- Improper reheating (corrected on site)
Cooked and cooled potentially hazardous food not reheated to 165 degrees F.
Correction: Reheat to 165 degrees F all foods that have been previously cooked and cooled.
Comments: CONEY SAUCE NOT RE-HEATED PROPERLY, WAS PUT IN MICROWAVE DURING INSPECTION
Location: Service counter
Equipment: Warming drawers
- 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: CHEMICAL SPRAY BOTTLES STORED OVER 3-BAY. CHEMICAL SPRAY BOTTLES WERE MOVED DURING INSPECTION
Location: Three bay area
- Hand sink location blocked (corrected on site)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: LARGE FAN IN FRONT OF HANDSINK, WAS MOVED DURING INSPECTION
Location: Kitchen
Equipment: Hand sink
- Storage of Personal Items (corrected on site)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: PURSES, ETC...
Location: Kitchen (back)
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: CLEAN AND ORGANIZE CLUTTER IN THE BACK ROOM
Location: Back room
- Improper storage of clean equipment (corrected on site)
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: HOTEL PANS STORED UPWARDS, PIC TURNED THEM UPSIDE DOWN
Location: Three bay 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: NEW BAR AREA, LINERS FOR GLASSWARE IS SOILED, CLEAN AND SANITIZE
Location: Bar
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Location: Main bar
Equipment: 4-bay
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Location: Kitchen
Equipment: Hand sink
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Equipment: Mop sink
|
09/10/2014 | Routine |
- Storage of Personal Items (corrected on site)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Location: Kitchen
- Storage of Personal Items (corrected on site)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Location: Bar
- 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN FLOORS.
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 DETAILED CLEANING AND SANITIZING OF ALL BAR INTERIOR AND EXTERIOR SURFACES OF ICE MACHINES WHERE NEEDED.
Location: Bar
Equipment: Ice machine
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: REPAIR LEAKS AT KITCHEN HANDSINK FAUCET HEAD.
Location: Kitchen
Equipment: Hand sink
|
01/25/2014 | Routine |
- Smoking Paraphernalia (corrected on site)
Smoking paraphernalia (ashtrays etc.) observed in non-smoking facility.
Correction: Remove all smoking paraphernalia from facility.
Comments: PACK OF CIGARETTES LOCATED ON BAR COUNTER-TOP AT MAIN BAR LOCATION--REMOVE AND DISCONTINUE THIS BEHAVIOR AT ESTABLISHMENT.
- 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).
Location: Kitchen
- 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 OPEN DRINKS LOCATED IN KITCHEN.
Location: Kitchen
- 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 MAIN BAR LOCATION REACH-IN-COOLERS.
Location: Main bar
Equipment: Reach in cooler
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Location: Kitchen
Equipment: Can opener
- Hand sink capacity
Inadequate number of hand washing sinks.
Correction: Provide adequate number of hand washing sinks.
Comments: IN PROGRESS WITH REPAIRS:PROVIDE AT PORTABLE BAR.
Location: Bar
Equipment: Hand sink
- 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: NO IN-PLACE SANITIZER BUCKET SET-UP; MAINTAIN AT ALL TIMES DURING KITCHEN OPERATION HOURS AND CHANGE AT LEAST EVERY 2 HOURS.
Location: Kitchen
- Unapproved food contact materials (corrected)
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: PROVIDE PROPER FOOD-GRADE CAN INSERT FOR NACHO CHEESE SAUCE WARMER UNIT; DISCONTINUE USE OF ORIGINAL FOOD TIN CANS IN WARMER.
Location: Kitchen
- Hair restraints (corrected)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: KITCHEN
- Single Service/Equipment storage (corrected on site)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: -KEEP SINGLE-SERVICE ITEMS STORED OFF FLOOR AT LEAST 6 INCHES.-STORE KNIVES LOCATION AT MAIN BAR LOCATION IN A MORE APPROPRIATE SANITARY MANNER AT MAIN BAR; NOT ON WOOD LEDGE ABOVE BAR 4 BAY SINK.
Location: Kitchen
- Single Service/Equipment storage (corrected on site)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: -KEEP SINGLE-SERVICE ITEMS STORED OFF FLOOR AT LEAST 6 INCHES.-STORE KNIVES LOCATION AT MAIN BAR LOCATION IN A MORE APPROPRIATE SANITARY MANNER AT MAIN BAR; NOT ON WOOD LEDGE ABOVE BAR 4 BAY SINK.
Location: Main bar
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL BAR FLOORS.***FRONT CARPET CLEANING/SANITIZING NEEDED. ESTABLISHMENT PLANS TO CARPET WOODEN FLOORS AND EPOXY BACK FLOORS--WILL FOLLOW-UP ON NEXT ROUTINE INSPECTION.
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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL BAR FLOORS.***FRONT CARPET CLEANING/SANITIZING NEEDED. ESTABLISHMENT PLANS TO CARPET WOODEN FLOORS AND EPOXY BACK FLOORS--WILL FOLLOW-UP ON NEXT ROUTINE INSPECTION.
Location: Bar
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL BAR FLOORS.***FRONT CARPET CLEANING/SANITIZING NEEDED. ESTABLISHMENT PLANS TO CARPET WOODEN FLOORS AND EPOXY BACK FLOORS--WILL FOLLOW-UP ON NEXT ROUTINE INSPECTION.
Location: Main bar
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL BAR FLOORS.***FRONT CARPET CLEANING/SANITIZING NEEDED. ESTABLISHMENT PLANS TO CARPET WOODEN FLOORS AND EPOXY BACK FLOORS--WILL FOLLOW-UP ON NEXT ROUTINE INSPECTION.
Location: 2nd bar
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: PROVIDE PROPER SUMP PUMP COVER FOR MAIN BAR LOCATION.
Location: Main bar
- Beverage tubing
Beverage tubing and/or cold-plate beverage cooling devices not separated from ice intended for human consumption.
Correction: Beverage tubing and cold-plate beverage cooling device(s) may not be installed in contact with ice stored for human consumption.
Comments: PROVIDE AT BACK TREMOR BAR LOCATIONS.
Location: Bar
- Beverage tubing (corrected)
Beverage tubing and/or cold-plate beverage cooling devices not separated from ice intended for human consumption.
Correction: Beverage tubing and cold-plate beverage cooling device(s) may not be installed in contact with ice stored for human consumption.
Comments: PROVIDE AT BACK TREMOR BAR LOCATIONS.
Location: Main bar
- Beverage tubing (corrected)
Beverage tubing and/or cold-plate beverage cooling devices not separated from ice intended for human consumption.
Correction: Beverage tubing and cold-plate beverage cooling device(s) may not be installed in contact with ice stored for human consumption.
Comments: PROVIDE AT BACK TREMOR BAR LOCATIONS.
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 THE FOLLOWING:-CLEAN AND ORGANIZE KITCHEN SHELVING.-SOILED KITCHEN FAN.
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 DETAILED CLEANING AND SANITIZING OF ESTABLISHMENT ICE MACHINES INTERIOR AND EXTERIOR SURFACES.
Location: Main bar
Equipment: Ice machine
- 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 DETAILED CLEANING AND SANITIZING OF ESTABLISHMENT ICE MACHINES INTERIOR AND EXTERIOR SURFACES.
Location: 2nd bar
Equipment: Ice machine
- No three bay
No approved 3 bay sink for utensil washing.
Correction: A sink with at least 3 bays shall be provided for manually washing, rinsing, and sanitizing equipment and utensils.
Comments: IN PROGRESS WITH REPAIRS:PROVIDE AT PORTABLE BAR.
Location: Bar
- No test kit (corrected)
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: PROVIDE CHEMICAL SANITIZER TEST STRIPS FOR KITCHEN AND ALL BAR LOCATIONS.
Location: Kitchen
- No test kit (corrected)
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: PROVIDE CHEMICAL SANITIZER TEST STRIPS FOR KITCHEN AND ALL BAR LOCATIONS.
Location: Bar
|
07/12/2013 | Recheck |
- Smoking Paraphernalia (corrected on site)
Smoking paraphernalia (ashtrays etc.) observed in non-smoking facility.
Correction: Remove all smoking paraphernalia from facility.
Comments: PACK OF CIGARETTES LOCATED ON BAR COUNTER-TOP AT MAIN BAR LOCATION--REMOVE AND DISCONTINUE THIS BEHAVIOR AT ESTABLISHMENT.
- 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).
Location: Kitchen
- Eating, drinking, smoking (corrected on site)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: EMPLOYEE OPEN DRINKS LOCATED IN KITCHEN.
Location: Kitchen
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF MAIN BAR LOCATION REACH-IN-COOLERS.
Location: Main bar
Equipment: Reach in cooler
- Food contact cleaning frequency
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Location: Kitchen
Equipment: Can opener
- 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: NO IN-PLACE SANITIZER BUCKET SET-UP; MAINTAIN AT ALL TIMES DURING KITCHEN OPERATION HOURS AND CHANGE AT LEAST EVERY 2 HOURS.
Location: Kitchen
- Unapproved food contact materials
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: PROVIDE PROPER FOOD-GRADE CAN INSERT FOR NACHO CHEESE SAUCE WARMER UNIT; DISCONTINUE USE OF ORIGINAL FOOD TIN CANS IN WARMER.
Location: Kitchen
- Hair restraints (corrected on site)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: KITCHEN
- Single Service/Equipment storage (corrected on site)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: -KEEP SINGLE-SERVICE ITEMS STORED OFF FLOOR AT LEAST 6 INCHES.-STORE KNIVES LOCATION AT MAIN BAR LOCATION IN A MORE APPROPRIATE SANITARY MANNER AT MAIN BAR; NOT ON WOOD LEDGE ABOVE BAR 4 BAY SINK.
Location: Kitchen
- Single Service/Equipment storage
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: -KEEP SINGLE-SERVICE ITEMS STORED OFF FLOOR AT LEAST 6 INCHES.-STORE KNIVES LOCATION AT MAIN BAR LOCATION IN A MORE APPROPRIATE SANITARY MANNER AT MAIN BAR; NOT ON WOOD LEDGE ABOVE BAR 4 BAY SINK.
Location: Main bar
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN AND ALL BAR FLOORS.
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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN AND ALL BAR FLOORS.
Location: Bar
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN AND ALL BAR FLOORS.
Location: Main bar
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN AND ALL BAR FLOORS.
Location: 2nd bar
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: PROVIDE PROPER SUMP PUMP COVER FOR MAIN BAR LOCATION.
Location: Main bar
- Beverage tubing
Beverage tubing and/or cold-plate beverage cooling devices not separated from ice intended for human consumption.
Correction: Beverage tubing and cold-plate beverage cooling device(s) may not be installed in contact with ice stored for human consumption.
Comments: PROVIDE AT ALL BAR LOCATIONS.
Location: Bar
- Beverage tubing
Beverage tubing and/or cold-plate beverage cooling devices not separated from ice intended for human consumption.
Correction: Beverage tubing and cold-plate beverage cooling device(s) may not be installed in contact with ice stored for human consumption.
Comments: PROVIDE AT ALL BAR LOCATIONS.
Location: Main bar
- Beverage tubing
Beverage tubing and/or cold-plate beverage cooling devices not separated from ice intended for human consumption.
Correction: Beverage tubing and cold-plate beverage cooling device(s) may not be installed in contact with ice stored for human consumption.
Comments: PROVIDE AT ALL BAR LOCATIONS.
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 THE FOLLOWING:-CLEAN AND ORGANIZE KITCHEN SHELVING.-SOILED KITCHEN FAN.
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 DETAILED CLEANING AND SANITIZING OF ESTABLISHMENT ICE MACHINES INTERIOR AND EXTERIOR SURFACES.
Location: Main bar
Equipment: Ice machine
- 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 DETAILED CLEANING AND SANITIZING OF ESTABLISHMENT ICE MACHINES INTERIOR AND EXTERIOR SURFACES.
Location: 2nd bar
Equipment: Ice machine
- 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 KITCHEN AND ALL BAR LOCATIONS.
Location: Kitchen
- 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 KITCHEN AND ALL BAR LOCATIONS.
Location: Bar
|
05/31/2013 | Routine |
- CO2 tanks unrestrained (corrected)
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
Comments: KITCHEN
- Eating, drinking, smoking (corrected)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: OPEN EMPLOYEE DRINKS AND IMPROPER STORAGE IN KITCHEN.
Location: Kitchen
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: SOILED MAIN BAR PEPSI COOLER EXTERIOR AND INTERIOR SURFACES (EX. FANGUARDS, SHELVING, DOOR TRACKS, ETC)--IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING.
Location: Kitchen
Equipment: Reach in cooler
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: SOILED MAIN BAR PEPSI COOLER EXTERIOR AND INTERIOR SURFACES (EX. FANGUARDS, SHELVING, DOOR TRACKS, ETC)--IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING.
Location: Main bar
Equipment: Reach in cooler
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Location: Kitchen
Equipment: Can opener
- Unapproved food contact materials (corrected)
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: IN PROGRESS:USE ONLY APPROVED FOOD-GRADE CONTAINERS OR WRAPPINGS FOR FOOD STORAGE; DISCONTINUE USE OF NON-FOOD GRADE FOOD CONTAINERS.
Location: Kitchen
- Storage of Personal Items (corrected)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Location: Kitchen
- Single Service/Equipment storage (corrected)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: TREMORS BOTTOM BAR: KEEP SINGLE-SERVICE ITEMS STORED OFF FLOOR AT LEAST 6 INCHES.
Location: Back room
- Single Service/Equipment storage (corrected)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: TREMORS BOTTOM BAR: KEEP SINGLE-SERVICE ITEMS STORED OFF FLOOR AT LEAST 6 INCHES.
Location: Bar
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: IN PROGRESS: LIGHT FIXTURE NEEDS TO BE REPAIRED.TREMORS BOTTOM BAR LOCATION: PROVIDE LIGHTS WHERE OUT AT BACK MENS RESTROOM CEILING.
Location: Mens restroom
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: IN PROGRESS: LIGHT FIXTURE NEEDS TO BE REPAIRED.TREMORS BOTTOM BAR LOCATION: PROVIDE LIGHTS WHERE OUT AT BACK MENS RESTROOM CEILING.
Location: Back room
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: IN PROGRESS: LIGHT FIXTURE NEEDS TO BE REPAIRED.TREMORS BOTTOM BAR LOCATION: PROVIDE LIGHTS WHERE OUT AT BACK MENS RESTROOM CEILING.
Location: Walk-in cooler
- Unnecessary litter (corrected)
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: REMOVE CARDBOARD LINING OFF SHELVING IN KITCHEN; USE ONLY SOUND, SMOOTH AND EASILY CLEANABLE SURFACES.
Location: Kitchen
- Ventilation soiled (corrected)
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: IN PROGRESS:IMPROVE ROUTINE CLEANING AND SANITIZING OF KITCHEN CEILING VENTS/TILES.
Location: Kitchen
- Wall and ceiling coverings/attachments (corrected)
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: TREMORS BOTTOM & TOP BARS AND AT BACK LIQUOR STORAGE ROOM: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BACK BAR FLOORS AND BACK BAR LIQUOR STORAGE ROOM FLOORS.MAIN BAR FLOORS: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF MAIN BAR FLOORS.SOILED WALK-IN-COOLER FLOORS, WALLS AND CEILINGS AT BACK TREMOS LOCATION AND AT FRONT WALK-IN-COOLER LOCATION BY MAIN BAR.: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING.
Location: Back room
- 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: TREMORS BOTTOM & TOP BARS AND AT BACK LIQUOR STORAGE ROOM: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BACK BAR FLOORS AND BACK BAR LIQUOR STORAGE ROOM FLOORS.MAIN BAR FLOORS: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF MAIN BAR FLOORS.SOILED WALK-IN-COOLER FLOORS, WALLS AND CEILINGS AT BACK TREMOS LOCATION AND AT FRONT WALK-IN-COOLER LOCATION BY MAIN BAR.: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING.
Location: 2nd bar
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: TREMORS BOTTOM & TOP BARS AND AT BACK LIQUOR STORAGE ROOM: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BACK BAR FLOORS AND BACK BAR LIQUOR STORAGE ROOM FLOORS.MAIN BAR FLOORS: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF MAIN BAR FLOORS.SOILED WALK-IN-COOLER FLOORS, WALLS AND CEILINGS AT BACK TREMOS LOCATION AND AT FRONT WALK-IN-COOLER LOCATION BY MAIN BAR.: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING.
Location: Dry storage
- 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: TREMORS BOTTOM & TOP BARS AND AT BACK LIQUOR STORAGE ROOM: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BACK BAR FLOORS AND BACK BAR LIQUOR STORAGE ROOM FLOORS.MAIN BAR FLOORS: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF MAIN BAR FLOORS.SOILED WALK-IN-COOLER FLOORS, WALLS AND CEILINGS AT BACK TREMOS LOCATION AND AT FRONT WALK-IN-COOLER LOCATION BY MAIN BAR.: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING.
Location: Walk-in cooler
- 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: TREMORS BOTTOM & TOP BARS AND AT BACK LIQUOR STORAGE ROOM: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BACK BAR FLOORS AND BACK BAR LIQUOR STORAGE ROOM FLOORS.MAIN BAR FLOORS: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF MAIN BAR FLOORS.SOILED WALK-IN-COOLER FLOORS, WALLS AND CEILINGS AT BACK TREMOS LOCATION AND AT FRONT WALK-IN-COOLER LOCATION BY MAIN BAR.: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING.
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: PROVIDE INTERIOR VISIBLE WORKING THERMOMETER AT PORTABLE BAR RED BULL COOLER.
Location: Bar
Equipment: Reach in cooler
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: TREMORS BOTTOM BAR: SWITCH HOT AND COLD WATER LABELS AT BACK BAR HANDSINK NOZZELS CORRECTLY.
Location: Back room
Equipment: Hand sink
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: TREMORS BOTTOM BAR: SWITCH HOT AND COLD WATER LABELS AT BACK BAR HANDSINK NOZZELS CORRECTLY.
Location: 2nd bar
- Beverage tubing
Beverage tubing and/or cold-plate beverage cooling devices not separated from ice intended for human consumption.
Correction: Beverage tubing and cold-plate beverage cooling device(s) may not be installed in contact with ice stored for human consumption.
Comments: UPGRADE AND REPLACE ALL OUTDATED ICE BINS AT ALL ESTABLISHMENT BAR LOCATIONS.
Location: Bar
Equipment: Ice bin
- Beverage tubing
Beverage tubing and/or cold-plate beverage cooling devices not separated from ice intended for human consumption.
Correction: Beverage tubing and cold-plate beverage cooling device(s) may not be installed in contact with ice stored for human consumption.
Comments: UPGRADE AND REPLACE ALL OUTDATED ICE BINS AT ALL ESTABLISHMENT BAR LOCATIONS.
Location: Main bar
Equipment: Ice bin
- Beverage tubing
Beverage tubing and/or cold-plate beverage cooling devices not separated from ice intended for human consumption.
Correction: Beverage tubing and cold-plate beverage cooling device(s) may not be installed in contact with ice stored for human consumption.
Comments: UPGRADE AND REPLACE ALL OUTDATED ICE BINS AT ALL ESTABLISHMENT BAR LOCATIONS.
Location: 2nd bar
Equipment: Ice bin
- Miscellaneous contamination of food (Non-Critical) (corrected)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: KEEP CONSUMER DRINKING ICE AND ICE USED AS A COOLING MEDIUM SEPERATED PROPERLY.
Location: Main bar
Equipment: Ice bin
- 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 THE FOLLOWING:-SOILED KITCHEN SHELVING WHERE NEEDED.
Location: Kitchen
Equipment: Metal shelving
- 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 THE FOLLOWING:-SOILED KITCHEN SHELVING WHERE NEEDED.
Location: Back room
- 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 THE FOLLOWING:-SOILED KITCHEN SHELVING WHERE NEEDED.
Location: 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 THE FOLLOWING:-SOILED KITCHEN SHELVING WHERE NEEDED.
Location: Walk-in cooler
Equipment: Metal shelving
- 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 DETAILED CLEANING AND SANITIZING OF INTERIOR AND EXTERIOR SURFACES OF ICE MACHINE LOCATED NEAR FRONT MAIN BAR.
Location: Main bar
Equipment: Ice machine
- 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: LIGHT FIXTURE NEEDS TO BE REPAIRED.TREMORS BOTTOM BAR LOCATION: PROVIDE LIGHT GUARD SHIELD WHERE OUT AT BACK MENS RESTROOM CEILING.
Location: Mens restroom
|
01/25/2013 | Recheck |
- CO2 tanks unrestrained (corrected)
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
Comments: KITCHEN
- Eating, drinking, smoking (corrected)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: OPEN EMPLOYEE DRINKS AND IMPROPER STORAGE IN KITCHEN.
Location: Kitchen
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: SOILED KITCHEN AND MAIN BAR PEPSI COOLER EXTERIOR AND INTERIOR SURFACES (EX. FANGUARDS, SHELVING, DOOR TRACKS, ETC)--IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING.
Location: Kitchen
Equipment: Reach in cooler
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: SOILED KITCHEN AND MAIN BAR PEPSI COOLER EXTERIOR AND INTERIOR SURFACES (EX. FANGUARDS, SHELVING, DOOR TRACKS, ETC)--IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING.
Location: Main bar
Equipment: Reach in cooler
- Food contact cleaning frequency (corrected on site)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Location: Kitchen
Equipment: Can opener
- Unapproved food contact materials
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: IN PROGRESS:USE ONLY APPROVED FOOD-GRADE CONTAINERS OR WRAPPINGS FOR FOOD STORAGE; DISCONTINUE USE OF NON-FOOD GRADE FOOD CONTAINERS.
Location: Kitchen
- Storage of Personal Items (corrected on site)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Location: Kitchen
- Single Service/Equipment storage
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: TREMORS BOTTOM BAR: KEEP SINGLE-SERVICE ITEMS STORED OFF FLOOR AT LEAST 6 INCHES.
Location: Back room
- Single Service/Equipment storage
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: TREMORS BOTTOM BAR: KEEP SINGLE-SERVICE ITEMS STORED OFF FLOOR AT LEAST 6 INCHES.
Location: Bar
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: IN PROGRESS: LIGHT FIXTURE NEEDS TO BE REPAIRED.TREMORS BOTTOM BAR LOCATION: PROVIDE LIGHTS WHERE OUT AT BACK MENS RESTROOM CEILING.
Location: Mens restroom
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: IN PROGRESS: LIGHT FIXTURE NEEDS TO BE REPAIRED.TREMORS BOTTOM BAR LOCATION: PROVIDE LIGHTS WHERE OUT AT BACK MENS RESTROOM CEILING.
Location: Back room
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: IN PROGRESS: LIGHT FIXTURE NEEDS TO BE REPAIRED.TREMORS BOTTOM BAR LOCATION: PROVIDE LIGHTS WHERE OUT AT BACK MENS RESTROOM CEILING.
Location: Walk-in cooler
- Unnecessary litter (corrected)
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: REMOVE CARDBOARD LINING OFF SHELVING IN KITCHEN; USE ONLY SOUND, SMOOTH AND EASILY CLEANABLE SURFACES.
Location: Kitchen
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: IN PROGRESS:IMPROVE ROUTINE CLEANING AND SANITIZING OF KITCHEN CEILING VENTS/TILES.
Location: Kitchen
- Wall and ceiling coverings/attachments (corrected)
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: TREMORS BOTTOM & TOP BARS AND AT BACK LIQUOR STORAGE ROOM: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BACK BAR FLOORS AND BACK BAR LIQUOR STORAGE ROOM FLOORS.MAIN BAR FLOORS: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF MAIN BAR FLOORS.SOILED WALK-IN-COOLER FLOORS, WALLS AND CEILINGS AT BACK TREMOS LOCATION AND AT FRONT WALK-IN-COOLER LOCATION BY MAIN BAR.: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING.
Location: Back room
- 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: TREMORS BOTTOM & TOP BARS AND AT BACK LIQUOR STORAGE ROOM: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BACK BAR FLOORS AND BACK BAR LIQUOR STORAGE ROOM FLOORS.MAIN BAR FLOORS: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF MAIN BAR FLOORS.SOILED WALK-IN-COOLER FLOORS, WALLS AND CEILINGS AT BACK TREMOS LOCATION AND AT FRONT WALK-IN-COOLER LOCATION BY MAIN BAR.: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING.
Location: 2nd bar
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: TREMORS BOTTOM & TOP BARS AND AT BACK LIQUOR STORAGE ROOM: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BACK BAR FLOORS AND BACK BAR LIQUOR STORAGE ROOM FLOORS.MAIN BAR FLOORS: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF MAIN BAR FLOORS.SOILED WALK-IN-COOLER FLOORS, WALLS AND CEILINGS AT BACK TREMOS LOCATION AND AT FRONT WALK-IN-COOLER LOCATION BY MAIN BAR.: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING.
Location: Dry storage
- 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: TREMORS BOTTOM & TOP BARS AND AT BACK LIQUOR STORAGE ROOM: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BACK BAR FLOORS AND BACK BAR LIQUOR STORAGE ROOM FLOORS.MAIN BAR FLOORS: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF MAIN BAR FLOORS.SOILED WALK-IN-COOLER FLOORS, WALLS AND CEILINGS AT BACK TREMOS LOCATION AND AT FRONT WALK-IN-COOLER LOCATION BY MAIN BAR.: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING.
Location: Walk-in cooler
- 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: TREMORS BOTTOM & TOP BARS AND AT BACK LIQUOR STORAGE ROOM: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BACK BAR FLOORS AND BACK BAR LIQUOR STORAGE ROOM FLOORS.MAIN BAR FLOORS: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF MAIN BAR FLOORS.SOILED WALK-IN-COOLER FLOORS, WALLS AND CEILINGS AT BACK TREMOS LOCATION AND AT FRONT WALK-IN-COOLER LOCATION BY MAIN BAR.: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING.
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: PROVIDE INTERIOR VISIBLE WORKING THERMOMETER AT PORTABLE BAR RED BULL COOLER.
Location: Bar
Equipment: Reach in cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: TREMORS BOTTOM BAR: SWITCH HOT AND COLD WATER LABELS AT BACK BAR HANDSINK NOZZELS CORRECTLY.
Location: Back room
Equipment: Hand sink
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: TREMORS BOTTOM BAR: SWITCH HOT AND COLD WATER LABELS AT BACK BAR HANDSINK NOZZELS CORRECTLY.
Location: 2nd bar
- Beverage tubing
Beverage tubing and/or cold-plate beverage cooling devices not separated from ice intended for human consumption.
Correction: Beverage tubing and cold-plate beverage cooling device(s) may not be installed in contact with ice stored for human consumption.
Comments: UPGRADE AND REPLACE ALL OUTDATED ICE BINS AT ALL ESTABLISHMENT BAR LOCATIONS.
Location: Bar
Equipment: Ice bin
- Beverage tubing
Beverage tubing and/or cold-plate beverage cooling devices not separated from ice intended for human consumption.
Correction: Beverage tubing and cold-plate beverage cooling device(s) may not be installed in contact with ice stored for human consumption.
Comments: UPGRADE AND REPLACE ALL OUTDATED ICE BINS AT ALL ESTABLISHMENT BAR LOCATIONS.
Location: Main bar
Equipment: Ice bin
- Beverage tubing
Beverage tubing and/or cold-plate beverage cooling devices not separated from ice intended for human consumption.
Correction: Beverage tubing and cold-plate beverage cooling device(s) may not be installed in contact with ice stored for human consumption.
Comments: UPGRADE AND REPLACE ALL OUTDATED ICE BINS AT ALL ESTABLISHMENT BAR LOCATIONS.
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: KEEP CONSUMER DRINKING ICE AND ICE USED AS A COOLING MEDIUM SEPERATED PROPERLY.
Location: Main bar
Equipment: Ice bin
- 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 KITCHEN SHELVING WHERE NEEDED.
Location: Kitchen
Equipment: Metal shelving
- 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 THE FOLLOWING:-SOILED KITCHEN SHELVING WHERE NEEDED.
Location: Back room
- 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 THE FOLLOWING:-SOILED KITCHEN SHELVING WHERE NEEDED.
Location: 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 THE FOLLOWING:-SOILED KITCHEN SHELVING WHERE NEEDED.
Location: Walk-in cooler
Equipment: Metal shelving
- 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 DETAILED CLEANING AND SANITIZING OF INTERIOR SURFACES OF BACK TREMORS BAR LOCATION ICE MACHINE.IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF INTERIOR AND EXTERIOR SURFACES OF ICE MACHINE LOCATED NEAR FRONT MAIN BAR.
Location: Back room
Equipment: Ice machine
- 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 DETAILED CLEANING AND SANITIZING OF INTERIOR SURFACES OF BACK TREMORS BAR LOCATION ICE MACHINE.IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF INTERIOR AND EXTERIOR SURFACES OF ICE MACHINE LOCATED NEAR FRONT MAIN BAR.
Location: Bar
- 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 DETAILED CLEANING AND SANITIZING OF INTERIOR SURFACES OF BACK TREMORS BAR LOCATION ICE MACHINE.IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF INTERIOR AND EXTERIOR SURFACES OF ICE MACHINE LOCATED NEAR FRONT MAIN BAR.
Location: Main bar
Equipment: Ice machine
- 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: LIGHT FIXTURE NEEDS TO BE REPAIRED.TREMORS BOTTOM BAR LOCATION: PROVIDE LIGHT GUARD SHIELD WHERE OUT AT BACK MENS RESTROOM CEILING.
Location: Mens restroom
|
11/16/2012 | Recheck |
- CO2 tanks unrestrained (corrected on site)
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: KITCHEN
- Eating, drinking, smoking (corrected on site)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: OPEN EMPLOYEE DRINKS AND IMPROPER STORAGE IN KITCHEN.
Location: Kitchen
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: SOILED KITCHEN AND MAIN BAR PEPSI COOLER EXTERIOR AND INTERIOR SURFACES (EX. FANGUARDS, SHELVING, DOOR TRACKS, ETC)--IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING.
Location: Kitchen
Equipment: Reach in cooler
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: SOILED KITCHEN AND MAIN BAR PEPSI COOLER EXTERIOR AND INTERIOR SURFACES (EX. FANGUARDS, SHELVING, DOOR TRACKS, ETC)--IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING.
Location: Main bar
Equipment: Reach in cooler
- Food contact cleaning frequency
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Location: Kitchen
Equipment: Can opener
- Unapproved food contact materials
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: USE ONLY APPROVED FOOD-GRADE CONTAINERS OR WRAPPINGS FOR FOOD STORAGE; DISCONTINUE USE OF NON-FOOD GRADE FOOD CONTAINERS.
Location: Kitchen
- Single Service/Equipment storage
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: TREMORS BOTTOM BAR: KEEP SINGLE-SERVICE ITEMS STORED OFF FLOOR AT LEAST 6 INCHES.
Location: Back room
- Single Service/Equipment storage
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: TREMORS BOTTOM BAR: KEEP SINGLE-SERVICE ITEMS STORED OFF FLOOR AT LEAST 6 INCHES.
Location: Bar
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: TREMORS BOTTOM BAR LOCATION: PROVIDE LIGHTS WHERE OUT AT BACK MENS RESTROOM CEILING.PROVIDE LIGHTS WHERE OUT AT INTERIOR OF BACK TREMORS LOCATION WALK-IN-COOLER AND AT FRONT WALK-IN-COOLER LOCATION BY MAIN BAR.
Location: Mens restroom
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: TREMORS BOTTOM BAR LOCATION: PROVIDE LIGHTS WHERE OUT AT BACK MENS RESTROOM CEILING.PROVIDE LIGHTS WHERE OUT AT INTERIOR OF BACK TREMORS LOCATION WALK-IN-COOLER AND AT FRONT WALK-IN-COOLER LOCATION BY MAIN BAR.
Location: Back room
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: TREMORS BOTTOM BAR LOCATION: PROVIDE LIGHTS WHERE OUT AT BACK MENS RESTROOM CEILING.PROVIDE LIGHTS WHERE OUT AT INTERIOR OF BACK TREMORS LOCATION WALK-IN-COOLER AND AT FRONT WALK-IN-COOLER LOCATION BY MAIN BAR.
Location: Walk-in cooler
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: REMOVE CARDBOARD LINING OFF SHELVING IN KITCHEN; USE ONLY SOUND, SMOOTH AND EASILY CLEANABLE SURFACES.
Location: Kitchen
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF KITCHEN CEILING VENTS/TILES.
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
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: TREMORS BOTTOM & TOP BARS AND AT BACK LIQUOR STORAGE ROOM: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BACK BAR FLOORS.MAIN BAR FLOORS: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF MAIN BAR FLOORS.SOILED WALK-IN-COOLER FLOORS, WALLS AND CEILINGS AT BACK TREMOS LOCATION AND AT FRONT WALK-IN-COOLER LOCATION BY MAIN BAR.: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING.
Location: Back room
- 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: TREMORS BOTTOM & TOP BARS AND AT BACK LIQUOR STORAGE ROOM: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BACK BAR FLOORS.MAIN BAR FLOORS: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF MAIN BAR FLOORS.SOILED WALK-IN-COOLER FLOORS, WALLS AND CEILINGS AT BACK TREMOS LOCATION AND AT FRONT WALK-IN-COOLER LOCATION BY MAIN BAR.: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING.
Location: 2nd bar
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: TREMORS BOTTOM & TOP BARS AND AT BACK LIQUOR STORAGE ROOM: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BACK BAR FLOORS.MAIN BAR FLOORS: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF MAIN BAR FLOORS.SOILED WALK-IN-COOLER FLOORS, WALLS AND CEILINGS AT BACK TREMOS LOCATION AND AT FRONT WALK-IN-COOLER LOCATION BY MAIN BAR.: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING.
Location: Dry storage
- 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: TREMORS BOTTOM & TOP BARS AND AT BACK LIQUOR STORAGE ROOM: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BACK BAR FLOORS.MAIN BAR FLOORS: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF MAIN BAR FLOORS.SOILED WALK-IN-COOLER FLOORS, WALLS AND CEILINGS AT BACK TREMOS LOCATION AND AT FRONT WALK-IN-COOLER LOCATION BY MAIN BAR.: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING.
Location: Walk-in cooler
- 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: TREMORS BOTTOM & TOP BARS AND AT BACK LIQUOR STORAGE ROOM: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BACK BAR FLOORS.MAIN BAR FLOORS: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF MAIN BAR FLOORS.SOILED WALK-IN-COOLER FLOORS, WALLS AND CEILINGS AT BACK TREMOS LOCATION AND AT FRONT WALK-IN-COOLER LOCATION BY MAIN BAR.: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING.
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: PROVIDE INTERIOR VISIBLE WORKING THERMOMETER AT PORTABLE BAR RED BULL COOLER.
Location: Bar
Equipment: Reach in cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: TREMORS BOTTOM BAR: SWITCH HOT AND COLD WATER LABELS AT BACK BAR HANDSINK NOZZELS CORRECTLY.
Location: Back room
Equipment: Hand sink
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: TREMORS BOTTOM BAR: SWITCH HOT AND COLD WATER LABELS AT BACK BAR HANDSINK NOZZELS CORRECTLY.
Location: 2nd bar
- Beverage tubing
Beverage tubing and/or cold-plate beverage cooling devices not separated from ice intended for human consumption.
Correction: Beverage tubing and cold-plate beverage cooling device(s) may not be installed in contact with ice stored for human consumption.
Comments: UPGRADE AND REPLACE ALL OUTDATED ICE BINS AT ALL ESTABLISHMENT BAR LOCATIONS.
Location: Bar
Equipment: Ice bin
- Beverage tubing
Beverage tubing and/or cold-plate beverage cooling devices not separated from ice intended for human consumption.
Correction: Beverage tubing and cold-plate beverage cooling device(s) may not be installed in contact with ice stored for human consumption.
Comments: UPGRADE AND REPLACE ALL OUTDATED ICE BINS AT ALL ESTABLISHMENT BAR LOCATIONS.
Location: Main bar
Equipment: Ice bin
- Beverage tubing
Beverage tubing and/or cold-plate beverage cooling devices not separated from ice intended for human consumption.
Correction: Beverage tubing and cold-plate beverage cooling device(s) may not be installed in contact with ice stored for human consumption.
Comments: UPGRADE AND REPLACE ALL OUTDATED ICE BINS AT ALL ESTABLISHMENT BAR LOCATIONS.
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: KEEP CONSUMER DRINKING ICE AND ICE USED AS A COOLING MEDIUM SEPERATED PROPERLY.
Location: Main bar
Equipment: Ice bin
- 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 KITCHEN SHELVING WHERE NEEDED.-SOILED BACK TREMORS BAR LOCATION SHELVING AT LIQUOR STORAGE ROOM.-SOILED SHELVING AT FRONT WALK-IN-COOLER LOCATION BY MAIN BAR.
Location: Kitchen
Equipment: Metal shelving
- 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 KITCHEN SHELVING WHERE NEEDED.-SOILED BACK TREMORS BAR LOCATION SHELVING AT LIQUOR STORAGE ROOM.-SOILED SHELVING AT FRONT WALK-IN-COOLER LOCATION BY MAIN BAR.
Location: Back room
- 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 KITCHEN SHELVING WHERE NEEDED.-SOILED BACK TREMORS BAR LOCATION SHELVING AT LIQUOR STORAGE ROOM.-SOILED SHELVING AT FRONT WALK-IN-COOLER LOCATION BY MAIN BAR.
Location: 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 THE FOLLOWING:-SOILED KITCHEN SHELVING WHERE NEEDED.-SOILED BACK TREMORS BAR LOCATION SHELVING AT LIQUOR STORAGE ROOM.-SOILED SHELVING AT FRONT WALK-IN-COOLER LOCATION BY MAIN BAR.
Location: Walk-in cooler
Equipment: Metal shelving
- 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 DETAILED CLEANING AND SANITIZING OF EXTERIOR VENT SURFACES OF BACK TREMORS BAR LOCATION ICE MACHINE.IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF INTERIOR AND EXTERIOR SURFACES OF ICE MACHINE LOCATED NEAR FRONT MAIN BAR.
Location: Back room
Equipment: Ice machine
- 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 DETAILED CLEANING AND SANITIZING OF EXTERIOR VENT SURFACES OF BACK TREMORS BAR LOCATION ICE MACHINE.IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF INTERIOR AND EXTERIOR SURFACES OF ICE MACHINE LOCATED NEAR FRONT MAIN BAR.
Location: Bar
- 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 DETAILED CLEANING AND SANITIZING OF EXTERIOR VENT SURFACES OF BACK TREMORS BAR LOCATION ICE MACHINE.IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF INTERIOR AND EXTERIOR SURFACES OF ICE MACHINE LOCATED NEAR FRONT MAIN BAR.
Location: Main bar
Equipment: Ice machine
|
11/03/2012 | Routine |
- CO2 tanks unrestrained (corrected on site)
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: LOCATION: DRY STORAGE ROOM LOCATED BY MAIN BAR AND AT BACK BARS WHERE DANCE CLASSES ARE CONDUCTED.
- 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: PORTABLE BAR
Location: 2nd bar
- Restricted use pesticides (corrected)
Restricted pesticide(s) do not meet criteria.
Correction: Provide approved restricted use pesticides.
Comments: UNAPPROVED RAID PEST SPRAY STORED AT PORTABLE BAR--REMOVE OFF PREMISES.
Location: 2nd bar
- 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: PROTABLE BAR: EMPLOYEE OPEN DRINKS STORED AT BAR--DISCONTINUE,
Location: 2nd bar
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-CLEAN AND DEFROST KITCHEN CHEST FREEZER.-SOILED KITCHEN PEPSI COOLER INTERIOR SURFACES (MOLD BUILD-UP).-SOILED RED BULL REFRIGERATION UNIT AT PORTABLE BAR (INTERIOR AND EXTERIOR SURFACES).-SOILED REFRIGERATION UNITS AT MAIN BAR (INTERIOR AND EXTERIOR SURFACES).
Location: Kitchen
Equipment: Chest freezer
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-CLEAN AND DEFROST KITCHEN CHEST FREEZER.-SOILED KITCHEN PEPSI COOLER INTERIOR SURFACES (MOLD BUILD-UP).-SOILED RED BULL REFRIGERATION UNIT AT PORTABLE BAR (INTERIOR AND EXTERIOR SURFACES).-SOILED REFRIGERATION UNITS AT MAIN BAR (INTERIOR AND EXTERIOR SURFACES).
Location: Kitchen
Equipment: Reach in cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-CLEAN AND DEFROST KITCHEN CHEST FREEZER.-SOILED KITCHEN PEPSI COOLER INTERIOR SURFACES (MOLD BUILD-UP).-SOILED RED BULL REFRIGERATION UNIT AT PORTABLE BAR (INTERIOR AND EXTERIOR SURFACES).-SOILED REFRIGERATION UNITS AT MAIN BAR (INTERIOR AND EXTERIOR SURFACES).
Location: 2nd bar
Equipment: Reach in cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-CLEAN AND DEFROST KITCHEN CHEST FREEZER.-SOILED KITCHEN PEPSI COOLER INTERIOR SURFACES (MOLD BUILD-UP).-SOILED RED BULL REFRIGERATION UNIT AT PORTABLE BAR (INTERIOR AND EXTERIOR SURFACES).-SOILED REFRIGERATION UNITS AT MAIN BAR (INTERIOR AND EXTERIOR SURFACES).
Location: Main bar
Equipment: Reach in cooler
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Location: Kitchen
Equipment: Can opener
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Location: Kitchen
Equipment: Hand sink
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Location: Womens restroom
Equipment: Hand sink
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Location: 2nd bar
Equipment: Hand sink
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Location: Back room
Equipment: Hand sink
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: IN-PLACE SANITIZER BUCKET FOR CHLORINE TOO STRONG IN KITCHEN; MAINTAIN AT 50 - 100 PPM FOR CHLORINE.SANITZER AT KITCHEN 3-BAY SINK AT 0 PPM FOR CHLORINE; MAINTAIN AT 50 - 100 PPM FOR CHLORINE.NO SANITIZER AVAILABLE AT MAIN BAR--PROVIDE (EITHER QUAT, CHLORINE, OR IODINE).
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: IN-PLACE SANITIZER BUCKET FOR CHLORINE TOO STRONG IN KITCHEN; MAINTAIN AT 50 - 100 PPM FOR CHLORINE.SANITZER AT KITCHEN 3-BAY SINK AT 0 PPM FOR CHLORINE; MAINTAIN AT 50 - 100 PPM FOR CHLORINE.NO SANITIZER AVAILABLE AT MAIN BAR--PROVIDE (EITHER QUAT, CHLORINE, OR IODINE).
Location: Kitchen
Equipment: 3-bay
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: IN-PLACE SANITIZER BUCKET FOR CHLORINE TOO STRONG IN KITCHEN; MAINTAIN AT 50 - 100 PPM FOR CHLORINE.SANITZER AT KITCHEN 3-BAY SINK AT 0 PPM FOR CHLORINE; MAINTAIN AT 50 - 100 PPM FOR CHLORINE.NO SANITIZER AVAILABLE AT MAIN BAR--PROVIDE (EITHER QUAT, CHLORINE, OR IODINE).
Location: Main bar
- Unapproved food contact materials (corrected)
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: SCOOP WITH HANDLES BEING USED TO DISPENSE FOODS OUT OF CONTAINERS STORED AT KITCHEN REFRIGERATION UNITS--DISCONTINUE.USE APPROVED FOOD-GRADE SCOOPS WITH HANDLES TO DISPENSE FOODS PROPERLY.PROVIDE PROPER ICE SCOOPS WITH HANDLES AT PORTABLE BAR.
Location: Kitchen
Equipment: Reach in cooler
- Unapproved food contact materials (corrected)
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: SCOOP WITH HANDLES BEING USED TO DISPENSE FOODS OUT OF CONTAINERS STORED AT KITCHEN REFRIGERATION UNITS--DISCONTINUE.USE APPROVED FOOD-GRADE SCOOPS WITH HANDLES TO DISPENSE FOODS PROPERLY.PROVIDE PROPER ICE SCOOPS WITH HANDLES AT PORTABLE BAR.
Location: 2nd bar
Equipment: Ice bin
- Hair restraints
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- Contamination of sanitized tableware (corrected)
Food contact and/or lip-contact surface of a single service article, single use article, or utensil contaminated and/or unprotected.
Correction: Handle and /or store to prevent contamination.
Comments: DISCONTINUE USE AND SERVICE OF UN-WRAPPED DRINKING STRAWS; PROVIDE PRE-WRAPPED DRINKING STRAWS AT ALL BAR LOCATIONS IN ESTABLISHMENT; INCLUDING BACK BARS WHERE DANCE CLASSES ARE CONDUCTED.
- Storage of Personal Items (corrected)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Location: Kitchen
- Storage of Personal Items (corrected)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Location: Dry storage
- Single Service/Equipment storage (corrected)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: STORE SINGLE-SERVICE ITEMS ON SANITARY SURFACES AT MAIN BAR LOCATION (EX. CUPS).KEEP ALL ICE BUCKETS STORED OFF FLOOR AT LEAST 6 INCHES IN ESTABLISHMENT; ESPECIALLY AT BACK BAR LOCATIONS WHERE DANCE CLASSES ARE CONDUCTED.
Location: Main bar
- Single Service/Equipment storage (corrected)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: STORE SINGLE-SERVICE ITEMS ON SANITARY SURFACES AT MAIN BAR LOCATION (EX. CUPS).KEEP ALL ICE BUCKETS STORED OFF FLOOR AT LEAST 6 INCHES IN ESTABLISHMENT; ESPECIALLY AT BACK BAR LOCATIONS WHERE DANCE CLASSES ARE CONDUCTED.
Location: 2nd bar
- Single Service/Equipment storage (corrected)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: STORE SINGLE-SERVICE ITEMS ON SANITARY SURFACES AT MAIN BAR LOCATION (EX. CUPS).KEEP ALL ICE BUCKETS STORED OFF FLOOR AT LEAST 6 INCHES IN ESTABLISHMENT; ESPECIALLY AT BACK BAR LOCATIONS WHERE DANCE CLASSES ARE CONDUCTED.
Location: Back room
- Unnecessary litter (corrected)
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: REMOVE FOIL LINING FROM UNDERNEATH SINGLE-SERVICE ITEM CUPS IN KITCHEN; USE EASILY CLEANING SURFACES OR LINERS FOR STORAGE.DO NOT USE LINEN CLOTH TOWELS FOR BAR LINERS TO STORE GLASSWARE AT PORTABLE BAR AND BACK BARS WHERE DANCE CLASSES ARE CONDUCTED; USE EASILY CLEANABLE SURFACES ONLY (EX. BAR MATS).REMOVE CARDBOARD OFF SHELVING AT DRY STORAGE ROOM LOCATED BY MAIN BAR.
Location: Kitchen
- Unnecessary litter (corrected)
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: REMOVE FOIL LINING FROM UNDERNEATH SINGLE-SERVICE ITEM CUPS IN KITCHEN; USE EASILY CLEANING SURFACES OR LINERS FOR STORAGE.DO NOT USE LINEN CLOTH TOWELS FOR BAR LINERS TO STORE GLASSWARE AT PORTABLE BAR AND BACK BARS WHERE DANCE CLASSES ARE CONDUCTED; USE EASILY CLEANABLE SURFACES ONLY (EX. BAR MATS).REMOVE CARDBOARD OFF SHELVING AT DRY STORAGE ROOM LOCATED BY MAIN BAR.
Location: 2nd bar
- Unnecessary litter (corrected)
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: REMOVE FOIL LINING FROM UNDERNEATH SINGLE-SERVICE ITEM CUPS IN KITCHEN; USE EASILY CLEANING SURFACES OR LINERS FOR STORAGE.DO NOT USE LINEN CLOTH TOWELS FOR BAR LINERS TO STORE GLASSWARE AT PORTABLE BAR AND BACK BARS WHERE DANCE CLASSES ARE CONDUCTED; USE EASILY CLEANABLE SURFACES ONLY (EX. BAR MATS).REMOVE CARDBOARD OFF SHELVING AT DRY STORAGE ROOM LOCATED BY MAIN BAR.
Location: Dry storage
- Unnecessary litter (corrected)
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: REMOVE FOIL LINING FROM UNDERNEATH SINGLE-SERVICE ITEM CUPS IN KITCHEN; USE EASILY CLEANING SURFACES OR LINERS FOR STORAGE.DO NOT USE LINEN CLOTH TOWELS FOR BAR LINERS TO STORE GLASSWARE AT PORTABLE BAR AND BACK BARS WHERE DANCE CLASSES ARE CONDUCTED; USE EASILY CLEANABLE SURFACES ONLY (EX. BAR MATS).REMOVE CARDBOARD OFF SHELVING AT DRY STORAGE ROOM LOCATED BY MAIN BAR.
Location: Back room
- 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: HAVE ALL FIRE-EXTINGUISHERS AND FIRE SUPPRESSION SYSTEMS IN ESTABLISHMENT UPDATED, SERVICED, INSPECTED, AND RE-TAGGED PROPERLY BY PROFESSIONAL SERVICE PROVIDER.
- 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: IMPROVE ROUTINE CLEANING AND SANITIZING OF KITCHEN CEILING VENTS/TILES.
Location: Kitchen
- Cove molding
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: REPAIR AND RESURFACE DAMAGED/MOLDED FLOORS, WALLS, AND CEILING SURFACES OF BACK ROOM WHERE ICE MACHINE IS STORED WHERE DANCE CLASSES TAKE PLACE.ALL FLOORS, WALLS, AND CEILING SURFACES MUST BE SOUND, SMOOTH, AND EASILY CLEANABLE; PROVIDE PROPER COVE MOLDING ALSO.
Location: Back room
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: REPAIR AND RESURFACE DAMAGED/MOLDED FLOORS, WALLS, AND CEILING SURFACES OF BACK ROOM WHERE ICE MACHINE IS STORED WHERE DANCE CLASSES TAKE PLACE.ALL FLOORS, WALLS, AND CEILING SURFACES MUST BE SOUND, SMOOTH, AND EASILY CLEANABLE; PROVIDE PROPER COVE MOLDING ALSO.
Location: Back room
- 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: CONTINUE TO WORK ON AND IMPROVE THE FOLLOWING:IMPROVE ROUTINE CLEANING AND SANITIZING OF KITCHEN FLOORS AND WALLS.CLEAN CARPETED FLOORS AT PORTABLE BAR.IMPROVE ROUTINE CLEAN AND SANITIZING OF FLOORS AT ALL BAR LOCATIONS IN ESTABLISHEMENT.IMPROVE ROUTINE FLOOR CLEANING AND SANITIZING AT DRY STORAGE ROOM LOCATED BY MAIN BAR LOCATION.IMPROVE ROUTINE CLEANING AND SANITIZING OF WALK-IN-COOLER FLOORS, WALLS, AND CEILING SURFACES LOCATED IN DRY STORAGE ROOM BY MAIN BAR AND LOCATED AT BACK BAR BACK ROOM LOCATION WHERE DANCE CLASSES ARE CONDUCTED.IMPROVE ROUTINE CLEANING AND SANITIZING OF FLOORS AT ALL BACK BARS AND DRY STORAGE ROOMS LOCATED WHERE DANCING CLASSES ARE CONDUCTED.
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: CONTINUE TO WORK ON AND IMPROVE THE FOLLOWING:IMPROVE ROUTINE CLEANING AND SANITIZING OF KITCHEN FLOORS AND WALLS.CLEAN CARPETED FLOORS AT PORTABLE BAR.IMPROVE ROUTINE CLEAN AND SANITIZING OF FLOORS AT ALL BAR LOCATIONS IN ESTABLISHEMENT.IMPROVE ROUTINE FLOOR CLEANING AND SANITIZING AT DRY STORAGE ROOM LOCATED BY MAIN BAR LOCATION.IMPROVE ROUTINE CLEANING AND SANITIZING OF WALK-IN-COOLER FLOORS, WALLS, AND CEILING SURFACES LOCATED IN DRY STORAGE ROOM BY MAIN BAR AND LOCATED AT BACK BAR BACK ROOM LOCATION WHERE DANCE CLASSES ARE CONDUCTED.IMPROVE ROUTINE CLEANING AND SANITIZING OF FLOORS AT ALL BACK BARS AND DRY STORAGE ROOMS LOCATED WHERE DANCING CLASSES ARE CONDUCTED.
Location: 2nd bar
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: CONTINUE TO WORK ON AND IMPROVE THE FOLLOWING:IMPROVE ROUTINE CLEANING AND SANITIZING OF KITCHEN FLOORS AND WALLS.CLEAN CARPETED FLOORS AT PORTABLE BAR.IMPROVE ROUTINE CLEAN AND SANITIZING OF FLOORS AT ALL BAR LOCATIONS IN ESTABLISHEMENT.IMPROVE ROUTINE FLOOR CLEANING AND SANITIZING AT DRY STORAGE ROOM LOCATED BY MAIN BAR LOCATION.IMPROVE ROUTINE CLEANING AND SANITIZING OF WALK-IN-COOLER FLOORS, WALLS, AND CEILING SURFACES LOCATED IN DRY STORAGE ROOM BY MAIN BAR AND LOCATED AT BACK BAR BACK ROOM LOCATION WHERE DANCE CLASSES ARE CONDUCTED.IMPROVE ROUTINE CLEANING AND SANITIZING OF FLOORS AT ALL BACK BARS AND DRY STORAGE ROOMS LOCATED WHERE DANCING CLASSES ARE CONDUCTED.
Location: Main bar
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: CONTINUE TO WORK ON AND IMPROVE THE FOLLOWING:IMPROVE ROUTINE CLEANING AND SANITIZING OF KITCHEN FLOORS AND WALLS.CLEAN CARPETED FLOORS AT PORTABLE BAR.IMPROVE ROUTINE CLEAN AND SANITIZING OF FLOORS AT ALL BAR LOCATIONS IN ESTABLISHEMENT.IMPROVE ROUTINE FLOOR CLEANING AND SANITIZING AT DRY STORAGE ROOM LOCATED BY MAIN BAR LOCATION.IMPROVE ROUTINE CLEANING AND SANITIZING OF WALK-IN-COOLER FLOORS, WALLS, AND CEILING SURFACES LOCATED IN DRY STORAGE ROOM BY MAIN BAR AND LOCATED AT BACK BAR BACK ROOM LOCATION WHERE DANCE CLASSES ARE CONDUCTED.IMPROVE ROUTINE CLEANING AND SANITIZING OF FLOORS AT ALL BACK BARS AND DRY STORAGE ROOMS LOCATED WHERE DANCING CLASSES ARE CONDUCTED.
Location: Dry storage
- 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: CONTINUE TO WORK ON AND IMPROVE THE FOLLOWING:IMPROVE ROUTINE CLEANING AND SANITIZING OF KITCHEN FLOORS AND WALLS.CLEAN CARPETED FLOORS AT PORTABLE BAR.IMPROVE ROUTINE CLEAN AND SANITIZING OF FLOORS AT ALL BAR LOCATIONS IN ESTABLISHEMENT.IMPROVE ROUTINE FLOOR CLEANING AND SANITIZING AT DRY STORAGE ROOM LOCATED BY MAIN BAR LOCATION.IMPROVE ROUTINE CLEANING AND SANITIZING OF WALK-IN-COOLER FLOORS, WALLS, AND CEILING SURFACES LOCATED IN DRY STORAGE ROOM BY MAIN BAR AND LOCATED AT BACK BAR BACK ROOM LOCATION WHERE DANCE CLASSES ARE CONDUCTED.IMPROVE ROUTINE CLEANING AND SANITIZING OF FLOORS AT ALL BACK BARS AND DRY STORAGE ROOMS LOCATED WHERE DANCING CLASSES ARE CONDUCTED.
Location: Walk-in cooler
- 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: CONTINUE TO WORK ON AND IMPROVE THE FOLLOWING:IMPROVE ROUTINE CLEANING AND SANITIZING OF KITCHEN FLOORS AND WALLS.CLEAN CARPETED FLOORS AT PORTABLE BAR.IMPROVE ROUTINE CLEAN AND SANITIZING OF FLOORS AT ALL BAR LOCATIONS IN ESTABLISHEMENT.IMPROVE ROUTINE FLOOR CLEANING AND SANITIZING AT DRY STORAGE ROOM LOCATED BY MAIN BAR LOCATION.IMPROVE ROUTINE CLEANING AND SANITIZING OF WALK-IN-COOLER FLOORS, WALLS, AND CEILING SURFACES LOCATED IN DRY STORAGE ROOM BY MAIN BAR AND LOCATED AT BACK BAR BACK ROOM LOCATION WHERE DANCE CLASSES ARE CONDUCTED.IMPROVE ROUTINE CLEANING AND SANITIZING OF FLOORS AT ALL BACK BARS AND DRY STORAGE ROOMS LOCATED WHERE DANCING CLASSES ARE CONDUCTED.
Location: Back room
- Hand sink temperature (corrected)
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Location: Main bar
Equipment: Hand sink
- 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.
Location: Kitchen
Equipment: Chest freezer
- Beverage tubing
Beverage tubing and/or cold-plate beverage cooling devices not separated from ice intended for human consumption.
Correction: Beverage tubing and cold-plate beverage cooling device(s) may not be installed in contact with ice stored for human consumption.
Location: Bar
Equipment: Ice bin
- Beverage tubing
Beverage tubing and/or cold-plate beverage cooling devices not separated from ice intended for human consumption.
Correction: Beverage tubing and cold-plate beverage cooling device(s) may not be installed in contact with ice stored for human consumption.
Location: Main bar
Equipment: Ice bin
- Beverage tubing
Beverage tubing and/or cold-plate beverage cooling devices not separated from ice intended for human consumption.
Correction: Beverage tubing and cold-plate beverage cooling device(s) may not be installed in contact with ice stored for human consumption.
Location: 2nd bar
Equipment: Ice bin
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CONTINUE TO WORK ON AND CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED WALK-IN-COOLER SHELVING. REPLACE OR RESURFACE RUSTED SHELVING OF WALK-IN-COOLER SHELVING WHERE NEEDED.
Location: Kitchen
Equipment: Metal shelving
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CONTINUE TO WORK ON AND CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED WALK-IN-COOLER SHELVING. REPLACE OR RESURFACE RUSTED SHELVING OF WALK-IN-COOLER SHELVING WHERE NEEDED.
Location: 2nd bar
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CONTINUE TO WORK ON AND CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED WALK-IN-COOLER SHELVING. REPLACE OR RESURFACE RUSTED SHELVING OF WALK-IN-COOLER SHELVING WHERE NEEDED.
Location: Main bar
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CONTINUE TO WORK ON AND CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED WALK-IN-COOLER SHELVING. REPLACE OR RESURFACE RUSTED SHELVING OF WALK-IN-COOLER SHELVING WHERE NEEDED.
Location: Dry storage
Equipment: Metal shelving
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CONTINUE TO WORK ON AND CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED WALK-IN-COOLER SHELVING. REPLACE OR RESURFACE RUSTED SHELVING OF WALK-IN-COOLER SHELVING WHERE NEEDED.
Location: Back room
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CONTINUE TO WORK ON AND CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED WALK-IN-COOLER SHELVING. REPLACE OR RESURFACE RUSTED SHELVING OF WALK-IN-COOLER SHELVING WHERE NEEDED.
Location: 2nd bar
Equipment: Metal shelving
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CONTINUE TO WORK ON AND CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED WALK-IN-COOLER SHELVING. REPLACE OR RESURFACE RUSTED SHELVING OF WALK-IN-COOLER SHELVING WHERE NEEDED.
Location: Back room
Equipment: Metal shelving
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CONTINUE TO WORK ON AND CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED WALK-IN-COOLER SHELVING. REPLACE OR RESURFACE RUSTED SHELVING OF WALK-IN-COOLER SHELVING WHERE NEEDED.
Location: Walk-in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CONTINUE TO WORK ON AND CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED WALK-IN-COOLER SHELVING. REPLACE OR RESURFACE RUSTED SHELVING OF WALK-IN-COOLER SHELVING WHERE NEEDED.
Location: Walk-in cooler
Equipment: Metal shelving
- 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: CONTINUE TO WORK ON AND IMPROVE THE FOLLOWING ABOVE THAT SAYS "NO":IMPROVE ROUTINE CLEANING AND SANITIZING OF KITCHEN AND DRY STORAGE ROOM LOCATIONS AT FRONT OF BAR AND AT BACK OF THE BAR WHERE DANCE CLASSES ARE CONDUCTED INTERIOR AND EXTERIOR SURFACES OF ICE MACHINE AND SODA GUNS & HOLSTERS.IMPROVE ROUTINE CLEANING AND SANITIZING (INTERIOR AND EXTERIOR SURFACES) OF ALL ICE BINS AND ICE MACHINES LOCATED AT BACK BAR LOCATIONS WHERE DANCE CLASSES ARE CONDUCTED.
Location: Kitchen
Equipment: Ice machine
- 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: CONTINUE TO WORK ON AND IMPROVE THE FOLLOWING ABOVE THAT SAYS "NO":IMPROVE ROUTINE CLEANING AND SANITIZING OF KITCHEN AND DRY STORAGE ROOM LOCATIONS AT FRONT OF BAR AND AT BACK OF THE BAR WHERE DANCE CLASSES ARE CONDUCTED INTERIOR AND EXTERIOR SURFACES OF ICE MACHINE AND SODA GUNS & HOLSTERS.IMPROVE ROUTINE CLEANING AND SANITIZING (INTERIOR AND EXTERIOR SURFACES) OF ALL ICE BINS AND ICE MACHINES LOCATED AT BACK BAR LOCATIONS WHERE DANCE CLASSES ARE CONDUCTED.
Location: Main bar
Equipment: Soda gun & holster
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: CONTINUE TO WORK ON AND IMPROVE THE FOLLOWING ABOVE THAT SAYS "NO":IMPROVE ROUTINE CLEANING AND SANITIZING OF KITCHEN AND DRY STORAGE ROOM LOCATIONS AT FRONT OF BAR AND AT BACK OF THE BAR WHERE DANCE CLASSES ARE CONDUCTED INTERIOR AND EXTERIOR SURFACES OF ICE MACHINE AND SODA GUNS & HOLSTERS.IMPROVE ROUTINE CLEANING AND SANITIZING (INTERIOR AND EXTERIOR SURFACES) OF ALL ICE BINS AND ICE MACHINES LOCATED AT BACK BAR LOCATIONS WHERE DANCE CLASSES ARE CONDUCTED.
Location: Dry storage
Equipment: Ice machine
- 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: CONTINUE TO WORK ON AND IMPROVE THE FOLLOWING ABOVE THAT SAYS "NO":IMPROVE ROUTINE CLEANING AND SANITIZING OF KITCHEN AND DRY STORAGE ROOM LOCATIONS AT FRONT OF BAR AND AT BACK OF THE BAR WHERE DANCE CLASSES ARE CONDUCTED INTERIOR AND EXTERIOR SURFACES OF ICE MACHINE AND SODA GUNS & HOLSTERS.IMPROVE ROUTINE CLEANING AND SANITIZING (INTERIOR AND EXTERIOR SURFACES) OF ALL ICE BINS AND ICE MACHINES LOCATED AT BACK BAR LOCATIONS WHERE DANCE CLASSES ARE CONDUCTED.
Location: Back room
Equipment: Ice machine
- 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: CONTINUE TO WORK ON AND IMPROVE THE FOLLOWING ABOVE THAT SAYS "NO":IMPROVE ROUTINE CLEANING AND SANITIZING OF KITCHEN AND DRY STORAGE ROOM LOCATIONS AT FRONT OF BAR AND AT BACK OF THE BAR WHERE DANCE CLASSES ARE CONDUCTED INTERIOR AND EXTERIOR SURFACES OF ICE MACHINE AND SODA GUNS & HOLSTERS.IMPROVE ROUTINE CLEANING AND SANITIZING (INTERIOR AND EXTERIOR SURFACES) OF ALL ICE BINS AND ICE MACHINES LOCATED AT BACK BAR LOCATIONS WHERE DANCE CLASSES ARE CONDUCTED.
Location: 2nd 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: CONTINUE TO WORK ON AND IMPROVE THE FOLLOWING ABOVE THAT SAYS "NO":IMPROVE ROUTINE CLEANING AND SANITIZING OF KITCHEN AND DRY STORAGE ROOM LOCATIONS AT FRONT OF BAR AND AT BACK OF THE BAR WHERE DANCE CLASSES ARE CONDUCTED INTERIOR AND EXTERIOR SURFACES OF ICE MACHINE AND SODA GUNS & HOLSTERS.IMPROVE ROUTINE CLEANING AND SANITIZING (INTERIOR AND EXTERIOR SURFACES) OF ALL ICE BINS AND ICE MACHINES LOCATED AT BACK BAR LOCATIONS WHERE DANCE CLASSES ARE CONDUCTED.
Location: Back room
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: CONTINUE TO WORK ON AND IMPROVE THE FOLLOWING ABOVE THAT SAYS "NO":IMPROVE ROUTINE CLEANING AND SANITIZING OF KITCHEN AND DRY STORAGE ROOM LOCATIONS AT FRONT OF BAR AND AT BACK OF THE BAR WHERE DANCE CLASSES ARE CONDUCTED INTERIOR AND EXTERIOR SURFACES OF ICE MACHINE AND SODA GUNS & HOLSTERS.IMPROVE ROUTINE CLEANING AND SANITIZING (INTERIOR AND EXTERIOR SURFACES) OF ALL ICE BINS AND ICE MACHINES LOCATED AT BACK BAR LOCATIONS WHERE DANCE CLASSES ARE CONDUCTED.
Location: 2nd bar
Equipment: Ice machine
- 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: CONTINUE TO WORK ON AND IMPROVE THE FOLLOWING ABOVE THAT SAYS "NO":IMPROVE ROUTINE CLEANING AND SANITIZING OF KITCHEN AND DRY STORAGE ROOM LOCATIONS AT FRONT OF BAR AND AT BACK OF THE BAR WHERE DANCE CLASSES ARE CONDUCTED INTERIOR AND EXTERIOR SURFACES OF ICE MACHINE AND SODA GUNS & HOLSTERS.IMPROVE ROUTINE CLEANING AND SANITIZING (INTERIOR AND EXTERIOR SURFACES) OF ALL ICE BINS AND ICE MACHINES LOCATED AT BACK BAR LOCATIONS WHERE DANCE CLASSES ARE CONDUCTED.
Location: 2nd bar
Equipment: Soda gun & holster
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: CONTINUE TO WORK ON AND IMPROVE THE FOLLOWING ABOVE THAT SAYS "NO":IMPROVE ROUTINE CLEANING AND SANITIZING OF KITCHEN AND DRY STORAGE ROOM LOCATIONS AT FRONT OF BAR AND AT BACK OF THE BAR WHERE DANCE CLASSES ARE CONDUCTED INTERIOR AND EXTERIOR SURFACES OF ICE MACHINE AND SODA GUNS & HOLSTERS.IMPROVE ROUTINE CLEANING AND SANITIZING (INTERIOR AND EXTERIOR SURFACES) OF ALL ICE BINS AND ICE MACHINES LOCATED AT BACK BAR LOCATIONS WHERE DANCE CLASSES ARE CONDUCTED.
Location: Back room
Equipment: Soda gun & holster
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: PROVIDE SOAP AT ALL BACK BAR HANDSINK LOCATIONS WHERE DANCE CLASSES ARE CONDUCTED.
Location: 2nd bar
Equipment: Hand sink
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: PROVIDE SOAP AT ALL BACK BAR HANDSINK LOCATIONS WHERE DANCE CLASSES ARE CONDUCTED.
Location: Back room
Equipment: Hand sink
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Main bar
Equipment: Hand sink
- Light shields (corrected)
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 DRY STORAGE ROOM LOCATED BY MAIN BAR.
Location: Dry storage
- Unapproved warewashing (corrected)
Unapproved alternative manual warewashing.
Correction: Alternative manual warewashing equipment may be used with prior regulatory approval.
Comments: 3-BAY SINK IN KITCHEN NOT SET-UP PROPERLY BY EMPLOYEE; ENSURE PROPER WASH/RINSE/SANITIZE METHOD SET-UP FOR WAREWASHING AT KITCHEN 3-BAY SINK.
Location: Kitchen
Equipment: 3-bay
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: REPAIR COLD WATER LEAK AT FAUCET HEAD AT BACK WOMENS RESTROOM RIGHT SIDE HANDSINK. (ENSURE ALL HANDSINKS IN ESTABLISHMENT IS FUNCTIONING WITH BOTH HOT AND COLD RUNNING WATER AND AVAILABLE AT ALL TIMES).
Location: Womens restroom
Equipment: Hand sink
- No test kit (corrected)
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: PROVIDE CHEMICAL SANITIZER TEST STRIPS FOR CHLORINE AT KITCHEN.PROVIDE CHEMICAL SANITIZER TEST STRIPS FOR SANITIZER THAT IS BEING USED AT MAIN BAR LOCATION.
Location: Kitchen
- No test kit (corrected)
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: PROVIDE CHEMICAL SANITIZER TEST STRIPS FOR CHLORINE AT KITCHEN.PROVIDE CHEMICAL SANITIZER TEST STRIPS FOR SANITIZER THAT IS BEING USED AT MAIN BAR LOCATION.
Location: Main bar
|
04/20/2012 | Recheck |
- CO2 tanks unrestrained
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
Comments: LOCATION: DRY STORAGE ROOM LOCATED BY MAIN BAR AND AT BACK BARS WHERE DANCE CLASSES ARE CONDUCTED.
- 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: PORTABLE BAR
Location: 2nd bar
- Restricted use pesticides
Restricted pesticide(s) do not meet criteria.
Correction: Provide approved restricted use pesticides.
Comments: UNAPPROVED RAID PEST SPRAY STORED AT PORTABLE BAR--REMOVE OFF PREMISES.
Location: 2nd bar
- 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: PROTABLE BAR: EMPLOYEE OPEN DRINKS STORED AT BAR--DISCONTINUE,
Location: 2nd bar
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-CLEAN AND DEFROST KITCHEN CHEST FREEZER.-SOILED KITCHEN PEPSI COOLER INTERIOR SURFACES (MOLD BUILD-UP).-SOILED RED BULL REFRIGERATION UNIT AT PORTABLE BAR (INTERIOR AND EXTERIOR SURFACES).-SOILED REFRIGERATION UNITS AT MAIN BAR (INTERIOR AND EXTERIOR SURFACES).
Location: Kitchen
Equipment: Chest freezer
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-CLEAN AND DEFROST KITCHEN CHEST FREEZER.-SOILED KITCHEN PEPSI COOLER INTERIOR SURFACES (MOLD BUILD-UP).-SOILED RED BULL REFRIGERATION UNIT AT PORTABLE BAR (INTERIOR AND EXTERIOR SURFACES).-SOILED REFRIGERATION UNITS AT MAIN BAR (INTERIOR AND EXTERIOR SURFACES).
Location: Kitchen
Equipment: Reach in cooler
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-CLEAN AND DEFROST KITCHEN CHEST FREEZER.-SOILED KITCHEN PEPSI COOLER INTERIOR SURFACES (MOLD BUILD-UP).-SOILED RED BULL REFRIGERATION UNIT AT PORTABLE BAR (INTERIOR AND EXTERIOR SURFACES).-SOILED REFRIGERATION UNITS AT MAIN BAR (INTERIOR AND EXTERIOR SURFACES).
Location: 2nd bar
Equipment: Reach in cooler
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-CLEAN AND DEFROST KITCHEN CHEST FREEZER.-SOILED KITCHEN PEPSI COOLER INTERIOR SURFACES (MOLD BUILD-UP).-SOILED RED BULL REFRIGERATION UNIT AT PORTABLE BAR (INTERIOR AND EXTERIOR SURFACES).-SOILED REFRIGERATION UNITS AT MAIN BAR (INTERIOR AND EXTERIOR SURFACES).
Location: Main bar
Equipment: Reach in cooler
- Food contact cleaning frequency
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Location: Kitchen
Equipment: Can opener
- Hand sink soiled
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Location: Kitchen
Equipment: Hand sink
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: PROVIDE COLD WATER THAT IS NOT FUNCTIONING AT WOMEN'S RESTROOM HANDSINKS LOCATED AT BACK OF ESTABLISHMENT.(ENSURE ALL HANDSINKS IN ESTABLISHMENT IS FUNCTION WITH BOTH HOT AND COLD RUNNING WATER AND AVAILABLE AT ALL TIMES).REPAIR ALL HANDSINKS AT BACK BAR LOCATIONS THAT ARE NOT FUNCTIONING; ENSURE THAT ALL BAR HANDSINKS ARE FUNCTIONING PROPERLY WITH BOTH HOT AND COLD RUNNING WATER AND AVAILABLE AT ALL TIMES.
Location: Womens restroom
Equipment: Hand sink
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: PROVIDE COLD WATER THAT IS NOT FUNCTIONING AT WOMEN'S RESTROOM HANDSINKS LOCATED AT BACK OF ESTABLISHMENT.(ENSURE ALL HANDSINKS IN ESTABLISHMENT IS FUNCTION WITH BOTH HOT AND COLD RUNNING WATER AND AVAILABLE AT ALL TIMES).REPAIR ALL HANDSINKS AT BACK BAR LOCATIONS THAT ARE NOT FUNCTIONING; ENSURE THAT ALL BAR HANDSINKS ARE FUNCTIONING PROPERLY WITH BOTH HOT AND COLD RUNNING WATER AND AVAILABLE AT ALL TIMES.
Location: 2nd bar
Equipment: Hand sink
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: PROVIDE COLD WATER THAT IS NOT FUNCTIONING AT WOMEN'S RESTROOM HANDSINKS LOCATED AT BACK OF ESTABLISHMENT.(ENSURE ALL HANDSINKS IN ESTABLISHMENT IS FUNCTION WITH BOTH HOT AND COLD RUNNING WATER AND AVAILABLE AT ALL TIMES).REPAIR ALL HANDSINKS AT BACK BAR LOCATIONS THAT ARE NOT FUNCTIONING; ENSURE THAT ALL BAR HANDSINKS ARE FUNCTIONING PROPERLY WITH BOTH HOT AND COLD RUNNING WATER AND AVAILABLE AT ALL TIMES.
Location: Back room
Equipment: Hand sink
- 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: IN-PLACE SANITIZER BUCKET FOR CHLORINE TOO STRONG IN KITCHEN; MAINTAIN AT 50 - 100 PPM FOR CHLORINE.SANITZER AT KITCHEN 3-BAY SINK AT 0 PPM FOR CHLORINE; MAINTAIN AT 50 - 100 PPM FOR CHLORINE.NO SANITIZER AVAILABLE AT MAIN BAR--PROVIDE (EITHER QUAT, CHLORINE, OR IODINE).
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: IN-PLACE SANITIZER BUCKET FOR CHLORINE TOO STRONG IN KITCHEN; MAINTAIN AT 50 - 100 PPM FOR CHLORINE.SANITZER AT KITCHEN 3-BAY SINK AT 0 PPM FOR CHLORINE; MAINTAIN AT 50 - 100 PPM FOR CHLORINE.NO SANITIZER AVAILABLE AT MAIN BAR--PROVIDE (EITHER QUAT, CHLORINE, OR IODINE).
Location: Kitchen
Equipment: 3-bay
- 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: IN-PLACE SANITIZER BUCKET FOR CHLORINE TOO STRONG IN KITCHEN; MAINTAIN AT 50 - 100 PPM FOR CHLORINE.SANITZER AT KITCHEN 3-BAY SINK AT 0 PPM FOR CHLORINE; MAINTAIN AT 50 - 100 PPM FOR CHLORINE.NO SANITIZER AVAILABLE AT MAIN BAR--PROVIDE (EITHER QUAT, CHLORINE, OR IODINE).
Location: Main bar
- Unapproved food contact materials
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: SCOOP WITH HANDLES BEING USED TO DISPENSE FOODS OUT OF CONTAINERS STORED AT KITCHEN REFRIGERATION UNITS--DISCONTINUE.USE APPROVED FOOD-GRADE SCOOPS WITH HANDLES TO DISPENSE FOODS PROPERLY.PROVIDE PROPER ICE SCOOPS WITH HANDLES AT PORTABLE BAR.
Location: Kitchen
Equipment: Reach in cooler
- Unapproved food contact materials
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: SCOOP WITH HANDLES BEING USED TO DISPENSE FOODS OUT OF CONTAINERS STORED AT KITCHEN REFRIGERATION UNITS--DISCONTINUE.USE APPROVED FOOD-GRADE SCOOPS WITH HANDLES TO DISPENSE FOODS PROPERLY.PROVIDE PROPER ICE SCOOPS WITH HANDLES AT PORTABLE BAR.
Location: 2nd bar
Equipment: Ice bin
- Single Service/Equipment storage
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: STORE SINGLE-SERVICE ITEMS ON SANITARY SURFACES AT MAIN BAR LOCATION (EX. CUPS).KEEP ALL ICE BUCKETS STORED OFF FLOOR AT LEAST 6 INCHES IN ESTABLISHMENT; ESPECIALLY AT BACK BAR LOCATIONS WHERE DANCE CLASSES ARE CONDUCTED.
Location: Back room
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: REMOVE FOIL LINING FROM UNDERNEATH SINGLE-SERVICE ITEM CUPS IN KITCHEN; USE EASILY CLEANING SURFACES OR LINERS FOR STORAGE.DO NOT USE LINEN CLOTH TOWELS FOR BAR LINERS TO STORE GLASSWARE AT PORTABLE BAR AND BACK BARS WHERE DANCE CLASSES ARE CONDUCTED; USE EASILY CLEANABLE SURFACES ONLY (EX. BAR MATS).REMOVE CARDBOARD OFF SHELVING AT DRY STORAGE ROOM LOCATED BY MAIN BAR.
Location: Kitchen
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: REMOVE FOIL LINING FROM UNDERNEATH SINGLE-SERVICE ITEM CUPS IN KITCHEN; USE EASILY CLEANING SURFACES OR LINERS FOR STORAGE.DO NOT USE LINEN CLOTH TOWELS FOR BAR LINERS TO STORE GLASSWARE AT PORTABLE BAR AND BACK BARS WHERE DANCE CLASSES ARE CONDUCTED; USE EASILY CLEANABLE SURFACES ONLY (EX. BAR MATS).REMOVE CARDBOARD OFF SHELVING AT DRY STORAGE ROOM LOCATED BY MAIN BAR.
Location: 2nd bar
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: REMOVE FOIL LINING FROM UNDERNEATH SINGLE-SERVICE ITEM CUPS IN KITCHEN; USE EASILY CLEANING SURFACES OR LINERS FOR STORAGE.DO NOT USE LINEN CLOTH TOWELS FOR BAR LINERS TO STORE GLASSWARE AT PORTABLE BAR AND BACK BARS WHERE DANCE CLASSES ARE CONDUCTED; USE EASILY CLEANABLE SURFACES ONLY (EX. BAR MATS).REMOVE CARDBOARD OFF SHELVING AT DRY STORAGE ROOM LOCATED BY MAIN BAR.
Location: Dry storage
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: REMOVE FOIL LINING FROM UNDERNEATH SINGLE-SERVICE ITEM CUPS IN KITCHEN; USE EASILY CLEANING SURFACES OR LINERS FOR STORAGE.DO NOT USE LINEN CLOTH TOWELS FOR BAR LINERS TO STORE GLASSWARE AT PORTABLE BAR AND BACK BARS WHERE DANCE CLASSES ARE CONDUCTED; USE EASILY CLEANABLE SURFACES ONLY (EX. BAR MATS).REMOVE CARDBOARD OFF SHELVING AT DRY STORAGE ROOM LOCATED BY MAIN BAR.
Location: Back room
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF KITCHEN CEILING VENTS/TILES.
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: IMPROVE ROUTINE CLEANING AND SANITIZING OF KITCHEN FLOORS AND WALLS.CLEAN CARPETED FLOORS AT PORTABLE BAR.IMPROVE ROUTINE CLEAN AND SANITIZING OF FLOORS AT ALL BAR LOCATIONS IN ESTABLISHEMENT.IMPROVE ROUTINE FLOOR CLEANING AND SANITIZING AT DRY STORAGE ROOM LOCATED BY MAIN BAR LOCATION.IMPROVE ROUTINE CLEANING AND SANITIZING OF WALK-IN-COOLER FLOORS, WALLS, AND CEILING SURFACES LOCATED IN DRY STORAGE ROOM BY MAIN BAR AND LOCATED AT BACK BAR BACK ROOM LOCATION WHERE DANCE CLASSES ARE CONDUCTED.IMPROVE ROUTINE CLEANING AND SANITIZING OF FLOORS AT ALL BACK BARS AND DRY STORAGE ROOMS LOCATED WHERE DANCING CLASSES ARE CONDUCTED.
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: IMPROVE ROUTINE CLEANING AND SANITIZING OF KITCHEN FLOORS AND WALLS.CLEAN CARPETED FLOORS AT PORTABLE BAR.IMPROVE ROUTINE CLEAN AND SANITIZING OF FLOORS AT ALL BAR LOCATIONS IN ESTABLISHEMENT.IMPROVE ROUTINE FLOOR CLEANING AND SANITIZING AT DRY STORAGE ROOM LOCATED BY MAIN BAR LOCATION.IMPROVE ROUTINE CLEANING AND SANITIZING OF WALK-IN-COOLER FLOORS, WALLS, AND CEILING SURFACES LOCATED IN DRY STORAGE ROOM BY MAIN BAR AND LOCATED AT BACK BAR BACK ROOM LOCATION WHERE DANCE CLASSES ARE CONDUCTED.IMPROVE ROUTINE CLEANING AND SANITIZING OF FLOORS AT ALL BACK BARS AND DRY STORAGE ROOMS LOCATED WHERE DANCING CLASSES ARE CONDUCTED.
Location: 2nd bar
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF KITCHEN FLOORS AND WALLS.CLEAN CARPETED FLOORS AT PORTABLE BAR.IMPROVE ROUTINE CLEAN AND SANITIZING OF FLOORS AT ALL BAR LOCATIONS IN ESTABLISHEMENT.IMPROVE ROUTINE FLOOR CLEANING AND SANITIZING AT DRY STORAGE ROOM LOCATED BY MAIN BAR LOCATION.IMPROVE ROUTINE CLEANING AND SANITIZING OF WALK-IN-COOLER FLOORS, WALLS, AND CEILING SURFACES LOCATED IN DRY STORAGE ROOM BY MAIN BAR AND LOCATED AT BACK BAR BACK ROOM LOCATION WHERE DANCE CLASSES ARE CONDUCTED.IMPROVE ROUTINE CLEANING AND SANITIZING OF FLOORS AT ALL BACK BARS AND DRY STORAGE ROOMS LOCATED WHERE DANCING CLASSES ARE CONDUCTED.
Location: Main bar
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF KITCHEN FLOORS AND WALLS.CLEAN CARPETED FLOORS AT PORTABLE BAR.IMPROVE ROUTINE CLEAN AND SANITIZING OF FLOORS AT ALL BAR LOCATIONS IN ESTABLISHEMENT.IMPROVE ROUTINE FLOOR CLEANING AND SANITIZING AT DRY STORAGE ROOM LOCATED BY MAIN BAR LOCATION.IMPROVE ROUTINE CLEANING AND SANITIZING OF WALK-IN-COOLER FLOORS, WALLS, AND CEILING SURFACES LOCATED IN DRY STORAGE ROOM BY MAIN BAR AND LOCATED AT BACK BAR BACK ROOM LOCATION WHERE DANCE CLASSES ARE CONDUCTED.IMPROVE ROUTINE CLEANING AND SANITIZING OF FLOORS AT ALL BACK BARS AND DRY STORAGE ROOMS LOCATED WHERE DANCING CLASSES ARE CONDUCTED.
Location: Dry storage
- 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: IMPROVE ROUTINE CLEANING AND SANITIZING OF KITCHEN FLOORS AND WALLS.CLEAN CARPETED FLOORS AT PORTABLE BAR.IMPROVE ROUTINE CLEAN AND SANITIZING OF FLOORS AT ALL BAR LOCATIONS IN ESTABLISHEMENT.IMPROVE ROUTINE FLOOR CLEANING AND SANITIZING AT DRY STORAGE ROOM LOCATED BY MAIN BAR LOCATION.IMPROVE ROUTINE CLEANING AND SANITIZING OF WALK-IN-COOLER FLOORS, WALLS, AND CEILING SURFACES LOCATED IN DRY STORAGE ROOM BY MAIN BAR AND LOCATED AT BACK BAR BACK ROOM LOCATION WHERE DANCE CLASSES ARE CONDUCTED.IMPROVE ROUTINE CLEANING AND SANITIZING OF FLOORS AT ALL BACK BARS AND DRY STORAGE ROOMS LOCATED WHERE DANCING CLASSES ARE CONDUCTED.
Location: Walk-in cooler
- 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: IMPROVE ROUTINE CLEANING AND SANITIZING OF KITCHEN FLOORS AND WALLS.CLEAN CARPETED FLOORS AT PORTABLE BAR.IMPROVE ROUTINE CLEAN AND SANITIZING OF FLOORS AT ALL BAR LOCATIONS IN ESTABLISHEMENT.IMPROVE ROUTINE FLOOR CLEANING AND SANITIZING AT DRY STORAGE ROOM LOCATED BY MAIN BAR LOCATION.IMPROVE ROUTINE CLEANING AND SANITIZING OF WALK-IN-COOLER FLOORS, WALLS, AND CEILING SURFACES LOCATED IN DRY STORAGE ROOM BY MAIN BAR AND LOCATED AT BACK BAR BACK ROOM LOCATION WHERE DANCE CLASSES ARE CONDUCTED.IMPROVE ROUTINE CLEANING AND SANITIZING OF FLOORS AT ALL BACK BARS AND DRY STORAGE ROOMS LOCATED WHERE DANCING CLASSES ARE CONDUCTED.
Location: Back room
- Hand sink temperature
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Location: Main bar
Equipment: Hand sink
- 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.
Location: Kitchen
Equipment: Chest freezer
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED KITCHEN SHELVING.-SOILED SPEED RAILS AT PORTABLE BAR AND MAIN BAR.-SOILED CABINETS, SHELVING, AND COUNTER-TOP SURFACES AT PORTABLE BAR.-SOILED BAR MATS, SHELVING, AND COUNTER-TOP SURFACES AT MAIN BAR AND BACK BARS WHERE DANCE CLASSES ARE CONDUCTED.-SOILED DRY STORAGE ROOM SHELVING LOCATED BY MAIN BAR.-SOILED FANGUARDS AND FANGUARD UNITS AT ALL WALK-IN-COOLER UNITS IN ESTABLISHMENT.
Location: Kitchen
Equipment: Metal shelving
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED KITCHEN SHELVING.-SOILED SPEED RAILS AT PORTABLE BAR AND MAIN BAR.-SOILED CABINETS, SHELVING, AND COUNTER-TOP SURFACES AT PORTABLE BAR.-SOILED BAR MATS, SHELVING, AND COUNTER-TOP SURFACES AT MAIN BAR AND BACK BARS WHERE DANCE CLASSES ARE CONDUCTED.-SOILED DRY STORAGE ROOM SHELVING LOCATED BY MAIN BAR.-SOILED FANGUARDS AND FANGUARD UNITS AT ALL WALK-IN-COOLER UNITS IN ESTABLISHMENT.
Location: 2nd bar
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED KITCHEN SHELVING.-SOILED SPEED RAILS AT PORTABLE BAR AND MAIN BAR.-SOILED CABINETS, SHELVING, AND COUNTER-TOP SURFACES AT PORTABLE BAR.-SOILED BAR MATS, SHELVING, AND COUNTER-TOP SURFACES AT MAIN BAR AND BACK BARS WHERE DANCE CLASSES ARE CONDUCTED.-SOILED DRY STORAGE ROOM SHELVING LOCATED BY MAIN BAR.-SOILED FANGUARDS AND FANGUARD UNITS AT ALL WALK-IN-COOLER UNITS IN ESTABLISHMENT.
Location: Main bar
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED KITCHEN SHELVING.-SOILED SPEED RAILS AT PORTABLE BAR AND MAIN BAR.-SOILED CABINETS, SHELVING, AND COUNTER-TOP SURFACES AT PORTABLE BAR.-SOILED BAR MATS, SHELVING, AND COUNTER-TOP SURFACES AT MAIN BAR AND BACK BARS WHERE DANCE CLASSES ARE CONDUCTED.-SOILED DRY STORAGE ROOM SHELVING LOCATED BY MAIN BAR.-SOILED FANGUARDS AND FANGUARD UNITS AT ALL WALK-IN-COOLER UNITS IN ESTABLISHMENT.
Location: Dry storage
Equipment: Metal shelving
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED KITCHEN SHELVING.-SOILED SPEED RAILS AT PORTABLE BAR AND MAIN BAR.-SOILED CABINETS, SHELVING, AND COUNTER-TOP SURFACES AT PORTABLE BAR.-SOILED BAR MATS, SHELVING, AND COUNTER-TOP SURFACES AT MAIN BAR AND BACK BARS WHERE DANCE CLASSES ARE CONDUCTED.-SOILED DRY STORAGE ROOM SHELVING LOCATED BY MAIN BAR.-SOILED FANGUARDS AND FANGUARD UNITS AT ALL WALK-IN-COOLER UNITS IN ESTABLISHMENT.
Location: Back room
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED KITCHEN SHELVING.-SOILED SPEED RAILS AT PORTABLE BAR AND MAIN BAR.-SOILED CABINETS, SHELVING, AND COUNTER-TOP SURFACES AT PORTABLE BAR.-SOILED BAR MATS, SHELVING, AND COUNTER-TOP SURFACES AT MAIN BAR AND BACK BARS WHERE DANCE CLASSES ARE CONDUCTED.-SOILED DRY STORAGE ROOM SHELVING LOCATED BY MAIN BAR.-SOILED FANGUARDS AND FANGUARD UNITS AT ALL WALK-IN-COOLER UNITS IN ESTABLISHMENT.
Location: 2nd bar
Equipment: Metal shelving
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED KITCHEN SHELVING.-SOILED SPEED RAILS AT PORTABLE BAR AND MAIN BAR.-SOILED CABINETS, SHELVING, AND COUNTER-TOP SURFACES AT PORTABLE BAR.-SOILED BAR MATS, SHELVING, AND COUNTER-TOP SURFACES AT MAIN BAR AND BACK BARS WHERE DANCE CLASSES ARE CONDUCTED.-SOILED DRY STORAGE ROOM SHELVING LOCATED BY MAIN BAR.-SOILED FANGUARDS AND FANGUARD UNITS AT ALL WALK-IN-COOLER UNITS IN ESTABLISHMENT.
Location: Back room
Equipment: Metal shelving
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED KITCHEN SHELVING.-SOILED SPEED RAILS AT PORTABLE BAR AND MAIN BAR.-SOILED CABINETS, SHELVING, AND COUNTER-TOP SURFACES AT PORTABLE BAR.-SOILED BAR MATS, SHELVING, AND COUNTER-TOP SURFACES AT MAIN BAR AND BACK BARS WHERE DANCE CLASSES ARE CONDUCTED.-SOILED DRY STORAGE ROOM SHELVING LOCATED BY MAIN BAR.-SOILED FANGUARDS AND FANGUARD UNITS AT ALL WALK-IN-COOLER UNITS IN ESTABLISHMENT.
Location: 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: IMPROVE ROUTINE CLEANING AND SANITIZING OF KITCHEN AND DRY STORAGE ROOM LOCATIONS AT FRONT OF BAR AND AT BACK OF THE BAR WHERE DANCE CLASSES ARE CONDUCTED INTERIOR AND EXTERIOR SURFACES OF ICE MACHINE AND SODA GUNS & HOLSTERS.IMPROVE ROUTINE CLEANING AND SANITIZING (INTERIOR AND EXTERIOR SURFACES) OF ALL ICE BINS AND ICE MACHINES LOCATED AT BACK BAR LOCATIONS WHERE DANCE CLASSES ARE CONDUCTED.
Location: Kitchen
Equipment: Ice machine
- 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 CLEANING AND SANITIZING OF KITCHEN AND DRY STORAGE ROOM LOCATIONS AT FRONT OF BAR AND AT BACK OF THE BAR WHERE DANCE CLASSES ARE CONDUCTED INTERIOR AND EXTERIOR SURFACES OF ICE MACHINE AND SODA GUNS & HOLSTERS.IMPROVE ROUTINE CLEANING AND SANITIZING (INTERIOR AND EXTERIOR SURFACES) OF ALL ICE BINS AND ICE MACHINES LOCATED AT BACK BAR LOCATIONS WHERE DANCE CLASSES ARE CONDUCTED.
Location: Main bar
Equipment: Soda gun & holster
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF KITCHEN AND DRY STORAGE ROOM LOCATIONS AT FRONT OF BAR AND AT BACK OF THE BAR WHERE DANCE CLASSES ARE CONDUCTED INTERIOR AND EXTERIOR SURFACES OF ICE MACHINE AND SODA GUNS & HOLSTERS.IMPROVE ROUTINE CLEANING AND SANITIZING (INTERIOR AND EXTERIOR SURFACES) OF ALL ICE BINS AND ICE MACHINES LOCATED AT BACK BAR LOCATIONS WHERE DANCE CLASSES ARE CONDUCTED.
Location: Dry storage
Equipment: Ice machine
- 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 CLEANING AND SANITIZING OF KITCHEN AND DRY STORAGE ROOM LOCATIONS AT FRONT OF BAR AND AT BACK OF THE BAR WHERE DANCE CLASSES ARE CONDUCTED INTERIOR AND EXTERIOR SURFACES OF ICE MACHINE AND SODA GUNS & HOLSTERS.IMPROVE ROUTINE CLEANING AND SANITIZING (INTERIOR AND EXTERIOR SURFACES) OF ALL ICE BINS AND ICE MACHINES LOCATED AT BACK BAR LOCATIONS WHERE DANCE CLASSES ARE CONDUCTED.
Location: Back room
Equipment: Ice machine
- 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 CLEANING AND SANITIZING OF KITCHEN AND DRY STORAGE ROOM LOCATIONS AT FRONT OF BAR AND AT BACK OF THE BAR WHERE DANCE CLASSES ARE CONDUCTED INTERIOR AND EXTERIOR SURFACES OF ICE MACHINE AND SODA GUNS & HOLSTERS.IMPROVE ROUTINE CLEANING AND SANITIZING (INTERIOR AND EXTERIOR SURFACES) OF ALL ICE BINS AND ICE MACHINES LOCATED AT BACK BAR LOCATIONS WHERE DANCE CLASSES ARE CONDUCTED.
Location: 2nd 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: IMPROVE ROUTINE CLEANING AND SANITIZING OF KITCHEN AND DRY STORAGE ROOM LOCATIONS AT FRONT OF BAR AND AT BACK OF THE BAR WHERE DANCE CLASSES ARE CONDUCTED INTERIOR AND EXTERIOR SURFACES OF ICE MACHINE AND SODA GUNS & HOLSTERS.IMPROVE ROUTINE CLEANING AND SANITIZING (INTERIOR AND EXTERIOR SURFACES) OF ALL ICE BINS AND ICE MACHINES LOCATED AT BACK BAR LOCATIONS WHERE DANCE CLASSES ARE CONDUCTED.
Location: Back room
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: IMPROVE ROUTINE CLEANING AND SANITIZING OF KITCHEN AND DRY STORAGE ROOM LOCATIONS AT FRONT OF BAR AND AT BACK OF THE BAR WHERE DANCE CLASSES ARE CONDUCTED INTERIOR AND EXTERIOR SURFACES OF ICE MACHINE AND SODA GUNS & HOLSTERS.IMPROVE ROUTINE CLEANING AND SANITIZING (INTERIOR AND EXTERIOR SURFACES) OF ALL ICE BINS AND ICE MACHINES LOCATED AT BACK BAR LOCATIONS WHERE DANCE CLASSES ARE CONDUCTED.
Location: 2nd bar
Equipment: Ice machine
- 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 CLEANING AND SANITIZING OF KITCHEN AND DRY STORAGE ROOM LOCATIONS AT FRONT OF BAR AND AT BACK OF THE BAR WHERE DANCE CLASSES ARE CONDUCTED INTERIOR AND EXTERIOR SURFACES OF ICE MACHINE AND SODA GUNS & HOLSTERS.IMPROVE ROUTINE CLEANING AND SANITIZING (INTERIOR AND EXTERIOR SURFACES) OF ALL ICE BINS AND ICE MACHINES LOCATED AT BACK BAR LOCATIONS WHERE DANCE CLASSES ARE CONDUCTED.
Location: 2nd bar
Equipment: Soda gun & holster
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF KITCHEN AND DRY STORAGE ROOM LOCATIONS AT FRONT OF BAR AND AT BACK OF THE BAR WHERE DANCE CLASSES ARE CONDUCTED INTERIOR AND EXTERIOR SURFACES OF ICE MACHINE AND SODA GUNS & HOLSTERS.IMPROVE ROUTINE CLEANING AND SANITIZING (INTERIOR AND EXTERIOR SURFACES) OF ALL ICE BINS AND ICE MACHINES LOCATED AT BACK BAR LOCATIONS WHERE DANCE CLASSES ARE CONDUCTED.
Location: Back room
Equipment: Soda gun & holster
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: PROVIDE SOAP AT ALL BACK BAR HANDSINK LOCATIONS WHERE DANCE CLASSES ARE CONDUCTED.
Location: 2nd bar
Equipment: Hand sink
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: PROVIDE SOAP AT ALL BACK BAR HANDSINK LOCATIONS WHERE DANCE CLASSES ARE CONDUCTED.
Location: Back room
Equipment: Hand sink
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Main bar
Equipment: Hand sink
- 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 DRY STORAGE ROOM LOCATED BY MAIN BAR.
Location: Dry storage
- Unapproved warewashing
Unapproved alternative manual warewashing.
Correction: Alternative manual warewashing equipment may be used with prior regulatory approval.
Comments: 3-BAY SINK IN KITCHEN NOT SET-UP PROPERLY BY EMPLOYEE; ENSURE PROPER WASH/RINSE/SANITIZE METHOD SET-UP FOR WAREWASHING AT KITCHEN 3-BAY SINK.
Location: Kitchen
Equipment: 3-bay
- 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 AT KITCHEN.PROVIDE CHEMICAL SANITIZER TEST STRIPS FOR SANITIZER THAT IS BEING USED AT MAIN BAR LOCATION.
Location: Kitchen
- 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 AT KITCHEN.PROVIDE CHEMICAL SANITIZER TEST STRIPS FOR SANITIZER THAT IS BEING USED AT MAIN BAR LOCATION.
Location: Main bar
- Contamination of sanitized tableware
Food contact and/or lip-contact surface of a single service article, single use article, or utensil contaminated and/or unprotected.
Correction: Handle and /or store to prevent contamination.
Comments: DISCONTINUE USE AND SERVICE OF UN-WRAPPED DRINKING STRAWS; PROVIDE PRE-WRAPPED DRINKING STRAWS AT ALL BAR LOCATIONS IN ESTABLISHMENT; INCLUDING BACK BARS WHERE DANCE CLASSES ARE CONDUCTED.
- Storage of Personal Items
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Location: Kitchen
- Storage of Personal Items
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Location: Dry storage
- Single Service/Equipment storage
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: STORE SINGLE-SERVICE ITEMS ON SANITARY SURFACES AT MAIN BAR LOCATION (EX. CUPS).KEEP ALL ICE BUCKETS STORED OFF FLOOR AT LEAST 6 INCHES IN ESTABLISHMENT; ESPECIALLY AT BACK BAR LOCATIONS WHERE DANCE CLASSES ARE CONDUCTED.
Location: Main bar
- Single Service/Equipment storage
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: STORE SINGLE-SERVICE ITEMS ON SANITARY SURFACES AT MAIN BAR LOCATION (EX. CUPS).KEEP ALL ICE BUCKETS STORED OFF FLOOR AT LEAST 6 INCHES IN ESTABLISHMENT; ESPECIALLY AT BACK BAR LOCATIONS WHERE DANCE CLASSES ARE CONDUCTED.
Location: 2nd bar
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03/10/2012 | Routine |
Restaurant representatives - add corrected or new information about 8 SECOND SALOON, 111 N LYNHURST DR, Indianapolis, IN »