- Cross-contamination (corrected on site)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: RAW CHICKEN OVER RAW BEEF. STORE RAW POULTRY BELOW BEEF AND SEA FOOD.ITEMS MOVED CORRECTED ON SITE.
Location: Kitchen
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.
Comments: CAN OPENER BLADE SOILED. CLEAN EVERY 4 HOURS OUR IN BETWEEN USES.BLADE CLEANED CORRECTED ON SITE.
Location: Kitchen
Equipment: Can opener
- Bulk labeling
Food items removed from original container not properly labeled.
Correction: Working containers holding food items shall be labeled with the common name of the food item.
Comments: UNLABELED CONTAINERS OF BREAD CRUMBS, FLOUR ETC. LABEL ALL CONTAINERS WITH COMMON NAME OF PRODUCT.
Location: Kitchen
- Dumpster lids open
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Comments: DUMPSTER LID OPEN. KEEP LID CLOSED TO PREVENT PEST ENTRY.
Location: Dumpster area
- Dumpster area litter and items
Trash areas and enclosures not properly maintained.
Correction: Trash areas and enclosures shall be maintained free of unnecessary items and litter.
Comments: LOOSE TRASH AND DEBRIS BY DUMPSTER. CLEAN AREA KEEP ALL REFUSE INSIDE DUMPSTER.
Location: Dumpster area
- Improper storage of clean equipment
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: CLEAN PLATES AND BOWLS STORED UP RIGHT. INVERT CLEAN PLATES/BOWLS TO PROTECT FROM CONTAMINATION.
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: VENT HOOD SOILED. SERVICE TAG EXPIRED AUGUST 2014.CLEAN, SERVICE AND RE-TAG HOOD. MANAGER STATES CLEANING SCHEDULED FOR 10-21-14
Location: Cook line
- 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: NO THERMOMETER IN CHEST FREEZER. PROVIDE THERMOMETER FOR ALL EQUIPMENT USED TO HOLD POTENTIALLY HAZARDOUS FOODS.
Location: Back room
Equipment: Chest freezer
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: FAN GUARDS SOILED IN WALK IN. CLEAN FAN GUARDS.
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: UNDERSIDE OF ICE DISPENSER SOILED. CLEAN AND SANITIZE
Location: Back room
Equipment: Ice bin
- No test kit
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: NO TEST KIT TO CHECK SANITIZER CONCENTRATION. PROVIDE TEST KIT TO MONITOR SANITIZER LEVELS.
Location: Back room
Equipment: 3-bay
- Covered trash can in womens restroom
No covered trash can for womens restroom.
Correction: Provide a covered trash can.
Comments: 2 WOMEN'S RESTROOMS ARE MISSING COVERED TRASH CANS.PROVIDE COVERED TRASH CANS.
Location: Womens restroom
|
10/10/2014 | Routine |
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: 1. RAW GROUND BEEF STORED OF RAW FISH IN TWO DOOR UPRIGHT COOLER IN KITCHEN.STORE ALL POTENTIALLY HAZARDOUS FOODS PROPERLY TO AVOID CROSS CONTAMINATION.REMINDER OF ORGANIZATION FROM BOTTOM TO TOP: RAW POULTRY, RAW GROUND MEAT, RAW WHOLE MEAT CUTS, FISH, EGGS, AND THEN COOKED FOODS AND PRODUCE.
Location: Kitchen
Equipment: Upright cooler
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: 1. SEVERAL LIGHTS OUT IN KITCHEN.REPLACE TO PROVIDE ADEQUATE LIGHTING.
Location: Kitchen
- Pests/rodents removed
Dead pests not removed.
Correction: Remove dead pests at frequent intervals to avoid accumulation.
Comments: 1. DEAD PESTS IN LIGHT SHIELD IN THREE BAY AREA.REMOVE. CLEAN LIGHT SHIELD.
Location: Three bay area
- 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: 1. BOX OF SINGLE USE TO GO BOXES STORED ON FLOOR IN KITCHEN.STORE AT LEAST 6 INCHES ABOVE THE FLOOR TO PREVENT CONTAMINATION.
Location: Kitchen
- Unapproved warewashing (corrected)
Unapproved alternative manual warewashing.
Correction: Alternative manual warewashing equipment may be used with prior regulatory approval.
Comments: 1. PROVIDE 3 APPROVED DRAIN STOPS FOR THREE BAY SINK.
Location: Three bay area
Equipment: 3-bay
|
03/26/2014 | Recheck |
- Cross-contamination
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: 1. RAW GROUND BEEF STORED OF RAW FISH IN TWO DOOR UPRIGHT COOLER IN KITCHEN.STORE ALL POTENTIALLY HAZARDOUS FOODS PROPERLY TO AVOID CROSS CONTAMINATION.REMINDER OF ORGANIZATION FROM BOTTOM TO TOP: RAW POULTRY, RAW GROUND MEAT, RAW WHOLE MEAT CUTS, FISH, EGGS, AND THEN COOKED FOODS AND PRODUCE.
Location: Kitchen
Equipment: Upright cooler
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: 1. SEVERAL LIGHTS OUT IN KITCHEN.REPLACE TO PROVIDE ADEQUATE LIGHTING.
Location: Kitchen
- Pests/rodents removed
Dead pests not removed.
Correction: Remove dead pests at frequent intervals to avoid accumulation.
Comments: 1. DEAD PESTS IN LIGHT SHIELD IN THREE BAY AREA.REMOVE. CLEAN LIGHT SHIELD.
Location: Three bay area
- 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: 1. BOX OF SINGLE USE TO GO BOXES STORED ON FLOOR IN KITCHEN.STORE AT LEAST 6 INCHES ABOVE THE FLOOR TO PREVENT CONTAMINATION.
Location: Kitchen
- Unapproved warewashing
Unapproved alternative manual warewashing.
Correction: Alternative manual warewashing equipment may be used with prior regulatory approval.
Comments: 1. PROVIDE 3 APPROVED DRAIN STOPS FOR THREE BAY SINK.
Location: Three bay area
Equipment: 3-bay
|
03/17/2014 | Routine |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: JUNE 10:1. COLD TOP AND REACH IN COOLER NOT HOLDING FOODS AT PROPER TEMPERATURE. - RIBEYE IN REACH IN COOLER MEASURED 46 DEGREES F. - RAW CHICKEN IN REACH IN COOLER MEASURED 45 DEGREES F. - AIR TEMPERATURE IN REACH IN COOLER MEASURED 47 DEGREES F. - SLICED CHEESE IN COLD TOP MEASURED 46 DEGREES F.JUNE 20:1. TURKEY DELI MEAT IN COLD TOP MEASURED 44 DEGREES F.2. HAM DELI MEAT IN COLD TOP MEASURED 47 DEGREES F.3. SLICED CHEESE IN COLD TOP MEASURED 51 DEGREES F.4. RIBEYE IN REACH IN COOLER MEASURED 45 DEGREES F,5, GROUNG BEEF PATTIES IN REACH IN COOLER MEASURED 48 DEGREES F,ENSURE ALL POTENTIALLY HAZARDOUS FOODS BEING HELD COLD ARE KEPT AT 41 DEGREES F OR BELOW. REPAIR AND/OR ADJUST ACCORDINGLY.
Location: Kitchen
Equipment: Cold top
- Consumer advisory (corrected)
Establishment serving undercooked and/or raw animal product with no consumer advisory.
Correction: If serving a raw or undercooked animal product, an advisory must be visible to the consumer.
Comments: ESTABLISHMENT OFFERS COOKED TO ORDER BURGERS. PROVIDE A CONSUMER ADVISORY FOLLOWING THE BELOW CRITERIA. A REMINDER SHALL INCLUDE ASTERISKING THE ANIMAL-DERIVED FOODS REQUIRING DISCLOSURE TO A FOOTNOTE THAT STATES ONE OF THE FOLLOWING: - REGARDING THE SAFETY OF THESE ITEMS, WRITTEN INFORMATION IS AVAILABLE UPON REQUEST - CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH, OR EGGS MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS - CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH, OR EGGS MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS, ESPECIALLY IF YOU HAVE CERTAIN MEDICAL CONDITIONSADVISORY CAN BE PRESENTED ON MENU, AS A STICKER TEMPORARILY ON MENU UNTIL MENU IS REPRINTED, OR ON A TABLE TENT.
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. TABLE MOUNTED CAN OPEN BLADE IS HEAVILY SOILED.IMPROVE ROUTINE CLEANING AND SANITIZING.
Location: Kitchen
Equipment: Can opener
- Pests/rodents removed (corrected)
Dead pests not removed.
Correction: Remove dead pests at frequent intervals to avoid accumulation.
Comments: 1. EXCESSIVE AMOUNT OF DEAD BUGS IN LIGHT SHIELD OVER DISH MACHINE AREA.REMOVE DEAD BUGS AND CLEAN.
Location: Dish machine area
|
06/28/2013 | Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: JUNE 10:1. COLD TOP AND REACH IN COOLER NOT HOLDING FOODS AT PROPER TEMPERATURE. - RIBEYE IN REACH IN COOLER MEASURED 46 DEGREES F. - RAW CHICKEN IN REACH IN COOLER MEASURED 45 DEGREES F. - AIR TEMPERATURE IN REACH IN COOLER MEASURED 47 DEGREES F. - SLICED CHEESE IN COLD TOP MEASURED 46 DEGREES F.JUNE 20:1. TURKEY DELI MEAT IN COLD TOP MEASURED 44 DEGREES F.2. HAM DELI MEAT IN COLD TOP MEASURED 47 DEGREES F.3. SLICED CHEESE IN COLD TOP MEASURED 51 DEGREES F.4. RIBEYE IN REACH IN COOLER MEASURED 45 DEGREES F,5, GROUNG BEEF PATTIES IN REACH IN COOLER MEASURED 48 DEGREES F,ENSURE ALL POTENTIALLY HAZARDOUS FOODS BEING HELD COLD ARE KEPT AT 41 DEGREES F OR BELOW. REPAIR AND/OR ADJUST ACCORDINGLY.
Location: Kitchen
Equipment: Cold top
- Consumer advisory (corrected)
Establishment serving undercooked and/or raw animal product with no consumer advisory.
Correction: If serving a raw or undercooked animal product, an advisory must be visible to the consumer.
Comments: ESTABLISHMENT OFFERS COOKED TO ORDER BURGERS. PROVIDE A CONSUMER ADVISORY FOLLOWING THE BELOW CRITERIA. A REMINDER SHALL INCLUDE ASTERISKING THE ANIMAL-DERIVED FOODS REQUIRING DISCLOSURE TO A FOOTNOTE THAT STATES ONE OF THE FOLLOWING: - REGARDING THE SAFETY OF THESE ITEMS, WRITTEN INFORMATION IS AVAILABLE UPON REQUEST - CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH, OR EGGS MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS - CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH, OR EGGS MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS, ESPECIALLY IF YOU HAVE CERTAIN MEDICAL CONDITIONSADVISORY CAN BE PRESENTED ON MENU, AS A STICKER TEMPORARILY ON MENU UNTIL MENU IS REPRINTED, OR ON A TABLE TENT.
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. TABLE MOUNTED CAN OPEN BLADE IS HEAVILY SOILED.IMPROVE ROUTINE CLEANING AND SANITIZING.
Location: Kitchen
Equipment: Can opener
- Pests/rodents removed (corrected)
Dead pests not removed.
Correction: Remove dead pests at frequent intervals to avoid accumulation.
Comments: 1. EXCESSIVE AMOUNT OF DEAD BUGS IN LIGHT SHIELD OVER DISH MACHINE AREA.REMOVE DEAD BUGS AND CLEAN.
Location: Dish machine area
|
06/20/2013 | Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: COLD TOP AND REACH IN COOLER NOT HOLDING FOODS AT PROPER TEMPERATURE. - RIBEYE IN REACH IN COOLER MEASURED 46 DEGREES F. - RAW CHICKEN IN REACH IN COOLER MEASURED 45 DEGREES F. - AIR TEMPERATURE IN REACH IN COOLER MEASURED 47 DEGREES F. - SLICED CHEESE IN COLD TOP MEASURED 46 DEGREES F.ENSURE ALL POTENTIALLY HAZARDOUS FOODS BEING HELD COLD ARE KEPT AT 41 DEGREES F OR BELOW. REPAIR AND/OR ADJUST ACCORDINGLY.
Location: Kitchen
Equipment: Cold top
- Consumer advisory
Establishment serving undercooked and/or raw animal product with no consumer advisory.
Correction: If serving a raw or undercooked animal product, an advisory must be visible to the consumer.
Comments: ESTABLISHMENT OFFERS COOKED TO ORDER BURGERS. PROVIDE A CONSUMER ADVISORY FOLLOWING THE BELOW CRITERIA. A REMINDER SHALL INCLUDE ASTERISKING THE ANIMAL-DERIVED FOODS REQUIRING DISCLOSURE TO A FOOTNOTE THAT STATES ONE OF THE FOLLOWING: - REGARDING THE SAFETY OF THESE ITEMS, WRITTEN INFORMATION IS AVAILABLE UPON REQUEST - CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH, OR EGGS MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS - CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH, OR EGGS MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS, ESPECIALLY IF YOU HAVE CERTAIN MEDICAL CONDITIONSADVISORY CAN BE PRESENTED ON MENU, AS A STICKER TEMPORARILY ON MENU UNTIL MENU IS REPRINTED, OR ON A TABLE TENT.
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. TABLE MOUNTED CAN OPEN BLADE IS HEAVILY SOILED.IMPROVE ROUTINE CLEANING AND SANITIZING.
Location: Kitchen
Equipment: Can opener
- Pests/rodents removed
Dead pests not removed.
Correction: Remove dead pests at frequent intervals to avoid accumulation.
Comments: 1. EXCESSIVE AMOUNT OF DEAD BUGS IN LIGHT SHIELD OVER DISH MACHINE AREA.REMOVE DEAD BUGS AND CLEAN.
Location: Dish machine area
|
06/10/2013 | Routine |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower. ENSURE PASTA IS KEPT UNDER TEMPERATURE CONTROL.
Location: Kitchen
Equipment: Reach in cooler (2 door)
- 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). REMOVE OVEN CLEANER FROM SHELVING.
Location: Cook line
- Improper storage of clean equipment (corrected)
Clean equipment and/or utensils stored incorrectly.
Correction: STORE ICE WAND IN OTHER CONTAINER OR WRAPPED INSTEAD OF DIRECTLY ON FREEZER SURFACE.
Location: Cook line
- Miscellaneous contamination of food (Non-Critical) (corrected)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination. COLLANDER IN MOP SINK. ENSURE MOP SINK IS ONLY USED AS A SERVICE SINK.
Location: Kitchen (back)
Equipment: Mop sink
|
11/02/2012 | Recheck |
- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower. ENSURE PASTA IS KEPT UNDER TEMPERATURE CONTROL.
Location: Kitchen
Equipment: Reach in cooler (2 door)
- 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). REMOVE OVEN CLEANER FROM SHELVING.
Location: Cook line
- Improper storage of clean equipment (corrected on site)
Clean equipment and/or utensils stored incorrectly.
Correction: STORE ICE WAND IN OTHER CONTAINER OR WRAPPED INSTEAD OF DIRECTLY ON FREEZER SURFACE.
Location: Cook line
- Miscellaneous contamination of food (Non-Critical)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination. COLLANDER IN MOP SINK. ENSURE MOP SINK IS ONLY USED AS A SERVICE SINK.
Location: Kitchen (back)
Equipment: Mop sink
|
10/25/2012 | 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: Unrestrained CO2 tank at bar. Please restrain all CO2 tanks.
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Two door Continental cooler is holding foods at 47 deg F. Please repair to hold foods at 41 deg F or below.
Location: Kitchen
Equipment: Reach in cooler
- Hand sink improper usage (corrected)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: 1. In place sanitizer bucket in bar hand sink. Please move. Do not store anything in hand sinks so they can be accessed for hand washing at all times.
Location: Bar
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: 1. Two lights out in main kitchen. Please provide.
Location: Kitchen
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings and attached equipment soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. Fan guards soiled on cooling unit inside of walk in cooler. Clean fan guards. 2. Ceiling soiled in kitchen. Please clean. CORRECTED
Location: Walk-in cooler
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings and attached equipment soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. Fan guards soiled on cooling unit inside of walk in cooler. Clean fan guards. 2. Ceiling soiled in kitchen. Please clean. CORRECTED
Location: Kitchen
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: 1. Wet cloth on counter at bar. Please store in sanitizer solution.
Location: Bar
- Unapproved non-food contact (corrected)
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: 1. Electrical tape on ice machine lid. Remove electrical tape and repair lid as needed.
Location: Kitchen
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Two door Continental cooler is leaking inside. Please repair.
Location: Kitchen
Equipment: Reach in cooler
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: 1. Container of raw chicken and container of raw fish on floor of walk in cooler. Remove and store in approved manner.
Location: Walk-in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Soda gun at bar soiled. Please clean.
Location: Kitchen
Equipment: Soda gun & holster
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: 1. No paper towels at kitchen hand sink. Please provide.
Location: Kitchen
|
03/29/2012 | 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: Unrestrained CO2 tank at bar. Please restrain all CO2 tanks.
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Two door Continental cooler is holding foods at 47 deg F. Please repair to hold foods at 41 deg F or below.
Location: Kitchen
Equipment: Reach in cooler
- Hand sink improper usage (corrected on site)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: 1. In place sanitizer bucket in bar hand sink. Please move. Do not store anything in hand sinks so they can be accessed for hand washing at all times.
Location: Bar
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: 1. Two lights out in main kitchen. Please provide.
Location: Kitchen
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings and attached equipment soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. Fan guards soiled on cooling unit inside of walk in cooler. Clean fan guards. 2. Ceiling soiled in kitchen. Please clean.
Location: Walk-in cooler
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings and attached equipment soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. Fan guards soiled on cooling unit inside of walk in cooler. Clean fan guards. 2. Ceiling soiled in kitchen. Please clean.
Location: Kitchen
- Wiping cloths / storage (corrected on site)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: 1. Wet cloth on counter at bar. Please store in sanitizer solution.
Location: Bar
- Unapproved non-food contact
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: 1. Electrical tape on ice machine lid. Remove electrical tape and repair lid as needed.
Location: Kitchen
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Two door Continental cooler is leaking inside. Please repair.
Location: Kitchen
Equipment: Reach in cooler
- Food storage
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: 1. Container of raw chicken and container of raw fish on floor of walk in cooler. Remove and store in approved manner.
Location: Walk-in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Soda gun at bar soiled. Please clean.
Location: Kitchen
Equipment: Soda gun & holster
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: 1. No paper towels at kitchen hand sink. Please provide.
Location: Kitchen
|
03/22/2012 | Routine |
- 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: 1. Soiled ash tray in kitchen area. Remove. Do not smoke or have dirty ash trays in food prep areas.
Location: Kitchen
- Date marking (corrected)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: 1. Potentially hazardous ready to eat food items not date marked inside of reach in cooler in kitchen area. Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F. NOTE > SOME ITEMS THAT NEED TO BE DATE MARKED BUT NOT LIMITED TO INCLUED ITEMS LIKE CUT MEATS.
Location: Kitchen
Equipment: Reach in cooler
- Improper sanitizing of utensil(s) and equipment (corrected)
Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
Comments: 1. No sanitizer at three bay sink. Provide sanitizer at proper concentraton at three bay sink for sanitizing clean utensils.
Location: Kitchen (back)
Equipment: 3-bay
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: 1. Two plastic bus tubs of meat on floor of walk in cooler. Remove and store on approved shelving.
Location: Kitchen
Equipment: Walk in cooler
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: 1. No hand towels at hand sink in kitchen area. Provide towels. 2. No hand towels at hand sink in bar area. Provide towels.
Location: Kitchen
Equipment: Hand sink
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: 1. No hand towels at hand sink in kitchen area. Provide towels. 2. No hand towels at hand sink in bar area. Provide towels.
Location: Bar
Equipment: Hand sink
- 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: 1. Box of single service cups on floor in kitchen area Remove from floor and store in approved manner.
Location: Kitchen
- Improper storage of clean equipment (corrected)
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: 1. Soiled pots inside of mop sink. Do not store any utensils inside of mop sink. 2. Clean utensils stored in standing water in kitchen area. Do not store in water. Keep utensils stored in food or store outside of food and clean and sanitize every 4 hours.
Location: Kitchen (back)
- Improper storage of clean equipment (corrected)
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: 1. Soiled pots inside of mop sink. Do not store any utensils inside of mop sink. 2. Clean utensils stored in standing water in kitchen area. Do not store in water. Keep utensils stored in food or store outside of food and clean and sanitize every 4 hours.
Location: Kitchen
- Cooling methods (corrected)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: 1. Prime rib cooling at room temp at 90 deg. F. on prep table in kitchen area. After removing from oven cut prim rib in to smaller portions and place in walk in cooler to aid in cooling. All hot foods must be cooled from 135 deg. F. to 70 deg. F in 2 hours and from 70 deg. F. to 41 deg. F. in 4 additional hours.
Location: Kitchen
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02/28/2012 | Pre-Licensing Recheck |
- 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: 1. Soiled ash tray in kitchen area. Remove. Do not smoke or have dirty ash trays in food prep areas.
Location: Kitchen
- Date marking
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: 1. Potentially hazardous ready to eat food items not date marked inside of reach in cooler in kitchen area. Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F. NOTE > SOME ITEMS THAT NEED TO BE DATE MARKED BUT NOT LIMITED TO INCLUED ITEMS LIKE CUT MEATS.
Location: Kitchen
Equipment: Reach in cooler
- Improper sanitizing of utensil(s) and equipment
Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
Comments: 1. No sanitizer at three bay sink. Provide sanitizer at proper concentraton at three bay sink for sanitizing clean utensils.
Location: Kitchen (back)
Equipment: 3-bay
- Food storage
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: 1. Two plastic bus tubs of meat on floor of walk in cooler. Remove and store on approved shelving.
Location: Kitchen
Equipment: Walk in cooler
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: 1. No hand towels at hand sink in kitchen area. Provide towels. 2. No hand towels at hand sink in bar area. Provide towels.
Location: Kitchen
Equipment: Hand sink
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: 1. No hand towels at hand sink in kitchen area. Provide towels. 2. No hand towels at hand sink in bar area. Provide towels.
Location: Bar
Equipment: Hand sink
- 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: 1. Box of single service cups on floor in kitchen area Remove from floor and store in approved manner.
Location: Kitchen
- Improper storage of clean equipment
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: 1. Soiled pots inside of mop sink. Do not store any utensils inside of mop sink. 2. Clean utensils stored in standing water in kitchen area. Do not store in water. Keep utensils stored in food or store outside of food and clean and sanitize every 4 hours.
Location: Kitchen (back)
- Improper storage of clean equipment
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: 1. Soiled pots inside of mop sink. Do not store any utensils inside of mop sink. 2. Clean utensils stored in standing water in kitchen area. Do not store in water. Keep utensils stored in food or store outside of food and clean and sanitize every 4 hours.
Location: Kitchen
- Cooling methods
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: 1. Prime rib cooling at room temp at 90 deg. F. on prep table in kitchen area. After removing from oven cut prim rib in to smaller portions and place in walk in cooler to aid in cooling. All hot foods must be cooled from 135 deg. F. to 70 deg. F in 2 hours and from 70 deg. F. to 41 deg. F. in 4 additional hours.
Location: Kitchen
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02/21/2012 | Pre-Licensing |
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