surface(s) soiled (corrected on site)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN AND BAR REACH-IN-COOLERS WHERE NEEDED (INTERIOR AND EXTERIOR SURFACES). INCLUDING ALL BAR LOCATIONS.
Location: Kitchen
Equipment: Reach in cooler
- Food contact surface(s) soiled (corrected on site)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN AND BAR REACH-IN-COOLERS WHERE NEEDED (INTERIOR AND EXTERIOR SURFACES). INCLUDING ALL BAR LOCATIONS.
Location: Bar
Equipment: Reach in cooler
- Soiled linens storage (corrected)
Improper storage of soiled linens.
Correction: Keep in clean, nonabsorbent receptacles or clean, washable laundry bags and stored and transported to prevent contamination of the following: (1) Food. (2) Clean equipment. (3) Clean utensils. (4) Single- service and single-use articles.
Comments: KEEP CLEAN LINEN STORED IN CLEAN LOCATIONS AND SHELVING.
Location: Kitchen
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: DO NOT USE LINENS AS LINERS ON KITCHEN SHELVING; ONLY USE SOUND, SMOOTH AND EASLIY CLEANABLE LINERS OR SURFACES.
Location: Kitchen
- Walls, floors, etc/soiled (corrected on site)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: BLACK BAR:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR FLOORS.
Location: Main 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: WHITE BAR:PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS AT WHITE BAR REACH-IN-COOLERS WHERE MISSING.
Location: 2nd bar
Equipment: Reach in cooler
- Readable thermometer (corrected on site)
Thermometer not designed to be easily readable.
Correction: Provide easily readable thermometer.
Comments: BLACK BAR:CURRENT THERMOMTER AT REACH-IN-COOLER AT BLACK BAR BROKEN--REPLACE.
Location: Main bar
Equipment: Reach in cooler
- Warewashing equipment cleaning (corrected)
Warewashing equipment not cleaned at appropriate intervals.
Correction: Clean warewash equipment appropriate intervals.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN DISHMACHINE (INTERIOR AND EXTERIOR SURFACES).
Location: Kitchen
Equipment: Dishmachine
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: IN PROGRESS:1) REPAIR LOOSE EXTERIOR LINING/MOLDING ON EXTERIOR OF KITCHEN ICE MACHINE--CORRECTED.2) REPLACE AND/OR RESURFACE RUSTED WALK-IN-COOLER SHELVING--NEW SHELVING HAS BEEN ORDERED.
Location: Kitchen
Equipment: Ice machine
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: IN PROGRESS:1) REPAIR LOOSE EXTERIOR LINING/MOLDING ON EXTERIOR OF KITCHEN ICE MACHINE--CORRECTED.2) REPLACE AND/OR RESURFACE RUSTED WALK-IN-COOLER SHELVING--NEW SHELVING HAS BEEN ORDERED.
Location: Kitchen
Equipment: Walk in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF INTERIOR AND EXTERIOR SURFACES OF BAR AND KITCHEN LOCATIONS REACH-IN-CABINET SURFACES/SHELVING.
Location: Main bar
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF INTERIOR AND EXTERIOR SURFACES OF BAR AND KITCHEN LOCATIONS REACH-IN-CABINET SURFACES/SHELVING.
Location: 2nd bar
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF INTERIOR AND EXTERIOR SURFACES OF BAR AND KITCHEN LOCATIONS REACH-IN-CABINET SURFACES/SHELVING.
Location: Kitchen
- 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: IMPROVE ROUTINE DETAIL CLEANING AND SANITIZING OF KITCHEN ICE MACHINE INTERIOR AND EXTERIOR SURFACES.
Location: Kitchen
Equipment: Ice machine
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: WHITE BAR
Location: 2nd bar
Equipment: Hand sink
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: BLACK BAR
Location: Main bar
Equipment: Hand sink
- 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: WHITE BAR:DO NOT STORE ICE SCOOPS ON LIQUOR BOTTLES, SPEED RAILS, ETC. STORE ICE SCOOPS IN PROPER ICE SCOOP HOLDERS AND/OR CLEAN SANITARY SURFACES.
Location: 2nd bar
|
12/06/2013 | Recheck |
- 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).
Location: Kitchen
- Chemical sanitizer concentration
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: KITCHEN DISHMACHINE NOT SANITIZING FOR CHLORINE (CURRENTLY AT 0 PPM); REPAIR DISHMACHINE TO ENSURE THAT IT IS SANITIZING FOR CHLORINE AT 50 - 100 PPM.
Location: Kitchen
Equipment: Dishmachine
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN AND BAR REACH-IN-COOLERS WHERE NEEDED (INTERIOR AND EXTERIOR SURFACES). INCLUDING ALL BAR LOCATIONS.
Location: Kitchen
Equipment: Reach in cooler
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN AND BAR REACH-IN-COOLERS WHERE NEEDED (INTERIOR AND EXTERIOR SURFACES). INCLUDING ALL BAR LOCATIONS.
Location: Bar
Equipment: Reach in cooler
- Soiled linens storage
Improper storage of soiled linens.
Correction: Keep in clean, nonabsorbent receptacles or clean, washable laundry bags and stored and transported to prevent contamination of the following: (1) Food. (2) Clean equipment. (3) Clean utensils. (4) Single- service and single-use articles.
Comments: KEEP CLEAN LINEN STORED IN CLEAN LOCATIONS AND SHELVING.
Location: Kitchen
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: DO NOT USE LINENS AS LINERS ON KITCHEN SHELVING; ONLY USE SOUND, SMOOTH AND EASLIY CLEANABLE LINERS OR SURFACES.
Location: Kitchen
- 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: BLACK BAR:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR FLOORS.
Location: Main 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: WHITE BAR:PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS AT WHITE BAR REACH-IN-COOLERS WHERE MISSING.
Location: 2nd bar
Equipment: Reach in cooler
- Readable thermometer
Thermometer not designed to be easily readable.
Correction: Provide easily readable thermometer.
Comments: BLACK BAR:CURRENT THERMOMTER AT REACH-IN-COOLER AT BLACK BAR BROKEN--REPLACE.
Location: Main bar
Equipment: Reach in cooler
- Warewashing equipment cleaning
Warewashing equipment not cleaned at appropriate intervals.
Correction: Clean warewash equipment appropriate intervals.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN DISHMACHINE (INTERIOR AND EXTERIOR SURFACES).
Location: Kitchen
Equipment: Dishmachine
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1) REPAIR LOOSE EXTERIOR LINING/MOLDING ON EXTERIOR OF KITCHEN ICE MACHINE.2) REPLACE AND/OR RESURFACE RUSTED WALK-IN-COOLER SHELVING.
Location: Kitchen
Equipment: Ice machine
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1) REPAIR LOOSE EXTERIOR LINING/MOLDING ON EXTERIOR OF KITCHEN ICE MACHINE.2) REPLACE AND/OR RESURFACE RUSTED WALK-IN-COOLER SHELVING.
Location: Kitchen
Equipment: Walk in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF INTERIOR AND EXTERIOR SURFACES OF BAR AND KITCHEN LOCATIONS REACH-IN-CABINET SURFACES/SHELVING.
Location: Main bar
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF INTERIOR AND EXTERIOR SURFACES OF BAR AND KITCHEN LOCATIONS REACH-IN-CABINET SURFACES/SHELVING.
Location: 2nd bar
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF INTERIOR AND EXTERIOR SURFACES OF BAR AND KITCHEN LOCATIONS REACH-IN-CABINET SURFACES/SHELVING.
Location: Kitchen
- 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: IMPROVE ROUTINE DETAIL CLEANING AND SANITIZING OF KITCHEN ICE MACHINE INTERIOR AND EXTERIOR SURFACES.
Location: Kitchen
Equipment: Ice machine
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: WHITE BAR
Location: 2nd bar
Equipment: Hand sink
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: BLACK BAR
Location: Main bar
Equipment: Hand sink
- 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: WHITE BAR:DO NOT STORE ICE SCOOPS ON LIQUOR BOTTLES, SPEED RAILS, ETC. STORE ICE SCOOPS IN PROPER ICE SCOOP HOLDERS AND/OR CLEAN SANITARY SURFACES.
Location: 2nd bar
|
11/22/2013 | Routine |
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: DISHAMACHINE SANTIIZING AT 0 PPM FOR CHLORINE. NO SANITIZER PRESENT.
Location: Kitchen
Equipment: Dishmachine
- 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: BLACK BAR:PROVIDE SANITIZER AT BAR 4-BAY SINK.
Location: Bar
Equipment: 3-bay
- 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: IMPROVE ROUTINE CLEANING AND SANITIZING OF RESTROOM CEILING VENTS.
Location: Restroom
- 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: IMPROVE ROUTINE CLEANING AND SANITIZING OF RESTROOM CEILING VENTS.
Location: Emp restroom
- Warewashing No detergent (corrected)
Warewashing equipment used without a cleaning agent.
Correction: Provided approved cleaning agent.
Location: Kitchen
Equipment: Dishmachine
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPLACE OR RESURFACE RUSTED SHELVING AT WALK-IN-COOLER.
Location: Kitchen
Equipment: Metal shelving
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPLACE OR RESURFACE RUSTED SHELVING AT WALK-IN-COOLER.
Location: Walk-in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED EXTERIOR VENTS OF KITCHEN ICE MACHINE.WHITE BAR:-SOILED REACH-IN-COOLER INTERIOR SURFACES.
Location: Kitchen
Equipment: Ice machine
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED EXTERIOR VENTS OF KITCHEN ICE MACHINE.WHITE BAR:-SOILED REACH-IN-COOLER INTERIOR SURFACES.
Location: Bar
Equipment: Reach in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED EXTERIOR VENTS OF KITCHEN ICE MACHINE.WHITE BAR:-SOILED REACH-IN-COOLER INTERIOR SURFACES.
Location: Bar
- Hand sink/soap (corrected on site)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: WHITE BAR
Location: Bar
Equipment: Hand sink
- No test kit
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: PROVIDE CHEMICAL SANITIZER TEST STRIPS FOR CHLORINE.
Location: Kitchen
Equipment: Dishmachine
- No test kit
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: PROVIDE CHEMICAL SANITIZER TEST STRIPS FOR CHLORINE.
Location: Bar
Equipment: 4-bay
- In use utensil storage (corrected on site)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: BLACK BAR:ICE SCOOP BURIED IN ICE BIN; STORE WITH HANDLE UP IF STORED IN ICE BIN OR STORE ON CLEAN SANITARY SURFACE OR IN FOOD GRADE ICE SCOOP HOLDER.
Location: Bar
Equipment: Ice bin
|
05/10/2013 | Recheck |
- Chemical sanitizer concentration
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: DISHAMACHINE SANTIIZING AT 0 PPM FOR CHLORINE. NO SANITIZER PRESENT.
Location: Kitchen
Equipment: Dishmachine
- Chemical sanitizer concentration
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: BLACK BAR:PROVIDE SANITIZER AT BAR 4-BAY SINK.
Location: Bar
Equipment: 3-bay
- 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: IMPROVE ROUTINE CLEANING AND SANITIZING OF RESTROOM CEILING VENTS.
Location: Restroom
- 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: IMPROVE ROUTINE CLEANING AND SANITIZING OF RESTROOM CEILING VENTS.
Location: Emp restroom
- Warewashing No detergent
Warewashing equipment used without a cleaning agent.
Correction: Provided approved cleaning agent.
Location: Kitchen
Equipment: Dishmachine
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPLACE OR RESURFACE RUSTED SHELVING AT WALK-IN-COOLER.
Location: Kitchen
Equipment: Metal shelving
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPLACE OR RESURFACE RUSTED SHELVING AT WALK-IN-COOLER.
Location: Walk-in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED EXTERIOR VENTS OF KITCHEN ICE MACHINE.WHITE BAR:-SOILED REACH-IN-COOLER INTERIOR SURFACES AND SPEED RAILS.
Location: Kitchen
Equipment: Ice machine
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED EXTERIOR VENTS OF KITCHEN ICE MACHINE.WHITE BAR:-SOILED REACH-IN-COOLER INTERIOR SURFACES AND SPEED RAILS.
Location: Bar
Equipment: Reach in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED EXTERIOR VENTS OF KITCHEN ICE MACHINE.WHITE BAR:-SOILED REACH-IN-COOLER INTERIOR SURFACES AND SPEED RAILS.
Location: Bar
- Hand sink/soap (corrected on site)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: WHITE BAR
Location: Bar
Equipment: Hand sink
- 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: BLACK BAR:ICE SCOOP BURIED IN ICE BIN; STORE WITH HANDLE UP IF STORED IN ICE BIN OR STORE ON CLEAN SANITARY SURFACE OR IN FOOD GRADE ICE SCOOP HOLDER.
Location: Bar
Equipment: Ice bin
|
05/09/2013 | 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: MILK AND BLACK BAR:KEEP CUT FRUIT ON ICE IN FRUIT STORAGE CONTAINERS AT BOTH BARS.
Location: Main bar
- 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: MILK AND BLACK BAR:KEEP CUT FRUIT ON ICE IN FRUIT STORAGE CONTAINERS AT BOTH BARS.
Location: 2nd bar
- 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: KEEP RAW EGGS STORED BELOW READY-TO-EAT FOOD AT WALK-IN-COOLER TO PREVENT ANY POTENTIAL CROSS-CONTAMINATION.
Location: Walk-in cooler
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: MILK AND BLACK BAR.
Location: 2nd bar
Equipment: Reach in cooler
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: MILK AND BLACK BAR.
Location: Main bar
Equipment: Reach in cooler
- 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: MILK BAR.
Location: 2nd bar
Equipment: Hand sink
- 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: IMPROVE ROUTINE CLEANING AND SANITIZING OF KITCHEN CEILING TILES/VENTS WHERE NEEDED.
Location: Kitchen
- Wall and ceiling coverings/attachments
Wall and/or ceiling coverings and/or coatings improperly attached.
Correction: Wall and ceiling covering materials shall be attached so they are easily cleanable.
Comments: REPLACE ANY DAMAGED CEILING TILES WHERE NEEDED AT KITCHEN CEILING.
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: MILK BAR: IMPROVE ROUTINE CLEANING AND SANITIZING BAR FLOORS.
Location: 2nd 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: MILK AND BLACK BAR: PROVIDE WHERE MISSING AT COOLERS.
Location: 2nd bar
Equipment: Reach in cooler
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: MILK AND BLACK BAR: PROVIDE WHERE MISSING AT COOLERS.
Location: Main bar
Equipment: Reach in cooler
- Miscellaneous contamination of food (Non-Critical) (corrected on site)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: MILK & BLACK BAR: KEEP SODA GUN HOSES STORED OUT OF ICE BINS TO PREVENT ANY POTENTIAL CROSS-CONTAMINATION.
Location: 2nd bar
Equipment: Ice bin
- Miscellaneous contamination of food (Non-Critical) (corrected on site)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: MILK & BLACK BAR: KEEP SODA GUN HOSES STORED OUT OF ICE BINS TO PREVENT ANY POTENTIAL CROSS-CONTAMINATION.
Location: Main bar
Equipment: Ice bin
- 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: BLACK BAR.
Location: Main bar
Equipment: Soda gun & holster
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: IN PROGRESS: ON ORDERPROVIDE LIGHT GUARD SHIELDS FOR EXPOSED LIGHT BULBS AT KITCHEN CEILING WHERE NEEDED.
Location: Kitchen
- Restroom enclosed
Toilet room not completely enclosed.
Correction: A toilet room located on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door.
Location: Kitchen
- Restroom enclosed
Toilet room not completely enclosed.
Correction: A toilet room located on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door.
Location: Emp restroom
- No test kit
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: IN PROGRESS WITH LAB TEK:PROVIDE CHEMICAL SANITIZER TEST STRIPS FOR CHLORINE FOR KITCHEN DISHMACHINE.
Location: Kitchen
Equipment: Dishmachine
|
08/10/2012 | 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: MILK AND BLACK BAR:KEEP CUT FRUIT ON ICE IN FRUIT STORAGE CONTAINERS AT BOTH BARS.
Location: Main bar
- 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: MILK AND BLACK BAR:KEEP CUT FRUIT ON ICE IN FRUIT STORAGE CONTAINERS AT BOTH BARS.
Location: 2nd bar
- Cross-contamination (corrected on site)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: KEEP RAW EGGS STORED BELOW READY-TO-EAT FOOD AT WALK-IN-COOLER TO PREVENT ANY POTENTIAL CROSS-CONTAMINATION.
Location: Walk-in cooler
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: MILK AND BLACK BAR.
Location: 2nd bar
Equipment: Reach in cooler
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: MILK AND BLACK BAR.
Location: Main bar
Equipment: Reach in cooler
- 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: MILK BAR.
Location: 2nd bar
Equipment: Hand sink
- Wall and ceiling coverings/attachments
Wall and/or ceiling coverings and/or coatings improperly attached.
Correction: Wall and ceiling covering materials shall be attached so they are easily cleanable.
Comments: REPLACE ANY DAMAGED CEILING TILES WHERE NEEDED AT KITCHEN CEILING.
Location: Kitchen
- 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: MILK BAR: IMPROVE ROUTINE CLEANING AND SANITIZING BAR FLOORS.
Location: 2nd 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: MILK AND BLACK BAR: PROVIDE WHERE MISSING AT COOLERS.
Location: 2nd bar
Equipment: Reach in cooler
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: MILK AND BLACK BAR: PROVIDE WHERE MISSING AT COOLERS.
Location: Main bar
Equipment: Reach in cooler
- Miscellaneous contamination of food (Non-Critical)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: MILK & BLACK BAR: KEEP SODA GUN HOSES STORED OUT OF ICE BINS TO PREVENT ANY POTENTIAL CROSS-CONTAMINATION.
Location: 2nd bar
Equipment: Ice bin
- Miscellaneous contamination of food (Non-Critical)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: MILK & BLACK BAR: KEEP SODA GUN HOSES STORED OUT OF ICE BINS TO PREVENT ANY POTENTIAL CROSS-CONTAMINATION.
Location: Main bar
Equipment: Ice bin
- 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: BLACK BAR.
Location: Main bar
Equipment: Soda gun & holster
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: PROVIDE LIGHT GUARD SHIELDS FOR EXPOSED LIGHT BULBS AT KITCHEN CEILING WHERE NEEDED.
Location: Kitchen
- Restroom enclosed
Toilet room not completely enclosed.
Correction: A toilet room located on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door.
Location: Kitchen
- Restroom enclosed
Toilet room not completely enclosed.
Correction: A toilet room located on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door.
Location: Emp restroom
- No test kit
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: PROVIDE CHEMICAL SANITIZER TEST STRIPS FOR CHLORINE FOR KITCHEN DISHMACHINE.
Location: Kitchen
Equipment: Dishmachine
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07/14/2012 | Routine |
- Hand sink/soap (corrected on site)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: Move soap and paper towel dispenser to front hand sink at white bar. Removed from old hand sink which is now used as a dump sink. CORRECTED
Location: Bar
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02/03/2012 | Super Bowl Routine |
Restaurant representatives - add corrected or new information about 6 Lounge & Restaurant, 247 S MERIDIAN ST, Indianapolis, IN »