- 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: PREP TOP COOLER AT PIZZA STATION IS HOLDING PEPPERONI AT 46 DEGREES AND RAW SAUSAGE AT 48 DEGREES. DO NOT OVER FILL HOLDING TRAYS WITH FOOD PRODUCT. SERVICE COOLER IF NECESSARY TO HOLD ALL FOODS AT 41 DEGREES OR LOWER.
Location: Kitchen
Equipment: Prep Top Cooler
- Pests/rodents (corrected)
Presence of pests/ fruit flies
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: FRUIT FLIES NOTED IN DRY STORAGE AND DISH MACHINE AREA. SEEK PROFESSIONAL ASSISTANCE TO EXTERMINATE PESTS. KEEP AREA AS CLEAN AND DRY AS POSIBLE.
Location: Dry storage
- Pests/rodents (corrected)
Presence of pests/ fruit flies
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: FRUIT FLIES NOTED IN DRY STORAGE AND DISH MACHINE AREA. SEEK PROFESSIONAL ASSISTANCE TO EXTERMINATE PESTS. KEEP AREA AS CLEAN AND DRY AS POSIBLE.
Location: Dish machine area
- 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 SHELL EGGS OVER CUT PRODUCE. STORE RAW ANIMAL FOOD BELOW PRODUCE. EGGS MOVED CORRECTED ON SITE.
Location: Walk-in cooler
- Drying mop(s) (corrected)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Comments: WET MOPS IN MOP SINK IN BACK ROOM. ALLOW MOPS TO AIR DRY WHEN NOT IN USE.
Location: Back room
- Dumpster drain plugs (corrected)
Drain plugs for waste handling units not in place.
Correction: Drains in receptacles and waste handling units for refuse, recyclables and returnables shall have drain plugs in place.
Comments: DUMPSTER DRAIN PLUGS ARE MISSING. HAVE TRASH SERVICE PROVIDER INSTALL DRAIN PLUGS AT NEXT SCHEDULED PICK UP DAY TO PREVENT PEST ENTRY.
Location: Dumpster area
- Dumpster lids open (corrected)
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Comments: DUMPSTER LIDS OPEN. KEEP LIDS CLOSED TO PREVENT PEST ENTRY.
Location: Dumpster area
- 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: COOKED CHICKEN AND OTHER FOODS UNCOVERED IN WALK IN COOLER. COVER ALL FOOD TO PROTECT FROM CONTAMINATION.
Location: Walk-in cooler
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: ICE DISPENSING PLATFORM IS SOILED PLEASE CLEAN.
Location: Kitchen
Equipment: Ice bin
- Hand sink/soap (corrected on site)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: NO SOAP AT BAR HAND SINK. PROVIDE SOAP AT ALL TIMES. SOAP REPLACED CORRECTED ON SITE.
Location: Bar
Equipment: Hand sink
|
06/19/2014 | Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: PREP TOP COOLER AT PIZZA STATION IS HOLDING PEPPERONI AT 46 DEGREES AND RAW SAUSAGE AT 48 DEGREES. DO NOT OVER FILL HOLDING TRAYS WITH FOOD PRODUCT. SERVICE COOLER IF NECESSARY TO HOLD ALL FOODS AT 41 DEGREES OR LOWER.
Location: Kitchen
Equipment: Prep Top Cooler
- Pests/rodents
Presence of pests/ fruit flies
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: FRUIT FLIES NOTED IN DRY STORAGE AND DISH MACHINE AREA. SEEK PROFESSIONAL ASSISTANCE TO EXTERMINATE PESTS. KEEP AREA AS CLEAN AND DRY AS POSIBLE.
Location: Dry storage
- Pests/rodents
Presence of pests/ fruit flies
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: FRUIT FLIES NOTED IN DRY STORAGE AND DISH MACHINE AREA. SEEK PROFESSIONAL ASSISTANCE TO EXTERMINATE PESTS. KEEP AREA AS CLEAN AND DRY AS POSIBLE.
Location: Dish machine area
- 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 SHELL EGGS OVER CUT PRODUCE. STORE RAW ANIMAL FOOD BELOW PRODUCE. EGGS MOVED CORRECTED ON SITE.
Location: Walk-in cooler
- Drying mop(s)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Comments: WET MOPS IN MOP SINK IN BACK ROOM. ALLOW MOPS TO AIR DRY WHEN NOT IN USE.
Location: Back room
- Dumpster drain plugs
Drain plugs for waste handling units not in place.
Correction: Drains in receptacles and waste handling units for refuse, recyclables and returnables shall have drain plugs in place.
Comments: DUMPSTER DRAIN PLUGS ARE MISSING. HAVE TRASH SERVICE PROVIDER INSTALL DRAIN PLUGS AT NEXT SCHEDULED PICK UP DAY TO PREVENT PEST ENTRY.
Location: Dumpster area
- Dumpster lids open
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Comments: DUMPSTER LIDS OPEN. KEEP LIDS CLOSED TO PREVENT PEST ENTRY.
Location: Dumpster area
- 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: COOKED CHICKEN AND OTHER FOODS UNCOVERED IN WALK IN COOLER. COVER ALL FOOD TO PROTECT FROM CONTAMINATION.
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: ICE DISPENSING PLATFORM IS SOILED PLEASE CLEAN.
Location: Kitchen
Equipment: Ice bin
- Hand sink/soap (corrected on site)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: NO SOAP AT BAR HAND SINK. PROVIDE SOAP AT ALL TIMES. SOAP REPLACED CORRECTED ON SITE.
Location: Bar
Equipment: Hand sink
|
06/12/2014 | Routine |
- Toxic labeling (corrected on site)
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: BAR old oneunlabelled chemical bottle at barensure content name is written
Location: Bar
- 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.
Comments: Coat on food shelvesensure they are hung away from food and food contact items
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Please clean area on ice machine that is rustingas liquid mixes with rust it will run down into ice
Location: Kitchen
Equipment: Ice machine
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Cook line
|
01/15/2014 | Routine |
- Hand sink capacity
Inadequate number of hand washing sinks.
Correction: Provide adequate number of hand washing sinks.
Comments: Plumbing in process to second line hand sink
Location: Cook line
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: Silicone behind mop sink
Location: Chemical room
Equipment: Mop 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: Addrea for employee personel belongings
Location: Kitchen
- Floors, walls, ceilings cleanability
Floors, walls and ceilings not smooth and easily cleanable.
Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
Comments: Provide wheeled lifts for chemical buckets under dishmachine
Location: Dish machine area
|
11/06/2013 | Pre-Licensing |
| No violation noted during this evaluation. | 11/06/2013 | Non-Illness Complaint |
- Smoking distance signage (corrected)
Smoking signs not posted conspicuously at each public entrance.
Correction: An owner, operator, manager, or official in charge of a public place or place of employment shall post conspicuous signs at each public entrance that read "State Law Prohibits Smoking Within 8 Feet of this Entrance" or other similar language.
Comments: Provide state required signage
- Toxic labeling (corrected)
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: Unlabelled chemical bottlesensure all generic spray bottles have content name written on the bottle
Location: Bar
- No hand washing (when) (corrected)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: Cooks repeatedly applying gloves without handwashingHands must be washed prior to each glove change
- 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 drinks throughoutensure employees put lids on their drinks
Location: Cook line
- 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 drinks throughoutensure employees put lids on their drinks
Location: Dish machine area
- 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 drinks throughoutensure employees put lids on their drinks
Location: 2nd bar
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: Hanging bag of onions leaning on box of raw chickenmove onions so they do not com in contact with raw meats
Location: Walk-in cooler
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: Wet towels stored on counter topsno sanibucket noted in these areasensure you are not using cloth towels with spray bottlesuse disposable towels once a cloth towel is used it must be stored in a sani-bucket
Location: 2nd bar
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: Wet towels stored on counter topsno sanibucket noted in these areasensure you are not using cloth towels with spray bottlesuse disposable towels once a cloth towel is used it must be stored in a sani-bucket
Location: Wait staff area
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Bar
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Bar
- In use utensil storage (corrected)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: Handle of ice scoop contacting iceensure handle does not touch the consumer ice
Location: 2nd bar
Equipment: Ice bin
|
08/26/2013 | Recheck |
- Smoking distance signage
Smoking signs not posted conspicuously at each public entrance.
Correction: An owner, operator, manager, or official in charge of a public place or place of employment shall post conspicuous signs at each public entrance that read "State Law Prohibits Smoking Within 8 Feet of this Entrance" or other similar language.
Comments: Provide state required signage
- Toxic labeling
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: Unlabelled chemical bottlesensure all generic spray bottles have content name written on the bottle
Location: Bar
- No hand washing (when)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: Cooks repeatedly applying gloves without handwashingHands must be washed prior to each glove change
- 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: Open drinks throughoutensure employees put lids on their drinks
Location: Cook line
- 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: Open drinks throughoutensure employees put lids on their drinks
Location: Dish machine area
- 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: Open drinks throughoutensure employees put lids on their drinks
Location: 2nd bar
- Cross-contamination (corrected on site)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: Hanging bag of onions leaning on box of raw chickenmove onions so they do not com in contact with raw meats
Location: Walk-in cooler
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: Wet towels stored on counter topsno sanibucket noted in these areasensure you are not using cloth towels with spray bottlesuse disposable towels once a cloth towel is used it must be stored in a sani-bucket
Location: 2nd bar
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: Wet towels stored on counter topsno sanibucket noted in these areasensure you are not using cloth towels with spray bottlesuse disposable towels once a cloth towel is used it must be stored in a sani-bucket
Location: Wait staff area
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Bar
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Bar
- In use utensil storage
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: Handle of ice scoop contacting iceensure handle does not touch the consumer ice
Location: 2nd bar
Equipment: Ice bin
|
08/19/2013 | Routine |
- Toxic labeling (corrected on site)
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: Ensure all chemicals moved to generic spray bottles are marked with content name
Location: 2nd bar
- Toxic labeling (corrected on site)
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: Ensure all chemicals moved to generic spray bottles are marked with content name
Location: Bar
- Toxic labeling (corrected on site)
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: Ensure all chemicals moved to generic spray bottles are marked with content name
Location: Dish machine area
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: Provide Certified Food by June 30th to avoid a citation
- Food storage (corrected on site)
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: Large lexan of cooked tortilla chips on floor on cooklinekeep all foods at least 6 inches of ground
Location: Cook line
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Wipe down hood on fryer side as there is dripping grease from hood
Location: Cook line
- In use utensil storage (corrected on site)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: Ladel for croutons has handle lying on croutonsensure handle which touches hands does not touch food
Location: Kitchen
Equipment: Prep Top Cooler
|
04/23/2013 | Routine |
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: Sanitizer not distributingPlease have employees check sanitizer levels before using dish machine
Location: Kitchen
Equipment: Dishmachine
- Eating, drinking, smoking (corrected)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: NEW BAROpen employee drink over glasswareprovide lid snd straw to all employee drinks
Location: 2nd bar
- 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: NEW BARSanitizer not reading in third bay where dishes were soakingensure bartender checks sanitizer levels before doing dishes
Location: 2nd bar
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: CFH has leftprovide new
- In use utensil storage (corrected)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: NEW BARice scoop handle contacting iceensure handle does not touch ice
Location: 2nd bar
Equipment: Ice bin
|
12/11/2012 | Recheck |
- Chemical sanitizer concentration
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: Sanitizer not distributingPlease have employees check sanitizer levels before using dish machine
Location: Kitchen
Equipment: Dishmachine
- 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: NEW BAROpen employee drink over glasswareprovide lid snd straw to all employee drinks
Location: 2nd bar
- 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: NEW BARSanitizer not reading in third bay where dishes were soakingensure bartender checks sanitizer levels before doing dishes
Location: 2nd bar
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: CFH has leftprovide new
- In use utensil storage
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: NEW BARice scoop handle contacting iceensure handle does not touch ice
Location: 2nd bar
Equipment: Ice bin
|
12/04/2012 | Routine |
- Discarding datemarking (corrected on site)
Unmarked or expired food(s) not discarded.
Correction: Discard food.
Comments: Three dressings with expired date markingmanager discarded
Location: Walk-in cooler
- Glove use (Non-Critical) (corrected on site)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
Comments: Cook cleaned with gloves on then was prepared to cut thru a package of cheeseensure gloves are removed to clean so you are not tempted to leave same ones on with foods
- 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: Clean inside top, kickplate upper sides of ice machine in kitchen
Location: Kitchen
Equipment: Ice machine
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
Location: 2nd bar
|
07/16/2012 | Routine |
| No violation noted during this evaluation. | 04/03/2012 | Illness Complaint |
- Glove Use (Critical) (corrected)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
- No hand washing (when) (corrected)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
- Food contacting soiled utensils/equipment (corrected)
Food item(s) contacting soiled equipment or utensil(s).
Correction: Food shall only contact surface(s) of equipment and utensil(s) that have been cleaned and sanitized.
Comments: MULTI USE CUTTING SURFACE WAS NOT CLEAN AND SANITIZED AFTER USE. WHEN USING A SURFACE FOR PREPING RAW MEATS, PRODUCE AND READY TO EAT FOODS THE CONTACT SURFACE MUST BE CLEANED AND SANITIZED AFTER EVERY USE
Location: Cook line
Equipment: Cold top
- Food contacting soiled utensils/equipment (corrected)
Food item(s) contacting soiled equipment or utensil(s).
Correction: Food shall only contact surface(s) of equipment and utensil(s) that have been cleaned and sanitized.
Comments: MULTI USE CUTTING SURFACE WAS NOT CLEAN AND SANITIZED AFTER USE. WHEN USING A SURFACE FOR PREPING RAW MEATS, PRODUCE AND READY TO EAT FOODS THE CONTACT SURFACE MUST BE CLEANED AND SANITIZED AFTER EVERY USE
Location: Cook line
- Miscellaneous contamination of food (Critical) (corrected)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: EMPLOYEE PUT A BOX OF CHICKEN ON THE TRASH CONTAINER AN THEN PLACE THE BOX ON THE CUTTI NG SURFACE ON THE COLD TOP COOLER.
Location: Cook line
Equipment: Cold top
- Improper hand washing (corrected)
Employee using improper hand washing procedures.
Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
Comments: EMPLOYEE WASH THEIR HAND IN THE SANITIZER BUCKET.USE SOAP AND WATER. PLEASE FOLLOW THE ABOVE CORRECTIVE ACTION WHEN HAND WASHING.
Location: Kitchen
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: 1. SEVERAL BULK PLASTIC CONTAINERS OF PIZZA DOUGH ARE STORED ON THE FLOOR IN THE KITCHEN. COS2. BOX FILL WITH CUT GREEN PEPPER IS STORED ON THE FLOOR. COSPLEASE DISCONTINUE PROCESS OF STORING FOOD AND COOKING EQUIPMENT ON THE FLOOR. STORE ALL FOOD AND FOOD EQUIPMENT 6 INCHES ABOVE THE FLOOR TO PROTECT FROM CONTAMINATION.
Location: Kitchen
|
03/16/2012 | Illness Complaint Recheck |
- 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. Employee rinsing cup in kitchen hand sink - discontinue use for hand washing only2. Items stacked in front of sink in new bar - move condiments etc from hand sink
Location: Kitchen
- 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. Employee rinsing cup in kitchen hand sink - discontinue use for hand washing only2. Items stacked in front of sink in new bar - move condiments etc from hand sink
Location: 2nd bar
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: Watch wet towels through outkeep in sani bucket when not in use
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
Location: 2nd bar
|
03/16/2012 | Routine |
- Glove Use (Critical) (corrected on site)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
- No hand washing (when) (corrected on site)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
- Food contacting soiled utensils/equipment
Food item(s) contacting soiled equipment or utensil(s).
Correction: Food shall only contact surface(s) of equipment and utensil(s) that have been cleaned and sanitized.
Comments: MULTI USE CUTTING SURFACE WAS NOT CLEAN AND SANITIZED AFTER USE. WHEN USING A SURFACE FOR PREPING RAW MEATS, PRODUCE AND READY TO EAT FOODS THE CONTACT SURFACE MUST BE CLEANED AND SANITIZED AFTER EVERY USE
Location: Cook line
Equipment: Cold top
- Food contacting soiled utensils/equipment
Food item(s) contacting soiled equipment or utensil(s).
Correction: Food shall only contact surface(s) of equipment and utensil(s) that have been cleaned and sanitized.
Comments: MULTI USE CUTTING SURFACE WAS NOT CLEAN AND SANITIZED AFTER USE. WHEN USING A SURFACE FOR PREPING RAW MEATS, PRODUCE AND READY TO EAT FOODS THE CONTACT SURFACE MUST BE CLEANED AND SANITIZED AFTER EVERY USE
Location: Cook line
- Miscellaneous contamination of food (Critical)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: EMPLOYEE PUT A BOX OF CHICKEN ON THE TRASH CONTAINER AN THEN PLACE THE BOX ON THE CUTTI NG SURFACE ON THE COLD TOP COOLER.
Location: Cook line
Equipment: Cold top
- Improper hand washing (corrected on site)
Employee using improper hand washing procedures.
Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
Comments: EMPLOYEE WASH THEIR HAND IN THE SANITIZER BUCKET.USE SOAP AND WATER. PLEASE FOLLOW THE ABOVE CORRECTIVE ACTION WHEN HAND WASHING.
Location: Kitchen
- Food storage (corrected on site)
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. SEVERAL BULK PLASTIC CONTAINERS OF PIZZA DOUGH ARE STORED ON THE FLOOR IN THE KITCHEN. COS2. BOX FILL WITH CUT GREEN PEPPER IS STORED ON THE FLOOR. COSPLEASE DISCONTINUE PROCESS OF STORING FOOD AND COOKING EQUIPMENT ON THE FLOOR. STORE ALL FOOD AND FOOD EQUIPMENT 6 INCHES ABOVE THE FLOOR TO PROTECT FROM CONTAMINATION.
Location: Kitchen
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03/07/2012 | Illness Complaint |
Restaurant representatives - add corrected or new information about ALE EMPORIUM, 8617 ALLISONVILLE RD, Indianapolis, IN »